Toddler Love and Recipe: Peanut Butter + Jelly Muffins (Vegan)

Toddlers are such fun: they see the world differently; they find joy in the most mundane things and beauty in the unexpected.  At the corner store last week, my three year old son came up to me after wandering around the store looking at knickknacks and said excitedly and wide-eyed, "mommy, there are beautiful things over there!"  Melt my heart.

As you may know if you follow my blog, my little guy loves to bake with me.  He and I made these muffins together this morning, on this chilly, rainy June (?!?) morning while his baby sister slept peacefully.  Healthy and delicious, they are a real hit with the under 5 crowd and grown-ups alike ;).

Peanut Butter + Jelly Muffins
Makes 12

2 c whole wheat flour
1/2 c coconut sugar
2 tsp baking powder
1/2 tsp salt
1 flax egg (1 tbsp ground flax + 3 tbsp water, let stand 5 min)
1 ripe banana
1 c natural peanut butter
1 1/4 c non-dairy milk (I used coconut)
1/4 c maple syrup
1/4 c (12 tsp) jam or jelly
rolled oats for sprinkling (optional)

Preheat oven to 350 degrees.  Line muffin tin with paper liners and lightly spray with non-stick spray

In a large bowl, combine flour, coconut sugar, baking powder and salt and mix until well combined.  In a separate bowl, mash banana well until smooth.  Add peanut butter, non-dairy milk, flax egg and maple syrup and whisk until well combined.  Stir wet ingredients into dry and mix until just combined.  

Fill muffin cups 1/3 of the way full with batter.  Make a well in the centre of each using a small spoon dipped in water (so it doesn't stick).  Put 1 tsp in the centre of each well.  Divide remaining batter among muffin cups, covering jam as best you can. Sprinkle tops with rolled oats.

Bake for 25-30 minutes until tops are golden and springy when you gently press down on them.


Pin It Now!

Vegan Strawberry Shortcakes

Although we have had some rough nights over the past couple weeks with Z's two first teeth coming in, it is impossible to wake up grumpy when the sun is shining and the sky is blue.  Strawberries are the essence of summer to me, so I thought I would veganize and put a healthy twist on classic strawberry shortcakes.   

The shortcakes are fluffy biscuits, and you can make them sweeter by increasing the agave to 1/2 c or using 3/4 c of white sugar.  I find they are just the right balance to the sugared berries and sweetened coconut whip.  

Make sure you "like" Healthy Like This on facebook if you haven't already, and share it with your friends (you can do so by clicking here!).  There will be a great giveaway for all you budding vegan cooks once we reach 100 "Likes".  Have a great day!


Vegan Strawberry Shortcakes
Serves 4
For the strawberries:
1 lb strawberries, cleaned, stems removed and sliced
2 tbsp sugar

Toss prepared strawberries in sugar and let stand in fridge while you prepare the shortcake and coco whip.

For the shortcake:
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 c canned coconut milk
1/4 c agave syrup
1/2 tsp vanilla 

Preheat oven to 400 degrees.  Spray 8 inch square baking pan with non-stick spray and line bottom with parchment.

Sift together flour, baking powder, baking soda and salt. ]In another bowl, combine agave and coconut milk.  Add wet to dry ingredients and stir gently until just combined.  Do not overmix!

Bake for 18-20 minutes until top is golden.  Let cool in pan on cooling rack while you prepare the coco whip.  Then cut into 6 squares and cut each square in half horizontally (like a burger bun)

For the coconut whip
1 can full-fat coconut, refrigerated overnight
1/2 tsp vanilla
1 tbsp sugar

Remove coconut can from fridge carefully (without shaking) and turn upside down, opening the bottom end with a can opener.  Pour out the liquid and you will be left with the coconut cream at the bottom.  Scape into a mixing bowl and whip with electric mixer until stiff peaks form.  Fold in vanilla and sugar.

