Gluten Free, Vegan Chocolate Doughnuts with Maple Glaze, Shredded Coconut & Pink Rose Petals

Valentine’s day is days away and this year to show you a little love and affection I’m sharing my recipe for my gluten-free, vegan, refined sugar-free chocolate doughnuts. Made with 100% love.  I’ve been testing my method, and I’ve finally found the perfect combination.  These have more of a cakey consistency, in a doughnut shape.   They only have a few healthy ingredients and are baked,  not fried.  The maple-coconut glaze gives these doughnuts just the right amount of sweetness.  Sprinkle on some shredded coconut and pink rose petals, to dress them up for you special love celebrations.  What else says Valentine’s day like roses and chocolate?

Dry Ingredients:
1 cup oat flour
1/2 raw cacao powder
1/2 cup vegan, sugar-free chocolate – melted *optional*
1/8 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon of love

Wet Ingredients:
1 tablespoon ground flax or chia seeds = flax egg or 1 pasture raised egg
1/2 cup coconut sugar
2 teaspoon vanilla
1 cup nut milk
1/4 cup coconut oil – melted
1 tablespoon of love

Maple glaze:
1/2 cup coconut oil
5 tablespoons maple syrup
3 tablespoons nut milk
pinch of pink Himalayan sea salt
1 tablespoon of sugar-free vegan chocolate *optional*
1 tablespoon of love

Directions:

1. Preheat oven to 350 degrees
2. Grease a doughnut baking pan with coconut oil – set aside
3. Prepare your flax or chia seed egg = 1 tablespoon of ground flax or ground chia
plus 2 -3 tablespoons of water.  Mix to combine and set aside.
3. In a medium mixing bowl combine your dry ingredients, sift to combine.
4. In a separate mixing bowl add in all of the wet ingredients.  Whisk to combine.
4. Combine the dry ingredients into the wet ingredients.  Mix to combine.
5. Spoon mixture into the greased baking dish.  * You can also place your dough into a piping bag for a less messy execution of filling your doughnut pan*
6. Bake doughnuts for 15- 18 minutes.  Allow doughnuts to cool completely on a cooling rack before dipping into the maple glaze.

Maple – Coconut Glaze
Add all ingredients for the glaze into a small saucepan on low heat.  Whisk to combine.  Dip cooled doughnuts into glaze and place back on the cooling rack with a sheet pan underneath,  sprinkle on shredded coconut and pink rose petals.  Place in the fridge for a few hours before enjoying.

You can top these doughnuts with whatever brightness your day!  Skies the limit my friends.  Noah and Aiden love when I dip their doughnuts into melted chocolate and cover with sprinkles.

Enjoy!

xo Maria

Fully Loaded Breakfast Loaf

This fully loaded breakfast loaf is vegan, gluten-free, refined sugar-free, it’s action packed with amazing flavors and is laden with protein!  It makes a great breakfast or on the go snack.  I’m always looking at new ways of using different ingredients and Teff flour is surprisingly light and offers a uniquely mildly nutty flavored.  Its high in fibre and a strong source of protein, manganese, iron, as well as calcium.  Eat up friends, this loaf is delicious!

Ingredients:

1 1/2 cup gluten free flour
1/2 cup teff flour
1/2 cup coconut flour
1/2 cup oat flour
1 teaspoon gluten-free baking soda
1 1/2 teaspoon Ceylon cinnamon
1/2 teaspoon pink Himalayan sea salt
2 flax eggs (2 tablespoons of ground flax seed + 6 tablespoons of water)
1/2 cup nut milk
1/4 cup olive oil
1/4 cup pure organic maple syrup
1/2 cup coconut sugar
1/2 cup apple or pear sauce
2 tsp  pure alcohol-free vanilla
1 cup grated carrots
Zest and juice of 1 orange
1/4 cup walnuts + more for sprinkling on top
1/4 cup raw shelled pepitas seeds + more for sprinkling on top
1 tablespoon of love

Instructions

Preheat oven to 350 degrees and prepare your loaf pan with parchment paper

Prepare your flax egg in a small bowl

In a large mixing bowl add in all of the dry ingredients and sift together to combine

In a separate blow add the wet ingredients, once flax egg is ready add it to the wet ingredients

Combine your dry ingredients to the wet and mix to combine.  Add in the walnuts and pepitas.

Pour your mixture into your prepared loaf pan.  Sprinkle reserved walnuts and pepitas on top and bake for 45 -50 minutes.

