Aquafaba Lemon Meringue Pie

When my friend and holistic nutritionist Karen called me up and asked me to come over to make some Aquafaba I quickly ran to my computer to GOOGLE aqua what?...Well I must say that I didn't have high hopes of making meringue but to my surprise it worked and it was easy to whip up.  I will be making this recipe again soon and not telling my guest what the meringue is made from until after they have tasted it, so if I offer you a slice of lemon meringue pie....

  I have invited Karen to be my guest blogger so she can explain it all to you. 

Guest Post by Karen Gilman from Nutrilicious.

Egg-allergy sufferers and vegans can now have their cake and eat it too. Aquafaba, the liquid found in canned beans, serves as the unlikely base for a whipped ingredient gaining popularity as a substitute for egg whites. For the first time ever, vegans (or anyone else who does not eat eggs) can indulge their sweet tooth for marshmallows, macarons, ice cream, brownies and of course, lemon meringue pie.

Aquafaba was “discovered” In 2014, when a French chef found that combining the bean liquid with sugar, cornstarch and guar gum produced a foaming agent with a consistency similar to meringue. In March 2015, a U.S.-based vegan-food experimenter started making vegan meringue from the bean liquid alone and called on his 58,000-member vegan Facebook community, ‘Vegan Meringue,’ to experiment with aquafaba.

Fast forward to 2016. Not only does aquafaba have its own Wikipedia entry, but there is a website ‘www.aquafaba.com’ dedicated to its history, uses and nutritional value. The word ‘aquafaba’ comes from the Latin words for “water” and “bean.”  According to the aquafaba website, one tablespoon of chickpea liquid contains 3-5 calories. Using different beans or soaking your own beans may affect the calorie count.

The simplest way to make meringue from aquafaba is to drain a can of chickpeas, strain the liquid through a fine mesh sieve to remove any bean particles and whip as if you were making egg-white meringue. Use three tablespoons of liquid for each egg white.

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Lemon Meringue Pie made with Aquafaba
Karen and I created this Lemon Meringue Pie, based on a recipe by Lazy Cat Kitchen.
We made this pie in an 8-inch glass pie pan.

 For the Crust
2 cups walnuts, finely chopped, (you could do this your food processor)
Pinch of salt
2 tbsp coconut oil, melted and cooled
2 tbsp honey
15 dates, pitted

Combine ingredients and press into a pie plate.

For the Filling
½ cup cashews, soaked overnight or for at least 6 hours
½ cup plus 2 tbsp fresh lemon juice
5 tbsp maple syrup
2 tsp cornstarch dissolved in 1 tbsp water
Turmeric, optional for colour – we used about 1/4 tsp
1 tbsp lemon zest

Rinse soaked cashews and place in a blender with maple syrup and puree until smooth. Pour this mixture into a pot and warm gently, stirring constantly. Mix cornstarch in water and add to pot. Bring mixture to a boil and allow it to thicken.  If using turmeric, add to pot.  Add lemon juice and lemon zest and mix well to combine.  Pour into prepared crust and allow to cool.

For the Meringue
½ cup chickpea water, (will make enough to cover an 8-inch pie)
2 tbsp coconut sugar

In a large glass bowl beat chickpea water until peaks start to form. Add sugar gradually and adjust to taste. Continue beating until the peaks become stiff. Spoon the meringue onto cooled lemon curd and place under the broiler until it turns brown. Let pie stand for a few hours before serving or place in the freezer to firm up.

I served this pie to my family without telling them what the meringue was made from and they absolutely loved it. Honestly, my daughter had 3 pieces!

Peach Almond Cake, Vegan and Sugar-Free

Stopping along county roads for produce from the farmers says end of summer to me.  Time to fill jars and my freezer with all that the farmers have to offer; tomatoes, corn and peaches being some of my favourite.

And so is this cake.  If you are looking for healthy and delicious then this recipe is for you.  This is the perfect cake to make right now while the local peaches are still ripe are juicy.

The peaches are the star here.

We fondly call this stop 'Debit, '  -  located on Highway 11 just north of Bradford, Ontario. This is where I  bought my peaches.  The owner brings them to his farm from his brother's farm in Niagara.

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Peach Almond Cake, Vegan and Sugar-Free!

I hate being peachy, but this cake has NO SUGAR!

Serves 6-8

Ingredients:

• 2 peaches, sliced thin with skin on
• 1 1/2 cup whole grain spelt flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup almond milk
• 1/2 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1/2 cup coconut oil, melted and cooled
• sprinkle of coconut sugar, on top, (optional,  I did say NO SUGAR but add this if you want- the sugar adds some extra crunch and sparkle to the peaches, a nice touch if serving to company).
• 1/2 sliced almonds, to sprinkle on top

Directions:

1. Preheat oven to 350 degrees.
2. Lightly oil a 8-inch round cake pan.
3. Thinly slice your peaches and set aside.
4. Combine the dry ingredients.
5. In a separate bowl whisk together the wet ingredients.
6. Stir the dry ingredients into the wet ingredients, until just combined.
7. Pour into pan and scatter the peaches on top of the cake, sprinkle with the sliced almonds and coconut sugar on top.
8. Bake for 30-35 minutes or until a cake tester comes out clean.

Cooks Notes:

• I baked this in an 8-inch spring form pan, but any 8-inch cake or pie pan will work.
• The cornmeal gives the cake a bit of a grainy texture, it you don't want a bit of crunch to the cake you could grind the cornmeal in the food processor until it resembles a flour-like consistency.

ROOTS CANADA IS AS GOOD AS APPLE PIE

I recently had the opportunity of spending the day with the fantastic ROOTS creative team styling food for their Spring photo shoot.  The day started early at the Berkley Field House, a perfect backdrop for the beautiful healthy looking models, ROOTS clothing and of course the food.  So all I can say is that... this gig was as easy as apple pie!

