matcha smoothie.

 

IMG_69411 t matcha powder (more or less, up to you!)
1 frozen banana
3/4 cup almond or cashew milk
1/4 cup coconut water
1-2 T cashews
small chunk ginger root

blend and enjoy!

sourdough granola.

IMG_6885

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 peanut butter
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.

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.

chocolate zucchini cake.

ZUCH.jpg

This is a family recipe from my late aunt bebe. She used to make this cake when i was young and bring it to my grandmothers house on tuesdays when she would bring my great grandmother to visit. I hadn’t had it since I was a kid, but made it to bring to my family’s christmas eve dinner, and it was everything I remembered. Its very easy to half the recipe and make in an 8×8 pan, and easy to sub vegan ingredients.

½ cup butter
½ cup oil
1-3/4 cup sugar
2 eggs
1 teaspoon vanilla
½ cup sour milk (add 1 Tbl. vingar to milk)
2-1/2 cup unsifted flour
4 Tbl. cocoa
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon ground cloves
2 cup shredded zucchini
½ cup chocolate chips

 

Cream butter, oil and sugar; add eggs, vanilla and sour milk. Beat. Next mix together all dry ingredients and add to creamed mixture-beat well.

Stir in zucchini then spoon batter into 9 x 12 x 2 pan. Sprinkle top with chocolate chips. Butter and flour pan.

*there were no baking instructions but this is what i did for an 8×8 pan.
Bake at 350 degrees for about 30 minutes or until a toothpick comes out clean.

 

loaded banana bread.

IMG_1854.JPG
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.

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!