This cookie is to die for! Best eaten fresh out of the oven with a scoop of your favourite ice cream! I used two 5″ small cast iron skillets but a standard large cast iron skillet will work as well. Alternatively you could use a 8×8 glass baking dish and slice into bars. I also added LeanFit completegreen protein powder for extra protein and VitaFiber IMO syrup for extra fiber. So happy with this recipe, definitely going to make again soon!
Top with ice cream!!
Banana PB Skillet Cookie
•½ Cup oat flour
•¼ Cup almond flour
•¼ Cup coconut flour
•½ Cup (50g) LeanFit Completegreen Protein
•1 tsp baking powder
•½ tsp cinnamon
•Pinch Himalayan pink salt
•2 Ripe bananas (appx. 2 cups mashed)
•⅓ Cup coconut oil, melted
•⅓ Cup peanut butter or choice of nut butter
•¼ Cup VitaFiber IMO Syrup or maple syrup
•1 Large egg
•2 Egg whites
•1 tsp vanilla extract
•½ cup dark chocolate, chopped or chips
Preheat oven to 325ºF, grease two 5” cast iron skillets or large cast iron skillet with coconut oil. Combine all dry ingredients in bowl and set aside. In separate bowl whisk all wet ingredients. Fold wet ingredients into dry ingredients and fold in chocolate chips. Pour into two 5inch cast iron skillets or into one large skillet. Sprinkle extra chocolate on top and bake in preheated oven for 20-22 minutes. Eat right away and save extras for up to a week in fridge. I was able to get 12 servings. These could also be made into bars by using a 8×8 glass baking dish.
One of my favourite vegetables is zucchini, I love it grilled, baked, fried and even in my baking with chocolate! See below for my recreated healthy version of chocolate zucchini loaf.
•1 C oat flour
•1 tsp cinnamon
•¼ tsp sea salt
•¾ tsp baking soda
•3 Tbsp unsweetened cocao powder
•¼ C coconut oil melted
•½ C xylitol
•¼ C demerara sugar (raw brown sugar)
•1 tsp vanilla
•¼ C Greek yogurt
•1½ C grated zucchini, patted dry
•½ C mini chocolate chips
Preheat oven to 350 degrees. Grease and flour large 9″ bread pan and set aside. Whisk together flour, cinnamon, baking soda, salt and cocao powder in a small bowl until combined. Set aside. In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and Greek yogurt. Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips. Pour into prepared 9″ bread pan (sprinkle extra chocolate chips over batter if desired). Bake for 50-60 minutes. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean. Let cool for about 20-30 minutes and remove from pan.
I have been dying too make this as I love hazelnuts! Nutella is loaded with alot of sugar and artificial crap that is not necessary! I found the recipe on chocolate covered Katie’s blog. My version below↓
•2 cups raw hazelnuts
•1-1/2Tbsp pure vanilla extract
•1/4C cocao powder
•1/4tsp pink Himalayan salt
•1/2C coconut milk
Roast hazelnuts @400º F for about 6min, let cool then rub handfuls between hands to remove skin (not all skins will come off). Place nuts in food processor and blend until you get butter texture, add all remaining ingredients and blend until smooth. Enjoy!
I am so craving pancakes after 24 days of whole30 so I comprimised and came up with these puppies! I had this for my dinner♡ Recipe below↓
•1C Almond flour
•1Tbsp coconut flour
•1Tbsp maca powder (optional)
•1/2C unsweetened applesauce
•1/4C almond milk
•Coconut oil for pan
Combine all dry ingredients in bowl (use sieve for coconut flour). Mix wet ingredients in separate bowl and add to dry, mix until well incorporated. Heat pan with coconut oil over medium-low heat (if pan is too hot the cakes may stick and burn). Spoon 1/4C of batter into heated pan, flip once sides are dry and sturdy enough to flip and cook for another minute or two. Repeat with remaining batter, add more coconut oil if needed.
I used frozen berries, place berries in saucepan and cook over medium heat for 5-10min. That’s it. Start this before pancakes.
Serve pancakes and top with berry compote and extra fresh berries if desired ♡
Makes 8 small pancakes
Day 24 done … on the homestretch♡♥♡
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.
I am on day 11 of whole30 and am trying to figure out different breakfast ideas, came up with a twist on a regular frittata adding sweet potatos! Recipe as follows→
•2 medium sweet potatoes, peeled and shredded (I used 1 yam and 1 sweet potato)
•1-1/2C egg whites
•1/2 bell pepper, chopped
•2 large mushrooms, chopped
•2 cloves garlic, minced
•1 green onion, chopped
•3 thick slices gf bacon, chopped (nitrate/hormone free)
Preheat oven to 375º C. Peel and shred sweet potatoes. Grease baking dish (I used glass 9×6). Press shredded potatoes into greased baking dish. Cut up all your veggies (change up veggies if you like), spread veggies over potatoes evenly and top with chopped bacon. Whisk eggs and season with s&p, pour over potatoes and veggies evenly. Bake for 45-55 minutes. Slice and serve!