Recipes We Love


Prep: 10 mins Total: 10 mins



  • 1 cup (dry) baby quick oats
  • 2/3 cup toasted coconut flakes
  • 1/4 cup almond butter
  • 1/4 cup mashed banana
  • 1/2 cup ground flax seed
  • 1/3 cup maple syrup
  • 1 tablespoon chia seeds (optional)
  • 1 teaspoon vanilla extract
VEGAN version:
  • 1 cup (dry) baby quick oats
  • 2/3 cup toasted coconut flakes
  • 1/4 cup almond butter
  • 1/4 cup mashed banana
  • 1/2 cup ground flax seed
  • 1/2 cup carob chips
  • 1/3 cup agave
  • 1 tablespoon chia seeds (optional)
  • 1 teaspoon vanilla extract
  1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
  2. Once chilled, roll into balls of whatever size you would like. Store in an airtight container and keep refrigerated for up to 1 week.
  3. Makes about 20-25 balls.

Adapted from

Banana Oatmeal Bites — Vegan, Gluten Free


2 very ripe bananas, mashed
1 cup oats, rolled or quick (Check for Gluten-Free)
1/2 teaspoon cinnamon

Add-ins: raw cacao powder, dates, vanilla, cinnamon, cashews and dried cranberries

Preheat oven to 350 degrees F.

In a medium size bowl, mash bananas fairly smooth, a few small chunks is ok. Add oats and cinnamon, mix well. Add in chocolate chips, mix again.

Grease a cookie sheet lightly with coconut oil. Using a tablespoon, scoop mixture and place on cookie sheet.

Bake in oven for 15 – 20 minutes.
Store leftovers loosely covered and eat within a day or two.

From The Simple Veganista

Sesame Snack Bars — Vegan, Gluten Free

3/4 cup unsweetened dried COCONUT
1/2 cup raw CASHEW NUTS
1/4 cup COCONUT SUGAR (Available at many natural foods stores and international markets)
1/2 teaspoon gluten-free VANILLA
1/4 teaspoon CELTIC SEA SALT
1-1/2 cups raw SESAME SEEDS
3 tablespoons CHIA SEEDS

In food processor, pulse coconut and cashews into rough meal.
In a medium saucepan, gently heat, just to soften and combine; almond butter, honey, coconut sugar, vanilla, and salt.
In large bowl combine cashew mixture, almond butter mixture, sesame seeds, and chia seeds.
Press firmly (I use a flat-bottomed glass) into a parchment-lined 8×8″ pan.
Bake at 300˚F for 20 minutes.
Cool and transfer to refrigerator.
Once chilled, slice into small bars with a sharp knife.
Store in refrigerator in an air-tight container.
Note: I ended up baking mine for about 40 min until toasty brown and cut them into bite size squares.

Homemade Fruit/Nut Bars Recipe (Larabar)

Homemade Fruit/Nut Bars Recipe (Larabar)

The basic formula is:
1 cup dates/raisins
1 cup nuts of choice (cashews, almonds, walnuts, etc)
additional things like other dried fruits (apples, cherries etc can be added, just reduce some of the dates or increase the nuts)
you can also add spices like cinnamon to taste, a pinch of salt, coconut oil to help bind it.
it’s a pretty flexible recipe.

Put fruit/nuts in a food processor, pulse until it comes together in a ball. Press into a pan or roll into balls and refrigerate to firm up.

Vegan Gluten Free Blueberry Muffins


Blueberry Muffins:
1/2 cup oil or butter
2 eggs-egg replacers above
1tsp vanilla
2 cups gluten free all purpose flour
1/2 cup water
1 cup fresh/frozen blueberries
350-around 14 mins
makes 12-14 muffins

Oat Balls

4 cups oats
2 cups nut butter
1/2-1 cup honey
2-4 tbs olive oil, depending on if the mixture needs more moisture
1 cup chia seeds/hemp seeds(1/2 cup of each)

Mix ingredients by hand.
Form into balls
Bake at 350 for 8-10 mins
Bake until hot to touch. They will not brown

Vegan Muffins

1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses

Preheat oven to 400°F. Lightly grease a twelve-muffin tin.

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.

Homemade Soft Pretzels


* 1 1/2 cups warm (110 to 115 degrees F) water

* 1 tablespoon sugar

* 2 teaspoons kosher salt

* 1 package active dry yeast

* 22 ounces all-purpose flour,  approximately 4 1/2 cups

* 2 ounces unsalted butter,  melted

* Vegetable oil,  for pan

* 10 cups water

* 2/3 cup baking soda

* 1 large egg yolk beaten with 1 tablespoon water

* Pretzel salt


Combine the water,  sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and,  using the dough hook attachment,  mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl,  approximately 4 to 5 minutes. Remove the dough from the bowl,  clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl,  cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime,  turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope,  holding the ends of the rope,  cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water,  1 by 1,  for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan,  brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color,  approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Spiced Apple Walnut Muffins


1 large granny smith apple,  peeled and cored

3/4 cup non dairy milk (soy or almond or rice are available pretty much anywhere)

egg replacer for 1 egg (ener-g works great but we also use applesauce or smashed up banana – 1/4 cup per egg)

1/2 cup packed light brown sugar

3 tbsp canola oil (we have also used applesauce to replace oil – 1 for 1)

2 cups unbleached all-purpose flour ( sometimes i like to substitute 1/2 the flour with whole wheat- a bit healthier and no one will really notice. 😉 )

2 1/2 tsp baking powder

3/4 tsp salt

1/4 tsp ground allspice

1/2 cup chopped walnuts

1. preheat oven to 400 degrees. lightly oil muffin pan or use cups. (they might stick in the cups,  i usually just lightly spray the pan)

2. grate the apple into a large bowl. add soy milk,  egg replacer,  brown sugar,  and oil and blend until smooth. set aside.

