PEPPERMINT PANCAKES

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.

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GINGERBREAD CUPCAKES

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

Preheat oven to 350 degrees. In a large mixing bowl, mix the dry ingredients. In a smaller mixing bowl, whisk the water, grapeseed oil, apple cider vinegar, and vanilla. Gently add the wet ingredients to the dry and mix together. Line a muffin tray with 12 liners and evenly distribute the batter. Bake for 19-21 minutes, or until you can put a fork in the center and it comes out clean. Remove from the oven and allow to cool before frosting. For the frosting, heat the milk in a saucepan over medium low heat until it begins to boil. Turn down the heat and allow to gently simmer for one minute. Remove from heat and add maple syrup and chocolate chips. Mix until the chips are melted. Store at room temperature.

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CHOCOLATE COVERED HEART COOKIES

A moist and chewy raw cookie dipped in a creamy chocolate frosting.

Makes 6-8 Sweetness 2/3 Difficulty 2/3 1 cup dried pitted dates 3/4 cup raw walnuts 1/8 cup organic cacao powder FROSTING 1/2 cup extra virgin coconut oil, melted 1/4 cup pure maple syrup 2 tablespoon organic cacao powder Add walnuts to a food processor and blend until a coarse powder. Add 1/8 cup cacao and pulse a few times. Do not over mix or it will become too oily. Add dates to food processor and mix until thick and sticky. Remove from the food processor and flatten mixture on a small baking sheet so that it's about 1/2"-3/4" thick. You could also put it in a small container or casserole dish and smooth out with a spatula. Place in the freezer for several minutes to make it easier to work with. Once the dough has hardened a bit, remove from freezer. Use a cookie cutter to cut it into shapes. Take the remaining dough and flatten again so that it's 1/2"-3/4" thick. You can place it back in the freezer again before cutting it, if it's too sticky to work with. After the cookies are cut, place back in the freezer. Remove after 30 minutes. Make the frosting by mixing the coconut oil, maple syrup and cacao in a small bowl. Place each cookie on a fork and dip each one into the frosting. Set aside on a ceramic place or tray lined with parchment paper. Repeat for each cookie, adding additional coats of frosting, until it is all finished. Put back in the freezer to harden. Serve cold.

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CHOCOLATE ALMOND BARK

Delicious and easy to make is the name of the game here at LBCB, and this one is no exception. Just throw a few ingredients into some melted chocolate and you have something decadent that will please all!

Sweetness 2/3 Difficulty 1/3 Serves 8-10 1 1/2 cups organic dark chocolate chips 1/3 cup raw, unsalted almonds 1/4 cup raisins, cut coarsely unsweetened shredded coconut, to top Add the almonds to a food processor and pulse once or twice to coarsely chop them. Do not overblend, you still want them to be in larger chunks. In a saucepan over medium low heat, add the chocolate chips. Use a rubber spatula to make sure it doesn't stick to the bottom. When melted, add the almonds and raisins. Remove from heat and pour mixture into a dish or container that is approximately 8"x8" (or use two smaller ones if you do not have). Use your spatula to even it out, and sprinkle shredded coconut on top. Store in the fridge for at least an hour and a half, or until it is rock solid. Remove from fridge and break or cut coarsely into squares. Keep cold until ready to serve.

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SOFT PEANUT BUTTER BRITTLE

Everyone's favourite sugary-sweet treat is a sure winner this holiday season!

Makes approx 16 Sweetness 3/3 Difficulty 2/3 1/2 cup organic cane sugar 1/4 cup pure maple syrup 2 tablesoons purified water pinch sea salt 1/2 cup raw unsalted peanuts 1/2 cup organic peanut butter 1/4 cup extra virgin coconut oil, at room temperature 1/2 teaspoon baking soda Lightly grease a 9” glass casserole dish and set aside. In a small saucepan over medium heat, combine the cane sugar, maple syrup, water, and salt. Stir until the sugar is dissolved.

Bring mixture to a boil, then turn down the heat a notch so it is just gently simmering. Continue to cook for approximately 8 minutes, gently stirring every two minutes so it does not stick to the bottom of the pot. Do not overstir. After 8 minutes has passed, turn down the heat to low and stir in the peanuts, coconut oil and peanut butter. Stir to mix, and then add the baking soda and mix more. Pour the mixture into the glass dish and use a spatula to smooth it out evenly. Place in the freezer for an hour and a half to harden. Cut coarsely into small pieces. If it is too crumbly, put back in the freezer to harden for another 30 minutes. Keep in the freezer until ready to serve.

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VEGAN EGGNOG

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.

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