Gingerbread Granola (vegan, gluten-free, oil-free)

This weekend I began the very first of my holiday baking! I’m packing up boxes of Christmas gifts for our parents in Newfoundland and my best friend in Ottawa, and decided to sneak in some homemade granola!

I’ve had this Gingerbread Granola recipe in my pocket for a couple of years. My recipe testers have already tried it, as I was going to include the recipe in my newest cookbook. i opted to include a different recipe, and instead post this granola in time for you to enjoy for the holidays.

This vegan granola was a hit with my testers. It’s crunchy, flavorful, and yields some good clusters. It’s also made without added oil, and sweetened only with maple syrup and brown rice syrup. It’s perfect for Christmas and the holidays, and especially wonderful for gifting! Normally I use mason jars to gift granola, but for shipping back to family I packed in small ziploc bags and then into festive gift boxes. How do you package granola for gifts? Have any ideas to share?

I’m keeping this short and sweet today as I have a “Jingle Bell walk” to join at school and have to get these boxes in the mail! So, let’s wrap it up! (I’m fully of the puns today.)

I hope you enjoy the granola, and for more gingerbread love, check out my Chocolate Gem Gingerbread, Gingerbread Folks, and Gingery Cookies!

x Dreena

Gingerbread Granola - #vegan #glutenfree #oilfree by Dreena Burton

Gingerbread Granola

link to print/share recipe

Bring the beauty and aroma of freshly baked gingerbread into a granola that is perfect for breakfast, snacking – or for gifting during the holidays! Makes about 4 1/2 cups, depending on how ‘clustery’ you keep it!

3 cups rolled oats (use certified gluten-free for that option)
1/3 – 1/2 cup chopped pecans OR 1/4 cup hemp seeds (see note)
1 1/2 tsp cinnamon
1 tsp ground ginger
3/4 tsp ground allspice
1/8 tsp ground cloves
1⁄4 tsp sea salt
3 tbsp cashew butter or almond butter
3 – 4 tbsp pure maple syrup (adjust to desired sweetness)
1/2 tbsp blackstrap molasses
1/4 cup brown rice syrup
1 tsp pure vanilla extract
1/4 cup dried cranberries or other dried fruit (optional, can omit, see note)

Preheat oven to 300 degrees and line a large rimmed baking sheet with parchment paper. In a large bowl, combine the oats, pecans or hemp seeds, spices and salt in a large bowl. In another bowl, first combine the nut butter with the maple syrup and molasses, stirring to fully blend. Then, add the brown rice syrup, and vanilla to the maple/molasses mixture and stir through. Add wet mixture to dry mixture, and stir through until well combined. Transfer mixture to your lined baking sheet and spread out to evenly distribute. Bake for 27 – 30 minutes, stirring a couple of times throughout baking to ensure the mixture browns evenly. Remove from oven, stir in dried fruit if using, and bake for just another 2-3 minutes. Remove from oven again. At this point the granola may not look completely dry. Do not overbake it, as it will dry more as it cools. Let cool completely, and then break up into clusters. Once cool, store in an airtight container. Eat straight, or with non-dairy milk or to top fresh fruit or non-dairy yogurt.

Nuts Note: Feel free to substitute 3-4 tbsp of pumpkin seeds or sunflower seeds in place of the nuts or hemp seeds.

Spice Note: For a more ‘everyday’ version of this granola, simply reduce/cut some of the spices. Omit the ginger, allspice, and cloves. Reduce the cinnamon to about 1 tsp, and you can also add a few pinches of freshly grated nutmeg if you like. Also reduce the blackstrap molasses to about 1-2 teaspoons.

Dried fruit Note: I don’t always add dried fruit to granola, as I sometimes like the sweetness as is. So, you can choose to add some or not – and you can also try adding a few tablespoons of finely chopped crystallized ginger instead of cranberries or raisins! It will add a definite flavor kick!

photo credit: thanks to Nicole Axworthy

Chocolate Gem Gingerbread

Chocolate and gingerbread. Delicious on their own, but when paired together – a quintessential holiday treat. For many years I made chocolate-ginger-almond-cranberry bark for Christmas gifts, and later I began a new tradition making Chocolate Gingery Cookies (from LTEV). With those goodies in mind, I created this new whole-foods Chocolate Gem Gingerbread!

Chocolate Gem Gingerbread #vegan by Dreena Burton

 

This gingerbread is delicious without the addition of the chocolate. So, if you are a gingerbread purist, the chocolate can certainly be omitted. I sometimes make it without the chocolate myself. Shocking, yes… but true! Or, try substituting currants or raisins for the chocolate chips. If you do use the dried fruit in the loaf, I’d recommend not adding the crystallized ginger topping. The crystallized ginger is balanced with dark chocolate chips, with the raisins it’s too much.

This whole-foods vegan gingerbread is moist and flavorful thanks to the addition of almond meal. It’s also not too ‘spicy’ for young palates. My girls don’t enjoy crystallized ginger, so I often omit it or add to just a portion of the loaf. If you enjoy more ginger kick, use the full 1 1/2 teaspoon of dried ginger in the loaf, along with the crystallized ginger for the topping.

With the holidays almost here, you can add this to your menu as a brunch/tea treat. Or, if you pair with a vanilla non-dairy ice cream, it can be transformed into dessert!

Enjoy, guys. Do share any feedback in the comments, as well as sharing any of your favorite chocolate-ginger combinations.

(p.s. I announced my new book on facebook this week, if you missed it, link through. You can count on a more detailed post about the book right here, in the new year.)

x Dreena

Chocolate Gem Gingerbread by Dreena Burton #vegan #holidays

Chocolate Gem Gingerbread

link to print/share

1 cups whole-grain spelt flour
1 cup + 1 tbsp oat flour (or 1 cup more spelt flour; but I prefer spelt/oat combo)
1/3 cup almond meal
2 tsp baking powder
1/2 tsp baking soda
1⁄4 tsp sea salt
1 1/2 tsp cinnamon
1 – 1 1/2 tsp ground ginger
1/4 tsp allspice
1/2 tbsp blackstrap molasses
1/2 cup unsweetened organic applesauce
1⁄2 cup pure maple syrup
1/2 cup plain non-dairy milk
1 tsp pure vanilla extract
options: 1/4 cup mini chocolate chips or currants/raisins
optional toppings: 2 tbsp finely chopped crystallized ginger (omit if using raisins) OR 1-2 tbsp coconut sugar mixed with 1/2 tsp cinnamon OR 2 tbsp chocolate chips

Preheat oven to 350°F (176°C). In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir through until well combined. In another bowl, first combine the molasses with the apple applesauce and then whisk/stir in the maple syrup, non-dairy milk, and vanilla, and mix together. Add the wet mixture to the dry mixture (as well as raisins or chocolate chips, if using). Gently fold and mix through, until just combined (do not overmix). Transfer mixture to a lightly oiled loaf pan (lined with a strip of parchment also useful). If using any optional toppings, sprinkle those on. Bake for 37-40 minutes, until a toothpick inserted in the center comes out clean. Remove, and transfer (keeping in pan) to cooling rack. Let cool completely, then remove from pan and slice. Makes one quickbread.

