Peanut Butter Rice Crispy Cake! A healthy, vegan & gluten free version!

Can you believe it a healthy, vegan & gluten-free version of rice crispy cake!! Well it is true! Thanks to the amazing Ella from Deliciously Ella for sharing this recipe! I came across Ella’s recipe last night and at midnight (I was procrastinating from school work) I decided that I needed to make rice crispy cake now! On that note, is it rice crispy squares or rice crispy cake? Karim & I always argue about this one! I’m a cake girl and he’s a square guy!

A vegan & GF version of rice crispy cake! Made with peanut butter!

A vegan & GF version of rice crispy cake! Made with peanut butter!

Ella makes her rice crispy squares with almond butter! That was my original plan but I was out of almond butter & couldn’t wait until today! So instead I made the cake with raw peanut butter! Karim loves peanut butter & rice crispy squares; so I figured he’d enjoy this!

Inspired & modified from Ella’s recipe:¬†http://deliciouslyella.com/2013/02/02/healthy-rice-crispy-treats-vegan-gluten-free/

You’ll need:

1 – 1.5 cups of raw peanut butter or nut butter of choice

2 cups of puffed brown rice (this makes it gluten-free) & adds fibre for a happy tummy:)

4 tablespoons of Agave

1 tablespoon of extra-virgin coconut oil

1 teaspoon of cinnamon (Ella’s recipe calls for 1 teaspoon of cinnamon but I love cinnamon so added more. A few dashes here & there)

I also added:

1 teaspoon of vanilla (optional)

I topped mine with cocao nibs & coconut flakes (optional)

This recipe is super easy to make & doesn’t take long at all which is a huge bonus! Not that you really need a bonus because the taste will win you over!

In a sauce pan, add the peanut butter (nut butter), coconut oil, agave & vanilla. Over low-medium heat stir until a liquid starts to form. Pour the mixture into the mixing bowl that has the puffed brown rice & cinnamon. Mix well!

Add the mixture to a baking dish. Pat it down & feel free to top it off with cocao nibs or coconut flakes! I also coated my baking dish in coconut oil (not necessary but coconut oil is so delicious & healthy; I figured it couldn’t hurt). Place the baking dish in the freezer for an hour or two (I did two hours). Cut into squares, serve & enjoy! And as Ella said IF there are any left over squares place in the fridge.

I will warn you, they are so tasty AND addictive; there may be no leftovers! At 2am last night, Karim and I were enjoying them while doing school work (yes, the life of students). I also ate two squares for breakfast (which is so unlike me) but I figured peanut butter is a breakfast food ūüėČ The few that were left I took to work for the girls to try & they all loved the treat! On the way home I stopped at the grocery store and bought¬†more almond butter & peanut butter! I can hardly wait to make more! They are a perfect afternoon pick-me-up for Karim & I while at school!

I hope you enjoy them as much as we do!

Have a good week,

Paige xo.

TACO TUESDAY

Tuesday means taco night… right? Well it did in my house tonight!

Make these tacos for your next taco Tuesday or when you are craving tacos or when you just want something downright tasty & healthy! And yes, also vegan & gluten-free! You can really adjust this recipe to please any diet!

Taco Seasoning:

In a small bowl mix together:

2 tsp chili powder

1.5 tsp onion powder

1.5 tsp garlic powder

1 tsp smoked paprika

1 tsp oregano

1 tsp cumin

Set aside until needed for taco meat.

Ingredients for taco “meat”:

1 cup green lentils *dry lentils & rinse before cooking

2 cups low sodium vegan vegetable broth OR 2 cups of water with a vegan bouillon cube.

1 sweet onion (chopped)

2 garlic cloves (minced)

2 tsp coconut oil

Directions:

In a large pan (I used a wok) on low-med heat sauté chopped onion and minced garlic in coconut oil, until soft or have turned translucent. Add 1 cup of rinsed lentils, 2 cups of vegetable broth, add a few scoops of the taco seasoning and mix everything together. Turn heat to high and bring to a boil, give a few more stirs, cover and reduce to a simmer for approx. 30 minutes or until lentils are soft and water has evaporated. After 30 minutes, I removed the lid and stirred occasionally for 5 more minutes and added more taco seasoning.

Taco topping ideas: lettuce, tomatoes, vegan cheese, beans, olives, jalape√Īos, green onions, peppers, nutritional yeast, salsa, guacamole… whatever your heart desires!

I had my lentil taco meat on a lettuce wrap topped with guacamole, salsa, green onions, nutritional yeast, a bit of Daiya cheese & hot sauce. The tacos were absolutely delicious and so filling from the lentil taco meat!

