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Banana Pecan Blender Muffins

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.

Wet Ingredients:

  • 3 ripe medium bananas (about 1 cup)
  • 1 c almond yogurt (I like Kite Hill)
  • 1/2 c Date Paste
  • 1/4 c Almond Milk, vanilla, unsweetened
  • 1 tsp pure vanilla extract

Preheat oven to 400 degrees. Prepare muffin wells.

Blend wet ingredients for about 50 seconds. (That is how long my smoothie button takes)

Dry Ingredients:

  • 2 c rolled oats
  • 1 tbsp flax seeds
  • 1 tsp Baking Spice Blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan salt

Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.

Add in:

  • 1/2 c pecans, halves

Add the pecans to the batter. Pulse blender 2-3 times.

Pour batter into prepared muffin wells. Bake for 18 minutes. Let muffins cools about 10  to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.

Share. Eat. Enjoy.

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PB & Berries Baked Oatmeal

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.

  • 1 1/2 c GF rolled oats
  • 1/2 c pecans, chopped
  • 1/2 c peanut butter
  • 1/2 c Date Paste
  • 1/4 c peanut butter flour
  • 1 1/2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 tbsp pure vanilla extract
  • 1 1/2 c plant milk, vanilla, unsweetened

Note: Make sure you purchase a peanut flour that is just peanuts and no added sugar or other ingredients.

Preheat oven to 350 degrees.

Combine all the ingrédients into a large bowl. Stir until well incorporated.

Stir-in:

  • 1 c berries (I used a combination of blackberries and raspberries)

Fold the berries into the oat mixture.

Pour into an 8×8 baking dish.

Bake for 40 minutes. This baked oatmeal is more like a snack cake, so break out the forks.

Serve. Eat. Enjoy.

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Chunky Monkey Bars

I got the idea for these bars from my Oatmeal Chocolate Chip Almond Butter Cookies. I made a few changes so I could make them for JB. I put them into bar form, which makes them less time consuming to make. Go ahead a make a batch of these wonderful little snack bars. They make a great portable quick breakfast, snack or a little treat.

Dry Ingredients:

  • 1 c GF oat flour
  • 2 c GF rolled oats
  • 1/2 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp Himalayan Salt

Whisk together the dry ingredients in a large bowl and set aside.

Preheat oven to 375 degrees. Line an 8×11 baking dish with parchment paper

Wet Ingredients: 

  • 1/2 c peanut butter
  • 1/2 c Date Paste
  • 1/2 c banana, smashed
  • 1 tsp pure vanilla extract

Mix together the wet ingredients in a medium bowl. Set aside.

Stir-Ins:

  • 3/4 c chocolate chips

Stir in the chocolate chips into the dry ingredients; coating the chips with the flour mixture.

Add the wet ingredients to the dry ingredients and stir until thoroughly combined. Press the dough onto the prepared baking sheets. Bake for 15 minutes, until the bars are golden.

Let the bars completely cool before cutting into bars.

Share. Eat. Enjoy.

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Peanut Butter and Cranberry Oat Bites

I made these little bites for a quick snack for a client. They are simple to make, all in one bowl. This recipe makes 23 individual bites. Be careful they are slightly addictive.

  • 2 c gluten-free oats
  • 1/2-3/4 c chunky natural peanut butter
  • 1/4 c Date Paste
  • 1/2 c dried cranberries
  • 1 tsp Baking Spice Blend
  • 1/2 tsp vanilla powder

Combine all the ingredients into a large bowl. Thoroughly mix the ingredients until they are well combined. Form the mixture into little balls. Freeze the little balls for about 10 minutes to set and firm up. Then you can store them in a sealable container in the refrigerator.

Share. Eat. Enjoy.

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Pecan & Chocolate Chip Bars

These bars are perfect for a grab-n-go breakfast, but also for a snack anytime of the day. So go ahead and put one in the lunch box, or carry one in your purse for when you get the hungries.

By the way, this is a one bowl recipe.

  • 1 1/2 c gluten-free rolled oats
  • 1 1/4 c gluten-free oat flour
  • 1/4 c pecans, chopped
  • 3 tbsp dark chocolate chips, chopped
  •  1 1/4 tsp Baking Spice Blend
  • 1/4 tsp salt
  • 1/3 c + 2 tbsp Date Paste
  • 6 tbsp macadamia milk (or any other plant milk)

Preheat oven to 350 degrees. Line an 8×8-inch baking dish with parchment paper.

Combine all the ingredients into a large bowl and stir until well combined. Press oat mixture into the prepared baking dish. Press the dough with a spatula into an even layer.

Using a sharp knife score the dough into 8 pieces.

bake until the bars are golden on the edges, about 20 minutes. Remove from oven and let cool in dish.

Following the scored lines, use a sharp knife to cut the bars. Store in a sealable container in the refrigerator.

Note: You can make the oat flour be processing it into a food processor or spice/coffee grinder.

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Serve. Eat. Enjoy.

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Peanut Butter and Chocolate Oat Bites

I made these little bites for a quick snack for a client. They are simple to make, all in one bowl. This recipe makes 20 individual bites. Be careful they are slightly addictive.

  • 2 c gluten-free oats
  • 1/2-3/4 c chunky natural peanut butter
  • 1/4 c Date Paste
  • 1/2 c dark chocolate chips, chopped
  • 1 tsp Baking Spice Blend
  • 1/2 tsp vanilla powder

Combine all the ingredients into a large bowl. Thoroughly mix the ingredients until they are well combined. Form the mixture into little balls. Freeze the little balls for about 10 minutes to set and firm up. Then you can store them in a sealable container in the refrigerator.

