Rustic Rhubarb and Apple Crisp

Well I am all moved in to my new temporary home! The last month was a bit crazy packing and moving but I feel settled and cozy in our new rental. We sold our condo in January and bought a brand new townhouse that will be finished construction at the end of August. Possession of the condo was last week so we had to find a temporary rental home for the next 4 months. We found a great older home (build in the 70’s) up on a hill in the forest. It’s so great for our 2 dogs and boys. They can play outside for hours and explore nature. My heart is so happy! 🙂 I grew up on an Island playing outside all the time and being in the city, I feel like my kids are missing out on some of what I had.

One of the great things about this house is the size of the property. We have not even fully explored all of it yet. We found a great cliff/bluff through the trees with an amazing view. A great place for happy hour with our camping chairs. 😉 I also discovered a small garden that is overgrown but had some fresh rhubarb growing in it. So of course I had to make this crips. My mom always had a small garden and I alway loved eating anything that we picked from it.

The crisp turned out so yummy, not too sweet or too sour! I served it warm with vanilla ice cream and it was a hit with my hubby. Let me know if you try it. I’m not sure you can find rhubarb at the grocery store but I am pretty sure it is at your local farmers market.

xx x Malika

Rustic Rhubarb and Apple Crisp
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Crust:
  • ¾ cup flour
  • 1 cup oats
  • ⅓ cup brown sugar
  • ½ tsp cinnamon
  • pinch of sea salt
  • ½ cup (stick) cold butter
  • Filling:
  • 4 apples (cubed)
  • 6 stalks of rhubarb (roughly chopped)
  • ¼ cup white sugar
  • 2 tbsp corn starch
  • ½ tsp cinnamon
  • pinch of salt
  • 1. Turn oven on to 350 degrees.
  • 2 Grease a lasagne size glass dish (pan) with cooking spray
  • 3. Mix the ingredients except butter for crust in a bowl.
  • 4 Grate butter into mix and use hands to break up large chunks, set aside.
  • 5. Mix filling together with hands and toss into baking dish.
  • 6. Top with oat mixture
  • 7. Bake in oven for 40-45 min until top looks crispy and cooked.
  • 8. Let cool, serve with vanilla ice cream!

By | May 6th, 2020|Desserts|0 Comments

Gluten Free Strawberry and Apple Crisp

I love summer, and it’s almost here. That being said, I am feeling the summer “pressure” to get into bikini body shape. I have also been feeling really bloated lately which makes me look “fat”. Which is also even more motivating for me to improve me diet. I am in a constant struggle with myself. On the one hand I love being able to eat whatever I want, like cheese and bread, but I always pay for it in stomach pain and extra weight. On the other hand, I really do love eating health and feeling my best. So starting now I am going to get back to eating foods that make me feel good without giving me stomach issues. Starting with this healthy gluten free dessert. 😉 I am all about balance! I never want to feel deprived or like Im on a stingy diet.

xx Malika

strawberry crisp

Gluten Free Strawberry and Apple Crisp
Recipe type: Dessert
Cuisine: Gluten Free
Serves: 8
  • 4 large organic apples, chopped
  • 1 cup fresh or frozen organic strawberries
  • 1½ cups gluten free old fashioned oats
  • ½ cup almonds or candies almonds
  • 3 tbs maple syrup
  • 3 tbs organic butter (extra for pot)
  1. In a large pot toss a bit of butter in the bottom and over medium heat, pre-cook the apples and strawberries for 5-10 min.
  2. In a food processor blend the oats and almonds until chunky then move to a bowl and add butter and maple syrup.
  3. Use your hands to make a the crisp crumble.
  4. In a large baking pan, add the fruit then crumble the oat mixture on top.
  5. Bake in the oven for 45 min at 350 degrees.
  6. Serve on its own or with coconut whip!

