Pumpkin Scones

What goes better with a cup of coffee? Freshly baked scones. These scones are perfectly moist, and crunchy on top.

2 cups spelt flour
7 tbsp organic sugar cane
1 tbsp baking powder
1/2 tsp each salt, cinnamon and nutmeg
1/4 tsp dried ginger
1 large egg
7 tbsp softened butter
1 cup canned pumpkin
3 tbsp milk
1/2 cup dark chocolate chips (optional)


Preheat oven to 425 degrees.

In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger.

In another medium bowl, combing egg, butter, pumpkin and milk. Add the flour mixture to the egg mixture. Stir just until combined. Add chocolate chips if desired.

Place 12 even spoonfuls on a greased baking sheet. Bake for approx. 16 minutes, or until the tops are golden brown.

Peanut Butter Chocolate Chip Cookies

These cookies are flourless, and unbelievably good! Next time I will probably try almond butter instead of peanut butter to change it up. They are so easy to make!

2 cups all natural, unsweetened peanut butter
1 tsp baking powder
4 egg whites
1 cup sugar cane (I used a little less, but 1 cup is what should be used)
1/2 tsp sea salt
2/3 cup dark chocolate chips

Preheat oven to 350 degrees. Mix first five ingredients in a large bowl. Add the chocolate chips. Place in balls on a greased cookie sheet, and bake for 18 minutes.

Makes approximately 18 cookies. If you want smaller cookies, then take a few minutes off of the cooking time.

Banana Chocolate Chip cookies

The dates in these cookies provide the perfect amount of sweetness, without overpowering the flavour. I used a mini-muffin tin, but if you don't have one, just use a cookie tray like you would for a normal cookie recipe.

3 ripe bananas, mashed
1 cup chopped dates
1/3 cup chocolate chips
½ cup coconut
1 ½ cup oats, not instant
½ tsp cinnamon
½ tsp salt
¼ cup butter, melted

Preheat oven to 350.
Combine all ingredients in a bowl. Stir until evenly mixed. Evenly distribute batter into a mini muffin tin (one that fits 24 muffins) that has been greased. Bake for 25 minutes. Let cool before removing from the pan.

Chocolate Pudding

This pudding takes literally 5 minutes to make. Seriously! That includes clean-up too. And, it is loaded with protein, which is an added benefit,not to mention it is also high in antioxidants. For a light dessert, it is quite rich though, so a little goes a long way. One recipe of this will feed 3-4 people a small amount. It won't look like you are eating a lot, but trust me, with how rich it is, it is more than enough.

1 pkg soft or silken tofu
1/3 cup pure cocoa powder
1/3-1/2 cup agave syrup
1 tbsp vanilla

Puree all ingredients in a blender or food processor. Chill in the fridge before serving, or serve at room temperature. That's all there is to it!

Cheerio Bars

Anyone who has children, knows that Cheerios are a staple food in the house. This recipe uses this staple food, and combines them with a little almond butter for added protein. These are seriously addictive even for adults. Plus, they take no time to make!

1/2 cup almond butter, or any other nut butter
1/2 cup agave syrup
4 1/2 cups Cheerios

In a small pot, heat up almond butter and agave syrup on medium heat until it is smooth, just a couple of minutes. While that is heating up, place Cheerios in a large bowl. Once the almond butter and agave syrup are smooth, pour over Cheerios. Stir until evenly coated. Press Cheerios into a Pyrex dish, use a smaller one for thicker bars, and a larger one for thiner bars. Let cool in the fridge for a couple of hours before cutting.

Double Chocolate Chip Cookies

I made these cookies one afternoon when I had a craving for chocolate.What can I say? It was raining, I was reading a book, my daughter was napping – it just felt like a cookie baking sort of afternoon.

You can really taste the molasses in these cookies, so if you don’t like that flavour, I would add maple syrup in its place. I also only cooked them for 8 minutes because I like a chewier cookie. If you like a more crispy cookie, leave them in the oven for an extra couple of minutes.

