Category Archives: Breakfast

Raw Caramel

DSC_0708 I feel like raw caramel is a bit of a trendy thing to do these days (I’ve seen about ten million recipes for it… I feel like even Lauren Conrad has one…). BUT I DON’T CARE BECAUSE IT TASTES LIKE SUMMER AND ALL THINGS GOOD. I love caramel. Specifically I love caramel apples. When my sister lived in Vancouver I would always demand to buy a caramel apple from Granville Island… I even forced her to fly one home on a few occasions… All that to say caramel has a special place in my heart.

The best part about this caramel is that there’s no boiling of cups and cups of white sugar! Or maybe the best part is that it tastes awesome… regardless, it’s super easy and made for a wonderful afternoon snack with some cut up apple. The main reason this is considered “raw” is because I used raw almond butter. Of course you can use any nut butter you want, and it can be roasted or salted if that’s what you have (I imagine this to be good with cashew butter).

As you can see in the picture, I had this caramel with apple slices (an organic Pink Lady apple, if you were curious). I imagine it’d be awesome with any other fruit, with chocolate, on toast with jam, in oatmeal or chia pudding in the morning. As I mentioned, it’s refined sugar free… therefore it’s the best kind of snack for any moment in the day.

RAW CARAMEL: (Makes 1/2 cup)

  • 1/3 cups dates, pitted and soaked for 4 hours in water (reserve the soaking water*)
  • 2 heaping tablespoons raw nut butter of choice** (I used almond)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • pinch of salt

Method:

In food processor, or a high speed blender (I used my handy little magic bullet), blend the soaked and pitted dates, nut butter, lemon juice, vanilla, salt, and 2 tablespoons of the dates’ soaking water. If it’s too thick, add more of the soaking water.

Notes:*Instead of using the soaking water from the dates, you could alternatively use almond milk. **I’ve seen many recipes that use nut butter AND coconut oil. I imagine that’d be awesome and make it SUPER creamy… as always: feel free to play around!

 

Much love and peace in these stressful days of end-of-semester-madness.

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Simple Oatmeal Raisin Cookie Balls

DSC_0684WHERE DOES TIME GO? I don’t know. But I think it’s better that I don’t…

School really pushed its limits (and my limits) this past month. I’m now on spring break so I’m beyond thankful for that. So to kick it off I made some cute little cookie things. They are the perfect size to just… shove in my mouth while I’m adventuring. They are adapted from Minimalist Baker’s 5 ingredient cookies, but I wasn’t in the mood for chocolate (I know… that’s not something you hear often out of my mouth), so I opted for raisins. Big surprise. One could easily add in any kind of mix in: berries, nuts, seeds, chocolate chunks, other dried fruit… anything really.

They are chewy and naturally sweet! The cool thing is that they;re actually really healthy (no refined sugars and only oats and almond meal!) so they could serve as a pre-workout power boost or as breakfast.

Oh, just a side note: I don’t have a food processor, just a handy lil’ magic bullet. This being said, I didn’t process the oats as the Minimalist Baker recipe recommends, therefore the oats were whole in my cookie. I really liked having the whole oats, but it’s a matter of preference (and what tools you have available!). ALSO, if you don’t want then to be balls, just squish them on the cookie sheet before baking to make them more like cookies.

SIMPLE OATMEAL RAISIN COOKIE BALLS: (yields 20)

  • 1 cup medjool dates, pitted and soaked for at least 2 hours
  • 1 medium ripe banana
  • 2 tablespoons nut butter of choice
  • 3/4 cup almond meal (ground almonds)
  • 3/4 cup rolled oats
  • 1/4 teaspoon salt
  • 1/3 cup raisins (or mix-in of choice)

Method:

Process the dates, banana, and nut butter until smooth.

In a large bowl, combine the oats, almond meal, and salt. Add the date puree to the oats and almond meal and mix until combined. If the mixture is too sticky, add more almond meal or oats one tablespoon at a time.

Add your mix-in of choice and stir until it’s well distributed in the mixture. Cover the bowl and let chill in the fridge for 10 minutes. Meanwhile, preheat the oven to 350F and grease two cookie sheets (I used coconut oil, but one could also use Earth Balance or grapeseed oil).

Once chilled, spoon out 1 tablespoon balls on to the cookie sheets with about 1 inch in between each ball. Bake for 15-18 minutes until lightly golden and slightly firm (Because there’s no eggs in these babies, they can be as under cooked as you want).

