Angela Liddon's Blog, page 19

Gooey Pumpkin Spice Latte Chocolate Pudding Cake (vegan + gluten-free)

OMG, this pudding cake.

Pumpkin + chocolate + brewed coffee + pumpkin pie spices + almond milk = heaven in a dish!

Heaven in a gluten-free, vegan dish, that is. And it’s easily made nut-free just by swapping out the almond milk for coconut milk. Want it soy-free too? Just use soy-free chocolate chips (such as Enjoy Life brand). Oh yea, and because I used moisture-rich pumpkin, this recipe is oil-free but you’d never know it.

If you haven’t had the pleasure of enjoying a chocolate pudding cake before, let me tell you what’s so magical about it: the chocolate cake creates its own chocolate pudding sauce as it bakes! Oh heck yes. It’s like having a sous chef in your very own kitchen. Why make chocolate sauce when the cake can make it for you?

Now that you’re drooling uncontrollably, let me show you just how easy it is to make…

Layer 3 (below) is when you might want to freak out because your cake looks like a hot mess. You will think you did something wrong, but you did everything right, my friends. It’s supposed to look like a hot mess. Don’t you wish all recipes were that easy? So dump on that hot coffee on top and marvel in the hot mess! I promise it will all work out in the end (see after photo). It’s like a magic trick.

See? Nothing to worry about here.

Don’t you just want to dig in with a big spoon?

I highly recommend (no, I beg) that you serve it with your favourite vanilla ice cream (I love Coconut Bliss Vanilla Island) and toasted pecans. The hot vs. cold, gooey vs. creamy contrast is to die for. You won’t be sorry.

Gooey Pumpkin Spice Latte Chocolate Pudding Cake
Vegan, gluten-free, oil-free

Coffee, pumpkin, pumpkin pie spices, and chocolate all combined in one gooey, saucy, pudding cake. What on earth could be better? Serve with a scoop of vegan ice cream and toasted pecans to take it over the edge. Be sure to see my notes at the end of this recipe for ways you can change it up. Recipe adapted from The Oh She Glows Cookbook.

Yield
6-8 servings

Prep Time
35 Minutes
Cook time
25 Minutes
Total Time
1 Hour


Ingredients:
1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)1.5 cups rolled oats, ground into a flour (use certified gluten-free oats, if necessary)3/4 cup coconut sugar1/3 cup unsweetened cocoa powder1 teaspoon cinnamon1/2 teaspoon ground ginger1/8 teaspoon ground nutmeg1/3 cup finely chopped non-dairy dark chocolate3/4 teaspoon fine grain sea salt1/2 tablespoon baking powder1/2 cup + 2 tablespoons almond milk1/2 cup + 2 tablespoons unsweetened pumpkin puree1/2 tablespoon pure vanilla extract1 tablespoon cocoa powder1/4 cup coconut sugar1 + 1/4 cup hot coffee (use decaf, if desired)For serving: vegan vanilla ice cream and toasted chopped pecans


Directions:
Preheat oven to 375⁰F and lightly grease an 8-inch square glass baking dish with oil. Whisk flax and water together in a small bowl and set aside for 5 minutes to gel up. In a large bowl, stir together the oat flour, 3/4 cup sugar, 1/3 cup cocoa powder, cinnamon, ginger, nutmeg, chocolate, salt, and baking powder. In a small bowl, whisk together the flax mixture, milk, pumpkin, and vanilla. Pour wet mixture onto dry ingredients and stir until thoroughly combined. Scoop the batter into the prepared glass dish and smooth out evenly with a spoon. In a small bowl or mug, combine the remaining tablespoon of cocoa powder and 1/4 cup sugar. Sprinkle all of it evenly over the cake batter. Slowly pour the hot coffee over the cocoa powder and sugar mixture ensuring that the coffee completely covers the powder and sugar. The cake will now look like a complete disaster, but this is normal. Promise! Very carefully place the dish into the oven, uncovered. Bake at 375⁰F for 24-28-minutes (I baked for 25 mins.) until the cake is semi-firm on the top, but bubbly and gooey around the edges (see photo in blog post). It will look under-baked, but this is normal (we want it saucy!). Let the cake cool for 10 minutes and then serve immediately with vegan vanilla ice cream and toasted pecans. This cake is best served warm straight out of the oven; leftovers don't reheat as well.

Notes: 1) You can probably swap the coconut sugar for natural cane sugar. The bake time may vary slightly since coconut sugar tends to be more dry. 2) If you aren't a coffee fan, feel free to swap it with boiling water. 3) To make this nut-free, swap the almond milk for coconut milk (or non-dairy milk of your choice) and leave out the pecan garnish. 4) To make the oat flour, add the rolled oats into a high speed blender and blend on high until a fine flour forms. You can also use 1 1/2 cups + 2 tablespoons store-bought oat flour instead.

Wishing all my fellow Canadian readers a very happy Thanksgiving weekend! It’s hard to believe it’s already here.

If you are looking for my vegan Thanksgiving recipes, see this post.

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Pumpkin Oatmeal Anytime Squares (vegan, gluten-free, oil-free)

My Toffee Cinnamon Oatmeal Cookie Bar recipe seems to be the hit of the season so far on the blog. I’ve had quite a few questions about how to make the bars oil-free, so I figured it was a good opportunity to play around with the recipe. Pumpkin naturally lends moisture to baked goods and I’m happy to say it worked well as an oil replacement in this recipe. I’m also guessing the same amount of mashed banana might work too, but when in pumpkin season…#pumpkinallthethings! I added some pumpkin pie spices to enhance the pumpkin flavour. The result is a much lighter and softer/cake-y bar compared to the original recipe, but the upshot is that these feel light enough for a morning snack. Or at least I sure hope so because I’ve been nibbling away at them each morning when I try to decide what to make for my actual breakfast.

