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MacroTreat Friday: Fiddle Diddles

yep. fiddle diddles. as far as I can tell they are very much like macaroons. macaroons with a sweet name, that is.

these are the first thing I can recall baking on my "own" when I was young. I remember my friend and I "baking" these in about grade four...trying to understand the measurements, and just hoping for the best.

good thing this recipe is super easy...and is actually a NO BAKE recipe. perfect for kids, and for hot summer days.

this version has been veganized, macrobiotic-ish-ified, and is pretty dang tasty.

MTF: Fiddle Diddles // vegan & gf

oatey, coconutey, chocolatey goodness. no bake. takes literally 5 minutes to make. and about 1 minute to devour :)

Ingredients

"WET"

  • 1/2 cup coconut oil
  • 1/2 - 1 cup granulated sugar of choice (I used 1/2 cup maple sugar)
  • 1/2 cup milk of choice (I used almond milk)

DRY

  • 6 TBSP cocoa powder
  • 1/2 cup shredded coconut, unsweetened
  • pinch of sea salt
  • 2 tsp pure vanilla
  • 3 cups gf oats - quick cooking (not instant) is better here, but regular will be ok too!

Directions

  1. Put coconut oil, sugar, & milk into a saucepan. Heat over medium, stirring often, until it comes to a boil. Remove pan from heat.
  2. Add / stir in the remaining ingredients, in the order listed.
  3. Drop by rounded tablespoon fulls onto a wax paper covered cookie sheet.
  4. Cool completely - I put mine in the freezer, as coconut oil firms up well this way. Store in the freezer, and let thaw a few minutes before eating.
  5. Munch away :)

*TIPS:

  • If the mixture just seems way too crumbly to drop by the spoonful, then use your hands and squish into balls - that's what I did. You could also add in a bit of maple syrup, if you want them to stick together more.
  • Feel free to melt in peanut butter or any other nut butter, with the wet ingredients. I'm sure it'd be fantastic.

 

They're also great right out of the freezer after a long hot walk in the sun ;)

don't fret - the crumbs are tasty too :)

Happy Weekend Friends!!
xo Jess

MacroTreat Friday: Vegan Oatmeal Coconut Chocolate Chip Cookies

These guys were inspired by an insanely delicious treat at a bakery awhile back.
Of course they aren't quite the same, as I don't often use or eat eggs or butter, but they did the trick when the craving struck. They are the perfect mix of crumbly, crispy, and chewy and they are oaty and chocolatey. I don't really need to say any more.

MTF: Oatmeal Coconut Chocolate Chip Cookies

These guys are vegan of course, and gluten free too. They are Macrobiotic friendly in the sense that they use whole & natural foods - but they do have chocolate chips and coconut, making them more of a playful choice, on the outskirts of regular daily foods. They sure are yum, though.

Recipe makes 6 large cookies.

Ingredients

Dry:

  • 1 cup gf oat flour
  • 1 cup gf rolled oats
  • 3 TBSP ground flax seed
  • 1 TBSP chia seeds
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp baking powder
  • pinch of sea salt

Wet:

  • 1/3 cup of apple sauce (I used one of those mini snack containers)
  • 1.5 tsp pure vanilla
  • 1/4 cup granulated sugar of choice (maple sugar is what I used - I bet coconut palm sugar would be good too)
  • 1/4 cup water

AND

  • 2 - 4 TBSP coconut oil, I used 2, but if you'd like them to taste "buttery", then go for 4
  • 1/2 cup dark chocolate chips or chunks

Directions

  1. Preheat oven to 350F, and line a baking sheet with parchment paper.
  2. Mix dry ingredients in a bowl.
  3. Drop the coconut oil into the dry and either use a pastry cutter, a fork, or crumble/rub  the oil in with your fingers (I used my fingers).
  4. Mix wet ingredients in a bowl, and stir into dry. I used a fork to mix them together.
  5. Add in the chocolate chips.
  6. Using your hands, roll 6 large balls from the dough, and place onto cookie sheet. Press down with your hand, or a fork.
  7. Bake for 15 mins. Let cool on cookie sheet for 10 minutes, then move to a rack.

Enjoy! <3 <3 <3



MacroTreat Friday: Macrobiotic Carrot Cake!

Hey Guys!

