Festive Sheet Pan Veggies

Festive Sheet Pan Veggies

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.

Festive Sheet Pan Veggies
  • 2 cups carrots (sliced lenght wise)
  • 2 cups radishes (thinly sliced) I used valentine radishes.
  • 2 cups halved brussel sprouts
  • 3 tbsps oil of choice ( I used avocado oil)
  • 1 1/2 tbsp rosemary (fresh and chopped)
  • 1 1/2 tbsp crushed garlic
  • 1/4 cup maple syrup
  • 1/4 cup chopped dried cranberries
  • salt and pepper to taste
  1. Preheat oven to 350 F and line a sheet pan with parchment paper

  2. Combine all the ingredients in a bowl and mix thoroughly

  3. Spread veggie mix on sheet pan and bake for 30-35 mins. Ovens may vary!

Whipped Goat Cheese Appetizer

Whipped Goat Cheese Appetizer

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!

Whipped Goat Cheese Appetizer
  • 1 cups soft goat cheese
  • 1/2 lemon freshly squeezed
  • 1/4 tsp crushed red pepper ( or more if you like it spicy)
  • 1 tsp crushed garlic
  1. Place all ingredients in a blender and mix on medium speede for 2-3 mins.

  2. Alternatively you can place in a bowl and mix with a hand blender.

  3. Serve with Caramel Date Sauce, crackers, apples or bread, or all of the above!

Click here for the Caramel Date Sauce! It’s a must combo for this amazing appetizer.

Salted Caramel Chocolate Thumbprint Cookies

Salted Caramel Chocolate Thumbprint Cookies

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!

Salted Caramel Chocolate Thumbprint Cookies
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 cup coconut oil
  • 1/4 cup cocoa
  • 1/2 tsp sea salt
  • 1/4 cup coconut sugar
  • 1 medium egg
  • 1/4 cup chocolate chips
Date Caramel Sauce
  • 10 Medjooled Dates (Pitted and flashed soaked with hot water for 30 mins)
  • 1/4 cup alternative milk (I use oat milk)
  • 2 tbsp coconut oil
  • 1/2 cup warm water
  • 1 tsp vanilla
  1. Line a baking sheet with parchment paper and preheat oven to 350F

  2. Mix all ingredients in on bowl.

  3. Create small balls with dough and thumbprint each and place on baking sheet.

  4. Bake at 350 F for 10-12 mins depending on your oven!

Date Caramel Sauce
  1. Place all ingredients (flash soaked dates, alternative milk, coconut oil, vanilla and warm water) in a high speed blender of food processor.

  2. Blend for 5 mins untill very creamy and smooth. Time depends on your blender of food processor.

Sticky Cinnamon Baked Oats

Sticky Cinnamon Baked Oats

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!

Sticky Cinnamon Baked Oats
Baked Oats
  • 2 1/4 cup gluten-freerolled oats
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup alternative milk
  • 1/3 cup almond butter
  • 2 large eggs
  • 1 tbsp coconut oil
  • 1 tsp vanilla
Sticky Cinnamon Syrup
  • 1/4 cup coconut sugar
  • 1/4 cup warm water
  • 1 tsp cinnamon
Baked Oats
  1. Pre-heat oven to 350 F and grease and grease a 6 x 8 dish with a bit of coconut oil

  2. Mix all dry ingredients in a bowl.

  3. Mix all wet ingredients in another bowl and combine thoroughly.

  4. Pour into greased dish and bake for 35-40 mins depending on your oven.

Sticky Cinnamon Syrup
  1. Combine all ingredients in a small dish and stir until combined.

  2. Enjoy the baked oats warm, topped with syrup, whip cream, almond butter, nuts or anything you want!

Gluten Free Vegan Gingerbread Muffins

Gluten Free Vegan Gingerbread Muffins

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!

Gluten Free Vegan Gingerbread Muffins
  • 2 cups oat flour
  • 2 tsps baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 3/4 cup unsweetened applesauce
  • 1/2 cup maplesyrup
  • 1/4 cup coconut sugar
  • 2 tsbp coconut oil
  • 1 tbsp apple cider vinegar
  1. Preheat oven to 350 F

  2. Combine all dry ingredients in a bowl and mix thoroughly.

  3. Combine all wet ingredients into a bowl and mix. Then pour into dry ingredient bowl and mix together.

  4. Pour into muffin tins that are lined or greased with coconut oil. I used a mini muffin tin but you can use a larger one if you would like!

  5. Bake at 350 F for 10-12 mins, depending on your oven.

Salted Caramel Vegan Oat Bars

Salted Caramel Vegan Oat Bars

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!

Salted caramel Vegan Oat Bars
Prep Time
35 mins
Cook Time
12 mins

A vegan oat bar recipe made with date-caramel that's not only delicious but also gluten-free and dairy-free.