Check out ROOTS not for the food but for their great Sweats!

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Apple Cranberry Maple Pie with a Heart Crust
Makes one 9-inch pie
I love this pie not only because it tastes great but for the way it looks - nothing is prettier then using your favourite cookie cutter to make the top crust. 

  For the crust:

• 2 1/2 cups unbleached all-purpose flour
•  1 tsp. salt
• 1 tbsp. sugar
• 1 cup (2 sticks) unsalted butter, cold, cut into cubes
• 2/3 cup ice water

For the filling:

• 6 large apples, cored and cut into 1/2 inch thick slices
• 1 cup fresh or frozen cranberries
• 1/2 cup sugar
• 1/4 cup pure maple syrup
• 1/4 cup flour
• zest of 1 lemon
• zest of 1 orange
• 2 tbsp. fresh squeezed orange juice
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg

Topping for the crust:

• 1 egg white, beaten
• 1 tbsp. turbinado sugar for sprinkling on top of pie

 Directions:

1.    In the bowl of your food processor, pulse to combine flour, salt, and sugar. Add butter and pulse 6 -7 times, or until mixture appears crumbly. Drizzle in water and pulse just until dough begins to hold together. Turn out onto a floured surface and roll dough into two equal balls. Wrap and chill for at least 30 minutes.
2.    Preheat oven to 425 degrees F. Butter a 9-inch pie pan and set aside.
3.    On a lightly floured surface, take one of the balls of dough and roll out the bottom crust to about a 14 inch circle. Press into pie pan and trim all but 1 inch of overhanging dough. Place pie pan into the fridge while you prepare the filling.
4.    In a large bowl, mix together all the ingredients for the filling. Place in the fridge while you prepare the cut-outs for the top crust.
5.    Roll out top crust just wide enough to cut your shapes.  For my pie, I used a large heart shaped cookie cutter to make four heart shaped cut outs.
6.    Take out the crust and filling from the fridge and spoon the filling into the bottom crust.
7.    Top with the cut out heart shapes and brush the curst and heart shapes lightly with the egg white and then sprinkle with the turbinado sugar all over the top of the pie.
8.    Place pie on baking sheet and bake in the oven for 20 minutes at 425 degrees F.
9.    Turn heat down to 350 degrees F. Bake for another 25 - 30 minutes, or until pie is golden and filling is hot and bubbly.  If crust seems to be baking too quickly, cover with foil to prevent excessive browning.
10.   Allow pie to cool for at least an hour before serving.

 Cooks Notes:

• I like to use a mix of sweet and tart apples like Granny Smith and Honey Crisp.
•  Use any cookie cutter shapes you like.
• The egg white will give your pie crust a very shiny finish and it helps the sugar stick to the crust and makes the pie sparkle.

Buckwheat Zucchini Muffins

These muffins are made with buckwheat flour which has a very earthy flavour. Yale said these muffins remind her of shopping at Courage My Love in Kensington Market. If you have ever shopped at Courage My Love then you know the smell, incense mixed with vintage clothing = earthy.  

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Buckwheat Zucchini Muffins
Makes 9 to 12 muffins
This muffin is naturally sweetened with maple syrup.

Ingredients:

• 1 2/3 cups buckwheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 egg
• 1/2 cup maple syrup
• 1/2 cup milk (almond milk, 2% milk, or whatever you prefer)
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 cups grated zucchini

 

Directions:

1. Heat oven to 350°F.  Prepare a 12-cup muffin pan by either greasing or using paper liners. 
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined.  Set aside.
3. In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined.  Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined. Stir in the zucchini until just combined.
4. Spoon into muffin tin. Bake for 18-20 minutes, or until a toothpick inserted in the centre of the muffin comes out clean.  Let muffins cool before removing from pan.

Cooks Notes:

• These muffins freeze well.
• Add any kind of nuts of chocolate chips if you like.

Macaroons: The official Cookie of Passover. Lemon, Chocolate and Almond

Vegan Chocolate Dipped and Drizzed

Almond and Coconut made with egg whites.

After eating the matzah, gefilte fish and grape juice 'wine' I drank as a kid at Passover, I fondly remember the tins of Manischewitz Passover Coconut Macaroons and the box of jelly fruit slices presented in their original packaging and proudly placed on the table.  The macaroons stayed nice and moist and the jelly fruit slices chewy, (long after Passover was over).  And since macaroons are the official cookie of Passover I thought I would try and make my own sweetened with honey and made with organic coconut and almond flour.  I still love the tins of macaroons and all the new flavours available but once you make them yourself, these delicious cookies will become your new tradition.  Chag Sameach.

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Try my other Passover Recipes:

Romanian Eggplant Salad
Chocolate Covered Toffee Matzah
This is my Great-Grandmother Gefilte Fish
My Mother's Potato Kugel
My Favourite Chicken Soup
Latkes From My Mother's Kitchen

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Lemon Vanilla Vegan Macaroons
This recipe make about 15 macaroons
Ingredients:

• 1 tablespoon plus 1 teaspoon almond flour
• 1 tablespoon tapioca flour, (I used arrowroot flour when testing as that is what I had in the pantry)
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 2/3 cups honey
• 9 tablespoons full-fat coconut milk
• 2 teaspoons coconut oil, melted
• 1 teaspoon vanilla 
• 3 cups unsweetened shredded coconut 
• zest from one lemon
• 1 tablespoon fresh lemon juice

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Stir almond flour, tapicoa flour, coconut flour and salt ingredients together until well combined.
3. Mix the honey, coconut milk, coconut oil, vanilla, zest and lemon juice together until well combined.
4. Add wet ingredients into dry ingredients and stir until smooth and well combined.
5. Add the shredded coconut and mix well.
6. Let the mixture rest in the fridge for about 10 minutes.
7. Using your hands take about a tablespoon of the mixture and shape into small mounds.
8. Bake for about 18 to 20 minutes. At about 15 minutes you may want to keep an eye on them as they will brown quickly.
9. Let cool completely before moving to serving platter or store in air tight container in the fridge.

