Perfect Chewy Chocolate Chip Skor (gluten free)

Follow up to a previous cookie recipe that I worked on following some much needed cookie-research: Gooey Chocolate Chip

This recipe was constructed for a lovely campfire get together with friends celebrating Jesus life, death and importantly, His resurrection on Easter Sunday! We spent the night with friends chatting and then ended the evening with singing. Best.


Why do we celebrate? Because Jesus changes everything. It's through Him, that I can gain a relationship with God- what I was created and purposed for.

Need more info? Here's some amazing resources:
1. http://www.desiringgod.org/
2. https://p2c.com/
3. http://crazylove.org/

An added bonus to this night? These cookies are literally the best ones I've made, gluten free or not. Chewy. Melty. Buttery. Yes.

Perfect Chewy Chocolate Chip Skor (gluten free)

3/4 cup soft butter

1.5 cup organic coconut palm sugar

1/2 cup white sugar

1 tsp vanilla extract

2 egg yolks + 1 whole egg

2 1/4 gluten free all purpose flour (Compliments brand)

2 tsp baking soda

Semi-sweet chocolate chips (pour until you are good with the amount)

Skor bits (the more the merrier)

1. Set the oven to 375F
2. Line baking sheets with parchment paper
3. Combine sugar and butter in mixer with paddle attachment or use a spatchula until creamed
4. Add egg + yolks and vanilla
5. In a separate bowl, add in gluten free flour and baking soda
6. Slowly mix dry into wet ingredients
7. Combine thoroughly and then add the yummy skor and chocoalte chips
8. Roll into ~1in diameter cookies and place on cookie sheets about 5 cm apart
9. Place in the oven for approximately 10 minutes. They will be lightly golden brown!
10. Eat and enjoy with friends!

When your sister is your taste tester

Chocolate puffed quinoa cranberry, roasted coconut and almond granola

I love granola. You can probably glean that from all the granola recipes on this blog :) This is another that goes down in the books as one of my favourites. No added sweetener. Gluten Free. Crispy and satisfying for breakfast, a snack or as a crunchy addition to salad.

This was inspired by literally the most random ingredients in my pantry and inspiration to try and bake some gluten-free items this weekend. I have just finished a relatively busy season of my life and have had the last few days off, enjoying time with my mom and getting back to the kitchen. Enjoy :)

Cookin Tunes:
Tremble [Mosaic MSC]
What a Beautiful Name [Hillsong]
Castle on a Hill [Ed Sheeran]

Chocolate puffed quinoa cranberry, roasted coconut and almond granola

2 cups gluten free oats (small)

1.5 cups chocolate puffed quinoa cereal

1/2 cups dried cranberries (unsweetened)

1/2 cup slivered almonds

1/2 cup dried coconut shavings (unsweetened)

1 egg (separated) or 2 tbsp egg whites

1 cup lactose free 1% milk (or non-dairy alternative)

1. Set oven to 375F

2. Combine everything in a bowl and stir until well mixed

3. Line 2 baking sheets with parchment paper

4. Spread mixture evenly, divided onto 2 baking sheets

5. Place in oven for approximately 15 minutes and then flip/stir mixture to brown the opposite sides

6. Continue baking for 20 minutes

7. Remove from the oven when browned and crispy

8. Donezo!

Enjoy by itself, try with a banana chia smoothie bowl, or add to a delicious yogurt parfait! So delicious! :)

Autumn Apple Maple Granola

It's AUTUMN! You know what that means? Copious amounts of apple picking which leads to endless amounts of yummy apples in the pantry! I went apple picking with my family and some friends over the Thanksgiving weekend and came away with 80lbs in apples!

What on earth can I do with that many apples? After making pies, tarts and loads of apple sauce my family and I are still left with about 30lbs haha.

Next step? Slowly devour them as snacks, with peanut butter or use them in making delicious autumn inspired granola! Hope you enjoy this recipe, it's one of my favourites!

Cookin' Tunes:
Completely [Among the Thirsty]
This is Amazing Grace [Phil Wickham]
Say Love [JoJo]

Apple Maple Granola

3 cups oats

1-2 tbsp cinnamon

1/2 cup milk

1/4 cup chopped almonds

5 dried, pitted dates

1 1/2 tbsp honey

2 tbsp maple syrup

1 medium apple

1. Preheat oven to 400F
2. Finely chop medium apple and dates.
3. Combine all ingredients into large mixing bowl. Mix well.

