Peanut Butter Banana Chocolate Chip Oatmeal Bars

 

• 1 cup mashed bananas (about 3 medium or 2 large ripe bananas)
• 1/2 cup creamy or crunchy peanut butter*
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup unsweetened applesauce*
• 1/2 cup almond milk 
• 2 and 1/2 cups whole or quick oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
2. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the remaining ingredients in the order listed. Batter will be a little thick, but still pourable.
3. Pour/spoon the mixture evenly into the prepared pan and bake for 25-28 minutes or until the center is set (it will still look relatively soft!).
4. Remove from the oven and cool in the pan at room temperature for 30-60 minutes. After that, place the pan in the refrigerator for 1 hour until chilled. The bars are difficult to cut if they haven’t been chilled.
5. Remove bars from the pan using the overhang on the sides then cut into bars. Sometimes I drizzle melted peanut butter over each, but that’s optional. (Note: the parchment paper is always a little moist from soaking up some moisture from the bars.)
6. Cover leftover bars tightly and store in the refrigerator for up to 10 days.

(Source: https://sallysbakingaddiction.com/peanut-butter-banana-chocolate-chip-oatmeal-bars/#tasty-recipes-76739)

Perfect Biscuits

Ingredients

• 3 cups flour
• 3 Tbsp sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1/2 tsp cream of tartar
• 3/4 cup cold butter
• 1 egg
• 1 cup whole milk

Instructions

• Preheat oven to 450 degrees.
• The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
• Combine the dry ingredients in a large bowl. 
• Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough. 
• Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
• Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
• Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits. 
• Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.

(Source: https://www.momontimeout.com/perfect-biscuits-every-time-recipe/#recipe)

Chickpea Curry

 

• 1 tablespoon avocado oil
• 2 cloves garlic, minced
  
• 1 tablespoon brown sugar 
• 1 1/2 tablespoons red curry paste
• one 14-ounce can full fat coconut milk
• 1 1/2 tablespoons soy sauce
  
• one 14-ounce can chickpeas, drained and rinsed
• 2–3 cups fresh spinach, chopped
• 1/2 cup cilantro, chopped
• 1 1/2 cups jasmine rice, uncooked

INSTRUCTIONS

1. Cook rice according to package directions.
2. Heat the olive oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
3. Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
4. Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
5. Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass. The flavor is totally there even with the most basic ingredient list. Serve over rice.

(Source: https://pinchofyum.com/chickpea-curry)

Chocolate Chip Cookies

 

• 1 cup butter
• ▢1 cup sugar
• ▢1 cup brown sugar
• ▢2 teaspoons vanilla
• ▢2 large eggs
• ▢3 cups flour 
• ▢1 teaspoon baking soda
• ▢½ teaspoon baking powder
• ▢1 teaspoon salt 
• ▢2 cups chocolate chips 

Instructions 

• Preheat oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.
• In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
• Cream together butter and sugars until combined.
• Beat in eggs and vanilla until light (about 1 minute).
• Mix in the dry ingredients until combined.
• Add chocolate chips and mix well.
• Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
• Let them sit on the baking pan for 2 minutes before removing to cooling rack.

(Source: https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/#wprm-recipe-container-8678)

Protein Pancakes

 

• 1 cup + 1 tablespoon rolled oats
• ▢2 1/4 teaspoons baking powder
• ▢1/4 cup protein powder
• ▢3 small eggs
• ▢1/3 cup Greek yogurt
• ▢1/4 teaspoon vanilla
• ▢1 tablespoon maple syrup 
• ▢1 tablespoon coconut oil

Instructions 

• Blend the oats in a blender or food processor until it reaches a flour texture. Add in the rest of the ingredients and blend until smooth.
• Add some oil to a non-stick skillet and place it over medium-high heat.
• Drop ¼ cup portions of the batter onto the skillet. Cook the pancakes until the bubbles appear on the surface. Lift and flip the pancake and cook for another minute.
• Repeat the process until all the pancakes are cooked.
  

(Source: https://thebigmansworld.com/protein-pancakes-recipe/)

Finnish Pancakes

•  
• 4 Eggs, well beaten, usually in a blender
• 1 Cup Milk
• 1 Cup Flour
• 1 teaspoon Vanilla
• 1 teaspoon Salt
• 3-6 Tablespoons Sugar
• 2 Tablespoons Butter, melted

Blend all ingredients together.

Preheat a large cast iron pan over medium heat. Melt 1 tablespoon butter in pan, then pour in a circle of the pancake mixture, tilting the pan with its handle to create a thin, circular coating on the bottom of the pan.

Cook only until mixture loses it's glossy sheen and begins to brown, then turn and cook the other side.

Sprinkle with sugar or applesauce, or roll up and serve with a fresh berry sauce or jam. 

(Source: https://ohsweetbasil.com/authentic-finnish-pancakes-recipe/#recipe)

Black Bean Brownies

 

• 15 oz black beans drained and rinsed
• ▢¼ cup honey
• ▢⅓ cup coconut oil melted
• ▢1 teaspoon vanilla
• ▢¼ cup coconut sugar
• ▢¼ cup cocoa powder 
• ▢½ teaspoon baking powder
• ▢¼ teaspoon salt
• ▢2 large eggs
• ▢¾ cup chocolate chips, divided
• 
  

Instructions 

• Preheat oven to 350 degrees F. Grease an 8×8″ baking pan and set aside.
• Put beans, coconut oil, coconut sugar and honey into the container of your blender or food processor. Blend until well combined.
• Add cocoa powder, salt, baking powder and vanilla. Blend until smooth.
• Add in eggs and blend until just combined.
• Mix in ½ cup chocolate chips by hand.
• Pour into greased 8×8-inch pan and top with remaining ¼ cup chocolate chips.
• Bake for 20-25 minutes or until the top is set and brownies are just barely pulling away from the sides.
• Let cool, cut and enjoy!

(Source: https://joyfoodsunshine.com/black-bean-brownies/#wprm-recipe-container-8618)