Chocolate Dipped & Drizzled Vegan  Macaroons
This recipe make about 15 macaroons
Ingredients:

• 1 tablespoon plus 1 teaspoon almond flour
• 1 tablespoon tapioca flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 2/3 cups honey
• 9 tablespoons full-fat coconut milk
• 2 teaspoons coconut oil, melted
• 1 teaspoon vanilla 
• 3 cups unsweetened shredded coconut
• 3/4 cup dairy free chocolate

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Stir almond flour, tapioca flour, coconut flour and salt ingredients together until well combined.
3. Mix the honey, coconut milk, coconut oil, vanilla, together until well combined.
4. Add wet ingredients into dry ingredients and stir until smooth and well combined.
5. Add the shredded coconut and mix well.
6. Let the mixture rest in the fridge for about 10 minutes.
7. Using your hands take about a tablespoon of the mixture and shape into small mounds.
8. Bake for about 18 to 20 minutes. At about 15 minutes you may want to keep an eye on them as they will brown quickly.
9. While macaroons are cooling, melt chocolate over a double boiler or in the microwave in 30 second increments.
10. Once cooled, pick up macaroons and dip in the chocolate.
11. Place macaroons back on the parchment-lined cookie sheet and drizzle more chocolate with a spoon over the macaroons. 
12. Once set, peel away from parchment and transfer to a serving platter or store in air tight container in the fridge.

Almond and Coconut Macaroons
Makes about 12 macaroons
Ingredients:

• 2 egg whites
• 2 cups unsweetened shredded coconut
• ¼ cup honey
• ½ cup slivered almonds, slightly crushed into tiny pieces
• 1 teaspoon vanilla extract
• pinch of salt
• 1/2 cup dairy free chocolate for dipping, (optional)

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the honey and the egg whites.
3. Add the almonds, shredded coconut, and vanilla to the bowl, and mix everything together.
4. Let the mixture rest in the fridge for about 10 minutes.
5. Using your hands take about a tablespoon of the mixture and shape into small mounds. Press together as much as you can
6. Bake the macaroons until the bottoms are golden brown, about 12 minutes.
7. These macaroons will be really crumbly when you take them out of the oven so it is important not to touch them and allow to cool for at least 30 minutes.
8. You can eat them as they are or if you want you can dip in chocolate, but remember they are very delicate so wait at least 30 minutes before dipping.
9. While macaroons are cooling, melt chocolate over a double boiler or in the microwave in 30 second increments.
10. Once cooled, pick up macaroons and dip in the chocolate.
11. Place macaroons back on the parchment-lined cookie sheet and drizzle more chocolate with a spoon over the macaroons. 
12. Once set, gently peel away from parchment and transfer to a serving platter or store in air tight container in the fridge.

Ice Cream Sandwiches

WARNING:  Please skip this blog if you don't like chocolate and ice cream.

Every once in a while you need to have a recipe that is not sugar free, gluten free or vegan and this is that recipe. I think these classic ice cream sandwiches are really good for you, well good for you in the sense that they are fun to make, easy to eat and they put me in a good mood because I am thinking that maybe summer will come sooner. These ice cream sandwiches are 100% Gordy approved!

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Ice Cream Sandwiches

This recipe was inspired by Martha Stewart.
Makes 8 ice cream sandwiches.

Ingredients:

• 1/2 cup unsalted butter, melted

• 1/2 cup white granulated sugar

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1/2 cup all purpose flour

• 1/4 cup unsweetened cocoa powder

• 1/4 teaspoon salt

• 4 cups Ice Cream, slightly softened (any flavour, but I like

Directions:

1. Preheat oven to 350 degrees F

2. Line a 10 x 15 inch jelly roll pan (thats just fancy for rimed baking sheet) with parchment paper, leaving a 2-inch overhang on the two shorter sides.

3. Melt butter in small dish in microwave, (or in a small pan on the stove).

4. In a medium bowl, (I used my Kitchen Aid Mix Master but you could mix by hand) - whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined.

5. Add flour and cocoa, and mix just until smooth.

6. Spread in prepared baking pan. Bake for about 10 minutes turning the pan around halfway through cooking, so one side doesn't get more brown than the other. Cool completely in pan.

7. Using paper overhang, gently lift the cake onto a cutting board. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with softened ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours

8. Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately or rewrap individually in wax paper and store in freezer until ready to eat.

Cooks Notes:

• Remember to let ice cream soften a bit before spreading, (about 10 minutes, but will depend on how hard your ice cream is).

• Make sure cakes are cooled before spreading ice cream.

Paleo Bread made with almond flour and coconut flour

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Paleo breads have been showing up on lots of food blogs and I thought I would give it a try.  I am hearing more and more about the Paleo way of eating and I like the idea of eating less refined carbs.  So what did I think of the 'bread'  -- well it has a bit of an eggy taste, 5 eggs so no wonder!  I also thought it was more like eating a slice of cake then a slice of bread.  My next piece I toasted and voila, the perfect vehicle for almond butter.  So I just think this may be my new staple. Let me know what you think.

Paleo Bread

This recipe is adapted from: Elana's Pantry

Ingredients:

• 2 cups almond flour
• 2 Tbs coconut flour
• ¼ cup ground flax seed
• ¼ tsp salt
• ½ tsp baking soda
• 5 eggs
• 1 Tbs coconut oil
• 1 Tbs honey
• 1 Tbs apple cider vinegar

Directions:

1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
2. Pulse ingredients together
3. Pulse in eggs, oil, honey and vinegar
4. Transfer batter to a greased bread pan, (I used a 7.5 x 3.5 inch loaf pan and greased with coconut oil)
5. Bake at 350 for 30 to 35 minutes (check with a cake tester)
6. Cool in the pan for 2 hours

Cooks Notes:

• This bread will make a great base for lots of add-ins.
• Make sure you test with a cake tester or toothpick.
• Check the size of your loaf pan as the one I used is a bit smaller then the standard loaf pan you may have in your cupboard.
• The first two times I made this I used coconut oil to grease the loaf tin and I had trouble getting the bread out of the pan, the third time I used parchment paper and coconut oil and the bread came out with ease.

