Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies (gluten-free and vegan)

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Oatmeal Breakfast Cookies (gluten-free and vegan)

Move over granola, there’s a new cookie in town!  While I do love the crunch of a good granola, sometimes you want the soft chewiness of a cookie…and you want that cookie for breakfast. No problem. By taking the same basic ingredients of granola, you can create a healthy oatmeal breakfast cookie that satisfies just like a traditional cookie.

The flavors in this gluten-free, vegan breakfast cookie came from one of my favorite trail mix combinations: peanuts, raisins, pumpkin seeds, and chocolate (o’ course!). They are loaded with plant-based goodness too, making them very breakfast-friendly. We’ve got healthy fats from peanut butter, nutrient-dense seeds, and lots of fiber, not to mention that amazing chocolate crunch from the cacao nibs.

Healthy oatmeal breakfast cookies are just as easy to make as regular cookies and are so convenient to have on hand when you need a grab-and-go breakfast or snack.

1.            Blend your dry ingredients

2.          Melt your wet ingredients

3.          Combine

4.         Add mix-ins

5.          Bake

Scroll down for step-by-step instructions and photos!

I love having a batch on hand to pull out for a sweet (no banana) treat, that tastes like a chewy granola bar and is full of energizing whole plant foods.

Healthy Oatmeal Breakfast Cookies

If you make this recipe, I’d love to hear how you enjoyed it in the ratings and comments below. It’s so fun to see your creations, as well, on Instagram. Please tag me @vegeta.full.

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Ingredients for Oatmeal Breakfast Cookies

I

ngredients:

Dry Ingredients:

o   1¼ cup (120 grams) of regular rolled oats

o   ¾ cup (70 grams) of regular rolled oats blended into flour

o   ½ teaspoon of baking soda

o   ¾ teaspoon of fine sea salt

Wet Ingredients:

o   1½ tablespoons of flax meal whisked with 3 tablespoons of water.

o   ½ cup of maple syrup (plus more for brushing the tops)

o   ½ cup of peanut butter

o   1 teaspoon of vanilla

Mix Ins:

o   ¼ cup (37 grams) of raisins

o   ¼ cup (37 grams) of raw pumpkin seeds

o   ¼ cup (30 grams) of cacao nibs

o   15 almonds for topping

Makes 15 cookies (3 tablespoons each) Click on the ingredients in bold to see what I use in this recipe.

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Method for Making Oatmeal Breakfast Cookies

Steps 1-5:

1.  Preheat oven to 350 F (180 C) and line 1-2 baking sheets with parchment paper.

2.  Make your flax “egg” by whisking the flax meal (which is ground flaxseed) with water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken.

3. Create the oat flour by blending ¾ cup of rolled oats on high speed until powdery. The texture will be more coarse than regular flour and that’s okay.

4. Add the oat flour, rolled oats, baking soda, and salt to a large mixing bowl and give it a stir to combine the ingredients.

5. In a small saucepan over medium heat, whisk the maple syrup, peanut butter, and vanilla until melted and smooth. If you’re using crunchy peanut butter, there will still be some lumps. This will take a few minutes.

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Steps 6-7:

6.   Pour the warm peanut butter mixture over the dry ingredients. Add the flax “egg” and mix until well incorporated. The dough will become quite thick, stiff, and sticky.

7.  Stir in the raisins, pumpkin seeds, and cacao nibs until evenly mixed.

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Step 8:

8.  Using a 3-tablespoon ice cream scoop, (or your hands) make 16 evenly sized cookies. Pack the dough firmly into the scoop or roll into a ball with your hands. This will help keep the cookies hold their shape as they bake. Pat into a cookie-shaped disk and press an almond into the top. Brush the tops with maple syrup (optional) for a pretty glazed look.

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Step 9:

9.  Bake on prepared cookie sheets for 10 minutes. After 5 minutes, transfer to a cooling rack. When cool, store in an airtight container. Cookies will firm up as they cool down.

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Enjoy as a healthy grab-and-go breakfast, or an energizing snack. Super delicious paired with a green smoothie too!

Oatmeal Breakfast Cookies (oil-free)

Looking for more healthy breakfast ideas made with rolled oats? Try these delicious recipes!

