Cookies

Vegan Oatmeal Raisin Cookies

April 27, 2016

Oatmeal Raisin Cookies // bakeaholic.ca
Oatmeal Raisin Cookies // bakeaholic.ca Oatmeal Raisin Cookies // bakeaholic.ca

Oatmeal Raisin Cookies have always gotten a bad rap. Everyone loves good ol’ fashioned chocolate chip – while poor raisin gets no love. 

Not anymore! Am I the only one who sometimes craves a cinnamon-y, oatmeal raisin cookie? They’re generally more crisp than a chocolate chip – studded with chewy raisins and cinnamon scented. They’re a great rainy-day cookie. They’re comforting, warm and filling. 

Even better, this version is much healthier than the bakery-store oatmeal raisin, or – gasp – a store bought out-of-the-box hard-as-rocks cookie. These are made with whole large oats (not quick-cooking), and coconut oil. 

It had been super hot these past few weeks, making April one of the warmest we’ve had! But, in the last week the rain came in and chilled things off a bit. Warm cookies always help with cooler days, and these are perfect to have on hand. They’re great for baking and freezing too, in case you need a cookie pick-me-up. Or, if it gets hot again, scoop some ice-cream between two cookies and make yourself an ice-cream sandwich! 

Oatmeal Raisin Cookies // bakeaholic.ca

Oatmeal Raisin Cookies // bakeaholic.ca

I have a few recipes I’ve been meaning to share with you guys, and I’m hoping to get them all up in the next week! 

Oatmeal Raisin Cookies
Chewy, cinnamon-y oatmeal raisin cookies.
Write a review
Print
Ingredients
  1. 1/2 cup coconut oil OR non-dairy butter
  2. 3/4 cup coconut sugar
  3. 1 1/2 tsp. pure vanilla extract
  4. 1 flax-egg (can sub regular egg if not vegan)
  5. 3/4 cup oat flour ( pulse 1 cup of oats in high powered blender or food processor)
  6. big dash of cinnamon
  7. 1/4 tsp. baking powder
  8. 1/4 tsp. baking soda
  9. 1 1/2 cups regular rolled oats (not quick oats)
  10. 1 cup Thompson raisins (dark, not golden raisins)
Instructions
  1. Mix 1 Tbs. flax with 2 Tbs. water - let sit.
  2. In a stand mixer fitted with a paddle attachment or hand-held mixer, beat butter, sugar & vanilla on medium-high speed for 2 minutes, scraping down the sides as needed.
  3. Add flax-egg and mix until just combined.
  4. In a small mixing bowl, whisk together the flour, baking soda, baking powder and cinnamon.
  5. Add the mixture to the wet ingredients in two parts, mixing on medium speed after each addition.
  6. Once the flour has been incorporated, add the oats and raisins and mix until just combined.
  7. Preheat oven to 350F. Line baking sheets with silicone mats or parchment paper.
  8. Use a cookie scoop to place dough on prepared baking sheet. Flatten tops of cookies with a fork, in a criss-cross pattern.
  9. Bake at 350F for 8 minutes. Allow cookies to cool slightly then place on cooling rack.
b a k e a h o l i c http://www.bakeaholic.ca/
Berries, Clean Eats, Dairy-Free, Dessert, Healthy, Raw, Vegan, Wheat Free

Raw Raspberry Slice – Vegan

March 26, 2016

Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

These vegan, raw raspberry slice bars were a delicious accident. 

I was actually making something else and ended up with a chocolate-y mess (i.e. a recipe that didn’t quite turn out right) that I just couldn’t toss out. Instead, they became the base for these raspberry slice bars. 

My sister and I were baking in the kitchen – baking is a relative word, since we’re talking raw here – and I was thinking about lemon squares, but ended up with a chocolate base after the chocolate mess, thus – raspberry. It reminded me of how you begin to make nanaimo bars, melted chocolate is mixed with nuts and coconut, so I thought i’d try it out for the base and then go from there. 

This recipe actually turned out perfectly – how ironic. They’re almost like a raw cheesecake, but more of a slice/bar treat. When I think of cheesecake, I think of heavy, thick, and creamy – like my raw chocolate cheesecake. This Raspberry Slice is light and silky. 

Its Gluten Free, Refined Sugar Free, Vegan, and Raw – and 100% amazing. I made it in a loaf pan, so it’s the perfect size for two (lots of leftovers), four or six people. It’s best kept in the freezer, so you can freeze it and have a treat on hand for those nights you’re craving a little something sweet or a mid-afternoon pick-me-up. 

Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

This Raspberry Slice is pretty in pink, just in time for Spring & Easter.

