Sweet Recipes

Almond Muffins - Gluten Free

2 ½ cups ground almonds
¼ cup melted butter or coconut oil
3 eggs
¼ cup honey
¼ cup black strap molasses
½ teaspoon sea salt
1 teaspoon aluminum free baking powder

In a large mixing bowl add eggs, honey, molasses and melted butter. Mix until smooth. Add sea salt and baking powder. Blend thoroughly. Add ground almonds and mix until completely blended. Spoon equal amounts into muffin liners in a muffin baking pan. Will make 10 – 12 muffins depending on size. Bake at 325 degrees convection bake or 350 degrees regular bake for 15 – 18 minutes.

Black Bean Brownies

1 can of organic black beans (398 ml or 14 oz)
¾ cup maple syrup
2 eggs
2 teaspoons vanilla
½ cup spelt flour
¼ cup cocoa
1 teaspoon baking powder

Optional:  ½ cup chocolate chips, walnuts or both
*Note:  they should be small pieces or they will sink to the bottom of the pan

Rinse and drain the beans.  Put all of the ingredients into a food processor and blend on high until smooth.  This is a runny batter.  Butter the bottom and sides of a square 8 x 8 pan.  Pour the batter into the pan and bake at 325 degrees convection bake for approximately 30 minutes or until set.  Check regularly – do not over bake.

Blueberry Banana Breakfast Boost Smoothie

Makes 6 cups or 4 smoothies

2 ripe bananas
2 cups frozen blueberries
½ cup plain kefir or coconut yoghurt
2 cups raw baby spinach leaves
4 teaspoons ground flax or chia seeds
1 cup pure, clean water
2 cups almond, rice or soy milk

Blend on high in a blender that can crush ice. Fruits can be interchanged with other varieties, such as: cherry, mango, or pineapple. Mixed berries are also delicious, but be aware that strawberries, blackberries and raspberries add seeds to the drink, which adds a texture.

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Pie crust:
1 1/4 cup brown rice flour
1/2 cup sorghum flour
1/2 cup ground almonds
2 tablespoons coconut sugar
3/4 cup cold unsalted butter
5-6 tablespoons cold water
1 tablespoon lemon juice
1/2 teaspoon sea salt

Mix flours, sugar and salt together in a bowl.  Cut butter into small cubes and add them to the flour.  Using a butter cutter or your hands begin to break the butter into the flour.  Add lemon juice and then one tablespoon of water at a time until you are able to form a ball of dough.

Flour the surface of a counter and roll out dough to approx. 1/4 of an inch thick.  Use a cookie cutter or a glass to cut out a circle 3 1/2 inches in diameter.  Continue until all the dough is used.  Makes approximately 12 tart shells.  Place and shape the shells in a muffin tray and set aside.

1/2 cup melted unsalted butter
1 cup packed coconut sugar
1/2 cup maple syrup
2 large eggs
1 teaspoon vanilla
1/4 teaspoon sea salt

Mix all of the ingredients together with an electric mixer until completely combined.  Pour batter into tart shells.  Fill them so that they are 3/4’s full.

Bake in a preheated oven at 425 degrees for 6 minutes and then decrease the temperature to 350 for an additional 10 – 12 minutes.  They are done when the filling looks set in the middle.

Allow them to completely cool before eating.  I think they taste better when they are refrigerated overnight.

Chickpea Cookies - Vegan + Gluten Free

1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup natural peanut butter
1/4 cup maple syrup
1 teaspoon baking powder
1/2 cup chocolate chips, nuts, seeds, dried fruit etc.

Preheat oven to 350°F. Place chickpeas in a food processor and pulse until smooth. Add all other ingredients, except the chocolate chips. Transfer batter to a bowl and stir in chocolate chips or any of the other ingredients you prefer. Spoon batter onto a parchment lined cookie sheet and bake until golden, approximately 8 – 10 minutes.

Chocolate Banana Cookies - Vegan + Gluten Free

3 ripe bananas
2 cups gluten free oat flakes
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract

Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Spoon batter onto a parchment lined cookie sheet and bake until golden, approximately 10 – 12 minutes.

Chocolate Chip Cookies

2 cups of whole spelt flour
¼ cup ground flax seeds
1 tsp. aluminum free baking powder
½ tsp. sea salt
1 cup sucanat or coconut sugar
2 tsp. vanilla
2 large eggs
½ cup soft butter
1 cup of dark chocolate chips or a 100 gram 70% organic Green and Black’s bar – chopped

Preheat oven to 325 convection bake or 350 regular. Line 2 cookie sheets with parchment paper. In a bowl, cream together butter, eggs, sugar and vanilla until smooth. Add the sea salt and the baking powder and mix until well blended. Add the flour and the flax seeds and mix until all of the flour has been absorbed. Add chocolate.

Spoon the dough onto the cookie sheet leaving approximately 3 inches between each cookie to allow for spreading. Bake for 8 – 12 minutes depending on whether you want a soft or crunchy cookie. Also, a more evenly baked cookie is achieved by rotating the cookie sheets halfway through the baking time.

Chocolate Cupcakes - Grain Free

½ cup coconut flour
½ cup cacao powder
1 teaspoon baking powder
1 teaspoon vanilla
½ cup sunflower oil
¾ cup maple syrup
4 large eggs

Combine all of the ingredients in a mixing bowl except the eggs.  Blend well.  Add one egg at a time and beat with an electric mixer after each egg.  The batter will be very runny.  Pour batter into parchment baking cups in a muffin tray and bake at 400 degrees for 5 minutes.  Reduce heat to 350 and bake for approximately 12 more minutes.  They are ready when the center is set.  Makes 10 – 12 cupcakes.