Oatmeal Breakfast Muffins with Pecans

I grew up when muffins were very popular.  It was a treat that self-conscious teenage girls could eat without feeling guilty, we were just eating a muffin after all.  Well what we were really eating was a lot of white flour, sugar and oil baked into an oversized ginormous muffin. I might as well had been eating cake.

I still love muffins, but now I like to bake my own. These muffins are filled with oats, flax, dates, pecans, some very aromatic spices and sweetened with a bit of maple syrup. 

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Oatmeal Breakfast Muffins

This recipe will make 8 - 9 muffin or if you want them ginormous over-fill the muffin tin.

Ingredients:

• 2 1/2 cups oat flour, (make your own oat flour by grinding oat flakes in the processor until finely ground)

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup almond milk

• 1 tablespoon ground flax seeds mixed with 3 tablespoons water

• 1/4 cup unsweetened applesauce

• 1/4 cup maple syrup

• 1 tablespoon coconut oil 

• 1 teaspoon cinnamon

• 1/4 teaspoon turmeric

• 1/4 teaspoon cardamom

• 1/2 cup dates chopped

• 1/2 cup pecans chopped

Instructions:

1. Line a muffin tin with paper liners

2. Start by mixing the ground flaxseeds with the water, set aside for 10 minutes

3. Whisk together the dry ingredients

4. Stir in the liquid ingredients and mix well with a big spoon

5. Evenly divide the mix, I usually get between 8 and 9 muffins

6. Bake for 25 minutes at 350F

Apple Pumpkin Muffins

What I like about fall…

macintosh apples

pumpkins

hiking

fall colours

sweaters

and these muffins.

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Apple Pumpkin Muffins

Makes 12 muffins

Ingredients:

• 1 cup spelt flour
• 1/2 cup buckwheat flour
• 1/3 cup oats 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon and a bit more to sprinkle on the apples
• 3/4 cup pumpkin puree
• 1 cup almond milk
• 1/3 to 1/2 maple syrup (I used 1/3 cup but if you like sweeter muffins then go for 1/2 cup)
• 2 Tbsp coconut oil plus 1 Tbsp for sautéing the apples
• 1 Tbsp ground flax seed mixed with 3 Tbsp water
• 1 tsp vanilla extract
• 2 medium apples, diced ( I leave the skin on)

Directions:

1. Preheat oven to 375 degrees.
2. Line muffin tin with paper liners.
3. In a small bowl make the flax egg by adding 3 tablespoons of water to 1 tablespoon of ground flax seeds, let sit for about 10 minutes or until it thickens.
4. Sauté apples in a medium pan with coconut oil and a sprinkle of cinnamon until apples are soft, this should take about 10 minutes, set aside.
5. In a large bowl add the pumpkin puree, almond milk, maple syrup, coconut oil, vanilla and the flax egg. Then add the flour, oats, baking powder, baking soda, salt and cinnamon to the wet ingredients and mix until just until blended.
6. Fold in the apples.
7. Spoon the mixture into the muffin tin.
8. Sprinkle a handful of oats on top. 
9. Bake for 18-22 minutes or until a toothpick comes out clean. 

Strawberry Almond Cake

Cake for breakfast, well I am loving every bite and I feel like I am cheating - that would be cheating on my green smoothie. I think Gordy will be happy that no green smoothie will be waiting for him on his desk this morning, just cake made with almonds, coconut oil, honey and lots of local strawberries. 

 Sending some strawberry love your way…

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Strawberry Almond Cake

This cake is gluten free and sweetened with honey.

Serves 8

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking powder
• 3 eggs
• 1/3 cup coconut oil, melted and at room temperature
• 4 tablespoons honey and 1 tablespoon reserved 
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 cup of fresh strawberries, sliced
• big handful of sliced or chopped almonds

Directions:

1. Preheat oven to 350 degrees and grease a 8 inch cake pan with coconut oil.
2. In a mixing bowl, add almond meal, baking powder, eggs, butter, honey, vanilla and salt and mix until well combined, (I used my Kitchen Aid Mix Master), but you could do it by hand or with a hand-held mixer.
3. Spread the batter evenly over the bottom of the cake pan, then arrange the sliced strawberry slices on top.
4. Garnish with the almonds and then drizzle over remaining tablespoon of honey.
5. Bake for 25 - 30 minutes or until cake tester comes out clean.
6.  Cool before serving.  

Cooks Notes:

• This is not an overly sweet cake, it is just sweet enough.
• Serve with ice cream or frozen yogourt and more sliced strawberries on top.

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Nutritional information can be found at Meal Garden.

The “I can’t believe this chocolate chip cookie is delicious and good for you too” Recipe

Guest Post by:  Yale Hertzman
Here is Yale's article as it appears in the The independent student newspaper of the University of Toronto Faculty of Law, Ultravires.

Do you like chocolate? Do you like cookies? If so, then these chocolate chip cookies are for you. They aren’t your average chocolate chip cookies though. While they are as easy as making Pillsbury’s, they won’t leave you feeling bloated like the Pillsbury Doughboy. That’s because they are made without flour, sugar, butter or eggs. Instead, they come together through a combination of walnuts, dates, seeds, and dark chocolate. The dates are a natural sweetener, and the nuts and seeds are a good source of protein that will keep you full throughout the day. After baking for about 12 minutes, the result is a soft, chewy cookie that you won’t believe is actually good for you. Don’t believe me? Try them for yourself.

