Tag: homemade

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Healthy, Homemade Steamed Veggie buns (dumplings)

I saw a recipe for these on Instagram and knew I HAD TO make a healthy version of these!! So, after seeing numerous different posts and recipes…I finally saved one by (@woon.heng) and made it a healthy version!!

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Now these do take some time to make, but they are worth it!! I am gonna tell you some of the mistakes I made so you don’t make the same ones haha! First off, I didn’t taste the fried veggies before putting them in the dough. They weren’t seasoned as much as I would’ve liked, so even though I’m giving a recipe with season amounts, use your own discretion.

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Second, I didn’t use a non-stick pan or skillet. You don’t want them to stick, because when you try to peel them up it might rip the dough. Which is annoying, annnddddd your veggies will fall out too!

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Also, I shoulda added cheese. I was trying to make these vegan too, but honey isn’t vegan. The honey is needed to activate the yeast, and I don’t know if maple syrup would work. So if anybody knows if it does, or there’s another healthy alternative…please let me know!!

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When it came to wrapping them up, I kinda winged it honestly. I looked at the original person’s recipe picture, and tried to copy what it looked like.

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You could probably add it after if you wanted. Sprinkle some parmesan on top, or a slice of sharp cheddar Mmmmm!!

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Healthy Steamed veggie buns (Dumplings)

Rising time30 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Chinese
Keyword: Healthy, homemade
Author: admin

Ingredients

Bun ingredients

  • 1 & 3/4 cup Spelt flour
  • 3 tsp Honey
  • 1 tsp Active dry yeast
  • 1 pinch Salt
  • 2/3 cup Water

Veggie filling

  • 2 Zucchini (Shredded and chopped)
  • 1/2 Carrot (Shredded)
  • 1/2-1 Onion (Slivered)
  • 2 tsp Garlic Powder
  • Salt & Pepper (To taste)
  • 3 tbsp Olive oil (For sauteeing veggies)
  • 1 pinch Majoram (optional)
  • 1/2 cup Sharp Cheddar or Parmesan cheese. (optional but highly recommended)

Instructions

  • Mix all the Bun ingredients in your Kitchen Aid or Ninja if you have a dough blade. (That's what I used)
  • Knead the dough for 4 minutes on a floured surface.
  • Put the dough in a bowl and coat with Olive oil. Cover and let rise for 30 minutes.
  • While the dough is rising, Prepare your veggies. (Shred and Chop)
  • Put your Olive oil in a frying pan and add your veggies, cheese, and spices. Cover to allow them to steam through stirring occasionally.
  • Remove from heat and allow to cool slightly.
  • By this time the dough should be done. Divide the dough into 12-14 equal pieces.
  • Roll each piece into a ball then roll it into a small flat tortilla like piece.
  • Put about a tablespoon of them steamed veggies on the flat dough circle and pull the sides up and pinch together. (There are actual methods, I just winged it. You can too and they'll turn out fine)
  • When you are done filling the buns. Put them in a non-stick pan, or skillet (With the pinched end DOWN) and pour in a half cup of water. Turn the burner on med-low heat and allow to cook until all the water is absorbed into the buns.
  • Remove and enjoy!! These are good leftover too!!

 

 

 

 

 

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Healthy, Cherry and Peanut butter bars! (Vegan)

Our neighbor gives us a lot of dried fruits, so we have LOTS of  cherries! I wanted to come up with a recipe that uses some of those up, thus this recipe. Now I used dried cherries, but I’m sure you can use fresh cherries too. I’m pretty sure they weren’t sweet cherries either haha!! This dessert is definitely sweet and sour together.

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So if you’re aren’t about that tart, make some Quick, Easy, Keto, Low-Carb Cool Whip (BONUS) I was going to make Coconut cool whip, but that didn’t work out. If you want to keep it vegan, then I’d suggest looking up a recipe for that. It’s super simple to make, even though I always seem to mess it up somehow.

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This is basically a peanut butter and jelly bar, so a pbj for dessert! I personally love peanut butter and jelly sandwiches, and grilled ones are even BETTER!!! SO…here ya go!

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The crust is really good, and I’m happy with how it turned out. My mom is already brainstorming on a chocolate peanut butter version. You can tell where I got my love for the chocolate and peanut butter combo!

