 If bananas are in a cookie does that mean that this is considered breakfast food too?..... I think so. I have said it before, I have a SERIOUS sweet tooth and prefer to have something a little bit sweet in the morning, so while this may be a treat to some, I definitely will be slicing and serving this up for breakfast in addition to an afternoon treat (que ice cream on top)! I am not someone that only will eat paleo, or keto, or gluten free, but I do love making dishes that use whole ingredients, and none of the processed stuff! (no white sugars or flours) Sometimes, that will automatically make a dish GF, DF, and paleo and I will label it as such for those that like to follow that lifestyle :). So...If you are not on the "I only eat paleo train", this dish is for you too! It is melt in your mouth gooey with the right sort of golden crisp on top. This is a great recipe if you are looking to make a smash cake for your one year olds birthday!....But for now, It will be sliced and stored in my fridge/freezer and then is SUPER easy to just take out and heat up in the toaster when ready to eat. I of course, like to top it with all the toppings to switch things up but its also just fine and dandy on its own. However, I think everything tastes better with peanut butter drizzled on top!   Ingredients: 2 eggs 2 bananas 1/3 cup peanut butter (look for ingredients that have only peanuts listed) 1/4 cup coconut sugar 2 tbsp melted coconut oil 1 tsp vanilla 1 1/3 cups almond flour (I used @bobsredmill ) 1/2 tsp baking soda 1/2 tsp salt Tsp cinnamon 1 cup @enjoylifefoods Chocolate chips (or another brand of choice) Directions: 1.)preheat oven to 375 and spray skillet and set aside 2.) mash banana in a bowl and then add rest of wet ingredients. 3.) mix in dry ingredients and then fold in 1/2 cup the chocolate chips 4.) pour batter into skillet and add rest of the chocolate chips on top. 5.) bake for 25-30 minutes until the top looks golden brown (can even set to broil for the last 2-3min). 6.)Let it cool for 10-15 minutes before slicing Enjoy! If you make this recipe please tag me! I love to see your creations! @stephi.paige
1 Comment
 Matcha has been pretty new to me this year mainly because about three years ago I decided to cut out caffeine entirely and was always a tad nervous to try it out again. Since I have a history of panic attacks and anxiety I learned that caffeine is one of those items that sometimes triggers those anxious feelings to occur.
However, when one of my good friends Antonella started a company (yourlixir) with her business partner, that sells the best grade of matcha you can get, I had to try a little bit out. She also assured me that matcha doesnt give you that jittery feeling that regular coffee tends to do, but is a more focused calm energy. She was completely right! I use just a tsp in some warm water and add it to my favorite nut milk and its so yummy and gives me just enough fuel for that afternoon slump. I love it so much I started to incorporate it into my baking! Is there a better way to start than Donuts?! If I could have a donut a day for breakfast I would be a happy gal. I LOVE sweets and especially love something a little sweet over savory in the morning. However, having Dunkin Donuts every day may not be the best choice in terms of your waistline and overall health. So...... try subbing in these yummy coconut vegan matcha donuts. I love making these on a Sunday and having them for a quick breakfast on the go during the week, or even in the afternoons as a snack with a cup of tea. These donuts are vegan, gluten and dairy free and insanely delicious! - If you decide to remake please tag me in your photos! @stephi.paige . Ingredients: Donuts: 1/8c coconut oil (melted) 1/2c + 3 tbsp almond milk 1 tbsp ACV 6 tbsp @thedatelady (or can sub in honey/maple syrup) 1 tsp vanilla extract 2/3 cup of almond flour 2/3 cup of cassava flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp @yourlixir matcha powder Glaze: 1 tbsp coconut oil melted 2 tbsp @thedateladysyrup (or sub honey/maple) 1/4 tsp matcha powder Shredded coconut to sprinkle on top Directions: 1.) Preheat oven to 350 degrees. 2.) Mix wet ingredients in a bowl. Slowly add in the dry ingredients, and mix well. 3.)Add to donut pan (I use silicon donut holders so I don’t have to spray the bottoms). 4.)Bake for 20 min. Take out and let cool on a rack. 5.)For the glaze melt the coconut oil and add rest of ingredients. While the donuts are still warm dip each one into the glaze and top with coconut (or any topping you choose!) let them completely cool before storing . Enjoy! |
About MEHi there, Im Stephi Paige! Archives
May 2020
Categories
All
|
RSS Feed