MAGIC VEGAN CHOCOLATE CUPCAKES

Yale calls these cupcakes magic.  Magic because they taste good, magic because they make you smile, and magic beccause cupcakes make you happy.  I call them magic because they are made without white sugar and white flour.  Gordy calls them magic because he can make them disappear real quick.

This recipes makes 12 cupcakes.

This recipe was developed by my friend Karen from Nutrilicious and myself. We spend many afternoons baking, testing and eating these cupcakes. Thanks to our personal testers Mark, Marcy, Haley, Gordy and Yale, you worked hard eating the dozens we made!

Ingredients:

  • 1 tsp apple cider vinegar
  • 2/3 cup unsweetened almond milk
  • 1 cup gluten-free flour
  • 1/3 cup cocoa powder
  • 1 tsp espresso powder (optional)
  • ½ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup agave
  • ¼ cup maple syrup
  • 3/4 cup safflower, canola or melted coconut oil
  • 1 ½ tsp vanilla

Directions:

  1. Preheat oven to 350.
  2.  In a small bowl, mix apple cider vinegar and soy milk. Let it sit for a few minutes.
  3. In a separate bowl, combine the flour, cocoa, espresso powder, baking powder, baking soda and salt.  Mix well with a whisk.
  4. Beat the milk mixture again.  Add the agave, maple syrup, oil and vanilla to the milk mixture, whisking until well combined.
  5. Add the wet ingredients to the dry ingredients and mix well until only a few lumps remain.  Do not overmix.
  6.   Spoon into greased or lined muffin cups.
  7. Bake for 12-14 minutes.
  8. Cool completely before frosting.

Frosting:

Ingredients:

  • ½ cup cocoa powder
  • ¼ cup plus 2 tbsp Earth Balance or vegan margarine, softened
  • ½ tsp vanilla
  • ½ cup maple syrup

Directions:

  1. Process all ingredients in a food processor or blender until smooth and creamy.
  2. Spoon onto cooled cupcakes.
  3. Shave or grate some dark chocolate to top your cupcakes, (optional).

HONEY CAKE – A HEALTHY CAKE FOR A SWEET NEW YEAR

Honey cake is traditionally made with lots of oil, eggs, white flour, sugar and of course honey. I wanted to make a healthy honey cake without using to much oil and refined sugars so last week for Rosh Hashanah I tested this cake on my family. Both Gordy and Zach said it was good but I could tell by how quickly they gulped a glass of water that it must a little dry. Yale told me to make it again and try adding zucchini.  Guess what..?  This cake is now perfectly moist. The spelt flour makes the cake mildly sweet and has a slight nutty flavour that adds real character. The additions of applesauce and zucchini make it light and moist. Happy New Year.

Ingredients:

  • 2 1/2 cups spelt flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1  teaspoon cinnamon
  • 1/4 teaspoon ground ginger or fresh
  • 1/4 teaspoon ground cloves or allspice
  • 1 cup honey
  • 1 cup applesauce
  • 1 medium zucchini, shredded
  • 1/2 cup safflower  or grapeseed oil
  • 2 teaspoons vanilla
  • 1/4 cup sliced almonds, optional

Directions:

  1. Heat the oven to 325 degrees. Combine the first 6 dry ingredients in a mixing bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together until the wet and dry ingredients are thoroughly combined.  Add the zucchini with the wet ingredients.
  2. Cut two pieces of baking parchment to fit the bottoms of two 8-inch loaf pans. Lightly oil the pans. Divide the batter between the two lightly oiled loaf pans. Sprinkle the almonds over the tops of the loaves.
  3. Bake for 35 to 40 minutes, or until a knife inserted in the center of a loaf tests clean.
  4. Allow the cakes to cool completely. Remove the loaves from the pans.
  5. Cut each loaf into 10 slices to serve.

If you want to make this cake vegan substitute 1/2 cup of agave and 1/2 cup of maple syrup for the honey.

I like to make this honey cake at least a day or two before serving as the taste gets better.  If not using store in the fridge.

HONEY CAKE WITH PLUMS AND PLUM COMPOTE FOR ROSH HASHANAH OR ANYTIME

A visit to the Leslieville Farmers’ Market inspired me to make this plum cake for Rosh Hashanah. At the market I bought a basket of purple onions, purple potatoes, purple cabbage and purple plums. I just read that purple fruits and veggies are good for you and I think that even applies to using purple fruit in cake.  Well I could be stretching this healthy cake thing but it is gluten-free and sweetened with honey. This recipe makes 2 – 9 inch round or square cakes. When Gordy saw that we had 2 cakes cooling on the counter and I asked him what he wanted for lunch he said…”I think I am in the mood for cake!” Shana Tova.