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Share. Eat. Enjoy.

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Cranberry Orange Pumpkin Mini Muffins

I made these muffins for a client that has a number of food restrictions. They turned out perfect. What else I liked is that they were all made in a food processor for easy clean up. The hint of orange smells divine.

These muffins would be great for a brunch, snack, and breakfast. They really are good for anytime.

First Blend:

  • 1 large banana, very ripe
  • 1/2 cup of blended orange segments
  • 1/2 orange, zested

Preheat oven to 350 degrees Process the banana, orange and orange zest until smooth and creamy.

Second Blend:

  • 1 c pumpkin puree
  • 1/2 c Date Paste
  • 1 tbsp flax seeds, ground
  • 2 tsp Baking Spice Blend
  • 2 tsp pure vanilla extract
  • 1 1/2 c gluten-free rolled oats
  • 1/8 cup pecans
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

Add all the following ingredients to the food processor: pumpkin puree, Date Paste, flax seeds, Baking Spice Blend, pure vanilla extract, pecans, baking soda, and baking powder. Blend until all the ingredients are well incorporated.

Stir-In:

  • 1/2 c cranberries, frozen or fresh

Stir in the cranberries into the batter. Spoon batter into prepared mini muffin pans. Bake for 17-20 minutes.

Note: Want bigger muffins? You can use regular size (12 well) muffin tines and bake them for 35-40 minutes. This recipe makes 24 mini muffins.

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Oatmeal Cookie Parfait

I probably should have called this – If You Don’t First Succeed Turn It into a Parfait. Remember, I mentioned I had to make a second batch of the Oatmeal Chocolate Chip Almond Butter Cookies.  They were too dry. They reminded me more of granola. Since they were granola like, I decided to make parfaits with them.

The cookies fit perfectly into a small mason jar. Then I layered some ingredients. These parfaits make the perfect portable snack. You can change it up with different kinds of fruit.

Layer in order of the ingredients.

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Serve. Eat. Enjoy.

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Oatmeal Chocolate Chip Almond Butter Cookies

It took me two batches to get these cookies right. The first batch was too dry, yet the flavor was delicious. I have plans for the drier batch. I am thinking a breakfast cookie yogurt parfait with some berries. I added applesauce and that made all the difference.

These are the perfect cookies to put in the lunch box. They are WFPB, Vegan and Gluten-Free. This recipe makes 24 cookies, just enough for yourself and to share with your loved ones. There is no guilt with these cookies, so enjoy.

Dry Ingredients:

  • 1 c GF oat flour
  • 2 c GF rolled oats
  • 1/2 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp Himalayan Salt

Whisk together the dry ingredients in a large bowl and set aside.

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.

Wet Ingredients: 

  • 1/2 c almond butter
  • 1/2 c maple syrup
  • 1/2 c applesauce, unsweetened
  • 1 tsp pure vanilla extract

Mix together the wet ingredients in a medium bowl. Set aside.

Stir-Ins:

  • 3/4 c chocolate chips

Stir in the chocolate chips into the dry ingredients; coating the chips with the flour mixture.

Add the wet ingredients to the dry ingredients and stir until thoroughly combined. Drop the cookie batter by heaping tablespoons onto the prepared baking sheets. Bake for 10-12 minutes, until cookies are golden.

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Note: You can make the oat flour by grinding rolled oats in a spice/coffee grinder.

Serve. Eat. Enjoy.

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Pumpkin Streusel Muffins

I love pumpkin season, streusel and muffins so I decided to combine the three to give you this incredibly light muffin. You can even feel the lightness of the muffin as you spoon it into the tins. Usually streusel has butter, but I use almond butter instead to keep in the WFPB realm. I used Date Paste instead of sugar and a couple of other substitutions to increase the nutritional value and keep it in our line of eating.

These muffins would be great for Christmas morning or as part of a brunch for New Year’s Day. It is so nice to feel like you are indulging, but it is really just the normal healthy way you eat.

Streusel:

Preheat oven to 350 degrees.

Mix together the streusel ingredients in a small bowl and set aside.

Dry Ingredients:

Add all the dry ingredients into a food processor and process until the oats have turned into a flour and all the ingredients are well blended.

Wet Ingredients:

  • 1 c pumpkin puree
  • 2/3 c Date Paste
  • 1/4 c maple syrup
  • 1/4 c apple cider vinegar
  • 1/4 c almond yogurt (I like Kite Hill)
  • 1/4 c almond milk, unsweetened, vanilla
  • 1 tsp vanilla extract

Add all the wet ingredients to a stand mixer and mix until they are well incorporated.

Add the dry ingredients to the wet and mix slowly. That way you will not be covered with the flour mixture. Gradually increase speed until all the ingredients are completely combined.

Note: Until I figure out a way to keep the muffins from sticking to the tin I still spray the tin with a cooking spray. Let me know if you have an idea for this little problem.

Evenly distribute batter into the prepared muffin wells. Spoon about a tablespoon of streusel on top of each of the muffins.

Bake for about 25-30 minutes.

Let cool about 10 minutes in the tin and then remove from muffin wells. You do not want the muffins to get soggy from sitting in the tin.

Serve. Eat. Enjoy.

Note: The first batch of these were not quite sweet enough, yet it did not stop us from eating them. They are that good. So adjustment of just a little maple syrup will add a little more sweetness. If you prefer something less sweet you can skip the maple syrup and it will be still so delicious.

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