Raspberry Date Coconut-Oatmeal Squares! (fat-free, vegan, gluten free, sugar free)

These guys are an adaptation of my oatmeal fruit cookies - and sooooo yummy for something so healthy. I have a hard time leaving these in the container for later! I just want them all right away. They are sweet and flavorful, moist and satisfying, and so good for you!

Ingredients:

• 2 cups of instant oats
• 3 ripe bananas
• 1 tsp vanilla extract
• 1/3 cup applesauce
• 1 cup dried dates
• a large handful of fresh raspberries
• a few tbsp shredded coconut (your preference)

Directions:

1. Preheat oven to 350 degrees. You do not need to spray your pan!
2. In a large bowl, mash bananas and mix in applesauce and vanilla until well blended.
3. Add in oatmeal and a few tbsp of coconut flakes. Once well combined, allow the mixture to sit for about 15 minutes.
4. In your blender or food processor, blend dates, raspberries and a tbsp or so of shredded coconut. You should end up with a moist paste. If it is two runny, there’s probably too much raspberry, so add more dates or some chopped nuts.
5. Spread half of the oatmeal mixture into the bottom of a square brownie pan. Then spread raspberry date mixture on top. Then spread the remaining oatmeal mixture on top of that.
6. Bake for 19-20 minutes. 

16

Happy Chocolate Chip Cookie Pancakes! (vegan, low fat, sugar-free)

These happy little guys are like a yummy chocolate cookie in pancake format! Fat cookie cakes in a pan. With some coconut flakes on the inside, they have a sweet and moist deeeelicious centre. On top I made vanilla-banana ice cream (kind of like a gelato). Whipped it up quick in my blender with a couple of frozen bananas, some almond milk, and vanilla!

Enjoy!

Ingredients:

• 1/3 cup of whole wheat flour (you could sub gluten free baking powder mix)
• 1/3 cup rolled oats
• 1/2 cup vanilla rice milk
• 1/8 tsp salt
• 1 tsp baking powder
• 1/8 tsp baking soda
• A few handfuls coconut flakes
• 1 tsp vanilla
• about 3 tbsp of water
• about 1/2 - 3/4 cup of chocolate chips!

Directions:

1. In a large bowl, whisk together flour, oats, baking powder, baking soda, coconut flakes and salt.
2. In a smaller bowl combine rice milk and vanilla, then add to dry mixture.
3. Add water until you achieve desired consistency. The less you use the thicker your pancakes will be! If you want thin ones, add more.
4. Stir in chocolate chips!
5. Cook pancake about a minute or two on each side - flipping halfway through, when you start to see bubbles.

Whipped Icecreamy Topping:

1. Cut up two large frozen (peeled) bananas, and put them into your blender or food processor.
2. Add 1 tsp vanilla extract and about 1/3 cup of almond milk (start with a little less, and add more if needed for consistency)
3. Blend away until your mix is smooth. Once smooth, serve immediately, or put into the freezer for a few minutes to firm up a bit.

GO EAT! 

Flourless Chocolate, Chocolate Chip Cookies! (a.k.a FCCCC!) (vegan, gluten-free)

Soft, moist, delicious, chocolatey cookies with a hint of brownie love. Really, I could add another “C” in there for the super special ingredient that makes these possible also begins with “C”, chickpeas! Super Flourless Chocolate, Chocolate Chip Chickpea Cookies! You can’t tell AT ALL that these are made with beans, though. It’s just a happy, healthy ingredient, loading them with fibre, and the moisture you often lose in low fat or whole wheat baking! 

Ingredients:

•  2 cups canned chickpeas (drained and rinsed)
• 1 cup quick oats
• 3/4 cup brown sugar
• 3 tbsp dutch chocolate cocoa powder
• 2-3 tbsp coconut oil
• 1/4 cup applesauce
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup carob chips

Directions:

1. Preheat oven to 350 degrees, and grease 2 cookie sheets.
2. In a blender or food processor, put all of the ingredients together, except for the chocolate chips, and blend until very smooth. (this took some stopping, and scraping, but eventually, I got there).
3. Stir in chocolate and carob chips.
4. Put 1 tbsp sized blobs onto the cookie sheet, and then press them down into flatter shapes with your fingers (putting water on your fingertips stops them from sticking to you).
5. Bake for about 9-10 minutes!

