Monthly Archives: April 2014

Banana Samoa D’oat-Nut w/warm chocolate chips + carawmel sauce

Let’s just begin with the fact that this post was way overdue and that donuts are always a great idea! Although I would like to eat a dozen hot-out-the-oven, crispy fried Krispy Kreme donuts, I don’t think they have 1.) a vegan option and 2.)  might be the most health conscious idea ever… just “maybe.”

In honor of Girl Scout season, I wanted to whip up something quick, healthy, satisfying with a little twist to the infamous “Samoa” cookie. As much as we all love fried donuts, the baked, cake like texture gives this recipe a nostalgic feeling as soon as you take that first warm bite of oat banana goodness. Share the love with friends at a party, brunch, office gathering or just be a human being (like myself) and eat 4 in one sitting. Whoops!

Also, nothing is technically uncooked so I may have ate some of the batter!

Banana Samoa D'oat Nut

Banana Samoa D'oat-Nut Banana Samoa D'oat-Nut

Ingredients:
2 cups oat flour
1 ½ tbsp. melted butter
2 flax eggs
2 ripe bananas, mashed
1/2 cup vegan chocolate or carob chips
2 tbsp applesauce
¼ cup agave
1 tsp baking soda
½ tsp baking powder
pinch salt
unsweetened coconut flakes, optional

Steps:
In a medium-mixing bowl, mix oat flour, baking powder and soda and salt.

In a separate bowl, mix mashed bananas, agave and butter together. Add flax egg and applesauce and mix. Whisk in dry ingredients, but do not over mix. *This is key

Fold in chocolate chips.

Grease donut pan with cooking spray and fill ¾ full and bake for about 12 minutes. Once slightly golden, leave on cooling rack or serve warm with chocolate drizzle and carawmel sauce.

Raw chocolate drizzle:
2 tbsp cocoa powder
1 tbsp agave
1 tbsp coconut oil

Melt ingredients in a small saucepan on very low heat. If the sauce hardens, warm again on very low heat for a few seconds.

Raw caramel sauce:
2 cup Medjool dates, soaked overnight
1 cup date water

Blend ingredients together until well combined and broken down. Blend again for another minute or two until consistency is thick. Store in an air-tight container or mason jar in the refrigerator to set for about an hour.

Drizzle or spread on top of the donuts, drizzle chocolate sauce and sprinkle coconut flakes and enjoy with a cup of almond milk or hot coffee.

Banana Samoa D'Oat-nut
Banana Samoa D'oat Nut Banana Samoa D'oat Nut

Enjoy!
XOXO Sarah

 

 

Fruit Medley Quinoa Breakfast Bowl (v+gf)

ahnestveggie.com

The little bits and slight crunchy texture gives all the reason to why I might be a little obsessed about quinoa. Everyone has had (or soon will have)  a “quinoa moment” where you just go on a cooking spree. Making large batches at a time just because you can and later sit and wonder why on earth you need 5 servings worth of plain quinoa for one dish. Luckily cooked quinoa stores well in the refrigerator overnight and adds the extra love to any ole yogurt fruit bowls.

Fruit Medley Quinoa Breakfast bowl

Simplicity is my motto, especially when it comes to food. This is perfect for those that are always on the go and most certainly can be made the night before and stored in a mason jar. Everything tastes better in a mason jar (that’s by second motto, wink wink)
The tartness from the blackberries, sweetness from the banana and crunch from the pomegranate seeds combines gloriously and is the perfect way to start your morning, or anytime of day.

Fruit Medley Quinoa breakfast bowl

Fruit Medley Quinoa Breakfast bowl

Ingredients:
1/2 cup cooked quinoa
1  6oz. vanilla cultured coconut milk (or choice of vegan yogurt)
1/4 cup pomegranate seeds
1/4 cup blackberries
1 small banana, sliced
1 tbsp sunflower seeds, unsalted
1 tbsp sliced almonds, unsalted
1/2 tbsp organic agave
fresh mint leaves, optional

Assemble:
In a medium serving bowl, add cultured milk (or vegan yogurt of choice) and 2-3 blackberries. Mash blackberries and mix to combine. Then layer quinoa on top of the yogurt. Add pomegranate seeds, remainder blackberries, bananas, sunflower seeds, almonds and finally drizzle agave on top. Add a few fresh mint leaves and mix together to enjoy.

IMG_7304

Enjoy!
xoxo Sarah