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Super Simple Blender 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!

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!
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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!
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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.
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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?

Speechless.

They’re literally UNREAL.

And the best part?

These couldn’t be easier.

Mix together 6 ingredients.

Add some cups.

Bake.

Slice.

Devour.

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?

Great.

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.

Ingredients

  • 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

Instructions

  • 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!
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Homemade Granola Butter

If a picture says a thousand words, that one is a whole novel.

A glorious, silky, golden novel.

Am I right or am I right?

I’m right.

Every novel has a theme.

So what’s this granola butter all about?

Think teddy grams in a jar meets cinnamon toast dripping from a spoon.

Swooning yet?

Let’s make it.

Start by spreading oats and coconut on a baking sheet.

Then toast them up until golden brown and fragrant.

This is the hardest part of the whole sha-bang.

It takes patience and consistent stirring.

But that golden deliciousness is oh so so worth it.

Let the oat mixture cool, then dump into a food processor.

Pulse until it transforms into a flour-ish consistency.

Add the olive oil, maple syrup, and coconut sugar.

Blend to combine.

Be patient and allow the ingredients to fully incorporate.

The mixture will be thick and gloppy.

It’s all good.

Tahini will transform it into a silky masterpiece.

Pour it in.

Add some cinnamon.

Blend.

There we go…

Ultimate hart eyes for that consistency.

Yes?

Yes.

Transfer that drippy goodness to a glass jar to store.

(I dare you to do so without stealing a few spoonfuls…)

Sorry. I just st you up for failure.

Who could resist a lick of that?!

Store at room temperature for up to 10 days, or the fridge for longer.

FYI, it will solidify a bit in the fridge.

But just hat it back up and you’ll be good to go!

Enjoy with fruit, on toast, in banana bread, by the spoonful…opportunities are endless!

Grab your giant bag of oats and get to blendin!

Homemade Granola Butter

Liquid teddy grahams meets cinnamon toast crunch in a jar. What could be better? Oh and it’s vegan, nut-free, gluten-free, and dairy-free.

Ingredients

  • 3 cups oats
  • 1 cup shredded coconut
  • 3/4 cup olive oil
  • 3/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup tahini
  • 1 tbsp cinnamon
  • 1 tsp salt

Instructions

  • Preheat oven to 325 degrees.
  • Spread the oats on a lined baking sheet and toast for 24 minutes, stirring very 8 minutes (3 rounds total).
  • Add the coconut to the oats and toast for another 32 minutes, stirring every 8 minutes (4 more rounds).
  • Let the oats and coconut cool, then pulse in a food processor until a flour forms.
  • Add the olive oil, maple syrup, and coconut sugar. 
  • Blend to combine.
  • Pour in the tahini, sprinkle in the cinnamon and salt.
  • Blend until silky smooth.
  • Store in an air-tight container.