Holiday Shortbread for a (Stop-Everything-and-Hibernate) Cold Christmas

We drove nearly two hours for gluten free perogies. Up past rows of newly built houses and across lights that flickered red to green and back again. We took the scenic route, turning left off the highway to stop suddenly at a small garage at the end of a vineyard. Inside, buckets lined the wall, along with grapes, apples, pears, and squash ($1.00 each!) that were all for sale. 

We fumbled around our pockets for change, hopping from one foot to another in equal excitement and desperation. Such delicious grapes those were, but we had to leave empty-handed, not a coin had found its way into our hands to be exchanged for the delicious produce laid out. 

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Bite Back the Chill with Coconut Cashew Bites

Darting in and out of the trees, passing by fishermen in tall boots and green trousers standing out in the river to the right, we ran; climbing over fallen trees and pressing onward up big hills while our feet pressed into small footholds, with the sound of the river's current splashing up against rocks, we ran. Reaching a fallen Douglas fir with a view of the river bed and it's swimmers and feeders, we stopped almost as if the twists and turns previous were lost on us, and the only thing that stopped us from pressing onward were the oversized tracks in the dirt and our own gut feeling. So there, with a view over top seagulls diving into dinner, their shrilling calls louder than my own footfalls and the white of their wings darting back and forth across the rocks, as well as salmon fighting the last push of the current in tattered shape but excellent form for skimming the water and breaking the waves to leap above rocks, we stopped and stretched after running for a while.

I thought at that moment of sinking in to a moment by myself, with only the sounds of each evenings scurry for dinner down at the river, and as I pressed deeper into a stretch, I was almost unaware of my heavy breathing and the half of the run just behind me. 

Although we've been busy every day with my uncle visiting this week, starting from a big breakfast to explore and enjoy the spots of sun that are quickly chased by large clouds of fog, I've had little time to be out running. But this afternoon, after a sunny day by the ocean (because when aren't we near it here!) with farms by the side of the road and alligator soup for lunch, I finally made a break for the orange-tinted tree-lined pathways that sidle up close to the river and wind their way through fields and rocky hills. We've also been lucky with each day out and have only spent one day completely blanketed by fog - a day spent in what is commonly known as "the dark side" of Sooke - and have otherwise enjoyed t-shirts while we tanned on the rocks by Sooke River, a complete sunset overlooking Sooke's Inner Harbour as we sat on a waterfront bench on the Galloping Goose Trail, and today, had lunch in Brentwood Bay on the docks where we sat outside with a clear view into the water filled with sea stars and crabs and even felt the sun's heat with each layer of clothes. I knew the first time when mum and I curled up beside hot coffees and curry gumbo with warm cornbread, looking out from large windows, that we would be back. And so, nearly a month later, we surprised ourselves by sitting out on the large patio above the bay, and peeled back layer after layer under the sun, and squinted for photos being taken in the light.

And so when many people are tucked away under a thick blanket of fog, we're out enjoying the sun and colours of the leaves amidst driving through winding roads and stopping in tea shops for coffee when the thud of the big door behind us leaves us in a room partially historic and somewhat diner-style.

So much exploring also turns up new places where I could sit for hours with a pot of tea, as long as this delicious sunshine that we've had keeps on shining. It would be all that I'd need. 

And maybe a cookie. I like those.

I love combing nuts and fruits, maybe a little sweetener to taste, and even a touch of spice as well, to toss together, mixing and mixing, only to be surprised by the new flavours developing with each new addition, and seeing what is created. I love mixing ingredients to form a delicious treat. Most of all, I love the simple pleasure that comes from creating a dish new to us, but one that lasts so much longer in taste and in memory.

These little cashew bites are like that, a simple method to making delicious cookies, without crazy ingredients, or even the process of baking. So with a warm cup of tea, maybe under a blanket of fog as this week's weather rolls in, a simple cashew bite is just the sweet treat to prepare for October.

Coconut Cashew Bites

{print recipe here}

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makes 8 cookies

Ingredients:

1 cup raw cashews (preferably soaked overnight)
1/2 cup shredded coconut
2 tbsp chia seeds
2 tbsp raw honey (use maple syrup for vegan)

 Directions:

Soak cashews overnight. If using almonds or another type of nut, they don't need to be soaked for this recipe.

