Do I even need a reason??

 

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Mo’ chocolate.

Because.. why?

Wait. Do I really have to answer that question?! Because… chocolate! End of story.

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Besides, I actually made these cookies over a week ago but I’ve just been too busy and then Easter happened and there was that fabulously drippy hippie cake and stuff… and these cookies kind of languished in my camera for a little bit but they were SO FREAKING GOOD that I knew I would share them eventually. So don’t worry. I promise not to hold out on you too much longer.

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In other news… IT’S RAINING! Wheeeee!!! Which means I really want to bake something (because rainy weather=baking, everyone knows that), but as per usual I made a small batch of cookies last night because I was seriously (my autocorrect tried to change that to serially, also true) jonesing and I neededcookiesnow. So I made this awesome batch of vegan peanut butter-coconut-chocolate chippies, and they disappeared by 9:30 pm. I made them at 4:30. Ha. I did have quite a bit of help though, as prodigious as my stomach capacities are, I think that would have stumped even me.

But anyway, I really like cookies, can you tell?

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Also. I float in a hydrotherapy/sensory deprivation tank several times a week and even though I shower off really thoroughly afterwards, I always end up with epsom salts in my ear crannies the next day. I think it gets into my brain and then somehow works its way back out. I’m not really complaining, a good solid brain salting can’t be a bad thing now and then…

Soooo yeah. I’m endearingly random and salty but these cookies are ridiculously delicious—I highly suggest a cookie Friday incident. And if you make them, bring me one?! I’ve seem to have eaten all of mine…

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Grain-Free Chocolate Pecan Cookies

These are a little sweeter than the cookies I usually make for everyday consumption, but they are SO DELICIOUS. Fudgy, chocoaltey, pecantastic and they just happen to be gluten free, grain free, and vegan. AND refined sugar free! Winner winner. I adapted the recipe only slightly from The Healthy Family and Home, here! Yield: 22 cookies.

  • 1 c organic almond butter (mine was creamy unsalted)
  • heaping 1/3 c coconut sugar
  • 1/4 c unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3/4 c extra dark chocolate chips
  • 1/2 c roughly chopped pecans
  • 2 tbsp ground flax+6 tbsp water (2 flax eggs)

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

These are cookies, peeps: this doesn’t get any easier!

In a small bowl, stir together flax seeds and water. Let sit while you do everything else: in a large bowl and using your biceps, stir together almond butter, coconut sugar, cocoa powder, baking soda, salt, chocolate chips and pecans. Toss in flax eggs. Drop by the rounded spoonful onto the prepared cookie sheet, and bake for 10 minutes. Let cool on the baking sheet for a few, then move them to a cooling rack to cool completely. These are a little soft when cooling, so I just moved the whole parchment paper over and let them keep cooling completely on the rack. Store in the fridge, if they last long enough! Mine barely did…

Kelp noodles are ridiculously distracting

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I really freaking love kelp noodles like WAY TOO MUCH.

I want to eat them all day, every day.

Which is weird, given that they pretty much taste like… nothing. It’s like eating noodley nothing.

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So maybe… I’m really obsessed with the almond butter sauce. Realistically that’s probably it, given my history of obsession with anything nut butter related. Sheesh. I’m so predictable.

Whatever. Kelp noodles+almond butter = AMAZING.

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But actually this post is about banana bread. Um. Non sequitur? Sorry, I was just really excited about my leftovers for lunch today… and I’ve been working too much and my I think I lost my brain somewhere between my last six days of work in a row and here. Has anyone seen it? It’s lumpy.. and grey…

Right. Anyway. Banana bread. Not just any banana bread though—this is grain free, refined sugar free, and has CHOCOLATE in it. So I mean, obviously. What are you doing still standing there?? Why aren’t you in your kitchen making this immediately?
Good. I see you trotting off towards your bowls. My pictures have apparently had their desired effect…

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Sorry if there’s drool on your keyboard, I take no personal responsibility for that.

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This went over quite well with its audience: dense with a  good crumb, equal parts chocolatey and bananay… not too sweet but just sweet enough. Excellent with ice cream, if I do say.

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Grain Free Swirled Chocolate Banana Bread

Recipe adapted from My little jar of spices, here! Yield: 1 loaf. Grain free, gluten free, refined sugar free.

  • 3 very ripe bananas (the blacker and more disgusting the better), about 2 cups mashed
  • 2 c almond flour
  • 1/3 c ground flaxseed
  • 1.5 tsp baking soda
  • 3 tbsp salted butter, melted
  • 2 tbsp raw honey
  • 1 egg
  • 1 tsp vanilla extract
  • 2 oz extra dark chocolate, 70% or above
  • 2 tbsp coconut oil
  • 3/4 c pecans, chopped
  • 1 tsp raw honey

Grease a loaf pan (I use coconut oil), and preheat the oven to 350.

In a largeish bowl, whisk together almond flour, flaxseed, and baking soda. Set aside. In a small saucepan over low heat, melt butter and honey together until incorporated, stirring constantly until the mixture is a bit thickened. Remove from heat. In a medium bowl, mash the bananas until you get most of the lumps out. Whisk in egg and vanilla, followed by the butter-honey mix. Whisk to combine. Pour all of this biz into the dry ingredients, and stir until just combined.

In a microwave safe bowl, melt dark chocolate and coconut oil together, stirring occasionally. I usually do mine on 30 second bursts, stirring in between. Divide out half of the batter and stir in the chocolate.

