Weekend Baking: Swedish Chocolate Cake

Happy Father's Day to all the fathers out there! If you're not a father, I hope you're spending it with the father in your life. 

Today's Weekend Baking post is all about the Swedish Chocolate Cake. This is not my own recipe, but out of Izy Hozzack's Top With Cinnamon Cookbook. (which is a great book by the way) This cake is gooey, and chocolatey, and all sorts of wonderful. Plus, it's just so easy! If you have all the ingredients on hand, which you probably do, you need to make this straight away. Please make it, you will not regret it. 

For this cake,  you will need: (makes a 7" cake)

1/2 cup + 2 tbsp of unsalted butter

1 3/4 cup of sugar (I used 1 1/2 cup)

1/2 cup of cocoa powder

2 tsp of vanilla extract

3 eggs

1 cup of flour

A pinch of salt 

To start, preheat your oven to 350 degrees. In a medium pot, melt the butter. In another bowl, mix together all of the dry ingredients. And in a separate small bowl, beat the eggs with the vanilla extract.

Once the butter has melted, take the pot off the heat and add in the dry ingredients. Add in the eggs afterwards, and mix thoroughly. The batter should look like chocolate fudge. 

Transfer the batter into the greased 7" cake pan, and bake for about 30-35 minutes. Once out of the oven, leave the cake to cool for 20 minutes in the pan, then transfer to a plate. Serve the cake warm with powdered sugar on top, and enjoy! (This cake will be demolished by anyone who tries it. It. is. so. good.) 

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Weekend Baking: Easy Scottish Shortbread

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Good morning everyone! I am a shortbread addict. During the holidays, my dad bought me a 4 lb tin of shortbread! We demolished it fairly quickly. Today's recipe is on the traditional Scottish shortbread. It is super easy, and will become a favourite amongst your family and friends.

For this recipe, you will need:

1 1/2 cups of flour

4 tbsp of sugar (and extra for topping)

1/2 cup of cold butter

To start, preheat your oven to 350 degrees. In a bowl, combine the flour and sugar. Add the butter and massage the dry ingredients and the butter with your thumb and index finger. The mixture should resemble coarse crumbs. Bring the dough into a ball and transfer to a lined baking sheet. Flatten or roll out the ball into a 1/3 inch thick round. Sprinkle some extra sugar over the round and pop in the oven for about 10-20 minutes. You want the shortbread to be lightly golden in colour. Once out of the oven, cut into triangles and let cool. Serve with coffee or tea and enjoy!

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Weekend Baking: Vegan Apple Crumble

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Good morning! Before I get started on today's delicious weekend baking recipe, I just want to remind everyone that I'm hosting a twitter chat on Tuesday June 9th at 1200 EDT. Please join in on the chat and you can follow me here. Without further ado, let me introduce the Vegan Apple Crumble to you. This is an insanely easy recipe, that essentially can be done with any fruit. It's delicious, cozy, and makes for a great dessert or breakfast!

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For the fruit component, you will need: (makes a 9" round dish or square dish)

5-6 peeled, cored, and sliced apples

1 tbsp of flour

2 tbsp of brown sugar

1 tbsp of cinnamon

1/2 tsp of ginger

1/2 tsp of nutmeg

For the topping:

1/4 cup of flour

1/4 cup of oats

3-4 tbsp of brown sugar

1 tbsp of cinnamon

4 tbsp of vegan butter

To start, preheat your oven to 350 degrees. Grease your baking dish, and mix together your ingredients for the fruit component of the crumble. While the apples are releasing their juices and getting infused with flavour, mix together your dry ingredients in a separate bowl. Add in your cold vegan butter to the dry ingredients, and massage between your thumb and index finger. You want the mixture to resemble coarse crumbs. Once this is complete, add your apples to the greased dish and spread the crumble mixture on top. Bake for about 50-60 minutes or until the apples are bubbling and the top is golden. Once out of the oven, serve warm with ice cream, coconut whip cream, or just plain because it's simply that delicious!

