Brownies, Gluten Free, Pumpkin

Pumpkin Goat Cheese Swirl Brownies

November 16, 2016



 I swear I will post recipes that don’t involve pumpkin soon, but not just yet. 

I feel like pumpkin is the star of fall recipes, and then we begin to go gingerbread and peppermint crazy come winter and christmas.

With remembrance day officially come and gone now, I feel like the holiday season is just over the horizon. Our calendar is slowly filling up with get togethers and parties, starting with our fourth annual neighbourhood party next week at our house. I’m secretly excited because it means that we get to put up our christmas decorations even earlier this year. 

Truth be told, we already have our tree. We were walking through The Bay one afternoon and noticed their christmas trees were all on sale. Last year we looked for a faux-tree, but all of the ones we really liked were sold out already. We bought the tree in October, so I can see why they would all be sold out when the holidays actually roll around. I guess the early bird gets the tree. 

So – we now have a faux tree. The past few years we have gotten a real one, but I like the idea of having a fake one to decorate early. Plus, less mess and watering. Bonus. 

Christmas baking will begin soon, too. Every year I try and narrow down the baking to a few favourites. But we all know I go overboard. I can’t help but bake, and force those around me to eat it. I like to think of it as the spirit of giving. As in, give me another brownie. 


These Pumpkin Goat Cheese Swirl brownies are so. so. good. I was dreaming up new brownie recipes, and the idea of goat cheese and pumpkin stuck in my head. Sort of like the cream-cheese swirl. The goat cheese gives it a good tangy-taste with warm pumpkin spice. 

Pumpkin Goat Cheese Swirl Brownies
A deliciously chocolate fudge brownie with pumpkin goat cheese swirled on top. The goat cheese makes a tangy twist with the chocolate.
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  1. 1 cup Oats
  2. ¼ tsp Baking soda
  3. ½ tsp Baking powder
  4. 1/2 cup butter
  5. 1/2 cup Dark chocolate, chopped
  6. 1/4 cup espresso, strong coffee, or boiling water
  7. 1/2 cup Brown sugar
  8. 3 Eggs
  1. 1/2 cup pumpkin
  2. 1/2 cup soft goat cheese
  3. Pumpkin Spice
  4. 1 Egg Yolk
  1. Pre heat the oven to 350 degrees.
  2. Line an 8 x 8 inch baking dish with parchment.
  3. Powder the oats in a high-speed blender to make a fine powder.
  4. Mix powdered oats, baking soda and baking powder in bowl.
  5. In a pan, add chocolate and butter and cook on low heat till chocolate and butter melt.
  6. Add espresso and brown sugar in the pan and cook till sugar melts.
  7. Remove pan from heat and let the mixture cool for a minute.
  8. Add eggs, one at a time and beat well after each addition with hand-held blender.
  9. Mix the dry ingredients with the wet ingredients and mix well.
  10. Pour the batter in the prepared pan.
  11. In separate mixing bowl, beat the goat cheese, pumpkin, egg and spices together. Add as much pumpkin spice as you like. I like mine spicy, and add in more nutmeg as well.
  12. There are two ways to add the pumpkin to the top of the brownies. First, you can scoop small dollops to the top and drag a knife through them to mix into the batter. Or, you can use a piping bag to pipe the pumpkin mixture on top in a pattern.
  13. Bake for 25-30 minutes, until edges pull away from sides and centre is set.
  14. Remove the pan from oven.
  15. Allow to cool to room temperature on the counter before lifting out of the baking dish.
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Breakfast, Dairy-Free, Gluten Free, Wheat Free

Blender Pumpkin Spice Pancakes

November 15, 2016

Blender Pumpkin Spiced Pancakes -

pumpkin spice blender pancakes //


Pumpkin Spice Blender Pancakes -

Vancouver has been hit by two storms this week, with another on the way today. So far we’ve lost power three or four times, beginning with Thursday night. Friday it went out a few times, but luckily came on shortly after coming home from work. I don’t really mind the power outage, however I still haven’t learned how to open our garage door manually when the powers out (oops), so I always count on Adam to get my car out in a power outage. The last of the storm is supposed to hit today with high winds and even more rain. 

The cold, blustery weather makes you want to curl up with a blanket and a good book with pumpkin-scented candles. I realized the other day, while searching for said candles, that I’m in need of a visit to bath and body works to get some more candles (much to Adam’s dismay.) His theory on candles is that you’re literally burning money – ha. ha. Secretly I think he likes them – especially the pine tree scented ones!

Weekends are meant for pancakes, and cuddling under blankets.

My favourite way to make pancakes is in the blender – I can’t remember the last time I used a whisk or hand held blender. The high powered blender makes the batter silky smooth, and airy so the pancakes rise perfectly. Plus, you only dirty one appliance. Simply blend together, and pour. I use a griddle to make them as well, after my mother-in-law bought us one for a wedding shower gift last year when she realized we didn’t have one. I was so excited to use it! It’s the best thing to ever happen to pancakes. You can make pancakes for a crowd, quickly and easily. 

I hope you’re all taking cover this weekend and staying warm and dry. I suggest you make these pancakes before the power goes back out, again. 

Pumpkin Spice Blender Pancakes -

Pumpkin Spice Pancakes
Dairy & Gluten-Free, these Blender Pancakes are easy to make and perfectly spiced for a warm fall breakfast.
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  1. 1 1/2 cups rolled oats (gluten-free)
  2. 1 medium ripe banana
  3. 3/4-1 cup Earth's Own So Fresh Almond Milk (add more as needed if too thick)
  4. 2 eggs
  5. 1 cup pure pumpkin puree
  6. 1 tsp. pumpkin spice
  7. 1/4 tsp. baking soda
  8. 1/4 tsp. baking powder
  1. To make the oat flour, in a high powered blender (or food processor), pulse the oats for 1-2 minutes until fine flour forms.
  2. Add in the banana, pumpkin puree, non-dairy milk, eggs, spice, baking soda and baking powder. Blend on low, and increase speed until well blended - batter should be airy.
  3. Pre-heat your griddle as per the instructions, or prepared pan over medium-high heat.
  4. Pour batter and cook for 2-3 minutes each side - flipping once you see the 'air bubbles' surface.
  5. Top with pure maple syrup.
  1. Leftovers can be refrigerated for 2 days.
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Thanks Earth’s Own for sending me So Fresh Almond Milk!

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 //

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
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