Posted on Leave a comment

Super Simple Blender Honey Cinnamon Banana Bread

Another banana bread recipe…?!


For when you really, like reaalllly need banana bread but a) don’t want t a sink full of dishes and b) don’t want to run to the store for ingredients.

We’ve all been there.

And if you’re like nahh…

You’re lying.

Regardless, have 6 main ingredients ever looked so good?


So yes, it’s yet another banana bread recipe.

But it’s one you’re going to want to save.

While the ingredient list is already suuuper simple, let’s talk substitutions.

Oats: could use 2 1/4 cups flour of choice

Bananas: ummm if you’re trying to sub this out, why are you making banana bread?

Egg: a flax egg (1 tbsp flax + 2.5 tbsp hot water) should work

Greek Yogurt: plant-based yogurt, applesauce, canned pumpkin, or another banana might work

Honey: maple syrup, coconut sugar, classic cane sugar

That fancy nanner on top?

Slice a banana length-wise and press the halves into the batter before you bake. Easy peasy.

Let’s get cookin!

Super Simple Blender Banana Bread

Can't get any easier than this folks! Naturally gluten-free, no added oils or sugars. And the honey cinnamon flavor is perfection!


  • 2 3/4 cup rolled oats
  • 3 ripe bananas *one extra for topping
  • 1 egg *sub flax egg
  • 1/2 cup greek yogurt
  • 1/3 cup honey
  • 1 tsp vanilla
  • 2 tbsp cinnamon *yes, a lot
  • 1 tsp baking powder
  • 1/2 tsp salt


  • Preheat the oven to 350 degrees.
  • Add the oats to your blender or food processor. Pulse until a flour forms.
  • Add the rest of the ingredients, and blend until pretty smooth.
  • Transfer to a lined 9×5 loaf pan and top with an extra banana if using.
  • Bake for about 40 minutes.
  • Let cool in the pan for 10 minutes, then transfer to a rack to finish cooling.
  • Enjoy!
Posted on Leave a comment

Vegan Lemon Bars

Blustery, wintery, February day?

Make your own sunshine with these LEMON BARS!

A perfect harmony of tart, nutty, and sweet, you’ll never guess they’re grain-free, plant-based, and free of processed sugar.

Just look at that texture!

Can you guess the secret ingredient?

A roasted sweet potato.

Say WHAT?!

Yup. Trust me.

Let’s also take a moment to talk about that crust…

I used the Vanilla Almond Nutsola mix – almonds + coconut + dates + chia + vanilla + cinnamon + sea salt. That’s it! So fabulously delicious.

The ingredients in these are fairly simple, household staples, but if you need substitutions…

almond milk: any other plant-based milk

sweet potato: for a less orange-y color, try a roasted Japanese sweet potato

arrowroot starch: cornstarch would work!

One final note: Let these cool and set in the fridge!

I know I know. Patience is hard.

But it’s a virtue. And they’re worth it!

Lemon Bars (paleo/vegan)

A perfect harmony of tart and sweet, you'd never guess these were grain-free, plant-based, and made without refined sugars! One of my favorite recipes to date – like edible sunshine.
Course: Dessert
Servings: 18 bars


  • 2 cups Nutsola Vanilla Almond Mix
  • 2 lemons *zest and juice
  • 2/3 cup almond milk
  • 1 roasted sweet potato
  • 1/3 cup maple syrup
  • 1/2 tsp almond extract
  • 2 tbsp coconut oil *melted
  • 1/3 cup arrowroot powder


  • Preheat the oven to 325 F.
  • Firmly press and flatten the Nutsola mix into a 8×8 pan lined with parchment.
  • Bake crust for 15 minutes.
  • While crust is baking, blend all of the filling ingredients until smooth.
  • Remove hot crust from oven, and pour filling on top.
  • Return to the oven to bake for 40 minutes.
  • Cool for a bit on the counter, then chill in the fridge for at least 3 hours.
  • Slice and enjoy!
Posted on Leave a comment

Gingerbread Pumpkin Bars

All of the goodness of pumpkin pie taken up a notch.

Or five.

Flavor-packed crust.

Creamy pumpkin filling.

Perfectly spiced crumble.

Basically they’re the best.

Gingerbread Pumpkin Bars

All of the fall holiday spices come together in masterful harmony. The result? These bars.


Pumpkin Filling

  • 1 can pumpkin puree
  • 1 cup coconut cream
  • 1/2 cup maple syrup
  • 1 tsp pumpkin pie spice
  • 1/3 cup arrowroot starch

Crust & Crumble

  • 1/3 cup almond butter
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup
  • 1 tbsp molasses
  • 1 cup quick oats
  • 1/3 cup chickpea flour sub almond or oat
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ginger
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 4 Emmy's Organics Pumpkin Spice Cookies sub 1/3 cup coconut flakes


  • Preheat oven to 350 degrees.
  • Mix together the crust ingredients.
  • Press 75% of the mixture into a lined 9×5 loaf pan.
  • Bake for 10 minutes.
  • Mix together the filling until silky smooth.
  • Pour over the cooked crust.
  • Bake for 20 minutes.
  • Remove from oven and sprinkle remaining crumble on top.
  • Bake for a final 20 minutes.
  • Remove from oven and LET IT COOL COMPLETELY.
  • Store in the fridge.
Posted on Leave a comment

Tahini Oatmeal Raisin Cookies

Ooof. Can’t think of a more polarizing cookie.

