Cashew Butter Oatmeal Chocolate Chip Cookies

Recipe and photo courtesy of Emma Kula.

 

These chewy oatmeal chocolate chip cookies have a special twist with the addition of cashew butter! It lends a spectacular flavour here, but if you can’t find it, feel free to substitute almond or peanut butter. Loaded with chocolate + oats, these are perfect to make on a cozy night in!

 

Ingredients

¼ c. brown sugar or coconut sugar

2 tbsp. pure maple syrup

¼ c. coconut oil, soft

2 eggs, room temperature

½ tsp. vanilla extract

6 tbsp. cashew butter (can use almond or peanut too!)

1 c. regular or oat flour

¾ c rolled oats

½ tsp baking soda

¼ tsp, salt

½ tsp cinnamon

1 dark chocolate bar, finely chopped (or ½ c. semisweet chocolate chips)

 

In a large bowl, whisk together your sugar, maple, coconut oil, eggs, vanilla + cashew butter until completely smooth and no lumps remain. Add in your flour, oats, baking soda, salt + cinnamon and stir until everything is combined. Dough will be slightly sticky.

Optional: let the dough rest in the fridge for 1 hour or overnight for chewier cookie.

When ready, bake the cookies at 350 degrees for 8-10 mins or until slightly browned. Let cool completely on a wire rack and enjoy!

 

 

Coconut Steel-Cut Oats with Blueberry Sauce

 

Recipe & photo courtesy of Emma Kula.

These exceptionally creamy, warming oats are the ideal fall or winter breakfast. Steel-cut oats have a delicious, chewy + hearty texture, and the rich coconut milk + warm blueberry sauce make this fairly simply breakfast seem extra special on a cold morning!

Ingredients:
1 c. steel-cut oats (soaked overnight if desired – easier to digest + quicker to cook)
1 can full-fat coconut milk
2 c. water
¼ tsp. salt
½ tsp. vanilla extract/powder
2 c. frozen blueberries
1 tbsp. maple syrup
½ lemon, juiced

Place a saucepan over high heat and pour in your entire can of coconut milk plus the water. Add in your steel-cut oats and salt and let the mixture come to a boil. Once it’s boiled, reduce heat to a low simmer and cook for 15-25 minutes, depending on your oats and whether you soaked them. Add in additional water/milk as needed if the mixture starts to become too dry or sticky.
While your oats are cooking, place another pan over medium heat and let your blueberries cook and soften for 10 minutes or so. When they become soft enough, start to mash them slightly with a fork. Add your lemon juice and maple and taste, adjusting for sweetness as needed.
Once the oats are cooked (they should be soft and a little bit chewy), stir in your vanilla extract. Divide the oats + blueberry sauce between 4 bowls, and top with cinnamon, nuts, nut butter and whatever else you desire!

 

Homemade Chocolate Nut Butter Cups

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photo & recipe courtesy of Emma Kula.

 

These rich chocolate nut butter cups are like a healthified version of Resse’s! They’re super simple to make – all you need is a mini muffin tin or foil candy cups, and you can have delicious homemade chocolate treats in just 10 minutes. Eat them straight from the freezer for a perfect after-dinner treat!

 

Ingredients:

½ c. coconut oil

½ c. raw cacao or cocoa powder

½ c. almond or peanut butter

2 tbsp. pure maple syrup

½ tsp. vanilla

¼ tsp. salt

Crunchy toppings of choice!

 

Melt your coconut oil in a small saucepan over medium heat, then remove from heat and whisk ¼ c. of nut butter plus the maple, vanilla + salt. Pour a bit of the mixture into the bottom of lined mini muffin tins or foil candy cups, until they are just less than halfway full. Top each one with ½ tsp of nut butter, then pour remaining chocolate evenly over each one. Sprinkle with extra chopped nuts/seeds if desired. Place in the freezer for at least 1-2 hours to set, then enjoy!

 

Asian Cashew Spaghetti Squash Stir Fry

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photo & recipe courtesy of Emma Kula.

Spaghetti squash is the perfect, fall-inspired noodle replacement in this tasty Asian-inspired dish. Sauteed with veggies and topped with a sesame soy sauce, it makes a warming and filling meal as the weather starts to get chilly!

