Almond Cherry Breakfast Cookies – Vegan Gluten Free

I’ve been working out a lot lately. It’s been a few years, you know with having babies back to back and then not sleeping for three years. However, finally, life seems to be settling in. Both my girls are starting to sleep and I finally have the energy to work out again! It’s pretty awesome. I finally feel like myself again after three years! I’m so lucky to have such a supportive husband who is willing to do the early morning wake ups while I go work out. We also decided to train for our first triathlon together. We’re going to do a sprint triathlon at the end of June. All very exciting, but it all makes be EXTREMELY hungry!

When I get so hungry and I don’t have a plan I end up eating junk. I’m secretly a doughnut fiend and will find a way to work one into my week if I’m not careful. These little gems help a lot. I like to make them super small and eat one before my early morning workouts, and will often snack on one later if I’m searching for food but don’t know what to eat.

This is a super adaptable recipe. You can use any combination of nuts, seeds, and dried fruit, switch out the nut butter, add spices, you name it. This is a simple tasty version that I’m really digging right now.

 Adapted from Leelalicious

Ingredients

  • 2 ripe bananas mashed
  • 3/4 cup almond butter – I used homemade salted, other nut butters also work great
  • 1/4 cup refined coconut oil melted (unrefined is also great, but will give more coconut taste)
  • 2 TBL agave nectar, warmed
  • 2 cups rolled oats
  • 1/3 cup dried cherries, chopped
  • 1/3 cup salted sunflower seeds
  • 1/3 cup chopped nuts – I like a mix of salted pecans and almonds
  • If you are using unsalted nut butter and nuts add some salt 1/4-/12 tsp

Instructions

  1. Preheat oven to 325F.
  2. Mash banana in a bowl and add nut butter, coconut oil and agave mixing until smooth. It helps to warm the nut butter, honey, and melt the coconut oil if you are doing this by hand.
  3. Add the oats, dried cherries, sunflower sees, and nuts mixing to combine.
  4. Prepare a baking sheet. I like to use a silicone mat here which keeps the cookies softer. If you want them crispy use parchment paper or leave cookie sheet bare. No oil needed.
  5. Drop 2 TBL sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking).
  6. Bake for about 13-16 minutes until edges are lightly browned.
  7. Let cookies cool on baking sheet before moving to an air-tight storage container.
  8. I store my in the freezer and pull them out one at a time when needed.

 

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Easy 3 Ingredient Vegan Mother’s Day Crêpe -Gluten Free Vegan

Being a mom I think Mother’s Day is great. I get to sit around while someone else cooks and cleans for a day. Sounds like perfection. I know if you’re the one doing the cooking and cleaning for a day it might seem a little overwhelming. I’m here to help. These three ingredient Crêpes are incredibly simply, yet sure to wow. Pictured is simple the Crêpe with some store-bought raspberry jam and a little powdered sugar sprinkled over the top. Beautiful right? You could also find some vegan chocolate hazelnut butter . Perhaps a mimosa and some breakfast potatoes or scrambled tofu and you are good to go!

Happy Mother’s Day to all!

Ingredients

  • 1 1/2 cups (165 grams) chickpea (Besan) flour -You can find this in any good grocery store by the gluten free foods or specialty flour section.
  • 1 1/2 cups (350 grams) water
  • 1/2 tsp fine sea salt
  • Cooking spray or Oil for cooking

Instructions

  1. Whisk together flour, water and salt. Set aside for 30 minutes for flour to absorb water.
  2. Once batter has hydrated heat a 11″ non-stick skillet over medium heat.
  3. Spray with cooking spray, or add a small amount of oil to the pan and swirl to coat the bottom of the pan.
  4. Add 1/3 cup of the batter and swirl the pan so the batter coats the bottom of the pan in a thin layer.
  5. Cook over medium heat until bottom is golden brown, flip the crepe and cook on the second side until it is also golden brown.
  6. Continue cooking crepes one at a time until batter is gone.
  7. Serve with toppings of choice or use for dipping.

