Summer Peach Crisp (Gluten Free)

This was a summer of delicious peaches for us here in Ontario. We’d buy them by the basket and eat them every chance we got. They were sweet, juicy and just a perfect way to beat the heat.

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We ate peaches on their own, mixed into smoothies, on top of yogurt and with ice cream! I’d been meaning to make a Peach Crisp all summer long but only got around to it just recently. It was the perfect way to enjoy the last of the summer peach season and to give our summer a sweet and nutty send off!

I promise you this Crisp will be a hit in your house. The kids asked for seconds and thirds :) It’s a super clean gluten-free recipe with whole food ingredients so I didn’t mind adding a side of vanilla ice cream to it. You can also switch up the fruit, try substituting berries, apples or plums (or a combination of the above) . I’d love to see what you guys come up with!

Btw, iff you’re looking for another delicious Crisp recipe after this one, give this Summer Berry & Rhubarb Crisp a try!

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Filling

  • 5 cups of Ripe Peaches

  • 2 tablespoons Coconut Sugar

  • 1 tablespoon Arrowroot/Cornstarch

  • 1 tsp Cinnamon

  • 1 tsp vanilla

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Topping

  • 1.5 cups Oats

  • 3/4 cups Chopped Pecans

  • 3/4 cups Almond Flour

  • 3 tablespoons Maple Syrup

  • 3 tablespoons Coconut Oil, melted

  • 1.5 tsp Vanilla

  • 1.5 tsp Cinnamon

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Method:

  • Preheat oven to 350 degrees

  • In a large bowl, add cut up Peaches, Coconut Sugar, Arrowroot Powder, Cinnamon and Vanilla in a bowl and set aside for 20 minutes. Transfer filling into a 8x8 baking dish.

  • In a separate bowl, add in Oats, Pecans, Almond Flour, Maple Syrup, Coconut Oil, Vanilla and Cinnamon. Mix well.

  • Pour the crisp mixture over the peaches and spread evenly. 

  • Place in the oven for 35-40 minutes, until the top is golden. 

  • Serve with vanilla ice cream, frozen yogurt (or a dairy free vanilla ice cream if you prefer)

  • Enjoy!!!!

Healthy 'No Bake' Chocolate Peanut Butter Cookies

I’m always looking for healthy quick and easy recipes to have on hand when hunger strikes! Something the kids can grab when they’ve got a craving for something sweet or an after-dinner snack. These healthy no-bake cookies tick all the boxes. Quick and easy to make, yummy with just the right amount of sweetness. The best part is they require NO BAKING. A lot of times I’ll just prep the first steps and the kids can do the rest!

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Ingredients:

  • 1/2 cup Creamy Peanut Butter

  • 1/4 cup Coconut Oil

  • 1/4 cup Coconut Sugar 

  • 2 tbsp Raw Cacao Powder

  • 1 teaspoon Vanilla Extract

  • Pinch of Salt

  • 2 tablespoons Maple Syrup

  • 1/2 cup Shredded Coconut

  • 1 cup and 1/4 Old Fashioned Oats

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Method:

  1. Line a baking pan with parchment paper.

  2. Place a small pot over medium heat. Add in the peanut butter and coconut oil. 

  3. Stir until smooth and then add in the coconut or brown sugar and stir until the sugar is completely dissolved and the mixture is about to boil. Make sure not to boil.

  4. Remove the pan from heat and add in the cacao powder and stir constantly until all the powder is well incorporated. Add in the vanilla and salt. Stir in the honey. Mix in the coconut flakes and old fashioned oats.

  5. Let the mixture cool a little and then scoop out the mixture with a spoon to form into a cookie shape onto the baking sheet.

  6. Place the baking sheets in the fridge for about an hour, until the cookies harden.

  7. These are best stored in an airtight container in the fridge and will keep for up to a week. 

Makes 12-14 cookies.

Enjoy!

Banana Oat Cookies

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I’m always looking for quick simple recipes to have on hand as ‘after school snacks’ for the kids and myself :) I want something that we can just grab on our way out the door that’s yummy, filling and that will give us energy.

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These banana oat cookies totally hit the spot! It’s a great way to use up those super ripe bananas you’ve got lying around when you’re not in the mood for banana bread. I can quickly whip these up and they’ll be ready in less than 20 minutes! The kids love them for breakfast too!

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Ingredients:

Cookies

2 super ripe bananas

2 cups old fashioned oats

1/2 cup natural peanut butter

1 tbsp maple syrup

1 tsp vanilla

1/2 tsp sea salt

1/3 cup semi sweet chocolate chips

Chocolate sauce

1 tbsp coconut oil melted

1 1/2 tsp cacao powder

1 tsp maple syrup

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Method:

Preheat oven to 350’ degrees. Line a baking tray with parchment paper.

