Category: Vegan

Blueberry Chia Oat Donuts (Gluten Free)

Posted on

Donuts for breakfast!

Yummy right? I mean who doesn’t want to start their day with a donut?

As you may know, I love to bake and I just recently picked up a large 6-donut pan to make these delicious beauties. I have a small donut pan which makes the cutest little donuts ever, but I needed to step up my game. 

Now don’t worry! If you don’t have a large donut pan, this recipe will work in a muffin pan too. So it’s all good. It’s just a little more fun eating donuts for breakfast. You almost feel like you’re indulging in a real treat. 

But… these donuts aren’t sugary-processed-food-type donuts. These are made with wheat free oat flour, fibre filled chia, antioxidant rich blueberries and anti-inflammatory, protein filled hemp seeds. Now that’s my kinda donut!

Plus, they taste delicious, are incredibly easy to make and are great for a grab and go breakfast when you’re rushing out the door. 

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (CLICK HERE to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

Back to these donuts!!!

Remember to grease up your pan with coconut oil (I use Progressive Organic Coconut Oil), pull up your sleeves and let’s bake some donuts shall we?

 

Blueberry Chia Oat Donuts
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 3/4 cup wheat free oat flour (grind rolled oats in blender)
  2. 1/2 cup chia seeds
  3. 3 tablespoons hemp seeds
  4. 1 1/2 teaspoons baking powder
  5. 1/4 teaspoon sea salt
  6. 1/2 teaspoon cinnamon
  7. 1/2 teaspoon ground vanilla (I use Giddy Yoyo)
  8. 1/3 cup maple syrup
  9. 1/3 cup almond milk
  10. 1/3 - 1/2 cup blueberries
Instructions
  1. Preheat oven to 300F and light grease a 6-cavity donut pan with coconut oil
  2. In a large bowl, combine oat flour, chia, hemp, baking powder, cinnamon, vanilla and salt.
  3. Add in maple syrup, almond milk, and stir until well combined.
  4. Add in blueberries and gently fold in.
  5. The batter will be slightly running. This is normal.
  6. Spoon the batter into the donut pan, filling each cavity to the top or just about.
  7. Bake the donuts for roughly 23-25 minutes, until firm to touch.
  8. Cool the donuts in the pan for about 10 minutes before removing.
Notes
  1. *To make these gems more protein rich, try adding in 1 scoop of your favourite protein powder. I like using Progressive Nutritional Organic Whey or Brown Rice protein powder. You may need to add in a few extra tablespoons of almond milk if adding in protein to thin out the batter slightly.
Adapted from Oh She Glows Cookbook
Adapted from Oh She Glows Cookbook
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

No-Bake Almond Butter Trail Mix Bars (Gluten Free, Vegan, Paleo, Dairy Free, Refined Sugar Free)

Posted on

It’s almost the holiday season! Which means I’m going to be getting my baking on REAL soon. I LOVE cooking and baking for friends and family and these trail mix bars are going to be a hit. 

They took only minutes to whip up and the best part, they are no-bake! I love me some no-bake recipes. It means I can dirty less pots and pans in the process. 

Meet my Almond Butter Trail Mix Bars.

Back in the day when I didn’t care about ingredients and sugar, I ate trail mix and granola bars like they were no ones business. Food companies do a great job marketing their products, leading you on to believe that their bars are healthy. 

And well, I got sold. Over and over again. And so did my parents.

Of course now it’s a different story. I read labels and look out for gluten, gmo ingredients, high sugar content and so on. In fact, it’s not often that I buy packaged foods, unless I know they are from trusted paleo and keto companies. 

Now let’s get real for a minute though. These trail mix bars aren’t meant to be something you chow down on and eat like 10 (although, it’s easy to do that!). They are dipped in chocolate and even though I choose the best organic ingredients and dairy free chocolate, they are a treat. Mind you, a MUCH healthier treat and bar than something you’d pick up at the grocery store. 