4. Spread parchment paper on two baking sheets and spread mixture evenly over the two pans.
5. Bake for 15 minutes.
6. Remove from oven, flip the granola
7.  Return to oven for 15 minutes- when golden brown and crunchy!
8. Enjoy!



Try with vanilla yogurt, as an addition to cereal (I eat mine with some vector) or apple sauce!

Love granola? Try the Apple Pecan Granola!
Love apples? You might like Apple Oat Muffins or a Dijon Apple Wrap!

The Ultimate Cookie Brownie Peanut Butter Ice Cream Cake (lactose free)

It was my sisters graduation and I couldn't help myself, I had to make a cake. The thing was, her favourite cake is an ice cream cake. That's cool. The problem arises when well, she doesn't take to lactose well. Same here. What to do?!!

Then I discovered that Chapmans makes lactose-free ice cream! No sugar added and it is delicious. That changed everything.

Layers of goodies and ice cream in a cake pan with removable sides for easy serving and aesthetic appeal.

Voila! Enjoy!

Cookin' Tunes:
Tonight the Stars Speak [The Glorious unseen]
All I Ever Needed [AJ Michalka]
Cecie's Lullaby [Steffany Gretzinger]

The Ultimate Cookie Brownie Peanut Butter Ice Cream Cake

10 oreos
1 container lactose free peanut butter ice cream
1 container lactose free vanilla ice cream
10 peanut butter cups
sprinkles for decor (of course!)
1 recipe of gooey brownies (your choice! I used an adapted version of this recipe by averiecooks)

1. Make your brownies in the cake pan that you plan to use for your cake! Make sure to grease it well or use parchment paper as a liner. Let it cool completely before going onto the next steps

*try and work as fast as you can now to ensure that the ice cream does not turn to liquid!*

2. Spread peanut butter ice cream even on top of the brownie (in the pan still)
3. Crush and scatter oreo cookies on top of the ice cream
4. Layer vanilla ice cream over top of the oreos, covering them completely. Make sure that it's smooth- I used a palate knife to do this.
5. Cut the peanut butter cups in half and decorate the top of the cake with them. You can scatter them about or make it look a little more orderly. I lined the edges of the cake.
6. Finish with sprinkles and place in the freezer until serving!!

Orange Ginger Purple Cabbage Noodle Bowl

Something savoury. Something with some colour. Something new and exciting.

Cabbage Noodles.

Yes. Noodles and cabbage. They can be one in the same my friends.

Cookin' Tunes:

Grace so glorious [Elevation Worship]

I will look up [Elevation Worship]

Raised to life [Elevation Worship]

Orange Ginger Purple Cabbage Noodle Bowl

1/2 Purple cabbage

1 Orange bell pepper

1 cup Red wine vinegar

1 tbsp Ground ginger

2 tbsp Orange marmalade

1/2 cup White and red quinoa (cooked)

Scallions (garnish)

1. Slice the cabbage right down the centre. It might look like a cabbage steak but with some pulling, the 'noodles' will be clearer. I cut mine about 1 cm thick

2. Place the cabbage in a large pot with the lid on, on medium heat. After about 5 minutes, add the red wine vinegar. Place the lid back on and let the cabbage cook for another 5 minutes. You may want to add about 1/2 cup water as well.

3. Slice the bell pepper thinly and add to the pot. Cook until cabbage and pepper until wilted

4. Stir in ginger and orange marmalade

5. Serve on a bed of quinoa with scallions for colour and extra flavour!

Bon Appetit! 

Chocolate Mock-uccino

Chocolate. Blended ice drink. Summer day. Need I say more?

It's not a frappuccino because you didn't pay $6.00 for this one. It's a mock-uccino and it's just as yummmy.

So good and so not anything to feel guilty about.