In a large bowl, mash the bananas with a fork, add in oats, peanut butter, maple syrup, vanilla and salt. Mix well until everything is combined. Add in the chocolate chips and mix a bit more.

Using a large spoon, scoop batter into small rounds and place on the baking sheet, pressing cookies flat a little. Bake at 350 degrees for 15 minutes. Take out of oven and cool.

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For the sauce, melt the coconut oil and mix in cacao powder and maple syrup. Taste and adjust the sweetness accordingly. Pour over cookies or dip the edges of the cookies into the sauce.

These yummy cookies can be stored in an airtight container for 3-4 days :)


Enjoy!

 

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Cauliflower Tots

Sometimes as moms you’ve gotta be a bit sneaky. We’re always looking for fun & new ways to get our kids to eat those veggies .. right? These tots will fool everyone in the house. My kids still think they’re made with potatoes and I’m totally fine with that! These are super easy to make and are great for school lunches, as a side with dinner, or as an after-school snack. I also love that you can add different spices and flavours to spice it up.

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1 small head Cauliflower

1 cup Cheese, shredded

½ small Finely Chopped Onion

1 Egg

¼ cup Chopped Parsley or Coriander

1 cup, Almond Meal or Bread Crumbs

1 ½ tsp Salt

1 tsp Pepper

1 tsp Garlic Powder

1 ½ tsp Paprika

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Steam Cauliflower till super soft (more than fork tender), set aside to cool. In a large bowl, add in the shredded cheese, egg, onions, coriander, breadcrumbs, salt, pepper and paprika. Once the cauliflower has cooled a bit, mash well with a fork and add to the rest of the ingredients. Mix everything well, if your mixture is too wet, add some more almond meal or bread crumbs till you can form small rolls. Line a baking tray with parchment paper and form the mixture into small rolls, keeping them spaced apart about and inch in between.

Bake in oven for 20-25 minutes at 400 degrees. Take out tots when they’re nice & toasted. Serve with ketchup or any other fun dipping sauce like salsa or guacamole.

Enjoy!

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Chocolate Peanut Butter Protein Balls

I don’t know about you, but we’re still in the midst of that post-Halloween buzz. The house is full of all kinds of treats and little snack-sized chocolates, and they’re all just calling out my name. BUT… I’ve been REALLY good at cutting out processed sugar this past month and I don’t want to fall back so I knew I’d need a healthier sweet alternative available that was just as delicious and quick & easy to grab to help satisfy my sweet tooth.

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In came the idea of “Chocolate Peanut Butter Balls”. I’ve tried them a few times at health food stores and often wondered ‘how hard would it be to make a batch of my own’? Plus, Reese’s Peanut Butter Cups are hands down one of my all-time fave treats. That chocolate & peanut butter combo seems to hit the spot each & every time. So I set to work to try to make my own version that would be both delicious and wholesome. I usually have a bunch of healthy ingredients on hand, so I looked through my pantry and came up with this quick & delicious recipe. The main star is the all-natural (icing-free) peanut butter and raw cacao, then I added in some oats, chia seeds, and flax seed along with maple syrup and a few dates to sweeten it up!

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These were super easy to make and Asiyah loved getting her hands right in there and helping me make the balls (and also been more than happy to help eat them too!). I promise you, if you love chocolate and peanut butter as much as I do, you will LOVE these. Be sure to give them a try and, as always, tag me in your pics so I can see your creations!

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Ingredients:

1 cup, Oats (I used steel cut oats and blended them first)

2 tbsp, Almonds

2 tbsp, Flax Seed

2 tbsp, Cacao Powder

1 cup, All-Natural Peanut Butter (meaning, no added ingredients other than peanuts, esp no icing sugar)

3 tbsp, Maple Syrup

2 Mejdool Dates

2 tbsp, Hemp Seeds

1/2 tsp, Vanilla

pinch of Sea Salt

Coconut Flakes (optional, to coat)

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Method:

In a food processor or blender, first grind the oats, almonds and flax seeds until they become similar to a powder-like consistency. Then add in the rest of the ingredients. Blend and pulse to break down and mix all the ingredients together (you might have to stop and scrap down the sides). If you feel the mixture is too thick, add a little water to get the dough mixing (1 tbsp at a time). Scoop out with a spoon and shape into 1-1.5 inch balls.

Feel free to coat the balls in coconut flakes, crushed nuts or keep them as is. Keep them in an airtight container in the fridge for up to 1 week!
Makes 20-25 balls .. if you don’t keep eating them as you go along ;)