Sprouted Oat Banana Nut Muffins… Made in the Blender!

These amazingly easy muffins are made in the blender and are so tender and delicious.  They are gluten free, dairy free, and can be made vegan by subbing the eggs with flax eggs.  You can sub out any nut butter of your choice.  They are the perfect snack for on the go and quick breakfasts on busy mornings.  Give these a try and let me know how you like them!

Ingredients:

·      2 ripe bananas

·      2 and ¼ cup sprouted GF Oats

·      2 pasture raised eggs or 2 flax eggs

·      ½ cup pure maple syrup

·      ½ cup nut butter

·      2 tsp cinnamon

·      1tsp baking powder

·      ½ tsp baking soda

·      1 tsp pure vanilla extract

·      ¼ tsp sea salt

·      ¼ cup almond milk, or any other dairy free milk

·      ½ cup chopped walnuts 

Instructions:

Preheat the oven to 375 F, and line muffin tray with liners.  

 Place the liquid ingredients in the blender first.  This helps ease the flow of the batter in the blender.  Then add dry ingredients, excluding the walnuts.  Once the batter is well combined pour in the walnuts and hand stir a couple times until well combined.  

Bake for about 20 minutes.  Tops should be golden brown.  Let cool inside the muffin tray for about 10-15 minutes.  Enjoy when cooled.  These store well in an airtight container for about 5 days.  

The Show Stopper...

If you watch The Great British Baking Show, you will understand the title!  I made these for a friend’s birthday and he liked it so much he called it “The Show Stopper” and requests it for his birthday each year.  This year I played with a few ingredients and I am happy to say it came out great.  It’s a play on a classic Rice Krispy treat, but with clean ingredients and some added layers.  Gluten-Free, Vegan, and No Processed Sugars!  Give this one a try! 

Bottom layer

·      1 cup roasted hazelnuts

·      1 1/2 cups oats

·      ¼ cup flax seeds

·      2 tablespoons high quality cacao

·      14 dates, pitted 

 Rice Krispy Layer

·      4 cups Puffed Brown Rice cereal

·      1/3 cup cashew butter

·      1 cup vegan mini marshmallows (optional)

·      ½ cup maple syrup

·      1 teaspoon vanilla extract 

 Top Layer

·      ¾ cup vegan dark chocolate, Lilly’s chocolate chips are great

·      2/3 cup full-fat coconut milk 

 How to make:

 Layer 1:

Start by adding all the bottom layer ingredients into a food processor.  You might want to grind down the nuts and oats first for easier mixing.  Then add in the dates, flax seeds, and cocoa.  This layer will be sticky.  Once all combined press firmly and evenly into a 8x8 pan that is lined with parchment paper.  Put in the refrigerator while making the next layer.  

 Layer 2:

Over medium heat on the stove, in a large saucepan combine nut butter and maple syrup.  Whisk the two until they are well combined into a liquid.  Then add in brown rice puffs, vanilla, and marshmallows.  ** The marshmallows are totally optional. The treat will stick together with the nut butter and maple syrup liquid alone.  The marshmallows are for fun!  

 Stir the mixture until all the puffed brown rice are coated and the marshmallows are starting to melt.  Transfer this mixture on top of the bottom layer and press down evenly.  Set aside while making the top layer.  

 Layer 3:

Heat the coconut milk on the stove and add the chocolate chips.  Once the chocolate starts to melt a little you can shut the heat off and whisk quickly to melt the rest of the chocolate.  Try not to overheat because the chocolate will burn. Once you have a silky smooth texture pour it over the last layer and set in the fridge.  Keep in the refrigerator for at least 3 hours before cutting.  

This stores well in the refrigerator in airtight glassware for a few days.  Enjoy! 

The Chocolate Pie of Your Dreams….

I made this pie for Thanksgiving and it was definitely the favorite out of the 4 desserts that I made.  I was excited to include a dessert that was rich, sweet, and also somewhat healthy.  The chocolate mousse is made from cacao, coconut milk, maple syrup, and ripe avocados, which gives it that rich smooth texture.  Picking high quality cacao is a must!  This recipe used Sun Potions Anandamide, which also contains some fun adaptogens like Ashwaganda, Maca, Tocos, Reishi, and more. 

The crust is made of homemade graham crackers.  This recipe is from https://www.darngoodveggies.com/gluten-free-vegan-graham-crackers/.  I made these ahead of time.  If you don’t have time to make the graham crackers from scratch just find a clean cookie at your local health food store!  Avoid cookies that have processed oils or soy in it.  

A serving a homemade whipped cream on time makes this pie heaven.  Give this one a try!  

For the Chocolate Mousse:

·      2 Ripe Avocados

·      ½ cup High Quality Cacao Powder

·      1 can coconut milk

·      3-4 tablespoons pure maple syrup 

INSTRUCTIONS

Place all ingredients in a high-speed blender and mix until well combined and smooth.  Place in the refrigerator while you make the crust. 

For the Crust:

 **Recipe for homemade graham crackers above**

·      1 ½ cups fine ground graham crackers, 9-11 cookies

·      ¼ cup coconut sugar 

·      6 tablespoons melted coconut oil or ghee 

INSTRUCTIONS

1.     Finely crush graham crackers in a food processor or by placing them in a ziploc bag and rolling with a rolling pin.

2.     In a large bowl, combine graham cracker crumbs and sugar, mixing with a fork.

3.     Drizzle melted coconut oil or ghee over the crumbs and stir with a fork until crumbs are evenly moistened.

4.     Press mixture into a 9-inch pie dish using the bottom of a measuring cup or glass. You may need to use your fingers to press the sides until compact.

Chill in the refrigerator for 2 hours before filling. Once the piecrust is set pour the chocolate mouse in the crust.  Top with roasted nuts or topping of choice and let chill in the refrigerator overnight. 

** Crust recipe adapted from House of Nash