12

Chocolate Raspberry Chocolate Chip Banana Bread (vegan, low fat)

Welcome to a world of delicious, amazing, healthy, chocolatey raspberry banana bread yumminess. I had a few bananas sitting on the counter, just pleading to be used. The riper the banana, the better - and my bananas were RIPE! As with most banana bread, this is best enjoyed on the second day. After a night in the fridge, this banana bread was chocolatey, moist, and a million times wonderful. Not bad for a recipe without any refined sugars, eggs, butter or oil!

Ingredients:

• 2 cups whole wheat flour
• 3-4 tbsp dutch chocolate cocoa powder
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 3 very ripe bananas
• 1/3 cup applesauce
• 2 tbsp lemon juice
• 1/2 cup organic agave and maple syrup mixed
• 1/2 tsp salt
• 1/2 raspberries pulled into chunks
• 1/2 cup chocolate chips (I used carob chips)

Directions:

1. Preheat oven to 350 degrees, and grease your bread mould.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, mash bananas and mix in the applesauce, lemon juice and agave/maple syrup.
4. Add the wet ingredients to the dry ones until smooth.
5. Stir in raspberries and chocolate chips.
6. Pour the mixture evenly into your prepared mould and bake for 50 minutes, or until a utensil inserted into the centre comes out clean.

9

Peanut Butter and Jelly Fudge Brownies! (low fat, vegan)

These are super easy to make, and sooooo yumtastic. SO chocolatey, chewy, and peanut butter and jelly-ey! I have to admit, they are a little bit of a cheat, because I did use a boxed brownie mix to make these, but I’m confident they would work with your favourite brownie recipe. This one is aaaaall about the concept.

It is basically brownie - baked extra long (which makes it super fudgey on the edges and bottom) - with strawberry jam and a mash of peanut butter and banana swirled into it! The results are delicious, and not so sinful. I started with a low fat mix, replaced the egg with a fat free, vegan substitute, swirled in my concoction, and presto!

Ingredients:

• 1 box of low fat brownie mix (or your fav brownie recipe)
• Egg replacer for 1 egg
• Water according to box specifics
• 2-3 tbsp strawberry jam
• 1/2 banana
• 2 tbsp peanut butter

Directions:

1. Preheat oven to 350 degrees. Grease just the bottom of a square glass pan (the glass makes the edges chewier. Grease just the bottom to allow the brownies to climb up the side as they rise, or else the will be flat).
2. Mix brownie batter according to directions, replacing the eggs accordingly. I used a low fat mix, so no oil was required. Sometimes when you replace oil with applesauce, you end up with more cake-like brownies.
3. In a separate bowl, mash the banana and mix with the peanut butter.
4. Pour the batter into the greased pan. Add the banana-peanut butter mixture on top and swirl around with a utensil. Add in strawberry jam and do the same. **Make sure you don’t over mix - you want the jam and peanut butter mix to stay intact!
5. Bake for about 50 minutes, checking every 10 minutes. These are pretty liquidy going in, so it takes a while for it to bake through. 
6. Allow them to cool completely before attempting to cut. 

19

Sweet Cherry Pies (vegan, gluten free, low fat)

These guys might be one of my favourite things I’ve made. They are even more delicious than the turnovers you buy at the grocery store, and a million times healthier. They have that super soft, moist cookie crust, with a juicy, sweet cherry filling. I am salivating just writing this. You don’t understand… You just have to make them.

