Butter/Oil Free Blueberry Banana Bread

Butter Free Blueberry Banana Bread

Been away for a few weeks..apologies are in order! I have countless numbers of ripe bananas in the kitchen right now, and over the weekend I decided to make banana bread with them. I found this recipe on noshandnourish.com, and it was perfect because I also had blueberries that had been sitting in the fridge as well! This coming weekend I think I’m going to try this recipe again, but substitute mangoes instead..mmm….

This recipe was right up my alley for several reasons:

  1. No butter
  2. No oil (except for spraying the pan down, but parchment paper could easily do the trick)
  3. No processed sugar (agave was used)

Butter Free Blueberry Banana Bread
I’m going to put it out there right now, that it tastes much better and it also way easier to slice once it’s been fully cooled; ie If you baked it at night, it would be perfect the next day. But knowing myself, I let it sit for about 15-20 minutes before I cut a slice to try. It was delicious; the blueberries were full of flavour, and the bread was perfectly moist. This recipe doesn’t produce the normal brown veiny little lines that are present in other banana breads, but trust me when I say the taste is still there! Hope you all enjoy this recipe 🙂

Butter/Oil Free Blueberry Banana Bread
Yields 1 large 9×5 loaf pan

Ingredients:
1 3/4 cup whole wheat flour
1 1⁄2 tsp baking powder
1⁄2 tsp salt
1⁄4 cup agave
1 tsp vanilla extract
2 mashed ripe bananas
2 eggs
3/4 cup Greek yogurt
1 cup blueberries (fresh or frozen)

Directions:
Preheat oven to 375°F.  Combine the flour, baking powder and salt in a large bowl.

In a medium bowl, take the mashed bananas and combine it with the eggs, vanilla and agave thoroughly.

Add the Greek yogurt, and whisk until the mixture is free of lumps.

Pour the wet ingredients into the flour mixture, and mix until just combine (do not over mix!)

Fold in the blueberries with a spatula.

Pour the batter into a greased loaf pan, and distribute evenly.

Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.

Transfer to a cooling rack and let it cool completely before slicing.

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Coconut Mango Edamame Quinoa

Coconut Mango Edamame Quinoa
Quinoa + coconut milk + mango + edamame. Soo simple, yet so satisfying. I was going through the pantry the other day, trying to gather ingredients to make Thai Mango Coconut Sticky Rice, but wasn’t entirely sure if I could successfully wing the recipe. Being Chinese, it should be a must that I know how to cook rice perfectly..but I CAN’T!! So I just decided to go a different route and stick to ingredients that I’m comfortable with. Instead of cooking the quinoa in water, I cooked it in a small can of coconut milk, and waited for most of the milk to be absorbed before adding the rest of the ingredients.
Coconut Mango Edamame Quinoa
This can be eaten as a dessert; snack, or even a full on meal! This can definitely be whipped up ahead of time and kept in the fridge before serving. Super easy to make, so enjoy 🙂

Coconut Mango Edamame Quinoa

Ingredients:
5.6fl oz/ 165ml coconut milk from the can (I used a small can of Aroy-D Coconut Milk)
1 cup uncooked quinoa
1 champagne mango, cut into chunks
1/2 cup to 1 cup frozen edamame beans (adjust according to preference)

Directions:
Rinse quinoa under cold water a couple times to remove any starch, and place in a small pot.

Shake the can of coconut milk a few times so the separated ingredients can combine again. Empty the can into the pot, and bring everything up to a boil with the lid on.

Once the mixture comes to a boil, turn the heat down to medium-low to low, stirring occasionally until most (about 90%) of the coconut milk is absorbed by the quinoa (almost to an oatmeal/porridge consistency). Stir the frozen edamame beans into the quinoa mixture, until they’re heated through.

Stir in mango chunks, and let it sit for another 3-5 minutes.

Remove from heat and serve. This tastes even better when it’s cooled down, or cold!

Tip: If you’re taking it out the fridge to eat the next day, and find the quinoa has absorbed all the coconut milk, add some almond milk to get it to a thick consistency again.

 

 

Easy Raspberry Chia Jam Pie

Raspberry Chia Jam Pie

I came across a few jam recipes over the long weekend, that uses only a handful of ingredients that can easily be pronounced (with the exception of agave..a-gave; ah-gah-vay??), and then I remembered the ready-to-bake pie crust that’s been sitting in the freezer. Naturally, my mind came to the conclusion that: 1) Yes, in fact, I am craving something sweet; 2) Go do something with your free time and bake something!

