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Oatmeal

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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.
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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/
Breakfast, Clean Eats, Healthy

Peachy Overnight Oats

January 18, 2016

peachy overnight oats

As the work routine and school routine falls back in place after the holidays and break, one thing i’ve been sure to have ready for each day is breakfast. I’m terrible at leaving enough time in the morning to eat or make something healthy, so i need to plan in advance. 

One go-to breakfast idea I always fall back on is overnight oats. You can prepare them the night before, or at the start of the week, and simply grab one to go in the morning. I like to make a big batch then divide it up into jars so I know I have a healthy, filling breakfast in the morning. The combination is simple – oats, milk and fruit. I particularly love juicy fruit, because it adds to the texture, and of course flavour.

peachy overnight oats

peachy oats

I had never thought about using canned fruit in overnight oats, but now I can’t believe I didn’t use them sooner. Canned fruit is bursting with flavour, juicy, and the liquid adds to the creamy texture of the oatmeal. Canned California cling peaches are perfect to use for these overnight oats. The peaches are full of flavour, they’re soft, and drenched with juices. 

Cal Cling Peach 3

Did you know, most of the canned peaches in Canada actually come from California? It just makes sense, when you think of California, you think of sunny, warm, bright colours – just like their peaches! Canned peaches are just as nutritious, if not more nutritious, with high amounts of Vitamin C, Antioxidants and Vitamin E. California cling peaches have no preservatives and are often packed in their own juice – which is why you should add it to the overnight oats! A naturally sweet syrup.

peach oats

Peachy Overnight Oats
Yields 2
A quick breakfast for busy weekday mornings - loaded with nutrition and flavour.
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Ingredients
  1. 1 can California cling peaches, diced, juice reserved
  2. 2 cups gluten-free rolled oats (not quick oats)
  3. 1 1/2 cups dairy-free milk (or regular, or even yogurt!)
  4. chia seeds (optional)
  5. seeds (optional)
Instructions
  1. In small mason jars, or small bowls, add 1 cup oats per serving.
  2. Top oats each with half of the diced peaches along with 2-3 Tbs. of their juices.
  3. Pour 3/4 cup dairy-free milk overtop each serving, stir in chia seeds if using.
  4. Cover and place in refrigerator overnight.
  5. In the morning you can add seeds such as pumpkin or sunflower, and stir slightly.
  6. Enjoy
Notes
  1. Can be made a few days in advance. I like to make a big batch on Sunday, and eat it for a few days afterwards. The longer the oats sit with the peaches and their juices, along with the milk, the creamier and more flavour infused they get. Not a fan of cold oats? Go ahead and heat 'em up! Like a healthy peach cobbler for breakfast, ready in about a minute.
b a k e a h o l i c http://www.bakeaholic.ca/
This post is sponsored by California cling peaches 

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Apples, Breakfast, Clean Eats, Dairy-Free, Dessert, Granola, Healthy

New Fall Favourite: Hasselback Apples

October 16, 2015

hasselback apples // bakeaholic.ca

hasselback apples // bakeaholic.ca

Over the summer my love for yoga blossomed. I had maybe taken one yoga class before March of this year, when on a whim I decided I wanted to join a yoga studio up the street. It’s about a 5 minute drive up the road, or a 10 minute run.

They had a new member special for one month and I decided to buy it over spring break. At the time I was thinking about the future, and how i wanted to zen my way through wedding planning and be totally blissed out by the time the wedding day came around. I’d like to this this helped a little, seeing as how I was miraculously calm on the actual day and day before it. 

I knew I would have two weeks off at spring break, so I could go to the early morning classes. And, since it was a month unlimited I took as many classes as I could. I tried all of them, but really love flow, alignment flow, and power and strength classes. The yin and restore classes, or the ‘seated position’ classes where you hold a pose for 3-5 minutes are too slow for my liking. I can hardly get through holding some of the poses without thinking ‘omg, omg, omg’ in my head before finally being able to let go of the pose. 

Seriously – how long is three breaths??? I swear I can take 3 breaths quicker than others, because when they say ‘and hold for three more breaths’ I’m like annnnnnd done – except its like a whole other minute longer. oops.

Some days I can zen out way longer than others, by the time savasana is over i have almost fallen asleep. And now, I love moving through vinyasa’s. downward dog is my friend some days, and others i swear i can’t hold any longer, but somehow make it until we go through a vinyasa. 

Over the summer i bought the unlimited summer membership and again, could go to the early classes. After the wedding I bought a 10 class pass and I’ve made my way through it over the last month. Although since I’m back at work I don’t get to go to all the morning classes I love, but when I do have a morning off I’ll be sure to go to my favourite class. 

I like to think that yoga and baking are my relaxation techniques. I can zen out on the mat, but also in the kitchen – and these little beauties will most certainly be making their way into our regular fall dessert routine – post yoga. 

Having made hasselback potatoes before, I’m not sure why I haven’t used this technique in more recipes. I had seen hasselback apples online before on pinterest, and on instagram, and I’m not sure why it took so long to try them. 

They’re simple, few ingredients, and taste quintessentially like fall. It’s like a personal apple pie, without the buttery crust. These are perfect for dinner parties since you can prepare them beforehand, and finish them after eating, and they’re simple enough that you can make them for a crowd. hasselback apples // bakeaholic.ca

hasselback apples // bakeaholic.ca

hasselback apples // bakeaholic.ca

hasselback apples // bakeaholic.ca

hasselback apples // bakeaholic.ca

hasselback apples // bakeaholic.ca
hasselback apples // bakeaholic.ca
hasselback apples // bakeaholic.ca

Hasselback Apples
baked apples topped with a cinnamon oatmeal crumble
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For the apples
  1. 2 large firm apples, peeled and core cut out carefully (I like to use ambrosia apples, or other firm apples, not granny-smith)
  2. 2 tablespoons coconut sugar
  3. 2½ tablespoons coconut oil or butter, melted
  4. cinnamon
optional (but totally recommended)
  1. non-dairy ice cream - cinnamon, vanilla bean
For the Crumble
  1. 3 tablespoons coconut sugar
  2. 5 tablespoons rolled oats
  3. big dash of cinnamon
  4. 3 tablespoons melted butter or coconut oil
  5. walnuts (optional)
Instructions
  1. 1. Preheat oven to 375°.
  2. 2. Take the peeled and cored apple, and cut most of the way through (not all the way though) each apple half in thin slices. Place apple halves, cut sides down on a baking sheet with parchment paper. Combine the butter or coconut oil, cinnamon and sugar for the apples together. Brush or spoon mixture evenly over apples.
  3. 3. Cover pan with foil; bake at 375° for 20 minutes. Remove foil. Bake at 375° for 10 minutes or until apples are tender. Remove from oven.
  4. At this point, you can leave the apples for later before moving on to the next step. Turn off the oven until you are ready to bake again. You can prepare the apples this far until you are ready to eat.
  5. 4. Combine remaining crumble topping mixture - coconut sugar, rolled oats, cinnamon and coconut oil or butter in small bowl. Spoon oat mixture evenly over apples, trying to get it into the crevices of the slices.
  6. Bake at 375° for 10 minutes. Turn broiler to high and broil 1-2 minutes. Serve with non-dairy ice cream.
Notes
  1. You can make this recipe for any number of guests, by adding more apples and adding to the crumble topping. I like to add walnuts to the crumble, but you can leave this out if there are any allergies.
Adapted from Cooking Light Magazine
b a k e a h o l i c http://www.bakeaholic.ca/