They are loaded with healthy fats and omega 3’s, gluten free, dairy free and refined sugar free. Get creative with this recipe and use your favourite trail mix ingredients. I used up what I had on hand and for a little sweetness, added in some dried cherries. Cherries and chocolate together are one of my favourite combos! Try my Chocolate Chip Cherry Muffins here. 

Onto the baking! Hope you enjoy these delicious gems as much as we did 🙂

P.S. If you’re looking for more delicious and easy recipes, come join me inside my Healthy Hormones Recipe Club! Are you confused with all the information out there about how to balance your hormones, lose weight + support your immunity? Can’t keep up with all the different diets; Paleo, Keto, Intermittent Fasting, or which one is even right for you Get a monthly meal plan + shopping list + recipes that will help you to support your body, balance your hormones, detoxify and shed some inches in the process! Each month has a different theme (CLICK HERE to read what I’ll be sharing over the next few months!) This Recipe Club is available for a super affordable price, so you can easily say YES to putting yourself first, without breaking the bank. Delicious food & zero deprivation, I promise!

 

No-Bake Almond Butter Trail Mix Bars

A no-bake delicious low sugar trail mix bar that is free from gluten, diary and refined sugar. 
Print Rate
Course: Dessert, Treats
Keyword: baking, dairy free, gluten free, healthy fats, holisticwellness, low sugar, paleo, paleodesserts, paleotreats, refined sugar free, treats
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Author: Samantha Gladish

Ingredients

  • 2 tbsp maple syrup
  • 3/4 cup almond butter
  • 1 tbsp coconut oil
  • 1 cup crispy rice cereal I used GoGo Quinoa Chocolate Puffed Cereal
  • 1/2 tsp sea salt
  • 1/4 cup dried cherries or other dried fruit
  • 3/4 - 1 cup mixed seeds I used pumpkin seeds and sunflower seeds

CHOCOLATE COATING:

  • 3/4 cup dark chocolate chips
  • 1 tbsp coconut oil

Instructions

  • Line a baking try with parchment paper. Melt together, over medium-low heat, maple syrup, almond butter and coconut oil. Be sure not to boil the mixture, otherwise, the almond butter will start to burn the bottom of your pot.
  • Once mixture is melted, add in crispy cereal, sea salt, dried fruit, seeds (leaving out the chocolate chips and coconut oil for coating).
  • Combine the mixture well in your pot. Once well mixed, scoop out onto parchment paper and using a spatula, spread it out evenly, making sure to press down firmly. It won't take up the entire baking tray. Just spread it out into a square or rectangular shape. Then place it in the freezer to set.
  • Meanwhile, over a double boiler, melt together chocolate chips and coconut oil.
  • Remove bars from the freezer and using a sharp knife, cut them into 12 individual bars.
  • Dip one side of the bars into the melted chocolate and place chocolate side up, back onto the parchment paper. Once all bars have been dipped (feel free to cover the entire bar in chocolate), place it back into the freezer for 20 minutes to set.
  • Remove from the freezer and enjoy! Store bars in a sealed container in the fridge for up to 2 weeks or keep in the freezer.

Notes

Links to Products used in this Recipe:
Amazon:
Go Go Quinoa Cereal
Eden Organic Dried Cherries
PureFeast: (use code HOLISTICWELLNESS to save 10% on orders over $75)
Raw Almond Butter
SHARE THIS!
Share on Pinterest

Chocolate Coconut Cherry Fat Bombs (High Fat, Low Carb)

Posted on

Chocolate, coconut and cherry is pretty much a magical match made in heaven. 

These delicious fat bombs are so-damn-good and perfect to whip up for your special Valentine. 

I just absolutely love cherries! I buy tart frozen cherries and always keep a stash in the freezer. They are perfectly sweet and in fact, are great for combating inflammation and helping with sleep as they contain melatonin. 

Melatonin is a hormone secreted at night by the pineal gland in the center of your brain to help to regulate your circadian rhythm. In order to produce adequate amounts of melatonin, it’s important that you head outside for at least 30 minutes – 2 hours a day (regardless of the weather), as natural light exposure helps support your natural circadian rhythm.

