Breakfast · Dessert · Snacks · Uncategorized

Carob Cookie Dough Blondies

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Anyone else not able to eat chocolate?! My hormones are so super sensitive that caffeine of any kind is off the table for me.  One thing that I’ve had the hardest trouble letting go of is chocolate chip cookies, blondies, & brownies.

This blondie mix from Namaste Foods is so delightful to make with carob for the ultimate healthy dessert.  It’s so versatile.  If you want to bake it with butter & eggs you can.  If you’re vegan & want to use oil & their fabulous egg replacer they’re just as delicious.  I opted for the oil & egg combo with a chopped carob bar to replace the chocolate chips.  Oh man!  They taste like cubes of cookie dough & I can’t get enough of them!

Bonus!  Their mixes are free of the 8 most common allergens!  This mix is gluten free, dairy free, soy free, peanut free, tree nut free, & more.

 

Ingredients:

1 box Namaste Foods Blondie Mix

1 cup canola oil

3 eggs

1/2 cup hot water

1 carob (or chocolate!) bar chopped into fine chunks

 

Directions:

Preheat oven to 350 degrees.

Combine eggs, oil, & hot water.

Whisk in blondie mix until all lumps are gone.

Grease a 9×13 inch pan with a little of your oil.

Bake for around 35 minutes (slightly underdone for cookie dough texture).

Let cool & enjoy!

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Breakfast · Dessert · Snacks · Uncategorized

Cocoa Banana Marble Breakfast Loaf

bakeandbewell2 Comments

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Who’s feeling dessert for breakfast?!  This vegan loaf is the consistency of a light pound cake, with hints of chocolate & banana on top.

If you do not eat chocolate or caffeine, you can easily substitute in carob powder for the cocoa to get a similar flavor.  Make sure you head on over to Karen’s Naturals for some of their tasty and versatile freeze-dried bananas (& more)!

 

Ingredients:

2 teaspoons baking powder

2 cups all-purpose flour

2 teaspoons vanilla extract

2/3 cup of a protein-filled plant milk, such as Orgain Protein Almond Milk

1/2 cup Earth Balance Soy Free Margarine 

1 1/2 cups cane sugar

3/4 cup So Delicious Plain Coconut Yogurt 

2 tablespoons (at least) cocoa powder

1 handful of Karen’s Naturals Just Bananas

 

Directions:

Preheat the oven to 350ºF.

In a large bowl, use an electric mixer on low to combine the Earth Balance & sugar. Slowly beat in the yogurt.

In a second smaller bowl, combine the flour & baking powder, then beat the mixture into the large bowl.

In a third smaller bowl, combine the almond milk & vanilla, then beat the mixture into the large bowl.

Remove a little of the batter, about a ½ cup, to another bowl and mix the cocoa powder into it to make a small amount of chocolate batter.  Chop up a few of the Just Bananas to taste, and stir those into the chocolate batter.

Grease a 9×5-inch loaf pan.

Pour the vanilla batter into the pan. Then add the chocolate batter on top of the vanilla. Use a toothpick or knife to marble the chocolate in.

Bake for around 50-60 minutes, checking until a toothpick comes out clean.

Store the loaf covered in the fridge after the first day, & eat within about 5 days.

 

Notes:

-If you find you prefer a higher ratio of chocolate to vanilla, simply scoop out a larger quantity of the batter to mix with some additional cocoa powder & Just Bananas.

-If using a larger quantity of Just Bananas, compensate by adding an extra splash of plant milk to keep them from absorbing too much of the batter’s moisture as they are freeze-dried.

Enjoy!

Breakfast · Dessert · Snacks · Uncategorized

Iced Lemon Cake

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I am such a huge fan of all things lemon.  Our wedding cake had three tiers; Vanilla, Cinnamon, & Lemon.  The lemon was the winner by a landslide in our book!  My grandmother-in-law also makes the most fabulous Italian lemon cookies.  I was eating them by the dozen over our holiday visit in December!