Seed the Day Bar

Cinnamon raisin granola

Vegan Oatmeal Breakfast Cookies

Printable Recipe Card:

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Yield: 15 cookies (3 tablespoons each)

Author: Carol Clayton

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Oatmeal Breakfast Cookies (gluten-free and vegan)

Move over granola, there’s a new cookie in town! By taking the same basic ingredients of granola, you can create a healthy oatmeal breakfast cookie that satisfies just like a traditional cookie.

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

• 1¼ cup (120 grams) of regular rolled oats
• ¾ cup (70 grams) of regular rolled oats blended into flour
• ½ teaspoon of baking soda
• ¾ teaspoon of fine sea salt
• 1½ tablespoons of flax meal whisked with 3 tablespoons of water.
• ½ cup of maple syrup (plus more for brushing the tops)
• ½ cup of peanut butter
• 1 teaspoon of vanilla
• ¼ cup (37 grams) of raisins
• ¼ cup (37 grams) of raw pumpkin seeds
• ¼ cup (30 grams) of cacao nibs
• 15 almonds for topping

Instructions

1. Preheat oven to 350 F (180 C) and line 1-2 baking sheets with parchment paper.
2. Make your flax “egg” by whisking the flax meal (which is ground flaxseed) with water in a small bowl until it starts to gel and become creamy. You can use a fork, a small whisk, or a milk frother. Set aside to thicken.
3. Create the oat flour by blending ¾ cup of rolled oats on high speed until powdery. The texture will be more coarse than regular flour and that’s okay.
4. Add the oat flour, rolled oats, baking soda, and salt to a large mixing bowl and give it a stir to combine the ingredients.
5. In a small saucepan over medium heat, whisk the maple syrup, peanut butter, and vanilla until melted and smooth. If you’re using crunchy peanut butter, there will still be some lumps. This will take a few minutes.
6. Pour the warm peanut butter mixture over the dry ingredients. Add the flax “egg” and mix until well incorporated. The dough will become quite thick, stiff, and sticky.
7. Stir in the raisins, pumpkin seeds, and cacao nibs until evenly mixed.
8. Using a 3-tablespoon ice cream scoop, (or your hands) make 16 evenly sized cookies. Pack the dough firmly into the scoop or roll into a ball with your hands. This will help keep the cookies hold their shape as they bake. Pat into a cookie-shaped disk and press an almond into the top. Brush the tops with maple syrup (optional) for a pretty glazed look.
9. Bake on prepared cookie sheets for 10 minutes. After 5 minutes, transfer to a cooling rack. When cool, store in an airtight container. Cookies will firm up as they cool down.

Nutrition Facts

Calories

159.54

Fat (grams)

7.40

Sat. Fat (grams)

1.83

Carbs (grams)

20.42

Fiber (grams)

2.59

Net carbs

17.83

Sugar (grams)

8.85

Protein (grams)

4.32

Sodium (milligrams)

198.39

Cholesterol (grams)

0.05

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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Seed the Day Bar

Seed the Day Bar (raw, vegan energy bar)

Seed the Day Bar (raw, vegan energy bar)

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Fudgy, sweet and full of nutrients, this raw vegan energy bar will help you seize the day. It’s packed full of small, yet mighty, seeds. These tasty little powerhouses contain all the nutrients needed to grow a healthy, complex plant. Those nutrients, and healthy fats, are so good for our bodies too.

The sweetener of this plant-based bar is dates. You may be wondering if dates are good for you. And the answer is YES! (yay) Dates are a very healthy fruit, and one of the few unprocessed sweeteners you can find readily available today. (Click here for a fun little video on dates.) They are sweet and sticky and make a wonderful base for energy bars.

For successful results: blend the first group of ingredients in a food processor (not a blender). The sticky mixture will hold all those lovely seeds in place. Then scoop the date mixture into a bowl and add the seeds and oats. It’s important to mix these ingredients in by hand, or with a spatula, for best texture. Follow the rest of the directions below and you’ll have the tastiest healthy energy bars you can make at home!

