I’ve been wanting to try Minimalist Baker’s cinnamon rolls forever but never had a great reason to take time away from my normal cooking to make them. Until last weekend! My daughter’s school was having a geography banquet and her state was Arkansas and it just so happens that cinnamon rolls supposedly are a big deal in Arkansas so I got the recipe and went to work.
I modified the recipe a bit to be sugar free, used coconut milk and a slightly different flour. Even with changes they turned out super yummy…hubby said the best cinnamon roll he’s ever had. My daughter liked them all right but surprisingly said they were too sweet and she liked the ones I have done before much better which are actually much healthier than these! Hah! Ok?!
They were good…yeasty, soft, tender and delicious. Put them on your must-make list!
The BEST Gooey Cinnamon Rolls--Vegan and Sugar-Free!
Author: Desserted Planet
8 T. Vegan Butter (I used Earth Balance)
2 c. Lite Coconut Milk (canned)
3 T. Xylitol
2 Pkgs (1 pkg=2 ¼ t.) Instant Yeast
¾ t. Sea Salt
6 c. Unbleached Fine Pastry Flour
8 T. Vegan Butter, melted (I used Earth Balance)
½ c. Lakanto Powdered Monkfruit Sweetener
¼ c. Xylitol
3 T. Cinnamon (or to taste)
8 T. Vegan Butter, softened (I used Earth Balance)
¾-1 c. Lakanto Powdered Monkfruit Sweetener
1 Pkg (5.25 oz.) Coconut Milk Powder (I used Native Forest)
¼-⅓ c. Pure Vanilla Extract
2-3 t. Almond Extract
Chopped, Toasted Pecans for topping (optional)
For the Rolls
In a medium saucepan, heat the coconut milk and butter over medium heat until warm and melted. Transfer mixture to a mixing bowl of an electric mixer and let cool to 110 degrees.
Whisk in the xylitol then sprinkle on the yeast and let it activate for 15 minutes.
Add the salt and stir.
With a dough hook, beat in the flour 1 cup at a time on low speed until dough forms a loose ball and starts to pull away from the sides of the mixing bowl. Dough will be slightly sticky but still able to be handled.
Coat a large bowl with oil and place your dough ball in the bowl and turn over once. Cover with plastic wrap and let rise for one hour until doubled in size.
For the Filling
While the dough is rising, make the filling.
In a medium bowl whisk together the butter, powdered monkfruit, xylitol and cinnamon. Set aside until ready to use.
Once the dough has risen, roll the dough out into a large, thin rectangle on a lightly floured surface.
Spread filling to about ½ an inch from each edge of the rectangle. Don't use too much or it will leak out the edges. Starting with the side closest to you, roll the dough away from your body until you get about 1 ½” from the other side and then take the edge of the opposite side and fold it over the side you rolled up. Slice into 16 rolls.
Spray two, 9x9 pans with non-stick spray or lightly oil. Place 8 rolls in each pan and bake for 25 minutes.
Let rolls cool completely before frosting.
For the Frosting
In the bowl of an electric mixer, beat the butter until smooth and creamy.
Add the monkfruit, coconut milk powder, vanilla and almond extract.
Beat on medium speed until smooth and creamy and no lumps remain.
Spread evenly over cinnamon rolls and sprinkle with pecans (if using).
I whipped these muffins up randomly the other night when I needed something super quick for the kids to eat the next morning. The kids lost their minds over them…to put it mildly…and ate three before the night was even over.
They are a super moist, almond flour muffin…so no gluten (obviously) but also no sugar, no oil, no dairy…100% vegan/plant-based AND Keto AND out-of-this-world yummy! I used freeze-dried strawberries to avoid the issue of too much moisture in the batter and love the little bits of chewy strawberry in every bite. And the almond extract sends it over the top.
So get your weekend baking on and make you family suuuuuper happy with these little muffin gems fresh out of the oven! Do it!
½ c. Lakanto Classic Monkfruit Sweetener (or sucanat, xylitol, swerve, stevia, etc)
¼ c. Unsweetened Applesauce
¼ c. Ground Flaxseed, mixed with 6 T. Water (this will be your "egg")
½ t. Pure Vanilla Extract
1 T. Almond Extract (or use more vanilla if not an almond fan)
¾ c. Plain, Unsweetened Almond Milk
2 c. Freeze Dried Strawberries
Preheat oven to 350 degrees. Line a muffin tin with 12 muffin liners or spray with coconut oil non-stick spray.