In a food processor, blend cashews until they're finely ground. Add coconut and chia seeds, and pulse 2 or 3 times before adding honey, processing again until completely smooth and the mixture begins to fall together from the edges. It should be fairly sticky and able to mold into the bites.

Using your hands, form the mixture into 8 small bite sized balls or cookie shapes, laying evenly out on a plate or parchment lined board. Place in the fridge for approximately 30 minutes to set.

If desired, you can press chocolate shavings, shredded coconut, or chopped fruit on each coconut bite to decorate.

Variations!

Any type of nut can be used in this recipe, however cashews have a much creamier consistancy so I recommend using at least half cashews, or macadamia nuts which are similar, and half another type of nut (such as almonds, pecans, or walnuts).

The chia seeds can also be opted out for hemp seeds, flax (ground or whole), or completely removed if preferred. 

Dried fruit is also another favourite of mine to add, as not only does it add flavour and a different consistency, but a little bit of natural sweetness. By favourites are dried apricots, cranberries or dates, which can be blended right in with the nuts in the food processor! I'm usually careful to choose one additional ingredient though, however only for the appearance as too many colours look hectic and somewhat less unappetizing. 

Another favourite of mine is adding a bit of chocolate, and when its melted will also help to forming these little bites. (You can also reduce the amount of honey needed).

Finally, a little sugar and spice always goes far, so try adding spices such as cinnamon or nutmeg, and even some freshly ground ginger or cardamom and cloves to make them chai spiced! 

Enjoy! xx S

Buzzing Happily with Pumpkin Cashew "Cheesecake"

When I think of thanksgiving, I almost immediately picture a large table, or two to three smaller tables patch worked together in a long train, covered with mismatched table clothes and each place set with the proper assortment of plates, cutlery, glasses and crackers for a full meal together. Some, of course, match, like at the parents table where the nice plates and wine glasses reserved only for special occasions are used, but down at the other end, where the kids are usually placed together, it's a colourful array of orange and red dishes, bright napkins folded neatly, and the bright golds and shiny yellows of the crackers. I love the setting of a thanksgiving table, with all the colours and decorations that often resemble an autumn pathway, lined with fallen maple leaves held down by smoothed stones and little tea lights that flicker and eventually fade as the evening progresses.  

There is always family and friends, buzzing happily around the table, while some help to serve the heaping dishes of vegetables and aromatic tray of turkey, balancing the cranberry sauce between two plates in either hand. Some sit across from one another and chat freely, with sounds of laughter filling the whole room, and eventually catching on as everyone sits down together, and the food is served in heaping spoonfuls onto plates. I always send my spoon back to the mashed yams, my favourite, and a few extra Brussels sprouts. 

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At the Cabin

It's a shock to feel as if I have been hit by the sudden fact that it isn't only me that's moving away, something I can control, can always know when I'll be visiting friends again, but also the people I have grown to accept as always being around, always being there, will too, move away, and find new adventures on greater, larger, and expanding coast lines. As this week goes on, more of my friends update their Facebook statuses and with their new location, or post photos of their new dorm room home.

It came when I saw one of my good friends on the island only last Friday, and I was so absorbed in running from errand to errand as well as finding time for a quick coffee with mum before heading to a friends, worried about seeing her before she left to university as well, that I didn't even think that just that evening, he would be flying across the country for a semester in university. And I'm sure he's not the only person I've missed while I've been so wrapped up in my own move. 

After last weekend, we packed a little more and filled an entire row of boxes to be kept, and to be given away, but I also took a few days off to spend a couple of nights at my friends cabin, a place I have visited with her family for years, and a place where it is easy to forget everything else, and just enjoy the sound of the waves on the beach, or the numerous trips in the rowboat in hope of pulling up a big crab from the trap out in the bay.  

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Mornings Are Peachy

Ever since I was younger and mum would leave for work in the morning during summer, leaving me to sleep through the sounds of the car pulling out the drive, and her sneaking in through the door to leave me beside a steaming mug of tea she brought down, I've always loved the morning. In the summer, when I wake up to a gentle breeze flowing through the open doors, and the sun has already warmed my favourite place at the kitchen counter, it's the best time to sit and to enjoy those quiet, precious moments to myself. Outside, neighbours softly pound at broken fences, or rake up the quickly falling blanket of leaves as August heightens and the strong sun with no rain to break it up browns the leaves before they fall from the trees. In the morning, there is only the sound of the radio coming from a top the microwave, or before I've fed the dog, I can hear her paws pattering along the floor as she skips along beside my feet, and curiously detects whether I'm heading to her food bowl. She too loves the morning, it means food, and it means playing outside. To me, morning is the time before I have to get up and start packing, before Tilly gets too anxious for a walk, happy with a play and her bowl, and it's an hour, or two, before I have to think past anything more than a nourishing breakfast, and keeping hold of this cup of tea whilst turning the pages of my book.

