Simple Pumpkin Cookies!

Pumpkin, pumpkin, pumpkin! It seems to be everywhere these days, and for good reasons! It’s seasonal, comforting and so versatile. We’ve been having some pumpkin soup every week for a while now, and I don’t get tired of how smooth, sweet and nutritious it is. If you know anything about me, however, you know that I have a clear sweet tooth. So, here come the simplest, most delicious and satisfying pumpkin cookies!

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Here’s what you need for 12-15 cookies:

  • 1 cup of oats (I used quick because that’s what I have, but use the kind you prefer)
  • 1/2 cup of unsweetened coconut flakes
  • 1/4 cup of chia seeds
  • 1 tbs cinnamon
  • 1/4 tsp cloves powder (optional, but really nice)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup of pumpkin puree (I used a can. Make sure it’s just pumpkin puree and not pumpkin pie mix)
  • 1/4 cup maple syrup
  • 1/4 cup tahini
  • 1/4 cup mini chocolate chips
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds

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Here’s what you do:

  1. Prepare a cookie sheet: lightly oil it. Preheat your oven to 350F (180C).
  2. Place the dry ingredients (oats, coconut flakes, chia seeds, cinnamon, cloves powder and salt) into your food processor or blender, and mix until you get a smooth powder. Transfer to a mixing bowl.
  3. Add the wet ingredients (pumpkin puree, maple syrup and tahini) to the dry mix and mix until well combined. Mix in the chocolate chips, pumpkin seeds and sesame seeds.
  4. Use one spoonful of the cookie dough and form your cookie shapes. These won’t spread so you can prepare them in any shape you like.
  5. Bake for 15 minutes or until they are slightly golden. These will be soft when they come out of the oven, so let them rest for 10 minutes before you enjoy them!

I really hope you give these a try because they are delicious and so quick to make. Let me know if you try this recipe out!

 

 

Cinnamon Swirl Muffins

A few days ago, Vegan Richa’s picture of her cinnamon swirl cake showed up on my Facebook wall, and it looked amazing! Of course, I had to try it out. I made a gluten-free batter and divided it to make muffins for a great breakfast-to-go option, and here we are!

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I won’t copy out her recipe here, but please visit her amazing blog to check it out. You’ll find my modifications bellow to make it gluten-free. The resulting muffins a super soft and flavourful. They are the perfect partners if you are looking for a break, a pause from the world. Curl up with your favourite book, a cup of tea and one of these muffins to be transported into cinnamon dream-land.

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Here’s what I changed:

  • 1 cup of non-dairy milk: I used 1 1/3 cups of oat milk instead of soy or almond. I added the 1/3 cup once everything was mixed together because I thought the batter was a bit too thick for muffins. It turned out perfect for 12 muffins.
  • 2 cups of flour: I used 1 cup of millet flour and 1 cup of sorghum flour
  • I included the 1 tbs of corn starch.
  • For the muffins, I placed 2 tbs of batter before sprinkling on some of the cinnamon sugar. I topped each muffin with another 2 tbs of batter and some more cinnamon sugar.
  • I baked these for 25 minutes.

I hope you’ll give these muffins a try as they are really yummy and so simple to make! I love that you find the surprise cinnamon sugar layer in the middle. They are not too sweet but just sweet enough. I think they might be new favourites, so try them out and let me know what you think!

 

 

Turmeric paste: where were you before?!?

I love golden milk or turmeric lattes, and I’m all for adding more turmeric and its anti-inflammatory goodness to my life. However, I have to admit that preparing this delicious drink from scratch every day is too much for me. I was about to give up, when I stumbled upon an instand drink I had in my tea shelf. This gave me an idea, and I decided to try to make my own turmeric paste. After all, mixing turmeric powder, spices and coconut oil should work, right?

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Well it does. The result is a thick cream that I keep in my fridge, that is ready to go with a “just add water” quality to it. This is perfect for busy nights as I just use one teaspoon of this golden paste in a teacup of hot water or milk. Instant turmeric latte. Yup.

