Festive sheet pan veggies should happen all year round, but they are a hit for your Holiday meal. This combo will make any veggie lover happy and has that perfect combo of sweet & savoury. Holiday meals can be super hard to jazz up and this one makes your spread, just that much better.
I’m in love with this whipped goat cheese appetizer, it is the perfect appetizer that is sure to please any guest. Whipping the goat cheese with a little heat and lemon really does add a little flair and elevates the texture like no other. I have served this with my famous Caramel Date Sauce and it is a slam dunk winner to say the least, a little savoury and sweet goes a long way!
These Salted Chocolate Caramel Thumbprint Cookies are so ridiculously good and will make any guest or kid happy! If you haven’t made my Date Caramel Sauce before, this is your chance. It makes for smiling faces!
This Sticky Cinnamon Baked Oats is the perfect start to any day! It’s sticky, only sweet enough for the perfect toppings and has all the protein needed keep you going!
These gluten free gingerbread muffins are the perfect little nuggets to have in your back pocket this week. They are healthy and a perfect blend of spices for the holidays or everyday!
These salted caramel oat bars are the best treat! This is a healtheir version dessert that you have always been dreaming about and it is ridiculously good! It is also vegan, gluten free and dairy free! This amazing recipe can also be jazzed up for the holidays with some crushed candy cane to sweeten any holiday gathering!
A vegan oat bar recipe made with date-caramel that's not only delicious but also gluten-free and dairy-free.
Ingredients
Oat Cookie Base/Topping
3cupsgluten-free oats
1/2cupcoconut sugarcan use brown sugar instead
2tspbaking soda
1tspsalt
3/4cupmelted coconut oil
2tspvanilla
1/2cupapplesauce
2tbspflax
1/2cup crushed candy caneOptional if it's the Holidays!
Date Caramel & Chocolate Layers
10 pitted Medjool dates1/2 cup unpacked
1/4cupmelted coconut oil
1/4cupoat milk or milk alternative
1/2cupwarm water
1.5tspvanilla extract
1/4tspsalt
1/2cupchocolate chips
Instructions
Preheat oven to 325 F
Line 9 x 9 baking pan with parchment paper
In large mixing bowl, add whole oats, baking soda, flax and 1 tsp salt. Stir together until evenly distributed.
Pour melted coconut oil, applesauce and vanilla into the dry ingredients and stir vigorously.
Measure out 3/4 cup of oat cookie mixture and set aside for later use as a topping. Empty the remaining cookie mixture onto the parchment lined baking pan. Level out.
Bake in oven for 12 minutes or until mixture turns golden brown on top.
Meanwhile, add pitted dates into food processor or blender with 1/4 cup water. Blend until the mixture becomes a thick paste.
Add remaining 1/4 cup warm water, vanilla extract and 1/4 teaspoon salt and blend until smooth. Make sure you scrape down the sides of the blender with a spatula to ensure proper blending of all ingredients.
After cookie base is done baking, sprinkle most of the chocolate chips on top. Then spoon in the date caramel sauce. Top with reserved 3/4 cup oat cookie mixture and any remaining chocolate chips.
Sprinkle in your crushed candy canes here if it's the holidays!
A recipe that produces little cakes that are so rich in colour and flavour that you won’t want to eat them! Except — you definitely will because they’re that delicious (and nutritious).
These nutrient dense, vibrant cakes are perfect for meal prep for weekday lunch and dinners. They're so rich in colour that they make a great holiday appetizer too.
Ingredients
1 cupPacked, grated raw beetroot
1.5cups cooked quinoa
1/3cupoat flourYou can also use all purpose flour
1/2cupgrated carrots
3wholeeggs
1/2cupchopped kale
1/3cupchopped green onion
smallhandfukchopped basil leaves
1/2tspndried dill or chopped fresh dill
Salt & pepper to taste
Instructions
Combine all ingredients in a large bowl and mix together using your hands
Check consistency: if it feels too wet, add some extra flour
Cover the bowl and place in fridge for 30 min
Preheat oven to 350 degrees F and line a baking tray with parchment paper
Take your bowl out of the fridge and use hands to form six patties
Place patties on baking tray and insert into oven for 30 minutes (until cooked through and slightly crunchy on top)
Serve with side salad or soup
Note: store any leftovers in fridge in an airtight container or freeze for later use.
Give the recipe a try and let me know what you think! As always, you can find more great recipes on my Instagram: @Wifeofagrocer
These gluten free beet chocolate chip cookies are ridiculously good! If you can add a vegetable into a cookie, why wouldn’t you? You cannot even tell in the slightest that there are beets in these cookies and they are chewy chocoalatey goodness.
This vegan caramel date sauce is next level and is so versatile in so many recipes! It consistency is thick and it is oh so delicious! Serve with cheese as a more savoury dish or use it as a fruit dip. You can also add it to the top of your baked goods or drizzle on toast. Give it a try and let me know what you think!
Flash soak the 10 medjool dates. This means pour boiling water over pitted dates and let sit for 10 mins
In a food processor, combine dates, water, milk alternative, coconut oil and vanilla and blend for 3-5 mins until consistency is smooth. I use my vitamix for this step not a food processor but both work.
