Healthy Pumpkin Scones
As Fall is coming to a close and we’re gearing up for Winter, I thought I’d share a delicious Fall dessert. These pumpkin scones are quiet delicious, combining both savoury and sweet! You can enjoy this scone as an afternoon snack, dessert after dinner, or how I LOVE to enjoy it for breakfast, sliced in half with nut butter in between😋
• 2 cups of oat flour
• 1/3 cup of coconut sugar (if you have a sweet tooth you can add 1/2 cup of coconut sugar)
• 1 teaspoon baking powder
• 1/2 teaspoon of salt
• 1 teaspoon cinnamon
• pinch of allspice
• pinch of clove
• pinch of ginger
• 1/2 cup of pumpkin purée (unsweetened)
• 3 tablespoons of non dairy milk of choice
• 1 egg
• 2 teaspoons of vanilla extract
• In a bowl add the flour, brown sugar, baking powder, salt, cinnamon, allspice, clove & ginger. Whisk together until fully mixed.
• In a separate bowl, add the pumpkin purée, non dairy milk, egg & vanilla extract. Mix together until combined.
• Add the pumpkin purée mixture to the dry ingredient bowl and mix together until combined. It will form as a dough like consistency. Do not over mix.
• Once the dough is mixed, place the dough on a cutting board dusted with oat flour. Form with hands into a circle like shape as shown in the above picture.
• Using a pizza cutter, slice the dough evenly.
Bake in the oven at 400 degrees for 10-15 minutes!
Warm, Apple & Banana Oat Bowl
This morning oat bowl will not only be delicious & healthy, but it will also leave you feeling satisfied until lunch! The mixture of warm apples, cinnamon and bananas with a topping of nut butter is a heavenly combination!
• 1/3-1/2 cup of uncooked oats (can measure more depending on your appetite in the morning!)
• 1/4 cup of chopped cooked apples (I just slice my apples, drizzle a touch of maple syrup and cinnamon and bake in the oven at 350 until they become soft. You could also cook the apples in a sauce pan over the stove and add water to help speed the cooking time)
•1/2 teaspoon of cinnamon
• 1 teaspoon of maple syrup (OPTIONAL)
• 1 tablespoon of non dairy milk of choice
• 1 chopped banana
• 1 tablespoon of nut butter of your choice
• Cook the oats following the packaging instructions. As they are almost done cooking add cinnamon, maple syrup and non dairy milk. This makes the oats extra creamy!
• Once the oats are done cooking, stir in your cooked apples.
• ASSEMBLY: Pour the oats in a bowl of choice. Top with your chopped banana, nut butter and can sprinkle cinnamon and a drizzle of maple syrup for a sweeter taste!
It is that easy! I hope you enjoy this deliciously sweet, yet nutritious breakfast as much as I do!
Healthy Apple Crumble
IT IS FALL! My favourite time of year! I love the way the leaves change colours and the colder weather. The days where you cozy up with your fuzzy socks, blanket, sipping warm tea and snuggling on the couch while binge watching your favourite Netflix series. Now that sounds like a great day!
Do you know what would make it perfect?
Enjoying a nice slice of delicious apple crisp. Now I think that would complete the perfect day!
Get ready to dive into the most delicious apple crisp & will have your house smelling like Thanksgiving Day!
• 5 golden delicious apples (peeked, cored and sliced)
• 1/4 – 1/2 cup of 100% pure maple syrup (depending on your sweet tooth)
• 1 teaspoon of ground cinnamon
• 1/2 cup of oat flour
• 1/4 cup of coconut oil
• 1/4 cup of 100% maple syrup
• 1/2 cup of quick rolled oats
• 1 teaspoon of ground cinnamon
Quick tip: if you don’t have oat flour lying around in the house, simply get rolled oats and blend them until they form a flour like consistency!
Filling: Place the sliced apples in a bowl. To that bowl, add the Maple syrup and cinnamon, and mix together until all the apples are coated evenly. Pour the filling into a pie pan. Grease the pie pan before with coconut oil so the apples don’t stick.