Usually, I take my time choosing a rainbow of fruits to go with my cereal, or decide the best variation of nuts and seeds to top. Unlike when I was at camp this summer, where the cafeteria decided our plates, and being gluten free left me little option of waffles and bagels there, here I have an entire carton of eggs to play with, the spice cabinets full, a vegetable and fruit drawer to choose from, and I can't forget the cupboard where we keep our cereals and nuts. To me, breakfast has the most freedom. If you like sweet, you can have sweet. And if you're in the mood for savoury, toast, eggs, vegetables, potatoes, all give limitless variations.

Time, to me, also seems to stretch out, and I have that freedom in the bubble of before I think its the day, before the clock endlessly chimes out 12. 

Peach and Oat Smoothie

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Here's the smoothie that got me ready before a big day of packing, before I really have to make the final push of packing boxes for our moving date next weekend. With a bowl of peaches on the counter, I've been enjoying them in all ways, salads, sliced with a drizzle of raw honey, or as part of breakfast, and especially in this delicious smoothie. As the main ingredient, peaches add flavour, while banana adds a bit of sweetness as well as texture. There's also nothing better than oats in a smoothie, with tons of fibre, manganese, and absorbing powers too. I've also added chia seeds for a morning boost, and because they absorb moisture to thicken it up. 

Sweet, with a slightly tart kick, but thick and creamy, this is the smoothie for a satisfying breakfast, brunch or late night bash. Peachy!

{serves 1}

{Ingredients:}

1 fresh peach

1 frozen banana

2 tablespoons gluten free oats

1 tablespoon chia seeds

1/4 cup natural almond milk

1 tablespoon maple syrup or honey

{Directions:}

Combine ingredients in a blender, and allow the ingredients to sit for 5 minutes to give the oats and chia seeds time to absorb some of the almond milk. This will help to give your smoothie a creamy consistency, the wait is worth it!

Then blend until completely smooth, allowing the blender to run until there aren't any lumps left. For a thicker smoothie, add more banana, or add more almond milk to thin it out. 

Serve in a tall glass and sprinkle with more chia seeds or sweeten further with a drizzle of maple syrup.

Enjoy! xx S

Giving a Raw Recipe a Try

Time really has flown. It seems that it was only yesterday that I arrived home, a little weary from travelling, but excited to be back and to spend a little time island living. It seems already that the end of August is close, most of my friends have had their last day of summer jobs, and it's only two weeks to go until the big day. Moving day.

Yesterday was both the garage sale and our going away party, which was organised by some very close friends of ours, so from the moment I stepped outside with a bowl of gluten free granola and berries for breakfast still in my pyjamas, there was sorting and selling to be done, and later lots more boxing of leftover items and finding the next step for them. 

Among the mountain of things that have piled up over the years, we sold a few knick knacks to some curious onlookers, but mostly enjoyed cups of tea here and there as we sat in the sunny spots at the bottom of our stairs or chatted with people perusing the clothes racks or boxes of toys. 

There's something about seeing all our old things going, some which we thought absolutely essential, or that once held meaning for us, that gives me the feeling that yes, there is a part of my life that is really is over. Suddenly, it feels as if I have finally passed over a line in the sand, and crossed a point where I can finally say that there is a past, and there is also a now, and there is no point in trying to blend the two, or always thinking back to what could have, or may have, been done. There are years during high school, and before, although I may have been too young and not yet influenced or changed by my environment and surrounding people, that I can close as if parts of an album, only events that are recalled upon as if passing through the pages of photos. Those years, with their many enlightening, tough, exciting, or silly moments, may have helped build the person I am today, but they do not define me.

As I put baby clothes and trinkets into cardboard boxes, closing them and labelling them before adding to the pile to keep, and sort through albums, old clothes and books to go, I felt a sense of cleansing, and with each box of toys from my childhood packed into the back room, or pile of painfully awkward old shoes sent to the garage sale pile, I felt as if that small part of my life, with any negative influence it may have, is flushed, and I keep only what I need, and only what I want. 

