Rhubarb Berry Baked Oatmeal

I've become an oatmeal lover lately. The combinations and creations are endless and the health benefits are amazing. You can start your day with it or end your night, either way you will be satisfied. Rhubarb, blueberries, blackberries and banana mixed with oats, almonds, almond milk and fresh spices of cinnamon and ginger. 

Ingredients: 

dry:
1 3/4 cup gluten-free rolled oats
1/2 cup sliced almonds
1/4 cup oat flour
2 tablespoons ground flax meal
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt

berry mixture:
2 tablespoons oat flour

1/4 cup coconut sugar, or sucanat/brown sugar

1 1/2 cups chopped rhubarb, 1/4-inch pieces
1 2/3 cups roughly chopped berries, fresh or frozen

wet:

2 cups unsweetened almond milk

1 medium banana, well-mashed
2 tablespoons pure maple syrup*
2 tablespoons unrefined coconut oil, melted
1 tablespoon pure vanilla extract

Preheat your oven to 350* F and lightly grease a 9x9 or 10-inch round baking dish with coconut oil or vegan butter.

Mix the oats, 1/3 cup almonds, 1/4 cup oat flour, flax meal, cinnamon, baking powder, ginger, and salt together in a large bowl.

Place the rhubarb, 1 1/3 cups of the berries, 2 tablespoons of oat flour, and the coconut sugar in the baking dish.

Lightly toss together dry mixture and berry mixture and spread evenly over the dish.

Whisk the milk, well-mashed banana, maple syrup, melted coconut oil, and vanilla extract together.

Pour the wet mixture over the oats and berries, hit the baking dish [carefully] on the counter 1-2 times, then poke the top surface all around with a fork so the wet mixture penetrates through. Do not stir.

Top with the remaining sliced almonds and berries.

Bake for 35-45 minutes, until golden brown and the surface is set [not mushy]. You will still be able to feel give under the top layer. For a gooier baked oatmeal bake closer to the 35 minutes.

Remove from the oven and let sit for 5-8 minutes before serving. Bake will firm a bit as it sits.
Serve with coconut milk, almonds, fresh berries, and maple syrup if desired.

6 Layered Chocolate Sprinkle Cake

Chocolate Cupcakes with Ganache Filling and Vanilla Buttercream Icing

Ingredients: 

Ganache Filling
2 ounces bittersweet chocolate
1/4 cup heavy cream
1 tablespoon powdered sugar

Chocolate Cupcakes
3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Vanilla Buttercream Frosting
1/2 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
2-4 tablespoons heavy cream


For the ganache filling, place chocolate, cream, and confectioners' sugar in a double boiler. Cook until chocolate has melted and combined with cream and sugar.

For the cupcakes, preheat the oven to 350 degrees and line a muffin pan with cupcake liners.

Place chocolate and cocoa in a medium bowl and pour hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.

Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans for about 5 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting, in a large bowl beat butter and shortening until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar, 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add additonal milk for desired spreading consistency.

Mini Chocolate Protein Donuts with Chocolate Glaze

These donuts are filled with protein, whole grains, almond meal and yummy chocolaty goodness.  Trying to make healthy desserts that actually taste good can be a challenge but these donuts are super delicious and guilt free!

Ingredients:
3/4 cup almond flour (also called Almond Meal)
1/2 cup chocolate protein powder
3/4 cup whole-grain flour
½ teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons unsweetened cocoa
3 tablespoons Truvia sweetener (Stevia)
¼ cup egg whites
1 tablespoon canola oil
1/3 cup water

For Glaze:
¼ cup semi-sweet chocolate chips
2 teaspoons unsweetened coconut milk (or other non-dairy milk)
½ teaspoon vanilla extract

Preheat oven to 325 degrees.

Mix first eight ingredients together in medium mixing bowl.

Add egg whites, canola oil, stirring until well-combined. Slowly mix in water until incorporated.

Fill each mold 1/2 full with batter with a spoon or using a piping bag. 

Bake 8 minutes. Remove from pan and cool on wire rack.

In small microwave safe bowl, heat chocolate chips 20 seconds at a time, stirring in between until completely melted and smooth. Stir in milk and vanilla. 

While glaze is still warm, dunk tops of each donut in glaze or drizzle across the tops with a spoon.

Happy Vegetarian Easter!

Four Cheese Mini Rigatoni Pasta Skillet

Holidays can be hard when your a vegetarian. Most holiday traditions include cooking ham or turkey and preparing cold cuts of meat and cheese as an appetizer. For this easter I tried to think of the perfect comforting dish that would satisfy everyone in my family. Mac and cheese has always been a favourite of mine. Its so rich and comforting. This recipe includes four types of cheese, a bit of nutmeg, lots of butter and lots of milk. The mini rigatonis add a nice look and texture to the dish. A perfect holiday side or main!

Ingredients:
1 pound mini rigatoni pasta
1 shallot, sliced
2 garlic cloves, minced
1/2 teaspoon olive oil
5 tablespoons unsalted butter
1/4 cup flour
2 cups milk
1/3 cup mascarpone cheese
8 ounces freshly grated gruyere cheese
8 ounces freshly grated sharp cheddar cheese
8 ounces freshly grated fontina cheese
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/3 cup panko bread crumbs

Preheat oven to 375 degrees. Grate cheeses, placing them together in a large bowl. 

Boil water and prepare pasta according to directions.

Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft.

Add in garlic and cook for 30 seconds. 

Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. 

Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes.

Season with salt, pepper and nutmeg, then tasted and season more if desired. Add pasta to the skillet and toss thoroughly to coat.

Sprinkle the top of the mixture with remaining cheeses and breadcrumbs.

Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.

Crispy Parmesan Asparagus

Easter side dish!

Ingredients:
1 bunch of asparagus
2 egg whites
1/4 cup flour
1 cup seasoned panko breadcrumbs
1/4 cup parmesan cheese
salt and pepper

Preheat oven to 425 degrees. Spray a pan with cooking spray. Set aside.

Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs whites (lightly beaten) and the panko + flour + cheese. Season the panko mixture with salt and pepper if desires.

Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the egg whites and roll in panko once again. Lay each spear on pan.

Bake at 425 for 15 minutes, or until golden brown and crispy.