Ginger Note: I typically use 1 tsp ginger, that keeps it mild enough for the kiddos. If you love ginger, feel free to bump it up!

Chocolate Gem Gingerbread by Dreena Burton #vegan #wholefoods #plantbased

Photo credit: Shout-out to Emma Potts for assisting with all these food photos! Thanks Emma. x

“Cinnabon” Muffins!

Before I get to the food today, I want to start with a note of gratitude. Thank you for all of your heartfelt comments here, and on FB, about Sarabi. It helped to read your beautiful experiences and kind comments. My sincere thanks.

"Cinnabon" Muffins by Dreena Burton #vegan #nutfree #wholefoods

Now… not too long ago, I hinted about these Cinnabon Muffins. Ok, more like teasing. Here and on instagram. Today, they are yours!

This recipe came almost effortlessly. Apart from the retesting, the idea just manifested! Literally standing in the kitchen with an itch to bake (please tell me I’m not the only one that is drawn to baking for no particular reason), and wanting an intense hit of cinnamony goodness. Next thing, these mini-muffins are baking up and diffusing the most irresistible aroma through the house!

 

"Cinnabon" Muffins by Dreena Burton, Plant-Powered Kitchen #vegan #nutfree #wholefoods #plantbased

They remind me of Cinnabon… which is rather peculiar because I’ve never had Cinnabon. But they are what I imagine Cinnabon to taste like, made vegan and more wholesome! Given I’ve never tasted Cinnabon, I’ll count on your votes whether this recipe is close.

My family LOVES these muffins. They disappear fast, but when I can squirrel a few away, I tuck them into packed lunches. They make a special treat for lunch, and great for school as they are nut-free.

I like to make the mini-muffin version best, but I’ve offered both size options for you in the recipe. Bake up, and let me know what you think!

Enjoy,

x

Dreena

"Cinnabon Muffins" by Dreena Burton, Plant-Powered Kitchen #vegan #wholefoods

Cinnabon Muffins

link to print/share recipe

Batter:
1 1/2 cups whole-grain spelt flour
1/2 cup oat flour
1 1/4 tsp cinnamon
1/4 scant tsp sea salt
2 tsp baking powder
1/2 tsp baking soda
1/2 cup plain or vanilla non-dairy yogurt
1/2 cup pure maple syrup
1/2 cup plain or vanilla non-dairy milk
2 tsp pure vanilla extract
2 TB raisins or chopped dates

Topping:
1/3 cup chopped dates
2 tbsp coconut sugar
1 tsp cinnamon
1/8 tsp sea salt

Preheat oven to 350 degrees F and prepare a mini-muffin pan. Using a paper towel, wipe a smidgen of oil around the inside of each muffin cup. (Alternatively, you can prepare a regular size pan (see size note) with non-stick liners.)

To make the batter: In a large bowl, combine the flours, cinnamon, salt, then sift in the baking powder and soda.  Mix well.  In a small bowl, combine the yogurt, milk, maple syrup, vanilla and raisins or dates. Add wet mixture to dry, stirring through until just well combined (without overmixing).

To make the cinnabon topping: In a bowl, mix together all topping ingredients. Use your fingers to work the mixture together until sticky/crumbly.

Transfer batter into muffin cups. I like to use a mini-muffin pan (see size note), filling 22-24. Dollop about a teaspoon or two of the topping on each. When finished, sprinkle any remaining topping/cinnamon over the muffins. Bake for about 13 minutes, until set to the touch. Remove from oven, transfer to a cooling rack for a few minutes, then remove muffins and let cool fully on cooling rack.

Size Note: If you’d like to make regular size muffins, you can fill 11-12 cups. Baking time will be longer, about 20 minutes.

"Cinnabon" Muffins by Dreena Burton #vegan #nutfree #wholefoods

A+ Healthy Baking Recipes for Back-to-School (nut-free)

I’m late with a back-to-school post year, but that’s because our kids aren’t back in school yet!  In British Columbia, there is a teachers’ strike that began in June, so our girls still haven’t returned to school yet, and probably won’t until October. Our girls have a tutor right now, and are doing some daily online work. It’s not the same, for them it’s an extended summer. Nevertheless, I am trying to feel the “back-to-school” vibe, and getting in to my regular baking routine!

During the school year, I rely on a few key baked goods to put into lunch rotation for the girls’ lunches (and also for hubby’s work lunch). These snacks are all nut-free, so perfect for school snacks. People always ask “what do you pack for lunches”. Last year I posted my top 10 recipes for packing school lunches, and today I’m sharing my A+ List of Healthy Baking Recipes for Back-to-School!

Top Healthy Baking Recipes for Back-To-School! #nutfree #vegan

1) Maple Banana Bread Muffins: These are a long-time family fave, and I cannot tell you how many tweets and notes I get saying something like “omg those muffins are wicked“. They really are good. And easy!  So, go bake them. :)

Maple Banana Bread Muffins by Dreena Burton, #vegan #oilfree

 

2) Apple-Hemp Muffins: I love these because they pack a good dose of nutrtient-dense hemp seeds in a fragrant, tasty muffin. Kids can be a little fussy about eating hemp seeds, they won’t even know they’re in these muffins!

Apple Hemp Muffins by Dreena Burton, #vegan #oilfree

 

3) Pumpkin Seed Chocolate Chip Oat Bars: These are the bars I make when I want a snack that will “hold up” well (ie: it won’t get squished in a pocket during a field trip!) These are dense, chewy, bars that are a much healthier alternative to storebought granola bars – and far more satisfying. I usually double the batch and freeze half! These are from my PP15 ebook, and if you don’t have a copy, I offered a special on my FB page last week. I’ll extend the offer, use code PP15school at checkout for 25% off!

Pumpkin Seed Chocolate Chip Oat Bars by Dreena Burton, #vegan #glutenfree #oilfree

Oh, and this particular photo of the bars was taken by Tami of Nutmeg Notebook. She shared on Instagram, and I’ve reposted a few times since!

