Author Archives: Angela Liddon

Fail-Proof Vegan Chocolate Cupcakes

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{“head_note”:”These are my go-to, never-fail vegan cupcakes! They are the perfect cupcake for all of your celebration needs. You won’t believe it\u00a0when you see how much they rise while baking. I top them with a layer of salted buttercream and sprinkles for a festive twist. They never last long! For the fluffiest cupcakes use all-purpose flour, however the recipe is pretty forgiving so feel free to use white spelt flour or whole wheat pastry flour in a pinch (bake times may change slightly).”,”instructions”:”

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  1. Preheat oven to 350\u00b0F (180\u00b0C) and line a cupcake tin with 12 cupcake liners.<\/li>\r\n \t
  2. For the cupcakes:\u00a0Add the milk, sugar, oil, vinegar, and vanilla into a large mixing bowl. With electric mixers, beat the wet ingredients on low speed until combined.<\/li>\r\n \t
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no clumps remain.<\/li>\r\n \t
  4. Gradually add the dry flour mixture to the wet ingredients and beat just until smooth and no patches of flour remain.<\/li>\r\n \t
  5. Spoon the batter into the cupcake liners, about two-thirds full for each.<\/li>\r\n \t
  6. Bake for 20 to 24 minutes, or until the cupcakes slowly spring back when pressed gently with a finger. A toothpick inserted into the centre should also come out clean. Cool the cupcakes on a cooling rack.<\/li>\r\n \t
  7. For the buttercream: In a large bowl, beat the butter and vanilla with electric beaters until light and fluffy.<\/li>\r\n \t
  8. Add the icing sugar, gradually, while beating on low speed. Now, add in the milk to thin it to your desired consistency, while gradually increasing the speed. I add a teaspoon at a time. If at any point you add too much milk and the buttercream becomes runny, simply add more icing sugar to thicken it back up. You want a nice spreadable consistency that is not runny.<\/li>\r\n \t
  9. Add the salt to taste and beat again to combine.<\/li>\r\n \t
  10. Once the cupcakes are completely cool, spread a thick layer of frosting on top of each, followed by a generous amount of sprinkles. Enjoy!<\/li>\r\n \t
  11. Leftover cupcakes will keep for a couple days in a sealed container, or you can freeze them for up to 1 month. I freeze them uncovered at first and then once they are frozen solid, I wrap each cupcake individually in foil. Then I place all of them into a large freezer zip bag, pressing out all the air.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * You can also use melted coconut oil in this recipe, however make sure that all of your ingredients are at room temperature (no cold milk!) to prevent the coconut oil from hardening upon contact.<\/li>\r\n \t
    • ** I use soy-free vegan buttery spread (by Earth Balance), however feel free to use any kind of butter you prefer.<\/li>\r\n \t
    • *** Look for natural sprinkles (without artificial dyes), such as \”Let’s Do Organic\” brand.<\/li>\r\n<\/ul>“}

Salted Chocolate Avocado Pudding

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{“head_note”:”This is my newest favourite chocolate avocado pudding! It’s absolutely luxurious, rich, and decadent while packing in healthy fat from the avocado. I love serving this with\u00a0Coconut Whipped Cream<\/a> and fresh berries for a lovely spring or summer dessert. This is a small batch making just a few rich portions, so I recommend doubling it if you are serving 3 or more. Thanks to Gwyneth Paltrow’s It’s All Easy<\/i> for inspiring this recipe.”,”instructions”:”

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  1. Add the avocado, cocoa powder, maple syrup, brown rice syrup, melted coconut oil, milk, almond butter, vanilla, and salt (start with 1\/4 teaspoon) into a food processor. Process until super smooth, stopping to scrape down the side of the bowl as needed.<\/li>\r\n \t
  2. Taste and adjust salt and sweetener, if desired.<\/li>\r\n \t
  3. Spoon into an airtight container, cover, and chill for 1 to 2 hours, or simply enjoy immediately at room temperature.<\/li>\r\n \t
  4. Portion into shallow bowls and top with Coconut Whipped Cream, fresh berries, and nuts.<\/li>\r\n \t
  5. Leftovers can be stored in an airtight container in the fridge for 1 to 2 days. I prefer the flavour when enjoyed the same day, but it’s still good the next day too!<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * Make sure the avocado you use is ripe, but still fresh and without bruises. Bruises can result in a pudding that’s bitter or off-tasting.<\/li>\r\n \t
    • ** Brown rice syrup thickens this pudding while providing a light sweetness that pairs well with the maple.<\/li>\r\n<\/ul>“}

