Tear the kale into medium sized pieces and wash thoroughly. Make sure to dry completely with either a salad spinner or between two kitchen towels.
Once the kale is dry place in a bowl and toss with seasonings and oil until each piece is fully coated. Place in a single layer on a prepared baking sheet. Place in the oven and allow to cook for 10 minutes, be sure to keep an eye to ensure they do not burn. Depending on the size of your pieces they may need an additional minute or two of cook time.
Kale chips do not keep their crispiness for long and are best enjoyed hot straight from the oven. Enjoy! ❤
3/4 cup gluten-free rolled oats, ground into a flour
1 cup water
3/4 cup packed pitted Medjool dates
1/2 cup chia seeds
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup dried cranberries, finely chopped
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon fine grain sea salt
Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way. Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl. Add water and pitted dates into blender. Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates and water until super smooth. Add all of the ingredients into the bowl with the oat flour and stir well until combined.
Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary. Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy! I suggest freezing leftovers to preserve freshness.
Mix everything in a bowl and store in a glass mason jar in the fridge. My favorite meal to make with this mixture is a breakfast porridge, all I do is add a pinch of cinnamon, 1/3 cup of the granola and 1/2 cup of vanilla almond milk to a bowl. Allow everything to sit for 10-15 minutes to soften and enjoy ❤
You could enjoy on top of coconut yogurt, sprinkle on salads or add to smoothies!
pinch of sea salt (helps to bring out the flavours)
1 cup puffed millet
1/4 cup unsalted cashews
1/4 cup unsweetened dried cranberries
Combine all ingredients in a large mixing bowl. Stir until everything is well incorporated. Pour into a baking dish that is lined with parchment paper and chill until firm. Cut into your favourite shape (I chose bars) and enjoy! Feel free to swap our cashews and cranberries for a dried fruit and nut of your liking. The possibilities are endless!
NOTE: You could always buy coconut butter from the store but why would you when it’s so easy to make! Take one full bag of organic, unsweetened coconut flakes and dump them into a high powered food processor. After about 10 minutes of processing and some patience, you should be rewarded with your very own coconut butter! Enjoy ❤
An easy to make alternative to traditional jams and jelly. Chia seeds are used to thicken and add a nice texture to an already delicious jam. Feel free to substitute maple syrup for a sweetener of your preference. This recipe is best if made using local ingredients, blueberries that are hand picked by yourself from a field are even better!
3 cups frozen blueberries
3-4 tbsp pure maple syrup, to taste (or other liquid sweetener)
3 tbsp chia seeds
1/2 tsp pure vanilla extract
1. In a medium-sized non-stick pot, bring the blueberries and 3 tbsp of maple syrup to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Lightly mash the blueberries with a potato masher or fork, leaving some for texture.
2. Stir in the chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, or about 15 minutes. Stir frequently so it doesn’t stick to the pot.
3. Once the jam is thick, remove from heat and stir in the vanilla extract. Add more maple syrup to taste if desired. Enjoy on toast, English muffins, oatmeal, vegan overnight oats, oat bars, tarts, cookies, banana soft serve, smoothies, and more. The jam should keep for at least a week in an air-tight container in the fridge.