Almond Butter Jelly Squares {gf+vegan}

by fitforthesoul in ,


Almond butter!  A high protein and heart healthy nut butter that has swept up the foodie world off its feet.  Boasts an ooeygooey and drippy goodness once you stir it up.  Perfect on top of oatmeal and inside pancake batter.  And you know what?  It’s so versatile that you can even include it in snack bars, or in this case snack squares, and not even bake it because it’s just as good when it’s raw.  And vegan.  And gluten free.  Yay!!!

What more can you ask for, right?  Well, besides coffee, that is.

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Some days I crave a big fat box filled with my favorite pastries, which of course, include a pound of gluten, 3 lbs of butter, and 10 lbs of sugar. (Ahem, I’m looking at you Torrance Bakery and 85 Degrees)  Well, that’s fine and all…but when you’re about pastry-coma’d out and all you want is something to satiate your sweet tooth the most natural and detoxing way possible (if it is even possible), you tend to come up with recipes like this one.

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Sure, the blueberry jelly may add some refined sugar to the mix, but when you take all the ooeygooey almond nutritional profile into consideration, suddenly a bit of store bought jelly doesn’t matter so much anymore.

If you decide to give these a try, please let me know how you liked them!  I’m confident that your children or significant other will love them because they have been husband approved. Smile

Almond Butter Jelly Squares {gf+vegan}

Makes 18 squares

Ingredients for Squares

  • 2 C almond flour (lightly packed)
  • 1/2 C rolled gf oats
  • dash of salt
  • 1/2 C almond butter (unsweetened+unsalted)
  • 5 TBSP honey
  • 1/4 C almond milk (or other)
  • 1 tsp pure almond extract
  • oil spray

Ingredients for Fruit Top

  • 1 TBSP melted coconut oil
  • 1/2 C blueberry jelly (or other flavor you prefer)

Directions

  1. In a large mixing bowl, stir the almond flour, oats, and salt.  Add the rest of the ingredients for the base into the dry ingredients and mix vigorously with a rubber or wooden spatula.
  2. Lightly grease a loaf baking pan or line it with parchment paper instead.  Pack the dough evenly into all the corners and surface of the pan.  Flatten it out with your hands and set aside.
  3. Melt the coconut oil in the microwave for about 15-20 seconds and stir it.  Add the jelly and quickly whisk it so it incorporates evenly.
  4. Spread the jelly mix on top of the dough and refrigerate for about 1 hour.  The jelly won’t harden up completely, it will just be slightly more solid.
  5. Cut into squares and serve with your favorite drink!

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These squares are perfect for a pre or post workout snack because they’re filled with protein.

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But they’re fun enough for your little one to eat as a snack, or for you to bring to a party.

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No one will really know that they’re this easy to make because they look oh-so-fancy!  Or is that just me? Winking smile

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Eats

If I didn’t clarify my slight obsession with almond butter these days, let me show you the proof right now.

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Heh! I’ve been topping the stuff on everything, and my favorite way of including it in my breakfast meals currently is inside Kodiak Cake batter.  I’ve been too busy in the morning to make my millet flour pancakes, so Kodiak Cakes are a good compromise for now.

So yummy!  After seeing Julie from PB Fingers do this with her pancakes I got brainwashed was convinced that it would be worth a try.  It’s super moist, hearty, and the pancakes turn out a bit more dense than your typical Bisquick kind.

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I’m still loving stir fry veggies for lunch, and these days the amount I’m consuming is only getting bigger and bigger.  Phew, good thing though!  Considering that I want to counteract all the pastries I’ve been eating the past few weeks, haha.  You don’t want to see me scarf down those things.  By the way, see? It all balances out in the end.

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My parents came over the other day and were kind enough as to bring us a whole Korean feast!  They brought over some spicy squid soup (sounds crazy but I promise it’s delish!), Bulgogi, veggie side dishes, and grilled fish.  I forgot to snap a photo of the meal, but I’ll make up for it with a  picture of my Bulgogi marinated in kiwi recipe.

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Aaaaaand like I said….my sweet tooth has been quite loud these days, so I’ve been munching on my fair share of chocolate at night.  When that craving hits full force I just pour myself some PB corn cereal, or I just start improvising concoctions like these PB filled pretzels covered in dark chocolate.

Wow.  That’s a strong peanut butter theme, huh?! lol.

What cravings have been hitting you these days?  Do you normally honor them or compensate with something else?

Do you enjoy raw treats like these AB jelly squares?  What’s a recipe that you like?