In the bowl of an electric mixer, whisk together almond flour, salt, baking soda and sweetener.
On low speed with the paddle attachment, beat in applesauce, flax "egg", vanilla, almond extract and almond milk. Beat in freeze dried strawberries.
Bake for 25-28 minutes until tester comes out clean. They stay very moist in the middle and never really get completely dry and that's ok!
Let them cool COMPLETELY in the pan before removing. Run a sharp knife around the edges then carefully get under with a spatula and nudge out. Mine tend to stick just a bit to the bottom of the pan but that issue may be avoided with liners.
Is it donuts or doughnuts? I literally spell it differently every time I type the word. I have no idea which one to choose. BUT WHO CARES because however it’s spelled we’re talking about DONUTS. Let’s just eat them and feel suuuuuuuuuper guilty later. Or not! Because these are actually healthy donuts!
Yep, vegan, refined-sugar free, oil-free, baked and SO FREAKING DELICIOUS. My favorite donuts are the cake type and this particular donut is just like a piece of moist chocolate cake with finger-lickin’ chocolate frosting slathered all over the top. Aaaaaaaaad it’s even made with BEANS. Yes. Indeed.
So healthy. So good. Make them for someone you love….Valentine’s Day is a GREAT excuse to eat chocolate. 😀 So indulge and enjoy!
I’ve been juicing a lot lately and more consistently which has led me to have an overabundance of shredded carrot/carrot pulp! I’ve managed to use it in quite a few different ways and this raw carrot cake granola cereal is the latest carrot inspired recipe!
I actually make what we call granola cereal (because we could never decide which one it was!) every week on Sunday mornings. I always let the kids pick which kind they want me to make and when I tell you this may be their favorite food EVER, it is not an exaggeration! They will even ask me every morning when they wake up “are we having cereal today?” in hopes that we will!
We’ve come up with just a few varieties over the past few months….chocolate cherry, peanut butter chocolate chip, blueberry chai, loaded oatmeal raisin cookie, pineapple upside down cake…the possibilities are endless! But their favorite HANDS DOWN in the strawberry version with freeze-dried strawberries. They’ll actually ask for it every time almost! But I’m able to convince them to try something different most of the time–as was the case with this carrot cake variation!
So enough about my kids, let’s get to the granola! For this version I deviated slightly from my original master recipe to make it even more healthy! I usually use quite a bit of Garden of Life Protein Powder (sometimes the plantbased meal replacement one or the Protein & Greens) and a hefty amount of melted coconut oil, but I eliminated the oil completely this time and cut WAY back on the protein powder, which you could definitely omit if you want to!
Even with the changes, what resulted was an absolutely DELICIOUS carrot cake granola cereal that my whole family liked better than the original master recipe. I love the fiber and protein you get from the hemp, chia and flaxseed, good carbs from the oats, bits of sweet from the raisins and a little crunch from the toasted pecans! Not to mention a little veggie from the carrots. It truly reminds me of carrot cake in a bowl! Ok, minus the cream cheese frosting but you get the idea. 🙂
I’ve made zucchini bread so many times over the years but surprisingly I’ve never blogged about it except for this Chocolate Zucchini Bread which is honestly more like cake. It’s one of my favorite things EVER though–my grandma makes the best I’ve ever had and I simply love sweet breads.
However, most recipes have LOADS of sugar and are definitely not the healthy. So I found a recipe I thought sounded good and adaptable and this one did indeed turn out awesome. I only wish I’d had a can of crushed pineapple to throw in and highly recommend doing so. 🙂
This version is not only vegan but has ZERO refined sugar and oil. My only issue was that the very middle top part didn’t get cooked all the way through and collapsed which wasn’t really a problem since there’s nothing raw in it but I would have left it in for maybe another 10 minutes. All in all though it was a good, solid recipe and we devoured it quickly!