To assemble, take bottom half of one slice of shortcake.  Top with strawberries and coconut whip. Top with other half of shortcake slice.  Serve immediately. Pin It Now!

Aunt Margaret's Orange Walnut Scones

When I was a kid, I spend many weekends at our family cabin on Gambier Island - a 17,000 acre island with no car ferry and a population of only 200.  There was a little old-fashioned general store down the gravel road from us where we would buy fresh-from-the-oven bread, assorted home baked pies, creamy vanilla fudge slices, and, my personal favourite, Aunt Margaret's scones.  Crispy on the outside, fluffy on the inside, Aunt Margaret's scones just hit the spot.

Here is my version of Aunt Margaret's pillows of perfection, adapted from the Gambier Island Cookbook, veganized and made with whole wheat flour and coconut sugar to make them a tad healthier.  But you won't even know it when you taste these. 

Aunt Margaret's Orange Walnut Scones
Makes 6

1 1/2 c all purpose flour
1/2 c whole wheat flour
1/2 c coconut sugar (or regular sugar)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
zest from 1 orange
1/3 c Earth Balance vegan butter
2 flax eggs (1 tbsp flax meal mixed with 3 tbsp warm water, let stand 5 min)
1/4 c orange juice
1/4 c non-dairy milk (I used coconut milk) + 2 tbsp for brushing
3 tbsp ground walnuts

Preheat oven to 375 and line baking sheet with parchment paper.

Whisk flours, coconut sugar, baking powder, baking soda, salt and orange zest.  Using pastry cutter (or 2 knives), cut in vegan butter until mixture resembles fine crumbs.

In a separate bowl, whisk flax eggs, orange juice and 1/4 cup coconut milk.  Add to dry mixture and combine well.  Form into ball with your hands, and transfer to an unfloured cutting board.  Press ball into 2 inch thick disc, and cut into 6 triangles.

Transfer triangles to parchment-lined baking sheet and brush with non-dairy milk.  Sprinkle with walnuts.  Bake for 18-22 minutes until tops are golden.  Transfer to wire cooling rack.



Pin It Now!

Recipe: Vegan Cheddar and Scallion Sweet Potato Scones

This fluffy scone is great on its own or warm out of the oven with some melted Earth Balance vegan butter.  The sweet potato in the dough creates a moist texture, and they are packed with melted cheese and fresh green onions.  Your non-vegan friends won't even know they are vegan.

Cheddar and Scallion Sweet Potato Scones
Makes 6 Scones

2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup cold vegan butter, cut into 1/2 inch chunks (I used soy-free earth balance)
1 cup mashed sweet potato, cooled to room temperature
1/2 cup non-dairy milk (I used unsweetened coconut milk)
1 tsp apple cider vinegar
1/2 c Daiya cheese (vegan cheese shreds)
2 green onions, white and light green parts only, minced

Preheat oven to 425.  Line a baking sheet with parchment paper.

Combine flour, baking powder and salt in a large mixing bowl.  Add vegan butter, crumbling between your fingers until mixture resembles fine crumbs and is well incorporated.

Add sweet potato and non-dairy milk and mix until just combined.  Fold in cheese and green onions. 

Transfer dough to floured cutting board and, using floured hands, form gently into 1.5 inch thick disc.  Cut into 6 triangles.  Transfer to parchment-lined baking sheet.  Bake for 15-20 minutes (mine took 18 minutes) until the scones are light golden brown.  Transfer to cooling rack. Pin It Now!

Recipe: Lemon Coconut Granola Bars

Here's a bright and light recipe reminiscent of spring.  You can use rolled oats instead of quick oats for a heartier, crunchier texture.  With quick oats its more of a breakfast bar.  Happy Easter!


