nut free Archives - Teri-Ann Carty

Sunbutter Granola Bars

Teri-Ann Carty — Wed, 03 Sep 2025 08:04:52 +0000

Home » nut free

Sunbutter Granola Bars

Created by: Teri-Ann Carty

Say hello to your new favourite freezer snack! These nut-free Sunbutter Granola Bars are chewy, satisfying, and layered with rich dark chocolate. Perfect for school lunches, busy afternoons, or just keeping your snack drawer stocked with something you feel good about.

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Sunbutter Granola Bars

If you haven’t tried my granola bars yet, let this be your sign to make them today! I hate to say it, but summer is almost over, and with that, school is back in session. I am not a mom (to children anyway), but I know that many of you are, so I’m here to make your life easier with these new granola bars featuring all the bulk ingredients from Yupik. My mission is to get you guys buying more in bulk so that you aren’t constantly running out for supplies. Yupik literally has ALL your pantry needs in a one-stop shop. Plus, you can buy kilo bags of all your favourite nuts, seeds, oats, flours, and so much more.

These bars are filled with plant-based protein, iron and tons of fibre. They are made with honey and no weird ingredients you can’t pronounce. I store these in the freezer, and when the snack attack hits, I know I have something nutritious and delicious within arm’s reach. You can always cut your bars smaller than mine, especially if you’re feeding kiddos, but I like a bar, so I cut mine into 14 bars.

So, if you’re looking for a healthy, nut-free snack that actually tastes amazing? These Sunbutter Granola Bars are about to become your new favourite recipe. Packed with seeds, naturally sweetened, and layered with rich chocolate and flaky salt. They’re freezer-friendly, lunchbox-approved, and so satisfying!

Are Granola Bars Healthy?

Granola bars can be a great option when made with real, whole-food ingredients, like oats, seeds, and natural sweeteners. Unlike store-bought versions that are often packed with fillers, preservatives, and added sugars, these homemade granola bars are nutrient-dense and made with simple pantry staples. Thanks to the chia, flax, hemp, and psyllium husk, they’re loaded with fibre, healthy fats, and minerals.

Nut Free SunButter Granola Bars Ingredients

Here’s what makes this recipe both school-safe and totally satisfying:

Pumpkin Seeds & Sunflower Seeds: Rich in magnesium and protein with a pleasant crunch.
Unsweetened Coconut: Adds natural sweetness and a chewy texture.
Chia, Flax, and Hemp Seeds: Superfoods for omega-3s, fibre, and plant-based protein.
Gluten-Free Rolled Oats: Essential for any granola bar recipe; this is a hearty base that brings everything together.
Psyllium Husk Powder: Helps bind the bars and boosts fibre content.
Cinnamon & Salt: Enhances flavour and balances sweetness.
Sunflower seed butter: The star of the show. Nut-free, creamy, and rich in healthy fats. Check out my recipe to make your own sunflower seed butter here.
Honey: Naturally sticky and perfect for holding the bars together. You could try making this recipe with maple for a vegan version but I have not tested this.
Vanilla & Olive Oil: Rounds out the flavour and moisture.

Optional toppings like dark chocolate, extra sunbutter, and flaky salt take these from weekday snack to weekend treat really fast.

How to Make These Seed Bars

Making your own healthy bars doesn’t have to be hard. Start by preheating to 320°F convection (or 300°F if your oven runs hot). Line your pan with parchment.

Mix the dry ingredients

In a large bowl, combine all the oats, seeds, spices, and salt.

Melt and mix wet ingredients

In a small saucepan over low heat, combine the sunbutter, honey, vanilla, and olive oil until smooth.

Combine and Bake

Pour the wet mixture over the dry and stir thoroughly. Press the mixture firmly and evenly into your prepared pan. Bake until the bars are golden and dry to the touch.

Add the topping

Let cool slightly before spreading on the chocolate-sunbutter mix. Freeze until set, sprinkle with flaky salt, then slice.

How Should I Store Granola Bars

Once cut, keep your granola bars in an airtight container in the freezer. They last well over a month and don’t require thawing; just grab one and go! If storing at room temperature, keep them tightly sealed and eat within 5–7 days.

Why Nut Free Granola Bars Are Great

Nut allergies are no joke, and having a go-to nut free granola bar means you can feel safe packing these for school lunches, work snacks, or sharing at gatherings. Plus, sunflower seed butter has a deliciously rich taste all its own, making it a worthy alternative to peanut or almond butter.

Granola Bar Tips

Press the mixture very firmly into your pan; this ensures the bars hold together.
Don’t skip the parchment paper; it makes removing and slicing the bars much easier.
Let the bars cool completely before slicing for the cleanest edges.
You can melt your topping in the microwave or use a double boiler; just don’t overheat it.

Most Common Seed Butters Questions

Can I use maple syrup instead of honey? Yes, but honey helps bind the bars better. If you use maple syrup, you may want to refrigerate it before slicing.

Can I make these without the chocolate topping? Absolutely. They’re delicious on their own too!

What other seed butters work in this recipe? Try tahini, pumpkin seed butter, or a mix of your favourites. Check out any of my nut and seed butters here.

Can I make these vegan? Yes, just swap honey for maple syrup and use dairy-free chocolate chips.

Did you make this recipe?

Don’t forget to leave a rating and review below. Try these recipes next:

High Protein Cookie Dough Bark

Black Sesame Bark

Strawberry Shortcake Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Sunbutter Granola Bars

Course Snack

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings bars

Author Teri-Ann Carty

Equipment

9x12 pan
oven, rubber spatula, large mixing bowl, measuring cups and spoons

Ingredients

½ cup Yupik pumpkin seeds
½ cup Yupik sunflower seeds
½ cup Yupik unsweetened coconut
¼ cup Yupik chia seeds
¼ cup Yupik hemp seeds
½ cup Yupik organic oats
¼ cup Yupik ground flax seeds
2 tbsp Yupik psyllium husk powder
1 tsp cinnamon
½ tsp salt
½ cup sunbutter butter*
1 tsp vanilla
½ cup honey*
2 tbsp olive oil

Optional Topping

½ cup dark chocolate chips
¼ cup sunbutter
flaky salt to finish

Instructions

Preheat oven to 320 convection (if your oven runs hot like mine, drop the temperature to 300).
Place parchment down into the baking tray.
To a medium sized bowl and dry ingredients. Stir well to combine.
In a small pot add sunbutter, honey, vanilla and olive oil. Heat over low-medium heat stirring until fully combined.
Pour wet over dry. Use a rubber spatula to combine the mix FULLY until no dry bits remain.
Press EVENLY into the pan pressing the mixture very firmly corner to corner. The firmer you are now the better texture once they are baked.
Bake for 30 minutes or until golden brown and dry to the touch.
Let it cool for 15 minutes before adding the chocolate topping.
Melt chocolate in 30 second increments in the microwave (use a double boiler if you wish).
Add sunbutter and stir until combined.
Spread evenly onto bars using an offset spatula. Place the bars into the freezer to set for approximately 1 hour.
Sprinkle with flaky sea salt if desired before cutting into bars.
Place onto a cutting board and use a sharp knife to cut into bars.
Store in an airtight container in the freezer. Lasts well over a month but they won't last that long!