This recipe, made from only natural ingredients for a completely raw, gluten free and vegan, "cheesecake", is exactly the kind of food fit for a cleanse, even if we are cleansing the clutter from living in this house, growing up, and spending many years here, rather than the typical cleanse. It was inspired by a delicious dessert my sister and I shared the last night I spent in Montréal, from a little vegan restaurant off of Rue Sherbrooke. Past the rows of jars filled with dried fruits, nuts, raw granola and dehydrated crackers for sale, dining tables were set up beside white brick walls and stained glass windows made from car headlights. It was the menu that we oohed and aahed at, with its delicious descriptions of new meals, a raw lasagna, gluten free and raw crepes or pad Thai, and after we were served and had eaten, couldn't resist the temptation of dessert.

Blown away by the flavour of the raw plates, both from dinner and dessert, I've given raw baking a try at home, and am again thrilled to find that the ease of blending a few ingredients together, such as cashews and dates, with other secret ingredients to give new flavours, can produce such delicious cookies, brownies, or even this "cheesecake."

Raw Blueberry Uncheesecake

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Almost unbelievable that this dessert isn't made with any cream or cheese, and is in fact is completely raw! It still has a delicious creamy texture, and the rich taste of blueberries is a perfect complement to cashews. I guarantee you won't be feeling guilty after this indulgent dessert, as it is made from all natural, and healthy ingredients.

Smooth and sweet, its the perfect combination for a dessert to impress, or to enjoy after dinner.

{makes 4 individual uncheesecakes}

{Ingredients:}

Crust:

1/2 cup almonds

2 dates

1/4 cup shredded coconut

Filling:

3/4 cup raw cashews

1/2 cup fresh or frozen blueberries

1 teaspoon vanilla

2 tablespoons raw coconut agave

1/4 cup almond milk 

Topping:

thawed blueberries

{Directions:}

For the crust. In a blender or food processor, combine almonds, dates, and coconut, and blend until finely ground and the mixture starts to have a smooth consistency. Among four ramekins, spoon in the crust mixture and press down evenly along the bottom.

For the filling. Rinse the blender or food processor, then add cashews, blending until finely ground or almost powdery. Combine the blueberries, a teaspoon of vanilla, raw coconut agave, and almond milk, and blend until completely smooth and there are no whole blueberries or chunks of cashew nut left.

Pour the filling into each ramekin evenly, and set them in the freezer for about an hour to set. If making these a day ahead, they can be put straight into the fridge and kept there until serving, otherwise, place in the freezer for a faster set. Place in the fridge until ready to serve.

For the topping. Remove the frozen blueberries from the freezer and allow to thaw completely before layering on top of the uncheesecakes. Heating them up will also speed up this process, and release more of the blueberry juices.

Enjoy! xx S

Can't Control It

Mother's Day was a big cooking and baking day for me: waking up with dad a little earlier than mum to cook breakfast and have a pot of coffee ready to go with a plate of eggs, getting a head start on a rich and freshly flavoured cheesecake for the evening's dessert quickly after breakfast was eaten and cleared, and just before sitting down for a break, and to write, a whole spread of English tea was prepared and served, including Devonshire clotted cream (although we skipped a step and went ahead with buying the store brand).

Since experimenting with gluten free pancakes and crêpes has become sort of a regular occurrence on the weekends (banana pancakes, maple almond pancakes... To name a few, and of those posted), it didn't seem quite special enough of a meal to make for Mother's Day brunch. Plus, mum's favourite has always been a colourful and flavourful plate of freshly cooked eggs, tomatoes, and mushrooms, and you can almost guarantee a good mood out of her (and if you're lucky, a big hug afterwards) by cooking up an array of flavours in complementing herbs and vegetables with one or two softly cooked eggs. So, with the addition of our own flare in the form of steamed kale, roasted asparagus, and freshly sliced avocados, dad and I cooked for mum, which she could enjoy with a large pot of coffee split between the three of us.

