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Healthy Snack Recipe: 4-Ingredient Banana Oat Bars Recipes from The Kitchn

Healthy Snack Recipe: 4-Ingredient Banana Oat Bars Recipes from The Kitchn
Bananas are an amazing fruit. All by themselves they can turn into creamy, delicious ice cream, and eaten alone they are a satisfying snack. But they also do wonders in baked goods: Bananas take the place of sugar, eggs and fat in these wondrously chewy, yummy snack bars. These bars have no added sugar, you can whip them up in just a few minutes, and they'll take care of breakfast, after-school snacks, and dessert. Amazing? You bet. These bars come from my brilliant friend Ginger, who got the recipe from her friend, and she can now make these literally in her sleep. • See Ginger's recipe: Banana-Oatmeal Bars at Friesen Cold. • Ginger and her husband are also the creators of MealBaby, a great site for sharing meal sign-ups and registries - check it out! I added a few more things to Ginger's original four-ingredient recipe. These optional ingredients all add a little extra dimension, but the essential recipe is still really just four ingredients: Bananas, oats, dates, and chopped nuts. Related:  petit dej

Banana Granola On page 113 in our book we have written a story about the old wooden dinner table in our living room. We rarely eat on it. Instead we have covered it with heave stone tiles and use it to shoot food on. I have always felt a bit sorry for our table (it is worthy of a better life), but now I feel even worse. A while back, one of its legs broke as I balanced on it trying to take a shot from above. I wish I could tell you that the table is the only thing in our apartment that is in need of fixing. That is perhaps why we only take close ups of food. Don’t get me wrong, our apartment has charming high ceilings, old wooden floors and beautiful windows. I often blame it on time, why I haven’t fixed all the things that needs fixing. I’ll fix that table some other day. I have almost reached the end of this post and I haven’t even started talking about this granola yet. Banana Granola Preheat the oven 400°F / 200°C and line a baking tray with baking paper.

Oat and Almond Pancakes I have been a little wary of pancakes lately. Oftentimes, our pancakes turn out to be rather dense which in turn is a bit heavy on your stomach, especially when eating them for breakfast. But pancakes are an important aspect of life so we had to find a satisfying recipe. However, these pancakes were quite fluffy while being rather satisfying at the same time. We made our own almond flour resulting in a few crunchy bits in the pancakes, which can be a little unexpected in a fluffy pancake, but as long as you're reassured by your sister (or whoever) that the crunchy bits are supposed to be there you'll feel a lot better about them. Ingredients1 cup of whole wheat flour1/4 cup of oats2 tablespoons of sugar3 teaspoons of baking powder1/2 teaspoon of salt1/2 teaspoon of cinnamon3 tablespoons of almond flour1/2 teaspoon of vanilla extract1 1/4 cup of almond milk 1 tablespoon of applesauceDirectionsMix dry ingredients together then add in wet ingredients.

Banoffee Parfait au caramel de datte { 100% végétal } J'ai vu cette recette ici même il y a 2 jours. Moi qui étais en panne d'inspiration depuis la semaine dernière, ma patience et mes recherches ont finalement prévalu sur ma récente déception de dégustation de porridge. Je ne me fais pas à l'idée d'être écoeurée par les porridges ( que j'ai pourtant quotidiennement varié ). J'espère que mon envie reviendra bien vite car je me suis tant régalée qu'il m'apparait presque inconcevable de dire, écrire et même penser que j'en aurais peut-être juste trop mangé !? Ce Parfait au caramel de datte ( car la magie opère à cet instant précis ) porte véritablement très bien son nom. J'ai quelque peu ajusté ( veut dire ici " véganisé " ) la recette à la composition de mes placards ( mes stocks from France commencent à s'étioler ... ), aux diktats de mon estomac ( qui est parfois très exigent mais surtout demandeur ) et à ma profonde envie de cocooning ( ahhh ... les matins ... ). Comment lisez-vous les articles ? - 3 grosses dattes Medjool - 1 pincée de sel

Raw Buckwheat Porridge De Luxe We did it again … survived another winter in Sweden! Okay, I realize that we are only in the beginning of February, so it is technically still winter for at least another month. But it feels like we are on our way towards spring now. The sun is visiting Stockholm a few more minutes every day. And the birds are returning! We have been making a lot of different varieties of warm porridge to fight off those cold winter mornings. One of the keys to optimal health is to have a good digestion system. I make this raw porridge by soaking buckwheat groats and walnuts overnight and then blending them with apple, orange juice and cardamom. TO-GO! Raw Buckwheat, Apple, Walnut Porridge Serves 4 1 cup / 240 ml raw hulled buckwheat groats (whole or coarsely ground) + water for soaking 1 cup / 240 ml raw walnuts + water for soaking 2 green apples, cored 1 orange, juice 1/2 tsp ground cardamom 1/2 tsp vanilla extract or ground vanilla Keeps for 3-4 days in the fridge.

Pâte à tartiner haricots, cacao, noisettes Les dernières semaines de l’hiver sont ingrates. Le jour revient, mais le froid reste mordant. Emmitouflés dans un épais cocon de gilets et d’écharpes, on se surprend à rêver d’étoffes légères et vaporeuses, de couleurs tendres et printanières. Le printemps, cette éternelle cérémonie de la renaissance, célèbre la beauté et la constance du monde. Lorsque mon frère et moi étions enfants, notre Maman céda un jour à nos supplications et nous offrit notre tout premier pot de Nutella. Pour 1 petit pot 250 g de haricots cuits (rouges ou azukis – environ 100 g secs)100 g de dattes Medjool90 g de purée de noisettes40 g de cacao en poudre nature100 à 200 mL de lait végétal Mixer l’ensemble des ingrédients jusqu’à l’obtention d’une texture lisse. Edit : pour la version d’Anne & Alex, c’est ici !

