Best Vegan Banana Cake Recipe

Best Vegan Banana Cake Recipe

This is the best vegan banana cake recipe. I’ve tried many chocolate banana cakes, brownies, breads, muffins and whatever else banana you can imagine. I made this banana chocolate cake for a party we threw for my aunt for graduating from nursing school. It’s not everyday that you see a women with 3 children go back to school to become a nurse! My aunt is one such woman, you go woman! My cousin, her daughter, and I decided to throw her a surprise graduation party. It was my job to bring the cake and lucky for me, my aunt was on a no sugar diet. Well lucky for her, no sugar is my speciality! I made the cake it and it was a hit. No one had any idea that the cake was vegan or sugar free. Not only is it incredibly delicious but it is incredibly easy and simple to make! Try it for yourself and see. πŸ™‚

 

 

Best Vegan Banana Cake Recipe
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Ingredients
  1. *2 cups rolled oats
  2. 1/2 cup maple syrup
  3. Β½ tsp baking soda
  4. Β½ tsp fine sea salt
  5. 2 tbsp chia + 1/4 cup water (or 2 large eggs, at room temperature)
  6. 1/3 cup melted coconut oil
  7. 1 tsp vanilla extract
  8. 3 ripe bananas
  9. 2-3 handfuls semisweet chocolate chips (use vegan & gluten-free if required), optional
  10. 2 handfuls walnuts, optional
Instructions
  1. Throw all the ingredients into a food processor and blend away!
  2. Pour batter into a greased pan and bake at 350ΒΊF for 30 minutes.
  3. If adding frosting, make sure the cake is completely cooled before applying.
Notes
  1. *use certified gluten-free oats if you have a gluten allergy/intolerance
HappyGut http://happygut.ca/
For the frosting, you can also check out my recipe for chocolate pudding made with avocado, I used the same one. πŸ™‚

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Nutella Peanut Butter Cups

Nutella Peanut Butter Cups

The story of these nutella peanut butter cups goes as follows: excited, disappointed, satisfied, excited again! “What the H are you talking about?” you ask me? My bad! Let me explain. πŸ™‚ 

I had nutella peanut butter cups on my mind! The interesting thing is that I hadn’t actually had nutella or peanut butter in about 6 years (I was diagnosed with Crohn’s 6 years ago and started to eat clean ever since). But since I am not afraid to fail in the kitchen (#startuplife #failfastiswhattheysay), I decided to attempt my own version of nutella and sub the peanut butter for sunbutter. 

It started off great! I made the nutella with hazelnuts, cocoa, maple syrup and coconut oil. I usually add some coconut or almond milk to my homemade nutella but didn’t want it too creamy because it needed to pack well into a cup. I wanted to add the nutella on top of an oat and peanut butter (or sunbutter as I was using) to make a healthy chocolatey, peanut buttery dessert! I made the recipe and took a bit. This is where the first “disappointed” in my story comes from. I don’t know what I was expecting but the nutella (not made very creamy) was very dense, making the whole cup taste dense. It was delicious but very dense. I hoped for the best and served it for dessert anyway. The result? They loved it! “Sure, it’s dense, but it’s delicious!” This is where the “satisfied” in the story comes from. We were going camping a couple of days later and decided to take them with us for snacks during hiking and canoeing. They were absolutely perfect!! They were so tasty and incredibly hearty filled with nuts and oats. I have just discovered the best camping snack friends! πŸ™‚ 