We sat underneath the large bouquet of flowers that my sister and I bought for mum together, the bright pinks and purples of roses and tulips, as well as the green of baby ferns, that cast a colourful glow over the table, and made the house look both bright and cheerful - a welcome contrast from outside: overcast and rainy. It also made mum so appreciative, as she loves flowers in the house, and especially loves receiving a stunning bouquet. To show her affection, she fawned over them, placing them in the perfect jar, and cooing at the colours and the shapes of each flowers petals. Later, as we sat down for dinner, she began again, exclaiming how interesting the feathering was on one particular blossom, a perfect complement to the entire arrangement.

"More wine?" I asked, as she continued. It's a mum thing. 

Now we sit as the rain continues, huddled between packed tables with customers similarly scoping out dry ground from the rain. Orders for soups and hot chillis are flying across the counter, as the lineup builds for those who need something to warm up with - we've had our hands heated by chai lattes and London fogs. It seems odd to have everyone back to bright raincoats and dripping brollies, when only last Friday I sat outside this café in shorts and a tank top. Good thing my driving test is in the next hour. I've got the thunder to keep me company; the rain will clean the road for me as well. 

People are using anything for cover from the rain; a man walks along the sidewalk with a chair over his head, the bright colours almost as apparent as the lady ahead's North Face raincoat. I suppose we weren't the only ones caught by surprise in this rain. People beside us exclaim their mixed views on thunderstorms: some eagerly watching the sky with each clap of sound, and others who look back down into steaming mugs, taking a long sip while the sound passes overhead. 

Personally, I love thunderstorms. I love the excitement of the roaring sky and soon after the bright flicker across the clouds, casting eerie shadows for a moment. However, I'm not sure how to take this storm today; there's no telling at the moment whether its a good or bad sign as I sit nervously before my driving exam. Everything has a reason when you're nervous, and everything may or may hold some clues for what's to come. What will happen in the next hour and a half? I guess I'll just have to see what happens, there's no use worrying about it because I can only do what I am able to do, and the rest is in the examiners hands. 

Oh but how I hate leaving things up to someone else's decision. I want to be the one in control, to decide whether I've done all I need to in preparation for this test. I want to skip this nervousness as well, mainly because its of no benefit to me, or the outcome. Butterflies have never left me with a feeling of confidence, and instead keep me away from caffeine which only makes their little wings flutter more excitably. 

Luckily scones can always keep me from lifting off with the wings of butterflies - and I eye the whole wheat scones in this coffee shop enviously. (I should have brought with me the leftovers from yesterday's tea: not too sweet treats for any occasion).

Orange Cranberry Scones

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The refreshing taste of orange, and the tartness of cranberries make the perfect blend of flavours in these scones, baked with almond meal flour for a nutty taste as well. Everybody loves scones, and scones with the sweetness of fresh orange zest make everyone reach for a second helping. And what makes that second helping more enticing: these scones contain no added sugar, oil, or butter. In fact, they're completely dairy-free. For a vegan option, replace the eggs with an egg replacement (1 tablespoon of ground flax and 2 tablespoons of warm water per egg), and use maple or agave syrup instead of honey. Delicious either way, guaranteed!

Served with a topping of fresh jam (we like ginger peach, given to us by friends, or quince jelly - both adding an alternative flavour, one not masked by the overpowering sugary taste often had by store-bought jams and jellies), and freshly whipped clotted cream, scones bring everyone together to the table for an afternoon tea. Even if that means Skyping family members from across the country - conference calls on Skype could bring everyone from England into our home for afternoon tea.

Not just a favourite for special occasions, although the nice china is required for Mother's Day tea, scones are delicious when served with a large pot of steaming black tea.

{Makes 8 scones}

{Ingredients:}

200 grams almond meal flour
115 grams potato flour
1 teaspoon baking soda
pinch of salt
1 tablespoon fresh orange zest
1/2 cup dried cranberries

2 eggs
splash of orange extract (it's really not a big deal if you don't have any of this ingredient, instead add another tablespoon of orange zest)
1 tablespoon lemon juice
2 tablespoons honey
orange juice as needed

{Directions:}

Preheat the oven to 325° Celsius, and line a baking sheet with parchment paper.

In a large bowl, combine the dry ingredients, mixing well to combine.

Making a well in the centre, add the eggs, orange extract, lemon juice, and honey. Starting in the centre, mix the wet ingredients into the dry. Stir well.

If the batter won't stick, add in a small amount of orange juice at a time, until the mixture just begins to form a large ball.

