Cinnamon Peach Summer Scones

As summer comes to a close and the smoke from the second worst fire season British Columbia has ever seen finally starts to clear, I realized how much I have been neglecting my blog. This Summer has been a mix of bittersweet for me, from lazy days with the kids playing in the back garden in the early weeks; to having to put our beloved dog ‘Deefer’ to sleep in mid-July which left me a wreck for weeks and still hurts my heart every time I glance at his favourite spot on the floor next to the fireplace.

Then I was off to Europe for a little over two weeks which was just what I needed at the time, I made some fantastic new friends, saw some of the most beautiful places in the world, and knocked a few experiences off of my bucket list. Then I returned home feeling full, yet empty and missing the new friends I had made. It has taken me a week to get back into the swing of things, and I finally found my motivation start creating recipes for you again thanks to my Mum who brought me a beautiful box of peaches.

So here it is, a sweet Summer creation just for you!

Natasha xoxo

Cinnamon Peach Summer Scones

Vegan          Prep Time: 10 mins             Bake Time: 25 mins           Bake Temp: 400 F

Ingredients

  • 2 Cups Flour
  • 1/2 Cup Organic Cane Sugar
  • 3 Tsp Baking Powder
  • 1/2 Tsp Sea Salt
  • 3/4 Tsp Cinnamon
  • 1/2 Cup Vegan Margarine (I used Earth Balance)
  • 3/4 Cup Dairy Free Milk
  • 1 Large Peach Cut in small cubes

Method

  • Pre-heat oven to 400 F
  • In a large bowl combine Flour, Sugar, Baking Powder,  Sea Salt, and Cinnamon. Whisk to mix evenly.
  • Add Vegan Margarine and cut in with pastry cutter or hands until fine granules appear.
  • Make a well and add Dairy Free Milk, mix with hands until mix comes together.
  • Add Peach Pieces and mix with hands until evenly dispersed.
  • On a baking pan lines with parchment and dusted with flour place ball of dough flattening it into a large pancake shape. Cut creating 8 triangular pieces. Spread the pieces out so they are at least an inch away from each other to allow for growth during baking.
  • Bake for 25mins at 400F, check on the scones at 20min to make sure they do not over bake.
  • Enjoy!

Rich Vegan Chocolate Cinnamon Loaf

I’m sure I’ve mentioned this before, I am not much of a summer person. I love colder weather, rainy days and snow; so when the Summer heat kicks in I often have to turn to recipes that give me the familiar comfort of colder days that I adore. My Chocolate Cinnamon Loaf is the perfect mix of rich and spicy that takes me back to more festive seasons while still being a great summer treat!

This melt in your mouth loaf is chocolaty, moist, and the perfect pair to a lovely cup of tea! My children love this recipe so much that they often ask for this loaf instead of birthday cake as it is oh so good!  Another plus for this recipe is that it’s lower in oil or oil free depending on the variation you choose!

Absolutely kid approved, I know your family and friend will love this delicious treat!

Natasha xoxo

Rich Vegan Chocolate Cinnamon Loaf

Vegan         Prep Time: 10 mins           Bake Time: 50 mins            Bake Temp: 350°F

Ingredients

  • 1 Cup of Coconut Sugar or Organic Cane Sugar
  • 1 Cup of Dairy Free Milk
  • 1/4 Cup of Grape Seed Oil or Apple Sauce
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Vanilla
  • 1 Flax Egg (1tbsp ground flax seed and 3 tbsp warm water, allow to sit for 5-10 mins)
  • 1/3 Cup Cacao
  • 1 1/4 Cup of Flour
  • 1 tbsp Baking Powder
  • 1 tsp Cinnamon
  • 3/4 tsp Sea Salt
  • 3/4 Cup Vegan Chocolate Chips

The Method

  • Pre-heat oven to 350°F
  • Prepare Flax Egg 1tbsp ground flax seed and 3 tbsp warm water, allow to sit for 5-10 mins.
  • Mix Sugar, Almond Milk, Grape Seed Oil, Vanilla, Apple Cider Vinegar, Flax Egg in a medium bowl.
  • Mix Flour, Cocoa, Salt, Baking Powder, Cinnamon in a large bowl.
  • Pour liquid mixture into flour mixture, combine very well and add chocolate chips.
  • Pour into a greased loaf pan and bake at 350 for 50 minutes.