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Healthy Pecan Shortbread Cookies

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 2 Dozen
Author: admin

Ingredients

  • 1 cup Almond Flour
  • 1 cup Spelt flour
  • 2 Eggs
  • 1/2 cup Butter (Melted and cooled)
  • 2 tsp Vanilla Extract
  • 2 tbsp Water
  • 1 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Ground nutmeg
  • 1/4 tsp Salt
  • 1 cup Pecans (Chopped)

Instructions

  • Preheat the oven to 325F
  • Melt the butter
  • Whisk together all the wet ingredients in a medium bowl.
  • Mix all the dry ingredients in a medium bowl until fully incorporated.
  • Add the wet ingredients to the dry and stir until well combined.
  • Scoop the cookie onto cookie sheets with parchment paper on them. (I used a large cookie scoop)
  • Take a drinking glass and wet the bottom. Flatten the cookie, wetting the bottom in between so the cookies don't stick to it.
  • Bake in the oven for 9 minutes then turn the sheets and bake for another 9 minutes. Or until desired brownness.
  • Store in an airtight container on the counter up to a week...if they last that long. Hehe

 

 

 

 

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Healthy Shortbread Pecan Cookies!

So, one of my all time favorite cookies, is the pecan Shortbread cookies! They’re in between chewy and crunchy with the perfect crumbly-ness. They’re also one of my dad’s favorite, so I figured I’d try to make a healthy version. Now…I won’t lie and say they taste EXACTLY the same, but they’re still delicious! 

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Now, it will probably help to get the eggs out and let them get to room temperature before you mix the wet ingredients all together. If you don’t, the warm butter may clump up from the cold eggs. You don’t have to let the butter cool completely. (I didn’t…too impatient) Another tip is to whisk constantly as you add the butter to the rest of the wet ingredients.

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I used half spelt, and half almond flour to give it a lighter texture. You’re welcome to try all spelt for more of a crunchy texture. I like the way they turned out with half and half personally.

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You don’t have to flatten the cookies, I’m just not sure they’ll flatten on their own. Feel free to try them not flattened if you want! Let me know how they turn out!! You may even be able to add more water to thin the batter so that they will flatten on their own!

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Of course you know me, I gotta add Chocolate to EvErYtHiNg!!! It’s optional of course, but I dipped half of mine in chocolate. I just melted 2, 85% Moser Roth chocolate bars and dipped away!!

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Healthy Pecan Shortbread Cookies

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 2 Dozen
Author: admin

Ingredients

  • 1 cup Almond Flour
  • 1 cup Spelt flour
  • 2 Eggs
  • 1/2 cup Butter (Melted and cooled)
  • 2 tsp Vanilla Extract
  • 2 tbsp Water
  • 1 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Ground nutmeg
  • 1/4 tsp Salt
  • 1 cup Pecans (Chopped)

Instructions

  • Preheat the oven to 325F
  • Melt the butter
  • Whisk together all the wet ingredients in a medium bowl.
  • Mix all the dry ingredients in a medium bowl until fully incorporated.
  • Add the wet ingredients to the dry and stir until well combined.
  • Scoop the cookie onto cookie sheets with parchment paper on them. (I used a large cookie scoop)
  • Take a drinking glass and wet the bottom. Flatten the cookie, wetting the bottom in between so the cookies don't stick to it.
  • Bake in the oven for 9 minutes then turn the sheets and bake for another 9 minutes. Or until desired brownness.
  • Store in an airtight container on the counter up to a week...if they last that long. Hehe

 

 

 

 

 

 

 

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Chocolate/Cinnamon Chia Bars (Vegan) (8-ingredients)

The other day, I was wanting to make a quick snack to enjoy around the fire. My GO-TO is usually my PBJ Bars, but I wanted to try something different. In one of my recent posts, I made Healthy, Homemade Creamer. I had some of the Cocoa/Cinnamon infused syrup left that needed used up, so thus this recipe was born.

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Now as you already know, if you’ve been following me for ANY amount of time…I…LOVE…CHOCOLATE!!! So, if it has chocolate in it, it’s probably gonna be good. Also, a little secret…it has Peanut butter in it too. Peanut butter and Chocolate are my ALL TIME FAVORITE COMBO!!!