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This clearcly is the answer to all of you lazy cooks (welcome to my corner!) and busy people who need a little bit of TLC (turmeric loving care) in their life. This recipe makes enough for about 2 weeks of daily turmeric drinks and takes 10 minutes to prepare.

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Cheers to that!

Here is what you need:

  • 1 cup water
  • 1/2 cup turmeric powder
  • 1 tsp of whole black pepper grains
  • 1 quill of true cinnamon
  • 5 tbs coconut oil
  • optional: 1/4 cup of maple syrup or sweetener of choice

Here is what you do:

  1. Place all the ingredients in a small sauce pan on medium heat. Mix well. Bring to a simmer and reduce the heat to keep a soft simmer going. Let sit on the stove for 10 minutes.
  2. Remove from the heat and transwer your paste to a glass container with an air-tight lid. Keep in the fridge for 2 weeks.
  3. To make your golden milk: Heat up the milk of your choice or water and dissolve 1 tsp of the turmeric paste into it. Enjoy!

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Because this paste has everything to enhance the availability of the turmeric active agents (fat and pepper), it’s full proof! Adding just warm liquid to this makes it so convenient. It really is the best way I have found to make sure that I drink all of that golden magic. Let me know if you try it out!

Gingerbread! \\ Pain d’épices!

(Version française plus bas!)

That’s it! I’m done with all my crazy papers! The masters’ is all great and all, but let’s get back to the things that are really important: FOOD AND CHRISTMAS! I’ve been dying to start planning my Christmas dinner as well as decorating my house, but, you know, work got in the way.

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Well, now that that is done, I jumped in the kitchen and I made some gingerbread. And it’s pretty awesome. And it’s gluten-free. And it’s refined-sugar-free. And it’s oil-free. And it’s DELICIOUS-FULL!

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Here is what you need for 9 muffins:

  • 2 cups quick oats
  • 2 tbs cinnamon powder
  • 1/4 cup tapioca or corn starch
  • 1 tbs baking powder
  • 1/2 cup maple syrup
  • 3/4 cup of pumpkin puree, apple sauce or mashed banana
  • 1/4 cup blackstrap molasses
  • 1 tbs lemon juice or orange juice
  • 1 tbs vanilla extract
  • 3 tsp fresh pureed ginger or about 1 1/2 inch of fresh ginger finely chopped

For the glaze:

  • 2 tbs coconut butter
  • 1 tbsp maple syrup
  • 1 tbsp orange juice
  • 3 tbs almond milk

Here is what you do:

  1. Place your oats in your food processor and process until it is a fine flour, about 3 minutes.
  2. Add all the dry ingredients to your food processor, followed by the wet ingredients. Process until well combined and smooth.
  3. The mixture will seem very liquidy, but let it rest for a few minutes and the oats and tapioca will quickly thicken it up, so do not worry.
  4. Line some muffin tins or oil them up and fill them up completely. The muffins will rise nicely.
  5. Bake in a preheated oven set at 350F for 20 minutes.
  6. Let cool completely and decorate to your heart’s content!
  7. For the frosting, melt the coconut butter and remove it from the stove. With a whisk, mix in the maple syrup, and juice. Once this is well combined and smooth, add one tablespoon of milk at a time and mix well. Once smooth, spread on your cool muffins.

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For an extra festive touch, you can bake these in doughnut tins and make Christmas “wreaths”. I think these are so cute! I used some matcha powder and pomegranate seeds to decorate and give these doughnuts a holiday feel.

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These are very moist and soft muffins. You wouldn’t know thew are oil-free or gluten-free. The cinnamon and the ginger really make this spicy and warming. It’s perfect with a nice cup of tea and a great book. I really hope you try these out because they are delicious!

 

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Someone couldn’t wait for the pictures to be taken! 🙂

 


C’est le temps des vacances! J’ai enfin terminé mes travaux de maitrises, alors j’ai maintenant le temps de me consacrer aux choses importantes: la bouffe et Noël! J’ai eu envie de faire du pain d’épices depuis plusieurs semaines, alors j’ai sauté dans la cuisine la minute où mes travaux ont été terminés. Ils sont sans gluten, sans sucre rafiné, sans huile mais pleins de saveurs!