I started writing this post and thought “ugh, anooooother banana bread recipe” and really thought twice about posting it. But then I went and did a quick little search to find out how many banana bread recipes I’ve actually blogged about and to my surprise it was only four! Ok, ok not bad…and they all happen to be quite different. A good mix of naughty (see here and here) and nice (this one and that one). And this particular recipe was different because it had BLUEBERRIES mixed in soooo…totes different. 😀
I can honestly say I’ve never even had banana bread with blueberries mixed in let alone made it but dang I was tired of plain, ‘ole banana bread and needed to mix things up a little and since we’ve got bags upon bags of frozen blueberries I decided those things were going in! And I have to say I’m not only addicted but wish I’d been putting blueberries in my banana bread way sooner! So good! Juicy little bursts of blueberry goodness in super tender, moist banana bread. Yummmm.
I also love that this recipe is egg, oil and refined sugar free and TOTALLY PLANT BASED which we are all about around here. 😀
I have so many recipes that I’ve done over the last year or so that were the healthy dessert and breakfast type I made for my family but never got around to blogging and I’m so excited to revisit and remake them in order to share with you all! I was OBSESSED with this granola recipe last fall and actually ended up giving out bags of it for Christmas with other homemade goodies such as handsoap, etc.
It was very well received and I plan on doing something similar this year for gifts! You can package it so pretty and this stuff lasts in an airtight container for a very long time! What I really love is how some of my favorite flavors combine in this…you’ve got fall with the cinnamon and nutmeg, a nice kick from the espresso powder and a hint of chocolate from the coffee beans! It’s just soooooo good! My kids LOVE it but for obvious reasons (hello, caffeine!) I limit their intake. 😀 It’s great over yogurt, with my Pumpkin Spice Dessert Dip or just in a bowl with some nice cold, almond milk!
½ c. Wheat Germ (I use ground flaxseed if I don't have wheat germ)
1 c. Fruit Juice Sweetened Dried Cranberries
1 c. Golden Raisins (or use another cup of dried cranberries)
½ c. Coconut Oil, melted
1 ½ c. Agave
3 T. Instant Espresso Powder (feel free to use more for more of the coffee flavor--I actually like about ⅓ cup!)
2 t. Cinnamon
½ t. Nutmeg
2 t. Sea Salt
2 T. Pure Vanilla Extract
1-2 c. Dark Chocolate Covered Coffee Beans (I get grain sweetened ones) or Dark Chocolate Chunks (preferably stevia sweetened, etc)
Preheat oven to 325 degrees. Spray two large baking sheets with non-stick cooking spray.
In a large bowl, combine the oats, coconut flakes, pecans, pistachios, pumpkin seeds, wheat germ, cranberries and golden raisins. Toss well.
In another medium bowl, combine melted coconut oil, agave, espresso powder, cinnamon, nutmeg, salt and vanilla. Whisk together until well combined.
Pour the coconut oil mixture over the dry oat mixture and stir to fully combine. I stir for at least 3-5 minutes to ensure everything is well coated.
Divide the granola between the two baking sheets and spread evenly. Bake for 25-30 minutes, stirring every 10 minutes so the granola will get evenly toasted.
Remove from the oven and let cool 5 minutes. After 5 minutes, spray the bottom of a flat 1 cup measuring cup or a flat bottomed glass with cooking spray. Press the granola into the pan using the bottom of the measure cup so that you have a flat slab of granola.
Let the granola sit for one hour to cool and harden.
After an hour break the granola up into clusters and stir in chocolate covered coffee beans or dark chocolate chunks.
In the last week we’ve made not one but TWO trips to the apple orchard because they are just SO good right now and there are new varieties every day! Our first trip we picked tons of Jonathan and Grimes and the second time it was all about the Fujis!
So, needless to say we’ve been eating a LOT of apples. And of course I’ve done a little baking…I gave my mom’s German Apple Cake a healthy makeover and it turned out DELISH. But I think our favorite thing so far has been dehydrating apples and making dried apple slices! The kids can’t get enough. And the Jonathan’s are perfect for dehydrating because they’re actually super sweet with a little tartness. Yum!
So with all the dehydrating, I was super excited to stumble upon this recipe for Cinnamon Apple Pie Energy Bites that utilizes dried apples but I knew immediately I wanted to take the recipe a step further and make them into Salted Caramel Apple Pie Bars! And with a little adjusting of ingredients, that’s what I did and the results were DELICIOUS.
All the flavors of apple pie, a touch of salt, tiny chunks of almonds and dried apples, minimal ingredients and no added sugar, make these perfect for snacking or even breakfast! We love them!
