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!

Holly 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!

Holly 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!

Mexican Hot Chocolate Cheeze Cake

In the winter my guilty pleasure is always a very nice cup of Mexican Hot Chocolate, I love the creamy zing of the cayenne and cacao flirting with each other in my cup. Alas Summer is just around the corner and it has been way to hot for hot chocolate! So in the spirit of one of my favourite Winter delights I have created a Summer version in cake form!

My creamy Mexican Hot Chocolate Cheeze Cake is decadent, delicious, and the perfect addition to any Summer feast! Being gluten free, vegan, and free from refined sugars this cashew based dessert is protein packed and will leave you swooning!

Enjoy! Holly xoxo

Mexican Hot Chocolate Cheeze Cake

Vegan         Gluten Free           Refined Sugar Free              Prep Time: 10 mins            Set Time: 1 Hour

The 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

The Mexican Hot Chocolate Cheese Cake

Ingredients:

  • 2 Cups Raw Cashew Pieces
  • 1 1/2 Cups Dairy Free Milk
  • 1/2 Cup Coconut Oil
  • 1/2 Cup Cacao Powder
  • 1/2 Cup Maple Syrup
  • 2 Tbsp Apple Cider Vinegar
  • 1/4 Tsp Cayenne Pepper
  • 1/4 Tsp Salt

Method

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

 

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!

xoxo N.Holly D 🙂

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!

Traditional Vanilla Strawberry Cheeze Cake

One of my pre-vegan favourites was a nice slice of New York Cheese Cake, but now that I’ve opted for a more healthy and compassionate lifestyle I’ve had to create a hack for some of my old favourites!

Now don’t get me wrong, this delicious cheeze cake recipe isn’t the healthiest thing you could eat, but it’s certainly better for you than a dairy based cheese cake. As with most of my recipes this one is super easy and quick as a a whip to pull together, no cooking and very little mess.

The delicate vanilla flavour is perfectly paired with the tang of a good cheeze cake due to the apple cider vinegar that gives rich taste of a dairy based cake. Even my ‘meat and potatoes kind of guy’ brother loves this cake, as a matter of fact the cake in the photos is for his birthday later this evening!

I hope you all have a beautiful week and Happy June to you all tomorrow!

Holly xoxo

Traditional Vanilla Strawberry Cheeze Cake

Vegan             Gluten Free          Refined Sugar Free          No Bake

 

Pecan Cacao Crust

Ingredients

  • 1/2 Cup Raw Pecans
  • 1/2 Cup Raw Cashew Pieces
  • 1/8 Cup Cacao Powder
  • 6 Medjool Dates (the plumper the better)
  • 1/4 Cup Water
  • 1/4 Tsp Sea Salt

Method

  • Toss all ingredients into a food processor, process until a smooth ball forms
  • Press dough into the base of an 8″ spring form cake pan
  • Chill in freezer while you make the cheeze cake

Creamy Vanilla Cheeze Cake

Ingredients

  • 1 1/2 Cup Raw Cashew Pieces
  • 1 Cup Dairy Free Milk
  • 1/4 Cup Coconut Oil
  • 1/3 Cup Maple Syrup
  • 1 Tbsp + 1 Tsp Apple Cider Vinegar
  • 1 Tsp Vanilla Extract
  • 1/4 Tsp Sea Salt

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

Enjoy!

Holly xoxo

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 Holly 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

 

 

 

Blood Orange Chocolate Mousse Cake

While I’m more of a savoury girl, I do have a soft spot for mousse tarts and cakes. One of my favourite combos is a lovely blood orange and chocolate mix, think Terry’s Chocolate Orange that pops up at Christmas time, but a fully veganized version… in cake form!

I’m all about simplicity, yet there is something to be said for quality and presentation. This cake truly has it all, quick and easy to prepare, delicious gourmet flavour, and easy to garnish. I especially love this cake for an afternoon tea with the ladies as it’s always a crowd pleaser.

Enjoy,

Holly xoxo

Blood Orange Chocolate Mousse Cake

The Base

Ingredients

  • 1 Cup Raw Peacans
  • 5 Soft Medjool Dates (pitted)
  • 1/8 Cup Water

Method

  • Place all ingredients into a food processor and process until a smooth dough ball forms
  • Remove dough and press into the base of an 8″ spring form cake pan
  • Use oil on fingers from pressing to grease the side on the pan

Chocolate Blood Orange Mousse

Ingredients

  • 1 Cup Raw Cashew Pieces
  • 3/4 Cup Dairy-free Milk
  • 1/4 Cup Blood Orange Juice
  • 1/4 Cup Coconut Oil
  • 1/3 Cup Cacao Powder
  • 1/8 Tsp Salt
  • 1/3 Cup Maple Syrup
  • 2 Tsp Blood Orange Rind

Method

  • Place all ingredients into a high-speed blender and blend until smooth and creamy
  • Pour over base and place in freezer or fridge to set (30-45 minutes)
  • Garnish with Blood Orange, Flowers, Fruit, Seeds

Vegan White Chocolate Tart

When I went vegan, I thought my white chocolate days were far behind me, and all that remained was a fond memory… until this morning when I decided enough was enough! I needed to hack white chocolate and veganize it!

The key to a lovely vegan white chocolate is cocoa butter, lightly sweetened with a creamy base. As many of you know, I’m a savage for raw cashews and knew immediately where I was going to find that creamy structure to support the delicateness of cocoa butter, so it was experiment time… it’s always experiment time in my kitchen!

Recipes? Where I’m going, I don’t need no recipes!… Unless I make something amazing, in which case I write it down to share with all of you. So without further ado here is my marvellous morning creation that is not only delicious but also super low maintenance and pretty foolproof!

Enjoy!!

Holly xoxo

Vegan White Chocolate Tart

 

Crust

Ingredients

  • 1 Cup Almond Flour
  • 1/3 Cup Cacao Powder
  • 2 Tbsp Maple Syrup or Agave
  • 1/4 Cup Melted Coconut Oil
  • Pinch of Salt

Method

Combine all ingredients in a bowl and mix until a dough forms.
Press into tart pan and chill.

White Chocolate Mousse

Ingredients

  • 3/4 Cup Raw Cashew Pieces
  • 1/3 Cup Cocoa Butter Melted
  • 1/3 Cup Maple Syrup or Agave
  • 3/4 Cup Dairy Free Milk
  • 1 Tsp Maca Powder (Optional)
  • 1/8 Tsp Salt

Method

Combine all ingredients in a high-speed blender and blend until smooth and creamy.
Pour into crust and chill in freezer or refrigerator for 45 minutes.
Garnish with fruit, chocolate, flowers.

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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 😉

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