Chai Spiced Sugar Cookies

Delicious mildly spiced soft cookie recipe, adapted from


Chai Spiced Sugar Cookie Recipe
Never ever used pepper in baking before, but these cookies full of spice with a cup of tea are such a treat! If you use nice fresh spices you will get the best flavour. 🙂
Yield: About 3 dozen cookies

2 cups all-purpose flour
3/4 cup almond flour or almond meal (I included this, but using all-purpose is fine)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cups cane sugar
3/4 cups coconut sugar (or other sugar)
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1 large egg
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.
3. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.
5. Beat in egg and vanilla extract, combine until fully incorporated.
6. Slowly blend in dry ingredients mixing until just combined.
7. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.
7. Bake in preheated oven for 8 to 10 minutes.
8. Let stand on baking sheet two minutes before removing to cool on wire racks.



Crispy Rice Treats


As we were a little under the weather on Valentine’s day (I also found out we’re expecting baby #3!, so being sick wasn’t all bad) I made this a little after the fact but we enjoyed then all the same. Ethan says to me, “Hearts mean wuv.” Well I love you, my son! He then brought some to share going to his best buddy’s house while Mommy went for her first ultrasound (what a tiny precious baby just over 9 weeks!)… My boys loved these, we all enjoyed the peanut butter version, though you can also use crunchy almond butter or your nut butter of choice. Enjoy!

Peanut Butter Rice Crispy Treats
Yield: 12 squares


1/2 cup natural peanut butter (or other nut butter)
1/2 cup brown rice syrup*
1 tbsp pure vanilla extract
1 tbsp coconut oil
1/2 tsp sea salt, or to taste
3.5 cups Nature’s Path GF Rice Crisp Cereal
Chocolate drizzle: 1/4-1/2 cup carob or chocolate chips, 1 tbsp nut butter, pinch salt
Shredded coconut, to garnish


1. Prepare an 8 inch by 8 inch square pan, by lining it with parchment paper on both sides.

2. In a large pot over low-medium heat, add the brown rice syrup, Earth Balance, almond butter, and salt. Stir well until combined and heated through. Remove from heat and stir in vanilla extract.

3.. Stir in 3.5 cups of rice crisp cereal until thoroughly combined.

4. Scoop into pan and spread evenly. Press down with fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate glaze.

5. In a microwave safe bowl, add the chocolate chips. Microwave for about 60 seconds, stirring after 30 seconds. Be careful not to burn. Stir in the almond butter and pinch of salt.

6. Remove pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 15 minutes. Slice into squares (or cut with a simple shaped cookie cutter like we did). Bars will hold their shape quite well at room temperature, but you can store in the fridge to ensure the chocolate stays solid.

Notes: 1) You can use any nut butter you like. If you use a smooth variety, you can add some chopped nuts for more crunch. 2) Brown rice syrup is used in this recipe because it is a great binder and it holds together these treats. If you use another liquid sweetener, I can’t guarantee that they will hold together as well.


(Vegan) Ultra Fudgy Brownies


I was so excited to try this fudgy yet nutritious brownie recipe, and it didn’t disappoint. I did find it quite sweet so I cut back on the sugar by a few tablespoons after the first time making it (I left the following recipe with the original amount of sugar though). I added in the melted butter knowing it would make it a bit richer (which will make it non-vegan though obviously). For a creamy topping dolloped on top, I’ve also whipped some coconut cream and whipping cream together, and mixed in some powdered cane sugar and a dash of cocoa. In the end it makes a crowd pleasing dessert!

Ultra Fudgy Brownie Recipe
adapted from Angela Liddon’s Ultra Fudgy Brownies

1 small avocado
1 cup sucanat (raw cane sugar), coconut sugar would probably be great too
1/3 cup pure maple syrup
3 tbsp sunflower oil
3 Tbsp butter (optional)
1 tbsp ground chia seeds
2 tsp pure vanilla extract
2 tsp organic dark roasted coffee (optional)
1/3 cup dark chocolate chips
1 1/4 cup whole grain spelt flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt

Preheat the oven to 350F. Line an 8” pan with parchment paper and set aside. In a large bowl, gently smash the avocado with a fork to break apart. Using a hand mixer, process the avocado until smooth. Add the Sucanat, maple syrup, oil, chia, vanilla extract, and coffee and mix until smooth. In a medium sized bowl, sift together the spelt flour, cocoa, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet and mix on low or stir by hand until just mixed. Stir in chocolate chips. Dump the mixture onto the baking pan. Dip your spatula in cold water and smooth out. The batter will be VERY THICK, so it may be easier to just get your hands wet with cold water and smooth it out. Once smooth, place in oven and cook for 20-23 minutes. Remove from oven and cool for 20 minutes. Pop in the freezer for about 30 minutes to set and firm. Remove from pan and slice. Serves 9-12.


Frozen Chocolate Cream Cake

Raw Chocolate Cream Cake Recipe:

Recipe adapted from Purely Twins.

Makes 12 mini or one large 8 or 9 inch cake.

A good blender like a viatmix is needed for this. I used my magic bullet and immersion blender, the joint effort got the job done. You will also need a springform or cheesecake pan. A regular cake pan lined with parchment paper could also work. I soak the nuts as it makes them easier to digest, absorb the nutrition, and removes phytic acid (but it’s not necessary 🙂 ).

Pecan chocolate crust:
• 1 cup pecan meal (ground up pecans, but any nut meal may be used)
• 2-3 tbsp maple syrup
• 1/2 cup cocoa powder
• pinch sea salt
• 1 teaspoon vanilla
1. Chop, and grind pecans in blender. Add other ingredients and pulse till combined. You want the crust to slightly stick together.
2. Grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. Press down with fingers to firmly place the crust into pan.
3. Set aside as you make your filling.

