Our award-winning food blogger and attorney-at-law Jessica Hylton shares a few tasty options for 2017

FLOURLESS APPLE PIE PANCAKES

These Flourless Apple Pie Pancakes are only 100 calories, made with ground oats, filled with delicious caramelised apples and are so healthy and easy to make!

Makes 7-8

Prep Time: 8 min

Cook Time: 10 min

Total Time: 18 min

1¼ cups oat “flour” (or oats ground in a food processor or in a coffee grinder)1 large egg1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt1 tablespoon raw honey1 cup almond milk2 tablespoons Greek yogurt 1 teaspoon cinnamon1 apple, slicedIn a large bowl, add the oat flour, baking powder, baking soda and salt.Add the remaining pancake ingredients, except the apple, and whisk until just combined.Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.Pour the batter into a liquid measuring cup, then pour about ¼ cup’s worth for one pancake. Wait until some bubbles start to form and then add a few apple slices on top. Allow to cook for 2 more minutes and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through.Serve pancakes hot and drizzle honey on top and some caramelised apples.Chef’s Note: This recipe is gluten free.TO MAKE IT VEGAN: You can use a flax egg or a banana to replace the egg, maple syrup instead of honey, and coconut cream or vegan yogurt instead of the Greek yogurt.HOW TO STORE – FRIDGE & FREEZER: Store these pancakes stacked with wax or parchment paper in- between each one in an airtight Tupperware container in the fridge. If freezing, store them in a freezer-safe zipped bag with wax or parchment paper in-between each other. Store them flat to freeze. They last very long in the freezer! VARIATIONS: You can use pears or even plums in place of the apples.3 cups old fashioned oats (GF certified oats)2 tablespoons unsweetened cocoa powder1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/2 teaspoon salt1 1/2 cups Silk ® Original Almondmilk1/4 cup natural peanut butter1/3 cup maple syrup1/2 tsp vanilla extract1 flax egg1 cup raspberries, fresh or frozen1/4 cup chopped walnuts 1 Preheat the oven to 350°F.2 Grease 12 muffin cups or line with paper muffin liners.3 Combine the oats, unsweetened cocoa powder, cinnamon, nutmeg, and salt in a large bowl, Using a wooden spoon, mix all the ingredients together.4 Add in the peanut butter, maple syrup, vanilla extract and the flax egg. Stir together to combine, pouring in the Silk ® Original Almondmilk as you stir. Fold in the raspberries and the walnuts.5 Using a 1/4 cup measuring cup, scoop the mixture into each muffin cup until all 12 are equally filled.6 Bake for 30 minutes. They should slightly spring back to the touch.7 Allow to cool for 5 minutes then, running a knife around the edges of each cup, remove and place each on a cooling rack to cool completely.8 Enjoy!1 flax egg is 1 tablespoon flax meal plus 3 tablespoons water. Mix it together and place in the freezer to set up for 5 to 10 minutes.If using frozen raspberries, do not thaw them.These taste great fresh out of the oven after cooling. To warm them up from being stored in the fridge, you can microwave them for about 30-45 seconds (err on the lower side and increase to your taste).You can top these with coconut whipped cream, fresh fruits, desiccated coconut, dairy-free chocolate chips or my vegan raspberry compote.Store muffins in an airtight container in the fridge.1/2 cup walnuts1/2 cup almonds1 cup dates (Medjool or regular), chopped1/3 cup + 2 teaspoons unsweetened cocoa powder1/2 cup shredded coconut flakesPinch salt1 Grind the walnuts and almonds in a food processor, until a dough starts to form. Add the dates, cocoa powder, 1/4 cup shredded coconut flakes and salt and process until incorporated and the mixture begins to turn into a dough.2 Roll the mixture into round balls using the help of saran wrap (wrap it around the bites to form a circle), until all the mixture is finished.3 Roll the balls in the last _ cup shredded coconut flakes.4 Place in the fridge for at least an hour, then enjoy!You can store these brownie bites in the fridge in a zipped bag or air tight Tupperware container for at least three weeks if the dates are fresh. 1/2 cup old fashioned oats1 cup dates, chopped 1/2 cup peanut butter 1/2 cup shredded unsweetened coconut flakes1/3 cup cocoa/cacao powder 1 Grind the oats and dates in a food processor, until a paste starts to form. Add the peanut butter, coconut flakes and cocoa powder, and mix until incorporated and the mixture begins to turn into a dough. It should be slightly sticky and very thick.2 Roll the mixture into round balls using the help of saran wrap (wrap it around the bites to form a circle), until all the mixture is finished. I use a tablespoon cookie scoop to help also.3 Place in the fridge for at least an hour to set, then enjoy!NotesThis recipe is raw, gluten free and vegan.You can store these brownie bites in the fridge in a zipped bag or airtight Tupperware container for at least three weeks if the dates are fresh.These bites are great for breakfast, snacks in lunch kits and freeze very well. Just place them in a freezer-safe Ziplock bag until ready to use. Thaw on the counter for 30 minutes or in the fridge until ready to use.3 cups cooked quinoa1 clove garlic, minced1 tablespoon olive oil2 cups chopped raw mushroomsSalt & pepper to taste3 cloves garlic, minced3 cups raw spinach2 tablespoons coconut milkLime, to squeeze over dish1 Cook quinoa, adding one clove of the garlic to the mixture.2 While the quinoa is cooking, heat the olive oil in a large pan over medium high heat. Remember to remove quinoa from heat after cooking for 15 minutes.3 Add the chopped mushrooms to the pan and stir together, coating. Season with fresh sea salt and freshly ground black pepper to taste.4 Allow the mushrooms to cook for 10 minutes, stirring occasionally, until cooked through and softer.5 Lower the heat to medium and add in the garlic and stir with the mushrooms, for about 5 minutes.6 Add the spinach and the coconut milk to the mushroom mixture and stir. Cover with the lid and allow to cook for another 3 minutes until spinach becomes wilted. Remove lid and stir to combine everything. Season with more salt and pepper to taste if necessary.7 Add the quinoa to the pan and stir everything together until combined.8 Serve immediately with a wedge of lime to squeeze over the top. Enjoy!After the dish has cooled completely, transfer to an air-tight tupperware container. Place in the fridge and store for 3-4 days. If freezing, store as above, and then place in the freezer, or in a freezer friendly-zipper plastic bag. Remove from the freezer when needed and reheat in a pan until thawed.

