You’d never know that this also contains zucchini – this is why it’s so great to share tips with friends because credit for this idea goes to one of my closest girlfriends! 2 cups steel cut oats 1 can coconut milk 2 cups non dairy milk 2 cups water 1 tsp cinnamon 1/2 tsp sea salt […]
Carrot Cake Slow Cooker Oatmeal Read More »
If you have overripe bananas but absolutely cannot make another loaf of banana bread, give these granola bars a try! No added sugar, gluten free and vegan. My kids absolutely LOVED these! 2 cups rolled oats 1/2 cup oat flour 2 tbsp chia seeds 2 tbsp ground flax 1 tbsp cinnamon 1/2 tsp vanilla powder
Chocolate Chip Banana Granola Bars Read More »
UNREAL! Especially when topped with Vesta cacao nibs and goji hibiscus rose chocolate. This is my (hopefully redeeming after the pop tart debacle) attempt of this week’s Montclair Bread Company’s Bake Along contest. You can find the original recipe at owner Rachel Wyman’s IG page. It’s super easy with very little cleanup involved. Everyone in my family loved this so
Mexican Chocolate Cake + Strawberry Glaze Read More »
I absolutely adore my own banana bread recipe, which we often make into these muffins, but during quarantine, I wanted to try something new after making my own recipe 426 times. I omitted the sweeteners, letting the bananas do all the sweetening, and I didn’t have hazelnuts on hand. You can find the Sakara recipe
Sakara Banana Bread Read More »
This was our Thanksgiving dessert. Persimmons are a fun and seasonal twist because they aren’t typical, and our guests were excited to try them for the first time! Ingredients 1 1/2 cups puréed persimmons 2 eggs 1/2 cup coconut sugar (or sweetener of choice – I replaced with stevia) 1/4 cup coconut oil, melted 1/4
Persimmon Cardamom Coffee Cake Read More »