gluten free crsip

By | Jun 20th, 2016|Desserts, Uncategorized|1 Comment

Gluten Free Gingerbread Bites

gingerbread bites

Hey their friends! 🙂 I have been dying to try out some new grain free Christmas cookies…. These turned out so yummy and they are healthy as well. As always a nice treat with no guilt. I love, love love making gingerbread men but it is a big commitment I just haven’t made time for yet. I bought my self some dairy free egg nog the other day and it paired perfectly with the gingerbread. What is your favourite holiday baking recipe?!! Please share in the comment section below or on Facebook!

xx Malika

healthy gingerbread bites

Gluten Free Gingerbread Bites
Recipe type: Cookies
Cuisine: Grain Free
Serves: 24
  • 2⅓ cups of almond meal flour
  • ½ cup coconut flour
  • 1 tbs cinnamon
  • ½ tsp ground ginger
  • pinch of sea salt
  • ½ tsp all spice
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • ½ cup honey
  • ¼ cup black strap molasses
  • 1 organic egg
  • 6 tbsp melted coconut oil
  • 4 tbs granulated sugar
  1. In a bowl mix together the dry ingredients.
  2. In a bigger bowl mix together the wet ingredients.
  3. Gently fold them together and then place the batter in the fridge for 20-30 minutes to chill.
  4. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
  5. Now with your hands roll the dough into small balls and spread out over the baking sheets.
  6. Top each cookie with a bit of sugar and bake int the oven for 15 minutes.
  7. Let cool on a rack and then serve.
  8. Enjoy!

grain free gingerbread bites

By | Dec 18th, 2015|Desserts|0 Comments

Chocolate Peppermint Macaroon Bites

healthy chocolate macaroons

Is is Tasty Tuesday?! All year I look forward to my holiday baking. I’m lucky to have a mom who taught me that cooking and baking was fun and rewarding. It just doesn’t feel like Christmas unless I make some baked goods myself. In the spirit of keeping my treats as healthy as possible, these are low in sugar and are dairy and gluten free! So almost any guest with a food allergy can eat them. I brought them to a holiday party I went to last weekend, and the plate came back empty! What is your favourite holiday treat?! Please share with me in the comments below.

xx Malika

holiday bite size macaroons

Chocolate Peppermint Coconut Macaroon Bites
Recipe type: Dessert
Cuisine: Gluten Free
Serves: 12
  • 3 cups unsweetened shredded coconut
  • ½ cup cacao powder
  • ⅓ cup honey
  • ½ cup coconut milk
  • ½ tsp peppermint extract
  • 1 tsp vanilla extract
  • 1 egg white
  • 5 squares of Dark Chocolate (I used 85% cocoa)
  1. In a bowl mix together all the the dry ingredients except the chocolate and egg white.
  2. In separate bowl, beat the egg white until it forms a peak, with an electric mixer.
  3. Gently fold the egg white into the batter.
  4. Use your hands to form small cookie shapes and speed out into a tray covered in parchment paper.
  5. Bake in the oven at 350 degrees for 25-30 minutes.
  6. To melt the chocolate, boil water in a pot on the stove then set a bowl on top, put chocolate into the bowl and stir until melted.
  7. Let the cookies cool and then dip in the bottoms into the melted chocolate.
  8. Enjoy!

Chocolate macaroons

By | Dec 8th, 2015|Desserts|0 Comments

The Most Chocolatey Fudgey Brownies Ever

Vegan fudgy brownies

Happy Monday! 🙂 If you have the Monday blues…these are sure to cheer you up. I love any kind of brownies….. but these might be one of the best recipes I have ever made. They are thick, dense, fudgey and chocolatey…WOW. They are super healthy too boot. They’re full of protein with the almond and quinoa flour and they’re dairy and egg free! I guarantee you will win over your pickiest of guests with this recipe. 😉 This is my second batch and they definitely don’t last long in my house…

