BLUEBERRY LEMON PANCAKES


Fresh blueberries, lemon and maple syrup are the perfect trio in everyone's favourite brunch time treat.

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill GF Pancake Mix
1 cup vegan milk of choice
2 tablespoons sugar (optional)
1 tablespoon grapeseed or coconut oil
1/2 - 1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
1/3 cup blueberries
more oil, for frying

Add all the ingredients except the blueberries to a large bowl and mix well. Add more flour for thicker pancakes, or more milk for thinner ones. Stir in the blueberries when mixed.

Add a drizzle of oil to frying pan over medium heat. Add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.

Drizzle with maple syrup and enjoy warm.

DOUBLE CHOCOLATE MACAROONS


Five ingredient macaroons! With extra chocolate of course...

Makes 12


Sweetness 2/3

Difficulty 1/3

1 cup shredded unsweetened coconut
1/4 cup extra virgin coconut oil
1/4 cup organic cacao powder
1/4 coconut or agave nectar
1/3 cup organic dark chocolate
1/2 tablespoon extra vigin coconut oil

Add the coconut, 1/4 cup oil, cacao and agave to a large bowl and mix well with a rubber spatula.

Line a large plate with parchment paper. Take 2" pieces of dough and place it on the paper. Gently pat each one with your fingertips to make sure the dough is shaped nicely. Place in the freezer for 20 minutes.

Just before you take the dough out of the freezer, begin making the chocolate coating. Melt the dark chocolate and 1/2 tablespoon coconut oil in a saucepan over medium low heat. Make sure water does not come in contact with the chocolate or your utensils or it will spoil. Stir constantly with a rubber spatula to make sure it doesn't stick to the pan. Remove from heat when melted and pour in a small bowl.

Remove the macaroons from the freezer. Gently take each one and generously dip the base in the chocolate sauce. Allow to cool for a few seconds before putting back on the plate. Repeat for each macaroon. If there is leftover chocolate sauce, you can pour a little on the top of each macaroon. Put back in the freezer for another 30 minutes. Store in the refrigerator until ready to serve.


Shirt by Brashy Couture.

DOUBLE CHOCOLATE PANCAKES


Double the chocolate, double the fun you will have eating them! Modeled by Nadja.

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1/4 cup organic cacao
3 tablespoons organic cane sugar
1 3/4 cups vegan milk of choice plus extra
1 tablespoon grapeseed oil
1/2 cup organic dark chocolate chips
more oil, for frying

In a large mixing bowl, add the pancake mix, cacao, and sugar. Sift ingredients with a fork. Add the vegan milk, grapeseed oil, and vanilla and mix well. Add more milk for thinner pancakes, or more flour for thicker ones.

Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.

Drizzle with maple syrup, coconut oil, or your favourite nut butter.


Triangle bracelet by Shamaz

CAROB ALMOND BARS


This sugar free treat is made from caffeine free carob and sweetened naturally with stevia and coconut. Modeled by Beatrix.

Makes 6

Sweetness 0.5/3
Difficulty 1/3

1/4 cup almond butter
1/2 cup crispy rice or puffed rice cereal
1/4 cup carob powder
1/2 cup virgin coconut oil, melted
1/4 cup shredded coconut, plus more for topping
1/2 teaspoon natural vanilla extract
15 drops stevia
pinch cinnamon
pinch sea salt

Add all of the ingredients to a bowl and mix. Pour into a small square container so it is 3/4" inch thick.

Put in the freezer for 5 minutes before removing and sprinkling extra shredded coconut on top.

Put back in the freezer or refrigerator until fully hardened. Cut into squares on a cutting board and serve cold.


Shirt by Brashy Couture. Necklace by Cuchara.

NO BAKE CARROT CAKE


This easy take on an old classic is perfect for spring with a coconut lemon frosting. As featured on PETA.

Makes 9

Sweetness - 2/3
Difficulty - 2/3 

Cake

1 cup walnuts
1 cup dried, pitted dates
1 cup shredded carrot
1/2 cup dried shredded coconut
2 tablespoons agave nectar
1 tablespoon extra virgin coconut oil
1 tsp cinnamon
1/2 tsp ginger
pinch sea salt
zest from one orange (optional)

Frosting

1 cup raw cashews, soaked for one hour and rinsed well
1/3 cup extra virgin coconut oil, at room temperature
5 tablespoons agave nectar
1 teaspoon pure vanilla extra
1 tablespoon fresh lemon juice
pinch sea salt
1 tablespoon purified water, or as needed