Happy Valentine’s Day, lovelies!

These Pink Love Hearts are dreamy, melt-in-your-mouth treats with beautiful pink hues and a touch of Valentine’s Day magic. They are gluten-free, vegan-friendly and dairy-free sweets that are perfect for gifting, sharing or indulging in a little self-love. Made with simple ingredients and lots of heart, they are as delightful to make as they are to eat! 

Who loves chocolate on Valentine’s Day? I sure do! But sometimes, a little twist is fun—like swapping traditional chocolate for velvety white baking chips made with wholesome, organic ingredients instead. And the best part? Their dazzling pink colour—so pretty, right?!

They also carry cute messages, adding an extra layer of love and playfulness. Of course, you can make them plain, like my Vegan Chocolates Hearts which are lovely but I love that extra touch of charm! You can’t go wrong either way.

I honestly see Valentine’s Day as more than just romance—it’s about LOVE in all its beautiful forms. Love for your special someone, friends, family, and just as importantly, yourself. Because you are special, you are worthy, and you deserve to be loved—by others and by yourself.

So what’s to love about these Pink Love Hearts?

• An easy & simple no-bake recipe 

• Vegan  • Gluten-free   • Dairy-free

• They’re super pretty and cute! 

• A beautiful edible gift for Valentine’s Day

Music is such a powerful force in my life—it moves me, inspires me, and even influences my recipes, like this one. The recipe is inspired by Beloved, a beautiful song by Ben Barnes. While widely recognized as an accomplished actor, some may not know he is also an incredibly gifted singer, musician and songwriter. Among his many beautiful songs, this one is a favourite of mine. I was especially inspired by the lyrics:  “You are beloved, so be loved.” I love the clever wordplay and the deep, meaningful message behind those words. It made me reflect on the ways we can show love and appreciation to loved ones. That’s how this recipe was born—a sweet little token of love to remind the special people in our lives that they are cherished and loved .

Sprinkles recipe fun facts:

• DAIRY-FREE WHITE BAKING CHIPS – are made with cane sugar making a healthier alternative to traditional white chocolate and are also dairy-free, gluten-free and vegan.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate. 
• NATURAL RED FOOD COLOURING – is an allergen-friendly alternative that uses natural ingredients to source the colouring versus traditional food colourings.

So, let’s spread some love! Whether you’re making these for your sweetheart, friends, or loved ones or as a little act of self-care, these Pink Love Hearts are a sweet way to say, You are Beloved. Ready to make something magical?

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Pink Love Hearts

Pink Love Hearts are sweet, melt-in-your-mouth sweet treats that are gluten-free, vegan, and dairy-free. With their dreamy pink hues and handmade charm, they’re the perfect way to add a little extra love to Valentine’s Day. Simple, delicious, and made with heart!

Course Dessert

Author Priscilla S

Ingredients

Pink Love Hearts

• 1 cup vegan white baking chips (or regular white baking chips)
• 1 tsp coconut oil
• 15-30 drops natural red food colouring

Equipment

• small-medium stainless steel bowl (or heatproof glass bowl)
• small saucepan
• silicone spatula (large metal spoon)
• silicone heart-shaped chocolate mold (or plastic candy/chocolate heart molds)
• small assorted bowls
• metal spoons
• parchment paper
• piping bag (or ziplock bag for DIY piping bag)
• large plate (or a baking tray)
• oven mitts

Instructions

MAKING PINK LOVE HEARTS

Melting the White Baking Chips (Double Boiler Method)

• Fill the saucepan with 1–2 inches of water and place a heatproof bowl on top, making sure it fits snugly but doesn’t touch the water. Bring the water to a boil over high heat.
• Add the coconut oil and let it melt. Then, add the white baking chips and stir constantly with a silicone spatula until smooth.
• Once fully melted, turn off the heat and carefully remove the bowl.
• Let it cool for 2–3 minutes. Set aside 1 tablespoon of melted chocolate for optional piping.

Piping the Lettering in the Mold (Optional, but Highly Recommended)

• This step is optional but adds a cute, decorative touch with different shades of pink. If you’d like to give it a try, let’s do it!
• Mix a few drops of natural red food colouring into the reserved melted white baking chips. Add the colour gradually until you reach your desired shade.
• For the deep pink-red hue in the photos, I used about 20–30 drops for 1 tablespoon of melted white baking chips. If you prefer a natural alternative, beet juice or beet powder works beautifully, though it will slightly alter the flavour.
• Transfer the coloured 'chocolate' to a piping bag with a small tip and carefully pipe the letters into the mold. If it slightly overflows, don’t stress—it’s all about the love and effort, not perfection.
• Place the mold in the freezer for 5–10 minutes to set before moving on to the next step.

Filling the Mold

• Time to fill the mold! I prefer silicone molds because the chocolates release easily, but plastic molds work too. 
• Place the mold on a tray or plate to make transferring to the fridge or freezer easier and to catch spills.
• Now for a little Valentine’s magic! Tint the melted white baking chips with red food colouring to create beautiful pink hues.

