Maple Cut Out Cookies

This recipe is gluten and dairy free, however, for the cookies to spread naturally we add some sugar and replace the rest with maple syrup.

What you will need:

  • 3/4 cup unsalted vegan butter, at room temp.
  • 1/4 cup white sugar (this is reduced from the original recipe)
  • 1/2 cup maple syrup
  • 2 eggs, at room temp.
  • 2 3/4 cup GF flour (add xanthan gum if not included in flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • leaf shaped cookie cutters
  • Optional: maple sugar


In a large bowl, cream the butter, sugar and maple syrup.

Add the eggs and continue to cream. The mixture will be wet since we replaced the sugar with maple syrup.

In a medium bowl, add the flour, baking powder and salt.

Mix the dry ingredients into the wet ingredients and form into a dough. When fully mixed, split into two dough balls, cover each with wax paper and refrigerate for at least an hour.

Preheat oven to 350 degrees. Prepare two baking sheets with wax paper.

Using one ball at a time, roll out on dusted countertop until 1/4 inch thick. Using a flour dusted cutter, cut out shapes from the rolled out dough and place on lined baking sheet. The cookies will spread slightly so keep cookies apart.

Bake cookies for 8-10min or until the edges turn golden brown. Cool on cooling wrap before icing.

For the icing, I used an icing sugar based recipe in a piping bag and drizzled the icing sparingly.

Optional: sprinkle with maple sugar.

Chocolate Protein Balls

This recipe is a bit of a mix of a few different protein ball recipes. It calls for a lot of different types of organic ingredients but they are all good ones to have on hand.

What you will need:

  • 1 3/4 oz raw or dark chocolate (7 of the 1/4 oz squares) chopped in large chunks
  • 1 1/4 cup raw cashews
  • 10 pitted dates (if you store then in the fridge, bring them to room temperature)
  • 1 tbsp pure maple syrup
  • 2/3 cup cacao nibs


First make sure your dates are at room temperature. They are much easier to work with this way.

In a food processor, grind the cashew nuts down on their own.

Add the rest of the ingredients and mix until well blended and sticking together.

Empty the contents into a bowl.

With your hand make small balls – the size to your liking – and store in an tupperware container in the fridge for at least an hour.


*adding some dried cranberries adds a nice twist to this recipe.

Date Cranberry Nut Bars

Truth: I would have hated these as a kid. If someone said, “want a dessert” and handed me this I would have been sad. But now, with an appreciation of nuts, seeds and dried fruit this bar is heavenly.

What you will need:

  • 3/4 cup gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup maple syrup
  • 1 cup chopped dates
  • 1/4 cup dried cranberries
  • 3/4 cup chopped cashew
  • 1/4 teaspoon vanilla
  • 2 eggs


Preheat oven to 350 degrees.

In a food processor chop the dates. Once much smaller, add the cranberries, and cashews. Chop until quite small.

Add the remaining ingredients and process until well mixed. The batter will be quite thick.

Spread the batter evenly in a greased 8×8 baking pan and bake for 25-30 min until cooked in the centre.

Cool completely before cutting.

Enjoy 🙂

Oatmeal Blueberry Muffins

I often make tremendous modificationS to recipes as they suit my taste, but this recipe was divine! I did of course swap out some ingredients for dietary reasons but I do urge you to take a look at the original recipe on Sally’s Baking Addiction (@sallysbakeblog on Instagram). She has very elegantly described why the process is the way that it is along with substitutions such as frozen blueberries. The recipe below is as I have made it, with gluten and dairy substitutions.

What you will need:

  • 1 cup oat, almond or coconut milk. (You can use real milk if not making this dairy free)
  • 1 cup old fashioned whole rolled oats
  • 1 1/4 cup gluten free flour (all purpose is best. You can use others but the taste will change)
  • 3/4 teaspoon xantham gum (if your flour does not already include it)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup vegan butter, coconut oil or vegetable shortening, melted but cooled. (Use real butter if you’re not making this recipe dairy free)
  • 1/2 cup honey
  • 1 tsp pure vanilla extract
  • 1 egg, brought to room temp
  • 1 1/2 cups blueberries (I did add more blueberries than the original called for)

Add the whole oats to a bowl and add the milk, making to sure cover all the oats. The oats should absorb the milk – though Li kely not all of it – to become fluffy. Should take 20min.

In the meantime, bring the egg to room temp. Melt the butter and bring to let cool. You want to make sure the butter is not hot enough to cook the egg when you mix them together.

Preheat the oven to 425-degrees. Prep the muffin tin by placing liners inside, OR, spray with coconut cooking spray.

In a large bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon).

In a medium bowl, whisk together the egg, butter, honey, vanilla. Not a lot of whisking will be required to mix the ingredients evenly.

Add the wet ingredients into the dry, and mix slightly. Add the oats including the milk, and the blueberries and fold the mixture so that its evenly mixed.

from instagram @crampmystyleblog

Use a 3 tbsp scoop or a spoons to pour the mixture into the wells.

Bake for 5 min at 425 and then bring the temperature down to 350 and cook for another 16min. Cool the muffins in the tin for 5 min then transfer to a wire rack.

Banana Chocolate Chip Bread

This recipe was modified from a few different recipes that excluded milk (of all kinds) and was low on the fat such as butter or any substitutes. Take note a few things before beginning. 1) Always put the wet ingredients into the larger bowl as you ALWAYS add dry ingredients gradually to wet ingredients. 2) when baking things like bread, sugar is best mixed with the wet ingredients rather than the dry. 3) in this particular recipe there are two oven temperatures; the first creates a lovely crust, and the second lower temperature ensures complete baking at a slower steady pace.

What you will need:

Wet ingredients

  • 2 large bananas (medium to over ripe. Yellow bananas that are soft are perfect!)
  • 1 1/4 cup granulated sugar (I have not found a way to substitute this much sugar for honey or syrup – sorry!
  • 2 eggs
  • 1/2 cup coconut oil

Dry Ingredients

  • 2 cups gluten free flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 – 1/2 cup chocolate chips (depending on how chocolatey you like it. With the amount of sugar this recipe calls for, I usually only add 1/4 cup.


Preheat oven to 425F. If you are using a tin bread pan, spray with coconut oil cooking spray. If you are using a silicon bread pan, no need to spray.

In a large mixing bowl, mash the banana until only small clumps remain. If you don’t like biting into your banana bread and getting any banana clumps feel free to mix until no clumps remain. Add the remaining wet ingredients and mix until all ingredients are mixed in.

In a medium bowl, add the flour, salt and baking soda. Make sure to mix these ingredients until the salt and baking soda are spread throughout the mixture (some guess work here).

Add half the dry ingredients to the wet mixture and mix until combined. Do not over stir. Add the remaining dry ingredients, and the chocolate chips, and again, stir until mixed through without over stirring.

Pour the mixture into the bread pan. Place in the oven for about 10 min until the outside is nice and brown, then reduce the heat to 350 and cook for another 30-40 min. It is suggested to check the bread at 30 min with a toothpick. If still very wet, cook for the remaining 10 min. The inside will appear to be gooey at 40 min because of the banana and chocolate chips but it shouldn’t be wet.

Remove from oven and let cool 10min. Pop the bread out of the pan and serve.