But melatonin is not only produced in the pineal gland—it is also naturally present in certain foods, cherries being one of them. Their was a study done on participants who drank tart cherry juice post workout to help with their recovery and they found that not only did the cherry juice help combat inflammation, but it also increased melatonin levels. 

Now, if you eat these delicious gems during the day, trust me, you’re not going to all of a sudden do a face plant on the floor and fall asleep. It’s not that strong! But they might help encourage better sleep – bonus!

As we age, we produce less melatonin, which is often the reason why so many elderly men and women struggle with insomnia. And if you throw in autoimmunity or other health complications and conditions, lacking sleep means your body is not healing. 

As I work on healing my Hashimoto’s, sleep has become my number one priority. And guess what? I’m feeling like a million bucks because I’ve been sleeping so well. 

Last year I had so many issues with sleep, getting to sleep, staying asleep and because of it, my healing process was taking a long time. I felt exhausted (obviously) and this started to affect my workouts and my day-to-day. 

Now, I’m working out 4 days a week and sleep through the night. I do take a cocktail of supplements before bed and I’ve been using the true dark glasses at night if I’m watching netflix. These glasses have been a GAME changer for blocking out blue light. I recommend getting both the yellow (for the computer) and the red glasses (the stronger ones for tv and sleep). 

Anyhow, enough talking. Let’s get to these delicious Chocolate Coconut Cherry Fat Bombs. Oh! and Happy Valentines Day xoxo

P.S. Here is the silicon molds I used for this recipe. I ordered it off of amazon here. These molds are a game-changer for baking. Easy clean up and nothing sticks to them!

P.P.S. If you’re loving the high fat, low carb way of eating, then click here to learn more about my metabolic reset weight loss program. This 12 week program is amazing for helping you burn fat and balance your hormones.

Chocolate Coconut Cherry Fat Bombs
Yields 30
Write a review
Save Recipe
Print
Ingredients
  1. CHERRY FILLING
  2. 1 cup full fat coconut cream (from top of canned coconut milk)
  3. 3/4 cup frozen tart cherries, pitted
  4. 1 tbsp lakanto or swerve (optional)
  5. 1 tsp vanilla extract
  6. CHOCOLATE COATING
  7. 1/3 cup dark chocolate chips
  8. 2 tbsp shredded cacao butter (optional)
  9. 1 tbsp coconut oil
Instructions
  1. CHERRY FILLING: place all cherry filling ingredients into a food processor and combine until creamy. Spoon mixture into mini silicon molds. (you can use any size, I personally like the mini ones. My silicon mold holds 30). Spoon mixture about 3/4 of the way, leaving space to pour in chocolate.
  2. Place in the freezer for 20-30 minutes to harden.
  3. CHOCOLATE COATING: over a double boiler, melt together chocolate chips, cacao butter and coconut oil. Once melted and smooth, remove fat bombs from freezer and pour in chocolate over each mold.
  4. Place back in the freezer for 1-2 hours to set and harden. When ready to serve, remove from freezer and pop out fat bombs from the molds. The silicon is great as the fat bombs don't stick and pop right out! These fat bombs melt fairly quickly, so eat right away once out of the freezer.
  5. Can keep stored in the freezer for up to 2 months.
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

The Perfect Peanut Butter Cookie

Posted on

Having a child with several food sensitivities in the house can be challenging. Especially when trying to find ready made treats, or even, when preparing treats at home.

My little man loves cookies, his favorite being peanut butter. We have tried many different store bought and bakery bought options, in a quest to find a cookie that he can enjoy without compromising his health.

Unfortunately, we always end up finding overpriced garbage or just plain old mass-produced, conveyor-belt rollin’, cellophane wrappin’, sugar laden, un-edible garbage.

Needless to say, I have spent countless hours trying to perfect the tastiest and healthiest “egg-less, gluten, wheat and refined sugar free” peanut butter cookies. Proudly I can finally say I have…

…I introduce to you the THE PERFECT PB COOKIE. They’ll never know what ingredients are missing ?

