Vegan Chocolate Chunk Cookies (Gluten-Free)

Got a cookie craving?? TRY THESE OUT. They are a huge hit fresh, warm, and gooey out of the oven. Also, delicious from cold storage in the fridge! I made these gluten-free. However, if you do not need to use gluten free oats/flour you can substitute for regular oats/oat flour/all purpose flour.

BUT!!! Do NOT substitute out the almond butter. The almond butter MAKES IT!

Another tip, don’t cheap out on the dark chocolate. Choose a good quality dark chocolate bar (at least 55% cacao) because these cookies will be drooling with dark chocolate when they’re done!

vegan-chocolate-chunk1

Ingredients: 

Wet Ingredients:

  • ½ cup natural smooth almond butter
  • ¼ cup + 3.5 tbsp pure maple syrup
  • 1 teaspoon vanilla extract
  • 3 tbsp unrefined Nutiva coconut oil, melted to liquid form (allow to cool before using)

Dry ingredients:

  • ½ cup gluten-free quick cooking rolled oats
  • ¼ cup + 2 tbsp gluten-free oat flour (**TIP at bottom of post**)
  • ¼ cup tapioca starch (Bob’s Red Mill)
  • ¼ cup gluten-free all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground sea salt
  • 100g (1 bar) Camino 55% dark chocolate, chopped into pieces/chunks (or dark chocolate bar of choice)

Instructions:

  1. Preheat the oven to 350F
  2. In a large mixing bowl, combine wet ingredients one at a time with mixing. Stir until completely combined.
  3. Begin to stir in the dry ingredients to the same mixing bowl one at a time until thoroughly combined.
  4. Chop up your chocolate bar into chunks. Fold into the mixture.
  5. Line a baking sheet with parchment paper.
  6. Form your cookies into desired size (small or large). Note! They will spread out a lot while cooking! See below photo of the original tiny size I made mine.
  7. Bake for 8-10 minutes on 350F (or until the edges are browning).
  8. Remove from the oven. Allow to cool for 5 minutes.
  9. Enjoy!

vegan-chocolate-chunk-pre-cooked

UMMMM helloooo yum… look at the centre of how this cookie turned out… *drool*

vegan-chocolat-echunk

**Tip: Make your own oat flour by blending oats in your vitamix, blender, bullet, etc.*

Sprouted Honey-O’s Trail Mix

Honey O Trail Mix

I absolutely love One Degree Organics products. They truly stand by their motto of using only #REAL ingredients. This trail mix was created using their Sprouted Honey O’s.. (QUIT THE CHEERIOS for the real good stuff!!!) Their products can be found…almost everywhere! Sobeys, Whole Foods, Loblaws, etc. The benefit of using a product such as this in the trail mix is that it will be much lower in fats than an all nut trail mix.

More about the Honey O’s ingredients and nutrition facts can be found on their website: Click Here: **Sprouted Honey O’s**

My trail mix recipe:
Ingredients:
2 cups Sprouted Honey O’s
1/2 cup shredded coconut
1/4 cup almonds
1/4 cup raisins
1 tsp cocoa powder
1 tbsp coconut oil
1/4 tsp vanilla
1/4 tsp ground sea salt
Optional: dark chocolate chips

Directions:
In a skillet on low-medium heat, add 1 tbsp coconut oil and melt it.
Once coconut oil is melted, add the rest of the ingredients in the skillet and mix.
Mix/stir the combination in the skillet until starts browning (~5-7 minutes).
Remove from heat. Let sit to cool and enjoy 🙂
Honey O Trail Mix 1

#ThrowbackThursday

antsonalog

Happy #ThrowbackThursday. Who else ate ‘Ants on a Log’ as a kid?! …. and who knew that it was great snack that includes all your essential macronutrients: Carbohydrates (celery & raisins) + protein/fats (natural almond/peanut butter).

Make sure you choose to use natural almond butter or peanut butter to avoid added sugars/oils. Nuts are a great source of monounsaturated fats (the good fats) that play a role in heart health.

So really it is a easy, fun, and satisfying snack for the kids……… or for yourself. I know I enjoyed mine right after I took this photo 😉

Maple Glazed Salmon

IMG_1665

Benefits of salmon: Salmon contains polyunsaturated fats. These fats inclue omega-3 and omega-6 fats. Omega-3 fats are important for proper brain and immune system functioning. Additionally, omega-3 fats aid in brain, nerve, and vision development in young children. Omega-6 fattys acids are also extremely important to our health. Omega-6’s promote immune health, blood clotting, and regulating our genes.

 
Simple, easy, and tasty glaze:
Ingredients
2 tbsp maple syrup
1 tbsp Dijon mustard
1/2 tbsp molasses

Directions:
1. Mix the three ingredients together.
2. Brush onto salmon before cooking.
3. Bake salmon in the oven at 425F for ~10 minutes (until fish flakes easily).

This glaze will be enough to coat 2 fillets.

For more information on fish and omega-3’s visit: dietitiansofcanada.ca or eatrightontario.ca