This granola is very simple, packed with oats, seeds and nuts. You have the option of adding dried fruits for extra sweetness, but most times, I like to leave the dried fruits out of the recipe and I add fresh fruit in my bowl of cereal in the morning.

Basic Granola Recipe {Gluten-Free, Vegan}

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

This is a staple granola recipe to create a delicious and healthy breakfast. What is so great about this recipe is that you can tailor it based on your preferences and what you have in your pantry. No matter what ingredients you pick, the result is a crunchy granola that is filled with proteins to give you lots of energy for the day ahead.

Author: Homemade Hearts

Serves: 10 portions

Ingredients

• 3 cups rolled oats
• 1 cup unsweetened shredded coconut
• 1 cup raw seeds (sunflower and/or pumpkin seeds)
• 1 cup nuts (pecans, almonds, walnuts or hazelnuts)
• ¼ cup coconut oil, melted
• ⅓ cup maple syrup
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon sea salt
• 1 cup dried fruits (raisins, cranberries, apricots, dates), optional

Instructions

1. Preheat oven at 300 degrees F.
2. In a large mixing bowl, combine oats with coconut, seeds and nuts.
3. Stir in melted coconut oil and mix well.
4. In a measuring cup, measure maple syrup and mix in cinnamon, ginger and sea salt.
5. Pour maple syrup over granola and mix thoroughly.
6. Spread granola on a parchment paper lined baking sheet.
7. Bake in preheated oven for 30 minutes or until golden and crispy, stirring every 10 minutes to avoid burning.
8. Let the granola cool.
9. Once cool, mix in dried fruit if using and store in an airtight container for 7-10 days.

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When I was growing up, my mom used to make blueberry yogurt muffins almost every week. As I watched her cook, I was so amazed at the magic that made the yogurt double in size. Once they were out of the oven, my brother and I would jump on the hot tray to take the first bite into these amazing muffins filled with juicy blueberries. It would take no time to have two dozen muffins disappear in our household! To bring back those sweet memories, I decided to adapt my mom’s classic recipe very slightly to make them gluten-free.

On my last trip to Costco, I made an amazing discovery. I found a bag of all purpose gluten-free flour blend made by Cloud 9. I have to confess that over the years, I have tried many different types of gluten-free flour blends. I have also tried to create my own blend using various recipes, but the all purpose gluten-free flour made by Cloud 9 is by far the best blend I have tried! I can truly replace one cup of wheat flour in a recipe and gives a very similar final result.  After adapting my mom’s recipe, it gave a moist cupcake, that holds together really well and has a similar delicious taste to the original recipe!

What were your favourite recipes when you were a child? What food do you remember eating and loving so much as you were growing up? Let me know what they are in the comments below or on my Facebook Page. I will pick a few of your favourite meals and create a delicious gluten-free version!

5.0 from 1 reviews

Blueberry Yogurt Muffin {Gluten-Free}

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

This is a recipe that I adapted from my mom's amazing yogurt muffins. She used to make them almost every week when I was growing up - they are such a delight: moist, tasty and healthy. This is the gluten-free version that you can enjoy for breakfast or as a snack.

Author: Homemade Hearts

Serves: 2 dozens

Ingredients

• 2 cups plain yogurt (I use organic yogurt)
• 2 teaspoons baking soda
• 1 cup brown sugar
• 1 cup vegetable oil (I use grapeseed or avocado oil)
• 2 eggs
• 1 cup rolled oats
• 2 teaspoons vanilla extract
• 2 cups all purpose gluten-free flour blend (I use Cloud 9 flour blend)
• 4 teaspoons baking powder
• 2 cups blueberries (frozen or fresh)

Instructions

1. Preheat oven at 350 degrees F.
2. Grease or line muffin pan with paper.
3. Combine yogurt and baking soda. Set aside, you will see that the yogurt will rise and almost double in size.
4. In a large mixing bowl, mix together brown sugar, oil and eggs.
5. Add oats and vanilla and mix well.
6. In a separate bowl, mix gluten-free flour blend baking powder.
7. Incorporate flour into oil mixture and mix well.
8. Fold in yogurt.
9. Add blueberries and mix gently until evenly distributed.
10. Using a medium ice cream scoop, place one scoop of muffin mixture in each of the 24 greased or lined muffin cups.
11. Bake in preheated oven for approximately 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean (except for some blue from the blueberries)