Notes

Use any nut or seed butter that you and your family love.

These could be made with maple syrup, but I find honey stickier, which is great to help keep the bars together.

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Nut-Free Tahini Granola Bars

Teri-Ann Carty — Mon, 16 Sep 2024 08:00:09 +0000

Home » nut free

Nut-Free Tahini Granola Bars

Created by: Teri-Ann Carty

These quick, easy, chewy Nut-Free Tahini Granola Bars are a healthy addition to any day. If you're looking to boost your energy midday grab one of these. Made with seeds, oats, tahini, and honey, they’re gluten-free, naturally sweetened, and hold together perfectly. Topped with tahini and dark chocolate, they offer a delicious sweet-salty balance and can be stored in the freezer for easy meal prep!

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Gluten-Free Granola Bars (Nut-Free!)

If I had a dime for every time someone asked me for a granola bar recipe, I’d be lounging on a beach somewhere! But seriously, as the self-proclaimed granola queen, these nut-free tahini granola bars have become a fast favourite in my kitchen. They come together in no time, are made from pantry staples and truly are fun to make! No fuss, no weird ingredients – just wholesome goodness you can feel good about eating and feeding others.

These bars are packed with fibre, making them an ideal snack for all those back-to-school lunches, a midday pick-me-up, or even a little treat after dinner. And guess what? They stick together perfectly (thank you, honey!). So many of you ask me about using honey instead of maple syrup in my granola recipes and while I might not be making that switch – this is certainly the moment for honey to shine. Skip the store bought granola bars that are packed with preservatives, refined sugars and cheap ingredients – make these! Plus, they’re gluten-free and nearly vegan, so they’re pretty much made for everyone.

Ladies, I see you with those never-ending lunchbox duties and trust me, these bars are about to become your go-to; individually wrap them in some parchment paper and you’ve got yourself a granola bar to go.

Are Granola Bars Healthy?

Yes, these nut-free granola bars are loaded with healthy ingredients like seeds, oats, and tahini, which offer great sources of fibre, protein, and healthy fats. Unlike store-bought options, which often contain added sugars and trans fats, this homemade recipe uses natural sweeteners like honey, offering a wholesome alternative that’s delicious and nourishing. Making your own granola bars means that you have complete control of the quality of ingredients and can feel confident about sharing them with the ones you love.

Everything You’ll Need to Make These Nut-Free Granola Bars

To make these homemade granola bars, you’ll need a few kitchen essentials:

9×12 pan, oven
parchment paper
mixing bowl
rubber spatula, offset spatula
wire rack

Nut-Free Granola Bar Ingredients

These nut-free granola bars are filled with wholesome, nutrient-dense ingredients that not only provide essential health benefits but also contribute to the bars’ unique texture and flavour.

Pumpkin Seeds: These mighty seeds add a satisfying crunch and are rich in magnesium, zinc, and healthy fats. They provide a subtle nutty flavour without using nuts, making this recipe perfect for those with nut allergies.
Sunflower Seeds: I LOVE sunflower seeds – they are underrated if you ask me and in this recipe, they really shine. They’re a great source of healthy fats, vitamins, and minerals like vitamin E and selenium. They enhance the texture and offer a mild, nutty flavour.
Sesame Seeds: White sesame seeds offer a slight crunch and a deep, earthy flavour. They are a great source of calcium and iron, contributing to the overall nutritional value of the bars. Black sesame seeds can be used if you’re looking for a more visually striking bar with a slightly different taste profile.
Ground Flax Seeds: Ground flax seeds are packed with omega-3 fatty acids and fibre, helping to bind the bars together while boosting their nutritional profile. Their mild flavour blends seamlessly into the recipe. You can substitute flax seeds with chia seeds, which also provide a great source of fibre and a similar texture.
Psyllium Husk Powder: Psyllium husk is a great source of soluble fibre and helps give these bars a chewy texture. It acts as a binder, ensuring the bars hold together without becoming crumbly.
Desiccated Coconut (Unsweetened): The unsweetened desiccated coconut adds a slight chew and a hint of natural sweetness without overpowering the other flavours. It also provides healthy fats. If you’re not a fan of coconut, you can substitute it with finely chopped dried fruit for added sweetness and texture.
Hemp Seeds: The protein boost from hemp seeds is exactly what every granola bar should include! Their soft texture makes them a great addition without adding too much crunch. Hemp seeds contribute protein, omega-3 fatty acids, and a mild, nutty flavour that complements the tahini.
Buckwheat Groats: Despite their name, buckwheat groats are actually gluten free. They provide a crunchy texture and offer a mildly earthy flavour. If you don’t have buckwheat groats, you can substitute puffed rice or quinoa for a lighter texture and crunch.
Gluten-Free Rolled Oats: Oats are essential for creating the chewy base of these bars. They’re rich in fibre and make the bars more filling. Ensure you’re using certified gluten-free oats to keep the recipe gluten-free.

Sea Salt: A small amount of sea salt enhances the overall flavours and balances the sweetness of the honey. Maldon salt is used to finish the bars for a delightful salty-sweet contrast. Regular table salt can be used, but sea salt adds a more complex flavour.
Cinnamon: Granola anything is not complete without a dash of cinnamon if you ask me! The warmth and depth of the flavour perfectly complement the honey and tahini. If you prefer a spicier twist, try using a dash of nutmeg or ground ginger instead.
Tahini: Tahini is a creamy, nutty sesame paste that holds the ingredients together while adding a rich flavour. It’s a perfect nut-free alternative to peanut or almond butter. If you’re not a fan of tahini, you can easily substitute it with sunflower butter or any other seed butter.
Honey: Honey acts as both a natural sweetener and binder in this recipe, helping the bars stick together while adding a soft chew. Maple syrup can be substituted for honey if you prefer a vegan option or a different flavour profile. Maple syrup will give a slightly softer bar, so make sure to refrigerate them to help maintain structure.
Vanilla: Enhances the sweetness of the honey and rounds out the flavours in the granola bars. It’s a subtle but essential ingredient for balancing the flavour. You can experiment with almond extract or coconut extract for a different twist.
Olive Oil: Helps to keep the bars moist and adds a subtle, fruity richness. It also makes these bars healthier by providing heart-healthy fats. You can substitute with coconut oil or avocado oil for a different flavour profile.
Dark Chocolate: Dark chocolate gives these granola bars an indulgent finish. Rich in antioxidants, it pairs beautifully with the tahini. Feel free to substitute dark chocolate with dairy-free chocolate chips, or omit it altogether if you prefer a lighter bar.

