#FruitSoHard - Baked Chocolate Donuts

Wednesday, April 19, 2017

For the first time in a long time, I made something without bananas!! But there is still fruit in these. Dates to the rescue! They're amazing at sweetening food without using processed sugar. Basically, they're nature's candy. Ooey and gooey, they're like caramel. And I love them. So much. Especially when they're baked with other things to make donuts! This is a great base to work with, and they can be customized so easily. I can't wait to try more stuff with them. But, for now, I shall eat. Enjoy!

Baked Chocolate Donuts



Ingredients:
  • 3/4 cup non-dairy milk
  • 13 pitted medjool dates
  • 1 1/4 cup oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp tapioca starch
  • 2 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
Directions:
  1. Preheat oven to 350F. 
  2. Blend milk and dates into a smooth paste.
  3. In a bowl, add oat flour, baking soda, baking powder, tapioca starch, and cocoa powder. Stir well.
  4. Add milk/date mixture, maple syrup, lemon juice, and vanilla extract. Stir to combine. 
  5. Fill donut pan (10-12 for mini, 6 for full size) with batter. Bake for 10 minutes for minis and 18-20 minutes for full-size donuts. 
They're delicious on their own, but I'm looking forward to frosting them with this! And I might add some PB/powdered PB next time! Or you can put powdered sugar on them or even add chocolate chips. Whatever you want to do! They're super versatile, and I can't wait to experiment. Nommm. :) 

Inspired by Feasting On Fruit's donuts. LOVE that website. <3 


Eat your fruits and veggies, kids!

#FruitSoHard - Baked French Toast Oatmeal

Saturday, March 4, 2017

It's a shock, but this also didn't happen because I had a lot of bananas to use up. I actually really wanted French toast, but I'm the worst at making it. My husband, on the other hand, can make the amazing breakfast food like no one's business. And the morning I really wanted it, he delivered. Now, it's my turn. This dish is delicious as is, but it's versatile too. You can leave the banana and walnuts off if you want. You can add fruit like blueberries or strawberries to the batter or make a delicious fruit compote to pour over the top instead. The possibilities are endless! Enjoy!

Baked French Toast Oatmeal
(Vegan, GF*)


Serves: 1

Ingredients:
  • 1 ripe banana, divided (3/4 mashed, 1/4 sliced)
  • 1/3 cup water/unsweetened plant milk
  • 1 tbsp nut/seed butter (I used powdered PB)
  • 1-2 tbsp date paste (or up to 1 tbsp maple syrup to taste)
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/8 tsp turmeric (optional)
  • Dash of nutmeg (optional)
  • 1 tbsp ground flax 
  • 1 slice of bread of choice*, cut into chunks
  • 1/4 cup oats
  • 1 tbsp crushed walnuts
  • 1 tsp maple syrup
Directions:
  1. Preheat oven at 375F and ready your ramekin (either with parchment paper or nonstick spray--I choose to bake this oatmeal without either).
  2. In a medium bowl, mix mashed banana, water/milk, nut/seed butter, date paste/maple syrup, vanilla, cinnamon, turmeric, nutmeg, and flax well. 
  3. Add chunks of bread and mix them so they soak the mixture up. Then add oats and mix well.
  4. Pour mixture into your ramekin and place sliced bananas and crushed walnuts on top. Then bake for 22 minutes.
  5. Once it's removed from the oven, drizzle 1 tsp maple syrup over the top. Then enjoy!
*This recipe can be gluten-free if your bread is gluten-free.
*A thicker bread is preferred, but I've made it with the end piece of sandwich bread and it was still superb. I've even done it with a burger bun for a thicker bread.
*Inspired by Running With Spoons.






#FruitSoHard - Chocolate Sweet Potato Mousse

Wednesday, March 1, 2017

Surprise, surprise--this recipe didn't start with an abundance of ripe bananas! It's a first. This time, it was a plethora of sweet potatoes. I've made chocolate cake and frosting with sweet potatoes before, but I had some left over and wanted to use it up to make something else with cacao. Because I'm obsessed with chocolate stuff right now (baked brownie oats, fudgy cookies, and ice cream bites). So I figured why not make some kind of pudding with sweet potatoes. But it turned out more like mousse when I tried Naturally Nutrious's recipe. Um, YUM! I hope you enjoy!

