maple olive oil banana bread.

bananabread
I’ve made banana bread several times on this blog, and this one proved to be a winner. I found the recipe on shutterbean, but changed it up a bit to make it vegan, and a tad bit healthier. It didnt raise as high as it should, but it still turned out pretty tasty!

  • 1 cup all-purpose flour
  • 1/2 cup spelt flour or whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/4 cup olive oil
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup coconut palm sugar
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 egg replacers (i used neat egg)
  • 3 ripe bananas, mashed (about 1 cup puree)
  • 1/2 cup plain vegan yogurt

Preheat oven to 350F. Grease a 8 x 4 inch 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 ugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Prepare the egg replacer and add and beat until fully incorporated. With a wooden spoon, stir in the bananas, then yogurt. Add the flour mixture to the liquids, stirring until just combined. Do not over mix. Pour batter into prepared pan, evening out the top if necessary.

Bake until a cake tester inserted in the middle of the loaf comes out clean, about 45-50 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Allow to cool completely on a wire rack.

go-to granola.

granola.jpg
Granola is something that is so easy to make from scratch – and goes along way. Makes both a hearty breakfast item AND a delicious snack. I was looking for a recipe to make – that didnt require any processed sugar – and I kept finding recipes that would be good, buuuuut I was out of a key ingredient.  Then I came across this on buzzfeed.

Its a really helpful guide as to what goes into making a good granola recipe. By giving you the basics, you design and make your own granola. Genuis! It will be my new go to guide to making granola and I will continue to share any winning combinations that work for me…including this one!

3 cups oats
1/4 cup maple syrup
1/4 cup melted coconut oil
1 cup mixed – seasame seeds, sunflower seeds and chopped almonds
1 cup large coconut flakes
3/4 tspn salt
1/2 tspn cardamom
1 tspn cinnamon

Preheat your oven to 300 degrees.
Mix everything together and coat it well.
Spread evenly on a flat baking pan and bake for 20 minutes. Give it a good stir, and bake for 15 minutes more.

Let cool and add any dried fruit you would like. I added some chopped dates.

 

 

superfood trail mix.

TRAILMIX.jpg

I’m finding a hard time finding a trail mix I can eat that doesnt have any refined sugars added. It seems the chocolate or the dried fruit always have added sugar. Here’s a great trail mix you can make on your own – feel free to customized it with your own favorite ingredients, but this is what I came up with on hand!

1 cup raw almonds
1/2 cup raw cashews
1/2 cup sunflower seeds
1/2 cup coconut chips
1/4 cup goji berries
1/4 cup cocao nibs

Store in a mason jar.

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.

vegan cheez-its.

cheezits

Cheez-its were probably my most favorite snack back in the day. I almost always had a box of them at my desk to snack on. I recently saw that Earth Balance was coming out with a vegan version. I CAN.NOT.WAIT. to get my hands on these.  So far no luck. it does just so happen though, that I came across this blog post last week and knew that I HAD to make some myself!

Now, these crackers didnt necessarily taste like the good-ol fashioned cheez its I remember, BUT they were a fantastic, cheezy-savory cracker that came together in no time! Milo could not get enough of these, and frankly, neither could I!

  • 1 Tbsp Nutritional Yeast
  • 1/2 tsp Garlic Powder
  • 1 tsp Sea Salt
  • 1/2 cup + 2 Tbsp Unbleached all purpose flour
  • 1/4 cup Oat flour
  • 3 Tbsp Yellow corn meal
  • 1 1/2 Tbsp Olive Oil
  • 2-4 Tbsp cold water
  1. Preheat oven to 350 degrees.
  2. Add dry ingredients to a food processor or blender and process to thoroughly combine.
  3. Then add olive oil and  pulse again until crumbly.
  4. Add cold water 1 Tbsp at a time until it forms a loose dough. You don’t want too much water, so just add a little bit at a time. It shouldn’t need more than 3 Tbsp.
  5. Remove from processor and form into a loose ball with your hands. It’s actually good for this dough to be worked and warmed by the heat of your hands, so don’t worry about touching it too much. However, you are not kneading it, just forming it into a disc.
  6. Lay on a lightly floured surface, dust the top with flour, and roll to 1/8th inch thick with a lightly floured rolling pin. Using a pizza cutter, cut the dough into square crackers. Dot the centers with a fork prong wooden skewer tip to resemble a Cheez-It.
  7. Bake at 350 for 12-17 minutes or until puffy and golden brown.

 

strawberry donuts.

strawberrydonuts_makegreat

Ever since I have seen this post, my mouth has been watering and I have been determined to buy a normal size donut pan. We bought a really big carton of strawberries, and they were getting a little wrinkly faster than we could eat them. It was a sign that these donuts must be made!

1 cup flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/3 cup almond milk
egg replace equivalent to one egg
1 tbsp melted earth balance
10  medium to large strawberries (between 1/2 and 3/4 cup depending on size), pureed with 2 tsp seedless strawberry jam
1 tbsp pure maple syrup
Glaze:
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cups cold milk(I halved this and added about a tablespoon of the leftover strawberry mixture to this)
Preheat oven to 425 degrees.  Grease a 6-doughnut pan with baking spray.  To make doughnuts combine dry ingredients in a large bowl and whisk together.  Create a well in the center of the dry ingredients and add in almond milk, egg replacer, melted earth balance, and maple syrup.  Stir until well combined.  Stir in strawberry mixture, starting with 1/2 of it and adding more only if needed.  Batter should be wet, but not runny.  Put dough into a pastry bag or plastic bag and snip approx 1-inch off end.  Pipe batter into each well, reserving extra batter.  Bake for 7-9 minutes until doughnuts spring back when touched.  Let cool five minutes and turn onto a cooling rack to cool completely.  Spray pan again and continue with the rest of batter until all doughnuts have been made.  While doughnuts are cooling make glaze.  To make glaze, stir all ingredients together until smooth.  When doughnuts are cooled dip each into glaze  and place back on cooling rack to let glaze set.  When glaze has set enjoy!