Crumble (can double recipe if you prefer a lot of crumble): In a large bowl, combine the flour, maple syrup, oats, cinnamon and coconut oil. Mix these ingredients together with your hands. Gently squeeze the mixture to form crumbs. Sprinkle the mixture over top of the apple filling.
Bake: once the crumble is all assembled, bake in the oven at 375 degrees uncovered for 45-50 minutes.
Dairy Free Banana Ice Cream Cake
Here is my absolutely delicious, mouth watering, amazing banana ice cream cake! It is super simple, easy and quick to make, with little ingredients needed. It is a great dessert to make for guests and if your are stressed for time and don’t have the time to bake something in the oven. This recipe sure won’t disappoint. Grab your spatula and get baking!
Makes a mini circle cake. Serves about 8 people.
- 10 dates (pit out)
- 1 cup of almonds
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon (or more if you prefer)
- pinch of salt
- in a food processor, process the dates until combined into a ball form
- to the dates, add in the almonds and the remaining ingredients, process until the almonds and dates are combined together and easily can form together. This will take a couple of minutes. NOTE: do not over process or else the mixture will become too oily, due to the oil from the nuts
- once all is combined, get a flat, circular dish. I used a paper plate, feel free to use any flat dish of preference. Place a piece of parchment paper onto a plate. Place the dough on top of the paper and form with your fingers to the shape of the dish.
- TIP: wet your hands a little bit with water so it is easier to form the sticky dough
- Once it is all evenly flattened, place in the freezer while making the filling
Banana Ice Cream:
- place the frozen bananas in the food processor and process until the bananas form into an ice cream like consistency
NOTE: If you don’t have frozen bananas ready, chop up 3 bananas, place in a ziploc bag and freeze for about 6 hours before you want to make the cake, or even the day before
Once the filling is made, grab the crust from the freezer and pour the ice cream on top. Gently form the ice cream into the shape of the cake using a spatula. This is very simple, the ice cream is creamy enough that it is very easy to work with
Option: For the topping you can add about 1/4 cup of chopped roasted almonds! Add this right after you form the cake so the almonds stick!
Place the cake in the freezer for at least 20-30 minutes before eating!
If you want to make it ahead of time, in the morning before an evening party, you totally can! Just take the cake out 15 minutes before you want to serve it!
Scrumptious, Healthy Waffles
Don’t know what to make this Sunday for brunch??!!!! Well, these healthy waffles are the answer! They are decadent and divine! They will become a family favourite & are kid approved!
- 1.5 cups of kamut flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 1/4 cup of almond milk
- 1/2 cup of melted coconut oil
- 2 egg yolks
- 2 tablespoon of maple syrup
- Add wet ingredients to dry and mix together.
- In another bowl whisk 2 egg whites until white peaks form but not too stiff. Add the egg whites to mixture and fold into batter.
- Cook the batter in a greased waffle maker (can grease with coconut oil). Use the cooking directions from the waffle maker you have, approximately 5 minutes or until steam stops.
Enjoy! I love topping my waffles with some of my homemade granola, a spoonful of nut butter, chopped banana and a drizzle of maple syrup.
Banana Oat Muffins:
Have a sweet tooth?
These scrumptious, homemade banana muffins will satisfy that craving! I don’t know about you, but banana muffins are one of my favourite sweet treats!
Give these nutritious, healthy and delicious banana muffins a go! They are great to enjoy for breakfast when you’re on the go, as a dessert, or even as a treat to bring over a friends house for everyone to enjoy!
TIP: Let them have a taste before telling them they are healthy! They are that good that they really won’t believe it!
So, what are you waiting for? Get off the couch and bake away!
- 3 large bananas
- 1/2 cup of coconut sugar or cane sugar
- 1 egg (vegan option: substitute 1 egg for 1 tablespoon of chia seeds mixed with 3 tablespoons of water and let it sit for 5 minutes)
- 1/3 cup of melted coconut oil
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoons of salt
- 1.5 cups of oat flour (may need to add more if the batter is not at the right consistency)
- Mash the bananas in a bowl. Add sugar and slightly beaten egg together. Once mixed, add the melted coconut oil (make sure it is room temperature, don’t add hot) and mix into the batter. Lastly add all the dry ingredients, mix all together
- Pour the batter into the cupcake tins and bake in the oven at 350 degrees for 20-25 minutes
Crumble on Top (optional):
- mix together 1 cup of oats, 1 tablespoon of melted coconut oil, 1 tablespoon of pure maple syrup and 1 teaspoon of cinnamon and a handful of chopped pecans. Crumble on top of the muffin once in the muffin tins. Let the crumble bake with the muffins.