For my husband’s birthday, I whipped up this simple lemon cake that doubles as dessert or breakfast.  The glaze is a perfect textural combo with the light cake-y texture.  You can easily sub in your favorite egg & butter substitutes.  Enjoy!

Ingredients:

For the cake:

2 sticks unsalted butter

1 1/2 cups cane sugar

4 eggs

1 1/2 cups all-purpose flour (I love King Arthur’s)

1 teaspoon salt

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

For the glaze:

I cup powdered sugar

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

 

Directions:

For the cake:

Preheat the oven to 350 degrees.

In a large bowl, using an electric mixer on low, combine the butter, sugar & lemon zest.

Beat in the eggs.

Beat in the lemon juice.

In a separate small bowl, stir together the flour & salt.

Slowly beat the flour mixture into the wet ingredients.

Grease a 9 inch square pan with a speck of butter & pour the batter in.

Bake for around 35 minutes…Keeping an eye on it until a toothpick in the center comes out clean.

For the glaze:

Simply stir together the powdered sugar, lemon juice, & the lemon zest in a small bowl.

Wait until the cake has cooled to spread the glaze evenly across the top.

To let the glaze solidify, it’s best to let it sit & harden for a few hours.

Enjoy!

 

 

Breakfast · Dessert · Snacks · Uncategorized

Vegan Pumpkin Cake Bars

bakeandbewell2 Comments

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Autumn has been much too warm for my liking in Southern California!  I’m baking with as many fall flavors as possible to fool myself into thinking that I’m back in New England!

These cake bars are vegan, gluten-free, dairy-free, & low in fat.  They’re lightly sweet, making them perfect for breakfast or as a pairing with a cozy mug of coffee or tea.

They’re quite simple on their own, so if you’re looking for some tasty additions I would recommend adding either your favorite frosting or glaze on top, or mixing in a fun add-in like chocolate chips.  You can dress them up or down however you’d like!  Enjoy!

Ingredients:

2.5 cups oat flour (I like Arrowhead Mills)

1 tablespoon cinnamon

1/4 teaspoon nutmeg

a sprinkle of cloves

1/4 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

1 cup canned pumpkin

1/2 cup unsweetened applesauce

1/2 cup light brown sugar

2 teaspoons vanilla extract

1 tablespoon olive oil

optional: chocolate chips, frosting, or glaze (see directions)

 

Directions:

Preheat the oven to 350 degrees.

Stir together all the dry ingredients in one large bowl.

Stir together all the wet ingredients in a separate medium bowl.

Pour the wet ingredients into the dry ingredients and stir until batter is smooth, creamy, & fluffy.

Stir in optional chocolate chips.

Pour batter into a greased medium sized pan (9×13 works well).

Bake for about 15 minutes, or until it has cooked all the way through

Let cool, then top with your favorite optional frosting or glaze.  Plain works well as a light breakfast or snack, & the frosting or glaze works well as a more decadent dessert.  

Slice into about 12 bars.  Enjoy!

Maple Granola Clusters; For Red, White, & Blue Parfaits
Breakfast · Dessert · Snacks · Uncategorized

Maple Granola Clusters; For Red, White, & Blue Parfaits

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As a former New Englander, I’m very picky when it comes to maple syrup! Only the good stuff please! Catskill Provision makes THE tastiest syrup that is all natural & perfect for baking.

If you prefer making your own granola like me, maple syrup is a perfect binding ingredient to get those great clusters we all love. This granola base is perfect for adding in any of your favorite accompaniments like dried fruits, nuts, seeds, or chocolate!

It tastes amazing plain as an on-the-go snack, tossed into oatmeal or snack bars, or in these Red, White, & Blue Parfaits! Happy 4th of July everyone!

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Ingredients:

½ cup pure maple syrup

3 cups old-fashioned rolled oats

¼ cup light brown sugar

½ cup extra-virgin olive oil

a sprinkle of sea salt

1 egg white (optional if you’re not vegan) – It helps bind extra large clusters!