Chocolate Sweet Potato Mousse
(Vegan, GF)


Ingredients:
  • 1 cup cooked and cooled sweet potato without skin
  • 1/3 cup (or more) cacao powder
  • 1/4-1/2 cup plant milk
  • 2-3 tbsp maple syrup (to taste)
  • Pinch of salt
Directions:
  1. Add all ingredients to a blender or food processor and mix until smooth.
  2. Taste and adjust flavor accordingly. 
  3. Refrigerate to cool and enjoy!

My husband loved this more than I did, but I think, with some adjustments, it'll grow on me too. I mean, it's chocolate, so I'll eat it. Haha. But you might want to stay tuned for an improved recipe as I try this one again. Maybe I'll add some cinnamon or molasses. Probably some banana because I heart banana and chocolate so much. Who knows! We'll see! 


#FruitSoHard - Chocolate PB Banana Ice Cream Bites

Monday, February 27, 2017

I think you can take a guess as to how this story starts out. Bananas. So many ripe bananas! So I took to my Pinterest page (where I have vegan breakfast, lunch/dinner, dessert, and snack/beverage pins GALORE! Even Instant Pot recipe pins!) to find something that could help use up these bananas. Something that preferably wasn't muffins or bread. I make enough of those as it is. So I found these on One Green Planet! They're super easy and really yummy. And they last in the freezer for quite a while! So I don't have to worry about eating them all right away. Hahaha. ;) Enjoy!

Chocolate PB Banana Ice Cream Bites
(Vegan, GF)

Ingredients:
  • 3 very ripe bananas, mashed
  • 2 tbsp cacao powder
  • 2 tbsp natural peanut butter (I prefer crunchy with this recipe)
  • Pinch of salt
Directions:
  1. In a medium bowl, mix all ingredients well.
  2. Add a rounded tbsp to each of 12 muffin cups. Freeze 3-4 hours or overnight.
  3. Enjoy immediately or store in freezer for up to 1 month. 

Yummy, right? And you can play around with mix-ins. You can add oats, puffed rice, dried fruit, chocolate chips... It all depends on what you want. The possibilities are endless. Enjoy!

#FruitSoHard - Fudgy Brownie Oat Cookies

Friday, February 24, 2017

So it's safe to say I'm obsessed with fudgy brownie oatmeal. Like, seriously obsessed. Like, eat-it-every-single-day obsessed. Can't-get-enough obsessed. It's so freaking good. :) And, just like the fudgy brownie baked oatmeal, it's super customizable! You can add applesauce instead of maple syrup for sweetness. You can add nuts or chocolate chips for more crunch. And you can easily freeze these instead to make no-bake cookies. Seriously, so easy. Do whatever you want with these. It's your life. LIVE IT. Because chocolate is the way to live. :) 

Fudgy Brownie Oat Cookies
(GF, vegan)

Ingredients:

  • 2 very ripe bananas, mashed
  • 1 tbsp maple syrup
  • Pinch of sea salt
  • 1/4 cup water
  • 1 1/4 cups oats
  • 2 tbsp cacao powder
  • 1-2 tbsp peanut butter (I used powdered) (optional)
  • 1/4 tsp turmeric (optional)
  • 1 tbsp ground flax
Directions:
  1. Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, mix bananas, maple syrup, sea salt, and water.
  3. Add oats, cacao, peanut butter, turmeric, and flax and mix well.
  4. Drop spoonfuls of batter onto parchment paper and bake for 20 minutes.
  5. Let cool for 5 minutes so they firm up a little more. Then enjoy!
For no-bake cookies, don't preheat oven and bake. Pop the baking sheet into the freezer or add batter to a muffin tin and freeze those. Yum! :)