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Weekend Baking: Healthy Banana Pecan Loaf

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Good morning! I don't know about you, but I cannot get enough of banana bread! Well I just can't get enough of bananas in general. Today's post is all about the Banana Pecan Loaf! This is an easy recipe that is healthy, and will use up those black bananas you have. Let's get started... IMG_6821

You will need:

4-5 ripe bananas, mashed

1/2 cup of chopped pecans

1/2 cup of coconut oil or vegan butter (or regular butter)

1/2 cup of coconut sugar (or brown sugar)

2 eggs

1 1/2 cup of flour

2 tsp of baking powder

1 tsp of baking soda

1 tbsp of cinnamon

A pinch of salt

To start, preheat your oven to 325 degrees. The lower temperature ensures that the inside of the loaf will bake through while the outside doesn't burn. Beat the butter and sugar together until a creamy yellow paste forms.

Add in each egg one at a time. In a separate bowl, mix all of the dry ingredients together.

Once the eggs are incorporated, add in the bananas and pecans.

Once the bananas and pecans are mixed in, add in the dry ingredients.

When all is incorporated well, pop the batter into a greased 1 pound loaf pan, and bake for around 1 hour and 20 minutes. After the 1 hour mark, just keep checking the centre of the loaf if it is cooked through. Once the centre is cooked, take out of the oven and enjoy! I like my banana bread with cream cheese or even peanut butter. This is a recipe that will surely impress anyone that tries it!

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Weekend Baking: Raw & Vegan Chocolate Caramel Squares

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Good morning! I realize when I say good morning it may not apply to everyone as the internet is not limited to time zone so if it is not morning for you, I'm still sending you good vibes! For today's weekend sweets, we have the raw, vegan, and gluten free chocolate caramel squares! These are delicious, pretty nutritious, and super easy! All you need is a food processor, and the sky is the limit! My inspiration for this recipe is from Emily von Euw's Rawesome Vegan Life blog. rawchocolatebar3

*This recipe is based on a square pan.

For the crust, you will need:

1 cup of raw almonds

1 cup of pitted dates

For the caramel layer, you will need:

1 cup of pitted dates

1 tablespoon of coconut oil

1/4 - 1/2 cup of water

Pinch of salt

1 teaspoon of vanilla extract

For the chocolate layer, you will need:

2 tablespoons of melted coconut oil

1/4 cup of cacao powder

2 tablespoons of maple syrup

small pinch of salt

To start, line a square baking pan with parchment paper. Mix together the crust ingredients in a food processor until the mixture resembles a ball. Press the mixture into the base of the pan, and chill in the fridge.

While the crust is chilling, make the caramel mixture. To do so, add all of the ingredients into a food processor and mix until there is gooey caramel! The caramel should be sticky and not too thick. Add on top of the crust, and chill back in the fridge.

For the chocolate layer, mix everything together in a bowl, and you have your very own chocolate! Add the chocolate evenly over the caramel layer.

Chill everything for at least 12 hours, and once ready to serve cut into squares. I think this is a great dessert, but also a wonderful snack, protein bar, breakfast - really it could be anything. These squares are delicious and really do fool you into thinking there's refined sugar and other bad things.

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Weekend Baking: Vegan & Gluten Free Oat Cookies with a Peanut Butter Drizzle

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Happy Sunday everyone! If you're anything like me, you love cookies. I could eat cookies all day everyday, and be the happiest person ever. Except, I'd probably gain lots of weight, and my skin would suffer, and it would just be a bad time. I have figured out the solution... healthy cookies! These vegan and gluten free oat cookies with a peanut butter drizzle are healthy, delicious, and contain no refined sugar! That sounds pretty good to me. pbbanana3

You will need: (makes a dozen cookies)

2 ripe bananas, mashed

2 cups of oats

4 tablespoons of peanut butter (any nut butter would work) (and 1 tbsp for the drizzle)

4 tablespoons of maple syrup

1 tablespoon of coconut oil

1 tablespoon of chia seeds

To start, preheat your oven to 350 degrees and line a baking sheet with parchment paper. Mix together all of your ingredients until it forms one ball of "dough". Using a tablespoon scooper, measure out your cookies and place onto the baking sheet. Bake for 10-15 minutes or until golden brown. Once cool, melt some peanut butter and drizzle over the top of each cookie for extra deliciousness and some prettiness.

