heartyspoonful

"If you're not losing friends, you're not growing up."

As sad as that may be, it's just reality. It bother me deeply and sometimes, I even go into a monologue of what I could've done to prevent such a friend breakup. Unfortunately, sometimes it's as natural as time lapsing.

I'm not one to deny any of my failures or shortcomings, and sure, sometimes I definitely could try harder. Exert a little more effort in my garden of friendships. Tend to the flowerbed, make sure the weeds have been sheared away. Except sometimes life happens and a little solitude may be a blessing to you, but a sign of a breakup. But, and this isn't an excuse, friendship is a two-way street. You can't be the only one expected to call or check in at all times.

In my experience, some friendship breakups are hard. More painful than losing a boyfriend. Other times, I'm ashamed to say there was a sigh of relief. When there was no more joy out of a friendship, it was always best to let go. No regrets. Although, at least I can say that no matter how good or bad a friendship ended, I'll forever wish ex-friends all the best in life. Sincerely. From the bottom of my heart. Because at one time or another, these people brought such joy in my life and I know they'll bring that same joy to someone else's life.

Not to play favourites or anything, but I do love to bake for friends who are still around. I guess that's my love language. Basically dumping sweet treats on everyone's laps. I haven't heard any complaints yet! And so I shall continue baking and through that, perhaps I can strike a new friendship.

Since it's the season of baking (hello, holidays!) and of pumpkin (I mean, it's technically winter now, but...), what better way to indulge those close to you than with a delicious mix of pumpkin and chocolate? All vegan, all gluten-free, secretly healthy.


Vegan & Gluten-Free Pumpkin Oatmeal Squares 
Makes 9 to 12 squares

Ingredients:

• 1 cup gluten-free flour
• 1 cup gluten-free oats (rolled or quick cooking)
• 1.5 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves 
• 1 tsp baking soda
• Pinch of salt
• 2 flax eggs
• 3/4 cup pumpkin puree
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup, at room temperature
• 1/2 cup almond mylk, at room temperature
• 1 tsp vanilla
• Dark chocolate chips

For chocolate drizzle:

• 1/2 cup dark chocolate chips
• 1 tsp melted coconut oil

Preheat oven to 350F. Line a square pan with parchment paper and set aside.

In a bowl, combine all dry ingredients (from gluten-free flour to salt). Mix well.

In a separate bowl, mix together pumpkin puree, melted coconut oil, maple syrup and vanilla. Stir in flax eggs and almond mylk until well combined.

Slowly add dry ingredients into wet ingredients and stir until combined. Fold in chocolate chips.

Transfer the batter into prepared pan. Bake for 20 minutes or until a toothpick inserted comes out clean.

As the square bakes, prepare the chocolate drizzle. Melt dark chocolate chips with coconut oil and set aside.

Let cool on a wire rack before slicing. When the square has cooled, drizzle chocolate and let settle.


Enjoy! xxx

"We are what our thoughts have made us; so take care about what you think. Words are secondary. Thoughts live; they travel far."

- Swami Vivekananda

"Expect problems and eat them for breakfast."

- Alfred A. Montapert

• 1 cup gluten-free rolled oats
• 2 tbsp chia seeds
• 1 cup almond milk
• 1 ripe banana, mashed
• 1 tsp cinnamon
• Fruits of choice for topping
• Peanut butter

In a medium bowl, mix together oats, chia seeds, banana, cinnamon and almond milk. Refrigerate for at least 4 hours or overnight.

When ready to eat, top with fruits and peanut butter. Heat in the microwave if desired.

Enjoy! xx

"You'll have to eat oatmeal or you'll dry up. Anybody knows that."

- Kay Thompson

• 1 cup walnuts
• 2 cups gluten-free oats, divided
• 3/4 cup gluten-free flour
• 1/4 cup brown sugar
• 1 tsp baking soda, sifted
• 1/2 tsp cinnamon
• Pinch of salt
• 1/2 cup maple syrup
• 3.5 tbsp coconut oil, melted
• 2 tbsp almond milk
• 1/3 cup medjool dates, diced
• 1/4 cup chocolate chips (I used EnjoyLife)

"You've to celebrate the good days because there are brutal days that make the goods ones sweet."

- Brian O'Driscoll

• 1/2 cup gluten-free flour
• 1/2 cup gluten-free oat flour
• 1/2 cup gluten-free rolled oats (not quick-cooking)
• 1/2 cup brown sugar
• Pinch of salt
• 3/4 cup cold coconut oil, cubed*
• 2.5 cups medjool dates, soaked in warm water for at least 30 minutes

Preheat oven to 350F. Line a square pan with parchment paper.

In a food processor, process all ingredients except for the medjool dates. Make sure that it's not completely processed and that there are still crumbs.

Pour half of the mixture in the square pan and pat down. Make sure there are no cracks in the dough.

Process all medjool dates together until a paste is formed. I like it when it's not too smooth so there's a bit of a chew.

Pour the date paste on top of the first layer of the flour mixture. Make sure that spread out evenly. Then pour the remaining flour mixture. Press lightly.

Bake for 30 minutes. Let cool first before slicing.

Notes:
* -  You can also use vegan butter and make sure that it's hard as well.

Enjoy! xx

"I suppose I could've stayed home and baked cookies and had teas."

- Hillary Clinton

• 3/4 whole wheat flour
• 3/4 cup gluten-free oats (better if you use rolled oats instead of quick cooking)
• 1/2 tsp baking soda
• Pinch of salt
• 1/2 cup crunchy peanut butter 
• 1/4 cup almond milk
• 1/4 cup coconut milk *
• 1/2 cup brown sugar
• 1/4 cup coconut sugar
• 3 tbsp of melted coconut oil **
• 1/2 cup mini chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper or Silpat baking mat.

In a medium bowl, mix together peanut butter, milk, sugars and coconut oil. Once thoroughly mixed, add in flour, oats, baking soda and salt.

Fold in chocolate chips.

Place dough on the baking sheet (a little more so a tablespoonful at a time). Baking for 8-10 minutes, depending on how thick you made the dough.

* - I just had extra coconut milk that was waiting to be used. I reckon 1/2 cup of any nut milk of choice will work.
** - Make sure that all other ingredients are at room temperature. If milks are cold, then your coconut oil will solidify. You can also sub olive oil or canola oil.

Enjoy! xx

"... I have no time left except for people I'm crazy about."

- Edna St. Vincent Millay

• 2 cups gluten-free oats
• 2 tbsp coconut flour
• 1 tsp cinnamon
• 1 tbsp chia seeds
• 4-5 medjool dates, chopped
• 3/4 cup unsweetened dessicated coconut
• 1 medium ripe banana
• 1/4 cup coconut oil, melted
• 1/4 cup coconut nectar (or maple syrup)

Preheat oven 275F and line a baking sheet with parchment paper. 

In a medium bowl, whisk together mashed banana, melted coconut oil and coconut nectar.
Then add in the remaining dry ingredients. Make sure that all of the oats are evenly coated.

Pour the mix on the baking sheet. Bake for 45-55 minutes, making sure to stir at least twice.

Store in an air-tight container once cooled completely.

I've got two tubs of coconut yoghurt and the Game. Is. On. 

Enjoy xx