Apple Cinnamon-Raisin Trail Cookies

The base for these cookies comes from Oh Ladycakes and I cannot tell you how many times I’ve made some variation of them.  They have been a breakfast staple not only in our home but from road trips to the hospital stay when our son was born.  And now they have a special place in my heart.

image

So, when I saw that Ashlae made a version with banana and banana chips, a lightbulb went off in my head, which leads us to this version below.  I would loosely use the term cookie for this adaptation because they are moist and dense, almost cake-like.  Made with oats (& oat flour), almonds (& almond butter), these will keep you full and energized all morning long!

We almost always have a large bag of apple chips in our pantry because they are unusually sweet, though contain no added sugar, taste delicious and a great treat for our little morkie.  So instead of bananas, we use apple chips and applesauce.  And cinnamon.  And raisins.  And even though it seems like it’s perpetually summer here in NorCal, these cookies feel like a big bite of fall in your mouth.

Continue reading “Apple Cinnamon-Raisin Trail Cookies”

Advertisements

Maple Olive-oil Banana Bread

So…where to start?  I’ll start by telling you how much I adore this banana bread!  It’s been my go-to recipe for a few years now and I dare not deviate from it.  As much as I love bananas, I love this bread even more.  So much so that I could probably make it from memory.  It contains all the glutens, since I use whole wheat flour, however olive oil is used as the fat and Greek yogurt keeps the bread moist.  Maple syrup (100%) is then combined with dark muscovado sugar to give this quick-bread wonderful caramel notes.  Finally, the top is crusted with Bourbon Vanilla-Bean sugar to give it some crunch; my absolute favorite part.

Try keeping this in your house more than a day or two…I guarantee it can’t be done!

image

Continue reading “Maple Olive-oil Banana Bread”

Breakfast Popsicles

It’s getting into triple digits here in Northern California, so making my traditional eggs or oatmeal for breakfast isn’t quite as appetizing as a frozen yogurt treat. Especially since I am up super early with the babe and will attempt to squeeze in a run before 8 a.m. Because I want something quick and need something to cool me off, I have been eating these as my default breakfast for a few days now. So, I share with you a how-to for these babies and a strong suggestion to eat popsicles for breakfast!  Actually, it’s not as strange as it sounds because they’re just swirls of Greek yogurt and the Roasted Strawberry-Vanilla Bean Jam from my earlier post.

I sweetened the Greek yogurt with a Honey & Sea Salt Caramel that I keep in the refrigerator for just such an occasion, however I am sure a natural sweetener of your choice would work just as well.

image

INGREDIENTS:

  • Zoku popcicle molds {or mold of your choice}
  • about 1 cup greek yogurt
  • sweetener of choice to taste
  • about 1 cup of Roasted Strawberry Vanilla-Bean Jam

**This made about 5 popsicles, so adjust the amount of Greek yogurt and jam according to your tastes.**

TO DO:

I mixed the Honey & Sea Salt Caramel with the Greek yogurt in a bowl first and then layered it with the Roasted Strawberry Vanilla-Bean Jam in my Zoku popsicle molds.  Fill to the “fill line” and using a skewer, I swirled the mixture together leaving streaks of red and white.  I popped the molds into the freezer overnight and the next morning I had a delicious, healthy breakfast treat!

image

Recipe for Honey & Sea Salt Caramel from Bare Root Girl

  • 1 cup honey
  • 2/3 cup coconut cream {I used Trader Joe’s}
  • 1 vanilla bean, seeds removed
  • ½ tsp sea salt
  • 1 tsp pure vanilla extract
  • 2 tbs organic, unsalted butter

In a medium saucepan, combine honey, coconut cream, vanilla bean seeds, and sea salt and place over medium low heat.  Mix thoroughly and place a candy thermometer in the pot.  Heat the mixture to 300F, about 30 minutes, or until the sauce thickens greatly and turns a dark caramel color.  Remove from heat, add vanilla extract and butter, and whisk together until creamy.

**This is an amazing sauce to keep on hand as I have used it in my iced coffee, on ice cream and now these popsicles!  So yum.**