I know some of you also asked about a nut-free option, so I tried a couple versions subbing the almond flour. I didn’t create anything worthy of sharing yet (my trials using oat flour + arrowroot powder and sorghum flour were both drier than I would have liked). Maybe I would have better luck adapting the original recipe with coconut oil? Be sure to leave a comment and let us know if you had any success. I’ll also let you know if I test a nut-free version worth sharing!

My favourite way to enjoy these pumpkin bars is to spread some vegan butter on top (similar to how I love freshly baked muffins!). I guess that defeats the whole oil-free thing, but it sure is tasty. They would also be awesome with my Lightened Up Pecan Pumpkin Butter. I stashed a bunch of the squares in the freezer and found that they freeze well too.

Pumpkin Oatmeal Anytime Squares
Vegan, gluten-free, oil-free

Soft and muffin-like in texture, these oil-free pumpkin oatmeal bars are light enough for breakfast and all your snacking needs.

Yield
9-12 squares

Prep Time
20 Minutes
Cook time
20 Minutes
Total Time
40 Minutes


Ingredients:
1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)1/2 cup unsweetened canned pumpkin purée3/4 cup coconut sugar1 teaspoon pure vanilla extract1/2 teaspoon baking soda1/2 teaspoon fine grain sea salt or pink Himalayan sea salt1 1/2 teaspoons cinnamon1/2 teaspoon ground ginger1/8 teaspoon ground nutmeg3/4 cup gluten-free rolled oats, ground into a flour (Or use 3/4 cup + 1 tablespoon oat flour)3/4 cup gluten-free rolled oats3/4 cup almond flour1 tablespoon arrowroot powder (for enhanced binding)1/2 cup pecan halves, chopped2 tablespoons mini non-dairy chocolate chips, for garnish


Directions:
Preheat oven to 350F and line an 8-inch square pan with parchment paper. Mix flax egg in a small bowl or mug and set aside to thicken for about 5 minutes. In a large mixing bowl, beat the pumpkin and sugar with electric beaters until combined. Pour in the flax egg and vanilla extract and beat until combined. Add the baking soda, salt, cinnamon, ginger, and nutmeg and beat again. Finally add in the oat flour, rolled oats, almond flour, and pecans. Beat until combined. Spoon dough into prepared pan and spread out until smooth and even. The dough will be very sticky, but this is normal. I like to cover the dough with a piece of parchment paper and roll it with a pastry roller. Sprinkle the chocolate chips on top and press down. Bake for 17-20 minutes (I baked for 18 minutes), until lightly golden and firm to the touch. Place pan on a cooling rack for 10 minutes. Then, lift out and place square directly on cooling rack for another 10-20 minutes, until cool. Slice and enjoy! The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.

Tips: 1) Instead of coconut sugar, you can try using Sucanat or natural cane sugar. Also, if you'd like a less sweet square you can try reducing the sugar a bit. 2) To make the freshly ground oat flour, add 3/4 cup rolled oats into a high speed blender. Blend on high until a fine flour forms. You can also simply use store-bought oat flour (3/4 cup + 1 tablespoon should do it).

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10-Spice Vegetable Soup (Freezer Friendly, Vegan, Gluten-Free)

Freezer-friendly meals! Just hearing those three words makes me feel all warm and fuzzy inside. This is one of the soup recipes that I made and froze before our baby arrived. I absolutely adore soup this time of the year, even better when it’s already made for me. It’s versatile, soul-soothing, filling, and healthy. Plus, it’s easy to make it into a complete meal without much fuss. I like to serve it with some toast/bread and/or salad for a lightening fast meal. I can’t tell you how comforting it was to have this soup waiting for us when we got home from the hospital.

By the way, thank you all for your tips on freezing meals. I picked up a few good ones (seriously, read the post + comments if you haven’t!), including labeling all the containers. I now add a piece of painter’s tape (because it’s easy to remove) onto each container and I write the name of the meal and the date that I froze it. This way I won’t ever have to wonder what the heck is hiding in the container and when it was made. Why haven’t I done this before?

Before I get to this soup recipe that I’m sharing from The Oh She Glows Cookbook, let me tell you about another revelation I had when I was making all of this soup in bulk several weeks ago. I finally taught myself how to substitute fresh tomatoes for canned diced tomatoes in my soup recipes. I try to avoid buying a lot of canned tomato products since acidic foods often leach chemicals from the lining of cans, so I figured it was time to finally bite the bullet and experiment with making my own using fresh, in-season tomatoes. I’m happy to report that this method worked well as a substitute in two of the soup recipes I tried so far. The only thing I found was that I needed to add more salt to make up for the salt that would’ve been in the canned product. Also, I only recommend using in-season, über tasty tomatoes for best results.

How I substitute fresh tomatoes for canned diced tomatoes:

1. I use about 1.8 pounds of fresh tomatoes to replace one 28-ounce can. Many sources online suggest 2 pounds, so I wouldn’t go much more than that or you are probably adding too many.

2. Using a paring knife, create an “X” slit in the bottom of each tomato. This will make the skin easier to peel off after blanching.

