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New Fall Favourite: Hasselback Apples

October 16, 2015

hasselback apples //

hasselback apples //

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 //

hasselback apples //

hasselback apples //

hasselback apples //

hasselback apples //

hasselback apples //
hasselback apples //
hasselback apples //

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)
  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.
  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
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Crispy Almond Butter Chocolate Chip Cookies from “Oh She Glows”

May 17, 2014

oihashes ohashe


I bought the Oh She Glows cookbook by Angela Liddon 2 months ago and I don’t know why it took so long to bake these cookies. I bookmarked them and a couple weeks ago finally got to making them. Angela is a Canadian blogger who I’ve followed for a few years now and I love all of her recipes – bonus that she’s a fellow Canadian!


It was a big mistake – because now I will want to make them all the time. Lucky for me they’re slightly healthier than regular cookies, and freeze easily so you can save them for later when you have a cookie craving. 

Angela’s book is full of delicious vegan recipes, and some gluten-free too which is great for me. I like making my own oat flour with gluten-free oats. You can change the nut butter to any you like, I’m sure peanut butter would be equally delicious. 

These cookies are what I like to call “bakery-style” cookies – big, round, chewy and crispy. The type of cookie you would find at a bakery counter. They would make great ice-cream cookie sandwiches too. 

I made a big batch for Adam to bring with him to work – I’m not sure how long they lasted. 

ohsheoh she glows

Crispy Almond Butter Chocolate Chip Cookies
Yields 24
Crispy around the edges, chewy in the middle nutty chocolate chip cookies made with almonds and oats. Naturally gluten-free.
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  1. 1 tablespoon of ground flaxseed (or 1 egg)
  2. 1/4 cup of melted coconut oil
  3. 1/4 cup of almond butter (you can use whatever nut butter you prefer)
  4. 1/4 cup of light brown sugar
  5. 1/4 cup of coconut sugar (you can use natural cane sugar as well)
  6. 1 teaspoon of vanilla extract or paste
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1 cup of gluten free rolled oats (blended in food processor down to flour)
  10. 1 cup of raw almonds (ground down to meal in food processor) - i used almond meal
  11. 1/4 cup of chocolate chips
  1. Preheat your oven to 350 degrees. Line baking sheet with Silpat liner. Set aside.
  2. In a small bowl blend your flaxseed and 3 tablespoons of water together and set aside. This will thicken up and replace the egg in this recipe. Set aside for about 4-6 minutes.
  3. *I used an egg instead*
  4. In your stand mixer, paddle attached, blend coconut oil and nut butter until combined. Add both sugars and beat for 1 minute more. Beat in flaxseed mixture (or egg) and vanilla until combined.
  5. One by one, beat in the baking soda, baking power, oat flour and almond meal. The dough should be lightly sticky. If your dough is dry, you can add a touch of almond milk to thin it out. Fold in chocolate chips.
  6. Using cookie scoop or spoon, scoop 1-inch balls onto prepared sheet. Leave 2-3 inches between each cookie as they spread. There is no need to flatten the dough before baking.
  7. Bake for 12-14 minutes until golden brown on the bottom. The cookies will be soft coming out of the oven, but become chewy and crisp when they cool. Store in container. They freeze well~
  1. So delicious - definitely a favourite in the book. They freeze easily, and taste great even right out of the freezer cold.
Adapted from Oh She Glows Cookbook
Adapted from Oh She Glows Cookbook
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Breakfast, Dairy-Free, Muffins

Mini Pumpkin Streusel Muffins

October 24, 2013

Mini pumpkin oat muffins //

Mini pumpkin oat muffins //


We have been under a blanket of fog here in Vancouver for the past two weeks. Every morning I wake up, drive out of the garage and into the haze. It’s thick and grey and makes it impossible to see 5-feet in front of you. It also makes it hard for other cars to see you. 

This past week I have had two after school meetings, meaning I also drive home in the fog 12 hours after I left the house in it. We live on a mountain/high point so the fog is worse in the valley then slowly subsides as you gain altitude. 

Weekends are made for sleeping in and waking up after the fog has lifted. The last week it hasn’t lifted until quite late in the afternoon, when the sun is almost ready to go down again. 

It’s the last weekend before Hallowe’en – I’m happy to say our large bag of halloween candy is still unopened, and the other small bags have not been compromised. The CRUNCH bag however has been devoured by one tall, thin gangly man. How he never gains a pound is beyond me. He could eat CRUNCH bars for days and actually lose weight. Believe me – I’ve seen it happen.  

Weekends are also meant for baking, and eating said baked goods for breakfast. I won’t admit to how many of these mini-muffins I’ve eaten for breakfast, because like 4 or 5 equals one whole muffin – right?

Plus, they have oats on top. Oats are healthy, and a breakfast food. Win. 

I’ve made these both as regular muffins and mini-muffins. The large will yield 12 muffins and the mini yields 24. I’ve also made them gluten/wheat free, recipe found here. 

Mini pumpkin oat muffins //

Mini Pumpkin Streusel Muffins
Yields 24
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  1. ¼ cup Butter
  2. ½ cup Organic Cane Sugar
  3. ¼ cup Dark Brown Sugar
  4. ⅔ cup Pumpkin Puree
  5. ½ cup Almond Milk / Coconut Milk
  6. 2 Eggs
  7. 1 1/2 Tablespoons Molasses
  8. 2 cups Whole Wheat Flour (or Gluten free flour alternative)
  9. 2-3 tsp. Pumpkin Spice
  10. 1 teaspoon Baking Soda
  11. ½ teaspoons Baking Powder
  1. Preheat oven to 375 degrees.
  2. Cream together butter and sugars until creamy.
  3. Beat in pumpkin, almond milk, eggs and molasses.
  4. Combine the dry ingredients in a small bowl with a whisk and mix into the batter.
  5. Stir just until combined.
  6. Fill greased mini-muffin tin (I use coconut oil spray)
For the Topping
  1. Combine 2-3 Tbs. rolled oats, a dash of cinnamon and 1 Tbs. melted butter - toss to mix. Sprinkle on top of muffins.
  2. Bake for 15-20 minutes, until toothpick inserted in centre come out clean.
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