  Feel free to mix different shades—separating the white chocolate into small bowls and adjusting the amount of food colouring in each will give you a gorgeous gradient effect.
• Using a spoon, carefully fill each mold to the top without overflowing.
• Once all the molds are filled, transfer them to the fridge or freezer. If using the fridge, allow 40–50 minutes to set; in the freezer, 20–30 minutes should do the trick.

Removing the Pink Love Hearts from the Molds

• Once your Pink Love Hearts are fully set, it’s time for the big reveal! Have a parchment-lined plate or tray ready to place them on.
• Gently press on the back of each mold, using your thumb to push the chocolates out while slightly bending the mold if needed. They should release easily with little effort.
• Now, if you want to do a little quality control taste test, I highly recommend it!
• From here, you can package these sweet treats in a cute tin or box for gifting, store them in an airtight container in the fridge or freezer, or (let’s be honest) enjoy them right away! Enjoy, dear friends!

Notes

This recipe makes 8 chocolates (1 standard heart-shaped mold).

* I used Camino White Baking Chips because they’re my favourite, but feel free to use whatever ones you like—just note that results may vary.

TIP: If the melted white baking chips start to thicken up while you're working, no worries! Just place the bowl back on the double boiler and melt it down again.

STORAGE: Store in the fridge for a week in an airtight container or tin. Store in the freezer for 1-2 months in an airtight container, but that is if they last that long.

WANT MORE?: Need a bigger batch for all your loved ones? Just double the recipe and spread even more love!

EXTRA FUN: Got extra melted chocolate? Why not practice some piping? You can create cute little messages to go with your treats or use the extra chocolate as toppers for other Valentine’s goodies—like my Easy Vanilla Strawberry Cupcakes or Very Vanilla Cake (wink wink). Just have fun with it!

The post Pink Love Hearts {vegan, gluten-free, dairy-free} first appeared on Pure Sprinkles.

Happy Valentine’s Day, lovely friends!

If you’re looking for easy and healthy recipes to celebrate Valentine’s Day and shower some love on your special someone, sprinkle some affection on those near and dear to you, or perhaps treat yourself to some self-love with some delightful sweet treats, I have some amazing recipes for you!

These 5 irresistible recipes are perfect for impressing and expressing your love and appreciation to those special people in your life :

  Easy Vanilla Strawberry Cupcakes

  Simple Strawberry Sauce

  Vanilla and Raspberry Doughnuts *

  Easy Raspberry Sauce *

  Vegan Chocolate Hearts

* These recipes feature Chandler Honey’s delicious raw organic honey with unique flavour infusions!

All the recipes are cinch to make and the best part? They are all gluten-free, dairy-free and vegetarian-friendly!

Which one(s) are you going to try out? Lemme know in the comments below.

Wishing all of you a very Happy Valentine’s Day!

The post Easy Valentine’s Day Recipe Ideas 💘 {gluten-free, vegetarian} first appeared on Pure Sprinkles.

Merry Christmas & Happy Holidays lovelies!

Indulge in the delightful flavours of the season with this easy-to-make Simple Dark Chocolate Peppermint Bark. A festive treat that requires only a handful of ingredients, these minty delights can be whipped up in no time. Whether you crave a quick and delicious snack for yourself or are looking for a lovely edible gift for friends and family, this recipe has you covered.

It’s that time of year for fun holiday recipes, and while I do love baking for the holidays, I also love quick and easy no-bake recipes that allow you more time to enjoy the season. The bonus with this particular recipe is that it works double time, also being a potential edible gift for loved ones.

And when I say this recipe is easy, I mean it is REALLY easy. All you have to do is melt the chocolate and crush the candy canes (which also acts like an excellent stress buster, by the way, which can be needed during the hustle and bustle of the holiday season, so you’re welcome ;)). Lastly, mix everything and sprinkle some extra crushed candy canes on top to pretty them up for a fun festive flair, then let them set, and you are done! I mean, can it get any easier?!

If you have fond memories of savouring candy canes during your childhood, this recipe is sure to evoke a sense of nostalgia. Growing up, I adored the wintry coolness of candy canes, which seemed to mirror the winter wonderland depicted in my favourite Christmas movies and the snowy landscape right outside my house in Canada. As a kid, candy canes felt like snowflakes in candy form—magical.

So what’s to love about this Simple Dark Chocolate Peppermint Bark?

• Vegan  • Gluten-free   • Dairy-free

• An easy stress-free holiday recipe (great for making with kiddies)

• No bake recipe (that can be made ahead of time)

• Makes a wonderful edible gift for loved ones

While enjoying candy canes on their own is delightful, there’s only so many you can eat. That’s where this recipe comes in, offering a fun and delicious way to make the most of these beloved holiday candies. And what takes it to the next level? Dark chocolate. The pairing of mint and chocolate is truly extraordinary. The deep, rich dark chocolate intensifies the minty notes of the candy canes, creating a dynamic flavour combination that is nothing short of refreshing.

Embrace the magic of childhood with this delightful dark chocolate peppermint bark; it will surely put a smile on your face. Plus, it’s a fantastic recipe to make with kids, getting them involved and creating new magical memories. 