Ingredients:

1 large spaghetti squash, halved + cored

3 large carrots, shredded

½ head of green cabbage

4 green onions, finely sliced

2 cloves of garlic, minced

1 inch fresh ginger, finely diced

3 tbsp. Tamari or soy sauce

2 tbsp. Sesame oil

2 tbsp. Rice vinegar

1 tbsp. Honey or maple syrup

¼ c. cashews, chopped

For topping: avocado, kimchi, sesame seeds

 

Preheat your oven to 400 degrees and place the spaghetti squash, cut side down, on a large baking sheet drizzled with olive oil. Bake for 45-60 minutes or until a fork is easily inserted into the squash. Set aside to cool.

Finely chop your cabbage and shred your carrot into a bowl. Once it’s cool enough to handle, use a fork to shred the spaghetti squash into the same bowl.

Heat a pan with a bit of oil over medium, then add your chopped garlic + ginger. Let it cook for a few minutes until softened, then throw in all of your veggies. Add in all of the sauce ingredients and stir everything around for a few minutes until coated. Remove from the heat and stir in the cashews.

Serve topped with more chopped cashews, sesame seeds, kimchi and sliced avocado, if desired.

 

 

Easy “Cheesy” Roasted Vegetable Tray

Photo & recipe courtesy of Emma Kula.

This super simple veggie tray bake takes 10 minutes to whip up and features a hefty sprinkle of nutritional yeast, an ingredient that can be found in bulk at Karma and lends a salty, cheesy taste to food! You can use any in-season vegetables you desire here – they all taste great baked this way 🙂 Great for meal prepping or quick weeknight dinners!

Ingredients

1 head organic broccoli

2 large zucchini/summer squash

1 celery root, parsnip or other root vegetable of choice

2 tbsp. olive oil

4 tbsp. nutritional yeast, divided

½ tsp. sea salt

Fresh ground pepper

Red chili flakes, if desired

 

Preheat the oven to 425 degrees and pour a bit of oil on a large baking sheet.

Chop your broccoli into small florets, your zucchini into rounds and your root veggie into 1-inch cubes. In a large bowl, coat all of the veggies in the oil, then sprinkle on 2 tbsp. nutritional yeast, salt + pepper. Stir to coat everything evenly.

Spread your veggies on the baking sheet at bake for 25-30 mins, flipping halfway through to make sure they brown on both sides. When veggies are browned to your liking, remove from the oven and sprinkle on your remaining 2 tbsp nutritional yeast. Top with red pepper flakes if desired and enjoy!

 

 

Healthy Morning Glory Muffins

Photo & recipe courtesy of Emma Kula

 

 

 

These gluten, sugar + dairy free morning muffins are both delicious + nutritious – they’re packed with fruits + veggies, and get all of their sweetness naturally from bananas + applesauce! Perfect for a quick breakfast to enjoy on busy school mornings.

Ingredients

2 large, very ripe bananas

½ c. applesauce

½ c. nut butter of choice

2 tbsp. coconut oil, melted + cooled

2 eggs, room temp

1 tsp vanilla extract

2 c. almond flour

1 ½ tsp. baking soda

½ tsp salt

1 tsp cinnamon

½ c. shredded carrot

½ c. shredded zucchini

½ c. shredded apple each shredded carrot, zucchini, apple

¼ c. walnuts (optional)

¼ c. raisins (optional)

 

Preheat your oven to 350 degrees and grease a standard 12-cup muffin tin.

In a large bowl, mash your bananas thoroughly, then whisk in your applesauce, nut butter, coconut oil, eggs + vanilla until completely smooth.

In a separate bowl, whisk together your almond flour, baking soda, salt + cinnamon until combined. Add this dry mixture to your bowl of wet ingredients, then use a spatula or wooden spoon to gently combine everything together, being careful not to overmix. Fold in your shredded veggies + apple, plus nuts + raisins if using.

Divide the batter evenly between your 12 muffin cups, and top with extra nuts + some coconut flakes or chocolate if desired. Bake for 20-25 mins, or until a toothpick inserted into the middle of a muffin comes out clean (not wet). Let cool completely + enjoy!

 

No-bake Nutty Snack Bars

Photo and recipe courtesy of Emma Kula

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These sweet + salty snack bars are super easy to whip together, and perfect for a healthy afternoon treat! They’re both fudgy + crunchy and are chock-full of nutritious ingredients that you can find in bulk at Karma 🙂 Plus – no oven required!

 

Ingredients

⅔ cup pitted soft dates (packed)

¼ c. nut butter of choice (almond or sunflower seed or a mix is amazing!)

