Home

Recipes

Cookies

Confetti Cookies

Source: Adapted from Christina Tosi, via Milk Bar Cookbook

Ingredients

  • 200g butter, at room temperature
  • 25g coconut oil
  • 225g white sugar
  • 2 eggs
  • 2 tsp clear vanilla extract (NB: clear vanilla is what gives the 'birthday cake' flavour- can be found at bulk barn!)
  • ⅛ tsp almond extract
  • 400g flour
  • 50g milk powder
  • 1tsp cream of tartar
  • 1tsp baking soda
  • 1tsp kosher salt
  • 80g rainbow sprinkles (IMPORTANT!!! They have to be solid 'pellet' style sprinkles that are dyed all the way through, NOT white sprinkles that are coated with dye. You CANNOT use nonpareils (small round sprinkles). Jimmies (long thin sprinkles) MAY be used but will bleed a lot. The best are the Wilton brand "Rainbow Confetti Sprinkles")

Steps

  1. Combine the sugar, coconut oil, and butter in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, almond and vanilla extracts, and beat for 4 to 5 minutes.
  2. Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix until the dough comes together. Scrape down the sides of the bowl with a spatula.
  3. Using a cookie scoop, portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate at least 1hr.
  4. Bake at 325 for 12 mins, or until set but still very light, barely golden brown. Let cool completely.

Orange Snickerdoodles

Source: Adapted from Monique Volz, via Ambitious Kitchen

Ingredients

Dry ingredients
  • 312g all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon pumpkin spice mix
  • ¼ teaspoon salt
Wet ingredients
  • 227g unsalted butter (2 sticks)
  • 225g packed dark brown sugar
  • 100g cup granulated sugar + zest of 1 orange rubbed in
  • 1 large egg
  • 1 tbsp freshly squeezed orange juice
  • 1 tbsp sour cream
  • 1 teaspoons vanilla extract
For rolling mixture:
  • ¼ cup sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice mix

Steps

  1. Brown butter. Once brown butter is cool, add all of it to the bowl of an electric mixer, along with the dark brown sugar and granulated sugar. Mix on medium speed for about 1 minute.
  2. Next, add in the egg, vanilla, juice, and sour cream, and beat on medium speed until well combined, smooth and creamy; about 1-2 minutes.
  3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl. Slowly add the dry ingredients to the bowl of the electric mixer and beat on medium-low speed just until combined.
  4. Cover dough with plastic wrap and chill in the fridge/freezer.
  5. Scoop and bake for 10-12 minutes at 350 until golden brown.

Cakes

Orange Chocolate-Chip Muffins

Source: Adapted from Joanne Chang, via Baking with Less Sugar

Ingredients

Wet ingredients
  • ⅓ c melted butter OR oil
  • 2 large eggs (room temp)
  • ⅓ c honey OR maple syrup
  • ½ c fresh squeezed orange juice
  • Zest of 2 large oranges
  • 2 tsp vanilla
Dry ingredients
  • 2c flour (whole wheat white blend)
  • 1 tsp baking soda
  • 1 tsp salt
  • 100g dark chocolate chips or chopped bar

Steps

  1. Preheat oven to 350°
  2. Add wet ingredients to bowl and whisk to combine.
  3. Add dry ingredients to wet ingredients, mix gently.
  4. Add chocolate when there are still a few dry patches.
  5. Bake, checking after 20 minutes.
  6. Let cool completely.

Banana Bread

Source: Adapted from Kathryne Taylor, via Cookie + Kate

Ingredients

  • 550g banana (4-5 bananas)
  • 2 eggs
  • 114g butter
  • ½ c. maple syrup
  • 60g whole wheat flour
  • 60g white flour
  • ½ tsp each of salt, baking soda, and baking powder
  • Optional: pinch of nutmeg, tsp of cinnamon, splash of vanilla
  • Optional: nuts, berries, chocolate chips

Steps

  1. Melt butter (and brown, if desired). Let cool slightly.
  2. Mash bananas with eggs, butter, maple syrup, until smooth (can use blender).
  3. Fold in flours, salt, cinnamon, baking soda and powder. If using, add spices and/or vanilla.
  4. While there are still streaks of flour, add in mix-ins, if using.

Breakfasts

Cinnamon Rolls

Source: Adapted from Deb Perelman, via Smitten Kitchen

Ingredients

Dough
  • 1c buttermilk, lightly warmed
  • 2 1/2 teaspoons (7 grams) instant yeast
  • 50g granulated sugar
  • 2tsps kosher salt
  • 2 large eggs
  • 115g unsalted butter, diced
  • 355g all-purpose flour
  • 100g spelt (or other whole wheat) flour
Filling
  • 60g butter, salted or unsalted, optionally browned and cooled until soft (not melted)
  • Pinch or two of salt (if butter is unsalted)
  • 125g dark brown sugar
  • 1.5 tablespoon ground cinnamon

