Tag Archives: vegan

Dairy Free Banana Almond Butter Milkshake

Vegan Almond Butter Banana Milkshake-2

So the morning that Mr. Bean and I were supposed to head out on vacation, I fell off my bike on the way to work and had a wonderful crash. Thankfully, there were people who saw my crash and they took me to the hospital to get stitched up, plus Mr. Bean was home so he was able to pick me up and take me to the dentist to fix my broken t00th. Great way to start a holiday, eh?

Having your face and mouth busted up means no solid foods, so it’s a good thing I brought my blender with me! Here’s one of my favourite dessert creations. It would also be really good with peanut butter or chocolate ice cream!

Vegan Almond Butter Banana Milkshake-1

Dairy Free Banana Almond Butter Milkshake

1 banana
1 – 2 spoonfuls of almond butter
1 large scoop of vanilla coconut ice cream
2 large ice cubes (you could use more ice cream instead of ice cubes, but this helps lighten it up a bit)
Almond Milk

  1. Add all ingredients to blender and blend until smooth, adding more ice cream/ice or almond milk to get the desired consistency.
  2. Enjoy!

When was the last time you were on a liquid diet? Let’s Commiserate!

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SRC: Life on Food’s Peach and Blueberry Buckle

Life on Food Peach and Blueberry Buckle-3For July’s Secret Recipe Club, I was paired with Emily of Life on Food. Emily moved around the States a lot growing up, she even spent a semester in Paris (lucky!) and now spends her time looking at buildings (slightly jealous – part of me has always wanted to do things related to architecture). She love cooking from scratch and experiencing life with her Husband, who loves to help her. Lucky girl! :)

Life on Food Peach and Blueberry Buckle-1

I had a bag of peaches that I bought at the farmer’s market this week that I needed to use up. I looked at Emily’s delicious peach recipes: Peach Mango Lassi, Peach and Blackberry Crisp, and Peach and Blueberry Buckle. In the end, I chose the buckle as it looked amazing and is the easiest to send along with Mr. Bean to work.

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I made a few changes, like making it gluten free and using less sugar. I meant to make it vegan, but I couldn’t find coconut yoghurt at the store and didn’t have time to go to the health food store, so I said “what the heck” and used goat yoghurt and an egg. I used some almond flour to add some protein to offset some of the sugar, so it totally makes this a legit breakfast. :)

Life on Food Peach and Blueberry Buckle-4

Gluten and Refined Sugar Free Peach Blueberry Buckle (with Vegan Option)

1/2 c. tapioca starch
1/4 c. potato starch
1/3 c. each almond, rice and millet flour
1 tsp. xanthan gum
2 tsp. baking powder
1/2 tsp. salt
1/2 c. dairy free margarine
1/2 c. coconut palm sugar (heaping)
1 egg or egg replacer
1 tsp. vanilla extract
1/2 tsp. apple cider vinegar
1/2 c. yoghurt (I used goat, for vegan use coconut)
4 peaches, cut into 8 slices
1 pint of blueberries
1/2 c. sliced almonds

  1. Preheat oven and line an 8 x 8″ pan with parchment paper
  2. Whisk together all the flours, xanthan gum, baking powder and salt. Set aside.
  3. In a stand mixer, beat the margarine and sugar together until fluffy (2 – 3 min). Add the egg, vanilla and apple cider vinegar and beat until combined.
  4. With the mixer on low, add half the flour, then the yoghurt and the remainder of flour, mixing well between additions.
  5. Fold in the sliced peaches and blueberries. Scrape into your prepared pan and smooth out.
  6. Sprinkle the sliced almond over the batter.
  7. Bake for 50 – 60 minutes, or until multiple toothpicks come out clean.
  8. Cool slightly before serving.
  9. Enjoy with or without (coconut) ice cream!

Life on Food Peach and Blueberry Buckle-5

Please check out Group D’s recipes below!

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SRC: Spiffy Cookie’s Peanut Butter Apple Bars

Spiffy Cookie Apple Peanut Bars-6

For May’s Secret Recipe Club, I was paired with Erin of The Spiffy Cookie! She literally has the cutest little cookie figure  – especially the one that has its eyes closed! Erin is definitely a smart cookie – she has a PhD in Microbiology! Plus, she thinks chocolate and peanut butter is the best combination ever! Spiffy Cookie Apple Peanut Bars-1

She even has a whole list of gluten free recipes! I’m happy to know that I’m not the only person who struggles to get up more than 30 minutes before I need to get out the door! She has so many delicious looking recipes like these Avocado Brownies, Raspberry Mango Margarita Pie, Banana Foster Muffins and these Cinnamon Apple Quinoa Parfaits.

Spiffy Cookie Apple Peanut Bars-5

In the end, I chose her Peanut Butter Apple Raisin Bars. I made them gluten free, vegan and reduced the sugar in half. Even then, I found them to be quite sweet, although the glaze is good as it adds extra moisture.

They were delicious! The best part were the apples, especially since they got drenched in the glaze. Yum! I sent them along with Mr. Bean to work and his coworkers loved them! They didn’t last very long!