Lemon Coconut Granola Bars
Makes 12

1 can light coconut milk
3 cups quick cooking rolled oats
1 cup unsweetened shredded coconut
1/4 c oat bran
1/4 tsp kosher salt
1 tbsp lemon zest
1 tbsp earth balance non-dairy butter, melted
1/4 cup maple syrup
2 tbsp lemon juice
1/2 tsp vanilla

Pour coconut milk into a sauce pan and bring to a boil over high heat, stirring frequently.  Reduce heat to medium and simmer for about 15-18 minutes, stirring often, until has reduced to 1/4 of original volume.

Preheat oven to 375.  Line an 8 by 8 inch baking dish/pan with parchment, letting parchment hang over edges of pan.  Combine oats, shredded coconut, lemon zest and salt in a mixing bowl.

In a smaller bowl, combine reduced coconut milk, margarine, maple syrup, lemon juice and vanilla.  Mix until well combined.  Add to dry ingredients and mix well.  Press evenly into baking pan.  Bake for 15-20 minutes until the edges start to brown.

Remove from oven and let cool completely (approx 2 hours).  Once cool, remove from pan by pulling parchment edges.  Cut into bars.  Store in airtight container. Pin It Now!

Recipe: Vegan Carrot Cake Muffins

These carrot cake muffins are sweetened with dates, agave syrup and pineapple juice, so they are refined sugar free.  Light, fluffy domes of goodness.  They are best enjoyed warm, straight out of the oven.

Carrot Cake Muffins
Makes 12 muffins

2/3 c pitted soft dates (soak for at least 30 min if they are not soft)
1/3 c agave syrup
2 tbsp warm water
2 cups whole wheat flour
1/2 cup shredded unsweetened coconut
2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 c coconut yogurt (or coconut milk or non-dairy milk)
2 flax eggs (made by combining 2 tbsp flax meal with 6 tbsp warm water)
2 tbsp coconut oil, melted in microwave
1 tsp vanilla
1 400g can of crushed pineapple and juice
1 cup grated carrot
1/2 cup raisins
rolled oats for sprinkling

Preheat oven to 350 and line muffin tin with liners.  Spray lightly with non-stick spray.
Prepare flax egg by combining flax meal and 6 tbsp warm water.

In a food processor, puree dates with agave syrup.  With processor running, add 2 tbsp warm water.  Let process for 5 minutes while you mix the dry ingredients.

In a large mixing bowl, whisk together flour, shredded coconut, baking soda, baking powder, salt, cinnamon and nutmeg.  Transfer the date and agave puree (which should now be fluffy and caramel in colour) to a medium mixing bowl.

Add coconut oil, flax egg and vanilla and stir well to combine.  Add crushed pineapple and juice, grated carrot and raisins and stir until just combined. 

Divide batter among 12 muffin cups, forming heaping muffins.  Sprinkle with rolled oats.  Bake for 20-25 minutes until top is golden and a toothpick inserted comes out clean.  Cool in muffin tin then transfer to wire rack.

Pin It Now!

Recipe: Vegan Vanilla Bean Cupcakes with Whipped Chocolate Frosting

Today was a long day today.  My little gal hasn't been sleeping very well so I have been a bit of a zombie.  I then spent most of the day vacuuming the house.  But we made it through the week so I thought we should make a sweet treat to celebrate.  My two and a half year old always requests cupcakes, so we whipped up a batch together.  They are light and fluffy and delicious.  I hope you enjoy them.

Vanilla Bean Cupcakes
Makes 12

2 tbsp ground flax + 6 tbsp warm water
3/4 c non-dairy milk (I used unsweetened coconut milk)
1/2 tsp vanilla
1 vanilla bean, cut lengthwise and scraped
2 cups cake and pastry flour
1 cup sugar
1 tsp grated orange rind
1 tbsp baking powder
1/2 tsp salt
1/2 cup earth balance (vegan butter)

