Banana Carrot Cake Breakfast Bars (Vegan + GF)

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Packed with protein and fiber!

The best way to use up downright blackened bananas is to make desserts because they are far too soft to enjoy, yet they are the sweetest at this point. In the past couple weeks, I’ve been terrible at consuming my bananas at their peak aesthetic and have been forced to make banana bread from the charcoal-black colored bananas. However, I am shocked to find myself say that I’ve gotten tired from banana bread, since I’ve baked a surplus of loaves, but today two blackened bananas lay on my counter and I couldn’t stand tossing them in the compost bin. Making banana bread was obviously not an option, so I decided to make some banana carrot cake breakfast bars, which also helped me use up some carrots in my fridge! A win-win situation, and I know have scrumptious to-go breakfast bars!


 

Banana Carrot Cake Breakfast Bars

yield: 12 squares

Ingredients:

  • 2 c. rolled oats
  • 3/4 c. almond meal
  • 3 tbsp. vegan sweetener (agave/ maple syrup)
  • 2 tbsp. almond butter (check out how to make homemade almond butter)
  • 1 tbsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1 c. grated carrots
  • 1/4 c. flax seeds
  • 2 overly ripe bananas
  • 1 tbsp. applesauce or flavorless oil

Directions:

  1. Preheat the oven to 350 °F.
  2. Place the rolled oats and almond meal into a food processor and pulse until the mixture becomes coarse crumbs, but has not completely turned into oat flour yet. Then add the cinnamon, ginger, and flax seeds and pulse until the flax seeds have become slightly chopped.
  3. Add in the sweetener, almond butter, bananas, and applesauce/oil and pulse until the mixture begins to clump together and is thoroughly incorporated.
  4. Pour in the grated carrots and pulse for about 10 seconds, or until the carrots are combined into the mixture.
  5. Pour into a square baking pan lined with parchment paper or sprayed with cooking spray. I also used a pan that cuts the bars before baking, which is convenient.
  6. Optional: Top your bars with walnuts, chocolate chips, or any toppings of your choice. I put dark chocolate chips on half of my bars.

These breakfast bars are perfect on the go and a great option for breakfast because they’re low in sugar and high in fiber and protein, certain to keep you full for your busy mornings!

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pre-baked bars

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baked bars

Matcha Energy Bites (Vegan + GF)

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Matcha energy bites

Here I am, yet posting another matcha recipe because matcha is a gorgeous, dainty ingredient that provides antioxidants for the body. Today’s recipe is matcha energy bites, which I played around with by gradually adding ingredients I believed would accompany each other well. On first attempt, the result was divine: perfect consistency, not too sweet, and packed with flavor! Pleased and legitimately overjoyed, I devoured four energy bites in one sitting and uncontrollably reached for more. I really do hope you try this recipe out because these bites are delectable!


 

Matcha Energy Bites

yield: 16 balls (1 in. diameter)

Ingredients:

  • 1 1/2. tsp matcha powder
  • 3/4 c. rolled oats
  • 7 medjool dates soaked in hot water
  • 1/2 c. almond flour
  • 20 almonds
  • 1 tbsp chia seeds.
  • t tbsp. flax seeds

Directions:

  1. Remove the pits from the dates and soak in hot water for at least 10 minutes. This helps soften the dates, adding moisture, and making them easier to blend.
  2. Place rolled oats in a food processor and process until a fine oat flour is formed. Add in the matcha powder, almond flour, chia and flax seeds, and pulse until the flour is well incorporated.
  3. Add the soaked dates and pulse until a smooth, dough-consistency mixture forms.
  4. Place the mixture into a medium-sized bowl.
  5. Place the 20 almonds into the empty food processor and pulse until the almonds become “roughly chopped”. This will add crunchy texture to the energy bites and also cleans any leftover sticky mixture left in the food processor. Add the chopped almonds into the mixture in the bowl and thoroughly incorporate with a fork or spatula.
  6. Using clean hands, damp with a little bit of water, and roll the mixture into balls. You can also dust with a little bit of cocoa or matcha powder if you’d like!

These energy bites are great for a snack and can last in the fridge for up to two weeks!

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Soft and chewy

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Pulse the mixture

 

A Glorious Loaf of Bread: Nut and Seed Bread Recipe (GF and Vegan)

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Topped with chia jam and avocado

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Nuts and seeds bread

Loitering among the miscellany of breads and baked goods in Central Market continuously induces contentment because wheat-infused air and the overwhelming display of intricately-crafted balls of gluten rings perfection. I’m a bread enthusiast, constantly exploring the art of bread-making. In front of my eyes was a glut of bread samples, and I shamelessly began the carb-adventure with a plain ciabatta bread, working through hatch pepper cheddar scones, lemon ricotta cookies, purple wheat bread, and ending with a “seed bread” packed with poppy and sunflower seeds. Instantly, I fell for the seed bread as I reached for seconds and thirds because seeds in bread provides an earthy taste and crunchy texture that I love.

However, stores rarely add enough seeds and nuts to my liking, and if they do, they loaf costs around a whopping $11. It only seemed sensible to make my own, packed with nuts and seeds, resulting in a high-protein, high-fiber, healthy loaf of bread. I formulated a vegan and gluten-free recipe, inspired by a Paleo, Stone-Age Nordic Bread Recipe, which comprises a variety of nuts and seeds.


 

Nut and Seed Bread

yield: 1 loaf

Ingredients:

  • 1 c. pumpkin seeds
  • 1/2 c. flax seeds
  • 1/2 c. nuts (almonds, walnuts, or hazelnuts; any nuts work) I used raw almonds
  • 1 c. gluten-free rolled oats
  • 4 tbsp. ground flaxseeds
  • 1 c. water
  • 1 tbsp. agave or maple syrup
  • 3 tbsp. chia seeds
  • 2 tbsp. oil (I used coconut oil, but you can use olive oil if you would like an olive scented loaf)

Directions:

  1. Cut the nuts in half (I found this to be beneficial because whole almonds made the loaf a bit more difficult to slice). Then, combine all the ingredients in a bowl and pour into a loaf pan lined with parchment paper.
  2. Cover with plastic wrap and let the loaf sit for at least 5 hours.
  3. Bake the loaf in a pre-heated 350 °C oven for 25 minutes.
  4. Remove the loaf from the pan and bake on the wire rack for 30 minutes.
  5. Cool the loaf on a cooling rack for at least 30 minutes, which will allow the bread to firm up, making it easy to slice.

A little of this bread goes a long way because it is packed with protein, fiber, and OMEGA-3s that cause satiety for a long period of time. You can top your bread with any toppings you would like, but a couple ideas include avocado and strawberry chia jam, which I will post a recipe for tomorrow.

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Pre-baked loaf

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Baked loaf

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Two breakfast toast options

-Jamie