Chocolate and peppermint are the perfect match in these babies. Enjoy them after a nice long sleep in over the holidays. We will be!

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
1 tablespoon grapeseed oil
1/2 teaspoon peppermint oil
1/4 cup organic dark chocolate chips
more oil, for frying

Add pancake mix, vegan milk, oil and and peppermint to a large bowl and mix well. Add more flour for thicker pancakes, or more milk for thinner ones. Stir in the chocolate chips when mixed.

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 and enjoy warm.

Clothing by Naughty Mess Vintage.


Oh. My. Word. Dare we say this is the perfect cupcake to fulfill those holiday gingerbread cravings?

Serves 12

Sweetness - 3/3
Difficulty - 2/3

2 cups Bob's Red Mill AP Gluten Free Flour
1 tablespoon arrowroot powder
1 1/4 cups organic fair trade cane sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup purified water
1/2 cup grapeseed oil
2 tablespoons apple cider vinegar
1 teaspoon pure vanilla extract

1/4 cup vegan milk of choice
1/2 cup organic dark chocolate chips
2 tablespoons pure maple syrup



Try this veganized version of everyone's favourite holiday drink. It takes minutes to prepare and is just as delicious!

Serves 1 or 2

Sweetness - 2/3
Difficulty - 1/3

1 can coconut milk
1 or 2 tablespoons pure maple syrup
1/4 teaspoon natural vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Add all ingredients to your blender and pulse a few times. Add more spices or maple syrup as desired. Put in the fridge to cool. Once chilled, remove from fridge and pulse a few more times in your blender to make it nice and frothy.