Add-ins of your choice – I went with chopped sliced apricots & cinnamon-roasted pumpkin seeds – You could also used almonds, peanuts, raisins, dark chocolate chips, sunflower seeds, dried apples, or walnuts!

 

Directions:

Pre-heat the oven to 300 degrees.

Stir the oats, add-ins, salt, brown sugar, syrup, & olive oil together.

If using the egg white for extra clusters beat 1 egg white in a separate small bowl until frothy, then gently stir into granola mixture until evenly coated.

Spread the mix onto a baking sheet that has been lined with parchment paper. (The paper makes it much easier to break the clusters apart after cooling.)

Bake for about 1 hour, or until golden brown & no longer wet.

After letting it cool completely, use your hands to break apart the sheet into clusters as small or large as you like!

For Red, White, & Blue Parfaits take a small glass and alternate handfuls of granola, greek yogurt (I use plain since the granola & berries are sweet, but use any variety you like!), & blueberries/strawberries/raspberries/blackberries. (I love the strawberry/blueberry combo.)

Enjoy!

Whole Wheat Peanut Butter Loaf
Breakfast · Dessert · Snacks · Uncategorized

Whole Wheat Peanut Butter Loaf

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Lately I can’t seem to get enough peanut butter!  Perhaps it was 3 weeks away from home & not getting my daily dose. (Though no complaints about the cannolis I was eating instead!)

This recipe is super quick & easy & is full of healthy fats, protein, & whole grains!

Ingredients:

2 cups all whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup salted butter, room temperature
½ cup cane sugar
¼ cup packed brown sugar
1 cup creamy peanut butter
1 egg
2 teaspoons vanilla extract
1 cup milk or plant milk

 

Directions:

Preheat oven to 350° F. Grease 1 loaf pan

In a small bowl, stir flour, baking powder, & salt together

In a second large bowl, gently beat butter & sugar together, then beat in peanut butter, egg, & vanilla

Add dry ingredients & beat on low, slowly adding in milk, & beat on low until smooth

Pour into pan. Bake for around 35-40 minutes

Cool in pan & enjoy!

Optional: Sprinkle with confectioners sugar

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Low Fat Raspberry Oat Muffins
Breakfast · Dessert · Snacks · Uncategorized

Low Fat Raspberry Oat Muffins

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These muffins are so quick & easy, & are vegan friendly as well!  They are made with whole grains, fruit, & are very low in fat.  They’re a perfect quick breakfast, teatime snack, or after dinner-treat that are high in fiber, vitamin c, & low in calories (about 100 each!) . They are subtly sweet without being too sugary & are super moist.  These nutritious muffins will give you a great energy boost & satisfy those pastry cravings!

Ingredients:

1 1/3 cups whole wheat flour

3/4 cups rolled oats

1/2 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon cinnamon

1/4 teaspoon salt

1 cup applesauce (unsweetened)

1 teaspoon butter (or coconut oil for vegan recipe)

1/4 cup sugar

1 egg (or flax egg for vegan recipe)

1/2 cup water

1 1/4 cup raspberries

Directions:

Preheat oven to 375 degrees

Combine flour, oats, baking soda, baking powder, cinnamon, and salt together in 1 bowl

Combine beaten egg, applesauce, butter or coconut oil, sugar & water in a second bowl

Stir wet ingredients into dry ingredients

Stir in raspberries

Place into a 12 cup lined muffin tray

Bake for about 20 minutes, or until a toothpick comes out clean

Optional – Sprinkle with a hint of powdered sugar

Enjoy!

Store in the refrigerator!

 

 

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Whole Wheat Chocolate Chip Pumpkin Bread
Breakfast · Dessert · Snacks · Uncategorized

Whole Wheat Chocolate Chip Pumpkin Bread

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I’m a big believer in using whole grains whenever possible in my baking.  It outranks all-purpose flour in its fiber content, vitamin content, & its more stabilizing effect on blood sugar.  I honestly feel like they give my baked goods a richer taste as well, & am a life-ling convert!

