Wait… no citrus?!

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Hold the phone. NOT CITRUS?!

Surely you must be joking.

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Don’t worry, my love affair with all things citrus hasn’t ended, it’s just taking a week off so I can give apples some love. Apples haven’t really featured heavily in my desserts of late, so this is a nice change. Besides, apples, honey and almonds all pair so nicely together.

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This cake is a riff on the honey cake with blackberries & hazelnuts I made back in the fall, and this one once again reminds me of something you’d eat in the Shire – skillet and all, it’s very Tolkeinesque. Which of course appeals to my extraordinarily nerdy nature…

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Besides that, it’s light, delicious and comes together in a snap. I used a combination of apples since I love the tartness of Granny Smith but wanted a more complex flavor – Fujis are in here too.

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Excellent for dessert with some ice cream, and of course for breakfast alongside eggs & kale. Cake for breakfast? Sure, why not – it’s a great source of Vitamin E and healthy fats, plus it’s grain free, gluten free, refined sugar free and dairy free so everyone wins.

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Besides cake, a few snaps of what’s been occupying my time lately:

More SF series, of course.

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No filter on this next one — I couldn’t believe how bright it was!

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Enjoy your cake! It tastes best in good company :)

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Apple Honey Cake with Blackberries and Maple Almonds

Gluten free, grain free, refined sugar free, dairy free, paleo depending on your definition. Light almond honey cake studded with apples and topped with blackberries (mo’ fruit!) and mapled almonds. Yield: 1 8″ skillet cake; serves 2-8. Recipe is a riff on the honey cake with hazelnuts & blackberries, here. Note: I’ve adapted this recipe over time to fit my 8″ cast iron skillet perfectly, hence the odd measurements. Feel free to make this in a 9″ cake pan or skillet, just keep in mind the bake time will be less & you’ll have a slightly shorter cake.

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For the cake:

  • 1.5 c almond flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • heaping 1/4 tsp sea salt
  • 2 eggs
  • 1/3 c honey (I use raw usually) – runny and thick honey are both fine
  • 1/8 + 1/16 c coconut oil, melted
  • 1.5 tsp vanilla extract
  • 2 apples, peeled, cored and chopped into 1/2″ pieces (I used a mix of Fuji & Granny Smith)
  • 1 apple for topping, sliced into 1/4″ thick wedges + 1 tbsp coconut oil, melted
  • Cinnamon for topping

Peel, core and chop 2 apples, and set aside. Lightly grease your skillet or pan of choice with coconut oil and set aside. Preheat oven to 325.

In a large bowl, whisk together almond flour, baking powder, baking soda, and sea salt. Add in eggs, honey, coconut oil, and vanilla extract, and stir until all ingredients are just incorporated. Stir in 2 chopped apples. Pour the batter into the prepared pan and set aside momentarily. Cut up the last apple, slicing it into 1/4″ wedges and toss it with the tbsp of melted coconut oil. Fan these out across the top (this is totally optional of course), and sprinkle a little cinnamon on them. Bake for 60-65 minutes (if you left the apples off the very top of the cake, your bake time will be slightly less – check at 45), until the top of the cake is lightly browned, firm, and a tester in the center comes out clean. You can cover the cake with foil during the last 15 minutes of baking if the cake is browning too fast. Remove and let cool before topping & serving.

For the maple almonds

  • 1 c slivered almonds
  • 1/4 c pure maple syrup
  • pinch of sea salt

Heat an empty saute pan (not nonstick) over medium heat; once heated, add maple (it will bubble and fizz) and hazelnuts. Cook for about 3-5 minutes, stirring continuously until the maple has caramelized. The nuts will feel a little soft, which is fine. Spread parchment paper on a baking sheet, pour out the nuts and spread them out a bit. They will harden as they cool. Store in an airtight jar at room temp for as long as they last which is realistically about five minutes.

For serving: top cake with blackberries and maple almonds! Slice and serve, especially good with vanilla ice cream. Store any leftovers covered, in the fridge for a few days.

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Let’s roooollllllll

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This is how I roooolllllllllll.

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Or something like that! I roll with rolls for dessert and for breakfast, because I am all about the treats that do double duty. These are appropriately autumnal with pumpkin and warming spices and such, and glazed pecans just sort of scream HOLIDAY TIME!!!! to me. Do you hear that, or is it just me? … don’t answer that.