Also, if you want to make these vegan, use carob chips rather than chocolate chips, and almond milk or rice milk in place of the dairy milk.


Wet Ingredients
¼ cup oil or butter
2 tbsp milk
2 tbsp molasses
1 tsp vanilla

Dry Ingredients
2/3 cup spelt flour
1/3 cup organic sugar cane
2 tbsp cocoa powder
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt

1/3 cup dark chocolate chips


Preheat oven to 375 degrees.

In a large bowl, mix together dry ingredients. In a small bowl, combine wet ingredients. Add wet ingredients to dry. Gently fold in chocolate chips.

Form into 12 equal balls, and flatten with a fork on a sheet pan lined with parchement paper.

Bake for 8 minutes. Let cool before eating (I know, sometimes this is the hardest part).

No Bake Fruit Crumble

It was hot here yesterday, and I didn’t want to turn the oven on. So, I made this dessert instead of the traditional fruit crisp that I would make. The maple syrup and dates added the right sweetness. Although it was very different than my normal fruit crisp, it was light and perfect for the hot summer evening. Not only was it quick and easy, but delicious!

1 cup pitted dates
½ cup sliced almonds
½ cup unsweetend coconut
1 tbsp maple syrup
6 cups berries (I used blueberries, strawberries and raspberries)

In a blender, blend dates, almonds, coconut and maple syrup. It will be crumbly, so don't expect it to stick together a whole lot.

Place washed and chopped berries in a large bowl. Top with blended date mixture. Serve with frozen yogurt if desired.

Puffed Kamut Squares

When I was a kid, I remember my mom always making puffed wheat squares. They were such a great treat! I am not sure what it is that reminded me of these this week, but something made me remember this oh-so delicious childhood treat of mine, and I couldn’t shake the craving. So, I looked up a recipe for it, and was shocked at what they are made out of! Corn syrup, sugar, fat and some recipes also call for extra candy and marshmallows added. I couldn’t bring myself to make them the traditional way, and had almost decided to not make them at all…except the craving wouldn’t go away!
So, I made up my own recipe made with whole grain Kamut puffs, which I just bought at the regular grocery store down the Natural/Organic aisle, used my trusty agave syrup, added some high quailty cocoa powder and voila! I satisfied my craving without the guilt!

½ cup agave syrup
¼ cup butter
3 tbsp cocoa powder
8 cups Kamut puffs (I used Nature’s Path)

Place Kamut puffs in a large bowl.
In a pot on medium heat, add agave, butter and cocoa until butter is melted.
Pour agave mixture onto puffs, mix until all puffs are evenly coated.
Press into a pyrex dish, and let cool in the fridge before cutting.

Cocoa and date treats

If you have a sweet tooth than this is the recipe for you. I admit that after dinner, I like to have something sweet to finish off a meal, and this is something I can have without feeling guilty about. I know it sounds a little strange with the dates, but trust me, these are delicious! Plus they are raw – even better for maintaining energy throughout the day.

1 ½ cups pitted dates
1 cup sliced almonds (raw is best, but used blanched if you can't find raw)
5 tbsp cocoa powder
¾ cup coconut
1 tbsp vanilla
1 tbsp water

Put all ingredients into a blender, and puree. The batter will look a little dry, but don’t worry, that is how you want it.

Mold the batter into 1 inch balls, and place onto a plate. Let cool in the fridge for about an hour, then serve. Keep these covered in the fridge.

Power Snacks

I made these this morning, and they are so easy! No cooking or baking required! These are a great alternative to the traditional granola bar that you get in the grocery store that is full of sugar and empty calories.

1 cup all natural peanut butter
1 cup agave nectar
2 cups rolled oats
1 cup brown rice crisps (like Rice Krispies, but made with brown rice. They can be found in the organic or all-natural section of your grocery store)
1/2 cup dried fruit of your choice. I used dried mixed berries
1/2 cup raw pumpkin seeds
1/2 cup sunflower seeds
1/2 cup coconut

In a large bowl, mix together peanut butter and agave necatar until smooth. Add all other ingredients, and stir until everything is evenly coated. Roll into 2 inch balls, and place into a muffin cup. Let air dry for a few hours. Makes about 20.

