As a part of my gluten free experiment, I decided I was going to try my delicious carrot cake recipe without wheat! Stephen and I made this and took it to my parents house for Mother’s Day on the weekend. It was really awesome…even my dad enjoyed it!

Carrot Cake (vegan without icing)

1 cup quinoa flour

1 cup buckwheat flour

2/3 cup flax/chia meal blend (or half and half separate if you can’t find it)

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

1/2 tsp nutmeg

3/4 cup agave

1 cup agave (to replace sugar and brown sugar)

3/4 cup unsweetened apple sauce (instead of oil)

1 tsp vanilla

2 cups grated carrots

1 cup drained crushed pineapple

1/2 cup chopped walnuts

1/2 cup chopped pecans (for the top)

Now as for the icing… I was never a really big fan of cream cheese icing… so I had mine served with plain greek yogurt (healthier choice). But for those who prefer the traditional icing (and don’t mind the calories).. go for it!

1 pkg  cream cheese, softened (250g)

1/4 cup butter or butter substitute ( I use Earth Balance Spread)

1/2 tsp vanilla

1 cup icing sugar (you probably won’t find this organic)

Directions:

Mix all the wet ingredients into one bowl and the dry into another then gently fold them together and place in a square pan (greased with Coconut Oil (instead of butter)) and bake at 350 for 45 mins or until a tester comes out clean.

Top with whatever your heart desires!! I love berries, nuts and apple butter, but there really is no limit here 

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Whenever I get a chance, I love to bake!! I got busy in the kitchen with Stephen a few nights ago, baking up a storm! We decided on Carrot Cake, a delicious treat… made healthy! I posted the picture below on my Facebook and Twitter and I got many requests for the recipe… so here it is!

Please note that all of the ingredients used are ORGANIC.  In my opinion, buying organic is one of the most important steps you can take to a healthier you. It does cost a little more, but think of it as an investment in your health. GMO and conventional products are just too risky for me! Keep your eyes out for my new article on To Go Organic or Not?

 Carrot Cake (vegan without icing)

1 cup quinoa flour

1 cup whole wheat flour

1/2 cup wheat bran

1/2 cup flax meal

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

1/2 tsp nutmeg

3/4 cup agave

1 cup agave (to replace sugar and brown sugar)

3/4 cup unsweetened apple sauce (instead of oil)

1 tsp vanilla

2 cups grated carrots

1 cup drained crushed pineapple

1/2 cup chopped walnuts

1/2 cup chopped pecans (for the top)

Now as for the icing… I was never a really big fan of cream cheese icing… so I had mine served with plain greek yogurt (healthier choice). But for those who prefer the traditional icing (and don’t mind the calories).. go for it!

1 pkg  cream cheese, softened (250g)

1/4 cup butter or butter substitute ( I use Earth Balance Spread)

1/2 tsp vanilla

1 cup icing sugar (you probably won’t find this organic)

Directions:

Mix all the wet ingredients into one bowl and the dry into another then gently fold them together and place in a square pan (greased with Coconut Oil (instead of butter)) and bake at 350 for 40 mins.

Top with whatever your heart desires!! I love berries, nuts and apple butter, but there really is no limit here

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Its that time of year again!! Big orange pumpkins everywhere. So I thought it would be perfect to bring out my Pumpkin Spice Muffin recipe. 2 years have passed since I first prepared the recipe and they are long over due.  Pumpkins, cinnamon and changing colours..how I love fall!

My long time neighbour and good friend, Gabe McCrae came over this week and we decided to give them a go. We made some changes to the original recipe with lots of healthy additions. These muffins are seriously good and good for you!