Anyway, moving on. Cinnamon rolls! A winner all around, especially when there is some kind of glaze or frosting involved (which is absolutely necessary…there is no question).

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These happen to be paleo, grain free, gluten free, dairy free, and refined sugar free (everything EXCEPT taste free), so if that’s how you roll (ha. pun intended), these are for you!

Let’s see, what else is new…

More drawing!

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More photography fun:

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Succulents! Why not.

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I don’t have much anecdotal humor for you today, so you’ll just have to content yourself with some cinnamon rolls. I highly recommend making them to be eaten for dessert… and then for breakfast! You won’t be sorry, promise.

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Grain Free Pumpkin Cinnamon Rolls with Maple Coconut Glaze and Maple Pecans

These aren’t overwhelmingly pumpkin-y, more towards the cinnamon side, but are delicious regardless. Grain free, paleo, refined sugar free, and dairy free. Roll dough adapted from Eat Something Delicious, here! Yield: 1 8″ skillet-worth of rolls; I got about 8 large rolls.

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For the dough:

  • 2 c tapioca starch
  • 1 c almond flour
  • 1.5 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3 eggs*
  • 2 tbsp coconut milk*
  • 1 tsp vanilla extract
  • 1 tbsp coconut sugar

*the eggs I used were small, so I needed a few tbsp of coconut milk to bring it together — you may not need this if your eggs are larger

For the filling (This makes extra; use it to top the rolls or eat separately!)

  • 1/2 c pumpkin puree
  • 1 tbsp maple syrup
  • 1/6 c coconut sugar
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • 1 heaping tbsp almond butter

For the glaze:

  • 1/4 c coconut butter, melted
  • 2 tbsp maple syrup
  • 1 runneth-over tsp vanilla
  • pinch of sea salt

For the pecans (these are great to make ahead and store for when you need them):

  • 1 c pecans, roughly chopped
  • 1/4 c maple syrup
  • pinch of sea salt

If making the pecans ahead, do that now!

Heat a large sauce pan over medium heat. Once hot, add maple — it will foam a bit when it hits the pan. Add in pecans and sea salt, stirring to combine. Keep stirring and cooking for about 3-5 more minutes, until the maple has caramelized. Line a baking sheet with parchment for easy clean up and pour the pecans out, breaking up any large chunks. Let cool completely before storing in an airtight jar.

Preheat the oven to 350, and grease an 8″ cast iron skillet, or other pan of choice. I sprinkled the bottom with a little extra coconut sugar, just for fun.

For the dough: stir together tapioca starch, almond flour, baking powder, salt, and coconut sugar. Make a well in the center and add the eggs and vanilla. Use a fork to combine until you get lots of little pieces, then get in there with your hands and knead until the dough comes together (add coconut milk here if needed; by the tsp and just until the dough comes together to avoid sticky dough). The dough should come together nicely and be stiff enough to roll out; if it’s too sticky, add a bit more starch. Flour a clean work surface and a rolling pin (or do like I did and roll out between parchment paper), and roll the dough out into a rectangle, about 1/4″ thick.

In a small bowl, make the filling: stir together pumpkin, maple, coconut sugar, vanilla, cinnamon, nutmeg, allspice, and almond butter until smooth. Spread the filling onto the rolled out dough, leaving about a 1/2″ clear on the edge furthest from you (there will be leftover filling!). Roll up the dough starting on the long side (I always try to cram as much filling in there as possible and end up with it going everywhere, so you do you!). Once the log is rolled up neatly-ish, slice it into rolls. I like to start in the middle and slice outwards to get the most even slices. Place the rolls into the skillet, so that their sides are just touching. Bake for 20-30 minutes — sorry for the range; mine stayed in much closer to 30 so that the centers of the rolls that were touching would be done all the way through — the rolls should be firm to the touch and not goopy in the spaces between them.

Remove from the oven and let cool. Make the glaze while the rolls are cooling: stir together warmed/melted coconut butter (it’s solid at room temp), maple, vanilla, and sea salt together until smooth. Alternatively, store it in a jar and dance around to mix it up. It’s way more fun, I guarantee.

If you want a true glaze and less of a frosting, pour the melted coconut butter mix over the rolls and eat immediately. Let cool to room temp or overnight if you’d rather have a consistency closer to frosting. Either is delicious!

Before serving, drizzle glaze over the rolls and top with a few pecans for decorative shenanigans. Serve with more glaze, more pecans, and vanilla ice cream because you’d be missing out otherwise, and we can’t have that!