Recent food “obsession”?

Love,

Ellie <33


Even Better Banana Muffins+the Weekend

by fitforthesoul in , , ,


Banana muffins!!! Ehhh…what’s to say about them except the fact that there are probably a gazillion recipes out there?

Well, let me think.  They’re delicious, satisfying, great for breakfast and dessert, and they can easily be modified for the health conscious eater—particularly if said health conscious eater has only begun his healthy living journey and has a picky palate.  As if those reasons weren’t enough for you already, let me just tell you how wonderful these banana muffins are.

They’re basically an old recipe of mine that I just knew needed an update of ingredients and some pimped out photos.

Haha, pimped out.  Does anyone say that anymore besides me and, uh….me?

But back to the updated ingredients.  If you remember my post featuring GF pancakes with pumpkin frosting and how I wanted to make them even better than they already were, these semi-healthy banana muffins are pretty much the same idea.  As I get better at coming up with recipes and fine tune (roughly) my cooking and baking skills, I like to take those recipes and make them current according to where I am in life.

This batch of goodies is actually higher in fiber than last time’s as well as gluten free and [almost] vegan.  Instead of using butter in the streusel topping like I did this time, you can easily substitute it with Earth Balance.

I hope you enjoy these as much as our men’s group did.  Most of them don’t even claim to watch out for their health but still ended up loving them!  I have a feeling that these will be just a bit more popular with my loved ones, yay!

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Banana Muffins for Everyone {GF & easily veganized)

Makes 12 muffins

Ingredients for muffins

  • 1 C sour almond milk (1 TBSP lemon juice+almond milk to 1C)
  • 1 TBSP chia seeds
  • 1 1/2 C oat flour (you may process whole oats)
  • 1/3 C millet flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 1/2 medium banana, mashed
  • 1/3 C brown sugar
  • 8 drops Stevia (or 1/4 C brown sugar)
  • 1 tsp vanilla
  • 1/2 medium banana, chopped
  • 2 TBSP melted coconut oil
  • oil spray for muffin tin

Ingredients for streusel

  • 1/3 C oat flour
  • 1/4 C rolled oats
  • 1/4 C brown sugar
  • 4 TBSP room temp butter, chopped
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Directions

  1. Preheat your oven to 350 F.  In a measuring cup pour the lemon juice and almond milk.  Add the chia seeds, stir it up and let it sit for about 10 minutes.
  2. In a large bowl mix the oat flour, millet flour, salt, baking soda, baking powder, and cinnamon.  Set aside.
  3. In a medium bowl mix the mashed banana, brown sugar, Stevia, vanilla, chopped banana, and coconut oil last.  Quickly whisk it together until it’s well incorporated with the oil.
  4. Now for the streusel topping, mix the oat flour, rolled oats, sugar, cinnamon, and nutmeg.  Then add the butter cubes and use your hands to mix it together into chunks.  Set aside.
  5. Pour the last wet muffin ingredients into the dry ingredients along with the sour almond milk with chia seeds.  Mix rather thoroughly but don’t overbeat the batter.
  6. Spray the tin with oil and pour the batter to about 2/3 of the way up.  Sprinkle with streusel topping and bake for approximately 22-24 minutes.
  7. Let it cool down for 5 minutes and serve!

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And here are some pictures from my parents’ birthday!  We got together at my sister’s new home and had a blessed time together as usual.

By the way!  Do you notice anything different about me?  Hmm…how about my new hairdo?  Hah!  It wasn’t washed in this picture since I got it permed a few days ago.  I cut at least 4 inches off of my hair and got what is known as the Digital Perm.  It feels good to have a change like that especially since hair is one of moms’ least concerns! Smile with tongue out

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I wound up driving all the way down to Porto’s and purchased the cake called Checkers.  It was sort of like a light chocolate mousse layered cake with some hints of vanilla in it, topped with a glossy layer of chocolate ganache.  It was really light and delicious although the cake itself doesn’t look like it’s light at all!  I highly recommend this one to chocolate lovers out there, but I think Korean cakeries still hold my heart very deeply.  Open-mouthed smile

Have a wonderful rest of the weekend!

Which recipes have you updated recently?

Do you prefer fruity or chocolatey cakes?

-I’m more of a light frosting+fruit person, but chocolate is always welcome as well.