Let cool for a few minutes before transferring to an airtight container for storage… if any are left over after the feast.

EASY-PEASY! Much love as the days quickly transition from winter to spring (even though we got 30cm of snow overnight which covered the freshly uncovered brown grass…).

Coconut Surprise Muffins

 

 

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I did a thing.

School is exhausting. I dance all day and I come home and I’m dead. My brain won’t function well enough to create so I usually make a super simple meal and sit and watch an episode of House of Cards, read The Girl Who Kicked the Hornet’s Nest, write, or do some housework. Essentially, I’m saying that I unfortunately haven’t had the mental capacity to invent any new and crazy food things. HOWEVER, I’m simple reinventing the golden nuggets I already have (such as the artichoke salad that’s based on the lentil salad!). Also I’ll admit this was created from some stress baking… Moving on… remember the coconut loaf I made a lifetime ago? The one that is heavenly? Well. I turned them into muffins. And I added a surprise in the middle…

 

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For Valentines Day, my parents sent me this AWESOME salted almond dark chocolate bar. It’s so decadent and dynamic (not to mention fairtrade and organic!!). Sometimes things are so good you don’t want to taint them; this was not one of those things. I wanted to give this phenomenal chocolate bar a new lease on life – let it stretch it’s legs and do some good in the world. So I plopped a nice fatty chunk in the middle of coconut muffins. BAM.

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I was inspired by this recipe for coconut muffins, but I (of course) mostly based it off my coconut loaf. I didn’t add dates or maple syrup so the coconut dough part isn’t very sweet, but that’s what makes the chocolate stand out… ya’ know? Whoa, epiphany: coconut coffee muffins – using strong coffee or espresso instead of milk alternative. As for an alternative to the surprise in the middle… good dark chocolate just seems to be the best option! Maybe a couple of berries or nuts or dried fruit? of course you could always add chocolate chips. It’s just that chocolate fulfills all desires. 🙂

SURPRISE: check the very bottom for another surprise.

COCONUT SURPRISE MUFFINS: Makes 12 medium sized muffins (15 small)

  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water)
  • 1/3 cup coconut oil, melted
  • 2 small ripe bananas, mashed well
  • 1/2 cup full-fat coconut milk, from a can
  • 1/3 cup milk alternative (I used unsweetened almond-coconut)
  • 2 teaspoons vanilla extract
  • 1 1/2 cup spelt flour (or all purpose)
  • 1 1/2 cup unsweetened desiccated coconut
  • scant 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • scant 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 good quality chocolate bar (I seriously mean GOOD quality)

Method:

Preheat oven to 350F and prep a muffin tin with coconut oil, or muffin liners (my muffin tin is oddly small so I also greased some small ramekins).

In a small bowl, mix ground flax and water to make the flax eggs, let sit for 10 mins.

In a large bowl, combine all the wet ingredients, including the thickened flax egg.

In another large bowl, whisk together all the dry ingredients, including the coconut. Add the wet to the dry and mix until just combined. The batter will be quite thick.

Fill each hole in the muffin tin half way with batter. You’ll most likely have to use your fingers to squish it into the corners a bit. Place a chunk of chocolate in the middle of each muffin and cover with remaining batter. Squish the batter around the edges to make sure the chocolate is well contained (you don’t want it to pop out and burn!)

Cook for 20-25 minutes until the tops are slightly golden, and spring back when lightly pressed. Let cool for 10 minutes. BUT ONLY TEN MINUTES OTHERWISE THE CHOCOLATE WILL NO LONGER BE ALL MOLTEN OR SURPRISING.

Keep in a sealed container. To reheat, pop them in the oven at 200F for a few minutes (or pop into a microwave for a few seconds).

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HELLO AGAIN! Are you truly still reading after seeing the recipe? Cool! Anyway, to further convince you that I’m not creating much these days but simply reinventing, the above photo is of apple muffins. Remember my fruit explosion muffins?? Yep, I made them into apple muffins using 1 1/2 cup fresh apples and 1/2 cup dried apples. I then topped some with cinnamon, some with walnuts, and some with… you guessed it… raisins.

At this time of year, we’re all exhausted and pissed off and DONE WITH EVERYTHING. But remember that there is baking, and love, and coffee, and dreams, and passions. Being productive is difficult, but small steps still move you forward. If anything, let me inspire you to keep on moving. Even if it’s only a single breath.