Peanut Butter Banana Oat Loaf

I’m on a banana bread kick. Usually it only happens when I have a plethora of brown bananas just laying around. Maybe it’s the heatwave that Los Angeles is currently having or I just can’t eat the bananas fast enough. I’m definitely not complaining.

INGREDIENTS

• 1 cup mashed bananas (about 2 large bananas)

• 3 tablespoons ground flaxseed

• 3/4 cup almond milk or filtered water

• 1/3 cup liquid coconut oil

• 1/3 cup creamy peanut butter

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

• 1/2 cup rolled oats (or quick or steel cut)

• 1 teaspoon baking powder

• 1 and 1/2 cups oat flour (I usually just grind my own)

• OPTIONAL: 1/3 cup dark chocolate chips (i opted out this time)

INSTRUCTIONS

1. Preheat oven to 350 degrees and grease a bread dish with coconut oil or line with parchment paper

2. In a large bowl, mix together mashed bananas, ground flaxseeds, milk, coconut oil, peanut butter, maple syrup and vanilla extract

3. Mix well then add in rolled oats, flour, baking powder and mix again

4. Fold in dark chocolate chips if adding and then pour into bread dish

5. Bake in oven for about 45 minutes

6. *Will stay good for a few days on counter or fridge and you can also freeze for longer… usually doesn’t last long because we eat it so fast.

Vegan Carrot Banana Muffins for the win

I’ve tried this recipe a plethora of times, using different kind of flours. Oat flour and a variety of gluten free flours, all yielding some pretty delicious bread no matter what. This time around, I opted for two batches, one being the normal loaf of bread and the other batch I turned into muffins. I’ve never made muffins before, despite it being the same ingredients, it not only looked more beautiful than I imagined but it also seemed to taste even better than the bread. Maybe it was the extra walnuts crisped ontop or the trail butter I lathered on each bite. To find you you must try it for yourself!

VEGAN CARROT BANANA BREAD INGREDIENTS

• 2 cups (280 g) gluten free flour

• 1/3 cup (75 g) organic pure cane or coconut sugar

• 2 teaspoons cinnamon

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• generous pinch of salt

• 1/2 cup (113 ml) vanilla or unsweetened almond milk

• 1/4 cup (56 ml) light flavored olive oil or warmed coconut oil (see notes)

• 3 medium bananas

• 3 carrots

• 3/4 cup (86 g) chopped walnuts

Optional Toppings

• sprinkle of raw sugar

• 1/4 cup (29 g) chopped walnuts in mixture

Variations and Suggestions

• The riper the bananas, the less sugar you’ll need. I normally opt for less sugar either way

• Replace the oil with unsweetened applesauce for oil-free bread. Bread may be a little denser.

• Make gluten-free by using a GF flour blend, I’ve used a variety of blends and also just oat flour.

• Fold in 1/3 – 1/2 cup dried fruit of choice. Raisins, currants, cranberries or chopped apricots or dates would work nicely. I’m a huge fan of dates- yum!

• Recipe calls for cinnamon, but the addition of nutmeg will add another layer of flavor

HOW TO MAKE CARROT BANANA BREAD

Preheat oven to 350 degrees F.

Grate your carrots, and cut them depending on how thick/long you grate them. Mash your bananas.

In a medium mixing bowl, add the flour, baking powder, baking soda, cinnamon and salt, mix to combine. In 2 cup measuring cup, combine the milk, oil and sugar, mix to combine.

To the dry ingredients, add the oil/sugar mixture and bananas, mix well, but don’t over mix.

Lastly, fold in carrots.

Pour the batter into a 9 x 5 loaf pan OR like what I did, a muffin pan. Sprinkle with optional walnuts and bake for 50 – 55 minutes, until golden brown and toothpick inserted in the center comes out clean.

Pull from the oven and let cool on a cooling rack. Slice, add your favorite trail butter and enjoy often!

Treat Yo'Self- Recovery Protein Pancakes

I woke up Monday morning with a thirst I couldn't seem to quench. I was hungry, but for what? I wanted something filling, and fulfilling. Sunday I spent most of my day running in the San Gabriel Mountains with friends, 22 miles with over 6 thousand in vertical feet gained. We were determined to enjoy the last of the dry weather as there was a huge storm approaching, hopefully bringing the dry California mountains some snow at last. 

Mile 4 of 22- Mt Baden Powell

TRAIL BUTTER ADDICT

Back to food, what my life revolves around. I had struggled to prepare anything for dinner the night before due to lack of groceries and this morning I found myself on the same struggle train. The only thing I had all the ingredients for was, coincidentally enough, what my body was pulling for- PANCAKES. Normally I don't keep any sweets or treats in my apartment- because Sawna likes to snack hard. With pancakes I like to see it as fueling my body for recovery. You can adjust them to your taste buds but for the most part it's my healthy version of my childhood favorite breakfast!

INGREDIENTS

• 1 cup oats 
• 1/4 cup protein powder (I use vega sports vanilla)
• 1 tbsp baking poweder
• 1/2 tsp sea salt
• tsp of ground flax
• heaping of chia seed
• heaping of hemp seed
• 1 flax egg (1 tsp of flax meal + 2.5 tsp of water mixed alone and left for a few min)
• 1 cup water + more as needed (or almond milk)

OPTIONAL

• Blueberries/Bananas 
• Pecan butter/Almond butter/Peanut butter

INSTURCTIONS

1. Mix the dry ingredients together in a bowl.
2. Slowly mix water into the dry ingredients. Add flax egg last. 
3. Place pan on burner(on high- I find that it cooks fully and doesn't break when the temperature is closer to high) with a little bit of coconut oil/your choice of cooking oil. 
4. When mixture is poured onto plan, disperse evenly and add blueberries/sliced bananas. Wait until bubbles appear in the center of each pancake and when you think its ready- give it a good 30 seconds longer. FLip and cook for a few more minutes. 
5. Add your favorite nut butter on top and if you're feeling extra frisky- add some syrup. I use organic maple syrup from thrive market. 
6. It makes about 6 pancakes. Serves 2 or one hungry Sawna.
7. TREAT YO'SELF

NOTES

1. These are oat pancakes so they tend to be on the heavier side- to make them thinner and a bit more fluffy you can use Gluten Free flour. I've used the one from Trader Joes and it definitely fluffier and less heavy. 
2. When pouring the water, it's not supposed to be runny. The mixture should stay a bit thick but not cookie batter thick. The more liquid you had- the more likely it will break when you flip it. -----> learned form experience. 
3. Normally I use just pecan butter on my pancakes but I had just received a new container of maple syrup and was feeling extra sweet... either way they will fill you up!

ENJOY!

Paleo Vegan Chocolate Chip Cookie Recipe (FTW)

Ingredients

• 2 cups blanched almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon Celtic sea salt
• 1/2 teaspoon baking soda
• 1 tablespoon vanilla extract (I use double strength)
• 1/2 cup ghee or coconut oil (or butter), melted
• 1/2 cup coconut nectar (maple syrup works well too)
• 3/4 cup dark chocolate chips**

Instructions

• Preheat oven to 350 degrees F.
• Combine dry ingredients in a large bowl.
• Combine wet ingredients in a small bowl.
• Mix wet ingredients into dry ingredients.
• Use a small cookie dough scoop* or form into 1/2 inch balls and place on a parchment paper lined cookie sheet. (I used a Silpat.)
• Original recipe