I LOVE banana bread. Pumpkin bread is good, I even have a special place in my heart for zucchini bread, but banana bread always takes the cake. Now typically I would add something basic like walnuts to my banana bread, but I didn’t have walnuts… what I did have was dried figs and let me tell you I’m so glad that I did. This combo is so yummy and different and the dried figs add a caramel-y flavor that’s perfect with chocolate chips.
1 cup buckwheat flour
1/2 cup coconut sugar
1/3 cup coconut oil
2 tbsp honey
3 over ripe bananas
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
2 scoops Vital Proteins Collagen Peptides (optional)
3/4 cup dark chocolate chips (I used Enjoy Life Foods Dairy Free Chocolate Chips)
1/2 cup chopped dried figs
Preheat oven to 350. Mash bananas in a large mixing bowl and add the rest of the wet ingredients and the coconut sugar. Mix the wet ingredients then slowly add in the dry ingredients mixing as you go. Dump in your chocolate chips and dried figs and mix them in (pro tip: lightly coat your chocolate chips with a little bit of flour to avoid them all sinking to the bottom of the batter). Pour into a loaf pan greased with coconut oil and bake for 40-45 minutes.
Can’t go wrong adding cinnamon to your pancakes… and you also can’t go wrong adding turmeric for extra color and anti-inflamatory and antioxident properties. These pancakes are healthy, beautiful, and delicious!
1 tbsp plain unsweetened almond milk
1 tbsp almond butter
1/2 tbsp coconut oil
3/4 c oat flour (or blended oats)
1 scoop vanilla protein
1/4 tsp cinnamon
1/4 tsp turmeric
1/4 tsp baking powder
Blend all of the wet ingredients in a blender until smooth. Then add dry ingredients and mix or blend until fully incorporated. Heat coconut oil in a pan on medium heat and pour or scoop the batter onto the pan and brown on both sides
**I topped mine with pecans, chopped nectarine, warm berries, and honey**
Pancakes are a cozy, lazy morning staple that make your kitchen smell amazing. Vegan, gluten free, with no added sugar or oils these guilt free pancakes are fluffy & delicious!
1 cup rolled oats
2 tbsp coconut flour
1 tsp cinnamon
1/4-1/3 cup water (add as needed)
Blend ingredients together & cook over medium heat with coconut oil!
When your sweet tooth cravings hit you these high protein, low calorie chickpea blondies are the perfect healthy treat! Simple ingredients & quick prep time make this one of my favorite sweets at the moment.
1 can of chickpeas (15 oz.)
1 ripe banana
1/4 c maple syrup
1/4 c peanut butter or almond butter
1/3 c vanilla protein powder
1/2 tsp baking powder
1 tsp vanilla
As many chocolate chips as you’d like
Blend all ingredients except chocolate chips in a blender until smooth. Mix in chocolate chips (don’t forget to sprinkle some on top!) & spread into a greased pan. Bake on 350º for 20-25 minutes!
Three words. VEGAN. BANANA. BREAD. This is definitely a favorite treat of mine it’s full of clean ingredients, easy to make, and oh so yummy!!
4 ripe bananas
1 and 1/2 cups organic wheat flour
1 and 1/2 teaspoon baking powder
1/2 teaspoon baking soda
a pinch of nutmeg
a pinch of salt
1/3 cup coconut sugar, or organic brown sugar
1/4 cup refined coconut oil, melted
3 Tablespoons chopped walnut pieces
In a bowl, sift together flour, baking powder, baking soda, nutmeg & salt. Then, in a separate bowl mash the bananas trying not to leave big chunks. Add sugar & oil to the bananas mixing until evenly combined. Fold in dry ingredients to the banana mixture then add chopped walnut pieces. Bake in a greased loaf pan at 350° for 25-30 min.
When you need dessert for breakfast, you make coffee cookie dough nana icecream.
I was trying out new recipes & this one is a new favorite of mine. With chilled coffee flavors & chocolate chip cookie chunks, it’s a pretty irresistible combo…
2 1/2 frozen bananas
1/3 c chilled coffee (I used pike place roast)
1/2 chocolate chip Lenny & Larry’s cookie
Add cacao nibs on top for extra chocolate flavor!