How to Make Nut-Free Granola Bars

Prepare the Pan and Preheat the Oven

Preheat your oven to 320°F on convection mode. Line your 9×12 deep-sided baking pan with parchment paper, leaving an overhang for easy removal later.

Mix Dry and Wet Ingredients

In a large mixing bowl, combine all the dry ingredients: pumpkin seeds, sunflower seeds, sesame seeds, ground flax, psyllium husk, coconut, hemp seeds, buckwheat groats, oats, sea salt, and cinnamon.

Separately, heat the tahini, honey, vanilla, and olive oil over medium-low heat in a small pot until fully combined.

Combine and Bake

Pour the wet mixture over the dry ingredients and stir until everything is thoroughly coated. Firmly press the mixture into the prepared pan using a rubber spatula. Bake for 30-35 minutes until golden brown and dry to the touch.

Cool, Add Toppings, and Slice

Once baked, allow the granola to cool on a wire rack. Spread a layer of tahini over the cooled bars, melt the chocolate, and spread it on top. Freeze to set the chocolate. Once hardened, sprinkle with Maldon salt, cut into bars, and enjoy!

Customize Your Bars

It’s really easy to experiment with a recipe like this because it’s just the swap of a few ingredients or the addition of a few! If you want to adapt this recipe specifically to meet your desires try swapping tahini for a nut butter, adding chocolate chips, chopped dried fruit or whatever calls your name from the pantry! If you want a little inspiration or a sneak peak of granola bars to come; think Peanut Butter & Chocolate, Almond Butter & Blueberry, Cashew Butter & Cranberry, or Sunflower Butter & Chocolate Chips.. you get the idea!

Try These Other Healthy Snacks

If you liked this recipe make sure you leave a comment and rating below! Check out these other quick and easy snacks that are perfect for any time!

Cherry Rhubarb Crumble Bars

Walnut Chocolate Chai Bars

Peanut Butter Hemp Crispy Treats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Nut Free Tahini Granola Bars (gluten-free!)

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Total Time 40

Servings bars

Calories 313kcal

Author Teri-Ann Carty

Equipment

9x12 deep sided pan
oven
mixing bowl
sharp chefs knife

Ingredients

¾ cup pumpkin seeds
½ cup sunflower seeds
¼ cup white sesame seeds
¼ cup ground flax seeds
2 tbsp psyllium husk powder
½ cup desiccated coconut unsweetened
¼ cup hemp seeds
¼ cup buckwheat groats
½ cup gluten-free oats
¼ tsp sea salt
½ tsp cinnamon
½ cup tahini
½ cup honey
½ tsp vanilla
2 tbsp olive oil use the code GRANOLA20 for a discout!

Topping Ingredients:

¼-⅓ cup tahini
½ cup dark chocolate chopped
maldon salt to finish

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Line a 9x12 deep sided baking sheet or dish with parchment paper ensuring there is an overhang for easy removal.
Add dry ingredients to a bowl and stir to combine.
Add tahini, honey, olive oil and vanilla to a small pot and heat gently over medium low heat. Stir to combine.
Pour wet over dry and stir to coat. Be careful to get all the dry parts combined.
Press evenly and firmly into the pan using a rubber spatula.
Place in the oven to bake for 30-35 minutes. The surface should be golden brown and dry to the touch.
Allow it to cool on a wire rack.
Spread tahini on top of granola.
Melt chocolate and pour chocolate over tahini. Use an offset spatula to spread it over tahini. It’s OK if tahini and chocolate start to meld together. MINE DID!
Place in the freezer to allow chocolate to harden.
Once hard, remove from the freezer and sprinkle with flaky sea salt.
Place on a cutting board and cut into bars.
Store them in the freezer.

Nutrition

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Strawberry Chocolate Bark

Teri-Ann Carty — Fri, 16 Feb 2024 09:00:42 +0000

Home » nut free

Strawberry Chocolate Bark

Created by: Teri-Ann Carty

There is a new Chocolate Bark in town and she's adorned with granola, tahini and most importantly Strawberries! This vegan, gluten free treat has the perfect balance of sweet and salty in every bite. With only a few essential ingredients this Strawberry Chocolate bark is the perfect set it and forget it recipe - or if you're like me; you'll set it and "patiently" wait for it to set!

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Strawberry Chocolate Bark

How does one improve upon the already beloved concept of chocolate bark? By infusing it with fresh strawberries, of course! From the tartness of strawberries to the richness of dark chocolate and the nutty depth of tahini and sesame seeds, each bite is a delightful experience. It’s vegan, gluten-free, and packed with wholesome ingredients, making this a guilt-free treat you’ll come back to time and again. While this bark is a standalone marvel, it pairs wonderfully with a cup of homemade cashew milk, adding a creamy contrast to the crunchy, chocolatey treat. It’s also a fantastic topping for ice cream or a special addition to your morning smoothie bowl. After experimenting with banana and date bark, I’ve landed on strawberry as the perfect base for this delectable creation.

Ingredients for Strawberry Chocolate Bark

Strawberries: Strawberries add a fresh, slightly tart flavour that contrasts beautifully with the sweet chocolate, making the bark feel lighter. Barks have been made with all types of fruits from bananas, dates, raspberries and beyond. The options are endless and you could also do a mix of berries if that floats your boat!
Tahini: The more runny, the better. Tahini introduces a creamy, nutty element that binds the granola and strawberries together under a layer of chocolate. Almond butter or cashew butter can provide a similar creamy texture and richness if tahini is not readily available. I used this one.
Tried and True Granola: My Tried and True Granola recipe goes PERFECTLY with this bark. It adds a necessary element of crunch and a hint of sweetness, enhancing the bark’s texture. Get my granola recipe here.
Dark Chocolate: Melted until smooth, dark chocolate is the decadent finishing touch that ties all the ingredients together. Some people will use milk chocolate, however, I find it a little too sweet for the recipe, but if you prefer a less intense chocolate than milk chocolate is a good solution.
Toasted Sesame Seeds: A sprinkle of sesame seeds adds a subtle crunch and a nutty flavour that compliments the tahini.
Flaky Sea Salt: Just a pinch to enhance all the flavours and add a slight contrast to the sweetness of the chocolate

How to Make Chocolate Bark

It’s easy folks! The photos really make this simple dessert look complicated but rest assured it truly is simple and a delightful experience. The process is a straightforward process and involves layering the ingredients thoughtfully to achieve the perfect balance of flavors and textures. The key is in the preparation—slicing the strawberries thinly, ensuring the tahini is runny enough to spread easily, and melting the chocolate to a smooth consistency. Once assembled and frozen, the bark becomes a delightful treat that’s both nourishing and indulgent.