Love,

Ellie <33


Double Berry Cream Cheese Swirl Bread

by fitforthesoul in ,


Two weeks ago I had an ahhhhh (angels singing) moment while I was browsing the fridge aisle at Albertsons and my eyes locked with this thing of beauty! IMG_0304

After seeing Courtney’s love for The Laughing Cow’s strawberry flavored cheese at least a dozen times on her blog, I figured that her favorable opinion had to have some validity.  After all, I love cheese and I love fruit!  Because there is just something about the combination that makes me feel cool and almost French-like, kind of as if I were sipping on a piping hot mug of tea along with a fruit and cheese platter.  But what do I know about France besides the tidbits of cultural info that I learned throughout my 5 years of French class?! Smile with tongue out   I miss that class…..

This week was even more of an ahhhh moment.  As I was starting to crave some kind of baked good (when do I not crave it?) and almost gave in to spending $3-$4 on a cupcake right after dinner, I realized that I have all the necessary ingredients to make something sweet, somewhat healthy, and full of fiber—with the addition of this strawberry cheese!  The list goes on and I could rave about this quick bread pretty much forever, so I’ll save you the trouble because I love you.

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Double Berry Cream Cheese Swirl Bread {Gluten-Free}

As I’ve stated before, sometimes I like to make my baked goods with gluten free flours since they can be easily customized by anyone—those who are gluten intolerant or those who are simply looking for a lighter recipe.  Okay, and I just have this weird obsession with experimenting with all sorts of grains and flours that I can get my hands on. : )  I ground up rolled oats in the processor to make this bread, so most of these ingredients should be accessible in the very comfort of your own kitchen.  The blueberries may be substituted by strawberries, blackberries, etc. 

Makes 1 regular loaf

Ingredients

  • 2 1/2 C oat flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 C melted coconut oil (or other neutral oil)
  • 1/2 C milk
  • 1 tsp vanilla
  • 1 egg+1 egg white
  • 3/4 C pure maple syrup
  • 1 C fresh blueberries

Ingredients for Cheesy Swirl

  • 4 wedges of strawberry Laughing Cow cheese
  • 1 tsp milk
  • 2 TBSP powdered sugar

Directions

  1. Preheat the oven to 350 F degrees and line a loaf pan with parchment paper.  If you don’t have parchment paper you may spray the pan with oil.
  2. Put the cheese wedges and milk in a cup and microwave for 15 seconds.  Stir with a fork and repeat the heating process about 2 more times or until it’s smoother in texture.  Add the sugar and mix.
  3. Mix all of the dry ingredients from the first list in a large bowl.
  4. In a separate bowl whisk the eggs, milk, vanilla, and maple syrup together, then add the coconut oil last and whisk vigorously so that it doesn’t harden up.
  5. Pour the wet ingredients and blueberries into the large dry ingredient bowl and gently mix it up without overbeating.  It’s okay to have a few clumps remaining.
  6. Run the cheese mixture through the batter with a fork or spatula to create swirls.
  7. Pour the batter into the pan and bake for approximately 70-72 minutes depending on your oven.  Do not open the oven or the heat will escape!
  8. Let it cool on a rack before cutting into it, if you can wait.

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Greg and I ate this bread for three mornings in a row and enjoyed a slice or two with a little bit of jam, almond butter, and some good old fashioned butter for the mister.

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Now that’s what I call a "French” inspired breakfast or snack!  Open-mouthed smile  At least that’s the way it works in my mind, hehe.

Words I [Try to] Live By

As I make this very smooth transition to my next subject matter…I would like to share with you my love for quotes, biblical verses, and words that ooze with TRUTH.  These words have been uttered by famous men who were known for their infinite--and sometimes finite—wisdom from decades and centuries past.

Everyday I wake up with a strong desire to live life to the fullest, and to me that means living it for God in every way that I possibly can.  I can assure you that if I start my day without that very intention in my heart and in my mind, I start off on the wrong foot and everything is more prone to go downhill from there.

 

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Design by Significat. <br />
This inspirational quote was written in obscurity by the future martyr missionary Jim Elliot prior to his death at the hands of the people he was trying to serve.<br />
&#8220;He is no fool who gives what he cannot keep to gain that which he cannot lose.&#8221;<br />
This design is available laser engraved onto a beautiful wooden plaque.

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[Source]

What quotes or sayings of wisdom drive you everyday?

Are you satisfied with where you are in your character or in life in general?

-I am honestly content in knowing that I am a work in progress.  There are days when I truly wish I could change 180 degrees, but I am always reminded that God is molding me as if He were the potter, and I am the clay.  We’re all progressing towards something!

