Cinnamon sugar banana bread

The crunchy-sweet topping really did it for me!

Made with green banana flour instead of grains, which makes it naturally gluten-free & high in resistant starch, which improves gut health and helps stabilize blood sugar so you’re not experiencing high spikes from a nice sweet comfort food. The protein powder helps with this too! Green banana flour is also a great prebiotic fiber.

TO MAKE

In a blender, add:
3 large ripe bananas
1/3 cup organic grass fed ghee
2 pasture raised eggs
2/3 cup pure maple syrup
1 t of vanilla

-blend until smooth.

In a bowl, mix:
3/4 cup green banana flour
1/2 cup vanilla bean protein powder (I used just ingredients)
1 t each of sea salt, baking powder, and cinnamon

Add the wet mixture to the dry and fold until uniform. Transfer batter to a greased + lined loaf pan and top with the cinnamon sugar mixture (1/2 cup granulated date or coconut sugar + 4 t ground cinnamon). Bake @350°F for 45-50 minutes or until a toothpick comes out clean. Slice, add a little ghee to the top and eat while it’s warm.

Easy + healthy single serving apple crisp

Perfect balance of protein/fat/carbs for a nourishing breakfast or afternoon snack! Nut + grain free but you can sub any of the seeds for other nuts or rolled oats. I change it up every time and just use what I have on hand. That juicy sweetness in the bottom of the last pic is like warm apple syrup!!

Preheat oven/toaster oven to 375°F.

In a bowl, add:
2 T hemp seeds
2 T pumpkin seeds
1/4 c coconut flakes
2 T cacao nibs
1 T chia seeds
1/4 c vanilla protein of choice
1 T melted ghee whisked with 2 T water and a few drops of stevia or pure maple syrup to taste
1/2 t cinnamon
Pinch of nutmeg, cloves & sea salt
-mix well. 

Chop 1 organic apple into bite-sized pieces and place in the bottom of a small oven safe dish. Evenly spread mixture over top and cover and bake for 30 minutes, then uncover and let the top golden for another 5-10 minutes-watch it closely so it doesn’t burn! Cool and eat! We shared this with a jar of @thecoconutcult plain yogurt on the side for Sunday brunch.

Baked Blueberry Chia Oatmeal Squares

Haven’t posted a recipe in forever but had to share these cause they were so good!!

High protein and fiber to fuel you for hours + so chewy and delicious. Perfect for a sit-down breakfast or a snack on the go. (Especially great for you breastfeeding mamas cause it’s an easy one-hand meal when needed, plus the oats are great for milk supply!) they only take minutes to make up:

3 cups filtered water
2 cups organic oats
1/2 cup vanilla protein powder
1/4 cup unsweetened shredded coconut
3 tbsps flax Seed
3 tbsps chia seeds
Few drops of vanilla stevia
1/2 cup frozen blueberries (or fresh)
Few pinches of sea salt
2 t medicinal mushroom powder blend (optional)
1/2 t cardamom

Preheat the oven to 350°F and line a medium glass baking dish with parchment paper. In a mixing bowl, gently combine all the ingredients, folding in the blueberries last. Transfer to the baking dish and bake about 45-50 minutes. Cool, slice, and serve.
I had it with my favorite chocolate coconut yogurt, fresh blueberries, & a drizzle of pure maple!
Store in an airtight container in the fridge up to 5 days or freeze in individual containers for easy snackin!

DEEP CHOCOLATE + BANANA MUFFINS WITH CHOCOLATE CHUNKS & RASPBERRIES

These are very brownie-like, dense, and delicious!! Made them as part of my postpartum food prep & froze 2 whole batches to enjoy after baby!

Preheat oven to 350°F

In a blender, add:
2 local pasture raised eggs
3 ripe bananas
1/3 c milk of choice (I used flax)
10-20 drops of vanilla stevia
1 t vanilla extract
1/4 t sea salt
-blend until smooth.