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The “I can’t believe this chocolate chip cookie is delicious and good for you too” Recipe

Thank you to Karen Gilman from Nutrilicious for sharing this delicious recipe with us.

This recipe makes about 14 cookies.

Ingredients:

• 1 1/2 cups raw walnut halves
• 1 cup Medjool dates, pitted (about 12)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 flax egg (1 tablespoon ground flax or chia seeds + 3 tablespoons water)
• 1/2 cup dark chocolate, chopped (or chocolate chips)

Directions:

1. Preheat the oven to 350F and line a baking sheet with parchment paper.

2. In the bowl of a food processor fitted, process the dates and walnuts together until a crumbly texture is formed. Add in the salt, baking soda, vanilla, flax egg and process again until the batter is relatively smooth, a little stickier than traditional cookie dough.

3. Add in the chocolate chips and briefly pulse, just to combine.

4. Spoon the batter onto the baking sheet and use your hands to gently flatten the dough. Bake for 12 minutes or until the edges are slightly golden. Allow to cool on the pan for 10 minutes. 

Apple Cranberry Crisp made sugar and dairy free!

I love to make a crisp. It is fool-proof and always pleases.  Berries in summer, pears in the fall and apples all year. But what happens when you leave out the stick of butter, the cup of brown sugar and the white flour?  Is it still a crisp?  I think so and so did my taste-testers who ate the leftovers for breakfast. This may not be your Mom's Apple Crisp, but it’s pretty close!

For my classic version of a crisp try this recipe….Apple Pear Cranberry Pecan Crisp.

Disclosure - Gordy ate his with ice cream.

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Apple Cranberry Crisp 

Serves: 6

Ingredients for the Filling:

• 5 large apples, peeled, cored, sliced into thin pieces
• 2 cups cranberries
• zest from half an orange
• 1/4 cup orange juice, fresh if you can
• 2 tbsp  honey 
• 2 tbsp pure maple syrup
• 2 tsp cinnamon
•  1/4 tsp nutmeg

Directions for the Filling:

1. In a large bowl, mix together apples, cranberries, zest, orange juice, honey, maple syrup, cinnamon and nutmeg.
2. Pour into a pie dish and bake at 350 degrees for 20 minutes.
3. Remove from the oven to sprinkle crumble on top.

Ingredients for Topping:

• 1 cup almond flour
• 2 tbsp finely ground walnuts, or any nut you like
• 1 cup large flake oats
• 4 tbsp honey 
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted

Directions for Topping:

1. Mix together almond flour, oats, walnuts, honey and coconut oil in a small bowl until well combined.
2.  Sprinkle onto the fruit mixture.
3. Bake at 350 degrees for 20 minutes or until done.

Cooks Notes:

• Feel free to use any combination of fruit you like.
• Go ahead and double the topping if you like lots. 
• If the topping starts to brown to quickly, cover loosely with foil.
• Do not be shocked by the price of Almond Flour, once you open the bag, store in the fridge.
• I like to serve this crisp warm.

Hamantaschen for Purim from Flo's Kitchen

The bakers, my mother-in-law Florence and her sous chef Simon, with sticky hands and rolling pin.

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I love to look at well-used cookbooks, it is where you find a cook's secrets. This is my mother-in-law Florence Hertzman's tried and true Naomi Cookbook, and the reading is riveting … Page 35 for Sweet and Sour Meatballs has a few ketchup stains and recipe adjustments, Brisket on page 32 has the initials 'LS' which I think is code for Linda Sue (her daughter), must be her favourite brisket.  Page 107, Apple Sauce Cake with Topping is 'very good' and Almond Macaroons on page 141 has a note, 'watch out, we added 1 cup of flour!'…dated from 1976.  

The Jewish holiday of Purim is just a few days away and part of the tradition is a triangular filled cookie called a hamantaschen (literally, Haman's hat) which brings me to page 180, Purim Recipes.  It is on this page that more notes are added and floury finger prints live on.

 It is fun to watch Flo with her apron around her neck, sticky dough and rolling pin, bring this recipe to life.

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Grandma Flo's Hamantaschen Recipe

Inspired from the Naomi Cookbook by Hadassah WIZO Organization of Canada HADASSAH: Naomi Chapter of Toronto.

 Makes about 24 hamantaschen, depending on size. Traditionally filled with prunes or mohn, (poppy seeds) but go ahead and add whatever filling you like, dates, apricots, apples and cherries are all delicious.

Ingredients:

For the Dough:

• 3 cups flour

• 3 eggs, (medium)

• 1/2 cup sugar

• 3/4 cup butter or margarine

• 1/4 tsp salt

• 3 tsp baking powder

Directions:

1. Stir together baking powder, flour, sugar and salt; cut in shortening.

2. Add well beaten eggs and mix well to a soft dough.

3. Allow dough to sit for 10 minutes before rolling.

4. Roll out on floured board to a quarter inch thickness.

5. Cut with large, round cookie cutter.

6. Put a spoonful of desired filling in centre and pinch together to form triangular pocket.

7. Brush with egg, put on well greased pan and bake 12 to 15 minutes in 400 degree oven.

 Ingredients for  the Poppy Seed Filling:

• 1/2 lb of poppy seeds

• 1/2 cup honey

• lemon zest of half a lemon or 1 tsp vanilla

• 1/2 cup sugar

Directions for the Poppy Seed Filling:

1. Scald poppy seeds with boiling water two or three times.

2. Put in food processor and blend for a few seconds.

3. Add sugar, honey and lemon zest or vanilla and blend well.

Ingredients for the Prune Filling:

• 1 lb large prunes, pitted

• 1 tbsp lemon juice

• zest from one lemon

• 1/2 cup sugar

Directions for the Prune Filling:

1. Stew prunes until soft.

2. Put in food processor with sugar and lemon and lemon zest.

3. Blend until just combined.

4. If too mussy add 2 tbsp of chopped nuts.

Quinoa Oat Quick Bread

This little loaf of bread has become a weekly staple for me.  I just have to have it in the fridge ready for any meal.  My favourite way to eat this bread is toasted with almond butter, sliced bananas and currants for sweetness or with mashed avocado and tomatoes, (Yale's fav) or sliced eggs, mayo and sprouts, my lunch. I am not sure Gordy will give up his ACE Granary bread for my mine but maybe one day.