Ingredients for Seed the Day Bar

Ingredients:

First Group:

1 tablespoon chia seeds, soaked in:

3 tablespoons water

1½ cups (8 oz.) of dates, pitted

½ cup tahini

2 teaspoons vanilla

¼ teaspoon fine sea salt

Second Group:

1 cup rolled oats

¼ cup raw pumpkin seeds

2 tablespoons hemp hearts

1 tablespoon of flax seeds (or 2 tablespoons of flax meal)

1 tablespoon of sesame seeds

 Makes 12 bars or 24 energy bites

Method for making Seed the Day Bars

Steps One-Four:

1.  Whisk the chia seeds and water in a small dish and set aside to gel. This will take 5-7 minutes.

 2. Line all sides of an 8x8 inch pan with parchment paper to prevent sticking.

 3. Grind the flax seeds in a spice grinder or use flax meal (which is ground flax seed).

 4. Add the dates, tahini, vanilla and salt to a food processor, followed by the gelled chia seeds. Blend these ingredients together until a date paste forms, scraping down the sides of the food processor as necessary. The mixture will be very sticky.

Step Five:

5.  Transfer the date paste to a mixing bowl and add in oats, pumpkin seeds, hemp hearts and ground flax. Using your hands or a wooden spatula, mix the seeds and oats into the date paste. This is sticky business but well worth the effort.

Steps Six-Seven:

6. Scoop the dough into the parchment lined pan and press down with your hands or spatula. Sprinkle the top with sesame seeds.

7.  Lay a piece of parchment paper on top (to prevent sticking) and use the back side of a metal spatula to press and smooth out any lumps.

Steps Eight-Nine:

8.  Refrigerate for 2 hours or until firm and cut into 12 bars.

 9. Store in the fridge between pieces of parchment paper.

Fun variation: Make fudgy energy bites by rolling the dough into 24 equal sized balls (about 1 full tablespoon) and then rolling them in 3 tablespoons cacao powder mixed with 1 tablespoon of sesame seeds.

Seed the Day Bar (raw, vegan energy bar)

Other healthy desserts and snacks you may enjoy:

Raw Vegan Cookie Dough

Almond Cacao Biscotti

Lemon Poppy Seed Loaf

Printable Recipe Card:

Yield: 12 bars (or 24 energy bites)

Author: Carol Clayton

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Seed The Day Bar

Fudgy, sweet and full of nutrients, this raw vegan energy bar will help you seize the day. It’s packed full of small, yet mighty, seeds. These tasty little powerhouses contain all the nutrients needed to grow a healthy, complex plant. Those nutrients, and healthy fats, are so good for our bodies too.

Prep time: 20 MinInactive time: 2 HourTotal time: 2 H & 20 M

Ingredients

• 1 tablespoon chia seeds, soaked in:
• 3 tablespoons water
• 1½ cups (8 oz.) of dates, pitted
• ½ cup tahini
• 2 teaspoons vanilla
• ¼ teaspoon fine sea salt
• 1 cup rolled oats
• ¼ cup raw pumpkin seeds
• 2 tablespoons hemp hearts
• 1 tablespoon of flax seeds (or 2 tablespoons of flax meal)
• 1 tablespoon of sesame seeds

Instructions

1. Whisk the chia seeds and water in a small dish and set aside to gel. This will take 5-7 minutes.
2. Line all sides of an 8x8 inch pan with parchment paper to prevent sticking.
3. Grind the flax seeds in a spice grinder or use flax meal (which is ground flaxseed).
4. Add the dates, tahini, vanilla, and salt to a food processor, followed by the gelled chia seeds. Blend these ingredients together until a date paste forms, scraping down the sides of the food processor as necessary. The mixture will be very sticky.
5. Transfer the date paste to a mixing bowl and add in oats, pumpkin seeds, hemp hearts, and ground flax. Using your hands or a wooden spatula, mix the seeds and oats into the date paste. This is sticky business but well worth the effort.
6. Scoop the dough into the parchment-lined pan and press down with your hands or spatula. Sprinkle the top with sesame seeds.
7. Lay a piece of parchment paper on top (to prevent sticking) and use the backside of a metal spatula to press and smooth out any lumps.
8. Refrigerate for 2 hours or until firm and cut into 12 bars.
9. Store in the fridge between pieces of parchment paper.