Almond Joy Glo Bars

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{“head_note”:”Way back in 2009, I developed my first Glo Bar recipe. They were such a hit online and offline, I started up a bakery selling several different flavours of Glo Bars. I mainly sold them online, but I also sold them at weekly Farmer’s Markets, too. After having success with this for a year or two, I was approached by an editor from Penguin Publishing house to inquire if I wanted to publish a cookbook. The rest is history! Even though I no longer sell my Glo Bars online, I love sharing my favourite recipes with fans. This Almond Joy flavour is amazing! It highlights the delicious flavours of coconut, chocolate, and almond all packed into one portable bar.”,”instructions”:””,”foot_note”:”

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  • * It’s important not to substitute the brown rice syrup for another liquid sweetener. The brown rice syrup is necessary to bind the bars. I’ve tried all kinds of substitutes and nothing holds the bars together as well as brown rice syrup.<\/li>\r\n<\/ul>“}

Rustic Banana Oat Cake

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{“head_note”:”This rustic looking banana cake has\u00a0an intense banana flavour with sweet bites of chocolate. Its wonderful chewy, gooey texture is contrasted with a bit of a\u00a0crunch from the walnuts. You\u2019d never guess that this cake has just two tablespoons of oil.”,”instructions”:”

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  1. Preheat oven to 350F and lightly grease a 8 inch (4 cup) casserole dish or 8\u201d cake pan with coconut oil (or oil of choice).<\/li>\r\n\t
  2. Add 2 cups of the oats into a food processor, and process until a coarse flour forms.<\/li>\r\n\t
  3. In a large bowl, stir together the dry ingredients (processed oats, 1\/2 cup rolled oats, sugars, spices, baking powder, and salt).<\/li>\r\n\t
  4. In another bowl, mix together the oil, applesauce, almond milk, and vanilla. Add in the two peeled bananas and smash into the wet ingredients until smooth.<\/li>\r\n\t
  5. Add the wet mixture to the dry and stir until just combined.<\/li>\r\n\t
  6. Fold in the chips, optional walnuts, and the chopped banana.<\/li>\r\n\t
  7. Spread into prepared pan and bake for 34 to 38 minutes, or until a toothpick comes out clean. The cake must be cooled for at least 15-20 minutes before attempting to remove.<\/li>\r\n\t
  8. Once fully cooled, slice and top with Whipped Coconut Cream. Store in the fridge for up to 3 days.<\/li>\r\n<\/ol>“,”foot_note”:””}

Warm Golden Milk

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{“head_note”:”I tested all\u00a0kinds of golden milk recipes, and this is the one I keep coming back to! What seals the deal for me is using fresh turmeric and ginger root. Yes, most recipes online use dried spices, but nothing beats the flavour of using fresh. Fresh turmeric root is becoming more and more common\u00a0in grocery stores these days; keep your eyes peeled for it in the produce section. It can also be found on Amazon, and in select health food stores and Indian and Asian grocery stores. Look for firm turmeric that is unblemished.”,”instructions”:”

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  1. Add the almond milk into a medium pot along with the grated turmeric, ginger, and black pepper. Stir to combine.<\/li>\r\n \t
  2. Increase heat to medium, and simmer for a few minutes, until the milk turns a bright yellow hue.<\/li>\r\n \t
  3. Using a fine mesh sieve, strain the milk over an oversized mug (or a bowl with a pour spout). Discard the solids.<\/li>\r\n \t
  4. Add the maple syrup to taste, and whisk to combine. Serve and enjoy!<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * Turmeric root’s bright orange flesh stains incredibly easy, so if you have a pair of kitchen gloves, now is the time to whip them out. I prefer to scrub the skin under water, snip off the end, and grate the turmeric on a microplane without peeling off the skin. This helps cut down the mess a bit. I recommend using fresh turmeric for the best flavour, but if you can’t get your hands on any you can swap it out for 1\/2 to 1 teaspoon ground turmeric (to taste).<\/li>\r\n<\/ul>“}

