Vegan Banana Date Bread

The last time I made my vegan pumpkin bread, I received a suggestion from my dad. He thought it would be yummy to add some chopped dates to the bread for extra sweetness. So I found myself bored out of my mind the other day as the weather was gloomy and cold. No motivation to study Chem anymore so naturally I started procrastibaking. But this series of procrastibaking turned into something very productive because this recipe rocked my fuzzy socks off!

I was originally planning to bake the same pumpkin bread as last time but we had a lot of ripe bananas that had to be used so I tried modifying the recipe. Instread of using pumpkin, I subbed extra banana for extra natural sweetness. Keeping my dad’s request in mind, threw in those dates 🙂

Recipe:

  • 1 1/4 cup oat flour
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 1/2 T. ground flaxseed
  • 2 large ripe bananas, mashed
  • 4 oz. unsweetened applesauce
  • 1 T. agave or maple syrup
  • 2 tsp. baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • dash of ground ginger
  • about 3/4 cup chopped pitted dates

First, mix ground flax into a large bowl and add 4 Tbsp. water and let sit for 5 minutes. Then add mashed banana, applesauce, agave and whisk.

Next, add baking soda, cinnamon, nutmeg, ginger, and 1/2 cup water and whisk again.

In another bowl, combine the oat flour, oats and almond meal. Add the dry ingredients to the wet and mix until fully combined. Then throw in the chopped dates and stir.

Pour into a parchment lined loaf pan and bake at 375 F for about 40 minutes and a toothpick comes out clean in the center.

Allow to cool in pan for at least 20 minutes before cutting. Keeps for up to a week in the fridge!

This bread is lightly sweetened because it contains no refined sugar, if you like things really sweet you can try adding any sweetener you would like but I don’t think it needed it!

As you can see, anything can be topped with peanut butter for good measure 😉

 

Vegan Pumpkin Bread

It’s that time of year again! You know that pumpkin-obsessed-sweater-weather-bake-all-the-things time of year? My favorite! I love all the fall aromas from cinnamon apples to pumpkin pie ❤ 

Fills my heart…. and my stomach 😉

I made this DEE-licious gluten-free, vegan pumpkin bread and my oh my it was fabulous while it lasted! Even my dad was eating a slice every night 🙂

  • 1 1/4 cup oat flour
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1 1/2 Tbsp ground flaxseed
  • 4 oz unsweetened applesauce
  • 3/4 cup pumpkin
  • half of a small banana, mashed
  • 3 Tbsp agave syrup (can sub maple syrup)
  • 1/2 cup coconut palm sugar
  • 2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

In a large bowl, mix ground flaxseed with 4 Tbsp water and let sit 5 minutes to thicken. 

Preheat oven to 375 F and line a loaf pan with parchment paper or spray with cooking spray. 

Add pumpkin, mashed banana, agave, and applesauce to flax mixture and whisk.

Next, add coconut sugar, baking soda, cinnamon, and nutmeg and whisk again until combined. Add 1/2 cup water and stir.

In another bowl, combine oats, oat flour, and almond meal. Then add that mixture to the wet and stir. The mixture should be thick and pourable. Add a tiny bit more water if too thick. 

Pour into loaf pan and sprinkle with chopped nuts if desired. Bake for about 40 minutes until a toothpick comes out clean in the center.

Remove and allow to cool in pan for at least 20 minutes before cutting. 

Keep in fridge to last up to a week! I personally loved this bread eaten chilled because it made it even more dense ❤ 


It turns out adding peanut butter or pb2 on top as a “frosting” completes my life. I don’t remember how many peices I had….haha. 

What’s your favorite fall flavor?

No-Bake Chocolate Peanut Butter Bars

The other day I got busy in the kitchen because for some reason it has been raining nonstop where I live and there’s not much to do in my town… Since I like to snack for days, these made a boring day a little better 🙂 Sometimes I like to play around with recipes and see how they turn out and I think the proportions came out just right. I think I could even add a little more nut butter to the mix and they would have come out like fudge!

nobakeHere’s the recipe:

  • 1 1/2 cup quick oats
  • 1 1/4 cup peanut butter*
  • 1/2 cup ground flaxseed
  • 1/4 cup cacao powder
  • 2 scoops (about 1/2-2/3 cup) vanilla or chocolate protein powder
  • 1/3 cup honey or blue agave syrup
  • optional: dark chocolate chips in batter, coconut for topping

In a large bowl, mix all ingredients together except for topping.

In a 8X8 inch pan, press mixture evenly and top with coconut. Place in the fridge for at least 20 minutes to stiffen the mixture and cut into 9 squares!