I attempted a new recipe this week for MacroTreat Friday and well...it was a flop. Sorry!
I'm still getting used to my new teeny tiny gas oven. I'll try again for next week. Instead I'll dust off something old for ya'. :)

In the spirit of all things Easter, let's follow my train of thought:
Easter -> bunnies -> bunnies eat carrots -> carrots -> mmm carrot cake!

And by golly,  I have an old recipe for carrot cake kickin' around, that I made in Japan in my rice cooker! I am more than confident that you could bake it in the oven instead (suggestions below).
 

MTF: Whole Grain Macro Carrot Cake

This is a super natural, healthy wholegrain cake. I made it and baked it in my rice cooker in Japan, and it turned out super nicely. It is a great breakfast cake! <3

Visit my super old post, with super old photos that got super jumbled when I switched platforms... and get ready for a SUPER delicious treat.

WHOLE GRAIN MACRO FRIENDLY CARROT CAKE

NEW SUGGESTIONS

  • I would swap out the stevia for some pure maple syrup (perhaps 2-4 TBSP of maple syrup) mixed in with the wet ingredients, and to compensate would reduce the almond milk by a couple of tablespoons to make up for the difference.
  • When I cooked it in the rice cooker, I just kept it in there for a total of about 45 minutes. I just set it for about 20 or 30 minutes, and then checked and turned it on for a bit more. I can't remember the exact setting, but it was either the white rice setting, or a setting that allowed you to just choose an amount of time. It shouldn't matter too terribly much <
  • TO BAKE IN AN OVEN: I would follow my initial recommendation of about 350F.  I would begin checking at 25 minutes.
  • If you don't want to puree your own kabocha, simply use an equivalent amount of canned pumpkin.

HAPPY EASTER my Dainty friends <3

May you all be well, be loved, and enjoy the long weekend!

MacroTreat Friday: Macrobiotic Friendly Chestnut Cookies

Chestnuts are one of my favourite things to eat. They have such a unique texture & flavour, and peeling them out of their roasted shells is kinda fun :) It must be a genetic predisposition to love anything that has chestnut in it, because my sister and I, along with our Nana and mom, all share a love for fresh roasted chestnuts...and desserts that use chestnut puree.

With my chestnut love in mind, I purchased some pure Italian chestnut flour awhile ago - both exciting & new to me - and have been meaning to try it out.

Enter a new kind of macrobiotic friendly cookie <3

MTF: Chestnut Cookie

Lightly sweetened, crunchy and chewy on the outside, fluffy on the inside, gluten free cookies made with chestnut flour & rolled oats. The texture is similar to a macaroon (the most similar I've experienced, outside of an actual macaroon, anyways!). Add in any dried fruit, seeds, or treats you like to change up the flavour.

Ingredients:

  • 1 cup chestnut flour [ I used this one HERE ] **
  • 1/2 cup gf rolled oats
  • 2 TSBP ground flax seed
  • 1/2 tsp baking soda
  • pinch of sea salt
  • 1/3 cup maple syrup (brown rice syrup will work too - but it has a stronger flavour, especially noticeable in these cookies)
  • 1/3 cup high quality oil of choice - I used sunflower seed here, but sesame, coconut, or avocado would work well too
  • 2 TBSP water
  • 1 tsp vanilla
  • 1/4 - 1/2 cup mixins - currants, dark chocolate chips, cocoa nibs, raisins, seeds, your choice!

Directions

  1. Preheat oven to 350F. Place a sheet of parchment paper on a cookie sheet.
  2. Mix first five ingredients in a bowl.
  3. Mix syrup, oil, water &  vanilla in a bowl.
  4. Add wet to dry. Stir until combined.
  5. Add in any mixins of your choice. (I used 1/4 cup currants because I was out of raisins and anything else, but scooped some out plain first).
  6. PLEASE NOTE: batter will be very very sticky, especially if using brown rice syrup. If you let it sit a few minutes, it'll firm up a tiny bit - but it'll stay fairly sticky and hard to manage with your hands. So...
  7. Scoop out dough by the teaspoon, and drop onto cookie sheet.
  8. Bake for ~15 minutes (check at 10 minutes).
  9. Let cool, and devour <3

** Notes:

  • If you don't have chestnut flour, or aren't a fan of the flavour, I'm certain you could simply use whole wheat pastry flour, spelt flour, or a gluten free mix with no problems.
  • This is my first time using chestnut flour, and I am kinda excited...the texture of these cookies is unlike any other flour (especially gf flour) I have used. As I mentioned above, the texture is so chewy - almost like a real macaroon made with egg whites. I want to experiment some more with it, and see what else I can come up with.