Notes:

For step-by-step instructions with photos, see blog post!

Fun variation: Make fudgy energy bites by rolling the dough into 24 equal-sized balls (about 1 full tablespoon) and then rolling them in 3 tablespoons cacao powder mixed with 1 tablespoon of sesame seeds.

Nutrition Facts

Calories

166.56

Fat (grams)

7.83

Sat. Fat (grams)

1.05

Carbs (grams)

22.28

Fiber (grams)

3.58

Net carbs

18.70

Sugar (grams)

11.84

Protein (grams)

4.27

Sodium (milligrams)

49.33

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #feedpeopleplants

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Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf (GF bread that you can make in a blender)

Lemon Poppy Seed Loaf

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The sweet citrusy smell of fresh lemon poppy seed loaf, makes you feel like you’ve walked into your favorite bakery. It’s moist and tender, packed with delicious lemony flavors and just the right amount of poppy seeds.

The best part about this heathy gluten-free loaf is that it can be made in a blender. No bowl required! The trick to non-gummy GF blender bread is to blend your dry ingredients into flour first. Then add your wet ingredients and do an initial mix with a spatula to get the dry ingredients at the bottom of the blender container incorporated into the wet ingredients. This way, you only have to blend the whole mixture for about 10 seconds, since oats become gummy when over mixed. I really like using 2 mini loaf pans instead of a traditional sized loaf pan. This gives the loaves a cute shape and helps with even cooking.

Top with Tangy Lemon Sauce (recipe below) for a not-to-sweet breakfast treat. Your tea and coffee with thank you!

Ingredients

Dry Ingredients

1½ cups of rolled oats (140 grams)

¾ cup of almond flour (48 grams)

2 teaspoons of baking powder

½ teaspoon of fine sea salt

Wet Ingredients

1 cup of banana pulp (use very ripe banans)

1/3 cup of maple syrup (or date syrup)

¼ cup of almond butter

2 tablespoons of freshly squeezed lemon juice

1 tablespoon of lemon zest

1 teaspoon of almond extract

Mix In

2 tablespoons of poppy seeds

Method for making Lemon Poppy Seed Loaf

1. First, pre-heat your oven to 375 F. Prepare 2 mini sized bread pans or 1 regular sized bread pan by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.

 2. Next, add all of the dry ingredients; the oats, almond flour, baking powder and salt, to a blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour and almond flour will be more course in texture than standard flour.

 3. Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the maple syrup, almond butter, lemon juice & zest and almond extract.  Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure quick even blending.

 4. Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.

 5. Using a spatula, mix in the poppy seeds.

 6. Scoop the batter into the prepared bread pan(s).  Place on the middle rack in the oven and bake for 45 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.

 Note: If using a single loaf pan, additional cooking time (5 min.) may be necessary.

Lemon Poppy Seed Loaf with Tangy Lemon Sauce

Tangy Lemon Sauce

12 oz. (340 grams) of extra firm silken tofu

¼ cup of freshly squeezed lemon juice

¼ cup of powdered sugar or date sugar

 Blend all ingredients in a blender until smooth and creamy.

Other GF bread recipes that you can make in a blender:

Orange Tahini Banana Bread

Chocolate Cherry Almond Bread

Gingerbread

Pumpkin Spice Bread

Printable Recipe Card:

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Lemon Poppy Seed Loaf (GF bread that you can make in a blender)

Yield: 12 total slices (makes 2 mini loaves)

Author: Carol Clayton

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

The sweet citrusy smell of fresh lemon poppy seed loaf, makes you feel like you’ve walked into your favorite bakery. It’s moist and tender, packed with delicious lemony flavors and just the right amount of poppy seeds. The best part about this heathy gluten-free loaf is that it can be made in a blender. No bowl required!

