Don’t you love apple time? So many varieties and such sweet flavours. This recipe was adapted from one that King Arthur Baking Company. Substituting many ingredients to make this one vegan and oil free, was really fun and tasty too. Lower in sugar and using the natural sweetness from apples and spices to make this baby aromatic and tasty.
This Blueberry Peach Tart is naturally sweet complimented by ripe sweet peaches that screams summer. The almond crust gives it sophistication, nuttiness and a nice finish. It's vegan, gluten-free, dairy-free and to make it low in sugar, use monk fruit instead of sugar.
One of my favourite countries is France. From my time living there as a young girl to travels on a regular basis, the country is one of physical beauty, great people and the food culture is unique. For the celebration of Bastille Day, this interpretation of the French flag is a salute to France using fresh fruits as the colours.
Sometimes your research brings you some interesting information. I was doing some looking for a crepe recipe and was interested in when and where these beautiful creations originated. It turns out they date back to Medieval times, the mid 13th century to be exact. The original name was Crespes (crisp) and as with a lot of things, were a mistake with porridge poured on a hot griddle. The original recipe merely gave instructions for the ingredients with no measurements. Reminds me of my maternal grandmother. Medievalcuisine.com took the time to figure out the recipe. It particularly interested me as it is naturally leavened. Makes sense, since it is ancient. The original flour used was buckwheat which is an ancient grain, so it is actually gluten free as well. It is lacey and light. One crepe is not enough.
This version of Cinnamon Cherry Spiced Sourdough Bread has no oil, no dairy and no eggs. Sourdough made from whole wheat flour and no oil or sugar retains all the flavour and increases the health profile, making it a great addition to breakfast or maybe anytime.
These babies are so easy to make and they rhubarb is freshly harvested. Thanks to Driscolls for the inspiration for the recipe. Their recipe was so cute with the strawberries, but I longed for something strawberry rhubarb, so I added some for a seasonal twist. Then because I cannot leave anything alone, I converted it to vegan, so it is dairy free and egg free as well.
Get spicy with this Chocolate Mango Cheesecake with Spiced Mango Coulis. But what make this one different is it's vegan, gluten free, and dairy free. Using dates and monk fruit also makes it low in sugar!
My Summer Lemonade Cookies are not only delicious, but also gluten-free, dairy-free and vegetarian. So go ahead and enjoy these little beauties with a little less guilt.
Clafoutis, is a French baked dessert of fruit, traditionally made with black cherries and covered with a thick flan-like batter. The clafoutis is served lukewarm and dusted with powdered sugar and sometimes with cream. I have adapted the traditional recipe and made mine to be dairy-free and gluten-free.
Partridgeberries are found all over Newfoundland and Labrador and are sometimes also known as Lingonberry. I have used them in my Partridgeberry Wild Blueberry Crumble with Pecan Topping after a quick trip to Newfoundland reminded me how wonderful these tart berries are and when used with the wild blueberries which can also be found on the island, it creates a wonderful partnership of colour and taste. It's also great if you serve it warm with some ice cream.
Adzuki Bean is also commonly referred to as Red Bean Paste, a bean used widely in Asian cuisine. I have used Adzuki Bean in my No Bake Adzuki Bean Fudge recipe and have modified the fudge to be both sugar-free and dairy-free to allow it to be vegan as well. Inspired by: Ontariobeans.ca
Don’t you love apple time? So many varieties and such sweet flavours. This recipe was adapted from one that King Arthur Baking Company. Substituting many ingredients to make this one vegan and oil free, was really fun and tasty too. Lower in sugar and using the natural sweetness from apples and spices to make this baby aromatic and tasty.
This Blueberry Peach Tart is naturally sweet complimented by ripe sweet peaches that screams summer. The almond crust gives it sophistication, nuttiness and a nice finish. It's vegan, gluten-free, dairy-free and to make it low in sugar, use monk fruit instead of sugar.
One of my favourite countries is France. From my time living there as a young girl to travels on a regular basis, the country is one of physical beauty, great people and the food culture is unique. For the celebration of Bastille Day, this interpretation of the French flag is a salute to France using fresh fruits as the colours.
Sometimes your research brings you some interesting information. I was doing some looking for a crepe recipe and was interested in when and where these beautiful creations originated. It turns out they date back to Medieval times, the mid 13th century to be exact. The original name was Crespes (crisp) and as with a lot of things, were a mistake with porridge poured on a hot griddle. The original recipe merely gave instructions for the ingredients with no measurements. Reminds me of my maternal grandmother. Medievalcuisine.com took the time to figure out the recipe. It particularly interested me as it is naturally leavened. Makes sense, since it is ancient. The original flour used was buckwheat which is an ancient grain, so it is actually gluten free as well. It is lacey and light. One crepe is not enough.
This version of Cinnamon Cherry Spiced Sourdough Bread has no oil, no dairy and no eggs. Sourdough made from whole wheat flour and no oil or sugar retains all the flavour and increases the health profile, making it a great addition to breakfast or maybe anytime.
These babies are so easy to make and they rhubarb is freshly harvested. Thanks to Driscolls for the inspiration for the recipe. Their recipe was so cute with the strawberries, but I longed for something strawberry rhubarb, so I added some for a seasonal twist. Then because I cannot leave anything alone, I converted it to vegan, so it is dairy free and egg free as well.
Get spicy with this Chocolate Mango Cheesecake with Spiced Mango Coulis. But what make this one different is it's vegan, gluten free, and dairy free. Using dates and monk fruit also makes it low in sugar!
My Summer Lemonade Cookies are not only delicious, but also gluten-free, dairy-free and vegetarian. So go ahead and enjoy these little beauties with a little less guilt.
Clafoutis, is a French baked dessert of fruit, traditionally made with black cherries and covered with a thick flan-like batter. The clafoutis is served lukewarm and dusted with powdered sugar and sometimes with cream. I have adapted the traditional recipe and made mine to be dairy-free and gluten-free.
Partridgeberries are found all over Newfoundland and Labrador and are sometimes also known as Lingonberry. I have used them in my Partridgeberry Wild Blueberry Crumble with Pecan Topping after a quick trip to Newfoundland reminded me how wonderful these tart berries are and when used with the wild blueberries which can also be found on the island, it creates a wonderful partnership of colour and taste. It's also great if you serve it warm with some ice cream.
Adzuki Bean is also commonly referred to as Red Bean Paste, a bean used widely in Asian cuisine. I have used Adzuki Bean in my No Bake Adzuki Bean Fudge recipe and have modified the fudge to be both sugar-free and dairy-free to allow it to be vegan as well. Inspired by: Ontariobeans.ca
