Month: March 2020

Gluten-Free Vegan Banana Muffins

Gluten-Free Vegan Banana Muffins

This recipe is adapted from the Gluten-Free Banana Muffin recipe at Glutenfreebaking.com. I adapted it to reduce the sugar and omit the dairy and egg. Ingredients 3 medium, ripe bananas 1/4 cup coconut sugar 1/3 cup coconut oil, melted and cooled 1/3 cup cranberry sauce…

Thai Coconut Curry with Chicken

Thai Coconut Curry with Chicken

This recipe is based on Kind Earth’s Thai Coconut Curry with Kaffir Lime Leaves. I didn’t have fresh spinach or basil so just left them out. I also increased the ginger and left over cooked chicken. Ingredients 1 1/2 cups water 10 kaffir lime leaves…

Vegan Gluten-free Peanut Butter Cookies

Vegan Gluten-free Peanut Butter Cookies

This recipe is adapted from Sweet as Honey’s Low Carb Peanut Butter Cookies (Merci Carine!). I used coconut sugar instead of eryhritol (I have no idea what that is but the name is super unappealing) and I added 1/2 tsp of almond extract because I find it brings out the peanut flavour. You need to double cool these (on the baking sheet and then again on a rack) before eating them to allow them to crisp up. These are just amazing. They have a deep peanut flavour and I warn you now, they are addictive.

Ingredients

  • 1/2 cup natural peanut butter
  • 1 Tbsp extra virgin coconut oil, melted and cooled
  • 1/3 cup coconut sugar
  • 1 cup almond flour, I used Bob’s Red Mill
  • 3/4 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/8 tsp salt (skip it if your peanut butter is already salted, mine wasn’t)

Method

  1. Preheat oven to 350F (180C)
  2. Line a baking sheet with baker’s parchment.
  3. Mix all the ingredients in a large mixing bowl until a dough forms.
  4. Roll the dough into 1″ balls and place on baking sheet, they won’t spread much so you can put them fairly close together.
  5. Using a fork dipped in water, press down gently, dip and press again cross hatch your cookies.
  6. Bake 10 minutes or until sides are golden.
  7. Remove the tray from the oven and let the cookies cool for at least 10 minutes on the baking sheet.
  8. Move the cookies gently to a cooling rack to finish cooling (they well be very soft but they will crisp up as they cool).
  9. Store in a glass or metal cookie tin.
  10. Makes about 12-15 cookies.
Raspberry Chia Jam

Raspberry Chia Jam

I started out to make the Raspberry Crumble Bars from Sweet as Honey (thanks Carine!). I didn’t get further than making the raspberry chia jam because WOW was it good, and I ended up eating half of it (whoops). I still plan to make the…

Gluten-free Vegan Banana Bread

Gluten-free Vegan Banana Bread

This sh*t is bananas. B.A.N.A.N.A.S. and actually a very good recipe. I have a favourite one-bowl banana bread recipe that is not gluten free (or vegan) but there was really no reason it could not be, so…I converted it and this is the result. This…

Moroccan Lamb Sausage and Fennel

Moroccan Lamb Sausage and Fennel

Moroccan lamb sausage (courtesy of Market Meats) and fennel are the stars of this easy peasy sheet pan dinner. Chop up some onions, carrots and squash some garlic and boom, yum. You can make this with any vegetables you have on hand; just make sure they are chopped roughly the same size so they cook evenly.

Ingredients

  • 2 Moroccan lamb sausages, cut in 1″ chunks
  • 1 half bulb fennel, rough chopped
  • 2 small onions, rough chopped
  • 2 large carrots cut in 1/4″ rounds or on the diagonal
  • 2 red peppers, rough chopped
  • 4 cloves garlic, peeled and smashed
  • 1 Tbsp olive oil
  • Zest of one lemon
  • 1-2 Tbsp fresh lemon juice
  • Salt and pepper, to taste

Method

  1. Preheat oven to 400 degrees F.
  2. Toss the sausage and veg in a sheet pan or oven proof pan.
  3. Put the olive oil, lemon juice and zest in a jar, give it a shake and pour over the pan ingredients.
  4. Give it a good toss and season with salt and pepper.
  5. Bake for 20 minutes, flip and bake another 20 minutes.
  6. Serve with rice, quinoa, faro or grain of your choice.
Zucchini Noodles with Capers and Tomatoes

Zucchini Noodles with Capers and Tomatoes

Zucchini noodles (or zoodles) are easy to pull off, if you own a spiralizer. This recipe is based on the Spiralized Zucchini Noodles with Lemon and Caper Butter from Umami Girl (Hey Grrrrl, thanks). It was easy and tasted fabulous. I can see it being…

Sweet ‘n Spicy Stir Fry Sauce

Sweet ‘n Spicy Stir Fry Sauce

Like many of you, I’m trying to eat less meat and more veg. This Sweet ‘n Spicy Stir Fry Sauce is helping. It’s an adapted version of the Maple Ginger Stir Fry Sauce from Denise at Sweet Peas and Saffron. The link includes seven easy…

Apricot Cranberry Energy Bars – No Bake

Apricot Cranberry Energy Bars – No Bake

These Apricot Cranberry Energy Bars are inspired by the Apricot Chia Bars on Cupcakes and Kale Chips. I used sayer dates and added cranberries instead of the white chocolate (not a fan, it’s NOT chocolate!)

Ingredients

  • 1 cup pitted sayer dates, soaked in very hot water for 5 minutes to plump them up
  • 1 cup dried apricots
  • 2 Tablespoons chia seeds
  • ¼ teaspoon cinnamon
  • 1 cup raw pumpkin seeds/pepitas
  • 1/2  cup dried cranberries
  • 1/2 – 1 cup of chocolate chips (optional)

Method

  1. Line a 8×8 square pan with baker’s parchment.
  2. Dump the dates, apricots, chia seeds and cinnamon in a food processor, and process until smooth. Break up the paste with a spatula, add pepitas, pulse until there are small chunks of pepitas.
  3. Break up the mixture again, add the cranberries, pulse a few times to chop and distribute the cranberries.
  4. Add the chocolate chips and pulse a couple times to chop and distribute.
  5. Press the mixture into your prepared pan. The mixture is very sticky so it helps to use another sheet of parchment paper.
  6. Refrigerate for at least 45 minutes, slice into bars.
  7. Store in an airtight container in the fridge. Freeze half.
Ham and Split Pea Soup in the Slow Cooker

Ham and Split Pea Soup in the Slow Cooker

1Vancouver seems to be in Covid-19 pandemic mode so I thought I’d start making some meals for the freezer. First up is ham and split pea soup. This is an easy soup that is hearty, tasty, and goes a long way. It also freezes well…