Ingredients

• Dry Ingredients
• 1½ cups of rolled oats (140 grams)
• ¾ cup of almond flour (48 grams)
• 2 teaspoons of baking powder
• ½ teaspoon of fine sea salt
• Wet Ingredients
• 1 cup of banana pulp (use very ripe banans)
• 1/3 cup of maple syrup (or date syrup)
• ¼ cup of almond butter
• 2 tablespoons of freshly squeezed lemon juice
• 1 tablespoon of lemon zest
• 1 teaspoon of almond extract
• Mix In
• 2 tablespoons of poppy seeds

Instructions

1. First, pre-heat your oven to 375 F. Prepare 2 mini sized bread pans or 1 regular sized bread pan by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.
2. Next, add all of the dry ingredients; the oats, almond flour, baking powder and salt, to a blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour and almond flour will be more course in texture than standard flour.
3. Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the maple syrup, almond butter, lemon juice & zest and almond extract. Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure quick even blending.
4. Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.
5. Using a spatula, mix in the poppy seeds.
6. Scoop the batter into the prepared bread pan(s). Place on the middle rack in the oven and bake for 45 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.

Notes:

If using a single loaf pan, additional cooking time (5 min.) may be necessary.

Calories

145.80

Fat (grams)

6.30

Sat. Fat (grams)

0.58

Carbs (grams)

20.08

Fiber (grams)

2.96

Net carbs

17.12

Sugar (grams)

7.94

Protein (grams)

3.92

Sodium (milligrams)

172.46

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Created using The Recipes Generator

Chocolate Cherry Almond Bread

Chocolate Cherry Almond Bread (GF bread you can make in a blender)

Chocolate Cherry Almond Bread (gluten-free)

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What tastes like a cake, can be made in a blender, and is healthy enough to eat for breakfast? Chocolate Cherry Almond Bread! I love this magical trio of flavors in everything from nice cream and smoothie bowls to granola and quick bread. By adding almond extract, cocoa powder and dried cherries we can transform a basic loaf into a decadent healthy dessert.

This gluten & oil free bread is moist and cakey with a lovely rich texture that is not at all gummy. The trick to non-gummy GF blender bread is to blend your dry ingredients into flour first. Then add your wet ingredients and do an initial mix with a spatula to get the dry ingredients at the bottom of the blender container incorporated into the wet ingredients. This way, you only have to blend the whole mixture for about 10 seconds, since oats become gummy when over mixed. I really like using 2 mini loaf pans instead of a traditional sized loaf pan. This gives the loaves a cute shape and helps with even cooking.

To make it extra fancy, slather the top with chocolate almond avocado mousse. Just swap out the vanilla extract for almond extract to create an elegant plant-based frosting!

Dry Ingredients

1½ cups of rolled oats (140 grams)

½ cup (30 grams) of almond flour

¼ cup of dutched cocoa powder

½ teaspoon of fine sea salt

2 teaspoons of baking powder

Wet Ingredients

1 cup of very ripe banana pulp

½ cup (4 oz.) of maple or date syrup

¼ cup of almond butter

1 teaspoon of vanilla

1½ teaspoons of almond extract

Mix Ins

½ cup of dried cherries, chopped

¼ cup of cacao nibs

Method for making chocolate almond cherry bread

Chocolate Cherry Almond Bread with Frosting

1. First, pre-heat your oven to 375 F. Prepare 2 mini sized bread pans or 1 regular sized bread pan by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.

 2.  Next, add all of the dry ingredients; the oats, almond flour, cocoa powder, baking powder and salt, to a blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour and almond flour will be more course in texture than standard flour.

 3.  Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the maple syrup, almond butter, vanilla and almond extract.  Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure quick even blending.

 4.  Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.

 5. Using a spatula, mix in the dried cherries and cacao nibs.

 6. Scoop the batter into the prepared bread pan(s).  Place on the middle rack in the oven and bake for 45 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.

Note:

If using a single loaf pan, additional cooking time (5 min.) may be necessary.

Frost with chocolate avocado mousse. To make it chocolate almond avocado frosting, swap out the vanilla for almond extract.

Chocolate Almond Avocado Mousse Frosting

Other GF quick breads that you can make in a blender:

Orange Tahini Banana Bread

Pumpkin Spice Bread

Gingerbread

Printable Recipe Card:

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GF Chocolate Cherry Almond Bread (that you can make in a blender)

Yield: 12 total slices (makes 2 mini loaves)

Author: Carol Clayton

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

What tastes like a cake, can be made in a blender, and is healthy enough to eat for breakfast? Chocolate Cherry Almond Bread! By adding almond extract, cocoa powder and dried cherries we can transform a basic loaf into a decadent healthy dessert.