Chocolate Brownies

These brownies are delicious! For something that is whole grain and low fat, I can’t complain. My husband and I ate them with strawberries and vanilla frozen yogurt – perfect on a warm spring evening.

Modified from Tosca Reno’s Eat Clean cookbook

¾ cup dark chocolate, melted in a double boiler
½ cup organic sugar cane
1/3 cup unsweetened apple sauce
3 egg whites
2 whole eggs
¼ cup regularly brewed coffee
1 tsp vanilla
½ cup spelt flour
¼ cup cocoa powder
½ tsp baking powder

Preheat oven to 350 degrees.

In a medium bowl, combine sugar, apple sauce, egg whites, whole eggs, coffee and vanilla. Once that is well mixed, add melted chocolate.

In a large bowl, whisk together flour, cocoa powder and baking powder.

Add wet ingredients to the dry ingredients. Bake for 30-35 minutes.

Let brownies cool before cutting.

Maple baked apples

½ cup oats
¼ cup spelt flour
¼ cup slivered almonds
½ tsp cinnamon
¼ cup maple syrup
2 tbsp butter, melted
2 apples, cut in half, and the core removed

Place halved and cored apples in an oven safe dish.

Mix together oats, flour, almonds, cinnamon, butter and maple syrup in a small bowl.

Fill the centre of the apples (where the core was) with the oat mixture. The mixture will overflow a little bit, but that is okay. Add about ¼ to ½ cup of water to bottom of dish to prevent apples from drying out.

Cook at 375 for 45 minutes. Serve with vanilla frozen yogurt.

Chocolate Cupcakes

I made these for my husband for his birthday yesterday, and he loved them! It is about as healthy as you can go with chocolate cupcakes...

Next time I might even add some frozen raspberries as well.


1 3/4 cups sifted spelt flour
1 tsp baking soda
1/4 tsp salt
¼ cup cocoa
1/4 cup butter, melted
1 cup organic sugar cane
½ cup egg whites
1 1/2 tsp vanilla
1 cup vanilla yogurt
1/2 cup boiling water
½ cup dark chocolate chips


In a medium bowl, combine flour, baking soda, salt and cocoa.

In a large bowl, beat together butter and sugar. Add eggs, and continue to mix for about one minute. Add vanilla, yogurt, and water. Mix well.

Add flour mixture to sugar mixture, ½ at a time. Once all the flour is combined into the sugar mixture, add the chocolate chips.

Divide evenly into a 12 cup muffin tin. The tin must be greased, or paper cups used.

Cook at 375 for 15 minutes.

I did top these with icing, but it isn't totally necessary. To be honest, I took a shortcut here, and used 1/3 of a box of organic chocolate icing, and then topped the cupcakes with coconut. They were delicious!

Raspberry and dark chocolate scones

¼ cup egg white
½ cup skim milk
¼ cup melted butter
1 tsp vanilla extract
1 ½ cups spelt flour
2 tsp baking powder
¼ cup organic sugar cane
½ tsp salt
1 cup frozen raspberries
1/2 cup dark chocolate chips

Preheat oven to 425 degrees

In a medium bowl, mix together the egg whites, milk, butter and vanilla.

In a large bowl, combine flour, baking powder, sugar and salt.

Add the liquid mixture to the flour mixture, and stir just until combined. Add the raspberries and chocolate.

Line a cookie sheet with parchment paper. Drop dough onto pan in 12 even balls.

Bake for 12-15 minutes or until tops of scones are golden brow.

Maple Muffins

1/3 cup melted butter
1/3 cup organic sugar cane
1/2 tsp salt
1 1/4 cup whole spelt flour
2 tsp baking powder
3/4 cup oats
1/2 cup skim milk
1/2 cup maple syrup

Preheat oven to 350.

