A chocolate and peanut butter combo craving led me to using an old recipe of my mom’s, veganizing it with gluten-free whole-grain cereal, and voila! Sweet craving satisfied! (And the leftovers freeze well if you’re like me and need to hide them from myself.)
A chocolate and peanut butter combo craving led me to using an old recipe of my mom's, veganizing it with gluten-free whole-grain cereal, and voila! Sweet craving satisfied! (And the leftovers freeze well if you're like me and need to hide them from myself.)
Author: Victoria Laine
: Sweet Treat!
Recipe Type:: Gluten-free Vegan
Serves:: 12 servings
Prep time::
Cook time::
Total time::
Ingredients:
1-12oz bag chocolate chips or chunks (I use Enjoy Life brand because it's GF and vegan)
1/2 cup unsweetened peanut butter
5-6 cups Ancient Maize Flakes (here) or other crunchy wholegrain flakes
Directions:
In a microwave in one minute spurts stirring between, melt chocolate and peanut butter together. (Alternately you can use a saucepan over low heat.)
In a large bowl mix together the flake and melted mixture and spread into a parchment lined pan (I use a 9"x9" pan)
Refrigerate or freeze until set.
Cut into squares, or break into chunks, and serve.
These corn muffins make a great breakfast muffin or a compliment to savory meal dishes like soup or chili. Or, spread with cashew cheeze, avocado butter, or nut butter.
Don’t be afraid to play with additional ingredients, incorporating fresh or frozen corn kernels, raisins, chopped dates, apple chunks, or other yummy surprises, including other spices!
½ cup sunflower seeds, or cashews, ground into meal
½ cup millet or brown rice flour
¼ cup garbanzo or amaranth flour
¼ cup chia seed flour (ground chia seeds)
2 tsp baking powder
¾ tsp salt
WET:
2 cups apple sauce
⅓-1/2 cup maple syrup
OPTIONAL INGREDIENTS:
1 cup corn kernels, fresh or frozen
½ cup raisins or dates
1 cup diced apple
1 tsp chili powder and/or cinnamon
2 Tbsp chopped chilies
Directions:
Preheat oven to 350°F.
In a medium bowl, mix together all dry ingredients. (NOTE: Sunflower seeds and chia seeds or cashews can be ground into “mealy” flour using a coffee or spice grinder.)
Fold in any optional spices.
Add apple sauce and maple syrup and mix well.
Fold in any optional ingredients.
Line muffin tines with paper muffins liners, or oil muffin tin. Spoon batter into 12 muffin cups.
Whisk ingredients together until thick and creamy.
Frost muffins, decorate with a banana slice if desired, and enjoy.
Directions:
Preheat oven to 350°F. Line muffin tin with paper muffin cups.
In a large bowl, mash ripe banana with a fork or potato masher.
Whisk in peanut butter, maple syrup, water, and vanilla.
In a medium bowl, blend together dry ingredients.
Add dry mix to wet and stir.
Blend well and fill muffin tin, dividing batter into each cup. If you’d like to add a slice of banana on top of each muffin before baking it will become sweet and creamy.
Bake 30 minutes until lightly browned. Cool completely if frosting. Frosting is completely optional depending on your little monkeys’ desires!
I love these simple, press-pan pie crusts not only because they take such little time to prepare, but also because they are delicious and versatile!
With the addition of rolled oats, Crust #1 is a bit lighter, however both have rich flavors.
The filling options are endless and these crusts can also be baked should you want to fill it with sliced apples, maple syrup, and cinnamon, or other fruit fillings.
I love these simple, press-pan pie crusts not only because they take such little time to prepare, but also because they are delicious and versatile!
Author: Victoria Laine
Serves:: 1 pie crust
Prep time::
Total time::
Ingredients:
CRUST #1:
8 medjool dates, pitted (about ¾ cups)
½ cup shredded coconut
1 cup rolled oats
pinch salt
CRUST #2:
1 cup raw walnuts
1 cup shredded coconut
½ cup pitted dates
pinch salt
TIP:
If dough isn’t sticky enough to hold together, drizzle a tiny amount of dark liquid sweetener (maple syrup, agave, brown rice syrup, etc) into it.
Directions:
Directions for both crusts are the same:
Pulse the ingredients in a food processor with the “S” blade until the dough holds together when pressed between fingers (usually about 2 minutes.)
Then transfer dough to lined pie plate or spring form pan, pressing down firmly with fingers. Voila! (It’s a good idea to also dust the pan or plate with rolled oats to avoid sticking.)
I’m sure banana bread was invented to use up over-ripened bananas, and what a lovely breakfast food it makes…or an anytime food really! If you aren’t baking for a large crowd, you can eat half and freeze the rest (or give it to a friend!)
Switch up the nuts for dates or raisins or other dried fruit for fun variations, or my personal favorite, half nuts, half dates.
1¼ cups quinoa or brown rice flour (I've also used teff and buckwheat which give it a stronger flavor)
1¼ cups rolled oats
¾ cups garbanzo-fava flour
½ cup arrowroot powder
¼ cup chia seed flour
¾ cups raw sugar
1 Tbsp cinnamon
1 Tbsp baking powder
¾ tsp salt
1¼ cups walnuts (or replace some or all with chopped dates)
WET:
2 cups ripe mashed banana (4-5)
1 Tbsp vanilla
½ cup water
Directions:
Preheat oven to 350°F. Line a 9”x5”x3” loaf pan with parchment paper for easy removal after baking.
In a medium bowl, mix together dry ingredients, except walnuts.
In a large bowl mash bananas. (NOTE: Don’t use less than 2 cups.) Stir in vanilla.
Spoon ½ to ⅔ of the dry mix into the wet ingredients and stir. Add the water and stir again. Add the rest of the flour to achieve a moist, but not sloppy, batter.
Fold in the walnuts. NOTE: You can chop them or leave them in halves. (I prefer the crunchy results of the latter.)
Transfer batter to lined loaf pan.
Bake for 75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too-moist middle. Test the middle with a knife or wooden skewer to be sure.)
Hi, I'm Victoria Laine, whole-food educator, author, and health blogger.
My website is the home of all things delicious and nutritious, celebrating the pleasure of food and well-being.
You'll find recipes, menus, books, and courses, as well as private nutrition counseling for Celiac disease, inflammatory conditions, allergy eating, plant-based lifestyles, and more.
I'd love to hear from you if you have questions or suggestions!