4) Oat Snackles: (Pictured in background, on dishtowel) These are what I bake when I feel like I have literally 10 minutes to get something in the oven. If you make them enough times, I bet you can meet that time! The kids love them, and you can customize with dried fruit, chocolate chips, seeds, etc.

Oat Snackles, by Dreena Burton #vegan #oilfree #glutenfree

5) Power Cookies: These are a cookie treat, but still quite healthy. I’ll be putting this new cookie in rotation this year. For the kids… right. 😉

Power Cookies by Dreena Burton - #vegan #glutenfree #nutfree #oilfree

 

6) BF Blueberry Muffins: These I make a little less often just because the prep is a wee bit longer (not much, just slightly). When I do make them, the girls think they are quite the treat!

BF Blueberry Muffins by Dreena Burton, Plant-Powered Kitchen

 

7) Berry Scuffins: When you want a baked berry fix that’s a little quicker, this is your recipe! For the fall and winter, you can use frozen berries or substitute apple or pear (toss in a little lemon juice first to help prevent discoloring).

Berry "Scuffins" by Dreena Burton, Plant-Powered Kitchen #vegan #oilfree

 

8) Banana Oat Bundles. I’ve been making these since my 13 year old was a wee babe! They are the perfect grab ‘n go snack, for lunches or anytime of the day. (And the added chips, always welcome.)

Banana Oat Bundles by Dreena Burton, Plant-Powered Kitchen #vegan #glutenfree #oilfree

 

10. Cocoa Cookie Dough Balls. Ok, technically not a baked good, but certainly a healthy school treat (with a nut-free option) and most definitely a favorite for kids!

Cocoa Cookie Dough Balls by Dreena Burton #vegan

There you have it! My favorite, wholesome, baked snacks for packing into lunches. All of these recipes freeze well, so if you are energized to double batches, go for it!

Oh WAIT. I have another… these CINNABON MUFFINS...

Cinnabon Muffins by Dreena Burton #vegan

Brand new! Bit of a teaser, I have another round of testing to go, then I will share up. Promise!

What is your go-to baking recipe during the school year? Share what works for you!

POWER Cookies for Back-To-School

My wee girl starts full day kindergarten this year. It’s her first time in full-day school. And my first time with ALL my girls in full-day school! For the last 13+ years I’ve been with kiddos. So, it’s a big change for her, an even bigger change for me.

Once school starts, that is… our teachers are on strike here. But, eventually school will start again. Maybe I’m feeling the stress of the change, because I’ve been baking a lot. Ok, I bake a lot most days! But, it seems I’m baking more than usual – Berry Scuffins, Raisinet Cookies (from LTEV, I’ll try and post soon), and these new delicious Power Cookies.

Power Cookies by Dreena Burton - #vegan #glutenfree #nutfree #oilfree

 

These are the kind of cookie that satisfies a sweet tooth but also offers some nutritional punch. For a cookie, it’s pretty darn healthy, made with whole-grain oat flour, coconut, pumpkin and sunflower seeds, and tahini. I use tahini so the cookies can be nut-free for school lunches. Most schools are nut-free zones, and that can be tricky planning school snacks. Many commercially-prepared snacks that happen to be nut-free tend to have dairy, eggs, or made with overly processed ingredients. So, it’s always useful to have a few nut-free goodies in your repertoire!

If you don’t have to make them nut-free, you can substitute another nut butter. I don’t always enjoy tahini in plant-based cookies, but here it works! I do prefer a very mellow, good-quality tahini (suggestions in recipe). If you can find a good brand, it’s worth it. But, you will forever be tahini-spoiled! Once you taste the good stuff, you don’t want to go back. (Just a heads up!) 😉

If you follow my Instagram posts, you may have seen this pic of Go Raw watermelon seeds. When I did my final test of these cookies, I was out of sunflower seeds. I thought “why not try the watermelon seeds“? They worked fabulously! They certainly aren’t essential, however. If you don’t have them, sunflower and pumpkin seeds work just fine. (As a side note, the watermelon seeds taste lovely on their own. They have a mellow seeds flavor, somewhat like sunflower but milder-tasting – and the sea salt used is minimal.)

Think you need a cookie close up. Zoom in on the chips!

Power Cookies, by Dreena Burton, plant-powered kitchen #vegan #glutenfree #nutfree #oilfree

Got it?

Nope, that’s a raisin on the left, There… to the right!

Power Cookies, by Dreena Burton, plant-powered kitchen #vegan #glutenfree #nutfree #oilfree

Yeahhhhh, that’s it.

Now bake… :) Enjoy, enjoy my friends!

x

Dreena
Power Cookies, by Dreena Burton, plant-powered kitchen #vegan #glutenfree #nutfree #oilfree

Power Cookies

ReciPage to print/share recipe
My wee girl is a bundle of high energy! I created these vegan cookies to give her bite-sized nutrition to fuel her non-stop pace!

2 cups oat flour (use certified gf for gluten-free; see note)
1/2 cup shredded coconut
1/4 – 1/3 cup non-dairy chocolate chips (I like mini-chips; can substitute raisins or currants)
1/4 cup sunflower seeds or sprouted watermelon seeds
1/4 cup pumpkin seeds
1 tsp cinnamon
1 tsp baking powder
1/4 tsp sea salt (lightly rounded)
2 1/2 tbsp tahini (or raw almond butter if not needing nut-free, see note)
1/2 cup + 1 tbsp pure maple syrup (see note)
2 tsp pure vanilla extract

Preheat oven to 350 degrees. In a large bowl, combine flour, coconut, chocolate chips, seeds, cinnamon, baking powder, and salt. In a medium bowl, whisk the tahini (or almond butter) with the maple syrup, and vanilla. Add the wet ingredients to the dry, and stir through until well combined. Place scoops (about 1 – 1 1/2 tbsp in size) on a baking sheet lined with parchment. Bake for 10-11 minutes, until just set to the touch, then remove from oven and let cool for a minute on sheet, and then transfer to a cooling rack. Makes about 15-18 cookies.

Oat Flour note: Don’t substitute an equal amount of another flour (like spelt)_ here – it has a different volume and requires more liquid to come together. If you want to sub another flour, use less to start, about 1 2/3 cups, and add in any extra as needed after bringing together the wet and dry ingredients. If it’s too wet/sticky, add a touch more flour.

