Baking season is upon us! I love this time of year. One of the difficulties for people who avoid refined sugar is the amount of sweets that seem to pop up everywhere. I can’t even go to the grocery store without being offered a sample of apple spice whatever or pumpkin bread. I wanted to come up with a recipe that is healthy, gluten-free and made me feel like I am par-taking in the season. If I go to someones house or to an event I can bring this loaf of bread or make it into little muffins. Also, this recipe is great for kids! When Scout gets older I want to be able to bake for him and make him special treats, but I don’t want to feed him refined sugar or dairy; so I’m starting to get creative in the kitchen and build my stash of recipes for the years ahead!
Here is your list of ingredients:
-4 ripe bananas
-1/2 C. Coconut Flour (TJs has a little bag for like $3)
-1/2 C. Peanut Butter
-2 Eggs or for vegan version 2 flax eggs
-1 C. Walnuts
-2 Tbsp. Carob powder
-1 tsp. Vanilla
-2 tsp. Baking Powder
-1/2 tsp. Baking Soda
-Pinch of salt
-1 tsp. cinnamon
Instructions: Oven Temp: 350 Bake Time: 40-50 minutes
Mash up bananas and add eggs (or flax eggs), stir until well combined and the chunkiness is almost completely gone. Stir in PB, Carob, baking powder, baking soda, salt, cinnamon & vanilla. Finally mix in coconut flour and then fold in walnuts. Pour mixture into bread pan or divide into muffin tins. Bake! Tip: If you are wanting a little sweeter version you could always add a few TBSP of maple syrup or honey.
You guys….I FINALLY got a food processor! This week has been like Christmas in my little apartment. My head has been spinning with excitement and ideas about all of the fun new things I can create and recipes I can send your way.
The second I opened the giant box and whipped out my new toy I grabbed the first ingredient I saw and tossed it in. The ingredient happened to be walnuts. I always have giant bags of raw walnuts around because it’s cheaper to buy them in bulk at a Whole Sale club than purchase smaller bags elsewhere. I’m all about buying fresh and local but sometimes I just need to save a few bucks.
After tossing the walnuts in the bucket my “AHA” moment kicked in and I knew exactly what I wanted to make. WALNUT BUTTER! instead of purchasing a little $11 jar of walnut butter at the store, I could now create my own at one-fifth the price and add some fun fixings.
Since Walnuts are pretty dry I knew I needed to add oil. I grabbed my favorite coconut oil, cinnamon, vanilla extract and some local, raw honey (why not get a jumpstart on keeping the seasonal allergies at bay?).
The results we’re pretty delicious.
Here’s what you need:
2 cups Raw Walnuts
2 Tbsp Raw Honey
2 Tbsp. Cinnamon
1 Tbsp. Vanilla
1/2 Cup Coconut Oil
Toss the Walnuts in the food processor and pulse several times, scrape down the edges and pulse a few more times. Melt coconut oil & Honey and add it to the walnuts a long with the cinnamon and vanilla. Blend until desired texture is achieved. Make sure you refrigerate the butter to keep it super fresh!
The other day I was going through my pantry only to find 2 extremely spotty bananas I knew I would have to throw away if I didn’t use them pretty quickly. I absolutely hate throwing away food, which is why I make so many small trips to the grocery store each week to avoid waste. Since I’m 8 months pregnant and getting pretty lazy in the kitchen my thought process was “mash them up and throw everything I like in a kitchen aid and see what happens”. I was very happy with the outcome! Not only are these bars delicious as breakfast or a snack, they are better than any “lactation cookie” on the market and completely refined sugar free. The bars contain coconut oil and coconut butter which are proven to help with milk production and the oat base can be made with gluten-free oats for anyone with celiac or gluten-sensitivities.
1 1/2 C. Oats
1 C. Natural Peanut Butter
2 Extremely Ripe Bananas
2 Tbsp. Coconut Oil
2 Tbsp. Coconut Butter
1 Tbsp. Maple Syrup
3 Tbsp. Raw Cacao
3 Tbsp. Chia Seeds
Handful of Walnuts (or nut of choice)
-Mash Bananas in Kitchen aid or with fork in a bowl
-Melt coconut oil, coconut butter and peanut butter together and pour over oats
-Stir together til well combined
-add Raw cacao, maple syrup and chia seeds and keep stirring!
-once everything is well combined cover a baking sheet or square cake pan with wax paper and pour mixture over it. Make sure the batter is even and in a shape that will be able to be cut into bars later. Add walnut and cherries on top and press into batter. Place in freezer for atleast 2 hours. Once the batter has been well frozen it can be cut into bars and stored in the refrigerator. Eat & enjoy!
My husband and I share a car. Before we moved to a new city it was convenient enough. We both worked in the city and had access to public transportation. However, since the move, things have changed and I have found myself at home for copious hours wracking my brain for things to do. Sometimes I feel like a little kid going through my kitchen cabinets, throwing everything into one bowl and seeing what happens. That’s pretty much how I came up with “Chocolate Goji Protein Balls”. I was watching a movie with a group of people the night before and one of them offered me a no-bake cookie. Now, I love no-bake cookies, I just don’t love refined sugar, so I politely declined. I thought to myself, I have peanut butter, oats & raw cacao. I can figure this out! The next day the challenge was on. I grabbed every fun ingredient in my kitchen and threw them into my giant kitchen aid bowl. Stirred it all together, created little balls and froze them. They turned out to be delicious, dense, and the best part guilt & sugar-crash free.
Here’s the Ingredient list:
-1 C. Oats (can be gluten-free)
-1 tsp. vanilla
-2 heaping Tbsp. Coconut Oil
-2 Tbsp. Raw cacao
-1/4 C. Honey or Maple Syrup
-3 Tbsp. Chia Seeds
-1/4 C. Goji Berries
-1/2 C. Peanut Butter
-1/4 C. Coconut flakes
-A few shakes of cinnamon
Grab large mixing bowl and combine all dry ingredients except raw cacao. In microwave friendly bowl or stove top combine coconut oil, honey, peanut butter. Microwave on high for 30 seconds or melt on stove top til ingredients are easily stirred together. Stir in raw cacao and pour over dry ingredients. Add vanilla & mix thoroughly. I use my hands. Roll mixture into little balls and set in freezer. They need to freeze for about 2 hours and then can be stored in the refrigerator. If your mixture is still too dry once you’ve added the wet ingredients, feel free to add more coconut oil. Eat throughout the week & enjoy