BAKING BACKWARDS: nut free

Chocolate Chip Quinoa Cookies (vegan, gluten free, grain-free, soy-free)

3:04 PM

I love making traditional desserts a little bit healthier. These delicious and moist Chocolate Chip Quinoa cookies are a perfect example.

Loaded with chocolate chips and chunks I wouldn't call these cookies totally innocent, but they are way better for you than traditional chocolate chip cookies. They're also suitable for vegans, people who avoid grains and soy, and gluten intolerant folks. They're easy to make and made with nutritious and high-protein flours like quinoa and buckwheat, alternative sweeteners like coconut sugar, and better-for-you fats like coconut oil.

I threw this recipe together on a whim last weekend and it was a hit in my house. My husband ate most of the cookies in a day (which rarely happens these days as he tries to limit his dessert intake). I was shocked and amazed by how much he enjoyed these as I really didn't know how they'd turn out (and he's a bit of a cookie purist). This recipe is definitely going to be made again and again.

I also made a youtube recipe video so you can follow along with me. Please check it out and subscribe to my channel for more. I plan to make many more videos this year, provided I can find the time.

I hope you like these cookies as much as we did!

Quinoa chocolate chip cookies
Yields 9 large cookies, or 12-16 small cookies

1 cup quinoa flour
1/3 cups buckwheat flour
1/4 cup dark brown sugar
1/4 cup coconut sugar
Stevia (to sweeten to your taste and reduce the overall sugar content of the recipe)
2 tbsp liquid sweetener
1/4 cup of water or non dairy milk
Big pinch of good salt
1-2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp baking soda
1/2 tsp baking powder
1.5 tsp cocoa powder
1/3 cup coconut oil (opt for room temperature, softened but not liquid)
1 tbsp olive oil
3/4 cup chopped chocolate or chocolate chips or a mix

*For chewier cookies include 1 flax "egg"*

Step 1:
Preheat oven to 350F.

Add coconut oil, olive oil, vanilla, sugar, liquid sweetener, cocoa, cinnamon and stevia to large mixing bowl. Whisk or blend with a hand mixer until fluffy. Blend in flax "egg" if using.

Step 2:
Add in remaining dry ingredients (not chocolate), stirring together by hand until well mixed. Then stir in water or non dairy milk until a smooth dough forms.

Step 3:
Stir in chopped chocolate or chocolate chips until well distributed. Cover and chill 30 minutes in fridge (optional).

Step 4:
Line or grease a baking sheet or two. Scoop chilled or un-chilled dough out and drop on to sheet, leaving space around each cookie to allow them to spread. Bake in preheated oven for 10-11 minutes. Serve warm!

Marbled Cheesecake Mousse Cups (vegan, gluten free, soy free)

12:10 PM

Valentine's Day is coming and I know what I'm making...do you?

I am kind of in love with this easy-to-make Marble Cheesecake dessert. It's super creamy and delicious, but also fairly low in sugar, and manages to conceal 6 cups of sweet potato! I'm so in love with it that I have been making it every weekend for several WEEKS -- sometimes twice! Not kidding.

When I say this dessert is easy, I mean it. It's no-bake and comes together in less than half an hour, then sets in the fridge or freezer in 1-3 hours (depending on how you want to serve it). If you can boil water and operate a blender, you can make this. Unlike most no-bake vegan desserts, there are no cashews in this. I don't eat tree nuts (I have a food sensitivity) so I use coconut milk and coconut oil instead, and before you yell at me --> coconuts are not tree-nuts, they're drupes, and most people who are sensitive to tree nuts can tolerate coconut.

This dessert can be served two delicious ways. If you set it in the freezer it will be like a super rich ice cream, but if you set it in the fridge it will be like velvety mousse. The choice is yours!

The secret ingredient for this dessert is Japanese sweet potato. It's pretty much my favourite root vegetable of all time. If you've never encountered it, it looks like a normal sweet potato, but it has purple-ish skin and is white on the inside. It's more dense than regular sweet potatoes and has a sweeter flavour. If you don't know where to find them, check your local Asian grocery store or Whole Foods (if there's one nearby) as they will likely have them in stock. If you can't find them, you could use butternut squash or regular sweet potatoes or purple sweet potatoes instead, BUT the colour of this dessert will be different and you will potentially need more sweetener. I chose to use this type of sweet potato because the flesh is white -- it makes the mousse look like marbled white and milk chocolate.

