trail mix cookies.

trailmixcookiesI saw this recipe for trail mix cookies, and they seemed healthy and contained a pretty killer combination: bananas + chocolate + peanut butter.  Couldn’t resist. And bonus: no refined sugar AND gluten free. You would never tell – These cookies are very satisfying, so go ahead, eat one for breakfast and dont feel too guilty about it.

1 extra ripe banana, mashed
1/2 cup natural peanut butter
2 tablespoons coconut oil
, melted (but not hot)
1/4 cups pure maple syrup
1/4 cup almond milk
1 1/4 cups oat flour
1 Tablespoon ground flax
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 cup thick rolled oats

1/4 cup unsweetened banana chip meal (blend banana chips in blender/vitamix)
1/4 cup dry roasted peanuts
, roughly chopped
2 ounces chocolate chips

In a large mixing bowl, whisk together the mashed banana, peanut butter, coconut oil, and maple syrup, followed by the almond milk. Add the oat flour, flax, sea salt, and baking soda, and stir with a wooden spoon until combined. Stir in the oats, banana meal, peanuts, and dark chocolate until evenly distributed.

Preheat oven to 325˚F. Prepare a baking sheet and set aside. Using a 1/4 cup cookie scoop, drop the dough onto the prepared sheet then flatten with the palm of your hand. Sprinkle with finely chopped peanuts, if desired. Bake at 325˚F for 14-15 minutes then transfer to a wire rack to cool.

Yield: 10-11 cookies
original recipe found here

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baked pumpkin doughnuts.

PUMPKIN

Time to break out all things pumpkin, am I right?! I veganized this recipe and made some baked pumpkin donuts to make it feel more like fall around here.

Donut
4 tbsp. almond milk
1/2 tsp. apple cidervinegar
6 tbsp. earth balance, melted
2 c. unbleached all-purpose flour
2 tsp. aluminum-free baking powder
heaping 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg, fresh
1 c. canned pumpkin
1/2 c. brown sugar, packed
4 tbsp. maple syrup
Egg replacer equal to 2 eggs
1 tsp. pure vanilla extract
Glaze
1 c. powdered sugar, plus more
1/4c. almond milk

Instructions

  1. Preheat oven to 400 degrees.
  2. In a small cup, stir together almond milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt earth balance and set aside to cool.
  3. Meanwhile, whisk together flours, baking powder, salt, cinnamon, ginger, and nutmeg, in a large bowl.  Set aside.
  4. Into the cooled butter, whisk in pumpkin, sugar, maple syrup, egg replacer, vanilla extract, and curdled almond milk until evenly combined.
  5. Whisk together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
  6. Spray donut pan. Add batter to a piping bag and pipe evenly into the pan.
  7. Bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
  8. Meanwhile, make glaze. In a flat-bottomed bowl, whisk together powdered sugar, and almond milk, until smooth. Once donuts have cooled completely, about 15 minutes, dunk in glaze rocking the donut around the bowl to evenly coat. Place on cooling rack. With the remaining glaze, stir in about a tablespoon or so more of powdered sugar to thicken. Spoon extras around the top of each donut.

curry noodle bowl.

Processed with VSCOcam with s2 preset

I was quite pleased at how delicious this meal turned out! I found the original recipe here. I think this would be easy to customize and use what vegetables you had on hand, or work with what is in season. I also added tofu to mine.
Cant wait to eat the leftovers today! I prepped all my vegetables ahead of time, so this really came together quite quickly!

For the Coconut Curry Sauce:
  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 14-ounce can light coconut milk
  • 3 tablespoons sugar
  • 1 tablespoon hot chili paste (optional)
  • 4 tablespoons soy sauce
For the Bowls:
  • 4 ounces noodles. I used lo mein noodles; you can also use rice noodles, but be careful – they always get mooshy on me.
  • 1 tablespoon coconut oil
  • half an onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
  • purple cabbage for serving
  • sesame seeds for topping
  • limes for serving
  • a handful of fresh basil for serving
  1. Noodles: Cook your noodles according to package directions, rinse and set aside.
  2. Sauce: Heat the coconut oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly.
  3. Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined (if you cook it too long at this point, the noodles might get too sticky). Serve topped with the purple cabbage and sesame seeds and a squeeze of lime or basil leaves if you want.

crosses baby quilt.

quilit

I finished my second quilt! Again, this one was made with scraps on hand. And it was really fun to make. This one sewed up ALOT quicker b/c 1.) it was baby sized and 2.) the rectangles are all different sizes, some of them long. I really want to make more of this one! I loved how it turned out and I think it would be nuetral enough for a boy or a girl. I would definitely like to try making one like this a little bit bigger too.
Im happy to report that NO needles were broken in the making of this quilt. This time around, things went MUCH smoother, so that means i learned alot from my last quilt.
However, i definitely could use some more help in the binding area. I made my binding 3 inches this time and that helped significantly, but i dont understand when machine binding, how you are able to sew into the ditch on one side and capture the binding neatly in the back. I have to sew the back and then my binding is all over the place on the front.  Thank goodness for transparent thread, but i would definitely like to figure the trick to this….Theres no way im handsewing this binding on! There has to be a way!

This is the pattern I used to make this quilt. It was so easy to follow – so now i just have to figure out how to make it larger! would love to make this adult sized!

apple slab pie.

appleslab

It’s apple picking season! So time to break out the apple recipes. We went apple picking and got a 1/2 peck of golden delicious, empire, and a few red delicious.

I took at stab at making this apple slab pie, since I had some leftover dough. It would normally call for a 9×13 pan, but i didnt have enough dough, so I halved the recipe and put it in a smaller, rectangular pan (probably equal to about 8×8, just proportioned differently) and it worked out perfectly. I veganized the recipe, added some of my own elements. I will DEFINITELY be making this again. It turned out to be so fantastic!

  • One batch pie crust. I used this one
  • 6 apples, peeled, cored, and sliced
  • 1/2 cup sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon cinnamon
  • 1 cup flour
  • 2-3 T oats
  • 1/2 cup earth balance
  • 1/2 cup brown sugar
  • 1/2 cup almonds (or any kind of nuts)

Instructions:

  1. Preheat oven to 375°. Prepare pie crust according to directions and pat it into the bottom of a 9×13 pan.
  2. In large mixing bowl, combine apple slices, sugar, lemon juice and cinnamon. Spread in an even layer over crust.
  3. In the food processor, combine the flour, butter, and brown sugar, pulsing until coarse crumbs are formed, Add the chopped nuts and oats and pulse a little bit more. Sprinkle crumb top over apple layer.
  4. Bake for 45 minutes to an hour or until filling bubbles. Cool completely.
  5. If preparing ahead of time to freeze. Wrap with foil and label prior to baking and freeze. Then, when ready to serve, bake the frozen pie at 425° for 15 minutes. Reduce heat to 375° and continue baking as directed.

magazine collage.

magazine
I went to a friend’s house for some collage-crafting one evening and this was the result. Ive never done a collage before, so I was a bit overwhelmed with the possibilities. We cut up alot of magazines, postcards, flyers, etc. and had some found objects (I used some string and a feather) – and just went to town. I was mostly drawn to colors with mine, so i was looking fof different colors and textures that pleased me. And I added some animal elements. Was hoping to add some type, but just didnt find anything that jumped at me. So this is the finished piece. When i showed it to milo he said “oh. thats wierd.” haha.  Hoping there is some more collaging in my future! This was really fun.  I think it would even be fun to do with the kids and see what they come up with!