MTF: Gluten Free Tahini Cookies

Hi Friends,

It's Friday...yipee!

It's been a busy start to the Month, and so today I'm sharing with you a repeat (reEAT more like it) recipe for MacroTreat Friday!

MTF: Gluten Free Macrobiotic Tahini Cookies

I made THIS RECIPE that I posted awhile ago...but I used tahini in place of the sunflower seed butter. Super yum! Tahini almost tastes like peanut butter. Truth.

To make them gluten free, use gf oat flour. I used all oat flour, and no oat flakes this time, and these cookies were way to easy to make (mere minutes), and even easier to eat!

I put a few dark chocolate chips in some, and left some plain.

They go perfect with a chai tea, and a reading nook in the sun! yum <3

Happy happy day, friends!

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.


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 the brownie batter went into the muffin tin, and these guys emerged :)


  • 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.


  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!

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!

MacroTreat Fridays: Vegan {Macro-ish} Nutella.

There are moments in life you'll remember forever, such as buying your first house or having your first child. You know, those big things you can check off. Well, for the time being, those things aren't on my list - as I'm not certain I want them to be! So instead, for now, I'll choose to happily remember the day when everything worked in my favour.

It all started with a random craving at the grocery store, that I successfully dodged.
Then I came home and realized that not only did I have access to a Vitamix for a few more days, but that I needed to use up food in the pantry & fridge because we were moving. I took one look and saw that I had exactly 1 3/4 cups of hazelnuts, 1/3 cup of cocoa, a few splashes of maple syrup, and a half carton of almond milk in the fridge.

And there it was: vegan nutella.

Oh yes. I did.

IMG_4793 -1.jpg

I used alchemy and fate to create this insanity. I seriously just started throwing in random ingredients into the vitamix until it became a miracle. I believe the words "I have now achieved god like status" may have been said. Um yeah. I take chocolate seriously. <3

MacroTreat Friday: Vegan Nutella (Macro-ish)

Okay, so this is definitely playing in the very outer fields of Macrobiotics, seeing as how cocoa/chocolate isn't really a regular macrobiotic food (it's pretty stimulating). But hey, I love chocolate. So I did what I could to macro-ify it up.


I prefer my chocolate to be more cocoa-ey, and not quite as sweet, so that's how this turned out. You'll see that I used one of my favourite macrobiotic-friendly sweeteners here, maple syrup, in place of the sugar. And almond milk + a bit of sunflower or grapeseed oil takes the place of  processed oils and milk powders. If you want it sweeter, sub some of the almond milk with more maple syrup. The rest is simply magic. Silky, smooth, chocolate & hazelnut magic.

Makes 1.5 - 2 cups.


  • 1 3/4 cups whole hazelnuts
  • 1/3 cup cocoa powder (I used organic fair trade dutch process cocoa, as it's what I had on hand)
  • few pinches of natural sea salt
  • 1 tsp pure vanilla extract
  • 5 Tbsp pure maple syrup
  • 2 Tbsp veggie oil of choice - I'd recommend sunflower, grapeseed, or avocado oil
  • 2/3 - 1 cup almond milk or soy milk (I recommend Eden brand).


  1. Set oven on to 400F.
  2. Place hazelnuts on a parchment lined cookie sheet, and bake for 6-10 minutes, until golden brown and fragrant. Keep an eye on these guys, and carefully shake the pan after about 4 minutes or so, to rotate them. Once roasted - mine took 8 minutes - remove pan from oven. Let the hazelnuts cool for about 5 minutes.
  3. Grab a towel and carefully (they may still be hot!) place some of the hazelnuts inside it, making kind of a pouch, and then rub the nuts together. Yep, that's what I said. I have about 100 jokes lined up for you, but you'll have to use your imagination here. Anyways, we're rubbing the nuts to remove the skins. (oh dear. must type. can't laugh). Just do your best, as it won't all come off. Place them into a bowl to cool, while you work on the rest of the hazelnuts. If you don't want to use a dishtowel, you can use a papertowel...but it didn't work as well for me.
  4. Throw the hazelnuts into a food processor, or high-speed blender. Blend slowly, starting on a low setting then moving higher, until you have hazelnut butter. You'd better try that ***t. It's good. {If you're using a vitamix, you'll probably need to the use the tamper a few times, and don't be afraid to let the blender rest - blend for a few seconds, rest, blend & continue}. At first it'll just look like crumbly hazelnuts. Then all of a sudden you will find amazingly creamy hazelnut butter. High-five yourself.
  5. Stir in the cocoa powder and salt. Blend again for a few minutes. You may need to use the tamper or a spoon to get it going.
  6. Add the oil and vanilla. Blend.
  7. Add the almond milk slowly, staring with 1/3 cup. Blend. Add more if you so desire. I ending up using 2/3 cup + 1 TBSP almond milk for my desired texture (it was smooth and perfect, btw).
  8. Now do everything you can to actually get the nutella into jars, and away from your mouth - you probably want to check a mirror before answering the door, because if you're anything like me,'ll have chocolate alllllll over your face. You're glorious though. Always remember that.

And while the recipe possibilities are endless now that I have vegan nutella in my pantry...for now, I've kept it simple :)


Ask yourself if there is anyone in your life worth giving some of this away to. Either way, it's a win win ;)

<3 <3 <3 Happy MacroTreat Friday friends.

Wonderful Wednesday

Just popping in to say hi & show you some things that made me smile extra big today!


My lovely sister is the best & helped me pot my flowers the other day. Now I can have a colourful start to my day EVERY day. Thanks Em!


 I enjoyed my favourite bread (organic sourdough rye with raisin & walnuts) with raspberry jam I made last summer for breakfast. Yum. Enough said.


I had a banana lying around (lol), so I decided to use it up in something delicious!
Angela's no bake chocolate macaroons were calling out to me. I had all the ingredients, except the dried/shredded coconut, so I swapped in rolled oats in the same quantity, and was just delighted. These are super easy to make. The hardest part is waiting to eat them while they're firming up in the freezer. Definitely a wonderful treat. I'll be making these again, probably playing around with some other ingredients too.

Have a lovely rest of the week friends!