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This granola is very simple to prepare, yet so delicious! The flavours that you will find in your bowl will bring you so much comfort on a fresh fall morning. A small bowl of this spicy goodness contains everything you need to have a strong start to your day. Delicious oatmeal is combined with protein filled quinoa, and abundant sources of essential vitamins and nutrients found in the pumpkin seeds and puree, chia seeds, spices and maple syrup. Finally, the healthy fats from the coconut oil will ensure you will have enough fuel to get you through a busy morning.

I really enjoy this granola when served with a heaping cup of almond milk. For a treat, I serve it with organic yogurt and a drizzle of maple syrup. I hope you enjoy this fall breakfast as much as I do!

Crunchy Pumpkin Spice Granola {Gluten-Free, Vegan}

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

This crunchy granola tastes just like pumpkin pie. The pumpkin puree and spices mixed with toasted oats and crunchy quinoa make it the perfect fall breakfast bowl. Serve with your favourite nut milk or yogurt.

Author: Homemade Hearts

Serves: 5 cups

Ingredients

Dry Ingredients

• 3½ cup rolled oats
• ½ cup unsweetened coconut
• ½ cup pumpkin seeds
• ¼ cup uncooked quinoa

Wet Ingredients

• 2 tablespoons chia seeds
• 2 tablespoons water
• ¼ cup pumpkin puree
• ⅓ cup maple syrup
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon cardamom

Dried Fruits

• ½ cup dates, chopped
• ½ cup dried cranberries

Instructions

1. Preheat oven at 325 degrees F.
2. In a large mixing bowl, combine rolled oats, coconut, pumpkin seeds and uncooked quinoa.
3. In a small dish, mix chia seeds with water. Let rest until it thickens and becomes a gel consistency.
4. In a separate bowl, combine chia gel with pumpkin puree, maple syrup, coconut oi, vanilla extract, cinnamon, ginger and cardamom.
5. Pour wet ingredients on the dry ingredients and mix well.
6. Place granola onto a parchment lined baking sheet.
7. Bake for 40 minutes, or until golden, mixing the granola every 10 minutes to avoid burning.
8. Once the granola is nice and golden, let it cool for approximately 20-30 minutes.
9. Mix the dried fruit into the granola.
10. Transfer cooled granola into an airtight container. Store in a cool and dark place, it will keep for about 2 weeks.

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This pickle recipe is different than other recipes: it is super easy to make, it is quick and the pickles stay really really crunchy. They are so crunchy that even after 3-4 weeks, it will still feel like you are biting into a fresh cucumber.

I love easy and quick recipes and this one is just such a convenient way to create amazing pickles. You first make a big batch of pickling liquid with apple cider vinegar, sugar and salt. Then you can decide to use all the liquid to make pickles, or keep some liquid in your fridge for when you have extra veggies to pickle. In this recipe, I am showing you how to pickle cucumbers, but I have also used the same pickling liquid for roasted beets, vegetable slaw, etc – be creative! The possibilities are endless!

What is amazing is that you can keep prepared pickling liquid in your fridge for months, and just use it as needed. Since these are overnight refrigerator pickles, there is no need to boil your jars, which is perfect for all you eager people who want to taste what you make almost immediately. However, you will not be able to keep your jars in the pantry – they must be refrigerated.

On that note, hope you enjoy this recipe!

Crunchy Overnight Dill Pickles

 

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This easy overnight dill pickle recipe will give you delicious crunchy pickles that will last for months.

