In a recent attempt to clean out my pantry, I noticed a small jar of macadamia nuts that I had purchased but never used. Since my husband is currently laid off and watching the babe, I decided to bake some cookies. Since my husband has lots of interviews this week, I decided that it would be best to get as much baking done while I can and to have them readily available in the freezer, since my time will be all consumed with watching the little one again.
Blueberry season just ended and they have been plentiful in my fridge this summer. Whenever they go on sale at the grocery store, I always make sure to stock up and have plenty of them frozen, ready for any use! One of my favourite ways to use blueberries is in this blueberry banana bundt cake. I like to use ripped bananas as it adds a natural sweetness to the batter while keeping it moist. You can easily make this in a loaf pan but I love the way it looks in a bundt pan. I hope you guys try out this recipe – it’s packed full of blueberry goodness.
Of course with being on mat leave now, I don’t have all of the time in the world to be baking like I had in the past, so the next time I make this I will definitely make 2 batches so that we always have a loaf in the freezer. That is how good this loaf is!
I modified the original recipe slightly to make it vegan friendly, and also reduced the amount of oil and toppings to make it suitable for my needs. This loaf is perfect for breakfast and as a dessert. Hope you guys try this recipe – it tastes like fall with each bite!
Preheat oven to 325°. Brush some olive oil in a loaf pan. Line the pan with parchment paper, leaving overhang on both sides, length wise so that the loaf can easily be taken out.
Make the flax eggs by combining the ground flax seed and hot water in a large bowl, set aside.
Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg, cloves and ginger in a medium bowl.
Add the pumpkin purée and 1 cup of sugar into the bowl with the flax eggs. Add olive oil and mix with a whisk until well combined.
Gently fold half of the dry ingredients into the pumpkin mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to over mix.
Transfer batter to the prepared loaf pan; smooth out the top with a spatula. Scatter pumpkin seeds over batter, pressing lightly into the batter to adhere. Sprinkle the loaf with remaining 1 tsp sugar.
Place the loaf pan on top of a baking tray – this loaf will rise when baking so ensure there is a baking tray under the loaf pan to avoid any spillage.
Bake for 80 to 90 minutes, rotating the pan halfway through. The loaf is ready when a toothpick poked into the center of the loaf comes out clean.
Using overhang, remove the loaf from the pan and transfer bread to a wire rack and let cool before serving. Delicious with butter or a dollop of coconut whip.
No one makes better chocolate chip cookies than my sister, who owns her own bakery Sweets2Go. Even if we try to replicate her cookies, we don’t seem to have her touch which results in a cookie that doesn’t resemble anything like the ones she famously makes.
Since moving away from Montreal however, I no longer have easily accessible cookies made by her, and therefore have to make my own whenever I have a craving. My version is vegan and made miniature, but I am so happy and relieved that the texture and flavour bear resemblance to hers and are so satisfying
See below for the full recipe – these are easy to make and make a large batch, perfect for freezing and snacking on when cravings arise.
I always have bananas on hand for smoothies, oatmeal bowls and to eat on toast. I rarely ever have bananas in the freezer because we always eat them all up before they go bad. However, every now and then, usually when we go on vacation, I end up having to freeze some bananas for a later use to prevent them from going bad and wasting them.
Of course, the best thing to make with frozen over ripened bananas is a banana bread! My vegan banana bread was created out of pure necessity to use up the odd bananas that I throw into the freezer. This loaf uses minimal ingredients and uses butter soy milk in place of oils. I like to use this recipe as a base for other loafs, such as a chocolate chip banana bread, chocolate banana bread and even a carrot and banana bread – recipes to come soon!
This bread is spongy, has the perfect amount of sweetness and is really moist. Enjoy this for breakfast, as an afternoon pick me up or even as a dessert after dinner. Hope you enjoy my simple vegan banana bread below!
Now set forth and be savvy!
1 flax egg (1 tbsp ground flax seed and 3 tbsp hot water)
1/3 cup unsweetened soy milk
1 tbsp apple cider vinegar
3 ripened bananas
½ cup sugar
1 1/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
Preheat oven to 350 degrees
Make your flax egg by mixing the ground flax seeds and hot water in a bowl, set aside
Make your butter soy milk by combining the apple cider vinegar to the unsweetened soy milk in a bowl, set aside
Mash the bananas in a medium sized bowl and mix in the sugar until absorbed
In a large bowl, mix the flour, baking soda, baking powder, cinnamon and salt with a spatula
Mix in the flax egg and the butter soy milk into the banana and sugar mixture
Add the wet ingredients into the dry ingredients and fold until just combined, do not over mix
Grease a loaf pan with coconut oil if it is non stick (skip this step if it’s a non-stick pan)
Pour the batter into the loaf pan
Bake for 50-60 minutes, testing with a toothpick at 50 minutes to ensure the center is cooked
We’ve made it through a month of vegan holiday recipes! With this final video, I wanted to share recipes that had a dual function: dessert and a gift. These are so addicting because of their sweet and salty quality, so be sure to make a big batch to giveaway and the snack on at home!