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Quinoa Oat Quick Bread

This recipe makes one loaf. Best eaten toasted!

Ingredients:

Wet Ingredients:

• 1 cup of quinoa, soaked in 2 cups of water soaked overnight or for at least 6 hours
• 3/4 cup of almond milk and 1 teaspoon of vinegar to sour the milk
• 2 large eggs
• 1 Tbsp honey

Dry Ingredients:

• 1/2 tsp salt
• 2 cups rolled oats, I like to use large flakes
• 1/2 cup ground flax seeds
• 1/2 tsp baking soda
• 1 1/4 tsp baking powder

Directions:

1. Preheat oven to 350 degrees F.
2. Wash quinoa well and place in a large glass measuring cup with 2 cups of water.  Cover and refrigerate overnight or for at least 6 hours.
3. Combine the almond milk and vinegar in a small bowl and let stand for 5 minutes.
4. Drain quinoa well, I like too drain in a small mesh strainer for at least 15 minutes.
5. Place all the wet ingredients in a small mixing bowl.
6. Place all the dry ingredients in a medium mixing bowl.
7. Add the wet ingredients to the dry and mix well.
8. Bake in a well oiled 8x3 or 8x4 loaf pan for about 40-50 minutes.

Cooks Notes:

• This loaf is best stored in the fridge.
• I love to eat this loaf toasted.
• Can be frozen, I like to cut into slices first, and then warp individually.

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 Some nutritional facts about quinoa from Karen Gilman at Nutrilicious.

While quinoa is considered a whole grain, it is actually a seed, but can be prepared like a grain. It is very easy and fast to cook. Quinoa is gluten free, cholesterol free and is usually organic. Some of the nutrients in quinoa include:

• All 9 essential amino acids that are required by the body as building blocks for muscles making it a complete protein.
• Magnesium which helps relax your muscles and blood vessels and effects blood pressure. 
• Fiber which eases elimination.
• Compared to other grains, quinoa is higher in calcium, phosphorus,magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.

Maple Pecan Zucchini Loaf (Vegan and Sugar-Free)

Growing up in Toronto most cakes and cookies in our house came from the bakery, Health Bread, Woman's Bakery or Open Window.  My mother would bring home chocolate cupcakes, yeast donuts with chocolate glaze, blueberry buns in summer, rye bread with kimmel and challah on Friday's.  When I was lucky enough to accompany my mother I never had to wait till I came home for a treat - the ladies behind the counter always had a cookie for me and it was a thrill watching how they tied up the cake boxes so quickly from string hanging in multiple rolls from the ceiling.  I can assure you that nothing in those bakeries were baked with zucchini, spelt flour or maple syrup.  Well times have changed and those bakeries are sadly gone.

 I am trying really hard to cut back on sugar; this loaf may just hit that sweet spot.

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Maple Pecan Zucchini Loaf

Grated zucchini bring moisture and texture to this loaf.

Makes one loaf in a 9x5 or 8x4 glass loaf pan

Ingredients:

• 2 Tbsp flax seeds, ground soaked in 1/4 cup of water
• ½ cup coconut oil, melted and cooled slightly
• 1 ½ Tbsp apple cider vinegar
• ½ cup maple syrup
• 1 ½ cup zucchini, grated, patted dry with a paper towel and well packed when measured. 
• 1 tsp vanilla
• 1 ½ cup spelt flour
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ground ginger
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• ½ cup pecans, toasted and chopped and a few extra for the top

Directions:

1. Preheat your oven to 350° F. Grease a loaf pan with coconut oil and set aside.
2. Mix flax seeds and water in a small bowl, let sit or 10 minutes until the mixture  become thick and gel-like.
3. Combine the coconut oil, vinegar, maple syrup, zucchini and vanilla in a bowl.
4. In a medium size mixing bowl, combine the flour, spices, baking soda and powder, salt and pecans.
5. Mix the flax seed mixture in with the wet ingredients, and then mix your wet ingredients into your dry ingredients and mix well.
6. Pour into the greased loaf pan and top with some pecans.
7. Bake for 35 to 40 minutes, or until a cake tester comes out clean.
8. Cool before slicing.

Cooks Notes:

• The coconut oil and maple syrup should be at room temperature.
• Let zucchini
• This loaf is great with some almond or peanut butter.
• I have made this recipe using parsnip in place of the zucchini and it was delicious.
• Zach and Yale gave this loaf a happy face.

Chia Seed Corn Bread and my hula hoop

It is freezing outside. I am wearing my fuzzy slippers and Gordy's sweater. Time to take some vitamin D and turn on the TV.  Well that does sound nice and cozy but its time to change into workout clothes and get to my hooping class.  Perfect fun to chase away the winter blues because no matter what kind of mood you are in once that hoop is around your waist and the music is turned up I can't help but smile.

This chia seed corn bread goes perfect with chili or soup which I will be eating this when I get home from hooping.  In case you want to join me at hooping check out Sugar Hoops and get happy.