Leftovers keep well covered on the counter overnight; in the fridge for longer storage.

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Fig season is upon us!

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It’s fig season!!! Another reason to love fall, as if I didn’t have enough already.

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As much as I start missing the fresh summer berries, it’s so refreshing when the seasons start changing (ish. Emphasis on ish. It’s been in the upper 90s over here for the last few days…um okay I get it! We’re making up for lost time?! But seriously, enough). Figs are so fun with their little tiny seeds. I used to not be such a fig fan, but they’ve won their way into my heart. Especially when they hang out with goat cheese and hazelnuts and honey. But really, I’ll eat them in any form.

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Especially when rice pudding is involved… I never ever say no to rice pudding. EVER.

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This version is baked into a cake/tart type thing, and is sliceable and delicious and fantastic for breakfast as well as dessert. I could wax rhapsodic about this dessert but you really should just make one and thank me later. It’s delicious! It doesn’t use much sweetener either, which is a giant plus in my book and also makes it doubly acceptable for breakfast (also it’s excellent with coconut gelato… just looking out for you!)

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Handily enough, it also comes together quickly and doesn’t require any wildly unusual pantry ingredients.

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I’m reminded of the Italian cake Torta di Riso (I did one years ago and it’s somewhere on the blog… I used blood oranges for that one) — basically a rice custard that is baked into a sliceable cake. This one is a little denser than the Italian version (definitely NOT a bad thing), and is infinitely adaptable to whatever fruit is in season (though I highly recommend figs).

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I’ve also had some time to draw again lately, which I love. Baking + drawing = happy days.

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Enjoy fig season in all its glory and bask in some rice pudding. Happy Equinox!

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Baked Coconut Rice Pudding Cake with Honeyed Figs

Gluten free, dairy free, and refined sugar free! Densely textured, lightly sweet cake perfect for dessert and breakfast. If you love rice pudding, this cake is for you. Yield: 1 9″ pie pan (mine is the deep variety, about 2″ deep). Recipe lightly adapted from A Fork and a Pencil, here!

  • 1 c arborio rice, rinsed
  • 1 c water
  • 1 1/3 c light coconut milk, divided (should be exactly one standard 13.5 fl oz can)
  • 4 eggs
  • 1.5 tsp vanilla extract
  • 1/4 tsp sea salt
  • 4 tbsp pure maple syrup
  • 2.5 tbsp coconut sugar
  • figs to your heart’s content (I used 4), halved
  • enough small dollops of honey to drop into each fig half

In a saucepan, combine rice, water, and 2/3 c coconut milk. Heat over medium-high, stirring occasionally, until it just barely boils. Cover, Reduce heat to low and simmer until the rice has absorbed the liquid, no more than 10 minutes. Once rice is cooked (it should still have some chewy bite to it) and the liquid is absorbed, remove from heat and let cool briefly while assembling everything else.

Lightly grease your pie plate with coconut oil and preheat the oven to 350.

In a large bowl, whisk the eggs together, add vanilla, sea salt, maple, and coconut sugar. Pour the cooked and cooled rice into this bowl, and stir to combine. Pour the whole thing into the prepared pie dish (don’t freak if there’s some leftover liquid on the top of the dish, it will be fine! Promise). Halve the figs and press them into the rice, dropping small dollops of honey into the center of each fig half.

Bake for 50 minutes to an hour, until the top is firm when touched and the surface is golden brown. Mine came out perfectly at an hour. Let cool for a bit before slicing. I like it cold, so I refrigerated mine for a few hours before eating, but that’s your call! Store any leftovers covered in the fridge (foil over the pie plate works just fine). Enjoy for dessert with your fave ice cream or gelato (coconut is marvelous) or for breakfast alongside your eggs and kale!

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Summer = Shortcakes. Forever and always!

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I’ve decided that every summer needs to have at least one shortcake, because summer and shortcake are just made for each other. Gloriously excessive gluts of fresh berries, stone fruit, or both… shortcake is best friends with all of them.

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Shortcake is also fast, simple, and doesn’t heat up the kitchen (too) much; besides, even if it does, it’s worth it.

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These were definitely worth it! Not only were they a delicious very late night snack to accompany a prerecorded watching of the GC time trials from the TDF16 (nerd alert, sorry not sorry), they also made an awesome side to eggs and greens the next morning for breakfast. Nothing better than a versatile shortcake…

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In other news, the world’s most giant zucchini decided to make an appearance in the yard (it was subsequently turned into vegan, gf brownie bars as well as sautéed with kale for the obligatory savory part of dinner).

