Carrot Cake Breakfast bars. I know! My kids were pretty excited about having carrot cake for breakfast. A simple little breakfast bar that will make a few mornings easier. Not too sweet but sweet enough for first thing in the morning. Make ahead and grab and go.
These raw lemon pound cake bites are just what you ordered. They are totally lemony and overall not that bad for you. Vegan. Gluten-free. And refind sugar free.
This is not a typical tomato soup. Peanut butter adds a creamy and smooth texture to this soup. The flavours here are little on the spicier side, highlighting the its sweetness just perfectly.
This easy vegan snack bar is vegan and gluten-free. So easy and puts some of that bounty of rhubarb to use.
This easy to make breakfast recipe is vegan and gluten-free. Cranberries, Oats, Pears and almonds…. and mostly hands-off too.
Cashew and Cranberry Breakfast cookies – a grab and go breakfast. Make ahead. Freezer friendly. Vegan
Here is a healthy little muffin to go with your weekend coffee. Vegan, nearly fat-free and packed with protein from chia seeds and quinoa. Next time you are cooking quinoa for dinner make some extra.
These pretty little pastries are gluten-free and vegan. Sweet and rich cookie base with layers of almonds and coconut.
I really hate to add to your To-Do list for the weekend, but a batch of these muffins would be a good idea. They stash nicely in the freezer and given that they are fairly low in sugar they make a healthy addition for the kids lunch box. Or better yet, with a piece of fruit and slathered with nut butter they are a quick and compact little breakfast.
The trick to tender and flaky scones, even when they are vegan, is to not over mix the dough. Mix the dry ingredients together then add the honey (or your favourite liquid sweetener) and coconut oil. Mix well with your fingers to get a fine crumb. Yes, this is like making pastry.
This Blueberry Citrus loaf is a new addition to the must.make.all.the.time list. And while, yes there is a bit of sugar, I’ve seen worse. The bread gets a good amount of sweetness (and flavour) from the orange juice, blueberries and dried cranberries. It is low in fat, no saturated fat, completely vegan and uses whole wheat flour. I say this is a win-win.
This is a recipe for Miso Glazed Brussels Sprouts, but really the glaze can be used on any vegetable you like to throw into the oven and roast. Try it on carrots, broccoli or sweet potatoes…