If you're wondering if this dessert could possibly taste good (due to the secret ingredient), trust me, it's awesome. My normal-food-loving husband actually says it's almost too rich for him! If you're wondering why it tastes like cheesecake, I can't totally explain it. For some magical reason, white sweet potato + coconut + sweetener + acidity = cheesecake.

To make this sweet treat, all you need to do is peel, chop and boil 6 cups of white sweet potato, then blend it with a bit of cooking water and the ingredients listed below for a few minutes in a high speed blender. Then pour 1/2 of it into cups or glasses, then blend what's left with chocolate. Then swirl in the chocolate mixture with the original mixture to make a marble look in the glasses. Then freeze or chill and serve! Super easy, super tasty.

Marbled Cheesecake Mousse Cups
(vegan, gluten free, soy free)

6 cups loosely packed white sweet potato, boiled until soft, 1 cup cooking water reserved
Cream skimmed from 1 chilled can of full fat coconut milk
4 tbsp liquid sweetener (like maple syrup or agave nectar or raw honey (honey is not vegan))
Stevia (to taste)
2 tsp apple cider vinegar
5 tbsp virgin coconut oil
1 tsp extra virgin olive oil
A few cranks of a salt mill (or a big pinch)
2 tsp vanilla extract

Blend all of the above ingredients together in a blender until super smooth. Transfer 1/2 of the mixture to a glass or plastic freezer-safe tupperware container with a tight fitting lid (best option if you want this to be like ice cream) OR if you want to be fancy, transfer 1/2 of the mixture to nice looking glasses, dividing it between 4-6 of them (if you want it to be like mousse).

To the remaining 1/2 of the mixture that's still in the blender add:

3/4 cup chopped vegan chocolate or chocolate chips
1 tbsp of honey
A little stevia
A tiny pinch of salt

Puree mixture until super smooth.

*If you used glasses:
Add the chocolate mixture to the glasses, spooning it in a little at a time while you swirl the two mixtures together with a fork to create a marble look. Places glasses in the fridge to chill for at least 2-3 hours. I don't recommend freezing your glasses as they might break. Enjoy or save for later.

*If you used tupperware:
Add the chocolate mixture to the center of the container of the white mixture, then swirl the two mixtures together with a fork or spoon to create a marble pattern. Seal the tupperware container and chill in freezer for at least 1.5 hours. If you freeze for two hours it will be like ice cream, if you transfer to the fridge for 30 minutes after freezing for an hour it will be like mousse. When ready to eat, scoop and serve.

Double Chocolate Gingerbread Cookies (vegan, gluten free, soy-free, nut-free, grain-free)

10:43 AM

Golden Latte (Vegan Turmeric Latte)

5:33 PM

I'm back! Sorry I've been insanely MIA here. I've got something sweet to thank you for your patience...

Life has thrown me a ton of curve balls recently. Without going into too much detail, this past year was really difficult. But things are starting to look up for me and my little family! I moved to an exciting new city with my husband, and am finally settled in. My health is on the upswing after a major decline in recent months (likely due to stress). And I'm starting to dream up new recipes again after a serious slump in creativity.

Have you heard of "Golden Milk"? It's basically a non dairy milk recipe that you enjoy hot that's full of warming and super healthy spices like turmeric. I have a great recipe for it in my ebook. Inspired by the beauty of golden milk, I decided to make an easy coffee based version for people who want a healthier latte in the morning. Enter this beautiful Golden Latte.

I really love this drink and thankfully it loves me back. I don't drink a lot of coffee anymore but a decaf latte once in a while can be incredibly soothing and relaxing. Anyone who follows this blog probably knows how much I love to throw healthy things into classic recipes. This Vegan Turmeric Latte is no exception.

Made with a few simple and easy-to-find ingredients (decaf organic coffee, turmeric, vanilla extract, coconut milk and stevia), this sweet drink is delicious and pretty innocent. It's very allergy-friendly too as it's vegan, gluten-free, paleo, sugar-free, nut-free, and soy-free. It's also easy to make at home without any expensive special equipment. All you need is your favourite tool to brew some coffee and a blender.

