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Chocolate Chip Banana Pancakes

May 30, 2016 Print this page

Pancakes are such a wonderful classic. A sprinkling of dark chocolate chips makes this more of an indulgent breakfast, but not so sweet to be considered dessert: the perfect balance, in my opinion. Feel free to substitute your favorite fruit for bananas (I bet strawberries or blueberries would be good!), and leave out the chocolate chips if you’d like.

Adapted from this recipe

Ingredients

Prep Time 15 min
Cooking Time 5 min
Total Time 20 min
Yield 12 pancakes

1 1/2 cups of whole wheat pastry flour (feel free to substitute with all-purpose or gluten-free flour)

1 heaping tablespoon of baking powder

2 tablespoons of sugar

Pinch of salt

1 cup + 1/2 cup of unsweetened vanilla soy milk

2 teaspoons of apple cider vinegar

1 tablespoon of ground flaxseed

3 tablespoons of canola oil

1 teaspoon of vanilla extract

2 ripe bananas, sliced thinly into rounds

1/3-1/2 cup of mini dark chocolate chips

Directions

In a large bowl, sift and whisk together the flour, baking soda, sugar, and salt. Set aside.

Pour 1 cup of soy milk into a measuring cup. Add the vinegar and ground flaxseed, and whisk vigorously with a fork to combine. Let sit for five minutes to congeal slightly.

Pour the milk/vinegar/flaxseed mixture into the center of the dry ingredients. Add the remaining 1/2 cup of soy milk, oil, and vanilla, and use a spatula to fold everything together. Stop when no clumps remain — don’t go any further!

Using the spatula, stir in the bananas and chocolate chips. Again, be careful not to over-fold. Cover the bowl with a dish towel and let the batter set for 15 minutes.

Meanwhile, heat a nonstick pan over medium heat. Do this at least five minutes prior to pouring in any batter — you want the pan to be hot!

Using a 1/4 cup measure, spoon rounds of batter into the pan. Don’t overcrowd — I found that two individual scoops was best. Cook for 4 minutes, or until the top begins to harden slightly, bubbles form, and the bottom is golden brown. Gently flip, and continue cooking until no longer liquid in the center, about 2-3 minutes.

Remove and repeat with the remaining batter.

Serve hot with maple syrup, jam, and/or peanut butter, or store in an airtight container and reheat in a toaster for later consumption.


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Banana Bread with Toasted Coconut + Chocolate Chips

May 13, 2015 Print this page

Bananas. Coconut. Chocolate. Are we on vacation in some warm, tropical place already? Oh well, we’re not…but this banana bread is still delicious and makes an awesome breakfast or snack.

Adapted from Flour’s Famous Banana Bread recipe 🙂

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 1 loaf

1 2/3 cup of organic whole wheat flour, spelt flour, or your favorite gluten-free mix

1 teaspoon of baking soda

1 teaspoon of cinnamon

1 teaspoon of salt

1/3 cup of unrefined cane sugar

1/3 cup of coconut sugar or brown sugar

2 eggs, at room temperature

1/2 cup of refined coconut oil, melted and cooled slightly

4 very ripe bananas, mashed

1/4 cup of almond milk (I love using toasted coconut almond milk)

2 teaspoons of vanilla extract

1-1 1/2 cups of shredded coconut, toasted

1/2-3/4 cup of mini chocolate chips

Directions

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease well with coconut oil. Set aside.

In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Whisk well and set aside.

In a large bowl, whisk together the eggs and sugars until light and fluffy, about 3 to 4 minutes. Carefully whisk in the oil, then add the mashed banana, almond milk, and vanilla extract. Whisk well to combine.

Add in the dry ingredients and gently fold with a spatula. Once no specks of flour remain, add the toasted coconut and mini chocolate chips and fold to incorporate.

Pour the batter into the prepared loaf pan, using a spatula to help you out. Then, place the loaf pan in the middle rack of the oven and bake until a toothpick comes out clean in the center, about 1 hour.

Let the banana bread cool in the pan for at least an hour (preferably two), then transfer the bread from the pan to a cooling rack to come to room temperature. Store in an airtight container for up to 4 days, or slice and freeze for later consumption.


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Cashew, Coconut, and Orange Granola

January 25, 2015 Print this page

Crunchy, sweet, and just a touch tangy, this granola will brighten your morning or afternoon with a wonderful punch of flavor and texture. Pair with yogurt, fresh fruit, and/or your favorite milk (be it nut milk or regular) for a light but satisfying breakfast or snack.

Ingredients

Prep Time 15 min
Cooking Time 30 min
Total Time 45 min
Yield 8-10 servings

3 cups of gluten-free rolled oats

3/4 cup of raw cashew pieces

1/2 cup of unsweetened coconut flakes

The zest of 2 medium oranges

2 tablespoons of unrefined cane sugar (or coconut sugar)

1/2 teaspoon of salt

2 tablespoons of coconut oil

3 tablespoons of  maple syrup

The juice of 1 large orange (about 3-4 tablespoons)

1/3 cup of smooth, unsalted cashew butter

1 1/2 teaspoons of vanilla extract

1 teaspoon of coconut extract

Directions

Preheat the oven to 350 degrees and lightly grease a large rimmed baking sheet with coconut oil.