In a large bowl, mix:
2 c tigernut flour (almond or GF flour work too)
1/2 c organic cacao powder
2 t baking powder

Mix well, then pour in liquid and mix to combine. Stir in 1/2 c chopped cacao paste or healthy chocolate chips and scoop into a muffin pan that is greased or lined. Sprinkle tops with crushed freeze dried raspberries (fresh would be delicious too!) and bake for 25-30 minutes. Cool before removing from pan & store leftovers in fridge or freezer. 

grain-free apple streusel muffins

 

Okkkk these are actually one of the yummiest things I think I’ve made in a long time. I could easily eat 3 a day!

So moist and perfectly sweet, yet perfectly healthy enough to enjoy any time of the day!

You’ll need:

3 eggs

1 finely grated organic apple

2 c tigernut flour (almond or gluten free flour works too)

1 T lemon juice

1/4 c 100% pure maple syrup (lakanto syrup to keep these low sugar)

2 T melted organic vanilla bean ghee

1/2 t baking soda

1/2 t sea salt

1 t cinnamon

Preheat oven to 350°F. In a large bowl, whisk eggs well. Add apple, lemon juice, maple syrup, and ghee and whisk to combine, then add the rest of the ingredients and mix well.

Streusel:

1/2 c sliced tigernuts (or gluten free rolled oats)

3 T room temp vanilla bean ghee

Dash of cinnamon + sea salt

1/4 c organic coconut sugar or monk fruit

Mix all ingredients until combined (use hands if needed).

Line a 12 muffin tin with paper liners and add batter, then a spoonful of streusel to top. Bake for 20-25 minutes & cool before eating.

Store in fridge up to 4 days.

Warming spiced carrot pudding

I’ve been so into these deeply nourishing, traditional recipes lately. They feel so good in my body! This one is usually made with almonds and whole milk, but I don’t do well with dairy or almonds, so I substituted & it was delicious!

You’ll need:

3 c washed & chopped organic carrots

3 T ghee

1 t cardamom

1 t cinnamon

A few drops of stevia or dash of pure maple syrup

1 c milk of choice (I used a creamy walnut milk)

Pinch of sea salt

1/4 c soaked & rinsed organic brazil nuts

How to:

In a large saucepan, heat ghee and spices until fragrant. Add the rest of the ingredients and bring to a gentle simmer. Cover and cook until the liquid is absorbed. Add to a blender and blend until smooth. Taste for sweetness and add more sweetener if needed. 

Serve in bowls sprinkled with cinnamon.

HOMEMADE HEALTHY BAGLES

Gluten free

Vegan

5 easy ingredients

Free of all allergens, binders, and crap (:

These actually taste wayyy better than they look (maybe cause I made them during a bout of insomnia at 4 am) and are definitely worth making!

I ate one savory for lunch with miyokos DF cream cheese, local microgreens & tomatoes + flaked sea salt!

You’ll need:

1 c sprouted buckwheat flour (or regular gluten free flour)

1 c tigernut flour (or almond flour)

2 T baking powder

2 c thick coconut yogurt (I used plain culina, but thick organic Greek yogurt works too)

1 t sea salt

How to:

Preheat oven to 400°F & line a baking tray with parchment.

In a large bowl, whisk together dry ingredients. With a wooden spoon, mix in coconut yogurt.

Flour your hands a bit and knead the dough with your hands until it’s well formed.

Transfer dough to a lightly floured parchment paper and cut into 8 equal pieces.

Roll each piece into a ball, and then into a rope and form a bagel shape with the rope.

Place each bagel on the lined pan and brush with a bit of plant based milk + sprinkle with seasoning of choice (I did half savory/herbed & half sea salt + black sesame seeds).

Bake for 45 minutes, then turn the oven off and leave the bagels in for another 15 minutes. Cool completely before cutting.

Store in a sealed container in the fridge for up to 4 days.

Another favorite way we have enjoyed them is toasted with the same DF cream cheese + homemade jam.

 

Healthy classic chocolate chip (+ “oatmeal” chocolate chip) cookies

Because it’s what we needed just before the holidays (:

Egg free + vegan + easy. I made one batch regular & added 1 c sliced tigernuts to the other (you could also add 1 c gf rolled oats instead) and danggg they turned out good. Served with ice cold homemade nut milk.