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These cookies are great to have for breakfast, with an afternoon tea, or even after a workout as they're full of protein and omega. These will become a staple for you if you're a cookie addict like me.

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Weekend Baking: Raw Mini Strawberry Cheesecakes

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Good morning and Happy Mother's Day! Today is going to be a busy day for me as I'm celebrating with my mom, grandmother, and aunts. Lots of flowers and gifts to be given, and food to be eaten! For an easy and raw weekend recipe, I made mini strawberry cheesecakes! These are so simple, can be made a day in advance, and are really light on the wallet. strawberrycheesecake3

You will need: (for 8 mini cheesecakes)

1 cup of crushed graham crackers

1/4 cup of melted butter

1 package of softened cream cheese

1/2 cup of mascarpone

1/4 cup of sugar

1/2 cup of sliced strawberries & 8 small whole strawberries (for garnish)

To start, mix the crushed graham crackers with the melted butter. Divide evenly into mini mason jars or a muffin tin, and press the mixture down. Place in the fridge for 20 minutes so the crust can harden.

In the meantime, mix the cream cheese, mascarpone, and sugar until light and fluffy. Once the crusts have cooled and hardened, divide the cheese mixture and place a spoonful on top of the crusts. Place in the fridge for at least 2 hours so the cheesecakes can solidify.

When you're ready to serve them, top with the sliced strawberries and whole strawberries! These are refreshing but still like a comforting dessert. They're cute as individual cheesecakes, and I think they will impress any guests you have. They take any stress away from baking, and will become one of your favourite warm weather desserts! strawberrycheesecake1

PS. There is a vegan version of this recipe coming soon as well!

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Weekend Baking: Vegan & Gluten Free Sweet Potato Brownies

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Good morning everyone! Today I bring you a delicious recipe from Deliciously Ella that I tried and tested. The recipe is for Sweet Potato Brownies. They're healthy, chocolatey, and surprisingly great. Give them a try and you won't be disappointed! sweetpotatobrownie

You will need:

2 medium sweet potatoes

2/3 cup  of ground almonds

1/2 cup of buckwheat flour

14 dates, pitted

4 tablespoons of raw cacao

3 tablespoons of maple syrup

a pinch of salt

*my addition: a teaspoon of cinnamon

To start, preheat your oven to 350 degrees. Peel, cut, and steam the sweet potatoes until soft and tender.

In a food processor, whiz up the sweet potatoes and dates until it becomes a creamy mix.

In a separate bowl, add all of the remaining ingredients and combine well. Add in the date and sweet potato mix, and combine.

Place into a lined square baking pan, pierce the brownies with a fork, and bake for 20 minutes. Allow for them to cool at least for 10 minutes before you remove the brownies from the pan; they are delicate.

Enjoy these brownies as an afternoon snack or dessert! They're healthy, gluten free, and vegan! They're simply delicious.

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Weekend Baking: Date & Buckwheat Muffins

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Dates seem like they're all the rage these days. They're good for you, taste delicious, and sweeten up any dessert. Buckwheat is also gluten free and supremely good for you. So I'd like to deem these muffins, healthy! They're also very yummy, and can be made in a snap. Not to mention, there's no sugar added! datemuffins

You will need:

1/2 cup of chopped, pitted dates

1 cup of almond milk (or any non-dairy milk of your preference)

1 teaspoon of baking soda

2 eggs

1/4 cup of coconut oil

1 teaspoon of vanilla extract

1 tablespoon of cinnamon

3/4 cup of buckwheat flour

chopped almonds and oats for topping

To start, preheat your oven to 350 degrees. In a pot, heat up the almond milk, chopped dates, and baking soda. Let it come to a boil, then simmer for 1 minute. Let cool a little bit then add to a food processor to make into a paste.

