Cinnamon Roll Peanut Butter

Peanut butter is one of my favourite foods. I love eating it in my oatmeal, with fruit, mixed with yogurt and even by the spoonful. I am a fan of making my own nut butters because that way I know they are clean and healthy, with no hydrogenated oil or refined sugar.





This little creation of mine is what I like to call Cinnamon Roll Peanut Butter. It has a beautiful sweetness of a cinnamon roll, using coconut sugar and pure maple syrup; a subtle, yet rich butter flavour using a butter extract and of course the most important ingredient cinnamon!



This flavour combination is delicious... I know I will have trouble not eating the whole jar in a day and I'm sure all other peanut butter lovers out there will agree that this jar of Cinnamon Roll Peanut Butter is to die for! Enjoy!

What You'll Need:

2 cups raw peanuts

1 tsp. butter extract

2 tsp. cinnamon

1 tsp. coconut sugar

1 tsp. pure maple syrup

food processor

1. Preheat oven to 350 F. Toast peanuts for about 10 minutes. This helps to bring up all the natural oils within the nuts.

2. Place toasted nuts in your food processor, blend for about 3 minutes, scraping down the sides periodically.

3. Add your extra ingredients ( cinnamon, coconut sugar, pure maple syrup and butter extract). Blend for another 8-10 minutes until, you see a smooth peanut butter form and thats it you have a beautiful, healthy cinnamon roll peanut butter!

Maple Cashew Granola

I'm a big granola fan. One of my favourite snacks to have during the day is just simply some yogurt with fruit and granola as it give it that added texture and flavour. So I thought why don't I make my own granola? And thats exactly what I did, this is my Maple Cashew Granola and I can't wait to try out other flavour combinations as well, enjoy!

What You'll Need: 

2 cups oats

1/2 cup chopped raw cashews

1/2 cup pumpkin seeds

2-3 tbps. maple syrup

2 tbsp. coconut oil

1/2 tsp. vanilla 

pinch of sea salt

1. Preheat oven to 325 F. 

2. Combine all ingredients in a bowl, mix well, then place a piece of parchment paper on a baking sheet. 

3. Place a thin layer of your granola on the baking sheet and bake for about 15 mins ( make sure you watch it). 

4. Let cool then enjoy!

 

Vegan Nut Granola Bars

What You'll Need:

12 dates, soaked

8 figs

3 tbps. melted coconut oil

1 cup oatmeal

1/2 cup quinoa flakes

1/3 cup shredded coconut

1/3 cup pumpkin seeds

2 tbps. chia seed

3 tbps. flaxseed

2 tbps. dried cranberries

cashew butter

1. Combine, dates, figs and coconut oil and a food processor, blend until it turns into a paste.

2. Combine this paste in a large bowl with oatmeal, quinoa flakes, coconut, pumpkin seeds, chia seeds, flaxseeds and dried cranberries. Mix well.

3. In a 9x9 inch baking pan, put down a base layer of cashew butter, press the granola mixture into the cashew butter. Allow to set in a freezer for 2-3 hours.

Vanilla Espresso Peanut Butter

Peanut Butter is one of my favourite foods so it just makes senses that I also love to make my own as well. I actually prefer to make my own nut butters because this way I know exactly what goes into them and they don't contain hydrogenated oils or refined sugars. I don't have exact measurements for my vanilla espresso peanut butter, I have estimates and then I just taste as I go and decide when the mixture is perfect! After I finish this jar up (which won't take long) I plan to create a cinnamon roll peanut butter and eventually a cake batter peanut butter so stay tuned!

What You'll Need: 

2 cups roasted, unsalted peanuts

approx. 3 tsp. powdered instant coffee

approx. 4 tsp. honey 

approx. 1 tsp. vanilla

1. Put peanuts in food processor, allow them to blend and oils to begin extracting for about 7 minutes. 

2. Now, add coffee, vanilla and honey. Allow food processor to run for about 15 mins. scraping down side occasionally. Your peanut butter is ready once it is a nice creamy texture, so jar it and enjoy!

 

Vegan Gluten Free Nut Bread

So everyone here is another bread recipe I thought I would test and it turned out great! The bread is both vegan/ gluten free and contains plenty of nutritions for your body. 

What You'll Need: 

1 cup sunflower seeds

1/2 cup flaxseeds

1/2 cup chopped almonds

1 1/2 cup oats

2 tbsp. chia seed

4 tbsp. psyllium husk

1 tbsp. maple syrup

3 tbsp. melted coconut oil

1 1/2 cup water

pinch of salt

1. Combine dry ingredients. In a measuring cup mix maple syrup, oil and water, add this to dry ingredients. Mix well until dough becomes thick ( approx. 5 mins) 

2. Pour into loaf pan, let sit out on counter for at least 2 hours, all day or over night

3. Preheat oven to 350 F , bake for 20 mins. 

4. Remove bread from loaf pan, place upside down directly on rack, bake for another 40 mins. Bread is done when it sounds hallow. 

Enjoy!

 

 

Raw Vegan Raspberry Cheesecake

This is the dessert I made last night for my family and it was delicious! It is fairly easy to make, the ingredients are not hard to find and it tastes so pure and clean. I love making desserts that don't make me feel guilty after eating them, and this one definitely doesn't! So i hope you try it out and enjoy it as much as me and my family did!

What You'll Need: 

Crust: 

1 cup hazelnuts

1/2 raw almonds

1/2 cup raw sunflower seeds

12 dates, pitted

2 tbsp. coconut oil

pinch of sea salt

Filling: 

1 1/2 cup raw soaked cashews

2 medium lemons, juice and zest

1 tsp. vanilla

1/3 melted coconut oil

1/3 cup pure maple syrup

Top Layer: 

1/2 cup raspberries

1/2 lime, juice

raspberry jam

1. Grind nuts in food processor, until coarsely chopped. 

2. Add dates, coconut oil, sea salt and mix until it blends together.

3. Press it into a 8- inch non stick spring form, place in fridge while preparing the filling

4. Clean food processor well, warm coconut oil + maple syrup in sauce pan until they become liquid.

5. Place cashews, lemon juice + zest, vanilla, coconut oil, and maple syrup in food processor, blend until very smooth. ( Approx. 10 mins.)

6. Pour over pie crust, place in freezer until set.

7. Place raspberries and lime juice in blender, blend until smooth. Add jam 1 tbsp at a time until you reach your desired sweetness. 

8. Pour over your filling, place bake in freezer for 30 mins, remove from freezer 15 minutes before eating, enjoy!