3. in a medium size bowl,  sift together flour,  baking powder,  salt,  cinnamon and allspice. (probably don’t really need to sift) mix dry ingredients into wet ingredients  until just blended. fold in the walnuts,  then transfer the batter to muffin pan,  filling cups about 2/3 full.

4. bake on center rack until golden brown and a toothpick comes out clean,  about 30 minutes. let cool.

from the book Vegan Planet by Robin Robertson

Favorite Pumpkin Apple Spice Bread

For Muffins,  just divide into muffin cups

Ingredients (use vegan versions):


nonstick spray

16 ounces pumpkin puree

3/4 cup oil or applesauce

2 1/2 cups sugar

1 cup egg substitute (

3 cups flour (I use 1/2 whole wheat + 1/2 white)

3/4 teaspoon salt

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon ginger

2 large Granny Smith apples,  peeled and chopped


1 tablespoon flour

5 tablespoons brown sugar

1 teaspoon cinnamon

1 tablespoon oil


1. Preheat oven to 350 degrees F.  Coat 2 bread pans with cooking spray. In a large bowl with electric mixer,  mix wet ingredients (pumpkin through egg replacer).

2. Stir the dry ingredients (flour through ginger) into the wet and mix with a spoon. Fold in the peeled and chopped apples. Mix together topping ingredients.

3. Pour batter into prepared bread pans and top with topping mixture. Bake for approximately 50 minutes,  until toothpick comes out clean. Cool and enjoy!!!

Serves: 2 9X5″ loaves. Preparation time: approx 30 minutes

Healthy Moist Zucchini Carrot Apple Muffins

Ingredients (use vegan versions):

Wet Ingredients

1/2 cup brown sugar

1/4 cup canola oil

3/4 cup apple sauce

1/2 ripe banana, pureed

1 apple apple,  diced (I use golden delicious)

1 cup grated carrot

1 cup grated zucchini

Dry Ingredients

1 cup whole wheat flour

1/2 cup unbleached all purpose flour

1/4 cup (rounded) ground flax seed

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

chopped walnuts


1. Preheat oven to 375 degrees F.

2. In a bowl,  mix together sugar and oil. Stir in apple sauce and banana. Mix in apple,  carrot and zucchini.

3. In another bowl,  mix together wheat flour,  all-purpose flour,  flax seed,  baking powder,  cinnamon,  and salt.

4. Fold dry mixture into wet mixture. Place into muffin tins. Top with chopped walnuts.

5. Bake for 25 minutes,  or until inserted toothpick comes out clean. They are soooo good and addicting!

Source of recipe:  This recipe modified from made vegan and better by me.

Makes: 24 mini muffins or 12 big ones, Preparation time: 30 minutes, Cooking time: 20 minutes

Carrot Muffins


* Nonstick cooking spray

* 1/2 cup butter (1 stick)

* 2 eggs

* 3/4 cup sugar

* 1/2 cup milk

* 1 1/2 cups grated carrots (about 2 carrots)

* 2 cups all-purpose flour

* 1 tsp baking powder

* 1/2 tsp baking soda

* 1/2 tsp ground cinnamon or nutmeg, optional

* Pinch salt

* 1 cup chopped walnuts,  optional

1. Preheat the oven to 400 degrees. Spray muffin tins,  or use liners,  and set aside. Melt the butter in a small saucepan over low heat.

2. In a large bowl,  use an electric mixer or a whisk to beat the eggs and sugar,  about 2 minutes. Add the milk,  melted butter,  and carrots and mix well. Sift the flour,  baking powder,  baking soda,  cinnamon (if desired),  and salt over the egg mixture and stir until smooth. Gently fold in the nuts (if desired).

3. Spoon about 1/4 cup batter into each muffin cup. Bake on the middle shelf for about 20 minutes,  or until a toothpick inserted in the center comes out clean.

Breakfast Cookies Recipe

3 large ripe bananas,  mashed

2 ½ cups quick oats

1/3 cup honey OR ½ cup sugar

1/3 cup oil OR applesauce

1 tsp vanilla extract

½ tsp cinnamon

Mix all ingredients together thoroughly and allow to sit for 15 minutes.

Preheat oven to 350 degrees.

Spray cookie sheet with nonstick cooking spray.

Drop by teaspoonfuls onto cookie sheet, flatten into cookie shape.

Bake for 20 minutes or until brown.

About 3 dozen cookies.

VARIATION: Add 1 cup of chopped dates & reduce the oats to 2 cups.

TIP: If your kids like to eat raw dough,  this dough is yummy! It’s safe to eat this way (no eggs)


Healthy Peanut Butter Rice treats

1 cup creamy peanut butter
3/4 cup raw honey (or coconut nectar if strict vegan)
1 T vanilla extract
6 cups brown rice cereal (I used One Degree sprouted brown rice cereal, but there are many on the market.)
Grease a 9×13″ pan with a non-stick cooking spray or coconut oil.
Warm the peanut butter, honey and vanilla in a pot big enough to accommodate all the cereal over low heat until soft. Add the rice cereal and mix until well coated and sticky.
Press firmly into greased pan, using a spatula to flatten the surface nicely.
Refrigerate for at least 1 hour, or until firm. Cut into squares.
Makes about 24 3″ squares.

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