Orange Yogurt Smoothie

Orange Yogurt Smoothie
Print Recipe
    Servings Prep Time
    2 people 15 minutes
    Servings Prep Time
    2 people 15 minutes
    Orange Yogurt Smoothie
    Print Recipe
      Servings Prep Time
      2 people 15 minutes
      Servings Prep Time
      2 people 15 minutes
      Ingredients
      Servings: people
      Instructions
      1. Cut the peel off the oranges by cutting off the top and bottom to the flesh. Then run your knife down the sides along the flesh removing the sides in large strips.
      2. Segment the orange by running your knife along the membrane on both sides of each segment which will loosen it from the orange.
      3. Place oranges and remaining ingredients in a blender and blend until smooth and creamy.
      4. Pour into desired glasses and serve immediately.
      Recipe Notes

      -recipe yields approximately 650ml-700ml depending on the amount of ice added.

      -cutting the peel off instead of simply peeling it with your fingers ensures there will be no pith left on the flesh.

      Cardamom Date Squares


      Cardamom Date Squares
      Print Recipe
        Servings Prep Time
        36 squares 40 minutes
        Cook Time
        30 minutes
        Servings Prep Time
        36 squares 40 minutes
        Cook Time
        30 minutes
        Cardamom Date Squares
        Print Recipe
          Servings Prep Time
          36 squares 40 minutes
          Cook Time
          30 minutes
          Servings Prep Time
          36 squares 40 minutes
          Cook Time
          30 minutes
          Ingredients
          Servings: squares
          Instructions
          1. Preheat oven to 350℉ and lightly butter a 9"x9" baking pan. Line bottom and two sides with parchment, allowing a slight overhang.
          2. In a medium sauce pan over medium heat combine dates, granulated sugar, orange juice and water. Allow to come to a simmer and cook uncovered for 8-10 until soft and jammy. Remove from heat and set aside.
          3. In a large bowl combine oatmeal, flour, brown sugar, cardamom, baking soda and salt. Cut in butter using your fingers or pastry cutter until well combined and mixture holds together when lightly squeezed.
          4. Evenly press a generous half of oat mixture (about 3 cups) into the bottom of prepared pan. Spread dates evenly over oats. Add remaining oat mixture, pressing slightly. Bake in preheated oven for approximately 30 minutes until golden. Remove from oven and allow to cool completely. Remove from pan by lifting the overhanging parchment and cut into desired squares.

          Chocolate Chip Banana Muffins


          Chocolate Chip Banana Muffins
          Print Recipe
            Servings Prep Time
            14 Muffins 25 minutes
            Cook Time
            18-20 minutes
            Servings Prep Time
            14 Muffins 25 minutes
            Cook Time
            18-20 minutes
            Chocolate Chip Banana Muffins
            Print Recipe
              Servings Prep Time
              14 Muffins 25 minutes
              Cook Time
              18-20 minutes
              Servings Prep Time
              14 Muffins 25 minutes
              Cook Time
              18-20 minutes
              Ingredients
              Servings: Muffins
              Instructions
              1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
              2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
              3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
              4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
              5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
              Recipe Notes

              Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.