#FruitSoHard - Fudgy Brownie Baked Oatmeal

Thursday, February 16, 2017

You guys. I'm obsessed with this oatmeal. It's baked, which makes it super brownie-like. And it's so chocolaty and delicious! Plus, you can totally customize it. Use applesauce or avocado instead of a banana. Add chocolate chips or any of the optional mix-ins I list below. Do whatever ya want with this gorgeous, scrumptious breakfast-that-tastes-so-much-like-dessert. Honestly, I feel like I'm being naughty in the morning when I eat this because it's so sweet and yummy. But it's all good! So enjoy this one. :) 

Fudgy Brownie Baked Oatmeal

Ingredients:
  • 1 ripe banana, mashed
  • 1/4 cup water
  • Splash of vanilla
  • 2 tsp maple syrup
  • 1/2 cup oats
  • 1 tbsp cacao powder
  • Pinch of salt
  • 1 tbsp flaxseed meal (optional)
  • 1/4 tsp turmeric (optional) 
  • 1 tbsp (powdered or regular) peanut butter (optional)
  • 4-5 crushed walnuts
Directions:
  1. Preheat oven to 350F.
  2. In a bowl, combine the first 4 ingredients. 
  3. Then add everything else to bowl except the walnuts and mix well. 
  4. Add mixture to ramekin and top with walnuts (or mix them in during step 2). 
  5. Bake for 20 minutes. Enjoy. 





*Inspired by The Oatmeal Artist


#FruitSoHard - Baked Oatmeal Cups

Monday, November 21, 2016


So I had a lot of overripe bananas...

I've said this before, haven't I? Probably time and time again. Because I buy a LOT of bananas, and I don't always get through them before they're overripe. I freeze a lot of them and make delicious nice cream too. But I inevitably end up making some kind of muffin or bake with overripe bananas. So here is my latest creation--baked oatmeal cups! I hope you enjoy! 



Ingredients:

  • 1 tbsp ground flax
  • 3 tbsp water
  • 2 very ripe bananas, mashed
  • 1.75 cups oats
  • 1/4 cup water
  • 2 tbsp maple syrup
  • 1/4 tsp cinnamon
  • 1 pinch nutmeg
  • 1 pinch Himalayan sea salt 
  • 1/2 apple, chopped (I used pink lady)
  • 1/4 c walnuts, chopped

Directions:

  1. Mix flax and water. Let sit for 5 minutes.
  2. Mix the rest of the ingredients. Stir well. Then stir in flax/water mixture. 
  3. Fill 9 muffin cups with mixture. Bake at 350 for 20-25 minutes. Enjoy.

These can be easily modified to suit your tastes. Feel free to add peanut butter, chocolate chips, berries, other nuts, etc. Choose whatever mix-ins you like better and bake! You can even make a base batter and then make several different kinds of oatmeal cups to everyone's liking. Makes breakfast with a family of picky eaters that much easier. :) 

Eat your fruits and veggies, kids.




#FruitSoHard - Breakfast Cookies

Monday, June 13, 2016



So I had a lot of overripe bananas...

I feel like this is how most of my cooking adventures start. I buy a lot of bananas, eat a lot of them, freeze some of them, and STILL have bananas that end up going too brown. And I mean almost-black brown. So I end up making a lot of banana/oat-based creations. This one isn't revolutionary, but I threw it all together and loved how they turned out. I can definitely work on tweaking it, but this is a really good base to work from. I hope you dig them. <3 


Breakfast Cookies



Ingredients
  • 3 ripe bananas, mashed
  • 2 tbsp chia seeds
  • 1/3 cup applesauce
  • 2 cups oats (more for drier cookies)
  • 1 apple, chopped (I used granny smith this time, but I prefer pink lady)
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla
Directions
  1. Add all ingredients to a mixing bowl and mix well.
  2. Form into 12 cookies (about 2 tbsp each) on a cookie sheet lined with parchment paper.
  3. Bake at 350F for 20 minutes or until desired firmness. 
  4. Enjoy after they've cooled!
These are so versatile. Leave the apple out and add walnuts, peanut butter, chocolate chips, blueberries, or raisins instead. Or anything else you'd like to try! Let me know if you try them. :)

Eat your fruits and veggies, kids.

