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simple recipe


Pumpkin Pancakes Topped with Cinnamon Caramelized Apples

* This recipe was originally published 10/09/2014 revised on 12/11/2015

hello darlings!

Last night, neither my husband nor I had the desire to cook. We  kind of just wanted desert. So, I decided to pull different things I had in the fridge and came up with this: Vegan Pumpkin Gluten Free Pancakes topped with with caramelized cinnamon apples. We made a stack and shared it as we caught up on our new favorite show. He sipped on coffee and I on lactose free milk. 

Vegan Pumpkin Gluten Free Pancakes topped with caramelized cinnamon apples
Makes about 8-10 pancakes
Adapted from a recipe in this book

1 cup of gluten free rolled oats
2 spoons of agave (or other natural sweetener of your choice)
1 TSP of baking powder
a pinch of salt
1/2 spoon of cinnamon powder
1 TSP of vanilla 
1 cup of almond milk
2 table spoons of coconut oil
1 TSP of flaxseeds
2 TSP of water
1 pinch of ginger powder
1 cup of pumpkin
Earth balance vegan and gluten free butter to grease the pan or coconut oil. 

1 granny smith apple diced
4 spoons of brown sugar
1/2 cup of water
1 teaspoon of lemon juice
1 stick of cinnamon

Step 1:
Put all dry ingredients in a large bowl and whisk. In another bowl whisk (egg, milk, oil, egg, vanilla) and add to the bowl of dry ingredients. 

Step 2:
Mix together all the ingredients until you get a thick but smooth batter. You may add more milk or water to get it to the consistency that you personally prefer. 

Step 3:
In a non stick small-medium pan (medium heat) put a bit of butter until it bubbles a bit, add 1 1/2 spoon of batter (supposing you are using a ladle) (while moving the pan a bit for all the batter to move evenly and take the round shape). Let it cook until you start getting little bubbles all around the edge of the pancake. Turn it for the other side to cook. 

These pancakes will look darker than the ones you would make without pumpkin and will make the whole house smell beautiful. 

Step 4:
When you are done making the pancakes, use the same pan put the water, the sugar and stir. After a few seconds add the pieces of apple, lemon and the cinnamon and let it simmer for about a minute, intermittently stirring the mix. When the whole things started to thicken, it is ready to serve. 

We also added more syrup. I am dying to see your very own version of Fall pancakes! How do you eat your pancakes? 



Guest Post from HeartBeet Kitchen | Coco-Banana Chocolate Chip Blondies (gluten-free & dairy free)

Hello Darlings,
I could hardly contain my excitement, I am so glad today to introduce to you author and new amazing blogger friend Amanda with such a delightful recipe and with some nutrition words of wisdom. Enjoy! 

"There have been several instances in my lifetime where someone has stumbled into my life whom I had no idea would turn out to be such a great supporter and friend. Valerie and I met through Twitter, the exact occurrence I can’t even remember because once we started chatting we never stopped! When I hopped on over to her blog and saw the inspiring work she does, to lift up women and bring us all a spot where we can feel loved, I knew I had found something special. 

We connected over all things that nourish a strong woman – mind, body and soul. I write about fresh & seasonal cooking over on my blog Heartbeet Kitchen, and feel strongly about how a healthy relationship with food can bring more than just nutrition. I also just published the cookbook “Smitten with Squash”, which celebrates this wonderful vegetable and all its different varieties, plus endless ways to use it in your kitchen. By cooking more for myself, I’ve found creativity that I never knew I had, as well as a better body image knowing that food is beautiful fuel. All the recipes on my blog are gluten-free, most of the time naturally because they’re made with real food that is plant focused. And when it comes to sweet treats, which every girl needs in her life, they’re made with love and quality ingredients.  

I couldn’t wait to share these Coco-Banana Chocolate Blondies with you after swooning over their deliciousness. These bars are quick and easy to make, using only one bowl and just a few ingredients. I used coconut & oat flours as the base, plus coconut oil. The result was super soft and chewy bars packed with healthy vitamins and minerals. I love the flavor combination weaved into them with the bananas, chocolate, and coconut!