Preheat oven to 350.  Line muffin tin with paper liners.  Combine flax with water and let stand for 5-10 minutes (this will form your "flax egg" egg replacer).  In a small bowl, combine 1/4 c milk, vanilla, and scraped vanilla bean.  Set aside.  In the bowl of a stand mixer, whisk flour, sugar, orange rind, baking powder and salt.  Add butter and mix on low until combined.  Add 1/2 c milk and mix on medium speed for 2 minutes.  Meanwhile, add flax and water to wet ingredients (vanilla and milk) and mix well.  Add to mixer and mix on medium speed for another 1-2 minutes until well combined.
Divide between 12 muffin cups.  Bake in centre of oven for 35 minutes or until toothpick inserted into centre of cupcakes comes out clean.  Immediately transfer to cooling rack and cool completely before icing.

Whipped Chocolate Frosting
1/2 cup earth balance
1 3/4 cup icing (confectioners') sugar, sifted
1/4 cup cocoa powder, sifted
1/4 tsp salt
1 tsp vanilla extract
2 tablespoons non-dairy milk (I used unsweetened coconut milk)

Combine butter, icing sugar, cocoa powder and salt in mixer and blend well.  Add vanilla and milk and whip for 5 minutes on high until fluffy.  Spread on cupcakes once they have cooled completely. Pin It Now!

Recipe: Pumpkin Cream Cheese Muffins

Its that time of year again: chilly, rainy and grey.  The time of year where all you want to do is curl up under a blanket and feel cozy.  When I think of the coziness of October and November, I think of spices like cinnamon, nutmeg, ginger and clove.  I think of the creamy richness of pumpkin puree.  And I think of the warmth of straight-out-of-the-oven baked goodies.

Here's my healthy take on an autumn treat, using dates for sweetness instead of sugar.

You'll first need to soak the dates for at least 2 hours.  Soaking makes them soft so you can blend them into a paste and mix into the batter.  When you drain your soaked dates, reserve the water.  It will be sweetened by the dates, and will be used to add extra sweetness to the recipe.  Your date paste will look something like this:

 You will add this paste to the other liquids, including the flax egg (made by combining flax meal and warm water and letting it stand for 5-10 min until it turns slightly gelatinous) coconut oil, and pumpkin.

Once you mix wet and dry ingredients separately and combine them, it is time to form the muffins. When forming the muffins, first divide half the batter among the 12 cups.  Then add a dollop of chilled cream cheese mixture, and then cover with more batter.

Bake for 20-25 minutes, until a toothpick inserted into the centre comes out clean.  Cool for 5 minutes in the tin, then remove to a cooling rack.

Pumpkin Cream Cheese Muffins
Makes 12 large or 24 mini muffins

Cream Cheese Filling
4 oz vegan cream cheese
1/2 tsp agave nectar
1/2 tsp vanilla

Mix all ingredients until smooth.  Put in fridge to chill while you make the muffins.

Muffins
1 c dried pitted dates, soaked in 1 c water for 30 min to 4h, drained and water reserved
2 tbsp flax meal (ground flax) + 6 tbsp warm water
1 1/2 c whole wheat flour
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
1 c pumpkin
3 tbsp coconut oil, melted
2/3 c date soaking water

Soak your dates for 2-4 hours by placing in small bowl and covering with 1 cup of water.  Drain, reserving soak water.  Puree dates with 1/3 cup of soaking water in food processor until smooth.
Mix 2 tbsp flax meal with 6 tbsp warm water in a small bowl and set aside.
Preheat oven to 350.  Prepare muffin tin with liners and non-stick spray.
Mix flour, cinnamon, ginger, nutmeg, allspice, cloves, baking soda and salt.  In another bowl, mix pumpkin, coconut oil, flax mixture, dates and remaining soak water.  Mix well.  Add flour mixture to pumpkin mixture and stir only until just combined.
Divide half the batter between 12 muffin cups. Scoop 1 tsp of cream cheese mixture into each muffin cup.  Divide remaining batter between muffin cups to cover cream cheese dollops.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean.  Cool for 5 min then remove to cooling rack.






Pin It Now!