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 »
Made with Rao’s marinara sauce (2 cups), Kite Hill Foods almond milk ricotta (1/4 cup), and as much vodka as we could spare (quantity unknown…or I’m just not telling!). We used Jovial Foods brown rice elbows (2 packages) to keep things gluten free – theirs is the best brown rice pasta I’ve ever had.
Pasta Alla Vodka + Arugula 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 green lentil pasta in a creamy tomato sauce is made next-level good thanks to a combo of vegan scallion cashew cream cheese combined with a traditional marinara sauce. Ingredients: 1 box green lentil penne (I use Tolerant Foods) 2 bunches asparagus, cut into bite-size pieces, tough ends discarded 2 tbsp olive oil Sea salt + freshly
Lentil Pasta With Creamy Tomato Sauce + Greens Read More »