Love,

Ellie <33


Fitness Vlog and Hazelnut Cappuccino Bread

by fitforthesoul in , , , , , , ,


Anyone who has known me long enough would know that despite my pursuit of healthy eating and fitness in general, I have one little weakness that haunts me silly and I sometimes give in to the temptation.  Okay, maybe more like five weaknesses:  peanut butter, sunflower seed butter, oatmeal, caffeine, and the biggest culprit of them all—baked goods. Smile Now, remember when I talked about balance and moderation?  Not everything we do needs to be 100% perfect or we will end up burnt out!  So, in order to prevent that dreaded burn-out in my life, I try my best to pursue moderation in my eating habits, exercising (sometimes), and relationships.

Lately I’ve been enjoying some pastries and ice cream (hello Trader Joe’s ice cream!) to satisfy my sweet tooth, but to be honest, all of that costs a lot of moolah and much of it doesn’t provide my body with nutrition.  So in lieu of giving in to my cupcake cravings yesterday, I went ahead and concocted a surprisingly delicious and healthy bread last night.  Hey, you can have your [healthy] bread and eat it too.

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The best part about the bread is that it’s gluten free and vegan!  If preferred though, one egg may be added.

Hazelnut Cappuccino Bread {Gluten Free + Vegan}

This bread recipe contains no dairy ingredients, but dairy and eggs may certainly be added if preferred.  It is extremely soft in texture and super filling due to the hazelnut flour!  Not only is there a good amount of protein, but there’s also a lot of fiber from the inclusion of oat flour.  The result is a perfectly not-too-sweet bread that’s great for breakfast.  However, for those with a huge sweet tooth, more sugar or honey may be added. The espresso powder used in the recipe is from Williams Sonoma

Ingredients

  • 1 C sour almond milk (1 TBSP lemon juice+almond milk= 1C.  Let it curdle for at least 10 min.)
  • 3/4 C oat flour (I ground up GF oats in the Magic Bullet)
  • 3/4 C white rice flour
  • 3/4 C hazelnut flour (I use Bob’s Red Mill)
  • 3 TBSP cornstarch
  • 2 TBSP espresso powder
  • 1/2 TBSP unsweetened cocoa
  • 1/4 C organic sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 C honey
  • 1/3 C safflower oil (or other neutral tasting oil)
  • 1/2 tsp vanilla

Directions

  1. First prepare a loaf pan by putting a cookie sheet baking liner inside the pan.  Preheat your oven to 350 F degrees.
  2. Grab a large mixing bowl and stir together all of the flours, cornstarch, espresso, cocoa, baking soda+powder, and sugar.
  3. Add the honey, oil, vanilla, and sour milk last because the acidity will cause the baking soda to react much faster.   Whisk together briefly until well incorporated and pour the mixture in the loaf pan.
  4. Lay a cookie sheet inside the oven and put the loaf pan on top of it so that it won’t overflow, which it probably won’t anyway.  But I’ve learned in a cupcake class that for cupcakes to bake evenly and for a lesser chance of burning, it is good to put a cookie sheet underneath.  I believe this will help in the bread baking process as well.
  5. Bake for approximately 60-62 minutes or until inserted stick (I used a wooden skewer) comes out clean.  Let it cool on a rack and serve with butter, Earth Balance, or other toppings!

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This is why you don’t want to bake this late at night.  I almost dug my hand into this thing because I really wanted to taste it!  But I actually told myself, “Tomorrow morning, just wait a little while longer” because I didn’t want to stay up from the caffeine! Open-mouthed smile

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A little bit of butter or Earth Balance smeared on top, paired with a cold glass of milk goes a long way and tastes pretty fantabulous.

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Strong and Lean Workout Vlog

I’ve been meaning to share a workout routine for a long time but hadn’t gotten around to it!  This particular routine has been on my go-to list of workouts as of late, simply because it’s great for strength, cardio, and it can be done at home in less than 25 minutes-ish.  I forgot to charge my batteries and got cut off right before the last exercise! Hoho, I always do that for some reason. So there are 2 separate videos for this one.

Strong and Lean Workout

1)  Plie Squat Jumps-  10 reps

2)  Low Towel Hold Squats-  10 reps

3)  Burpee Jumps-  12 reps

4)  Walking Plank Push-Ups with Cardboard-  10 reps total

5)  High Knee Runs-  20 reps (2 jumps= 1 rep)

6)  Tricep Dip Pulses-  12 reps

Repeat the circuit about 4-5 times, or as needed.

I hope you guys are having a great day!

Are there workout routines that you love and do often?

