Nanaimo Bars at the Little Bakery

There must be an easier method to shelling almonds. I stood at the counter with a pot of almonds that were soaking for a few hours, peeling the husk off each one in a pile of 130 grams.

It wasn't all that bad though, leaning from right foot to left and back again. I had the radio playing gently behind me, and fell into a rhythm of peeling, pulling, dropping, and repeating with a new almond each time, building one pile of clean, naked almonds, and slowly pulling away from a mound of brown and streaked. Each almond had its own look, its own feel, and the longer they soaked, the easier it was for me to tear the husk away.

It turned an hour or two of baking nanaimo bars into a whole afternoon, but I'm always happiest in the kitchen anyway, and I sipped on a cup of tea while repeatedly refilling it from a pot brewing warmly at the side.

I remember the old bakery on Bowen that always had fresh nanaimo bars for the many islanders needing a sweet treat, some conversation, and even a bit of coffee while they waited in line for the ferry. Construction workers ordered double sandwiches and extra large cookies, mums and their kids took away hot chocolates in the pouring rain. There were always customers streaming in and out of that bakery, whether it was for a piping hot sausage roll served while still on it's rack from the oven, and placed in a white paper bag to warm your hands, or for one of the biggest white chocolate macadamia nut cookies to share with dad as the line of cars slowly snaked is way onto the ferry.

I even remember the morning that bakery was suddenly gone, along with its brownies and pies set out in the front cooler, and the trays containing the nanaimo bar I was looking forward to on my way down to the ferry.

So suddenly, all that was left was a charred black square, a few lines of yellow tape, and the air hanging thick with questions left unanswered.

The front room of the bakery was always small, but next door at the Snug Cafe we sat around tables if we planned on hanging around. No one has ever replaced that memory of my first nanaimo bar at the bakery, and the sticky mess I got myself into while excitedly savouring each layer, starting with crumbly chocolate topped with a creamy custard, and finally, thick chocolate that quickly melted in my little hands and made its way along my upper lip, and over my fingers, suddenly making them taste delicious too.

It wasn't until brunch at a gluten free bakery in Victoria with mum that I remembered these delectably sweet moments, ones that will always make me think back fondly on the community we shared, the local coffee shops and bakeries that felt more like a living room with all our family and friends, and those irresistible nanaimo bars that I haven't yet found to replicate that pure, young enjoyment.


It was while we ate our plates of breakfast in a windowed alcove that I looked around to the trays of baked sweets and realised how many times I've recently seen nanaimo bars, since we've moved to Vancouver Island in fact. Suddenly, they seem to be back in fashion, or are popping up to remind me of something.

Something wonderful, they are.

Nanaimo Bars {gluten and grain free, vegan}

{print recipe here}

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Ingredients:

Base
130 g almonds, soaked
110 g dates, soaked
65 g ground walnuts
50 g shredded coconut
60 g cocoa powder

Filling
80 g raw cashews, soaked
2 tbsp raw cashew butter
3/4 coconut cream
1/4 c coconut oil
3 tbsp maple syrup
1 tsp vanilla extract

Chocolate Layer
300 g dairy free chocolate chips
50 g coconut oil

 Directions:

Soak your ingredients. In separate bowls, soak the almonds, dates, and cashews overnight.

Shed the almond husks. Peel back the husks of the almonds to reveal the white meat inside. Use a garlic peeler or two sheets of paper towel to rub the husk off for a quicker method, otherwise use your hands. The longer the almonds soak, the easier this process will become.

Make the base. In a food processor, blend the hulled almonds until very fine. Drain the dates, setting the water aside to use later, and add them in the processor with the almonds. Blend again. Combine the ground walnuts, shredded coconut, and cocoa powder in the processor, blending until all the ingredients are well mixed.

Add the date water. Using the leftover water from soaking the dates, slowly pour in a tablespoon at a time to the base mixture, blending each time, until it begins to come together in a large ball. It should stick together, but should not be gooey.

Press into the pan. Line a 9x9 inch baking pan with parchment paper, and press the base mixture evenly onto the bottom. Place in the fridge.