3. Bring a large pot of water to a boil. Carefully drop the tomatoes into the boiling water with a ladle. Reduce heat to medium-high and turn the timer on for about 1 minute. When you see the skins start to peel away from the tomato, remove and plunge directly into a bowl of cold ice water.

4. Once cool to touch, remove tomatoes from water and peel off the skin. Core and dice tomatoes. Reserve the juice and be sure to add all the juices into the pot along with the tomatoes (unless of course the recipe calls for drained canned tomatoes).

You now have an easy, fresh substitute for canned diced tomatoes! Yippee.

When I don’t have fresh, in-season tomatoes on hand, my go-to brand for BPA-free canned tomatoes is Ontario Natural Food Co-op – they are organic, sourced from Ontario, and use BPA-free cans. Another alternative is buying them in glass containers.

Now onto this creamy, spicy, vegetable-packed soup!

10-Spice Vegetable Soup
Vegan, gluten-free, grain-free, refined sugar-free, soy-free

The ultimate bowl of comfort food, made with a decadent creamy broth and loaded with an array of health-boosting spices and vegetables. Be sure to soak the cashews in water the night before (or for at least 2 hours) so they are ready when you plan to make the soup.  Recipe lightly adapted from The Oh She Glows Cookbook by Angela Liddon. Avery Publishing, an imprint of Penguin Books © 2014.

Yield
6 servings
Soak time
2-8 hours (for cashews)

Prep Time
30 Minutes
Cook time
30 Minutes
Total Time
1 Hour


Ingredients:
For the soup:3/4 cup raw cashews, soaked6 cups vegetable broth, divided1 tablespoon extra-virgin olive oil3 large cloves garlic, minced1 sweet or yellow onion, diced3 medium carrots, peeled and chopped1 red bell pepper, chopped1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash2 stalks celery, chopped1 (28-ounce/796-mL) can diced tomatoes, with their juices (or sub with fresh tomatoes - see blog post for my how-to)2 bay leaves1-1  1/2 tablespoons Homemade 10-Spice Blend (recipe follows), to tasteFine-grain sea salt and freshly ground black pepper, to taste1 to 2 cups baby spinach or destemmed torn kale leaves1 (15-ounce) can chickpeas or other beans, drained and rinsed (kidney beans are fun too)Homemade 10-Spice Blend (makes 1/2 cup):2 tablespoons smoked paprika1 tablespoon garlic powder1 tablespoon dried oregano1 tablespoon onion powder1 tablespoon dried basil2 teaspoons dried thyme1 1/2 teaspoons freshly ground black pepper1 1/2 teaspoons fine grain sea salt1 teaspoon white pepper (optional)1 teaspoon cayenne pepper


Directions:
 Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for at least 2 hours. Drain and rinse the cashews. In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside. In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season generously with Herbamare or sea salt. Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, the cashew cream, and 1-1.5 tablespoons of 10-spice blend. Stir well to combine . Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper and add the bay leaves. Simmer the soup, uncovered, for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the spinach/kale and drained beans. To freeze, ladle the soup into containers (leaving 1-inch for expansion), cool slightly, secure lid and place in the freezer for up to 6 weeks.

Tips: 1) If you don’t wish to make the 10-Spice Blend, feel free to use your favorite store-bought Cajun or Creole seasoning mix and add to taste. 2) You will have leftover spice blend. Store it in a container and keep it handy anytime you want to spice up a dish! It's great for pasta, soup, tofu seasoning, stir-fry, and more. 3) When thawed, this soup's broth looks a bit grainy, but rest assured when it's heated up again it will return to its former smoothness.

 

The Oh She Glows Cookbook now sold in Australia!

I’m thrilled to announce that The Oh She Glows Cookbook is now officially published in Australia by Penguin Books Australia!

You can find the cookbook at the following retailers:

Book World

Booktopia

 

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10 Of My Favourite Things – September 2014

Oh my, it’s been an exciting week! Our baby girl, Adriana, was welcomed into the world on September 21st. We are so in love with this sweet little monkey. I can hardly handle it. In case you missed it, my announcement post is on the Baby section here.

I prepared a bunch of posts in advance for the next several weeks, so keep your eyes peeled for some recipes to come. I can’t believe it’s been almost a year since I put together a Things I’m Loving Lately post. What the heck? That year went by fast. I thought it was time to finally get my butt in gear and share some of my favourite new-to-me products.  As always, this is not a sponsored post – I’m just spreading the love.

1. So Delicious Coconut Milk Ice Cream Bars (Almond)

My mom got me hooked on these and oh boy did we go through a lot of boxes this summer! The first time Eric tried one he thought it was made with real dairy ice cream. Bravo, So Delicious…you make a fine ice cream bar free of any dairy. I also like that the ingredient list is quite simple.

2. 16 Ways to Tie a Scarf

If you are scarf-challenged like me, you’ll find this how-to video inspiring.

3. Thayer’s Rose Petal Witch Hazel (Alcohol-free)

I started using this toner almost a year ago and now I’m never without it. I was never a big toner person, but this one is so gentle and non-drying. I’m always amazed by how much make-up comes off my skin even after washing my face. I’ve noticed less breakouts and I think this extra step is a big reason why.

4. Luke’s Organic Sweet Potato, Hemp, and Buckwheat Chips

These are my all-time favourite snacking chip. They are a bit like the Food Should Taste Good Sweet Potato chips, but these are organic and have other fun ingredients like buckwheat and hemp. I love them with hummus, guac, or fresh salsa.