Sprinkles recipe fun facts:

• DAIRY-FREE DARK CHOCOLATE CHIPS – are rich in cocoa that is high in and is also dairy-free, gluten-free, and vegan and uses minimally processed cane sugar for a healthier alternative to white sugar.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• SEA SALT – contains many healthy essential minerals such as sodium, potassium, calcium, and magnesium.

So let’s get the holiday festivities underway and make some delightful Simple Dark Chocolate Peppermint Bark, shall we?

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Simple Dark Chocolate Peppermint Bark

This Simple Dark Chocolate Peppermint Bark is a festive treat, that requires just a handful of ingredients and very little time. These minty chocolate delights are perfect for holiday snacking or gifting for loved ones. They are gluten-free, dairy-free, and vegan-friendly, a fun holiday treat that everyone can enjoy!

Author Priscilla S

Ingredients

Equipment

• medium stainless steel bowl (or heatproof glass bowl)
• small saucepan
• silicone spatula (large metal spoon)
• parchment paper ( or a silpat mat)
• baking tray
• meat mallet (or rolling pin)
• freezer zip lock bags
• kitchen towels
• spoons

Dark Chocolate Peppermint Bark

• 2 cups dairy-free dark bittersweet chocolate chips (or 2 bars of dairy-free dark chocolate)
• 1-2 tsp coconut oil
• pinch of sea salt
• ½ cup crushed candy canes (half a box)
• 2 tbsp crushed candy canes, for sprinkling on top
• 1 tsp peppermint extract (optional)

Instructions

Dark Chocolate Peppermint Bark

• Line a baking tray with a silpat or parchment paper and set aside.
• Add the candy canes to a zip lock bag and place them on a sturdy surface with a kitchen towel underneath. Use a small meat mallet or rolling pin and go to town crushing the candy canes (an excellent stress reliever, for the holiday season) until they break down into small pieces. But not too much as you don’t want to turn it into dust unless you prefer it that way, that’s fine too!

  Put aside 2 tbsp of the crushed candy canes to sprinkle over top the bark later and set aside the rest. 
• Melt the dark chocolate chips using the double boiler method or in the microwave in increments until everything is melted down. If you like things extra minty you can add in ½ tsp of peppermint extract to intensify the minty goodness.

  For the full steps of the double boiler method, please refer to my recipe here, where I provide a detailed process. Once the dark chocolate chips have melted down to a nice, smooth consistency, set aside.
• Add the crushed candy canes to the melted chocolate and mix everything together until everything is well combined.
• Transfer to the baking tray and smooth the bark nice and evenly, to your desired thickness. Sprinkle over the reserved crushed candy canes. Give the peppermint bark a gentle shake to help it set. Place in the fridge for 1 hour or freezer for 30 minutes.
• Remove and break the bark into pieces. If you are removing from the freezer let it come up to room temperature for 10-15 minutes and then break into pieces. Now all that’s left to do is devour your chocolate peppermint bark. Enjoy!

Notes

* I used Camino's Bittersweet Chocolate Chips as they are the ones I personally love. I love the taste, it has a rich deep chocolate flavour that pairs so well with the peppermint. Feel free to use whatever one you like. You can also use dairy-free dark chocolate bars if you prefer. Just break the bar into pieces and then follow the same melting process as noted in the recipe.

You could also use semi-sweet chocolate if you prefer something with a little more sweetness.

STORAGE: Store in an air-tight container in the fridge for up to a week or store in the freezer for a month. Place some parchment paper in between the bark to ensure they don’t stick together. 

GIFTING: If you are gifting place them in a lined cookie tin or cellophane bag and tie them up with some pretty ribbon for a delightful homemade gift for the holidays!

WANT MORE? Just double the recipe, and you'll have even more Simple Dark Chocolate Peppermint Bark to enjoy.

Enjoy!

The post Simple Dark Chocolate Peppermint Bark {vegan, gluten-free} first appeared on Pure Sprinkles.

Happy Halloween, my lovely friends!
These Easy Halloween Mummy Bites are a spooktacular treat! This no-bake recipe uses simple pantry staples to create a snack that’s not only frightfully adorable but also packs a healthy twist. These treats are the ultimate ghoulish goodies to savour this Halloween. Bonus: they’re gluten-free, dairy-free, and totally vegan!

I’m going to let you in on something: I absolutely love making no-bake recipes! There’s something incredibly satisfying about creating a sweet treat recipe that you can whip up on a whim when you’re craving something sweet. Especially when you use natural, wholesome ingredients that are good for your health and well-being. That’s what Pure Sprinkles is about after all :).

I wanted to experiment with new ingredients while keeping things super easy because Halloween is a time for spooky movies, costumes, and fun, not spending hours in the kitchen. So, here’s a quick and simple, no-bake recipe to enjoy this Halloween season.

For this year’s Halloween recipe, I decided to give my little creations a costume – yes, you heard it right! A costume made of velvety white ‘chocolate’ wrapped around airy brown rice crispies, creamy cashew butter, and a spoonful of coconut oil. Sweetened naturally with maple syrup and a hint of vanilla. The result? Adorable mummy bites! They’re frighteningly cute, aren’t they? I just couldn’t resist.

