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!

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!