Serves 12

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Food

Dessert

Berry Buckle

Serves 6

Glazed Bumbleberry Pie in Coconut Hazelnut Crust with Lemon Yogurt Drizzle

Got a sweet tooth but craving something healthier? Choose from 8 of these delicious, easy recipes for baking to liven up your dessert menu.

Still loving the baking lifestyle? 

8 Delicious Better-For-You Treats for Your Next Baking Spree

Makes 16 cookies / Ready in 30 minutes

Preheat oven to 350 F. 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, hempseeds, 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 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, about 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.

Tip: To make these cookies even more indulgent, try adding a handful of vegan mini chocolate chips.

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baking

Protein Power Cookies

Serves 10

Vegan

Vegan Blueberry Crumble Top Tart

In medium saucepan, combine cocoa, maple syrup, cornstarch, and salt. Slowly whisk in milk until smooth. Stir over low heat, making sure you incorporate the ingredients from all areas of saucepan. Keep stirring until mixture begins to bubble and coat the back of

Stir in chocolate and orange zest. Remove from heat, continuing to stir until chocolate is melted and mousse is smooth. Pipe into little glass dessert dishes or ramekins, and press a piece of wrap into the surface of each pudding to prevent a skin from forming. Alternatively, cut small rounds of parchment paper and place on surface of each. Refrigerate until set, about 3 hours. Can be refrigerated for up to 2 days.

To make beetroot chips, preheat oven to 300 F (150 C). Line baking sheet with parchment. Using mandoline, thinly shave beet into paper-thin rounds. Lightly brush both sides with oil and place rounds in a single layer on lined baking sheet.

Lightly sprinkle with a little salt. Bake in oven for 12 to 15 minutes, or until rounds are almost crisp.

They will crisp up when fully cooled. Store in airtight container at room temperature for up to 2 days.

To serve, remove plastic or paper seal from desserts.

Sprinkle a pinch of flaked salt over each, if you wish. Tuck a couple beet crisps into the top of each dessert and serve.

Mini Oat Milk Chocolate Mousse with Sweet Beetroot Chips

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Decadent Classics Made Healthy

Forget the butter and cream! These heart-healthy vegan desserts use some unexpected good-for-you ingredients your heart will thank you for.

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Good-for-you treats

Heart-Healthy Vegan Desserts

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Next-Level Holiday Baking

Fall is all about pumpkin (and cozy sweaters and warm drinks), so indulge your seasonal side with some sweet pumpkin recipes that go beyond basic pie.

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These healthy, soft, and chewy apple pie bars allow you to enjoy the comforting taste of apple pie. But without all the work!

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Serves 9.

Mix arrowroot powder or cornstarch with warm water in small bowl until no clumps remain. Set aside.

Combine apples, sugar, and cinnamon in small saucepan over medium heat. Bring to a boil, reduce heat to low, and let cook for about 10 to 15 minutes, until apples are soft and easy to break apart with a spoon. Remove from heat and stir in premixed arrowroot and vanilla extract. Stir until well combined and set aside to cool.

Preheat oven to 350 F (180 C). Brush an 8 x 8 x 2 in (20 x 20 x 5 cm) baking dish with coconut oil and line with parchment paper, leaving a few inches of overhang on sides to allow for easy removal. Set aside.

In large mixing bowl, combine oats, oat flour, almond flour, and salt. Add maple syrup, applesauce, and coconut oil, and mix until all ingredients are well combined and dough begins to form.

Reserving 1/4 cup (60 mL) dough, transfer remaining dough to prepared baking dish, using your fingers or spatula to ensure even distribution. Spoon apple filling overtop, using spatula to spread evenly. Add sliced almonds to reserved dough and sprinkle mixture on top, breaking up bigger chunks and pressing down lightly.

Bake for 30 to 35 minutes, until top begins to turn a light golden brown. Remove from oven and allow to cool for 15 minutes before removing from pan and cutting into bars.