1 ½ c. Dried Apples, finely chopped in food processor
1 ½ c. Raw, Toasted Almonds (you don't have to toast the almonds but I prefer the flavor it gives them)
1 ½ c. Medjool Dates, soaked in hot water for at least 30 minutes
5 t. Pure Vanilla Extract
1½ t. Cinnamon
1½ t. Apple Pie Spice
½-¾ t. Sea Salt
Line a 9x9 pan with foil or parchment paper
Blend almonds and dates in a high powered blender or food processor until a thick paste forms. You can get it as smooth as you like..I left a few bits and pieces of almonds in mine because I like the texture.
Transfer the almond/date mixture, along with all other ingredients to an electric mixer. Beat on low speed until everything is well combined and blended. Adjust spices, etc to taste.
Press into your lined pan and place in the refrigerator for a couple of hours to allow mixture to set. Remove from pan and cut.
I’ve been incorporating chickpea (garbanzo) flour into lots of things lately, mainly because it has a fairly neutral flavor once it’s been cooked and adds a good amount of protein and fiber to food. My favorite thing right now is to mix it into my kids oatmeal…they don’t even know it’s there! So when I saw these chia granola bars used it, I HAD to try them.
Aaaaaand…they turned out great! I was expecting a crunchier bar but mine remained soft which is ok because we still loved them. Looking back over the original recipe, I actually missed the step about pressing them down again after they have been baked so that might have been my problem with them not being crunchy!
They are slightly sweet, a tiny bit salty and quite yummy! Love the good fats, protein and fiber from the chickpea flour and chia seeds and the little crunch from the crispy rice cereal is perfect. Great for breakfast or a snack!
⅔ c. Chickpea Flour (also known as garbanzo bean flour)
3 T. Chia Seeds
1 t. Baking Soda
¾ t. Sea Salt
⅔ c. Agave
⅓ c. Melted Coconut Oil
¼ c. Sucanat
1 T. Pure Vanilla Extract
Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper; spray with nonstick cooking spray.
In a large bowl, whisk oats, rice cereal, chickpea flour, chia seeds, baking soda, and salt. In a small bowl, whisk together agave, coconut oil, sucanant and vanilla until blended,
Add agave mixture to oat mixture, stirring until completely coated. Transfer mixture to prepared pan. Spray you hands with non-stick spray and press mixture down gently but firmly to compact into pan.
Bake in preheated oven for 20 to 25 minutes (I did 20) or until light golden brown on top. Remove from oven and use the flat bottom of a small pan or dish to press down granola bars again. Cool in pan for 15 minutes, and then use parchment paper sling to carefully lift granola bars out onto a cutting board (you can leave them sitting on top of the parchment paper). Cool for 5 more minutes and then cut into bars. Move to a cooling rack to cool completely. Store in an airtight container.
We do gluten-free around here every now and then and it’s not because anyone has any type of allergies but more so because I truly love a lot of recipes that use almond flour. I can’t say I’ve had much success with coconut flour (as in ZERO) but almond flour never lets me down and it surprisingly makes the most moist and delicious banana bread I have EVER had.
My go-to and favorite banana bread recipe for years had been this one but I prefer this gluten-free version WAY more and it is honestly so much better. Plus, it’s VEGAN which I totally love seeing as how we’ve recently decided to eat plant-based in our every day lives.
The original recipe calls for one egg but I have recently discovered the magic of aquafaba. What’s that you ask? It’s bean water! More specifically the liquid from cooked or canned chickpeas. Crazy, right?! Well this stuff is magic! It’s a GREAT egg replacement for so many things. I am still learning and experimenting but it works wonders in this banana bread and helps take it to the next level of super healthy deliciousness! I’m pretty sure you’ll never go back to a regular ‘ole oil and sugar filled banana bread after you try this version!
Handful of Chopped Walnuts (optional but delicious!)
Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray.
In the bowl of an electric mixer, beat ripe bananas until mashed. Mix in all other ingredients through the milk and combine. Add almond flour and oats and stir to combine. Add chopped walnuts (if using).
Pour into prepared pan and bake for 1 hour to 1 hour and 15 minutes (mine took 1 hour and 5 minutes), until a tester comes out clean.
Let cool completely before removing from pan and slicing. Store in an airtight container.
