Author: Anne Marie

Healthy Banana Bread

Serves: 1 loaf

Source: Cookie and Kate

Ingredients

  • 1/3 cup melted canola oil
  • 1/2 cup Honey
  • 2 Eggs
  • 1 cup mashed Banana
  • 1/4 cup Milk
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • to taste Ground Cinnamon
  • 1 3/4 cups Whole Wheat Flour
  • 1/2 tsp Salt

Instructions

  1. Preheat oven to 350 and line a loaf pan with parchment paper and spray with cooking spray.
  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Peaches, Peas and Beans Summer Salad

Serves: 4-6

Source: The First Mess Cookbook

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1 tsp. Soya sauce
  • 2 tablespoon canola or avocado oil

Salad

  • 3/4 pound of green or yellow beans
  • 2 ripe firm peaches
  • 1 small shallot
  • large handful of snap peas, trimmed and sliced down the middle
  • salt and pepper
  • 1/4 cup fresh Basil leaves
  • 1/4 cup toasted sliced almonds

Instructions

  1. Combine balsamic vinegar, Dijon mustard, soy sauce, and oil in a small jar with a tight fitting lid.
  2. Bring a medium sauce pan to a boil. Salt the water and add the sliced green beans and blanch for 3 minutes. Drain the beans and place in a bowl of ice water immediately.
  3. Remove the pits from the peaches and cut the fruit into thin slices. In a large bowl, combine peaches , shallots, and snap peas. Drain the green beans and lightly dry them. Add the beans to the large bowl and season with salt and pepper.
  4. Pour the dressing over the vegetables and peaches and lightly toss to combine. Scatter with chopped basil and almonds.

Peanut Butter Chocolate Chip Oatmeal Breakfast Bars

Serves: 16 bars

Source: Beaming Baker

Ingredients

Dry Ingredients

  • ¾ cup rolled oats
  • ¼ cup oat flour
  • 1/3 cup unsweetened coconut flakes
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 2 flax eggs(2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 mins)
  • 2 tablespoons melted canola oil
  • ¼ cup + 2 tablespoons natural, unsalted peanut butter*
  • ¼ cup brown sugar
  • ½ teaspoon Vanilla

Add-in Ingredients

  • 1/3 cup chocolate chips
  • 1/3 cup walnuts, chopped (or add-ins of your choice)

Instructions

  1. Preheat oven to 350 and line an 8 inch baking pan with parchment.In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, cinnamon, baking powder, baking soda and salt.
  2. In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, peanut butter, Brown sugar and vanilla. Whisk until smooth.
    Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in chocolate chips and walnuts.
  3. Pour dough into the prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer.
  4. Bake for 20-30 minutes. Mine took 25 minutes. You’ll know it’s done when the top is a rich golden brown.
  5. Place on a cooling for 1 hour, or until completely cool. Lift breakfast bars out of the baking pan. Slice into 16 bars. Enjoy!

Pumpkin Pie Breakfast Quinoa Bars

Serves: 16 bars

Source: Anne Marie

Ingredients

  • 1/2 cup mashed banana about 1 medium
  • 1/2 cup pumpkin purée
  • 1/4 cup nut butter of choice or seed butter for nut-free option
  • 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
  • 2 tablespoons maple syrup
  • 1 1/2 cups Quick oats
  • 1 cup cooked quinoa
  • 1/3 cup brown sugar
  • 1/4 cup Hemp seeds
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350 degrees F. Line a 8″x 8″ baking pan with parchment paper and grease the sides with cooking spray.
  2. In a large mixing bowl, mix the banana, pumpkin, nut butter, flax egg and syrup until smooth. Add oats, quinoa, sugar, hemp seeds, baking powder and spices, and mix everything together until fully incorporated. The batter should be moist and somewhat sticky.
  3. Transfer the batter to the prepared pan and smooth with a spatula.
  4. Bake on the center rack for 22 – 23 minutes until the bars are golden brown and firm to the touch.
  5. Remove and let cool completely in the pan completely, then remove and slice into squares (or rectangles). Store in an airtight container for 4 – 5 days in the fridge.

No Bake Tahini Oat and Cinnamon Balls

Serves12 balls
DietaryVegan, Vegetarian
Meal typeSnack

Ingredients

  • 1 cup rolled oats
  • 1/2 cup tahini
  • 1/4 cup maple syrup
  • 2 Tsp cinnamon
  • 1/8 Tsp salt
  • 1/4 Cup plus 1 tbsp shredded unsweetened coconut
  • 1/4 Cup plus 1tbsp ground flax seed

Note

These one-bowl, no-bake snack balls come together in less than 10 minutes. If you wanted to jazz them up, add in a handful of chocolate chips, raisins, dried cranberries, or chopped nuts.

