Cinnamon Crusted Banana Bread
•1 Cup mashed banana (about 2½ medium bananas)
•⅓ Cup avocado oil
•½ Cup Greek yogurt
•⅓ Cup coconut sugar
•1 tsp Pure vanilla extract
•1½ Cups oat flour or GF/all-purpose flour
•1 scoop LeanFit Vanilla 100% Whey
•2 tsp Cinnamon
•1 tsp baking powder
•½ Cup coconut sugar or brown sugar
•½ Cup oat flour
•1 tsp Cinnamon
•¼ Cup cold butter or coconut oil
Preheat oven to 350ºF and line loaf pan with parchment paper. In large bowl whisk together all wet ingredients and set aside. In separate bowl mix together dry ingredients until incorporated and add to wet ingredients, stir together until combined. In separate bowl mix together crust ingredients using pastry cutter to cut in butter/oil or use your hands. Pour your batter into prepared loaf pan and then sprinkle the crust ingredients over top evenly and press down gently. Bake in preheated oven for about 60 minutes or until toothpick comes clean. Let cool and slice. Store in fridge for longer freshness.
Oh heavens! These little gems came to me in my dreams, I guess I just am missing chocolate so much I need to find another way to satisfy my cravings. Halfway done whole30! Recipe as follows: Serves 16-18
- 1/4C Cashews
- 1/4C Hazelnuts
- 1/4C unsweetened coconut flakes
- 8 Dried apricots
- 32 Pitted dates
- Dash cinnamon
Chop nuts in food processor until little bits, add coconut, apricots, dates and cinnamon. Process until well combined or sticky enough to bind together. Line mini muffin tin with liners, roll mixture into approximately 16-18 little balls and plop into muffin liners. Now the tricky part, press down the center of the balls with something round (I used a wooden spoon end) and create a cavity in the center (about 1/2″ deep), set aside.
- 1/2C Full fat coconut milk (coconut “cream” only)
- 1 Banana
- dash cinnamon
Scoop out the cream from the coconut milk (Full fat coconut milk – refrigerate-top layer will be thick cream), in food processor or blender process cream with banana and cinnamon until creamy. Spoon cream mixture into tart crusts. Voila. Keep refrigerated.
Sunday morning deserves pancakes, had a long week of workouts and my body was screaming for pancakes. This is one of the best recipes I have come up with for pancakes so I had to share. Preheat your pan!
•1-1/2C Spelt flour (oat or whole wheat will work as well)
•2Tbsp Xylitol (or raw sugar of choice)
•1tsp baking powder
•1/2Tbsp heaping chia seeds
•1/2C unsweetened applesauce
•1C unsweetened almond milk
•1 peeled apple, chopped pieces
▶Mix dry ingredients together. I added chia seeds after wet ingredients combined.
▶Whisk the wet ingredients into dry ingredients, add 3/4 of chopped apple pieces (save rest for topping) and add chia seeds.
Fry over medium heat. I used cooking spray in pan.
Top with remaining apple pieces, cinnamon and maple syrup or honey if desired.
I love everything pumpkin!
Pumpkin overnight oats!
•1/2 cup oats
•1/2 cup unsweetened almond milk
•4 tbsp pure pumpkin puree
•1/2 tsp cinnamon
•1/8 tsp nutmeg
•1/8 tsp ginger
•Pinch ground gloves
•1/2 tsp pure vanilla extract
•1 tbsp chia seeds
•1 tbsp honey (or sweetner of choice)
Mix all these ingredients in jar or bowl until well combined, cover and place in fridge overnight.
▶Pumpkin greek yogurt “fluff”
•3 tbsp pure pumpkin puree
•4 tbsp 0% plain greek yogurt
•1/2 tsp vanilla
•1/8 tsp nutmeg
•1/8 tsp cloves
•1/2 tsp cinnamon
•2 tsp honey
Mix all ingredients together until well combined.
Top your overnight oats with strawberries and the greek yogurt fluff add extra cinnamon if desired. Enjoy! ♡