Banana Oat Blender Muffins

I was looking to find something to do with my very ripe bananas and I came upon this recipe.
I didn't want to use dairy, so I adapted the ingredients and they turned out as a huge success!!!
I did bend our sugar free rule, with the use of chocolate chips, however they were dairy free and had very little sugar (compared to other brands). You've gotta live sometimes, ya know?!?!?! :) And I also know that if I put pecans or almonds in them another day, that my kids would still be happy!

Ingredients:

• 2 cups gluten free rolled oats
• 1/4 cup extra oats (to mix in, NOT blend)
• 2 large very ripe bananas
• 2 large eggs
• 2 tablespoons grapeseed oil
• 3/4 cup unsweetened almond milk
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon himalayan salt
• *optional add-in: chocolate chips (I added 4 dark chocolate chips to each muffin or nuts)

Directions:

Prehead oven to 400 degrees F.

Add all ingredients to a high powered blender (like Vitamix), EXCEPT 1/4 cup oat and *add-ins

Blend until thoroughly combined and oats are pulverized. 

Then, stir in oats.

Pour into 12 lined and/or sprayed muffin tins.

Finally, toss a few chocolate chips on top, if desired. A few go a long way! My kids were amazed that there were chocolate chips in their breakfast (and they only got 4)

Bake for 15 minutes, until a toothpick comes out clean when inserted into the center of the muffin.

Let cool for 10 minutes.

Enjoy!!!

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Banana Buckwheat/Oat Bars

These were the most amazingly delicious bar we have had in a long time! I just used some ingredients I had lying around and it turned out to be a hit. It was so much of a hit that I forgot to take pictures until it was all devoured!

Ingredients
Dry Ingredients
1/2 cup ground oat flour (ground in Vitamix)
1/2 cup buckwheat flour (raw groats ground in Vitamix)
1.5 cups gluten free rolled oats  (NOT ground)

1/2 cup unsweetened shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon kosher salt

Wet Ingredients
2 eggs
2 small ripe banana
1/4 cup of almond milk
1/4 cup coconut oil, melted

1/2 tablespoon pure vanilla extract



Instructions
Preheat oven to 350 degrees and spray a 13x9 pan with nonstick cooking spray or brush with coconut oil.
Next, in a large bowl,  mix together dry ingredients. In a medium size bowl, mash banana and mix in the wet ingredients.
Pour the wet into the dry ingredients. Mix thoroughly. If dough is too stiff, add 1 tablespoon of almond milk at a time, until the dough is able to be spread easily with the back of your spoon.
Pour into baking dish. Bake at 350F for about 20 minutes.

Homemade Almond Milk

We primarily drink water and almond milk in our home. So, making homemade almond milk is a great way to save money (especially buying almonds in bulk or at Costco) and it is always wonderful knowing exactly what you are putting in your body. This is so simple and so delicious. My favorite part is that it can turn into the most wonderful frothy topping to pour over hot tea! Occasionally, I'll treat myself to a chai tea with this almond milk recipe sweetened with honey and whipped with a little milk frother. Yum!!

Ingredients:
3 - 4 cups water (3 cups for a more whole milk type flavor and 4 for a lighter milk)
1 cup soaked almonds

Directions:
Cover almonds with water (approx. 2 cups) and soak overnight.
Drain and rinse almonds in the morning.
Put water and almonds into a Vitamix or high powered blender.
Blend until almonds are pulverized and the mixture is creamy.
Pour mixture into a nutmilk bag or over cheesecloth into a jar or container to store your almond milk.
Squeeze out almonds until the pulp is nearly dry.
Store almond milk in the refrigerator.
I find that mine is usually good for 7-10 days.

Additional step to use pulp for almond flour:
Pour almond pulp onto a baking sheet and dry in oven on low.
Return pulp to Vitamix and blend until a fine flour is created.

Here is a wonderful tutorial with some optional additions. The pictures are fantastic and Wellness Mama has an amazing blog for all sorts of things! Go check her out by clicking here.

Breakfast Bars

This recipe was adapted from Elana's Pantry website. It is a fabulous and versatile recipe. I eliminated the agave, added some seeds, added an egg, changed the oil and adjusted the flour content for just the right combination for our family.

Ingredients:
1 cup finely ground almonds (basically make flour)
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup coconut oil

1 large egg
1 teaspoon vanilla extract
½ cup unsweetened shredded coconut
½ cup pumpkin seeds
¼ cup chia seeds
¼ cup chopped almonds

¼ cup chopped pecans or walnuts
¼ cup raisins (optional)

Directions

In a small bowl, combine ground almonds (almonds I've ground into flour in the Vitamix), salt and baking soda
In a large bowl, combine coconut oil, egg and vanilla
Stir dry ingredients into wet
Mix in coconut, pumpkin seeds, chia seeds, chopped nuts and raisins
Grease an 8 x 8 inch baking dish with coconut oil
Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
Bake at 350° for 20 minutes
Cool bars in pan for 2 hours, then serve

Makes 12-16 bars

Banana Oat Pancakes

This recipe I found this morning on http://www.mountainmamacooks.com/. I only altered it by leaving out the honey, because I am even avoiding natural sweeteners (unless it is in the form of whole fruit).
I must say, they were still fabulous and my kids loved them! It is amazing how much sweeter everything tastes when you give up added sugar!