They have a very special, healthy, delicious ingredient that not only makes them retain their moisture and keep them amazingly soft, but also keeps them gluten free! Believe it or not, it is chickpeas! Don’t worry, when you use them for baking in this way, they have kind of a nutty flavour, your recipients won’t have the slightest idea you are serving them BEANS in their dessert (or breakfast!). Who knew you could get your fibre from a pie? 

Ingredients:

Shell:

• 1 1/2 cups canned chickpeas (wash and strain them)
• 1 cup oats
• 1/4 cup unsweetened applesauce
• 3 tbsp coconut oil
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup brown sugar
• 1/2 cup agave nectar
• a handful of dried cherries

Cherry Filling:

• about 40 plump fresh cherries
• cherry jam
• 2-3 tbsp agave nectar
• a sprinkling of cinnamon for the tops

Directions:

1. Preheat oven to 350 degrees, and spray a regular muffin tin/mini muffin tin with oil.
2. In a blender, combine all shell ingredients EXCEPT dried cherries, and blend until smooth. Once the mix is smooth, throw in a handful of dried cherries and blend a little more, to mix them in and chop slightly (you want to keep chunks).
3. Divide batter into the muffin tins and form it into the shape of the shell with your fingers. You can put water on your fingertips to keep it from sticking to you.
4. To prepare filling, cut the fresh cherries in half and remove the pit. Place the cherrie halves into a bowl with agave and microwave for about a minute. They should be quite toasty and soft after this.
5. Spoon a SMALL amount of cherry jam into the centre of the shells, and place the cherry halves on top (about 2 halves for a regular muffin tin, and 1-2 halves for a mini muffin tin). 
6. Sprinkle some cinnamon on top and bake for about 20 minutes.

6

Chocolate Swirl Chocolate Chip Cookies! (vegan, low fat, low sugar)

Whole wheat, vegan chocolate chip cookies that retain their moisture! These guys aren’t too bad for a pile of healthy ingredients (chocolate chips are a little bit healthy, right?). With a touch of melted chocolate and cinnamon swirled into the batter, they are a tasty chocolatey cinnamon experience.

They are a little flat on the top and bottom in this photo because I flipped them over and flattened them down halfway through the baking time. Next time I will (and I suggest for you), flatten them out in the beginning when you put them on the tray - they don’t spread out too much during baking.

Ingredients:

• 2 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 handfuls chocolate or carob chips
• 1/2 cup agave syrup
• 1/4 cup apple butter
• 1/4 applesauce
• 1/4 cup coconut oil
• 1 teaspoon vanilla
• 1/4 cup water

Directions:

1. Preheat oven to 350 degrees, and place cookie pans on top to warm.
2. In a large bowl, whisk together flour, baking powder, cinnamon and salt. Stir in one handful of chocolate chips.
3. In a medium bowl, mix together coconut oil, agave, apple butter, and applesauce. Ensure all of the ingredients are mixed well. Microwave mixture for a few seconds so that it is just above room temperature.
4. Mix in vanilla and water, then pour wet mixture into dry mixture. The wet mixture will partially melt the chocolate chips in the chocolate chips in the dry mixture. Mix until just blended and a nice chocolate swirl appears in batter. Do not over mix.
5. When the mix is at room temp, stir in the other handful of chocolate chips.
6. Spoon onto ungreased cookie sheets. Bake for 9-10 minutes, rotating the pan 180 degrees at the halfway through. The cookies will be soft when finished, but will become more firm once cooled.

22

Raspberry Banana Fudgey Pancakes! (vegan, low fat, sugar free)

This pancake will steal your heart and run far, far away with it. Its a chocolate, fudgey, brownie-like raspberry banana delight. Based on my first brownie pancakes with peanut butter cups, this one enters with a plate full of chocolate-raspberry and a banana topping. It’s fresh, fruits, and fuuuudgey. You must try.

If you are a sucker for peanut butter cups, try the Mini Peanut Butter Cup Super Brownie Pancake version.

This post though, is all about the chocolatey raspberry-banana love child.