Nutella Peanut Butter Cups
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Ingredients
  1. 2 cups roasted hazelnuts
  2. 1/2 cup maple syrup
  3. 1/3 cup cocoa
  4. 2 tbsp coconut oil
  5. pinch of salt
  6. 2 cups quick oats (*make sure to use GF ifyou have a gluten intolerance/allergy)
  7. *1 cup peanut butter
Instructions
  1. Preheat the oven to 350.
  2. Place hazelnuts on a baking sheet (don’t over stack)
  3. Roast the nuts until they start to brown (should take 10-15 minutes)
  4. Wait for the nuts to cool and put into your food processor or high powered blender (like a Blendtec or Vitamix). Make sure you use a high powered blender, I don't think the hazelnuts will blend in a regular blender.
  5. Add the male syrup, cocoa and coconut oil and blend well. (Note: if you want to make it more creamy you can add a few splashes of dairy free milk).
  6. In another bowl, combine combine the quick oats and peanut butter.
  7. Spoon out the oat mixture into a cupcake pan until each cup is about 1/2 way full.
  8. Put in fridge for about 2 hours.
  9. Remove from fridge and spoon out the nutella mixture on top.
  10. Put in fridge for another 2 hours.
  11. Remove and enjoy!
Notes
  1. You can use sunbutter if you can't have peanut butter.
HappyGut http://happygut.ca/
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Black Bean Brownies (with coconut oil)

Black Bean Brownies with Coconut Oil

You know what I love more than desserts? Healthy desserts of course! And even cooler than healthy desserts are desserts with unassuming ingredients. πŸ™‚ These black bean brownies with coconut oil make the cut. 

We had a friend and fellow foodie coming over to dinner and I wanted a dessert to please and surprise! I love adding unusually healthy ingredients into my desserts and so I thought of a black bean brownie recipe. I added oats, as oats are super versatile, work great as a regular flour replacer and taste delicious, along with some coconut oil and chocolate chips (don’t skimp out on the chocolate chips, they are a must). 

The result was healthy delicious goodness. πŸ™‚ The perfect combination of fudge and chocolate. We stored them in the fridge for a few days and they were still moist. Try it for yourself and see! 

Black Bean Brownies (with coconut oil)
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Ingredients
  1. 1 can black beans
  2. *1/2 cup rolled oats
  3. 1/3 cup cocoa
  4. 1/2 cup maple syrup
  5. 1/4 cup melted coconut oil
  6. 1 tsp vanilla
  7. 1 tsp baking soda
  8. pinch of salt
  9. 2 handfuls chocolate chips
Instructions
  1. Preheat oven to 350.
  2. In a food processor, combine all the ingredients in a food processor, except for the chocolate chips, and blend until smooth.
  3. Add in the chocolate chips and mix by hand
  4. Grease your baking pan
  5. Pour in the batter and smooth over with a spoon
  6. Sprinkle a few chocolate chips on top
  7. Bake for about 25 minutes
  8. Let it cool for at 20 minutes if you can wait that long πŸ˜›
Notes
  1. *make sure to use certified gluten-free oats if you have a gluten allergy/intolerance
HappyGut http://happygut.ca/
For more healthy dessert brownies you can check out my Mint Brownie Recipe From Scratch and Grain Free Sugar Free Vegan Brownie Recipe.

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Flourless Zucchini Fritters

Flourless Zucchini Fritters

These flourless zucchini fritters come courtesy of my Mama. πŸ™‚ There’s a dish in South Asia called “pokora” or “pokoda.” It’s most commonly made with chickpea flour, vegetables and indian spices. It’s eaten as a snack or appetizer, and usually fried. I used my Mom’s pokora recipe but adapted it to make it a healthier version and one with zucchini as the main vegetable (I’m a sucker for zucchini!). Chickpea flour (also known as “besan”) is so versatile. It’s a great grain-free flour option because it has a great binding quality that works well for frying and baking. 

Not only are these flourless zucchini fritters super easy to make but they are even more delicious! I make these as an appetizer when I have compnay, they are always a crowd pleaser! I also make these when I want a quick yummy snack for myself! 