I can never get enough of fall flavors year round, & this pumpkin bread is such an easy way to transport me back to my favorite season.  Whether it’s for an easy breakfast on the go, an afternoon coffee-time companion, or an after-dinner treat, this bread is the perfect way to pack some vitamin A into your day!

Ingredients:

3 cups whole wheat flour (I really like the organic “white-whole wheat” variety from King Arthur Flour

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

4 eggs (or your favorite vegan substitute)

2 cups canned pumpkin

1 1/2 cups canola oil

Just under 2 cups of cane sugar (or other variety of your choice)

1.5 or 2 cups of chocolate chips (depending how chippy you like it!) . If you’re not a chocolate fan, it tastes just as delicious plain!

Directions:

Preheat the oven to 350 degrees

Mix the dry ingredients together in a medium bowl

Beat the wet ingredients together in a large second bowl

Beat the dry ingredients into the wet ingredients

Stir in the chocolate chips

Split the mixture between 2 greased loaf pans

Bake for between 50-60 minutes, or until a toothpick comes out clean

Enjoy!

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6 Ingredient Fried Rice
Dinner · Lunch

6 Ingredient Fried Rice

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I’m not only all about whole foods and nutrition, but convenience is very high up on my list!  This dish is so easy & nutritious (not to mention gluten-free and dairy-free)!  It’s got a great balance of veggies, protein, and vitamins, and it’s one of my weeknight go-to dinners.

If you’re a vegan you could skip the eggs and add in more veggies to bulk it up!

These measurements make 2 large servings

Ingredients:

1 cup rice (plus 2 cups of water)

4 large eggs

2 heads broccoli (or other vegetables if you prefer…I bet cauliflower, bell peppers, or carrots would work nicely as a substitution or a medley!)

1 tablespoon canola oil

Tamari Gluten-Free Soy Sauce (or regular if you prefer)

Sesame Seed Flavoring Oil (I use the one from House of Tsang)

Directions:

Bring rice and water to a boil in a small pot, then lower heat until rice has been cooked thoroughly

Chop broccoli (plus any additional vegetables) into bite sized pieces

Beat the eggs in a small bowl

Heat up a large wok to a medium temperature and pour in canola oil

Pour in the beaten eggs & scramble them (don’t overcook)

Pour in a drizzle of soy sauce to lightly coat them

Add vegetables to wok, coating in another small drizzle of soy sauce, and cook until they soften

Add in cooked rice, and continue slowly adding soy sauce and mixing until all ingredients have taken on a light brown color.  (You can always add in extra soy sauce when serving, but be careful not to go overboard in the pan or it will get too salty)

Add in a couple drops of sesame oil and mix thoroughly

When serving, keep extra soy sauce & sesame oil at the table so that you can add in more flavor to taste (I like to add a hefty amount of the sesame oil since it has such a great flavor)

Enjoy!

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Apple Butter Crumb Bars
Breakfast · Snacks

Apple Butter Crumb Bars

bakeandbewell3 Comments

If any of you have visited Riley’s Apple Farm, you’ll know how outstanding their apple butter is.  I left with a couple of jars in hand after my last visit, and wanting to put it to good use, I whipped up these crumb bars!

They are very adaptable, you only need 6 ingredients, and they can easily be made vegan if you swap out the butter for shortening!

Ingredients:

2 & 1/4 cups flour

3/4 cup white sugar

a sprinkle of sea salt

2 sticks melted butter (or equal quantity shortening for vegan recipe)

1 & 1/2 teaspoons vanilla extract

8 oz apple butter

Directions:

Preheat oven to 350 degrees

Line a 9×13 inch pan with parchment paper

Stir flour, sugar, & sea salt together in a large bowl, then stir in melted butter and vanilla.  Dough will be moist but slightly crumbly

Set aside some of the dough for the crumble topping (about 2/3 cup)

Press the rest of the dough onto the bottom of the pan for the crust layer

Bake for around 25 minutes

Remove from the oven, & spread the apple butter evenly across.  Then crumble the dough you set aside onto the top

Return to the oven for another 15 minutes

Enjoy!

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