Ingredients

• Dry Ingredients
• 1½ cups (140 grams) of rolled oats
• ½ cup (30 grams) of almond flour
• ¼ cup of dutched cocoa powder
• ½ teaspoon of fine sea salt
• 2 teaspoons of baking powder
• Wet Ingredients
• 1 cup of very ripe banana pulp
• ½ cup (4 oz.) of maple or date syrup
• ¼ cup of almond butter
• 1 teaspoon of vanilla
• 1½ teaspoons of almond extract
• Mix In
• ½ cup of dried cherries, chopped
• ¼ cup of cacao nibs

Instructions

1. First, pre-heat your oven to 375 F. Prepare 2 mini sized bread pans or 1 regular sized bread pan by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.
2. Next, add all of the dry ingredients; the oats, almond flour, cocoa powder, baking powder and salt, to a blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour and almond flour will be more course in texture than standard flour.
3. Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the maple syrup, almond butter, vanilla and almond extract. Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure quick even blending.
4. Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.
5. Using a spatula, mix in the dried cherries and cacao nibs.
6. Scoop the batter into the prepared bread pan(s). Place on the middle rack in the oven and bake for 45 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.

Notes:

If using a single loaf pan, additional cooking time (5 min.) may be necessary.

Calories

180.42

Fat (grams)

6.74

Sat. Fat (grams)

1.44

Carbs (grams)

26.86

Fiber (grams)

3.43

Net carbs

23.43

Sugar (grams)

12.70

Protein (grams)

4.18

Sodium (milligrams)

173.44

Cholesterol (grams)

0.06

Nutritional information is calculated before adding toppings.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Created using The Recipes Generator

Coconut Whipped Cream

Coconut Whipped Cream (dairy-free & fruit sweetened)

Coconut Whipped Cream (dairy-free & fruit sweetened)

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Coconut whipped cream is a work horse of a recipe that is simple to prepare, holds like a dream and can be used for everything from frosting cakes to topping pie and dolloping over hot cocoa. Oh…and it’s absolutely delicious!

The three tricks to successful coconut whipped cream are: 1. Buy good quality full fat coconut milk that comes in a can. (Savor coconut cream, Whole Foods organic coconut milk and Native Forest coconut milk are good choices) 2. Chill the can in the refridgerator overnight. Putting the can in the freezer can result in grainy whipped cream. 3. Separate the chilled, solid coconut cream from the liquid in the can. Save the liquid to thin the whipped cream if desired, or just keep it for a later use like making smoothies.

I’ve found it really helpful to chill the mixing bowl in the freezer before whipping as cold cocout cream whips up more quickly and reliably. Be sure to use a dry sweetener such as date sugar or traditional powdered sugar. Liquid sweeteners can weigh down the cream. I really like using date sugar to sweetened coconut whipped cream. It’s soft and powdery, just like powdered sugar, adds a lovely warm color to the cream and is such a healthy sweetener, made just from finely ground up dates.

Coconut Whipped Cream Ingredients

Ingredients

Coconut cream from one 14 oz. can of full fat coconut milk, chilled overnight

1 teaspoon of vanilla extract

2 tablespoons of date sugar (more if desired)

Makes approx. 1 cup of whipped cream

Method for making Coconut Whipped Cream

1.  Put a medium sized mixing bowl into the freezer. A chilled bowl will help the coconut cream to whip up quickly and reliably.

2.  Open the can of chilled coconut milk (chilling the can is a must) and scoop out the solid coconut cream that has separated from the coconut liquid in the can. (this may be either on the top or the bottom of the can) Save the coconut liquid for later.

 3.  Scoop the coconut cream into the chilled bowl and, using a handheld or stand mixer, whip the cream until light peaks form and it looks soft and fluffy.

