vanilla molasses breakfast cookies (v/gf)

citrus kale salad with orange maple salmon (gf)

Honey Cinnamon Banana Bread

Another banana bread recipe…?!

Yep.

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?

Nope.

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!

Print Recipe
4 from 1 vote

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!

Ingredients

  • 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

Instructions

  • 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!

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

Ingredients

  • 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

Instructions

  • 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!

Lentil Bolognese

INGREDIENTS:

  • 2 carrots
  • 1 onion
  • 1 red bell pepper
  • 7 button mushrooms
  • 2 tbsp oliv oil
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp pepper
  • 1 tsp salt
  • 3 cloves of garlic
  • 2 tbsp tomato paste
  • 3/4 cup red wine
  • 1 can diced tomatoes
  • 3 cups water
  • 1 1/3 cup dried lentils
  • 3 cups chopped kale

DIRECTIONS:

  1. Roughly chop the veggies, then dump in the food processor.
  2. Pulse until finely chopped.
  3. Heat a large pot over medium-high heat. Add olive oil.
  4. Toast the spices and garlic for 3 minutes.
  5. Add the veggies and cook for 15 minutes.
  6. Add the tomato paste and wine and cook for 10 minutes.
  7. Pour in the diced tomatoes, water, and lentils. Stir to combine.
  8. Bring to a boil, then cover and reduce heat to low.
  9. Simmer for 30 minutes.
  10. Add chopped kale, stir, then cover and simmer for an additional 15 minutes.

Super Seed Breakfast Cookies

INGREDIENTS:

  • 1/4 cup ground flaxseed
  • 1/3 cup hot water
  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 3 tbsp coconut oil (melted and cooled)
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2/3 cup chickpea flour
  • 1/4 cup vanilla protein powder
  • 1/4 cup chia seeds
  • mix-ins: sesame seeds, cacao nibs, sunflower seeds, chopped prunes

DIRECTIONS:

  1. Combine the flax and water to “gel” for 5 minutes.
  2. Add the wet ingredients.
  3. Then add the flour, protein powder, and chia seeds.
  4. Fold in the mix ins.
  5. Let the batter sit for 15 minutes.
  6. Scoop balls onto a lined baking sheet.
  7. Bake at 325 degrees for 15 minutes.
  8. LET THEM COOL so they firm up.
  9. Awesome if stored in the freezer!

Banana Chocolate Pecan Bars

INGREDIENTS:

  • 2 tbsp ground flaxseed
  • 1/2 cup hot water
  • 4 bananas
  • 1/3 cup tahini
  • 1/2 cup coconut sugar
  • 2 tbsp apple cider vinegar
  • 1 1/2 cup flour (can use wheat, gf blend, cassava, almond, or oat)
  • 1/2 chocolate chips
  • 1/2 cup chopped pecans

DIRECTIONS:

  1. Combine flax and hot water and allow to “gel” for a couple minutes.
  2. Add the mashed bananas, tahini, sugar, and vinegar.
  3. Fold in the flour.
  4. Then the mix-ins!
  5. Spread into a lined 8×8 baking sheet and bake at 350 degrees for 26 – 28 minutes.

Baklava Blondies

INGREDIENTS:

  • 3/4 cup coconut sugar
  • 3/4 cup aquafaba
  • 1/2 cup tahini
  • 3 tbsp orange zest
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cup chickpea flour
  • 1 cup chopped walnuts

DIRECTIONS:

  1. Beat together the sugar and aquafaba for 3 minutes.
  2. Add the tahini, orange zest, and spices.
  3. Fold in the flour.
  4. Then add the walnuts.
  5. Scoop into a lined 8×8 pan.
  6. Bake at 350 degrees fro 35 minutes.
  7. Let cool, slice, and enjoy!

Raspberry Cornmeal Muffins

INGREDIENTS:

  • 2 tbsp ground flaxseed
  • 1/3 cup hot water
  • 1/4 cup oat milk
  • 2/3 cup applesauce
  • 3 tbsp coconut oil (melted & cooled)
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1 cup gluten-free flour blend
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 2/3 cup freeze-dried (or frozen) raspberries

DIRECTIONS:

  1. Mix the flax and hot water. Let it “gel” for 5 minutes.
  2. Add the oat milk, applesauce, oil, sugar and vanilla and mix well.
  3. Fold in the dry ingredients.
  4. Then the raspberries.
  5. Scoop into mini muffin tins and bake at 350 degrees for 15 – 18 minutes.

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.

Ingredients

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

Instructions

  • 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.