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On top of that delicious combo…it packs a good fiber punch!! Between the rolled oats, craisins, and chia seeds, you’ll have no trouble going to the bathroom. That’s Fo Sho!! Seriously tho…there are so many health benefits in all the ingredients. Peanut butter has protein, maple syrup has magnesium, cocoa (I could almost write a book on the health benefits of that…not even joking. Look it up if ya don’t believe me!)

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If you need a quick and easy snack, that healthy and tastes good…look no further! Only 8-ingredients and you probably have most, if not all of them in your kitchen right now. For real!! Go look, and make these of course. You’ll regret it if you don’t!!

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Healthy, Chocolate/Cinnamon Chia bars (Vegan)

Prep Time5 minutes
Cook Time5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Author: admin

Ingredients

  • 1/2 cup Pure Maple Syrup
  • 1-2 tsp Cocoa Powder (Carob works too)
  • 1 tsp Ground Cinnamon
  • 1/2 cup Natural Peanut butter
  • 1 & 1/3 cup Rolled oats
  • 1/3 cup craisins
  • 1/4 cup chia seeds
  • 1/3 cup Almonds (or nut of choice)

Instructions

  • Pour the maple syrup, cocoa, cinnamon, and peanut butter into a medium saucepan and cook on med/high heat until whisked together.
  • Remove from heat and mix in the rest of the ingredients.
  • Place in the freezer for 10-15 minutes for a good gooey bar! Keep them in longer if you want them firmer.
  • Store in the freezer up to 2 weeks...if they last that long! HAHAHA

 

 

 

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Strawberry Immune Boosting Drink (Vegan)

With all this sickness going around right now, (Corona and it’s allergy season) I thought it would be a great time to make an immune boosting drink. I got the core ingredients idea from @Earthyandy who I follow on Instagram. Then I tweaked it and, added some ingredients I wanted in there, that also adds a TON more health benefits!!

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So the core ingredients are Turmeric, Ginger, and Lemon. All of which are absolutely LoAdEd with health benefits!! We’ll start with Turmeric which helps with inflammation, digestion, pain, asthma, allergies, tooth decay, boosts your immune system, and protects your skin!! WOW like WHAT A PUNCH!! Moving on to Ginger….it’s also good for pain, digestion, and your heart. Along with that it controls your blood sugar, decreases nausea, fights infection, protects against brain damage, and warms your body!!

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Now for Lemon. It helps with indigestion, constipation, high blood pressure, arthritis, rheumatism, dandruff, nosebleeds, sunburn, wrinkles, blackheads, bee-stings, corns, fever, toothaches, and helps reduce weight!! Like WHAT EVEN?? Just those 3-ingredients alone pack the biggest punch against not only sickness, but way more!!

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Then I preceded to add strawberries, Aloe Vera Gel (not the topical kind, the kind from a Aloe Vera leaf I got and cut open. DO NOT USE THE TOPICAL KIND THAT’S FOR SKIN ONLY!!) Maple Syrup with also has a lot of vitamins and minerals in it including Magnesium, and an orange!! Which as you know holds many benefits of it’s own.

So, not only is this recipe loaded with immune boosting ingredients, but they’re also ingredients that prevent a lot of other issues, and benefit you in so many other ways!! Also…it actually tastes good!! A Fruity and healthy drink is always a win in my book!!

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Immune Boosting Drink (Vegan)

Course: Drinks
Cuisine: Chinese
Keyword: Healthy, homemade, Vegan
Author: admin

Ingredients

  • 4 fresh strawberries
  • 1 Orange (Peeled)
  • 1/2 Lemon (Peeled w/o seeds)
  • 1 tsp Turmeric Powder
  • 1 inch Fresh ginger chunk
  • 1 tbsp Aloe Vera Gel (From the plant NOT the topical kind)
  • 1 tbsp Pure Maple Syrup
  • 1/4 cup water

Instructions

  • Peel your lemon and orange.
  • Add all the ingredients to your blend and blend, blend, blend!!!
  • Strain if you want to. I didn't but if you don't like pulp then for sure strain it.
  • Makes about 1 & 1/2 cups, so I split it into 1/3's with me parents. If you want the whole thing then go for it!!

 

 

 

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Healthy, Cream Cheese, Apple Cake

My dad recently got a lot of apples, and I was wanting to make something with them. In our house, Macs reign!! While I was typing in recipes using apples in google, one of the options below in the search was, “recipes using apples and cream cheese.” We had half a block of cream cheese that had been open for a while and needed used up. So I clicked on it, and up pops this cream cheese, apple cake that looked MaGnIfIcenT!!!!