Raspberry Chia Jam PieRaspberry Chia Jam Pie

I decided to make a super easy pie with a raspberry chia jam, sitting on top of an even easier Greek yogurt filling. Raspberry jam, sweet yogurt filling, pie crust. Deliciousness with very little guilt. The yogurt filling kind of acts as a custard-type filling, to give the pie a firmer structure. I completely winged the yogurt filling; added some almond milk, bit of sugar for sweetness, maybe some vanilla (I don’t even remember..), so when making the filling you feel that you need more, definitely go ahead and add more yogurt.

Raspberry Chia Jam Pie

I intended to wait until the pie fully cooled down before slicing and tasting, but because it’s me, it didn’t work out..I will say though, it definitely tastes better when it’s been fully cooled, so that everything sets and nothing is runny. It’s even better the next day, after putting the pie in the fridge to fully set!

Raspberry Chia Jam Pie

Easy Raspberry Chia Jam Pie
Serves 6-8 (10 for the portion control eaters ;))

Ingredients:
Raspberry Jam:
2 cups frozen raspberry (fresh will work as well)
3 tablespoons chia seeds
2-3 tablespoons agave syrup
1 teaspoon vanilla extract (optional)

Greek Yogurt Filling:
1 cup Greek yogurt
1/8 – 1/4 cup almond milk
Sugar for desired taste
1 teaspoon vanilla extract (optional)

1 frozen deep dish 9″ pie shells (I used Tenderflake; feel free to use one that’s homemade)

Directions:
Make the jam: Put the raspberries in a pot or small pan, and bring to a low boil, stirring frequently. Reduce heat to low, and let berries simmer until they begin to soften. As they begin to let their juices out, you may or may not need to mash them up (you don’t have to mash them thoroughly, chunks can be left in for texture). Stir in chia seeds, agave syrup and vanilla. Continue cooking them on low heat and stir from time to time, until the mixture begins to thicken up to jam consistency. Feel free to add more agave, to your desired sweetness.

Preheat oven to 425ºF, and take frozen pie shell out the freezer.

In a bowl, combine Greek yogurt filling ingredients, starting with 1/8 cup of almond milk. Mix until combined; consistency should be that of a ranch or cesar dressing. If it’s too thick, go ahead and add more milk. Taste to make sure it’s sweet enough.

Pour Greek yogurt filling into the pie shell, and use a spatula to spread evenly.

With the slightly (or completely) cooled down jam, pour evenly on top of the Greek yogurt filling, and carefully spread it evenly as well. You can make swirls with a toothpick or knife throughout the pie to get a contrast of the red and white.

Bake in the oven for 45-55 minutes; keep an eye on it so the crust doesn’t burn. You’ll know it’s ready when the pie shell turns to a golden brown colour.

Let it cool completely on a wire rack before slicing. Store in the refrigerator, for an even tastier treat the next day!

Fluffy Almond Meal Waffles

Almond Meal Waffles

Yes. I was going to wait until next week to post something, but since today is pretty much a free day for me, why not? I went through a Crave-Nothing-But-Waffles phase a few weeks ago, and since the stuff we all grew up eating are just boxed, processed carbs on carbs on carbs type waffles, I wanted to make sure these were at least guilt free. With the use of almond meal and ground flaxseed, these will definitely keep you full while providing some protein, healthy fats, and fiber.

Almond Meal WafflesAlmond Meal Waffles

Like the fruity plate? Thanks.

Depending on how thick you want your waffles to be, you can make 3-4 servings. I haven’t tried making pancakes with this recipe; even though the batter is a bit thick, I’m sure it could be doable. Serve these up with some agave syrup, fresh fruit, and you’re ready to go!

Fluffy Almond Meal Waffles
Yields 3-4 servings

Ingredients:
3 cups almond meal
1 tablespoon freshly ground flaxseeds
1/2 teaspoon sea salt
1/2 teaspoon baking soda
3 large eggs at room temperature
3/4 cup almond milk (maybe more if the batter gets too thick)
2 tablespoons coconut oil

Directions:
Combine the almond meal, flaxseeds, salt and baking soda in a medium bowl.

Whisk the eggs in a large bowl, and then add almond milk and oil. Whisk to combine.

Slowly whisk the almond meal mixture into the egg mixture, until it gets to a regular waffle batter consistency. If it gets too thick, add a tablespoon of additional milk at a time until you reach the desired consistency.

Spray your waffle maker with nonstick spray, and make your waffles according to the manufacturer’s manual. I poured about 1/2 cup of batter for each waffle.

Top with agave syrup, fresh fruit; your desired toppings, and enjoy!

Tip une: These aren’t your typical crispy-exterior, fluffy-interior pancakes! They’re soft and fluffy, so be careful when removing them from the griddle.
Tip deux: If you really want them crispy, try putting them in the oven to toast. I’ve never tried, so I can’t say, but I’m sure it would be uh-may-zing as well.

