Breakfast · Dessert · Snacks · Uncategorized

Cocoa Banana Marble Breakfast Loaf

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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!

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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!

Breakfast · Snacks

Apple Butter Crumb Bars

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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Breakfast · Snacks

Cinnamon Brown Sugar Granola

Here I go with the cinnamon again!

This granola base is unbelievably easy to throw together, and is very customizable.  From this base feel free to add whatever mix-ins you love like dried fruit or nuts.

The brown sugar and the cinnamon bake into little sweet clusters, which I love.  However, if your preference is to make some larger clusters with the oats, I would substitute some of the brown sugar for either honey or maple syrup as a stronger binder.

Ingredients:

3 cups rolled oats

4 tablespoons light brown sugar

2 tablespoons saigon cinnamon

a couple sprinkles of sea salt

1/4 cup vegetable oil

1 heaping teaspoon vanilla extract

any additional mix-ins (dried fruit, nuts, etc.)

Directions:

Preheat the oven to 300 degrees

Mix together oats, sugar, cinnamon, & salt in a large bowl

Mix oil & vanilla (as well as a liquid sweetener if you’re replacing some of the sugar with that) into a smaller bowl, then mix into the dry ingredients

Spread the mixture onto a baking sheet, & bake for 15 minutes.  Remove from over, stir, then bake for an additional 10 minutes

Remove from the oven, and continue to stir every few minutes until it has cooled completely

Toss in your optional mix-ins (dried fruit, nuts, etc.), and transfer into an airtight container.

Optional – Sift granola through a mesh strainer to remove excess sugar that did not adhere

Enjoy!

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Breakfast · Snacks

Cinnamon Blueberry Oats

People who know me know that I have a severe obsession with cinnamon, especially the sweet saigon cinnamon.  I add it to absolutely everything.  Partially because I find it adds so much sweetness to an otherwise sugar-free meal, and partially because it has so many amazing health benefits.  It’s anti-inflammatory, helps to balance blood sugar, and contains a surprising amount of calcium just to name a few.

This is one of my quick go-to breakfasts when I’m in the mood for something sweet.  I love using the frozen blueberries and watching the purple color melt all through the oats!

Ingredients:

1/2 cup quick oats

1 cup water

1 tablespoon chia seeds

2 tablespoons saigon cinnamon

handful of frozen blueberries

Directions:

Cook the oats (for speed I just use the microwave)

Stir in the chia seeds while still piping hot

Stir in the cinnamon

Mix in the blueberries & enjoy

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Breakfast · Snacks

Blueberry Peanut butter Smoothie

I sneak peanut butter into everything!

This smoothie is such a creamy sweet treat as breakfast, a snack, or dessert, & packed with tons of calcium, probiotics, vitamin c, and protein.

This recipe makes a small glass since it’s pretty filling, but if you’re starving go ahead and double everything!

Ingredients:

1 5oz container of plain greek yogurt

about 1/4 cup water

3/4 cup frozen blueberries

3 tablespoons of powdered peanut butter

optional: a dash of your favorite sweetener

Directions:

Layer all the ingredients in the order listed above and blend!  Start it on a lower setting and then slowly increase to higher and higher settings until thoroughly blended.  You may need to give it a quick stir with a spoon halfway through.  Pour into a glass, top with a few frozen blueberries (optional) and enjoy!

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Breakfast

Dairy-Free Vanilla Blueberry Muffins

Who doesn’t love blueberry muffins?!

I typically skip them most of the time in a grocery or bakery due to milk being an almost guaranteed ingredient.  Don’t get me wrong, I enjoy my fair share of dairy (yogurt & cheese galore!), but my skin generally stays much clearer when I avoid milk, so I try to bake without it if I can.

What I love about these muffins is that they form such a dense consistency, almost like a biscuit, but are chockfull of vanilla & blueberry flavor.

Depending on how intense you are about blueberries, you may not throw in as many as I did, but I just can’t get enough of them!

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Ingredients:

2 cups flour (I use a white-whole wheat or unbleached flour for added benefits)

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons of vegetable oil

2/3 cup water

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon vanilla bean powder

about 9 oz. blueberries

optional powdered sugar for dusting

optional enjoy with a pat of blueberry jam!

Directions:

Preheat the oven to 375, and line the muffin tin with paper cups

Stir flour, sugar, baking powder, and salt together in a large in a large bowl

Stir in oil, water, eggs, and vanilla extract

Taking an electric mixer, beat everything together on a low setting

Mix in the vanilla bean powder

Using a spoon, gently fold in the blueberries

Spoon the batter info muffin cups

Bake for about 15 minutes

After removing them from the oven and letting them cool, dust powdered sugar on top or add a pat of your favorite blueberry jam (optional)

Note: After the first day, I recommend refrigerating any leftovers

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Breakfast

Pumpkin Pie Oatmeal

Is anyone else missing fall already?!

It’s my absolute favorite season, so I usually find myself craving fall flavors year round.  You just can’t go wrong with pumpkin and cinnamon!

These creamy oats are so cozy on a chilly morning, especially paired with a blanket and big mug of chai!

Full of fiber, omega 3s, protein, and vitamin A, this bowl is such an energizing morning boost!

Ingredients:

1/2 cup quick oats

1 cup water

1 tablespoon chia seeds

1 heaping tablespoon of cinnamon (the sweet saigon cinnamon is ideal)

3 heaping tablespoons of pumpkin puree (or less if you prefer a more subtle taste)

a sprinkle of pumpkin seeds or a pinch of sea salt

optional – a dash of your favorite sweetener (to taste)

Directions:

Pour the oats and the water into a microwave-safe bowl, and heat until oats are creamy and water is absorbed

Stir in chia seeds while it’s still hot.  They will absorb the water and thicken the oatmeal

Mix in the pumpkin

Mix in the cinnamon

Top with pumpkin seeds (or mix in a pinch of sea salt) then add your favorite sweetener to taste pumpkin-pie-oatmeal_2