OATMEAL COOKIES (GF, OF, VG)

During my days as a University student, I was a sucker for the classic coffee and cookie combination. I would have this combination almost everyday, even on days when I wasn’t too hungry; it just became a ritual. I was lucky enough to go to school near a vegan bakery that would sell the best breakfast cookies which became very clutch for my 8 am classes.

Hope you give this recipe a shot!

Oatmeal Breakfast Cookies

Simple gluten free oatmeal cookies that are a perfect breakfast choice!
Keyword breakfast, cookies, dairyfree, glutenfree, oatmeal, oats, oilfree
Prep Time 5 minutes

Ingredients

  • 1.5 cups rolled oats
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 2 tbsp coconut sugar
  • 1/2 cup nut butter, I used cashew
  • 1/2 cup non-dairy milk
  • 1/4 cup maple syrup
  • 1 tbsp vanilla

Instructions

  • Preheat oven to 350.
  • Mix dry and wet ingredients separately. You’ll need a whisk or a fork to break down the nut butter.
  • Combine the wet and dry ingredients. Be aware that the batter is wet and sticky, but if its too hard to work with add additional oats about 1/4 cup at a time.
  • Scoop batter with a cookie scoop or spoon onto parchment lined bake sheet. Press down slightly to encourage spread. Bake at 350 for 12-15 mins until the edges begin to turn brown.
  • Let cookies cool completely before digging in!

PALEO PUMPKIN PIE BARS (PALEO, GF)

Toronto is in that weird period between Halloween and all things pumpkin and just before houses begin to display their flashy Christmas decor and gift shopping anxiety sets in. This is also the time where your butternut squashes, pumpkins and other gourdly like foods items are slowly making their way out of the front of the grocery store. In an attempt to salvage whatever is remaining of the fall season, I made these not overly sweet pumpkin pie bars for my family. The base of this recipe can be used with a ton of different fillings and textures so have a look and don’t be afraid to switch it around!

Ingredients FOR THE BASE:

  • 1/4 cup melted and cooled coconut oil
  • 1/3 cup coconut sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1/2 cup of coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Ingredients FOR THE FILLING:

  • 1  can pumpkin puree
  • 2 eggs
  • 1/4 cup unsweetened almond milk
  • ¼ cup pure maple syrup (honey can be used but will be less sweet!)
  • ¼ cup coconut sugar
  • 1 tbsp vanilla
  • 1 1/2 tbsp pumpkin pie spice

Steps:

  1. Preheat over to 350 and line baking dish with parchment paper
  2. Mix wet ingredients of the base in mixer. Then add dry ingredients and mix well until a cookie dough texture. I found the mixture a little dry which is why I added more coconut flour.
  3. Press the cookie dough flat into the baking dish and bake for 10 minutes. Remove and let cool.
  4. Mix all ingredients for the filling in mixture. Pour over cookie base and bake for 1 hour, or until the mixture is firm and doesn’t jiggle. Here I added extra pumpkin spice and vanilla for more sweetness!
  5. Let cool and place dessert in freezer to cut into bars. Serve with any topics! (Here I used unsweetened coconut) Enjoy!

***Thank you to Ambitious Kitchen for the base of the recipe 🙂 **


SHEPARD’S PIE (PALEO, GF, KETO)

The hardest part of switching to Paleo was giving up the potatoes. Fried, mashed, baked – every which way is strictly forbidden no matter how hard I tried!! This was a tough pill to swallow. But no fear – I conquered it and here I am now with a Paleo version to my favourite ever Shepard’s Pie. To tell you the truth I don’t miss the iconic white potatoes in this dish one bit 🙂

Ingredients:

  • 2 large sweet potatoes, or three smaller ones
  • 1/2 of a medium onion
  • 3 cloves of garlic (minced)
  • 1/2 cup of frozen mix of carrots and peas
  • 1 lbs lean ground beef (or any ground meat you wish)
  • 2 tbsp of olive oil (or any cooking oil)
  • 1/2 tbsp paprika
  • 1/2 tbsp garlic power
  • 1/2 tbsp salt
  • 1/3 cup of Paleo ketchup (if using tomato sauce, add more seasonings to for extra flavour)
  • 1/3 cup of water
  • 2 tbsp of arrowroot starch
  • 1/4 cup ghee

Steps:

  1. Preheat oven to 375 degrees. Peel and chop sweet potatoes into smaller chunks. Place on double boiler to steam to mash potatoes later on.

2. Place 1 tbsp of olive oil on pan with medium-high heat. Add onions, and when they become translucent (about 3 mins) add frozen mix of carrots and peas (another 5 mins) until tender. Toss in (2 cloves) garlic and cook until garlic becomes aromatic (2 mins)

3. Add ground beef, breaking it up into smaller pieces for easier cooking. Cook until brown (6-10 mins), and drain excess liquid to avoid an oily dishes. Leave 1 tbsp of oil in pan to avoid burning.

4. Add tomato paste or Paleo ketchup, water, seasonings, and mix well. Cook for 5-8mins until tomato paste and water has slightly dissipated.

5. Add arrowroot starch and mix well. Keep adding until you reach desired texture one tbsp at a time.Arrowroot starch thickens the meat mixture to hold the dish together. Once finished, remove the meat and fill pan. I used a 8×8 glass dish.

6. Remove sweet potatoes from steamer and mash well. Add 1/4 cup of ghee and 1 minced garlic clove. Mix well. Once finished, place mashed potatoes on top of meat and spread with spoon/spatula.

7. Bake for 30 mins, until top of Shepard’s pie develops a slight crust. Let chill, serve, and enjoy!! 🙂