Enjoy!

MAPLE COCONUT SWEET BREAD

This kids and I missed out on the fair this past weekend, I know they had been really looking forward to those delicious little cinnamon covered doughnuts. So we decided to throw our own mini fair in the back garden complete with the  ring toss and a few other makeshift fair games.

Of course the kids were still looking for some kind of fair treat, so with the ingredients in my very empty pantry (I really need to do a good grocery shop) I came up with this gorgeous sweet bread! With all of the flavour of the fair these delicious bites are rich and chewy and perfectly dance on your tongue like the sweetness of a fair doughnut!

The best part? It’s not fried, its free from oil, has zero refined sugar (unless you choose to sprinkle some on top), and of course as always is totally vegan! I hope you love this recipe as much as they kids and I did!

Natasha xoxo 🙂

Maple Coconut Sweet Bread

Vegan       Oil Free     Refined Sugar Free   Prep Time: 10 mins     Cook Time: 30 mins  @350F

Ingredients

Dry:

  • 2 Cups All Purpose Flour
  • 1 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Sea Salt

Wet:

  • 3/4 Cup Canned Coconut Milk
  • 1 Cup Maple Syrup
  • 1 Tsp Apple Cider Vinegar

Method

  • Pre-heat oven to 350 F
  • Line 11×7 baking pan with parchment paper
  • Combine all dry ingredients in a large bowl
  • Combine all wet ingredients in a smaller bowl
  • Create a well in the dry bowl and pour in the wet ingredients
  • Mix well and scoop into baking pan, spread evenly
  • Bake at 350F for 30 minutes
  • Remove from oven and dust with cinnamon and sugar
  • Allow to cool for 15 minutes and enjoy!

Raspberry Maca Cheeze Cake over a Cacao Pecan Crust

In the spirit of Mothers Day I decided to mix two of my favourite things! Raspberries and chocolate! I always try to out do myself every year with my Mothers Day cake, and I know my beautiful Mother appreciates it!

I’ve always been more for the rich decadent flavours while my Mum loves the light and fruity so since we are both mothers and should be celebrated I decided we would both get a little of what we love!

As with all of my cashew based cakes this recipe is quick and easy and requires no cooking! So if you’re reading this men, you too can dazzle you Mother, Wife, special someone, or well, anyone really!

Enjoy Natasha xoxo

Raspberry Maca Cheeze Cake over a Cacao Pecan Crust

The Cacao Pecan Crust

Ingredients

  • 1 Cup Raw Pecans
  • 1/8 Cup Cacao Powder
  • 6 Medjool Dates
  • 1/4 Cup Water

Method

  • Toss all ingredients into a food processor
  • Process until dough ball forms
  • Press into the base of an 8″ spring form cake pan

Raspberry Maca Cheeze Cake Filling

Ingredients

  • 1 1/2 Cups Raw Cashew Pieces
  • 1 1/4 Cups Dairy Free Milk
  • 1/4 Cup Coconut Oil
  • 1/3 Cup Maple Syrup
  • 2 Tsp Maca Powder
  • 1/4 Tsp Sea Salt
  • 1 1/2 Tbsp Apple Cider Vinegar
  • 1 1/2 Cup Fresh or Frozen (thawed) Raspberries

Method

  • Add all ingredients into a high-speed blender
  • Blend until smooth an creamy
  • Pour over Pecan Cacao Crust and tap to remove any bubbles
  • Place in freezer or fridge for at least an hour to set
  • Garnish with fruit and flowers

 

 

 

Vegan Chocolate Maca Mousse Tart

My husband Mark and I recently bought our first patio set, we had been dreaming of one ever since we moved into our home three years ago, but as life tends to go, we always had more pressing expenses to consider. As the parents of six children, we desperately needed our own little relax space and finding a moment of peace in our home to recharge our batteries was becoming scarce.

