Monday, October 12, 2015

Sugar-Free Vegan Carrot Cake

Carrot cake has to be one of my favourite kinds of cake so when I came across this healthier version from, I had to try it out. This is a whole grain, sugar-free, and vegan recipe. Instead of using regular white flour, spelt flour was used which is less processed and has a slight nutty flavour. This was my first time even hearing of spelt flour and my first time using it. The recipe was simple to make and the results were delicious. It wasn't as moist and sweet as the carrot cakes I'm used to but instead of raisins, I added some chocolate chips which added some sweetness to the cake. I still really enjoyed the flavour and will definitely make it again. These were gone in no time!


  • 1.5 cups finely grated carrot, unpacked
  • 1 tbsp ground flax seed
  • 1/2 cup pure maple syrup
  • 3/4 cup almond milk (or other non-dairy milk)
  • 1/3 cup light extra virgin olive oil (or oil of choice)
  • 1.5 tsp pure vanilla extract
  • 1/2 tsp apple cider vinegar
  • 2 tsp freshly grated lemon zest
  • 1.5 cups whole grain spelt flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup raisins
  • 1/4 cup walnuts, chopped

1. Preheat oven to 350F and line a small loaf pan (20cm x11cm x 6cm) with parchment. Lightly grease the parchment and sides of pan with oil and set aside. Note that the original recipe used an 8”x8” square pan so that would also work.
2. In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Set aside for at least two minutes while you gather the dry ingredients.
3. In another large sized bowl, whisk together the spelt flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined (a few dry spots may remain). Fold in the raisins and chopped walnuts. Be careful not to overmix as spelt is a very delicate flour.
4. Pour into prepared pan and bake at 350F for 45 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely. Drizzle on lemon glaze just before serving. Serves eight 1” slices. May be frozen

Recipe and direction taken from

Sunday, March 8, 2015

Gluten Free Chocolate Chip Cookies

I've been trying out new recipes over the weekend lately and yesterday I tried out Double Chocolate Cookies from I bought her book back in December but haven't really tried out any recipes yet. This one is from her website and can be found by clicking the link [here]. I didn't have some of the ingredients so instead of palm sugar, I used brown sugar and instead of rolled oat flour, I used Scottish Oats. I also substitute sunflower seed butter with chunky peanut butter and added some chocolate chips. Next time I'm going to try this recipe with rolled oat flour though but these still came out oh so delicious.

Wet Ingredients:
  • 1 tablespoon ground flax mixed with 3 tablespoons water
  • 1/4 cup virgin coconut oil (do not melt)
  • 1/4 cup sunflower seed butter (see note)
  • 1/3 cup unpacked brown sugar
  • 1/3 cup natural cane sugar
  • 1 teaspoon vanilla extract
Dry Ingredients:
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine grain sea salt
  • 3 tablespoons cocoa powder
  • 1.5 cups gluten-free rolled oats, processed into flour (or 1.5 cups oat flour)
  • 1-2 teaspoons non-dairy milk (only if needed to moisten batter)
  • 100 grams finely chopped dark chocolate (1 chocolate bar)


  1. Preheat oven to 350F and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
  2. Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). With a hand-held electric mixer, beat the ingredients until combined and smooth.
  3. Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again. The dough should be moist enough to form balls without cracking, but not super sticky.
  4. Finely chop the chocolate (it should be the size of peas). Beat the chocolate into the batter or simply stir by hand.
  5. Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).
  6. Bake for about 12-13 minutes (I baked for 13 mins) until the cookies are spread out nicely.
  7. Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.
Instead of sunflower seed butter, you can try peanut or almond butter (this means they will no longer be nut-free, of course)

Recipe and directions taken from

Sunday, February 8, 2015

A Fresh Start

Hello Lovelies!

I haven’t blogged in so so long but really want to get into the habit of doing it again as a creative outlet. I forgot how much I missed it! I’m starting this blog fresh and have deleted my old posts.  Although the new year has already begun, here is my 2015 to do list.

 What’s on your list for this year? I'd love to hear from all of you!

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