Love ’em? Or victim intense disappointment when you were expecting chocolate chips….

Some people are raisin haters.

And that’s okay. I can live with that.

It just means there will be more of these left for me!

Raisins and I are going through a phase.

We have a trail mix station at work – I am single-handedly causing an increase in order cadence of raisins.

And as great as they are to snack on plain…everything is better in a cookie.

Not gonna lie, I had low expectations for these.

A vegan and gluten free cookie? That stays together? Stays thick and chewy? And doesn’t taste like sand?

The ultimate cookie challenge.

Challenge. Accepted.

Challenge CONQUERED.

Seriously guys, it was love at first bite.

I literally said, “Oh my gosh. I can’t believe they’re actually this good.”

(great self confidence… hah!)

I’m going to go on a limb and say this is the best cookie recipe I’ve concocted. Ever.

And they’re vegan, gluten-free, and nut-free?

I’m basically a magician. Jk.

Want your own stack?

Lets get cooking.

The coconut oil should be a soft-solid when you measure. Add this to your bowl with the sugar. Beat until well combined.

Then scoop in the tahini.

Blend for a couple minutes until it is light and creamy.

Then the milk and flax egg get dumped in.

What’s a flax egg? Combine 1 tablespoon of ground flaxseed with 2 1/2 tbsp of hot water. Stir together and let sit for 5 minutes. It will turn gelatinous and gloopy.

After the wet ingredients are thoroughly combined, throw in the oats, flour, baking powder, and baking soda.

*sub flours at your own risk – adjust quantity if batter seems too wet

I used a power oats mix that included chia and quinoa, but normal oats are fine!

Last, but not least, the raisins.

You could make these with chocolate chips, but sometimes it’s gotta be the raisins’ time to shine!

Make sure you use a piece of parchment or a oven-safe liner on your pan.

Also a large ice cream scoop with a trigger makes scooping cookies a breeeeze. (Best cookie investment honestly…)

Pop them in the oven for 10-12 minutes.

And enjoy the lovely aroma that will fill your kitchen.

Okay, ready for the crucial part?! PATIENCE. You HAVE to let them cool on a wire rack. If not, they will collapse and crumble and turn into cookie granola. That’s not the objective here.

So. Let. Them. Cool.

Got it?


After they cool, stack ’em, grab ’em, and demolish ’em.

You know you want to 🙂

Tahini Oatmeal Raisin Cookies (v/gf)

Soft, chewy, rich and delish! You wouldn’t even guess they’re gluten-free and vegan!
Servings: 10 large cookies


  • 1/3 cup coconut oil *soft solid
  • 2/3 cup coconut sugar
  • 3 tbsp tahini *Seedible brand
  • 1 flax egg *1 tbsp flax + 2 1/2 tsp hot water
  • 1/4 cup almond milk
  • 1 cup oats
  • 3/4 cup gf all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 – 1/2 cup raisins


  • Preheat oven to 350 degrees.
  • Beat together the coconut oil and coconut sugar until very well comined.
  • Add the tahini and mix until smooth and creamy,
  • Pour in the milk and flax egg. Mix.
  • Combine the dry ingredients into the wet batter.
  • Lastly, add the raisins.
  • Scoop the dough onto a cookie sheet and bake for 10-12 minutes.
  • When you remove them from the oven, transfer to a rack to COOL.
  • Then you can enjoy.
Posted on Leave a comment

Flourless Peanut Butter Cup Banana Brownies

It’s like banana bread and brownies got together for the most epic duo ever.

And then added dark chocolate peanut butter cups?


They’re literally UNREAL.

And the best part?

These couldn’t be easier.

Mix together 6 ingredients.

Add some cups.




And these 6 ingredients are “normal” ingredients.

Not those random specialty items you buy to use once before they collect dust in the back of your pantry.

Do a mental check. Bananas? Peanut butter? Coconut (or regular) sugar? Eggs? Cacao powder? Baking powder?


What are you waiting for?

Oh….you ate all of your peanut butter cups? Well here’s and excuse to buy more 🙂

Let’s talk substitutions:

Not a peanut butter fan? (crazies….) Use almond butter! Or tahini! Or sunbutter!

Trader Joe’s has some sunflower seed butter chocolate cups that would be epic in this recipe.

I used liquid egg whites in the original recipe, but you could sub 2 full eggs and be totally gucci.

Alright enough chit chat.

Who’s ready to get baking?

Me. Me. Me.

Flourless Peanut Butter Cup Banana Brownies

When banana bread and brownies collide to create the most epic treat. Only 6-ingredients and your fav chocolate peanut butter cups! Delish.


  • 2 bananas
  • 1/2 cup peanut butter *sub any nut/seed butter
  • 1/3 cup coconut sugar *sub normal sugar
  • 1/3 cup liquid egg whites *sub 2 eggs
  • 1/2 cup cacao powder
  • 1 tsp baking powder
  • chocolate peanut butter cups


  • Preheat oven to 350 degrees.
  • Mash the bananas. Then add the peanut butter, sugar, and eggs.
  • Once combined, stir in the cacao and baking powder.
  • Pour into a lined 8×8 pan and top with peanut butter cups.
  • Bake at 350 degrees for 30 minutes.
  • Let them COOL for at least 10 minutes, then enjoy!