This is another classic recipe that’s improved by the addition of vegan ingredients instead of dairy and eggs. Coconut oil provides a subtle natural sweetness and a wonderfully rich feel when you take a bite. Can’t beat the versatility either: use whatever flour you have on hand: oat, sorghum or quinoa flours will all work well with GF all-purpose flour. Active time: 18 minutes Total time: 38-40 minutes 2 tablespoons flax meal 1 cup GF all-purpose flour ½ cup oat flour ½ cup sorghum flour 1 teaspoon baking soda ½ teaspoon xanthan gum 1/4 teaspoon sea salt 2/3 cup melted coconut oil 2 tablespoons vegan butter 1 ¼ cups Sucanat ¼ cup organic cane sugar 2 teaspoons vanilla extract 1 cup chocolate chips Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Combine the flax meal with 4 tablespoons of water and set aside to thicken. In…
We call these ‘clean’ burgers. They are light and fresh and you won’t feel guilty when you go for a second one. You can…
French toast is a Kindfood classic but it’s a challenging dish for cooks who are trying to make plant-based, gluten-free meals. Breakfast in general…
This is one of our favorite go-to smoothies. It’s loaded with vitamins and minerals. Substituting coconut water for regular water gives this — and…
Also known as the “Bunny Smoothie” back in our Kindfood days. We always make our own fresh carrot and ginger juice – it’s so…
Granola bars are good grab-and-go snacks but they are often fat-and sugar-bombs without enough protein to see you through. These unbaked bars come together…
Let’s admit that most people think the topping is the best part of a fruit crumble. The crunchy, sweet oat nuggets are really “the…
We developed this muffin at Kindfood as a lunch special for kids. The inspiration came from a T-shirt slogan Kelly saw and loved…
This sandwich was created to satisfy Kelly’s husband’s love of the classic deli favourite. He missed this comfort food sandwich when he went to an…