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I also brought back the dashboard cookie the other day since I really wanted cookies and it was way too hot to even consider turning on the oven. They turned out great as usual, and my car smelled amazing for about five seconds.

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But anyway. Back to shortcakes. The other funny thing is that I seem to always make them right before I leave for camp, which I do on Monday. Maybe summer = camp = shortcakes? Who knows. Whatever though, I’m just happy I made and ate them and sad that they’re gone. These were delicious with only strawberries, and with strawberries+raspberries… despite not really eating dairy these days, these were eaten with ice cream and it was SO worth it. Because sometimes you are reminded that life is short, and should be enjoyed to the fullest.

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That being said, it’s summer! Make shortcakes! These are grain free and paleo, so have at it. Give your summer berries a playdate with their best friends shortcake and ice cream. Your return on investment will be delicious!

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Grain Free Shortcakes with Summer Berries

Gluten free, grain free, refined sugar free, paleo (for those who eat butter). Lightly sweet, slightly vanilla-y. Excellent with any kind of berry (or stone fruit) that you happen to have on hand. I didn’t do anything to the fruit since it was so perfect; just slice and eat. Serve with ice cream, non-dairy, whipped cream, coconut whipped cream… the options are endless. Recipe lightly adapted from The Roasted Root, here! Yield: 7 medium sized shortcakes (go either bigger or smaller for 6 or 8 cakes, up to you!)

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  • 2.5 c almond flour (not almond meal, the consistency is different)
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3 tbsp salted butter, melted*
  • 2 tbsp unsweetened almond milk
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 tsp apple cider vinegar
  • Ice cream or whipped topping of choice for serving
  • Summer berries or stone fruit for serving!

*coconut oil also fine, though I used butter and they were awesome because…. BUTTER.

Preheat the oven to 350, and line a baking sheet with parchment paper.

In a large bowl, whisk together the almond flour, baking soda, and sea salt. In a smaller bowl, whisk together melted butter, almond milk, maple syrup, vanilla, eggs and vinegar until combined. Using a spoon, stir the wet into the dry until incorporated. The dough is moist but should be workable (you can chill it for a few minutes if it’s not). Scoop dough balls in the size of choice and roll them gently in your palms before putting them onto the baking sheet a few inches apart. Flatten them slightly with your fingers or palm.

Bake for about 15 minutes (mine were perfect at 15) until the top is golden and cracked. A tester should come out clean. Eat immediately, or let cool on a rack (I like them room temperature).

Serve with ice cream or whipped topping of choice (mine was vanilla caramel gelato) and fresh strawberries — I love my fruit so much, I didn’t do anything to it, but feel free to doctor your fruit as you see fit.

Store these overnight in the fridge — they’re also great cold for breakfast the next day!

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Because the end of summer session deserves WAFFLES

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YOU GUYS.

I survived summer session!!! Donedonedonedonedone. And now I get a very well deserved week and a half to sit on my butt or go do jazzercise or reorganize the apartment which is slowly starting to look less like the home of the box-people, or quite probably some combination of the above.

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And I also get to COOK. And maybe even BAKE, now that the weather in Davis has decided that it will deign to be somewhere under 100 degrees. It might only be somewhere between 95 and 98, but I tell you what — that is a hell of a lot better than walking out in 107 and feeling like you’ve been punched in the face by a wall of heat. Also, incidentally it feels like walking into a hairdryer set on high. Groooosssss. BUT! This week is supposed to be under a hundred, so perhaps it’s time to test run the teeny tiny oven in my apartment.

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Side note. I have noticed, in subsequent kitchen explorations of my apartment, that everything is sloped. Literally EVERYTHING. My bar counter slopes one way, the stove slopes the other. Which is super fun when you’re making eggs and they all decide to run together in the back of the pan, in one giant egg party blob. I foresee some hilarious cooking adventures ensuing, not to mention some slightly crooked cakes.

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This was also in evidence last night when E and I made waffles (because Friday night = breakfast for dinner, obviously) and the waffle batter all ran to one side of the waffle iron, creating very interesting effects and only mild spillage / escaping batter. They were still delicious, because also BACON and walnuts and banana jam and paleo and maple and grass fed butter and zucchini (I had to have something green. It would be out of character if I didn’t). And sorry if the pictures are garbage. I promise these waffles are DELICIOUS, which is why my pictures are lame because I really just wanted to eat them… Pictures of the fully loaded waffle were dinner last night, and the halfsie waffle with banana slices was second breakfast today. WINNING.