In a bowl, mix taught the rest of the ingredients, except for the almonds and oats. Add in the date paste, and combine well. Grease or line a muffin tin and divide the batter equally. Top with the almonds and oats. You should get about 6-8 muffins out of it. Bake for about 20 minutes or until the centre is no longer wet. Let them cool for at least 10 minutes before removing from the tin. And enjoy!

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Weekend Baking: Lemon Poppyseed Muffins

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Good morning everyone! I really like muffins (to be honest, I like any kind of baked good); they're mini cakes with crispy outer shells and inner softness, so really who wouldn't like muffins? Today's post is all about the lemon poppyseed muffin! lemonpoppyseedmuffins

You will need: (makes about 15 muffins)

3 cups of flour

1 tbsp of baking powder

1/2 tsp of baking soda

1 cup of brown sugar

3 tbsp of poppyseeds

1 cup of powdered sugar

1/2 tsp of salt

10 tbsp of butter

1 1/2 cups of plain yogurt or sour cream

1 tbsp of lemon zest

1 tbsp of lemon juice

2 eggs

To start, preheat your oven to 375 degrees. Mix together the flour, poppyseeds, baking powder, baking soda, and salt in a bowl. In a separate bowl, beat the sugar, butter, and lemon zest until its light and fluffy. Add the eggs, one at a time, and mix until combined. Add in the dry ingredients, and then the yogurt slowly. It's important not to over mix as you want these muffins to be a fluffy as possible! Divide the batter in a lined muffin tin and bake for 25 minutes or until the centres are no longer wet and they're golden. Remove from the muffin tins, and let cool. Enjoy!

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Weekend Baking: Raw Peanut Butter Banana Pies

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Good morning! I have such a sweet tooth, and everyone knows it. But I do love some healthier alternatives to refined sugars and this treat is just that. Here is the raw, vegan, and gluten free peanut butter banana pies. IMG_6046 You will need: (makes 8 mini pies)

Cream filling:

3 bananas

4 tablespoons of natural peanut butter (or almond butter)

1 1/2 cup of almond milk

Crust:

1 1/2 cup of pitted dates

1/2 cup of almonds

2 tablespoons of maple syrup

To start, line a muffin tin with cling wrap or parchment paper. Blend the cream filling in a blender until smooth & set aside. Place all of the crust ingredients into a food processor and whaz everything up until a ball forms. Separate the crust into each muffin cup and pat down well. Separate the banana mixture on top of date crust. Put in freezer for at least 4 hours or overnight. To serve, I added coconut whip cream, shredded coconut, and dark chocolate shavings.

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This is a super easy dessert to make, and it tastes amazing! You can make it ahead of time, and it will hold for a 2-3 days in the freezer. Let me know what you think about this dessert in the comments below.

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Weekend Baking: Easy Apple Pie

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Good morning everyone and Happy Easter! For me, today will be a day full of yummy food. I hope yours is full of yumminess too! For this weekend's baking post, we have the easiest apple pie! This will impress your friends and family for sure, and they will have no idea how easy it is to make! For the crust, you will need:

2 cups of flour

2 tsps of salt

1 cup of butter

1 cup of water

*And a food processor

For the filling, you will need:

6-8 apples, cored and sliced (I used a mixture of gala, macintosh, pink lady, granny smith, and cortland)

1/2 cup of white sugar

1/2 cup of brown sugar

2 tsps of cinnamon

1 tsp of ginger

1/5 cup of flour

To start, place all of the crust's ingredients into a food processor and mix until it becomes a ball of dough. Knead it a couple of times then wrap in cling wrap and chill in the fridge for minimum 20 minutes. (You can make this dough up to 2 days in advance)

Preheat your oven to 400 degrees. For the apple filling, place all of the ingredients into a bowl and mix well. Leave the apple mixture for at least 10 minutes so the juice can be absorbed (this is key to the cooked gooey filling you'll want).

