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.

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trail mix cookies.

trailmixCookies

Cookies! and they are full of nutritious yumminess. No refined sugar and no white flour!! Make sure your oats are gluten free, and you’ve got yourself a gluten free cookie as well….Customize them to your liking with whatever you have in your pantry. Most of all, enjoy!

I found the original recipe here.

Here’s what I used in mine…

Dry Ingredients

1 cup oats blended into oat flour
1/2 cup almond meal
1/2 cup rolled oats
1/2 cup thinly sliced almonds
1/4 cup coconut sugar or brown sugar
1/4 cup shredded unsweetened coconut ( I actually used these – have you had it?! were addicted!!)
5 tablespoons chocolate chips
2 tablespoons sunflower seeds
2 tablespoons hemp seeds
3/4 teaspoon cinnamon
1/2 tsp fine grain sea salt
1/2 tsp baking powder
1/2 tsp baking soda
Wet Ingredients
1 T ground flax + 2 T water, mixed together
1/4 cup drippy nut butter (i used peanut butter – just  make sure its natural!)
1/4 cup coconut oil1/4 cup pure maple syrup
1 tspn vanilla

Directions:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Whisk together the ground flax and water in a small mug and set aside so it can gel up.
  3. In a large mixing bowl, whisk together all of the dry ingredients.
  4. In another medium sized bowl, stir together the wet ingredients, including the flax egg until thoroughly combined.
  5. Add the wet mixture on top of the dry mixture and stir well until combined. This will take quite a bit of stirring until all of the dry patches of flour are gone.
  6. Portion small balls of dough (just smaller than golf balls) onto the baking sheet, spacing them a couple inches apart.
  7. Bake cookies for 13-15 minutes, until light golden brown on the bottom. Cool on the baking sheet for 5 minutes before transferring to a cooling rack until completely cool. The cookies will break apart easily until cooled, so be careful.
  8. Wrap up and store leftovers on the counter or in the freezer, if desired.

no bake granola bars.

makegreat_granolaBars
I’m always looking for something healthy and satisfying to eat as my mid morning snack. This recipe for these granola bars looked healthy and fairly easy, so I gave them a try. They came together in no time and were delicious! Just what I needed!

  • 1 cup packed dates, pitted (deglet nour or medjool)
  • ¼ cup honey (or sub maple syrup or agave)
  • ¼ cup creamy salted natural peanut butter
  • 1 cup roasted unsalted almonds, loosely chopped
  • 1½ cups rolled oats
  • optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
Instructions
  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency.
  2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor.
  3. Place oats, almonds and dates in a bowl – set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
  6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
  7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.

 

335. rosemary roasted almonds.


pretty much what it sounds! Recipe over at shutterbean’s blog.

279. pumpkin pie almonds.


Fall.

Can’t stop. Won’t stop.

These are so easy to make…and so addictive.

2 cups raw almonds
3 tspn cinnamon
2 1/2 tspn pumpkin pie spice
4 T agave
sea salt

mix it all together and spread on a lined baking sheet and bake at 325 degrees for 20 minutes. Let cool and enjoy!

197. banana chips.

I seem to have an over abundance of bananas these days. With the heat the way it is, the bananas get so ripe so fast. I normally freeze them for smoothies, but we already have a ton frozen, so I thought this pin for banana chips would be a good idea….except it takes 4 hours; and bananas are kind of delicate. Mine look nothing like the photograph (im pretty convinced those are store bought!) but they turned out really really good.

Slice banana into thin chips, dip in lemon juice, and spread on a cookie sheet. Bake for 2 hours @ 200 degrees and flip. Bake for another 2 hours or until crisp. It was pretty easy, but really time consuming. They smell really good while baking!

196. harvest muffins.

I saw a recipe for these harvest muffins and thought they would be a good nutritious treat. I took a stab at veganizing them, and they turned out pretty good. Muffins are kind of tricky – they never taste like they do in the bakeries – but i usually opt for something more nutritious anyway. These could probably be a tad sweeter, but overall they turned out alot better than expected. They have no added fat really, are packed with vegetables and fruit and have minimal sugar….Milo ate them too, and even noticed the carrots, so I guess thats a win!

