Banana Bread Breakfast Bowl

From Bravo for Paleo

1 ripe medium banana
2 eggs
1 teaspoon vanilla bean powder
1/4 green apple, sliced
1-2 Tablespoons almond butter
1-2 Tablespoons dried coconut flakes
1 Teaspoon cinnamon
Coconut oil, for cooking

1. Using a fork, mash the ripe banana and mix it with the eggs and vanilla in a small bowl. The batter will be lumpy.
2. Grease a skillet with coconut oil and turn stove to medium heat. Add the lumpy batter and with a spatula, continue to mash and stir the mixture.
3. Once cooked, remove from skillet and place into a bowl. Top with apple, almond butter, coconut flakes, and cinnamon
4. Vanilla bean powder may be hard to find. If you don't find it, don't worry! The meal will still taste delicious, but liquid vanilla will change the colour of the bowl.

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Flour-less Peanut butter Chocolate Chip Oatmeal Cookies

Ingredients

• ½ cup (1 stick) unsalted butter, softened
• 1 cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 cups old-fashioned oats (be sure they are gluten-free oats if you want the cookies to be gluten-free)
• 1-1/2 teaspoons baking soda
• ½ cup chopped walnuts
• 1 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, sugar and brown sugar until smooth. Add the eggs and vanilla and beat until well combined. Add the oats and baking soda and mix on low speed until just combined. Stir in the walnuts and chocolate chips.
3. Using a 1 ounce cookie scoop, drop two-tablespoon sized portions of dough a few inches apart onto lightly greased or parchment-lined baking sheets. Slightly flatten the top of each scoop of dough with the palm of your hand.
4. Bake cookies for 10-12 minutes or until golden brown. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.

Peanut Butter Banana Muffins

Ingredients

• 1 cup peanut butter 
• 2 large eggs
• 2 medium sized very ripe bananas 
• ½ teaspoon baking soda
• 1 teaspoon vanilla
• 1 tablespoons honey (optional)
• ⅔ chocolate chips

Instructions

• Preheat oven to 400 degrees. 
• Place bananas in the blender and blend until well mixed. 
• Mix in other ingredients.
• Pour batter into muffin tin greased with cooking spray or coconut oil. 
• 10 minutes for mini muffins. 

Breakfast Cookies

Ingredients:

• 2 and 1/3 cups (190g) quick oats* (not whole oats)
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup (250g) homemade or your favorite almond butter*
• 1/4 cup (82g) pure maple syrup (or honey)
• 2 large ripe bananas, mashed (about 1 cup)
• 1/3 cup (60g) dark or semi-sweet chocolate chips

Directions:

Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.

Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.

Each cookie will be 3 Tablespoons of dough.  Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.

Bake for 15 minutes until edges are very slightly brown. Don't bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.

Breakfast Fruit Pizza

Crust:

1 1/2 cups oats
1 cup chopped nuts
1 scoop vanilla protein powder
5 (maybe a little more) T coconut oil, melted
1/4 c honey, warmed and blended with the coconut oil

mix and press into a 10" round. bake 325 x 18 minutes.

2-3 cups vanilla yogurt

assorted fruit for topping

Perfect Sushi Rice

INGREDIENTS:

2 cups uncooked glutinous white rice (sushi rice) 3 cups water 1/2 cup rice vinegar

1 tablespoon vegetable oil 1/4 cup white sugar 1 teaspoon salt

DIRECTIONS:

1.	Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
2.	In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Pear Crisp

Filling

5 Hard Pears, Peeled, Cored and sliced.  

1 tsp.  Ground Cinnamon

¼ c. Pecan Pieces

2 tsp. Lemon Juice

Topping

1 C. Blanched Almond Flour

1 C. Oats (Gluten Free if allergic)

1 ½ tsp. Ground Cinnamon

½ tsp. Salt

¼ C. Pecan Pieces

¼ C.  + 1 TBS. Local Raw Honey

2 TBS. Coconut Oil

1 tsp. vanilla

1 Egg White

Preheat oven to 350˚ degrees.