Author: Homemade Hearts, adapted from This is a Cookbook

Serves: 4 jars

Ingredients

Pickling Liquid

• 8 cups water
• 1 cup apple cider vinegar
• ⅓ cup coarse sea salt
• ⅓ cup coconut sugar (or brown sugar)

Dill Pickles

• 3 pounds small cucumbers (10-12 cucumbers)
• 8 cloves garlic
• 3-4 sprigs dill

Instructions

1. In a large saucepan, bring water to a boil on high heat.
2. Reduce to medium heat and stir in vinegar, salt and sugar.
3. Stir until salt and sugar are dissolved.
4. Set pickling liquid aside.
5. Wash cucumbers and cut them in slices or in quarters lengthwise, depending on your preference.
6. Fill 4 clean mason jars (500 mL each) with cucumbers, 2 cloves of garlic and 1 sprig of dill.
7. Pour pickling liquid in each Mason jar, ensuring there is enough liquid to cover cucumbers. If you have leftover pickling liquid, you can store it in your refrigerator and use it to pickle other vegetables.
8. Place lids tightly on the mason jars and store in the refrigerator.
9. Let pickle overnight and they will then be ready to eat. The longer you keep the pickles in the fridge, the more tasty they will become. You can keep these pickles tightly covered in your refrigerator for months.

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Since I was diagnosed with gluten intolerance, I had been avoiding lasagna. One day, after developing my recipe for homemade pasta , I thought I would try this same pasta recipe as lasagna noodles and the result is incredible! I was finally able to reconnect with my long lost lasagna meals. This homemade lasagna is made from scratch, using the freshest ingredients.

This lasagna is layered with a sauce filled with fresh vegetables, which has simmered for hours to let the flavours explode in your mouth. The sauce is placed between layers of homemade gluten-free noodles, which are topped with the freshest homemade ricotta cheese.

Did you know that you could make fresh ricotta cheese with only 2 simple ingredients: milk and lemon juice. What is even more amazing is that the process only takes a few minutes!? I truly encourage you to give it a try, I promise you, you will not go back to store-bought ricotta. If you want to know how to prepare this super creamy fresh cheese, just read the recipe below. It is so simple you will wonder why you have never done it before!

To finish off this amazing lasagna, all the great layers of simmered vegetable sauce, homemade gluten-free pasta and fresh ricotta are topped with gooing cheese that just keeps everything together and makes it taste so amazing!

Have you ever made your lasagna from scratch? You should totally try to make it, it is true that it is a long process, but it is so rewarding! If you do not have too much time, you can prepare your vegetable sauce a few days ahead of time, or weeks if you freeze your sauce! You can also make it with store-bought noodles… even though it is not as tasty, your lasagna will still be delicious since you will have that simmered sauce, fresh ricotta and delicious cheese! Hope you enjoy your lasagna!

Homemade Vegetable Lasagna with Fresh Gluten-Free Noodles

 

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This homemade lasagna is vegetarian and gluten-free. It is made with layers of a simmered vegetable sauce and fresh ricotta cheese, and topped with more cheese for a delicious and indulgent meal.

Author: Homemade Hearts

Serves: 8

Ingredients

Vegetable Sauce

• 1 tablespoon grapeseed oil
• 1 onion, diced
• 3 carrots
• 4-5 mushrooms
• 1 head broccoli
• 2 cloves garlic, minced
• 2 cans (796 mL) organic diced tomatoes
• 1 can (398 mL) organic tomato sauce
• 1 can (156 mL) organic tomato paste
• 1 tablespoon honey
• 1 tablespoon herbes de provence (or dried oregano)
• 1 teaspoon sea salt
• ½ teaspoon pepper

Lasagna Noodles

• 1 recipe of homemade gluten-free pasta

Ricotta Cheese Layer

• 2 liters 2% milk
• 1 lemon, juiced
• 2 cups baby spinach, roughly chopped

Cheese

• 3 cups cheese (old cheddar and mozzarella), grated
• ½ cup parmesan cheese, grated

Instructions

Vegetable Sauce

1. In a large pot, fry the onions in grapeseed oil over medium heat, until the onions are soft.
2. Place the carrots, mushrooms and broccoli in food processor and chop them in small pieces using the S blade.
3. Add the vegetables, garlic and cans of tomatoes in the pot with the onions. Mix well.
4. Incorporate honey, herbes de provence, salt and pepper and mix thoroughly. Bring to a boil and then lower the heat.
5. Simmer on low heat with the lid on the pot for 3-4 hours.