 4.  Add the vanilla and whip until incorporated, followed by the date sugar.

 5.  Continue to whip the coconut cream until it is light and fluffy and smooth. Don’t worry about over-whipping as it won’t affect the texture like in dairy based whipped cream. If the mixture is too thick, just add a bit of the coconut liquid and continue blending until a desired consistency is reached. If using it to frost cakes or cupcakes, no additional liquid is necessary.

Method for making Coconut Whipped Cream

This delightful whipped cream is so fun to top desserts, beverages and breads with. Once you’ve given it a try, I know you’ll be hooked!

Other dairy-free pantry staples you may love…

Cashew Creamer

Homemade Almond Milk

Homemade Oat Milk

Printable Recipe Card:

Yield: 16 tablespoons (recipe makes approx. 1 cup)

Author: Carol Clayton

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Coconut Whipped Cream (dairy-free & fruit sweetened)

Coconut whipped cream is a workhorse of a recipe that is simple to prepare, holds like a dream, and can be used for everything from frosting cakes to topping pie and dolloping over hot cocoa. Oh…and it’s absolutely delicious!

Prep time: 15 MinTotal time: 15 Min

Ingredients

• Coconut cream from one can (13.66 oz. / 403 ml.) of full-fat coconut milk, chilled overnight
• 1 teaspoon of vanilla extract
• 2 tablespoons of date sugar (or powdered sugar, add more if desired)

Instructions

1. Put a medium-sized mixing bowl into the freezer. A chilled bowl will help the coconut cream to whip up quickly and reliably.
2. Open the can of chilled coconut milk (chilling the can is a must) and scoop out the solid coconut cream that has separated from the coconut liquid in the can. (this may be either on the top or the bottom of the can) Save the coconut liquid for later use.
3. Scoop the coconut cream into the chilled bowl and, using a handheld or stand mixer, whip the cream until light peaks form and it looks soft and fluffy.
4. Add the vanilla and whip until incorporated, followed by the date or powdered sugar.
5. Continue to whip the coconut cream until it is light and fluffy and smooth. Don’t worry about over-whipping as it won’t affect the texture like in dairy-based whipped cream. If the mixture is too thick, just add a bit of the coconut liquid and continue blending until the desired consistency is reached. If using it to frost cakes or cupcakes, no additional liquid is necessary.

Nutrition Facts

Calories

39.83

Fat (grams)

3.77

Sat. Fat (grams)

3.34

Carbs (grams)

1.63

Fiber (grams)

0.00

Net carbs

1.63

Sugar (grams)

1.13

Protein (grams)

0.36

Sodium (milligrams)

2.63

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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Almond Cacao Biscotti

Almond Cacao Biscotti (GF biscotti made with cacao tea)

Almond Cacao Biscotti (GF biscotti made with cacao tea)

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Say “hello” to your new favorite dipping cookie. Biscotti, that delicious Italian twice-baked cookie, is the perfect dipping companion for your morning coffee or tea. Made from almond flour, they are naturally gluten & oil free, sweet and nutty with a satisfying (but not too hard) crunch. They’re also a snap to make and keep well when stored in an airtight container; great for gift giving. If this sounds too good to be true, it gets even better. These biscotti are made with cacao tea and cacao nibs, giving them a subtle chocolate flavor with all the health benefits of a superfood. And if you’re wondering what to dunk your new favorite cookie in, just brew up some more of that fabulous Tea In The Moment cacao tea!

Ingredients

Dry Ingredients:

¾ cup (48 grams) of almond flour

¼ cup (24 grams) of coconut flour

¼ cup (30 grams ) of tapioca flour (also known as tapioca starch)

2 teaspoons of baking powder

¼ teaspoon of fine sea salt

Wet Ingredients:

¼ cup (2 oz.) of maple syrup

2 teaspoons of vanilla

2 tablespoons (1 oz.) of Tea In The Moment cacao tea

Mix in by hand:

2 tablespoons of cacao nibs

Method for making Almond Cacao Biscotti

Almond Cacai Biscotti log, unbaked

Pre-heat oven to 325 F and line a baking tray or cookie sheet with parchment paper.

1.  First, add all the dry ingredients to a medium sized bowl and combine with a whisk. Spoon the flour into a measuring cup and scrape off the excess with the back of a knife, instead of scooping directly from the bag, to make sure you don’t get too much. Tapioca flour is also known as tapioca starch and both work well in gluten free baking.