Make the creamy filling. Rinse out the food processor and blend the soaked cashews, drained, until it becomes almost creamy. Add the cashew butter and process again. Next, add coconut oil, then maple syrup and vanilla extract. Process on high for a couple of minutes until it is completely smooth. Scrape down the sides and blend again.

Pour on the filling. Remove the base from the fridge and set it on a flat surface. Using a soft spatula to scrape the filling from the processor, pour it over the chocolate base, starting in the middle and working your way in a spiral to the edges. Even it out quickly before returning the whole pan to the fridge.

Make the chocolate topping. Over medium-high heat, bring a pot of water to boil on the stove top. Place a bowl over the boiling water and add the chocolate chips and coconut oil. Stirring continuously, melt together the chocolate and coconut oil. Remove the bowl from the saucepan when the mixture is completely smooth, letting it stand a minute or two before pouring it over the base and creamy filling of your nanaimo bars. Pour slowly, as the hot chocolate could melt the filling. Pour in the same pattern, starting in the centre and working your way outwards.

Freeze to set. Place the pan in the freezer for 1 - 2 hours, placing it in the fridge at least 45 minutes before serving. Cut with a hot knife, wiping it clean and reheating it between each slice.

Enjoy! xx S

No More False Appearances, Tossed Vegetables Make Us All Happiest

I was thrilled when I read a post so openly criticising what Pinterest and Instagram have become, making each of us focus on how everything looks again. Each site is filled with food bloggers and perfectly posed photos under an array of lights to cast the oh-so-natural-but-not-real lighting streaming in through what appears to be a window propped open that leads to a fresh cut lawn and a platter of home made cookies and pitcher of freshly squeezed lemonade for everyone to enjoy, because there are no enemies in this world right? I remember starting this blog to get away from an image-obsessed world and the popularity contest that ruled the halls, and finally feeling a freedom in being able to start from scratch, and from there, to build a place where I could write, write, and write even more, being in a place away.

When did it become being about that 60-second elation upon receiving another notification for which, yet another, stranger has double tapped your photo. They chose my photo! You might scream out, only to glance upon another user's photo that has quietly surpassed any number of likes you've received. And the best part, this little elation dwindles quickly, leaving behind only an immense amount of disappointment. Maybe this one will do it, you think with each added hash tag to the caption of another photo, a towering plate of cookies that never tasted very good anyway, maybe more people will notice this time.

Oh. My. God. No. Since when did this become a network for the popularity-obsessed, each prying for one another's attention, and solely forgetting the interests that are clearly stated in each person's bio. I read a recent blog post from Gluten Free Girl, and have to say, that I couldn't have been happier that finally, someone had acknowledged how far this has gone, and how far it has come into each blog, as little as we realised. 

Now as I look around Instagram and Pinterest, it truly feels as if the attention has turned to being solely preoccupied with looking our best, and above all, making everything perfect. And for a perfectionist like me, someone who isn't often left happy with a "good" job, I'm sent into spirals and loops while I continually question all the effort I have already put into this blog, and the work I've had to put in to break away from high school pressures, mainly striving to be perfect in a world full of unattainable standards. 

Is it really fair to ourselves that the food we make, cooked so we feel better, healthier, is now a measurement of how others see us? That each photo taken can scale how good we have life, rather than just an outlet a long along with the creative process of cooking, and of blogging. So who cares if a hand peeks into the frame while a photo is snapped? The food I make is for people to enjoy, forks in hand, plates ready, so isn't it right that they would be there, with the food? And all those times we've left a table full of people waiting while the perfect shot has yet to be taken, only to present a plate that's cooled down, lost its brilliance of being straight from the oven, only to mumble, well at least I got a photo. 

No!

It's this post from Gluten Free Girl that captured what I've been meaning to scream for too long now, after realising that those moments immediately after scrolling a news feed teeming with foodography were when I felt the worst, almost as if I had to live up to each brilliant, glittery photo. But how could I? When each post was unattainably attractive, without a dog hair in the frame, a perfect slice of apple pie that doesn't crumble when it's cut, and would never spill any of the evenly chopped apples inside. And of course it's free of anything that makes food taste good! As she says, "It’s just fake, all of it, this perfect food. I’m so damned tired of perfect food." And so am I. 

