Monthly Archives: October 2011

(Skinny) Sesame Bagels

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I’m loving my donut pan. We’ve quickly become BFF4E (move over KitchenAid mixer). On Saturday morning I was in the kitchen before 7:30am making friendship bracelets baking….  ’Skinny’ Sesame bagels, which I turned into savoury breakfast sandwiches for Court and myself.

‘Skinny’ Sesame Bagels
Makes 6 regular sized or 12 minis

Preheat oven to 400F

Sift together:
2 cups whole wheat flour
2 heaping tbsp nutritional yeast
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp dried parsley
1/2 tsp cumin

In a separate bowl, combine:
2 eggs, beaten
1 1/4 cup non-dairy milk
2 tbsp melted butter or oil
1/8 tsp minced garlic

Slowly add dry ingredients to wet. Spoon mixture into donut pan and sprinkle with sesame seeds. Bake for approximately 8-10 minutes or until sides start to brown.

Let bagels cool completely before toasting them.  Here’s my new favourite breakfast bagel toppings:

one egg, over easy
goat brie
two tomato slices
sprinkle of dried or fresh basil
salt & pepper

I love it when the egg yolk breaks open making the sandwich all gooey. I have a tendency to be a messy/overly-excited eater. I don’t care that egg yolk is dripping down my hands and getting stuck to my face. Court on the other hand, eats like a lady with a knife and fork.

Mine!

His!

What is your favourite homemade breakfast sandwich? Aside from this, I’d have to say a toasted PB&J  always hits the spot.

Halloween Rice Krispie Squares

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As a kid, some of my favourite Halloween treats were rice krispie squares, popcorn balls, Reese’s peanut butter cups and apparently diabetes. Once my Halloween stash got low, I became desperate and would eat the molasses caramels. (Why do those still exist?)

As an adult, my favourite Halloween treats are rice krispie squares, popcorn balls, Reese’s peanut butter cups. And Coffee Crisps. No diabetes. Or molasses caramels. 
I made a pan of white chocolate coconut rice krispie squares – which turned out WAY better than the original recipe. Court’s eyes bulged out of his head when he took a bite.

Ingredients:
3 cups Natures Path Crispy Brown Rice cereal
1/2 cup peanut butter
1/2 cup brown rice syrup – DO NOT sub. This is replacing the marshmallows & will not bind properly if you use agave or honey
2 tsp vanilla
1 tsp salt

Optional:
1 cup white chocolate
1/4 cup shredded unsweetened coconut
In a saucepan on low, melt chocolate, stir in coconut

Heat brown rice syrup over low heat. Stir in peanut butter, vanilla & salt while stirring constantly. Mix in cereal until well combined, press into a 9×9 baking pan. Evenly spread melted white chocolate/coconut on top of the krispies then place in the fridge to set.

Salted Caramel Apples

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Happy Halloween weekend!

I don’t have any special holiday plans, other than watching scary movies and playing in the kitchen. I made a couple of sweet treats this afternoon for Court and me to share while we watch Monster House and Hocus Pocus.
Salted Caramel Apples
Ingredients
4 small apples, stems removed, washed and dried
4 sticks
3/4 cup brown rice syrup
1 tsp salt
Toppings of choice
Line a cookie sheet with tinfoil or parchment paper. In a small saucepan, heat brown rice syrup over medium-low heat. Stir in salt.
Once syrup begins to bubble, reduce heat. Allow syrup to thicken a bit then dip apples in, one at a time, ensuring they’re thoroughly coated. Remove apple from pot & slowly twirl it around, preventing the syrup from dripping off.
Dip apple in toppings, and place on cookie sheet. Try to work quickly – if the syrup is too warm it will start to melt off the apples. Place into the fridge immediately.
I made a walnut apple for Court because he’s a 75 year old grandma. Yesterday I caught him eating a maple glazed donut with walnut crumbs. Old.  I made myself a chocolate coconut apple – after dipping it in the caramel, I dusted it with cocoa then dipped it in unsweetened coconut. The other two I’ll probably stuff with razor blades  hand them out on Halloween.
The problem with photographing food is the inevitable:

Nanaimo Bars – A Lighter Version

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I’ve been obsessed with Nanaimo bars since I was a kid; they’re probably my favourite sweet treat – ever. For anyone who isn’t Canadian doesn’t know what a Nanaimo bar is, it’s rich vanilla buttercream x custard sandwiched between a fudgey-coconut brownie crust and a thin slice of chocolate.  Vanilla Nanaimo bars are the classic version, but mint and peanut butter are equally delicious!