Chocolate Zucchini Muffins
Here is my healthy chocolate zucchin recipe! Zucchini muffins are one of my favourite savoury and sweet muffins to eat. I also love chocolate, so figured why not combine both of my top favourites together. This one is definitely worth a try. It will help with those sweet and chocolatey cravings!
Now go get busy in the kitchen and whip up a batch of these!
- 3 eggs
- 1/2 cup – 3/4 cup of coconut sugar ( you can use cane sugar or maple syrup but may need to add more flour if you use maple syrup). I use only 1/2 cup, it depends on your sweet preference.
- 1/2 cup of coconut oil
- 2 cups of oat flour (may need more if you feel the batter is too thin/liquid)
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1 teaspoon of cinnamon
- 2.5 cups of grated zucchini
- 2-3 tablespoons cocoa powder
- 1/2 cup of dairy free chocolate chips (optional)
Note: While your mxiing the batter, if you feel that you want a more fudgey chocolate flavour you can add more cocoa powder that satisfies your taste buds!
- mix all the dry ingredients together in a bowl and all the wet ingredients in a seperate bowl.
- Pour the dry ingredients into the wet ingredients and stir together. Add the zucchini and optional chocolate chips.
- Pour the batter into muffin trays and cook for about 20-25 minutes at 359 degrees.
- Tip: to know if they’re cooked place a toothpick in the middle and if it comes out clear they’re ready to go!
Hope you all enjoy them as much as I do!
Peanut & Almond Butter Honey Cookies
These are my all time favourite cookies to eat to help with sugar cravings, leaving me feeling satisfied and guilt free. What I really love about these cookies is that not only are they soft, chewy and delicious, but are packed with some nutritious foods. The peanut butter and almond butter provide good, healthy fats. The honey provides antibacterial properties and a sweet taste. The egg adds omega 3’s helping boost your brain health! Having sweet treats can also be nutritious when you add the right ingredients. These cookies are not filled with empty calories, the fat from the nut butters paired with the honey allow your body to slowly burn the sugar, allowing you to feel satisfied longer.
Grab your baking ingredients and get started, I promise these won’t dissapoint! Oh and did I mention they are super easy to make, making you have no excuses to go and provide yourself with sweet, delicious, yet healthy treats!
Ingredients (makes 14 cookies):
- 1/3 cup of peanut butter
- 1/3 cup of almond butter
- 1/3 cup of pure honey
- 1 teaspoon of vanilla extract
- 1 egg
- 1/4 teaspoon of baking soda
- 1/2 cup of almond flour (can substitute for oat flour)
- In a bowl, place the peanut butter, almond butter, honey, egg and vanilla extract. Whisk together until combined
- In another bowl, add the almond flour and baking soda. Whisk until combined
- Add the flour mix with the nut butter mixture. Mix together with a wooden spoon or spatula. The dough is a sticky consistency
- On a baking dish covered with parchment paper, form the cookies. I like to scoop about 1/2 tablespoon of batter and spoon them onto the baking tray
- Bake the cookies in the oven at 350 degrees for 10 minutes
This is my all time favourite sweet and savoury treat that I enjoy as a snack, breakfast or a healthy treat alternative. This carrot cake is super delicious, easy to make and will satisfy that sweet tooth! Go ahead, grab your spatula and get baking!
