sourdough granola.

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This is the first thing I made with some sourdough discard and it might be some of the best granola to date! The texture is very crispy without using much oil – and its not very sweet at all. I have been having a handful with some chocolate chips and its a great snack!

Mix together:
1/3 cup discard starter
2 T water
2 T brown or coconut sugar
2T flour

Let this ferment for 3 hours to overnight.

When ready, you will need:
1/4 tspn salt
1/2 tspn cinnamon (optional)
2 cups oats
2T mild oil
nuts (almonds, cashews, etc)
seeds (sunflower seeds, flax seeds, hemp seeds, etc)
1T honey or maple syrup

Add the salt and oats, cinnamon, nuts and seeds to a bowl.
Add the honey and oil to the fermented mixture, then pour over the oats in the bowl. Coat well, and then bake in preheated 300 degree oven for about 30-40 minutes. Stir halfway through.

tahini cardamom granola.

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Made a small batch of this granola and it was delicious.

1 1/2 cups oats
dried coconut
almonds
hemp seeds
pistachios
1/2 tspn cinnamon
1/4 tspn cardamom
1/8 tspn ginger
1/8 tspn salt
pinch of black pepper
2 T Maple syrup
2T coconut oil, melted
2T tahini
1/2 tspn vanilla

Preheat oven to 350.
Mix the dry ingredients in one bowl.
Mix the oil, syrup, tahini and vanilla in a bowl.
Coat the dry ingredients with the wet ingredients and mix well.
Bake for 20 minutes, and mix halfway through. 

 

 

healthy peanut butter granola.

This is my go-to granola!

  • Preheat oven to 325 degrees. Grease a large cookie sheet and set aside.
  • In a small bowl, mix together oats, salt and cinnamon. Set aside
  • Melt the peanut butter and sweetner together until smooth in the microwave or stovetop. Stir in vanilla.
  • Stir in dry ingredients and mix until well combined.
  • Spread mixture on prepared cookie sheet.
  • Bake in the preheated oven for 15-20 minutes, or until granola is lightly browned, stirring the granola once gently half way through. Store in airtight jar and enjoy! I sometimes add peanuts or chocolate chips afterwards.

Healthy banana bread

IMG_5633.JPGThis is my go-to banana bread whenever I have bananas laying around that need to be put to use. It doesnt use any oil or processed sugar, and I’ve made it using all kinds of  healthier flour before and it turns out great.

  • 2 cups flour (I often do 1 cup white, 1 cup spelt)
  • 2 cups mashed overripe banana
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup finely chopped dates
  • 2 tbsp flax seed powder + 6 tbsp water
  • 1-2 tbsp sesame seeds

 

Pre-heat the oven at 325 degrees.

Mix flax seed powder with water, stir well and leave it aside till gooey.

Mash the banana well.

In a big bowl add the flour with baking soda, baking powder, salt, cinnamon and mix well. now add the chopped dates and stir together. Add the mashed banana and flax seed powder mixed with water and stir till it’s combined.

Fold this into a greased loaf pan and sprinkle sesame seeds on top.

Bake for 45min – 1 hour until its golden on the outside.

 

loaded banana bread.

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Whoah, this banana bread is a knock out. Its a variation of this recipe – but doctored up with some added goodies! I found the recipe on shutterbean and she kept raving about how good it is and how it doesn’t last very long in her house. It definitely lives up to all the hype. I will be keeping this in rotation for sure!

Heres the original recipe
Heres my modification:

  • 1 cup all-purpose flour
  • 1/2 cup almond flour/meal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup olive oil
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup coconut palm sugar
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 eggs or 2 egg replacer
  • 3 ripe bananas, mashed (about 1 cup puree)
  • 1/2 cup chopped walnuts
  • 1/2 cup raw sunflower seeds
  • 1/4 cup unsweetened coconut shreds
  • 1/4 cup raw pepitasPreheat oven to 350F. grease your loaf pan.

    Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.

    In a large bowl, whisk together the olive oil and sugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Add the eggs or prepared egg replacer, one at a time and beat until fully incorporated. With a wooden spoon, stir in the bananas. Add the flour mixture to the liquids, stirring until just combined. Stir in the walnuts, sunflower seeds, pepitas and coconut until fully incorporated. Pour batter into prepared pan, evening out the top if necessary.

    Place bread in the oven and bake until cake tester inserted in the middle of the loaf comes out clean, about 55-60 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Remove from pan and enjoy.

tahini cereal.

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I guess I’m on a cereal making kick! After making that chocolate cereal, I remembered this recipe on Shutterbean and tried it out. Another success! Makes a great snack, but also so good in almond milk with bananas!

  • 2 cups Kashi Seven Grain Cereal
  • 1 cup rolled oats
  • 1/3 cup sesame seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup tahini
  • 2 tablespoons maple syrup
  • 1/2 teaspoon kosher salt
  • milk, for serving
  • bananas, for serving

Preheat oven to 350F.

