Cinnamon Vanilla Simple Syrup

  • 3 TB coconut sugar
  • 3 TB water
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • Small pinch of sea salt

Combine sugar and water in a stainless steel pan and cook over low heat until the sugar dissolves. Add the vanilla, cinnamon and salt and swirl to combine. Simmer over low heat for about a minute to thicken slightly. Remove from the heat and enjoy!

Pumpkin Syrup

This syrup is perfect for coffees, breakfasts and baked goods!

  • 3/4 cups Pumpkin purée
  • 4 TB Maple syrup
  • Large pinch Sea salt
  • 2 tsp Vanilla

Blend all ingredients together into a syrup. Store in the refrigerator for 5 days or in the freezer for longer. Enjoy!

Raspberry Jam

I love making chia seeds jams! They are easy, quick and delicious!!

  • 1/4 cup chia seeds
  • 1/4 cup water
  • 2 cups raspberries
  • 2 TB water
  • juice and zest of 1/2 a lemon
  • 1/4 tsp sea salt
  • 2 TB honey or maple syrup

Add chia seeds to a high powered blender. Blend until crushed. Add 1/4 cup of water and stir to combine. Let the mixture sit while you make the rest of the jam.

Add raspberries and 2 TB of water to a saucepan and cook over medium heat for 10 minutes, stirring occasionally.

Add raspberries, lemon juice and zest, sea salt and honey or maple syrup to the blender containing the chia and water mixture. Blend until well combined. Store in the refrigerator for 5 days or in the freezer for longer. Enjoy!

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Stone Fruit Jam

You can make this using any stone fruit you have lying around (mango, nectarine, peach, plum, cherry…).

  • 2 TB chia seeds
  • 3 TB water
  • 1 heaping cup stone fruit, chopped
  • 2 TB water
  • 1/4 lemon, juice and zest
  • a large pinch of salt
  • 1 TB honey

Add chia seeds to a high powered blender and turn on medium to briefly crush the chia seeds. Add 3 TB water to the chia seeds in the blender, stir and allow to sit while you make the rest of this recipe.

Add stone fruit to a saucepan with 2 TB of water and cook over medium low heat for 10 minutes, stirring occasionally.

Add cooked fruit, lemon juice and zest, sea salt and honey to the blender with the chia seeds. Blend on medium until well combined. Enjoy!

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Vegan Caramel Sauce

This caramel sauce is fantastic! It is great for making sticky buns (recipe coming soon), topping on fruit or any dessert.

  • 1 cup +1 TB maple syrup
  • 1/2 cup coconut oil
  • 8 dates, seeded and halved
  • 1 cup almond butter
  • 1/4 tsp vanilla extract or 1/2″ piece of a vanilla bean, scraped
  • 1/4 tsp sea salt

Heat maple syrup and coconut oil in a saucepan over medium heat until it begins to simmer. Turn off then heat and add halved and seeded dates to the hot syrup and oil mixture (make sure all the dates are submerged). Cover the saucepan and allow to sit for at least 30 minutes.

Combine the syrup mixture with the rest of the ingredients in a high powered blender. Blend on medium until well combined and thick. Enjoy!

Store in the refrigerator for a week or in the freezer for longer periods of time.