Vegan Chocolate Mock-uccino

1 frozen banana

1.25 cups unsweetened almond milk

2 tbsp cocoa 

4 ice cubes

2 tbps chopped roasted cashews (optional)

1 tsp vanilla extract (optional)

Add everything into a high power blender and watch the magic unfold! Pour and enjoy the thick (but not too thick) chocolatey deliciousness! You can add your own flavourings as well (almonds? coconut flakes, whipped cream or other dairy components)

Banana Honey Muffins

I had some bananas getting a tad brown on my counter. Next move? Always baking! Here is a spin on traditional banana bread using the muffin baking ration of:

2 parts flour: 2 parts liquid: 1 part egg: 1 part fat

**These are all weight ratio**.

-I added baking powder/soda for them to rise.
- Bananas add sweetness and can replace the butter in the ratio (although I add extra to give them a bit of extra banana-y flavour!)
- I used unsweetened almond milk as my liquid but you're welcome to use regular milk or even water if you want. I like the richness that milk adds.

Cookin' Tunes:
Best of JoJo (JoJo)
No need for other recommendations, this can play for hours haha :D

Banana Honey Muffins

200g all purpose flour

1/2 tbsp baking powder

1 tsp baking soda

pinch of salt

1 tbsp honey

3 eggs

3 large, ripe bananas

200g almond milk (unsweetened)

1. Preheat the oven to 350F
2. Add all dry ingredients (flour, baking powder, baking soda and a pinch of salt) together in a bowl.
3. Combine honey, milk, eggs, ripe bananas in a mixing bowl. With a masher or fork mash the bananas and stir until combined well. I usually leave a few banana chunky bits, they're yummy :)
4. Pour into individual muffins tins (either greased or with liners).
5. Bake for 25 minutes (until a toothpick can be inserted and brought out clean)
6. Serve by themselves or with honey, jam, butter or peanut butter on top!

Enjoy!

Steak Sandwich Summer Roll

I think I'm quickly becoming obsessed with summer rolls. There are just so many things that you can put in those little rice papers! This recipe deviates from the traditional protein used and brings a bit more beef to the food situation. Not sure I can classify it as a "summer roll" anymore as it pretty much resembles a good ol' steak sandwich for someone who ran out of bread and had rice paper laying around. It's delicious though. Pinky promise.

Cookin' Tunes:

You Are My One Thing [Hannah McClure]
Be Still My Soul [David Archuleta]
You're Beautiful [Phil Wickham]

Steak Sandwich Summer Rolls

4 Rice paper

6 Strips flank steak

1/2 cup Baby spinach

1/4 Ripe avocado

2 tbsp White quinoa

2 tbsp Red quinoa

2 tbsp Nutritional yeast

2 tbsp BBQ sauce (you can omit this and use it for dipping- your call!)

You can prepare these almost exactly the same way as the Savoury and Spicy Tempeh Summer Rolls. Instead, this time we're going for a more "I almost taste like a steak sandwich, but I'm not" feel.  Split the ingredients in two, as this recipe yields 2 summer rolls. Assemble in order that the ingredients are  listed in. Enjoy!

Do you know the [English] Muffin Man?

The English know their carbs.

Crumpets, meat pies, scones and tea cakes. YUM.
English muffins are a staple breakfast food! To me, I feel like they're a fancier version of toast and with simple jam or butter, you've got yourself a delicious and satisfying breakfast or snack with tea.

Sauteed kale, asparagus and soft poached eggs with my favorite Bajan hot sauce. YUM. 

What would you put on your english muffin? Eggs? Turkey? Ham? Tofu? There's endless possibilities!

Random facts from Wiki?

A"s a form of 'enriched bread' they are thought to have been introduced by French Huguenot immigrants such as Sally Lunn; a type of teacake or sweetened muffin. The word itself is thought to be Low German muffen meaning 'little cakes'.^[4] In the past, muffins were sold bystreethawkers door to door as a snack bread before most houses were provided with ovens in the late nineteenth and early twentieth centuries, giving rise to the traditional song "Do you know the Muffin Man?" (who famously lives on Drury Lane in London). "

I've made them only a few times but I can't say I'd ever buy them in a store again! So easy and so delicious. Also, they are so satisfying to make because they look very impressive :D I adapted the recipe savorysimple.