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So, you know me…I made it healthy!! I swapped some ingredients, and BOY did it turn out Ahhhhmazing! I’m not saying that just because I made it either. If you wanted the full blown, chock full of sugar, you can find it at this link given. Just type in “Cream cheese, Apple Cake, and it should take you right to it!!

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You can probably use any apple you want. Macs tend to be a softer, more tart apple. They get done faster and have a nice tartness that adds to your dish. Around here, we have apples galore come fall with all the orchards around, and even wild apple trees. Needless to say, we find a lot of things to make with them. From apple sauce, apple butter, and apple pie, to turnovers, cakes, and just plain eating them!! (Fresh off the tree of course)

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Now I used Pecans (Pee-cons) for the topping, but you can use any nut you want. Also for the sweetener in the topping, I used Pure Maple Syrup from a local maker. If you want to purchase some, my friends at Shumake Sugar Shack have a website and make their own!

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Healthy, Cream Cheese, Apple Cake!!

Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 20 servings
Author: admin

Ingredients

Cake

  • 3 Large Macintosh Apples (or preferred apples)
  • 1 tbsp Fresh Lemon Juice (To toss with apples)
  • 4 tbsp Pyure (Or preferred sweetener)
  • 1/2 cup Butter (room temperature)
  • 8 oz. Cream Cheese (1 Package)
  • 2 Eggs (room temperature)
  • 1 tbsp Vanilla Extract
  • 1&1/2 cup Spelt flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt

Cake Topping

  • 1/3 cup Pure Maple Syrup
  • 1 tbsp Ground Cinnamon
  • 1/2 cup Chopped Pecans (Or preferred nut)

Instructions

  • Preheat the oven to 350F. Place the baking rack in the middle of the oven. Greace a 9x13 pyrex dish with coconut oil, or olive oil.
  • Peel, core, and chop the apples. Mix them with the lemon juice in a small bowl, making sure they're well coated.
  • In your food processor or ninja, mix the cream cheese, pyure, butter, and Vanilla extract until smooth.
  • In a medium bowl, combine the Spelt flour, salt, and baking powder until fully mixed. Pour the flour mixture into your processor with the cream cheese mixture, mixing until just combined.
  • Stir in the chopped apples with a spoon.
  • Pour the batter into the prepared 9x13 and level it out.
  • In a small bowl, mix the maple syrup, pecans, and cinnamon until fully mixed. Pour this mixture over the cake a spread it out with your spatula. (It's alright if it doesn't completely cover the while cake.
  • Bake for 50 minutes exactly and take it out of the oven to cool! (This makes the perfect moistness)
  • Store in an airtight container in the fridge for up to a week.

 

 

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7-ingredient, Healthy Rum, Brownies (lowish-carb)

Originally this started out as a crust for some kinda recipe I was thinking up. Then I realized it was vegan and would actually make a good brownie recipe. So, I just baked it and then topped it with a cool whip recipe I came up with for a quick, easy, and vegan dessert! (If you wanna just buy a healthy brownie mix, I linked Pyure’s new brownie mix for ya!)

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I have always been a huge fan of Rum flavored anything! This was always gonna be a rum flavored dessert of some type. I just decided to stop at brownies this time. Why?? Well, because they’re super quick and easy to make. Also, they’re vegan, and I know vegan is becoming more and more popular these days.

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Anybody else LOVE those rum life saver’s?? No they aren’t healthy, I ate them as a kid, not now. (Yes I linked them, because balance people) I firmly believe in a balance of 80/20 Eat healthy 80% of the time, and let yourself enjoy those unhealthy things once in a while. Personally, when I restrict myself all the time, eventually I’ll binge on unhealthy foods. 1.) Because I’ve been wanting it so much, and 2.) because I don’t know when i’ll be “allowed” to eat that stuff again so might as well eat as much as possible now.

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I plan on continuing on this rum recipe that I was originally thinking up, but for now these brownies will have to do. If you have any great rum recipes, feel free to comment below your faves!!