I also opted for using cashew butter instead of marshmallows to give them a fun healthy twist, that adds a lot of depth of flavour and a beautiful contrast in textures as well.

I’m also super excited to use Camino’s new Vegan White Baking Chips! I have been waiting for the perfect recipe to use them so I can show off these beauties! 

So what’s to love about these Easy Halloween Mummy Bites?

• Loads of fun to make (especially with little kids)

• No bake recipe (that can be made ahead of time)

• Vegan friendly   • Gluten-free   • Dairy-free

• They’re super adorable

• No refined sugar or additives

And while I usually say that decorating is optional, in this case, it’s a must. It’s how we bring these cute mummies to life – well, figuratively speaking. But trust me, the effort is totally worth it. Not only do these treats taste AMAZING, but they’re also a blast to make. You can even turn it into a no-bake Halloween party with friends and family, and it’s a fantastic way to involve the kids. Who knows, it might become a Halloween tradition! So grab a spooky movie, gather in the kitchen, and whip up these delightful treats. The best part? You can indulge a little, or a lot, guilt-free. Enjoy!

Sprinkles recipe fun facts:

• WHITE BAKING CHIPS – are made with cane sugar making a healthier alternative to traditional white chocolate and are also dairy-free, gluten-free and vegan.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• BROWN RICE CRISPIES – are low in calories and provide a source of fibre, vitamins, and minerals while promoting digestive health and weight management.

Let’s get into the Halloween spirit, and make some spooktacular Easy Halloween Mummy Bites! 

Enjoy!

The post Easy Halloween Mummy Bites {gluten-free, dairy-free, vegan} first appeared on Pure Sprinkles.

Hello lovely friends,

Are you looking to make some homemade cranberry sauce to add to your festive table spread? Look no further; this sauce is for you! With only 3 wholesome ingredients, this sauce takes next to no time to make and is the perfect balance of tart and sweet. It is sure to be a staple in your household for Thanksgiving, Christmas, or any festive occasion. Bonus: it is also gluten-free, refined sugar-free, and vegan!

It’s that time of year once again. Canadian Thanksgiving is this weekend (to my American friends be sure to save this recipe for your celebrations next month ;). While some of you may be excited about everything pumpkin, we can’t forget that it’s also cranberry season! Hooray! 

Oh, cranberries, how I love you so. They may seem like a slightly unusual choice as a favourite fruit, but I love them. Every time the holiday season rolls around, whether it’s Thanksgiving or Christmas, I get excited for their much-awaited return into my life. Something about these little pearls of tartness captures my heart year after year. 

My affinity for cranberries started at a young age. Back then, it was the wobbly canned cranberry jelly sauce. Jam-packed with sugar, I had no idea what true cranberry sauce tasted like and blissfully gobbled it up. Sure, it was great and sparked my love for cranberries, but little did I know that you could make it from scratch and that it was even more delicious.

Canned cranberry sauce definitely has its time and place, but let me tell you, the taste of homemade is incomparable. This cranberry sauce is an absolute game-changer, and I promise you will never look back at the canned version again.

What’s to love about The Best Cranberry Sauce?

•  Gluten-free, refined sugar-free and vegan

•  Super simple to make with only 3 ingredients

•  Naturally sweetened with maple syrup (or honey for a non-vegan version)

•  An excellent make-ahead for all festive occasions

•  You can use the leftover sauce in various sweet treats

Once you taste this sauce, you will surely fall in love with it. It has the perfect balance of sweetness and tartness, with the beautiful hum of maple syrup in the background, deepening the flavour. It took quite a bit of experimenting and tweaking to get it just right. So, in my humble opinion, it truly is the best cranberry sauce ;).

Is any holiday feast complete without cranberry sauce gracing the spread? Personally, for me, it surely is not. So do give this cranberry sauce a try and who knows, maybe this cranberry sauce will become one of your holiday favourites, just as it is mine :). 

Sprinkles recipe fun facts:

• CRANBERRIES – are jam-packed with antioxidants and have potent anti-inflammatory properties while improving digestive and heart health.
• LEMON JUICE – are packed with immune-boosting vitamin C, can help regulate blood sugar, aid digestion, and is excellent for skin health. 
• MAPLE SYRUP – is rich in antioxidants and anti-inflammatory properties, beneficial for skin health, and packed with vitamins and minerals. 

Wishing you a very Happy Thanksgiving! I am so thankful to each and every one of you for following along on my journey, trying out my recipes, and for all your love and support . I hope you enjoy this recipe as much as I do. 

Let me know how you enjoyed this cranberry sauce in the comments below!

Now let’s go and make ourselves the best cranberry sauce ever!

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The Best Cranberry Sauce

The best cranberry sauce is the perfect blend of tart and sweet, made with only three wholesome ingredients. It is also gluten-free, refined sugar-free, and vegan, and it can be whipped up in minutes. It’s a great make-ahead recipe and will be your go-to sauce for all festive occasions.

