Apple Crisp Cookies

This is my attempt at making one of my favorite desserts, Apple Crisp, portable.  These cookies are vegan, diabetic and candida friendly.   Apple Crisp cookies go really well into lunch boxes and are also a great after school snack.

  

What you need:

2/3 cup vegan margarine

2 Cup quick oats

1 cup coconut palm sugar

1/2 cup applesauce

1 cup whole wheat flour

2 tsp baking powder

1 tsp baking soda

A pinch of sea salt

1 tsp vanilla extract

1 tsp cinnamon 

Three medium apples peeled, cored and chopped

In a large mixing bowl or stand mixer, combine ingredients in order given.  Spoon by tablespoonful onto a cookie sheet and press down slightly.  Bake at 350 for 12-15 minutes until they begin to brown on top.  Let cool on a wire rack and enjoy.  This recipe makes about 2.5 dozen.  They freeze well and can be kept in a sealed container for about 4 days.

Healthy Heath Alternative Baked Goods taking orders for Christmas Baking

Santa was visiting Toronto Today which means it's time to start thinking about Holiday goodies.  Have a specialized diet?  Healthy Heath Alternative Baked Goods can help you enjoy all the treats that come with the holidays without varying from your diet.

Some Examples:

Gluten Free Shortbread, Gingerbread and Sugar Cookies

Sugar Free Shortbread, Gingerbread and Sugar Cookies

Vegan Gingerbread and Sugar Cookies

Vegan and sugar free Biscotti in a variety of flavors



Looking for an easy Christmas morning?

I make a variety of muffins, loaves and scones all can be made sugar free, vegan and/or gluten free.

Don't forget cakes, cupcakes and cake pops

Lazy Cabbage Rolls with extra veggies

IThe lazy part, no rolling!  Cooked chopped cabbage mixed with the filling makes this traditional comfort food way less time consuming.

What you need:

1 pkg ground beef, chicken or turkey

1/2 head of cabbage boiled and chopped

2 cups cooked brown rice or quinoa 

1 can diced tomatoes drained

1 can tomato paste

1/2 onion diced

1 shredded carrot

1/2 shredded zucchini 

Salt and pepper to taste

1-2 tsp oregano

1 tbs basil 

In a large skillet brown the meat with the onion.  Once browned, drain and add shredded veggies.  Turn down heat. Add tomatoes and tomato paste.  Mix together add salt pepper, basil and oregano.  Stir in rice or quinoa then add cabbage.  Serve with sour cream if you like and enjoy!

Overnight Quinoa and Oats

This makes for a super easy, very nutritious breakfast.  Vegan, candida friendly, diabetic.  It is very adaptable too.  

What you need:

2 cups cooked Quinoa

2 cups quick oats

1 can coconut milk

1/2 cup of milk (I used rice but could use almond, soy or cows milk

1/ cup shredded unsweetened coconut

1 tsp cinnamon 

1 tbs maple syrup

About 2 cups of fruit ( I used a frozen mix of peaches, mango and strawberries). Could use canned fruit cocktail or raisins and nuts, the possibilities are endless)

In a large mixing bowl, combine all ingredients.  Cover and place in the fridge over night.  In the morning, serve cold from the fridge or warmed in the microwave.  Eat as is or add some more liquid.  This also travels well if you don't have time to eat until you get to work.

Gluten Free, Vegan Chocolate Cake

Ok, vegan and Gluten Free, it can be yummy.  This recipe is adapted from the recipe for Depression Cake.  I use coconut Palm sugar to make it diabetic as well, it's win, win , win!  And you mix it in the baking pan so there is not much mess!

What you need

1 1/4 cup gluten free pancake mix (try and use a low sodium one or it can taste a bit salty)

1/2 cup cocoa

3/4 - 1 cup coconut palm sugar 

1 tsp baking powder

1 tsp baking soda 

1 cup liquid ( rice milk, almond milk, soy milk, cold coffee or apple juice)

1/3 cup vegetable oil

1/4 cup vinegar

1 tsp vanilla extract 

Preheat oven to 350.  In a baking pan (9" round or 9x9 square). Add pancake batter, cocoa and sugar, stir to combine. In small bowl combine oil, vinegar and vanilla extract.  Add liquid (I used rice milk) to dry in greediness and stir just to combine.  Make a small well in centre, add baking powder and baking soda to the well, pour wet ingredients into the well and stir quickly to mix until there are no large lumps.  Put in the oven and bake for approx 30 min or until a toothpick inserted in the centre comes out clean.

Vegan oatmeal cookies with raisins and chocolate chips

These are yummy and nutritious.  They have no processed sugar so they are diabetic and candida friendly.  They can be made gluten free with flour substitution

What you need:

1 Cup quick oats

3/4 cup flour

2 tsp baking powder

1 tsp baking soda

1/3 cup maple syrup or agave nectar

A pinch of sea salt

1/2 cup liquid coconut oil (heat it to liquid form

1 tsp vanilla extract

1 tsp molasses

1/4 cup raisins

1/4 cup chocolate chips

Combine all ingredients drop by tbs full onto cookie sheet and bake at 350 for 8-10 minutes.

"Shepherd's Pie". With ground turkey and cauliflower mash

I twist on Shepherd's Pie, a healthier version of the traditional comfort food.  Using ground turkey with some fresh shredded and frozen veggies topped off with cauliflower purée.

What you need:

1 pkg ground turkey (or chicken)

1/4 cup finely chopped onion

1 cup shredded carrot

1 cup shredded zucchini 

1 cup water

1-2 tbs Worcester sauce

1-2 tbs flour or 1-2 tsp cornstarch

Salt and pepper to taste

1 head of cauliflower

1-2 tbs margarine (vegan margarine or olive oil)

1 cup frozen peas

1 cup frozen corn

In a large skillet over medium high heat brown the turkey with the onion.  When the turkey is almost completely browned add in the grated carrot and zucchini. 

While you are browning the turkey chop the cauliflower into florets and boil in a large sauce pan until tender.  Once it is tender drain the water add margarine, salt and pepper and purée using an immersion blender or transfer to a food processor.

When the turkey is browned and carrot and zucchini are added put the mixture into a casserole dish, add frozen peas and corn and set aside.  Leave the skillet on the stove over medium/high heat and add water and Worcester sauce.  Bring to a boil then add flour or cornstarch until desired thickness is reached.  Add salt and pepper and pour over turkey mixture in the casserole dish.  Top with cauliflower purée and bake in the overnight at 350 for about half an hour or until top begins to brown.

Enjoy!