We excitedly made the purchase not really considering the size of the box it came in and were sad and felt pretty silly when we realized there was no way we would get it into the car with all of the car seats… yes, things we should have thought of in advance. So home we went to empty the Explorer, and Mark headed back to Sears to pick up the box as I scrubbed down the front balcony and hung the string lights that I purchased three years earlier. We managed to assemble the two chairs, love seat, and table before dinner as Sophia and Aston played dress up, then excitedly waited for the kid’s bed time when we could enjoy the space in peace and quiet.

In honour of our new found space, we opened up a bottle of Summer Hill Winery’s Alive Blend along with some fresh fruit and settled in to enjoy the warm summer night. Omara Portuondo played in the background, and the string lights twinkled against the dusky sky, but one thing was missing.

Mark is a savage for chocolate, and I knew the second I saw the little cheeky glimmer in his Irish eyes that he was thinking of something sweet. “You know what would be great with this wine?” he asks, “Let me guess… Chocolate?” I reply, and his smile widens. “Fine,” I say and head into the kitchen pantry, but the chocolate was gone! (One of the mysteries of having a large family is trying to figure out who the chocolate caper is.)

Not wanting to disappoint my sweet toothed husband I decided to quickly whip up a new recipe, and boy did it ever work out! Thankfully I wrote down the ingredients as I went along, (which is something I often forget to do) and I now have what I would consider the perfect Vegan Chocolate Maca Mousse Tart!

I hope you enjoy this decadent dessert as much as we have! Let me know in the comments below what garnishes you used on your tart.

Vegan Chocolate Maca Mousse Tart

Ingredients

Prep Time: 10 mins

Chill Time: 1 Hour

Vegan, Dairy Free, Gluten Free, Refined Sugar Free

The Crust

  • 1/2 Cup Raw Pecans
  • 1/2 Cup Raw Cashews
  • 4 Soft Medjool Dates (pitted)
  • 1/8 Cup Coconut Oil

Method

  • Toss all ingredients into a food processor and blend until a paste forms.

  • Press paste into tart pan, making sure to press the crust up the edges. (Wet hands if the paste is too sticky)

Chocolate Maca Mousse

Ingredients

  • 1 Cup Raw Cashews  (I buy raw cashew pieces as it’s usually far cheaper than whole cashews)
  • 1 Cup Dairy Free Milk (I used coconut milk)
  • 1/3 Cup of Maple Syrup
  • 1/4 Cup Coconut Oil
  • 1/3 Cup Cacao Powder (You can use Cocoa too)
  • 1 Tbsp Maca Powder
  • 1/8 Tsp Sea Salt

Method

  • Throw all ingredients into blender and blend on high speed until a smooth creamy mousse develops. About one or two minutes.

  • Pour over crust in tart pan and place into the freezer to chill for an hour.

  • Enjoy with your choice of garnish, fruit, coconut whip cream, and cinnamon are some ideas!

Autumn Pumpkin Bunt Cake with Raisin Whisky Drizzle

 

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Okay! This is hands down the best cake I have ever created… so far! I am so excited to share it with you today, as I have mentioned in previous posts I live for Autumn and all of the hearty comfort meals that come with the season. This cake is not only dense but moist and full of flavour that is perfectly complimented by a warm raisin whisky drizzle. I am beyond delighted with how this cake turned out and I am sure you will be delighted too.

I could go on and on about how great this cake is but I’d prefer for a moment to talk about Autumn and what the season brings to us. Autumn or more specifically the Autumn Equinox is the time when light and darkness have balanced letting us know that the darkness of winter is coming. It is a wonderful time to go within an work on ourselves; snuggle up, have a cup of tea with a slice of cake and journal about how the year went for you, in a few months this year will be coming to an end.