Author Priscilla S

Ingredients

Ingredients

• 2 cups fresh cranberries (or frozen)
• 1 tbsp fresh lemon juice (or orange juice)**
• ⅔ cup maple syrup* (or raw honey for the non-vegan version)
• ⅔ cup water

Equipment

• saucepan
• cutting board
• paring knife
• medium bowl
• measuring cups and spoons
• wooden spoon (or metal spoon)
• citrus juicer (or squeeze by hand)

Instructions

Preparation

• Wash the cranberries thoroughly with cold water a few times, then fill the bowl with cold water. You will notice that most of the cranberries will float to the top, similar to what happens in cranberry bogs. The ones that sink to the bottom are usually not good, so you can discard those. Double-check the berries for any soft or shrivelled ones, as they are also not suitable. The cranberries should be bright red or yellow and firm to the touch. Once you've finished this step, set them aside.
• Wash, dry and juice the lemon. Set aside.

The Best Cranberry Sauce

• Place the saucepan over medium heat and add lemon juice, maple syrup, and water until it begins to gently bubble.
• Slowly add the cranberries to the mixture, ensuring they are well combined.
• You will notice the cranberries making a 'pop' sound and splattering, not to fret, it's entirely normal. It will settle down.
• The mixture will start to foam. Reduce the heat to medium-low, stirring occasionally. The foam will dissipate after 3-4 minutes and start turning light pink. Lower the heat to a gentle simmer. 
• Continue to stir occasionally, and you will notice the mixture will gradually thicken as the cranberries start to break down. The texture will resemble that of cranberry sauce we all know and love. 
• The sauce will deepen to a glorious, dark red, and after about 10 minutes of cooking, your sauce is done! 
• NOTE: If you prefer the cranberries to remain whole and not break down too much, ensure you cook them on lower heat. For a thicker sauce, cook a bit longer, keeping in mind that the sauce will thicken further as it cools.
• Let the sauce come down to room temperature, and enjoy! If you want to thicken it more, place it in the fridge before serving. 
• This sauce pairs perfectly with a turkey dinner, but it also complements other dishes and can be used in sweet treats like crumble bars, cookies, and more!

Notes

YIELDS 2-3 cups of Cranberry Sauce

* Feel free to add more maple syrup for a sweeter sauce. You could also combine maple syrup and coconut sugar for a different flavour. 

** You can add a hint of lemon or orange zest for a delightful citrus twist.

NOTE: This cranberry sauce sways towards the tart side (as I fancy it that way), but you can adjust it to your liking.

STORAGE: Store in the fridge in an air-tight container for up to a week. This sauce is a great make-ahead and can be done a couple of days in advance.

Enjoy!

The post The Best Cranberry Sauce {gluten-free, vegan, refined sugar-free} first appeared on Pure Sprinkles.

Hello lovelies!

I am delighted to share that I have collaborated with Pilling Foods to bring you the most mouthwatering savoury treat – Delicious Gluten-Free Onion Fritters! These fritters, also known as Onion Bhajis or Onion Pakoras, are a popular snack in India and make the perfect appetizer or snack for any occasion.

These golden fritters are filled with a generous amount of onions, aromatic spices, and zingy green chillies. The magical combination of Good Eats Chickpea Flour, and Good Eats White Rice Flour gives these fritters a light and crispy texture that will make your taste buds dance with joy.

I was thrilled to have the opportunity to work with Pilling Foods as they are my go-to brand for gluten-free baking flours and other goodies that I use for all my recipes. The quality of their products is top-notch and super versatile that you can use in an array of sweet and savoury recipes—a big thank you to Pilling Foods for this wonderful opportunity ♡.

I also love that they are a local Canadian brand. As you know, I always love supporting Canadian brands.
So be sure to check out their collection of products for all your gluten-free baking and cooking needs.

For the ultimate experience, they are best served with tangy chutney or ketchup and pair beautifully with a steaming cup of Masala Chai (you can find the recipe here) or a refreshing cup of coffee.

Are you ready to tantalize your taste buds? Head over Pilling Foods website for the full recipe and discover all the amazing benefits of using Chickpea Flour and White Rice Flour!

Enjoy!

The post Delicious Gluten Free Onion Fritters – Collaboration with Pilling Foods first appeared on Pure Sprinkles.

Hello lovely friends!

Looking to create easy and healthy recipes to celebrate St.Patrick’s Day?  

Check out some of my recipes that add a splash of celebratory green in a fun and healthy way:

Shamrock Green Smoothie

Basil Walnut Pesto

Easy Garlic Broccoli

Easy Bok Choy  

They are all jam-packed with beautiful green veggies and are easy to make plus, they are gluten-free, paleo, vegetarian and vegan-friendly!

Which one(s) are you going to try out? Lemme know in the comments below.

Wishing all of you a very Happy St.Patrick’s Day!

The post St.Patrick’s Day Recipe Ideas {gluten-free, vegetarian, vegan-friendly} first appeared on Pure Sprinkles.

