Coconut Date Energy Bites

The marriage of coconuts and dates is one party I would not throw away the invite for.

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There is just destined to be a good time had by all.

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Creamy coconut and sweet plump dates are whipped into tiny energy and nutrient rich snacks.  They are the perfect fuel for a long weekend hike…and in addition, if you need something for that sweet tooth, these are your boys, blue.

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If I were to make these sweet succulent babies again, I would use flaked instead of shredded coconut.  It will mix in easier.  You can sub in chocolate chips for cacao nibs and if you want to get all chocolate-wasted, add in a tablespoon of cocoa powder.

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You can also roll these bites in cocoa powder for a fancy dusting.  I love how these little balls of energy are easy enough to make in 10 minutes but look polished enough to bring to a part-ay.  Pinkies up.

Coconut Date Energy Bites

makes about 10 energy bites, about 110 Calories per bite

  • 1 cup dates, sliced and pitted
  • 1 cup shredded or flaked coconut
  • 2 T cocao nibs or chocolate chips
  • shake of salt
  • 1 tsp vanilla
  • almonds (optional)
  1. Put all ingredients into a food processor and grind that junk up.
  2. Add more salt or vanilla if you deem it necessary.
  3. Shape into tiny balls, place an almond on top if you want it to look extra deluxe and put on a plate.  Refrigerate or freeze for an hour and then enjoy.  These babies keep nicely in the freezer for at least a week.  I’m not sure how much longer after that though, seeing as how they didn’t last too long ’round these parts 😉

Pumpkin Spice Latte Pancakes

So this whole living on the second story with no AC in the dead of summer gig is getting a leeeeeettle old.  As evidenced by my mini fan in constant motion; the poor thing is about to give out.  The other evening while perspiring in my desk chair, I began to day dream of autumn….

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This recipe evolved from that fantasy.  I mean come on, pumpkin?  It’s not even September.

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But Starbucks has announced the arrival (though somewhat on the down low) of their famous Pumpkin Spice Latte, so I HAVE to follow suit.  Rich, gooey pancakes made with buttery pureed pumpkin, strong coffee, and a plethora of cozy autumn spices.  These pancakes are gluten free, dairy free, egg free, soy free, nut free.  They are not, however, caffeine free 🙂

Now I can have my coffee IN my pancakes.

Genius.

Coffee AND chia seeds?  Addiction = fueled.

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This week is going to be hectic with finals, all my internship duties, and trying to plan what to do with my short couple weeks of “summer break,” though I will be working pretty much the whole time.  But I’m still smiling because that means cozying up at a coffee shop on a Friday night and reading, playing with my best friend and her daughter while they are in town, and dreaming of pumpkin spice lattes in my very near future 🙂

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Pumpkin Spice Latte Pancakes

  • 2 1/4 cup non-dairy milk (I used almond milk)
  • 1 cup pumpkin puree (if making from fresh pumpkin, it will be more liquidy than the canned pumpkin so I would remove 1/2 cup of the non-dairy milk to supplement)
  • 2 T instant coffee powder
  • 2 T coconut oil + some oil for the pan
  • 1 chia egg (1 T chia seeds + 3 T water…can also use same formula with ground flax)
  • 1/2 cup sugar
  • 2 cups all purpose gluten free flour (can also use whole wheat or all purpose)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 T pumpkin pie spice…(or can make your own using 1/2 tsp ground allspice, 1 T cinnamon, 1 tsp nutmeg)
  1. Start by making up the chia/flax egg.  Mix 1 T chia seeds with 3 T water and let it sit in a little bowl for 5 minutes, until it coagulates and becomes gooey!
  2. In a large mixing bowl, beat together the pumpkin, non-dairy milk, coffee, oil, and sugar.  Mix in the chia/flax egg when it’s ready.
  3. In a separate bowl, combine the flour, baking soda, baking powder, salt, and spices and stir.
  4. Slowly add the flour mixture to the milk/pumpkin bowl and stir until it just becomes combined.  Batter should be relatively runny (see photo above).  Feel free to add more non-dairy milk if it appears too dry.  But don’t get cray.
  5. Heat a griddle or large flat skillet to medium, give the pan a quick coating with oil and pour a spoonful of batter onto the pan.  Warning, these pancakes refused to come out round, think Picasso and get creative mkay.
  6. Cook until you see tiny bubbles appear, then flip and cook the other side until golden brown.  Makes enough pancakes to feed 3-4 hungry peeps.

Banana Chocolate Almond Oatmeal

Chocolate and bananas.  Bananas and chocolate.