My friend Shana had raved many times about a little place in Branson, MO called Grandma Ruth’s that apparently has some of the BEST cinnamon rolls around. So the first opportunity I got, I high-tailed it down to Branson and stopped into this little hole in the wall cinnamon roll shop!
The first thing I noticed was the music coming from the room that had the table and chairs where people were eating their treats…it was live music! A guy with a guitar singing your typical country western tunes and he wasn’t bad! And there is nothing fancy about this place, just basic tables and chairs in one room and then you enter the next room and it’s the “kitchen” and counter where you place your order. It’s completely open so you can see all the baking happening and Grandma Ruth herself is sitting there making cinnamon rolls! Adds a nice personal touch!
The day we visited they had three kinds of rolls: Cinnamon, caramel and toffee. We purchased two of each kind and made our way back to the tables and chairs area to eat them. My favorite was the classic cinnamon followed by the caramel and then the toffee. These rolls were HUGE, enough for two people to share! And they were indeed delicious! Tender, yeasty, not to sweet (ok the toffee was a tad too sweet for me!) and so good, just like you expect a classic cinnamon roll. My daughter LOVED them and my hubby and I both enjoyed ours immensely.
If you’re in Branson and looking for some sweet indulgence, these cinnamon rolls are just the thing!
I know there are many holidays right around the corner that I should be blogging about…St. Patrick’s Day, Easter, Mother’s Day, Father’s Day….on and on and on. But yesterday I had an INSANE craving for banana muffins so I went with it! And I’m SO glad I did. These banana muffins are to. die. for. Seriously some of the most moist, flavorful, yummy banana muffins I have ever had. The original recipe is by Ina Garten so you know you’re off to a good start when you begin with one of her fabulous recipes. I made some minor changes and was so pleased with the results! Treat yourself to these for breakfast tomorrow morning…but make them tonight! They are even better the next day!
1 c. Mashed Ripe Bananas (I used 5 medium bananas)
1 c. Toasted, Chopped Pecans
1½ c. Granola
1 stick Unsalted Butter, melted
Preheat oven to 350 degrees. Line 24 muffins cups with liners.
In the bowl of an electric mixer, whisk together flour, both sugars, baking powder, baking soda and salt. With the mixer on low, beat in the melted butter. Whisk together the milk, eggs, vanilla and bananas and add to the flour-butter mixture. Mix until everything is just combined--do NOT overmix.
Scoop ⅓ cup batter into each muffin cup.
In a small bowl, mix together pecans, granola and melted butter. Spoon a couple of tablespoons over each filled muffin cup. Bake for 20-25 minutes (mine were done at 23) until the tops are brown and a tester inserted comes out clean. Cool for a few minutes and then remove from the pan and cool completely.
One last recipe before the big day of love tomorrow! This one is for a super simple and delicious breakfast, Raspberry Cream Cheese Pull Apart-Rolls. The original recipe was first published in Cooking Light Magazine in 1999. It was a little different with dried fruit and citrus zests and far less fat and calories than my recipe has. But I’m not going for “light” on this one. I wanted full fat and loads of sugar! And that’s exactly what I did. Because it tastes good.
Imagine a soft, fluffy yeast roll, brushed with butter, studded with tart raspberries and finished with a layer of cheesecake topping. That’s what you get with these rolls! They are simply divine. The only thing I didn’t get to do (and regret immensely) was drizzle them with a yummy glaze. I highly suggest whipping up a simple powdered sugar/milk mixture and drizzling it over the rolls while they’re still warm. Just too add a little more sweetness since the only sugar is in the cheesecake mixture. They would make a great Valentine’s Day breakfast treat or even dessert!
One, 25 oz. Package Rhodes Dinner Rolls (36 rolls total)
1 stick Butter, melted
12 oz. Frozen Raspberries
2, 8 oz. pkgs. Cream Cheese, softened
1 c. Sugar
2 Large Eggs, room temperature
2 T. Pure Vanilla Extract
2 c. Powdered Sugar and ⅔ c. Milk whisked together until smooth
Thaw rolls at room temperature for 1 hour. Place 36 rolls in two, 9-inch round pans (18 rolls in each), coated with cooking spray. Brush melted butter evenly over rolls. Cover and let rise in warm place, free from drafts for 1 hour.
