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. 

I"ll be honest -- I have a bit of a weird relationship with peanut butter. I love it but it doesn't always love me back...

 
Though it may not always hold a special place in my pantry, when peanut butter eventually finds its way back into my cupboard I always wonder why it ever left. For me, the key to enjoying peanut butter is moderation...

 

There was once an extended period of time when I ate peanut butter every day without fail. It often left my digestion out of whack so after awhile I began to look for healthier alternatives. My favourite PB replacement is still pumpkin seed butter (FYI). Never cared for almond butter or sunflower seed butter -- but you could totally substitute them in this recipe if you want to. The thing is, there's something special about peanut butter that's hard to imitate. Sometimes a girl just needs it. Today was one of those times.



PB CHOCOLATE CHIP COOKIES (GLUTEN FREE, VEGAN)

DRY INGREDIENTS

• 1 cup quick cook oats
• 1/2 cup brown rice flour
• 3/4 cup white rice flour
• big pinch of salt
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/4 - 1/3 cup vegan chocolate chips

Mix all wet ingredients together in a bowl and ensure the mixture is not super lumpy (mash your banana well). Add wet ingredients to dry and mix well by hand until you have a wet cookie dough. Preheat oven to 375F.  Arrange spoonfuls of dough onto a parchment lined baking sheet as you would with any cookie dough (leaving space around each blob so the cookies can spread as they bake). Bake in the hot oven for 10-12 minutes.

Ice cream cake used to always remind me of kids birthday parties -- but these mini vegan ice cream cakes are for grownups...







Isn't it strange how we love to dig into huge portions as kids but seek out (and often pay more for) tiny food portions as adults? What's up with that? Sometimes I like a giant slice of cake, sometimes I like a two-bite treat...I guess I haven't fully grown up. But just one bite of these decadent little ice cream cakes makes me feel like an adult. 
 

Though I have no idea why teeny-tiny desserts seem infinitely more sophisticated, they really do, don't they? These two-bite Ice Cream Cakes are no exception. Enjoy them naked with some shaved mint-chocolate on top or make my Peppermint Hot Fudge Sauce and drown them before you down them...

 
They're basically two-bite hot fudge sundaes with a peppermint kick -- also known as manna from heaven...oh, and they're kind of healthy too...

• The ice cream is made of bananas, coconut and avocado
• The fudge sauce is made mostly of brown rice syrup (a healthy sweetener), raw dark mint chocolate (which is loaded with antioxidants), and coconut milk
• The crust is made from raw pecans, unsweetened coconut and dates  
• They are naturally gluten-free, vegan, paleo, grain-free and nearly raw

 

If healthy (yet decadent-tasting) desserts don't get you jazzed (who are you?), then perhaps you'll appreciate the easiness of this recipe. This dessert is a breeze to prepare. 

Blend, freeze, melt, drizzle. Its just that simple folks.


So hurry up and make these mini gluten-free and vegan ice cream cakes. They're perfect for a date night dessert, and make a great two-bite healthy dessert to keep in the freezer for a few days.

• 1/4 cup nuts (I used pecans but cashews or other nuts will work)
• 1/2 cup shredded unsweetened coconut
• Pinch of salt
• 1.5 tbsp cacao or cocoa powder
• 1/4 cup pitted dates (pre-soaked if not soft)
• Maple syrup (to taste)

• 3 cups frozen banana slices
• 1 handful fresh mint (or sub 1/4 tsp peppermint extract)
• 1 cup water
• 1 cup coconut milk or coconut cream
• Maple syrup 
• 1 tsp vanilla extract
• Pinch of salt
• OPTIONAL: 1/2 small ripe avocado

• 3 squares peppermint chocolate 
• 2 tbsp brown rice syrup
• 1/8 cup coconut milk

Creamy, cold, dairy free, vegan, gluten free, soy free and nut free. Perfect for me and my allergy challenged peers. "Nicecream", also known as "banana ice cream", is healthy and just plain incredible. Seriously -- nicecream has been one of my favourite vegan food staples for years. If you haven't tried it yet you need to, now.

Vegan ice cream made of whole food ingredients -- who would have thought it was even possible? Well consider me a believer! You can make nicecream with just frozen bananas if you want but I love jazzing it up with different flavours like today's recipe for Salted Caramel Nicecream. 



Sweet, salty, creamy and gooey -- this Salted Caramel Nicecream Bowl recipe is a winner. Its also a totally acceptable breakfast! What ice cream sundae can you say that about? If you own a food processor or a blender you can make this recipe in a few minutes at home. The salted caramel sauce is worth its weight in gold (IMO). All you need to make it is three ingredients, a bowl and a spoon. Brown rice syrup gives the sauce a thick, goey texure and subtle sweetness, tahini (no I'm not crazy!) makes it rich and creamy, and maple syrup unites all the flavours. A touch of sea salt makes it perfection. Drizzle the whole batch over a bowl of banana ice cream and thank me later.