Festive Pumpkin Spice Muffins:

1 cup organic quick oats

½ cup wheat bran

1/2 cup ground flax seed

1 cup canned pumpkin

1 grated carrot (large)

3/4 cup unsweetened applesauce

3 large egg whites + one yolk

1 tbsp safflower oil

1 tsp baking powder

½ tsp baking soda

1.5 tsp cinnamon

1 tsp nutmeg

½ cup quinoa flour (if you don’t have just use whole-wheat flour)

¼ cup whole-wheat flour

1/2 cup Raw organic agave

¼ cup Greek yogurt

Preparation:

1-Preheat oven to 375 C. Spray muffin pan with cooking spray or cupcake liners.

2-Mix pumpkin, oatmeal, applesauce, milk, eggs and oil until blended.

3-Mix dry ingredients separately then fold into when ingredients.

4-Bake for 20-25 minutes or until a knife or toothpick comes out clean.

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On my days off I love to bake and play around in the kitchen. But what I love even more is deconstructing recipes, finding areas where there is room for improvement (nutritionally speaking) and recreating a healthier, more complete version. See my entry on Substitutions for great tips on how to make your cooking and baking a little more nutritionally sound.

This week I tried baking this same Banana Bread twice, the first attempt was with the lovely Irina Andreea and the second Miss Hayleigh Clark. Made a few tweaks to the recipe and I have to say, we really nailed it the second time! The perfect combination of both flavour and nutrition!

Healthy Banana Bread

Ingredients:

Dry

1 cup whole wheat flour

½ cup oats

1 tsp baking powder

½ tsp cinnamon

½ tsp nutmeg

¼ cup cacao nibs

 ½ cup wheat bran

½ cup ground flaxseeds

Wet

2 Large over ripe bananas

½ cup Greek yogurt

½ cup raw organic agave

1 egg

1 tsp vanilla

1 tsp baking soda

+

1 ripe banana for slices on the top

1 handful of sliced almonds for the top

Topping:

-Banana slices.

-Crushed or chopped nuts of your choice! Walnuts, pecans or almonds are awesome choices.

Directions:

1- Preheat oven to 350 degrees.

2- Mix all the dry ingredients together in a bowl.

3-In a separate bowl, mush the bananas with the back of a fork and begin mixing in all the wet ingredients.

4- Slowly begin mixing the two together.

5- Place in a lightly greased loaf baking tin. For a little added banana burst, put half in the dish and then make a banana layer in the middle. Then dress the top with whatever your heart desires!

6- Place in the oven for 45 minutes or until a toothpick comes out clean.

7-Serve with a scoop of low fat Greek yogurt, apple butter and berries. Enjoy! Soooo delicious!!

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When I’m cooking something I’ll always look at the recipe and try and think of ways that I can improve the nutritional value, whether that means leaving out something or adding something in. You want the most bang for your buck!!! I have come to love adding ground flax seed and bran powder to almost anything I bake. This adds both fibre and essential fatty acids! It is great, there is so much out there to learn in regards to cooking and nutrition! For example:  I’ve learned to substitute oil products in recipes with either apple sauce or zucchini shreds, both of which take over the role of fat on a chemical level in baking.  I have made my own variation on several different recipes, and tested until perfection! Here is an example, give it a try!

Festive Pumpkin Spice Muffins:

1 cup old fashion oats (not instant)

½ cup wheat bran

¼ cup ground flax seed

1 cup canned pumpkin

1 grated carrot (large)

3/4 cup unsweetened applesauce

3 large egg whites + one yolk

1 tbsp safflower oil

1 tbsp baking powder

½ tsp baking soda

1.5 tsp cinnamon

½ tsp nutmeg

½ cup skim milk

½ cup quinoa flour

¼ cup whole-wheat flour

1 tbsp liquid Stevia extract or which

ever sweetening agent you would prefer.

Preparation:

1-Preheat oven to 375 C. Spray muffin pan with cooking spray.

2-Mix pumpkin, oatmeal, applesauce, milk, eggs and oil until blended.

3-Mix dry ingredients separately then fold into when ingredients.

Bake for 15 to 20 minutes or until tops are browned.

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