In the bowl of an electric mixer, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Sprinkle rolls with frozen raspberries and then pour cream cheese mixture over rolls. Cover and let rise 1 hour.
Preheat oven to 350 degrees. Bake rolls for 35-40 minutes. Remove from oven and drizzle with powdered sugar glaze.
OVERNIGHT VARIATION: After pouring the cream cheese mixture over rolls, cover with plastic wrap and refrigerate 12 hours. Remove plastic wrap from rolls and let stand at room temperature for 1 hour. Proceed with baking the rolls as directed.
A big, indulgent breakfast is very, VERY rare around our house. Which is why I looooved this past Christmas with my in-laws. We did breakfast together at my brother and sister-in-laws house on Christmas morning and it is a breakfast I shall never forget. Bagels, toast, doughnuts, waffles, pancakes…what are those?? No, no, no people. I’m talking BREAKFAST. Ham, hashbrown casserole, thick-cut maple bacon, fluffy scrambled eggs and a yummy fruit salad. Oh and…..Baked Caramel Soaked French Toast Casserole. Holy crap.
My sister-in-law Rachel, of Foodie Rachel, did the majority of the baking and cooking and man, she totally outdid herself, especially with this French toast casserole. My intention was to have a small piece of the sweet, syrupy baked goodness but once I had a taste, I was mentally restraining myself from eating whatever was left in the pan. It was TO. DIE. FOR. Unfortunately, I didn’t get a picture of her French toast casserole that morning but just envision thick slices of French bread, drenched in a sticky, gooey caramel syrup sauce. (The picture above is the best I could come up with but definitely does NOT do the casserole justice.)
Are you drooling yet? Yeah, it’s good. Try it this weekend or maybe make if for a special New Year’s Day breakfast! Fabulous way to start the new year.
Up until recently I have bought Jeremy granola every week for I don’t even know how long. I buy a very specific organic brand that is healthy and he likes it so even though it’s a little pricey, I don’t mind pay a little extra for the health benefits. I’ve even made my own granola before but he really likes this specific kind so we’ve always stuck with it. Until now.
That’s right, I managed to find a granola recipe that BEATS THE CRAP out of the store-bought granola. Yesssssss. Not only does he LOVE it, it is even healthier than the organic stuff and, oh yeah, cheaper. The original recipe is here and yes, I took a little liberty and changed some things (shocker, I know). The combination of cinnamon and almond flavor totally works in this recipe and it turns so crunchy after it has cooled. It’s honestly hard to stay out of it. I like to mix some Nature’s Path Heritage Flakes into mine just to give it that cereal aspect so feel free to add or not add…totally up to you. You could throw in nuts, dried fruit, chocolate chips, etc. Whatever sounds good at the moment!
1 c. Thick Rolled Oats (if you don't have access to rye or red wheat flakes, just use all thick rolled oats)
1½ c. Rye Flakes
1½ c. Red Wheat Flakes
½ c. 7-Grain Cereal (can be found in bulk section of health food store or substitute uncooked millet)
2 T. Chia Seeds
½ c. Sucanat
1¼ t. Sea Salt (I prefer pink himalayan)
1½ t. Cinnamon
⅓ c. Safflower Oil
¼ c. Light Agave
¼ c. Maple Agave
⅓ c. plus 1 T. Raw Almond Butter
2 T. Pure Vanilla Extract
1 t. Almond Extract
Preheat oven to 325 degrees. Line two large baking sheets with parchment paper.
In a large bowl, whisk all dry ingredients together. In a medium bowl, stir together all wet ingredients. Add wet mixture to dry mixture and stir to combine. It will seem dry at first but keep stirring and it will all get coated.
Divide the mixture between the two pans and spread in an even layer.
Bake for 20-25 minutes, stirring, rotating pans and switching racks (if your oven cooks unevenly, like mine does) halfway through. Allow to cool completely on a wire rack and store in an air-tight container.
It’s the middle of summer. It’s freaking hot. Like hotter than it has ever been in my 31 years of life. Sweating, sticky and smelly are pretty accurate descriptive words of just about everyone around me, including MYSELF. Who knew it was possible to gross yourself out SO much?!? But it totally is.