This recipe is so quick and easy that I made a recipe video for it. Be sure to check it out and subscribe to my YouTube channel for more. I plan to contribute more YouTube recipe videos on a regular basis soon.

GOLDEN LATTE (VEGAN TURMERIC LATTE)
vegan, gluten free, paleo, sugar free, nut free, soy free

1 CUP STRONG BREWED COFFEE (HOT)
1/4-1/2 CUP COCONUT MILK
1/4 TSP TURMERIC
1/2 TSP VANILLA EXTRACT
PINCH OF SALT
STEVIA OR SWEETENER OF CHOICE (TO TASTE)

Add all ingredients to a blender and blend on the highest setting for a minute or two. Pour into a mug and enjoy.

Chocolate Chip Cookies (gluten free, vegan) and some baking tips

9:00 AM

Chocolate Salted Caramel Mousse for Valentine's

9:00 AM

Chocolate Marble Cheesecake for Valentine's Day (vegan, gluten-free, nut-free, soy-free)

9:00 AM

Don't you just love cheesecake?!

Cheesecake was one of my all time favourite desserts before I went vegan. I mean, what's not to love? Its silky, sweet, light and airy but rich and creamy with a buttery crumb crust. Heaven.

What are your plans for Valentine's Day? We haven't figured our's out yet exactly. We have a house guest on Saturday so whatever we do it will be a Sunday afternoon or evening plan which limits things a little. I should mention that I used to boycott Valentine's Day for it being a made-up holiday designed to make single folks feel like garbage and put unnecessary pressure on relationships. Not to mention all the materialistic behavior it inspires in people...just bleh.

Even though I am making this recipe as a sweet treat for my husband on Valentine's Day, cheesecake always reminds me of my best friends and our crazy dating stories. In my 20s I went through a cheesecake phase where I'd order it out a lot and most of the meals I ate out were with my closest friends Aleks and Sara. We even had a "cake night" when we were in University. No matter how crazy our schedules were, we would all make time to go to Future Bakery for cake on Thursday nights. We'd all get something different to share and catch up on eachother's strange dating stories and life in general (we all went to different schools). Most of the time I chose chocolate cake (a tall slice of three layer dark chocolate fudge cake that was so amazing I can't even...) or some kind of cheesecake (key lime, apple).

Needless to say, I have tasted and made many cheesecakes in my day -- from pumpkin cheesecake to dulce de leche -- you name it, I've probably tasted it in cheesecake form. My favourite flavour was key lime -- I loved the delicate balance of sweet and sour. Check out my gluten free vegan version of key lime cheesecake here.

Since going dairy-free a few years ago, real dairy cheesecake has not graced my lips. I have however made some coconut based vegan versions which were lovely but a bit too coconutty in flavour to be really authentic in my opinion. Today's recipe is for a creamy vegan and gluten free Chocolate Marble Cheesecake. Most vegan cheesecakes that I have found online require either cashews, tofu or a processed vegan "cheese" product like Daiya. This recipe does not contain gluten, soy or nuts and hides a ton of healthy ingredients in every creamy and delicious bite.

If you've ever made a real dairy-laden cheesecake you probably know that they can take FOREVER to bake. Like I'm talking hours. Why? Because cheesecakes are traditionally baked at a fairly low temperature, sometimes in a water bath, to ensure that the cake cooks evenly and doesn't burn on the edges or get too dried out inside. This is not that kind of cheesecake.

You'll be glad to hear that this "cheesecake" recipe is almost no bake. Its easy to make and requires next to no cooking time at all. In fact the only thing that gets baked is the crust which bakes on its own until it becomes firm in about 10 minutes in the oven. The cheesecake filling is made in your steamer and your blender and sets firm in your freezer. Ah, simplicity.

Now back to those hidden healthy ingredients. I don't want to frighten you but this cheesecake is made with a ton of vegetables. Yes, I said vegetables...

Pureed japanese sweet potatoes and butternut squash make this cheesecake super thick. Coconut cream and coconut oil create a silky smooth texture and help the fillings set firm when chilled. A touch of apple cider vinegar gives that cheesecake tang, and cacao powder and melted chocolate make the chocolate filling taste super rich and decadent.

