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!

Cheezy Broccoli Asparagus Sun Dried Tomato Vegan Quiche

When I was young I was never much of an egg fan so when I went vegan I didn’t really miss them… except in the case of a nice quiche. Unfortunately quiche is quite heavy on cholesterol and not the best choice if you’re trying to eat healthier. But fear not! My Cheezy Broccoli Asparagus Sun Dried Tomato Vegan Quiche ( wow that was a mouth fun… or it will be when you try out this recipe, I crack myself up LOL) is free from harmful cholesterol and full or protein due to the chickpea flour! Now that is a pretty darn good trade I think!

One quick note to those of you new to using chickpea flour, it is a wonderful and versatile ingredient but has the tendency to dry out a little as it cools so my recommendation to you if you plan to re-heat this quiche is to sprinkle a little water over the quiche before you reheat to add moisture back in. Either way it will still taste great but that is just a little chickpea flour pro tip for you!

Enjoy! Holly xoxo

Cheezy Broccoli Asparagus Sun Dried Tomato Vegan Quiche

Vegan         Gluten Free        Sugar Free        Prep Time: 15 minutes      Bake at 475 for 30 minutes

Serves 8 (155 Cal per serving)

Ingredients

  • 2 Tbsp Grape Seed Oil
  • 1 Cup Broccoli Chopped
  • 1 1/2  Cup Asparagus Chopped
  • 1 Small Red Onion Diced
  • 1 Large Garlic Clove Crushed
  • 3 Tbsp Sun Dried Tomatoes Chopped
  • 2 1/2 Cups Chickpea Flour
  • 3 Cups Water
  • 1/4 Cup Nutritional Yeast
  • 1 Tsp Turmeric
  • 1/2 Tsp Paprika
  • 1 Tsp Black Salt
  • 1 Tsp Sea Salt
  • 1/4 Tsp Ground Black Pepper

Method

  • Pre-heat oven to 475
  • In a large cast iron pan fry Onion, Broccoli, and Asparagus in Oil on medium for 2 minutes
  • Add Garlic and Sun Dried Tomatoes and fry on low for 5- 10 minutes
  • As veggies are frying mix remaining ingredients in a mixing bowl, whisk until smooth.
  • Pour batter over veggies and stir
  • Place cast iron pan into the oven for 30 minutes
  • Pierce with a toothpick, if toothpick comes out clean then quiche is ready
  • Allow to cool for 15 minutes before serving
  • 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

 

Garden Vegetable Salad Wraps with a Tahini Maple Tamari Dressing

I was busy as a bee in my garden today and discovered so many beautiful early treats! Gorgeous heirloom radishes, lush arugula, a cucumber, and a  few beets! I just knew a garden fresh lunch was in order so I pulled out some rice wraps and an avocado and started to play!

Once finished, the kids and I had made the most beautiful garden wraps with the treasures found in our own garden! I just had to share this recipe because it was delicious and will absolutely be added to my list of party appies or quick lunches!

Fresh, gluten free, and vegan this quick meal is both delicious as well as healthy!! 3 wraps are under 150 calories! You really can’t go wrong with this guilt free snack!

N.Holly D xoxo

Garden Vegetable Salad Wraps

Vegan        Gluten Free          Oil Free        Sugar Free           Prep time: 10 minutes

Ingredients per wrap:

  • 1 Rice Wrap
  • 3 slices roasted beet
  • 2-3 slices of Avocado
  • 4 slices of cucumber
  • 4-5 slices of Radish
  • 2-3 Arugula leaves

Method:

  • Soak rice wrap until its soft and rollable
  • layer vegetables in a row in the centre of the wrap
  • Fold the rice wrap ends over the foot of each veggie layer, then roll the wrap from the side securely.
  • Let sit for two minutes for wrap to seal
  • Can be placed in refrigerator for 24 hours
  • Serve with dipping sauce

Tahini Maple Tamari Dressing

Ingredients:

  • 1/2 Cup Tahini
  • 1/2 Cup Water
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Tamari (or Soy Sauce)
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Maple Syrup
  • 1 Clove Garlic, minced
  • 1/4 tsp Paprika

Method

  • Mix all ingredients until smooth and creamy
  • Refrigerate for up to two weeks

 

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!

Smokey Cheedar Mac and Cheeze

Last week I gave you my Raw Mac and Cheeze so this week I’ve decided to take it back to the traditional comfort food and share with you my Smokey Mac and Cheeze Sauce recipe! My family goes mad for this recipe and the kids are literally licking their plates to get every last bit of this amazingly delicious sauce!

The great thing about this recipe is that this sauce is totally gluten free so if paired with a gluten free pasta even those of us with intolerance or celiac can enjoy! Its super quick and easy but tastes like you slaved away cooking for the day!

Completely picky kid approved! Enjoy!

