4-Ingredients Peanut Butter Cookies

Man. Some days I improvise and get quite good recipes. Other days it seems like I need to waste a few recipes before I get something nice. The other day was one of these days. I had to make these peanut butter cookies twice before getting the right consistency. First time, it just looks like I put peanut butter on a tray and baked it. They tasted like burn, and had no shape at all. My despair level seemed to follow and they only increased up a bit more when I also messed up with the second recipe. Thank goodness, I survived, and the third attempt was a good one. The result: yummy vegan cookies which only means everyone can and must eat them 😊


  • Servings: ”14”
  • Difficulty: ”easy”
  • Print

Easy peasy 4-ingredients vegan peanut butter cookies, super quick to make!

  • ΒΎ cup peanut butter
  • ΒΌ cup + 1 tbsp coconut flour
  • 5 tbsp maple syrup
  • ΒΌ cup sugar



  1. In a bowl, mix the coconut flour and the sugar
  2. In another bowl, place the peanut butter and mix in the flour + sugar
  3. Add the maple syrup spoon by spoon, while working the dough so that it is consistent
  4. Using a cookie scoop, place the dough pieces on a greased cookie tray and use a fork to flatten the balls (do it once, turn the fork by 45 degrees and repeat)
  5. Bake for about 15min at 360F or until the edges are golden brown. The cookies should be soft but they will become harder by cooling down
  6. Place the cookies in a sealed container with a slice of bread to keep them soft

Simple Vegan Pancakes (without banana)

I love pancakes. Among my fondest childhood memories are those week end mornings where my mom would make us giiigantic pancakes. Then we would eat them with a honey-butter mix, or some Nutella. These were sooo delicious. My mom and dad themselves are so into pancakes, especually Aunt Jemma’s one, cause the smell reminds them of their days in the States. Nothing beats a fluffy pancakes, with looots of syrup on top. Oh wait, maybe fruits AND syrup on top beats that up. Anyways, enough talking, here is an easy vegan recipe of pancakes. As it’s vegan, everyone can eat it, no excuse πŸ™„


Ingredients (makes 6-8)

1 1/4Β cup flour // 1.5 tsp baking powder // 1 tsp vanilla extract // 1 tbsp maple syrup // 2 tbsp sugar // 1 1/2 cup unsweetened almond milk // 1.5 tsp sunflower oil


In a bowl, mix the flour with the baking powder and the sugar // in another bowl, mix the almond milk with the maple syrup and the vanilla extract // gradually add the milk to the flour // lightly grease a pan, then add 2-3 tbsp at a time to the pan. wait until the sides are golden brown before flipping the pancake // enjoy with syrup, maple syrup or peanut butter. You can also put fruits and granola on top with vegan yoghurt as a twist πŸ™‚





“Msemen” or “rghaif” are a moroccan “crepe” made with mainly fine semolina. We usually eat them with a mix of melted butter and honey, but they’re good on their own as well, especially when still warm. Since I came to Canada, I like to put maple syrup on them. What’s nice with those crepes is that they can be veganized (if you use margarine or vegan butter) and only need 3 or 4 ingredients: fine semolina, flour, butter or margaribe, and sunflower oil (I personally only used margarine). When I lived in London, it was impossible to find them anywhere, and I wished I had tried making them sooner as they’re really easy to make and definitely remind me of Ramadan.

Hope you like them as much as I do πŸ™‚




1.25 cup fine semolina // 0.5 cup flour // 0.25 cup flour OR semolina (flour will make the dough easier to stretch, but semolina will enhance the taste of the msemen) // enough warm water to make a dough // some melted butter OR margarine OR vegan butter // some sunflower oil (optional, to mix with the butter/vegan butter or margarine)


Mix the flour and the semolina // Gradually add the water to make a firm dough // divide in 6 balls and coat them with the melted butter // Coat your hands with butter or oil // On a greased surface, spread the balls until they’re thin circles (they should be transparent) // Spread a generous amount of melted butter on the msemen as you spread it, it’s mandatory so the msemen stay soft when they cook // Bring the top and the bottom side of the msemen to the center (they shouldn’t be on top of each other!) // Bring the left and right part of the msemen on top of each other // You should have a square shape now. Spread it out again and coat it with a generous amount of melted butter, on top and on the bottom // Cook on a generously greased pan on both sides, until golden spots start forming on the surface // Bring on the maple syrup or the honey mixture and enjoy 😊


Chocolate Protein Balls

Guys. In the past to criminals in the Roman Empire, they used to attach each one of their limbs to a horse. Then order the horses to run in all directions. Ouch. I feel like life is trying to do that to me. So many things to do which have NOTHING to do with each other. Gotta process my simulations result. Prepare my french lessons (I’m a french teacher too). Work on the model of a CubeSat satellite we’re trying to send into space – if we win the competition – with ANOTHER team. On top of that I’m preparing for the Dobson cup. Now don’t get it wrong, I like to have many opportunities and things to do on my hand. At least I feel…more, useful, you see? Β All that to say, I have been procrastinating for days regarding this recipe. Hopefully I come back next week with more regular recipes πŸ™‚ Thank you all for your patience and shine at whatever you’re doing right now, wherever you are xx



1 scoop protein chocolate powder // 1/4 cup cocoa powder // 1/2 cup ground almonds // 1/3 cup dates


Put some boiling water over the dates, previously diced in order for them to soften, then blend // add all ingredients to a bowl and mix until you have a thick paste // make small balls and put in the fridge for about 3 hours // leave in the fridge so the balls stay hard