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Also, If there’s anybody who struggles with a healthy food relationship, feel free to talk to me or someone about it. You can DM me on Instagram (ac_unit18) Personally I feel you should never restrict yourself from a certain food group. God made them all for a reason. If that’s not your personal preference then that’s fine too. I just feel that we need nutrients from all of the groups, just have portion control and you’ll be alright. No, sugar (refined) is not in any food group

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7- ingredient, Healthy Rum Brownies (Lower-carb, Vegan option)

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Low Carb, Vegan
Servings: 12 servings
Author: admin

Ingredients

Brownies

  • 2 Moser Roth 85% bar (2 oz. Vegan chocolate for vegan option)
  • 1 cup spelt flour
  • 1 cup Almond flour
  • 1/4 cup Coconut oil (Melted)
  • 1/2 cup unsweetened applesauce
  • 1 tsp rum flavoring
  • 2-3 tsp Pyure (or sweetener of choice)

Whipped topping

  • 1 can Coconut milk
  • 2 tbsp Chocolate Almond butter (I used Barney butter)

Instructions

  • Preheat the oven to 350F.
  • Mix the flours, and sweetener. In a separate bowl, melt the chocolate and coconut oil.
  • Add the chocolate mixture to the flours, and add the applesauce and rum flavoring. Mix well until fully combined.
  • You can either press this into an 8x8 with wax paper, or like me you can use an individual brownie pan that has 12 square holes.
  • Bake for 10 minutes and let cool.
  • Remove the solid part of the coconut milk and place in a bowl with the Chocolate Almond butter. Whip into whipped cream and spread over the brownies! Or eat them plain!
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6-ingredient, Cucumber Salad (5 minute lunch, low-carb, keto, THM)

So a few months ago, I was working with my cousin, who owns his own construction business. I do construction on the side for those wondering. So yeah, the farm, construction, this blog, and whatever else I got time for. Anyways, we were working in a little town nearby and ate at this little diner called “Brown’s Olde Tyme Cafe.” My cousin ordered some broccoli salad as a side. I was tempted but really wanted the onion rings, (unhealthy I know) and I wasn’t sure if they made it with Miracle Whip (Which is disgusting! But I linked it there for you peeps who like the yucky stuff)

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I was raised on Hellman’s Mayonnaise, and that’s how I’m gonna stay! (I linked a nice big jars for all my peeps who go through mayonnaise like us.) We use it for egg salad, chicken salad, potato salad, macaroni salad, tuna noddle casserole, and the list goes on. I guess you could say, we love mayonnaise. That being said, when I got home I was wanting broccoli salad. We didn’t have any raw broccoli, but we had cucumbers. So I decided to make my own version, thus creating cucumber salad! Actually, I made some and ate while in the middle of writing this post because it was making me hungry for it!

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No, this post isn’t sponsored by Hellman’s unfortunately. One day though…on day. In other exciting news, a brand I had never heard about reached out to me a few days ago on a possible collaboration and i’m super stoked to say the least. So keep an eye out in my future post’s for updates on that!!

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6-ingredient, Cucumber Salad (5 minute lunch, Low-carb, Keto, THM)

Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM
Servings: 1 person
Author: admin

Ingredients

  • 2 Small Cucumbers (Sliced)
  • 2 Slices Block Sharp Cheddar (Cubed)
  • 1 tbsp Bacon bits
  • 1-2 tbsp Mayonnaise
  • 1 tsp Apple Cider Vinegar
  • Small handful Chopped Walnuts

Instructions

  • Slices the cucmbers and chop the walnuts. Cube the cheese.
  • Mix all the ingredients and Viola!! Enjoy!! Make a super quick and easy lunch, dinner, snack, or appetizer!
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Strawberry, Chocolate Truffles (Vegan option)

It was Valentine’s Day when I made these last week. Thus the strawberry, and chocolate. Another lovely combo next to one of my favorites, peanut butter, and banana. If you like that combo, check out my last post Peanut butter, banana bars (Vegan option)

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These are super easy to make, and don’t take a lot of ingredients. They’re a nice sweet treat and are nice for an on-the-go snack. It’s basically a chewy, chocolate covered strawberry!

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I used a small cookie scoop instead of a big one, but feel free to make them bigger if ya want a real mouthful!! So i’m sitting here writing this post, and I asked my sister “what should I write about these truffles??” A lot of times I just don’t know what to write on these posts, because does anybody even read the actual post? Or if they do, what do they want to read, ya know?? Anyways, she says “Say how they’re good even for single people…” HAHAHAHA!! Wow, thanks sis for that tidbit.