So here's to throwing pleasing, being perfect, and trying to attain something that, really, I would never want to be, out that perfectly propped open window and into the tray of baked cookies and lemonade. Besides, I'd rather have them warm from the oven. And a cake without sugar?  Puh-lease. 

Back to tossing vegetables together for dinner, throwing in an array of spices, and mixing up the colours to see what will come out the kitchen this time. There's excitement in that, and best of all, complete and utter joy while we enjoy the flavours in a plate that's still steaming in front of us. Behind that shine of perfection we see in photos on our Pinterest feeds is a whole lot of stifled creativity, and I'll have none of that, for this blog, and these dishes prepared, are for living without being heralded by appearances, perceptions, or worries.

This blog after all, has been a way for me to be happy, and I hope to keep it that way. 

Baked Root Vegetables Tossed in Fresh Rosemary

{print recipe here}

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This was a great recipe as it used up some of our fresh vegetables, and fresh herbs that we picked up at a market in Saanich, with very little effort. Beets this time of year are juicy and full of flavour, as well as many other root vegetables such as yams and potatoes, that complement each other with taste and colour. 

serves 4

Ingredients:

3 medium sized beets
1 onion, sliced
1 small yam, diced
3 - 4 Yukon Gold potatoes, sliced
1 - 2 tablespoons olive oil
2 sprigs fresh rosemary, cut from the stem
1 teaspoon salt

 Directions:

Start by cooking the beets, preheating the oven to 415 F, and chopping off the stems of each beet. Place the beets in a shallow baking dish and fill with water reaching halfway up the sides of the beets. Cover with aluminium foil and bake for 40 - 50 minutes.

Meanwhile, toss together sliced onion, yam and potatoes, olive oil, rosemary and salt, and lay out onto a baking sheet. Place this in the oven, with the beets, and bake for approximately 30 minutes, or until the potatoes are tender.

Remove the beets from the oven and allow to cool, or run under cold water. Using a knife, or gently pressing with your fingers, peel the beets, rinsing frequently to avoid staining your hands. They will stain everything if not rinsed immediately.

Cut the beets into small cubes and toss with tray of yams and potatoes, quickly returning to the oven for another 10 minutes.

Serve hot, enjoy a delicious meal with fresh ingredients!

Closer to Farms for Raw Yogourt

I close my eyes, it's time to let the water take me where it wants to. A couple of deep breaths. I feel the fear rising up, but I try and forget about it against the pounding of my heart. Try to swallow, get it back down. How is it that I’m still afraid. With another, deeper breath, I can swallow again. And then I start thinking back to the moment when we first arrived here, the moving truck a moving target for watchful eyes in a small town, I can do this. It's only deep water around me, and a couple of eerie looking kelp. Nothing big, nothing scary. A seal over there who just wants to play. Paddle in, paddle out. Left side. Paddle in. Swish. Paddle out. And kayaking gets easier when you realise that although you can't see below you, are the smallest boat on the water, there isn't any real danger around. Like those first few moments when you arrive in a new place, it takes a couple of deep breaths, and maybe a little pep talk before you'll be on your way, navigating the rocks and finding new caves to explore. Moving to a new place is the same.

Read more »

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

{print me here}

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

Banana Bread from the Pantry

I was shocked to find that I actually don't have a gluten free banana loaf recipe to my blog. I thought that was an essential recipe to every baker's collection, whether they be gluten free, vegan, paleo, a picky eater, a kid just beginning to dive into mum's recipe box with the evidence of cookie batter across the counters, or a skilled baker on their way to publishing another cook book. Each time I made a banana bread, I skipped the recipe writing, and step by step photography because each time, I thought the recipe and the post must have already been blogged, up and out there for the world. And I don't know what took me so long to realize it either, but among the zucchini loaf, the apple or the huckleberry sweet bread, I couldn't find a single banana as I searched through my posts for an easy recipe to adapt for today's baking needs.