Warm Spring Salad

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{“head_note”:”This is a simple side salad for spring that comes together in about 30 minutes. It features\u00a0asparagus, leek, peas, strawberries, and lots of parsley all tossed in a simple lemon and olive oil dressing. If you\u2019d like to add even more protein than what the quinoa + veggies provide I\u2019m sure it would be nice with some edamame.\u00a0Keep in mind that the strawberries will turn the quinoa a pinkish hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving.”,”instructions”:”

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  1. Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.<\/li>\r\n \t
  2. Meanwhile, grab a very large skillet or wok. Saut\u00e9 the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and saut\u00e9 for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley. Heat for a few minutes and then remove from heat.<\/li>\r\n \t
  3. Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and 1\/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper & enjoy! This would also be lovely with nuts or seeds sprinkled on top.<\/li>\r\n<\/ol>“,”foot_note”:””}

Luxurious Almond Butter Dip

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{“head_note”:”This dip is a magical blend of almond butter with almond milk\u00a0and a touch of sweetener, coconut cream, cinnamon, and vanilla. Its texture is perfect for dipping or drizzling! It’s also great spread on bread with Strawberry-Raspberry Chia Seed Jam or swirled into oatmeal. Be sure to chill a can of full-fat coconut milk for 24 hours prior to making this recipe.”,”instructions”:”

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  1. Chill the can of coconut milk for 24 hours in the fridge so the cream has time to solidify.<\/li>\r\n\t
  2. In a blender, add the almond butter, milk, maple syrup, cinnamon, vanilla, and salt. Blend until smooth.<\/span><\/li>\r\n\t
  3. Open the chilled can of coconut milk and scoop off the solid white cream. You should have about 1\/3 cup. Add this into the blender and blend until smooth. (Discard the leftover coconut water or save for another use.)<\/li>\r\n\t
  4. Spoon the dip into a bowl and cover. Chill in the fridge for a minimum of 2 hours (it\u2019ll thicken slightly during this time).<\/li>\r\n\t
  5. Stir the dip and serve with sliced apples or other fruit for dipping, or use as a spread on toast with Strawberry-Raspberry Chia Seed Jam (so good!).<\/li>\r\n\t
  6. Store leftovers in an airtight container in the fridge for 1 week.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * If you don’t have a small can of full-fat coconut milk, feel free to chill a standard-sized can (14-ounce\/398 mL). ortion our 1\/3 cup of the solid cream, and save the rest for another use.<\/li>\r\n<\/ul>“}

No-Bake Chocolate Fudge Cookies

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{“head_note”:”These no-bake fudge cookies are my quick and easy solution when a\u00a0chocolate craving strikes!\u00a0I start with a homemade coconut oil chocolate base (made even creamier with sunflower seed butter!), and add chia seeds for healthy Omega-3 fats, shredded coconut for a hint of macaroon flavor and texture, and of course rolled oats for the classic no-bake cookie ingredient. The cookies will soften a great deal at room temperature, so I recommend enjoying\u00a0them straight from the fridge.”,”instructions”:”