Flourless Zucchini Fritters
Flourless Zucchini Fritters | happygut.ca

Flourless Zucchini Fritters
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Ingredients
  1. 2 cups chickpea flour (besan)
  2. 2 tsp salt
  3. 1/2 tsp chilli powder
  4. 1 tsp coriander powder
  5. *optional - 1 tsp pomegranate seed powder (also known as "anardana")
  6. 1/2 cup cilantro, chopped
  7. 1/3 cup onion, chopped
  8. 1/2 cup shredded zucchini
  9. 1/2-1 chilli, chopped
  10. 1&1/4 cup water
  11. 1 tsp baking powder
  12. and any other veggies you want (spinach, kale, cauliflower, etc.)
  13. coconut oil, for pan frying
Instructions
  1. Add the chickpea flour with all of the spices into a bowl and mix well.
  2. Add the cilantro, onion, zucchini and any other veggies you are including and mix.
  3. Add the water mix until it is nicely combined.
  4. Add the baking powder.
  5. Heat up a frying pan over medium heat.
  6. Add a couple of tbsp of coconut oil and wait until the pan is out.
  7. Using a 1/3 cup, pour the chickpea batter onto the pain and wait a couple of minutes.
  8. Flip and so the same on the other side, it should be a golden brown colour.
  9. Continue until you are done the batter.
  10. Enjoy!
HappyGut http://happygut.ca/
For more chickpea flour recipes you can check out my 2-ingredient chickpea flour wrap and my chickpea pattie recipe.

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Best Overnight Oats in a Jar Recipes

Best Overnight Oats in a Jar Recipes

I was so excited to to make this post on the best overnight oats in a jar recipes! I love overnight oats (who doesn’t?) and am always looking for new, fun, creative and yummy creations. 

I have indicated whether the recipes are: 

βœ“ Gluten free
βœ“ Vegan
βœ“ Dairy free
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free
βœ“ Raw

Make sure to use certified gluten-free oats if you have have a gluten sensitivity/allergy. I have also provided recommended substitutions for different allergies/if you are vegan. 

See my post on the best overnight oats in a jar recipes. Let me know if you have any question! πŸ™‚ 

Best Overnight Oats in a Jar Recipes with…

Banana

Overnight Oats
Overnight Oats | Fit Foodie Finds

By Fit Foodie Finds

Ingredients: 8
Main items:
banana, (vegan) milk, flax

βœ“ Gluten free
βœ“ *Vegan
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free (*has maple syrup)
βœ“ Raw

Note: Use dairy-free milk to make this recipe vegan.

Get recipe here

Apple

Overnight Oats
Overnight Oats | Tasty Yummies

By Tasty Yummies

Ingredients: 9
Main items:
apple, dairy-free milk, chia

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free (*has maple syrup)
βœ“ Raw

Get recipe here

Pumpkin

Overnight Oats
Overnight Oats | Running With Spoons

By Running With Spoons

Ingredients: 9
Main items:
pumpkin, (almond) milk, chia 

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ *Nut free
βœ“ Sugar free (*has maple syrup)
βœ“ Raw

Note: Use nut-free dairy-free milk if you have a nut allergy. 

Get recipe here

Pomegranate

Overnight Oats
Overnight Oats | Oh My Veggies

By Oh My Veggies

Ingredients: 5
Main items:
pomegranate, (almond) milk, cocoa nibs

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ *Nut free
βœ“ Sugar free 
βœ“ Raw

Note: Use nut-free dairy-free milk if you have a nut allergy. 

Get recipe here

Raspberry 

Overnight Oats
Overnight Oats | Hurry Up The Food

By Hurry Up The Food

Ingredients: 8
Main items:
raspberry, (vegan) yogurt, almond milk, chia

βœ“ Gluten free
βœ“ Vegan
βœ“ *Soy free
βœ“ Nut free
βœ“ Sugar free (*has maple syrup)
βœ“ Raw

Note: Use soy-free yogurt to make soy-free. 