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Gluten Free Vegan Peanut Butter Apple Raisin Bars

Bars Ingredients

1/2 c. each brown rice, sorghum and millet flours *(if you don’t have one of these flours, just use more of what you have)
1/2 c. each tapioca and potato starch
1 1/4 tsp. xathan gum
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tbsp raisins, finely diced
1/2 c. dairy free margarine (use soy free buttery spread to make soy free)
1 c. packed brown sugar
1/2 c. peanut butter (I used Adams all natural crunchy)
2 eggs or egg replacers (1 tbsp. powder + 1/4 c. almond or other dairy free milk)
1 tsp. vanilla extract
1+ c. finely diced apples
Almond Milk (I used 4 tbsp as my peanut butter was really quite hard

Glaze Ingredients

2 tbsp. peanut butter
2 tbsp. almond milk (my peanut butter was fairly hard, so I added an extra tablespoon of milk)
1 c. sifted icing sugar
1/2 tsp. vanilla extract

Spiffy Cookie Apple Peanut Bars-4

  1. Preheat oven to 350F.
  2. Line a 13″ x 9″ pan with parchment paper (I used a 15″ x 10″ cookie sheet).
  3. In a small sauce pan, melt maragarine and sugar over medium heat, stirring constantly until smooth. Remove from heat and add the peanut butter, stirring until smooth. Set aside to cool.
  4. Shift the flours and whisk the dry ingredients together in a large bowl. Stir in the diced raisins. Set aside.
  5. Add eggs one at a time to the peanut butter mixture, stirring until combined. Mix in the vanilla extract.
  6. Pour peanut butter mixture into the dry ingredients, add the apples and stir until combined. Add extra milk if necessary to make the batter more easily spreadable.
  7. Transfer batter onto prepared pan and spread the batter into the corners.
  8. Bake in oven for ~20 min for a 15″ x 10″ cookie sheet or ~30min for a 13″ x 9″ pan. The bars should be slightly golden on top and edges are slightly brown.
  9. Remove and place on a rack to cook.
  10. As the bars cool, prepare the the glaze by whisking together the icing sugar, peanut butter, almond milk and vanilla extract. Add more milk/sugar to get it to the correct consistency  for drizzling.
  11. Drizzle the glaze over the bars and cut into squares.
  12. Enjoy!

Spiffy Cookie Apple Peanut Bars-3

Please check out the rest of Group D’s recipes by clicking the link below!

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SRC: Life and Kitchen’s Banana Oatmeal Bread & Grilled Peanut Butter Apple Sandwiches

Life&Kitchen Banana Oatmeal Bread-1

For January’s Secret Recipe Club, I was paired with Lindsay of Life and Kitchen. Lindsay has been a vegetarian since the beginning of 2012, so most of her recipes are meat free! As well as tons of delicious recipes, she includes lots of commentary on her life outside of the kitchen – including her ridiculously cute daughter, Lily, and their adventures with a growing kid.

But speaking of delicious recipes, I literally looked through 20 pages of her blog and was so indecisive about what I should make! Some of the recipes that caught my eye were her: Bacon and Goat Cheese Muffins, Cucumber Hummus Cups, and her Broccoli Salad with Raisins and Sunflower Seeds, (which is a variation of a favourite of ours, but since I’ve already made it, I decided not to make it again.

When I saw Lindsay’s recipe for  Grilled Peanut Butter Apple Sandwiches, I knew what I was going to make: her Banana Oatmeal Bread!  It’s super easy to make, is healthy and is super tasty! I made a few variations – making it gluten and egg free, reducing the sugar and adding more bananas. The only thing I didn’t like about it is that the some of gluten free oats were still uncooked after baking – apparently they take longer than regular, so next time I think I’ll either up the liquid in the loaf or soak the oats for a few minutes before mixing them in.

Life&Kitchen Banana Oatmeal Bread-2

Gluten Free, Vegan Banana Oatmeal Bread

1/3 c. each brown rice flour, sorghum flour and tapioca starch
1/4 c. millet flour
1/2 tsp. xanthan gum
1/3 c. unpacked brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 egg replacers (1 tbsp. powder, 1/4 c. almond milk – make according to the directions on package)
1 tbsp. olive oil
1/2 tsp. apple cider vinegar
4 ripe bananas, mashed
1 c. old fashioned GF oats

  1. Line a 8 x 4″ loaf pan with parchment paper and preheat your oven to 350F.
  2. In a large bowl, whisk together dry ingredients.
  3. Add in egg replacers, oil and vinegar and mix until combined (mine was a bit dry at the moment as instead of adding the equivalent of another egg, I added another banana).
  4. Mix in banana and oatmeal and then scrape into pan.
  5. Bake for 45 – 50 minutes or until a few toothpicks inserted into the loaf come out clean.
  6. Cool in the pan for 5 minutes, then let cool on a rack.
  7. Enjoy by itself or in a grilled peanut butter apple sandwich!