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Voici ce dont vous aurez besoin pour 9 muffins :

  • 2 tasses de flocons d’avoine à cuisson rapide
  • 2 c. à soupe de cannelle en poudre
  • 1/4 tasse de fécule de tapioca ou de maïs
  • 1 c. à soupe de poudre à pâte
  • 1/2 tasse de sirop d’érable
  • 3/4 de tasse de purée de citrouille, de compote de pomme ou de banane écrasée
  • 1/4 tasse de mélasse
  • 1 c. à soupe de jus de citron ou d’orange
  • 1 c. à soupe d’extrait de vanille
  • 3 c. à thé de purée de gingembre, l’équivalent de 4 cm de gingembre frais coupé très finement

Pour le glaçage:

  • 2 c. à soupe de beurre de coco
  • 1 c. à soupe de sirop d’érable
  • 1 c. à soupe de jus d’orange
  • 3 c. à soupe de lait d’amande

Voici ce qu’il faut faire:

  1. Plasser les flocons d’avoine dans un robot culinaire et mixer jusqu’à l’obtention d’une farine fine, soit environs 3 minutes.
  2. Ajouter le reste des ingrédients secs, puis les ingrédients humides et laisser le robot tout mélanger jusqu’à l’obtention d’une pâte homogène.
  3. La pâte sera probablement très liquide. Pas de panique! L’avoine et l’amidon vont la rendre bien épaisse en quelques minutes.
  4. Préparer les moules à muffins en mettant un peu d’huile. Remplir de pâte jusqu’au bord. Les muffins lèveront très bien!
  5. Faire cuire dans un four préchaufé à 350F pour 20 minutes. Sortir du four et laisser refroidir complètement avant de glacer.
  6. Pour le glaçage, faire fondre le beurre de coco dans une petite casserole. Retirer du feu et y mélanger le sirop d’érable et le jus d’orange. Ajouter le lait une cuillère à la fois et mélanger jusqu’à ce que le tout soit bien homogène. Décorer les muffins!

Pour ajouter une touche festive, j’ai fait cuire une partie de la pâte dans des moules à donuts pour faire des petites couronnes de Noël. J’ai utilisé de la poudre de matcha et des grains de grenade pour les décorer.

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Ces muffins sont vraiment très moelleux et tendres: on ne se doute pas qu’ils sont sans huile! La cannelle et le gingembre rendent vraiment ces muffins savoureux et parfait pour aller avec une bonne tasse de thé et un bon livre.

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J’espère que vous essayerez ces muffins car ils sont vraiment délicieux et parfait pour la saison des fêtes!

 

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C’était long la prise de photo!

 

 

Witch’s Brew: A comforting drink \\ Potion de sorcière: une boisson réconfortante

Because the cold is slowly setting in with Fall taking its place, I have been craving warm, comforting drinks. Of course, I love to snuggle up with a cup of tea, but sometimes, I feel fancy and decide to vamp it up a little bit. Tonight was one of those nights. Before I continue, I just want to take a minute to share with you that I’m completely in awe with my new mug. I had spotted it a few weeks ago and kept it in the back of my mind. When I saw it yesterday morning, lonely, I just had to bring it home. Now on to the recipe!

 

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Of course, witch’s brew is an unpredictable drink that will flow over when you decide to take a picture!

Here is what you need for each cup:

  • 1 cup almond milk
  • 1 tsp hazelnut butter (or any nut butter of your choice)
  • 1 tsp cocoa powder (I used unsweetened cocoa powder)
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 dash of ground cloves
  • 1 dash of black pepper
  • sweetener of your choice
  • optional: coconut cream garnish (this, unlike what I thought, does not float on top of drinks, so you can mix it in for extra creaminess): I used my recipe for coconut frosting, but did not put any sweetener in and used just on small box of coconut milk.

Here is what you do:

  1. In a saucepan set over medium heat, mix all the ingredients together until well combined. Continue to stir until it is warm. Pour in your favourite cup and enjoy!