Naturally, people are wearing less clothes. And thinking about their figure a little more. Ok, not all people are thinking about their figure but I know I am! Can’t you tell by all the low-calorie, fat-free, sugarless, uber-healthy recipes that I post?! Oh. Maybe not. Ok, usually my recipes are sinful and totally NOT healthy but I like to think of them as treats and hope that other people think of them the same way (am I delusional or what?!). However, I have posted a few nutritious cookie, cake and brownie recipes and hope to keep that list growing. And these pancakes most definitely qualify as good-for-you food! We are totally addicted to these things in our house. I have made them once a week, every week for probably the last month or two. They are an absolutely fabulous gluten-free option and are perfect for breakfast or a snack. I have even thrown some cocoa powder in them for a chocolate version that was quite delicious!
Of course you could always throw in some chocolate chips but I like the cocoa powder because it gives it that chocolate factor without all the added fat and sugar. Feel free to use this recipe as a base and and throw in things like nuts, dried fruit (unsweetened is best) or whatever you happen to be craving at the time! It is so, so good.
3 c. Gluten-Free Oat Flour (I just process thick cut oats in my processor until I get three cups of oat flour)
½ t. Aluminum-Free Baking Soda
1 t. Aluminum-Free Baking Powder
1 t. Ground Cinnamon (feel free to add more if you really like cinnamon...I probably do more like 1¼ t.)
½ t. Fine Ground Pink Himalayan Sea Salt
3 c. Water
1 c. Creamy, Unsalted, Raw Almond Butter
¼ c. Pure Vanilla Extract
4 t. Fresh Lemon Juice
½ c. Light Amber Agave (or honey, sucanat, etc)
6 T. Chia Seeds
¾ c. Thick-Rolled Oats
In a large bowl, whisk together all of the dry ingredients. In a blender, mix the wet ingredients until smooth and it has a milk consistency. Stir wet ingredients into dry ingredients until thoroughly combined. Fold in add-ins. The chia seeds will make the mixture VERY thick as it sits (almost the texture of a drop cookie) so if you'd like it thinner, don't add as many or just thin it out 1 tablespoon at a time until you reach the consistency you want. Warm a griddle to medium (I do 325 degrees) and coat with a bit of coconut oil. Scoop batter with a large spoon onto your griddle. Cook for four minutes on each side, until the sides and tops start to look dry. Top with maple agave and fresh blueberries (my personal favorite way to eat them!) and enjoy!
Every time I walk into the grocery store lately, all the beautiful berries are calling my name. Strawberries, blackberries and raspberries are just begging to be bought right now and I just had to find a recipe that I could use some of them in. I was struggling to find something that wasn’t a pie or layered cake when all the sudden I remembered a recipe I had made years ago for Strawberry Almond Muffins. I also remembered it was very good so I thought maybe I’d give it a shot…but with a few changes, of course. 😉
Instead of strawberries I decided to use blackberries and also wanted to add some white chocolate. The original recipe called for all-purpose and whole wheat flour but I wanted a slightly lighter muffin so I went with cake flour in place of the whole wheat. What resulted was one of the most delicious, tender and tastiest muffins ever! Now you could say this muffin was verging on cupcake status but hey, I see nothing wrong with that! All I know is I loved these and if you need a recipe to use up some berries, I encourage you to try this one! Feel free to substitute raspberries or sliced strawberries, if you’d prefer. You really can’t go wrong with whatever you choose.
Line 2, 12-cup regular muffin tins with cupcake liners. Preheat oven to 350 degrees.
In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Beat in eggs, one at a time. Beat in almond and vanilla extracts.
In a separate bowl, whisk together the flours, baking powder and salt. Beat ⅓ of the flour mixture until the butter/sugar mixture, then beat in half the milk. Beat in another ⅓ of the flour. Beat in the final half of the milk and then the last ⅓ of the flour. Fold in white chocolate chips and almonds. Very gently fold in the blackberries and divide the batter evenly between the muffin tins (some of mine were quite full so you could probably get more like 25-28 muffins out of this recipe).
Bake in preheated oven for 22-25 minutes until a cake tester comes out clean. Let cool completely on a wire rack or eat while they are still a bit warm...they are VERY good like that. (I topped mine with a little white chocolate and single blackberry for the photos..up to you if you want to do that but be sure they have cooled completely if you do.)