Cream together butter and sugar. Add salt.

Combine flour and baking powder in another bowl. Add to butter and sugar. Stir in oats, milk and maple syrup.

Bake for 18 minutes.

Peanut Butter Cookies

2/3 cup all natural peanut butter
1/3 cup butter
3/4 cup organic sugar cane
2 egg whites
1 tsp vanilla
1 1/2 cups spelt flour
1 tsp baking soda
1/4 tsp salt

In a bowl, cream together peanut butter, butter, sugar and egg whites until smooth. Add vanilla.

In another bowl, combine flour, baking soda and salt. Stir into peanut butter mixture.

Shape into 1 inch balls and place on greased sheet. Flatten with a fork.

Bake at 350 for 10 minutes.

Oatmeal Chocolate Chip Cookies

1/3 cup butter
3/4 cup organic sugar cane
2 egg whites
1 tsp vanilla
1 cup whole spelt flour
3/4 tsp. salt
1 tsp cinnamon
3/4 cup oats
3/4 cup dark chocolate chips

Preheat oven to 350. Beat butter and sugar. Add egg and vanilla. In a medium bowl, stir together flour, baking soda salt and cannamon. Stir flour mixture into sugar mixture. Add oats and chocolate chips. Roll into balls and place on greased cookie sheet. Bake about 10 minutes.

Ginger Cookies

Inspired by Eat, Shrink and Be Merry

¾ cup spelt or whole wheat flour
1 tsp baking soda
3 tsp ground cinnamon, divided
2 tbsp organic sugar cane
¼ tsp each ground ginger, nutmeg and salt
⅓ cup almond butter
3 tbsp softened butter
¾ cup sugar
1 egg
3 tbsp molasses
1 tsp vanilla

Pre-heat oven to 350 degrees. Place a greased cookie sheet in the oven for a few minutes.

In a medium bowl, combine flour, baking soda, 1 tsp cinnamon, ginger, nutmeg and salt.

Combine 2 tbsp sugar and 2 tsp cinnamon in a separate bowl.

In another medium bowl, combine almond butter, butter, and sugar. Add egg, molasses, and vanilla.

Combine flour and wet mixture together. Using your hands, shape dough into balls. Roll balls in cinnamon and sugar mixture. Place on hot cookie sheet. Flatten with a fork.

6. Bake for about 7 - 8 minutes. Makes about 16 cookies.

Fruit Crisp

1 cup oats
1/4 cup organic sugar cane
1/4 cup spelt flour
1/4 cup butter, melted
1 tsp cinnamon
2 tbsp maple syrup
1/4 cup orange juice
4 cups fruit ( I like to use apples, or strawberries. Frozen fruit can also be used.)

Pre-heat oven to 350 degrees

Mix all dry ingredients together.

Add butter and maple syrup to dry ingredients.

Place fruit at the bottom of an oven safe, greased pan. Add orange juice to fruit. Place crumble on top.

Bake for about 30 minutes, or until crust is golden brown.

Banana Bread

You can also make this recipe into 12 muffins. Cook for approx. 25 minutes, or until a toothpick comes out clean.

2 cups spelt flour
1 tsp each baking powder and baking soda
½ tsp salt
¾ cups organic sugar cane
½ cup egg whites, or two whole eggs
¼ cup butter, softened
3 ripe bananas, mashed
½ cup vanilla yogurt or sour cream
1 tsp vanilla
½ cup dark chocolate chips

Preheat oven to 350

In a medium bowl, combing flour, baking powder, baking soda and salt. Set aside

In a large bowl, beat together sugar, eggs, and butter. Add bananas and yogurt and vanilla. Beat until smooth.

Gradually add flour mixture to banana mixture, beating after each addition. Fold in chocolate chips.

Spoon batter into loaf pan. Place in oven for 55 minutes, or until toothpick comes out smooth.

For an added treat, add ⅓ cup of cocoa powder.