This is seriously rich and creamy and could probably do the trick if you are extra busy in mornings and want some quick energy. The hazelnut butter makes it super creamy and so flavourful. The different spices combination screams Fall and is perfect when you need a little boost. Let me know if you try this out!


Avec les températures fraîches qui commencent à s’installer avec l’automne, j’aime bien me préparer des petites boissons chaudes réconfortantes. En générale, je me contente de savourer un bon thé ou une bonne tisane, mais quelques fois, je me sens inspirée et je me prépare quelque chose de plus élaboré. Ce soir était un de ces soirs et j’en ai profité pour inaugurer ma magnifique tasse! Elle est si mignonne!

 

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Parce que les potions sont souvent imprévisibles, celle-ci a décidé de voyager hors de sa tasse au moment de prendre des photos!

Voici ce dont vous aurez besoin par tasse:

  • 1 tasse de lait d’amandes
  • 1 c. à thé de beurre de noisettes (ou tout autre beurre de noix)
  • 1 c. à thé de cacao (j’en ai utilisé du non-sucré)
  • 1/2 c. à thé de poudre de gingembre
  • 1/2 c.. à thé de cannelle en poudre
  • 1 pincée de poivre noir en poudre
  • 1 soupson de clou de girofle en poudre
  • optionel: de la crème de coco pour garnir (attention, ça ne flotte pas très bien! Vous pouvez par contre la mélanger au tout pour rendre cette boisson encore plus crémeuse.): j’ai utilisé ma recette de glaçage à la noix de coco sans mettre de sirop d’érable.
  1. Mélanger les ingrédients dans une casserole sur feu doux jusqu’à ce que tout soit bien mélangé et homogène. Verser dans votre tasse préférée et savourer!

Cette boisson est riche et crémeuse et est parfaite pour se remettre d’une journée difficile ou pour commencer la journée du bon pied. Le mélange d’épices est parfait pour donner une petit coup de pouce! Dites-moi si vous l’essayez!

 

 

Hemp milk, straight and Indian style

Today was a stressful day for me. I had to head down to my new school board to see what teaching jobs were available after the people on the priority list had their choices. Ah! The joys of moving and changing school board… I wouldn’t say that everything I have done so far is out the window, but me not being on the priority list anymore is certainly not something I was looking forward to. Let me know how the teaching employment system is in your country, but I can safely say that what we have in Quebec is pretty stressful and keeps teachers in a precarious state for many years.

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That being said, I knew what was coming, so I decided to prepare a comforting drink for when I would come back from that day of waiting and stressing so that I could relax a little before taking the car to the big city (more on that soon!). I decided to try making hemp milk because we haven’t received our fridge yet, so milk has been a scarce resource in the last few days. Here goes!

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Here is what you need:

  • 1 cup hemp seeds hearts
  • 1 cup water + 3-4 cups water to be used later
  • sweetener of your choice (optional, I didn’t use any)

For the spiced version:

  • 1 tsp orange blossom water
  • 4 cardamom pods, crushed open
  • 1/2 tsp black peppercorn
  • 1/2 tsp cinnamon powder
  • dash of vanilla extract

Here is what you do:

  1. Let the hemp seeds soak in 1 cup of water for a few hours or overnight. Drain and rinse.
  2. If you are doing the straight version, place the hemp hearts in your blender along with 3 or 4 cups of water depending on how thick you want your milk to be. Blend until smooth. Add the sweetener if you want. You can strain the milk if you want it to be extra smooth, or enjoy as is!
  3. If you want to make the spiced version, place 1 cup of the water you want to use (1 out of 3 or 4 total) in a small pot and mix in the cardamom pods, peppercorn and cinnamon powder. Bring to a boil, reduce the heat and let simmer for 5 minutes. Remove from the heat, strain and set aside. Process the hemp hearts with the remaining water, orange blossom water and vanilla extract in your blender until smooth. Strain the milk and add the spiced water and sweetener (optional). Give a quick stir and enjoy!