Makes 2 cakes

Ingredients:

  • 8 tablespoons melted coconut oil
  • 2/3 cup honey
  • 6 eggs
  • 1 tsp vanilla extract
  • 1 cup almond flour, packed
  • 1/2 cup gluten free flour, packed
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 6 to 8 plums, cut in half, pits removed

Directions:

  1. Preheat oven to 325 degrees.
  2. Grease your pans with some coconut oil.
  3. Combine wet ingredients.
  4. Add dry ingredients, stir until combined. Pour into 2 greased 9 in pie plates or square pans.
  5. Top with the sliced plums.
  6. Bake for 3o-40 minutes, until golden brown.
  7. Let cool before serving.

Plum Compote:

Ingredients:

  • plums, sliced and pitted
  • honey, the amount of honey you like depends on how sour the plums are. Taste and add more honey if needed.
  • vanilla to taste
  • dash of salt
  • splash of balsamic vinegar
  • water

Directions:

  1. Combine plums, a little water and honey in a saucepan.
  2. Bring to a low boil.
  3. Add vanilla, a splash of balsamic vinegar and a dash of kosher salt.
  4. Stir over low heat until plums are very tender and compote thickens, stirring often and  tasting to see if more honey is needed.
  5. Cook for about 15 to 20 minutes until plums are soft and have started to break apart.
  6. Remove from heat.
  7. To serve drizzle a small amount of compote on each dessert plate and add a slice of cake on top.
  8. Any leftover compote store in an air-tight container for up to one week.

BUCKWHEAT, SUNFLOWER & ALMOND RAW CRACKERS SERVED WITH MANGO POMEGRANATE GUACAMOLE

We are almost done our house renovation and have been living at my mother-in-law Florence Hertzman’s apartment.  We have a stellar view of the city, beautiful watercolour paintings by Flo on the walls and lots of family photos of grand-kids and our great grand-parents to look at over and over.  But what I like best is opening up the cabinets and looking at the fine assortment of china, cutlery, serving pieces and delicate dessert plates.  There is also the prettiest collection of tea cups, I find them a bit too small to drink my morning tea but I thought the would make the perfect holders for these raw crackers and guacamole.  Thank you Grandma Flo for sharing your home with us. xo

This raw cracker recipe was inspired from the cookbook Eat Raw, Eat Well by Douglas McNish.

You will need an electric food dehydrator for these crackers.

Ingredients:

  • 2 cups whole raw almonds, soaked for one hour
  • 4 cups buckwheat groats, soaked for one hour
  • 2 1/2 cups raw sesame seeds, soaked for 30 minutes
  • 1 1/2 cups sunflower seeds, soaked for 3o minutes
  • 1 cup whole flax seeds, soak for 30 minutes
  • 1/2 cup chia sees, soaked for 30 minutes
  • 1 cup pumpkin seeds, soaked for 30 minutes
  • 3 cups red bell pepper, chopped
  • 1 cup nutritional yeast
  • 1/4 cup fresh lemon juice
  • 7 cloves garlic
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 cup ground golden flax seed

Directions:

  1. To soak the nuts and seeds place in bowl and cover with water. Drain when ready to use.
  2. In a food processor fitted with a metal blade, process red peppers, nutritional yeast, lemon juice, garlic, salt, and spices until smooth.
  3. Add soaked almonds and buckwheat and process until smooth.
  4. Transfer to a large bowl. Add soaked sesame seeds, sunflower seeds, pumpkin seeds, flax seeds and the ground flax seeds, mix well with a wooden spoon.
  5. Divide batter in your nonstick dehydrator sheets.
  6. Dehydrate at 105 degrees for 18 to 20 hours or until completely dry and crispy.
  7. Cool and store in an airtight container.
  8. Store at room temperature.

Mango Pomegranate Guacamole

Ingredients:

  • 4 ripe avocados (2 pounds total)
  • 1 cup finely chopped white onion
  • 2 fresh Serrano chiles, finely chopped (2 tablespoons), including seeds
  • 1/4 cup fresh lime juice, or to taste
  • 3/4 cup pomegranate seeds (from 1 pomegranate)
  • 3/4 cup diced peeled mango
  • 1/2 cup chopped cilantro

Directions:

  1. Halve, pit, and peel avocados.
  2. Coarsely mash in a bowl.
  3. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro.
    Season with salt and additional lime juice.
  4. Garnish with lime wedges.

Nutritional information for the Buckwehat, Sunflower and Almond Crackers and for the Mango Pomegrante Guacamole can be found at Meal Garden

FAT FLUSH FRUIT SMOOTHIE

When I am feeling that I need to lose a few pounds after a wild weekend of eating,( which is every weekend) - I then start the day (most often on Monday’s) – with this delicious smoothie from the Fat Flush Plan by Ann Louise Gittleman.

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 The recipe is so easy , I make it my own by adding a 1/2 teasoon of cinnamon.