Vegan and almost healthy Chocolate Chip Zucchini Scones

Ingredients

  • 2 1/2 cups
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/8 teaspoon cinnamon
  • 4 TBL Earth Balance Sticks
  • 4 TBL cold vegetable shortening
  • 1/2 large very ripe banana, mashed
  • 1/3 cup non-dairy milk + 1 tsp apple cider vinegar
  • 2/3 cup zucchini, grated and drained (see post or note below for further clarification)
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
  2. In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, sugar, and cinnamon.
  3. Cut the Earth Balance and vegetable shortening into small cubes then quickly work it into the mixture (using a pastry blender) until it resembles a coarse meal.
  4. In a small bowl, whisk together the banana and milk, then add to flour mixture. Add the grated zucchini, and chocolate chips to the scone mixture; gently fold them into dough with a spatula until combined.
  5. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
  6. Bake for 20-22 minutes, or until the tops are golden brown.
  7. Cool for about 10 minutes on the pan before transferring to a cooling rack, or your plate.

Vegan Pumpkin Spice Muffins

Vegan Pumpkin Spiced Muffins
Vegan Pumpkin Spiced Muffins

I had a different post all ready to go, then it started to feel like fall. I love fall; the crispness in the air, the change of leaves, the cooler temperatures, drinking hot coffee, and being able to bake without feeling like I’m going to melt. In the last few weeks ads for pumpkin spiced lattes have appeared everywhere! I have never had one, but I do like pumpkin and spices in my food:)

These muffins are full of vegetables and whole grains, yet are still delicious! They are moist, singing with warm spices, and bring thoughts of sitting outside watching the leaves fall and drinking tea. For me fall is a time to snuggle in, and get ready for new beginnings. I have started most of my jobs in the fall, started school, and moved several times in the fall. I even  married my amazing husband in the fall almost four years ago. I love thinking of that time, and remembering the excitement I felt as we prepared for the big day, and enjoying the peace after it was all over. The weather brings it all back for me and I love it! I hope you are finding peace within yourself as you prepare for the change of seasons. These muffins are the perfect snack to have while taking time to enjoy the present, or plan for the future.

 Ingredients
  • 1 cup oat flour
  • 1 cup spelt or wheat flour
  • 1 tsp ground cinnamon
  • 1/4 tsp group cloves
  • 1/4 tsp powdered ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup shredded summer squash (yellow), or apple, or carrot, or hard squash, or whatever you have on hand.
  • 1 cup pumpkin puree (I used canned)
  • 1/3 cup non-dairy milk
  • 1/3 cup pure maple syrup
  • 3 TBL mild tasting oil (sunflower, canola)
  • 1 TBL apple cider vinegar

Instructions

  1. Preheat oven to 375 degrees F. and prepare a 12-cup muffin pan with paper liners or oil.
  2. Whisk together the dry ingredients (flours, cinnamon, cloves, ginger, nutmeg, and salt).
  3. Stir in the wet ingredients (squash, pumpkin, milk, syrup, oil, vinegar, until just combined.
  4. Pour the batter evenly into the prepared muffin cups.
  5. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the center of a muffin comes out clean.
  6. Let them cool for about 5 minutes in the pan before removing them to a cooling rack.
  7. Enjoy warm, cool, or freeze for a quick breakfast.

 

Chocolate Peanut Butter Oatmeal, aka “Dark Side Oats”

Vegan Chocolate Peanut Butter Oatmeal
Vegan Chocolate Peanut Butter Oatmeal

Last week we started talking about how to cook without a recipe using oatmeal as the basis for discussion. This week I wanted to continue using oatmeal and illustrate how using combinations creates a totally different oatmeal. For this we are going to have dessert for breakfast, or Dark Side Oats, as my husband calls them. This is a delicious combination of chocolate, peanut butter, and a bit of milk to make a lovely balanced breakfast.

Chocolate Peanut Butter Oatmeal

Ingredients

  • 2 cups water
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 cup rolled oats
  • 2 TBL cocoa powder (Bitterness)
  • 1-3 TBL coconut sugar or brown sugar (Sweetness)
  • 1/4 cup crunchy salted peanut butter (Saltiness)
  • non-dairy milk for topping (Balance)

Instructions

  1. Bring water, vanilla and salt to a low boil over medium heat.
  2. Reduce heat to medium-low and add oats and cocoa powder stirring to combine.
  3. Heat and cook stirring occasionally until mixture has thickened, about 5 minutes.
  4. Stir in peanut butter and brown sugar.
  5. Top with milk if using and serve immediately.

Discussion:

How I made decisions for this recipe:

I wanted a chocolate filled breakfast, but one that I could still call healthy without too much sugar. I also wanted something that balanced salty and sweet. I started with unsweetened chocolate which needs some sugar to balance it. This gave me bitterness and sweetness. I then wanted the salt factor and chose crunchy salted peanut butter. Crunchy peanut butter also gives the dish texture. Once all of these ingredients were combined the dish was delicious, but a bit dense. To lighten the dish I recommend serving cold milk over the top which will give balance to the finished product.

