Another Sunday Goodie

Ok, so today isn’t Sunday but yesterday was, which as you know (if you’ve been reading these crazy blogs) is cinnamon roll Sunday at our house. Now, although we have switched it up a bit in the past, thrown in muffin here and there, a raspberry bar or maybe even a blueberry bounty bun, cinnamon rolls are still the kids’ favorite. Behold, a simple and most delicious recipe for some quick sunday morning rolls. Cinnamon ones. These babies bake to perfection in about 12 minutes. Yes, 12 minutes ladies and gentlemen and you can have yourself a Merry Little Pre-Chirstmas. Talk about a gift. FYI: I am definitely not promoting these treats as a daily dose of preventative health. Nope. These are more for that ever-so-special, once in a blue moon occasion. Bake ‘em while listening to some classy Chirstmas tunes. Um… can I get a heck yea?!? Cinnamon heaven!

Quick Mini Cinnabuns

1 cup white flour (I used whole wheat flour)
1 cup whole wheat flour
4 TBL vegan butter
1 tsp salt
1 TBL baking powder
3/4 cup vanilla almond milk (I used regular rice milk and added a little vanilla extract)
3/4 cup brown sugar
1 TBL cinnamon
2 tsp melted vegan butter

powdered sugar
vanilla almond milk (again used regular rice milk here too)

Preheat oven to 450. In a large bowl, combine flour, salt and baking powder. Cut in the vegan butter and using your fingers, kind of massage the butter into the dry ingredients. Next, pour in the milk until the dough gets thick and soft. I find it's easiest to work the dough with my hands. Ball the dough up and set it on a floured surface. Roll the dough into a long rectangular shape. Brush the top with melted vegan butter and sprinkle the brown sugar and cinnamon on top.

From the long side, tightly roll it up. Then cut into 1 inch rolls (this recipe makes about 15 buns). Place the rolls in a greased baking dish. I found that a glass pie dish was the perfect size for me. Bake for 12-13 minutes, until puffy and golden. Meanwhile, you can start your icing. Feel free to just eyeball the icing. Start with 1/4 cup of powdered sugar and add the milk a TBL at a time until you reach your desired thickness.


Thanks for the recipe Sammi.

Raw Brownies


A while back during an evening vinyasa class with Kathryn Nicolai, we were given the wonderful suggestion of making a ta-da list instead of a to-do list. This, to me, was one of the most spectacular ideas in the world. I shared the idea on Canvas Voice and with all of the great folks around me. I just love this concept so so much. It lightens my heart and brings a great big smile to my face.  

Well, yesterday was Father's Day and TA-DA! I busted out some absolutely delicious raw brownies. Yum, yum, yummy! There really are no rules to the ta-da list so whenever something feels like it belongs there, well, there it goes. These definitely belonged on the ta-da list. My dad is a lover of sweets and coffee so these dark beauties were a great Father's Day gift. Thank you Heidi of Food Dooldles for the kickin recipe.


Raw Vegan Espresso Brownies 

  • ¾ C raw walnuts
  • ½ C raw almonds
  • 1¼ C pitted Medjool dates, packed
  • ½ C unsweetened cocoa powder
  • 1 tbsp instant coffee(I used medium roast)
  • 1 tsp pure vanilla extract
  • pinch sea salt
  1. In a food processor process the walnuts and almonds until no large pieces remain. Place the nut meal in a bowl.
  2. Place the pitted dates in the food processor and process again until no large pieces remain. The dates may even form a dough. Just break it up with a knife and continue with the recipe.
  3. Add the ground up nuts back to the food processor along with the cocoa powder, instant coffee, vanilla and sea salt. Process until all the ingredient are evenly distributed and the mixture it just starting to clump together.
  4. Prepare a loaf pan by lining it with wax paper, parchment or even plastic wrap then pour the crumbly mixture in. Press down firmly.
  5. You may turn out the brownies and slice immediately or if you prefer, refrigerate 30 minutes before slicing so that the mixture is firmer. Store in an airtight container on the counter or in the fridge.
Notes from Heidi
For a milder brownie, use ⅓ C cocoa powder and 2 tsp instant coffee. Keep in mind that I used a medium roast coffee so if you're using a darker coffee consider starting with less. 
I also crushed the instant coffee slightly with the back of a spoon to get rid of the large granules, but I'm not sure that was necessary so you can do that if you want. 
These brownies do get a little drier once they sit overnight and if they're kept in the fridge so consider adding 1 tbsp water when adding the cocoa and coffee granules.