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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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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.
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Grain-Free Mediterranean Veggie Biscuits

If you could only eat one food genre for the rest of your life, which would you choose?

Mine would be Mediterranean. Hands down.

Don’t think I’d ever get tired of the bright, fresh, salty, herby, vibrant flavors.

I’m a believer that kalamata olives and feta go with pretty much everything.

So why not throw them into a breakfast biscuit?!

These fun fluffy guys were inspired by this recipe from Bites by Mia, but simplified a bit and with a Mediterranean twist.

Cauliflower is the star veggie here, but feel free to sub in whatever riced or grated veggie you have on hand.

The recipe calls for a mix of feta and parmesan, but again, cheese substitutes are welcome!

Start by mixing your veggies, eggs, and cheese.

Why does my cauliflower look green?

I actually used the leaves from the outside of the head of cauli – cause no food waste here!

Dry ingredients are next: almond flour, baking powder, and pepper.

You could add additional spices here like garlic, onion, turmeric…get creative!

Last, but certainly not least, the mix-ins!

As I mentioned, I love olives and basil. But if those aren’t your thing, swap them out!

I think you get the idea: this recipe is totally adaptable!

Time to shape the biscuits and get them in the oven.

I used a large ice cream scoop, but a spoon would also work.

Be patient while they get nice a golden in the oven.

Ta-da! You’re all done.

These would be perfect for meal-prep, brunch, a midnight snack…just make a double batch, cause they’ll be gobbled up in the blink of an eye!

I already can’t wait to make another batch!

What flavor combo should I try next?

Grain-Free Mediterranean Veggie Biscuits

Bright Mediteranian flavors packed into a deliciously nutritious, gluten-free biscuit. Perfect for both meal prep and Sunday brunch!
Servings: 10 biscuits

Ingredients

  • 1 cup riced caulflower *sub any other veggie
  • 3 eggs
  • 1/2 cup feta cheese
  • 1/2 cup parmesan cheese
  • 3/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp pepper
  • 1/3 cup chopped basil
  • 1/4 cup diced kalamata olives

Instructions

  • Preheat the oven to 375 degrees.
  • Mix together the cauliflower, eggs, and cheese.
  • Add the almond flour, baking powder, and pepper. Stir to combine.
  • Chop about 10 olives and a big handful of basil. Mix into the dough.
  • Use an ice cream scoop or large spoon to dollop the dough onto a lined baking sheet. 
  • Shape the biscuits and press down slightly.
  • Bake at 375 degrees for about 20 minutes.
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Grilled Apricots with Balsamic Blueberries & Goat Cheese

What is more SUMMERTIME than grilling out?

Drawing a blank? Yeah me too.

Corn on the cob, burgers, kabobs, ribs, all classic, delicious, better-when-grilled foods.

Now add apricots to that list.

That’s right.

Grilling brings out the deep sweet notes of fruit. Softening until tender and caramelizing with a slight char.

Sounds good huh? It gets even better when paired with juicy blueberries, tangy balsamic, and creamy goat cheese.

The perfect summer appetizer in like 5 minutes!

Start this delicious journey by slicing your apricots in half and removing the pits.

Next, set them on a hot grill (or grill pan) for about 3 minutes.

Carefully remove and let cool.

Now let’s talk about the garnishes!

I always have a stash of blueberries in my freezer for smoothies, yogurt, etc. My favorites are the mini wild blueberries from Trader Joe’s.

Dump a handful of these blueberries into a small pot. While heating on low to defrost, add some balsamic vinegar. I used this dijon balsamic dressing from Sir Kensignton’s (it’s what I had on hand), and it was FABULOUS!

All that’s left is assembly!

First the goat cheese.

Then the balsamic blueberries.

And that’s all she wrote folks!

Serve them up and watch all your cookout guests ooo-ahh over your super fancy (but super easy) appetizer!

Alright, so who’s coming over to snack on these with me??

Grilled Apricots with Balsamic Blueberries & Goat Cheese

The perfect summer appetizer! Four ingredients and five minutes away from being the star of your cookout.

Ingredients

  • 12 apricots
  • 1/2 cup frozen wild blueberries
  • 2 tbsp Sir Kensington’s Dijon Balsamic sub and balsamic
  • 2 oz soft goat cheese

Instructions

  • Slice the apricots in half and remove the pits.
  • Place apricots face down on the grill for 2-3 minutes.
  • In a small saucepan, combine blueberries and balsamic until the blueberries are thawed.
  • Add goat cheese and blueberries into the apricot crevices.