Sundried tomato spread

A jar of sundried tomatoes in oil were left over after a get-together a while back and no one in my family touched the jar. It just sat there day after day, so I thought about adding them to beans and making a good sandwich spread or veggie dip out of them. Combining the tomatoes together with the oil they sat in gave this dip a very rich taste.

1/2 cup sundried tomatoes (measured with the oil)

1/2 cup cooked navy beans (or any other white beans)

1/4 cup pitted olives

1 garlic clove, crushed

1 tbsp lemon juice

1/2 tbsp balsamic vinegar

2-4 tbsp dried basil

Leaves from 4 sprigs of parsley

Salt, to taste

1. Blend everything except for parsley and basil. I used a magic bullet.

2. Add the herbs and blend again. The end-product was a bit chunky, but that’s ok. I still tasted good.

3. Place in fridge for an hour for the flavors to develop.



Strawberry jam muffins

I’ve had coconut flour in my freezer for a while and i wanted to make something out of it.
I found this recipe from Powercakes and it looked amazing with the filling. I adapted it to make it without eggs as I can’t eat eggs. So, it’s vegan. Woot!
The filling should be made ahead of time; maybe a few hours before preparing the actual muffins to allow it to thicken.


Strawberry filling:
1 and 1/2 cups strawberries

1/4 cup chia seeds

3/4 cup coconut flour

1/4 cup protein powder (preferably in a vanilla flavor)

1 tsp baking soda

2 tsp baking powder

3 tbsp agar powder

1/2 cup dry sweetener (or stevia, about 2-3 packets)

1 cup applesauce

1 cup non-dairy milk (i used coconut)

1/2 cup + 3 tbsp water

2 tsp vanilla extract

First make the strawberry jam:
1. Puree the strawberries until they are liquid.

2. Heat it up in the conventional oven for 10 minutes at 300 F.

3. Pour the strawberry puree into a bowl and mix the chia seeds into it.

4. Let it sit, covered, in the fridge for a few hours, or until the chia has jelled.

For the muffins:
1. Preheat the oven to 350 F.

2. Mix all wet ingredients in a bowl.

3. Mix all dry in another bowl.

4. Pour wet over dry and mix to combine.

5. Line a muffin tin with liners and spoon batter into each muffin.

Narrow out an opening in the middle of each with the back of a spoon.
Reserve some batter for later.

6. Spoon about a tablespoon of the strawberry jam into each of the muffins.

7. Take a bit of the remaining batter and cover the jam completely.

8. Bake for 30-35 minutes.


Beet hummus

I had a bunch of beets that were beginning to go soft, so i decided to boil them.
They looked boring all plain, so I mashed them and followed a recipe I found on Key Ingredient to make them more appetizing.
Here’s what I put in:

3 medium-sized beets

2 tbsp tahini

4 tbsp lemon juice

1 garlic clove, crushed

1 tbsp ground cumin

Salt and pepper, to taste

Now, all you need to do is blend everything together and you’re done!
They taste great on cucumber or lettuce leaves as a snack



Avocado pesto spaghettini

This recipe was adapted from the ‘Fresh Juice’ magazine from Loblaws. The original recipe uses real cheese and serves 4. But, I wanted something that could be single serving because this sounded tasty.
Plus, avocado is delicious in any recipe.

40g noodles (measured uncooked), I used buckwheat

1/2 very ripe avocado

1 tbsp dried basil

1-2 cloves garlic, mashed

Dash salt and pepper

2 tbsp daiya shreds

1 tsp olive oil

Dash cayenne pepper flakes

1. Cook noodles according to package directions.

2. In a blender, mix avocado, daiya shreds, basil and mashed garlic until a purée is formed.
Then, slowly add in oil to make the purée smoother.

3. Take noodles, rinse them, then place the avocado mixture on top. Heat the whole thing up for a few minutes to melt the daiya cheese.

4. Eat 🙂


Ginger psyllium scones

I recently tried out a recipe from Diet, desserts and Dogs, but I added my own twist to it as I didn’t have all the ingredients.
At first I was afraid that they wouldn’t turn out, but they did and you couldn’t even tell they are vegan and gluten free.
What’s also so amazing is that they rise despite the fact that they contain no gluten. Woot!
I topped them with some macadamia butter while they were still hot which gave them a nice creamy taste.
The original recipe can be found here

3/4 cup coconut milk

1/2 tsp apple cider vinegar

2 Tbsp ground flaxseeds

2 Tbsp applesauce

1 packet stevia

1 tsp vanilla extract

2 and 1/2 tsp grated ginger-root

1/4 cup plus 2 Tbsp buckwheat flour

2 Tbsp coconut flour

2 tsp baking powder

1/4 tsp baking soda

3/4 tsp agar agar powder (or xanthan gum)

1/4 tsp salt

8 Tbsp psyllium husks

1. Preheat oven to 375 F.

2. Mix all dry ingredients together.

3. Mix all wet ingredients in a separate bowl.

4. Add wet ingredients to dry and mix until combined.

5. Break dough into smaller balls and place them on a sheet of oiled wax paper. Flatten each ball slightly after placing it on the baking sheet.
I made 12 small scones, but the original recipe made 6 larger ones.

6. Bake for 20 to 25 minutes until scones rise slightly and are deeper brown.
Make sure to rotate them halfway through.



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