What recipes or dishes would you like to see gluten-free?

Love,

Ellie <33


How to Sneak in Flax Seeds and a Smoothie Recipe

by fitforthesoul in , , ,


Hi there!  Oh man, surprise surprise! Now I can freely use my computer and get back on my regular blogging schedule!  Well, I don’t know if I ever actually had a schedule…but, you know what I mean.   And the reason for that is the fact that we both had to give up an arm and a leg [and our heads] for this beauty. IMG_9671

After getting an estimate on my old and beloved HP Pavilion laptop that my dad gave me 4 years ago, we decided that $300 to repair a device that was close to its demise is probably not the wisest way to go.  It also needed new batteries and a few other fix-ups, so we knew that it was time to move on.

*sniff*  You have served me well, HP.

But!  I seriously feel so spoiled, blessed, and over the clouds over the amazingness that Sony VAIO is!  I mean, not only is the design pretty slick looking (which isn’t important in the end but I’m not complaining), but the material it’s made of is very sturdy, and after countless of reviews, it seems as though the hardware and software system are top notch.  The laptop on its own cost approximately $680 since it was on sale.  Seriously, thank you Jesus! I was trying to compare it to MAC laptops because I was willing to inherit Greg’s MAC and let him get a MAC Pro since his job requires him to be on the computer constantly.  In the end we felt that it was too much of a splurge for us at the moment and went with the Sony VAIO instead.  Anyway, I’ve always been a PC girl so I’m not sure how long it would have taken me to learn the Apple ways!

And because we are back to a somewhat regular blogging schedule, let’s get back into the groove of a What I Ate Wednesday post, shall we? Open-mouthed smile  Thank you Jen for always connecting us through your WIAWs!

 

Breakfast

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 For Greg I cooked up a batch of pancakes made out of white flour, whole wheat pastry flour, flax seeds (shhhh don’t tell), coconut oil, and greek yogurt.  The rest of the ingredients are the normal pancake ingredients you’d find in any recipe.  I’ve found out that in order to incorporate very nutritional ingredients like flax seeds in the diet of picky eaters, a few great ways to do that are the following:

  • Stir it into pancake batter.  But not too much!  About 1/2~1 tsp should be plenty.
  • Sprinkle them on top of french toast while it’s cooking on the pan.  They caramelize nicely once you flip them.
  • Include just a sprinkle in their favorite smoothies or yogurt mixes, but make sure to blend it all together if it’s in a smoothie!

I know that these are pretty basic tips, but for people like Greg who just really make an effort to include Omega-3’s in their diet but don’t like the taste of certain seeds, “hiding” them in recipes is a great way to go about it.

This morning I was craving hot oats, so I made a bowl of cinnamon apple oatmeal with the addition of Amaranth.  I really love the texture of cooked Amaranth because it makes everything heartier and incredibly chewy.  Even 1 TBSP of it goes a long way, so let me know if you give that a try!  I topped everything with granola, coconut flakes, sunflower seeds and Sunbutter that’s hiding underneath the pile. Smile with tongue out

Lunch

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Greg and I have a favorite Indian restaurant just about 10 minutes away from home.  We absolutely love their food and it’s probably the best Indian cuisine we’ve ever had outside of India.  Last night we ate there and I used up the leftovers for lunch today.  I put some cheddar and feta cheese on the garlic naan and had the cashew chicken and bell peppers on the side.  Hey, I told you that I eat a mishmash of things for lunch! Winking smile

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Last week I got a huge young Thai coconut at Whole Foods and finally broke into it today.  The water is so tasty and refreshing that I couldn’t stop sipping it.  There’s so much water in this thing that it would make a great post-workout hydration drink.  I can’t wait to make some healthy treats with this as I’ve been inspired by this gal’s amazing recipes.  Yum!

I also have a recipe that the G-man loves.  It’s filling, healthy, and best of all—the pickiest drinker might like it.

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Strawberries ‘n Coconut Cream Smoothie

This smoothie is filled with healthy fats that derive from coconut milk.  I prefer to use full fat milk for this drink, but it would still be good with low fat if preferred.  The almond butter gives it a boost of protein and creaminess, so make sure to include it!  ; )

Makes 1 serving

Ingredients

  • 1/2 frozen banana
  • 4 strawberries
  • 3 TBSP coconut milk
  • 3 TBSP soy or almond milk
  • 1/4 C water
  • 3 ice cubes
  • 5 drops of Stevia
  • 1/2 tsp chia seeds
  • 1/2 TBSP almond butter
  • coconut flakes for garnish (optional)

Directions

  1. Grab your blender or Magic Bullet and blend together the banana and ice.  Blend until the ice is roughly crushed.  Add the rest of the ingredients and blend until well incorporated.
  2. Garnish with coconut flakes.