To make filling:

Peel, core and slice (not too thin) 5 pears and put in a medium sized bowl.  Pour cinnamon, pecans, and lemon juice on top of pears. Mix until evenly distributed. Now pour them into a greased pan. I use a tart pan or pie pan but you can use an 8x8 pan too.  Set aside.

To make topping:

Combine almond flour, oats, cinnamon, salt and pecans in a small bowl and set aside. In another small bowl mix together honey, coconut oil, vanilla, and egg white. Next mix the wet and dry ingredients together until well combined.

Pour the topping mixture over the pears. With your hands make sure it is evenly distributed over the top.

Bake in a 350˚ degree oven for 30-35 minutes or until pears are easily pierced with fork and topping is golden brown. If your topping browns up too quickly put a piece of foil over the top until it is done baking.

This is dessert is delicious. The pears are perfectly cooked. Not hard or mushy. The topping is sweet and a little chewy.  

via Kelly, from polkadotpixies

S'more Chewy Granola Bars

adapted from Rachel Ray via backtothecuttingboard.com

Ingredients

4 tbsp. (1/2 stick) unsalted butter

1/4 cup packed light brown sugar (see tips above)

1/4 cup honey

2 cups plain granola

1 cup rice cereal (Rice Krispies, etc.)

2 tbsp. graham cracker crumbs (optional - but we didn't use it due to the gluten)

1 cup mini marshmallows

1/2 cup semisweet chocolate chips

Process

Line two 9×5 loaf pans or one 11×7 inch baking pan with parchment. Set aside.

Combine honey and butter in a medium saucepan over medium-high heat. Stir in brown sugar after butter starts to melt.

Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.

Add the granola, rice cereal and graham cracker crumbs into the saucepan and fold them into the sauce until evenly coated. Very gently fold in the marshmallows.

Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill. Sprinkle the chocolate chips onto the top of the granola and gently press them down.

Let sit at room temperature for 15-20 minutes or until mostly cooled and set; lift out of the pan and cut into bars.

Applesauce Granola - no nuts, seeds, or raisins when preparing for granola bars!

Preheat oven to 300F

2 1/2 cups old fashioned oats

1 cup nuts (pecans, walnuts, almonds)

1/2 cup sunflower seeds

1/4 cup ground flax

1/4 cup sesame seeds

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup unsweetened applesauce

1 tablespoon honey

1 tablespoon vegetable oil

1/3 cup raisins

In a large bowl, mix together oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon, and salt. Set aside.

In a small saucepan, warm the applesauce with the honey and oil over low heat.

Mix the applesauce mixture into the oat mixture and stir to coat everything. Spread the mixture onto a 9 x 13 baking pan. Bake for 50 minutes, stirring every 10 minutes, until the granola is a deep brown. Remove from oven and stir in raisins. Cool completely before enjoying.

Eatmore Bars:

1/2 cup smooth peanut butter 

1 cup beehive golden syrup 

1 3/4 cups semi-sweet chocolate chips 

1 1/4 cups small flake 20 minutes oats pureed in a food processor, but not to pulverized

2 cups chopped dry roasted peanuts

1 T ground flax seed

1 scoop protein powder

Combine peanut butter and golden syrup over heat till bubbling. Remove from heat, stir in chocolate chips. Mix in other ingredients. Pour into 4 greased bread pans. Cool. cut each pan into 3 long bars. Wrap in parchment, tie ends with baker's string, store in fridge.

(The protein powder probably takes away from the stretchiness of the Eatmore Bars - omit if this matters to you.)

Flourless Chocolate Cookies

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1 1/2 cups finely chopped nuts (I used pecans)
2 cups powdered sugar
1/3 cup cocoa powder
1/2 tsp salt

Mix together dry ingredients, and add:

2 egg whites
1 tsp vanilla

Mix again to form a stiff dough.

Drop approximately 2 Tablespoons of dough on parchment lined cookie sheet allowing lots of space for dough to spread. (8 cookies per sheet)

Bake 350 for 9 minutes.