Cover with plastic wrap and set in the fridge for ten to fifteen minutes - or until cooled.

Forming palm-sized balls, press the scones down onto the palm of your hand, shaping into eight scones, and placing on the baking sheet. Bake for 18 to 20 minutes, careful not to overcook the scones as there won't be much browning on the tops.

Cool for 5 to 10 minutes, and serve.

Enjoy! xx S

May Showers Bring Back Tea Time

It's May still, isn't it? Yep, according to my calendar we're still right in the middle of it, but heading into a series of days clouded by heavy rainfall. Just when I thought summer was finally nearing, and we were pulling out shorts and tank tops from the backs of our dresser drawers. We had already enjoyed a couple of evenings sitting out on the deck, a plate of chicken burgers on the barbecue, and a salad with fresh fruit set on the table. I'd already started taking those days for granted, riding around the island in shorts and a tank top, flip flops hanging off my toes, on my little red and white scooter. Just hoping for a couple more days of sun, especially over this Mother's Day weekend, I bought a pair of shorts to hopefully get a new shade of tan on my legs - and just as I came out the shops the wind picked up in a fluid motion of clouds covering the sun as well.

I guess it's back to long pants, hot drinks, and big umbrellas stacked by the doors and covering the sidewalks where people should be. Remember shopping in the rain? Jumping into a coffee shop after dashing across the street to be welcomed by a throng of the ten or so other customers who had the same idea - a hot latte and the last of the gluten free baking (oh my goodness, one more scone, don't let that guy take... Okay the cookie looks good too), and just because it is such a rainy day all of a sudden, I'll take a newspaper to watch the people passing by hurried and soaking (I won't laugh, at least not out loud).

You know, I've always wanted to just spend time in a coffee shop, working away at something odd in particular, and people watching. We spent a lot of time on Main Street this week, mum and I went shopping for graduation dresses and popped by to check out a store that was closed, and instead grabbed a drink in one of the restaurants, pairing it with jumbo shrimp and potatoes to keep us going. There are some very interesting people around Main, all doing different things and with different styles - and he stores could keep me entertained for hours! 

So in our eagerness to dress shop again at this particular boutique, with dad in tow this time, we entered the store pulling dress after dress off the shelf - each one beautiful and almost perfect in its own way. I got attached to two, very different, and bounced back and forth between them both, trying them on repeatedly and slowly coming to a decision. If you've ever gone dress shopping, no matter the event, you'll know how much goes into finding the perfect one - with the perfect fit and style for both the occasion and you. We were lucky that the store quickly quieted after we came, giving me all the time I needed in the change room, and all the attention of the salesclerk who was so helpful. She helped me come to a decision with my sister as well, who dad had on the phone, and it was so special to have my whole family there while I chose my graduation dress. 

Anyone up for another round of shops... I'm looking for shoes. (However, I might give it a week for my paycheck to be cashed, and a bit of recuperation). 

I felt like a little girl, peeping in at the perfect dress while the shop was closed. I actually picked out the one I ended up getting today on a previous trip, but I suppose something wasn't quite right. We ended up going around other stores and trying on other dresses. However, I needed dad, and my sister, to be there to make the decision. Ha! I should be on one of those reality shows with the emotion and depth I'm describing this "escapade" with. Don't worry, it really didn't take all that long, and a big plate of Egg's Benedict afterwards refueled us all nicely. Shopping is tiring. Especially trying on dresses and walking around in circles in too-big high heels - you have to curl your toes just to keep them on, and let me tell you, they start to cramp up after a couple laps of the store!

Ginger Maple Tea Lattes

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To end a rainy day, a long day, or as you sit and watch the activities of other people dashing past rain covered shop windows, and need an alternative to coffee or tea, a ginger maple tea latte is just the rich and flavorful hot drink - refreshing and comforting, the perfect balance between the teeter-tottering of this weather. 

I love ginger maple tea lattes because of the sweetness and spice of two key ingredients: maple and fresh ginger. Although I use almond milk for this recipe, cow's milk, or other milk alternative would work perfectly. What a great replacement for your morning coffee!

{Serves 2}

Ingredients:

1 1/2 inch of fresh ginger root, grated or chopped 

3 tablespoons maple syrup 

1 cup almond milk

2 1/2 cups water 

Directions:

In a saucepan over high heat, bring ginger, 2 tablespoons of maple syrup, and water to a boil. Reduce heat, and simmer for 5 to 10 minutes. 