2.  Next, make a well in the center of the dry ingredients and add all the wet ingredients. Mix the dry and wet ingredients together. Add the cacao nibs and work them into the dough with your hands. Ideally the dough will come together in a ball that is neither dry nor sticky.

3.  Form a rectangle shaped log with the dough, on the baking tray, that is 2½-3 inches wide by 8 inches long and is ½ inch thick. Pat the edges into a rounded shape with your hands. Press sliced almonds on top if you like. Bake at 325 F for 25 minutes, until golden, and then let cool for 15 minutes.

Almond Cacao Biscotti, baked and ready for slicing

4.  Using a sharp knife, cut the biscotti into 12 cookies by slicing the log into 4 even sections. Then slice each section into 3 even pieces. Turn the slices cut side down and bake for 5-10 additional minutes. Flip the cookies so that the other cut side is down and bake for 5-10 minutes more. Let cool completely and store in an airtight container. Use the longer cooking time for a crunchier cookie and the shorter time for a softer cookie.

Almond Cacao Biscotti, cut side down and ready for second baking

Notes: You can easily double the recipe. Just measure out the dough into 2 equal 1 cup portions and make 2 logs. Then bake as directed.

Printable Recipe Card:

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Almond Cacao Biscotti (GF biscotti made with cacao tea)

Yield: 12 cookies

Author: Carol Clayton

Prep time: 15 MinCook time: 45 Mininactive time: 15 MinTotal time: 1 H & 15 M

Say “hello” to your new favorite dipping cookie. Biscotti, that delicious Italian twice-baked cookie, is the perfect dipping companion for your morning coffee or tea. Made from almond flour, they are naturally gluten & oil free, sweet and nutty with a satisfying (but not too hard) crunch.

Ingredients

• Dry Ingredients:
• ¾ cup (48 grams) of almond flour
• ¼ cup (24 grams) of coconut flour
• ¼ cup ( 30 grams) of tapioca flour (also known as tapioca starch)
• 2 teaspoons of baking powder
• ¼ teaspoon of fine sea salt
• Wet Ingredients:
• ¼ cup (2 oz.) of maple syrup
• 2 teaspoons of vanilla
• 2 tablespoons (1 oz.) of Tea In The Moment cacao tea
• Mix in by hand:
• 2 tablespoons of cacao nibs

Instructions

1. Pre-heat oven to 325 F
2. Add all the dry ingredients to a medium sized bowl and combine with a whisk. Spoon the flour into a measuring cup and scrape off the excess with the back of a knife, instead of scooping directly from the bag, to make sure you don’t get too much. Tapioca flour is also known as tapioca starch and both work well in gluten free baking.
3. Next, make a well in the center of the dry ingredients and add all the wet ingredients. Mix the dry and wet ingredients together. Add the cacao nibs and work them into the dough with your hands. Ideally the dough will come together in a ball that is neither dry nor sticky.
4. Form a rectangle shaped log with the dough, on the baking tray, that is 2½-3 inches wide by 8 inches long and is ½ inch thick. Pat the edges into a rounded shape with your hands. Press sliced almonds on top if you like. Bake at 325 F for 25 minutes, until golden, and then let cool for 15 minutes.
5. Using a sharp knife, cut the biscotti into 12 cookies by slicing the log into 4 even sections. Then slice each section into three even pieces. Turn the slices cut side down and bake for 5-10 additional minutes. Flip the cookies so that the other cut side is down and bake for 5-10 minutes more. Let cool completely and store in an airtight container. Use the longer cooking time for a crunchier cookie and the shorter time for a softer cookie.

Notes:

You can easily double the recipe. Just measure out the dough into 2 equal 1 cup portions and make 2 logs. Then bake as directed.

Calories

65.44

Fat (grams)

3.13

Sat. Fat (grams)

0.84

Carbs (grams)

8.05

Fiber (grams)

0.95

Net carbs

7.10

Sugar (grams)

3.51

Protein (grams)

1.44

Sodium (milligrams)

127.44

Cholesterol (grams)

0.03

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Created using The Recipes Generator