BAKING BACKWARDS: snack

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.

Mini minty hot fudge ice cream cakes for grownups

4:33 PM

Salted Caramel Nicecream Bowl (vegan, glutenfree, nutfree, soyfree)

9:00 AM

I know what you're thinking...an ice cream recipe in the middle of February? Bear with me...

I am a big fan of smoothies and ice cream in the winter -- well, year round really. If you asked me 'what's your favourite dessert?' anytime in the past 30 years the answer would always be ice cream. I am an addict, through and through. I'm not saying conventional ice cream is healthy -- because its totally not. In fact I think everyone should stop consuming dairy. But today's recipe isn't for ice cream, its for 'nicecream'.

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

BANANA NICECREAM:

4 cups frozen banana slices
1 tsp vanilla extract
1-2 tbsp maple syrup
1 tbsp brown rice syrup
OPTIONAL: 1/2 cup water or coconut milk (you must add liquid if you are making this in a blender)
OPTIONAL: 1 tbsp tahini

Add bananas to blender or food processor. If using blender add about 1/2 cup of water or coconut milk and the vanilla extract and blend until smooth. If using food processor you don't need to add any water or coconut milk but do so if desired for extra creamy result, blend until smooth, stopping to scrape down the sides of your processor and blend again until texture is even. Add tahini if using and blend well. Once blended transfer to an airtight container and freeze for 30 minutes. Make caramel then drizzle over the nicecream, using a spoon to gently swirl it into the nicecream.

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.

Chocolate Salted Caramel Mousse for Valentine's

9:00 AM

Two bite jam thumbprint cookies (gluten free, vegan)

11:36 AM

Let's start 2016 on a healthy but sweet note shall we? Continuing on with my New Year's theme of bite sized treats to crush your cravings for sweets, I present these irresistible two-bite jam thumbprint cookies...

Sweet, fruity, buttery and rich, these tiny cookies are a new favourite. I should really start by saying I usually only enjoy jam on top of peanut butter. I tend to hate it by itself -- especially by itself on toast. So I was totally surprised when I had a weird craving for jam topped cookies, made them and fell totally in love with them.

The cookie dough is rich and crumbly like shortbread, but healthier as its made with wholegrain brown rice flour and digestion-friendly arrowroot starch. You'd never guess this recipe was gluten free and vegan! The dough is sweetened with low glycemic coconut sugar and vitamin-rich maple syrup. Butter is left out altogether -- I went with a healthy vegan fat instead -- virgin coconut oil. The dough holds together well, with a lovely crumbly texture and rich sweet buttery taste. Instead of icing sugar or chocolate on top, I chose to fill the tiny thumbprints in the top of the cookies with some no sugar added blackcurrant jam. The jam I use is sweetened with grape juice and fruit making it a slightly healthier choice. I chose blackcurrant flavour because I wanted a sweet and tart cookie. I don't like overly sweet desserts so when I pair a sweet dough with something, its usually slightly tart or bitter (think chocolate or citrus) to provide a nice contrast of flavours. I love sweet and sour/bitter in desserts.

If you like Hamentaschen cookies (which I LOVE!), these will be very reminiscent. They were the first thing that came to mind when I took my first bite of my cookies. If you plan to make my recipe I recommend using blackcurrant jam like I did or any popular Hamentaschen fillings that you enjoy -- poppyseed, lemon, apricot, raspberry, blueberry, chocolate, strawberry, cherry, peanut butter?, and prune are some of the most popular fillings.

However you fill them, these cookies are insanely good and so tiny and healthified that you don't need to feel any guilt about eating one...or 5.

TWO BITE JAM THUMBPRINT COOKIES

COOKIE DOUGH:

DRY INGREDIENTS:

1.5 cups brown rice flour
1/2 cup arrowroot starch
1.5 tsp baking powder
pinch of salt
1/4-1/3 cup coconut sugar
1/2 tsp cinnamon

Blend dry ingredients together in a food processor until well mixed. Add the following and blend:

WET INGREDIENTS:

2 tbsp maple syrup
4.5 tbsp solid virgin coconut oil
1 tsp vanilla extract

Blend in wet ingredients and TASTE IT: is it sweet enough? Add either extra coconut sugar or maple to sweeten the dough to your taste. After wet ingredients have been blended in your dough should be semi wet and crumbly. Add a little splash of water or non dairy milk and blend until a smooth soft dough forms. Scoop out teaspoon sized amounts of dough and gently roll each clump into a smooth ball. Arrange the balls of dough evenly on a parchment paper lined baking sheet. Cup a ball in your palm gently and press your thumb or a smaller finger to make a dent in the middle, Place back on the baking sheet and repeat to make dents in all the balls. Place baking sheet in freezer for 30 minutes. After 20 minutes, preheat oven to 370F. Once the balls have been chilled, bake them in the hot oven for 10-13 minutes until golden brown on the bottom and semi-firm to the touch.

NO SUGAR ADDED JAM

Once cookies are room temperature, grab your favourite jam. Spoon out 1/2 tsp of jam into the dent of each of the cookies. Serve immediately or store in fridge or cookie tins for later.