Flavour Variations:

  1. Replace vanilla with peppermint oil for a Chocolate Mint Cupcake
  2. Add 2 tablespoons of espresso for a Mocha Cupcake
  3. They can be topped them with coconut whip cream (see recipe listed separately).  And, the whip cream can also be flavoured with either ½ teaspoon of peppermint or ½ tablespoon of espresso.
Coconut Whip Cream

1 can full fat coconut milk (refrigerated overnight)
1 tablespoon maple syrup
1 teaspoon pure vanilla

When you open your can of coconut milk, you will notice the milk has separated. The top of the can will have a solid coconut cream and the bottom will contain the coconut water. For this recipe, we need only the cream portion. You can save the coconut water for a smoothie.

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Ground Nut Truffles

1 cup ground almonds, walnuts, pecans or a combination of these
1 cup ground macadamia nuts
1 cup shredded coconut
1 cup pitted dates (soaked)
1 cup raisins
1 tsp. sea salt
1 tsp. cinnamon
4 tsp. cocoa powder
2 tblsp. raw honey
½ – ¾ cup water (just enough to moisten)

Roll into truffle sized balls, place on parchment lined tray and refrigerate.
Melt your choice of chocolate(s) for dipping. Return to parchment and refrigerate again to set chocolate.

Note: These store very well in the freezer, prior to be dipped.

Healthy No Bake Energy Bites - Vegan + Gluten Free

1 cups gluten free oat flakes
1/2 cup semi sweet chocolate chips
1/2 cup of natural peanut butter
1/2 cup ground flaxseed
1/3 cup maple syrup
1 tsp. vanilla

Mix all ingredients and roll into balls.  They can be stored in an airtight container in the fridge for up to 2 weeks.

Maple Bean Tarts


1 ¼ cup quinoa flour
3 tablespoons organic cane sugar
½ cup cold cubed unsalted butter
1 tablespoon water


1 cup Eden organic navy beans
½ cup maple syrup
2 large eggs
½ cup packed coconut sugar
1/3 cup melted butter
½ cup chopped pecans (optional)

Mix the flour and sugar in a large bowl.  Cut the butter into the mixture with a knife or fork until it forms small crumbs.  Add the water and use your hands to form a soft dough.  Refrigerate for 1 hour.

Preheat oven to 325 convection bake.  Grease the inside of your muffin pan with a small amount of butter or grapeseed oil.  On a floured surface, roll out the dough to approximately ¼ of an inch thickness.  To make the standard tart size, use a muffin pan.  The dough can be cut out with a 3 inch cookie cutter, or a large water glass.  To make bite size tarts, use a 2 inch cookie cutter or a small water glass to cut out the dough and prepare a mini tart baking pan.  Gently place the dough into your chosen tart pan.

Place all of the filling ingredients into a food processor and puree until smooth.  Pour the filling into your chosen tart shells.

Bake for 20 minutes and allow to cool completely before removing from the pan.

Makes 12 large tarts or 24 mini tarts.


  • Place a whole pecan on the top of each tart before baking.
  • Melt dark chocolate and drizzle on top of cooled tarts.
  • Serve warm with vanilla rice milk or coconut milk ice cream.
Nut Butter Squares

1 – 450/500 gram jar organic unsweetened nut butter (peanut, almond, cashew – smooth or crunchy)
2 organic eggs
1 cup sucanat or coconut sugar
2 teaspoons baking powder

Optional Ingredients:  chopped nuts, dried berries, chopped dark chocolate or chocolate chips

Mix all ingredients in a bowl until well blended.  Add any optional ingredients last.  Press mixture into an 8 x 8 or 9 x 9 baking pan.  Bake at 325 convection bake for 20 minutes, or until edges are brown.  Let cool to room temperature and cut into squares.  Enjoy!

Perfect Pancakes

1 cup flour (spelt for regular pancakes or chickpea flour for gluten free)
1 egg
¾ cup almond or rice milk
2 tablespoons grapeseed or sunflower oil
2 tablespoons maple syrup
3 teaspoons aluminum free baking powder

Place flour and baking powder in a bowl.  Make a well in the center.  Add egg, oil, maple syrup and milk.  Mix until all the flour is moist.  It will be a little lumpy.  Heat a griddle or frying pan.  Rub the pan with a little bit of coconut oil, or grapeseed oil.  Spoon batter onto heated pan.  They are ready to flip when small air bubbles appear.  Flipping one time will guarantee light, fluffy pancakes.  Enjoy them plain, with pure maple syrup or add ½ cup of blueberries, diced bananas, chocolate chips or sprinkled with cinnamon.

This recipe can also be used as a delicious appetizer by added 1 cup of shredded pumpkin, squash or zucchini.  You may need to add ¼ cup of extra flour, depending on how moist the vegetables are.

Tahini Sunflower Squares

2/3 cup tahini butter
½ cup honey
1 cup shelled sunflower seeds
3 cups oatmeal flakes (Bob’s Redmill has a gluten free Oatmeal)
50 grams 70% (or higher) dark chocolate diced into small flakes

Mix tahini and honey together until smooth. Add sunflower seeds, oatmeal and chocolate. Mix until evenly blended. Butter (or coconut oil) the bottom of a square 8 x 8 pan. Press the mixture into the pan with a fork. Bake at 325 degrees convection bake or 350 degrees regular bake for 20 minutes. Cut into 16 squares once cooled.