So today, tucked up in a little apartment kitchen, tucked up in a little apartment building, and tucked in
the heart of Montreal, I finally figured it was time to cook up a banana bread, both fitting for a student's budget and fitting for a gluten free me. 

I was about to head out today and explore the streets on my own for a few hours, perhaps even wander some parks, sitting down to read for a while, or to soak up some of the sun. However, as soon as I had my shoes on, and the keys to the apartment in hand, I suddenly had a desire to stay, to call friends over Skype, to bake, drink some tea, and not worry about the time, the cost of change in and out of my pocket as I passed through stores, and to take a little time just to feel as if I had given myself a chance to rest. It's been a busy month, and with finally sleeping soundlessly in the last few days here, with lots of fresh fruits and vegetables and nutrient packed foods, I finally feel more like myself, thinking a little clearer, and no longer sleeping restlessly, or grinding down my teeth in the middle of the night.

So with the drumming of construction outside, I chatted over Skype and mixed together bananas at the same time, one noise drowning out the other as the volume increased, but moments of instant silence would follow, giving a little time to recollect myself and carry on with the task of mixing and measuring and listening in to the headphones that carried my friend's voice. 

I also became occupied with the flow of photos that were being posted from the explore program, and as friends uploaded, liked, and commented, I was carried back into the moments and memories we had shared, and laughed to myself at our photos, and at the thought of how many jokes we can keep forever. 

Banana Bread {gluten free, egg free, dairy free, gum free}

{print me here}

This is kind of an everything excluded banana bread, an allergen free loaf, hooray! Made with simple ingredients, from the gluten free chef's pantry, there's a chance everyone will be up for a slice, and a slice that holds together when it's cut, can be spread with your choice of butter or dairy-free spread, and is still full of a delicious, rich and sweet banana flavour. My favourite is that using a mix of four gluten free flours, there's no need to add any gums to help hold this bread together, plus the bananas and honey help to bind ingredients in delicious flavour. 

Using the method of microwaving frozen bananas to cause them to release their liquid, then boiling to reduce the quantity of liquid but increasing the flavour, this loaf has twice the taste of banana. The added benefit of using frozen and overripe bananas is that they contain a higher percentage of natural fructose sweetener, so even without added sugar, your loaf will be deliciously and naturally sweetened. The touch of honey in this recipe is both for consistency, and because the flavours complement nicely with bananas, to create a perfect blend with each bite. For a vegan version of this loaf, substitute honey for maple syrup, or agave, as either have a syrupy and sticky consistency perfect for baking without gums or eggs.

Chocolate chips can be substituted for chopped nuts or dried fruits if you would prefer, but they seemed like a perfect way to make this bread a sweet treat.

{makes one loaf}

{Ingredients:}

1/2 cup sweet rice flour

3/4 cup sorghum flour

1/2 tapioca flour

1/4 cup arrowroot flour

1 teaspoon cinnamon 

1 teaspoon baking powder

1/2 teaspoon salt

4 very ripe bananas, frozen

Just under 1/4 cup honey

2 teaspoon vanilla extract

1/2 cup almond milk, can be substituted for your choice of alternative 

1/2 cup gluten free chocolate chips

2 tablespoons slivered almonds, to garnish

{Directions:}

Preheat the oven to 350°F, and line a loaf pan with oil and a sprinkling of rice flour, set aside.

In a large mixing bowl, combine flours, cinnamon, baking powder, and salt, and set aside.

Microwave the frozen bananas, with their skins still on, in a bowl for 5 minutes, or until tender and slightly warm. Transfer to a strainer set over another bowl, and remove the bananas from their skins, collecting all of the liquid in the strainer. Discard the skins.

After allowing as much liquid as possible to drain from the strainer into the bowl, set the liquid over medium heat in a saucepan. Cooking until liquid begins to bubble and reduces by approximately half, about 5 minutes. 

Stir liquid back into the bananas, and mash until smooth. Mix in honey, vanilla, and almond milk, stir, and pour into dry ingredients. 

Add in chocolate chips and mix to combine completely. 