With all the amazing gluten free flours available nowadays, plus with some handy little tricks (like swapping eggs for flax eggs), there are numerous ways to turn a un-healthy cookie into a healthy one!

And the best part… your kids will never even know it! I’ve baked up so many treats for my family and they’ve all happily gobbled them up. 

As for all you moms out there who are trying to get your kids to eat healthier, I’ve found it helpful getting my kids involved in the cooking and baking process. When they see you using whole food ingredients, it just becomes second nature to them to eat those foods versus unhealthy ones. 

What you eat as a family has a profound impact on how your child not only grows and develops, but it impacts the food choices they make as they get older and learn to make their own decisions. 

From one mother to another, I hope your kids love this peanut butter cookie recipe and if peanut butter is an allergen in your household, simply swap it out for another nut or seed butter. 

Enjoy!

The Perfect Peanut Butter Cookie
Yields 12
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
MIX TOGETHER
  1. ¼ cup of coconut oil
  2. ¼ cup of natural peanut butter – I have also used almond and cashew butter, peanut is our favourite
ADD
  1. 1 Flax egg - (Mix 1 tbsp. of flax seeds & 2 tbsps. of water, and let sit for about 10 mins)
  2. ½ cup coconut sugar
  3. 2 tsp. vanilla extract
ONCE ALL WET INGREDIENTS HAVE BEEN COMBINED ADD
  1. 1 cup of gluten free oat flour
  2. 1 cup of almond flour
  3. ½ tsp. of sea salt
  4. ½ tsp. of baking soda
  5. ½ tsp. of baking powder
FINALLY ADD IN
  1. ½ cup of enjoy life chocolate chips. (If you decide to use a different chocolate make sure they are mini chips. The big ones don’t stick to the cookie dough very well)
Instructions
  1. Preheat oven to 350F.
  2. Roll dough into balls and place onto a prepared cookie sheet lined with parchment paper. Depending on how big you make them, you can get anywhere from 12-18 cookies out of this batter.
  3. Bake for 11-15 minutes.
  4. Cool for 5 minutes before devouring them!
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Creamy And Delicious Vegan Eggnog

Posted on

Guuuyyysss…. this recipe is everything! 

I’ve officially switched into holiday mode. I love seeing the strings of twinkling lights, a little more sparkle on outfits and my calendar filling up with get-togethers to see family and friends. 

You know what else I enjoy? Eggnog! That creamy deliciousness makes an appearance for such a short amount of time so I make sure to get my fair share.   

Growing up in a Portuguese home, Eggnog was never part of our family tradition. As I got older and spent the holidays with the families of my friends, I was introduced to it and quickly became a fan.

Fast forward a few years, it was pretty obvious that Eggnog did not fit into my new way of living.  I still wanted to enjoy it, but on my healthy terms! I didn’t want to give it up but I also didn’t want all of the added sugar, heavy cream and raw eggs from traditional recipes.

What I have come up with is this creamy, spiced blend that is perfect to sip on in front of a cozy fire, with friends at a holiday gathering or even as a base for a morning latte.

The best way to enjoy it is as a creamer for your coffee. Hope you like it as much as I do!

Creamy Delicious Vegan Eggnog
Serves 2
Write a review
Save Recipe
Print
Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 ½ cups coconut milk (or other nut milk of your choice)
  2. ½ cup raw cashews
  3. 4 medjool dates, pitted
  4. 1 teaspoon vanilla extract
  5. ¾ tsp ground nutmeg
  6. ½ tsp ground cinnamon
  7. Pinch of ground cloves
  8. Pinch of sea salt
Instructions
  1. Soak cashews in water for 30 minutes, drain and rinse.
  2. Add all ingredients to a high power blender and blend until smooth.
  3. Serve immediately with a sprinkle of nutmeg or cinnamon on top.
Notes
  1. For a festive touch, you can add 1oz. spiced rum and whole cinnamon sticks for stirring.
  2. If you prefer it warm, heat up the coconut milk on the stove top just to a boil before adding to blender.
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Overnight Chocolate Chia Oats

Posted on

Breakfast is one of my favourite meals of the day. Just like lunch and dinner! Haha! Ok… I like to eat, what can I say.

