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5 May

Ever since I made these cookies for first time a few months ago, i’ve been making them non stop..and not even for me! (Even though i save a few for myself everytime). I’ve made these for friends, parties, events and even as care packages! These cookies are make with light spelt flour and contain dairy free dark chocolate chips. They also contain 1g of sugar per cookie!!

Recipe: yields 16 cookies
Wet Ingredients

1/2 cup unsalted butter (or coconut oil)

1/2 cup raw cane sugar

1/4 cup light brown sugar

1 cage free egg

1 tsp pure bourbon vanilla (or regular)
Dry Ingredients

1 1/2 cups light spelt flour

1/2 tsp baking soda

1/4 tsp sea salt

2/3 cup semi sweet chocolate chips

2/3 cup crushed walnuts
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.

Place butter and sugar in the bowl of an electric mixer and cream together until smooth, then add egg and vanilla and mix again, but do not over mix. Add in flour, baking soda and sea salt and mix until you get a solid dough, then add in chocolate chips and walnuts and mix until your cookie dough is mouldable.

Using a cookie scoop, place dough on the baking sheets and transfer to the pre-heated oven. Bake for 11-13 minutes (make sure you do not over bake or the cookies will become hard or burn). 

When ready, transfer cookies to a cooling rack and let them cool for 20 minutes. They may appear soft an under baked but they are fine. They will harden up a little after they have slightly cooked.



11 Apr

It’s always great to start the week with things that make you feel good, like good coffee, an early morning run, or a yummy healthy breakfast like these BBYB muffins.

These muffins scream fibre and protein! They contain Natures Path Organic Smart Bran cereal with psyllium and oatbran for added fibre, and plain greek yogurt for a healthy dose of protein. They also contain organic blueberries and raspberries and are low in sugar. Plus, they are soft and delightful. I think its pretty obvious that these were the best part of the morning.


Recipe: Yields 12 Muffins

Dry Ingredients

1 1/2 cup light spelt flour
1 1/4 tsp baking soda
1/2 tsp sea salt
1 cup Natures Path Organic Smart Bran cereal

Wet Ingredients

1 organic cage free egg (whisked)
1/3 cup light brown sugar (or coconut palm sugar)
1/4 cup virgin coconut oil (melted)
1 1/2 cup fat free plain Greek yogurt
1/2 cup fresh blueberries and raspberries (or either or)

Preheat oven to 400 degrees F and line a muffin pan with parchment paper muffin liners.

Combine dry ingredients in a bowl and set aside, then in a separate bowl, add whisked egg, yogurt, coconut oil and brown sugar until combined. Add dry ingredients into wet ingredients until well combined, then fold in blueberries and raspberries.

Using an ice cream scoop or 1/4 cup, fill in the muffin liners with the muffin batter leaving about 1/2 an inch of space at the top. place muffins in the oven and bake for 18-20 minutes until golden brown.

Let the muffins cool for 5 minutes before serving.

Note: These muffins can be stored in an air tight container at room temperature for 3 days. To preserve it’s freshness, transfer the muffins into refrigerator or freezer. These will preserve in the fridge for a week and 1 month in the freezer.

Recipe source: Modified from Life Made Delicious