How Long Does Chocolate Bark Last

If you can keep your hands off it, and store it in an airtight container in the freezer; this Strawberry Chocolate Bark can last for several weeks. You can make it ahead of time if you’re on sweets duty or to share with guests.

How to Melt Chocolate Without a Microwave

If you don’t have a microwave or simply just don’t want to use it; melting chocolate is still absolutely possible. To melt your chocolate without a microwave you can utilize the double boiler method. Place chopped chocolate in a heatproof bowl set over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir gently until smooth and fully melted.

Tips For Making the Perfect Bark

Ensure your strawberries are snugly arranged to prevent tahini from escaping.
Use the runniest tahini you can find for smooth spreading.
Practice patience and allow the bark to set in the freezer overnight for the best texture.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Strawberry Chocolate Bark

Course Desserts & Sweets, Sharable & Snacks

Cuisine Canadian, Vegan

Prep Time 15

Cook Time 12

Total Time 12 15

Servings

Calories 356kcal

Author Teri-Ann Carty

Equipment

cookie sheet

Ingredients

12-14 strawberries sliced
¾ cup tahini the runnier the better
1 cup tried and true granola
1 cup dark chocolate chopped and melted till smooth
2 tbsp toasted sesame seeds
flaky sea salt

US Customary - Metric

Instructions

Trim and slice strawberries.
Place a piece of parchment down on cookie sheet.
Arrange strawberries on parchment. Try to arrange so there is very little space between the berries for tahini to escape. Keep them snug! Place a second piece of parchment on top of strawberries. Use a flat bottomed ramekin to press the strawberries down. Gently remove parchment.
Pour tahini over the strawberries. The *runnier your tahini, the better*.
Scatter granola evenly over tahini.
Once chocolate is melted, pour over granola. Try to evenly distribute the chocolate. Use an offset spatula to spread the chocolate corner to corner if possible.
Sprinkle chocolate with sesame seeds and sea salt. Place in the freezer to set for a minimum of 4 hours or even better, overnight.
Remove from the freezer and peel parchment off the bottom. Use a sharp knife to cut into pieces. Store in the freezer.

Notes

There are different brands of tahini. Some tahini will be thicker than others. I like to buy the runny kind.

Nutrition

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Nut Free Tahini Granola

Teri-Ann Carty — Fri, 30 Jun 2023 08:00:26 +0000

Home » nut free

Nut Free Tahini Granola

Created by: Teri-Ann Carty

You asked, and I'm here to deliver! It's my pleasure to introduce you to my Nut-Free Tahini Granola; a recipe specially designed to meet your dietary needs.

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This delightful creation is a testament to inclusivity, as it’s completely free from nuts and gluten – and guess what? It’s sweetened naturally with organic maple syrup, making it a guilt-free option for your morning routine!

In crafting this Nut-Free Tahini Granola, I’ve thoughtfully picked a medley of wholesome ingredients that will energize and nourish you from within.

Each bite is a celebration of gluten-free oats, sunflower seeds, pumpkin seeds, and a hint of hemp seeds.

These ingredients come together harmoniously, and are complimented by a delightful blend of spices, including cinnamon, ginger, and cardamom. The result? A warm and comforting aroma that will entice your senses with every spoonful.

This nut free granola is more than a breakfast option; it’s a midday snack, a handful of crunchiness when you’re in a rush and anything in between. Whether you follow a gluten-free or nut-free lifestyle, this granola is here to nourish and delight you.

The Patient Art of Cooling

I cannot stress this enough; Keep your curious paws off the granola until it has COMPLETELY Cooled!!! This is the secret to achieving irresistibly clumpy granola that we all love and desire. Patience is key, my friends. By allowing the granola to cool thoroughly, you ensure that it delivers on its promise of crunchiness. Trust me, the extra wait will be worth it.

If you love this recipe and are curious about my other granola recipes, go here!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Nut Free Tahini Granola

You asked for it and as promised, I deliver! This Nut Free Tahini Granola is entirely, gluten free and naturally sweetened with organic maple syrup!

Course Breakfast, Sharable, Snack

Cuisine Canadian

Prep Time 15

Total Time 15

Servings cups

Calories 373kcal

Author Teri-Ann Carty

Equipment

bowl
stove
baking sheets
pots

Ingredients

3 cups gluten-free oats
¾ cup sunflower seeds
¾ cup pumpkin seeds
2 tbsp ground flax seeds
¼ cup hemp seeds
½ cup raisins
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cardamom
¾ tsp salt
½ cup olive oil
½ cup maple syrup
½ cup tahini
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320d convection if you have it.
Add dry ingredients to a large bowl and mix to combine. Add wet ingredients into a small pot and heat over medium low to combine. Once mixture is homogenous, pour over oats.
Spread evenly onto 2 baking sheets. Pressing granola firmly with the back of a spatula.
Bake for 30-35 minutes turning the baking sheets at the half-way baking mark. Granola should be golden brown.
LEAVE TO COOL COMPLETELY! This will ensure the granola is nice and clumpy. Transfer to jars.

Notes

Because it needs to be repeated....LEAVE TO COOL COMPLETELY! This will ensure the granola is nice and clumpy.

Nutrition

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Pasta E Fagioli

Teri-Ann Carty — Tue, 06 Dec 2022 01:22:59 +0000

Home » nut free

Pasta E Fagioli

Created by: Teri-Ann Carty

This Pasta E Fagioli is a hearty soup perfect mid-week dinner. Serve as is or with hot, or with crusty garlic bread.

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Oh hey there friends! It feels like it has been a minute since I’ve posted a recipe but I am BACK with a beauty so I do hope you forgive me. For those of you that have been following me for some time you probably know how much I love pasta. Pasta is my claim to fame (My story), my ride or die and my last meal choice. It satiates on every level. If you disagree, I am afraid we cannot be friends. Sorry not sorry.