Tahini note: Tahini brands vary in taste and textures. If possible, use a mellow-flavored tahini (ex: Baron’s, Achva, Alwadi)

Maple syrup note: The mixture should come together nicely, but if it’s quite thick and not combining, add another 1/2 – 1 tbsp of maple syrup mixed with another 1 tsp of nut butter or tahini.

Berry “Scuffins”

With the kids going back-to-school, I bake healthy snacks at least a few times a week. Usually a variety of nut-free muffins, or my pumpkin seed oat bars, or snackles. Whatever the choice, most days it’s got to be fuss-free. I want to get those ingredients into a bowl, mixed and into the oven. I try to find ways to be inventive with new flavors and textures without adding extra steps.

Berry "Scuffins" by Dreena Burton, Plant-Powered Kitchen #vegan #oilfree

Enter Scuffins. I love the idea of scones, but they are a little more fussy to make. I have a recipe in ed&bv for Raspberry Chocolate Chip Scones. They’re delicious – not difficult to make – but they take just a little more time than I have right now. (It seems I’m always talking about how busy it is… maybe when our girls are all in full-time school this year that will change. I feel a post brewing on that one!)

I wanted to make something like those scones and started experimenting. I was pretty chuffed with the results. These Berry Scuffins aren’t exactly like a scone – they aren’t quite as hefty and rich – bubluet they are darn close. Plus, they are incredibly quick and simple to make – and darn tasty!

Berry "Scuffins" by Dreena Burton, Plant-Powered Kitchen #vegan #oilfree

I first made them with frozen blueberries. I prefer the small wild blueberries as they produce more even baking than the larger berries, but use what you have (you can always bake another minute). Fresh blueberries can also be used.

Without blueberries one day, I use fresh (chopped) strawberries. Delightful! The smell while baking is intoxicating, and the scuffins are so tender and fresh-tasting. Our girls devour them. Well, two of our girls. 😉 (I sometimes bake a couple without berries, I’ve accepted it.)

Berry "Scuffins" by Dreena Burton, Plant-Powered Kitchen #vegan #oilfree

I think these Scuffins are best fresh out of the oven or enjoyed the same day, so I’ve created the recipe yielding a modest batch. Enjoy on their own, with a slather of nut butter or berry jam, paired with a hot tea or cool glass of almond milk! Although, since these are nut-free, they make another terrific snack to pack for back-to-school (you may want to make extra if you have a couple of kiddos because they disappear fast)!

 

Wishing you a sweet close to August, and sure hope you love the scuffins. Please share your feedback, let me know which berry version you prefer and how YOU best enjoy them!

x

Dreena

Berry "Scuffins" by Dreena Burton, Plant-Powered Kitchen #vegan #oilfree

Berry ‘Scuffins’

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What do you get when you cross a scone with a muffin… a scuffin, of course! These are easy to make, and just delightful during berry season – but you can make them with frozen berries through the winter.

1 1/2 cups oat flour
3/4 cup rolled oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 tsp lemon zest (use organic)
1/2 cup plain non-dairy yogurt (see note)
1/2 cup pure maple syrup
3-5 tbsp non-dairy milk (see note)
1/2 cup blueberries, strawberries (cut in pieces), or raspberries (see note)

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a large bowl, combine all dry ingredients (including zest). In a small bowl, whisk together the yogurt, maple syrup, and milk until well combined. Add wet mixture to the dry, folding through until just nicely combined. Add blueberries, and gently/quickly fold in so they don’t bleed too much color. Using a scoop, place mounds of the batter (about 3-4 tbsp each) on your baking sheet. You should have about 9-10 ‘scuffins’. Bake for 15-16 minutes, or until set (gently touch one in the centre, it shouldn’t sink to the touch). Remove, let cool for a minute or two on the pan, and then transfer to a cooling rack to cool completely. Makes 9-10.

Milk note: How much milk you use will depend on the consistency of your brand of non-dairy yogurt. Some brands are quite dense and thick, so I find I may need another 1-2 tbsp of milk. Other vegan yogurts are much looser, and you may need just 3 tbsp of milk. Start with 3 when whisking the wet ingredients, and then with folding through, if the mixture is very stiff, add the 1-2 tbsp of extra milk.

Berry Note: If using frozen berries, baking time may be a little longer. Test, and give another minute or two if needed to set. With raspberries, the color will bleed a little more, but flavor is delicious!

Yogurt Note: If you only have vanilla yogurt, you can use it, but reduce the maple syrup so the scuffins aren’t too sweet. Use 1/3 maple syrup, and use the extra couple tablespoons of milk.

Dreamy Baked Bananas: Featured Recipe from “The China Study All-Star Collection Cookbook” (plus giveaway)!

Many years ago I read The China Study. It was before social media, before the surge of blogging, before the “rise” of the plant-based world. Yes, we are still quite a minority as vegans, but things are drastically different than they were 10 or even 5 years ago. Vastly different than 20 years ago when I began this journey. There is more awareness, more products, more online support, and more acceptance.

I remember feeling quite ‘alone’ as a vegan and a plant-based mom at that time. There was indeed information to support a plant-based diet for health, but nothing like the information available today. I was blogging, and did have that built-in community. But, in my day to day life and beginning to raise vegan children, I felt quite isolated in my choices. Nevertheless, I felt it was the best dietary choice. Not just for me, but for our growing children.

Then, I picked up a copy of The China Study. I read it whenever I could. I remember watching our eldest swim, indulging in another few pages every lesson. It was the most powerful book on plant-based nutrition that I had read. It solidified all of my beliefs, and empowered me to continue with my work. I recommended it to countless people through personal conversations and emails and on my blog (and still do). I felt everyone needed to read this book (and still do).

To this day, The China Study is a meaningful book for me. I hope to meet Dr. Campbell one day, because his work has certainly inspired my recipes, and influenced my evolution as a cookbook author.

TCScover

You can imagine my delight when I was asked to contribute recipes to the new China Study Cookbook: All-Star Collection… I was STOKED! I have contributed some brand new recipes in this collection, as well as a few “oldies but goodies”. It’s quite an honor and privilege to be included in this cookbook. (Confession: There’s also a little piece of me that believes Colin and I are now BFFs. Shhh, don’t tell him!) :)

This book is by Leanne Campbell, author of the original TCS cookbook. In this second book, Leanne invites a selection of “all-star” plant-based chefs to contribute recipes. This offers quite a diverse range of dishes and recipe styles in one whole-foods, vegan cookbook. Flipping through the book, I’m in awe of the creative spirits we have in our plant-based world. You’ll find wonderfully delicious and nutritious recipes from folks like Ani Phyo, Chef Del Sroufe, Christy Morgan, Mary McDougall and John McDougall, MD – and more! The book features over 100 whole foods plant-powered recipes, with color photography throughout.