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Divide your dough into two pieces and roll each out to about a 1/4 inch thickness. Grease and line your pie pan with the crust, and add the apple filling. Add a couple pieces of butter on top of the filling for added yumminess.

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For the top piece of dough, you have a couple options. You can leave it as is and crimp the crust and cut a slit in the centre. You can make a lattice top. Or you can do what I did and make little apples. I bought little pastry cutters that imprint a shape, and I went to town with the apple cutter for this pie. I layered the top of the pie with several little apples, covered it with a light egg wash, and popped it in the oven.

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I first baked the pie for 30 minutes at 400 degrees. Then I lowered the temperature to 350 degrees and let it bake for another 30-40 minutes. You want the inside to be more on the dry side and the top to be golden. applepie7applepie8apple pie

Enjoy the pie with family and friends and serve with either whip cream or ice cream! This will become a go-to for you, and then you can experiment with different fillings. Let me know what you think about this recipe in the comments!

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Weekend Baking: Vegan & Gluten Free Oatmeal Chocolate Chip Cookies

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Morning! What's better than an oatmeal chocolate chip cookie? Maybe a vegan and gluten free one that everyone you know can enjoy! Although this recipe is vegan and gluten free, it couldn't be more simple. These cookies are absolutely delicious, and got the non-Vegan-Gluten-Free person approval. So you know they're good. chocoat2

You will need:

1 cup of oats 1 cup of gluten free flour (I used Bob's Red Mill all-purpose flour) 1/2 tsp of xanthan gum 1/2 cup of sugar 1/4 cup of chia seeds (If you don't have chia seeds, you can use flax) 1 1/2 tsp of cinnamon 1 tsp of sea salt 3/4 cup of apple sauce or canola oil 1/3 cup of almond milk 1 tsp of vanilla extract 1/2 - 1 cup of chocolate chips

To start, preheat the oven to 350 degrees. Mix all of the dry ingredients together in one bowl, and mix the wet in another. Pour the wet ingredients into the dry, and mix well. Add in the chocolate chips.

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Using an ice cream scoop or a rough estimate of 1/4 cup, make balls of dough. Flatten each ball to about 1/4 inch thick and bake in the oven for about 15 minutes.

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Once out of the oven, let the cookies cool for at least 20 minutes so they can settle and stick together well. Enjoy!

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Weekend Baking: Madeleines

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Good morning everyone! Have you ever tried Madeleines? If yes, you know just how wonderful they are. If no, go buy a madeleine pan & make these immediately! They're so easy for being a French cookie, and they take only minimal ingredients to make. If you're interested in fluffy yet crisp pillows of wonderfulness then continue reading. madeleines5

You will need:

4 tbsp of melted butter (cooled)

1/2 cup of flour

1/8 tsp of baking powder

Pinch of salt

1/2 tsp of vanilla extract

Juice of half an orange

2 eggs

1/4 cup of sugar

*NB: This recipe will make about 18 Madeleines, which is roughly one and a half pans.

To start, preheat your oven to 350 degrees. In one bowl, mix together the flour, baking powder, and salt. In another bowl, preferably an electric stand mixer, whisk the eggs, sugar, vanilla, and orange juice until they become thick, and a pale yellow colour. This should take about 5 minutes or so if mixed on high.

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Pour in the melted butter and mix gently. Fold in the dry ingredients by hand, and don't over mix!

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Fill the moulds 3/4 ways up in the pan. Bake for 10 minutes or until they're slightly golden. madeleines3

Once out of the oven, and left cooled for about 30 seconds, tip over onto a cooling rack. madeleines4

Once cooled, dust with icing sugar and enjoy with a cup of coffee or tea.