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Also, one random thing… Kira and I are doing a 30 / 60 day drawing challenge! (30/60 because LIFE and we may not actually be able to do it in 30 days… margin for error). SO! Day 1. Drawing Self. I am supremely out of practice with drawing people / faces / self… not to mention that self portraits are HARD! But I declare it a credible effort, so here you go. Just one more way to keep myself accountable to finish this thing!

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Happy Weekend! Make waffles, eat, be happy with your crooked kitchen and slightly janky stove.

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Paleo Blender Waffles with Bacon and Banana Jam

Gluten free, paleo, refined sugar free, high fiber, grain free, fast and easy. Makes a delicious dinner when paired with bacon and walnuts (because bacon, duh) and banana jam. Recipe adapted from the Roasted Root, here!

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For the waffles:

  • 4 eggs
  • 1/4 c coconut flour
  • 1/2 c tapioca starch
  • 3/4 c unsweetened hemp milk
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • heaping 1/4 tsp cinnamon
  • 1/4 tsp sea salt

For the banana jam:

  •  2 ripe bananas, all spotty: mashed
  • 1/2 tsp cinnamon
  • splash of hemp milk

For serving: cooked bacon, chopped into little pieces, chopped walnuts, shredded unsweetened coconut, grass fed butter, almond butter, and coconut butter (or some crazy combination of all of that).

Let’s waffle: preheat your waffle iron, and brush it with a little bit of coconut oil. I had no problems with these sticking, but only you know the character of your waffle maker! In a blender, combine all ingredients and blend until smooth. Once the waffle iron is hot, you know the drill…. pour about 1/4 to 1/3 c of batter into the waffle iron (the batter is super thin and that’s fine—just pour straight out of the blender) and cook until either the indicator light for doneness comes on (I estimate roughly 3-4 minutes per waffle for mine—I like them browned), or until you can lift the lid and take them out with no sticking. Keep warm in a low oven until serving, or just eat immediately! These also freeze and reheat in the toaster extremely well.

While the waffles are cooking, assemble all the delicious other things (toppings are the whole reason we eat waffles, yes??)…

For the banana jam, mash up the bananas with a splash of hemp milk and some cinnamon. Preheat a small skillet over medium heat, and cook the bananas until they firm up a little and lose some of their water content. They should caramelize just a little on the bottom of the pan, and you’ll know they’re done when you start smelling the delicious banananess of it all. Serve on top of the waffles for extra delicious.

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Upper crust bananas always have an accent

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Buhhhhnahhhnuhhhhhhhh cookies!

Because buhhnahhnuhhhh with an accent is much more fun than banana. You know, upper crust bananas always have an posh accent… Admit it, it’s really fun to say buhhhnahhhnuhhh with a silly expression on your face. Also, eating cookies is super fun too. There’s something so homey about a cookie.

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These could pass as breakfast too, if you’re in a hurry or just decide that Monday = cookies for breakfast because ew, Monday. They’re full of healthy fats and whole grains, and happen to be gluten free and vegan, just in case either of those is your MO. They’re a little soft with a bit of a chew—-bananas and a bit of maple bring the sweetness, and oats are just awesome in cookies. Quinoa flour bumps up the nutritional profile and protein count a bit, and the almond butter and coconut oil help out in the healthy fat department. Basically, these are just winner cookies.

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And they’re basically the nutritional opposite of the pizza I’m currently eating, in its cheesy, glutentastic glory. Oops. But not really oops, because life is all about balance, and that balance defs includes pizza.

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Also, apparently my balance includes some visually interesting/rather strange and creative oat bfasts. Here are some of the latest shenanigans in the breakfast department:

Oat base with shredded beets and zucchini, hemp seeds, unsweetened egg, nutmeg, and sea salt, topped with avocado and a runny-yolk egg + chopped walnuts + chia seeds.

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Oat base with shredded beets and raspberries, hemp seeds, unsweetened almond milk, nutmeg + cinnamon + cardamom; topped with unsweetened applesauce; seven seed and nut butter [homemade! Walnuts, almonds, cashews, hazelnuts, brazil nuts, pepitas, flaxseed, sea salt] + Coconut butter + chia seeds!

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I LOVE breakfast. Obviously…

But cookies! Back to cookies, because I know you’re really here to see those and not photos of my weird breakfasts.