Oat Cookie Base/Topping
  • 3 cups gluten-free oats
  • 1/2 cup coconut sugar can use brown sugar instead
  • 2 tsp baking soda
  • 1 tsp salt
  • 3/4 cup melted coconut oil
  • 2 tsp vanilla
  • 1/2 cup applesauce
  • 2 tbsp flax
  • 1/2 cup crushed candy cane Optional if it's the Holidays!
Date Caramel & Chocolate Layers
  • 10 pitted Medjool dates 1/2 cup unpacked
  • 1/4 cup melted coconut oil
  • 1/4 cup oat milk or milk alternative
  • 1/2 cup warm water
  • 1.5 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup chocolate chips
  1. Preheat oven to 325 F

  2. Line 9 x 9 baking pan with parchment paper

  3. In large mixing bowl, add whole oats, baking soda, flax and 1 tsp salt. Stir together until evenly distributed.

  4. Pour melted coconut oil, applesauce and vanilla into the dry ingredients and stir vigorously.

  5. 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.

  6. Bake in oven for 12 minutes or until mixture turns golden brown on top.

  7. Meanwhile, add pitted dates into food processor or blender with 1/4 cup water. Blend until the mixture becomes a thick paste.

  8. 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.

  9. 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.

  10. Sprinkle in your crushed candy canes here if it's the holidays!

Quinoa Beet Root Cakes

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).

Quinoa Beet Root Cakes

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.

  • 1 cup Packed, grated raw beetroot
  • 1.5 cups cooked quinoa
  • 1/3 cup oat flour You can also use all purpose flour
  • 1/2 cup grated carrots
  • 3 whole eggs
  • 1/2 cup chopped kale
  • 1/3 cup chopped green onion
  • small handfuk chopped basil leaves
  • 1/2 tspn dried dill or chopped fresh dill
  • Salt & pepper to taste
  1. Combine all ingredients in a large bowl and mix together using your hands

  2. Check consistency: if it feels too wet, add some extra flour

  3. Cover the bowl and place in fridge for 30 min

  4. Preheat oven to 350 degrees F and line a baking tray with parchment paper

  5. Take your bowl out of the fridge and use hands to form six patties

  6. Place patties on baking tray and insert into oven for 30 minutes (until cooked through and slightly crunchy on top)

  7. Serve with side salad or soup

  8. 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

Gluten Free Beet Chocolate Chip Cookies

Gluten Free Beet Chocolate Chip Cookies

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.

Beet Chocolate Chocolate Chip Cookie
Servings: 2 dozen
  • 2 cup oat Flour
  • 1 tsp baking soda
  • 3/4 cup cocoa
  • 3/4 tsp sea salt
  • 3/4 cup coconut sugar
  • 1/2 cup maple syrup
  • 1 lg egg
  • 2 tsp vanilla
  • 2 medium beets roasted and pureed with the 1/4 cup oat mylk
  • 1/4 cup alternative milk
  • 1 cup coconut oil
  • 3/4 cup mini chocolate chips
  • 1 tsp flaky sea salt
  1. Line a baking sheet with parchment paper and preheat oven to 375 degree F

  2. Roast beets for 45- 60 mins, if you wants some tips on roasting beets please have a read through my blog 3 Tips for Prepping and Roasting Beets.

  3. Once beets are roasted, peel them and puree in a a blender with 1/4 cup of alternative milk.

  4. Combine all dry ingredients except sugar in one bowl, flour, baking soda, cocoa, salt. Make sure to combine thoroughly.

  5. In a seperate bowl, combine coconut oil, beet mixture, egg, vanilla, coconut sugar or maple sugar.

  6. Add the dry ingredients to the wet and make sure it is mixed throughly.

  7. Then add the chocolate chips and mix through.

  8. Just before going in the oven add a tiny sprinkle of flaky sea salt on each cookie.

  9. Scoop spoonfull size on baking sheet, flatten with a fork and bake for 10 mins.


Vegan Caramel Date Sauce

Vegan Caramel Date Sauce

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!

Vegan Caramel Date Sauce
  • 10 Medjool dates
  • 1/2 cup warm water
  • 1/4 cup milk alternative I use oat mylk
  • 2 tbsp coconut oil No fragrance
  • 1 tsp vanilla
  1. Flash soak the 10 medjool dates. This means pour boiling water over pitted dates and let sit for 10 mins

  2. 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.



Recipe: Fall Salad Topper

Recipe: Fall Salad Topper

Candra Mae’s Fall salad Topper

Fall flavours are so rich and vibrant that I wanted to find a way to add them quickly and easily to salads, toast and baked veggies.

Here’s a quick and easy Fall Salad Topper that’s packed with flavour and protein:

1/2 cup pumpkin seeds

1/2 cup chopped walnuts

1/4 cup flax seeds

1/2 cup diced, dried apricots (unsweetened)

1 Tablespoon flaked salt

Combine the above together in a bowl or jar and shake/stir until combined.

Top your favourite salads, toasts and warm dishes to add a bit of crunch!

Candra Mae Wife of a Grocer

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