5. Lakewood Organic Super Veggie Cocktail

It took me a while to find a solid veggie cocktail drink, but once I found this Lakewood brand I never looked back. I went through a phase during my 3rd trimester when I was chugging 2 glasses of this stuff a day. There are 2 servings of veggies in every cup which is great. I love all the healthy veggies you get in one glass (kale, swiss chard, tomatoes, beets, carrots, celery, etc). Best of all: no artificial ingredients, additives, or preservatives.

6. Clean Well Hand Sanitizer

This is the natural hand sanitizer that we’ve been using for years now. My purse is never without it and I love the light lemony scent. It’s thyme oil based instead of alcohol based. I don’t think sanitizers replace actual hand-washing, but it’s nice to have in the purse (especially after handling skeevy grocery carts) until I can get home to wash my hands properly.

7. Black River Organic Cranberry Juice

Another kick I got on while pregnant: Making “mocktails” with Pellegrino, lime juice, and a splash of 100% cranberry juice. Be warned – it’s very tart, but you can add sweetener if you like. I loved knowing I was also getting the health benefits of cranberry juice in there. This brand is 100% pure juice and not from concentrate.

8. Natural Choice Coconut Fruit Bars

I’ve been buying these for years now, but I’m not sure if I’ve ever shared them on here before. If you are a coconut fan you will LOVE these popsicles. My favourite part is the base where all the shredded coconut meat falls to the bottom!

9. Avalon Organics lavender hand soap

I’ve tried a ton of hand soaps over the years and this one is our favourite. It’s thick and coats the hands nicely, foams well, and leaves behind a fabulous lavender scent. It makes hand-washing feel like a spa experience!

10. Grace and Lace Co. Boot Cuffs

I recently ordered a couple boot cuffs to try out and they are so cute. My calves are muscular, so I love the option of a boot cuff; they won’t make my boots too hard to zip up.

 

Ok, that’s a wrap for now. Hopefully the next installation will be posted before a year! Be sure to let me know what products you are loving lately below. Check back this week for a recipe!

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Thursday Link Love

Still here. Still #readytopop! Food photography has been a bit of a challenge lately (it’s not easy bending over with a 39 week bump), so I thought it would be nice to change it up for today’s post. It’s been a while since I put together a link love or things I’m loving lately post, but I hope to feature more of these types of posts every once in a while.

Here are some recipes, articles, and other random links I’m enjoying lately – hope you enjoy them too!

Drooling over the thought of Roasted Sweet Potato Slices and Cilantro Pesto – The Kitchn

A green smoothie to celebrate end of season peaches – Leaves of Kale

A guide to September produce – Cookie and Kate

Looking at getting some Fruit and vegetable prints to brighten up the kitchen (these too) – Etsy

A delightful batch of pumpkin butter went down this weekend

10 Barn Doors in the Kitchen – The Kitchn

Chilly fall weather calls for comfort soup – Fat Free Vegan Kitchen

Down with these nut-free sunbutter cups – The Honour System

A handy guide to tofu – Oh My Veggies

Currently reading this Chickpea Magazine Fall 2014 digital issue

Loving this office space – Houzz via Pinterest

My first magazine cover photography featuring an OSG dessert recipe -  Low Sugar Living Magazine

Picking up some newborn photography tips in this book

An argument for eating the skin  – The Awl

An interview with the lovely Amanda from Pickles & Honey

12 Clever Ways to Enjoy Art in the Kitchen – The Kitchn

Can’t wait to try out these high-protein breakfast crêpes – Blissful Basil

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Raspberry Chia Seed Jam Oat Crumble Squares (Vegan + Gluten-Free)

A blog reader recently emailed me hoping to see a gluten-free version of an oldie but goodie blog recipe – the popular Healthy Strawberry Oat Bars from way back in 2010. There’s something about this time of the year that makes me crave jam-filled oat crumble squares (or really, any kind of baked good, who am I fooling!), so she didn’t need to twist my arm. Not only is this version gluten-free, but it uses coconut oil instead of vegan butter (reduced by about half!), and showcases a new and improved crispy topping. The topping gets crunchy and golden, almost like a granola. Wowzers. My Raspberry Chia Seed Jam recipe was used for a reduced sugar option, but you can use any store-bought or homemade jam you see fit. The beauty of the oat square is that you can change up the flavour significantly just by swapping out different flavours of jam. I think a peach version would be nice too. I made a cinnamon peach chia seed jam a few weeks ago and it was delicious!

Joanna, this one is for you, and anyone who appreciates a classic jam + oat combo! These are healthy enough to start your day with, and delicious enough for an end of the night treat.

Raspberry Chia Seed Jam Oat Crumble Squares
Vegan, gluten-free, soy-free

Reminiscent of a Nutri-Grain bar, this version is vegan, gluten-free, and made with a homemade raspberry chia seed jam. These squares require a good period of cooling before they are ready to slice - otherwise they are very delicate and may crumble a bit. However, once cooled (and I even recommend storing in the fridge), they firm up nicely. Feel free to use your favourite store-bought jam (use 1 cup) in place of the chia seed jam if you are tight on time. Oat squares adapted from my Healthy Strawberry Oat Bars. Chia seed jam from here.