Here is a glimpse of a few of my recipe contributions, expertly photographed by Nicole Axworthy:

Mellow Lentil Sniffle Soup_1

Gingerbread Granola_4-crop

Creamy Fettucine_3

roastedtomatoandgarlichummus

Today I’m sharing one of my newbie recipes in TCS All-Star Collection. One that I think you’ll really enjoy – my testers sure did!

Dreamy Baked Bananas. Baked bananas have always been appealing to me, irresistible in fact. They are typically baked in wads of butter (or margarine), and with so much sugar they can be sickly. This is a much healthier version, and possibly (albeit oddly) more decadent than traditional recipes. Whenever I make these, our girls squeal, and they try to wriggle in the kitchen to lick out the dish. Of course, I won’t have any of that behaviour! That dish is MINE. 😉

And now, it’s yours…

Dreamy Baked Bananas by Dreena Burton

Dreamy Baked Bananas

reprinted from The China Study All-Star Collection — link to print/share

It seems silly that something so basic, so “real,” and so effortless can taste so impossibly dreamy. But dessert food dreams do come true, and this one is especially memorable in the morning if paired with a nondairy ice cream. Serves 2-3

2 tablespoons macadamia nut butter (or raw cashew or raw almond butter)

1/4 cup nondairy milk

2 teaspoons fresh lemon juice

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg (optional)

1/8 teaspoon sea salt

3 ripe bananas (but not overripe)

2 tablespoons raisins or chopped dates (optional, can substitute or add chopped nuts)

1–2 tablespoons coconut sugar for sprinkling (optional)

  1. Preheat oven to 400°F.
  2. In a bowl, whisk together the nut butter, milk, lemon juice, vanilla, cinnamon, nutmeg, and salt. It will be thick but should be smooth.
  3. Transfer to a baking dish or glass pie plate.
  4. Peel the bananas and slice in half lengthwise.
  5. Place banana slices in the mixture, then gently flip so both sides are coated.
  6. Sprinkle on the raisins or chopped dates, followed by the coconut sugar, if using.
  7. Bake for 17–20 minutes. Serve hot or warm preferably. While still good cooled, this dessert is definitely best a little warm—ice cream prefers it that way!

TIP: When I make this recipe, our girls polish off the entire dish in a blink. So I’d say it can serve three, but more likely two… or maybe that’s just in my house!

Before you zip off to bake those nanners, you have a chance to win a copy of TCS All-Star Collection! Leave a comment to enter, tell us what recipe you’d like to try from this cookbook. Or, if you’ve tried some recipes already, share your favorites! Contest rules noted in the Rafflecopter widget. Good luck!

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Vegan Pumpkin Muffins (with chocolate chips!)

Welcome December! Any other moms feeling just a little overwhelmed? It’s not even shopping for the kids, right? It’s all the other stuff that comes with being a mom and the holidays. Cue: bake sales and craft fairs and field trips and projects and concerts and gingerbread houses and school parties and activity parties and decorating and secret santas and... etc etc. Run-on sentence fully intentional. Whew.

Pumpkin Oat Muffins by Dreena Burton, Plant-Powered Kitchen #vegan

This fall has been particularly busy for our family. Busier than any other year. So, I’m further behind this December than any other year! No decorations up, no lights, no tree, have some of my gifts but overall – not ready. Plus, our 4-year old has had a witch of a cold this past two weeks. Not sure if it was one cold that morphed into some awful beastly secondary life of the first, or two separate viruses. I always found the start of four-year preschool and kindergarten hit our kiddos’ immune systems the hardest. She sure had a tough run these past couple of weeks.

Where was I going with this? Oh, right: overwhelm!

While I know I should probably direct myself to some yoga and meditation to manage stress… instead I bake. And it typically involves chocolate. #nojudging

Pumpkin Oat Muffins by Dreena Burton, Plant-Powered Kitchen

I’m still loving pumpkin, and from all the amazing feedback on my last pumpkin recipe, I gather you are too! So, let’s deal with our holiday stress and bake some Pumpkin Muffins with Chocolate Chips. Shall we?

This recipe is originally from LTEV. I’ve posted some pics this week on IG and twitter and know many of you have already tried (and love!) these muffins. Thank you!

I decided to test out an oil-free version for any plant-strong folks reading. There wasn’t much oil in the recipe to begin with, so the substitutions were easy and worked beautifully. The muffins are just as light and tender – and delicious! Below I have posted the original version with the oil-free modification. Enjoy!

Pumpkin Oat Muffins by Dreena Burton, Plant-Powered Kitchen

Pumpkin Oat Muffins with Chocolate Chips Recipage link to print/share

Bring the enjoyment of pumpkin pie into delicious whole-grain muffins!

Topping (optional, not included in these photos):

2 tbsp unrefined sugar

1 tsp neutral-flavored oil (omit for oil-free version)

pinch sea salt

Batter:

1 cup spelt flour

1 cup oat flour

1⁄2 cup rolled oats

2 tsp baking powder

½ tsp baking soda

1⁄4 tsp sea salt

1⁄2 tsp cinnamon

1⁄4 tsp freshly grated nutmeg

1/8 tsp allspice (optional)

3 tbsp coconut sugar or other unrefined sugar

1/4 – 1/3 cup mini non-dairy chocolate chips (optional… but really!)

3 tbsp pure maple syrup

1 tbsp flax meal (or 1/2 tbsp ground white chia seed)

3⁄4 cup plain or vanilla non-dairy milk

1 cup pumpkin pie mix (I use Farmer’s Market Organic brand)

1 tbsp freshly squeezed lemon juice

1 ½ tsp pure vanilla extract

3 tbsp organic safflower, avocado, or other neutral-tasting oil (omit for oil free version, and add another 2-3 tbsp non-dairy milk and 1 tbsp maple syrup)

Preheat the oven to 350°F. In a small bowl, combine the topping ingredients and set aside until batter is ready. In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir until well mixed. In another bowl, first combine the maple syrup with the flax meal, and then add the remaining wet ingredients and stir until well mixed. Add the wet mixture to the dry mixture, and gently fold and mix until just combined (do not overmix). Spoon the mixture into a twelve-cup lined muffin pan (filling 12). Sprinkle a little of the topping on each muffin. Bake for 21-24 minutes (around 20-22 minutes for oil-free, they can dry out more quickly), until a toothpick inserted into the center comes out clean. Remove from the oven, let cool for a couple of minutes in the pan, and then transfer the muffins to cool on a cooling rack. Makes 12 muffins.