Pour the batter into the loaf pan, spreading the mixture evening into the corners and edges. Finally, sprinkle with a layer of slivered almonds, and pop into the oven.

Bake in the centre of oven for 1 hour, the loaf is finished when a clean knife inserted in the centre comes out clean. Let cool for 10 to 15 minutes before slicing and enjoying with your favourite cup of tea! 

Bisous et bon appetit! xx S

If Life Throws Snowballs, Sweeten Them!

Ever feel as if the cold of winter wraps it's icy tendrils around everything, and despite the layers of blankets the draft disperses and grows from underneath your skin; winter, in it's stubborn display of the changes to come, the winds and cold, the storms and the crystallised beauty, also wraps you gently at first, comforting and softly, tightening as a cocoon around a caterpillar, with each fibre pushing it's frosty exterior further onto you, freezing to the touch, and never letting go.

Maybe this is why I love winter, it truly is like being wrapped in a forever Snuggy. Forever slippers on your feet, and never thinking that the skies will suddenly brighten, open up, and even disperse.

I find the contrasts of winter's arrival most apparent as I stand on the dock for the ferry. The wind blows carefully at first, testing it's recipients for reaction, and with none, increases intensity. Laughing, it speeds up, as if a child chasing an animal around, it winds precariously through cars, through people, jumping over benches and fences, and still never tiring. Above, clouds hover close, grey and white in patches, but mostly a light grey similar to that of the sparse populations of seagulls buried in their feathers; some gulls peer atop their wings only in the search of dropped food. You feel as if a heavy dome encompasses the world, but there lies the sea, an expansive, vast body which stretches farther than the horizon, although unseen at the moment. By land you can continue on, but by the space above, the star and moon invisible, you are halted. You can travel off the island, there are so many places to be explored; other continents, ones you have traveled  others unknown, lie beyond the boundaries far off, perhaps they can be escaped to, and perhaps winter can be forgotten for some time. And yet, situated on a small island between the surrounding mainland, time seems to have stopped after five o'clock each night, and again we wait for winter to pass over in the tranquil escape of our homes.

So with the cold air coddling the timbers of our wooden house, and escaping in through every possible crack, I decided to embrace the winter wonderland it so wishes to be, and turn my counter into my very own personal snow field.

And with that, I poured icing sugar across the counter.

My own winter wonderland.

It's almost December, and surprisingly, I couldn't be more excited for Christmas.

So time to start the Christmas baking, the holiday treats, and decorating all those wonderfully sweetened cookies.

Did I mention that we already have a bottle of organic Egg-Nog in the fridge? A delectable winter treat, creamy and sweet, especially comforting when it's been warmed up on the stove and spiced with a delicate peppering of nutmeg and cinnamon. Remember last Christmas when you sipped Egg-Nog by the window and snow flakes fell, and still, you were warm.

Look, even the restaurants think it's already that time of year.

This is the first time that I have incorporated any of the gums, xantham or guar, into my baking, and although reluctant I thought it was worth a try. So many successfully bake with them, and can bypass the result of crumbly, flaky cookies or muffins which give gluten-free baking such a bad name.

Mum was given a small package as a sample of Bob's Red Mill Guar gum, and for the past couple of weeks it has been peering round the corner of a basket in the cupboard. I admit, I've eyed it a couple of times, however I haven't seen the need to use it. That is, until today.

I was reminded of my friend's comments on my cookies,

"These are sooo crumbly!"

And the picture of the depleted loaf when it came out of the oven, nearly crumbling across the expanse of the counter as I lifted it from the baking tin. No, I don't want disappointment from these picturesque little treats. They should be full of love and fun.

No tears, nor fears, mum would say.

Gluten-Free (and Vegan) Chocolate Snowball Cookies
Printable recipe.

Truffle-like in taste, but moist and light, these little snowballs will definitely be by my side for every winter celebration and party this year. They're the very essence of winter, comforting and delightful, and like the snow on the ground (may it come soon) they look like little snow balls that fly across the yard.

Quickly and easily made in a short amount of time, it's important to set aside a large area for the icing sugar, which will coat these little snowballs in a feathery dusting. Just remember, this area must be completely dry to avoid actually icing to form, which is very difficult to scrape clean!