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Banana Oat Almond Butter Cookies

Gluten free, vegan, refined sugar free, egg free. Recipe adapted from Meaningful Eats, here! Yield: 17 large cookies.

  • 2 ripe bananas
  • 1/2 c unsalted, roasted almond butter
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/6 c pure maple syrup
  • 1 tbsp ground flaxseed + 3 tbsp water; set aside to gel as a flax egg
  • 1/2 c almond flour
  • 1/4 c oat flour
  • 1/4 c quinoa flour, toasted
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • scant 1/2 tsp fine sea salt
  • 1.5 c rolled oats
  • 1/3 c extra dark chocolate chips

Preheat the oven to 350, and line two baking sheets with parchment paper (try as hard as I might, I couldn’t cram them all onto one sheet as per usual…. so I went with two baking sheets like a normal person. Sigh).

In a large bowl, mash bananas with a fork and those biceps of yours. Stir in almond butter, melted coconut oil, vanilla, maple, and gelled flax egg until incorporated. In a smaller bowl, whisk together almond flour, oat flour, quinoa flour, baking powder + soda + salt. Stir dry into wet, toss in oats and chocolate chips, and stir until combined. Drop by the heaping large spoonful onto the prepared baking sheet (the dough is a bit runny, but don’t worry, they bake up fine), and bake for just about 12-13 minutes, until the tops are firm when gently poked. Let cool on the baking sheet for at least 5 minutes before moving them to a cooling rack. Store in the fridge, in an airtight container.

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Like I really needed an excuse for more nut butter

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So. Pancakes!

It’s been awhile since there have been any pancakes on this blog, which is a mild travesty considering they’re one my fave things. Okay okay, breakfast and all associated breakfast things are my fave but you get the idea. Besides, I used to have such epic once-a-week-designated pancake days with friends back in college that it is just lame that I hardly eat them anymore.

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Realistically, I probably love them so much because it gives me an excuse (as if I needed one) to eat more nut butter. Because… I really don’t feel like I need to justify this?! Actually because flat food surface= naked= needs nut butter or seed butter or coconut butter or all three (or just regular butter. I mean, obviously). And then a ton of other toppings because apparently I like decorating my food. And then playing with it. And then taking pictures. Let’s just pretend I grew up, okay?

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That would be three kinds of butters in one meal. I think I have a problem.

Also cat selfies. Ha.

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And pretty things! Mother Nature is so beautiful she doesn’t need a filter.

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But back to pancakes.

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These have actually become my favorite lunch of leisure lately, especially after some morning jazzercise general sweatiness. This particular recipe is so beyond easy to whip up, it’s stupid. And it contains less than five unprocessed ingredients, good fats, protein, and good carbs…exactly what I want after a workout. AND I can eat them with nut butter, which means I see absolutely nothing wrong with this picture. They are super light and fluffy, not overly sweet, and leave you feeling satisfied and not stuffed or comatose (hello traditional wheat-sugar-gluten-bad fat-undeniably delicious brunch, I’m looking at you).

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Indulge yourself! It’s almost Friday, you know you want breakfast for dinner…

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Banana Pancakes

Grain free, gluten free, refined sugar free, dairy free, paleo. Serves 1, yields about 4 good sized pancakes.

  • 1 banana
  • 1 egg
  • 1 egg white
  • scant 1/4 c zucchini, finely grated
  • 1 tsp coconut flour*
  • optional: a sprinkle each of cinnamon and nutmeg

*I vary this amount according to how much zucchini I use; the batter is runny so a little thickener doesn’t come amiss. However, if you hate coconut or don’t have coconut flour, you can leave it out no problem.

In a bowl, mash the banana like a boss, then whisk in eggs until mostly smooth (lumps are totes fine, these are your pancakes after all so no one can judge your lumps). Stir in grated zucchini, coconut flour and spices if using. Let sit while your prep your griddle or pan: grease pan of choice (I like a flat griddle, a sauté pan is fine) with some organic butter and heat over medium. Once hot, spoon batter out into roughly four pancakes (or go crazy and make silver dollar little bitty ones)… blah blah blah, y’all know how to make pancakes… let the edges solidify and the tops get that bubbly-sheen to them before attempting to flip… let cook until cooked through… plate prettily and serve, preferably with a truckload of various nut/seed butters and some fresh coconut aaannnnd plain yogurt. Mmmm.

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