Vegetarian

Almond-Spiked Apple Pie Bars

This cloudlike mousse comes together in under an hour and gives ice cream a run for its money.

Serves 4.

In bowl of stand mixer fitted with whisk attachment or in large bowl by hand with whisk, beat cream or coconut milk until soft peaks form. Add yogurt, lemon zest, honey, and vanilla. Beat again until medium peaks form (donu2019t overwhip or cream will curdle). Spoon mousse into 4 glass jars or bowls, cover, and chill for at least 30 minutes, up to 1 day.

In small saucepan over high heat, combine berries, thyme, and lavender (if using). When berries begin to sizzle and release some juice, reduce heat to medium-low, cover, and cook until berries are very soft. Stir in lemon juice and transfer to food processor or blender; pureu0301e until smooth. Chill until ready to serve.

Dollop jam on top of chilled mousse, sprinkle with fresh pepper, additional lemon zest, and additional lavender buds, if using. Serve.

Gluten Free

Lemon Yogurt Mousse with Homemade Jam

Tarragon has a gentle licorice-like taste, marrying well with succulent summer berries in this healthy berry slump.

Serves 5.

In medium bowl, mix oats, flour, coconut oil, maple syrup, psyllium or chia seeds, anise, and salt until combined. Set aside.

In large bowl, gently mix berries, orange juice, tarragon, and starch. Pour berry mixture into 8 x 8 x 2 in (20 x 20 x 5 cm) glass or ceramic baking dish. Dot crumble topping evenly over berries. Bake for 35 to 45 minutes, until berries are bubbling and topping is lightly browned. Serve warm or at room temperature.

Tarragon Berry Slump with Anise Oat Crumble

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Fresh Herb Desserts

Berries are one of the easiest wild foods to locate during the summer months—a very good thing, as you’ll want to make these fudgy blondies more than once.

Serves 8.

Preheat oven to 350 F (180 C). Line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper.

In large bowl, mix together all ingredients except berries until smooth and fully combined. Gently mix in berries, pour into prepared pan, and smooth top.

Bake for 25 to 30 minutes, until a toothpick inserted in the centre comes out mostly clean. Cool to room temperature and slice into bars or squares. Refrigerate leftovers airtight for up to 4 days.

Snack

Wild Berry Cardamom Blondies

Consider this cooling basil- and lime-infused panna cotta after a spicy Thai curry.

In medium saucepan over medium heat, whisk coconut milk, sugar, agar, and lime zest until bubbles appear on surface. Reduce heat to low and continue to whisk for 4 to 5 minutes, until agar is dissolved. Set aside to cool for 5 minutes.

Add basil, lime juice, coconut oil, salt, and coconut milk mixture to blender, and blend until combined. Pour into 4 small mugs or small ramekins and chill for at least 5 hours, or until set. Loosen edges and invert panna cotta onto plate, or keep in the mug or ramekin. Garnish with additional basil, dollops of coconut cream and lime slices. Sprinkle with a little toasted and shaved coconut and serve chilled.

Coconut, Basil, and Lime Panna Cotta

Chocolate mint has a built-in chocolate flavour, making it fantastic for this healthy chocolaty mint fudge.

Serves 10.

Line an 8 x 4 in (1.5 L) loaf pan with parchment or waxed paper.

Add all ingredients except cocoa to food processor and pureu0301e until smooth and creamy. Add cocoa and blend again until combined.

Transfer fudge to prepared loaf pan and spread evenly. Freeze for at least 2 hours, or until firm. Remove fudge from loaf pan and cut into 10 squares (leave at room temperature for 30 minutes if itu2019s too hard to slice). Store in airtight container in the refrigerator for up to 5 days or freeze for up to 1 month (thaw at room temperature for 30 minutes or 2 hours in the refrigerator).  Sprinkle with chopped pistachios before serving.

Dairy-Free Chocolate Mint Fudge

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