Makes approximately 16 1-inch balls

Ingredients

4 oz gluten-free unsweetened chocolate chips or grated chocolate
2 tbsp coconut oil

2 tbsp ground flax seed
3 tbsp almond milk

1 tsp vanilla extract
1/3 c light brown sugar

1/2 c coconut flour
1/4 c sorghum flour
1/2 tsp baking powder
1/4 tsp each salt and guar gum (use xantham gum if you prefer)

approximately 1/2 c icing sugar for coating

Directions

Preheat the oven to 325°F and line a large baking sheet with parchment paper.

In a small bowl, melt together the chocolate and coconut oil in the microwave (high for 2 minutes, stir, and repeat for 1 minute or until completely smooth) or in a dish above a pot of simmering water on the stove.

In another, larger bowl, whisk together the ground flax and almond milk. When the chocolate and coconut oil is completely melted, pour into the flax mixture and stir well to combine.

Add the sugar and vanilla extract.

In another bowl, mix together the flours, baking powder, salt and guar gum before combining to the chocolate mixture. It should turn out thick and moist. If using shredded coconut, add it here.

With your hands, roll the dough into small balls and place approximately 3 centimetres apart on the baking sheet.

Bake for 10 minutes.

Even though the snowballs are still hot (and don't look like snowballs just yet!) roll them in the icing sugar, coating them completely before setting aside and repeating with each.

During this process, the snowballs will begin to cool, so repeat coating them until they are covered completely and no brown of the cookie dough can be seen.

Serve and enjoy!

*Notes*

If you choose to use sweetened chocolate, reduce the sugar to 1/4 c and taste test before baking. For a sweeter treat, keep the same amount of sugar with sweetened chocolate.

Between 1/4 c and 1/3 c of finely shredded coconut can also be stirred into the mixture right before forming the snowballs for a crunchier texture, however after baking the coconut might suck some of the moisture.

Pampered to Perfection: Dinner For Two

I feel as if it has been too long since my last post - ten days has made me realise how much I love each blog post, each creation. It's an outlet for my creativity and imagination, and also a stream of my consciousness limited by only myself.

I understand now that with each post, I will baby my blog even more, as if every addition is grooming and nurturing it so that it will grow and will evermore become greater to me each time I click Publish. I remember how I doubted my perseverance and ability at being able to continue posting throughout the  weeks, even months, but I think I've proved myself wrong and done exactly that.

I'm almost at 3 months at 25 posts. Almost.

Mum and I have started making dinner together again, perhaps due to the fact that I've become more relaxed around the kitchen, and have begun to let go of the control I sometimes try to retain when cooking,

"This goes here, and that in this cupboard here."

One day last week, when it was just the two of us for dinner, I cooked up the initial portion of the meal, blended in the spices and then hurried off to my evening dance class. For my return, mum had finished off the cooking, and placed the dish in the oven.

A wonderfully prepared, a collaboration, the meal was ready and hot when I came home.

Although we may not have been cooking at the same time, we still shared the tasks involved in preparation of that particular meal, and later shared the outcome of the satisfying tastes of something cooked together.

Last week, I started a new routine, a relaxing end to my day, and rejuvenating for myself as well. Sunday night, as I got back into the mind frame of starting another week of school, and the many upcoming tests I needed lots of rest to be able to study for, I also got myself relaxed enough to try and sleep at least 7 hours that night, an unusual feat for a night owl like myself - especially Sunday nights when my mind would rather race circles around imaginary stresses and upcoming depictions of events - almost irrelevant worries as soon as morning arises and the alarm chimes cheerily.

I started with the bottle of flax oil that I've been neglecting, previously unaware of all it's amazing benefits. I'm also intrigued to try the jars of coconut oil that are also being shunned to the cupboards, maybe tonight I'll take them out and give them a try too. There have been many positive reviews for coconut, especially for its rejuvenating effects on the human body, and both oils have been found to be extremely beneficial to the skin as well as general health.

