super seed breakfast cookies (v/gf)
banana chocolate pecan bars (v/gf)
baklava blondies (v/gf)
raspberry cornmeal mini muffins (v/gf)
salted caramel tahini brownies (v/gf)
honey cinnamon banana bread (gf)
vanilla molasses breakfast cookies (v/gf)
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…
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
- 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.
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.
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)
- 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!
- 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
- Combine the flax and water to “gel” for 5 minutes.
- Add the wet ingredients.
- Then add the flour, protein powder, and chia seeds.
- Fold in the mix ins.
- Let the batter sit for 15 minutes.
- Scoop balls onto a lined baking sheet.
- Bake at 325 degrees for 15 minutes.
- LET THEM COOL so they firm up.
- Awesome if stored in the freezer!