Gingerbread Shake Just because we came up with a delicious 3-minute Gingerbread Shake that literally tastes like Christmas in glass, doesn’t mean that you should skip the whole holiday baking bonanza and just drink this shake everyday for the next three weeks. It really doesn’t. Don’t even start thinking about it. Actually, it is perhaps better if you forgot about this shake already. Damn, now you are thinking about trying it? Move on with your life. Still reading? Side note. Gingerbread Spiced Shake Makes around 5 cups / 1 1/4 liter We have written instructions on how to make the almond milk yourself, but you can also use store bought. 1 cup raw almonds + 4 cups water OR 4 cups unsweetened almond milk 1 pinch coarse sea salt 8 fresh dates or soaked dried dates, pitted 1 tsp ground cinnamon + more for serving 1 tsp ground cardamom 1 tsp ground ginger 1/2 tsp ground clove 4-6 ice cubes 1. Ps.

Oatmeal Raisin Cookies and Oat Milk Some languages have really fabulous words describing very complex feelings or ideas that we just don't have in English. Ones that strike me are: Forelsket: (Danish) The euphoric feeling felt while falling in love. Meraki: (Modern Greek) Describes doing something with all your heart, soul, and love - often used to describe preparing food or decorating. Waldeinsamkeit: (German) A word to describe the feeling of being alone in the wilderness. Hygge: (Danish) Hard to describe, but means something along the lines of an “ absence of anything annoying or emotionally overwhelming, and the presence of comforting and calming things”. And finally Mottainai: (Japanese) Can be used as a expression when something useful, often food, is wasted. The idea of mottainai was the driving force behind this post. I have made my fair share of nuts milks before: almond, brazil, sesame, pecan, etc, etc. Oat Milk: After the oats have soaked, rinse them under running water to get off any of the starchy residue.

English Muffins (It's Good, Make It Vegan!) Sunday (yesterday) morning debate (in my head): Which should I make? My all-time favourite scones or sweet potato bread (because I do have some sweet potato in the fridge that need to be used soon). Hm, I was really in the mood for some bread baking to break my gluten-free fast. Yes, I've been reducing my gluten intake recently and have been feeling a lot lighter. But from time to time, I just love the smell of bread baking in the oven, as you may know by now of my love affair with homemade bread. But it was rather warm today and I really didn't want to put the oven on for an hour, lest having Boyfriendlovlie (and myself!) English muffins win my heart for their rustic homemade aspect. Cornmeal (for dusting) Melt coconut oil (if not already liquid at room temperature). In a large bowl, add flour and salt. Start to mix and knead. Repeat with the other half of dough. Lightly grease a fry pan, place 1 muffin at a time or if you have a large pan, you can fit two or more at a time.

Vegan Banana French Toast If you love banana bread and you love french toast, you will LOVE this 5-ingredient Vegan Banana French Toast! That’s right, 5 ingredients. Six if you desire a splash of vanilla. You really want the banana flavor/sweetness to shine through anyway. The batter is simple to throw together. All that’s left to do is top this stack with maple syrup, more banana (and gobs of peanut butter, who am I kidding?). Moist Slightly crisp Tender Loaded with banana bread flavor Sweet Cinnamon-y Wholesome Satisfying and Super delicious The best part? Invite over a friend or two and make a french toast party out of it! Cheers! 5 Ingredient Vegan Banana French Toast One Bowl Vegan Banana French Toast that's reminiscent of banana bread. Author: Minimalist Baker Recipe type: Breakfast Cuisine: Vegan Serves: 2-3 Ingredients Instructions Mash banana in a large shallow bowl. Nutrition Information

Blueberry Coconut Baked Buckwheat Porridge [Vegan + Gluten Free] This version of my baked buckwheat porridge turned out incredibly moist and decadent, one of the best flavor combinations for baked porridge that I've tried!! Coconut is loaded with healthy fats and fiber to help keep you full for longer. This recipe is also gluten free, vegan, and great for mornings when you have a little extra time to make a truly dessert-like breakfast (while still being healthy!) Serves 1 You will need: 1/3 cup raw buckwheat groats1/3 cup non-dairy milk of choice (coconut milk would be fabulous here)1 banana1/4 cup blueberries (fresh or frozen)1 tsp chia seeds1 tbsp dessicated coconut (+ more for topping)1/4 tsp baking powder1/2 tsp vanilla extract Directions: I always soak my buckwheat groats to remove the phytic acid (which prevents important minerals from being absorbed in the body) in order to provide the best and easiest assimilation of nutrients possible. Preheat your oven to 375F. Lightly grease a small baking dish and pour in the porridge mixture. Enjoy!

The Best Ever Pumpkin Oatmeal Are you wondering how this could the best bowl of pumpkin oats ever? It’s a lofty statement, but I promise to have you convinced by the end of this post. And seriously, when is the last time I’ve posted an oatmeal recipe? It’s been yearrrrrs. In case you were wondering, I still love oatmeal. This recipe came about accidentally. I was trying to make pumpkin spice rice krisp bars [the no marshmallow kind] but they turned slightly soggy after both trials, most likely due to the pumpkin. Cook the pumpkin and then add the oats! Instead of sweetening this bowl with maple syrup I added finely chopped medjool dates to the mix which ended up melting right into the oats and providing a light, caramel flavor. After making this same recipe for a week straight I knew I had to share it with you guys. I also shot all of these photos right in Gena’s apartment right before we ate! Print this! The Best Ever Pumpkin Oatmeal gluten-free, vegan // yields 2 servings Heat a medium sized pot over medium heat.