Cookin Tunes:

Do you know the muffin man [Unknown]

Sugar [Maroon 5]

Oceans [Shane and Shane]

Whole Wheat English Muffins

4 cups whole wheat flour*
1 cup ground flax

1 tsp salt

1 tbsp sugar

1 tsp baking soda

2 tsp instant yeast

7/4 cups water

*swap out the flax for flour if you don't have any ground flax :)

1. Combine water and yeast in standing mixer bowl. Make sure that the yeast dissolves (stir slightly)
2. Combine flour, flax, salt, sugar, baking soda in dry mixing bowl.
3. Preheat the oven to 325F. Turn on the stand mixer (on 2 or low) and gradually add the dry ingredients to the yeast. Once fully added, let knead for ~10 minutes or until the dough is elastic-feeling.
4. Turn the dough out onto a floured counter and form into a uniform, smooth ball. Place in oiled bowl covered in cling film to proof for 30 minutes (or until double in size)
5. Turn the dough out and roll until about 1 inch thick.
6. Using a round cookie cutter (or another cutting device- cup?) make the English muffin rounds. Place them onto a parchment lined baking sheet.
7. Let proof for 20 minutes.
8. In a non-stick skillet, cook each side of the muffins until golden brown (about 3 minutes on each side). This givens them their characteristic look!
9. Place in the oven and cook for about 15 minutes.
10. Top with soft poached or scrambled eggs, a berry compote or with good ol' fashioned butter.

Banana Chia Smoothie Bowl

Want an interesting breakfast!? An interesting thing that I've seen people doing lately, is not making a smoothie, but a smoothie bowl! This is verrrry appealing to me because 1) I don't feel like I'm eating a complete breakfast when it can all be drank through a straw 2) It's an interesting idea and that in itself appeals to me 3) You can put tons of stuff on it, that ISN'T blended and is delicious.

Cookin' Tunes:
You and I [Michael Buble]
Latch [Boyce Avenue ft. Marie Johnson]
Ever Be [Bethel Music]

Banana Chia Smoothie Bowl

1.5 Frozen bananas

1/4 cup Unsweetened Almond Milk

2 tbsp Vanilla

1 tsp Cinnamon

1/2 cup Apple Pecan Granola (recipe here)

2 tbsp Chia seeds

1. Throw frozen bananas, almond milk, vanilla and cinnamon s in a high speed blender (I use Vitamix). Blend until thick, not runny. Pour into a bowl.
2. Top with Apple Pecan Granola and chia seeds.
3. Devour!

Other things to try on top?

- Feel free to add unground flax seeds

- Fresh fruit

- Chocolate chips

- A scoop of your favourite nut butter

- Chopped and/or roasted nuts

Apple Pecan Granola [sugar, dairy free]

I love granola.

It's good on its own as a snack, on top off a smoothie bowl or with a little milk in the morning. I tend to have a problem with buying granola because of all the added sugar and unnecessary calories that are somehow jam-packed inside each box- It's just a matter of personal preference.

I find that making it at home gives me control of what's put in it, and of course, it's more satisfying knowing that you made it rather than some factory haha You can play with different flavours and sweeten [or not] with whatever you want.

This recipe is inspired by my love of warm apple ____. (i.e. anything- pie, crumble, baked apples, sauce etc). I also used a sweet apple to avoid the need for adding sugar but if you find that you want it a bit sweeter, add a tbsp of honey or some diced dates :D

Some Cookin' Tunes:
The Scientist [Coldplay cover by Boyce Avenue ft.Hannah Trigwell]
You Don't Miss a Thing [Bethel ft Amanda Cook]
Where You Are [Leeland]

Apple Pecan Granola

5 cups Large oats [or quick oats]

1/2 cups Egg whites

1 cup Pecans
1/2 cup Bran cereal

2 tbsp Cinnamon

1 Shredded large apple

2 tbsp Vanilla

1. Preheat the oven to 350F. Add all the ingredients to a big bowl and mix well!

2. Spread out evenly on a parchment covered baking tray.

3. Bake for 15 min. Then stir and bake for another 3-7 minutes (until firm and somewhat crunchy)

4. Enjoy!

Use the granola in a Banana Chia Smoothie Bowl (here) or on top of a Frozen Fruit Morning Bowl (here)!

Shredded Chicken Avocado Sandwich with Roasted Acorn Squash

It's winter! That means that if you're like me you like to have hearty warm meals that are both comforting and healthy. A good avenue for getting this in a meal is by eating squash! Over the last couple of years, squash has become a staple in my kitchen. It's easy to make, versatile and really healthy. Plus, there are a zillion types of squash! Don't be intimidated by some of their tougher feeling skins, you can make it! Easy peasssy.