⅓ c. cup raw walnuts

⅓  c. raw almonds

¼ c. unsweetened shredded coconut

2 tbsp. pumpkin seeds

1 tbsp. chia seeds

1 tbsp. hemp seeds

1 tbsp. melted virgin coconut oil

1 tsp. vanilla

½ tsp. sea salt

½ tsp. cinnamon

 

In a food processor, add your walnuts + almonds and blend until you have very small pieces. Add in your coconut and seeds and pulse again a few times to combine everything. You should have a mixture that’s the texture of coarse sand. Add in your dates and pulse until they are incorporated, then add the coconut oil, vanilla, salt + cinnamon and mix again. At this point you should have a soft dough that sticks when pressed between your fingers.

Line a loaf pan with parchment (or coat with oil) and press your dough mixture evenly into the pan. Top with extra chopped walnuts, cacao nibs (or chocolate chips) + shredded coconut if desired. Place in the freezer for at least 30 minutes to set, then slice into 12 squares and enjoy!

Summer Zucchini & Sweet Potato Soup

Although you may not think to eat soup in the summertime, it can actually be a perfect evening meal that utilized the best of the season’s produce. Zucchini is the star in this one, and when blended with sweet potato, it makes a silky concoction that is ideal for a light dinner. Don’t forget to top with tons of salt + pepper! 🙂

Ingredients:

1 large sweet potato, chopped into small cubes
2 zucchini, chopped into small cubes
1 small onion, diced
2 cloves of garlic, thinly sliced
1 tbsp. coconut or olive oil
2 cups vegetable broth
½ tsp. salt
Pepper to taste

Heat your oil in a large pot over medium heat. Add your onion and garlic to the pot, cooking until soft and translucent. Add your sweet potato and saute for a couple of minutes, then pour in your broth and bring the mixture to a boil. Once it boils, reduce heat to a simmer and cook for 5 minutes. Add your zucchini and cook for another 10 minutes, then check if your veggies are soft by inserting a fork into one of the pieces. They should be very soft. At this point, use an immersion or stand up blender to blend the mixture until very smooth. Stir in your salt + pepper and serve!

Recipe and photo courtesy of Emma Kula.

 

Balsamic Peach Toast

Photo and recipe courtesy of Emma Kula.

The sweet + savoury combo of these peach toasts is to die for, and the simplicity of this recipe really allows the flavour of fresh summer peaches to shine. These take only a few minutes to make and are ideal for a quick lunch or snack! Make sure you use the best (and ideally local) peaches + basil you can find! 🙂

Ingredients:

Sliced fresh sourdough bread
Soft cheese of choice (ricotta or cream cheese work well, or a vegan cashew cheese)
2 fresh peaches, thinly sliced (ripe but firm)
Fresh basil leaves, thinly sliced
2 tbsp. olive oil
1 tbsp. balsamic vinegar
Salt + pepper to taste

Set your oven on broil and drizzle your bread slices with olive oil and a pinch of salt. Place in the oven to toast for a few minutes, keeping an eye on them to make sure they don’t burn.

When toasted as desired, top each with a big spoonful of cheese of choice, a few fresh peach slices and a couple ribbons on basil.

Whisk together your olive oil, balsamic, salt + pepper and drizzle this mixture over your toasts. Serve immediately!

Package Free Granola


Check out this delicious granola recipe from member Sophi Roberston. She gets her  ingredients package free from Karma. This light and crispy, oil free recipe has been adapted from @minimalistbaker

Ingredients:
-3 cups gluten-free rolled oats
-1 cup chopped raw nuts (pecans/walnuts and cashews)
-1/2 cup shredded coconut (unsweetened)
-1 Tbsp chia seeds
-1/4 cup coconut sugar (or other dry sweetener of choice)
-1/2 tsp sea salt
-1/2 tsp ground cinnamon
-1/4 cup aquafaba (chickpea brine)
-1/4 cup maple syrup, plus more to taste (or other liquid sweetener of choice)
-1 tsp vanilla extract (optional)
-1/4 cup of dried fruit
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METHOD
Preheat oven to 325 degrees F (162 C) and lightly oil the cookie sheet

To a large mixing bowl, add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cinnamon. Stir to combine.

In a separate bowl stir aquafaba with maple syrup and vanilla (optional). Pour the aquafaba mixture over the dry ingredients and mix. The original recipe calls for whipping the aquafaba but this method takes an extra 5-10min. It tastes great without the whipping.

Spread the mixture evenly onto lightly oiled cookie sheet and bake for 28-35 minutes (or until fragrant and deep golden brown). Stir a couple of times throughout and flip the pan around to ensure even baking.

Let cool completely. Then add dried fruit (optional) and toss. Place in a container that has an airtight seal and it should keep for 2-3 weeks at room temperature. Store in the freezer up to 3 months (sometimes longer).

Enjoy!