Author Archives for tatianaabouassi

Chunky PBanana cake


Chunky P-Banana

3 cups mashed overripe bananas

2 cups banana flour

1 cup chunky peanut butter

1 scoop vanilla protein

1 cup chocolate chips

1 tsp baking powder


  1. Combine all ingredients in a bowl
  2. Bake in a greased pan for 25 minutes.

Fudgey Brookies

¼ cup creamy almond butter

½ cup coconut sugar

2 tbsp date syrup

¼ cup + 2 tablespoons melted coconut oil

1 teaspoon pure vanilla extract

¼ teaspoon salt

¾ cup cocoa powder

2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk and set for 15 mins)

¾ cup + 2 tablespoons oat flour

½ teaspoon baking powder

Melted dark chocolate for topping

1. In a medium bowl, whisk together almond butter, coconut sugar, date syrup, coconut oil, vanilla and salt.

2. Add cocoa powder whisking smooth. Add flax eggs, whisking well incorporated.

3. Add oat flour and baking powder.

4. scoop and drop cookie dough onto baking sheet

5. Bake for 8-10 mins in your oven; allow to cool for 10-15 minutes.

6. Dip in melted dark chocolate

For the love of falafels

  • 2 cups chickpeas, drained and rinsed
  • ½ cup yellow onion, diced
  • ½ tsp garlic powder
  • 2 TBS almond flour
  • ½ tsp. coriander
  • 1 tsp. cumin
  • ¼ cup dry parsley
  • Himalayan sea salt
  • Black pepper

Blend all ingredients until smooth.

Scoop out with spoon and form patties.

Flatten and bake for 30 minutes or until lightly brown.

Creamy Cauli Alfredo


3 cups steamed cauliflower slices

1/2 cup nutritional yeast

1 tbsp onion powder

1 tbsp garlic powder

1/2 tsp paprika, black pepper, sea salt

1 tbsp white miso

3/4 cup warm water or more depending on desired texture


Simply blend all ingredients and serve warm.

Choco-coco cake



2 cups brown rice flour

1 cup almond flour

3/4 cup organic coconut sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cup almond milk

2 tablespoons ground flaxseeds, (golden)

1/2 cup coconut oil, melted

2 teaspoons vanilla

2 tbsp cacao powder


In a bowl, combine brown rice flour, almond flour, sugar, baking powder and salt. In another bowl, stir together, almond milk, ground flaxseeds, coconut oil, vanilla and almond extract.

Pour liquid mixture into dry and mix to combine until batter is smooth and creamy. Scoop batter into prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Remove cake from oven to a cooling rack, keep in the pan until completely cool before adding optional frosting of choice.

Barbecue sauce makeover

2 cups Sundried tomatoes
2-3 tbsp Cold pressed virgin olive oil
2 tbsp Gluten free tamari
1 tbsp Apple cider vinegar
2 tbsp Garlic powder
2 tbsp Onion powder
2 tbsp Raw honey or 3 dates
1/2 tbsp smoked paprika
1/2 tsp Pink himalayan salt
1/2 tsp of black pepper

Add enough water while blending to reach the desired consistency of your BBQ Sauce.



1 cup chopped cocoa butter

1/4 cup cacao powder

1/4 cup carob powder

2 tbsp date syrup – Optional (I skip it)

1 tbsp vanilla extract

Quinoa pops

Optional additions for flavoring: rose water, mint extract, orange extract, maca powder…


1. Melt the cocoa butter (Bain Marie method)

2. Combine all ingredients in a bowl

3. Pour in chocolate moulds

4. Sprinkle quinoa pops then Refrigerate for at least 1 hour

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