This snack keeps coming back in increasingly interesting iterations. I recently picked up some hemp hearts and wanted to bake something with beets, so I returned to the protein puff framework and swapped out a few items. The results were FABULOUS and you can do a sweet version or a not-so-sweet version. What can I say, I seem to like fuschia-colored foods!Read More
Besides being the coolest, funniest person I know, my 13-year-old niece Aviva has turned out to be an Exquisite Courser! While I was visiting her over the holidays she busted out with this delicious treat:Read More
I found this recipe by searching for "gluten-free pumpkin bread" and then adapted it into a more treat-like form (mainly because I lost the bread pan I was planning to use). I may have actually forgotten to put the vanilla extract in - oops! It was still really good. Not too sweet and a great snack.Read More
The name may sound tediously good-for-you but don't be fooled! These have the texture of a moist cake and the added benefit of being gluten- and (mostly) sugar-free (not counting whatever sugar quotient is in the chocolate chips you use). Kind of a miracle.Read More
The evolution of the breakfast cookie. Original recipe from the blog With Peanut Butter On Top, this adaptation came from the need to use up three frozen bananas to make more space in the freezer. It's gluten-free and almost sugar-free and really accomplishes the job of a snack - which is keep you from getting hangry for hours. Seriously, one of these was my lunch yesterday - it's packed!Read More
A vegan alternative to yogurt and granola! With banana, avocado, raw almonds soaked in water overnight, coconut oil, coconut flakes, hibiscus powder, honey/maple syrup, granola, raspberries, chocolate chips.
Found this great recipe, made even greater by making it non-vegan (surprise surprise) with the use of half-and-half instead of almond milk. It’s actually great with the almond milk too, I’d recommend doing a 1/2 teaspoon rather than 3/4 teaspoon salt. Great at breakfast, lunch and dinner.Read More
Made this recipe for Oatmeal Breakfast Cookies from the blog With Peanut Butter on Top. Cookie shown was made with chocolate, dried cranberries and minced ginger. The recipe is also good with walnuts and flax seeds. The variation I made isn’t super sweet, which seems like an ok thing for breakfast cookie to be.
- 2 ripe bananas mashed
- 2 tbsp. coconut oil
- 2 large egg whites
- 1 tsp. vanilla extract
- 2 tbsp coconut palm sugar
- 1/4 cup peanut butter
- 1 tsp. baking powder
- 2 tbsp. golden flax meal
- 1 cup oats
- 1 cup pastry flour
- 1/4 cup unsweetened shredded coconut
- 1 tsp. cinnamon
- 2-3 oz chopped dark chocolate (70%)
- handful of chopped walnuts
On one half: peanut butter and sesame seeds
On the other: maple syrup and flax seeds
Radish slices served with butter and chunky sea salt are the best. Butter and sea salt not shown.
Scrape and squeeze contents then add chopped jalapeño and agave nectar. Refreshing snack or add booze for cocktails!