Naturopathic Doctors – Bedford, NS

Recipes: Grand Opening Healthy Treats

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The treats we made for the grand opening were a hit, so as promised, here are the recipes so you can enjoy them at home! Thanks again to everyone who made it out this past Saturday, we are so grateful for the support we received and we are thrilled to be part of such an amazing community!

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Vegan Oatmeal Balls
The recipe can be used to make chocolate chip or cinnamon raisin oatmeal cookies.
Prep Time 5 Minutes
Passive Time 20 Minutes
Servings
Cookies
Ingredients
  • 5 Cups Gluten Free Rolled Oats
  • 8 Oz Pitted dates
  • 1/4 Cup Coconut oil
  • 1/4 Cup Coconut sugar
  • 1/4 Cup Water
  • 1/2 Cup Unsweetened apple sauce
  • 3/4 Tsp Baking powder
  • 1/2 Cup Raisins Optional
  • 2 Tsp Cinnamon Optional
  • 1/2 Cup Chocolate chips Optional
Prep Time 5 Minutes
Passive Time 20 Minutes
Servings
Cookies
Ingredients
  • 5 Cups Gluten Free Rolled Oats
  • 8 Oz Pitted dates
  • 1/4 Cup Coconut oil
  • 1/4 Cup Coconut sugar
  • 1/4 Cup Water
  • 1/2 Cup Unsweetened apple sauce
  • 3/4 Tsp Baking powder
  • 1/2 Cup Raisins Optional
  • 2 Tsp Cinnamon Optional
  • 1/2 Cup Chocolate chips Optional
Instructions
  1. Preheat oven to 400F
  2. Lightly oil baking sheet
  3. In a saucepan add dates, coconut oil, coconut sugar and water. Bring to a boil for 2 minutes and then quickly turn the heat to low. Let simmer for about 10 minutes (until the dates are soft).
  4. Transfer mixture into a mixer and beat on medium until it turns to paste.
  5. Scrape down the sides, add apple sauce and continue to mix on low.
  6. Mix in the first cup of oats and baking powder. Continue adding one cup of oats at a time. If the dough starts to come apart into chunks, stop adding.
  7. Add cinnamon and raisins/ chocolate chips.
  8. Roll into balls and cook for 8 minutes.
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Oatmeal Raisin Pumpkin Seed Cookies
Prep Time 15 Minutes
Passive Time 10 Minutes
Servings
Cookies
Ingredients
  • 2 Cups Buckwheat Flour
  • 1.5 Cups rolled oats
  • 1/4 Cup ground flaxseeds
  • 1.5 tbsp ground cinnamon
  • 1 tsp Baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 Cup Raisins re-hydrated in water
  • 3/4 Cup Coconut oil melted
  • 1/3 Cup maple syrup can add more if you would like them more sweet
  • 1/4 Cup apple sauce
  • 1/4 Cup filtered water
  • 1/4 Cup pumpkin seeds
  • 1/4 Cup chia seeds
  • 3/4 Cup Water for the chia seeds
Prep Time 15 Minutes
Passive Time 10 Minutes
Servings
Cookies
Ingredients
  • 2 Cups Buckwheat Flour
  • 1.5 Cups rolled oats
  • 1/4 Cup ground flaxseeds
  • 1.5 tbsp ground cinnamon
  • 1 tsp Baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 Cup Raisins re-hydrated in water
  • 3/4 Cup Coconut oil melted
  • 1/3 Cup maple syrup can add more if you would like them more sweet
  • 1/4 Cup apple sauce
  • 1/4 Cup filtered water
  • 1/4 Cup pumpkin seeds
  • 1/4 Cup chia seeds
  • 3/4 Cup Water for the chia seeds
Instructions
  1. Preheat oven to 350F degrees.
  2. Combine chia seeds and 3/4 cup water. Let sit for 5 minutes and stir until it becomes egg-like.
  3. Combine all the dry ingredients in a large bowl: flour, oats, flaxseeds, cinnamon, baking powder, baking soda, salt, and pumpkin seeds
  4. In a separate bowl, combine wet ingredients: coconut oil, maple syrup, apple sauce, water, raisins and chia seed mixture.
  5. Add the wet ingredients to the dry ingredients. Mix until fully combined.
  6. Drop spoonfuls on to a greased or parchment paper lined cookie sheet. Flatten with a fork.
  7. Bake for 10-15 minutes. There is nothing in these cookies that technically has to bake so try not to overbake as this will result in tough cookies.
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Pumpkin Spice Chocolate Chip Muffins
Prep Time 15 minutes
Passive Time 30 minutes
Servings
squares or muffins
Ingredients
  • 2 Cups gluten-free flour
  • 1/2 tsp baking soda
  • 1 tsp Baking powder
  • 1/2 tsp sea salt
  • 1 tsp pumpkin spice
  • 1/2 Cup coconut palm sugar
  • 1/4 Cup Coconut oil melted
  • 1/2 Cup almond milk unsweetened
  • 3/4 Cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 cup Chocolate chips dairy-free
Prep Time 15 minutes
Passive Time 30 minutes
Servings
squares or muffins
Ingredients
  • 2 Cups gluten-free flour
  • 1/2 tsp baking soda
  • 1 tsp Baking powder
  • 1/2 tsp sea salt
  • 1 tsp pumpkin spice
  • 1/2 Cup coconut palm sugar
  • 1/4 Cup Coconut oil melted
  • 1/2 Cup almond milk unsweetened
  • 3/4 Cup pumpkin puree
  • 1 tsp vanilla extract
  • 1/2 cup Chocolate chips dairy-free
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease a 9 x 9 inch baking pan or muffin pan with coconut oil or non-stick spray.
  3. In a large bowl combine flour, baking soda, baking powder, sea salt and pumpkin spice.
  4. Add in coconut palm sugar.
  5. In a separate bowl combine coconut oil, almond milk, pumpkin puree and vanilla extract.
  6. Add wet ingredients to dry and stir until well-combined.
  7. Stir in chocolate chips. Batter will be thick.
  8. Add batter to baking pan and spread out using a spatula, making sure top is even.
  9. Bake for 20-25 mins. They may take another 10-20 minutes - just check with a toothpick šŸ˜‰
  10. Let muffins cool a few minutes in pan before transferring to cooling rack. If cutting into 12-24 squares, let cool for at least 20 minutes before cutting and removing from pan to cool completely.
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