Sugar & Fat Free Cinnamon Raisin Applesauce Loaf

Cinnamon Raisin Applesauce Loaf

Welcome to Canada, where it snows three weeks after the start of Spring. As if I’m surprised..I really shouldn’t be. Anyways, I wanted to post something that could work well anytime of the year; whether it’s winter (what it feels like..) or spring (what it should be..). I made this using four mini loaf pans, about 2.5″ x 5″, but it can most definitely be baked with a 9″ x 5″ loaf pan.

Cinnamon Raisin Applesauce Loaf

The recipe doesn’t contain any fat, besides the nonstick spray for the loaf pans. No sugar either, since the sweetness solely comes from the raisins. If you would like the cake to be dessert-sweet, try adding in 3/4 – 1 1/2 cups of sugar, or even maple sugar would be good. Mmm. To make this vegan, you can easily substitute flax-eggs for the actual eggs in the recipe.

Cinnamon Raisin Applesauce Loaf

Enjoy!

Sugar & Fat Free Cinnamon Raisin Applesauce Loaf
(Yields one 9×5 loaf, or four 2.5×5 loaves)

Ingredients:
1 cup unsweetened applesauce
1/2 cup orange juice
2 large eggs (or flax eggs for a vegan recipe)
1 medium peeled and coarsely grated apple (any apple would do)
2 cups whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
3/4 cup Thompson raisins

Directions:
Preheat oven to 325ºF, and spray loaf pan with nonstick spray; set aside.

In a large bowl, whisk together the applesauce, orange juice, and eggs. Stir in the grated apple.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, allspice and salt. Add the flour mixture to the liquid mixture, and stir just until it’s combined. Be sure not to over-mix it!

Carefully stir in the raisins, and pour the batter into the pan.

Even the batter in the pan, and put it in the oven to bake for about 45-55 minutes; when a cake tester inserted in the middle of the loaf comes out clean. Let it cool in the pan for about 15 minutes, and remove from pan to cool completely before slicing (I couldn’t wait, so 5 minutes had to do it for me!).

One-Bowl Almond & Coconut Oatmeal Cookies

EatLookFeelGood-OneBowlAlmondCoconutOatmealCookie

I looove one bowl recipes. Why? Because they only require one bowl. That means faster assembly, faster cleanup, faster everything. This recipe was adapted from another food blog by Miryam at EatGood4Life, but I decided to tweak the recipe around, based on what I had in the kitchen, and for my liking. 

You will not feel guilty eating these amazing cookies; they’re soft, but crunchy from the coconut and sliced almonds. Do feel free to add additional toppings, like chocolate chips, raisins, or any other dried fruit. 

Being my first food post, I’m still trying to get the hang of this..I’ll be playing around with blog set-ups and things like that. Any suggestions are welcome!

AlmondCoconutCookieIngredients
These handful of ingredients can easily be found at Costco or your local grocery store 🙂

DryIngredients
Just throw all your dry ingredients into a bowl..

AllIngredients
..mix in the wet ingredients..

Combined
..and if you find that your dough isn’t coming together properly, add a little bit of milk at a time, just until it forms.

BakingSheet
Scoop them out with an ice-cream scoop (or whatever you’ve got..a spoon, a spatula, OH, your hands..)

FinishedCookies
..15 minutes later, bam!

One-Bowl Almond and Coconut Oatmeal Cookies
Yields 24 cookies

Ingredients:
1 cup rolled oats
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 cup unsweetened desiccated coconut
1/2 sliced almonds
1/2 cup maple sugar
1/3 cup + 1 tablespoon grapeseed oil
1 teaspoon vanilla extract
2 tablespoons agave
3-4 tablespoons almond milk (might need more)
Optional add-ins (chocolate chips, raisins, dried fruit, etc)

Directions:
Preheat oven to 350°F, and line two baking sheets with parchment paper; set aside.

In a medium-large mixing bowl, add all your ingredients and mix to combine. If the dough isn’t coming together like it should, add a few teaspoons of milk at a time until it combines. You want it to resemble the consistency of cookie dough.

Scoop out about a tablespoon of dough, and line them on your baking sheets about 1″ to 2″ apart. Using either a fork or your fingers, gently press them down a little bit so they flatten out during baking.

Bake for 13-17 minutes, or until the edges begin to turn golden brown. Let them sit on the cookie sheets for about five minutes, and transfer to a wiring rack to cool completely.

Hello!

Hi to all my readers! Even if you visited for two seconds, hi to you too. Being my first post, I’m simply trying to figure out a schedule for this food blog I’m about to embark! I love food (so does the rest of the world), and I also love making it. I started getting into baking and cooking around three years ago, after I gained my freshman 10 (it was probably 15, but let’s just say 10.). I began to exercise, watch what I eat, and also moved on to cooking my own food. So here I am now, with a growing passion of baking and cooking! I hope to get my first food post up soon.

Bear with me!
Gloria