Get recipe here

Strawberry

Overnight Oats
Overnight Oats | Oh My Veggies

By Oh My Veggies

Ingredients: 10
Main items:
strawberry, coconut, almonds

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free (*has maple syrup)
βœ“ Raw

Get recipe here

Blueberry

Overnight Oats
Overnight Oats | My Whole Food Life

By My Whole Food Life

Ingredients: 7
Main items:
blueberry, cashew, chia 

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free (*has maple syrup)
βœ“ Raw

Get recipe here

Cherries 

Overnight Oats
Overnight Oats | Blissful Basil

By Blissful Basil 

Ingredients: 12
Main items:
cherries, cocoa nibs, chia

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free (sweetener optional)
βœ“ Raw

Get recipe here

Orange 

Overnight Oats
Overnight Oats | My Fussy Eater

By My Fussy Eater 

Ingredients: 6
Main items:
orange, coconut, yogurt 

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free 
βœ“ Raw

Note: Use dairy free yogurt & milk to make dairy-free/vegan. 

Get recipe here

Pineapple

Overnight Oats
Overnight Oats | The Foodie & The Fix

By Foodie & The Fix 

Ingredients: 7-8
Main items:
pineapple, banana, pecan

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free (*sugar is optional)
βœ“ Raw

Get recipe here

Mango

Overnight Oats
Overnight Oats | Fo Reals Life

By Fo Reals Life

Ingredients: 6-7
Main items:
mango, dairy free yogurt & milk

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free 
βœ“ Raw

Note: Use soy-free yogurt if you don’t have soy. 

Get recipe here

Ginger 

Overnight Oats
Overnight Oats | My Whole Food Life

By My Whole Food Life 

Ingredients: 9
Main items:
ginger, molasses, flax 

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free (has maple syrup)
βœ“ Raw

Get recipe here

 

 

 

 

Peanut Butter

Overnight Oats
Overnight Oats | Delish Knowledge

By Delish Knowledge

Ingredients: 7
Main items:
peanut butter, banana, grape juice 

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free 
βœ“ Raw

Get recipe here

Almond Butter

Overnight Oats
Overnight Oats | My Whole Food Life

By My Whole Food Life 

Ingredients: 7
Main items:
almond butter, cacao, almond milk

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free (*has dates/maple syrup)
βœ“ Raw

Get recipe here

Chocolate & Peanut Butter 

Overnight Oats
Overnight Oats | Radiant Rachels

By Radiant Rachels 

Ingredients: 11
Main items:
peanut butter, banana, cocoa & cacao

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free (*has dates/maple syrup)
βœ“ Raw

Get recipe here

Chocolate & Coconut 

Overnight Oats
Overnight Oats | The Pretty Bee

By The Pretty Bee

Ingredients: 6
Main items:
chocolate chips, coconut, flax

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free (*has dates/maple syrup)
βœ“ Raw

Get recipe here

 

 

 

 

Coconut & Blueberry 

Overnight Oats
Overnight Oats | Oh She Glows

By Oh She Glows 

Ingredients: 12
Main items:
blue berry, coconut milk, pear

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free (*has maple syrup)
βœ“ Raw

Get recipe here

Baklava 

Overnight Oats
Overnight Oats | The Big Man’s World

By Big Man’s World 

Ingredients: 8-9
Main items:
honey vanilla almond milk, rosewater essence, vanilla protein powder 

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Sugar free (sweetener optional)
βœ“ Raw

Get recipe here

Neapolitan 

Overnight Oats
Overnight Oats | Fit Foodie Finds

By Fit Foodie Finds

Ingredients: 15
Main items:
vanilla yogurt, cocoa, strawberry

βœ“ Gluten free
βœ“ *Vegan
βœ“ Soy free
βœ“ Sugar free (has maple syrup)
βœ“ Raw

Note: *Use dairy-free yogurt & milk if dairy-free/vegan. 