Acorn squash (i.e Cucurbita pepo var. turbinata for the food nerds and biology majors) is one of my favourites. It is a winter squash that has a delicate, light taste with a rich vibrant colour that looks pretty on any plate or in any soup. It is high in potassium and of course, like any squash, fibre! Good ol' fibre that doesn't just exist in plain cereal or carrots. Also according to wikipedia, acorn squash is in the same family as summer squashes (zuchinni etc) but it somehow a winter squash- Weird.

Have fun with cooking squash! 

Cookin Tunes:
In a Song [Hunter Hayes]
Wonder [Bethel Music ft Amanda Cook]
The Cure for Pain [Jon Foreman]

Shredded Chicken Avocado Sandwich with Roasted Acorn Squash

1 acorn squash

1 cup shredded chicken. I used leftover Dijon sage roasted chicken- recipe here.

1 half ripe avocado

1 tsp smoked paprika

1 piece of celery

salt and pepper to taste

1 cup baby spinach

Your favourite sandwich bread. I used baguette! Try it- recipe here.

 1. Preheat oven to 350F. Cut acorn squash in half and place flesh down on a baking tray. Bake for ~30 minutes or until the skin is easily pierced by a knife. When done, let cool and then peel the skin and remove the squash. Chop and season with salt and pepper.

2.  Finely dice celery and place in mixing bowl.

3. Combine chicken, avocado, paprika in same bowl as celery and mix well.

4. Spoon onto fresh, sliced baguette with the baby spinach on top.

5. Serve with acorn squash and enjoy!

Dijon Sage Roasted Chicken with Pecan Quinoa Stuffing

Sometimes I just need a good ol' homemade hot meal. Not a cold salad or a sandwich, something with a little..umph. Is that even a thing with food? Umph? Well, I think it is. This recipe is inspired by hours of studying like a hermit and wanting to have a nice hot meal at the end of it. One that would both fuel my brain and satisfy my need for deliciousness.



I like chicken,

I like stuffing.

I like them together. 

Cookin' Tunes:
No Turning Back [Audrey Assad]
Only Hope I Got [Ellie Holcomb]
Mirrors [Boyce Avenue ft. Fifth Harmony]
Runners [Lecrae]

Dijon Sage Roasted Chicken with Pecan Quinoa Stuffing

For the stuffing:

1 cup rinsed quinoa

2 cups water

pinch of salt

1 half red or spanish onion

1 tbsp olive oil

1/4 cup crushed pecans

1/4 cup craisins

For the Chicken:

1 medium size chicken, skin on

2 tbsp olive oil

4 tbsp dijon (grainy)

2 tbsp dried sage (ground)

1 tbsp honey

1 red or spanish onion

1 zucchini

1 cup baby carrots

pepper to taste

1. Cook quinoa with water and salt until water has been reduced.
2. Meanwhile, dice the onion. Add 1 tbsp olive oil and add to a pan on medium heat. Add the onion and cook until softened (using a lid to cover the pan will trap the steam and speed up this process)
3. Add the cooked quinoa, crushed pecans and craisins to the onion. Mix well and set aside.
4.  Combine oil, dijon, sage and honey in a bowl and whisk together. Set aside.
5. Preheat the oven to 350F. In a small roasting pan, place 1 roughly chopping onion, a sliced zucchini and baby carrots. Cover the whole bottom of the pan.
6. With a medium spoon, stuff the chicken with the quinoa mixture. Try to fit in as much as possible, so there isn't too much leftover :)
7. Place the chicken on top of the veg in the roasting pan.
8. Cover the chicken with the marinade

9. Set in the oven until cooked, about 1.5 hours depending on the size of the chicken you use. We're aiming to have the meat thermometer to be ~175-180. A general rule for roasting poultry is 30min per pound if it's unstuffed and adding an extra 20% of the total time if it is stuffed- works for me! You can also use this helpful chart as a guide: here

10. Serve with your favourite bread and veg and enjoy a lovely study break! :D Try the roasted and minted baby potatoes, a fresh baguette or rosemary seasalt focaccia!