This can also be made into energy balls and works the same way 😉

*Can sub almond butter for peanut butter if allergic or for preference. I used chunky peanut butter because chunks… 🙂

chocolateThese are best kept in the fridge for up to two weeks! They get hard in the fridge so letting it thaw 10 minutes makes it easier to nom on 😉

Ben and Jerry’s Salted Caramel Brownie Ice Cream Review

Let me tell you a little about this hot date with Ben and Jerry a couple weeks ago… It involves caramel…. 😉  For starters, it had been A VERY LONG TIME since I had a pint or any ice cream in general. I dunno why really because it’s so dayummm good even if it is cold outside. But cravings grew and it only took me a trip to Walmart to make this happen. I was STOKED when I saw they still were carrying the limited edition Salted Caramel Brownie New Belgium flavor! Verdict: 20/10

When I took the first scoop out, I immediately was greeted with big chunks of chocolate brownies that were in fact ooegy, gooey, and not at all dry! Among the vast richness of brownies were gobs of sweet caramel. Oh Lord, the caramel ❤ I can’t believe there was a time in my life I hated the stuff!! Glad my taste buds made a change for the better 🙂 Because not one bite was boring throughout this entire pint.

Oh and before I forget to mention, the base doesn’t taste like beer at all. At least to me, but it has it’s own unique sweet flavor that is distinguishable from plain ole vanilla. This flavor definitely ranks as one of my new favorites along with milk n cookies and half baked 🙂

What is your favorite Ben and Jerry’s flavor?

Are you a caramel fan or not?

Banana Peanut Butter Mugcake

mug

See that melty chocolate ^^^ 😀

I’m back at it with my lil yummy recipes as I haven’t really had the time or energy to whip up a new one since I like my classics. But this one sure hit home and I’m forever glad it’s in my existence. So ooey-gooey  ❤

Recipe:

  • 1/3 cup (40 g) oat flour
  • 1 Tbsp (16 g) coconut flour
  • 1/2 scoop (28g) peanut butter protein powder- I used Slap Nutrition
  • 1/2 mashed banana
  • 2 egg whites
  • about 1/4 cup almond/cashew milk
  • 1/2 tsp baking powder
  • Stevia to taste *optional*

Mash banana in bowl with a fork until there are not clumps, then add in the wet ingredients. In a separate bowl, combine dry ingredients and stir well. Add wet into the dry and mix until little to no clumps. (Make sure you are using a large bowl as it expands)

Microwave for 1 minute 30 seconds and allow to cool a minute so you don’t burn your mouth off. Of course you gotta add toppings or you ain’t playing the game right. I crumbled a dark chocolate peanut butter cup on mine and slept like a baby 🙂

Chocolate Pumpkin Bowlcake

mugcake

I am a HUGE fan of mugcakes! I love them warm, cold, but of course covered with toppings! But sometimes, a mug just isn’t big enough for me. I made this amazing big “bowlcake” that made the perfect night snack. I also like eating these for breakfast if I don’t want to make pancakes or waffles.

Recipe:

  • 1/3 cup oat flour (can sub all-purpose or whole wheat)
  • 1/2 scoop chocolate protein powder
  • 1/4 cup canned pumpkin
  • 2 T greek yogurt
  • 3 T egg whites
  • 1/2 tsp baking powder

Optional: cinnamon, chocolate chips, dried fruit, etc.

Mix the dry ingredients first, then add the wet and stir until no clumps.

Microwave for about a minute or until it looks cooked through. Don’t overcook!! I personally recommend leave the middle a little under cooked so it becomes like a soft, molten cake 😉 The best topping you can find is some kind of nut butter. It is the icing on the cake! Hmm, I am feeling like cool whip or ice cream would be amazing too…. The options are endless!

pmugcake

Just look at that those melted kisses…. ❤

 

Cinnamon Apple Jelly-filled Muffins

muffin

Recipe:

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 cup milk
  • 1/3 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp each baking powder and baking soda
  • 1 tsp all spice
  • 1/3 cup melted coconut oil
  • apple butter or jelly
  • 2 T butter
  • 2 T sugar
  • more cinnamon

Preheat oven to 350 F. First, make sure that the milk is either warm or at room-temp so it doesn’t harden the coconut oil. Combine melted coconut oil and milk and whisk together. Add brown sugar, egg, vanilla and whisk until smooth.

Add in the flour, baking powder, baking soda, cinnamon, and all spice and stir.

Grease muffin tins and add half mixture into each. Then add about a tablespoon of jelly into the middle and spoon the other half of the mixture on top.