Adult-Minded: Bump up the allspice, add 1⁄8 to 1⁄4 teaspoon of ground ginger for extra spice, and try adding 1⁄4 to 1⁄2 cup of chopped walnuts or pecans.

Do you also stress-bake? Don’t leave me all alone! 😉 Seriously, what things do you do to keep the stress in check during the holidays? Any tips to share? Or favorite stress-baking goodies? 

Coconut Macaroons: Ricki Heller’s Naturally Sweet & Gluten-Free Cookbook

Once in a while a cookbook comes along that is a game-changer. Opening its pages may introduce a new dietary approach or cuisine that forever shifts our food choices. Or, perhaps opening that book enables us to reintroduce foods we used to love, but we thought we could never delight in again because of dietary needs.

Ricki Heller‘s newly released Naturally Sweet & Gluten-Free is exactly this kind of game-changing book. If you love to make sweets but want to bake cleaner, with whole-grains, no sugar, and also avoiding allergens like gluten and corn – this book will open a whole new world of baking for you. If you are already eating a plant-based/vegan/gluten-free/low-glycemic diet, you will think you are dreaming when you open this book! Ricki is making your dessert dreams come true! Go ahead and do your happy dance, because you can have your gluten-free, vegan, and sugar-free cake… and eat it too!

Naturally Sweet & Gluten-Free by Ricki Heller

While I’ve known Ricki for quite a few years ‘from afar’, we’ve developed a friendship over the past year or so. She is every bit as real, approachable, and genuine as she appears to be from her blog, and I have huge respect for her culinary expertise and recipe development creativity. We finally met at Vida Vegan Con for the first time. Here we are along with Angela, Canadian representation!

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When Ricki asked whether I could provide a cover quote for her new cookbook, it was a quick – YES! It was an honor and privilege to do so. Not only is this book aesthetically beautiful, with full-color photos throughout and a warm, inviting design, but Ricki is the expert for developing recipes that are vegan, gluten-free, and also low-glycemic. When I thought of how to encapsulate Ricki’s masterful work in a two or three sentence quote, I came to this:

Naturally Sweet & Gluten Free won’t just wow you because it is allergen-free… it will wow you because the recipes are positively dynamite! Ricki Heller is one of the most inventive, talented, and knowledgeable chefs – period. With stunning food photos coupled with imaginative, wholesome recipes that are irresistibly delicious, this book should be at the fingertips of EVERY home baker!

I wanted to communicate just how incredibly skilled Ricki is as a chef and recipe developer. While these recipes are undeniably perfect for those with specific food allergies or dietary restrictions, this book should be in every baker’s kitchen! Ricki will bring new baking skills and food knowledge to your sweet tooth, and the recipes are so expertly crafted that you would not know they are gluten-free, or “anything-free”!

You may not know that Ricki studied natural nutrition at The Canadian School of Natural Nutrition and owned an organic bakery. During those years with her bakery, she discovered that the bulk of her customers were either vegans or people with food sensitivities. This led her to develop baked goods that could suit many dietary needs – without sacrificing flavor and texture! This last point is important. Ricki is very passionate that her allergen-friendly, low-glycemic goodies impress every bit as much as a traditional sweet. You can be certain these desserts will not taste as if they are without. They are full in flavor and also texture, thanks to Ricki’s “wizardry”.

I like to joke with Ricki that she has some wizardry up her sleeve! But, that magic? It’s a product of the remarkable dedication Ricki has to her craft. Ricki is the cookbook author that tests, retests, and retests her recipes. As a result, her recipes are precise and reliable. The pride she has producing quality recipes is reflected in every blog post she writes, and also in this scrumptious cookbook. I should mention that Ricki also develops plenty of savory recipes, but this book is devoted to sweet treats – that we can ALL enjoy!

Since I had Ricki’s wizardry expertise at my fingertips for this post, I figured I’d ask her a few very specific questions that might be of interest to those new to sugar-free and allergen-friendly baking. She was so kind to give detailed answers, here goes:

D: Ricki, what are your go-to flours for gluten-free baking, and why?

R: There are so many different gluten-free flours from which to choose, and each offers its own unique taste and texture, that it’s almost impossible to pick a single “go-to,” since my choice changes depending on the recipe, the time of year, my mood at that moment, etc. 😉

I tend to use my own all-purpose gluten-free flour mix for most baking, since it’s an easy recipe and is a great cup-for-cup substitute to all-purpose wheat flour. That said, I love millet flour (the main flour in the all-purpose mix). I find that millet is very mild and neutral-tasting, and the fact that it’s lightly colored (as opposed to, say, buckwheat, which is quite dark) means it works beautifully for desserts.  I also like sorghum for grain-based baking. For grain-free, my favorite is almond flour (it’s really easy to make your own, too). I also tend to use chickpea flour a lot for savory applications since it can serve as a bit of a binder, and is also protein-packed!

D: Millet flour is one of my faves for gf baking too! And, how about sweeteners… what are the lowest glycemic sweeteners, and which do you like the most?

R: It’s amazing how much of a selection there is among low glycemic sweeteners these days! When I first went on an anti-candida diet in 1999, the only choice was stevia.  Nowadays, you have stevia, yacon syrup, agave, coconut sugar and nectar, lo han guo (also called Monkfruit), plus all the sugar alcohols like erythritol or xylitol.

In terms of its effect on blood sugar, my favorite natural sweetener by far is stevia.  I have come to love it, and I don’t have the problems with bitter aftertaste that some people report.  On the other hand, stevia’s use in baked goods is limited, since it’s very difficult to employ it as the only sweetener in a recipe (the amount you use is so small that it’s hard to replace all the sugar with just a few drops of stevia).

My second go-to sweetener is coconut sugar, primarily because it’s a dry sweetener like cane sugar (and can be measured in equal amounts), but also because it has a much lower glycemic index (GI) than cane sugar, so it won’t cause spikes in blood glucose levels and is even safe for Type 2 diabetics. With the glycemic index, foods are measured against glucose, which has a GI of 100; anything around 70 or up is considered high. Regular sugar (sucrose) clocks in at 68, while coconut sugar is quite low at 35, less than an apple! And the flavor is divine, like a mix between caramel and butterscotch.