To recap, bitterness (chocolate) balanced with sweetness (sugar) balanced with salt (peanut butter), add texture (crunchy peanut butter), with a little lightness (milk). Done and done.

A Vegan Mother’s Day In Food

Vegan Blueberry Muffin
Vegan Blueberry Muffin

So you’re looking for food to serve the vegan mother in you life for Mother’s Day. Good job; you’re working hard to fulfill her desires and it will be appreciated. Just for you, I’ll tell you what I would love for a food-filled vegan Mother’s Day.

Vegan Hot Chocolate

1. Start with vegan hot chocolate. If she’s into it, and most mothers are, add a shot, or ten, of espresso to make this a mocha.

 

Vegan Breakfast Sandwich

2. For first breakfast choose something savory such as a tofu breakfast sandwich, or just a delightful jalapeno bagel. If your special vegan is also gluten free try this savory oatmeal. For extra credit you can make the bagel at home. Just for you I made a video in case you’re going for the big wow factor.

Vegan Cinnamon Rolls

3. Of course, she will need a late morning snack. I suggest something sweet again and bakery quality. Maybe a blueberry muffin or cinnamon bun with another cup of coffee. Preferably iced at this point.

Vegan Chili Salad

4. Just a salad for lunch please to balance the morning and get her ready for the delightful dinner you are going to prepare.

 

 

Vegan Smoky Bean Dip5. Now a little appetizer of happy comfort served up in this smoky bean dip.

 

Vegan Lentil Tacos with Homemade Refried Beans

6. For dinner I’m going between these lentil tacos, or a pasta with vegan alfredo sauce. Hmm, I guess I’ll leave it up to the cook.

 

Vegan Chocolate Layer Cake7. Dessert, the most important part of the day! You have a few options, but in my world they are all chocolate. My first choice would be this vegan French Silk Pie. You could also do a chocolate cake, or chocolate chip cookies.

8. Good luck and thank you. The person you are cooking for will love the fact that you took the time to figure out and make something special just for her. Happy Mother’s Day!

 

Homemade Vegan Granola

vegan granola
vegan granola

I have extremely fond memories of helping my mother make granola when I was a child. We would make huge batches, divide it up and each of us got to add the ingredients we liked. She always added dried fruit to hers, my brothers hated nuts, so on. We had this huge silver bowl that we would make the granola in and I remember standing on a kitchen chair to stir; stealing bites from the bowl when my mom wasn’t looking. Then the smell. Oh, the smell. It was so wonderful, for hours it drifted out of the kitchen perfuming the house. The best was eating it while it was still warm with cold milk (soy even then). This recipe takes a little time though it is very easy. You just have to be around the house for a few hours and available to stir the granola every 20 minutes. Whenever I make a batch of this granola I end up eating it 3 or 4 times a day for the first week because it is so good. It’s great for a snack, breakfast, and dessert. Remember this recipe is flexible so use the ingredients you like.

Homemade Vegan Granola 

 

Ingredients

  • 6 cups rolled oats
  • 5-6 cups total of a mixture of the following
  • Rolled Wheat Flakes
  • Sunflower Seeds
  • Pumpkin Seeds
  • Sesame Seeds
  • Shredded Coconut
  • Unsalted Nuts (I like salted)
  • Flax Seeds
  • Bran
  • Millet (one of my favorites)
  • 1 TBL Cinnamon
  • 1 tsp Salt
  • ½ C. Oil
  • ¾ Cup maple Syrup, honey, agave, or molasses or a mixture of them
  • ½ water
  • 2 tsp vanilla extract
  • 2 tsp almond, hazelnut, or more vanilla extract
  • 1-2 cups dried fruit (optional)

Instructions

  1. Heat oil, maple syrup and water in a pan.
  2. When warm remove from heat and add extracts.
  3. Mix all dry ingredients in a large bowl.
  4. Pour hot liquid over dry ingredients and mix together.
  5. Divide between enough shallow baking pans to evenly spread the granola in a single thin layer. About 3 9 x 13 or larger pans.
  6. Cook in 250 F. oven, stirring every 20 minutes until granola becomes golden brown and dries out. About 1-1 1/2 hours.
  7. Granola will become crunchier as it cools.
  8. After granola cools add dried fruit if using.
  9. Store in airtight containers.