              Sweet Orange Ginger Rolls

              Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
              Sweet Orange Ginger Rolls
              Print Recipe
              Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
                Servings
                12 Rolls
                Servings
                12 Rolls
                Sweet Orange Ginger Rolls are sticky sweet and tender yeast rolls.
                Sweet Orange Ginger Rolls
                Print Recipe
                Yeast rolls sticky and sweet with marmalade, brown sugar and cream.
                  Servings
                  12 Rolls
                  Servings
                  12 Rolls
                  Ingredients
                  Rolls
                  Filling
                  Servings: Rolls
                  Instructions
                  Rolls
                  1. Warm buttermilk in microwave to an approximate 100℉. In the bowl of a stand mixer fitted with a dough hook whisk together buttermilk, orange juice, honey and yeast. Allow to rest for 10 minutes.
                  2. To the bowl whisk in egg, butter, ginger, salt, orange zest and 1 cup of flour. Place bowl on mixer and knead in remaining flour a 1/4 cup at a time, making sure each is absorbed before adding more. Knead for approximately 5-7 minutes until dough is pulling away from the sides, adding small amounts of additional flour if required.
                  3. Grease a large bowl with oil or non stick spray and turn out dough into bowl, flipping dough to cover with oil. Cover bowl and allow to rise in a warm draft free area until double in size, approximately 1-1 1/2 hours. If your oven will allow, proof at 85℉-90℉.
                  4. Deflate dough by gently kneading. Lightly dust your rolling surface with flour and roll out dough to an approximate 14"x11" rectangle. Spread filling marmalade evenly onto dough and sprinkle with brown sugar.
                  5. Starting with the long end, roll dough jelly roll style placing seam at the bottom. Using a sharp knife cut a small amount of approximately 1/2" off of each end to clean up the roll. Cut roll into approximately 1"-1 1/4" slices. Place cut rolls into prepared pan with topping. Cover and allow to rise for 30 minutes in a warm draft free area.
                  Topping
                  1. Preheat oven to 375℉. In a small bowl whisk together all topping ingredients and pour into a 9"x13" pan sprayed with non stick spray. Place cut rolls on top of topping mixture, spacing out evenly. Cover with plastic wrap and allow to proof for 30-40 minutes in a warm draft free area.
                  2. Remove plastic wrap and bake rolls in preheated oven for approximately 25 minutes until topping is bubbling around the rolls and rolls are puffed and starting to brown. Remove from oven and immediately invert pan onto a slightly larger baking sheet. Allow to cool slightly before serving.
                  Pumpernickel Seed & Nut Crisps

                  Pumpernickel Seed & Nut Crisps

                  Pumpernickel Seed & Nut Crisps are wholesome vegan crackers that are crisp and full of seeds and nuts.
                  Pumpernickel Seed & Nut Crisps
                  Print Recipe
                  Crisp wholesome seed and nut crackers perfect for a vegan diet.
                    Servings Prep Time
                    65 crackers 10 minutes
                    Cook Time Passive Time
                    75 minutes 90 minutes
                    Servings Prep Time
                    65 crackers 10 minutes
                    Cook Time Passive Time
                    75 minutes 90 minutes
                    Pumpernickel Seed & Nut Crisps are wholesome vegan crackers that are crisp and full of seeds and nuts.
                    Pumpernickel Seed & Nut Crisps
                    Print Recipe
                    Crisp wholesome seed and nut crackers perfect for a vegan diet.
                      Servings Prep Time
                      65 crackers 10 minutes
                      Cook Time Passive Time
                      75 minutes 90 minutes
                      Servings Prep Time
                      65 crackers 10 minutes
                      Cook Time Passive Time
                      75 minutes 90 minutes
                      Ingredients
                      Servings: crackers
                      Instructions
                      1. Preheat oven to 350℉. In a large bowl whisk together flours, cocoa powder, baking soda and salt. Set aside. In a medium size bowl whisk together almond milk, molasses, honey, orange juice and thyme. Add wet ingredients to the dry and whisk to just combine. Stir in nuts, seeds and thyme.
                      2. Spray loaf 2 8"x4" loaf pans with non stick spray and divide batter evenly between them. Bake for approximately 30 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to cool on a rack to room temperature. Once cool remove loaves from pans and place in freezer for about an hour to help firm up for cutting.
                      3. Reheat oven to 300℉. Remove from freezer and cut each loaf into 1/8" slices. Lay each slice flat on a parchment lined baking sheet and bake for 22 minutes. Flip each piece and continue to bake for an additional 22 minutes or until crackers are almost crisp (they will continue to crisp up as they cool). Remove from oven and place each slice onto a cooling rack and allow to cool to room temperature. Store in an airtight container once completely cooled.
                      Recipe Notes

                      Any seeds and nuts can be used, but in this recipe I used a combination of currents, pine nuts, sesame seeds, sunflower seeds and pepitas.

                      Regular 9"x 5" loaf pans can be used, however I used 8" x 4" foil loaf pans because they are narrower and therefore produce a slightly taller cracker.

                      Freezing is only required to assist in cutting even thin slices.