Hello lovely friends!
This Easy Bok Choy recipe uses just a handful of ingredients and can be made within 10 minutes. It’s delicious, nutritious, and the perfect side dish for your next meal. Bonus it’s gluten-free, paleo, vegetarian and vegan-friendly!

I decided to switch gears this month and share a savoury dish. I haven’t shared one in quite some time and thought, what better time than in March as we head towards St.Patrick’s Day and Springtime here in Canada?

So you may be wondering, out of all the veggies, why bok choy? First and foremost, I LOVE how easy it is to make. Seriously it is done in no time with just a few ingredients, and you have yourself a delicious side dish. It is perfect if you want to add more nutrition to your diet with minimal effort.

Secondly, I love its unique taste and how it soaks up all the flavours you cook with like a sponge. I first ate bok choy at one of my favourite restaurants in Toronto, Spring Rolls and East (same franchise). If any of you remember the restaurants, comment below! They have sadly closed now, but the memories still last. They had a heavenly fried noodle dish with beef and vegetables covered in a scrumptious sauce. Even though I loved the crispy noodles, I remember I equally enjoyed eating the bok choy. I loved how the flavours of the sauce would seep into the leafy petals of the bok choy. It was divine.

I never thought of making bok choy myself until I changed my diet years ago. My naturopath highly recommended eating them because of all their amazing nutritional benefits, including being super rich in calcium! So for all my vegan and vegetarian friends out there, this is an excellent vegetable to add to your diet when trying to eat more calcium-rich foods.

Even if you are not a fan, I think this recipe will change your mind, and showcase just how flavorful these little veggies can be! Give them a try, and see. If you are weary of seeing the red chilli flakes scattered all over and aren’t one for spicy heat, do not fret they are absolutely optional and are just as flavourful without the red chilli flakes! I personally like the little spicy kick of heat!

Sprinkles recipe fun facts:

• BOK CHOY – is jam-packed with vitamins and antioxidants, rich in calcium and fights inflammation.
• GARLIC –  boosts your immune system, contains medicinal properties and is rich in antioxidants. 
• OLIVE OIL – is great for heart health, high in antioxidants and fights inflammation and bacteria.

Let’s whip up some super Easy Bok Choy!

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Easy Bok Choy

This Easy Bok Choy recipe is a super speedy side dish that is the perfect addition to any meal. Made with just a handful of ingredients, that's nutritious as it is delicious and will become your go-to side dish!

Author Priscilla S

Ingredients

Easy Bok Choy Ingredients

• 1 bag fresh bok choy, washed
• 3-4 medium garlic cloves, sliced
• 1 inch fresh ginger, cut into small pieces
• ⅓ tsp sea salt (adjust to taste)
• ¼ tsp black pepper (adjust to taste)
• 1-2 tbsp olive oil (adjust to taste)
• small pinch of dried red chilli flakes* (optional)
• ½ tsp coconut aminos (optional)
• 1 tsp tapioca starch (arrowroot starch) (optional)

Equipment

• large wok (or large pot)
• cutting board
• paring knife
• measuring spoons
• large spoon
• large bowl

Instructions

Prep

• Cut the bottom stem of the bok choy, discard, and fan out all leaves and place in a large bowl. Wash thoroughly a few times, there can sometimes be some sand and grit in between the leaves. Put aside.
• Peel and slice the garlic and ginger into thin discs or long strips. Set aside.

Cook Time

• Add oil to a large wok on medium heat. Once the oil is heated, add the garlic and ginger you should hear a nice sizzle sound, let it infuse into the oil for about 30-60 seconds, and now add the red chilli flakes.
• It's now time to add the bok choy! It may splutter a bit because of the water from the bok choy and the oil mixing, so please be careful. Once you have added the bok choy, turn up the heat to medium-high and mix everything well. Cover with a lid.
• Remove the lid, you will notice within a couple of minutes of cooking the bok choy will start to wilt down. It's now time to add our seasoning, sea salt, black pepper, and coconut aminos.
• OPTIONAL: If you notice a lot of water with the bok choy, you can add a tapioca starch slurry to help thicken it up more, if you desire. See notes below for how to make tapioca starch slurry.
• Cook for 5-7 minutes, mixing occasionally. You will know it's ready when the bok choy becomes soft yet still has a slight crunch to it. It's now ready to serve! This side dish pairs perfectly with rice, fish, chicken, and beef. Enjoy!

Notes

* The red chilli flakes are quite potent, so you really don't need much, a little goes a long way! Also, the red chilli flakes are entirely optional, so if you don't want to add them, no problem! They are just as tasty without them.

NOTE: If you want it saucier, add a couple of tablespoons of water when cooking. 

TIP: Add a tapioca slurry if it's more watery and you want to thicken it up (though it still tastes fabulous when you have a watery sauce!). Just add 1 teaspoon of tapioca starch (or arrowroot starch) with 2-3 teaspoons of water. Mix together well, without any clumps. Add 1/2 tsp of the mixture at a time. It will thicken up quickly, so you may not need a lot. Putting too much can make it gummy, so just add as much as you need. 