Raw Raspberry Slice - Vegan
This Raw Raspberry slice is deliciously vegan, and guilt-free, making it the perfect mid-afternoon treat or dessert. A chocolatey base with coconut and nuts topped with a silky smooth raspberry layer.
Write a review
Print
Base Layer
  1. 1/3 cup raw cacao powder
  2. 3-4 Tbs coconut oil
  3. 1/4 cup unsweetened coconut
  4. 1/4 cup walnuts
  5. 1/4 cup pecans
Raspberry Layer
  1. 1 1/2 cups frozen raspberries
  2. 2/3 cup raw cashews, soaked for 6 hours or overnight
  3. 4 Tbs maple syrup (or honey if not vegan)
  4. 1 Tbs. water
Chocolate Drizzle
  1. 2 Tbs. coconut oil
  2. 1 Tbs. maple syrup
  3. 4-5 Tbs. cacao powder
Base Layer
  1. In double boiler, or in saucepan on low, melt coconut oil. Add cacao powder. Stir until melted. Remove from heat.
  2. Add coconut, walnuts and pecans to blender or food processor. Blend until small crumbs form. Stir into melted chocolate.
  3. Add mixture to a lined loaf pan, smooth out with the back of a spoon and place in the freezer to set.
Middle Layer
  1. Blend all ingredients in high-speed blender - you may need to scoop it down a couple times, or if your blender has a tamper (blender stick) use that to stir it around. Blend until silky-smooth.
  2. Pour over base and smooth with a spatula or back of a spoon. If you like, add some raspberries to the top and press down. Place into the freezer for at least 1 hour.
Top Layer
  1. Melt the coconut in a double boiler on low heat, or in microwave on 1 minute intervals until melted. Add maple syrup to the double boiler and whisk until combined. Whisk in the cacao powder, and continue to whisk until smooth.
  2. Remove from heat and cool slightly.
  3. Once your slice is set, remove from freezer and slice into long, pieces. Using a pastry bag, or small ziplock bag, fill with melted, cooled chocolate. Snip the end of a ziplock bag, and drizzle over top.
Notes
  1. Keep in freezer. Best if taken out 10 minutes before serving.
b a k e a h o l i c http://www.bakeaholic.ca/
Raw Raspberry Slice // Bakeaholic.ca

Raw Raspberry Slice // Bakeaholic.ca

Clean Eats, Dairy-Free, Healthy, Raw, Vegan

Lemon Coconut Protein Balls

March 21, 2016

Lemon Coconut Protein Balls // Bakeaholic.ca

This weekend was officially the first day of Spring, and it certainly felt spring-like outside while it was sprinkling rain. Spring in Vancouver is usually very wet and rainy. However, lucky for us, our city is still beautiful in the rain. Plus, we’re Vancouverites; we’re used to it. 

Adam and I went for a hike Saturday afternoon in North Vancouver. One of the popular hikes on the north shore is Quarry Rock. It’s not a difficult climb, and you can make it to the top in about 40 minutes. There’s some great walkways, waterfalls and stairs to climb along the way. The view is pretty beautiful, snuggled into the cove and surrounded by inlets. It’s quiet and peaceful in the North Shore community.

Lemon Coconut Protein Balls // Bakeaholic.ca

We packed a couple snacks for the top of the rock while we sat down to enjoy the view a while. One of the snacks I packed was, of course, these protein balls. I’ve made protein balls quite a lot in the past, but hadn’t tried lemon ones before. While I love the lemon lara bars, I didn’t think about making them myself. Now, I can’t believe i haven’t been making these this whole time – they’re ah-mazing. No joke, they taste like a creamy, lemony dessert bar. Unlike the kind filled with butter, sugar, and lemon custard, these are a healthy snack, but taste like dessert. Win.

These scream spring, and what better way to fuel, or re-fuel after all your spring activities than these delicious, lemony coconut protein balls.

Also, Easter is just around the corner. Instead of a basket of chocolate, an egg-carton of these little lemon coconut protein balls can take their place.

Lemon Coconut Protein Balls // Bakeaholic.ca

Lemon Coconut Protein Balls // Bakeaholic.ca

Lemon Coconut Protein Balls // Bakeaholic.ca

Lemon Coconut Protein Balls
Yields 25
Write a review
Print
Ingredients
  1. 1 cup pitted medjool dates
  2. 1 cup cashews (or sub almonds, or almond meal)
  3. 3-4 Tbs. oat flour (optional)
  4. 1 scoop protein powder, vanilla or natural flavour
  5. 1/2 cup unsweetened, shredded coconut
  6. 3 Tbs chia seeds
  7. zest from 1 lemon
  8. juice from 1/2 lemon
  9. 1/2 cup unsweetened coconut, to roll in
Instructions
  1. Add cashews and 1/2 cup of coconut to food processor. Process for 2 minutes.
  2. Add dates and process again until combined.
  3. Add protein powder, and oat flour (if using), and chia seeds.
  4. Add lemon zest, juice and process for 1 more minute until dough just comes together into large ball.
  5. Roll into 25 balls
  6. Roll balls in remaining 1/2 cup of coconut.
  7. Store in fridge for up to a week.
Notes
  1. If your dates aren't fresh, or have dried up, soak them in boiling water for 10 minutes. Drain before using.
b a k e a h o l i c http://www.bakeaholic.ca/