 SALTED CARAMEL NICECREAM BOWL


SALTED CARAMEL SAUCE:

• 2 tbsp brown rice syrup
• 2 tbsp maple syrup
• pinch of sea salt
• 1/2 - 1 tbsp tahini
• 1 tsp vanilla extract

Add all ingredients to a bowl and mix very well by hand until smooth. Refrigerate until ready to swirl into your nicecream.

If you're looking for an easy-to-make, decadent tasting healthy recipe for Valentine's Day, this is it. This Chocolate Salted Caramel Mousse is rich and creamy, subtly chocolatey, and surprisingly good for you. You'd never guess it was full of Japanese Sweet Potatoes!
 

Now back to those sweet potatoes -- each serving of mousse contains a whole cup of steamed Japanese sweet potato! So, though you may be wondering if this dessert is actually healthy, think of it this way -- this mousse is like mashed sweet potatoes disguised as chocolate mousse! If you can justify eating mashed sweet potatoes, you can totally handle this too, guilt free.


If you're wondering about what makes this dessert reminiscent of salted caramel, the answer is fresh dates, brown rice syrup and pink Himalayan salt. Half a cup of pitted dates and a little sticky brown rice syrup blends seamlessly into this luscious mousse, naturally sweetening it and giving it a caramel undertone and satiny texture. Half the mixture is kept as is (preserving its delicious salted caramel flavour), the other half gets mixed up with a bit of cacao powder and transforms magically into a chocolate mousse. The two mousses are added to a decorative glass (I used a martini glass) and then swirled together gently for a lovely balance of flavours in every spoonful.


After filling your glasses all you need to do is stick them in the fridge for a few hours while you go about your business...my husband and I deep cleaned our kitchen while our glasses set. After a few hours, what once was thin has now become luscious and thick.


I have a lot of food allergies and I'm a vegan so finding desserts out that I can eat is generally a challenge if not virtually impossible -- hence why I bake so much and write this blog! If you can relate (you or someone you love has food allergies or restrictions), you know how amazing it is when someone makes you something you can enjoy. If someone made a dessert cup like this for me, I'd probably marry them. Just saying...


CHOCOLATE SALTED CARAMEL MOUSSE

• 2 cups peeled and steamed white sweet potatoes
• 1/2 cup pitted fresh dates (I used honey dates which are very soft, but you can use any variety. Be sure to soak them first if they are too firm to blend)
• 1 tsp vanilla extract
• 1/2 cup coconut cream
• 1 cup water
• Big pinch of salt
• 1.5 tbsp brown rice syrup
• 2 tsp maple syrup

• 1.5 tbsp cacao powder
• 1 tbsp maple syrup
• 1 tbsp coconut cream

Add in the cacao, maple and coconut cream and blend well, stopping to scrape down the sides and blend again. Grab two attractive glasses and divide the two fillings between them. Swirl them together a little with a spoon. Transfer to fridge to firm up for a few hours. Top with a tiny pinch of salt if desired. Serve.

I won't be celebrating Thanksgiving this week because I'm Canadian (our Thanksgiving was in October), but I have many American readers and I hope you will all have a great time! Eat some mashed potatoes and gravy for me :)

I thought you might enjoy this recipe roundup of Thanksgiving-worthy Baking Backwards recipes. If you add these vegan and gluten free dishes to your holiday table please take a pic and tag #BakingBackwardsThanksgiving -- I'd love to see what you've made!

To view the recipes below, click on the titles under each image.

APPETIZERS AND SIDE DISHES:

Crab Cakes with Green Tartar Sauce (gluten-free, vegan)
Crunchy on the outside, tender and flaky on the inside. These vegan crabcakes are healthy and hard to beat.


Divine Rice (gluten-free, vegan) 
Spicy, creamy and so delicious -- this wholegrain rice dish makes an excellent side for a festive family meal.

 Crusty Wholegrain Bread (gluten-free, vegan, yeast-free)
 Pass this bread and you'll make a few new friends at the Thanksgiving table. This bread is dense, moist and rich like an Irish Soda bread. 



Super Salad 
This salad is super healthy and anything but boring. Roasted and fresh veggies hang out in a zesty creamy dressing. The spiced roasted chickpeas add an amazing crunch and make this dish filling. A great vegetable side dish for a family meal.


Tandoori Cauliflower Wraps (gluten-free, grain-free, vegan)
This creative vegan appetizer is light yet full flavoured. If you like Indian food give it a try.


Super Rutabaga Fries (gluten-free, grain-free, baked, vegan)
If you're over mashed potatoes this Thanksgiving, shake things up with these healthy low fat baked rutabaga fries. The rutabaga makes them naturally a little spicy.



PUMPKIN SOUP
This creamy pumpkin soup whips up in minutes. An easy and healthy vegetable side dish for your holiday meal.

MAIN MEAL:

Vegan Chickn' with Mashed Potatoes, Gravy and Greens (gluten-free, vegan)
If you aren't trying to reinvent the Thanksgiving table, but you're expecting a vegan, serve them this. They will thank you.


