Deconstructed Blueberry Lime Biscuits

I only have two settings: lazy bed-bug, or inspired beam of light shooting through the Universe – there is no in between.

Creating recipes when I’m feeling inspired is one of the greatest feelings for me. It’s a rush – or at least as close to one as I like to get. I’m not much of an adrenaline junkie, so maybe playing mad scientist in the kitchen is as crazy as I like to get.

Lately when it comes to making sweet stuff, I do my best to focus on bringing out the natural sweetness of the ingredients rather than going overboard on sugar. When I do sweeten my recipes, I primarily use maple syrup or coconut sugar.

That’s exactly what these babies are sweetened with, plus the sweet and tart flavours of the blueberries. There is also a satisfying creaminess from the coconut lime whip. All of this on top of the dense, crumbly biscuit is truly a delight. Have it for brunch or whip some up in the evening to have with tea.

This isn’t one of my classic “super-easy” recipes. But the ingredients are simple, and the steps are straight-forward. And the end result is totally worth it.

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This recipe is gluten-free and vegan. 

Ingredients:

Biscuits

  • 2 cups gluten-free flour (I use Bob’s Red Mill 1-1 gluten-free)
  • 1/2 cup melted coconut oil
  • 2 TBSP lime juice
  • 2 TBSP cold water
  • 1 tsp coconut sugar
  • pinch of salt

 

Coconut Lime Whip

  • 1 15 oz can full-fat coconut milk, coconut cream extracted
  • juice of half a lime (about 2 TBSP)
  • zest of half a lime
  • 1 tsp maple syrup
  • 1/8 tsp cardamom
  • 1 tbsp arrowroot powder*

 

Topping

  • Almond slivers
  • Fresh Blueberries

 

*the arrowroot powder is used as a thickener – if you don’t have any you can heat the mixture and add cornstarch before cooling or simply omit

Directions:

Add all biscuit ingredients to a food processor except the cold water. Pulse until evenly incorporated. Set on low and slowly add cold water – eventually the mix should start to form a dough ball. If you’re mixture remains crumbly, keep slowly adding water until you get the ball form. Because this is a pretty crumbly biscuit, it may be more of a loose, crumbly ball, and that’s okay. Once you’re there or almost there, form it into a ball with your hands.

At this point you can either let the dough sit in the fridge for later use, or you can get going and start putting these together.

Preheat the oven to 375. Form 4 balls uniform in size from the dough, and flatten them so that each one looks about the size of a hockey puck.  Put them on a parchment-lined baking sheet in the oven at 375 degrees for 25-30 minutes.

While the biscuits cook you can get the coconut lime whip ready. Mix all of the ingredients together in a bowl and refrigerate while the biscuits are baking. Now is also a good time to prep the blueberries by washing them and getting the almond slivers handy.

You’ll know when the biscuits are done because they will be golden on top and golden brown underneath. Remove from the oven and place on a cooling rack or plate for at least 10 minutes. Once cooled, you can assemble by topping the biscuits with the coconut lime whip, blueberries, and almond slivers.

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Whether you’re baking for the family or simply treating your wonderful self, I hope you enjoy these deconstructed blueberry lime biscuits.

Don’t forget to share your recreations with me on Instagram!

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Gluten Free Banana Cake

For someone who lives pretty modestly, I’ll admit that I eat like a Queen. A Queen who cooks for herself of course, but like royalty none the less.

I wouldn’t have it any other way. I think there is a big part of me that really enjoys having control over what I put in my body. And it’s great, because it means I can take foods I wouldn’t normally just go out and buy, and health-ify them. And in this case especially I ask: who doesn’t love a good warm slice of homemade banana cake?

Features of this cake:

Sweetened with coconut sugar, which is lower on the glycemic index!

Gluten-free and therefore safe for those of us with sensitive tummies!

Tastes amazing and doesn’t sacrifice flavour for health benefits!

As mentioned above this cake is gluten free & dairy free. 