I have to say that this whole new world of baking without flour is really quite exciting to me. I never knew that there were so many options! I wanted to do another gluten-free recipe and also wanted some kind of muffin and was so excited when I stumbled upon this recipe from So Good and Tasty for Cherry Almond Meal Muffins. I only modified it a bit by subbing blueberries for the cherries and throwing in some applesauce and additional spices and extracts. And wow, this muffin is delicious! I absolutely love the taste of texture from the almond meal and can honestly say I think I like it better than flour! Jeremy also loved them which was the real test to me..he could hardly wait for them to cool off before trying one! We ate them warmed up for just a few seconds with a teensy bit of unsalted butter and a drizzle of honey (not needed but oh so good)…mmmmmm!
¼ c. Unsweetened Applesauce (I used all-natural, chunky applesauce)
1 c. Fresh Blueberries
Preheat oven to 350 degrees. Line a regular size muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
In a separate, large bowl, lightly beat the eggs. Add in the honey, oil, vanilla and applesauce and stir to combine.
Add the dry mixture to the wet ingredients, stirring just until combined. Carefully fold in the blueberries.
Pour batter into the muffin tin, filling to the top if you want a nice muffin dome. Bake for 25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Let cool in muffin tins for about 5 minutes then remove and place on wire rack until completely cool.
Have you ever wanted a nice warm bowl of oatmeal in the morning but just didn’t have the time to actually make AND eat it?? Yeah, been there. Our mornings are fairly rushed around here and we hardly ever have a sit down breakfast, except for the occasional big splurge breakfast on a lazy Saturday morning. And those are few and far between. What a shame.
So, if you’re like us and just want something to grab on your way to work, these baked oatmeal bars are what you need! It’s all of the ingredients in a hearty, filling bowl of oatmeal put them into one neat little bar. Besides heart-healthy oats, they’re sweetened with honey and have wheat germ and wheat bran for added fiber and protein. They’d even be great for an afternoon snack when vending machines are practically screaming your name. Delicious, nutritious, yummy and most importantly, travel-ready!
¾ c. Chopped, Dried Apples (or raisins, cherries, etc)
⅓ c. Chopped, Toasted Pecans
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
In a large bowl whisk together the oats, wheat germ, wheat bran, cinnamon, nutmeg, cloves, baking powder and salt. In a medium bowl stir together the eggs, honey, vanilla, applesauce, oil and milk. Add wet mixture to the dry ingredients and mix thoroughly. Add chopped apples and pecans.
Bake for 30 minutes.
Makes about 18 bars.
Tip: Feel free to substitute any kind of add-in for the dried apples and pecans...whatever nut, fruit, chocolate chip, etc you may like.
Jeremy and I decided to take a last minute trip this past weekend and stay in a new (to us) B&B called The Bellevue. He found this absolutely beautiful historic home in Cape Girardeau, right on the Mississippi River, in the heart of the downtown area. We left Friday night, stayed in Poplar Bluff and got up early the next morning to hit the road so we could arrive to Cape Girardeau in time for all the shops to open. We spend Saturday visiting antique shops, seeing historical sites, had an amazing dinner at a place called Bella Italia and relaxed the rest of the evening in our amazing bedroom.
The next morning we were treated to one of the best breakfasts I’ve ever had. It was 3-courses and started with the cutest mini bundt shaped blueberry muffin. It was an amazingly moist cake bursting with blueberries and a hint of cinnamon and had a homemade blueberry sauce spooned over it. Second course was thinly sliced sweet strawberries, drenched in an amaretto infused Chantilly creme topped with homemade whipped cream–DIVINE. Finally, we were treated to enormous omelettes stuffed with cheese and, to our surprise, vegetarian “ham”, all smothered in a rich hollandaise sauce! I was super excited to find out the “meat” inside the omelette was actually a vegetable based, high-protein, low-carb substitute. It was delicious!
After stuffing ourselves at breakfast, we hit the road to head back home and stopped at a place called Big Spring and another place Jeremy and I had both been to as young children, Alley Spring. It was so neat to go somewhere that we both vaguely remembered from our childhood and make our own memories together as adults.
Oh and how could I forget! Much to my surprise and extreme delight, there was a BAKERY in Cape Girardeau. Here’s a sneak peak picture–I’ll give my full review next week!
It was so much fun I really did NOT want to come home–a fabulous weekend and great early Valentine’s Day getaway!