Mix all the ingredients, roll into balls and refrigerate.
1&1/2 cup rolled oats
2 scoops vanilla protein powder
½ tsp cinnamon
1 Tb flax seed
½ cup peanut butter
3 TB honey or sugar free maple syrup
3 Tb almond milk
These Banana Bread Macaroons are the BOMB! (I doubled everything listed below so I could make in bulk):
2 bananas (very ripe, mashed until creamy)
2 cups shredded unsweetened coconut (finely)
4 teaspoons coconut flour
1/4 cup coconut oil (melted)
1/4 cup sugar free maple syrup
1 teaspoon vanilla extract (optional)
3/4 teaspoon cinnamon
- Preheat the oven to 350 degrees. Mix everything together.
- Form into tablespoon-size balls and place on a parchment paper lined baking sheet. Bake for 18-20 minutes, until golden brown. Let cool COMPLETELY until removing from the baking sheet, otherwise they will crumble.
I like storing these in the freezer and eating them from straight from the freezer. But you could eat them at room temperature. Find what you prefer!
Use 150 grams pumpkin instead of banana for pumpkin macaroons
2 and ¾ cups flour
1 and ½ tsp each-baking soda and powder
½ tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
1 cup sugar
½ cup brown sugar
½ cup melted butter
1 tsp vanilla
8 oz crushed pineapple
4 cups shredded carrot -1 pound
½ cup -each chopped pecans and coconut flakes
3 packages cream cheese, softened
½ cup butter, softened
1/3 cup sweetened condensed milk
2 cups powdered sugar
Sift the flour, baking soda, powder, salt, cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer, beat the eggs on high until light and fluffy, about 4 minutes. Then add all the sugar.
Continue beating on high for 4-5 minutes as you add the melted butter and vanilla.
Slow the speed to medium low and add the pineapple.
Then slowly add the flour mixture.
Lastly, add the carrot, pecans and coconut. Mix on medium to incorporate.
Line 2 -10 inch round cake pans with parchment paper and spray them with pam. Divide the batter. Bake at 350 degrees for 30 minutes or until toothpick comes clean. Remove to racks.
In the bowl of the stand mixer, combine all ingredients and start mixing on low. Then bring the speed to high and beat until smooth.
Cut the cakes in half, for 4 layers.
Frost all layers and sides..
•1/2 cup mashed avocado (about 1/2 an avocado)
•1/2 cup cooked sweet potato
•1/2 cup creamy nut butter (almond, cashew, tahini, etc)
•1/2 cup dairy-free chocolate chips
•2 tablespoons maple syrup
•1/4 cup coconut milk
•3 tablespoons cacao powder
Bake Time: 20 minutes
Preheat the oven to 325° F, and line a regular size loaf pan with parchment paper, or grease it with coconut oil. Then, leave the chocolate chips aside, and blend all other ingredients in a blender. When they are mixed well, add the chocolate chips, and transfer the batter to the loaf pan.
Use a spoon to level the batter across the pan evenly, as it will be sticky and thick. Bake for 20 minutes.
The, leave it to cool and slice it.
2 Bosc pears peeled, cored, and cut lengthwise into 8 wedges
1 tablespoon olive oil
salt and pepper
Preheat oven to 425 degrees. Place the pears in a baking dish and drizzle with the oil. Lightly season with salt and pepper. Roast the pears 20-25 minutes, turning once or twice, until tender and begin to caramelize.
4 medium Granny Smith apples, peeled and cubed
2 tablespoons sugar
1/4 cup apple juice
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup regular oats, uncooked
2 tablespoons chopped walnuts
2 tablespoons canola oil
Vanilla ice cream (optional)
Preheat oven to 375°.
Combine apple, apple juice, 1 tablespoon sweetener, lemon juice, cinnamon, and nutmeg; toss lightly to coat apple. Place in an 8-inch square baking dish.
Combine oats, nuts, remaining 1 tablespoon sweetener, and canola oil; sprinkle over apple mixture. Bake at 375° for 30 minutes or until apple is tender and topping is lightly browned. Serve warm. Top with ice cream, if desired
1 ¼ cup flour
1 tsp baking soda
½ tsp salt
2 eggs - room temp
½ tsp vanilla
1 stick butter- room temp
1 cup sugar
3 ripe bananas- mash with fork
½ cup walnut pieces- optional
Sift flour, baking soda and salt, set aside.
Whisk eggs and vanilla, set aside.
Cream butter and sugar with hand held mixer, fold in banana and nuts.
Add egg mixture to butter mixture, then add to flour mixture.
Bake at 350 in a greased loaf pan for about 55 minutes.
Cool bread for 5 minutes in pan and then on rack.
6 large ripe peaches, halved and pits removed
6 T honey
8 ounces mascarpone cheese, at room temperature
Pre heat grill to medium- high heat.
Place the peaches cut side down and grill 2-3 minutes or until lightly charred. Transfer the peaches, cut side up, to a grill proof baking dish, and drizzle evenly with the honey. Place dish on grill and cover the grill. Continue to cook until the peaches are soft, about 5 minutes.
Serve with the mascarpone cheese. Drizzle a little honey on top, if desired.
6 egg whites, 1 mashed banana, 2 tsp coconut extract, 1 tb canola oil, 1 ½ cups quick oats, ½ cup sugar or sugar substitute, ½ tsp baking powder, ¼ tsp salt, 1 scoop vanilla protein powder, 1 tb coconut flakes.
1.Preheat oven to 375 degrees and lightly oil a 9 inch cake pan.
2.2. In a large bowl ,mix together egg whites, banana, coconut extract and oil.
3.3. In a second bowl, mix together oats, sugar, baking powder, salt, and protein powder.
4.Add the wet ingredients to the dry ingredients and stir until uniform. Spread into pan, top with coconut flakes and bake for 14 minutes.
5.Cool and cut into 4 big wedges.
(10.5 oz) ½ package of silkin tofu extra firm
2 cups canned pumpkin
2/3 cup honey
1 tsp vanilla
1 Tbs pumpkin spice
1 unbaked pie crust
Drain tofu and blend in food processor until smooth. Add pumpkin, honey, and spices and blend well. Pour into 9 inch unbaked pie crust. Bake in a preheated 350 degree oven for approximately 1 hour. Filling will be soft, but will firm up as it chills.
2 cups almond flour
4 tablespoons (1/4 cup) butter or coconut oil
¼ cup splenda granulated
1/8 tsp salt
1 (15 oz) can pumpkin
2/3 cup splenda granulated
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
½ tsp salt
½ tsp nutmeg
Preheat oven to 350 degrees. Combine crust ingredients in a mixing bowl and blend. Press evenly into bottom and sides of pie plate.
Combine all filling ingredients in a mixing bowl and whisk to blend. Pour into crust and bake for 40-45 minutes. It might look a little loose in the middle, but it will firm as it cools.
Old Fashioned oats 2 cups
Walnuts, chopped ½ cup
Cinnamon ½ teaspoon
Maple syrup 2 tablespoons
Honey 2 tablespoons
Unsweetened coconut ¼ cup
Coconut oil or butter, melted 2 tablespoons
Preheat oven to 350 degrees and place the rack in the middle. Put all ingredients in a mixing bowl and stir until well combined. Place on a cookie sheet and bake, mixing once during baking until oats are golden brown, about 20 minutes.