Have you ever made anything with chestnut flour before?

Enjoy, my sweet friends, and have a great weekend!
xo Jess
 

MacroTreat Friday: Macrobiotic Fruit Tart

Hi Friends,

Phew - it has been a bit crazy busy these past few weeks. I haven't been able to spend nearly as much time in the kitchen baking, as I'd like to. So, today's treat is a link to a previous recipe I posted.

It is one of my favourite desserts I've ever made, and all the berries and fruit leave me dreaming of summer, which doesn't feel so far away <3

MTF: Macrobiotic Fruit Tart

Check out the post HERE to get the recipe.

I have included multiple crust options, including a gluten free version, and multiple filling options. You can put on the glaze, or not. You can line the crust with some dark chocolate for a more decadent treat - or not.
 

Seriously, so good.

Go for it, make it today. Enjoy it all weekend. <3

Lots of love to you friends.

See you back here on Monday.
xo J

 

MacroTreat Friday: Macrobiotic Baked Oatmeal Pumpkin Muffins

Yum yum yum.

That's about all I've got to say about these guilt-free super healthy treats. Seriously, it's just like oatmeal...that's been baked...in a muffin cup.
 

MTF: Macro Baked Oatmeal Pumpkin Muffins

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[JUNK FREE]: Flour Free, Gluten Free, Refined Sugar Free, Pumpkin Oatmeal Muffins with no leaveners added!

Makes 12 medium - large sized muffins.

Ingredients

Wet

  • one 398ml/15oz can of pumpkin puree
  • 1 cup almond milk (or water, or rice or soy milk)
  • 1/4 cup pure maple syrup
  • 2TBSP oil (sesame, grapeseed, avocado, olive or liquid coconut oil)
  • 1/4 cup apple sauce (I used one of those little snack sized containers)

Dry

  • 1.5 cups rolled oats (use GF oats here if you like)
  • 1.5 cups steel cut oats, quick cooking steel cut oats, or more rolled oats (again, GF if desired)
  • 1 TBSP chia seeds
  • 2 TBSP ground flax seeds
  • pinch of sea salt
  • 1 TBSP cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 cup sunflower seeds
  • 1/2 cup other mix ins - currants, raisins, cocoa nibs, chocolate chips, more nuts or seeds
pumpkinoatmuffin01.JPG

Directions

  1. Preheat oven to 375F.
  2. Mix wet ingredients together in a bowl, using a fork.
  3. In another bowl, mix dry ingredients, except for the sunflower seeds and mixi-ns.
  4. Add wet to dry, mixing with your fork.
  5. Add in the sunflower seeds and whatever other mix-ins you so desire. (I divided the batter up and left 1/3 with only sunflower seeds, 1/3 I added in some currants, and 1/3 I added in some chocolate chips).
  6. Spoon into muffin liners, or a greased muffin tin. Don't be shy - fill them right up to the top, even piling it on and rounding with a spoon.
  7. Bake 25-30 minutes, until firm and a toothpick comes out clean (they'll firm up more as they cool too).
  8. Let cool and serve!
pumpkinoatmuffin39-1.jpg
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These treats were inspired by an overflowing pantry, and my flour free spicy pumpkin ginger cookies that are seriously the easiest cookies ever :)

Have a great weekend lovely friends.
I hope you enjoy some oatmeal in muffin form.
T & I sure do :)

xo Jess

 

MacroTreat Friday: Macrobiotic Raspberry Almond Torte

Hey Guys,

This week I didn't manage to fit any baking in, so instead I finally got around to posting a recipe & photo from a few summers ago. It was amazingly delicious, and T just saw the photo and said "oh yeah, that was good, you should make it again" - so maybe I'll just have to, now that I have the recipe easily accessible.