Ingredients:

  • 1 cup of fresh or frozen fruit (strawberries, blueberries, raspberries or peaches, I like a combination)
  • 1 serving of protein powder, I use Sun Warrior vanilla flavour
  • 8 ounces of water
  • 1 ounce of pure cranberry juice or pure blueberry juice
  • 1 teaspoon of flax seed oil
  • ¼ teaspoon Stevia, or to taste
  • 3 to 4 ice cubes

Combine all ingredients in blender.  Mix for about 2 to 3 minutes.

THE RAW CHOCOLATE BROWNIE

Sorry Gordy, the oven is not turned to 350 degrees. The butter is not coming to room temp and the sugar and the flour are still in the pantry, but on the counter are raw walnuts, almonds, fresh soft dates and cacao powder. I am making raw chocolate brownies.

The great thing about these brownies is that I keep them frozen. This means that you can just open up the freezer and cut yourself off a bite when a sweet craving hits which is just about every night, ask Yale she is just as addicted as I am!  I have even tempted Gordy to have a taste, it is chocolate after all… he still loves his cupcakes and lately donuts but I think I can get him to come on over to the raw brownie side!

Here is a very easy recipe. You can make it your own by adding some unsweetened coconut, orange zest, cacao chips, dried cherries, apricots, you get the idea.

The Raw Chocolate Brownie

Ingredients:

  • 2 cups whole walnuts (or pecans)
  • 2 ½ cups Medjool dates, pitted
  • 1 cup raw cacao powder
  • 1 cup raw unsalted almonds, roughly chopped or any nut you like.
  • ¼ tsp. pink Himalayan salt

Directions:

1. Place 2 cups of walnuts in food processor and blend  until the nuts are finely ground.

2. Add the cacao powder and salt. Pulse to combine.

3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mixture that when pressed with your fingers will  stick together, (if the mixture does not hold together well, you will need more dates).

4. In a large bowl  combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan, (I line my glass Pyrex with parchment paper).

Place in freezer or fridge until ready to serve, best to eat when they are very cold or frozen.

RAW ORANGE-DATE SQUARE

“RAW DATE SQUARES” …well that’s what Gordy said.  He was a bit disappointed that the house did not have that what are you making , you are driving me crazy smell, but when he tasted them that was all forgotten and I was Queen!

Ingredients:

For the Filling:

  • 2 cups chopped, pitted dates
  • 2 Tbsp. water
  • Juice of 1 large, organic orange (1/2 to 3/4 cup)
  • Zest of 1 large, organic orange

For the crust:

  •  2 cups of walnuts (or any other nuts you like)
  • 1 cup raw oats ground (I used my Cuisnart to pulse into a flour like consistency)
  • 2 tsp. ground cinnamon
  • 3 to 4 Tbsp pure maple syrup or agave (taste for sweetness)

Directions:

1. Soak the dates in the water and orange juice for about 30 minutes, until they become a bit soft.
2. Coarsely grind the nuts in a food processor, then add theoats and pulse to mix.
3. Add cinnamon and then maple syrup one tablespoon at a time until the mixture holds together.
4. Lightly oil a 9-inch square pan or round cake pan with coconut, grapeseed oil or any vegetable oil. (I like the taste of coconut oil).
5. Press a little over half of the nut mixture into the bottom of the pan, reserving the rest for later.
6. Puree the date and orange juice mixture until smooth but with a bit of chunks left.
7. Crumble the remaining half of the crust mixture over the dates and press lightly with your hands.
8. Sprinkle some quick oats on top for garnish.
9. Refrigerate or freeze before serving.
10. I like to snack and keep the leftovers in the freezer.

GLORIANNE’S MOCHA CAPPUCCINO MERINGUES

My cousin Glorianne is a one-of-a-kind kinda girl. We have spent many summers together at Lake Simcoe but time has moved on and so has she and last weekend we visited at her beautiful cottage near Haliburton, Ontario on Coleman Lake. When we arrived there was a big cookie sheet in the oven, the oven door was slightly ajar, we could peak inside, hm-mm are these for us we wondered, a welcome to Colman Lake home baked treat?  Well it was 11 o’clock after all and we had been driving for 3 hours… and doesn’t that mean milk and cookies? Maybe, but Gordy was digging in…  “ Wait they are for a party tomorrow,” cried Glorianne.  Just one, and then one more… they were so delish that before we knew it the cookies were gone. Oh well, tomorrow is another day and now Glorianne can show me how she makes these one of a kind melt-in-your mouth meringue’s.

Thank you Glorianne, Tom and Gwynne for a great weekend and for sharing your recipe with me. There is nothing like a good cookie made with love!