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Sweet Chia Cornbread

Ingredients

• 1 cup organic corn meal (I used a course grind)
• 1 cup spelt flour, or gluten-free flour
• 5 tablespoons coconut sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup water
• 1 cup almond milk 
• juice of 1/2 lemon or 1 tsp apple cider vinegar
• 1/4 cup coconut oil (melted) or any light tasting oil
• 1 cup fresh or frozen corn, (no need to defrost if using frozen)
• 1 small jalapeño or red chill pepper, diced very small, seeds removed, (use as much or as little as you like depending of the heat of the pepper)

Directions:

1. Preheat oven to 425 degrees.
2. Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.  It will be a gel like consistency.
3. In a small measuring cup mix the almond milk with the lemon or vinegar and set aside.
4. Combine all dry ingredients in medium size bowl. Add almond milk, oil, chia seed mixture and combine well.
5. Add the corn and peppers.
6. Pour batter into an 8x8 greased baking pan.
7. Bake for 25 minutes or until done.
8. Let cool slightly before cutting into squares.

My two hoops. 

Cooks Notes:

• This chia bread is just slightly sweet.
•  You can also make these in muffin tins. Test for doneness at 15 to 18 minutes.
• If you do not want to use a hot pepper you could use a bit of chopped green or red pepper for colour.
• I have not tried it yet but a handful of chopped cilantro would be a nice addition.
• Try my chili recipe: http://www.lovethycarrot.com/home/2014/5/13/black-bean-chili-with-butternut-squash. 

Parsnip Carrot Muffins

I tend to crave carbs this time of year, sleep more and miss the sunshine. I just discovered that I like sleeping in, the days are getting longer and baking muffins make me happy. These muffins are made with amaranth flour, warming spices and veggies. Parsnip may not be a vegetable you think about adding to muffins, but they do add moisture and a subtle sweet earthy flavour.  I have passed these off as carrot muffins to my taste tester who is always suspicious of what I am up to in the kitchen and… they passed.  So get happy, bake muffins and add more veggies to your life.

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Parsnip Carrot Muffins

While carrots are a familiar ingredient in baking, parsnips are not. 

This recipe makes 10 muffins 

Ingredients:

• 1 cup amaranth flour, (or spelt flour)
• ⅓ cup coconut flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut oil, melted and brought back to room temperature
• ⅓ cup maple syrup, room temperature
• 1 tsp vanilla
• 1/3 cup unsweetened apple sauce
• 1 tbsp chia seeds soaked in 3 tbsp water for about 10 minutes
• 1/2 cup almond milk
• 1 cup grated carrot, tightly packed
• ½ cup grated parsnip, tightly packed
• ¾ cup grated apple, tightly packed
• handful of unsweetened shredded coconut for topping (optional)

Directions:

1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix the flours, cinnamon, nutmeg, ginger, baking powder, baking soda and salt.
3. Add the coconut oil and maple syrup, then stir in the vanilla.
4. Grate the carrot, parsnip and apple.
5. Pour the coconut-honey mixture into the dry ingredients, then stir in the chia and the grated vegetables and apple. If mixture seems dry add a bit more almond milk.
6.  Spoon the batter into the muffin cups.
7. Sprinkle with unsweetened shredded coconut, (optional)
8. Bake for 35 to 40 minutes.
9. Cool on a wire rack.

These muffins are made using amaranth flour and coconut flour. Amarath flour adds moisture and coconut flour needs lots of moisture so this combination of flours work well together. The flours are from Cuisine Soleil.  I like that all their products are gluten free, certified 100% organic and Kosher.

Chocolate Chip Espresso Cookies, vegan and gluten free

If you are expecting a chocolate chip cookie from your childhood then go out and buy a bag of Chips Ahoy, eat half a bag and save yourself the mess.

If you want to feel good eating chocolate chip cookies, then bake these…but don't eat the whole batch, save some for someone special or at least save some until tomorrow. I didn't.  Well I did have some help from my in-house taste tester, he proclaimed theses cookies as good as a cookie could be when you leave out the butter!

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Chocolate Chip Espresso Cookies

This recipe makes about 12 to 14 cookies

• 1 cup oats (after processing)
• ¼ cup buckwheat flour
• ½ tsp salt
• ½ tsp baking soda
• ¼ tsp cinnamon
• 1 tsp espresso powder, (instant)
• ¼ cup coconut sugar
• ¼ cup maple syrup
• 3 tbsp coconut oil, melted
• 1 tsp vanilla
• 1 tsp almond milk or water, (or more if needed)
• 1/4 cup dark chocolate chips or chopped chocolate if you like big pieces.

Instructions:

1. Process oat flakes in processor until fine.
2. Mix all the dry ingredients in a medium size bowl, the ground oats, buckwheat flour, espresso powder, salt, baking soda, cinnamon, and coconut sugar.  Stir well.
3. Add and mix in all the wet ingredients and chocolate chips until well combined. If the mixture seems a bit dry add in a bit of almond milk, about a teaspoon at a time.
4. Preheat oven to 350 degrees.
5. Chill the dough for about 20 to 30 minutes.  Do not skip this step!
6. Roll the dough into about 12 balls and place them on a parchment lined cookie sheet.
7. Bake the cookies for 10 to 12 minutes.
8. Cool on wire rack.

Cooks Notes:

• Only one bowl required!
• The espresso powder is optional.
• These cookies are crisp, not chewy.
• Try undercooking for a chewier cookie.
•  My friend Shelly tried making these without the 1/4 of coconut sugar and she said they were so good that she had to put them in her friends freezer so she would not eat them all.  

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These are made with ground oats and buckwheat flour.  I ground the oats in the food processor and the stone-ground buckwheat flour is from Cuisine Soleil, I like that it is made exclusively from Buckwehat grown in Canada.

What is Buckwheat Flour? Some nutritional facts from Karen Gilman at Nutrilicious.