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Life&Kitchen Banana Oatmeal Bread-4

Life&Kitchen Banana Oatmeal Bread-5

Life&Kitchen Banana Oatmeal Bread-6

Grilled Peanut Butter Apple Sandwich

2 slices banana bread
Peanut Butter
Apple Slices
Margarine (or soy-free spread)

  1. Butter one side of each piece of banana bread and place butter side down on a board/plate/etc.
  2. Spread peanut butter on both sides of the bread and arrange apple slices on one pieces.
  3. Assemble your sandwich and cook in a preheated pan for about 5 min a side or until each side is golden brown.
  4. Enjoy!

Life&Kitchen Banana Oatmeal Bread-7

Please check out the rest of Group D’s recipes by clicking the link below!

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My Favourite Dessert from 2013: Gluten Free Vegan Fruit Tart

Fruit_Tart-1

Happy New Years! I hope all of you had a blessed Christmas and a wonderful start to 2014!

Here’s the dessert that I made the most often this past year – a fruit tart, based on the Berry Tart from The Allergen-Free Baker’s Handbook. I’ve updated it to include less sugar and to make it coconut free. Mr. Bean liked it so much that he specifically requested me to make it again for a New Year’s Eve dinner with friends!

It has quite a few steps, but don’t be turned off as it’s pretty easy. The shortbread crust is probably the least finicky gluten free crust I’ve made (It’s made with a mixer and if it cracks or falls apart? That’s okay! Just put it back together and it won’t make a difference as it holds together just fine once it’s cooked!) You can make the custard out of whatever dairy free milk you desire – I chose almond as that’s the one I like and use the most. It can also be decorated with whatever fruit you have on hand – it’s pretty and delicious regardless!

Gluten Free Vegan Fruit Tart with Shortbread Crust and Pastry Custard

Based on the Berry Tart Recipe from The Allergen-Free Baker’s Handbook

Shortbread Crust

1/3 c. each brown rice flour, sorghum flour and millet flour
2 tbsp. corn starch
1/2 c. tapioca starch
2 tbsp. icing sugar3/4 tsp. xathan gum
Pinch of Salt
9 tbsp. Dairy Free Margarine (I used Fleischman’s – you could probably use Earth Balance Soy Free Buttery Spread to make it soy free if desired)
2 tbsp. orange juice
Sweet rice flour for dusting

  1. Preheat your oven to 350F. Find your 9″ tart pan (the ones with the removable bottom works best. If you don’t have a removable bottom, you may need to lightly grease the pan to ensure that it will come out nicely.)
  2. Sift together the flours and icing sugar.
  3. Mix together the remaining dry ingredients in a mixer.
  4. Drop margarine in one tablespoon at a time,  until it looks like a coarse meal.
  5. Add in the orange juice until it starts to ball in the center. If it feels way too sticky, add a tablespoon of rice flour.
  6. Turn out the dough onto a lightly floured piece of wax or parchment paper. Form into a disk, dust the top and roll out between two pieces of wax paper, dusting with flour as necessary to prevent dough from sticking, until the disk is 1″ bigger than the pan on all sides (about 11″ diameter for a 9″ pan). Or, if you want, you can probably forgo the rolling and press the crust into the pan if that suits your fancy.
  7. Remove the top layer of paper and flip dough into pan. Press dough into pan and fix cracks with extra dough (cracks are okay! They will not adversely effect the crust). You could cut off the remaining dough, but I usually build up the sides, making sure that the top is the same level as the sides of the pan.
  8. Prick 8 – 10 times with a fork and bake for ~20 min or until the crust begins to turn golden brown.
  9. Remove from oven and cool on a rack.

Tart Filling

2 tbsp. jelly1 c. almond milk
3 tbsp. Agave nectar (or another liquid sweetener like honey or maple syrup)
1 vanilla bean, scrapped out & keep the bean
2 tbsp. cornstarch
1 egg replacer, made with 2 tbsp of almond milk
1 tbsp. (or more if you want sweeter) sugar
Large pinch of salt

Fruit – berries, tropical, citrus, etc. – I’ve used mandarin oranges, kiwis, blackberries, raspberries, strawberries and a gooseberry for the centre.

  1. Once the crust is cool enough to touch, heat up the jelly in a microwave safe container until liquid and brush over the crust. Place in fridge until you’re ready to fill it.
  2. In a small saucepan, whisk together the agave nectar, 3/4 c. almond milk, the insides from the vanilla bean and the leftover vanilla bean. Heat on medium heat until the sauce starts simmering on the sides. Remove from heat.
  3. Whisk together the remaining almond milk and cornstarch. Add the sugar, salt and egg replacer and whisk until fully combined.
  4. Pour the cornstarch mixture into the milk mixture and return to medium heat, whisking until it starts to boil. The mixture will thicken up quickly – let it boil for about a minute before removing it from the heat. Remove the vanilla bean and discard.
  5. Let the custard cool a few minutes before pouring into the cooled crust.
  6. Arrange your fruit concentrically on the tart, making sure that all the custard is covered.
  7. Let the tart cool completely before serving.
  8. Enjoy!
Fruit Tart 1

The Tart I made for New Years – taken on my phone.

What food did you enjoy the most in 2013?

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