Ingredients:

  • 2 large egg whites – at room temperature

  • 1/8 tsp salt

  • 1/8 tsp cream of tartar

  • ¾ cup white sugar

  • 1 tsp instant coffee

  • 1 tsp coco powder

  • ¾ cup of Skor bits

Directions:

  1. Set oven to 300F

  2. Prepare a cookie sheet by lining it with parchment paper

  3. Add the sugar, coco and coffee together in a small bowl – mix well.

  4. Beat egg whites at high speed for 30 seconds and add salt and cream of tartar to egg whites. Continue to beat until you have soft peaks.

  5. Continue to beat the eggs at high speed and slowly add the sugar, coco, coffee mixture.

  6. Continue to beat until it is well mixed and you get hard peaks.

  7. Stop beating the meringues and gently fold the Skor bits into the mixture with a spatula, until just mixed.

  8. Spoon the mixture in teaspoon size mounds

  9. Place in the oven for 25 minutes. Then open the oven door 2 inches and let the meringues cool in the oven for another 30 minutes.

  10. Eat all at once!

You cannot make these cookies on rainy days.

MORE BLISS BALLS – FOUR FLAVOURS

My sister-in-law Jill and my niece Laura have been on a spring detox all week.  I thought they could use a little something sweet to keep them on track and I have just the treat for them.  Like most raw foods, these are healthy and will help when you get that  craving for something sweet.  

These keep really well when stored  in the fridge or freezer.

The recipes:

Tahini Almond Date Bites

  • 12-14 large dates, pitted
  • 1/2 cup raw almonds
  • 1/3 cup tahini
  • pinch sea salt
  • 1-2 tablespoons water
  • 1/4 cup sesame seeds to coat 

In food processor, pulse almonds until crumbly, partly smooth. Add dates, tahini and salt, continue to process. Texture will still be slightly crumbly – add water (1 tablespoon at a time) and dough should quickly form. Form into 1 inch rounds, roll in sesame seeds to coat, and roll in hands to flatten sesame seeds into ball. Store in the fridge.

Vanilla Bliss Balls

  • 2 cups raw walnuts
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • pinch salt
  • 1/2 cup cashews
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts for rolling

 Put walnuts in the processor and process until smooth. Add maple syrup, vanilla, salt and process until well combined.  Add cashews and raisins and process until evenly distributed but not completely smooth. Form into 1 inch rounds, roll in crushed walnuts. Store in the fridge.

Chocolate Cherry

  • 2 cups of walnuts
  • 8 pitted dates
  • 1/3 cup of cacao powder
  • 1/2 cup dried cherries
  • ½ tsp of vanilla extract
  • 1 TBS maple syrup or honey
  • Pinch of salt
  • 2 tsp of water

Place the walnuts in the food processor and process into small chunks. Hold back 1/4 cup of walnuts.  Add the salt to the chopped walnuts and process until finely ground. Add the dates and process until the mixture becomes sticky.  Add the cacao  and vanilla and process again.  Add the water if needed.  Add in 1/4 cup of the remaining walnuts and stir through the mixture.  Form into 1 inch round balls.  Roll in cacao powder. Store in the fridge. 

Raw Carrot Cake Balls

  • 1 cup raw almonds
  • 1/2 cup rolled oats
  • 1/4 cup carrots
  • 1 tablespoon unsweetened shredded coconut
  • 1 1/2 tablespoon maple syrup
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon raisins, chopped
  • unsweetened shredded coconut for rolling (optional)

Combine almonds & oats in a food processor and pulse until almost flour consistency. Add carrots and process until finely chopped and incorporated.  Add remaining ingredients except raisins and process until dough comes together and almost forms a ball in the food processor.Transfer mixture to a small bowl and fold in chopped raisins. Roll into balls. They look really pretty when rolled into shredded coconut. Store in the fridge.

CHOCOLATE BLISS

My friend Karen Gilman and I have been experimenting with different flavours of bliss balls.  Karen is an excellent vegetarian cook and a Holistic Nutritionist, we are always sharing  recipes and tips for healthy living, and we both love to make this receipe. So when you have a craving for something sweet these bliss balls are the perfect chocolate fix made without  processed sugar.   I promise you will feel great eating these and the best part is there is  no cooking!

 Bliss Balls are a raw sweet treat.

RED FIFE MUFFINS

Red Fife is a heritage red spring wheat native to Ontario, love that being from Canada, eh!

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I found this loaf and muffin mix at Fiesta Farms and though I never buy mixes I was attracted to the package and the healthy list of ingredients. I do feel proud eating these muffins knowing that something so delicious is from Ontario. I love the grainy texture and wheaty flavour. You can add any fresh ingredients to make them your own.  My favorite combinations are:

  • blueberries and pumpkin seeds
  • cranberries, lemon zest and walnuts
  • mashed ripe banana, vanilla extract, hazelnuts or walnuts

For baking instruction see the recipe on the back of the package.

Check out the website at : http://www.grainstorm.com/

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