Divide the almond milk among two cups, and divide the maple syrup among them also. Place both in the microwave, heating for up to a minute. This can also be done in a separate sauce pan, before dividing among the two cups. 

When the ginger mixture has simmered, remove from the heat, cover, and let sit for another 5 minutes. (Or pour into a french press for this step).

Pour into the cups of almond milk, and serve.

Enjoy! Xx S 

The "Good Cookie"

It's a good thing we have cookies.

They make just feel normal again. Oh darling, I know there are those days when we begin to feel estranged from all those wheat-eaters out there. With a slow shake of your head as you decline a plate of Oreos ("But they're vegan!"), or a slice of cake, to see their tilted head and apologetic smile, just remember that a gluten free cookie has all the same comfort, and all the more flavour. Now, that's better. The warmth and flavour melts in your mouth. Chew. Swallow. Repeat. And rejuvenate.

Friends, you, and yours, are often absorbed in their busyness and activities, and can sometimes pass a plate of wheat-filled treats without thinking. You sheepishly pass it to the next person and avoid anyone's gaze. It's not guilt which you feel for the foods you have chosen (or must) not eat. Sometimes, their questioning which happens so frequently,

"Oh! You can't eat this?"

Or cries of,

"I am so sorry!"

Are worse that just forgetting the plate was ever passed, and held in your hands for that quick moment. Justifying yourself is too exhausting each and every time, time and time again. Sometimes it's a challenge: it's even more a challenge outside the comfort of your own home; managing restaurant menus while dealing with a growing appetite is certainly a tyrant of a battle. Sitting down to a hot latte in the city with friends while they chow down on deliciously appetising sandwiches (I stole all her olives!) or fluffy muffins that leave your belly grumbling (Darling, shhh, I whisper... People only stare, but that's just fine - at least I don't have a wheat belly!)

Friends that must be kept close, tell you they'll hunt the streets for "some of that weird gluten free food," and you laugh. Suddenly it's not so bad. The dragon will be tamed; I'll get my cake - and eat it too.

Those friends also make an pizza just for you for girl's night at her house, an experiment of different flours and techniques so again you can enjoy the normalities of everything about spending time with friends. Even if there is nothing normal about that night. It's important to remember that no matter who you are, and what you choose to do, your friends are always there, will always stand by you.

There will also be that perfect gluten free cookie.

Both invaluable, neither replaceable. This is for you.

Chocolate Chip Oatmeal Cookies
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These are the perfect blend of sweet and everything nice. Add 1/2 cup of oats to replace the coconut flour for more crunch, and both ways, enjoy with the soothing aroma from a cup of a maple ginger tea latte. Blending strong and sweet, and putting both your mind and body back into balance.

Yields approximately 18 cookies.

2 tablespoons butter, softened
1/2 cup brown sugar
1 egg
1/2 cup almond butter, crunchy
1/2 cup apple sauce
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 1/2 cups oats
1/2 cup brown rice flour
1/2 cup coconut flour
1/2 - 3/4 cup gluten free chocolate chips

Preheat the oven to 350°F, and line two baking sheets with parchment paper, set aside.

In a large bowl, cream together butter and sugar. Add the egg, pour in the almond butter and apple sauce, and mix.

Now add the cinnamon, nutmeg, salt, baking soda and powder, and oat. Fold into the wet.

Add in brown rice and coconut flour as well as the chocolate chips. Mix until well blended. Form 1 1/2 inch - 2 inch diameter rounds and press lightly onto the parchment paper.

Bake for 12 - 16 minutes.

Make tea.

Eat.

Enjoy!

xx S.

The Temptation of Chocolate Dessert

I am sorry. I know it's late this Sunday afternoon. And you're most likely busy, getting ready for the upcoming week, focusing on important tasks, or things that need to be done around the house. And here I am, posting a delicious Raw Chocolate Hazelnut Cake recipe to steal away your attention. So, I will warn you now, if you've got more pressing things, people tugging at your sleeve to get jobs done, and if I were you, save yourself from the temptation and stop reading right now. I know, I should be pleading you to read on, but I promise that you'll want to drop everything and start cooking when you see this recipe. So stop reading now, I mean it. Don't be swamped by the temptation and the promise of delicious, creamy, chocolatey, dessert. And before I tell you how amazing this is. And how it's gluten free. And that it can be made to be raw as well. And how little active cooking time it needs. Did I mention the flavour?

