Coconut Flax Breakfast Cookies

IMG_3412

These cookies were born during a stressful time and out of pretty much anything I could find in the pantry and refrigerator. And they tasted delicious. Don’t you love it when things work out like that? These morsels are a wonderful (if temporary) reliever of anxiety and worry about life’s many problems. I can get rid of the relief’s impermanence as well: eat more of them.

IMG_3417 Continue reading

Advertisements

Raw Cacao Pecan Bars

ImageHome. Home is safe, peaceful, warm. My heart is always here, but physically we have been separated for the better part of nine months. Now as summer begins and I settle back in, slowly unpacking bag after bag, reality sets in. I am home, really home.

Image

My mom and I made these “brownies” last night. Eaten alone, I would be more inclined to call them a power bar. But with a dollop of ice cream on top they can easily pass for dessert. This recipe is relatively simple to tweak – any kind of nut can be used, and add ins can simply be chopped up almonds, or to make more decadent, a handful of dark chocolate chunks as well.

Continue reading

Buckwheat Almond Banana Bread

IMG_3268

A sad group of stolen cafeteria bananas lingered on the top of our fridge the other day. They kept staring at me as I busied about the room, cleaning up laundry and making my bed. One minute they had been perfectly yellow beauties, with no spots to speak of, and now they were mushy and brown (thanks to our good friend ethylene…I am so glad that the plant physiology unit in my biology class has come to a close. Now we are dissecting fetal pigs, so don’t plan on seeing any pork recipes on the blog anytime soon).

Gross bananas have two main uses: smoothies and bread. It is still a bit too cold to be thinking about smoothies, so I decided to play with a recipe from My New Roots. I had to improvise on several levels due to lack of ingredients; thank goodness for the versatility of this simple yet comforting loaf.

I had to part from the heavenly smell of the bread to go to track practice; this was probably a good thing because it forced me to let the loaf cool before devouring. After a nice hot shower, I settled onto the futon in my room with a blanket, hot cup of coffee, and thick slice of the still slightly warm bread. I allowed the heavenly moment to clear my head of chemistry tests, running injuries, and lingering homesickness.

Buckwheat Almond Banana Bread

Ingredients

  • 1/4 milk of your choice (I used part almond, part coconut)
  • 6 tbsp coconut oil
  • 1/3 cup yogurt (to make vegan, sub this with soy yogurt or another 1/3 cup of non-dairy milk – although the batter may be less thick the product should still turn out the same)
  • 6 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 4 medium sized bananas, approx. 2 cups
  • 1/2 cup buckwheat flour
  • 1/2 cup almond flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 cups trail mix (I used Sweet and Savory trail mix from Trader Joes)

Preheat oven to 350 degrees. In a blender, add milk, melted oil, yogurt, vanilla, and bananas and blend on high until smooth (for chunkier banana texture in the bread, leave the bananas out of this step and mix into batter by hand). In a separate bowl, stir together flours, powder, soda, salt, and coconut sugar. Then add wet ingredients to dry and fold gently. Sprinkle in trail mix and then pour into a prepared loaf pan, muffin tin, or (as I was forced to use due to lack of supplies, and luckily it still worked) a 9×13 inch cake pan. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool and then slice and serve. This can be frozen and enjoyed several weeks later as well.

IMG_3272