**This is optional but highly recommended!!!! ❤

Melt butter in the microwave. Add 2 T sugar and cinnamon to make a cinnamon sugar topping and glazed over the tops of the muffins! You only need a little bit but it goes a long way 😉

Bake for about 15 minutes and walla! These were a hit in my house and taste amazing warmed up or straight out of the fridge.

Don’t forget the love ❤

 

Pumpkin Double Chocolate Squares

I am one of those typical white girls that loves anything pumpkin. Pumpkin candles, pumpkin cookies, pumpkin lattes, pumpkin errything! So why not combine pumpkin and chocolate for a yummy snack? 😉 I even added oats…. ya know fiber.

bar

Recipe:

  • 1/2 cup pumpkin
  • 3/4 cup brown or coconut sugar
  • 1 cup oat flour
  • 1/2 cup oats
  • 2/3 cup almond flour
  • 1/2 T cinnamon
  • 2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp nutmeg
  • 1 T flaxseed (whole or ground is fine)
  • pinch of sea salt
  • about 1/2 cup walnuts or pecans
  • white and dark chocolate chips

Line an 8-inch square pan with parchment paper and preheat the oven to 350 F.

With a mixer, combine pumpkin and sugar until pasty. Then add flax, vanilla, spices, salt and beat again until fully combined.

Now sift in the oat flour, oats, almond flour, and nuts and mix until there is no clumps.

When you transfer the mixture to the lined pan, make sure to press down on it so it’s nice and even. Top with white and dark chocolate and lightly press it into the dough.

Bake for about 15-17 minutes. (depends on the oven)

Cool at least for 20 minutes in the pan before cutting. 🙂

choco

 

 

Peanut Butter Chocolate Chip Cookies

Cookies are one of the most wonderful creations. Who can agree? 😉 I had a LOT of extra peanut butter and time on my hands to use so my baking addiction found me. I adapted this off several old recipes and pleasantly surprised how well they turned out. You could easily not add the chocolate chips but what fun would that be? When chocolate meets peanut butter, it makes your taste buds go crazy 😀

IMG_9110

The recipe is simple:

  • 1 1/2 cup peanut butter (I used toffee n cream by the Lion’s Choice)
  • 1/2 cup honey
  • 2 large eggs
  • 1/2 tsp baking soda
  • 2-3 tsp vanilla extract
  • dash of cinnamon
  • a little over 1/3 cup chocolate chips

Preheat oven to 350 F. In a large bowl, add all ingredients except chocolate chips and mix really well until everything is combined. Fold in chocolate chips.

The batter is really thick so use a small spoon to scoop it out into balls on a cookie sheet. Bake for 10-11 minutes and allow to cool on cookie sheet at least 5 minutes. Enjoy!

I love this recipe because you can add different flavors of chocolate chips and it will always be delicious!

*You can substitute blue agave syrup if you don’t have honey.

 

Banana Walnut Bread

It has been quite a long time since I did some baking in the kitchen 😦 When I saw that we had almost a bunch of already spotted bananas I knew it was time to make some good ole fashion nana bread. I don’t like having nats in the house either… I found an old family recipe and made some changes to it. Let’s just say it came out fantastic and made the house smell AMAZING!

bananabread

Recipe:

  • 2 large spotty bananas; mashed
  • 1 3/4 cups flour (I used a mix of whole wheat and oat flour)
  • 1/2 cup melted coconut oil
  • 1/2 cup agave syrup or honey
  • 2 eggs
  • 1/4-1/3 cup milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • pinch of salt
  • lots of dashes of cinnamon… because cinnamon… ❤
  • about 1/3-1/2 cup chopped walnuts (depending on how nutty you want it) plus more for topping

First, make sure you preheat the oven to 350 F. Grease a 9X5 inch loaf pan really well (don’t forget! It would ruin everything!)

Combine the melted coconut oil and agave/honey in a large bowl. Preferably use a whisk to mix it all together so it looks like an interesting thick mixture.

Add the eggs and mix until all combined. Now add in the mashed banana and milk and whisk.

Now add the vanilla, cinnamon, baking soda, and salt and stir well.

Sift in the flour and keeping mixing until no clumps. After that, fold in the walnuts.

Pour into the greased loaf pan and top with more nuts and a sprinkle of cinnamon (optional). Bake for about 50 minutes or until a toothpick comes out clean.

Make sure you allow it to cool completely before cutting. I find it best to store it in the fridge up to 5 days. After that, beware of mold because the moisture finds it. But who are we kidding, this may not even last a day 😉

You’ll go bananas 🙂