Ingredients:

1¼ cups oat “flour” (or oats ground in a food processor or in a coffee grinder)

1 large egg

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon raw honey

1 cup almond milk

2 tablespoons Greek yogurt

1 teaspoon cinnamon

1 apple, sliced

Method:

In a large bowl, add the oat flour, baking powder, baking soda and salt.

Add the remaining pancake ingredients, except the apple, and whisk until just combined.

Heat a griddle pan or a cast iron skillet over medium heat and grease with oil or cooking spray.

Pour the batter into a liquid measuring cup, then pour about ¼ cup’s worth for one pancake. Wait until some bubbles start to form and then add a few apple slices on top. Allow to cook for 2 more minutes and then flip the pancakes over. Cook for about 3 more minutes until batter is cooked through.

Serve pancakes hot and drizzle honey on top and some caramelised apples.

Chef’s Note: This recipe is gluten free.

TO MAKE IT VEGAN:

You can use a flax egg or a banana to replace the egg, maple syrup instead of honey, and coconut cream or vegan yogurt instead of the Greek yogurt.

HOW TO STORE – FRIDGE & FREEZER:

Store these pancakes stacked with wax or parchment paper in- between each one in an airtight Tupperware container in the fridge. If freezing, store them in a freezer-safe zipped bag with wax or parchment paper in-between each other. Store them flat to freeze. They last very long in the freezer!

VARIATIONS:

You can use pears or even plums in place of the apples.

CHOCOLATE RASPBERRY BAKED OATMEAL CUPS

These Chocolate Raspberry Baked Oatmeal Cups are perfect for busy mornings! They taste like chewy, delicious oatmeal cookies and are gluten free!

Makes 12

Prep Time: 10

Cook Time: 20

Total Time: 30

Ingredients:

3 cups old fashioned oats (GF certified oats)

2 tablespoons unsweetened cocoa powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups Silk ® Original Almondmilk

1/4 cup natural peanut butter

1/3 cup maple syrup

1/2 tsp vanilla extract

1 flax egg

1 cup raspberries, fresh or frozen

1/4 cup chopped walnuts

Method:

1 Preheat the oven to 350°F.

2 Grease 12 muffin cups or line with paper muffin liners.

3 Combine the oats, unsweetened cocoa powder, cinnamon, nutmeg, and salt in a large bowl, Using a wooden spoon, mix all the ingredients together.

4 Add in the peanut butter, maple syrup, vanilla extract and the flax egg. Stir together to combine, pouring in the Silk ® Original Almondmilk as you stir. Fold in the raspberries and the walnuts.

5 Using a 1/4 cup measuring cup, scoop the mixture into each muffin cup until all 12 are equally filled.

6 Bake for 30 minutes. They should slightly spring back to the touch.

7 Allow to cool for 5 minutes then, running a knife around the edges of each cup, remove and place each on a cooling rack to cool completely.

8 Enjoy!

Chef’s Notes:

1 flax egg is 1 tablespoon flax meal plus 3 tablespoons water. Mix it together and place in the freezer to set up for 5 to 10 minutes.

If using frozen raspberries, do not thaw them.