I had no idea what all went into making a Nanaimo bar until I googled a recipe – butter, butter, butter, icing sugar and chocolate…. multiplied by1000. The bars are so rich they literally sweat at room temperature.

Traditional version:

I racked my brain all day yesterday and spent two hours destroying my kitchen with healthier Nanaimo bar experiments… and I like what I came up with!  Although they don’t have the exact consistency as the original recipe, they’re very similar- in texture and flavour.

Bottom Layer:
In a 9×9 brownie pan combine:

1 cup ground rolled kamut
1/3 cup shredded unsweetened coconut
3 tbsp melted coconut oil
2 tbsp sifted cocoa
1/2 tbsp agave
1/4 tsp salt

Press into the bottom of pan

Middle Layer:
In a food processor, blend:

2 cups finely shredded unsweetened coconut
2 tbsp vanilla custard powder
3-4 tbsp agave nectar
1 tbsp peanut butter
1 tbsp butter
2 tsp vanilla extract
1 tsp butter flavour extract
tiny splash of almond milk

Food process until coconut mixture starts to ‘melt’. You can play around with the sweetness – adding or subtracting agave to your preference.

Press coconut mixture evenly on top of crust, then refrigerate.

Top layer:
1 1/2 cups unsweetened chocolate chunks (If you don’t like rich dark chocolate, use semi-sweet chocolate)

Melt in a saucepan over low, then pour and evenly spread chocolate over chilled Nanaimo bar. Place back into the fridge.

If you try this recipe, I’d love to hear what you think – or if you have any suggestions. Court says theres too much chocolate on top (too much chocolate?!) but I’m curious what others think – especially of the filling – my favourite part!

Chocolate (Crunch) Cream Pie

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A few months ago I attempted raspberry chocolate tofu mousse, which didn’t turn out. I think the problem may have been that I used firm tofu, which gave it a gritty texture.

I tried it again, but this time with silken tofu and poured it into a pie crust which I made with cinnamon Puffin cereal.
It turned out fabulous and I can’t wait to share it with my friends and family! And you! 
When Court was halfway through eating his first slice I asked him to guess what I made it with. “Chocolate” was his answer.  Yeah, thanks.
He then became suspicious. I think he assumed I snuck beans into the dessert again, but when I told him it was just tofu he was pleasantly surprised.
You really can’t taste the tofu, and it creates such a wonderful thick and creamy texture.
Chocolate Crunch Cream Pie
(No baking required!)
Serves 6-8
Crust:
In a blender, mix:
1 cup Puffins (cinnamon) cereal
1 tbsp melted butter or oil
pinch of salt
Blend until it turns into fine crumbs, and press into a pie pan.
Pie filling:
2 (small) packages silken tofu
1 3/4 – 2 cups cocoa
4 tbsp light agave nectar (or more, if you prefer a sweeter flavour)
tiny splash of chocolate almond milk (because you can probably never have enough chocolate)
1 tsp vanilla
pinch of salt
Optional: two handfuls dark chocolate chips – they add a nice crunch

Combine above ingredients in a blender or food processor until smooth. 

Pour over pie crust and chill for an hour. Top with a dollop of whipped cream before serving – even better idea: Coconut Whipped Cream

Maybe tell everyone it’s tofu after they’ve finished eating.
(It bugs me when people assume healthy food will taste gross before they’ve even tried it)

This is my new favourite dessert – I can’t get over how well it turned out! 

Coconut Whipped Cream

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Dairy free alternative.

Ultra-thick, voluminous and creamy, with a hint of coconut flavour.
Chill a can of coconut milk (use full fat, the light version doesn’t whip very well) along with a bowl and beater.
Once coconut is chilled, open can and scoop out ‘the thick stuff’ into the chilled bowl.
Add:
1/2 tsp vanilla
1-2 tsp coconut sap, cane sugar or sweetener of choice. You can omit altogether if you don’t want a sweet cream. 
Beat on medium high until soft peaks form.
Use as a chocolate pancake topping… or pie… cobbler… or just eat it by the spoonful. 

Cinnamon Sugar Donuts

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I’m SO excited about my newest adventure in baking…

Donuts! 

A healthy version too – but it can be our little secret. (I like tricking people into thinking they’re eating something sinful)

I’ve been meaning to buy a donut pan for ages, and when I stumbled upon one in Michaels yesterday afternoon I snagged it up.