Holly xoxo

Smokey Cheedar Mac and Cheeze Sauce

Vegan                Gluten Free                  Oil Free               Sugar Free                Prep: 10 minutes

Ingredients

  • 1 Cup Raw Cashew Pieces
  • 1 Cup Water
  • 1/4 Cup Nutritional Yeast
  • 1 Tsp Smoked Salt  ( I used Alder Smoked Sea Salt by The San Francisco Salt Co.)
  • 1/2 Tsp Turmeric
  • 1/4 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Paprika

Method

  • Place all ingredients into high-speed blender and blend until smooth and creamy
  • Pour over your choice of pasta
  • Use gluten free pasta for completely gluten free meal!

 

 

Zesty Raw Mac and Cheeze with Zucchini Noodles

On January 1st of 2018 I made the decision to go raw vegan for 30 days. I expected this to be a major challenge, that I would be hungry all the time, and suffer cravings. All of those worries could not have been further from what I ended up experiencing during my month raw.

I felt energized, my skin looked amazing, and I had a blast inventing new raw recipes ! Today as I was cleaning out my junk drawer (we all have one!) in the kitchen I discovered the Mac and Cheeze recipe I created during my experimenting with raw foods! I just had to share it with you because it is so so good!!

I made this beautiful dish for mine and the kids lunch today and was about to take photos when I discovered my daughter took the good camera to school for a project! ACK!!!! WHY!!!!!….. Anyway, I’ve since recovered from the fact that I had to use my iPhone for these photos #firstworldproblems LOL!

Anyway!! I hope you love this recipe as much as I do, my kids go crazy for this dinner!

Holly xoxo

Raw Vegan Zesty Mac and Cheeze with Zucchini Noodles

Vegan         Gluten Free           Raw           Sugar Free           Oil Free           Prep Time 7 mins

Ingredients

  • 1/2 Cup Raw Cashew Pieces
  • 1 Cup Water
  • 1/2 Cup of Raw Corn
  • 2 Tbsp Bell Pepper (I used Red)
  • 1 Tbsp Sun Dried Tomato (Softened in warm water for 10 mins)
  • 1/2 Tsp Paprika
  • 1/2 Tsp Turmeric
  • 1 Tsp Brown Rice Miso
  • 1 Tbsp Red Onion
  • 1/4 Small Garlic Clove
  • 1/2 Tsp Himalayan Pink Salt
  • 1 Medium Zucchini

Method

  • Toss everything in a high-speed blender and blend until smooth and creamy.
  • Spiralize Zucchini and place into large bowl
  • Evenly coat Zucchini Noodles with Zesty Cheezy Sauce
  • Serve right away!
  • 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

Hearty Coconut Walnut Granola Cereal

I’m pretty sure I’ve mentioned in the past that I’m just not a breakfast person, but on those morning when I need to start my day right I always turn to my delicious Hearty Coconut Walnut Granola Cereal.

As little as a half a cup of this nutrient rich cereal is more than enough to fill me and is often almost too much for the kids, meaning that this cereal goes a little further than most.  With a warm cinnamon and maple flavour mixed with the walnuts this breakfast can feel more like a dessert!

Completely kids approved by all six of my children, this quick and easy breakfast is a busy parents best friend. The cost of a nice granola can be extremely high, often leaving it an option that is off the table for many families. What most people don’t realize is that homemade granola cereal is actually quite simple and will save a ton of cash! Not to mention it’s free from any preserving chemicals.

I’d love to hear in the comments what you thought of this recipe, what would you like to see more of?

Holly xoxo

Hearty Coconut Walnut Granola Cereal

Vegan         Oil Free       Gluten Free (if using gluten free oats)        Refined Sugar Free

Prep Time 7 Minutes               Cook Time 45 Minutes at 350F

Ingredients

  • 6 Cups Rolled Oats (use gluten free oats if you want a gluten free version)
  • 1 Cup Shredded Coconut
  • 2 Cups Chopped Walnut
  • 1 Cup Maple Syrup
  • 1 Cup Water
  • 1 Tbsp Cinnamon
  • 1 Tsp Ginger
  • Dash of Sea Salt

Method

  • In a large bowl, mix all dry ingredients together until spices are evenly disbursed.
  • In a large liquid measuring cup mix the Maple Syrup and Water.
  • Gently pour the liquid mixture over the dry mixture and stir until all everything is moist and evenly coated.
  • Line a roasting pan with parchment paper (Woohoo! I found a use for my old roasting pan since going vegan!)
  • Pour cereal into roasting pan and evenly spread across the base of the pan.
  • Bake at 350 for 25 minutes, then remove from oven to stir cereal.
  • Bake for another 10 minutes and again remove and stir, this process helps ensure all cereal is evenly baked and golden brown.
  • Bake for a final 10 minutes.