Bike Helmets and Vegan Oatmeal Cookies

photo from http://wvs.topleftpixel.com/05/09/04/

So yesterday, as I eagerly rode my bike to my boxing class, I learned a very valuable lesson: the importance of bike helmets.  It's been raining for a few days here in Toronto but I was certain the Don River path would be okay, as long as I paid attention and didn't ride too fast.  Famous last words!

Coming down a hill, after picking up some good speed climbing up the other side of it, I didn't expect that a mud patch just ahead would make my night, but it did.

All I remember is trying to avoid the mud but then losing control of the bike, flying head first off of it landing on my bad left knee and left hand (both bruised and scratched up pretty good) and then somehow gliding on the pavement, scraping my whole right arm and hitting my helmet-protected head on the bike handles ... I think ... it's all a blur now but I definitely do remember feeling my head being hit and thanking my lucky stars that I wore my helmet!

It could have been way worse! No sprained anything or broken bones (knock on wood) and I was able to pick myself up (after sobbing on the ground for about 10 minutes) walk my bike back up a fifth of the way to meet a very friendly neighbour who picked me up.

Second Lesson: Get to know your neighbours! You never know when you might need a hand and you'd be surprised at how willing some people are in helping you.

So after my initial shock, anger, frustration and pain what was my next logical thought? To bake cookies of course! lol Which I did after I cleaned myself up, dusted myself off and scolded my dog for trying to lick my wounds.

These cookies were quick and easy to make and tasted amazing, in my opinion, they were the perfect remedy after my accident - that and the lovely glass of white wine I shared with two fellow neighbours in my building who also came to my rescue!

Thanks to Craig, Sarah and Georgina ...

I have the best neighbours in the City!

Oatmeal, Walnut and Dried Cherry Cookies
This recipe has been adapted, the original recipe is from The Kind Diet by Alicia Silverstone

Makes 10 to 12 cookies

1 cup quick-cooking rolled oats
3/4 cup gluten-free flour
1/2 tsp xanthan gum
1/3 cup demerara sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. fine sea salt
1/3 cup maple syrup
1/2 cup canola oil
1 tsp. vanilla extract
1/2 tsp. molasses
1/4 cup chopped dried cherries
1/4 cup finely chopped walnuts

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Combine the oats, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the syrup, oil, vanilla extract, and molasses. Add the wet ingredients to the dry ingredients, and stir to combine. Fold in the dried cherries and nuts.

Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for 8 to 12 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.

Orange You Glad I Love Blueberries

I made this wonderful loaf for a breakfast option this week; it's low-gluten (used some spelt flour) and low-fat Blueberry Orange Bread.  I love blueberries in everyway but lately my favourite way is in baked goods. They are healthy and sweet and make a wonderful addition to any breakfast or brunch meal like bread or oatmeal.

Blueberry Orange Bread


- 1 cup spelt flour
- 1 cup gluten-free flour mix
- 1 tsp baking powder
- ½ tsp sea salt
- ½ tsp baking soda
- 1 tsp grated orange peel
- 2 tbsp of canola margarine
- ¼ cup boiling water
- 1 egg, slightly beaten
- ½ cup 100% pure maple syrup
- ½ cup 100% orange juice
- 1 cup fresh blueberries



1. Heat oven to 350F. Grease the bottom and sides of an 8 x 4-inch loaf pan (or use parchment paper, which is what I used) and set aside.

2. In a large bowl, stir together flour, baking powder, salt, baking soda and orange peel, before making a well in centre and set aside.

3. Stir together margarine and boiling water until margarine is melted. In a medium bowl, combine egg, syrup and orange juice, and stir into the margarine mixture.

4. Add to the dry ingredients, stirring just until moistened.

5. Fold in the blueberries. Spoon the batter into the prepared pan and bake for about 55-60 minutes.

6. Allow to cool for 10 minutes before removing loaf from pan. Cool completely on a wire rack.

7. Wrap in foil and store overnight.

Good Tasting, Gluten-free, Low-fat, Low-sugar, Vegetarian Cookies!?

You be the judge!

I personally LOVED these Oatmeal chocolate chunk cookies even if they weren't loaded with white sugar and butter, I still found them very yummy, especially fresh out of the oven.  I found the original recipe on: Recipe Girl and of course tweaked it to my liking ...

Oatmeal Chocolate Chunk Cookies
1 egg + 1 egg white, lightly beaten
3 Tbsp maple syrup (or agave nectar)
1 Tbsp honey (sub this for agave nectar or maple syrup to be strictly vegan)
2 Tbsp canola oil
1 tsp vanilla extract
½ cup gluten-free flour
1 Tbsp ground flax seed
⅛ tsp baking soda
⅛ tsp baking powder
Pinch of sea salt
¼ tsp (heaping) ground cinnamon
¾ cup old fashioned rolled oats
1/2 cup or more of dark chocolate chips (or raisins or craisins to be vegan or healthier)

TIP: Be sure to add xanthan gum to your gluten-free flour mix, keeps it from falling apart!



1. Preheat oven to 375°F.
2. Mix egg, maple syrup, honey, oil and vanilla together in a bowl. Stir very well.
3. Combine flour, flax seed, baking powder, baking soda, salt and cinnamon in a bowl. Stir very well, then add to the wet mixture and stir until blended.
4. Stir in oats and desired amount of chocolate chips. Let batter sit for about 5 minutes.
5. Scoop Tablespoonfuls of dough onto a parchment lined baking sheet.
6. Bake for 10 to 11 minutes, until set and golden. Cool completely. Store in covered container.

Makes about 14 small cookies or 8 large cookies.

Nutrition Facts (chocolate or raisins are not included):
Amount Per Serving
Calories 132
Calories From Fat (33%) 44
Total Fat 5.01g
Saturated Fat 0.52g
Cholesterol 16.06mg
Sodium 106.94mg
Potassium 78.88mg
Carbohydrates 19.87g
Dietary Fiber 2.14g
Sugar 8.88g
Net Carbohydrates 17.73g
Protein 3.05g