There has never been a more beautiful combination.  Sometimes we need this decadent concoction to pull us through those weeks where Monday, Tuesday, Wednesday, and Thursday all we are thinking is….”Is it Friday yet?”

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This sinfully delicious breakfast bowl combines heart-healthy oatmeal with rich dark chocolate, creamy bananas, toasted almonds, vanilla, and sea salt.

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Banana Chocolate Almond Oatmeal

  • 1 cup rolled oats
  • 2 ripe bananas
  • 1/4 cup dark chocolate chips
  • 1/4 cup raw almonds
  • 1/8 tsp ground sea salt
  • 2 tsp coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 tsp vanilla extract
  • 1 T chia seeds (optional)
  • 1/2 cup almond milk (or other nondairy beverage)
  1. Begin by chopping and toasting the almonds.  Toast in a toaster for 4-5 minutes or until they become a very light golden brown.  Stir frequently to redistribute for even browning, checking on them every minute to make sure they are not burning! You can tell they’re done when they begin to release a toasted, nutty aroma.
  2. Cook the oats on the stove top according to the package.
  3. Mash the bananas.
  4. When the oats are almost done, stir in the chocolate, almond pieces, salt, vanilla, banana, cinnamon, nutmeg, chia seeds and coconut oil.
  5. Pour almond milk into the whole pot and stir.  Add more if you desire a more runny consistency.
  6. Garnish with some raw almonds or chia seeds on top.
  7. YUM.

Banana Bread Muffins

Hi all, I have a delicious guest post for you today brought to you by the beautiful and lovely Miriam Plata!  She has a killer vegan banana bread recipe that can be baked into small, scrumptious muffins.  Miriam is an extremely talented artist, an avid cook, and a wonderful friend of mine.  Also, be sure to check out her website http://www.plataart.com/ with all of her crazy/sexy/cool clothing designs!  Plata, baby.

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Got some brown bananas that you don’t want to feed to your worms or throw in the compost? (should be browner than these babies but they were thrown into this recipe faster than my camera could snap up!) Then put them to some deliciously good use in this sweet treat.

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This recipe is based on the banana muffins my mamma used to bake when I was little. The cookbook, that’s older than me, always opens right to this page, hardened by splatters of batter and torn from the pages sticking together. It’s our favorite!

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Banana Bread Muffins

  • A loaf pan or I like to use a cupcake pan or muffin tin
  • A mixing bowl
  • Something to mash and mix with (fork, whisk, spoon?)
  • An oven would also be useful
  • Something wooden and pokey (to check that it’s done)
  • 3 *very* ripe bananas
  • 1/2 cup granulated sugar
  • 1 tablespoon flaxseed meal or chia seeds + 2-3 T agua
  • 4 T coconut oil melted, but not super hot (use some to grease the pan)
  • 1 1/2 cup flour (I usually do whole wheat flour or half whole wheat/half all purpose, or substitute some for buckwheat flour)
  • 1 tsp salt
  • 1 tsp baking soda
  • Optional: nuts and berries (for example 1/2 cup pecans and 1 cup blueberries)
  1. Preheat oven to 325 F.
  2. Grease your pan of choice.
  3. In a bowl, mash up those ‘naners!
  4. Make the “egg” in a separate little bowl by mixing the chia/flax with the water (agua) and let it sit for 5 minutes to become gooey.
  5. Mix in the sugar, ‘egg’, and oil.
  6. In a separate bowl, stir together the flour, salt and baking soda. Optional: Add 1 tsp cinnamon!
  7. Mix everything gently, just until it’s all moist.
  8. I love to chop up some pecans and add a bunch of blueberries. Then gently fold them into the batter. Also save a sprinkle of pecan pieces for the top, to add a little crunch.
  9. Pour batter into the lightly greased pan. (Optional: lick bowl clean.)
  10. Bake for 55 to 60 minutes in a 9 by 5 inch loaf pan, around 35 minutes for a cupcake pan.
  11. When it’s done, it will begin to pull away from the sides of its pan. Check that it’s done by poking the center with a wooden skewer. When the skewer or chopstick or toothpick comes out clean, the bread is done!
  12. Let it cool in its pan on a metal rack for 10 minutes (or eat it right away and have it burn your fingers and all fall apart, like I do).Then take it out and let it cool completely.  Apparently, if you wait a day before slicing, it will be easier to slice and more flavorful. It can also be wrapped and stored in the fridge or even freezer. I have never tried that, because it has never lasted that long…
    This recipe was altered to be made vegan (and less sugary and whole wheat), but was originally found in Sunset Easy Basics for Good Cooking, 1982.

🙂 Happy Friday, kids.