xx Malika

Chocolate brownies with quinoa flour

Glutnen Free Chocolate Fudgy Brownies
Recipe type: Dessert
Cuisine: Gluten Free, Vegan
Serves: 9
  • 1 cup almond meal (flour)
  • ½ cup quinoa flour
  • ½ cup unsweetened cocoa
  • Pinch sea salt
  • ½ dark chocolate chips, melted
  • ⅓ cup coconut oil, melted
  • ¼ cup coconut sugar
  • ¼ maple syrup
  • ½ cup almond milk (might need 2 more tbsp)
  • 1 tbs chia seed powder (mixed with 3 tbs water) let stand for 5 minutes
  • 1 tsp pure vanilla extract
  • ⅓ cups chocolate chips to mix into batter and on top
  • *Optional: A few drops of DoTerra orange essential oil (food grade)
  1. Preheat your oven to 350 degrees. Grease a 9"x9" baking pan with coconut oil and lay down a piece of parchment paper.
  2. In one bowl combine the dry ingredients, in a separate bowl whisk together the wet ones.
  3. Combine the 2 bowls together, you can mix by hand or with an electric beater. If they batter is too thick add a bit of extra almond milk. Although it should be quite thick.
  4. Stir in the extra chocolate1/3 cup of chips and pour into baking pan.
  5. Bake for 30 minutes.
  6. Let cool completely before cutting. ( I chilled mine in the freezer)
  7. Serve and enjoy!

Chocolate gluten free brownies

By | Nov 17th, 2015|Desserts|0 Comments

Chocolate Pumpkin Halloween Treats

trick or treat vegan bliss balls

Trick or Treat! 🙂 Halloween is just a few days away! I love Halloween, maybe more then most adults should…. 😉 My mom always made us the best costumes when I was a kid. I loved dressing up and going trick or treating with my friends. We would go to this park after we finished collecting candy and there would be fireworks and hot chocolate, such fond memories. Now that I have a 6 year old, I get to relive my childhood through his eyes, its the best! Now that I’m much more health conscious about what I put into my body…. I can’t gorge on my sons halloween candy like I have in previous years….. So tonight me and my son Preston, whipped up these healthy but very tasty halloween treats. I know you will like them, so get in your kitchen and have fun. We did, the best part was rolling the balls in the melted chocolate and licking the extra off our fingers. 🙂 Happy Halloween!

xx Malika

healthy Halloween treats

Healthy Chocolate Pumpkin Halloween Treats
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 12
  • 2 tbs almond butter
  • 5 medjool dates, pitted
  • ½ tsp vanilla
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp all spice
  • ⅓ cup pureed pumpkin
  • ¼ coconut flour
  • ½ cup dark chocolate chips
  • 1 tsp coconut oil
  • ½ cup coconut flakes, unsweetened
  1. In your food processor combine all of the ingredients except, coconut flakes, coconut oil and chocolate chips. Blend until smooth.
  2. Form the batter into small round balls and set aside,
  3. Melt your chocolate chips and oil in a bowl over a pot full of boiling water.
  4. Take each ball and roll it through the chocolate mixture and then cover it in coconut flakes.
  5. Put the balls into the freezer for 30 minutes to set the chocolate.
  6. Serve and eat or refrigerate.

Pumpkin chocolate halloween treats

By | Oct 28th, 2015|Desserts|0 Comments

Gluten Free Rhubarb & Apple Crisp


What a gorgeous weekend we are having here in Vancouver! Amazing, I was sunning today and had to wear sunscreen and it’s only April. 😉 Enough bragging about the weather…….let’s talk about this awesome dessert. I always loved my moms apple crisp growing up. When I opened my farmers box from Spud Urban Delivery this week, I found 3 beautiful rhubarb stalks. I knew right away I had to make a crisp. 🙂 As always I healthifed the traditional recipe. I don’t make a base crust, instead I just used the fruit. I also substituted coconut oil fro butter and I made it gluten free. Winning! I topped mine with some of my favourite daily free ice cream, coconut bliss vanilla. This dessert is nice and light and its healthy enough to eat for breakfast. 😉 Enjoy!

xx Malika

Apple Crisp (vegan)