Chocolate filling:
• 2 cups cashew, pieces
• 1/2 cup coconut oil, melted or softened
• 1/2 cup pure maple syrup
• 1 tbsp coconut sugar or honey (optional sweetener)
• 1/2 cup water
• 2 teaspoons vanilla
• 3/4 cup raw cacao powder or cocoa powder
1. Soak cashews so they’re just covered with water in fridge overnight (optional) rinse well. Place cashews into blender with maple syrup, vanilla, and water. Blend for a little bit to get it creamy. I had to add a little extra water and I had to do half at a time, and ended up removing it from the magic bullet to use my immersion blender to get it all blended enough.
2. Next add in your cocao powder and coconut oil. Blend till creamy. You may have to scrape down the sides a few times. Keep blending till it is very smooth.
3. Once chocolate filling is blended begin scooping your filling into your pan. Set the chocolate cream cakes into your freezer to set for a few hours before removing from pan.

Opting for the immersion blender... Burnt out both my blenders!

Opting for the immersion blender… Burnt out both my blenders!

Pour next layer into pan then spread it out until smooth.

Pour next layer into pan then spread it out until smooth.

Chocolate Sauce:
• 1/3 cup coconut oil (liquid)
• 1 tsp vanilla
• 3 tbsp honey
• 6 tbsp cocoa powder
Top cake with this sauce and chopped pecans sprinkled on top, and freeze for a couple hours. If frozen for longer, take out for it to soften in fridge for an hour or so before serving.

Spread glaze on top and sprinkle with chopped pecans. Freeze and enjoy!

Spread glaze on top and sprinkle with chopped pecans. Freeze and enjoy!

Spelt Chocolate Cake


I made this for my baby’s first Birthday cake smash, and have made it again and again for Birthdays since.

I made it with a sugar free whipped coconut cream frosting – which is just from canned coconut milk. Chill, then remove top layer of thick cream, and whip in bowl. If you want to frost the whole cake and put between layer you need quite a few cans for this cake. It’s rich and similar to whipped cream, but dairy and sugar free. To bring out more sweetness add some powdered sugar (blend sucanat or use icing sugar) and vanilla extract. All my guests who have a tried this have raved about it.


(Vegan Sugar Free) Chocolate Cake recipe:

– 2 1/4 c spelt flour
– 1/2 cup and 2 tablespoons unsweetened cocoa powder
– 1/2 cup coconut oil
– 1/2 cup rice/agave syrup or honey
– 1 cup maple syrup
– 1 cup almond milk
– 2 teaspoons baking powder
– 2 teaspoons baking soda
– 2 teaspoons apple vinegar
– 1 teaspoon salt
– 1/2 teaspoon cinnamon
– 2 tsp vanilla
– 2 cans high quality coconut milk
– raspberries to garnish (or you can puree to make a nice sauce for each serving)

Sift all the dry ingredients (flours, cocoa powder, baking powder, baking soda, salt and cinnamon) in a bowl and mix them together. In another bowl, whisk together all the wet ingredients then pour into dry and mix until combined. Preheat the oven to 350 F and line the bottom of a round cake pan with parchment paper or oil and flour it with cocoa powder. Pour batter into the prepared pan and bake for 40-45 minutes. Cool somewhat before removing from the pan.

Serve with raspberries and whipped coconut cream.


Moist Chocolate Cake

Rich, brownie-like cake that stays deliciously moist, this recipe comes from Nutritionist Lisa Kilgour. It is wheat-free, gluten-free, and kid-friendly with healthy and yummy ingredients. We love it with defrosted raspberries, whipped coconut cream and maple syrup drizzled on top. A guilt-free indulgence!

Moist Chocolate Cake recipe:

Serves 8-16

2/3 cup white or golden quinoa

1 1/3 cups water

1/3 cup milk (organic cow’s, almond or other)

4 large free range eggs

1 tsp pure vanilla extract

3/4 cup organic butter, melted and cooled (I’ve subbed up to 1/4 c of this with coconut oil)

1 cup honey

1/2 c brown rice syrup

1 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Bring quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat oven to 350 F. Lightly grease two 8-inch round or square cake pans. Line the bottoms of the pans with parchment paper.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter and continue to blend until smooth.

Combine sugars, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the two pans and bake on the center rack for 50 minutes, or until a knife inserted in the center comes out clean. Cool completely in the pan before serving. `

Store in a sealed container in the refrigerator for up to one week or freeze for up to a month.

Whipped Coconut Cream recipe:

Place can of coconut milk into refrigerator (or freezer if short on time) for a couple hours. Scoop thick layer on top into bowl. Add powdered sugar to taste if desired (I usually blend some raw cane or coconut sugar into powdered sugar) and whip until thickened into a whip cream consistency.

Coconut Date Cookies

I needed a fix for my chewy coconut craving and this fixed it. Makes approx 12 cookies.

1 c pitted honey dates
1/4 c large flake oats
1/2 c shredded coconut (unsweetened)
1 tsp baking powder
1 tsp vanilla
1/4 c sucanat or coconut sap sweetener
1 tbsp coconut oil (melted slightly)
1 egg white

Preheat oven to 350 F.

Roughly chop dates. Mix all ingredients and put in blender or food processor until there are no large pieces of date and all is mixed well.
Portion into 1 inch balls and place on greased cookie sheet or ungreased stoneware pan. Sprinkle with some coconut and flatten slightly.
Bake for 12-14 minutes.

Store in refrigerator.