Get recipe here

Coffee

Overnight Oats
Overnight Oats | The Healthy Maven

By The Healthy Maven 

Ingredients: 5-6
Main items:
coffee, cocoa, banana

βœ“ Gluten free
βœ“ Vegan
βœ“ Soy free
βœ“ Nut free
βœ“ Sugar free (sweetener optional)
βœ“ Raw

Get recipe here

 

 

 

 

 

 

 

 

 

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How to Make a Sugar Free Apple Pie

How to Make a Sugar Free Apple Pie

I was on a sugar free cleanse a few months back and I had an intense craving for apple pie. As I wasn’t allowed any type of sugar, I had to figure out how to make a sugar free apple pie. Turns out, it is incredibly easy! This recipe only calls on 3 ingredients for the apple filling and only 4 ingredients for the crust. πŸ™‚ You can also check out my post on the best Gluten Free Dairy Free Pie Crust Recipes (8 Options) for more (vegan/grain-free) crust options. 

See my recipe below for how to make a sugar free apple pie. πŸ™‚ 

How to Make a Sugar Free Apple Pie
How to Make a Sugar Free Apple Pie | happygut.ca
How to Make a Sugar Free Apple Pie
Yields 1
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Apple Pie Filling
  1. *4 apples sliced
  2. 1/2 tsp cinnamon
  3. 2 tsp coconut flour
  4. maple syrup or stevia to taste, optional
Crust
  1. 2 cup sorghum flour (I think rice flour would also work though I haven't tried it yet)
  2. 2/3 of a cup vegan shortening (or butter if not vegan)
  3. 1 tsp salt
  4. 2 tbsp ground chia + 6 tbsp of water (or 2 eggs if not vegan)
  5. dash of maple syrup, optional
For the apple pie filling
  1. Add the sliced apples, cinnamon, coconut flour and sweetener, if using, into a bowl and set aside.
For the crust
  1. Preheat oven to 400 degrees.
  2. Add the ground chia + 6 tbsp of water into a bowl and set aside for 5-10 minutes.
  3. Add the salt to the flour and mix well.
  4. With your hand, crumble the shortening and add to the flour mixture.
  5. Add the chia mixture (and maple syrup if using).
  6. Work the dough with your hands until it forms a balls.
  7. Split the dough into 2 balls (we will need one part for the base of the pie and one part for the top).
For the bottom of the crust
  1. Place the dough ball into your pie pan and use your hands to pat it on the bottom and the sides of your pie pan.
  2. Pre-bake the crust for about 15 minutes or until golden brown.
  3. While it's baking, prepare the top of the crust.
  4. Take 2 large sheets of parchment paper. Lay one sheet down and sprinkle with flour.
  5. Place the dough ball onto the parchment sheet and sprinkle with flour.
  6. Place the other piece of parchment paper on top.
  7. Carefully roll out the dough with a rolling pin until you reach the desired size and shape.
  8. Once the bottom of the crust is pre-baked remove from oven and add in the apple pie filling.
  9. Remove the top sheet of parchment paper and carefully flip over the crust onto the pie.
  10. Gently remove the top sheet of parchment paper and gently pat down the edges of the crust so that they stick to the edge of your pie pan.
  11. Poke a few holes into the crust with a fork and bake for about 15 minutes or until the crust is golden brown.
Notes
  1. *Use green apples if you want to reduce the fruit sugar content
HappyGut http://happygut.ca/

 

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Chickpea Flour Wrap (with Video)

Chickpea Flour Wrap

This chickpea flour wrap is a vegan/gluten-free/grain-free person’s best friend. πŸ™‚ I have been experimenting with going grain-free recently which my gut my has been lovin’. I eat a lot of Indian-Pakistani food (that’s where my blood is from!) and so wanted a roti replacement as I LOVE roti! Before going grain-free I would usually make my gluten-free buckwheat flour chapati/roti, but now needed a replacement.

(*Update: a reader just told me that buckwheat is in fact a seed, not a grain! 

“While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.”

Source: whfoods.org)

There is a traditional chickpea flour roti in India/Pakistan that they call “Besan Roti.” My Mom sometimes makes it and it’s delicious. The only problem though is that it is traditional quite stiff and not as malleable as regular roti. I used my Mama’s recipe as a template and adjusted it to make it more roti like. The result? Perfection. πŸ™‚ Plus, only 2 ingredients are required! See my video and recipe for my chickpea flour wrap below. 