Drop the batter into the loaf pan, alternating between chocolate and banana. I used heaping spoonfuls of each, swirling the tops sightly as I went (really, there is no wrong way to do this. Pretend it’s art!). In a small bowl, combine 1 tsp honey and chopped pecans until mixed. Toss this evenly on top of the batter, spreading it out so it’s all even and pretty. Bake for 45-50 minutes, or until a tester comes out clean. (Mine was perfect at 50) Let cool in the pan completely, and store in the refrigerator. I just left mine in the pan for 3 days, and it was totally fine.

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Blah blah cookies blah blah blah

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Disclaimer: I actually made these forever ago and was holding out on you.

No, not really forever… just last week and I’ve been busy busy so sorry sorry but here they are. And also I have this really fab lunch I’m currently eating and will share that next. I’m just SO nice, aren’t I?! Actually kind of wishing I had some of that lunch left, because sadly it’s gone and it was delicious and chickpeas are my new favorite thing! Not really new.. at all… but in this combination they’re amazing and delicious and why are they gone??

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Also, my cats are adorable. Their adorableness never ceases to amaze me, which is why I apparently have so many cat photos. Here’s one more just because it’s my blog so if I can show you cats if I want to! Muahaha.

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ANYway. Cookies.

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These are pumpkin! Kind of like pumpkin pie consistency when they’ve hung out in the fridge for a bit. Happily nutritious too, since they’re grain free, gluten free, and vegan. AND refined sugar free! Wheee! If you like them with a slightly crunchier top, I recommend eating them after they’ve cooled slightly; otherwise, store them in the fridge for a soft, dense consistency. They’re delicious either way though, so do yourself a favor ;)

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Grain Free Pumpkin Chocolate Chip Cookies

Recipe gratefully borrowed and only a teeny bit adapted from cHow Divine, here! Yield: 14. Grain free, gluten free, refined sugar free, vegan. High in antioxidants, healthy fats, and beta carotene.

  • 2.5 c almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp fine grain sea salt
  • 1 tsp pumpkin pie spice (I make my own)
  • 1 flax egg (1 tbsp ground flaxseed+3 tbsp water)
  • 1/4 c grade B organic maple syrup
  • 1/2 c pure pumpkin puree
  • 2 tbsp coconut oil (I used refined), melted
  • 1 tsp vanilla extract
  • 1/3 c extra dark chocolate chips

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Preheat the oven to 350, and line a baking sheet with parchment paper. Combine flaxseed and water and let that sit aside to gelatinize whilst you’re doing everything else..

In a smallish bowl, whisk together almond flour, baking soda, pie spice, and sea salt. In a larger bowl, (using a mixer or your incredibly large biceps—I opted for biceps since I was too lazy to wash the mixer) beat together maple syrup, pumpkin puree, melted coconut oil, and vanilla extract. Add dry into wet ingredients, toss in flax egg, and stir to combine. Fold in chocolate chips.

Drop by the tablespoon-sized ball on the prepared cookie sheet, and flatten slightly (they won’t flatten as they bake). Bake for 15-17 minutes, until the cookies are lightly golden and mostly firm to the touch. Let cool on the baking sheet, then remove to a cooling rack to cool completely (they’re a little delicate, be careful!).

I store my leftovers in the fridge–the texture gets a teeny bit softer but I think more delicious.

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Wednesdays are BANANAS

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It’s Wednesday… time to go BUHHNAHHNUHHSS!!

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Or something like that.

But first: a little throwback Wednesday to get things started off right. These were my shoes as a baby:

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And we wonder why I turned out like I did?! Ha. Evidence. I’m sure my current state of affairs also has quite a bit to do with the fact that as a baby, I looooved tofu and bananas mashed up together. Yeah. I’m not too sure about that combination these days either…

And then there’s this, which is a throwback to like.. yesterday. Or maybe breakfast. Because apparently quite a few of my meals start off looking like this:

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Huge pile o’greens. Are we surprised? No, not really. ANYway…

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Banana bread!! Only this time its grain free, for peeps who either don’t wanna or can’t have gluten or grains. I like grains and gluten (bread. obvi) but I also really like new things, so this happened. And I am sooo glad it did because it is also delicious, and as I’ve said many times I really don’t have time for things that aren’t delicious. It also happens to be refined sugar free, which I love. Actually… there aren’t ANY added sweeteners in this, period—all the sweetness comes from buhhnahhnuhss! Awesome. Just make sure you use some really dead bananas—mine were pretty nasty looking but they found bliss in their next incarnation as bread, so everybody wins.

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Grain Free Banana Bread

Makes one loaf. Grain free, gluten free, refined sugar free, dairy free, paleo. It’s high in healthy fats and fiber (yay!), and very satisfying. I think that covers just about everything! Recipe only slightly tweaked from Heather’s French Press, here!

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  • 1/2 c almond flour
  • 1/2 c coconut flour
  • 1/4 c ground flaxseed
  • heaping 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 ripe bananas, mashed (mine were smallish)
  • 2 eggs
  • 1 tsp vanilla extract

Preheat the oven to 350, and thoroughly grease a loaf pan (Or use parchment— my bread stuck like WHAT so obviously I was lazy with greasing and should have used parchment. Whoops. Whatever, it created “crumbs” and then I got to eat them all).

In a bowl, whisk together almond flour, coconut flour (sifted if chunky), flaxseed, cinnamon, baking soda, and salt. In a larger bowl, mash bananas, then vigorously whisk them together with the eggs and vanilla. Pour wet into dry and stir until just combined. This batter (because of the coconut flour) is very thick—it won’t pour like typical banana bread. I smooth mine out with a spatula and then give it fork marks on top for fun. Smooth the batter out in the prepared pan, then pop it into the oven and bake for 45 minutes. A tester should come out clean when it’s done. Let it cool for a few in the pan, then turn it out onto a cooling rack to cool completely.

Store in the fridge! I found that it got better and better the longer it lasted (which sadly wasn’t that long…)

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