Enjoy!

 

 

The Wellness Potion’s Favourite Vegan​-Gluten Free – Refined Sugar-Free​ Christmas Cookies

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It’s here!  December along with all it’s Christmas cheer is finally upon us.  I absolutely love Christmas, I relish in the glory of creating memories with my little ones.  A time for gathering with loved ones, sipping mushroom- cacao elixirs by the warmth of cozy fires,  as the aroma of gingerbread cookies baking in the oven fill our home with the most beautiful warm grounding scents. This year I’m gifting you the recipes for six of my favorite gluten-free, refined sugar-free and vegan cookies. They’re the perfect treat to share with your family and loved ones this holiday season.

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Gingerbread Cookies

These gingerbread cookies are so delicious that the boys beg me to make them all year round!  I keep the decorating to a minimum, just a sprinkle of powdered sugar (sugar-free) as it makes me feel better about the boys and I eating copious amount of Christmas cookies during the festive season.  You can decorate these gingerbread cookies with royal icing if your heart desires.

Ingredients:
2 cups gluten-free flour blend
1 tablespoon ground chia plus 2.5 tablespoons of water
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/4 teaspoon pink Himalayan salt
1 teaspoon ground ginger
1 teaspoon ground Ceylon cinnamon
1/2 teaspoon ground cloves
1/2 cup coconut sugar
1/4 cup nut milk
1/4 cup coconut oil
1/4 cup molasses
1 tsp vanilla
One tablespoon of love

Directions:
1. Line two baking sheets with a nonstick surface set aside.
2. Mix chia seed egg set aside.
Chia seed egg = 1 tablespoon ground chia + 2.5 tablespoons of water.
3. In a medium bowl add all the dry ingredients sift to combine.
4. In a separate bowl add the wet ingredients plus the sugar, using a wooden spoon or handheld mixer cream together.
5. Combine the dry ingredients into the wet ingredients.
Your dough should hold it’s shape when pressed together.  It should resemble a playdough like feel. Split the dough into two and cover with plastic wrap.  Chill in the fridge for 1-2 hours.
6. Remove dough from the refrigerator and allow to come up to room temperature before rolling out.
7. When the dough is ready to be worked, pre-heat oven to 350 degrees.
8. Sprinkle a small amount of flour on two pieces parchment paper.  Roll dough out to 1/2 inch thick in between parchment paper.  Be sure not to roll dough out to thin, or your cookies will be crispy.
9. Lightly flour cookie cutters before cutting out your cookie Christmas shapes.
10. Place cookies 2 inches apart on the baking sheet to avoid the cookies from sticking together.
11. Bake for 8 – 10 minutes
12. Cool completely on cooling rack before decorating and enjoying your gingerbread cookies.

This recipe will make anywhere between 15 – 20 cookies, depending on the shape and size of your cookie cutters.

*if your dough is crumbly, spray dough with a small amount of water and knead the dough with hands until you achieve a playdough-like consistency.  if you do not have a cooking spray bottle, just wet your hands with a small amount of water. *
*If the dough is too wet, add a sprinkling of tapioca flour and knead the dough with hands until you achieve a playdough-like consistency*

Aiden’s Shortbread Cookies

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Always the first to disappear from the cookie jar!  These cookies don’t last long, and once you devour one, it’s so incredibly hard to resist one more.   These babies are Aiden’s favorite, and he could eat the whole batch in one sitting if I let him.  His famous words are “just one more mom, please.  It’s difficult saying no to those huge blue eyes, big red lips, oh and those sweet little freckles, spackled across his cheeks.   So, of course, I allow him “just one more”.
These shortbread cookies have a melt in your mouth, soft buttery texture that won’t let your taste buds down.  We hope you enjoy them as much as we do.

Ingredients:
1/2 cup coconut oil – at room temperature
1/4 maple syrup – at room temperature
2/3 cups almond meal
2/3 cups oat flour
2/3 cups tapioca starch
1/4 teaspoon pink Himalayan salt
2 teaspoon vanilla extract
1 tablespoon of love