#fruitsohard - Watermelonade

Friday, April 8, 2016

Hey, y'all. It's been a minute, hasn't it? I'm excited to be back though. I have lots and lots on my plate, but amazing-fruit season is upon us, so the energy to do it all is at my fingertips! Seriously, summertime fruit is my favorite. And I know a lot of you are experiencing snow right now, so summer isn't even on your radar, but I live in Chronic Summer, a.k.a. Phoenix, Arizona. So it's always on mine. Even though today is cloudy and, well, not hot. :) 

And yes, even though it's not a hot day, I decided to use up the other half of my watermelon (I know--who doesn't eat the whole watermelon, right??) to make a drink a couple of people asked me about yesterday. I didn't have lime, but I do have a lemon tree with a few random stragglers left on it. So I squeezed some juice in my blender, added the watermelon, and BOOM! To my surprise, it's absolutely delicious! Tastes like lemonade. No sugar, no preservatives, no unnatural chemicals. Just delicious fruit. And a bit of water. :) 


Watermelonade




Ingredients:
  • Juice of one good-sized lemon
  • 1 small "personal" watermelon
  • Water as needed to blend
Directions:
  1. Squeeze lemon juice into your blender. Remove seeds/strain while juicing.
  2. Carve out the fruit of the watermelon and add it to your blender.
  3. Add a few tbsp water to help the blending process. Pour in more as needed. Blend until you have a liquid.
  4. Add ice, chill, or enjoy immediately.
My watermelon had been in the fridge overnight, so my juice was already chilled. That's another option. And I had half of the ingredients, so I used half a watermelon and half a lemon. Made about 20 oz. And it made me so happy. Haha! I had no idea it was going to taste so wonderful. Enjoy. :) 


Eat your fruits and veggies, kids.




#WheatlessWednesday - Garlic Parmesan Breadsticks

Wednesday, January 13, 2016

You guys! Since going gluten-free, my husband and I rarely eat bread. Not gonna lie--I'm lazy, so I don't make my own. I have started eating Ezekiel bread every so often (okay, sometimes every day when I make avocado toast), but it's not the same as the horrible-for-you white bread I ate while growing up. :) And, while this isn't sandwich bread, it's a seriously delicious, garlicky, gooey-bread breadstick. OMGYUMMM. A friend shared a recipe with me, and we had some Bob's Red Mill mix on hand, so we tried it with that. And we think it's even better this way than with the original recipe. For real, I could eat these every.damn.day. :) So, if you're GF and vegan, you can still eat some delicious breadsticks! 

Garlic Parmesan Breadsticks



Ingredients:

Breadsticks
  • 1 bag Bob's Red Mill Gluten-Free Homemade Wonderful Bread flour mix
  • 1 packet of active dry yeast (in addition to the one in the bread mix)
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 2 1/4 - 2 3/4 cups non-dairy milk (start with 2 1/4 cups)
  • 1 tsp maple syrup
  • 2 tsp apple cider vinegar
  • 2 tsp olive oil
Butter topping
  • 2 tbsp vegan butter, melted
  • 1/8 tsp garlic powder
  • 1/8 tsp parsley
Parmesan topping
Directions:
  1. Preheat oven to 400.
  2. In a large bowl, mix the flour, 2 yeast packets, Italian seasoning, and salt.
  3. In another bowl, mix the milk, vinegar, and oil. Then slowly pour into the dry bowl.
  4. Use mixer to beat the flour for 2 minutes on medium.
  5. Grease a baking sheet.
  6. Use olive oil to grease your hands as you evenly form 12 breadsticks on the baking sheet.
  7. In the melted vegan butter, add the garlic powder and parsley.
  8. Brush butter mix and sprinkle parmesan topping over each breadstick. 
  9. Bake for 20 minutes or until they start browning.
  10. Enjoy!
You can dip in a marinara sauce too, which is why we love making these with pasta. Or when we have leftover sauce. Or whenever we want breadsticks. Which has been a lot lately. :)

Original recipe here.


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