These taste great fresh out of the oven after cooling. To warm them up from being stored in the fridge, you can microwave them for about 30-45 seconds (err on the lower side and increase to your taste).

You can top these with coconut whipped cream, fresh fruits, desiccated coconut, dairy-free chocolate chips or my vegan raspberry compote.

Store muffins in an airtight container in the fridge.

No Bake BROWNIE ENERGY BITES

These No Bake Brownie Energy Bites are made with only 5 ingredients, vegan and gluten-free and are a perfect quick, healthy breakfast or snack!

Serves 16-20

Prep Time: 10 min

Total Time: 10 min

Ingredients:

1/2 cup walnuts

1/2 cup almonds

1 cup dates (Medjool or regular), chopped

1/3 cup + 2 teaspoons unsweetened cocoa powder

1/2 cup shredded coconut flakes

Pinch salt

Method:

1 Grind the walnuts and almonds in a food processor, until a dough starts to form. Add the dates, cocoa powder, 1/4 cup shredded coconut flakes and salt and process until incorporated and the mixture begins to turn into a dough.

2 Roll the mixture into round balls using the help of saran wrap (wrap it around the bites to form a circle), until all the mixture is finished.

3 Roll the balls in the last _ cup shredded coconut flakes.

4 Place in the fridge for at least an hour, then enjoy!

Notes

This recipe is raw, gluten free and vegan.

HOW TO STORE

You can store these brownie bites in the fridge in a zipped bag or air tight Tupperware container for at least three weeks if the dates are fresh.

NO BAKE CHOCOLATE PEANUT BUTTER ENERGY BITES

Serves 16-20

Prep Time: 10

Total Time: 10

Ingredients:

1/2 cup old fashioned oats

1 cup dates, chopped

1/2 cup peanut butter

1/2 cup shredded unsweetened coconut flakes

1/3 cup cocoa/cacao powder

Method:

1 Grind the oats and dates in a food processor, until a paste starts to form. Add the peanut butter, coconut flakes and cocoa powder, and mix until incorporated and the mixture begins to turn into a dough. It should be slightly sticky and very thick.

2 Roll the mixture into round balls using the help of saran wrap (wrap it around the bites to form a circle), until all the mixture is finished. I use a tablespoon cookie scoop to help also.

3 Place in the fridge for at least an hour to set, then enjoy!

Notes

This recipe is raw, gluten free and vegan.

HOW TO STORE

You can store these brownie bites in the fridge in a zipped bag or airtight Tupperware container for at least three weeks if the dates are fresh.

HOW TO FREEZE

These bites are great for breakfast, snacks in lunch kits and freeze very well. Just place them in a freezer-safe Ziplock bag until ready to use. Thaw on the counter for 30 minutes or in the fridge until ready to use.

CREAMY COCONUT SPINACH AND MUSHROOM QUINOA

This Creamy Coconut Spinach and Mushroom Quinoa is a delicious 30-minute dish that is incredibly nutritious with 7 servings of vegetables!

Makes 6

Prep Time: 15 min

Cook Time: 15

Total Time: 30 min

Ingredients:

3 cups cooked quinoa

1 clove garlic, minced

1 tablespoon olive oil

2 cups chopped raw mushrooms

Salt & pepper to taste

3 cloves garlic, minced

3 cups raw spinach

2 tablespoons coconut milk

Lime, to squeeze over dish

Method:

1 Cook quinoa, adding one clove of the garlic to the mixture.

2 While the quinoa is cooking, heat the olive oil in a large pan over medium high heat. Remember to remove quinoa from heat after cooking for 15 minutes.

3 Add the chopped mushrooms to the pan and stir together, coating. Season with fresh sea salt and freshly ground black pepper to taste.

4 Allow the mushrooms to cook for 10 minutes, stirring occasionally, until cooked through and softer.

5 Lower the heat to medium and add in the garlic and stir with the mushrooms, for about 5 minutes.

6 Add the spinach and the coconut milk to the mushroom mixture and stir. Cover with the lid and allow to cook for another 3 minutes until spinach becomes wilted. Remove lid and stir to combine everything. Season with more salt and pepper to taste if necessary.

7 Add the quinoa to the pan and stir everything together until combined.

8 Serve immediately with a wedge of lime to squeeze over the top. Enjoy!

Notes

1 This recipe is vegan and gluten free.

2 You can add even more spinach and mushroom if you so desire to the dish. I used baby bella mushrooms, but you can use any variation that you want, bearing in mind a possible change in cook time.

HOW TO STORE QUINOA

After the dish has cooled completely, transfer to an air-tight tupperware container. Place in the fridge and store for 3-4 days.

HOW TO FREEZE QUINOA

If freezing, store as above, and then place in the freezer, or in a freezer friendly-zipper plastic bag. Remove from the freezer when needed and reheat in a pan until thawed.