In a large bowl, mix together Kashi cereal, oats, sesame seeds and coconut until well combined. In a small bowl, combine the tahini and maple syrup. If mixture is thick, add about 1 tablespoon of water to thin it out. Stir maple tahini sauce into the cereal mixture until well coated. Season with salt and spread coated cereal mixture onto a baking sheet. Bake for 10-15 minutes, stirring every 5 minutes to make sure mixture is evenly browned.  To serve, divide cereal into bowls, top with milk and bananas. Cereal will last in an airtight container for up to a week.

berry + mint smoothie.

smoothie

I can’t get enough of mint in my smoothies lately. Ive also been using coconut water instead of almond milk and its a refreshing change. I made these changes to a pretty common smoothie and really enjoyed it, so will be adding these to the rotation!

1 cup coconut water
1/2 cup frozen mixed berries – strawberries/blueberries/blackberries
1 frozen banana
handful of spinach
1 T hemp seeds
Fresh mint
1 clementine

Mix in the blender and enjoy!

the best beet smoothie.

BEET

This year the beets in my garden turned out pretty small  – i think i planted them too close together; but that means they are smoothie sized! This one is pretty darn good!

1 cup coconut water
1 small beet, chopped
4-5 cubes frozen pineapple
1/4 cup frozen blueberries
1/2 orange, peeled
1 small apple, cored
handful or two of spinach (or kale)
1 tablespoon hemp seeds (optional)
1 tablespoon maca powder (optional)
Squirt of honey or agave (optional)

blend and enjoy! Add more water if its too thick. This made two smoothies.

granola bars.

GRANOLABARS

I started packing milo’s lunch for school – so I’ve been trying to find healthy snacks (and main courses) for him to bring. I had everything on hand to make these granola bars. They are pretty healthy – not having any added processed sugars and are pretty easy to make your own combinations of flavors. I stuck with dried berries and chocolate chips, but I think next time I will add almonds as well! They can be nut-free if you aren’t able to bring nuts to school – just substitute sunflower seed butter for the peanut butter.

1 1/4 cups old fashioned oats
1/4 cup oat flour
3/4 cup dried unsweetened shredded coconut
1/3 cup uncooked quinoa
1/2 teaspoon fine sea salt
3/4 cup  chopped dried fruit
3/4 cup choc chips
1/4 cup peanut butter
1/4 cup coconut oil, warmed until liquefied
1/4 cup maple syrup

Heat oven to 350°F. Line an 8-by-8 inch square pan with two sheets of parchment paper.

In a large bowl, combine oats, oat flour, coconut, quinoa, salt, dried fruit and chocolate. In a separate, small bowl, whisk together sunflower seed butter, oil and sweetener of choice until smooth. Pour wet mixture into dry and stir until combined. Transfer to prepared pan, spreading until flat, then use an addition square of parchment paper to protect your hand as you press, press, press the ingredients tightly into all corners of the pan. Press hard to make sure they are in there good!

Bake for 25 to 30 minutes, until the tops are golden and the edges are light brown. Let cool completely before cutting; they’ll be even easier to cut without crumbling if you chill them in the fridge first, so feel free to cool them there. Once cool, use the parchment “sling” to lift bars from pan and transfer to cutting board. Use a sharp, serrated knife in a very gentle sawing motion to cut bars into desired sizes (I usually go for 16 2×2-inch squares).

coconut milk scones.

scones

I found this recipe for scones a while back and finally gave it a try. I love a good scone for breakfast, but whenever I find a recipe, they are loaded with butter, or oil – not really want to i want to load myself with the first thing in the morning. While delicious, not the most nutritious thing. When i came across this recipe I noticed it had NO butter or oil, so I was definitely intrigued. These turned out pretty good. They arent as melty-amazing on the inside, nor are they overly sweet – but they have a nice outer crunch, and a softish middle. These are easily customizable – the flavor combinations are endless. I made two batches, and froze one for later, so I didnt waste the can of coconut milk I opened.

2 cups flour ( I used spelt flour)
1/3 cup sugar (I used coconut palm sugar)
1 Tbs. baking powder
1/2 tsp. salt
1 cup canned coconut milk (I used the lower fat kind and it seemed to work fine!)
1 cup dried fruit (cranberries, apricots, cherries, raisins, etc.)*

*I made cranberry/orange/coconut and chocolate chip/cherry/almond versions.

coconut milk
sugar

Preheat oven to 425 degrees F. Grease your baking sheet.

In a mixing bowl, combine flour, sugar, baking powder and salt.  Pour in coconut milk. Gently mix with a wooden spoon or a rubber spatula just until it’s combined. Fold in dried fruits. Transfer dough onto a floured surface and shape into a disc about 3/4 inches in thickness. Using a sharp knife or pizza cutter, cut into 8 wedges onto prepared baking sheet 2 inches apart. Brush the tops with coconut milk and sprinkle generously with sugar. Bake for 15-20 minutes or until golden brown. Serve immediately or store them in an airtight container after they have completely cooled.