Halloween, Vegan

Vegan Gluten-Free Oreos

October 27, 2016




Am I the only one secretly happy to turn the oven on again? It doubles as a heat source – when I’m baking or making dinner the kitchen is deliciously warm to work in. Or, I could actually put on a pair of socks (as Adam always says, don’t tell me you’re cold when you’re not even wearing socks or long pants! 😉 haha – maybe I should put those things on first. 

I’d rather make these Vegan Oreos – any excuse to turn the oven on!

I think each year we try and see how long we can go before we turn the heat on – It’s almost Halloween and we’ve managed to keep it off so far – except for a small portable heater we used in the living room sometimes. Adam’s lent me his socks from working in Alberta, good in minus forty temperatures.

Maybe it’s just been a milder fall so far, though we did have a pretty big storm roll through a couple weeks ago. I hope the rain stays away for Halloween night. Since it falls on a Monday this year, I get to dress up at work (school) and hand out candy. If it falls on a weekend, we’re usually at a halloween party. Last year we were on the island for a friends party, so no handing out candy. I secretly love handing out candy – and decorating.

The teachers at my work have all decided to dress up as a theme this year. I still have to get a few things together for it – but i’ll share my costume next week! My students are quite excited to dress up too – and we also have a Halloween dance on Friday as well.


If you’re looking for something a little more grown-up for halloween, try these gluten-free, vegan Oreos. There’s nothing spooky about them – natural ingredients and quick to make!

The only trick you’ll be seeing is watching them disappear (quickly!)

Vegan Oreos // Bakeaholic.ca

Treat yourself & I hope you have a great Halloween!

Gluten-Free Vegan Oreos
A vegan twist on your favourite childhood cookie. A vegan, gluten-free Oreo with a coconut cream centre.
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Oreo Cookie
  1. 1/4 cup Maple Syrup
  2. 1/2 cup Cocoa Powder
  3. 1/4 cup + 2 tbsp Oat Flour (see note)
Cookie Filling
  1. 1/2 can of full fat coconut milk chilled in the fridge at least 4 hours
  2. 2 tablespoons powdered sugar
  1. Preheat the oven to 350 degrees.
  2. Combine all the ingredients together in medium bowl. Mix with wooden spoon to form cookie dough. It will be thick.
  3. Roll into 16 1-inch balls.
  4. Arrange on pan lined with parchment paper.
  5. Cover with a piece of wax paper and flatten with the bottom of a cup to about 1/2 inch thickness
  6. Bake for 8-10 minutes. Alternatively, you can grease the bottom of a cup and flatten the cookies, pressing gently.
  7. Set aside and let cool. As they cool they become more crisp.
  1. Open the can of chilled coconut cream.
  2. Scoop out the meaty cream into a small mixing bowl. Add powdered sugar, and with hand mixer beat until light and fluffy
  3. Spoon into piping bag, and snip off the tip.
  4. Once cookies are fully cooled, pipe cream onto the flattened top of one of the cookies.
  5. Place another cookie on top, and gently squish together.
  1. To make oat flour, simply pulse gluten-free oats in high powered blender or food processor. 1/2 - 1 cup of oats will be more than enough.
  2. Store cookies in refrigerator for 2-3 days.
  3. These are delicious frozen - too!
Adapted from feasting on fruit
Adapted from feasting on fruit
b a k e a h o l i c http://www.bakeaholic.ca/


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Brownies, Gluten Free, Pumpkin

Pumpkin Black Bean Brownies

October 20, 2016




It was only a matter of time before this happened – pumpkin, meet black bean brownie.

Pumpkin & Pumpkin Spice is slowly making its way into all the recipes lately. I think it’s because each time I make something with pumpkin, there’s always that cup or two of leftover pumpkin puree. Because, no recipe uses an entire can of pumpkin (besides maybe a pie). Therefore, you usually have to ‘use up’ that extra pumpkin. 

And what better way to do that, than with brownies. 


Lately, these brownies have been getting me through the work day. I made the Peanut Butter Swirl Black Bean Brownies before, and have eaten my way through the freezer stash. In the morning I toss one into my lunch kit, and by recess (break) it’s perfectly thawed and ready to eat. Albeit a little chilly, but I think a cold chocolate brownie is just as good as a warm chocolate brownie. 

Work has been extra crazy lately. A new class is always difficult, and this is my first year at this school (grade 4/5). We’re still getting into our routines, and I’m hoping that by November we’ll be all settled.

One of the things that helps me get through the day is knowing that one of these Pumpkin Black Bean Brownies is tucked into my lunch. 