Here’s what I came up with as a ‘healthified’ donut recipe.

Cinnamon Sugar Donuts
Makes 12 mini donuts or 6 regular sized

Preheat oven to 400F

Ingredients:

1 cup whole wheat pastry flour
1 cup all purpose flour
1 1/2 tsp baking powder
1 tbsp brown sugar
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon

1/4 cup unpasteurized honey
1 tsp vanilla
2 eggs
2 tbsp unsweetened applesauce
1 cup unsweetened non-dairy milk

Sift together dry ingredients. In a separate bowl mix wet ingredients, slowly add dry ingredients and mix until smooth. Spoon batter into donut pan, bake for approximately 7-10 minutes or until the sides start to brown.

While donuts are in the oven, prep the cinnamon sugar mixture by combining 1/4 cup brown sugar and 1/4 cup cinnamon in a shallow bowl.

When the donuts come out of the oven, toss them in sugar mixture while they’re still warm.
*** To help the sugar stick, I brushed them with a tiny bit of melted butter.

Eat one while it’s still warm, mmmm.

(No Bake) Almond Cookie Dough Balls

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One of my favourite ways to get under Courts skin is to create a horrific baking mess after he’s cleaned the kitchen thoroughly. I call it “making a mess for him”  He’s so lucky to have me.

Last night Court ran to the store for pizza supplies and came home to me baking muffins, blondies and no bake cookies. “What did you do!” He complained. The mess was forgiven once I gave him a cookie dough ball to sample.

Almond Cookie Dough Balls
Makes 5-6 two bite delights


1/4 cup kamut flour (I blended rolled kamut flakes)
1 tbsp brown sugar (sweeten to preference)
pinch of salt
3-4 tbsp almond butter (I used crunchy)
1-2 tbsp unsweetened non-dairy milk
Optional: chocolate chunk pieces

Combine ingredients in a bowl, form into cookie dough balls and refrigerate for an hour.

Slightly crunchy, soft, sweet and salty – my favourite.

Hearty Pumpkin Soup

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During the seasonal transition into fall, I notice a few things about my body:

I’m hungrier – and I’m not sure for what. I want food and I want it all! Especially carbs.

I’m tired – I go to bed earlier and sleep later now. I’m probably sleeping about 9 hrs a night, whereas in the summer it’s about 7 hrs.

I’m lacking overall energy – its still dark when I get up and I’ve switched my workout routine to evenings now. Give me sleep, not exercise! My body seems to say.

My skin develops eczema and facial acne – I don’t know if its the lack of sunlight, environmental irritants or irritation from clothing (sweater season) but I seem to break out around the same time each year. My Dad experiences similar skin irritations too. This year I’m trying out a zinc supplement to see if it helps.

I fall in love with baking and cooking all over again. Throughout the summer I’m happy living on salads, sushi and pb&j sandwiches, but now I want heartier, stick to your ribs types of food.

Like this pumpkin soup:

(I have a bazillion cans of pumpkin to use up)

Ingredients:

2 T butter
1 medium sized onion, chopped (I use red)
4 cups pumpkin puree
4 cups vegetable broth
1 cup coconut milk – set aside
2 T ginger
1 T sage (or more if needed)
1/2 tsp sugar
salt & pepper, to taste
2 tsp hot curry or cinnamon

In a large pot melt butter, add onions and cook until they soften a bit. Pour in broth & bring to a boil.
Reduce heat to medium-low, whisk in pumpkin & spices. Simmer for 30-45 mins
About 15 mins before serving, stir in milk


Portobello Stroganoff makes a good Sunday night dinner too:

Court The Carnivore really liked this dish. He loves meat. The cream sauce was made by pureeing medium tofu, greek yogurt and tomato paste.

Now if you’ll excuse me, I’m heading back to my bear cave to sleep for a thousand years.

My First WIAW

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My very first WIAW. Yay! 
From last weekend:
Breakfast: Pumpkin Spice (Latte) Pancakes. Made with ww flour, chia seeds and a tbsp of dark roast coffee. Topped with whipped cream, a dash of cinnamon and a drizzle of agave. 

Lunch:
Hot and sour veggie soup from Bento Bowl, my favourite ‘healthy’ asian fusion restaurant, with mixed garden greens on the side

Dinner:
Court made this wonderful (healthy) breaded and baked fish. He used kamut flakes and herbs for the ‘batter’. Served with black rice (my fave!) and veggies from our garden

Dessert:
Fudgey Pumpkin Brownies

Recipes coming soon!