Lasagna Noodles

1. Prepare your fresh lasagna noodles according to the instructions from this recipe.

Ricotta Cheese Layer

1. To make your fresh ricotta cheese, you first need to line a strainer with cheese cloth. Set aside.
2. In a medium saucepan, bring the milk to a boil over medium-high heat. Stir the milk frequently to avoid burning at the bottom of pot.
3. Once it is boiling, remove the milk from heat and let cool for 4-5 minutes.
4. Slowly add the lemon juice and stir thoroughly. The lemon juice will cause cheese curds to coagulate and you will see some white curds forming.
5. Let the mixture sit until it is thicker, it will take approximately 10-15 minutes.
6. Pour the curds into the strainer to drain the liquid from the ricotta.
7. For a creamy ricotta cheese to use in this lasagna, you only need to drain the cheese for 5 minutes.
8. Spoon the ricotta into a bowl and mix in the baby spinach.

To Assemble the Lasagna

1. Preheat the oven at 375 degrees F.
2. In a 9x13 baking dish, spread about 3 cups vegetable sauce.
3. Arrange a layer of gluten-free pasta to cover the sauce.
4. Top with ¼ cup grated cheese.
5. Spread 3 cups vegetable sauce.
6. Arrange a layer of gluten-free pasta to cover the sauce.
7. Mix the ricotta mixture with approximately ½-1 cup vegetable sauce.
8. Arrange a layer of gluten-free pasta to cover the ricotta.
9. Top with the rest of the grated cheese and parmesan.
10. Bake the lasagna in preheated oven for 30 minutes.

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What!?! can I hear you say, mushroom bacon? Yes, you read correctly: this is a vegan bacon made with portobello mushrooms.

When I went to the Natural Gourmet Institute, we made shiitake bacon and it was just so delicious, I really wanted to make my own version of these tasty treats at home. Since shiitake mushrooms are hard to find in Newfoundland, I decided to try roasting portobello mushrooms. Portobello mushrooms worked marvelously and the bonus is that they are large mushrooms and therefore create lots of “bacon”!

The goal here is not to invent a vegetable bacon, but rather get some of the addictive properties of bacon into a healthier form. When baked, mushrooms that have been coated in oil and spices becomes crispy on the outside, while meaty and chewy on the inside. The flavour is just so satisfying: salty, earthy, meaty, smokey… it just coats your tongue in all these delicious tastes. You will see for  yourself, this vegan “bacon” is highly addictive!

With only a few ingredients (portobello mushrooms, grapeseed oil and spices), you can create a snack to eat on its own or use as a condiment that will add flavour to burgers, sandwiches, omelets, pastas and salads.

Crispy Portobello Bacon {Vegan, Gluten-Free}

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

These crispy and meaty mushrooms are bursting with flavour and make a great addition to burgers, sandwiches, omelets, salads or pasta. They can also be enjoyed on their own.

Author: Homemade Hearts

Ingredients

• ½ lb (2-3) portobello mushrooms caps
• 2-3 tablespoons grapeseed oil
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon sea salt
• ⅛ teaspoon cayenne pepper (optional)

Instructions

1. Preheat oven at 350 degrees F.
2. Slice mushrooms in thin and even layers that measure approximately ⅛ inch thick.
3. Place mushroom slices on a parchment lined baking sheet.
4. Brush grapeseed oil on top of the mushroom slices.
5. In a small bowl, mix black pepper, sea salt and cayenne pepper.
6. Sprinkle about half of the spice mix on the oiled mushrooms slices.
7. Using tongs, flip mushrooms slices on the other side, brush a thin coat of oil on the other side and sprinkle the rest of the seasonning.
8. Roast in pre-heated oven for 15 minutes.
9. Remove from oven and flip mushrooms. Bake for 12-15 minutes, or until the mushrooms are crispy. Check them often so that they do not burn.