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Autumn is also a time of celebration, ancient civilizations would gather and celebrate the bounty of their harvests that would nourish them and allow them to survive the harsh winter. Yes, most of us no longer have to worry about how we will make this through the winter but we certainly have reason to celebrate! We may not have been out harvesting produce but have been working hard in various different areas in our lives and should celebrate that.

For myself, I will be celebrating the hard work and completion of acting in my first Shakespeare play, Macbeth! So much work and time has been put in to learning lines, understanding what my character was saying, developing trusting relationships with fellow cast mates. For me opening night will be the beginning of my harvest and closing night will be a great reason to celebrate!

What have you accomplished this year? No matter how big or small there is always reason to celebrate your victories! Make merry with those you love, smell the smoke on the Autumn breeze, and for goodness sake reward yourself every now and then 😉

Natasha xoxo

Autumn Pumpkin Bunt Cake with Raisin Whisky Drizzle

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Prep Time: 15-20 mins                                                                                                   Serves: 8

Bake Time: 50 minutes at 350

Vegan

Ingredients

  • 1 Cup Almond Sour Cream (Blend 1 Cup Ground Almonds with 3/4 Cup of Unsweetened Almond Milk, 1 tsp Lemon Juice, 1 tsp Rice Vinegar, and 1 tsp Sea Salt  until smooth and develops the texture of sour cream)
  • 2 Flax Eggs ( 1 tbsp Ground Flax Seed mixed with 3 tbsp of water per egg you wish to replace and allow to sit for five minutes)
  • 1/3 Cup Grape Seed Oil
  • 1 1/4 Cup Organic Cane Sugar
  • 1 (15oz) Can of Pure Pumpkin Puree
  • 2 Cups Flour
  • 2 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 tsp All Spice
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground Cloves
  • 1 tsp Himalaya Pink Salt or Sea Salt

Method

  • In the bowl of a mixer add Almond Sour Cream, Flax Eggs, Grape Seed Oil, Organic Cane Sugar, and Pumpkin Puree and mix until combined evenly.img_5323
  • In a separate bowl combine Flour, Baking Powder, Baking Soda, Cinnamon, Ground Ginger, All Spice, Nutmeg, Cloves, and Salt.img_5327
  • Add dry mixture to wet mixture in mixer bowl and combined; stopping every now and then to scrape the side of the bowl.img_5329
  • Pour batter into greased bunt cake pan and place in the oven at 350 for 50 minutes.img_5331
  • Once baked remove from oven and place on cooling rack for ten minutes and then flip pan onto the cooling rack to release the cake from the pan and allow to cool completely.img_5337
  • Drizzle with Raisin Whiskey Sauce and serve!img_5351

 

Raisin Whisky Sauce

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Prep Time: 5-10 mins                                                                                             Makes: 1 Cup of Sauce

Vegan

Ingredients

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  • 1 Cup Raisins
  • 1/3 Cup Melted Vegan Butter (I use Earth Balance)
  • 1/2 Cup Icing Sugar
  • 1/4 Cup Dairy Free Milk
  • 2-3 Tbsp Irish Whisky

Method

  • Add Raisins, Melted Vegan Butter, Icing Sugar, Dairy Free Milk, and Irish Whisky to a blender and blend until a smooth sauce forms, you will need to scrape down the side a few times.img_5336
  • Put sauce into a piping bag and drizzle over the fully cooled Bunt Cake.
  • Enjoy!img_5348

Vegan Rosemary Spice Cake with Cream Cheeze Frosting

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Okay, I know it’s still summer and spice cake certainly is a more Autumn and Winter fare but I couldn’t help myself! You see, I live for Autumn and spend the great majority of my summer wishing and willing an early Autumn to come. I know all of the Summer people are ready to smack me for wishing away the summer but I’m just not one for the sunshine and heat.