Now that that’s out of the way let’s talk Pasta e Fagioli.

In the years I spent in the restaurant industry I have seen my fair share of renditions on this classic. Pasta e Fagioli literally translates to Pasta and Beans. It is an inexpensive meal that is pantry friendly. You can use whatever pasta you have (short noodle), canned tomatoes and either canned or fresh beans. I use fresh as they are super cheap and taste better (IMO). Such a WIN.

As mentioned there are many ways to make it. Starting with a sofrito is mandatory in any soup recipe and is the base to making your soup TASTE GOOD. Sofritos differ from person to person, region to region, country to country. You will note when you read the recipe that I start with a good hit of olive oil. Please don’t shy away from the oil as this soup is vegan and it is where the fat comes from. A non-vegan version would have pork hock, pancetta or bacon to make the soup more unctuous but since we don’t use animal fat we need to be liberal with what we have.

Beans are such a mainstay for any vegan diet. It took me some time to really lean into the bean. TBH, they are just not my favourite. With that being said I eat them because I know they are good for me and in certain recipes, like this here soup, I adore them. I use Cannellini beans for this recipe but any white bean will do. I like cannellini because they are larger and therefore creamier than a smaller bean. As previously mentioned I used fresh beans for this soup. Honestly I always try to use fresh beans. I find they taste better and they are way more cost effective. Make sure to find the freshest beans possible. We bought bulk beans from our local store and they ended up being tired and stale. The beans basically fell apart during the soaking process. The skins fell off and the beans were breaking apart. Not a good batch of beans. Your dried beans should be smooth and without any wrinkly skin or spots (unless they are naturally speckled). All was not lost on the older beans, the mister made a chilli and I bought fresher beans for this soup.

I used anellini (gf) pasta for this soup but any short small noodle will work. I have seen the noodles cooked right in the pasta but I prefer to undercook the noodles separately and then add them into the soup. Nobody wants gummy starchy soup with over cooked noodles. When cooking the noodles, cook for half of the recommended time. The noodles will continue to cook in the hot soup. I didn’t find I needed to add any broth to the soup as the liquid from the beans was sufficient but if you like a more brothy soup, add water or broth! Have fun with this one my friends!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pasta E Fagioli

This Pasta E Fagioli is a hearty soup perfect mid-week dinner. Serve as is or with hot, or with crusty garlic bread.

Course Dinner, Lunch, Main Course, Soup

Cuisine Canadian, Italian

Prep Time 15

Cook Time 1 45

Rest Time 12

Total Time 14

Servings servings

Calories 219kcal

Author Teri-Ann Carty

Equipment

large pot or dutch oven

Ingredients

¼ cup olive oil
½ tsp chilli flakes
1 medium onion finely chopped
2 large cloves garlic finely minced
1 large carrot small dice
1 celery stalk small dice
1 28oz can diced tomatoes
3 cups cooked cannellini beans plus water
2 fistfuls baby spinach
1½-2 cups cooked short noodles (al dente)
½ cup vegan parmesan cheese
sea salt and cracked pepper to taste
olive oil and chili flakes for garnish

US Customary - Metric

Instructions

The night before, soak 1 cup of dried cannellini beans in plenty of water. The beans will expand overnight. The next day, add beans and soaking water to a pot. Make sure the beans are covered with 2 inches of water. Add 1 piece of kombu to the beans and season with 1 tsp sea salt and 3 peppercorns. Cook the beans uncovered for 25-30 minutes or until the beans are tender and creamy. Reserve cooking water for the soup.
Heat oil and chilli flakes in a large dutch oven. Add onion, garlic, carrot and celery. Reduce heat to medium-low, coat veggies well and season with salt and cracked pepper. Cover with a lid and cook low and slow for 15-20 minutes stirring periodically.
Add tomatoes, beans and bean cooking water. Season with salt and pepper. Bring to a boil, reduce heat to a simmer and partially cover the pot with a lid. Cook soup for 45 minutes stirring often. If you find that the soup isn't brothy enough, add 1 cup of water or vegetable broth.
While the soup is cooking, cook pasta. Make sure to undercook it as it will continue to cook in the soup. Cook for 1/2 the suggested time.
Add in spinach, 1/4-1/2cup of vegan Parmesan and cooked pasta. Stir to incorporate. Cook for another 10 minutes on low to allow flavours to meld together. Garnish with more cheese, check for seasoning and serve into big bowls.

Nutrition

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Gingerbread Buckwheat Pancakes

Teri-Ann Carty — Fri, 02 Dec 2022 19:25:42 +0000

Home » nut free

Gingerbread Buckwheat Pancakes

Created by: Teri-Ann Carty

Who said healthy and decadent couldn't land in the form of a pancake? Introducing my deliciously vegan and gluten free Gingerbread Buckwheat Pancakes!

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Good morning my fine feathered friends! I am writing to you on the eve of the first weekend of December. I hope you all survived your week and have some scheduled time for rest this weekend.

Decembers are BUSY to say the least but please do make time for you. Perhaps that comes in the form of yoga, a run/walk or maybe you enjoy cooking? Pancakes can be very meditative to make so maybe this will be your weekend stack?

This recipe can feed 3-4 or 2 VERY hungry people. I use a 1/4c ice cream scoop to measure out the batter for perfectly sized pancakes. The buckwheat in the batter makes these cakes denser and therefore more stick to your ribs. They also don’t have very much sugar, 1 DATE SYRUP only to help brown and crisp them up.

I have made several variations of these pancakes so how will you know which ones you will like best? My guess is you have to try them all! Just kidding, start with these ones as they are fluffy, and perfectly sweet and spiced. I added gingerbread spice as it’s the holidays after all!

Give them a go and as always, tag me if you make them!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Gingerbread Buckwheat Pancakes

Who doesn't love a gluten free pancake that's still fluffy, with whole ingredients and spiced to perfection! Ideal as the base layer to all the extra goodies that can go along with a pancake or deeply desirable on their own. These Vegan Gingerbread Buckwheat Pancakes are sure to be a favorite.