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Today, I am sharing a very simple recipe for a vegan spinach pesto that resembles traditional pesto. However, I like to replace part of the basil wtih spinach because it is more affordable and it gives it a milder taste. To make it vegan, I replace the parmesan cheese that is usually in the traditional recipe with nutritional yeast and miso for a super creamy texture and cheesy/tangy taste.

This recipe is so simple and can be made in less than 10 minutes. You simply mix all the ingredients pictured below in the food processor and then place it in a jar. You can spread it on sandwiches, use it over pasta, pizza, salad… the possibilities are endless!

Basil Spinach Pesto {Vegan}

 

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Prep time

10 mins

Total time

10 mins

 

This vegan basil spinach pesto is prepared in less than 10 minutes and is so rich in flavour. It will definitely become one of your pantry staples!

Author: Homemade Hearts

Serves: 1 cup

Ingredients

• ¾ cup pine nuts
• 1 cup baby spinach
• 1 cup basil leaves, firmly packed
• ½ cup nutritional yeast
• 2 cloves garlic
• 2 tablespoons fresh lemon juice (about ½ lemon)
• 1 teaspoon white miso
• ⅓ cup olive oil

Instructions

1. Place pine nuts in a food processor and pulse until they are finely ground.
2. Add spinach, basil, nutritional yeast, garlic, lemon juice and miso and process until it is fairly smooth.
3. Drizzle olive oil in the food processor while it continues to process the ingredients. Once all the olive oil is in the food processor, continue to process until everything is smooth.
4. Transfer to a clean jar and store in the refrigerator for up to one week.

Notes

You can put the pesto in ice cube trays and freeze them. This will make cubes of flavour that can be added to pasta, soups and many other dishes.

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I took out my lemons and squeezed all the juice out. I added some mashed raspberries for a beautiful pink lemonade and poured loats of coconut water. The result is a thirst quenching and refreshing drink that is packed with electrolytes and free of sugar. In addition, it is super simple to make and you only need 3 ingredients!

I love to pour some of the lemonade in Mason jars, leave them in the fridge and you can bring it with you at picnics! I love using Mason jars for picnics!

Refreshing Raspberry Lemonade {Sugar-Free}

 

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This raspberry lemonade is made with only 3 ingredients: coconut water, lemons and raspberries. It is a refreshing drink to enjoy on a hot summer day.

Author: Homemade Hearts

Serves: 1.5 liters

Ingredients

• ½ cup fresh raspberries
• 3 lemons, juiced (approximately ¾-1 cup juice)
• 1.5 liters coconut water

Instructions

1. With a fork, mash half of the raspberries.
2. In a large mixing bowl or jar, combine mashed raspberries with lemon juice and coconut water.
3. Cool in the fridge for 1-2 hours.
4. Place a strainer on top of a large pitcher and pour the lemonade into the pitcher while straining out the mashed raspberries.
5. Add the rest of the whole raspberries and a few slices of lemon to the pitcher.
6. Serve chilled.

Notes

For a really chilled lemonade, you can add frozen raspberries to the pitcher before serving.

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Do not get scared by the number of hours needed to get the final product. Yes, you will need up to 44 hours from start to finish, but there are truly only a few minutes of actual work. To prepare this cheese, you first need to soak your nuts overnight (see, only 1 minute of prep for 8 hours of soaking, it does not require too much effort so far!). Then you blend them with probiotic to help with the fermentation. I made this cheese with a gluten-free and vegan probiotic called Innovite Probiotics that I found in the health section of my local grocery store. Once the nuts are mixed with probiotics, you let it ferment for a day (2 minutes of prep for 24 hours of waiting!) and you only need to spice it up and get it to firm up in the frige (another minute of prep and a final 12 hours in the fridge) before you can enjoy it on crackers, in salads, on pizza or in sandwiches.

Macadamia Goat Cheese

 

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Prep time

44 hours

Total time

44 hours

 

This raw and vegan nut cheese will easily be mistaken for its goat cheese cousin. The tangy taste and the smooth texture are so similar to real goat cheese, yet it is not so rich and heavy.

