These are the perfect grab-and-go breakfast, on-the-run snack, or post-workout nosh. This recipe makes a lot of large cookies, but fear not, they freeze beautifully. This means they’ll be close at hand when a cookie craving strikes.
To make these cookies even more indulgent, try adding a handful of vegan mini chocolate chips.
Per serving:
Preheat oven to 350 F (180 C). Line baking tray with parchment paper and set aside.
In large bowl, whisk together oats, almond flour, quinoa flour, ground flaxseed, cinnamon, baking soda, salt, hemp hearts, sesame seeds, pumpkin seeds, and toasted coconut.
In another bowl, whisk together applesauce, maple syrup, coconut oil, milk, and vanilla extract until well combined. Add wet mixture to dry mixture and, with wooden spoon or spatula, stir to combine.
Place 1/4 cup (60 mL) balls of cookie dough onto prepared baking tray and, with wet hands, press down to flatten slightly. Cookies will not spread while baking, so thereu2019s no need to leave much room between each one. Bake until lightly browned, 18 to 20 minutes. Allow to cool completely on baking tray before transferring cookies to airtight container. Cookies will keep refrigerated for up to 4 days and can be individually wrapped and stored in the freezer for up to 1 month.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.