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 1/4 cup organic dark chocolate chips 1 tablespoon grapeseed oil more oil, for frying 1/2 teaspoon peppermint oil Add pancake mix, 1 cup of the 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 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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CHOCOLATE BUTTON COOKIES

These dark chocolate chip cookies are made even more delectable with their rich fudgy center.

Makes approx 16 Sweetness - 2/3 Difficulty - 2/3 2 cups + 1/4 cup Bob's Red Mill Gluten Free Flour Mix (do not add xanthan) 1/4 cup arrowroot flour 1/2 cup organic cacao powder 1/4 cup organic cane sugar 1/4 tsp sea salt 3/4 cup extra virgin coconut oil, melted 1/2 cup pure maple syrup 2 teaspoons natural vanilla extract 1/2 cup organic dark chocolate chips extra chocolate chips, for topping

Lightly grease a cookie sheet and preheat the oven to 350. Mix the flours, cacao, cane sugar and salt in a large bowl and sift well. Add the coconut oil, vanilla, and maple syrup. Mix again. Shape the dough into a large ball and put in the fridge for 20 minutes to firm up. Take ping pong sized pieces of dough and roll them into a ball in the palm of your hands. Place each one on the cookie tray an inch or so apart. Bake for 8 minutes. Remove from oven and using the back of a spoon, slightly flatten each cookie and make a small indent in the center. Place several chocolate chips in the middle. When finished, go back to each cookie with the back of the spoon and smooth the chips out so they melt together. Allow to cool for 15 minutes before transferring to a plate to cool more.

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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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