Directions:
1. Line two baking sheets with a nonstick surface set aside.
2. In a medium bowl add all the dry ingredients sift to combine.
3. In a separate bowl add the wet ingredients – cream together.
4. Combine the dry ingredients into the wet ingredients.
Your dough should hold it’s shape when pressed together.  It should resemble a playdough like feel.  Split the dough into two and cover with plastic wrap.   Chill in the fridge for 1-2 hours.
5. Remove dough from the refrigerator and allow to come up to room temperature before rolling out.
6. When the dough is ready to be worked, pre-heat oven to 350 degrees.
7. Sprinkle a small amount of flour on two pieces parchment paper before rolling out dough to avoid the dough from sticking.  Roll the dough out about 1/2 inch thick.   Be sure not to roll dough out to thin, or your cookies will be crispy.
8. Lightly flour cookie cutters before cutting out your cookie Christmas shapes.
9. Place cookies 2 inches apart on the baking sheet to avoid the cookies from sticking together.
10. Bake for 8 – 10 minutes
11. Cool completely on cooling rack before decorating and enjoying your shortbread cookies.

Allow cookie to completely cool before eating or decorating.   I like to sprinkle a small amount of sugar-free powdered sugar.  Or you can decorate with royal icing, and or buttercream.

*If your dough is crumbly, spray dough with a small amount of water and knead the dough with hands until you achieve a playdough like consistency*
*If the dough is wet, add a sprinkling of tapioca flour and knead the dough with hands until you reach a playdough-like consistency*

Coconut & Oat Chocolate Chip Cookies

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These are hands down the best oatmeal-chocolate chip cookies.  EVER.   The raw dough is just as delicious as the baked cookies.  The last time, I baked them I ate half the mixture raw.  Ha.  Noah was the most disappointed that I only produced half the amount of cookies from the previous batch.  Luckily I was able to redeem myself, with a full batch of these delicious cookies.  They make a great snack any time of the day.

Ingredients:
1.5 cup rolled oats
1/2 cup shredded coconut
1/2 cup hemp hearts
1 teaspoon baking powder
1 teaspoon Ceylon cinnamon
1 teaspoon ground cloves
1/4 teaspoon pink Himalayan sea salt
1/4 cup butternut squash or pumpkin puree
1/2 cup maple syrup
1/4 cup nut butter or seed butter
2 teaspoon vanilla extract
1 cup sugar-free chocolate chips (I use Lilly’s Chocolate)
1 tablespoon of love

Directions:
1. Preheat oven to 350 degrees and line two baking sheets with a nonstick surface, set aside.
2. In the jar of a food processor, add all of your dry ingredients and pulse until oats and coconut form a chunky flour consistency.
3. Add wet ingredients and pulse until a dough starts to form.
4. Remove cookie batter from food processor jar and into a bowl.
5. Add chocolate chips – mix to combine.
6. Using a tablespoon scoop out dough and place on a lined cookie sheet.
7. Press cookie dough with wet fingers to make round cookie shapes.
8. Bake for 15 minutes

Enjoy!

Noah’s Chocolate – Nutty Chocolate Chip Cookies (Reindeer Hooves)

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Chocolate and nut lovers rejoice!  These cookies are hands down amazing.  I mean, that’s why when Noah asks me to bake them, it’s a done deal.  Plus, I can’t say no to him either.  I tell ya, those big blue eyes and golden hair, he’s definitely my little charmer.  Get’s me every time.  They’re similar to my coconut & oat chocolate chips cookies, but with way more chocolate, as well as tons of nuts and seeds.  The added chocolate drizzle dresses them up for Christmas festivities.  We hope you enjoy them!

Ingredients:
1.5 cup rolled oats
1/2 cup flaked coconut – unsweetened, unsulphured
1/2 cup raw cacao powder
1/2 hemp hearts
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup cashews
1/4 cup walnuts
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pink Himalayan salt
1/2 cup maple syrup
1/2 cup butternut squash or pumpkin puree
1/4 cup nut butter or seed butter
2 teaspoon vanilla extract
1 cup sugar-free chocolate chips (I use Lilly’s Chocolate)
1 tablespoon of love

Directions:
1. Preheat oven to 350 degrees and line two baking sheets with a nonstick surface, set aside.
2. In the jar of a food processor, add all your dry ingredients and pulse until oats, coconut, seeds, and nuts form a chunky flour consistency.
3. Add wet ingredients and pulse until a dough starts to form.
4. Using a tablespoon scoop out dough and place on a lined cookie sheet.
5. Press cookie dough with wet fingers to make round cookie shapes with dough.
6. Bake for 15 minutes
7. Allow cookies to cool before drizzling on melted chocolate.