Ingredients

  • 3 cups all purpose gluten-free flour blend (I use Bob’s Red Mill GF Baking)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup coconut sugar
  • 3 large eggs
  • 2 tbsp peanut butter
  • 1.5 cups nut milk
  • 2 tablespoons apple cider vinegar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 large ripe bananas
  • 3/4 cup of coconut oil
  • 2 teaspoons vanilla extract

Directions

Preheat the oven to 350 F and grease a 9 inch cake pan. You’ll need a deep one – I actually used a 9 inch spring form and it worked great.

First step – prepare the plant based buttermilk. Add the 2 tablespoons of apple cider vinegar to your nut milk. Mix and allow to sit for 5 minutes.

In the meantime, mash bananas. I used my food processor, but a fork should do just fine so long as the bananas are very ripe! Once mashed add eggs, coconut sugar, and vanilla. Once mixed well, add peanut butter.

In a separate bowl, add gluten-free flour blend, baking powder, baking soda, cinnamon, and nutmeg. Mix well.

Now you can add your ‘buttermilk’ to the wet mixture.

Slowly begin adding your dry ingredients to the wet, ensuring a uniform consistency. Now you can add it to your cake pan and bake in the oven for roughly 45 minutes. Stick a knife in the center before you remove it from the oven. When it comes out clean, you should be good to remove it.

Icing, although optional, adds a bit more sweetness. I don’t have a recipe for it as this part was kind of an afterthought, but it’s made from three simple ingredients: melted coconut oil, cacao powder, and icing sugar. You can play with your own measurements if you want a quick and easy icing for your cake as well! Mine is also topped with some energy balls and dairy free chocolate squares. Go ahead, have fun with it!

And just as a note, it’s not vital but better to use a gluten free flour blend vs just one kind of gluten free flour such as garbanzo, rice, etc. I find using a blend in cakes to produce a much more stable product.

 

I hope you enjoy the cake! Don’t forget to tag me in your recreations on Instagram (@standingstrongwellness) because I love to see you guys in action in the kitchen!

Thanks for dropping by!

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Sugar(less) Cookie Bites

I never thought I would say this, but what the heck –  I have definitely become one of those people who expresses my love through food. If I love you, Imma feed you!

When did this happen to me??

Growing up, that was always my mom’s thing. From the care and preparation I saw her pour into dishes for us, I realized that food can be love. Years later here I am, and as soon as someone comes into my home the first thing I ask is “are you hungry?”.

This realization has made me even more excited for the holidays. I’m at that age where you really don’t give a *expletive* about presents any more. I just want to enjoy time with my family. I want to show them love, by feeding them TREATS. But since I love them, I also care about their health.

I’ve blended my love for sweet holiday indulgence and love of easy, nutritious food with these Sugar(less) Cookie Bites. They taste like the sugar cookies we made every year for Christmas – without all the actual sugar. I can’t wait to get batches of these babies going so I can bring them to holiday parties – where I hope everyone will enjoy these as much as I do.

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This recipe is both gluten free and vegan 

Ingredients: 

2 cups almond flour

1/2 cup coconut oil – melted

2 tbsp melted vegan butter – melted

1.5 tbsp organic maple syrup

1/4 tsp vanilla extract

1/8 tsp almond extract

pinch of cardamom

pinch of salt
Directions: Add cardamom and salt to almond flour in a medium size bowl. Slowly mix in melted coconut oil and melted vegan butter. Add vanilla extract and maple syrup, and mix well. Allow the mixture to set and firm in the fridge or freezer – this doesn’t take long (no more than 10 minutes). Roll mixture into uniform bites. Top with icing, chocolate drizzle, sprinkles, or anything else you fancy.

Keep in the fridge for up to 3 days.

 

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What is your usual holiday treat? Do you have any baking traditions in your family?

I can’t wait to start working on more holiday recipes – my mind is bursting with inspiration! Don’t forget to stay tuned (ahem… subscribe!) if you want to see more!

I also post day-to-day food items on my Instagram , add me!

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