STORAGE: If you have any leftover bok choy, store it in an air-tight container for 1-2 days. I don't recommend freezing them as they have a lot of water content in them, and would recommend consuming them within a couple of days of making them for optimal taste. 

The post Easy Bok Choy {gluten-free, paleo, vegetarian, vegan-friendly} first appeared on Pure Sprinkles.

Happy 2^nd Birthday, Pure Sprinkles!!

As I celebrate Pure Sprinkles’ 2^nd Birthday today, my heart is overflowing with gratitude. I wonder how have 2 years gone by already?! It still feels like yesterday when Pure Sprinkles was that dream I had tucked away in the corner of my mind and heart—waiting for the right time to do it. Then two years ago today, I finally decided to take that leap of faith and launch Pure Sprinkles—allowing the dream I had for so many years to finally take flight. The best decision I ever made. 

Since then, the blog has been spreading its wings and reaching heights beyond my wildest dreams. I am incredibly grateful. I’ve been fortunate to accomplish so many amazing things within these two years that have allowed so many of my dreams to come true. The blog has completely changed my life in the most amazing ways. 

It has allowed me to grow as a person pushing personal boundaries and developing new skills that I never even knew I had within me, and opened me up to a whole new world. One that I love being in and have discovered a new passion that lights up my heart. To help people by sharing healthy recipes that cater to different food lifestyles, especially those with food restrictions. It is still the driving force behind the blog and keeps me inspired and propels me forward to positively help others through the blog and sprinkle some pure goodness into people’s lives :). 

The part I never anticipated but am most grateful for is all the amazing people I have connected with because of Pure Sprinkles. It has had a profound impact on my life. I could never have foreseen that my healthy recipes would be so much more than just sharing healthy recipes but also connecting with people and building meaningful relationships. 

A heartfelt thank you to my friends and family (you know who you are) who have been there since the beginning and encouraged me to create the blog. Thank you to those who helped along the way in so many ways and for all your love and support. I couldn’t have done this without you. 

To all my friends I have been fortunate enough to meet with through Pure Sprinkles, I am so grateful for your friendship, love, and support with all your likes, comments, messages, reposts, and shares, I can’t thank you enough . 

A very special heartfelt thank you to:

Camino, I am so grateful for all your support and the wonderful opportunities to work together on the reviews for the Festive Holiday Chocolate Bars and Easter Chocolate Eggs! 

Chandler Honey, I am so grateful for all your support and all the amazing recipe collaborations we did together last year! The Lemon Cranberry Muffins, Easy Raspberry Sauce, Vanilla and Raspberry Doughnuts, Easy Strawberry Lemonade, Easy Strawberry Lemonade Popsicles, Easy Masala Chai, and Easy Gingerbread Bundt Cake!

Thank you from the bottom of my heart to each and every one of you. Pure Sprinkles would not be here without all your love, support, kind words, messages, comments, and likes, and I am incredibly grateful.

Happy 2^nd Birthday, Pure Sprinkles! I am so excited to see where the blog will go in 2023! I look forward to creating and sharing more content with you!  I am also excited to announce on this special day that I have some new content in the works that will be coming this year, introducing something new to Pure Sprinkles, so stay tuned!

Sending lots of love and warm wishes!

The post Happy 2nd Birthday, Pure Sprinkles! – Reflection & Gratitude first appeared on Pure Sprinkles.

These Easy Vanilla Strawberry Cupcakes are made with all-natural ingredients and can be whipped up in a flash for any special occasion or whenever you desire a sweet treat. They are super moist, with just the right amount of natural sweetness and a lovely strawberry jam filling. Simply put, these cupcakes are divine! They are also gluten-free, dairy-free and refined sugar-free!

With Valentine’s Day AND Pure Sprinkles’ 2nd Birthday just around the corner, I wanted to share a recipe close to my heart to celebrate these special occasions. Bringing together two of my favourite recipes, my Very Vanilla Cake and Simple Strawberry Sauce, that I shared with you last year for Pure Sprinkles 1st Birthday. Creating a whole new recipe that is something truly magical, with a flavour combination that is simply sublime.

I love the pairing of vanilla and strawberries. They are the perfect match. The sweet and slightly floral notes from the vanilla paired with sweet and slightly tart strawberries have a beautiful contrast of flavours yet meld together so seamlessly that it creates a flavour combination that makes your tastebuds smile.

It is also my go-to recipe for making treats for friends and family. I have made these cupcakes countless times and have always received praise for how yummy they are and how they can’t believe they are gluten-free. More proof in the pudding that gluten-free can be as tasty if not tastier than baking with regular flour or refined sugars. The best part is it’s healthier, and you can feel good about eating it.

So what’s to love about these Easy Vanilla Strawberry Cupcakes?

• Gluten-free

• Dairy-free

• Simple to make

• Natural wholesome ingredients

• Perfect for special occasions, birthdays, anniversaries, or parties!

I couldn’t resist decorating the cupcakes with some luscious Strawberry Buttercream. Its lovely soft pink hue ties in perfectly with Valentine’s Day and Pure Sprinkles’ Birthday! It was just too fitting and looked so pretty! I added some Strawberry Syrup (thanks to my Simple Strawberry Sauce) to the buttercream, which amped up the strawberry flavour. However, you can dress up these cupcakes any way you like with buttercream (as picturized), frosting, glaze, or whipped cream, or enjoy them just as they are!

