The base recipe for this loaf is is my absolute favorite for quick breads. And bananas (plus choco chips most times) is my absolute favorite type of quick bread. Easy, super healthy, and completely delicious. Enjoying this bread with coffee in the morning before I face the world is the only thing that makes me a civilized human being some days. This recipe is essentially the same as my pumpkin bread, just swapping pumpkin for bananas and mixing up the spices a bit. I also used oat flour this time, which makes it even more breakfast-y. This bread literally gets me out of bed in the morning I look forward…
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Healthy Gingerbread Cookies
These are vying for the best cookies I’ve made all year. I’m a huge gingerbread lover already, so these are going to be CRUCIAL in getting me through the winter and these hard times of waiting for the next season of Game of Thrones (winter is heeeeereee). These cookies are amazing because they are legitimately a healthy version of gingerbread that still tastes like the original–maybe even better. The almond flour and butter give them a very satisfying nutty crunch. Even though they are filled with good-for-you ingredients, they still roll out beautifully and taste incredible. It’s an all-around win and I’m so happy I found this recipe. I used…
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Chocolate Gingerbread Cake (sweetened with dates!)
Gingerbread has got to be one of my favorite flavor profiles. Warm, sweet spices like clove, cinnamon, ginger, and anise win me over every time. They’re like a cozy blanket and mug of something toasty. Gingerbread spices also remind me of a trip I took to Stockholm a couple of years ago during Christmas-time. I already had a proclivity towards Swedish culture before going, but after … let’s just say I seriously considered switching careers. In addition to everything else I love about Sweden (hello quiet streets! We were definitely the loud Americans), you can hardly walk two feet without bumping into some cozy little bakery wafting cinnamon and cardamom…
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Flourless Brownies
I like my baked goods to work hard for me. They must be delicious (duh) but they must also be nutritious. My treats are usually comprised of healthy foods that just happen to also be a vehicle to get chocolate chips into my mouth [insert shrugging emoji girl here]. That’s what I usually do. Tonight, I let my hair down a little. These brownies are still healthier than most, but definitely an indulgence. Sometimes it’s freezing out, and you’re watching Harry Potter home alone, and just really need a GOOD brownie. Ya know? These are that brownie. Here’s a brownie looking like the heaven-sent beauty that it is. Make them…
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Whole-Wheat Pumpkin Bread (sweetened with dates!)
Guys. No but, guys. This is real. This pumpkin bread is ridiculously good. Seriously. It has that delightfully fluffy texture you’d expect from a bakery or coffee shop pumpkin bread, but unlike something you’d find at most bakeries, this one is SO GOOD FOR YOU. This bread is made from locally milled whole-wheat flour, which I highly recommend. You could also try oat flour or rye flour–my other favorites. I haven’t tried them with this recipe yet though. The dates in this bread not only provide a beautiful caramel flavor, but also good-for-you vitamins, minerals and fiber. I’m also a fan of warm spices, so this bread is packed with…
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Whole-Wheat Skillet Cornbread
My strategy is simple. Cook and bake as if it were the crispest fall day and the weather will follow suit. So far it hasn’t worked. It was almost 90 degrees when I was making this cornbread and chicken chili. This cornbread is super delicious and is due in large part to the perfectly crisp crust, which is achieved by heating the pan before pouring in the batter. That shock of hitting the butter slicked cast iron causes the batter to instantly create a barrier, which allows the bread itself to remain soft and crumbly while the crust continues to darken and crisp. Next up, I’m swapping a portion of…
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Chocolate Chip-Peanut Butter Bars
Every weekend I go through the same song and dance with myself.. an exhausting internal monologue (sometimes it’s aloud if I’m honest) that involves arguing over whether I should get a chocolate croissant from the patisserie or make something at home. I go through the the cost/benefit analysis, the nutrition/lack thereof analysis, the time/energy analysis… comprehensive analyses are kinda my thang. Depending on the weekend, it could go either way. Though more times than not, I end up tinkering on something at home. Today, I tinkered. Oh yes, I tinkered. My goal is always, yummy and decadent with ingredients that I feel good about. The magic of nut butters in…
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Tahini Chocolate Chip Cookies
These cookies are amazing AF. I can’t stop eating them. Drop everything and make these now. Tahini Chocolate Chip Cookies Makes about 16 cookies Ingredients: 1 cup almond meal (walnut would also be nice) 1 cup tahini 1/3 cup honey 1 egg 1 tsp baking soda 3/4 cup bittersweet chocolate chips Flaked sea salt Method: Mix almond meal, tahini and honey together in a large bowl. Refrigerate for 30 minutes to let dough rest and ingredients meld. This step is important to the process, so do not omit. Right before the dough is ready, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Take dough…
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Chocolate Squash Muffins
When I’ve had a tough week and need to unwind, or even when my week was fine, but I need some self-care time (as we millennials call it)–more times than not, I turn to muffins. (That was a completely organic and unintentional, rhyming poem and I refuse to change it.) Muffins are so easy, you almost have to TRY to not have a muffin turn out. As a result, they are the perfect vehicle for kitchen creativity. I’ve been toying more with veggies and beans in my muffins, so expect more of this ilk to come. I’m all about feeling healthy while relying on a muffin for emotional support. Enjoy.…
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Sweet Potato Rye Waffles
I’ve always loved rye. For some reason, growing up it seems like we always had a loaf of rye bread and yellow mustard in the house which counted as a snack. Probably strange, but true. When I visited Sweden a couple of years ago, rye was on the menu often. I recall getting back in town and buying a bag of whole-grain rye flour immediately to play around with. Now I use it often in my baking. It makes for surprisingly tender breads and muffins, or in today’s case, wholesome and toasty waffles. My inspiration for this scrummy breakfast was the maple syrup I picked up at the Farmer’s Market…