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Weekend Baking: Salted Chocolate Chip Cookies

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Chocolate chip cookies are everyone's favourite so they're the perfect treat to make on the weekend. They're comforting, warm and gooey, but these ones have a bit of a twist! They have sea salt on the tops. I'm a big fan of salty and sweet together in a dessert. These cookies will settle your cravings, and will leave you happy. You will need:

1 cup of softened butter

1 cup of brown sugar

1/2 cup of granulated sugar

2 eggs

2 tsp of vanilla extract

2 cups of all-purpose flour

1 tsp of baking soda

1/2 tsp of salt (plus more sea salt for topping)

2 cups of chocolate chips

To start, preheat your oven to 350 degrees. Beat the butter, brown sugar, and granulated sugar until it becomes fluffy. Beat in the eggs and vanilla until it becomes creamy. In another bowl, mix together the flour, baking soda, and salt. Mix in into the wet ingredients gradually. Stir in the chocolate chips. (Its important to stir the chocolate chips in and now beat them because you want the chips to stay whole) I like to use a mini ice cream scooper to portion out the dough and then I roll them into balls. Top each ball with sea salt, and bake in the oven for about 10 minutes. Let them cool, and enjoy! chocolate chip dough ball2 chocolate chip dough ball1 salt chocolate chip cookies salt chocolate chip cookie

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Weekend Baking: Vegan & Gluten Free Raw Brownies

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This is the second instalment of Weekend Baking! For today's recipe we're making vegan and gluten free raw brownies! These are healthy, delicious and super quick to make since there's no baking involved! They're like a version of protein bars so you know they're good for you. These are perfect to make on the weekend because you can enjoy them all Saturday and Sunday, and throughout the week too! You will need:

1 cup of dates, pitted

1 cup of raw almonds

1/2 cup of shredded coconut

2 teaspoons of raw cocoa powder

1 teaspoon of cinnamon

1 teaspoon of coconut oil

1/2 cup of natural peanut butter (or nut butter of your choice)

2 teaspoons of maple syrup

1 teaspoon of water (if need for binding)

A food processor

To start, put all of your ingredients into your food processor. Whaz it up! If it's not coming together naturally or is too dry, add in a little water.

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Once it mixed well and combined, line a square pan with cling wrap, and dump it out. Flatten out the mix with a spatula or your hands, then cover and pop in the fridge for 1 hour at least.

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After it's settled and hardened, you can cut into it and make squares. raw brownie 3

Enjoy!

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These are full of goodness, are healthy, and barely take anything to do. If you keep them wrapped or put them into a container, they will stay fresh for a good week or so. You can add in flax seeds, other nuts, dried fruit, or anything else that meets your fancy! They're as flexible as you are.

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Weekend Baking: Gluten Free & Vegan Banana Coconut Cookies

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Hello everyone! Happy March! We are officially closer to Spring as of today. I'd like to introduce a new series of posts that will be called Weekend Baking. Weekend Baking posts are comprised of recipes that are super easy, quick, and can be either on the very healthy side or on the kinda naughty side. Either way, they'll let you in on my weekend baking and hopefully it'll inspire you to do some too! Today's recipe is the banana coconut cookie. They're vegan, gluten free, and offer you some healthy brain food while still in a cookie form.

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You will need:

1 banana, mashed.

1/2 cup of shredded coconut

1/2 cup of almond meal

1 teaspoon of cinnamon

A pinch of salt

To get started, preheat your oven to 350 degrees. You can easily add all of the ingredients together in a bowl, and combine. Once combined, use a mini scooper or a teaspoon to portion out your cookies and roll them into balls. Bake for about 7-10 minutes.

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These are super simple and full of whole foods. They'll take no time whatsoever, and you can enjoy a freshly baked cookie on the weekend without spending the whole day on them. Enjoy!