I poured a lot of love into creating these cupcakes, and hope you enjoy them as much as I do!

Happy Valentine’s Day, lovely friends! & Happy 2^nd Birthday, Pure Sprinkles!!

Sprinkles recipe fun facts:

• COCONUT FLOUR – has high fibre content, is packed with nutrients and promotes good digestive health.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• HONEY – contains many healthy essential minerals such as sodium, potassium, calcium, and magnesium.

Let’s go and make some delicious Easy Vanilla Strawberry Cupcakes to celebrate these special occasions! 

Do you also love cupcakes? How did you enjoy these cupcakes? Let me know in the comments below. 

Print

Easy Vanilla Strawberry Cupcakes

These Easy Vanilla Strawberry Cupcakes are made with all-natural ingredients and are a breeze to make for any special occasion or any time you want a sweet treat. They are gluten-free, dairy-free and refined sugar-free!

Author Priscilla S

Ingredients

Ingredients

Easy Vanilla Strawberry Cupcakes

Dry

• ½ cup coconut flour
• ½ tsp baking soda
• pinch of sea salt

Wet

• 4 eggs
• ⅓ cup coconut oil, melted (room temperature)
• ½ cup liquid raw honey* (or maple syrup)
• ¼ cup almond milk (or any plant-based milk of choice)
• 1 tbsp pure vanilla extract

Decorations

• sprinkles (optional, highly recommended)

Equipment

• whisk
• 2 x 6 cavity muffin tin (or silicone molds)
• measuring spoons + cups
• small and large metal bowls
• baking cups
• metal spoons
• cooking spray (I used coconut oil cooking spray, but you can use any cooking spray of choice)
• toothpicks
• apple corer
• paring knife
• silicone spatula

Instructions

Preparation

• Line the muffin tin with baking cups and lightly spray the muffin tin with coconut oil. Set aside.

Vanilla Strawberry Cupcakes

• In a small bowl combine all dry ingredients, coconut flour, baking soda, sea salt, mix well. Set aside.
• In a large bowl add the wet ingredients, honey, almond milk, coconut oil, vanilla, and eggs. Whisk together until smooth. Slowly add the dry ingredients to the wet ingredients and whisk together until you have a nice smooth batter.
• Preheat oven to 350°F.
• Let the batter sit for 5 minutes. This is an important step; please do not skip it as it helps the cupcakes to rise and become more moist. Mix together one more time.
• Fill the muffin tin with batter, about 3/4 filled, approximately 2 tbsp of batter, and gently shake it so that the batter spreads evenly. Place in the oven to bake for 17-18 minutes or until golden brown. Be sure to do the toothpick test to make sure it is fully baked.
• Once done, allow the cupcakes to cool to room temperature, then transfer to a plate.

NOTE: This recipe uses my Simple Strawberry Sauce recipe as the filling for the cupcakes. So please hop over to the recipe here to get the full details and proceed with the next steps. If you don't want to add the filling, then skip over to the next section.

• How to add Strawberry Jam Filling
• APPLE CORER METHOD: Press the apple corer into the centre of the cupcake gently. Do not press hard, as you don't want to go too deep. Lightly twist as you pull the corer out. The center cupcake will lift up with the corer, leaving a lovely hole in your cupcake.
• PARING KNIFE METHOD: Carefully cut a hole in the middle of the cupcake. Do not press hard, as you don't want to go too deep. Remove the centre and set aside.
• Take a ¼ measuring spoon and gently press into the hole to make a nice, even hole to add the filling.
• Set aside the cake removed from the centre to seal the cupcake after adding the Strawberry Jam.
• Spoon a teaspoon of Strawberry Jam into the cupcakes and press down again with the measuring spoon to ensure it fills nicely. Then place the cake that we removed earlier and press it back into the hole to seal the cake.

Decorating

• You can decorate these cupcakes with buttercream, frosting, glaze, whipped cream, the choice is entirely yours! I highly recommend adding sprinkles as it really adds a fun element to the cupcakes and makes them look so pretty!

Notes

YIELDS 12 cupcakes

* Feel free to adjust the sweetness to your liking.

STORAGE: Stores in the fridge for a week in an air-tight container or in the freezer in a freezer-safe container or zip lock bag for up to a month.

If the cupcakes are decorated, they will keep up to 3-4 days in the fridge in an air-tight container or the freezer in a freezer-safe container or zip-lock bag for up to a month.

NOTE: These cupcakes don't rise as high as all-purpose flour-based cakes, but let me assure you they will give you the same satisfaction.

DECORATING: These cupcakes can be decorated in a multitude of ways, you can add buttercream frosting (as pictured), icing, glaze or whipped cream! The possibilities are endless. 

BATCH BAKING: Want more cupcakes? No problem! Just double up the recipe. 

Enjoy!

The post Easy Vanilla Strawberry Cupcakes {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.