Chickpea Flour Wrap
Chickpea Flour Wrap | happygut.ca

Chickpea Flour Wrap
Yields 2
This chickpea flour wrap is absolutely perfect. It's vegan, gluten-free and grain-free. Plus, it only requires two ingredients. Incredibly easy to make!
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Ingredients
  1. 1 cup chickpea flour
  2. 1 cup water
  3. Oil, for pan frying.
optional seasoning
  1. 1/2 tsp salt
  2. 1/2 tsp cumin
  3. 1/2 tsp paprika
  4. 1/4 cup chopped cilantro
  5. and whatever else you think will be yummy!
Instructions
  1. Pour a couple of tbsp of oil into a small bowl and set aside.
  2. Heat a large non-stick large frying pan over medium heat.
  3. Combine the chickpea flour, water and spices, if using, into a bowl and whisk very well.
  4. Add a few drops of oil into the pan and coat the pan.
  5. Using a 1/3 cup measuring cup for smaller wraps and 1/2 measuring cup for larger wraps, spoon out the chickpea into the pan.
  6. Use a spoon to spread out the batter in a circular motion making sure to cover any holes in the batter. You want it as thin as a crepe.
  7. Wait a couple of minutes and then flip over. (Each side should start to turn brown with brown spots). Cook for another couple of minutes on that side and then serve.
  8. Can be eaten hot or cold.
Notes
  1. If I'm using a pan that isn't very "non-stick" sometimes I dip a spoon into the oil and spread the oil around the edges of the pancake so that it's easier to flip.
HappyGut http://happygut.ca/
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Tofu Scramble Recipe Nutritional Yeast

Tofu Scramble Recipe Nutritional Yeast

I love tofu scramble. I’ve tried many variations of tofu scramble over the years but this tofu scramble recipe with nutritional yeast is absolutely amazing! Nutritional yeast is so versatile and is a vegan’s best friend. πŸ™‚ It’s a terrific veggie/vegan dietary supplement and has a nutty (some even say cheesy) flavour. It’s also rich in vitamin B-12 and packed with protein –1 heaping tbsp has about 8 grams! Aside from it’s nutritional benefits and awesome taste, nutritional yeast is also a wonderful yellow colour! I like my tofu scramble to look like scrambled eggs (this way I get to trick the meat-eaters :P) and so the addition of nutritional yeast is perfect! This recipe came out so wonderfully delicious and satisfying – try it for yourself and see. πŸ˜‰ I had it with some hummus and avocado. 

Tofu Scramble Recipe Nutritional Yeast
Tofu Scramble Recipe Nutritional Yeast | happygut.ca

 

Tofu Scramble Recipe Nutritional Yeast
Tofu Scramble Recipe Nutritional Yeast | happygut.ca
Tofu Scramble Recipe Nutritional Yeast
Serves 2
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Ingredients
  1. 1 block tofu
  2. 1 tbsp olive oil
  3. 2 tbsp nutritional yeast
  4. 1-2 cloves garlic, chopped
  5. 2 green onions, chopped
  6. 1/4 cup salsa/chopped tomatoes
  7. 4 handfuls of spinach
  8. 2 tbsp pesto, optional
  9. 1-2 tsp chilli flakes
  10. salt & pepper to taste
  11. freshly chopped cilantro for garnish, optional
Instructions
  1. Drain tofu (I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes and then draining the excess water).
  2. Crumble up the tofu with your hands and set aside.
  3. Heat oil in a frying pan over medium heat.
  4. When hot, add the chopped garlic and sautΓ© until fragrant.
  5. Next, add the crumbled tofu along with the onions, salsa/tomatoes, nutritional yeast, spinach and pesto, if using. Mix well.
  6. Add all the remaining spices and let cook for abut 5 minutes.
  7. Adjust spices to taste.
  8. If you like, garnish with some chopped cilantro and hummus and avocado.
HappyGut http://happygut.ca/
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Grain Free Almond Butter Cookies

Grain Free Almond Butter Cookies | happygut.ca

These grain free almond butter cookies are the result of my love for almond butter. I’m loving almond butter these days. Well, I love almond butter most days but because I’m currently on a zero to little grains diet, almond butter has become a staple in my pantry.