Yacon is great to add a bit of “molasses” flavor to baked goods, and it also has a very low glycemic index, but I find its taste a bit strong.  And because it’s not very sweet, you’d need to use an awful lot. Although I still love the taste of agave and use it for confections that require a delicate flavor or color (such as vanilla cake or “sugar” cookies), I tend to avoid using it too much because of the high fructose levels it contains. Finally, I never use sugar alcohols, as I’m not fond of sweeteners that must be made in a lab (and many people report digestive issues with erythritol, mannitol, xylitol and so on).

D: Wow! I also love coconut sugar, it’s one of my favorite sweeteners. I haven’t ever tried yacon, now you have me curious! As you mentioned, baking with stevia can be tricky, sometimes the taste is very overpowering. Your sweets don’t have this stevia over-taste, however! Why is that?

R: I’m glad you feel that way—I worked hard to find the right balance so that the stevia is undetectable in the final product! I’ve served many of my desserts to friends who are not on a “special” diet, and they never know there is stevia in the baked goods.

Although, as I mentioned above, I love stevia, my mantra with this sweetener is, “Less is more.” In other words, there’s a fine line between “just enough” stevia and “too much.”  Once you hit “too much,” that’s when the bitter aftertaste kicks in.  So, when I bake with stevia or use it to sweeten other treats like homemade chocolate or puddings, I always aim for the minimum amount of sweetness required, sort of like the level of a 70% chocolate bar instead of a regular milk chocolate bar.

Another way to ensure that the stevia isn’t overpowering is to combine it with another low-glycemic sweetener. I often combine stevia with coconut sugar to acquire the benefits of both: the stevia lowers the overall glycemic index, while the coconut sugar offers flavor and binding power to baked goods.

D: Ah, smart! I don’t call you the wizard for nothing! 😉 Ok, last question: If you had to pick 5 – yes, just five! – top recipes for readers to try first from Naturally Sweet & Gluten-Free, what would they be? (I know, that’s unfair!) 

R: Thank you for offering me FIVE choices! If you had asked for just one, well, I probably would have chosen more anyway, because I love them all. :)

One of my absolute favorite recipes in the book (which also made its first appearance on my blog) is the Allergy-Friendly Chocolate Buttercream Frosting. It’s a smooth, rich, decadent and pipe-able chocolate frosting without sugar, butter, eggs, dairy, gluten, nuts, soy or corn. Basically, anyone can eat it—and it looks and tastes like regular chocolate frosting! That’s the frosting you see on the cupcakes that grace the book’s cover, too.

And because I’m such a chocoholic, of course I must choose one of the book’s brownies (there are five different ones in the book!). When I want a brownie that will really “wow” people, especially skeptics or people who’ve never tasted vegan desserts before, I choose the Sweet Potato Brownies. They’re dense, fudgy, really chocolatey and are always a hit.

I also adore the Butter Tarts, which my hubby tells me taste like “the real thing.” I love that I was able to recreate this Canadian classic (for your US readers, butter tarts are like a gooey pecan pie without the pecans).

My love of all things breakfast-related leads me to include a pancake recipe, too, since that’s my favorite breakfast food. I love the Carob-Buckwheat Pancakes with Chopped Almonds and Chips because they’ll change your mind about carob AND buckwheat.

And finally, for sentimental reasons, I’ll mention My Mother’s Cheesecake. This is my vegan, gluten-free, lower glycemic revision of my mom’s recipe that she used to make for my dad all the time. I think I captured the rustic, homey quality of the original in an equally delicious, healthier version.

D: Right, well I want to make all of those top 5! For readers new to gluten-free baking, or allergen-free baking in general, can you recommend a couple of simpler, “starter” recipes for them to try?

There are lots of easy-to-make recipes in the book! And honestly, once you’ve mixed up a batch of the all-purpose flour (or purchased a bag of prepared all-purpose flour from the supermarket), gluten-free baking works pretty much the same way as other baking.

For someone just starting out, though, I’d say to try the Easiest Almond Cookies, which are flour-free,  mixed entirely in a food processor, and foolproof. Equally simple to make are the Butterscotch Blondies, which mix up really quickly in a single bowl. Oh, and the Fluffy Fruited Pancakes are great for beginners, too, light and reliably good. And of course all the raw recipes are really easy, since there’s no baking involved. . . (oops, there I go again. I’ll stop myself at three!).  I’ll let you discover the rest. My best advice however, is to embrace experimentation!’

Coconut Macaroons by Ricki Heller

Photo by Celine Saki

Thank you Ricki for enlightening us all. Now, kids, I am adding my pick! When I spotted these Coconut Macaroons in Ricki’s book, I knew this would be the recipe to feature. They looked dynamite. And, they did not disappoint. They are goooood! The girls were swooning when they took their first bites!

A little of my experience making these. Tahini can be a tricky ingredient to use in sweets, as it is more naturally bitter than nut butters like almond or cashew. But, if used  the right way – it works! Ricki worked her wizardry with these cookies, and believe me, they are magical!

I wrote a post about tahini and explained that there are taste variations depending on the brand you buy. Some are far more bitter than others. Recently, I bought some authentic tahini. I was inspired to order the Al Wadi brand online. I have never tasted such a beautiful tahini. It’s like buttah! It’s smooth and silky, barely needs stirring, and has a much more mellow flavor than any tahini I have tried before. I can eat it straight up – and I do! It’s delicious slathered on toast over a light spread of miso and topped with a crisp lettuce leaf and some avocado (I’m not crazy, try it). Even better… it’s freaking fabulous in Ricki’s cookies!

These cookies all come together in a food processor – you can whip them together in minutes. Here, I’ve started with the almond base…

coconutmacaroonsprocessing

Then, pouring in that silky tahini after adding the coconut…

coconutmacaroonstahini

On to the baking sheet they go…

macaroonsbaking1

And baked to golden perfection!

macaroonsbaking2

These have the perfect balance of sweetness, and a chewy, irresistible texture. I think you’re going to love them. No more waiting, here’s the recipe:

Coconut Macaroons RECIpage to link/print recipe

One of the most requested cookies when I had my bakery, Bake It Healthy, these sweet treats combine both ground almonds and coconut for an ultra-chewy base. Tahini is a terrific source of calcium. (If you’re not a fan, don’t worry; the flavor isn’t prominent here). Makes 14-16 cookies.

