Category Archives: Low Sugar

PBH Breakfast Cookies

My favourite sandwich when I was little was a peanut butter and honey sandwich on multigrain bread. PB+H always takes me back to my childhood and these cookies are no exception. These are great to have in the morning as a snack-on-the-go. They come together in a snap and really fill you up! I added quinoa flakes just to shake up the texture a bit, you can just use straight oats though.

1 cup oats

1 cup quinoa flakes

1 banana, mashed

1/4 cup honey

1/2 tsp vanilla extract

1/3 cup natural peanut butter

Dash of sea salt

It’s as easy as it looks! Mix everything together and form into cookie shapes on a parchment lined baking sheet. Bake for 15 minutes at 350F. You’re done!

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Oil-free, soft and chewy cookies!

Key Lime Squares

I remember when I first discovered key lime pie I knew it would be my favourite pie flavour for life. I started making them all the time using the Betty Crocker recipe and people RAVED about it (except for one time I over zested…big mistake). I decided to make key lime squares, which could definitely be made into a regular pie, I just didn’t have enough crust. These are incredibly luscious, smooth and dense. Just like a real key lime pie! The only sugar in it is dates and a little bit of stevia for the filling. I kid you not, these are so creamy and delicious!

1 cup raw almonds

1 cup unsweetened coconut

6 medjool dates

1 tbsp coconut manna (butter) (You could also sub in coconut oil)

 

2 avocados

2 limes (or 4 key limes)

2/3 cup coconut manna (butter)

1 cup full fat coconut milk

Stevia (to taste)

Sea salt, pinch

To start off you’re going to grind the almonds, coconut, dates and 1 tbsp coconut butter in a food processor for a good 3 minutes until it’s very finely crumbled. Press into a parchment lined baking pan and stick it in the fridge while you make the filling!

For the filling, blend up the avocados, zest and juice of 2 limes (or 4 key limes), slightly melted coconut butter, coconut milk, stevia and a pinch of salt. Pour into pan and spread it out so it’s all even. Let cool in the fridge for about 3 hours or more. Slice and serve.

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Choy Chips with Sesame

Everyone has heard of Kale Chips, but have you ever heard of Choy Chips?? I had a bunch of baby bok choy and decided to make some chips to use it up. They turned out incredibly crispy and the sesame seeds add a heartiness and crunch.

It made me think, you could probably make chips out of any green vegetable! Like collards, brussel sprouts, chard…? I’ll have to get back to you on those…

What you’ll need:

4 baby bok choys, separated and de-stemmed (so you are only left with the green leafy part)

1 tbsp avocado oil (or olive)

1/2 tbsp sesame oil

2 tbsp sesame seeds

Sea salt

Put bok choy leaves into a large bowl and add the oil, seeds and salt. Gently mix around with your hands until the leaves are evenly coated in oil. Lay out in a single layer in a parchment lined baking sheet. Bake for 35-40 minutes at 250F. Let cool.

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Black Rice Biko with Pomegranate

One of the ladies I used to work with brought something in to share called “Biko”. It is a Filipino dessert made from sticky rice, sugar and coconut milk. You cook the rice with the coconut milk and sugar until it gets all sticky and caramelized and then you press it into a pan and chill in the fridge. You end up with these soft and chewy rice pudding squares and they’re awesome! I decided to make my own strange version of this dessert and added pomegranate juice and subbed the white rice for black, One thing I definitely should have done is cook the black rice first and then mix everything else in. I stood over the stove for a while hour stirring the pot, waiting for the rice to split open. When using black rice, cook it first based on the directions on the bag and then add remaining ingredients.

3 cup dry black rice, cooked according to package directions

2 cups full fat coconut milk

1/2 cup pomegranate juice

1/2 cup coconut sugar

Dash of sea salt

After cooking the rice in a large pot, add in the coconut milk, pomegranate juice (a really good way to make fresh pomegranate juice is to press the seeds with you fingers through a fine sieve over a bowl), sugar and salt. Stir over medium-low heat until all the liquid has evaporated and you are left with a caramel-y mass of ricey goodness. Press into a pan lined with parchment. Cool in the fridge until firm. Slice and serve!

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A super easy and unique dessert!

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┬ájust 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.

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

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.

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Dark Chocolate Gingerbread Fudge

This fudge is simply…to die for! It is melt in your mouth perfection. Dark and rich chocolate with warm and toasty gingerbread spice is exactly what you want in your mouth. This would be a perfect addition to a Christmas cocktail party and it’s virtually allergen-free, vegan and paleo. It also holds up well on it’s own without having to be frozen/chilled. Feel free to dust with cinnamon or cocoa for a little extra flavour and fanciness.

1 cup full fat coconut milk

2 tbsp molasses

4 dates, soaked

1/2 cup coconut butter

6 tbsp cocoa powder

pinch of sea salt

Stevia (If you want it a bit sweeter)

1 tsp ginger

1 tsp cloves

2 tsp cinnamon

1 cup walnut butter (or almond butter)

1/4 cup chopped toasted walnuts

Combine the dates and coconut milk in a food processor until smooth. Add in molasses, coconut butter, cocoa, walnut butter, spices, salt and stevia (if desired. Blend until it forms a thick batter. Add in walnut pieces and stir by hand. Spread onto a parchment lined pan and freeze or chill until firm. Cut into squares and serve! Makes about 30 squares.

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