Super creamy Stovetop MacNCheese (gluten free, vegan)
I never understood the American trend of Mac and Cheese at holiday meals but if you're into it, this recipe is delicious, super creamy, easy to make, wholesome and full of hidden veggies and healthy fats.


The BEST Vegan Baked MacNCheese (gluten free, vegan)
This recipe takes vegan mac and cheese to a new level -- baked! Crispy on top, creamy inside, hot, cheesy and delicious. Also hides a lot of vegetables for the kiddos.


Zucchini Noodle Lasagna with Parsnip Cream, Lentils and Green Olives (grain-free, gluten-free, vegan)  
This lasagne is a showstopper. If someone you love doesn't eat pasta anymore but loves lasagne, make this grain free lasagne (made with zucchini noodles). Its even omnivore husband approved. 

PIES AND CRUMBLES:

Cardamom Apple Cookie Crumble (gluten-free, vegan)
A delightful Indian twist on apple crumble.


Chocolate Harvest Tart (gluten-free, vegan)
This chocolate tart is so intensely good. Chocolatey, rich, full bodied -- even my sister (who hates dessert) had two slices! It also hides a ton of butternut squash.

 
Pear Pockets (gluten-free, vegan)
These pear pockets are really unique. The crust is lost between pizza pocket and pie crust and the filling is sweet and delicious.


Healthy Key Lime Pie (gluten-free, vegan) 
This is a crazy pie. It conceals a lot of cauliflower and avocado but tastes like creamy key lime pie with a chocolatey crust! Super easy to make too.

 

CHOCOLATE BROWNIES AND CAKES:

Plant Fuel Brownies (gluten-free, vegan)
These brownies are loaded with super healthy ingredients like buckwheat flour and sweet potatoes. They are softer than a typical brownie but so delicious.


Healthy Steamed Chocolate Molten Cakes (gluten-free, vegan)
Who doesn't like chocolate molten cakes? Now you can have your indulgent dessert without the guilt and without the oven (they're steamed!).

 

HEALTHY COOKIES:

Wholegrain Chocolate Chip Cookies (gluten-free, vegan)
These chocolate chip cookies are similar to chocolate chip shortbread cookies-- delicate and slightly crumbly. 


Pumpkin Chocolate Chip Cookies (gluten-free, vegan)
 Soft and chewy, these pumpkin chocolate chip cookies are healthy as f#$%. Full of chickpeas and pumpkin puree, forget Thanksgiving, these are perfect for any day of the year.

SMALL BATCH DESSERT RECIPES: 

Single Serving Raw Vegan Cinnamon Rolls (gluten-free, grain-free, vegan, raw)
These require coconut date rolls like the ones sold by Natural Delights. They are insanely easy to make and require no cooking. 




PB Mousse Jars with Chocolate Magic Shell (gluten-free, grain-free, vegan)
These are intense. If you are a Reese fan, you will LOVE this little pots of heaven. Peanut butter mousse with a decadent raw chocolate shell topping. So good.



Raw Key Lime Cups

These elegant little cups are creamy, crunchy and bursting with sweet and tangy lime flavour. The perfect dessert for a more formal dinner party or lunch.

Lime filling ingredients:

• 1 (400 ml) can full fat coconut milk (not shaken and chilled overnight)
• Dash coarse sea salt
• 1 teaspoon cinnamon
• 1 teaspoon extra virgin olive oil
• 2-1/2 tablespoons maple syrup
• 1-2 teaspoons raw honey (or substitute agave or coconut nectar for vegan)
• Juice of 1 large lime
• 2 tablespoons creamed coconut, melted (or you can substitute coconut butter that should also be melted, not to be confused with coconut oil)

Directions:

1. Chill a small mixing bowl for 5 minutes in freezer.
2. Do not shake and do not flip your can of chilled coconut milk. Open the can and remove only the thick white cream that will have solidified at the top of your chilled can, try to avoid scooping out any of the watery liquid at the bottom.
3. Add skimmed coconut cream, salt, maple, cinnamon and olive oil. Beat together in your chilled bowl with an electric mixer for 1 minute.
4. Add lime juice and beat for 1 to 2 minutes.
5. Add the honey and the melted creamed coconut and beat until the mixture appears thickened.
6. Scrape down the sides of the bowl and beat for 10 more seconds. Chill the bowl in the freezer while you make the crumble topping.

Crumble topping ingredients:

• 1 cup shredded, reduced-fat coconut
• Dash coarse sea salt
• 1/3 cup pitted dates
• 1-2 teaspoons cinnamon
• 1-2 tablespoons chia seeds
• 1 tablespoon extra virgin olive oil

Directions:

1. Pulse then blend all ingredients to a crumble consistency in your food processor. Spoon half the mixture into the bottom of 2 glasses or jam jars.
2. Spoon the chilled lime filling into the cups evenly.
3. Top with remaining crumble mixture evenly and garnish with a slice of fresh lime.
4. Chill the cups in the freezer for 10 minutes or more, serve.