MacroTreat Friday: Raspberry Almond Torte

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This cake is a macrobiotic-ified, vegan, & gluten free (optional) version of a classic recipe in my house. I have always loved the combination of raspberries & almonds, and this cake was the one I requested for my birthday most often. This version is much lighter on the sweetness, using the raspberry jam for most of the sweet taste. The crust is a bit less thick than the original  version, but it is still super tasty. I made this with an oat flour/brown rice flour crust, and also with a spelt flour crust - both versions are delicious. This is wonderful as a treat, or as a treat breakfast :)

Ingredients

  • 4 Tbsp maple syrup or brown rice syrup should work too
  • 150 g oil ( like most of my crust recipes, I did a mixture or olive oil and grapeseed oil. Sunflower oil would work well here too - feel free to sub in 50 - 100 g applesauce for some of the oil)
  • zest of 1 whole lemon
  • optional: tiny squeeze of lemon juice
  • pinch of salt
  • knife tip of ground cloves - I'd guess around 1/4 tsp
  • optional 1 tsp baking powder (I used it once with, once without, and both worked just fine).
  • 230 g flour (I'd recommend spelt flour here, or for a gluten free version use a mix of oat flour & brown rice flour - the crust will still work, it'll just be a bit more crumbly. I'd bet you could do it with only oat flour as well)
  • 200 g grated or ground almonds (not super fine almond flour, keep a bit of a texture - you can try doing this in a blender, but I have a hand nut grinder I use for this).
  • 250 g fruit only raspberry jam
  • small bit of soymilk or oil for brushing on top
IMG_3348.jpg

Directions

  1. Set oven to 350F
  2. Mix maple syrup & oil together, and then add all the remaining ingredients (except for jam) together to form a ball (knead with your hands). If dough is too dry, add a tiny bit of water, and if it's too wet, add a bit more flour.
  3. Chill dough in freezer for about a 1/2 hour.
  4. Remove dough from freezer, and set aside 1/3 of it for the lattice topping.
  5. Lightly oil the bottom of a tart pan (mine was a tart pan with a removable bottom, but my family usually uses a spring form pan). You can place a piece of parchment paper cut out into a circular shape on top of the oiled bottom if you wish, as well.
  6. Press remaining 2/3 of the dough into the bottom of the tart pan. (alternatively you could also roll out the dough between parchment and drape into the bottom of the pan)
  7. Spread raspberry jam on top of the dough in the pan.
  8. Roll out the rest of the dough to 2 mm thickness. Cut into strips, and lay them, crisscrossing your way across the top of your torte.
  9. Lightly brush the lattice with a bit of soymilk or oil (or both mixed together).
  10. Bake at 350F for 30-35 mins. Watch to make sure top doesn't burn. You can always lower the heat in that case, or cover in foil if necessary.
  11. Let cool & serve.
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Enjoy, my sweet friends. <3 <3 <3

MacroTreat Friday: Macrobiotic Nut Butter Cookies

Ready for another Friday treat? These are waaaayyyy too easy. I've made variations on these bad boys for a few years now, and I decided it was finally time to dig up the recipe for the blog. Happy weekend, friends!

MacroTreat Friday: Nut/Seed Butter Cookies

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Quick, Easy, no added oil or sugar. Gluten Free option too!
Makes 16 small cookies, or 12 medium sized cookies.

Ingredients

  • 1.25 cups whole sprouted spelt flour or whole oat flour
  • Optional: sub in 1/4 cup rolled oat flakes for 1/4 cup of the flour
  • pinch sea salt
  • 1 tsp cinnamon
  • 1 tsp ginger (optional, I recommend if using peanut butter, it's delicious).
  • 3/4 tsp baking soda
  • 3/4 cup sunflower seed or peanut butter (or any nut/seed butter of choice)
  • 1/2 cup pure maple syrup (I'm sure you could sub rice syrup here)
  • a few drops of umeboshi vinegar (trust me on this one)
  • splash of water if necessary
  • optional: 1/2 cup add ins such as chocolate chips, cocoa nibs, etc.
pbcookies27-1.jpg