- 2.5 cups of oat flour (can substitute for gluten free for allergies)
- 2 teaspoons of baking soda
- 1 teaspoon of cinnamon
- 1 teaspoon of salt
- 1 cup of honey or pure maple syrup ( I usually add about 3/4 cup of honey, but if you have a sweeter tooth 1 cup would work better)
- 3/4 cup coconut oil (melted)
- 2 teaspoons of vanilla extract
- 2 large eggs
- 2.5 cups of shredded carrot
- 8.5 ounce can of crushed pineapple (can use fresh pineapple and just pulse in food processor until it is pureed)
- In a mixing bowl; add sugar, oil, vanilla and egg, whisk together. NOTE: whisk the coconut oil when it is room temperature so egg doesn’t cook
- In another mixing bowl, add all the dry ingredients and whisk together
- Once the dry mixture is whisked together, pour it into the sugar and egg bowl and mix together. Once all is mixed, add the crushed pineapple and shredded carrots
- NOTE: If the mixture seems to be too runny, simply just add some more flour until the right consistency is present
Bake at 350 degrees for 25 minutes if baking muffins. For cake bake at 350 degrees for 50-60 minutes. (Always remember to grease the cake pan before baking. I usually coat it with coconut oil and dust with oat flour)
NOTE: if you have trouble knowing when it is ready once the time is up, remove the muffins or cake out of the oven and poke a toothpick into the centre. If no batter is stuck to the toothpick they are ready to go!
Healthy Chocolate Spread
This is my amazing Healthy Chocolate Spread recipe! I mean who doesn’t love a good chocolate spread? I know I do! This recipe was inspired by my all time favourite childhood chocolate spread I used to eat all the time as a sweet treat. As a nutritionist I’m always trying to find new ways to make my favourite sweet treats into something healthy and guilt free that I can eat on a regular basis. Well, this chocolate spread does just that!
This spread can be served on a nice slice of toast (healthy toast of course), as a dip to your apple or banana slices, or as I like to enjoy it, on a silver spoon all by itself!
This recipe is fast, simple, easy and well extremely delicious! So what are you waiting for? walk to your kitchen and get busy!
- 1/4 cup of hazelnut butter (can be found in a local health store)
- 1/4 cup of pure maple syrup (can add more depending on your sweet tooth)
- 2 teaspoons of cocoa powder (can add more if you like a richer chocolate taste)
- 1/2 tablespoon of almond milk (I use unsweetened vanilla)
- In a bowl add the hazelnut butter, cocoa powder & maple syrup. Whisk all ingredients together until everything is mixed evenly.
- To the mix, add half a tablespoon of almond milk. If you feel the consistency is not as smooth as you like it, keep adding a bit of almond milk at a time.
- Once the mixture is to the consistency of your liking, it’s all ready to eat!
It is that simple! Now you can enjoy your favourite sweet, guilt free!
Oh so good Granola
WARNING: This granola is highly addictive, extremely yummy and super easy to make!!!
This is probably the easiest, most delicious granola you’ve ever laid eyes on! Oh, and did I mention it is healthy, free of artificial sugars and preservatives that most granolas contain? YES, you read that all right, it is time you dive into that granola container without any guilt of the extra sugars.
You can enjoy this yummy granola as a snack with some non dairy milk of your preference, OR for breakfast added to your favourite yogurt bowl with berries and bananas to top it off!
SOOOO grab all your kitchen gear and bake up a storm!
- 2 cups of rolled oats (gluten free)
- 1/4 cup of almond butter
- 1/4 cup of 100% pure maple syrup
- 2 tablespoons of coconut oil
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of vanilla extract
- In a bowl, add the almond butter, maple syrup, coconut oil, vanilla extract and ground cinnamon. Mix all the ingredients together with a whisk until most of the coconut oil had broken down into smaller bits.
- Once the ingredients are mixed, add all of the rolled oats into the bowl and mix until all the batter is evenly coating the granola
- Place parchment paper on a baking tray
- Pour the granola on the baking sheet and spread out the granola throughout the sheet
- Bake the granola at 350 degrees for 15-20 minutes, or until it is golden brown
- MAKE SURE TO LET THE GRANOLA COOL ON THE BAKING SHEET ONCE IT IS DONE TO KEEP ITS TEXTURE
- Once the granola is cooled, store in an air-tight container
Note: This recipe can be made NUT FREE if you substitute the almond butter for any seed butter or non nut butter of your preference!