Preheat oven to 350 degrees. Line a large bread pan with parchment paper.
Add all the dry ingredients into a large bowl and whisk, until all the ingredients are well combined.
1/2 c pecan pieces
Add the pecan pieces into the dry ingredients and mix on low, until pecans are completely incorporated.
16 oz. pumpkin puree
1/2 c sparkling water, plain
1/3 c almond milk yogurt
1 tbsp lemon juice
2 tsp pure vanilla extract
3 pecans, pieces
1 tbsp pumpkin seeds
Mix the wet ingredients into the dry ingredients, until they are well incorporated. Spoon batter into the prepared bread pan. Sprinkle topping ingredients onto the batter.
Bake for 75-80 minutes (turn the loaf halfway through the cooking time), until toothpick inserted into center of loaf comes out clean. Remove from oven and cool bread in pan for 10 minutes on a wire cooling rack. Turn bread out of pan and let the bread completely cool on a wire rack.
I always try to keep a jar of these Spiced Pan Toasted Pecans. they are great for green salads, desserts, and jackfruit salads. This time I made extra and used them for the Roasted Root Vegetable and Broccoli Bowl.
This meal is prepared in the oven on one sheet pan. You could use precut broccoli and butternut squash for a shortcut. This is an easy recipe, it just has a few steps.
14 oz. extra firm tofu
1 tbsp coconut aminos
1 tbsp vegetable broth
Preheat oven to 450 degrees.
Press tofu to remove liquid from the tofu. By pressing the tofu it will allow it to absorb the marinade. I pressed the tofu for about 30 minutes, and then I marinated the tofu for 30 minutes in a baking dish. Set aside.
Combine all of the ingredients into a large bowl. Toss together the ingredients to coat the butternut squash. Set aside.
Spread the butternut squash out into an even layer onto a sheet pan. bake for 15 minutes. remove pan from oven and stir: move squash to one side of pan.
Spread broccoli out on other side of pan. Place the tofu in the center of the pan. Make sure all the ingredients make contact with the pan. Return pan to the oven; cook until squash is tender, 20-25 minutes.
These muffins are whole grain, gluten-free and completely delicious. the batter is madi in a blender, so there is very little clean up. They are great for breakfast, snack or a little treat. There is no guilt involved.
2 c oat flour
1 1/4 c almond yogurt (I used the Kite Hill Vanilla)
Ooops, I did it again. I let a whole bunch of bananas get too ripe. Now I am making some Whole Grain GF Banana Chocolate Chip Bread – Yum! Sometimes I think I subconsciously do that to get some good banana bread.
When I had made my Blender Banana Pecan Muffins I had put a dollop of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar Free on top. It was amazing. Which got me thinking of how I could incorporate it inside the muffin. This is what I came up with.
Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.
Pour half the batter into prepared muffin wells. Put about 1-2 tsp of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar in the middle of the batter.(I had made this batch with about 1 tsp, and I will probably do more the next time.)Do this with each muffin well.
Pour the remaining batter into the muffin wells, covering the Chocolate Hazelnut Spread.
Bake for about 20 minutes. Let muffins cool about 10 to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.
I have been wanting to try making some blender muffins. I love recipes that only require one vessel to mix and blend. Basically the less I have to clean up the better. What I really need is a sou chef , but that is not going to happen. So blender muffins it is.
Baked oatmeal is my favorite way to make oatmeal now. There is no standing at the stove stirring and stirring. It is more like mix all the ingredients into a big bowl; pour into a baking dish and let it bake. That means you can be doing something else while the oatmeal is baking.
This recipe is peanut butter flavor forward, which make it not so sweet. It reminds me of a PB&J sandwich.