Love when I have time to whip up something new over the weekend. I had a half jar of tahini left in my fridge that I was itching to use, so decided to come up with a savory/sweet combo for an easy grab and go breakfast.
You can totally make this using an 8x8 pan and then cut into slices. I would just adjust the baking time to about 35-40 minutes and keep an eye on the oven. A typical toothpick test, or watching for the top to appear a golden brown color will let you know when to pull it from the oven to let it cool.
I love this mini loaf pan from Amazon. The one I use linked (here)
You can also sub the sunflower butter for any nut butter.
MAPLE WALNUT TAHINI LOAVES
1/4 cup Organic Tahini
1/4 cup Sunbutter
2 tbsp Maple Syrup
2 tbsp coconut oil (melted)
1 banana mashed
1 tsp vanilla
1/2 cup coconut flour
1 tsp cinnamon
1 tsp baking powder
1.) Preheat Oven to 350. Spray pan with cooking spray and set aside.
2.) Mash banana in a med size mixing bowl and add the rest of the wet ingredients. Mix well.
3.) Add the dry ingredients. Mix well.
4. ) Fold in chopped walnuts
5.) Bake for 18min (oven times may vary)
If you remake these please tag me so I can see and share! @stephi.paige
Comment below with any questions <3
I ate my last Emmy's Organic Cookie and was heartbroken. Are you ever sooo in the mood for something and then come to find an empty bag of what you actually want sitting in your pantry or fridge? I feel like this happens to me way too often.
If you have never tried Emmy's Organics I highly suggest you give them a shot. They are AMAZING! The consistency is on point for a vegan, plant based cookie (nice and chewy) almost like a macaroon type of vibe.
Since amazon prime would take two days to deliver, and I didn't feel like leaving my apartment, I set out to create these magical cookies myself (or at least come close to them).
First I started with trying to re-create the dark chocolate coconut. I decided to also sneak in a little super food (maca powder) which is said to increase your energy and improve mood. (however, cookies always improve my mood)
All it takes is one mixing bowl and then you form the dough into balls, and flatted with the back of a measuring cup to form the shape. The cookies are pretty moist(sorry to those I made cringe with that word) at this point. They require no baking at all, but take a while to dry out. I left my cookies out on paper towels for about 1-2hrs.
However, with the second batch of peanut butter coconut cookies I got lazy and just wrapped them in parchment paper and put them in the fridge. My husband and taste tester preferred the consistency of the chocolate over the PB which went straight to the fridge no drying out process. I could eat them either way!
I only tested these out making four at a time for each flavor...I imagine you can double the recipe to make a larger batch, but I didn't want to have more cookies than I needed since I was selfishly making these for me :).
Ingredients for Chocolate Coconut Cookies (Makes 4):
Ingredients for Peanut Butter Coconut Cookies (Makes 4):
Directions for Both Cookies:
Step 1: Combine all Ingredients into a bowl and mix well. The consistency should be thick enough to roll into balls without sticking too much to your hands.
Step 2: Flatten out cookies on paper towels with back of a measuring cup to get cookie shape above.
Step 3: Let the cookies dry out for at least 2 hrs before eating and storing. You could theoretically eat this batter right from the mixing bowl too!
Products used for this Recipe:
in The weekends to me scream pancakes and waffles. Nothing like a nice fluffy stack of pancakes on a Sunday morning. Normally I will make these protein pancakes in dollar size and stack them up, but this weekend I just wanted one giant pancakes with all the toppings.
Protein pancakes are super easy to make, and you can even prep them on the weekends, freeze them and then pop them in the toaster to reheat them during the week for an easy quick breakfast.
These pancakes have only a few ingredients: Protein powder (I use Tone it Up), egg whites, baking soda, vital proteins, and sun butter.
Just need to add all the ingredients to a bowl and mix well. I also decided to add a dash, (well a few dashes) of cinnamon last minute.
The pancakes cook up pretty fast, but its important to not flip them too soon. I like to spray the pan first with non stick cooking spray and let it heat up a bit on med-high. Then I pour my batter in and wait for the center to bubble before flipping.
I decided to drop in some strawberries, but you can totally eat these as is, or add anything else of your choice...chocolate chips are never a bad idea....
After its flipped, it will probably need another 3-5 minutes until fully cooked. Then you are ready to plate it up and add all the toppings your heart desires. I topped mine with a Sun Butter drizzle, which is done easily by just dipping a spoon into the container and then you can just drip it slowly on top of the pancake. I also added a few chocolate chips ( I always use Enjoy Life). and some Purely Elizabeth grain free granola.
I enjoyed every last bite! May or may not have licked the plate after, but whos judging .....
1 Scoop Tone it up Protein
1 Scoop Vital Proteins powder
1 tsp baking soda
1 tbsp sun butter
1/4 cup egg whites
1.) Mix all ingredients together in a bowl
2.) add a dash of cinnamon if desired
3.) fold in topping (options)
4.) spray pan with non stick cooking spray and heat on med-high heat for 1 min so pan gets hot
5.) pour in batter and cook until center starts to bubble
6.) Flip pancake and cook for 3-4 minutes more.
7.) Enjoy, and top will ALL the toppings!
If you remake these pancakes please tag me so I can see and share! @stephi.paige
Hi there, Im Stephi Paige!