Irish soda bread

We all love the smell of homemade bread straight of the oven. However,Β we don’t like to knead it, and then waaaait for the dough the rise, then turn it into the desired shape, and then wait agaaaain for it to rise. Oh and did I mention baking AND cooling time ? Yeah, can’t be bothered. That’s when the Irish came to save our lives. No, not with green beer, but with soda bread. In a few days, make sure to thank St.Patrick for soda bread. Amen. Cause well, ain’t nobody got the time to wait. Yes yes, you can make bread using baking soda. Don’t believe me ? Try it 😊. The pictures speak for themselves…



1 1/4 cup white flour // 1 1/4 cup wholemeal flour // 1 cup homemade buttermilk (1 cup milk of choice and 1 tbsp of lemon juice) OR industrial buttermilk Β // 1-2 tsp sugar (I used 1) // a pinch of salt // 3/4 tsp baking soda


Add the flour, baking soda, sugar and pinch of salt to a bowl. Mix together // To make the buttermilk, put lemon juice in your chosen milk and let sit for about 10 min // Flour your hands and then gradually add the buttermilk to make a dough. Add some flour or buttermilk if needed but only small quantities. The dough should be soft but not sticky // Put it in a greased loaf pan and even it // Bake for about 25 min at 390F/180C

Ta daaaa!!!


Gofundme campaign and startup

Ok. I did it. I launched a gofundme campaign. I finally took the first step towards making my dream a reality.

I wish I could say I could bake before I could crawl, but that won’t be true (but oh so cool). As you all know, baking in my passion. It relaxes me and nothing is more fun than twisting my favorite recipes or trying healthier versions.

As a student I’m always on the go, and found that most snacks available on the market are either too expensive or simply unhealthy and highly processed. I see to change that, through SimpleBakes: by bringing daily, vegan, homemade, affordable, snacks to the community here in Quebec/Ontario and in nearby provinces and states.

Anyways, any contribution and/or share would be highly appreciated and I’ll be forever grateful to you πŸ˜‰ The link is the following:


“Pulled” Tofu

Hey guys! Sorry for not having been much on the blog lately. These past days have been full of work and hustle πŸ˜ƒ But! I’m back with this delicous recipe. I just can’t describe the taste of the sauce as it’s different tastes mixed together 😍😍 There you go:


220 g tofu, diced and boiled // 0.5 cup kidney beans, previously boiled or canned (make sure you wash them) // 2 small white onions,Β  cut and fried // 1 tsp paprika // 1 tsp cumin // a pinch of salt // 1 tsp honey or maple syrup // 1 tbsp of corn starch // 1 tsbp of brown sugar // 0.5 cup of water to cook // Ciabbata or toast to serve



In a pan, put some oil, then add the onion and fry them // add the kidney beans // add the spices // add some water and the corn starch, sugar, honey or maple syrup and soy sauce // mix toroughly for about 3 min on low heat // finally, add the tofu and mix everything. Add some water if needed and let cook on low heat for 3-5 min // ta daaa! Serve with bread or on its own

Seedful Cookies

Guys. I swear, moments of improvisation are the best. Take this. I literally grabbed a bowl and threw a bunch of ingredients together. Obviously using cups, otherwise I’m left with recipes I just cannot recreate. Yay! Not cool. Anyways, this is a recipe you gotta try. Oh and it’s easily veganized, using maple syrup instead of honey. Or even agave syrup or golden syrup. Or just adding sugar and bypassing the whole honey/syrup thing. Flexibility. I love that word.

Look at this.

img_20170115_085333img_20170115_085251And this.



Enough pictures though, here’s the recipe, hope you like it πŸ™‚:

Ingredients (for 2 large, thick cookies or 4 medium ones)

2/3 cup rolled oats // 1 tsp honey or a vegan alternative (maple syrup, agave syrup, or golden syrup, I advise maple or golden syrup aa their taste is less strong) //1 tbsp sugar // 1 chia egg // 1 tbsp sunflower seeds // 1 tsp vanilla extract // pinch of salt
some milk (1 tbsp) (optional, if needed)


Add the oats, sugar, sunflower seeds, honey, vanilla extract, salt, chia egg, and some milk if neceasary to a bowl // Mix toroughly with your hands // Make 2 “patties” of about 3 cm diameter and about 1 cm of thickness // Bake at 180Β°C/360Β°F for about 20 min, or until sides start to become golden // Enjoy πŸ™‚


Tried it ?

Let me know what you thinkΒ  πŸ™‚




Homemade Gravy (Vegan)

Ok so. Sorry for being MIA this past week. I was litterally drowning in equations! However, I did miss uploading on the blog and so, I’m starting with this vegan gravy, which can also be consummed as a soup πŸ™‚


Look at this. Looks delicious? Imagine this gravy with a poutine, or even alone as a soup. I say yes!!



2/3 cup of diced mushrooms (canned or boiled, keep the water)// 1 medium onion, boiled and diced // some black pepper, sea salt to taste // 1.5 tbsp of corn starch // 1/2 cup of mushroom water (used for boiling) + 1/2 cup of water OR 1/2 cup of vegetable broth + 1/2 cup of water


Dice and boil the mushrooms and the inion, keep the water for later // In a food processor, put the onion, mushrooms, black pepper, sea salt, and water mixture (see the ingredients for more explanation) // Mix until smooth // PutΒ the mixture in a sauce pan, gradually adding the corn starch, and mixing frequently, in order to give a sauce like, viscous texture. You can add less or more corn starch if needed, depending on the desired consitency of the gravy and application.

Ta daaaa!!!


NB: This gravy can also be consumed as a soup, so I highly recommend you try it! You can either drink it as it is OR add some milk/cream to it.