Nothing makes me happier than a rainy day or sipping apple cider as I watch the leaves fall from the large Autumn Blaze Maple in my front garden. I love the crisp air, the smell of smoke dancing on the wind, and long for the day when it is cold enough to wear my fuzzy red Canada mittens and my cozy red scarf. I adore heavy coats with knobbly toggle buttons and high brown boots with fleecy socks, there honestly is nothing I don’t love about the colder months.

There is something magical and whimsical in the air from mid-September to the first snowfall, it’s a grounding feeling. I feel rooted and connected to the earth when the leaves start to fall leaving vibrant piles of orange, red, yellow, and gold on the ground.

Part of the Autumn fun is inventing new spicy, warm, and comforting recipes. This spice cake is one of those recipes. This cake was fun to create and has worked beautifully time and time again, with incredible flavour and texture it’s perfect for an afternoon tea with friends or an evening treat while snuggled up with someone you love. As with all of my recipes this cake is completely vegan down to the cream cheese frosting, nothing makes a dessert sweeter than knowing that it’s cruelty-free as well.

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Being that our house is full of kids I never have any shortage of little helpers when baking! As soon as the kids see the apron go on they all battle over who will be lucky enough to get the spoon. Today however as the sun is high in the sky and the paddling pool is set up in the back garden the kids are enjoying an outdoor adventure. I only have this one little munchkin to indulge in my Autumn fantasies with me. My littlest and cuddliest Miss Aston, she is always excited to have Mommy all to herself. Today the spoon goes to her!

 Rosemary Spice Cake with Cream Cheese Frosting (Vegan)

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Vegan Rosemary Spice Cake

Prep Time: 15-20 mins                                                                                                            Serves: 8

Bake Time: 45-60mins at 350 (bake times may vary depending on the pan used and type of oven)

Vegan

Ingredients

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  • 1/2 Cup Vegan Butter softened (I use Earth Balance)
  • 1 Cup Organic Brown Sugar
  • 1 Cup Vegan Butter Milk (any dairy-free milk with 1 tsp of apple cider vinegar or lemon juice added to it)
  • 2 Vegan Eggs (1tbsp ground flax seed to 3tbsp water per egg to substitute, allow to sit for 5 mins)
  • 2 1/2 Cups Flour
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Allspice
  • 1 tsp Ground Nutmeg
  • 1 tsp Finely chopped fresh Rosemary
  • 1/4 tsp Sea Salt

Method

  • In a mixer cream Brown Sugar and Butter.

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  • Add Vegan Butter Milk and Vegan Eggs to the Brown Sugar and Butter mixture and mix until creamy.

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  • In a separate bowl mix Flour, Baking Soda, Cinnamon, Ginger, Cloves, Allspice, Nutmeg, Fresh Rosemary, and Sea Salt. Mix until combined evenly.

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  • Add dry mixture to wet mixture in mixer and mix until smooth (for a lighter cake you can add more Vegan Butter Milk if you like).

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  • Pour Mixture into a greased cake pan (I used an 8″ Spring Form pan for mine as I wanted a smaller, but taller cake).

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  • Place in oven for 45-60 mins at 350, you will know its done when you stick a tooth pick into the centre of the cake and it comes out clean with no batter attached.
  • Place cake on cooling rack and allow to cool completely before frosting.

 

Vegan Cream Cheese Frosting

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Prep Time: 2 mins                                                                             Serving: Frosts one large cake.

Vegan

Ingredients

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  • 1/2 Cup Vegan Butter (I use Earth Balance)
  • 2 Cups Organic Icing Sugar
  • 1 tsp Apple Cider Vinegar

Method

  • Allow Butter to completely soften.
  • With a mixer or whisk mix the Vegan Butter and Icing Sugar until light and fluffy.

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  • Add Apple Cider Vinegar and mix (for a more cream cheesy taste add more vinegar until you are happy with the flavour)
  • Place in the fridge until the cake has completely cooled.
  • Frost the cool cake how ever you choose, I like to frost the top and add a sprig of Rosemary as a garnish.