Lentil Lettuce Wrap Tacos

Lentil Lettuce Wrap Tacos

Karim made his tacos (well actually I made them because he was rushing out the door for hockey) with gluten-free rice wraps topped with lentil meat, kidney beans, guacamole, salsa, hot sauce, Daiya cheese, lettuce, green onions, tomatoes and S&P to taste.

Lentil Tacos with Rice Wraps

Lentil Tacos with Rice Wraps

Karim actually couldn’t get over how much the lentil taco meat tasted like beef taco meat. I have a feeling that taco Tuesday will be happening weekly since we both loved the tacos so much!

And yes of course I made enough to have leftovers. I am a big fan of making enough food so we have enough for our lunches the next day. Karim and I are both students so we save a lot of money not buying lunch and snacks at school. We also eat much healthier by eating leftovers and packing our own lunches! Having leftovers saves time in the kitchen so you don’t have to make another meal to take for lunch. I also make/pack our lunches in the evening¬†to save us time in the morning. I like to stay in bed for as long as I can in the morning and I also like to eat delicious food at school. I actually have Wednesdays off from school (lucky me) so Karim gets the taco leftovers in his lunch (lucky him).

Taco leftovers for lunch.

Taco leftovers for lunch.

Karim is the guacamole maker in our house. Here is his super easy & tasty guacamole recipe that I love and we used on the tacos tonight:

1 avocado

1 lime

1-2 cloves of garlic (minced)

Salt & Pepper to taste

Optional: a dash of turmeric.

Directions: Peel avocado & remove pit, add avocado flesh to a bowl and smash with a fork. Cut lime in half, squeeze all juice out of it & also feel free to add some of the lime flesh. Add the minced garlic and salt & pepper to taste. Mix all ingredients. Now enjoy! Yes, it is that easy! It is also delicious!

And… I didn’t get this post out on time so it is now officially 1am which makes it Wednesday! But I am still going to call this post Taco Tuesday. Not only does it have a good ring to it but I think taco Tuesday should happen next week in your house; and oh yeah… this was my Tuesday night dinner. I ended up going for a walk with Karim when he got home from hockey, so it is his fault that I am late posting this.

What are some of your favourite taco toppings?

Cheers,

Paige xo.

Sunday Morning Apple Sauce Oat Pancakes (Vegan & Gluten Free)

Make these now! They are easy & delicious! Even better… (yes it gets better) they are healthy, filling, vegan & gluten-free!

Apple Sauce Oat Pancakes

Apple Sauce Oat Pancakes

If you know me; you know that I am a pancake lover! I would even go as far as saying that pancakes are one of my favourite foods! Lately, I’ve experimented with pancake recipes & trying to turn every food possible into a pancake. I’m not going to lie… The first batch of apple sauce oat pancakes was a disaster and went straight into the garbage! The second batch was a success! So make these now & enjoy!

Ingredients: Feeds 2 pancake lovers!

1 cup GF oat flour (I grind my gluten-free oats in my blender & leave a few full oats)

1 tsp GF baking powder (If you aren’t gluten-free, just use baking powder)

1/2 cup almond milk (or milk of choice, I used unsweetened vanilla almond)

1/2 cup unsweetened apple sauce

1/2 tsp vanilla

Cinnamon to taste (I love cinnamon)

*If you want a bit of a sweeter pancake feel free to add in a few drops of liquid stevia.

Directions:

Mix dry ingredients in a mixing bowl, add wet ingredients, mix all together and cook. I cooked mine in a bit of coconut oil on a crêpe pan.

Top with your favourite pancake topping!

Today, I topped mine with chopped pecans, apples (pecans & apples go awesome together), sliced bananas, cinnamon & a few drops of maple syrup.

Apple Sauce Oat Pancakes topped with sliced bananas, chopped pecans & maple syrup

Apple Sauce Oat Pancakes topped with sliced bananas, chopped pecans & maple syrup

I also topped one with apple sauce & pecans; and it was delicious!

I love using oats in place of a regular flour. I find that oats are filling and energizing! They will defiantly get you through your morning or workout! Or if you are like me & eat pancakes for dinner; these are enough to fill you up  and satisfy you after a long day!

Serve & Enjoy!

Fluffy, Filling & Delicious- Topped with chopped walnuts, banana slices & a few drops of Maple Syrup

Fluffy, Filling & Delicious Topped with chopped walnuts, banana slices & a few drops of maple syrup

Do you love pancakes? What is your favourite pancake topping? or pancake recipe?

Thanks for sharing!

Paige xo.