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This is really simple and perfect if you are out of milk, or looking for another plant-based alternative. The spiced version is very rich and is great if you enjoy chai tea. The orange blossom water gives this spicy drink a refreshing side while also complementing the cardamom very well. This is great warm or cold, so you can enjoy it anytime! And look at how white it is!  Let me know what you think!

 


 

Pour faire ce magnifique lait aux graines de chanvres, voici ce dont vous aurez besoin:

  • 1 tasse de graines de chanvre écallées
  • 1 tasse d’eau + 3-4 tasse d’eau à utiliser plus tar
  • Édulcorant de votre choix (optionnel, je n’en ai pas utilisé)

Pour la version épicée:

  • 1 c. à c. d’eau de fleur d’oranger
  • 4 gousses de cardamome, ouvertes
  • 1/2 c. à c. de grains de poivre noire
  • 1/2 c. à c. de cannelle en poudre
  • Quelques gouttes d’extrait de vanille

Voici ce que vous devez faire:

  1. Faire tremper les graines de chanvre dans 1 tasse d’eau pour quelques heures. Filtrer pour retirer l’eau et rinser.
  2. Pour la version de base, mettre les graines de chanvre dans votre mixeur avec 3 ou 4 tasses d’eau selon la consistance de lait que vous préférez. Ajouter votre édulcorant et mixer jusqu’à ce que toutes les graines soient pulvérisées. Si vous le souhaitez, passer le lait au travers dans tamis pour le rendre crémeux. Voilà!
  3. Pour la version épicée, porter 1 tasse d’eau à ébullition. Ajouter la cardamome, le poivre et la cannelle et laisser frémir pour 5 minutes. Retirer du feu, filtrer et réserver. Mixer les graines de chanvre avec 2 ou 3 tasses d’eau, l’eau de fleur d’oranger et la vanille. Ajouter l’eau épicée et bien mélanger. Encore une fois, il est possible de filtrer le lait pour obtenir un résultat plus crémeux. Voilà!

Chai Coconut Mascarpone Cups

This week-end I was craving desserts, in particular yogurt parfaits where you place fruit over yogurt and add nuts, granola or other toppings. I have been experimenting with vegan yogurt, but so far the results have not been to my liking. Yet, I yearned for this rich cream consistency. So, I gathered a few things that I thought would work out and created this!

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Amazingly smooth, rich and thick, this cream is reminiscent of a simple yogurt or mascarpone cheese. I had to add a little bit of excitement to it (even though I was so happy to have cream, I was pretty much already dancing in my kitchen), and so I decided to add some Chai spices: cinnamon, cardamon, black pepper and cloves. This really makes this cream unique and quite spectacular and it reminds me of mascarpone cheese.

Here is what you need for the cream:

  • 250mL of coconut milk
  • 4 tbs of almond powder
  • 4 tbs of coconut oil
  • 2 tbs maple syrup or honey
  • 5 cardamon pods
  • 1 cm piece of cinnamon
  • 1 tsp of black pepper corns
  • 4 cloves
  • 1/2 tsp vanilla extract (optional)

Topping ideas: Fresh berries, coconut flakes, crushed almonds, shopped dates, chocolate chips, granola, grilled nuts: use your imagination!

Here is what you do for the cream:

  1. In a small sauce pan, heat the coconut milk, oil and sweetener on medium heat.
  2. Crush the cardamon pods in your mortar (or use the back of a spoon). Set aside.
  3. Add the almond powder in the pan and whisk until the mixture starts to thicken up (about 10 minutes).
  4. Add the spices and vanilla extract and let them infuse for 5 minutes or until the mixture is thick to your liking.
  5. Remove from the heat and strain to remove the spices.
  6. Let the cream set and firm up in the fridge for at least 2 hours before serving with your favourite toppings.
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I used some fresh raspberries, coconut flakes and sweet samosas.

I used some of the fruit leather to make sweet samosas (how-to tomorrow). It’s fun and easy! And that cream! So much flavours and the consistency is just smooth and thick and wonderful. Of course, you could avoid using the spices for a mellower flavour. This is a great substitution for yogurt and makes for an easy dessert. Let me know if you try it out and if you like it!

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