But really, if I had to choose a favourite meal of the day, it would be breakfast. There’s just something about starting the day off right with amazing food and getting creative about it. 

From smoothies, to juices, to eggs, omelettes, leftover chicken, salmon, veggies, bars, chia pudding and oats, I mean, there are tons of amazing foods to eat for breakfast. And yes, I often times eat leftovers for breakfast and this sometimes consists of chicken, beef, salmon or turkey. 

The best is using those ingredients in an omelette with a ton of veggies, topping it with some kimchi and BAM! You’ve got one incredibly healthy meal to start your day.

And then there’s oats. It doesn’t sound so exciting, so this is where the creative side comes in. 

My boyfriend often tells me how he can eat the same meals over and over again and theres no need to make anything fancy. For me, I need to spoof up my meals a bit, and topping my oats with some fruit just ins’t gonna cut it. 

I need a little something more. 

That’s where these Overnight Chocolate Chia Oats come in. Chocolate? For breakfast? YES!

Especially if it’s raw cacao – the real, unprocessed kind that is full of minerals and antioxidants. 

This recipe is perfect for busy mornings, great for kids (cuz what kid doesn’t love chocolate!?), and it’s full of healthy fats from chia. If you’re looking for a little extra protein boost, 2 scrambled eggs on the side would compliment this meal perfectly, otherwise, you might be completely satisfied with it just as is. 

IMG_8434

This is definitely a recipe you want to keep in your “I’m-too-busy-in-the-morning” recipe arsenals, as you prepare it the night before and it’s ready to go the next day. #crushyourmornings #noexcuses

You might just end up eating it right outta the jar, and there’s nothing wrong with that 🙂

Let’s get to it!

Overnight Chocolate Chia Oats
Serves 2
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
8 hr
Prep Time
5 min
Cook Time
8 hr
Ingredients
  1. 1 cup gluten-free rolled oats (I used Bob's Red Mill)
  2. 1/3 cup (55 g) chia seeds
  3. 2 tablespoons unsweetened cacao powder
  4. 2 1/2 cups unsweetened coconut milk
  5. 1 tbsp hemp seeds, for topping
  6. Mixed berries, for topping
Instructions
  1. In a large mason jar, add in oats, chia seeds and cacao powder.
  2. Add in the milk, put on the lid and shake your jar until all the ingredients are combined.
  3. Place in the fridge and leave overnight.
  4. In the morning, scoop out your portion into a bowl and top with your favourite toppings. Get creative here! I used sliced strawberries, wild blueberries and hemp seeds, but feel free to use whatever fruits you like or a combination of nuts and seeds.
Notes
  1. *If you're looking to add a little extra sweetness, feel free to add in 1-2 Tbsps of maple syrup to the mason jar before shaking.
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

The Best Gluten Free Falafels (Baked, Not Fried!)

Posted on

You probably won’t find many bean recipes on my site. 

Truth is, I actually do love to eat them, but I tend to eat more poultry, meat, fish or seafood. In fact, my quinoa black bean burger is pretty damn tasty, so that might be a yummy vegan recipe for you to check out. 

Oh! and my Vegan Tempeh Chilli. Ok… that one is delish!

You’ve probably heard me say the term Qualitarian before, and for me, that’s really the type of ‘diet’ I follow. Regardless if it’s paleo or vegan, for me, it’s all about quality food. 

And if you’ve participated in any of my detox programs, I like to include a variety of vegan, vegetarian and paleo meals because that’s pretty much how I eat and so I share those recipes with you in my programs. 

Some days I feel like eating more meat and other days I feel like keeping it plant based. I listen to what my body is craving and go for that. 

Today, I was craving falafels! And unfortunately, most restaurant falafels or store bought brands tend to contain low-quality vegetable oils and are typically deep fried. 

I baked my falafels and they still got a nice crispy coating. I’m sure if I kept them in the oven a little longer and broiled them on high, they would have gotten even more crispy (definitely something you can experiment with), but I was happy with the texture minus the broiling.