Okay, sorry. You've got things to do.

Chocolate is more than a craving for me, it's a lifestyle choice. And that's why I'm always sure to incorporate chocolate into my life - I even have a board on Pinterest dedicated to chocolate, you can bet it's one of the largest - and I make sure the craving doesn't go un-indulged with gluten free Chocolate Chip Cookies, Chocolate Clusters, and Brownie Bliss Bars.

It also doesn't help that Valentines Day gave us another excuse to have chocolate lying around. Mum and dad exchanged identical Toblerone bars, and I received small packs of little gluten free (and organic!) chocolate. Of course, I had to share. I decided upon something a little different that our usual Chocolate Lava Cake for our Valentine's dinner, and after searching up different recipes and reading reviews, I decided upon the chocolate flavour with the creaminess similar to a cheesecake - perfect, but undoubtedly, very rich.

As I come home from our grad Semi Formal in the pouring sunshine, a little too bright for tired eyes, and making me sneeze awkwardly, I can't think of the usual Saturday and Sunday cook-off in my kitchen without a glass of chocolate almond milk to keep me going. It seems to be my pick-me-up drink, the coconut water to my own tired self.

We must have been out quite late after leaving the Aquarium and all the fish in their tanks behind us. Including Nemo and his friends, and the massive turtle that swam with the sharks. Including the grandpa shark. In toppling heels my friend and first trekked through the grass field to the bus stop before hitting Granville street in search of late night sushi, instead finding two of our friends who had just found pizza, and no sushi restaurants which we were willing to walk to. So, with no luck to satisfy our craving, we settled on hot chocolate - surprised? No.

Chocolate Hazelnut Cake
View printable version.

I served this at my family's Valentine's dinner, a sweet, rich, and creamy dessert made from all natural ingredients that was enjoyed thoroughly. I made the dessert pots quite large, so none of us were actually able to finish them, so they were stored in the fridge for a later date. I've altered the servings so that it serves 6 rather than 3, because the richness of cashews and chocolate causes this dessert to be better enjoyed in small portions.

Makes 6 individual mini cakes

Ingredients

Crust

1/2 cup hazelnut meal (Made by blending hazelnuts until finely ground)
3 bsp raw cocoa powder
1 1/2 tbsp maple syrup (or 1 tbsp agave nectar)
1 pinch sea salt

Filling

1 cups raw cashews, soaked in water for 4 - 6 hours and rinsed
3 tbsp raw hazelnut butter
1/4 cup coconut oil, melted
1/4 cup maple syrup (or 3 tbsp agave nectar)
1/4 cup raw cocoa powder
1/4 cup water
1/4 tsp salt

Chocolate Sauce

2 tbsp coconut oil, melted
1 tsp vanilla extract
2 tbsp maple syrup (or 1 1/2 tbsp agave nectar)
2 tbsp raw cocoa powder

Directions

If making (1) 9” cake, use a springform pan. For individual cakes, a muffin tin works great.
For the crust, blend all the ingredients together in a food processor until it is well combined and sticks together when pressed between fingers. Press the crust into the bottom of desired pan, about 1/4 inch thick.

Set aside while you making the filling.

In a food processor or powerful blender mix together cashews, maple syrup, water, and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder, hazelnut butter and coconut oil to cashew mixture and blend all together, scraping down again, until mixture is uniformly combine.

*If you cant find raw hazelnut butter, you can make your own by blending raw hazelnuts in a food processor until smooth and buttery, scraping down the sides often. Chockohlawtay has a good hazelnut butter tutorial.

Spoon filling on top of the crust. Place cheesecake in the freezer until solid all the way through (at least 2 hours for individual cheesecakes, 4 for large cheesecake).

Once frozen remove cheesecake from the pan. If using silicone mold, they will easily pop out. If you have a muffin tin, run a sharp, hot knife around the edges of each cheesecake. Using knife as a lever, push down from the bottom. The cheesecakes should pop out.

Place cake in the refrigerator while making the chocolate sauce.

Mix ingredients together with fork. Scoop a little onto cold cheesecake. Place back in fridge and let sauce harden.

Top with chopped hazelnuts. Serve cold.

Enjoy! xx S