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  1. Line a large plate with parchment paper and set aside.<\/li>\r\n \t
  2. In a medium pot, melt the coconut oil over low heat. Whisk in the sunflower seed butter, cocoa powder, and maple syrup until smooth. Remove the pot from the heat and whisk in the vanilla.<\/li>\r\n \t
  3. Add the oats, coconut, chia seeds, and salt into the pot and stir well until combined. The mixture will be thick, dense, oily, and gel-like (from the chia seeds), but this is normal. Swear.<\/em><\/li>\r\n \t
  4. Using a retractable ice cream scoop (approximately 2 tablespoons\/30 mL) or simply a spoon, scoop the dough and place the mound onto the plate, leaving a bit of space between each cookie.<\/li>\r\n \t
  5. Place the cookies in the freezer to set for about 10 to 15 minutes, until firm, or simply chill in the fridge if you have the patience.<\/li>\r\n \t
  6. Store leftover cookies in an airtight container in the fridge for 1 week, or freeze them for up to 4 to 6 weeks. These cookies have the best texture\/flavour\u00a0straight from the fridge (rather than the freezer) so I prefer to store them in the fridge.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * Instead of sunflower seed butter, feel free to use natural peanut butter or almond butter. I also recommend stirring the nut or seed butter very well before measuring (if it has oil on the top) to avoid oily cookies.<\/li>\r\n<\/ul>“}

Green Warrior Protein Smoothie

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{“head_note”:”Talk about a super charged meal in a glass! I use hemp hearts as the major protein source for this drink. In addition to being a complete protein source, hemp hearts also contain the ideal balance of omega 3-6-9 fatty acids and are high in fibre. They work wonderfully to make this smoothie super creamy, all without needing any banana. This smoothie also highlights one of my biggest cravings – the juicy red grapefruit – which is balanced with a sweet apple and buttery mango. If you prefer a sweeter smoothie, feel free to swap the grapefruit juice for coconut water or orange juice, or add a touch of liquid sweetener.”,”instructions”:”

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  1. Juice a red grapefruit and add 1\/2 cup grapefruit juice to the blender.<\/li>\r\n \t
  2. Now add the kale (or spinach), apple, cucumber, celery, hemp, mango, mint, coconut oil (if using), and ice. Blend on high until super smooth. (If using a Vitamix, use the tamper stick to push it down until it blends). You can add a bit of water if necessary to get it blending.<\/li>\r\n \t
  3. Pour into a glass and enjoy immediately! This makes enough for a large glass with some leftover so you can also divide it into two servings and save one for later.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * Feel free to sub the grapefruit juice with orange juice or coconut water if a sweeter smoothie is desired.<\/li>\r\n \t
    • ** I use dinosaur\/lacinato kale because it has a milder flavour than regular curly kale. Feel free to use baby spinach too.<\/li>\r\n<\/ul>“}

Almond Butter Rice Crisp Treats

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{“head_note”:”These rice crisp treats are absolutely divine! I love to use my Maple-Cinnamon Superseed Almond Butter in these for a great flavour, but store-bought natural almond butter will also work in a pinch.”,”instructions”:”

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  1. Prepare an 8 inch by 8 inch square pan, by lining it with 2 pieces of parchment paper, one going each way.<\/li>\r\n \t
  2. In a large pot over low-medium heat, add the brown rice syrup, almond butter, butter, maple syrup, and salt. Stir well until super smooth\u00a0and heated through. Remove from heat and stir in vanilla extract.<\/li>\r\n \t
  3. Stir in the\u00a0rice crisp cereal until thoroughly combined.<\/li>\r\n \t
  4. Scoop into pan and spread out evenly. Press down with lightly wet fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate topping.<\/li>\r\n \t
  5. In a small pot or double boiler, melt the chocolate chips and coconut oil over low heat. Once 2\/3 of the chips are melted, remove from heat and stir until smooth.<\/li>\r\n \t
  6. Remove the pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 10 minutes.<\/li>\r\n \t
  7. Slice into squares. Bars will hold their shape quite well at room temperature, but you can store in the fridge to ensure the chocolate stays solid. Leftovers can be wrapped and stored in the fridge for 5 to 7 days, or in the freezer for up to 1 month.<\/li>\r\n<\/ol>“,”foot_note”:”
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    • * Brown rice syrup is used in this recipe because it is a great binder. I don’t recommend using another liquid sweetener.<\/li>\r\n \t
    • ** Feel free to swap the almond butter for store-bought natural peanut butter or almond butter, if desired.<\/li>\r\n \t
    • Make it soy-free: Use soy-free vegan chocolate chips, such as Enjoy Life brand. Also use soy-free vegan butter, such as Earth Balance soy-free buttery spread.<\/li>\r\n<\/ul>“}