Gluten Free Rhubarb & Apple Crisp
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
  • 4 organic apples, chopped
  • 3-4 large stocks of rhubarb
  • ½ cup coconut sugar
  • 1 tsp vanilla extract
  • 2 tbs water
  • 3 tbs coconut oil
  • 2 tbs coconut flour
  • ½ cup of (unsweetened) coconut flakes
  • ¼ cup coconut sugar
  • 1 tsp cinnamon
  • ¾ oats
  1. Preaheat your oven to 350 degrees, grease a packing pan with coconut oil and set aside.
  2. In a pot, heat up the apples. rhubarb, vanilla, ½ cup of sugar and the water, cook over medium heat for 5 minutes to soften the fruit.
  3. Pour your fruit mixture into the baking dish.
  4. In a bowl mix together the flour, coconut flakes, oats, ¼ cup sugar, cinnamon and coconut oil. You will want to mix it with your hands and make little clumps like granola.
  5. Now every spread the oat topping over your fruit and bake in the oven for 45 minutes.
  6. Let cool and serve with warm ice cream.

Gluten Free Apple crisp

By | Apr 19th, 2015|Desserts|0 Comments

Gluten Free Valentines Cupcakes

Cupcakes in glass stand

Valentines Day is just around the corner and I thought it would be nice to make some festive LOVE cupcakes! 😉 Who doesn’t love a good cupcake?! I like a challenge so I made these cupcakes as “healthified” as I could. I made the cupcakes gluten and dairy free because I am still avoiding both. If you unwanted to make them vegan you could substitute the eggs for egg replacer. 😉 They were actually pretty moist  and tasty which can be hard with gluten free flour. However I did have to use powdered sugar for the frosting because there are not a lot of substitutes. You can’t be perfect all the time…….right!? I will have to give some of these cupcakes away so I don’t end up eating them all, any takers? 😉 Valentines day is different for everyone. Some people plan big romantic evenings/weekends, others just see it as another day created by the media to get you to spend money. I am somewhere in the middle. I don’t get upset when I don’t do anything for Feb. 14th because there are 364 other days to do romantic things! I usually celebrate the big day by writing a sentimental love card, and giving my man a small something I think he would enjoy. I would love to hear your thoughts on Valentines day?!

Gluten Free Cupcakes


Gluten Free Valentines Cupcakes
Recipe type: Cupcakes
Cuisine: Gluten Free, Dairy Free
Serves: 12
  • 4 Tbsp cacao powder
  • ½ cup coconut sugar
  • ½ tsp sea salt
  • ½ tsp xanthan gum
  • ½ tsp baking soda
  • ½ Rice Flour Blend
  • 1 cup all purpose gluten free flour
  • ½ cup almond milk
  • ½ cup coconut oil (melted)
  • 2 organic eggs
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar
  • Icing:
  • 3 tbsp daiya (dairy free) cream cheese
  • 1 tbs earth balance butter, softened
  • 3 cups powdered sugar
  • 12 cupcake liners
  • 2 Tbs almond milk
  • 2 tbs of beet root powder for coloring
  1. For the cupcakes:
  2. Preheat your oven to 350 degrees. Place cupcake liners into your cupcake pan.
  3. Mix all of the wet ingredients in one bowl and the dry ingredients in another.
  4. Mix the 2 bowls together with a wooden spoon and then evenly distribute the batter into each muffin cup.
  5. Bake in the oven for 20 minutes.
  6. Let cupcakes cool on a rack while you make the icing.
  7. For the icing:
  8. Beat together all of the ingredients with a hand held electric beater until the icing is thick yet spreadable. You may need to add a bit more icing sugar to make it less wet or more milk to make it less dry depending on the consistency you want.
  9. You can use a plastic bag with the tip cut off to ice your cupcakes.
  10. Let the cupcakes set for a few minutes after icing them, then serve and enjoy.