If you plan to make this recipe, I suggest making this cheesecake the day before you plan to serve it. Whenever I entertain I love to make dessert in advance if I can because it allows me to relax and focus on the rest of the meal preparations on the day of.

As I mentioned before the crust bakes quickly and the fillings are a breeze to prepare in your steamer and blender. The only difficulty in this recipe is waiting for the cake to set firmly in the freezer before serving it. By preparing it the night before, your cake will set firm while you sleep. All you need to do is transfer it from the freezer to the fridge about two hours before you want to serve it, then slice and enjoy.

I'm really happy with how this Chocolate Marble Cheesecake turned out but I should note that this recipe is still vegan and gluten free so don't expect it to be exactly like you remember. Its pretty close though, super creamy and delicious and doesn't contain any unhealthy ingredients. As far as I'm concerned its a success!

Do you ever stop and wonder where the time goes? As I sit here typing this out on a Sunday afternoon I realize exactly where it goes when you're a workaholic like me...Its strange because when I was a teenager I used to feel like time dragged. Even in my early 20s I was fairly anxious and unhappy and just wanted to hurry up and be a grown up. Now that I'm more settled, happy and older, I feel like time is racing by. This year I've spent a lot of time slowing down, staring at my husband (not kidding!), family and friends, and just taking it all in because it all just slips away so fast.

Make this Chocolate Marble Cheesecake for your family or friends this Valentine's Day. Cheesy hallmark holiday resentment aside, I know I'll be whipping up something special like this because these days I'll make just about any excuse to celebrate the ones I love.

CHOCOLATE MARBLE CHEESECAKE
SERVES 4-6 (vegan, gluten-free, soy-free, nut-free)

WHITE CHEESECAKE FILLING:

2.25 cups peeled and chopped Japanese sweet potato
1/3 cup coconut cream
4 tbsp coconut oil
1 tsp apple cider vinegar
4 tbsp maple syrup
Pinch of salt
3/4 tsp vanilla extract
1.5 tsp arrowroot starch

Steam sweet potato pieces until totally soft and mashable. Transfer to blender with remaining white layer ingredients. Puree until very smooth. Transfer to a bowl a refrigerate for later.

CHOCOLATE CHEESECAKE FILLING:

1+ 1/3 cup peeled and chopped butternut squash
1 cup cauliflower (or more butternut squash or japanese sweet potato)
1/4 cup chocolate or chocolate chips
2 tbsp coconut oil
1.5 tsp vanilla extract
Pinch of salt
1/2 tsp apple cider vinegar
1/4 cup coconut cream
3 tbsp maple syrup (or 2 tbsp + 1 tbsp brown rice syrup)
1 tbsp arrowroot starch
2 cups frozen bananas
2 tbsp cacao powder

Steam the squash and cauliflower until soft and mashable. Add to blender. Melt chocolate and coconut oil together in a small pot over low heat. Add to blender with everything except bananas and blend until smooth. Add frozen bananas and blend until smooth. Transfer to bowl and refrigerate until later.

CRUMB CRUST

1/2 cup shredded coconut
3-4 tbsp maple syrup
1/2 cup oats
3/4-1 cup brown rice flour
1 tbsp coconut oil

Add all crust ingredients to food processor and blend until a crumbly mixture forms. Line a square baking pan with parchment paper and add crumbly mixture into it. Press down firmly, spreading crust on all of the bottom of the pan. Bake 10-15 minutes in oven preheated to 350 F until edges are lightly browned. Allow to cool fully.

Carefully remove the crust from the parchment paper, keeping it in one piwcw. Discard the paper, placing crust on a plate. Line the same baking pan with plastic wrap ensuring bottom and sides are covered fully and that a little of the wrap extends beyond all sides of the pan (this makes it easier to lift the finished cake out of the pan later). Carefully place the crust back in the bottom of the freshly lined pan. Top the crust with the chocolate mixture, then top with big blobs of the white mixture. Gently swirl the two fillings together to create a nice swirl pattern. Cover the pan with plastic wrap and place the pan on a level spot in the freezer and freeze the filling to set firm throughout (overnight is a good idea, minimum 6 hours). Transfer the set cheesecake from the freezer to the fridge at least 2 hours before serving. This will thaw it slightly, improving texture and flavour and will make it much easier to cut and serve.