These Cranberry Orange Oat Muffins are packed with flavour and make me feel so festive at this time of year!
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Despite the scorching temperatures in Toronto today, I couldn’t stop myself from making this blueberry crumble! With all of the gorgeous summer produce we have in Ontario, it would be wrong to not take advantage of it and bake or cook some beautiful dishes. So here we are with this delicious Wild Blueberry Almond Crumble that can be used as dessert or breakfast— and yes, I definitely had some for breakfast this morning with some coconut yogurt!
As I write this, Toronto is experiencing a mini heat wave and the sun is shining! It still feels a bit funny to be writing about fall-inspired recipes but considering how quickly Toronto’s weather can change, it’s only a matter of time before the chill will be back—sorry, but you know it’s true!
Simple, creamy homemade cashew milk without any preservatives, thickening agents or other funky ingredients. You won’t miss dairy with this recipe!
I am in LOVE with vegan cheesecakes because I think they can be so inventive and capture much more flavour profiles than the usual cheese-based cheesecakes. I’m excited to share these Raspberry Chocolate Heart Bites with you because they are essentially mini heart-shaped cheesecake-y bites. They have a creamy cashew-based raspberry topping and a sinfully delicious chocolate base. The best part? There are no funky ingredients, so you can actually feel good about indulging in these bites with your loved one (or yourself—why share?!) Sweetened with just maple syrup and raspberries, and full of good fats from coconut oil and cashews, these little desserts will have you in love. Enjoy!
Are you ready for the easiest Christmas treat you could ever make? Good, because it’s here just in time for your last-minute holiday gift giving! In this version, I chose to use dried cherries, cacao nibs and walnuts. But, I’ve also made this with chopped up candy canes which was also really nice. Ultimately, you can choose whatever toppings you’d like!