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A little taste of Autumn at the end of a long hot summer! Hopefully my wishes for Autumn to hurry along will be answered, but for now I can enjoy this spicy treat to carry me over the last few weeks of summer. I hope you will love this seasonal cake as much as I do! It pairs lovely with coffee, tea, or as my adorable Husband pointed out it goes well with a pint of Guinness which is now vegan WOOHOO! Aston gives this cake a 10/10, I couldn’t have asked for  more enthusiastic taste tester!

Enjoy,

Holly

 

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Earl Grey Lemon Shortbread Cookies

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One of my favourite things about visiting Ireland is that no matter what time of day it is always an acceptable time for tea and biscuits (or cookies as we call them in North America). The food in Ireland is outstanding!! The vegetables have this beautiful earthy taste and the breads are hearty and flavourful. It’s impossible not to indulge when you have so many beautiful things to eat.

I remember returning home to Canada after my first trip and saying to my husband Mark that everything tasted like cardboard at home. He, being from Ireland would laugh and agree! He has always raved about the amazing food and the rich and raw flavour of the fresh produce. Everything you eat tastes as if it were just pulled from the earth or plucked from a branch or vine.

In preparation for my first trip over my Dad who also happens to be from Ireland asked me what on earth I was going to eat over there. From what he could recall from his childhood everything was smothered in butter and came with meat. I assumed I’d be eating salad most of the trip and had prepared myself for that, after all it was a small price to pay for the amazing scenery and culture of the country.

I was absolutely delighted to find that Ireland was a great place for a vegan to travel and there were many options available. A plate of roasted veggies was an absolute delight and there were many unique restaurants that had fantastic vegan options available in Dublin in particular. But at the end of the day it was always tea time that was my favourite, unfortunately vegan cookies and biscuits weren’t plentiful.

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So in the spirit of my trips to Ireland and my love of tea time I’ve created a vegan tea cookie for you to enjoy. With its soft lemon flavour and the hint of Earl Gray tea, it is sure to delight the taste buds. The only problem with these easy to make delicious cookies is that they don’t last long because they are so so good!

My kids go mad for these cookies and with five daughters, tea parties are a common occurrence in our house. They love to dress up and pull out the pretty mugs with a pot full of Strawberry Tea. I love to watch them get into deep conversations and share stories about their week, I’d like to think they will still be chatting over tea as adults.

From me and mine, to you and yours! Enjoy my Earl Gray Lemon Short Bread Cookies, please comment if you have a questions about the recipe and let me know how they turned out for you!

Warmest Regards Natasha

Earl Gray Short Bread Cookies

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Prep Time: 10 mins    Bake Time: 20 mins at 350                                              Makes:12

Vegan

Ingredients

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  • 1 3/4 Cup of Flour
  • 1/2 Cup of Organic Cane Sugar
  • 3/4 Cup of Vegan Margarine (I use Earth Balance)
  • 1 1/2 Tbsp Fresh Lemon Juice
  • 1 Tbsp of Loose Earl Gray Tea
  • 1/4 Tsp of Sea Salt
  • 1/2 Tsp of Vanilla
  • 1-2 Tbsp Dairy Free Milk

Method

  • In a mixer cream Sugar, Margarine, Vanilla, Lemon Juice and Salt until combined and smooth.

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  • With a Motar and Pestle grind the Loose Earl Gray tea leaves into a powder.

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  • Add Flour and ground Tea to wet mixture and combine until dough becomes pebble-like.

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  • Add 1-2 Tbsp of Dairy Free Milk to bring the dough together until the dough comes together and holds its shape.

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  • Remove from mixer and place on a parchment sheet, form the dough into a log and roll in the parchment paper.

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  • Refrigerate for 15 minutes or until firm enough to cut.

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  • Slice the log into 1/2 inch rounds and place on a cookie sheet.
  • Bake at 350 for 20 minutes or until lightly brown on the bottom.

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  • Allow to cool on a cooling rack for 10 mins.
  • Enjoy!