Melted Chocolate Drizzle

Ingredients:
1/4 cup of chocolate of your choice.  I use Lilly’s chocolate chips as they are refined sugar-free
2 tablespoons coconut oil
2 tablespoons maple syrup
1 tablespoon nut milk
1 tbsp of love

Directions:
Melt ingredients for chocolate drizzle over a double boiler, until smooth.  Drizzle over cooled cookies.

Allow chocolate drizzle to cool completely before eating. Store cookies in an airtight container and keep in the refrigerator for up to a week.

Enjoy!

Almond Chocolate drizzled Cantucci (Biscotti)

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This recipe has been adapted from my mothers Sicilian Cantucci recipe that she’s been making since she could probably reach the kitchen counter!  My mother is fantastic in the kitchen!  I’ve swapped out the white sugar for maple syrup and switched the white flour to a blend of almond and tapioca flour.  These cookies have a beautiful texture, they’re perfect for dipping into hot cocoa, coffee or a delicious frothy latte.   I hope you enjoy them.

Ingredients for cookies:
1 1/2 cups almond flour
1/4 cup tapioca starch
1 teaspoon baking powder
1/3 cup maple syrup
2 tablespoon nut milk
2 teaspoon vanilla
1 tablespoon coconut oil
2 teaspoons almond extract
2 tablespoons freshly squeezed orange juice
1 tablespoon of love

Ingredients for Melted Chocolate Drizzle and Almond Crumble
3/4 cup dark chocolate for drizzle (I use Lilly’s Chocolate chips)
1/2 cup crumbled almonds for topping

Directions:
1. Preheat oven to 340 degrees, and line a baking sheet with a non-stick surface – set aside.
2. Shif the dry ingredients in a mixing bowl, set aside.
3. Combine the wet ingredients in a mixing bowl.
4. Combine the dry ingredients to the wet ingredients and incorporate until dough forms.
5. Split the dough down the middle and form two logs on your lined baking sheet.  Logs should be about 4 inches high.
6. Bake for 20-25 minutes or until golden brown around the edges.
7. Remove from heat. Set on a cooling rack.
8. Reduce oven temperature to 300 degrees
9. Once logs are completely cooled,  cut logs into 3/4 inch thick cookies, and place back on baking sheet.
10. Bake cookies for another 10 to 15 minutes.  Depending on how soft or crunchy you would like your cookies.  Less time equals a softer cookie and a longer baking time will give you a crunchier cookie.
12. Prepare your melted dipping chocolate and almond crumble.
13. Inheat-safe mixing bowl, over a double boiler, melt 1/2 cup chocolate.
14. In the jar of a food processor crumble 1/2 cup almonds.
15. Let cookies cool completely, before dipping them into melted chocolate and sprinkling on almonds.

Chocolate Crackle Christmas Cookies

This is another classic Christmas cookie recipe that I’ve adapted from my mother.  Thanks, ma!  We’ve been making these for decades,  it just wouldn’t be Christmas without them.  This is my fourth year of making my vegan, gluten-free/sugar-free variation, and I couldn’t be more pleased with how delicious and how incredibly fudgy they are. These are fast becoming one of our favorites.  We hope you enjoy every last bite.

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Ingredients:
1 1/4 cup gluten-free flour blend (I use 1/2 cup each oat and chickpea flour, and 1/4 cup tapioca flour)
1/3 cup, plus 2 tablespoons cacao powder
1 teaspoon baking powder
1/4 teaspoon pink Himalayan salt
1 1/4 cup dairy-free/sugar-free chocolate chips (Lilly’s Chocolate)
1/3 cup coconut butter or coconut oil
1/2 cup pumpkin or butternut squash puree
2/3 cup coconut sugar
2 teaspoons pure vanilla (alcohol-free)
1/2 cup powdered sugar-free icing sugar for rolling/sprinkling on cookies
1 tablespoon of love

Directions:
1. Pre-heat oven to 350 degrees. Line a cookie sheet with a non-stick surface.
2. In a mixing bowl sift together flour, cacao powder, baking powder, and salt.  Set aside.
3. In a heat-safe mixing bowl over a double boiler, melt chocolate, coconut butter or coconut oil.  Once the chocolate starts to melt add puree, sugar, and vanilla.  Remove from heat.
4. Combine the dry ingredients into the melted chocolate mixture.
5. Cover bowl and refrigerate mixture for 1- 2 hours.
6. In a small bowl add 1/2 cup icing sugar. Set aside
7. Remove dough from refrigerator and allow to rest at room temperature for 30 minutes.  Pre-heat oven to 350 degrees.
8. Using a spoon scoop 1/2 – 1 tablespoon of cookie dough and roll into a small ball, roll cookie ball into the icing sugar and place on cookie sheet 2 inches apart.
9. Bake cookies for 12 minutes.
10. Allow cookies to cool on a rack before sprinkling with more refined sugar-free powdered sugar.  Store cookies in an airtight container and keep in the refrigerator for up to a week.