Course Breakfast

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 288kcal

Author Teri-Ann Carty

Equipment

nonstick skillet
stove

Ingredients

Dry Ingredients

1 cup buckwheat flour
½ cup gluten-free flour blend
1 tbsp baking powder
1 tsp gingerbread spice
½ tsp salt

Wet Ingredients

1½ cups non-dairy milk
2 tbsp olive oil
1 tbsp date syrup or maple syrup
1 flax egg (1 tbsp ground flax + 2 tbsp warm water)
1 tsp vanilla
1 tsp apple cider vinegar

US Customary - Metric

Instructions

Whisk dry ingredients together and set aside.
Whisk ground flax and water together and set aside.
In a large glass measuring cup add milk, vinegar, vanilla, syrup and oil. Whisk to combine and let it sit for 5 minutes.
Preheat a large nonstick skillet over medium-high heat. use coconut oil or nonstick spray to coat the pan. Turn on the oven to 200d and place a pan in the oven to store your pancakes until ready to serve.
Add wet to dry and combine thoroughly. If the mixture is too dry, add a splash of more milk or water.
Use an ice cream scoop to measure out batter. Coat the pan each time with coconut oil or spray to ensure a crispy exterior of the pancakes.
Drizzle with nut butter, maple syrup and add fruit, granola and hemp seeds.

Nutrition

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Cauliflower Potato Parsnip Soup

Teri-Ann Carty — Fri, 04 Nov 2022 20:21:40 +0000

Home » nut free

Cauliflower Potato Parsnip Soup

Created by: Teri-Ann Carty

Warm weather calls for hearty soups, am I right?

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Hard to believe we are well into our first week of November but here we are. What’s also hard to believe is that we are sitting at a pleasant 18 degrees. Not sure if I should be grateful or terrified but it IS nice to not be comfortable and today is a relative day off so yay walking and doing a little bit of shopping! Yay FRIDAYS!!

While this warm weather has been amazing I know it is going to be short lived so I have been working on soup recipes behind the scenes and couldn’t be happier with how this one turned out! This soup couldn’t have been easier to make. I was lucky to already have the cauliflower and parsnip pre-cut from a little meal-prepping I had done so the chopping was kept to a minimum. Always a win in my books.

This soup has all the usual suspects in it. I didn’t have celery but would definitely add it if I had. I used a hand held immersion blender but could have tossed it into a blender or food processor too. The result was velvety, creamy and so delicious!

This beautiful soup is awesome on its own but soups taste better with a garnish and I thought CRISPY KALE and CRISPY CHICKPEAS would do the trick. There are SO many different ways to dress this soup up. Some ideas that come to mind..

Crispy potatoes and green onions
Crispy cauliflower and dukkah
Truffle oil and fried mushrooms
Spicy chili oil and fried garlic chips

I mean the list goes on but that’s a good start! Let’s go!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Cauliflower Potato Parsnip Soup

This elegant soup could be served as a first course at your swanky dinner party OR as an easy mid-week meal.

Course Main Course

Cuisine Canadian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 191kcal

Author Teri-Ann Carty

Equipment

dutch oven
air fryer (for the garnishes, not necessary for soup)

Ingredients

2 tbsp olive oil (more to garnish)
½ tsp chili flakes
1 small onion (diced)
2 cloves garlic (minced)
1 medium sized carrot (small diced)
6 cups cauliflower florets
1 russet potato (diced)
1 small parsnip (diced)
6 cups water
sea salt and cracked pepper to taste
GARNISH Kale chips, crispy chickpeas, vegan parmesan, cracked pepper, chili flakes and olive oil

US Customary - Metric

Instructions

SOUP

Preheat the dutch oven over medium-high heat. Add 2 tbsp olive oil, chili flakes and onion. Sauté for several minutes. Add in carrot and garlic. Stir to combine.
Add in remaining vegetables. Drizzle with 1 tbsp olive oil and season with salt and cracked pepper. Stir to coat all the veggies.
Pour water over the veggies. Bring to a boil, reduce heat to medium-low and cover partially with a lid for 30-35 minutes or until veggies are very soft.
While the soup is cooking, make kale chips and crispy chickpeas.
Once vegetables are soft, remove from heat and blend with your preferred method. Cover the pureed soup with a lid until ready to serve. Reheating if necessary.
Finish the soup with crispy kale, chickpeas, grated cheese, olive oil, cracked pepper and chili flakes.

KALE CHIPS

Preheat airfryer to 375 for 3 minutes. To a medium sized bowl add 4 cups of washed and trimmed kale. Drizzle with 1-2 tbsp olive oil and sprinkle with salt.
Add into the airfryer basket and set the timer for 5 minutes. Shake basket half way. Air Fryers are different so you may need 6 minutes but keep a CLOSE EYE, they burn quickly. Set aside until you are ready to garnish the soup.

CRISPY CHICKPEAS

Preheat airfryer to 390. Drain and rinse 1 small can of chickpeas. Place on a kitchen towel and pat dry. Don't worry about making them super dry. The airfryer will take care of that.
Place in a bowl and drizzle with 1 tbsp olive oil. LIBERALLY sprinkle paprika and everything but the bagel seasoning (or choose your fave seasoning). I didn't measure, so measure with your heart.
Place in the basket and cook for 12-15 minutes, shaking a couple of times. Transfer to a bowl until ready to garnish the soup.

Notes

Crispy potatoes and green onions
Crispy cauliflower and dukkah
Truffle oil and fried mushrooms
Spicy chili oil and fried garlic chips

I mean the list goes on but that’s a good start!

Nutrition

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Butternut Squash Red Lentil Curry

Teri-Ann Carty — Wed, 05 Oct 2022 23:46:30 +0000

Home » nut free

Butternut Squash Red Lentil Curry

Created by: Teri-Ann Carty

It's October so you know that means it's Squash season. My butternut Squash Red Lentil Curry is just about all I want to eat these days, and soon you will too!

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Pumpkins, squashes, and mums are everywhere and summer clothes are now packed away. Yes Fall is in full swing and that means cozy meals, Thanksgiving and shorter days. I am back with yet another EASY and delicious slow cooker recipe using my Crockpot 4 Quart Programmable Slow Cooker.

One of my favourite meals ever is curry. I love it for so many reasons but one of the main reasons is its versatility. Curry welcomes any vegetable, legume and spice combination, it gets created in one pot and gets better the longer it sits. It is the best for meal prepping, makes wonderful leftovers and freezes like a dream for those days you just don’t have the time to cook. Perfect for cold Fall and Winter nights; I can’t think of a cozier meal.

I used butternut squash for this curry but you could easily swap it out for your personal favourite. Same with the legume. My personal fave is red lentil but green, brown, a combination or an entirely different legume would work too. Hence the versatility I aforementioned!

This curry took me approximately 15 minutes to prep. There is a bit of peeling and chopping to do but once the ingredients are prepped the slow-cooker takes over. This is why I have fallen in love with my Crockpot. I love to cook but there are some days that I just don’t have enough hours in the day (can you relate?). I turn on the slow-cooker, pop the ingredients in, give it a good stir and then go about my day.

