Almond Butter Cookies with chocolate chips

These are amazing and so good warm out of the oven.

1 1/2 cups of almond butter
3/4 cup maple syrup
1.5 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup spelt flour
1/2 tsp baking soda
1/2 oats
1/2 cup vegan chocolate chips


Preheat the oven to 350 degrees. Whisk together the almond butter, syrup, vinegar and extract. In a separate bowl, sift together the flour and baking soda. Stir well.  Add the oats and chocolate chips. Combine wet and dry ingredients and stir again.
Spoon onto a baking tray lined in parchment paper. Bake for 8 - 10 minutes.
Makes about 20-24 cookies

Big Salad with Buffalo Chick'n & Ranch Dressing

This salad is so good. I love the flavour of Buffalo Chick'n Wings. I bought Gardein Buffalo Wings and prepared them as per directions.  Made a salad with the veggies I had in my fridge and topped it off with Vegan Ranch Dressing. Heavenly!!!

Vegan Ranch Dressing
3/4 cup Vegenaise
6 tbsp almond milk
2 tsp freshly squeezed lemon juice
2 tsp cider vinegar
2 tbsp minced green onions
1/4 tsp paprika
1/4 tsp sea salt
1/4 tsp black pepper
Pinch of cayenne
 Blend together.  Add more almond milk if too thick.

Chive Spud Muffins

As I eat this muffin straight out of the oven...burning my mouth...I am thinking WOW this is weirdly delicious.

1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
BLEND TOGETHER

1 cup leftover mashed potatoes
1/2 cup non dairy milk
1/4 cup grapeseed oil
3 tbsp minced fresh chives
BLEND TOGETHER
Pour the wet ingredients into the dry ingredients and mix until just moistened. (I added more milk) Spoon into muffing tin and bake 22 minutes at 400 degrees.
Serve warm.

Banana Pudding

WOW so very good. Next time I think I will make it with mango instead of banana.

1 cup macadamia nuts (I used raw cashews...couldn't find macadamia)
3 tbsp agave nectar
3/4 cup coconut water
1/2 tsp vanilla extract
Combine all the ingredients in a bowl, blend with immersible blender until smooth and no gritty parts left.
Add
1 cup mashed banana
2 tsp freshly squeezed lemon juice
1/4 tsp cinnamon
Pinch of ground cardamom
2 tbsp agave nectar
Process until smooth. Chill and serve.

Coconut Macaroons

Who doesn't like macaroons...these are big and moist and very good. Even better with melted chocolate on top.

1 cup shredded coconut
1 cup spelt flour
1 tsp baking powder
1/4 cup agave nectar
1 tsp vanilla extract
1/4 cup mashed banana
1/4 cup coconut oil

Preheat the oven to 375 degrees. Oil a baking sheet. Combine the first three ingredients in a large bowl and mix well. Combine the remaining ingredients in a separate bowl and whisk well. Add the wet to the dry and gently mix well.
Using a small scoop, create six mounds from the batter and place them on the prepared baking sheet. Bake until golden brown about 12 minutes.

Coconut - Lime Banana Bread

WOW WOW WOW This is the best banana bread I have ever had. It is so moist. The combination with the lime and coconut is great. Try it!!

2 cups whole spelt flour
1 tsp baking soda
1/2 tsp sea salt
1/2 cup shredded coconut
1 1/2 cups mashed bananas
1/2 cup safflower oil
1 cup Sucanat
vanilla from a 2 inch vanilla bean
1/4 soy yogurt
1 tsp cider vinegar
1 tsp lime zest

Glaze
1/4 cup agave nectar
1 tbsp freshly squeezed, lime juice
1 tsp lime zest
1/2 cup shredded coconut

Preheat the oven to 350 degrees. Lightly oil the baking pan and dust with flour. Sift the spelt flour, baking soda, and salt through a fine mesh strainer. Add the coconut, whisk it all together.
In a bowl, combine the banana, oil, Sucanat, vanilla, yogurt, vinegar, and zest, and blend until uniform and soupy.
Add the flour mixture. Blend for about 1 minute, until blended but still chunky.
Transfer to prepared baking pan.
Bake for 60 minutes or until a toothpick in the centre comes out clean and the edges have pulled away from the pan. Remove from the oven and let the pan sit for 15 minutes before removing the bread and transferring to a wire rack.
For the glaze, combine all the ingredients together and let it sit while the bread bakes. Pour it over the bread after it is transferred from the pan to the wire rack. Try to keep most of the coconut on top. It will stick more as the bread cools.

Breakfast Muffins

1 cup brown rice flour
1 1/2 cups rolled oats
1 tsp cinnamon
1 tsp cardamom
1 tsp sea salt
2 tbsp ground flaxseed
2 scoops chocolate protein powder
1 cup unsweetened applesauce
1/2 cup coconut oil
1/2 cup pure maple syrup

Preheat oven to 350 degrees. Line muffin cups with parchment muffin liners.
Place all dry ingredients in a medium bowl. Mix well and set aside.
In another mixing bowl combine the wet ingredients and mix well.
Add wet to dry and mix together.
Spoon into muffin cups. Bake for 20-25 minutes. Serve.

Makes 12 muffins, calories 240 per muffin.

I didn't have any protein powder so I added 4 tbsp of hemp hearts and 1 tbsp of cocoa powder.

Maple Almond French Toast

These are great. Next time I will substitute the Almond Butter for Tahini and see how that tastes.

1 1/4 cups almond milk
1/2 tsp ground cinnamon
1/4 tsp ground allspice
2 tbsp almond butter
3 tbsp spelt flour (or try buckwheat)
1/2 tsp vanilla extract
1 tbsp pure maple syrup
1 tbsp ground flaxseeds
Vegan Butter
10 slices bread of choice

Preheat pan over medium high heat. Combine all the ingredients except butter and bread. Whisk well in a large bowl.
Place a small amount of vegan butter on the griddle. Dip the bread slices into the batter, coating both sides well, and place on the griddle. Flip after a few minutes.
Cook until brown on both sides, about 5 minutes, adding more vegan butter to the griddle if necessary to avoid sticking. Rewhisk the remaining batter between dipping the bread slices. Serve the toast with toppings of choice. 

We finally found the best gucamole and salsa in Mexico on Cozumel. We had to rent scooters and ride to the other side of the isle and we found this amazing restuarant on the east coast.  One of the best days of my life.