While many people think that buckwheat is a cereal grain, it is actually a fruit seed. Buckwheat is a moderate source of energy and the calorie content is similar to wheat and rice and that of pulses like chickpeas and black-eyed peas. The protein level in buckwheat  is in the range of 11-14 g of protein per 100 g;  slightly less than quinoa and pulses but it is a complete protein, containing all the necessary amino acids your body needs to make protein.  Buckwheat is a very rich source of both soluble and insoluble dietary fiber. Buckwheat also contains calcium, iron, vitamin E, and B vitamins, magnesium, manganese, zinc and copper. Buckwheat is gluten-free and contains health-promoting flavonoids. It is believed to help to lower bad cholesterol levels as well as blood pressure.

Chia Lemon and Blueberry Loaf & a very simple recipe for Blueberry Jam

My taste tester (Gordy) is always suspicious of me and my cooking. I know he is wondering what I am hiding in his food and often asks...Why do the brownies have to be 'raw' and whats wrong with white sugar and where is the icing? So when I asked him to taste this blueberry loaf there were no expectations of deliciousness, just something healthy and what fun is that?  Well, we will be having fun next week at the CNE eating a pickle-on-a-stick, ice cream sandwiches, (my fav) and deep fried anything, so until then it is tofu on the menu, really there is no tofu in this loaf, just blueberries and love.  See you at the EX.

 BTW, this Chia Lemon and Blueberry Loaf was a big hit.

Guess who made the jam this time? I used coconut sugar in place of white sugar and no one noticed.

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For the Loaf

Ingredients:

• 2 tbsp chia seeds soaked in 6 tablespoons of water
• 1/4 cup coconut oil, melted and slightly cooled
• 1/2 cup coconut sugar
• 2 tbsp lemon juice
• zest of 1/2 lemon
• 1 tsp vanilla extract
• 1/4 cup unsweetened applesauce
• 1 cup spelt flour
• 1 tsp baking powder
• 3/4 cup fresh or frozen blueberries, (I used fresh)

Directions:

1. Preheat oven to 325F.
2. Line a loaf pan with parchment paper, so that the paper overhangs on either side - this makes it easy to lift the cake out of the pan.
3. In a small bowl, mix the chia seeds with water. Let sit for 10 to 15 minutes until it becomes thick and gel-like.
4. Melt the coconut oil and let cool for about 10 minutes.
5. Combine the chia seeds with the oil, sugar, lemon zest, lemon juice, vanilla extract and applesauce and mix well.
6. Add the flour and baking powder and fold together until just combined.
7. Pour the batter into the lined loaf pan. Top with blueberries.
8. Bake 55 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let stand 10 minutes then pull out and place on a cooling rack. 

This loaf is super moist and a bit dense. I am thinking of calling it a cake.  The next time I make this I will try it in a cake pan.  If you do make sure to adjust the cooking time.

Simple Blueberry Jam

This recipe makes about 3 cups of jam.

Ingredients:

• 5 cups fresh blueberries
• zest of 1 lemon
• 5 tablespoons freshly squeezed lemon juice
• 1 1/2 cups granulated coconut sugar (you could use white sugar)

Directions:

1. In a medium saucepan, combine the blueberries, sugar, lemon juice and zest.  Mash with a potato masher or wooden spoon until the berries have released their juices.
2. Cook over medium-high heat, stirring occasionally, until the mixture has thickened, 18 to 25 minutes. Transfer to containers and refrigerate.

These blueberries are from Bizjak Farms.

Summer Strawberry Muffins with hemp seeds & strawberry jam. Guest post by Gordy.

My mother in law Flo brought me some local strawberries from a farm near the cottage. I feel a bit guilty about doing anything with these local strawberries but eat them raw. They are  perfect as is but as you may know (or not) I love my muffins so strawberry muffins I will bake.  We ate handfuls, blended some for a smoothie and the rest went into these muffins and some home-made jam by Gordy. 

 Gordy made the jam, (did I mention that Gordy has never made jam before and he is thinking... " could I make it on the bbq)."

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Guest post from Gordy...

Strawberry Jam brings back memories of summers beside Lake Simcoe with my mother singing over the sweet aromas of fresh strawberries boiling in her old pot on the stove.

That homemade jam was the perfect complement to all that  Kraft Peanut butter (crunchy) smeared over the challah that the baker truck used to deliver up from the city.  (We call came running to the cries of “Baker, Baker!”). 

But good things don’t last forever and one day I realized that there was no jam to be had.   

Just  moments later the doorbell rang and there was my mother with a large container of fresh berries picked that very day.  Marla convinced me to try and make jam myself, so with a lot of encouragement I cleaned and sliced and diced and boiled and stirred with a little help from Marla of course.  Stirring those sweet berries swimming in sugar and lemon gave aromatherapy new meaning. 

To this day I can’t believe I was able to pull off making my own strawberry jam.  Goes perfect with Organic Raw Almond butter and  baguette from  Blackbird Backing Co. in Kensington.

Muffin Recipe:

This recipe makes 8 Muffins

Ingredients:

• 1 cup spelt flour of choice
• 1/3 cup hulled hemp seeds
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 ripe banana, mashed,
• 1/4 cup maple syrup 
• 1/4 cup organic unrefined cold-pressed extra virgin coconut oil
• 1 tsp vanilla extract
• 1/2 tsp apple cider vinegar, or lemon juice
• zest from ½ a lemon
• 1 cup strawberries, chopped

Directions:

• Preheat oven to 350°.
• In a medium bowl mix together the dry ingredients.
• In a large bowl mix together the wet ingredients.
• Add the dry ingredients to wet, folding strawberries in last and mix until just combined 
• Spoon batter into a lined muffin pan filling cups 3/4 of the way.
• Bake for 20 to 25 minutes, or until toothpick comes out clean.
• Allow to cool.

Very Simple Strawberry Jam Recipe:

Ingredients:

• 2 pounds fresh strawberries, hulled
• 4 cups white sugar
• 1/4 fresh lemon juice

Directions:

1. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.
2. Stir over low heat until the sugar is dissolved. Increase the heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
3. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch space and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.