The curry cooked for about 3 hours and then I added a can of coconut milk and the greens. I let it bubble away for another 30 minutes and then served it with steamed rice. The rice here is optional!

If you want to serve with quinoa, polenta, millet or on its own, that works wonders too!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Butternut Squash Red Lentil Curry

This delicious and cozy Red Lentil Curry will cure what ails you this Fall and Winter!

Course Main Course

Cuisine Canadian

Prep Time 30

Cook Time 3

Total Time 3 30

Servings servings

Calories 285kcal

Author Teri-Ann Carty

Equipment

Slow Cooker

Ingredients

2 tbsp olive oil
½ yellow onion diced
1 clove garlic finely minced
1 carrot diced
1 tsp curry powder
1 tsp cumin
1 tsp turmeric
½ tsp garam masala
½ tsp Kashmiri chili powder
4 cup butternut squash cubed
1 cup red lentils rinsed
28 oz can fire roasted tomatoes
½ cup water
½ tbsp salt to taste
cracked pepper
400 ml can coconut milk
4 cups kale torn

US Customary - Metric

Instructions

Turn the slow cooker on high. Add olive oil, onion, garlic, carrot and spices. Stir to combine.
Add squash, stir to mix. Add red lentils and toss to coat well.
Add in canned tomatoes, salt and cracked pepper. Place the lid on the slow cooker and set the timer for 2 1/2 hours.
Add in coconut milk and torn kale. Place the lid back on and cook for 30 minutes more.
Check for seasoning and serve with rice.

Nutrition

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Vegan Cacio E Pepe Pasta

Teri-Ann Carty — Fri, 13 May 2022 20:07:16 +0000

Home » nut free

Vegan Cacio E Pepe Pasta

Created by: Teri-Ann Carty

Cacio E Pepe in Italian means cheese and pepper. This dish is like a stripped down Mac and Cheese with tons of cracked black pepper.

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Happy Spring my friends! I wrote this blog a couple months ago and am just getting around to posting it. It was snowing when I created this so forgive me for the dated text!

I just got home from 2 weeks in Mexico where I only had pasta once. The first day back I knew exactly what to do. I had been craving CACIO E PEPE for months and was waiting for the right time to make it. That time is NOW!

Cacio E Pepe in Italian means cheese and pepper. This dish is like a stripped down Mac and Cheese with tons of cracked black pepper. It is super simple to make and even simpler to eat. It’s also very convenient because it doesn’t require many ingredients and takes almost no time to give the amount of mise en place you will need.

Once the pasta is ready you will want asses in seats. Sorry for the language but when it comes to eating hot fresh pasta I don’t mess around. Make sure your family or loved one is ready to sit down as soon as it hits the table. It is that good and deserves our fullest attention.

The recipe below fed 2 hungry people with a little leftover. Feel free to double the recipe for a larger group or serve this portion as a side dish. If you have a different noodle preference then switch it up. It will taste just as good all the same!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Vegan Cacio E Pepe Pasta

The vegan version of the traditional Cacio e Pepe pasta will have even your biggest critic wanting more.

Course Main Course

Cuisine Canadian, Italian, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 723kcal

Author Teri-Ann Carty

Equipment

dutch oven

Ingredients

400 g spaghetti
1 cup pasta water
2 tbsp olive oil
pinch chili flakes
½ onion diced
2 garlic cloves minced
4 shiitake mushrooms sliced
4 cremini mushrooms sliced
3 tbsp vegan butter
1 tbsp miso paste
½ cup vegan parmesan freshly grated if possible
tons of pepper
sea salt

US Customary - Metric

Instructions

Cook pasta in heavily salted water. Reserve 1 cup for pasta water before you drain. I use gluten-free pasta so I rinse after cooking. If you are using normal pasta no need to drain.
Add oil and chili flakes to a Dutch oven. Add onion and cook until translucent. Add mushrooms and garlic. Add a splash of more oil if necessary. Cook until mushrooms start to soften. Transfer them to a bowl. Add butter into the pot. Add cooked pasta to the melted butter. Add miso to pasta and toss to combine with a splash of pasta water. Add mushrooms back to pasta and add cheese and tons of pepper. Add more pasta water to emulsify the sauce. Add salt to taste and garnish with more pepper and cheese when plating.

Nutrition

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Creamy Chickpea Hummus

Teri-Ann Carty — Tue, 22 Mar 2022 17:09:23 +0000

Home » nut free

Creamy Chickpea Hummus

Created by: Teri-Ann Carty

This hummus is creamy and dreamy with just the right amount of garlic!

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Where are my hummus fans at?? Nothing beats a homemade hummus and after making this last batch I needed to publish the recipe. Too good not to share!!!

There are a million recipes out there with an equal amount of variations and methods. Find the one that works for you but let me tell ya, this one is creamy, dreamy and beyond delicious.

*You can make this recipe with canned chickpeas but I HIGHLY recommend the dried-cooked chickpea method. Sure it takes a little longer but the results are just awesome.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Creamy Chickpea Hummus

This hummus is creamy and dreamy with just the right amount of garlic. I highly recommend cooking chickpeas from scratch but this recipe would also work with canned or jarred chickpeas.

Course Dips & Spreads, Sharable, Side Dish, Snack

Cuisine Canadian

Cook Time 50

Freeze Time 12

Total Time 12 50

Servings cups

Calories 418kcal

Author Teri-Ann Carty

Equipment

blender

Ingredients

3 cups chickpeas cooked
½ cup tahini
3 cloves garlic (mine were on the smallish side)
1 lemon juiced
½ tsp cumin
½ tsp salt
5-7 tbsp ice water
pinch aleppo chilis
1-2 tbps olive oil

US Customary - Metric

Instructions

Soak 1 cup dried chickpeas overnight with 1 tsp of baking soda and enough water to cover by 3 inches (they will expand. Drain and rinse chickpeas. Place them in a large pot of cold water (approx 10 cups water) with 1 tsp baking soda. You can add a bay leaf and a few peppercorns if desired. Cook for 30-40 minutes or until very tender. Cook time will vary depending on the freshness of your chickpeas. Drain and rinse. Try to remove as much of the chickpea skin as you can before adding warm chickpeas to a food processor
Blend chickpeas for 1-2 minutes, scrape down sides as needed. With the machine running add tahini, garlic, lemon juice and cumin. Start adding ice water one tbsp at a time until you reach a creamy consistency.
Add to a bowl, drizzle olive oil on top and a good pinch of Aleppo chili flakes.