valentines cupcakes

By | Feb 8th, 2015|Desserts|0 Comments

Healthified Gingerbread Cookies


Happy Sunday!  I love making christmas cookies. 🙂 I thought it might be nice to try to make the original versions a little bit healthier this year, starting with the classic gingerbread cookie. Most of us tend to overindulge over the holidays.  You can’t control what other people put in your food, but you can control what you cook at home. So this year I plan to cook as healthy as I can at home so I don’t feel guilty when I indulge a little when I am out and about. 😉 This is my first time making whole wheat gingerbread cookies without sugar, although they are not super sweet, they still have lots of flavour. I decided to use icing sugar for the frosting to sweeten them up a bit, but I did substitute my usual butter for healthier coconut oil. You can’t win them all right!? 😉 Today I’m taking my son to see the santa parade and he is so excited. I hope you all have a wonderful Sunday with the people that matter most to you. Hopefully I can post another “healthified” christmas treat next weekend.





5.0 from 1 reviews
Healthified Gingerbread Cookies
Recipe type: Cookies
Cuisine: Vegetarian
Serves: 24
  • 3 cups whole wheat flour
  • ⅓ cup of real maple syrup
  • ¼ cup blackstrap molasses
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ginger
  • 1 egg
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • 4 tbsp applesauce
  • 2 tsp vanilla extract
  • frosting:
  • 2 tbsp coconut oil
  • 1¼ cup powdered sugar
  • 2 tbsp coconut or almond milk
  • 1 tsp vanilla
  1. Preheat your oven to 350 degrees. Mix all of the wet ingredients in one bowl and the dry in another. Then gently mix them all together. Form the dough into 2 balls and refrigerate for a minimum of 2 hours.
  2. Once the dough is chilled, roll it out on a floured counter with a rolling pin. The dough should be about ¼ inch thick, then cut out the cookie shapes you like.
  3. Bake in the oven on parchment paper covered baking sheets for 8-10 minutes. You may have to cook them in batches.
  4. Let the cookies cool, while you make the frosting,
  5. To make the frosting, beat together the ingredients with a hand held beater. Then put the icing in a piping bag or plastic bag with a small whole on the end and ice your cookies.
  6. Serve and enjoy!


By | Dec 7th, 2014|Desserts|1 Comment

Vegan Pumpkin Pudding with Coconut Whip Cream

Vegan pumpkin pudding with coconut cream

I totally just ate one of these puddings for breakfast! 😉 This photographer was hungry……lol. These little gems are super healthy, so you don’t even need to feel guilty if you have one for breakfast. 🙂  If you are not vegan or not avoiding dairy, you could just use regular milk and regular whip cream, but they taste delicious dairy free. This dessert would make a great addition to any dinner party or christmas dinner……! I am a little obsessed with pumpkin these days, but its just so darn tasty. A tip to anyone who has not made coconut whip cream before, make sure you buy full fat coconut milk and leave the can in the fridge for 24 hours so that the thick cream separates from the thinner watery part. You can find my coconut whip recipe here. I hope you enjoy this recipe and please leave a comment on how they turned out. 😉

Pumkin pudding with coconut cream

Vegan Pumpkin Pudding with Coconut Whip Cream
Recipe type: Dessert
Cuisine: Vegan, Dairy-free
Serves: 5
  • 3 tbsp maple syrup
  • ¾ cup of pumpkin puree
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger a
  • 3 tbsp cornstarch
  • 1½ cups Almond Milk
  • Coconut Whipped Cream (recipe in link)
  1. In a pot add the maple syrup, pumpkin, and spices.
  2. Bring it to a boil and then lower heat to medium and cook for 5 minutes.
  3. Whisk in the cornstarch, then add the almond milk and whisk it all together, make sure there are no cornstarch lumps!
  4. Return to a boil and allow to cook until it gets thick and creamy, about 3 minutes.
  5. Pour the pudding into glass cups and refrigerate for at least 2 hours.
  6. Add the coconut whip, sprinkle with cinnamon and enjoy!

Vegan Pumkin Pudding

By | Nov 22nd, 2014|Desserts|0 Comments