On a side note, have you baked with coconut flour yet? It’s incredibly healthy, rich in dietary fiber, and essential fats that our bodies crave. These benefits also mean that it works a little differently in baking, where it absorbs far more liquid than grain flours which is why the bananas and eggs are essential parts of these bars. But not to worry, that’s why I did the work for beforehand in order for you to get this recipe just right! These incredible treats are as healthy as they come, incredibly easy, and both gluten-free and dairy-free.

♥ Coco-Banana Chocolate Chip Blondies (gluten-free, dairy free)
Makes an 8x8 inch pan
Adapted from this recipe

I know it’ll be hard to resist taking a bite of these bars when they’re just warm out of the oven, but they do benefit from cooling completely. You’ll get a fudgey texture that holds together perfectly.  Enjoy!

3 very ripe medium bananas, mashed (mash should weigh 210 grams)
1/2 cup lightly packed brown sugar (110 grams)
2 large eggs (130 grams)
1/3 cup melted coconut oil, cooled
1/4 cup oat flour (15 grams)
1/3 cup coconut flour (45 grams)
1/2 teaspoon pure vanilla extract 
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup + 2 tablespoons dark chocolate chocolate chunks, chopped (80 grams, use dairy free if needed) 

Preheat oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper.
Place the banana and brown sugar in the large bowl of a stand mixer. (Or you can use a hand blender.) Mix medium speed until the banana and sugar are creamy and mostly smooth.  It doesn’t have to be 100% smooth, a little banana texture is okay. Add the eggs and mix until smooth.  

Add the coconut oil, coconut flour, oat flour, vanilla, baking powder and salt.  Mix until smooth. Finally add 1/2 cup chocolate chunks and fold them in. Transfer the batter to the prepared pan and smooth out. Bake for 25 minutes, until just golden and set.  The blondies should still be soft but just cooked through. Remove from the oven and allow to cool. Melt remaining 2 tablespoons of chocolate in the microwave, then drizzle on top of the bars. To store, keep in refrigerator for up to 4 days. 

It’s been fun saying hi to all of you and I’d love to connect with more lovely ladies, just as I connected with Valerie. Besides my blog, you can catch up with me on TwitterInstagramPinterest, or Facebook. Hope you have a wonderful week and happy baking! "

Hope you enjoyed this amazing post by Amanda from Heartbeet Kitchen. Be sure to let us know (by tagging us on social media) when you try it!



Make it | Mango Summer Salad

Hello Darlings!

I am visiting my hometown Montreal and after a year and a half I am finally back in the land of summer festivals, amazing coffee shops and out of this world food! I will be sharing more pictures about my trip on Instagram

Now, let's talk about today's super simple, vegan and gluten free summer recipe. I don't know about you, but for me summer has me constantly concocting refreshing recipes which almost always include fresh fruit. This has been made easier since we have the awesome blessing of having a fresh produce truck pass by our apartment daily so we enjoy fresh fruit and vegetables practically delivered to our door. I hope you will enjoy your summer and if you try any variation of this salad please share your link to your post below.

Mango Summer Salad 
serves 2

1 Peeled Cucumber
2 Diced Tomatoes
1 Diced Mango 
(stay away from the mangoes that are hairy, the mango piña are the best for this recipe) 

1 lemon (squeeze the juice)
1 tbs of Olive Oil
A dash of oregano, salt and pepper according to your taste

In a big bowl layer the vegetables and the mango and put in the fridge to chill until you are ready to serve. In a separate small container, mix all the ingredients  for the dressing and pour it when you are ready to serve the salad. Mix and adjust the condiments according to your taste. 

This is such a simple but yummy salad. My husband has been telling me for a while to post it because he thinks it's awesome so I hope you will agree! Now back to my maid of honor duties since the main reason for this visit to my beautiful Montreal is because of sister's wedding! What are you up to this weekend?