Yield
9-12 squares

Prep Time
30 Minutes
Cook time
27 Minutes
Total Time
57 Minutes


Ingredients:
Raspberry Chia Seed Jam (makes 1 cup)3 cups frozen or fresh raspberries3 tablespoons pure maple syrup, or to taste2 tablespoons chia seeds1/2 teaspoon pure vanilla extractOat Squares:1 chia egg (1 tablespoon chia seeds + 4 tablespoons water)1/3 cup virgin coconut oil, melted1/4 cup pure maple syrup2 tablespoons brown rice syrup (used for its binding powers)1 teaspoon pure vanilla extract2 1/2 cups rolled oats (use certified gluten-free if necessary)1/2 cup rolled oats, ground into a flour1 cup almond flour1/2 teaspoon baking sodascant 1/2 teaspoon fine grain sea salt or pink Himalayan sea salt


Directions:
Preheat oven to 350F and line an 8-inch square pan with parchment paper. For the jam: In a medium pot, stir together the raspberries, syrup, and chia seeds until combined. Bring to a low boil and reduce heat to medium. Simmer, uncovered, for about 10-15 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly. Remove from heat and stir in the vanilla. Transfer the mixture to a bowl and into the freezer for about 15-20 minutes, until cool. For the oat squares: In a small mug, mix together the chia seeds and water. Set aside for about 5 minutes until thickened. In a large bowl, stir together the melted oil, maple syrup, brown rice syrup, and vanilla. When the chia egg has thickened, stir that in too. One by one, stir in the rolled oats, almond flour, oat flour, baking soda, and salt until the mixture comes together. It will be quite sticky, but this is normal. Spoon 2/3 of the oat mixture into the prepared pan. Place a piece of parchment paper on top of the dough and press it down to spread it out evenly. Use a pastry roller to roll it out smooth into the corners. I repeat: the dough will be very sticky! When the chia jam has thickened and cooled, pour all of it on top of the oat mixture and spread it out evenly. Take the remaining 1/3 of the oat dough and crumble it evenly on top of the chia jam. Bake for 25-30 minutes, uncovered, until the topping is lightly golden. I baked for 30 minutes, but this was a bit long in my oven as the topping browned a bit too much. Just keep an eye on it. Place pan directly on a cooling rack for 20-30 minutes and then carefully lift out the square and place directly onto the cooling rack until completely cooled. Slice into squares. Store leftovers in the fridge or freezer.

Tip: To make oat flour, add the 1/2 cup of rolled oats into a high-speed blender and blend on high until a flour forms. You can substitute this with 1/2 cup + 1 tablespoon of oat flour if desired.

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Toffee Cinnamon Oatmeal Cookie Bars (Vegan + Gluten-Free)

Houston, we have a working oven! This is what I screamed to Eric when I turned on our newly installed oven for the first time this weekend. To celebrate this momentous occasion I made something I’ve been craving for the past 6 weeks – warm, fresh-out-of-the-oven cookies. [Fact: store-bought cookies just aren’t the same.] Then I made oatmeal cookie bars. Somehow I convinced Eric that these were an “anniversary gift” that I made “just for him” (he’s been in OSG baked good withdrawal during this kitchen reno), but we all know that this ready-to-pop, basketball smugglin’ preggo lady planned on eating her fair share complete with Coffee Shop Worthy Caramel Hazelnut Milk. Yea, it was a good weekend. I hope my oven and I shall never part again.

What can I tell you about these bars? Well, first off, we could not stop eating them. Eric said, “They are so light, I feel like I could eat 6 of them without feeling sick!” I suppose that’s a good thing? The gluten-free cookie base is made of up rolled oats (some of which I ground into a flour for binding purposes) and almond flour, just like my favourite GF + vegan cookies on the blog. There aren’t any gums or starches to speak of and because of this they are quite delicate when they first come out of the oven, but the crust bakes up crisp, chewy, and slightly caramelized so it’s a terrific balance. Let me tell you – the crispy corner pieces are prime real estate! Only your favourite people are worthy of the corner pieces. If you have one of those “Baker’s Edge” brownie pans, now would be a good time to put it to use. Then you can avoid that awkward moment when you hand the middle piece to a friend and take the corner piece for yourself.

I used coconut sugar to give the bars a gorgeous dark golden hue and a hint of toffee/caramel flavour. The added bonus when using coconut sugar is that it has a low glycemic index compared to other sugars (35), so it won’t spike your blood sugar as quickly. According to my logic, this means I can eat twice as many. Correct? Phew.

I don’t think I need to tell you that these are great with a scoop of vegan ice cream, but I’ll throw it out there just in case. We turned one into an open-faced ice cream sandwich by chilling a bar and serving it with a scoop of vegan ice cream on top. Oh my lanta. It’s great to have an oven.

Toffee Cinnamon Oatmeal Cookie Bars
Vegan, gluten-free, soy-free

These cookie bars are soft, delicate, and chewy in the middle with a crispy outer edge. Coconut sugar lends a wonderful toffee flavour to these bars and a deep golden colour. The bars are quite delicate when sliced warm, so be sure to cool for 15 minutes or so before slicing (I won't blame you if you can't wait that long though!). They will firm up when chilled thanks to the coconut oil base. Try serving one with a scoop of vegan ice cream on top for an easy dessert or just enjoy them with some homemade almond milk. Recipe adapted from my vegan and GF cookies.

