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.

oatmeal chocolate chip cookies – with aquafaba.

cookies

I used a can of chickpeas in a dish recently and reserved the brine to make aquafaba to use in a recipe later and last night made these cookies to keep on hand in the freezer when having a craving for a cookie. Next time I make them, I will flatten them a bit more, because they didnt really spread while baking.

  • 3/4 cup almond meal
  • 1 cup rolled oats
  • 1/4 cup chocolate chips
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup coconut sugar (or brown sugar) (feel free to add a little bit more if its not sweet enough for you 
  • 1/4 cup aquafaba liquid
  • 2 Tbsp peanut butter
  • 3 Tbsp avocado oil
  • 1/2 tsp vanilla extract

Instructions

  1. In a large mixing bowl, stir together almond flour, oats, chocolate, baking powder, salt, and sugar.
  2. In a separate bowl, beat aquafaba (using a handheld mixer) until light and fluffy and loose peaks have formed. (Add a little cream of tartar to help them along if not whipping.)
  3. To the aquafaba, add the almond butter, oil, and vanillaand beat or whisk to combine. Add to dry ingredients and mix until combined.
  4. Preheat oven to 350 degrees F.

  5. Scoop dough into roughly 2-Tablespoon amounts and form into small discs (flatten them, they dont really spread, a noted above). There should be about 12 cookies.
  6. Bake for 10 -12 minutes.

banana blueberry bran muffins.

BranMuffins

try saying that ten times fast!

Since I start my day with a smoothie, around 10 am I’m ready for a little something- usually sweet. I like to make healthy muffins because they satisfy a sweet craving, and usually keep me sustained until lunch. I tend to look for muffins that are low in sugar, and try to substitute healthy flours and fruits to make them worth my while. They are a great breakfast treat for milo too.

I found the recipe for some bran muffins here.  Then I customized them to make them vegan. You can add any kind of fruit, or even use spelt flour if you wanted to stay away from white flour. Spelt flour is my favorite to add to muffins!

1 1/3 cups almond milk, mixed with 1 tspn apple cider vinegar
1 T ground flax, mixed with 3 T water
1/3 cup vegetable oil (I did a mixture of half veg oil, half unsweetened applesauce)
1/4 cup coconut palm sugar (or sub brown sugar if you dont have this)
1 1/2 cups wheat bran
1 cup all-purpose flour (or sub spelt flour)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoonsgranulated sugar, divided
1-2 ripe bananas, mashed
1/2 cup blueberries

Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray.

Whisk almond milk, flax, oil (or oil and apple sauce), and mashed banana and coconut palm sugar in a bowl. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined and still a bit rough.

Spoon two 2 tablespoons of batter into each prepared muffin cup. Add about 3-4 blue berries to each muffin and sprinkle each with one of the teaspoons of granulated sugar (1 tspn divided over the 12 muffins). Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of granulated sugar.

Bake muffins for a total of 16 to 18 minutes.