Blackberry Crumble Bars

It’s officially blackberry season and I have some growing right outside my front door. They grow like weeds around here, but I’m not complaining! These crumble bars are the perfect healthy treat, not too sweet and the blackberries give it a nice tart kick. Hope you enjoy!

Blackberry Crumble Bars

Dry ingredients:
•¼ Cup coconut flour
•½ cup oat flour
•½ cup large flake oats + 2Tbsp for topping
•2 scoops LeanFit Organic CompleteGreen protein powder
•¼ cup coconut sugar
•1 tsp cinnamon
•½ tsp baking powder

Wet ingredients:
•½ cup Greek yogurt
•1 egg
•2 Tbsp unsweetened applesauce
•1 tsp pure vanilla extract

•2 cups blackberries
•1 Tbsp fresh squeezed lemon juice
•1 Tbsp coconut sugar

Line 8×8 baking dish with parchment paper and preheat oven to 350ºF. In
large bowl combine all dry ingredients and set aside. In medium bowl whisk together wet ingredients. Pour wet ingredients into dry ingredients and fold together with spatula until all ingredients are incorporated and you have a dough like consistency. Reserve ½ cup of this dough for crumble topping. Press remaining dough down into parchment lined dish. In another bowl toss together the filling ingredients and pour evenly over pressed down dough, crumble reserved ½ cup of dough over top of berries and sprinkle with 1-2 Tbsp of oats, press down gently. Bake in preheated oven for 35 minutes. Let cool completely and slice into 12 bars. Store in fridge for up to 5 days.

Macros (Yield 12):
Calories: 104 | Protein: 7g | Carb: 16g (Fiber 3g/Sugar 7g) | Fat: 2g

Coconut PB Chocolate Chunk Muffins


I love seeing pictures of food and trying to recreate them, this is what I did with these muffins. Coconut, peanut butter and chocolate muffins was the verdict! They looked very similar to the image I seen and the taste is amazing! Working with coconut flour can be tricky but with the right ratios of other ingredients it can turn out amazing!


Baked fresh for breakfast.


They turned out so good, I’ve had my fails with coconut flour before. So happy how these turned out, not dry at all. Yummy!


Let cool slightly before taking liners off. Or be courageous and just peel it hot you may be licking the liner though …


Here is the recipe:

Coconut PB Chocolate Chunk Muffins


•6 eggs, room temperature
•1/2 Cup natural peanut butter
•2 Tbsp coconut oil, melted
•2/3 Cup scant coconut palm sugar
•1/4 tsp Pink Himalayan salt
•1/2 tsp Pure vanilla extract
•1/2 Cup coconut flour, sifted
•1 tsp baking powder
•1/2 tsp cinnamon
•1/3 Cup shredded unsweet coconut
•1/3 Cup dark and white chocolate, chopped into chunks (save extra for topping)


Preheat oven to 375°F. Line or grease 12 muffin tin. With electric mixer beat together eggs, peanut butter, coconut sugar, salt and vanilla until well combined then while still mixing add melted coconut oil. Sift coconut flour, baking powder and cinnamon into separate bowl. Add into batter and mix until smooth. Stir in chocolate chunks and shredded coconut. Pour into prepared muffin cups coming up about 3/4 of the way. Decorate the muffin tops with extra chocolate chunks and shredded coconut if desired. Bake at 375°F for 15 minutes, or until a toothpick comes out clean. Let cool slightly. Yield 12 muffins.


You can use muffin liners, silicone liners or just grease your muffin tin.


I only have 3 left after distributing some out to my friends and family that were around today 🙂


The one I sliced open for the picture didn’t have many chunks of chocolate inside but the others did!


Spread with ghee.


Hope you enjoy!

Oatmeal Banana Chocolate Chip Ice Cream Sandwiches

So this weekend I am co-host for #oatasticweekends on Instagram, my oat caramel slice won last weekend! Super excited,  this weeks theme is ice cream. Made some oatmeal banana ice cream sandwiches. See below for the recipe→


Banana Oatmeal  Chocolate Chip Cookies

•1 cup oat flour
•3/4 cup old-fashioned rolled oats
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•1/2 cup raw sugar (xylitol)
•2Tbsp ground flax seed or 1/4C nuts/seeds
•1/3 cup grapeseed oil
•1/3 cup plain soy/almond/coconut milk
•1/2 teaspoon vanilla extract
•1/2 ripe banana, cut into small pieces
•1/3 cup vegan chocolate chips

Preheat oven to 350°. Combine dry ingredients in bowl. Whisk together oil,milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients;stir to combine. Fold in banana and chocolate chips. Line a baking sheet with parchment paper. Scoop dough onto pan and form cookies.  Bake 15-20 minutes or until golden brown. Let cool on a wire rack.


Banana Coconut Nice Cream ▶Ingredients:
•1-1/2C Coconut milk beverage
•2 Bananas
•Handful oats
•Handful chocolate chips
•1Tbsp Honey

Combine milk, banana and honey in blender and pour into ice cream maker, once thick add oats and chocolate chips. Pour into flat dish and put in freezer for about another 1-2hours to harden up. (If you do not have ice cream maker you can place in freezer and stir every 45min until you get right texture).
Once firm I cut circles the size of the cookies and sandwiched together. Enjoy!