Yield
12 bars

Prep Time
20 Minutes
Cook time
20 Minutes
Total Time
40 Minutes


Ingredients:
1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)1/4 cup + 2 tablespoons virgin coconut oil3/4 cup coconut sugar1 teaspoon vanilla extract1/2 teaspoon baking soda1/2 teaspoon fine grain sea salt or pink Himalayan sea salt1 teaspoon cinnamon3/4 cup gluten-free rolled oats, ground into a flour (Or use 3/4 cup + 1 tablespoon oat flour)3/4 cup gluten-free rolled oats3/4 cup almond flour1/4 cup + 1 tablespoon non-dairy chocolate chips, divided (I used Enjoy Life mini chips)


Directions:
Preheat oven to 350F and line an 8-inch square pan with parchment paper. Mix flax egg in a small bowl or mug and set aside to thicken. In a large mixing bowl, beat the coconut oil and sugar with electric beaters until combined. Pour in the flax egg and vanilla extract and beat until combined. Add the baking soda, salt, and cinnamon and beat again. Finally add in the oat flour, rolled oats, almond flour, and 1/4 cup of chocolate chips (reserving the 1 tablespoon for later) and beat until combined. Spoon dough into prepared pan and spread out until smooth and even. Sprinkle the remaining chocolate chips on top and press down. I use a pastry roller to roll the dough out even. Bake for 18-20 minutes (I baked for 20 minutes), until golden brown and slightly cracked around the edges. Place pan on a cooling rack for 10 minutes. Then, lift out and place bars directly on cooling rack for another 10 minutes or so, until cool. Slice and enjoy! Note: The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.

Tips: 1) Instead of coconut sugar, you can try using Sucanat or unpacked light brown sugar. 2) Coconut sugar gives the bars a deep golden hue during baking. At first, you might think you burned the bars like I did, but that wasn't the case. They are supposed to have a dark golden hue when using coconut sugar. Other sugars might result in a lighter outcome. 3) To make the freshly ground oat flour, add 3/4 cup rolled oats into a high speed blender. Blend on high until a fine flour forms. You can also simply use store-bought oat flour (3/4 cup + 1 tablespoon should do it).

Cheers to September, baking, and working ovens!

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Back to School: 21 Portable Allergy-Friendly Snack Recipes! Vegan, Gluten-free, with Nut-free options

I’m in total denial about summer winding down. Gulp. You too? Many of you have been writing me asking about healthy, on-the-go snack recipes for back to school, work, or simply a busier season ahead. Even if I can’t get behind summer drawing to a close, I can definitely get behind whipping up some snack recipes to have on hand. I put together this round-up of 21 favourites from granola bars to energizing grain-free crackers and everything in between. I plan on stocking the freezer as soon our kitchen is back in order.

All of the recipes below are vegan and gluten-free (most are soy-free too), and the majority can be made peanut or completely nut-free to make them school-friendly – be sure to see my allergy info/notes/substitution suggestions for each! I’m a big fan of recipes that can be customized many different ways. I hope this post helps you discover a few goodies to ring in the upcoming season!

If you haven’t already, don’t forget to check out my post on 21 Vegan Freezer-Friendly Meals.

1. Feel Good Hearty Granola Bars

Vegan, gluten-free, oil-free, soy-free

Hearty, chewy, and crunchy, these wholesome granola bars will fill up the tank and keep your energy stable.

Make it nut-free: Swap the almonds and walnuts for more sunflower, pepita, and hemp seeds.

2. Soft + Chewy Baked Granola Bars

Vegan, gluten-free, nut-free, oil-free, refined sugar-free, soy-free

Dense, chewy, soft, doughy, seedy, hearty, protein-and-fibre-packed granola bars, sweetened naturally with dates! Try them spread with nut or seed butter for a fun treat or just enjoy them plain. Adapted from my Super Power Chia Bread.

3. Banana Bread Muffin Tops

Vegan, gluten-free, nut-free, refined sugar-free

My favourite way to use up ripe bananas! Ultra dense and chewy, these banana bread muffin tops make a great running-out-the-door breakfast or snack. Sweetened with banana and dates, there are no added sugars if you swap the chocolate chips for walnuts. Try them warm served with a pat of vegan butter, nut/seed butter, or coconut oil.

4. Pumpkin Gingerbread Snack Bars

Vegan, gluten-free, soy-free

These lightly sweet pumpkin gingerbread snack bars are dense, chewy, and filling! Try them topped with my creamy cashew butter maple cinnamon glaze, or enjoy them plain or spread with pumpkin butter.

Make it nut-free: Omit the cashew butter glaze or swap it for a simple icing sugar glaze.

5. Quick ‘n Easy No-Bake Protein Bars

Vegan, gluten-free, no bake/raw

These no-bake bars are thrown together in minutes and make the perfect snack to store in the freezer for a quick burst of energy. I used an unsweetened/unflavoured protein powder, so if you are using a sweetened protein powder, you will likely have to reduce the liquid sweetener (and make up for the lack of liquid by adding some non-dairy milk). Play around with it if necessary and aim for a cookie dough texture. You can also roll the dough into balls and add in chocolate chips if you don’t wish to make them into bar form.

Make it nut-free: Swap the nut butter for sunflower seed butter.

6. No-Bake Almond Joy Granola Bars

Vegan, gluten-free, no bake/raw, refined sugar-free

Easy no-bake granola bars inspired by the popular Almond Joy Chocolate bar flavour. Roasted almond butter, mini chocolate chips, and coconut unite to create one tasty bar that’s whipped up in 10 minutes (no oven required!).

Make it nut-free: Swap the almond butter for sunflower seed butter and swap the almonds for sunflower seeds.

7. Homemade Chocolate Chip Cookie Dough Larabars 

Vegan, gluten-free, no bake/raw

Five-ingredient homemade cookie dough “Larabar” knockoffs at a fraction of the price! What could be better?