Steps

  1. Make dough: Whisk milk, yeast, sugar, and salt in the bowl of a stand mixer. Whisk in eggs. Add diced butter.
  2. Add flour and attach the dough hook. Turn your mixer to the second speed and let the dough hook bring it together into a mass, about 1 minute.
  3. Reduce to the lowest speed and knead for 5 minutes — in this time, the butter will soften into the dough. The dough will be smooth and seem very, very wet, too wet.
  4. Cover tightly with plastic, and let rise at room temperature 1.5 to 2 hours. Transfer to fridge and let cool for AT LEAST 2 hours.
  5. Meanwhile, cream butter and brown sugar for filling, mix in cinnamon.
  6. Preheat the oven to 375 degrees.
  7. Roll out dough to a 18 inch by 7 or so rectangle - keep it between ½ and ¼ inch thick! Spread with mixture, then roll from the short side- you should have a long log with a small spiral in the middle.
  8. Use a serrated knife to cut the log into 12 pieces. Arrange in a 9x13 inch pan. Brush with beaten egg. Bake for 30 minutes, or until golden brown.

Eight Treasure Breakfast Bars

Source: Adapted from Kat Lieu, via 108 Asian Cookies

Ingredients

Crust
  • 55g brown sugar
  • 80g butter, browned and cooled
  • 80g whole wheat flour
  • 40g oats
  • 1/2 tsp cinnamon
  • 1 tsp miso
Filling
  • 1 can sweetened condensed milk
  • 60g adzuki beans
  • 2 tsp miso
  • 100g walnuts
  • 50g pumpkin seeds
  • 100g goji berries
  • 60g coconut flakes

Steps

  1. Preheat the oven to 350 degrees. Line a 9x9 pan with parchment paper.
  2. Mix together butter, miso, and sugar. Add remaining ingredients to bowl and stir until well combined. Pat into the prepared pan.
  3. Combine nuts, berries, and coconut in a medium bowl.
  4. Blend together sweetened condensed milk and adzuki beans. Stir into dry ingredients, along with 2 tsps miso.
  5. Spread mixture evenly over crust.
  6. Bake until the edges are golden brown and pulling away from pan.
  7. Let cool at room temp and then overnight in fridge.

High-Vibrational Cereal

Source: Inspired by Ethereal Cereal

Dry
  • 3 cups puffed grains (amaranth, millet, quinoa or combo)
  • Heaped half cup of pecans
  • 1/2 cup unsweetened dried coconut
  • Salt, cinnamon, nutmeg, cardamom, other spices as desired
Wet
  • 2tbsps flax meal mixed with 3tbsp orange juice (OR 1tbsp vanilla + 2tbsp water)
  • 1/3cup brown sugar
  • 1/3 cup coconut oil
  • Orange zest OR Lemon zest

Steps

  1. Mix dry in one bowl, wet in another.
  2. Combine with hands, until thoroughly mixed. Bake at 350 until lightly browned.
  3. While warm, scatter with 1/2-1 cup dried fruit (ex. blueberry, pineapple, or mango). Let cool fully. Break up and store in airtight containers at room temperature.

Seeded Bars

Inspired by Erewhon Seeded Bars

Ingredients

  • 1/2c (180g) coconut nectar or date syrup
  • 1/3c (80-85g) nut butter, any kind or a mix
  • 1c oats (toasted with a tiny bit of butter or oil on stove and cooled)
  • 1c puffed quinoa
  • 1 1/3c crispy rice
  • 1/3c cocoa nibs
  • 1/4c hemp seeds (heaping)
  • 1/4c pumpkin seeds (heaping)
  • 1/4c coconut shreds (heaping)
  • 3tbsp gelatin
  • Cinnamon, vanilla, salt

Steps

  1. Toast oats in ~1 tsp butter or oil until golden brown. Put in a large bowl and let sit until cool.
  2. Add puffed quinoa, crispy rice, cacao nibs, coconut, pumpkin seeds, hemp seeds, and gelatin. Mix well.
  3. In a small saucepan, melt together 85g nut butter + 160g date or coconut syrup. Once liquidly, whisk in 1 tablespoon vanilla and 2 teaspoons cinnamon (and salt, if using unsalted nut butter). Stir into the dry mixture. The mixture should be cohesive and well coated but not wet or soggy.
  4. Pat into a quarter sheet pan or 9x9 tray. Cover with parchment and press down to compact bars. Optionally, put books on top of bars and leave to set for several hours. Otherwise, freeze overnight and slice into 12 pieces. Wrap in parchment or waxed paper and store in the fridge.

Breads & Crackers

Wheat Crackers

Source: Adapted from Deb Perelman, via Smitten Kitchen

Ingredients

  • 310g whole wheat flour
  • 50g chia seeds
  • 40g honey
  • 1 tsp salt
  • ½ tsp paprika
  • Pinch turmeric
  • Pinch nutmeg
  • 110g frozen butter

Steps

  1. Preheat oven to 400°
  2. Whisk together flour, salt, and spices
  3. Grate in butter, add honey, mix until combined
  4. Add in ½ cup water to make stiff, smooth dough
  5. Divide into 4 parts, dock each all over with fork, and cut into crackers
  6. Bake until pale golden brown (10 mins?)
  7. Let cool several hours before storing in airtight container