Pink Rose Petal Infused Vegan Gluten Free Brownies

Valentine’s Day is literally around the corner and these brownies make the perfect treat for this special occasion.  Inspired by my love of florals, I’ve integrated the use of pink rose petals into my recipe.  Pink Rose petals provide an array of health benefits, they boost the immune system, improve digestion, relieve stress and anxiety, and have powerful antioxidants for hair, skin, and nails.  When using florals for baking or cooking, you’ll want to make absolutely sure that they are unsprayed, and come from a trusted source.  I am happy to share this vegan, gluten-free, refined sugar-free Brownie recipe with you.  I hope you all love these brownies!

Wet Ingredients:
1/2 cup full fat organic coconut milk infused with 2 tbsp of pink rose petals
1/2 cup pure organic maple syrup
1/4 cup organic non GMO coconut oil (I use nutiva)
1/4 cup organic almond butter
2 X 398 ml canned organic BPA free chickpeas
2 tsp organic alcohol-free vanilla

Dry Ingredients:
1/2 cup plus 2 tbsp raw cacao powder
4 tbsp ground chia seeds
1/4 cup gluten-free flour (oat and almond work the best for the perfect fudgy brownie consistency)
1/4 tsp pink Himalayan sea salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup or more sugar-free vegan chocolate chips (I use Lily’s baking chocolate chips)
1/4 -1/2 cup organic walnuts chopped
3 tbsp Pink Rose Petals for infusing coconut milk  & sprinkling on top of brownies

Directions:

Place 2 tbsp of pink rose petals in a small bowl and pour 1/2 cup of coconut milk over them and allow to infuse overnight or for a minimum of 8 hours.  * IF YOU’RE PRESSED FOR TIME, YOU CAN HEAT THE COCONUT MILK AND PINK ROSE PETALS UNTIL MIXTURE IS HOT BUT NOT BOILING.  ALLOW THE PINK ROSES AND MILK TO STEEP FOR 1 HOUR.  STRAIN THE PINK ROSES FROM THE MILK AND SET ASIDE.*

1. Preheat oven to 350 degrees
2. Line an 8X8 baking dish with parchment paper
3. In the jar of a high-speed blender or food processor add in all the wet ingredients in the order I have listed above.  Blend until mixture is smooth.  Set aside.
4. In a separate mixing bowl add in all of the dry ingredients, except the walnuts and chocolate chips.  Whisk to combine.
4. Combine the wet ingredients to the dry.  Fold in the walnuts and chocolate chips.
5. Pour mixture into the lined baking dish, sprinkle walnuts and chocolate chips on top, bake for 40 – 45 minutes.  Be careful not to over bake the brownies, otherwise, they won’t have a fudgy consistency.

Allow the brownies to cool to room temperature then pop them in the fridge for a minimum of 4 hours to cool and set completely.  Sprinkle pink rose petals on top before serving.

Enjoy!

 

 

 

 

 

 

Healthy Homemade Granola – Gluten Free

Homemade granola is an easy and delicious treat.   Most store bought granola is full of sugar, unhealthy fats and other unnecessary ingredients.   I love mine with coconut yogurt or in my smoothie bowls.  The aroma of the cinnamon and cloves while baking makes my home smell like Christmas! Who wouldn’t want that?

Ingredients:
2 cups gluten free rolled oats
1/4 cup ground chia seeds
1 cup unsweetened shredded coconut
1/4 cup hemp hearts
1/2 cup walnuts, roughly chopped
1/4 cup pepitas
1/4 cup sliced almonds
1/2 cup vegan dark chocolate chips *optional*
1/2 tsp pink Himalayan sea salt
1/4 tsp cinnamon
1/4 tsp ground cloves
1/3 cup melted coconut oil
1/2 cup maple syrup
1 tsp vanilla extract

Directions:

Preheat oven to 250 degrees

In a large mixing bowl combine dry ingredients;  stir to combine.  Add in wet ingredients and combine.

Place granola mixture on a large baking sheet and bake for 1 hour.  Break up granola with a spatula and bake for an additional 15 minutes.

Allow granola to cool completely before eating.

Enjoy!