8. No Bake Peppermint Patty Bars 

Vegan, gluten-free, no bake/raw

No-bake chocolate bars that taste just like a chocolate covered peppermint patty! Be sure to see my Naturally Sweetened Peppermint Patty Bars as well.

9. Super Seed Chocolate Protein Bites 

Vegan, gluten-free, nut-free, refined sugar-free, no bake/raw

A totally nut-free and refined sugar-free chocolate protein bite! Ready in minutes.

10. Dark Chocolate Cherry Energy Bites 

Vegan, gluten-free, no bake/raw

These energy bites are inspired by Larabar’s Chocolate Chip Cherry Torte flavour. I prefer to roll them into bite sized balls rather than bars because it’s fast, but shape them however you wish.

11. Almost Instant Chocolate Chia Pudding

Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

This chocolate chia pudding is decadent-tasting yet healthy at the same time. Packed with protein, fibre, and omega-3 fatty acids this is a pudding you can feel good about! When blended with the almond milk ice cubes it’s a treat you can enjoy immediately without waiting for it to chill. The texture is a cross between a smoothie and a pudding. It will thicken up even more if you put it in the fridge for a few hours. I recommend using a high-speed blender for best results since the dates, chia seeds, and ice cubes are challenging to blend super smooth.

Make it nut-free: Swap the almond milk and almond milk ice cubes for a nut-free non-dairy milk of your choice (coconut milk would be nice).

12. Super Power Chia Bread 

Vegan, gluten-free, oil-free, nut-free, soy-free

Thick, hearty, and dense – this isn’t your average slice of bread! Packed with 9 grams of protein and over 7 grams of fibre per slice, this bread will keep you going for hours.

13. Endurance Crackers 

Vegan, gluten-free, oil-free, nut-free, soy-free, sugar-free

These Endurance Crackers are extremely light and crispy while providing long-lasting energy. Feel free to change up the seasonings and spices as you wish. See why they are one of the most popular snack recipes on the blog!

14. Vanilla Cinnamon Buckwheat Crispies

Vegan, gluten-free, nut-free, raw, soy-free

Inspired by One Lucky Duck. Enjoy it as a raw cereal with homemade almond milk or just eat it by the handful.

15. On The Glow Basic Oatmeal Squares 

Vegan, gluten-free, oil-free, refined sugar-free, soy-free

Think of this oatmeal square as basic baked oatmeal that can be dressed up any way you like. Each large square contains a tablespoon of flax and a teaspoon of chia seeds as well as 7 grams of fibre and 6 grams of protein. Feel free to add in nuts, dried fruit, chocolate, and other mix-ins as you desire.

Make it nut-free: Swap the almond milk for a nut-free non-dairy milk (such as coconut milk) and swap the nut butter for sunflower seed butter.

16. Almond Butter Rice Crisp Treats 

Vegan, gluten-free, no bake

Addictive rice crisp treats – no marshmallows required!

Make it nut-free: Swap the almond butter for sunflower seed butter.

17. Roasted Spiced Chickpeas

Vegan, gluten-free, nut-free, sugar-free, soy-free

Chickpeas roasted until crunchy in a garlic, cumin, ginger, chili, and turmeric spice mix. Once you pop, you can’t stop!

18. Salt and Vinegar Roasted Chickpeas  

Vegan, gluten-free, nut-free, sugar-free, soy-free

Inspired by my all time favourite chip flavour – salt and vinegar! The secret is infusing the chickpeas in vinegar before baking. You won’t believe how authentic the flavour is.

19. All-Dressed Kale Chips (plus my 6 secrets to flawless kale chips!)

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy alternative to potato chips. See why this recipe has a 5-star rating!

20. Out-the-Door Chia Power Doughnuts

(recipe found in The Oh She Glows Cookbook, p. 41)

Vegan, gluten-free, nut-free, oil-free, soy-free, refined sugar-free

This recipe is proof that not all doughnuts have to be the unhealthy kind! Packed with antioxidants, omega-3 fatty acids, protein, and fibre, these baked doughnuts will have you feeling ready to conquer your day.

21. Present Glo Bar

(recipe found in The Oh She Glows Cookbook, p. 217)

Vegan, gluten-free, oil-free, soy-free, refined sugar-free

Filled with cinnamon, dried cranberries, pepita seeds, and toasted pecans, this granola bar gets me excited about the fall season. Ready in 20 minutes, no oven required.

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5 new updates to share

Good morning! There’s a lot going on behind the scenes over here that I want to let you know about. I figured I’d just do a big update post, so I’ll get right to it.

1) New recipe rating system on Oh She Glows

I can’t thank Eric enough for creating this recipe rating system for us. This is something that many of you have requested over the years and I am beyond excited to finally have it in place. We installed it late last week and I’m happy to see the ratings flying in already for so many different recipes (especially for last week’s Crispy Quinoa Cakes recipe!). Your feedback is so important to us and I hope you find it helpful too!

 

How it works: To rate a recipe all you do is select your star rating at the bottom of your comment and then leave your review in the comment box. This will help you find reviews much more quickly as your star rating will show up next to the comment.

 

 

 

 

 

 

2) Instagram Contest

I’m giving away a signed copy of The Oh She Glows    Cookbook (your choice of cover) on Instagram this week! The contest is open worldwide and runs until Friday. See my Instagram post for how to enter. Good luck!