Directions

  1. Preheat oven to 350F.
  2. Mix all dry ingredients in one bowl (except the optional add-ins).
  3. In a separate bowl combine nut/seed butter and maple syrup. I whisked them together with a fork.
  4. Drop in the umeboshi vinegar to the wet ingredients and mix.
  5. Combine wet & dry. Add a tiny splash of water if you need it. The dough will be pretty sticky, and rather thick.
  6. If using any add-ins like chocolate chips, feel free to throw them in now.
  7. Using hands make 16 cookie dough balls, and place on greased cookie sheet (if dough is too sticky, it was for me with the oat flour version, then just scoop out with a spoon).
  8. Wet a fork, and then use it to press down / flatten each cookie.
  9. Bake for 12-14 minutes or so, if making smaller cookies, & 15-18 mins for larger sized. Check to make sure bottoms are brown. They'll firm up as they cool.
pbcookes1-1.jpg

I've made these multiple times - sometimes with the oat flakes, sometimes without, and using all kinds of flours. I think overall I prefer the sunflower butter / oat flour combo, but T loves the peanut butter ones. Really, any way you choose to go, these are just too easy and delicious to go wrong.

I'd love to hear if you try any variations on these guys.

Enjoy!
xo jess


MacroTreat Fridays: Valentine's Day Macrobiotic-Friendly Brownies

Yep, chocolatey sweet treats 2 weeks in a row. You're welcome <3

Macro-friendly Brownies

Very decadent vegan, oat-flour, maple sweetened Brownies.
Quick & Easy to prepare.
Makes 12 muffin cup brownies.

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As you'd expect from the word brownie, these are decadent and rich - not an everyday treat. Although, they're so tasty you may indeed find yourself thinking about these daily.
I was going to make them like usual, in a pan, but discovered than I did not have parchment paper, but I did have muffin liners...so the brownie batter went into the muffin tin, and these guys emerged :)

Ingredients

  • 1/2 cup natural  cocoa powder (this is non-alkalized cocoa)
  • 100 grams dark chocolate (if you can find grain sweetened, then all the better) - I used 1 bar of Lindtt 90% - broken into small pieces
  • few generous pinches of sea salt
  • 1 tsp cinnamon
  • couple pinches of cayenne
  • 1/2 cup boiling water
  • 3/4 cup maple syrup
  • 1/4 cup maple sugar
  • 1 tsp vanilla
  • 1/3 cup high quality vegetable oil - unrefined sesame, grapeseed, avocado etc.
  • 2 cups + 2 TBSP oat flour
  • 2 TBSP flax
  • 1/4 tsp baking soda
  • Optional: 1/2 cup chopped nuts like pecans or walnuts.

Directions

  1. Preheat oven to 350F
  2. In a bowl, combine flour, flax & baking soda. I whisked it briefly with a fork to combine.
  3. In another bowl, add the cocoa powder, salt, cinnamon & cayenne.
  4. You can do the next part in 2 different ways, take your pick:
    Method 1: Add the chocolate pieces to the cocoa/spices. Then add the boiling water, and stir with a spoon until it gets all icing / fudgey like - not runny - but all mixed together into a heavenly chocolate paste. Most of the chocolate should melt, but if there are a few pieces left, no biggie. For this batch I used this method.
    Method 2: Alternatively you could melt the chocolate in a double boiler, and add it to the cocoa & spices. You may not need to any boiling water here, to get the icing like texture - when I tried it this way, I added just under 1/4 cup boiling water one time, and another time I didn't need any water at all.
  5. Add in the maple syrup slowly, mixing with a spoon until combined.
  6. Stir in the oil.
  7. Add in the maple sugar, again, stirring with a spoon.
  8. Add in the vanilla.
  9. Stir in the flour/flax/soda mixture. And then the nuts, if using. The batter will be really thick, not runny in the slightest.
  10. Scoop out some batter, and drop into lined muffin tins (or a parchment paper lined 8X8 baking dish). Using your fingers or the back of a spoon, press the batter down into the pan or muffin cup.
  11. Bake for 20-25 minutes if using a muffin tin, or 30-35 minutes if using a pan. They are done when a toothpick comes out clean.
  12. Let these guys cool in the pan for about an hour, then transfer to a wire rack. Do not cut into slices until cooled. AND, if humanely possible, I think they taste better the next day, after spending the night in the refrigerator...but if you don't like your brownies on the colder side, then simply keep them on the counter in an airtight container. YUM!
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I make brownies only a few times per year...mostly because I don't often think of them! This has been my go to recipe for the past few years though, and it has never failed me. I hope you enjoy it as much as T & I do.

Happy Valentine's Day friends!