I was heading over to a girlfriend’s house and told her that I would bring dessert. I had plenty of almond butter in the fridge so decided to experiment with these grain free almond butter cookies. They turned out fabulous! 

 

Grain Free Almond Butter Cookies
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Ingredients
  1. 1/2 cup almond flour (if you don’t have almond flour, just use another 1/2 of almond butter)
  2. 1/2 cup almond butter
  3. 1/2 - 3/4 cup maple syrup (depending on desired sweetness)
  4. 1 tsp vanilla
  5. 1/4 tsp of salt
  6. 1 tsp baking soda
  7. handful of chocolate chips
  8. *1 chia egg (1 tbsp ground chia + 3 tbsp of water)
Instructions
  1. Pre-heat oven to 350.
  2. Combine 1 tbsp of ground chia with 3 tbsp of water in a bowl and set aside.
  3. Combine almond flour, salt, and baking soda into a bowl.
  4. Combine the almond butter, maple syrup, vanilla and chia + water mixture.
  5. Add the dry ingredients to the wet ingredients and mix well.
  6. Slowly fold in the chocolate chips.
  7. Line a cookie sheet with parchment paper.
  8. Using a tbsp spoon, add the cookie dough on the parchment paper and flatten to the desired thickness.
  9. Bake for 10-15 minutes or until the cookies start to brown.
  10. Cool on the pan for 20 minutes before removing (if you can wait that long :P).
Notes
  1. *If you don't have chia/are not vegan you can replace with one egg.
HappyGut http://happygut.ca/

 

Check out my post for What To Eat with Almond Butter, for some more almond butter inspiration! 

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Vegan Chicken Strips Recipe

Vegan Chicken Strips Recipe

This is how this vegan chicken strips recipe came about: It was a lazy Sunday morning. We hadn’t had breakfast yet and my brah (i.e. my partner) asked if we wanted to go to Hogtown Vegan in for some waffles and eggs (oh the pearls of living in Toronto! We can literally go to a restaurant 5 mins away and get “chicken” and waffles, I love this city!). Then I had a brilliant idea! I thought, “We have a waffle maker. We have tofu. We have (gluten-free) breadcrumbs. Omigod, I can make my own chicken and waffles!” 

 

Needless to say, the vegan chicken strips recipe was born. πŸ™‚ 

Vegan Chicken Strips Recipe
Vegan Chicken Strips Recipe | happygut.ca

 

 

Vegan Chicken Strips Recipe
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Ingredients
  1. 1 block extra firm tofu (I use organic sprouted tofu)
  2. 1 cup bread crumbs (use gluten-free, if you are gluten-free)
  3. 1 tsp dried thyme
  4. 1 tsp basil
  5. 1/2-1 tsp salt (to taste)
  6. 1/4 olive oil
Instructions
  1. Preheat oven to 400.
  2. Drain tofu (I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes and then draining the excess water).
  3. Mix the breadcrumbs with all the spices into a bowl and set aside.
  4. Pour the olive oil into a separate bowl and set aside.
  5. Oil a baking sheet and set aside.
  6. Cut the tofu into strips.
  7. Taking one tofu strip at a time, gently dip the strip into the bowl of oil. Make sure it's completely covered in oil.
  8. Once the tofu strip is nicely oiled, dip it into the breadcrumb mixture, ensuring that it is completely coated in the breadcrumbs (the breadier the better! :))
  9. Place the bread covered strip onto the baking sheet.
  10. Do that for all the tofu strips.
  11. Bake at 400 for about 20-30 minutes, flipping over the tofu once in between.
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