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These tea cookies are the perfect addition to your tea party, beautiful texture, light lemon and tea flavour! I hope you enjoy these cookies as much as my family and I do.

Warmest Regards Natasha xoxo

 

Black Forest Cake Macaroons

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I have a confession to make, I’m a major sweets junkie! One of the biggest challenges for me when I decided to make the change to a Plant-based lifestyle was letting go of milk chocolate and creamy desserts. I felt like a fish out of water as the majority of my staple baking ingredients like milk, butter, and eggs I could no longer use. I resigned myself to the fact that my creative baking days were over and that I would live a life where the only dessert I could enjoy was dark chocolate.

How wrong I was! After a few months I decided to start researching more into what alternatives I could use in place of the ingredients I made the choice to exclude from my diet. I was delighted to find that not only did I have a great Plant-based alternative for every ingredient I needed but that they were actually more cost effective and delicious!

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So off I went to re-learn how to bake. What started out as feelings of confusion turned into a great and very fun adventure into recipe creation! Since my family and I made the change I have been busy creating and experimenting with original recipes that would be tasty and that the kids would love!

Gone are the days of worrying about salmonella poisoning from cookie dough, my kids are as grateful as I am for that! The down side is we tend to indulge on the cookie dough a little too much making for less cookies; which isn’t really a problem as I prefer the dough!

After mastering cookies and cakes I decided to try my hand a macaroons as from time to time we have guests in our house who are on a Gluten Free diet. I spent months trying to figure out the correct combo to make a delicious macaroon worthy of swooning. The kids weren’t much help in the process because even the failed macaroons still taste pretty good. The goal was to create a great tasting macaroon with a nice texture that would hold its shape.

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Finally I got the combo right for a basic macaroon and thought I could take it one step further with some creative flavour combos. That was when I happily by accident made my first Black Forest Cake Macaroon! How I had missed a good slice of Black Forest Cake and this macaroon took me back to the birthday cakes my Oma would bake for my Mother every year when I was young.

I am so very excited to share this recipe with you today! One of my favourites and one I am quite proud of that I’m sure you and your family will enjoy. The best part is they are super easy to make, minimal mess, and a quick treat to whip up for last minute guests. Enjoy!

 

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Prep Time: 20 mins                                                                      Makes: 14, in a baby muffin tin.

Vegan, Gluten Free

Ingredients List

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  • 1  1/2 Cup of Unsweetened Shredded Coconut
  • 1 Cup of Ground Almonds
  • 1/4 Cup of Cocoa or Cacao Powder
  • 1/4 Tsp of Himalayan Pink Salt or Sea Salt
  • 1/3 Cup of Pure Maple Syrup
  • 2  1/2 Tbsp of Melted Coconut Oil
  • 1/2 Tbsp of Pure Vanilla Extract
  • 1/4 Cup of Dairy Free Chocolate Chips
  • 1/4 Cup of Dried Tart Cherries

Method

  • Add Unsweetened Shredded Coconut, Ground Almonds, Cocoa Powder, and Salt to a Food Processor. Process until combined evenly. Blog 011
  • Add Maple Syrup, Vanilla, and Coconut Oil to Dry Mixture. Process until combined and a ball has formed.

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  • Add Chocolate Chips and Sour Cherries to the Food Processor. Combined everything evenly.

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  • Line a baby muffin tin with plastic wrap, spoon enough mixture into each form until full and press down evenly making sure the top is smooth.

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  • Cover the pressed macaroons with the remaining plastic wrap and place muffin pan into the refrigerator for 20-30 mins until the macaroons have set. 5-10 minutes in the freezer if you’re in a rush.

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  • Unwrap and enjoy!

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These macaroons will stay quite fresh for up to a week if sealed in a container in the fridge. They can be left at room temperature but be aware if you are in a warmer climate that they could lose their shape or melt if it’s too warm.

I hope you enjoy my Black Forest Cake Macaroon recipe! Please feel free to ask any questions in the comments and I will happily answer them. Let me know how they turned out for you!

Warmest Regards Natasha xoxo