Pumpkin Black Bean Brownies
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  1. Brownie Layer
  2. 1 can of black beans, drained and rinsed
  3. 1/2 cup dark cocoa
  4. 2 eggs
  5. 1 tsp. vanilla
  6. 1/2 cup sugar (coconut, or regular)
  7. 2 Tbsp. almond milk OR non-dairy milk of choice
  8. 1 tsp. baking powder
  9. ¼ cup melted coconut oil, OR butter
  10. Pumpkin Layer
  11. 1/2 cup pumpkin puree
  12. 1/4 tsp baking powder
  13. 2 tsp. sugar
  14. 1 tsp. pumpkin pie spice
  15. 1 egg white
  1. Preheat oven to 350 degrees
  2. Line an 8 x 8 baking dish with parchment paper. Set aside.
  3. Combine all ingredients for Brownie Layer in a blender or food processor, and mix until silky smooth. 2-3 minutes
  4. Pour the batter into the prepared baking dish.
  5. In separate bowl, blend the pumpkin puree, sugar, egg and pumpkin spice. Spoon evenly over top of brownie layer. Sprinkle with mini-chocolate chips if desired.
  6. Bake for 20-25 minutes. Do not over-bake.
  7. Remove from the oven and let it rest in the pan before lifting out and slicing.
b a k e a h o l i c http://www.bakeaholic.ca/
Brownies, Chocolate, Clean Eats, Dairy-Free

Peanut Butter Swirl Black Bean Brownies

October 1, 2016

Peanut Butter Swirl Black Bean Brownies // Bakeaholic.ca

Peanut Butter Swirl Black Bean Brownies // Bakeaholic.ca

Peanut Butter Swirl Black Bean Brownies // Bakeaholic.ca

It’s October 1st! A month of tricks, and lots of treats.

I’m trying to decide whether or not it’s too soon to start putting out halloween decorations. I’m secretly hoping it’s not. 

I’m ashamed to say I’ve already purchase a few halloween items. I’m even more ashamed to say said items were purchased in August. Hey, it’s not my fault. Stores are putting out decorations earlier and earlier each year. The dollar store already has christmas items popping up. Christmas! Let’s just get through Halloween and Thanksgiving first people – ok?

September came and went in a blur. Between school starting, setting up a new classroom and three, yes three, weddings it was a busy month. In total we had six weddings this year. It was fun, but I’m secretly happy we don’t have anymore weekends out of town or weddings to attend. This weekend will be our first weekend home, for the whole weekend, in a month and a half. Our house was a little neglected, and it’s time to get some things organized and cleaned up for fall. October means slow lazy days, lots of cuddling up and reading (Adam and I are both re-reading the entire Harry Potter Series, along with our friend. #HarryPotterBookClub), candles, and of course baking. Confession, I’ve never read Harry Potter. I think I started one of the books a long time ago, but never actually finished it. Needles to say, we’ve rectified the situation and bought the entire Harry Potter book series at Costco. Heck ya. 

While it’s officially fall, and October, it’s also politically correct to include pumpkin in literally everything. However, i’m throwing a curveball and starting with these Peanut Butter Swirl Black Bean Brownies. 

Black bean brownies have quickly replaced my usual brownie recipe. For one, they couldn’t be simpler. Toss all ingredients in a blender and pour into the pan. Much easier than separating dry and wet ingredients and making a mess of every bowl on hand (As Adam says, I use every dish in the house). Plus, they yield a dense, fudgey chocolate-y brownie that can rival other butter and wheat-laden brownies out there. I’ve served them a few times at parties and get togethers, and friends agree they’re delicious. 

Peanut Butter Swirl Black Bean Brownies // Bakeaholic.ca

You can find the basic Black Bean Brownie recipe here. This time, I’ve swirled the tops with natural peanut butter, and made them in a muffin tin for a two-bite brownie style treat. These also freeze extremely well. I popped a batch in the freezer and then grabbed one for snacking on later, they thaw great. Perfect for lunches, and after school/work treats. 

Peanut Butter Black Bean Brownies
A rich, fudgey black bean brownie swirled with peanut butter in a two-bite treat. A perfect mid-day snack or after school snack.
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  1. 1 can of black beans, drained and rinsed
  2. 1/2 cup dark cocoa
  3. 2 eggs
  4. 1 tsp. vanilla
  5. 1/2 cup sugar (coconut, or regular)
  6. 2 Tbsp. almond milk OR non-dairy milk of choice
  7. 1 tsp. baking powder
  8. ¼ cup melted coconut oil, OR butter
  9. 3-4 Tbs. all natural peanut butter
  1. Preheat oven to 350 degrees
  2. Spray or grease a standard-sized muffin tin. You can also use muffin liners if you wish.
  3. Combine all ingredients except peanut butter, in a blender or food processor, and mix until silky smooth.
  4. Pour the batter into the prepared muffin pan - I like to use an ice-cream scoop or cookie-scoop to get the perfect amount in each.
  5. If your peanut butter is hard, microwave it for a minute until soft. I love Trade Joe's natural peanut butter, and I find that it always stays drippy!
  6. Using a spoon, spoon a tsp. at a time on to the top of the muffin. Use a butter knife to 'cut' it into the batter and swirl it about.
  7. Bake for 18-20 minutes, until baked. Do not over-bake.
  8. Remove from the oven and let it rest in the pan before lifting out. I found they came out easily with a fork.
  1. These freeze very well! I pop them into the freezer in a ziplock, then into a lunch kit for a snack or an after-work snack.
b a k e a h o l i c http://www.bakeaholic.ca/