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 Well, I hope you’re having a blessed week and see you soon!  Woop woop!

Are you a PC or MAC person? 

Have you tried young Thai coconut before?  Or have you drank natural coconut water?

What’s your most favorite recently discovered restaurant?

Love,

Ellie <33


Mouthwatering Ban-Berry Bars {Vegan}

by fitforthesoul in , ,


So do I have your attention yet?

If not, will this do? :D

I know I know, call me Doctor Eeee-villll for showing you these photos...I just couldn't help but jump with excitement when I heard the words "this is actually really good Ellie!" come out of Greg's mouth.  I seriously had high expectations for these bars and could almost imagine myself enjoying them before they were even out of the oven.

Since this is a healthy vegan recipe and I wasn't sure just how successful the results would be, I was waiting in anticipation in front of the oven for oh, only 10 minutes!

Actually, I washed the dishes while they were baking but the oven is right next to the sink and it just sounded better that way. ;)

If you are looking for a delicious, low fat, fibrous, and tasty bar packed with protein and vitamin C, then this bar is for you.

Uncle Sam is smart ya know?

Ban-Berry Bars {Vegan+Healthy}

These bars are full of flavor and are infused with delicious fruits like banana and blueberries.  The inclusion of shredded coconut and almond meal make the bars taste nutty, rich, and satisfying.  Luckily, they are easy to digest and can be enjoyed for breakfast as well as a healthy snack!  Instead of fresh blueberries, frozen berries may be used.

Makes 12 square bars

Ingredients for Bars

  • 1 C whole wheat pastry flour (Bob's Red Mill, bulk flour, etc.)
  • 1/4 C almond meal
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt (or regular)
  • 2 TBSP shredded unsweetened coconut
  • 1/4 C coconut sugar
  • 1 1/2 bananas, mashed (the more ripe, the better)
  • 1 TBSP Safflower oil (or any oil)
  • 3/4 C almond milk
  • 1 tsp vanilla
  • 3/4 C blueberries

Ingredients for Streusel Topping

  • 2 TBSP whole wheat pastry flour
  • 2 TBSP rolled oats
  • 1 TBSP shredded unsweetened coconut
  • 2 TBSP coconut sugar
  • 2 TBSP Earth Balance, softened
  • 1 tsp almond milk

Directions

  1. Preheat the oven to 375 F degrees.  Get a large mixing bowl and stir together all of the dry ingredients from the first ingredient list.  Then, add the mashed banana, oil, vanilla, berries, and almond milk.  Gently mix it with a rubber spatula until it's thoroughly incorporated.
  2. Pour the batter into a lightly greased 9x9" square pan, or you may first line it with parchment paper.  Spread it out to be even.
  3. In the same bowl, add all of the streusel ingredients and stir together until it becomes crumbly and chunky.  Sprinkle the mixture on top of the bar mixture and bake for approximately 10 minutes or until the top is golden brown.
  4. Let it cool on a rack and serve!

I personally can't wait to try it smeared with a bunch of peanut butter and coffee on the side.  Hmmm....it would be even better eaten as a crumpet during tea time in the middle of a breezy afternoon with my girlfriends.  Well, I don't know if that will actually come to reality any time soon.  But a girl can dream!  Susan I'm talking to you! :)

Although I have my fair share of regular baked goods and desserts several times a week, I have to admit that I feel much better when they're vegan.  I think it's the fact that the ingredients tend to be on the lighter side and not as heavy on my digestion.  Lately I've been able to digest better overall, but vegan bars definitely guarantee no stomach aches!

This doesn't mean that I'm going to follow a vegan lifestyle because I love fish too much, but my philosophy is to enjoy everything in moderation.  Eat meat every now and then, lots of veggies, and delicious treats--vegan or not.  They're all good in my honest opinion!

Have a blessed start of July everyone!

Some Fun Reads

Philippians Jars--Peas and Thank You

Deep Blu Orlando--PB Fingers

Cinnamon Vanilla Sunflower Butter--101 Cookbooks

Pregnancy: Books--Balance Joy and Delicias

Nontraditional Foam Rolling--The Fitness Dish

Do you have any favorite vegan treats?

How do you feel about eating vegan food?  And how do you feel after you eat it?

Love,

Ellie <33