Instructions

  1. In a large bowl, combine all ingredients. .
  2. Place in the fridge to firm up for about 10 minutes. Roll into golf ball sized balls and store in the fridge

Carrot Tahini Granola Bars

Serves: 12 bars

Source: Eat More Plants

Ingredients:

  • 2 cups grated carrot (about 4 small carrots)
  • 1 ½ cups gluten-free rolled oat
  • 1 cup hemp seeds
  • ½ cup raw pumpkin seeds
  • 1/3 cup bittersweet dairy-free mini chocolate chips
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon salt
  • 1/3 cup mashed ripe banana (1 small banana)
  • ½ cup raw tahini
  • 3 tablespoons pure maple syrup
  • 2 teaspoons orange zest (from 1 large orange)
  • 2 tablespoons freshly squeezed orange juice

Instructions:

  1. Preheat the Oven to 350. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the carrot, oats, hemp seeds, pumpkin seeds, chocolate chips, cinnamon, and salt.
  3. In a small bowl, mix together the banana, tahini, maple syrup, orange zest and juice until well combined.
  4. Add the banana mixture to the carrot mixture and then mix them together with your hands. It is a bit messy (and fun!), but it is the best method for this type of dough.
  5. Press the dough onto the prepared baking sheet and spread evenly until about 1 inch thick; do not worry about pressing the dough to the edges of the pan.
  6. Bake for 25 minutes, until the edges are firm and golden brown. The bars will still be soft in the middle. Place the baking sheet on a rack and let cool for 10 minutes. Then carefully transfer to a cutting board and cut into 12 bars or a size of your choice.
  7. Let cool fully to firm up, then store loosely covered with plastic wrap on the counter for up to 5 days. These bars also freeze well, tightly covered with plastic wrap, for up to 1 month.

Icelandic Happy Marriage Cake

Serves: 8

Source: http://www.outside-oslo.com/

Ingredients: 

Rhubarb Jam

  • 1 pound rhubarb, sliced 1/2-inch thick (fresh or frozen (3 cups)

  • 1/4 cup sugar

  • 1 teaspoon vanilla extract

Crust

  • 1 1/2 cups whole rolled oats

  • 1 1/2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1/4 cup packed brown sugar

  • 1 teaspoon ground cardamom

  • 3/4 teaspoon baking soda

  • 2 sticks (salted) butter( I cup), softened and cut into a few piece

  • 1 egg

Instructions:

  1. Start by making the jam. Combine rhubarb, sugar, and vanilla extract in a medium saucepan over moderate heat. Simmer, stirring frequently, until the rhubarb releases its juices and breaks down considerably into a spreadable consistency (about 25 – 30 minutes).

  2. While the jam is cooking, start working on the crust. Preheat oven to 400 degrees. Butter or spray a 10-inch cake or tart pan, ideally with a removable base.

  3. Place oats in a food processor and give a few quick whirls to break them up slightly–holding the button down to the count of two a few times should do. Add flour, sugars, cardamom, and baking soda, and pulse again to mix. Add the butter and process some more, removing the lid and pushing down the butter into the rest of the dough a few times if necessary. Crack in the egg and mix just to combine.

  4. Spoon about three-quarters of the dough into the prepared pan. Using your hands, press it evenly across the bottom and slightly up the sides, taking care to not let the bottom of the rim get too thick.

  5. Spread the jam evenly across the crust. Use the rest of the dough as a topping, breaking it into clumps to scatter across the top.

  6. Bake until the crust turns golden brown, about 25 minutes. Cool in the pan, then serve this happy marriage cake with whipped cream.

    Makes one 10-inch cake.

     

Uncomplicated Tomato Sauce

Serves:

Source: Claire Tansey

Ingredients:

  • 2 (28 ounce/796 ml cans of whole tomatoes)
  • 1 yellow onion pealed and cut into quarters
  • 2 cloves of garlic, smashed
  • 1/4 cup virgin olive oil
  • 1/4 teaspoon of salt
  • herbs (basil, oregano, thyme)

Instructions:

  1. Combine tomatoes, their juices, onion and garlic in a saucepan.  Bring to a boil. Reduce heat and simmer gently, uncovered , stirring every now and then and breaking up the tomatoes and the onions a little – for 1 hour hour to 1 hour 15 minutes or until the onions are very soft.
  2. Add the olive oil and the salt and purée with an immersion blender. Season with herbs ( I used 1 tsp of dried basil, oregano and thyme.

S’Mores Squares

Serves: 25 sqares

Source: Anna Olsen

  • 1/2 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1 1/2 cups graham cracker crumbs
  • 1 1/2 sleeves whole graham crackers
  • 2 cups milk chocolate chips
  • 3 cups mini marshmallows
  1. Preheat the oven to 350°F. Grease and line a 9” square baking pan with parchment paper so the paper comes over the sides a little.
  2. Melt the butter with the brown sugar, milk, and vanilla in a medium saucepan over medium heat, stirring until the butter has melted. Stir in the graham cracker crumbs and remove from the heat. This will make a thick paste.
  3. Arrange a layer of graham crackers on the bottom of the prepared pan, and spread half of the graham cracker paste over top. It doesn’t have to cover evenly or look pretty. In even layers, sprinkle 1 1/2 cups of the marshmallows, and then sprinkle 1 cup of the chocolate chips. Top this with a layer of graham crackers and repeat layering the remaining graham paste mixture, marshmallows, and chocolate chips.
  4. Bake for 15 to 20 minutes, until the marshmallows begin to brown on top. Cool the S’Mores completely, and then chill completely before slicing into squares. The squares can be enjoyed chilled, at room temperature, or warmed wrapped in foil

Forgiving Food Processor Pastry

Serves: 1 9 inch pie crust

Source: Uncomplicated 

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup cold cream cheese, cubed
  • 1/2 cup cold butter, cubed

Instructions:

  1. Combine flour and salt in food processor. Pulse to combine.
  2. Add cream cheese and butter and pulse for 30 seconds to 1 minute or until the dough starts to come together in a loose ball.
  3. Shape dough into a flat disc about 1 inch thick. Wrap in plastic wrap and chill for at least 30 minutes before using.
  4. To use the pastry, leave at room temperature until it is pliable enough to roll (30 minutes plus…)

***Most food processors can easily handle a double batch.