Banana-Flax Granola

This granola is actually so good! Considering there is no oil and it is sweetened with a single banana and 1 tablespoon of maple syrup. I just can’t believe how crunchy it was! I was expecting a chewier texture but was pleasantly surprised. This granola was inspired from Diet Girl’s Pretty Darn Healthy Homemade Granola. I just reduced the water, and added flax and coconut instead of the nuts.

What you’ll need:

1 banana
1/2 cup water
1 tbsp maple syrup
1 1/2 cups rolled oats
1/2 cup unsweetened shredded coconut
1/2 tsp cinnamon
Pinch of salt
1/4 cup flaxseeds

Preheat oven to 375F. Blend banana, syrup, water, salt and cinnamon. Combine oats, flaxseeds and coconut in a separate bowl. Mix in banana mixture until distributed throughout. Spoon mixture onto a parchment lined baking sheet, spread out into a thin, flat sheet. Bake for 40 minutes. Every 10 minutes take out baking pan and break up pieces + flip over. The more you break it up, the more it will brown, and the crunchier it will get! Let cool.

I sprinkled some of the granola clusters on a raspberry-chocolate pudding made from avocado, frozen raspberries and cocoa powder. Yum!

Kabocha Squash Brownies

These brownies were inspired by two different root veggie-brownie recipes. The first one is The Purely Twins’ No Flour Chocolate Beet Brownie and the second is Deliciously Ella’s Sweet Potato Brownies. I’ve made the sweet potato brownies before and they are so moist and fudgy, you gotta try them. We decided to make our brownies with kabocha squash, a new favourite! It’s creamier and denser than butternut squash with a nutty, caramel-like taste. The perfect canvas for brownies! I roasted the squash in the oven with a bit of oil until soft at 400F for about 40 mins. It takes awhile to cut it all up and remove the skin, but trust me it’s worth it. You could also of course sub in any kind of squash or root veggie puree as well as any sort of flour for the hemp.

What you’ll need:

2/3 cup hemp protein powder

2/3 cup cocoa powder

1/2 cup almond flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp sea salt

Stevia (if you want it sweeter)

1 1/2 cup kabocha squash puree

10 medjool dates, soaked in hot water for about 30 minutes

1/3 cup water (or nut milk)

1 tsp vanilla extract

4 tbsp coconut oil, melted

6 tbsp coconut butter (coconut manna), melted

Mix the hemp, cocoa, almond flour, baking soda, baking powder and salt. Set aside. Combine the squash, dates, water, vanilla, coconut oil and coconut butter in a food processor. Blend until smooth. Transfer to a large bowl and gradually mix in the hemp mixture. You will have a pretty thick batter, that’s what you want! Spoon into a greased mini muffin tin (or a square pan) Bake at 350F for 20 minutes (25 minutes if you’re using a square pan. You MUST chill these in the fridge before cutting. Slice and enjoy!

Brownies in the morning light

Lemon Coconut Pudding Squares

Lemon squares were always my favourite dessert. Jac likes chocolate-y, caramel things, whereas I tend toward vanilla, citrus-y things. See, we’re individuals too! Lemons are so fresh and light, I love using them in desserts that tend to be more dense and heavy like lemon squares. These turned out to be closer to pudding squares that you should maybe consider eating with a fork like a piece of pie. Fine by me!

The one word I would use to describe these squares is “billowy”. They’re so soft and creamy and light! They only have 2 tbsp of honey so they are more zesty than sweet. Feel free to add more honey if you want a little more oomph.

Filling:

1/2 cup coconut butter

2 cups full fat coconut milk

2 lemons (juice and zest)

2 tbsp of honey

Stevia (if you want it sweeter)

Crust:

1 cup lightly toasted almonds, ground

1 cup unsweetened shredded coconut, ground

4 tbsp coconut oil, melted

Super simple instructions here…combine all crust ingredients and press into the bottom of a parchment lined pan. Set aside. Blend filling ingredients in blender or food processor. Pour over crust and chill in the fridge for at least 3 hours.

Retro Ginger Shortbread Cookies

We are in the holiday SPIRIT. Everywhere you look there’s lights and presents and candy canes. It brings back so many warm and fuzzy memories as well as not so warm last minute shopping anxieties…One thing that will always bring the jolly is…cookies! Today we have made for you a cross between a gingerbread cookie and a shortbread. We used to make this recipe all the time and it’s always a no-fail. It has very few ingredients and comes together in a snap.

I don’t know if anyone has ever flicked through a 1960’s Betty Crocker Cookbook. These cookies were definitely inspired by the slightly creepy baked goods you would find among-st the sandwich loaves and jello molds. We think we succeeded on the creepy front. But don’t be too scared! These cookies will give you a rumbly in your tumbly this holiday season even if they’re kinda strange….

2 cups brown rice flour

2/3 cup maple syrup

1/2 cup coconut oil, melted

Pinch of sea salt

1 tsp ginger

1 tsp cloves

2 tsp cinnamon

Combine flour, salt and spices. Make a well in the middle and dump in maple syrup and oil. Stir until a dough forms. Form into flat cookie shapes on a parchment lined baking sheet. Decorate as you wish. Bake for 12 minutes at 350F. Makes about 20.

Say hello to Snowy!

Peanuts and Coconut Chips