Ingredients:

• 1/3 cup of whole wheat flour (you could sub gluten free baking powder mix)
• 1/3 cup rolled oats
• 1/2 cup vanilla rice milk
• 1/8 tsp salt
• 1 tsp baking powder
• 1/8 tsp baking soda
• 2 tbsp cocoa powder
• 1 tsp vanilla
• about 3 tbsp of water
• about 1/2 cup of raspberries, pulled into pieces
• 1 banana, sliced
• a few chocolate chips for good measure

Directions

1. In a large bowl, whisk together flour, oats, baking powder, baking soda, cocoa powder and salt.
2. In a smaller bowl combine rice milk and vanilla.
3. Add water until you achieve desired consistency. The less you use the thicker your pancakes will be! If you want thin ones, add more.
4. Stir in raspberry pieces, the more the merrier! Throw in some chocolate chips for fun surprises!
5. To get the banana in the top, place 2 - 3 banana slices directly on a greased frying pan. Pour the batter directly on top of the banana slices, covering them completely.
6. Cook pancake about a minute or two on each side - flipping halfway through, when you start to see bubbles.

Yum yum yum yum… eat!

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Strawberry Banana Bread Bites! (vegan, fat free, low sugar)

Delicious, healthy banana bread made from some of the freshest strawberries I’ve ever had. I love banana bread. My parents brought me down some SUPER fresh strawberries from a farm in Barrie. The decision was obvious. I also love how these are small and compact - easy to take on the go!

I also made some of the batter into mini banana bread loaves! For a slightly bigger bite! These would also make great banana bread muffins!

On to the recipe. Aprons on, whisks up! Here we go!

Ingredients:

• 2 cups whole wheat flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
•  2 very ripe bananas
• 1/3 cup applesauce
• 1/2 cup organic honey and maple syrup mixed
• 1/2 tsp salt
• 1/2 cup mashed strawberries
• 1 cup chopped strawberries pieces

Directions:

1. Preheat oven to 350 degrees, and grease your chosen mould tray.
2. In a large bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a separate bowl, mash bananas with the mashed strawberries and mix together.
4. Mix the applesauce and honey/maple syrup into the banana/strawberry mixture.
5. Add the wet ingredients to the dry ones until smooth.
6. Stir in chopped strawberries.
7. Pour the mixture evenly into your prepared moulds and bake for 20 - 25 minutes, or until a utensil inserted into the centre comes out clean.

Enjoy!

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26

Canada Day Raspberry Chocolate Cupcakes (vegan, fat free)

Cocoay goey middles, bursting with raspberries, these cupcakes are a yummy/healthier treat to celebrate the holiday. The middles are like a moist brownie batter with a hint of raspberry flavour. The oatmeal in these give it that gooieness that make them so yummy.

I topped them with strawberries (that look like hearts) and some white chocolate chips to make them patriotic for Canada Day… because I love (heart) Canada!

Ingredients:

• 1 1/4 cup whole wheat flour
• 3/4 cup rolled oats
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 4 tbsp cocoa powder
• 1/2 tsp salt
• 1/3 cup organic honey and apple butter mixture (50/50)
• 1/3 cup brown sugar
• 1 tsp vanilla extract
• 1/3 cup applesauce
• 2 tsp apple cider vinegar
• 1/2 cup almond milk
• 1/4 cup water
• 1/2 cup mashed rasberries
• some strawberries and white chocolate chips for the topping

Directions:

1. Preheat oven to 350 degrees and line a muffin tray with greased paper liners.
2. In a large bowl, mix together all dry ingredients: flour, oats, baking soda, baking powder, cocoa powder, and salt.
3. In a smaller bowl, mix together wet ingredients: water, almond milk, vanilla, applesauce, honey, apple butter. Then dissolve in brown sugar.
4. Pour wet mix into dry mix and blend. Pour in raspberries and stir.
5. Divide batter equally among 12 muffin liners.
6. Place sliced strawberries and chocolate chips on top of the wet batter and press them in slightly to secure them.
7. Bake for 16-19 minutes or until a utensil comes out clean.

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