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Orange Pomegranate Scones

Scones have a special place in my heart. They're fluffy, buttery, and can be either sweet or savoury. They're also the perfect accompaniment to a cuppa or any warm drink. Scones warm my soul. pile of scones nc1c edit

If you'd like to make these easy orange pomegranate scones, you will need:

2 cups of flour

1/3 cup of sugar

1.5 teaspoons of baking powder

A pinch of salt

8 tablespoons of butter

3/4 cup of pomegranate seeds

Zest and juice of one orange

1/2 cup of milk

1 egg

To start, preheat your oven to 400 degrees. Mix together your milk and egg thoroughly. In a separate bowl, mix together the flour, sugar, baking powder, and salt. Grate the butter into the dry ingredients, and combine until it becomes like sand. Add the pomegranate seeds, zest and juice of one orange. Stir in the milk mixture, and combine until a dough is formed. On a floured surface, form the dough into one flat circle round, or two depending on the size of scone you prefer. I like a medium size which means I can get 16 scones out of two rounds. Cut into triangles, sprinkle a little sugar on the top, and pop in the oven for 15 minutes. The scones will be perfectly golden brown.

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Serve these scones and they will become a hit! You can add in cheese, herbs, or any other fruit that meets your fancy. They're completely versatile, and also pretty budget friendly.

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Scandinavian Apple Cake

I love Scandinavian food, culture, and design. It's very simplistic, cozy, and provides a great warmth as well. I stumbled upon an apple cake recipe, which is delicious and literally the easiest cake recipe ever. You're going to want to make this all the time. It is that scrumptious! (and gorgeous, if I say so myself) whole apple cake nc1c edit crop

You will need:

3 mugs of the same size.

The cake is equal parts flour, sugar, and eggs. Fill up the first mug with 3 eggs. In the next two mugs fill up the sugar and flour to the same height as the eggs.

1 apple

1 teaspoon of sugar and cinnamon (for the apple)

To start, preheat your oven to 350 degrees. Mix your eggs until they are a creamy colour, and very fluffy. They will become a similar consistency to a meringue. Add in your sugar and flour gently.

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Pour the batter into your pan. Slice your apple into thin pieces, and coat with the sugar and cinnamon. You can make a design with the apple slices on the top of the cake if you'd like. Pop the cake into the oven for about 30-40 minutes or until the top is golden and the centre is no longer wet.

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Once your cake is cooled, I think it's nice to top it with icing sugar. Icing sugar is just so pretty. Serve with coffee or tea, and enjoy it! It is super easy and dirt cheap to make, and you'll receive so many compliments about it. apple cake sideapple cake slice nc1c edit

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Twelve Days of Baking: Caramel Chocolate Brownies

Merry Christmas Eve! Today is a special day because there will be TWO baking posts! One is this post, and another will be coming this evening. The last day of baking will be tomorrow, Christmas Day! (And that's a good one!) Today's post is all about caramel chocolate brownies! They're easy, delicious, and oh so addictive!

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You will need:

12 ounces of chocolate (chips, squares, or anything you have)

1/4 cup of butter, softened

3/4 cup of sugar

2 eggs

1 cup of flour

1/2 teaspoon of salt

1 teaspoon of vanilla

Caramel (homemade, store-bought or even a can of dulce de leche)

To start, preheat your oven to 350 degrees. Melt your chocolate on a double boiler. Mix your butter with the sugar, and add the rest of the ingredients aside from the chocolate and caramel together. Mix thoroughly. Add the chocolate in slowly, and once again, mix thoroughly.

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Pour your brownie batter into a square pan. IMG_4553

Add the caramel (I used homemade) and make swirls through the batter with it. IMG_4556IMG_4558

Pop them in the oven for about 20-30 minutes or until the centre is dry. Let them cool, cut into squares, and serve!

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These are highly addictive. I am eating one as typing up this post. Uber delicious, uber easy, and uber special with the caramel!

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