Lemon Poppyseed Loaf

Lemon Poppyseed Loaf

Recipe from Lavinia Lemon Poppy Seed Loaf Ingredients 2 cups gluten free rolled oats, ground into a flour 1/2 cup stevia 1 T baking powder 1/4 cup poppy seeds 3/4 cup + 2 T dairy free milk 1 large egg 6 T nut butter of choice, melted 2 T lemon juice 2 T lemon zest 1 tsp vanilla extract pinch sea salt For the frosting: 4-6 T coconut butter, melted 2 T granulated sweetener of choice Dairy free milk to thin out MAKE IT HAPPEN Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed. Transfer the batter to the loaf pan or baking dish. Bake for 25-35 minutes, depending on your oven, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool completely before serving or frosting. To make the frostings Combine all the ingredients and using a tablespoon, add dairy free milk until a thick, firm batter is formed. *Notes The loaf is freezer friendly- It’s best kept in the refrigerator. If you decide to use the frosting, it’s best to keep them...
MMMMM….Cake.

MMMMM….Cake.

Gingerbread Banana Cake  We love bloggers that spend all day cooking and taking delightful photographs of their creations, so we’ll be the first to admit that this is a really crappy photograph of this cake.  What can we say? We have a business to run. The cake came out of the oven and everyone ate it in 5 seconds flat…we’re lucky there was any evidence of its existence at all. Revkor Cambridge instructor Heather shared this recipe on our Facebook group shortly before Christmas, originally posted by Chocolate Covered Katie.  We love Katie and we’re sure she tested this recipe 5000 times to get it just right but we found that the whole rigamarole with letting the damn thing sit in the oven was totally unnecessary.  It just created more time between baking the cake and eating the cake, and no one needs that kind of torture.  Here’s our super simple, mega-clean take with a few tiny tweaks. Make it happen: Line an 8×8 or 9×9 cake/brownie pan with parchment.  Preheat oven to 350 F. Whisk and set aside: 3 mashed bananas 1.5 tsp vanilla 1/3 cup almond milk 1/4 cup maple syrup 1/4 cup molasses 1.5 tbsp white vinegar, apple cider vinegar, or lemon juice In a separate bowl, blend: 1 tsp baking soda 2.5 tsp cinnamon 2 tbsp real grated ginger 1 tsp ground cloves 1/4 tsp nutmeg 3/4 tsp baking powder 1/2 tsp sea salt 2 cups of oat flour (ground oats in your food processor) Add wet to dry, stirring just till blended.  We added the topping from the Revkor No Muffin-Top Wonder Muffin.  It’s optional but...
Get your chocolate peanut butter fix.

Get your chocolate peanut butter fix.

Whether you’re shredding with revNATION or not, you can never go wrong with a choco/pb treat that is 100% clean! This Chocolate Peanut Butter Pudding can also double as ganache in any vegan/clean baking invention you tackle in your kitchen, it’s smooth, rich and curbs even the meanest chocolate craving.  Bonus: you don’t have to be a whiz in the kitchen.  We’re pretty sure your even cat could nail this recipe. Make it happen: In your blender: 1 banana 2 avocados 3/4 cup raw cacao powder 1/2 cup all natural peanut butter (unsweetened, smooth or crunchy) 1/2 cup maple syrup 1/4 coconut milk (more if needed) 1 tablespoon vanilla sea salt to taste Zip around in your blender.  Use a spatula to pour into small bowls or ramekins and refrigerate for 2+ hours. There’s a decent amount of natural sugar in this baby so enjoy as a well deserved treat! Happy Shredding...
5 Ways to CHOOSE your best day.

5 Ways to CHOOSE your best day.

 Are you on auto-pilot?  Overloaded?  Sacrificing workouts because you feel too damn busy? We’ve got you covered. Most days we wake up, reach for the phone, and check all our emails and social media before our feet even hit the floor.  We all do it, and we all know it’s the best possible way to have a crappy start. For most of us our mornings are a routine race against the clock instead of the glorious fresh start they should be. Revving up our commitment to fitness and healthy living is pointless if it’s adding stress…there’s no use building our strongest, hottest bod if we’re shaving years off our lives by feeling like we’re constantly racing to make things happen Here are our 5 favourite ways to slow down and CHOOSE awesome. Screenless mornings. Let’s wake up and BE in our world.  Our emails and newsfeeds aren’t going anywhere, right?  Let’s take ONE HOUR in the morning to wake up and set the tone of the day before diving into technology.  Enjoy morning coffee and breakfast.  Put some good music on.  Take ten minutes and jot down a few goals and even a few things we’re grateful for.  Now THAT’S a sure-fire way to start the day right. Cut yourself some slack. Adopting healthier habits isn’t about hating ourselves every time we fall of the rails and have a secret poutine binge in the car.  Not that I would ever do anything like that - I’m just saying, people might accidentally go through the drive-through. Cheesy fries covered in gravy can happen, especially to Canadians. What do you do?  Press the Revkor™ Reset Button of...
Hot-Date Goodness!

Hot-Date Goodness!

These are raw, vegan and gluten free, and make a great treat to satisfy your clean-eating chocolate cravings.  Even though there’s no sugar added, the dates are loaded with natural sugars so enjoy in moderation.  This makes a great energy-boosting pre-workout treat. Make it happen: Square: 1.5 cups whole raw almonds 1.5 cups organic oats 3/4 cup organic unsweetened shredded coconut 1/2 tsp sea salt 35 Medjool dates, pitted and roughly chopped (3 cups) 1/4 cup coconut oil 1/2 cup water Chocolate Topping: 1/3 cup coconut oil 1/3 cup raw cacao powder 3 tbsp maple syrup or honey vanilla For the squares: Throw raw almonds, oats, and dates in food processor, mix until it becomes small crumbs. Mix in coconut, coconut oil, and water slowly.  Add only as much water as you need to help the mix become sticky. Spread over parchment-lined 8″x8″ cake pan and put in the freezer for an hour. Meanwhile… For the chocolate: Over very low heat in a small saucepan, add all ingredients and stir thoroughly to combine.  Pour slowly over well chilled and set squares.  Option to add a good sprinkling of pink salt.  Return to the freezer for one hour. Chop into 2″ squares and keep refrigerated. #revkorshred....