Birthday Cake Banana Bread Bars

Birthday Cake Banana Bread Bars, yes, we're doing that!   You will enjoy every last bite of these cake-like banana bread bars. If you like anything birthday cake or banana bread flavored, this will be your new obsession - TRUST ME!

Ingredients:

3 spotty bananas

2 cups oat flour (oats blended into flour)

2 eggs

1/4 cup coconut sugar (use 1/2 cup if not adding the frosting)

1/4 cup oil (I used coconut oil)

1 tsp vanilla extract

1/4 tsp sea salt

1 tsp baking powder

1/2 cup sprinkles

Frosting:

2 tbsp vegan butter (softened)

3/4 cup powdered sugar

Milk of choice ( I used unsweetened almond milk) start with a splash and add until you reach desired consistency)

sprinkles 

Directions:

1. Preheat oven 350F and line an 8x8 cake pan with parchment paper.

2. In a large bowl, mash bananas with a fork.  Then add all ingredients except the sprinkles and combine well.

3. Stir in the sprinkles and pour into cake pan.

4. Bake for 40 minutes.  Let cool completely, add frosting and sprinkles.  Enjoy!

Brownie Baked Oats

When I saw #BakedOats trending on social media. I thought yes please, I have tons of baked oatmeal recipes to share. It’s gluten-free, dairy-free, low in sugar, and contains a solid amount of protein— making it an amazing breakfast, snack, or even dessert option!

Ingredients:

1/2 cup gluten free oats

1/2 banana

1 cup unsweetened almond milk

1 scoop vegan chocolate shakeology

1/4 tsp baking soda

1 tsp pure vanilla extract

1 tsp maple syrup

1 tbsp cocoa powder

dairy free chocolate chips

Directions:

1. Add all ingredients (except the chocolate chips) to a blender and blend until fully combined.

2. Pour mixture into oven safe baking dish(s).  I personally use two Corningware 7 oz baking dishes.

3. Top with chocolate chips, bake for 350F for about 17-20 minutes.  Enjoy!

NOTE:

• Time will vary with the size of baking dish used.  Add more baking time if you use one baking dish.  Could be up to 30 minutes in the oven.
• Egg is optional, just makes the oats a lot more fluffy.

Chocolate Chip Cookie Pie

This cookie pie is everything you need and more! Super soft and gooey all at the same time.  Tastes just like an underbaked chocolate chip cookie.  Plus, its grain free and dairy-free.  Making it a healthy option for on your plate, so you can enjoy life off the plate!

Ingredients:

2 eggs or flax eggs 

1 Tbsp coconut oil

1 tsp pure vanilla extract

2/3 cup coconut sugar or organic pure cane sugar

1/2 cup nut butter of your choice

1 cup almond flour

1 tsp baking soda

3/4 cups dairy free chocolate chips (I use Enjoy Life)

Directions:

1.  Heat oven to 350F degrees.  Line a 9" round cake pan with parchment paper or spray with oil.

2.  In a mixing bowl, add all the wet ingredients together until well combined.  Mix in all the dry ingredients.  

3. Spread batter into cake pan and top with extra chocolate chips.  Bake for about 20 minutes or until edges are golden.  You can undercook slightly to have the middle really GOOEY.  Enjoy!

Healthy "Snickers"

You will NEVER guess the secret ingredient in this is dates!  If you are not a date lover I promise you'll love these.  They taste nothing like a giant raisin but instead taste like a snickers.  They taste like a chocolate, peanut butter, caramel treat!

What you need:

pitted medjool dates

creamy peanut butter

chocolate chips (I used Lily's) 

chopped peanuts

Directions:

Split the pitted medjool dates in half and spread about 1/2 tsp creamy peanut butter inside each, pinch close.  Melt some chocolate chips in microwave safe dish for 1 minute, mix and microwave an additional 15-30 second increments until chocolate is melted.  Cover each date with melted chocolate and sprinkle with chopped peanuts.  Refrigerate until the chocolate firms.  ENJOY!

 

Thumbprint Cookies

A gluten-free cookie favorite that is fun to make and to eat! What's not to love? They're a buttery shortbread cookie filled with your favorite fruit spread.

Notes: dough does requires being chilled for about 30-60 minutes before baking.

Ingredients:

2 cups all purpose gluten-free flour

1 cup dairy-free butter, softened

1/4 tsp of sea salt

1/2 cup pure sugar cane

1 tsp vanilla extract

fruit spread (I use St. Danlfour)

Directions:

1. In a small bowl, mix together flour and sea salt with a pastry cutter or fork.  Set aside.  In a large mixing bowl, cream together the butter and sugar until well combined.  Add vanilla extract and stir in flour mixture.  Chill in refrigerator for 30-60 minutes.

2. Preheat oven to 350 degrees F and line two baking sheets with parchment paper.  Roll dough into small balls and place on lined baking sheets.  Press the middle of each cookie with your thumb or finger to make a hollow heart.

3. Place in the hollow heart the fruit spread.  Bake for 12 minutes. Let cool and enjoy!

Raspberry Baked Oatmeal

Servings: 6

Ingredients: 
1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of sea salt
1/4 cup pure maple syrup or honey
1 cup unsweetened almond milk
1 large egg, lightly beaten
tbsp. butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup raspberries, fresh or frozen, divided or combo of each

Directions: 
Preheat the oven to 375F. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine (I blended so that's why it looks really processed) In a liquid measuring cup, combine the syrup, almond milk, egg, butter, and vanilla. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.