Canada Day Pancakes


Happy Canada Day! Made these yummy coloured pancakes for one of my favourite days of the year! Heading downtown to be in the living flag and enjoy all the festivities. Have a lovely day, recipe as follows→

•1C spelt flour
•1/4C protein powder
•1tsp cinnamon
•1tsp baking powder
•2Tbsp xylitol
•1 egg
•1tsp vanilla
•1/2C + 2Tbsp liquid (almond milk & beet juice)

Have two separate bowls, combine all dry ingredients then add wet ingredients. For the liquid use just almond milk for the white pancakes and for the red pancakes combine half beet juice and half almond milk. Mix each set of ingredients until well combined. Fry in preheated greased pan for 1-2 min per side.
I mixed plain greek yogurt and maple syrup, layered pancakes and topped with fresh raspberries. Makes 12 pancakes. Enjoy!

Oat Caramel & Chocolate Slice


So I needed to make a nut/gluten free dessert for my moms birthday so I created these amazing raw slices, they are so delicious and very decadent! Recipe as follows.

•1-1/2C oats  
•2tsp vanilla 
•2Tbsp VitaFiber IMO (can use honey/agave) 
•Dates as needed (I used 10)
▶Blend all ingredients adding dates until the mixture forms dough. Flatten onto 9×9 baking dish and place in freezer. 

•2C dates 
•1/3C water 
▶Blend adding water until you reach a smooth and thick consistency. Spread evenly over base place in freezer. 

•2C almond milk 
•3-4Tbsp cacao 
•Sweetener to taste 
▶Bring almond milk to medium heat until it bubbles then add cacao and sweetener. Stir well and allow to simmer, stirring often, remove from heat once thickened. Cool then spread over caramel. Place in fridge. Slice once hardened.
•1/2C Coco oil
•1/2C cacao
•2Tbsp maple syrup
(I used this method – the top may crack when sliced)

Carrot Cake Muffins with Cream Cheese Spicy Berry Compote Frosting

So I got this idea from Masterchef the other night. Big Wille made carrot muffins with a spicy berry compote … I knew I had to recreate it plus Chef Ramsey raved about it!! So you want the recipe, see below.  I made 12 large muffins and 9 mini muffins because I ran out of the large muffin liners.




▶Carrot Muffins

•1-1/2Cups Whole Wheat Pastry Flour
•1tsp baking soda
•1tsp ground cinnamon
•1/4tsp ground nutmeg
•1/4tsp ground ginger
•1/2tsp salt
•1/4Cup coconut oil, melted
•1/2C Natural brown sugar, lightly packed (can use honey)
•1 egg, lightly beaten
•1tsp pure vanilla extract
•1Cup unsweetened applesauce
▪Fold in:
•1C shredded carrots
•1/2C raisins
•1/2C walnut halves, once measured crush


1. Preheat oven to 350ºF. Line muffin tins with liners.

2. In large bowl whisk together all the dry ingredients.

3. Make a small well in the centre of the dry ingredients and add the wet ingredients.

4. Stir ingredients together until just combined, do not overmix (some flour may still be seen).

5. Fold in the shredded carrots, raisins and walnuts just until combined.

6. Spoon batter evenly among muffin liners. Bake for 18-20min (for minis I only cooked for about 13min) or  until a inserted toothpick comes out clean.

7. Remove to a wire rack to cool completely before frosting.

▶Cream Cheese Frosting

•6oz Cream Cheese
•1/2Cup plain greek yogurt
•1tsp pure vanilla extract
•1/3C raw honey (use more if needed)
•1Tbsp fresh squeezed lemon juice


1. Using hand mixer mix all ingredients until smooth.  Place in fridge.

▶Spicy Berry Compote

•2Cups Raspberries
•1Tbsp raw sugar
•1/2tsp ground cinnamon
•1/8tsp ground cloves
•1/8tsp ground nutmeg
•1/8tsp cayenne pepper


1. Combine all ingredients in saucepan, bring to a boil, once boiling lower heat and simmer for about 15min until it’s thick and you get a jam like texture. Cool completely.

▶To frost the muffins:

Using a piping bag spoon some of the compote mixture down one side of piping bag, then spoon cream cheese mixture down the other side (use about 2/3rds cream cheese frosting and 1/3rd berry compote in bag). You may need to squeeze a little out first to get the swirl design.  Pipe muffins and serve.

Double Chocolate Cherry Bomb Cookies

I love to bake! Cookies have such a bad rep so i came up with these healthy delicious double chocolate, cherry cookies.


Recipe as follows→
•1-1/2 cups flour (I used spelt) be scant on last 1/2 cup
•1/2 cup unsweetened cocao powder
•1/4 teaspoon salt
•1/4 teaspoon baking powder
•1/4 teaspoon baking soda
•1/2 teaspoon cinnamon
•1/2 heaping cup coconut oil
•3/4 cup raw sugar (Xylitol)
•1 egg
•1 teaspoon vanilla extract
•24 Fresh Cherries (can use maraschino)
> Chocolate sauce:
•3 oz. Organic chocolate chips
•1/4 cup full fat coconut milk 

▶Preheat oven to 350 degrees F. In a bowl stir together flour, cocao powder, salt, baking soda, baking powder and cinnamon. In a large mixing bowl, cream coconut oil and sugar, add egg and vanilla and beat well. Gradually add flour mixture and beat until blended. The mixture will be rather dry but firm enough to shape them. Shape appx. 24 1Tbsp balls and press thumb into center to create cavity. Bake in preheated oven for 10-12 minutes then let cool completely (may need to recreate center cavity if it rises and If you use maraschino cherries you can bake them with the cookies).Prepare the chocolate sauce in a small saucepan, heat coconut milk and chocolate until melted and combined. Spoon some chocolate into the thumbprint of each cookie, top with cherry and drizzle more chocolate sauce. Place in fridge to harden. Best stored in fridge a keeps up to a week.
Yields 24 cookies. Enjoy!

Macros per cookie:
Calories 121 | Fat 8g | Carb 15g | Protein 2g