Ingredients:
2 cups gluten free oats
1 1/4 cups unsweetened almond milk
1 large ripe, banana
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking powder
1 large organic egg
coconut oil for cooking


Directions:
Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until egg is fully incorporated.
Heat a griddle or large saute pan over medium heat and melt a teaspoon or two of coconut oil. When hot, pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with maple syrup.
*If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.

Blueberry Apple Flax "Pancake"

This is the most delicious breakfast "pancake". It has a strange texture, but the flavor is amazing. Both of my kids didn't like it at first...I think because of the texture, but after a few bites, they wanted more! It also doesn't flip over for me like it is supposed to. So, I just mush it around the pan a while until it is nicely browned and flip it the best I can. My version isn't as pretty as the original version from http://simplygluten-free.com , but I am so thankful for this recipe! It fills that sweet tooth I have!

Ingredients:

1 small (or ½ large) apple – roughly chopped
1 large egg
3 tablespoon flax seed meal
1 tablespoon water
1 pinch kosher or sea salt
½ cup blueberries

Directions:

Put the apple in a food processor or blender and pulse a few times to chop it up. Add the egg, flax seed meal, water and salt and process until well blended.

Heat a small non-stick skillet over medium high heat and spray lightly with non-stick cooking spray. Pour the batter into the hot pan and turn the heat down to low. Sprinkle the blueberries on top of the batter and gently press them into the top of the pancake. Cook for about 6 minutes or until the edges look dry, the bottom is browned and the pancake will slide around in the pan after it has been loosened with a spatula. Flip the pancake over and cook for another 4 – 5 minutes. The pancake should feel firm to the touch. Flip onto a plate (blueberry side up) and serve.
Servings

Makes 1 large gluten free pancake.

Simple Italian Dressing

We almost never buy salad dressing anymore, because it is so easy to make our own and it ensures that there isn't any sugar or preservatives added. This is one of my favorites! You don't have to use a Vitamix or blender. A shaker cup will do fine, but the blender emulsifies the dressing to give a creamy delicious texture!

Ingredients:
1/2 cup raw apple cider vinegar
1/2 cup extra virgin olive oil
1 t sea salt or 1/2 t Himalayan salt
1/4 t pepper
1/2 t Italian spices (basil, oregano, marjoram, rosemary etc.)
1-2 whole cloves garlic, pressed if not using blender (optional)
2 t organic dijon mustard (optional)

Directions:
Put all ingredients in Vitamix. Slowly turn up the speed until 10 on low. Mixture will turn a creamy yellow.
Alternatively, you may mix in a mason jar or shaker cup.

Coconut Flour Banana bread

This recipe is so incredibly easy and delicious! It is definitely one of our favorite breakfast "breads" or afternoon treats!


Ingredients:

3 medium-sized ripe bananas (about 1 1/2 cups)
3 large eggs
1 T pure vanilla extract
3/4 t baking soda
1/2 t salt
1/4 cup plus 2 T coconut flour (I use THIS brand)
1/2 cup walnuts or pecans (optional)


Directions:

Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray or brush with coconut oil. You may also use muffin paper, but I recommend even spraying the paper, as it will stick like crazy otherwise! If using a loaf pan, line the bottom with a rectangular piece of parchment paper. Blend bananas, eggs, vanilla, baking soda and salt in your high powered blender (I use my Vitamix). After all is blended thoroughly, add the coconut flour until completely incorporated. It will thicken quickly. Stir in nuts if desired. Pour immediately into pan. Bake for 50 minutes or until lightly browned and a clean toothpick test (The "cake" will be moist, but should not stick to the toothpick).


*original recipe discovered at Comfybelly.com

Homemade Mayo

I really like mayonnaise, but I really don't like all the extra unneccesary ingredients in it. Also, the organic mayo that you can buy in the store is usually quite expensive. So, to combat those issues...I made my own!


Ingredients:
1 cup of light olive oil, divided (I used 1/4 evoo, and 3/4 light olive oil)
1 organic free range egg
1/2 teaspoon mustard powder
1/2 teaspoon salt
1/2 to 1 lemon, juiced
1 teaspoon raw apple cider vinegar


Directions:

Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly.
While the food processor or blender is running (or while mixing in a bowl with a stick blender), slowly drizzle in the remaining 3/4 cup of olive oil.
After you’ve added all the oil and the mixture has emulsified, add lemon juice and the vinegar to taste, stirring gently with a spoon to incorporate.

*Recipe adapted from www.whole30.com

See more at: http://whole30.com/2014/05/mayo/#sthash.G3cdEmwM.dpuf