1 cup shredded zucchini
1/2 cup shredded carrot
1 cup shredded apple
1/2 cup whole wheat flour
1 cup whole wheat pastry flour
1/2 cup all purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon pumpkin pie spice
3/4 teaspoon salt
4 1/2 tspn egg replacer powder, mixed with 6 T warm water
1/2 cup brown sugar
1/2 cup almond milk
2 T plain soy yogurt
1/4 cup flax seeds
  1. Preheat oven to 400F.
  2. In a large bowl, mix together flours, baking soda, baking powder, pumpkin pie spice and salt.
  3. In a smaller bowl whisk the egg replacer, sugar, almond milk, and yogurt, then fold in the zucchini, apple and carrot.
  4. Add the wet mixture to the dry.
  5. Add the flax seeds mixture together till combined. Don’t overmix.
  6. Divide the mixture evenly in a 12 count muffin tin.
  7. Bake for 12-14 minutes, or until toothpick comes out clean.
  8. Cool and enjoy.
  9. To freeze, place each muffin in an individual sandwich bag and place in the freezer – an easy grab and go breakfast!

 

136. no bake energy bites.

Since we are pretty much packed up, there isn’t much I can make these days. But these no bake bites were pretty easy to throw together and help us have something to snack on in between all the packing and moving!

This recipe is extremely versatile, so change it up! Here’s where i found it originally.

No-Bake Energy Bites
 1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

 

 

73. sweet potato hummus

I’m on a big hummus kick lately.  I’m super addicted to those flat pretzel crisps dipped in Sabra hummus. I’ve never made my own because Sabra is so good….But last night I saw this recipe for sweet potato hummus on pinterest, so I started roasting some sweet potatoes and this morning threw the ingredients in the vitamix and made some! Got some packed for today’s afternoon snack. Can’t wait!

1 pound sweet potatoes (roughly 2 medium)
1 can chickpeas, drained and rinsed
1/2 tspn chipotle powder (or use real chipotles – add more or less to your liking)
3 garlic cloves
2 tablespoons olive oil
2 tablespoons tahini
course sea salt and freshly ground pepper

Pre-heat the oven to 350 degrees.

Pierce potatoes several times with a fork; place on a foil lined baking sheet.  Bake for 1 hour or until tender.  Cool slightly, then peel and add to the bowl of a food processor or vitamix.  Add chickpeas,tahini, olive oil, chipotle and garlic.  Puree until smooth and thin with up to 2 tablespoons of water if necessary.  Add ¼ teaspoon salt and season with pepper.  Refrigerate for up to 1 week in an airtight container.  Garnish with additional olive oil and smoked paprika before serving.

54. peanut butter breakfast cookies.

Anyone else out there crave a second breakfast? I usually drink a smoothie around 8:30am, and by 10:30 am, my tummy is ready for second breakfast. Sometimes I eat yogurt and granola, dried cereal, nuts, muffin or some fruit. I try find snacks that are healthy – low in fat (or at least have the fat come from good fat sources), and low in sugar, or free from processed sugar.  I saw a recipe for these healthy peanut butter cookies and they were made from all natural, unprocessed ingredients, so i made them this morning. Yes, i made them in the morning before I went to work. They only have a few ingredients and bake for 12 minutes. Why not? Prep time was only a few minutes….And I think they will fit the bill for a second breakfast. They aren’t sweet and buttery like normal peanut butter cookies, so be warned; they do taste healthy, but I like that – they are substantial and made from all whole, unprocessed ingredients. Milo enjoyed them too, so thats a plus.

I feel like I say this with every recipe, but you can definitely keep working with this and make it your own. I think it would be great with some chocolate chips, nuts, dried fruit, etc. And if they arent sweet enough for you, try adding more sweetner or using different sweetners. These will do the trick for me. I got 8 pretty big cookies out of this:

1 3/4 cups oats,  ground in your vitamix or blender
1/2 cup natural peanut butter
1/4 cup maple syrup
1/4 cup flax seed, ground
1/4 cup soy or almond milk

Grind your flour and set aside. Mix together the peanut butter, maple syrup and milk. Add in the flax seed and mix well. Mix in the ground oats. Use a big cookie scoop and place on a prepared cookie sheet. Press down with a fork and bake 350 degrees for 12 minutes. Let cool and enjoy!