You’ll need:
2 c organic sprouted buckwheat flour (or 2 c blanched almond flour + 1/4 c arrowroot powder to keep them grain free)
1 t baking powder
1/4 t sea salt
1 t vanilla
8 T pure maple syrup (or lakanto maple syrup to keep these sugar-free)
2 T coconut oil, melted
1/4 c coconut milk (+ more if needed)
1/2 c chopped cacao paste or healthy chocolate chips of choice (I added a little more than this…cause chocolate)

How to:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine dry ingredients well, then whisk in melted coconut oil and syrup. Mix in milk & vanilla until combined well (adding a bit more milk if it is too dry). Fold in chocolate chips.

Roll into 12-16 balls and place on cookie sheet, flattening lightly into a cookie shape. Bake 12-15 minutes until golden.

Toasted tigernut, sesame, & coconut porridge

This recipe is filled with the most nutrient-dense, delicious ingredients… and I’m just realizing that I probably haven’t ever explained why I love tigernuts so much?! Here are a few reasons I love them and use them frequently:

-while the name makes us believe otherwise, these little guys are not nuts at all! They are a root vegetable grown all around the world. Very high in magnesium, phosphorus, potassium, vitamins C and E, and a great source of resistant starch fiber.

-a great option for sluggish digestion and amazing for helping balance blood sugar—keeping you fuller longer. They also benefit your gut by acting as a prebiotic, stimulating the growth of good bacteria in the digestive tract.

-the taste is naturally sweet, similar to a mix of coconut + almond which allows you to use less sweetener in recipes that you add them to. 

Aside from all the amazing benefits of tigernuts, black sesame seeds are also a dense source of nutrition. They contain loads of antioxidants, amino acids, and are an especially rich source of macrominerals and trace minerals. 

Now you know a few reasons why you need to make this yummy breakfast!

Preheat oven to 350 F.

On a baking sheet, spread 1/2 c sliced tigernuts, 1/2 c coconut flakes, & 2 T black sesame seeds. Place in oven and stir every couple minutes until golden and fragrant.

Bring 2 c unsweetened coconut milk to a boil in a large saucepan. Turn to a simmer and add a few drops of stevia or a few teaspoons of coconut sugar to your desired sweetness. Add a pinch of sea salt and cinnamon, ginger + nutmeg to taste. 

Once the coconut & tigernuts are golden, add to saucepan and bring back to a boil (reserve a small handful to top). Stir constantly until soft & creamy & most of the liquid is absorbed. 

Pour into 2 bowls and top with extra toasted goodness, a drizzle of pure maple syrup, and fresh fruit.

 

Pumpkin Chocolate Chunk Loaf With (dairy free) Cream Cheese Frosting

Are we sick of pumpkin things yet? This is all the goodness of a pumpkin dessert without the junk + sugar!

Preheat oven to 350°F.

In a large bowl, mix:
1/2 c coconut flour
1/2 c tigernut flour
1/2 c primal kitchen vanilla collagen protein or just ingredients pumpkin spice protein
1/2 t sea salt
1/2 t baking soda
1/2 t baking powder
1 t cinnamon
1 t pumpkin pie spice (optional)

-mix well. 

In a blender add:
3 organic local eggs
1 t vanilla
1/2 c melted grass fed ghee, butter, or coconut oil
3/4 c organic pumpkin purée

-blend until smooth. Add to dry mixture and mix well.
Optional: stir in 1/2 c chopped cacao paste or healthy chocolate chips.
-smooth evenly into a greased + lined bread pan and bake for 35-45 minutes until top is golden brown and a toothpick inserted into center comes out clean.

Frosting:
Beat together the following:
4 oz organic cream cheese (DF if needed. I used & love the miyokos brand which is organic and just cashews, coconut, and cultures), room temp
2 T organic vanilla bean ghee, melted
6 T primal kitchen vanilla collagen creamer
Pinch of sea salt

-spread evenly on top of chilled loaf and store in fridge.