Wait. Free time?! I’m unfamiliar with this concept.

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Looklooklook I actually had time to make something!!! Actually, I had time to make TWO somethings, because well.. the oven was already on. So obviously. I also had a super productive weekend that also included time to work out and time to sit on my butt and read. Generally speaking, I consider this a highly successful weekend. Jessie thinks so too.

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And… I made bars!

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It felt so good to bake. I swear, it’s probably been about a month and that is WAY too long. These were a product of that fun game “let’s see what’s in the fridge and what I can make with it, depending on my mood and a billion other factors, but actually depending on what food is actually present”. It’s fun, kind of like a treasure hunt in the pantry.

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And (shockingly, not), I ended up with barz! I know, I know. But they’re just so delicious and fast and easy and satisfying. So, bars. Cookies were slightly too high maintenance for this particular weekend (though I did make a tiny batch of 10 cookies, just to be thorough).

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These are great for the indecisively minded, which I tend towards when I’m baking…. usually I want five things and can’t decide which of the five to bake. Sooo…. I decided to get creative and make both, at the same time. Problem mega solved. Now I have barz AND blondies AND brownies without having a gigantic pile of baked goods staring me in the face. Winning, winning.

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Also, succulents are awesome!

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Swirled Chocolate Tahini Barz

Half blondie, half brownie, for when you really can’t decide or you’re so braindead from biostats that you just decide that deciding isn’t worth the effort. Enter the hybrid bar. The best of both worlds with a minimum of effort.

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Gluten free, dairy free, soy free, refined sugar free and vegan! Spread the love. A Wait are those Cookies original.

  • 1.5 c almond flour
  • 1 c quinoa flour, toasted*
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 c tahini (mine is unsalted)
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 1/2 c pure maple syrup + 1 tbsp, divided
  • 1.5 tsp vanilla extract
  • 1/4 c avocado oil
  • 1/4 c unsweetened applesauce + heaping 1/8 c unsweetened applesauce, divided
  • 1/4 c unsweetened cocoa powder
  • 1/3 c extra dark chocolate chips

*In a medium sized skillet over medium heat, stir the flour occasionally until it’s fragrant, about 5 minutes. Toasting reduces the otherwise slightly bitter nature of quinoa and quinoa flour.

Preheat the oven to 350, and lightly grease an 8 by 8 pan.

Make flax eggs, and set aside to gel.

In a large bowl, whisk together almond flour, quinoa flour, baking soda, and sea salt. Add in tahini, flax eggs, 1/2 c maple, avo oil, and 1/4 c applesauce. Stir until just combined — try to avoid overmixing. Take half of the batter and plop it into half of the prepared pan. Add the cocoa powder, 1 tbsp maple, and 1/8 c applesauce to the remaining batter, and stir to combine. Drop this chocolatey goodness into the other, empty, half of the prepared pan, and using a knife, swirl the middle bits together (or go crazy and do the whole thing, I’m not going to stop you!). Pop this goodness into the oven for just about 35 minutes, when the top should be mostly firm and a tester comes out clean. Cool completely in the pan, then cover and store any leftovers in the fridge.

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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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