Author: Homemade Hearts, Adapted from Russell James

Serves: 2 logs

Ingredients

Macadamia Goat Cheese

• 2 cups raw macadamia nuts
• ½ cup water
• 2 capsules Probiotic, emptied (I used gluten-free and vegan Lactobacillus capsules from the health food store)

Seasonning

• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• ¼ teaspoon garlic powder
• ¼ teaspoon sea salt

Topping

• 2 tablespoon coarse peppercorn, crushed (I crush it using a mortar and pestle)

Instructions

1. Soak macadamia nuts in water for 6 to 8 hours or overnight.
2. Rinse the nuts.
3. In a high speed blender, blend soaked nuts, water and probiotic powder until you get a smooth consistency. Add a bit of extra water if needed.
4. Transfer the mixture into a nut milk bag and using your hands, squeeze out the excess water.
5. Place a strainer over a mixing bowl and put the cheese (that is still in a nut milk bag) over the strainer with a weight on it (I use a can or filled water bottle).
6. Cover the bowl with a clean towel and let sit for 12-24 hours in a warm place to ferment.
7. Once fermented, transfer the cheese into a clean bowl and mx in the seasonning (nutritional yeast, lemon juice, garlic powder and sea salt).
8. Transfer the cheese onto a piece of parchment paper and roll it into a log shape.
9. Sprinkle the crushed peppercorn around the log and roll to embed the pepper into the cheese.
10. Refrigerate for 12 hours or more, until the cheese becomes firm.
11. Serve on crackers or use it to garnish vegan pizza or other cheezy meals.

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Last weekend, I made 3 different kinds of smoothie packs that I keep in the freezer and have been enjoying for breakfast or as an afternoon snack. I made  Banana Cherry Pie, Blueberry Fields and Green PB&J smoothie packs. I found that it is always great to make a few different kinds all at once, because it cuts down on the preparation time and gives you a variety of smoothies to prepare to always have new flavours on hand.

Making a smoothie pack is very simple and can be prepared in 5 quick and easy steps:

1. Select your favourite smoothie recipe.
2. Prepare all the fruits (you can use frozen or fresh), veggies (e.g. spinach, kale, avocado, etc) and other “dry” ingredients (peanut butter, oats, sunflower seeds, hemp seeds, chia seeds, maca powder, etc).
3. Place all the ingredients in a freezer Ziploc bag (do not add any liquids to your bag).
4. Label your bag with the name of your smoothie and the amount of liquid to add.
5. Place the bag in the freezer. When you want a smoothie, the only thing you need to do is pour the content of your ziploc bag in a blender, add liquid, blend and you get a delicious and quick smoothie.

And now, to give you some inspiration if you want to try a delicious smoothie, here is my recipe for the Banana Cheery Pie Smoothie. It is a very simple smoothie with only 5 ingredients, but is so creamy and delicious. This smoothie combines sweet bananas with dark cherries, a bit of rolled oats and chia seeds for extra fiber and nutrients. When you are ready to prepare it, you can add almond milk or another type of non-dairy beverage.

5.0 from 1 reviews

Banana Cherry Pie Smoothie Pack

 

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You can prepare smoothie packs ahead of time to ensure that you can always blend a delicious and healthy smoothie in less than two minutes. With this Banana Cherry Pie Smoothie Pack, you do all the preparation ahead of time, freeze your smoothie packs and can then enjoy a delicious and creamy smoothie.

Author: Homemade Hearts

Serves: 1 smoothie pack

Ingredients

• 1 banana, sliced
• 1 cup black cherries, pitted (I used frozen cherries)
• 2 tablespoons rolled oats
• 1 teaspoon chia seeds

Instructions

1. Place banana, cherries, oats and chia seeds in a freezer bag.
2. Label the bag with the name of smoothie and the following instruction: Add 1 cup almond milk.
3. Store the bag in the freezer until ready to serve.
4. When ready to prepare your smoothie, put the contents of the bag in a high-speed blender and add 1 cup almond milk.

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