In a large bowl, mix together the rolled oats, cashew pieces, coconut flakes, sugar, and salt. Set aside while you mix together the wet ingredients.

In a small saucepan, combine the coconut oil, maple syrup, orange juice, and cashew butter. Turn the heat to medium-low and whisk together until the coconut oil has completely melted.

Remove from the heat and add the vanilla and coconut extracts.

Pour the wet ingredients into the bowl with the dry ingredients and stir everything together with a spatula. Make sure you don’t break up too many clumps–granola clusters are the best part.

Spread the granola onto the prepared baking sheet and bake for 15 minutes. Stir, then bake for another 10-15 minutes, stirring every few minutes to ensure even browning.The granola is done when it is golden brown and firm to the touch.

Let the granola cool completely before serving. Do not eat it all as soon as it comes out of the oven. Best advice you’ll ever receive. 😉


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Spelt + Oat Pancakes

January 13, 2015 Print this page

For some reason, whenever I am feeling nervous or awkward, I start saying the word “cake” over and over again. I don’t know why, I just do. But when I say “cake,” I think I’m actually referring to pancakes most of the time, not the tower of usually-vanilla sponginess you eat on your birthday.

And these pancakes…oh man, these are bae. (Sorry, Natalie.)

Adapted from this recipe

Ingredients

Prep Time 30 min
Cooking Time 10 min
Total Time 40 min
Yield 14-16 gigantic pancakes

2 1/4 cups of whole grain spelt flour

2 1/4 cups of oat flour

2 tablespoons of baking powder

1/2 teaspoon of salt

1 1/2 teaspoons of cinnamon

1/4 cup of flaxseed meal

3 1/2 cups of unsweetened vanilla almond milk (or water)

1/4 cup of unsweetened applesauce or mashed banana

2 tablespoons of maple syrup

1 tablespoon of vanilla extract

Directions

In a large bowl, sift together the spelt flour, oat flour, baking powder, salt, and cinnamon. Whisk together, then stir in the flaxseed meal.

In a separate bowl, whisk together the vanilla almond milk (or water), applesauce or mashed banana, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a spatula to combine. (Be careful not to over-mix!)

Cover the batter with a kitchen cloth and let rest for 15-20 minutes. This will help the gluten develop and form lovely fluffy pancakes.

Meanwhile, heat up a large non-stick skillet over medium heat. Once hot, add 2 approximately 1/4 cup scoops of batter into the pan and let cook until bubbles form on the top, about 3-4 minutes.

Carefully flip, then let continue cooking for another 2-3 minutes. Transfer to a plate and repeat with the remaining batter.

Serve warm with more maple syrup, fresh fruit, or your favorite nut butter. (Peanut butter + cocoa powder + bananas + cacao nibs = heavenly!!!) These will keep for up to a week in an airtight container; simply microwave for 30 seconds and toast for a few minutes to reheat.


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Almond Butter + Cranberry Granola

November 16, 2014 Print this page

Crunchy, sweet, and just a bit chewy, this granola will add a pop of “YUM” to anything you put it in, be it yogurt or a smoothie. Heck, this is tasty all by itself! For a paleo version, substitute a variety of chopped nuts (I recommend almonds and/or walnuts) for the oats; for an oat-free version, substitute raw buckwheat groats for the oats; and for a nut-free version, substitute more oats or buckwheat for the slivered almonds and add some sunflower seeds, if you’d like, and use sunflower seed butter instead of the almond butter.

Ingredients

Prep Time 10 min
Cooking Time 35 min
Total Time 45 min
Yield A lot of granola

5 cups of gluten-free rolled oats

1-2 cups of blanched almond slivers (optional)

1/4 cup of coconut sugar (or unrefined cane sugar)

1 tablespoon of cinnamon

1/2 teaspoon of salt

1/4 cup of coconut oil

1/3 cup of maple syrup

1/2 cup of smooth, unsalted almond butter

1 1/2 teaspoons of vanilla extract

1 teaspoon of almond extract

1/2-3/4 cup of unsweetened dried cranberries

Directions

Preheat the oven to 350 degrees and lightly grease a large rimmed baking sheet with coconut oil.

In a large bowl, mix together the rolled oats, almond slivers (if you’re using them), coconut sugar, cinnamon, and salt. Set aside while you mix together the wet ingredients.

In a small saucepan, combine the coconut oil, maple syrup, and smooth almond butter. Turn the heat to medium-low and whisk together until the coconut oil has completely melted.

Remove from the heat and add the vanilla and almond extracts.

Pour the wet ingredients into the bowl with the dry ingredients and stir everything together with a spatula. Make sure you don’t break up too many clumps–granola clusters are the best part.

Spread the granola onto the prepared baking sheet and bake for 15 minutes. Stir, then bake for another 10-15 minutes, stirring every few minutes to ensure even browning.The granola is done when it is golden brown and firm to the touch.

Immediately upon removing the granola from the oven, sprinkle it with the dried cranberries and let it cool completely before serving. Yes, that means don’t eat it all as soon as it comes out of the oven. Because I may or may not have done that.


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