These hearty little gems made the perfect dinner! I served them in a lettuce leaf, with cucumbers and little hummus. Honestly, I kept it reeeal simple. It was one of those “I just want to sit on the couch and watch bad TV” kinda nights and spending a long time prepping food wasn’t really on my agenda.

Tahini or tzatziki would be a great addition to this dish. Even some guac and salsa. Honestly, it’s pretty endless what you can do with these falafels. With my leftovers I plan on making a massive salad tomorrow with cucumbers, cherry tomatoes, crisp romaine lettuce and top it with my falafels and hummus. 

Can you say yum?! Healthy and easy is how I like it over here!

Putting these falafels together is pretty easy. Your food processor does all the work!

IMG_8066

Once you blend all the ingredients together, simply roll the batter into balls and place onto a baking sheet. (NOTE – I used a stone baking sheet which doesn’t require parchment paper. If you’re baking sheet is stainless steel, or if you find your food tends to stick to it, definitely use parchment paper).

IMG_8074

Now you bake! Bake them at 375F for 40 minutes. If you want them a little crispier, you can experiment by broiling them for a few minutes. It’s important to flip them half way so they get crispy on both sides. I also slightly flattened them once I flipped them, which helped them cook a little better.

IMG_8077

And now, they’re done! Time to eat and make your wraps. Get creative with this step and use your favourite toppings, use the falafels on top a salad or simple eat them as is!

Hope you enjoy them as much as I do!

The Best Gluten Free Falafels (Baked, Not Fried!)
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 x 400g can chickpeas (rinsed & drained - I used Eden Organic Beans)
  2. 1/4 cup fresh parsley
  3. 1 tsp ground cumin
  4. 1 tsp ground coriander
  5. 1⁄2 tsp chilli powder (less or more to taste)
  6. 1/2 tsp cayenne pepper (less or more to taste)
  7. 2 garlic cloves
  8. 2 tbsp brown rice flour
  9. 1 small red onion, roughly chopped
  10. 2 tbsp olive oil
  11. Sea salt
  12. Pepper
Instructions
  1. Preheat oven to 375F.
  2. Add all the Falafel ingredients into a food processor and blend until well combined and creamy.
  3. Using your hands, roll the mixture into balls and place onto a parchment lined baking sheet. I got 10 balls out of this mixture. Depending on the size you want, you can make more or less.
  4. Bake for 40 minutes, making sure to flip half way through at the 20 minute mark. *When I flipped mine, I flattened them slightly.
  5. Remove from oven and let cool for 5 minutes.
  6. Serve on lettuce wrap, in gluten free wrap, in a salad or eat as is!
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Raw Chocolate Coconut Brownies

Posted on

Mmm… brownies!

Who doesn’t love a chocolatey brownie treat? 

I’m all for a sweet treat, but as you know, I’m also pretty particular about what ingredients I use in my baked goods. In this case, un-baked goods!

Yes, these brownies are raw, meaning no baking is required. This also means less mess and less cleanup up for you beauty! 

I’m all about organic ingredients, low-glycemic sweeteners, non-dairy milks and gluten free flours when it comes to baking. 

If you’ve baked up my sweet treats in the past, I’m pretty confident that you’ve loved them! I always hear back from you guys about how much you loved my muffins or cookies or delicious granolas. 

In fact, the most popular dessert recipe off my site is my Paleo Vanilla Cupcakes with Chocolate Avocado Frosting. If you haven’t made these yet, click here to get the recipe now! They are super delicious, gluten free, full of protein (shocking for a cupcake) and loaded with healthy fats. 

But let’s move onto this super yummy raw brownies that take no time to make and are incredibly filling. 

If you’ve made raw treats in the past, you know they are loaded with lots of healthy nuts. These raw brownies contain a variety of nuts, which means they are high fat and super filling. One little square and I promise it will help satisfy that sweet tooth!

Healthy fats are essential for heart health, supporting hormonal balance and they even help to moisturize your skin from the inside out. 