Hope you guys enjoyed the recipes in this series. Leave a comment below on what you’d like to see in the new year. Now set forth and be Savvy!
Ingredients for the Toffee Crackers
1 sleeve of saltines
1 cup of vegan butter
1 cup brown sugar
1 cup dark chocolate, melted
½ cup shredded coconut
1 tsp sea salt
Directions for the Toffee Crackers
Pre-heat oven to 400 degrees
Line a baking sheet with parchment paper – this step is vital
Lay out the saltine crackers in 1 single layer over the parchment paper
Melt the butter in a pot and let it come to a bubble
Add the brown sugar and mix, allowing the mixture to come to a bubble, about 5 minutes
Take off the heat and pour over the layer of saltines
Bring a small pot half filled with water to a boil
Place a small heat safety dish on top of the pot. Once the pot comes to a boil, reduce heat to medium low
Fill the dish with the chocolate and melt gently, stirring constantly
Once all of the chocolate is melted, pour over the caramel mixture
Sprinkle with the shredded coconut and sea salt
Bake for 10 minutes
Let cool, and separate the saltine crackers
Ingredients for the Chocolate Covered Pretzels
24 large pretzels
4 candy canes
1/2 cup chocolate
Directions for the Chocolate Covered Pretzels
Place the candy canes in a food processor and pulse for 10 seconds so that you still have some large pieces of candy cane
Fill a small pot halfway with water. Place a small bowl on top (ensuring that the bottom of the bowl does not touch the water), and place the chocolate in the bowl
Bring the pot of water to a boil and slowly melt the cholate over medium heat, stirring constantly until smooth
Line a baking sheet with parchment paper.
Dip one side of the pretzel in the chocolate and sprinkle some crushed candy cane on the chocolate
Set on parchment paper to dry, about 3 hours
Ingredients for Gingerbread Energy Bites
1 cup pecans, 1 cup walnuts
1 tbsp chia seeds
1 tbsp flax seed
1 tbsp hemp seeds
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 tbsp maple syrup
1 tbsp molasses
½ tsp cloves
¼ tsp salt
Directions for Gingerbread Energy Bites
Place all ingredients into a food processor
Mix until the mixture sticks together when you pinch it, about 2 minutes
Scoop into small balls and roll out with your hands
I love energy balls for so many reasons. They are so easy to make, delicious and packed full of nutrients. We travel quite often, and when we do I always make sure to make some energy balls for the trip.
This recipe was created when I had self-imposed a “banana” challenge – I had accumulated 60 bananas from a work function and didn’t want them to go to waste, hence the self-imposed challenge. I made at least 4 batches of these, which was great because they’re easy to freeze and taste great when cold.
I hope you try these out; they’re super easy to make and travel well. Leave me a comment below on what you think of these!
Now set forth and be savvy!
1 ripened banana
2 cups shredded unsweetened coconut
2 tbsp coconut oil, melted
1 tbsp maple syrup
½ cup carob chips, chopped
Blend everything except the chocolate chips in a food processor until it comes together.
Remove blade from the container and mix in carob chips with a spatula
Form into 20-24 balls
Refrigerate for4 hours or over night
They are best served cold, but room temperature is fine too.
Watch the video below on how easy these are to make!
I can’t believe we are already in the month of February! This year is really flying by, and it’s already Valentine’s day this week! To help you be savvy this Valentine’s day, I am sharing an easy DIY gift that will surely make your Valentine/Galentine happy!
My recipe for hazelnut truffles were inspired by Ferrero Rocher and are super easy to make. You won’t feel guilty either if you eat the entire batch because they are a healthier version of the decadent classic.
Be sure to share these with your friends and loved ones (and avoid temptation to keep them all to yourself).
Now set forth and be savvy!
Makes between 16-20
1 cup hazel nuts, roasted
14 pitted dates
¼ cup cocoa powder
1 tbsp maple syrup
2 tbsp non-dairy milk
¼ cup puffed rice or quinoa (or you can substitute puffed rice)
Preheat oven to 400 degrees. Lay a piece of parchment paper on top of a baking sheet, and place the hazelnuts on top in a single layer. Roast hazelnuts for 10 minutes, tossing half way.
Once the hazelnuts have cooled, place them in a kitchen towel and massage them to get all of the skin off. It doesn’t have to be perfect, just make sure the large pieces of skin are removed.
Place the hazelnuts (without skin) and the rest of the ingredients into a food processor.
Pulse the ingredients until it just starts to come together. I like to keep it chunky for the texture.
Roll out into 1 tbsp sized balls and refrigerate before serving.
I like to split the batch in half and freeze it so that I always have some treats on hand.