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They are delish whether you’re married, dating, or single. So don’t hesitate to try them!! You probably already have all the ingredients on hand too. If you don’t, you can purchase them through the links I provided in the above paragraphs.

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It hard to write about something you haven’t experienced! So guess I have to make them MYSELF 🙂 They look good! (vegan option not followed) – note from sis. I was out of things to write, so I told my sis, write the last paragraph. So there it is! Ha!

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Strawberry, Chocolate truffles (vegan option)

Chill time5 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Author: admin

Ingredients

Truffle ingredients

  • 1 & 2/3 cup Oat flour (old fashioned oats ground)
  • 1 cup fresh strawberries (or frozen ones softened)
  • 4 tbsp Pure Maple Syrup
  • 3 tbsp Coconut oil (melted)
  • 1 tbsp Cocoa powder (Cacao or carob)
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Chocolate Chips (Vegan for vegan option)

Chocolate Shell

  • 3-4 Moser Roth 85% Chocolate bars (4 oz. vegan chocolate for vegan option)
  • 1 tsp Coconut oil

Instructions

  • Blend the strawberries until they're pureed. Mix the oat flour, strawberry puree, maple syrup, melted coconut oil, cocoa powder, and vanilla.
  • Stir in the chocolate chips with a spoon. Scoop out onto a cookie sheet with parchment paper, with a cookie scoop.
  • Refrigerate 5 minutes or until firm.
  • Melt the chocolate bars and tsp of coconut oil in a microwave safe bowl.
  • Take the truffles out of the fridge and cover completely in chocolate. Or if you want, just dip the bottoms in chocolate. They're even good without chocolate on them.
  • Refrigerate again until the chocolate is hardened. Enjoy!!

 

 

 

 

 

 

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Peanut butter, banana bars (Vegan option)

One of my all time favorite combos EVER, Besides chocolate and peanut butter of course. Peanut butter, banana sandwiches are something I’ve eaten since as long as I remember. So, I wanted to make a dessert with the same combo. It turned out just like I imagined, and YUMMO!!

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My cousin had just made this peanut butter caramel sauce that she let me try, and I knew it would be perfect for this dessert I wanted to make. I made the same crust I used for my Chocolate, Pecan Bars (Low-Carb, THM) I linked a caramel sauce, but the one I made it So MuCh BeTtEr!!!

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Now…moving on to the fried bananas. All you need is some coconut oil for frying, and some cinnamon for sprinkling on top of them. Honestly they’re a snack all on their own. They taste like banana bread.

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These also go great on oatmeal, bread, yogurt, and so many other things!! Also, let’s talk about this skillet pan. I use it for SO MANY things. It’s nice and flat, so you don’t gotta go at a weird angle to flip things, and no sides getting in the way. (I linked on similar because I couldn’t find the exact one)

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Now I’m gonna tell you, this tastes best fresh and warm. It’s still delicious the next day, or chilled. You could warm it in the microwave for 30 seconds too.

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Peanut Butter, Banana Bars (Vegan option)

Bake time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 9 servings
Author: admin

Ingredients

Crust

  • 1 cup Almond Flour
  • 1 cup Spelt flour
  • 4 tbsp Butter (Coconut oil for vegan option)

Peanut butter sauce

  • 3/8 cup Natural Peanut butter
  • 3/8 cup Pure Maple Syrup
  • 1/4 cup Milk (Almond Milk for Vegan option)

Topping

  • 2 Medium Bananas
  • Coconut oil (For frying)
  • Cinnamon (For sprinkling)

Instructions

  • Preheat the oven to 350F
  • Mix the Almond flour, Spelt flour, and Butter (or coconut oil) until well combined.
  • Press the mixture into a greased 8x8 pyrex dish and bake in the oven for 15 minutes.
  • Put the Maple Syrup, Peanut butter, and milk in a small saucepan on med/high heat.
  • Stir frequently until it comes to a boil then turn off, and pour over the crust.
  • Cut the bananas into slices, and place on a big pan with coconut oil. Turn it on med/high heat. Sprinkle the bananas with cinnamon. After they've cooked on the one side, flip them and sprinkle that side with cinnamon.
  • Flip one more time to glaze the cinnamon into the banana. Put the glazed, fried bananas on top of the peanut butter sauce.
  • You can eat immediately, or put it in the fridge to cool.
  • Enjoy!

 

 

 

 

 

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