And as a bonus, these raw brownies are the perfect PMS treat! Yup… dealing with those cravings, blood sugar swings and irritability? From magnesium, healthy omega 3’s and satiety from protein and fat, these little chocolatey gems are perfect to combat the PMS monster. 

So let’s get our un-bake on!

Raw Chocolate Coconut Brownies
Serves 8
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 cup cashews (soaked for 1 hour or up to 6 hours)
  2. 1 cup walnuts
  3. 3 tbsp shredded coconut
  4. 1 cup cacao powder (I use Navitas Naturals)
  5. 8 pitted dates (soak in warm water for 5 minutes to soften and help with removing pits)
  6. 1 tsp cinnamon
  7. 1 tsp ground vanilla bean
  8. 1 heaping tbsp coconut butter or oil
  9. 2-3 tbsp maple syrup (or you can use brown rice syrup)
Instructions
  1. Place all the ingredients in a food processor and blend until well combined and nuts are broken down.
  2. The batter will be slightly chunky and sticky. If you need more sticking-power, add a few extra tablespoons of maple syrup.
  3. Place the mixture into a brownie pan (8X8) prepared with parchment paper. Press mixture into pan using your hands or the back of the spoon. Try to get the batter even throughout the pan.
  4. Place in the fridge for 30 minutes up to an hour to slightly harden. Then remove from fridge and cut into 12 squares.
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

Coco-NO-Oat-Nut Granola

Posted on

When it comes to breakfast, Granola isn’t something that’s at the top of my list.

I’m more of an eggs girl. I even eat chicken or leftover salmon for breakfast. My body really wants protein in the morning.

However, I do love granola. The crunchiness, the sweetness, the variety and blends of different nuts and seeds and superfoods together.

But let’s face it; most grocery store granola is loaded with sugar, and many contain artificial junk!

But since I’m all about hacking recipes, granola was something I just had to hack so I could enjoy it guilt free and minus the way-too-much-sugar. 

Enter my Coco-NO-Oat-Nut granola. I wanted a granola recipe minus the oats. As much as I love oats, sometimes I want something a little less carb-heavy. That’s where this granola comes in. In replace of oats, I used coconut flakes and mixed in a variety of heart healthy nuts and seeds. 

Serve this delicious granola over your next Acai Bowl or top it on Buffalo Yogurt (my favourite!), which is rich, creamy and loaded with protein and healthy fat. 

Or simply enjoy it as is. And if you got little kiddos, they’ll love it too. You can even have them take it to school for a snack, just replace any nuts with seeds to avoid allergies. 

This recipe is straight out of my Healthy Desserts eBook and it quickly become a customer favourite! If you haven’t gotten a copy yet, my eBook is currently on sale and you’ll love all the incredible gluten free, dairy free and refined sugar free recipes!

Click here to check it out! 

In the meantime, whip this delicious granola recipe up this weekend and let me know what you think in the comments below. 

Enjoy!

Coco-NO-Oat-Nut Granola
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 3 cups coconut flakes, unsweetened
  2. 1 cup pecans, roughly chopped
  3. ½ cup pumpkin seeds
  4. ½ cup almonds, roughly chopped
  5. 2 tablespoons chia seeds
  6. 2 teaspoons cinnamon
  7. 5-6 tablespoons butter or coconut oil, melted
  8. 3 tablespoons maple syrup or brown rice syrup
Instructions
  1. Preheat oven to 250F and line a baking sheet with parchment paper.
  2. Combine all ingredients in a large bowl, then spread evenly on a tray. (You could use 2 trays. I used one large one).
  3. Bake for 20-30 minutes, until golden and desired crispness is reached. Be sure to remove from the oven half way and gently stir.
Notes
  1. *I like my granola on the crispier side. I left my granola in the oven for a good 30 minutes and about 5-7 minutes before removing, turned the temperature up to 275F to help speed up the cooking time. Just be sure to keep your eye on it if you turn the heat up, as the coconut can burn rather quickly.
Holistic Wellness https://holisticwellness.ca/
SHARE THIS!
Share on Pinterest

@holisticwellnessfoodie