Nutrition

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BBQ Tofu Salad

Teri-Ann Carty — Sun, 27 Jun 2021 05:27:54 +0000

Home » nut free

BBQ Tofu Salad

Created by: Teri-Ann Carty

Spoiler alert, I don’t own a bbq. I know, I know, for shame but... this salad is amazing, vegan and this tofu really does carry the whole bbq vibe! Try it for yourself

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I’ve been living in Toronto for 27 years and up to 3 years ago I was living in apartments so a bbq has never been available. Since going vegan I was like, will I ever own one? The answer to that is YES. Once the mister and I build our dream home out of the city we will own one. Who wants to turn the oven on in the summer? As I type this the weather is gorgeous, sunny and warm AND the mister just turned on the oven to 500 to make sourdough. Could we do that on a bbq? I Think the answer is yes. Plus the good old barby is perfect for when his carnivore son comes to visit as well as anyone else who wants to cook meat. I won’t let meat or fish be prepared in my home so the bbq is the natural solution. ANYHOOOOO, this post is about a salad so let’s get cracking.

Do salads need a recipe? Doesn’t one just throw random bits and bobs into a bowl and call it a day? Oftentimes the answer is yes, but SOMETIMES it’s nice to follow along and be told what to throw in a bowl. I made a pledge to you all that I would come up with creative ways to eat salad this summer and I want to keep my word. I have a checklist in mind when creating a salad. Especially when it’s the only thing we are eating. It needs to have protein, fat and fibre. It needs to be a complete meal so that we aren’t starving an hour later. Salads get a bad rap. Non-vegans think we are over here eating carrot sticks and iceberg lettuce but we all know that just isn’t true. This here salad proves that.

BBQ Tofu Recipe

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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BBQ Tofu Salad

Who said you can't have BBQ Tofu without a BBQ??

Course Main Course

Cuisine Canadian, Vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 807kcal

Author Teri-Ann Carty

Equipment

oven
stove

Ingredients

Salad Ingredients

8-10 cups mixed lettuces
1 yellow flesh potato cubed skin on
1 tbsp olive oil
1 radish thinly sliced
1 block bbq tofu (link for BBQ Tofu recipe in notes)
½ cucumber thinly sliced
½ avocado diced
½ cup microgreens
2-3 tbsp apple cider vinaigrette
sea salt and cracked pepper

Apple Cider Vinaigrette Ingredients

1 clove garlic (finely minced or grated)
¼ cup apple cider vinegar
1 tsp dijon mustard
1 tsp maple syrup
½ small lemon juiced
¼-½ cup olive oil
pinch sea salt and cracked pepper

US Customary - Metric

Instructions

Salad Method

Preheat the oven to 425.
Wash and cube the potato. Place into a small pot and cover with water. Throw in a pinch of salt. Bring potatoes to a boil, reduce the heat slightly and allow to bubble away for 5 -6 minutes or until just fork tender. Drain potato and toss into a bowl.
Drizzle with 1 tbsp olive oil and sprinkle with sea salt and cracked pepper. Spread onto a baking sheet and place in the oven to roast for 20 -25 minutes. I do this at the same time as roasting my tofu. The timing is perfect for both the potatoes and the tofu.
While potatoes and tofu are roasting, place salad greens into a large serving bowl and scatter with micro greens.
Once tofu and potatoes are cooked allow them to cool slightly so as to not wilt the greens underneath.
Scatter avocado, radish and cucumber on top.
Drizzle with vinaigrette and season with salt and cracked pepper.

Vinaigrette Method

Throw everything into a small jar, seal tightly with a lid and shake vigorously. Keeps for weeks in the fridge.

Notes

BBQ Tofu Recipe

Nutrition

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Banana Citrus Strawberry Popsicles

Teri-Ann Carty — Fri, 04 Jun 2021 23:31:33 +0000

Home » nut free

Banana Citrus Strawberry Popsicles

Created by: Teri-Ann Carty

A hot season delight is eating something that's fresh, cold and made with love! These banana citrus strawberry popsicles are just that!

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June is in full swing, can you believe it? We are bracing for our second heat wave of the year so you know what that means right? POPSICLES! I have made a commitment to myself and all of you to create more summer foods and I can’t think of anything more summery than ice cream and popsicles.

Here in Ontario we have 5-6 months of crud wintery weather so that means when the weather is nice, we have only one place we want to be, and that my friends are OUTSIDE. I am beyond excited that our stay at home order is over (for now). We can start welcoming friends back into the fold, I can finally go visit my family and things feel like they are slowly returning to that NORMAL whatever the heck that means. Point being, I would rather be doing anything right now than stuck in my kitchen! Cold food, salads and as much free time is what’s on our menu, let’s make some yummy POPS!

I have made several different variations of pops in the past year but these must have been our favourite so far. They have coconut cream(yum), citrus, banana and Spring strawberries (can’t wait to go picking!).

How do those sound?

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Banana Citrus Strawberry Popsicles

A hot season delight is eating something thats fresh, cold and made with love! These banana citrus strawberry popsicles are just that!

Course Desserts & Sweets, Sharable & Snacks

Cuisine Canadian

Prep Time 30

Cook Time 5

Total Time 5 30

Servings pops

Calories 215kcal

Author Teri-Ann Carty

Equipment

freezer
moulds

Ingredients

FIRST LAYER - BANANA CITRUS INGREDIENTS

1 blood orange
1½ bananas frozen
½ can coconut cream
2 tbsp maple syrup
½ tbsp arrowroot powder
½ tsp vanilla
pinch salt

SECOND LAYER - STRAWBERRY INGREDIENTS

1½ cups strawberries
½ can coconut cream
½ tbsp arrowroot powder
2 tbsp maple syrup
½ tsp vanilla
pinch salt

US Customary - Metric

Instructions

Pour the first 1/2 can of coconut cream into a high speed blender. Blend on high to thoroughly mix the cream. Pour half into a separate bowl for the second layer and set aside.
Add remaining first layer ingredients into the blender and blend on high until mixed thoroughly. Pour and divide into silicone moulds and place in the freezer for 20 minutes.
Meanwhile, add all second layer Ingredients into the blender and blend until thoroughly combined.
After 20 minutes have passed, pour a strawberry layer on top of the banana citrus layer. Place back in the freezer for 15 more minutes and then insert popsicle sticks into the centre of the pop. The 2 layers will naturally swirl once the popsicle stick has been inserted.
Freeze for a minimum of 4 hours. Carefully remove from silicone moulds and enjoy!

Nutrition

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