 

 

 

 

 

3) Vegnews Veggie Awards 2014

I’m honoured to be nominated in VegNews’ 13th annual Veggie Awards™ this year in the “Best cookbook of 2014” category and the “Best Blog” category. If you enjoy the blog and/or cookbook, I would greatly appreciate your support! There are a ton of prizes up for grabs (all inclusive vacay, anyone?), so head on over and vote for your favourite people, restaurants, products, blogs, cookbooks, and more!

 

4) A Blueberry Hemp Banana smoothie recipe

 

From time to time, I share quick and easy recipes on my Instagram account. This weekend, I shared this delicious, high-protein smoothie recipe that I’ve been making a lot lately. Head on over and check it out! Also check out this recipe for my favourite coconut oil chocolate bar and a fav way to sneak in more calcium. I also recently created a new Instagram account, @theglowspot, where I share non-food related pictures.

 

5) Baby section on the blog

I mentioned this new Baby section on the blog several months ago, but I’ve been getting a lot of comments from many of you saying you had no idea it even existed. We decided not to put these posts in the RSS feed because I want to keep my blog’s focus on recipes, however you can find the link to this new section at the top of the blog and on the sidebar. I’ve been using it as a pregnancy journal of sorts, talking about my journey, sharing pictures, and also a bit on prenatal vitamins and healthy recipes.

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I hope you enjoy some of the new features going on! I appreciate your feedback so feel free to let me know if you have any suggestions. And be sure to let us know if the recipe rating system is working for you. This website has been a labour of love over the past 6 years and I love finding ways to improve your experience. As always, thank you for reading, trying out the recipes, and sharing the blog with others!

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Crispy Quinoa Cakes (Vegan, Gluten-Free, Nut-Free)

All I can say is thank goodness I banked a few recipe posts earlier this summer because my inspiration has been pretty dismal during this kitchen reno. Combine that with the dreaded 3rd tri “preggo brain”, and my recipe mojo just isn’t flowing like it normally does. Then there was that disaster of a crock pot recipe I made on the weekend for Eric’s birthday. The pot is still soaking in the laundry tub because when you mess up a slow cooker recipe, you pay the price. I might have to chisel it out. Thankfully, I’ve been sitting on this recipe gem since June. I don’t know how I waited that long to share it because it’s a great one! When I first made these crispy quinoa cakes they disappeared at a record pace. I think I recall eating 5 of them straight from the pan. [Then I made you wait for the recipe for 2 1/2 months! Pure evil.] The next two batches were also quickly enjoyed and made easy meals for us without much fuss. We served them as part of a weekend brunch with home fries and avocado toast, for lunch on top of a salad, and for dinner tossed into a wrap or served with roasted veggies. Oh, and I also love them for a snack, straight from the fridge (yes, cold!) slathered in hummus. So unbelievably satisfying.

For those of you who can’t tolerate beans you will be happy to know these veggie cakes don’t have a bean in sight. In fact, I think this might be the only bean-free veggie patty on my entire blog! The quinoa provides a complete protein source and gives them a wonderful chewy texture at the same time. The oven bakes them up golden and crispy – no frying required. I also made the recipe gluten-free, soy-free, and nut-free so almost anyone can enjoy these delightful crispy cakes. Whether it’s breakfast, lunch, snack time, or dinner, they make a great addition to any meal. Just don’t be surprised if your favourite way to enjoy them is straight from the baking sheet…

Crispy Quinoa Cakes
Vegan, gluten-free, nut-free, refined sugar-free, soy-free

Crispy quinoa cakes packed with vegetables like kale, sweet potato, sun-dried tomatoes, and more! Enjoy these as part of breakfast, lunch, or dinner. They are great with roasted home fries and avocado toast, on top of a salad, in a wrap, or enjoyed all of their own. It's important to make sure the vegetables are finely chopped for this recipe. If the pieces are too large, the patties won't stick together as well. Recipe inspired by Vegetarian Times .

Yield
1 dozen cakes

Prep Time
25 Minutes
Cook time
25 Minutes
Total Time
50 Minutes


Ingredients:
1 1/2 cups cooked quinoa2 tablespoons ground flax + 6 tablespoons water1 cup destemmed and finely chopped kale1/2 cup rolled oats, ground into a flour (use certified gluten-free if necessary)1/2 cup finely grated sweet potato1/4 cup finely chopped oil-packed sun-dried tomatoes1/4 cup sunflower seeds1/4 cup fresh basil leaves, finely chopped2 tablespoons finely diced onion1 clove garlic, minced1 tablespoon runny tahini paste1 1/2 teaspoons dried oregano1 1/2 teaspoons red or white wine vinegar1/2 teaspoon fine grain sea salt, or to taste3 tablespoons gluten-free all-purpose flour (I used King Arthur) or regular all-purpose flourred pepper flakes, to taste


Directions:
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken. Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties. Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet. Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm. Cool for 5 minutes on the sheet and then enjoy! Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.

Tips: 1) To cook quinoa, rinse 1 cup uncooked quinoa in a fine mesh strainer. Place quinoa in a medium pot and cover with 1 1/2 cups water. Bring to a low boil, reduce heat to medium-low, and then cover with a tight fitting lid. Simmer covered for 14-17 minutes until most of the water is absorbed and the quinoa is light and fluffy. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes. Note that this makes almost 3 cups of cooked quinoa and you only need 1 1/2 cups for this recipe, so you will have leftover quinoa (which is never a bad thing if you ask me!).

2) To make oat flour, add the oats into a high speed blender and blend on the highest speed until a fine flour forms. You can also use store-bought oat flour if desired.

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