I've heard that coconut oil is an excellent moisturiser, can be used as a face wash - although some with oily skin may not agree - is used as a natural anti-ageing remedy, for psoriasis and eczema, and has many other internal health benefits as well. It comes in many forms, and I have included coconut flour into my gluten-free baking flour mix because I just love its sweeter, lighter consistency, and the much appreciated dietary fibre that it also contains.

So by first pouring a small amount into the palm of my hand, the strong smell distinct among the warming aroma of freshly baked gluten-free goodies: chocolate chip cookies, I began by massaging small amounts into my hair, and especially focusing at the ends where I suffer from frizz, and moving to the roots where skin can become dry, particularly in the winter and dryer months.

I felt so good all pampered that evening, as if I was finally doing the right thing for my hair, giving it the nutrients and care that it needed, so much that I decided to do a face mask as well.

We've got our grad photos coming up soon, it's scary, already so close, and I want to look fresh, refreshed, and of course, healthy. As in glowing with health.

So, after rinsing my face with warm water, I mixed together a few drops of fresh lemon juice and a teaspoon of natural honey, which mum was given by a local farmer when she visited the bees in the valley just outside Greater Vancouver, for product sampling. It felt wonderful.

And just for good, internal health, I ate a spoonful of honey as well.

For the fifteen minutes while my masks worked their magic, I took time for myself, laying down with my eyes closed, but also trying to stay out of the dog's reach, who would only try and lick the honey off my face - and she did try very hard!

Then, on Tuesday evening as the American election played out on the radio and via online streaming, I made it a ritual. Red and blues battled against each other for the last time this year as I mixed together my masks: flax oil for my hair between my fingers before being lathered in my hair; honey and lemon first in a small bowl, and then applied to my face. I wrapped up my hair in a small towel and twirled it on top of my head - I couldn't have felt more like a diva, slippers and robe and all.

The Shepherd's Pampered Pie
Print Recipe.

I've grown up on mum's homemade Shepherd's Pie with a tomato base to the sauce, but this recipe, combined with multiple herbs and flavours, will have everyone scraping the pot for that last mouthful! (Not that mum's didn't!)

My favourite ingredient of this dish is the rosemary, a warming and comforting additional twist on a familiar family meal. If you don't have some of the ingredients listed, don't fret, the beauty of the Shepherd's (Pampered) Pie is that multiple variations of vegetables can be substituted depending on the season, as long as the herbs and spices are kept constant to achieve that desired taste.

Let the dish cool slightly before serving, so that all the flavours can be detected upon serving, and so no one risks burning their mouths.

Serves 2-3

Ingredients

2 peeled/diced potatoes
2 tbsp vegan butter, such as Earth Balance
2 tbsp rice milk

1/2 tbsp grape seed oil
1 garlic clove, chopped
1/2 onion diced
1 sliced carrot
1/2 c sliced zucchini in half moons
1/2 c chopped broccoli
3/4 c black beans, cooked and drained

1 tsp Herbs de Provence
1/2 tsp sage
1/2 tsp rosemary

1 tbsp grape seed oil
1 tbsp rice flour
3/4 c rice milk, warmed
1 tbsp vegan butter
1/2 bouillon cube

pepper to season

Directions

Potatoes:

Place potatoes in a pot with water, and bring to a boil. Continue to simmer until tender. Drain and mash; add butter and rice milk.

Preheat oven to 350°.

Filling:

In a skillet over medium temperature, heat grape seed oil and add garlic and herbs. Then pour in carrots, zucchini and broccoli.

Cook until tender (10mns), then lower heat. Stir in beans and cook for a further 2 minutes. Remove and set aside.

Gravy:

In a saucepan over medium/low heat, pour in grape seed oil and stir in rice flour to make paste.

Add milk slowly, stirring. Add butter, and bouillon cube. When it begins to thicken, remove from heat.

Pour gravy into filling and mix well.

Spoon into a large ramekin, or individual ones, and top with mashed potatoes.

Sprinkle with ground pepper.

On baking sheet, bake for 20 minutes, and then increase the temperature 415° and cook for a further 20 minutes, or until top browns slightly.