3⁄4 cup (135 g) natural raw skin-on almonds, preferably organic

2 Tbsp (15 g) finely ground flax seeds (from about 1 Tbsp or 15 ml whole seeds)

1⁄8 tsp (.5 ml) fine sea salt

2 cups (135 g) unsweetened shredded coconut, medium shred

1⁄4 cup (60 ml) coconut nectar

1⁄4 cup (60 ml) light agave nectar

20 to 25 drops pure plain or vanilla stevia liquid, or to taste

1⁄4 cup (60 ml) tahini (sesame seed paste) 

1 tsp (5 ml) pure vanilla extract

1⁄2 tsp (2.5 ml) pure coconut extract (optional)

Preheat the oven to 350 ̊F (180 ̊C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray. In the bowl of a food processor, whir the almonds, flax, and salt together until they resemble a coarse meal, about the texture of cornmeal, without any identifiable pieces of almond visible. Add the coconut and pulse once or twice to combine. Next pour the coconut nectar, agave nectar, stevia, tahini, vanilla, and coconut extract, if using, over the dry ingredients. Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice). Stop as soon as the mixture holds together, to avoid grinding the coconut too fine. Using a small ice-cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart. Wet your palms (or use a silicone spatula) and flatten the cookies slightly. Bake for 10 to 12 minutes, rotating the cookie sheets about halfway through baking, until the cookies are deep golden brown on top. Cool completely before removing to a rack (the cookies will firm up as they cool). See page 37, storing your baked goods. May be frozen.

That’s cute, Ricki… they don’t make it to the freezer. 😉 Friends, I hope you check out Naturally Sweet & Gluten-Free. With reliable, delicious, healthy recipes in a beautifully crafted book, this book deserves your kitchen splatters and dog-ears!

Have you tried any recipes from Ricki’s book yet? Have any favorites?

(and Ricki, if you are reading, can you share the brand of tahini that you use for this recipe?)

Now Available!: Plant-Powered 15 ebook (vegan, oil-free, gluten-free)

So, the last few months you may have been wondering what I’ve been up to. I’ve been posting plenty of recipes, but haven’t been talking much about personal things or our family. Truth is, I have been swamped since September with both work and mama responsibilities, and it’s been challenging to keep up. (My next post I’m going to talk about just that, the mothering ‘balance’, so I hope you’ll be with me and share your insights too.)

On the work front, I’ve been very busy for a few reasons. First, I had plans to start another cookbook. That plan still exists, and I’m in the final stages of a contract. So, I will have news for you soon about my next big book project!

Then, I got this crazy idea in my head back in December, that I could do an ebook. I love it when I get these crazy notions thinking I can “do it all”. Yeah. Crazy lady. It started like this…

Do any of you remember my holiday cookbook promotion? Well, once people started trying these recipes and I was posting details about the promo on facebook, I received a lot of requests to turn those recipes into an ebook.  HUH! I never even thought of that! Until someone planted the seed, and off I go running.  So, I procrastinated on the idea for a month or so, because I knew it would be a lot of work – with a new learning curve. I just wasn’t sure if I could pull it off (without pulling out my hair)!

PP15cover

Until one day, I get an email from one of my readers, Lynn McLellan. The email subject line reads: Recipe “Feed”back. I open the email nervously, thinking I’ve messed up something in a recipe or two (because that’s what us neurotic cookbook authors think). Was I ever surprised to open the email and see that Lynn had taken photos of EVERY recipe in the Plant-Powered 15 package and shared her feedback on EACH recipe!  I was humbled and teary, that she took the time to put all that together for me to read.  And, it was a sign to get off my behind already and put this ebook together! If you are with me on facebook, you have seen some of this ‘feed’back, as I’ve been posting examples. For instance, Lynn said this about my “Coconutty Cookies”:

Wow! I couldn’t get enough of these. They taste like little coconut pillows! So light and satisfying. In fact, they were so good I made a second batch right away while I still had the ingredients handy. That’s how fast they disappeared! 

Coconut Pillows, eh? Yep, that name stuck!

I asked people on facebook again… should I do this? Do you still want it? Would you buy it? Then THEY told me to get off my behind.  So I did. And here it is!

While I’d love to go on about how clueless I was in the beginning working on this project, I will spare you that dull reading. What I will tell you is that I got lucky. Sometimes people come into your life at certain times, and you have a feeling it’s for a reason. That happened when Nicole Axworthy emailed and said she’d like to help me with the photography for this book. I already knew of Nicole’s talents, because she is the co-author of the Tiny Treats ebook with Lisa Pitman (I sang its praises on FB and mentioned it in this post). I LOVE that ebook. The recipes are insanely creative, and the photos are simply stunning. When I bought that book and opened it on my computer, my jaw dropped. So, needless to say I was pretty stoked that Nicole wanted to work with me on the Plant-Powered 15!

Nicole captured every recipe in the Plant-Powered 15, in a full-size photo. One thing I hear from readers most often is “we want more photos of recipes”. I couldn’t agree more. (And, as a side note, my next book will also have photos of every recipe).

So, what types of recipes are in the Plant-Powered 15? To start, all the recipes are whole-foods vegan recipes. And, all the recipes are made without any added oils. That’s what you have been asking for, with emails and facebook comments and tweets and more… that’s what I’m delivering. You can be sure you aren’t losing flavor, though. Many of us know from a culinary perspective that fat is a flavor carrier. You are NOT losing flavor in these recipes. The flavor stays, and some whole-foods fats are included in certain recipes to ensure texture and taste are not sacrificed! These recipes are all also gluten-free if you are able to eat certified gf oats. Not all recipes use oats, of course, but that is the only ingredient that requires mention for gluten-free readers.

Here are all the recipes included in your Plant-Powered 15! (along with a few sample photos)

  1. Almond Zen Granola
  2. Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars  Pumpkin Seed Chocolate Chip Oat Bars from the Plant-Powered 15 ebook
  3. Creamy House Dressing
  4. Green Goddess Dressing
  5. Orange-Miso Dressing
  6. Wonder Spread  Wonder Spread from the Plant-Powered 15 ebook
  7. Black Bean Soup with Sweet Potatoes
  8. Presto Pistachio Pasta  prestopistachiopesto
  9. “SweetBalls” (yes, I said it!)
  10. Umami Sun-Dried Tomato and Almond Burgers
  11. Sneaky Chickpea Burgers
  12. Mac-nificent  Mac-nificent - from the Plant-Powered 15 ebook
  13. Coconut Pillows
  14. Sticky Almond Blondies  Sticky Almond Blondies from the Plant-Powered 15 ebook
  15. Peanut Butter Munchy Squares

The Plant-Powered 15 is now officially available! You can pick up a copy here:
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And you can also link through to purchase on my “Books” page at anytime.

Please come back and tell me your recipe experiences from this ebook. I’d love to know which recipe caught your eye first, what you tried straight away, and which recipes are your favorites!