Banana Bread Granola

Back in the kitchen and the first thing I make is granola, duh.  As I've mentioned previously, I'm pretty terrible about using a recipe when it comes to making granola- I usually just throw whatever is in my pantry into a bowl and taste it before it goes into the oven to make sure I'm happy.  Well folks, today is a brand new day because I finally wrote down a recipe (thank goodness this batch turned out delicious)!

Banana Bread Granola (vegan, gluten free, no oil, no refined sugar)

Wet ingredients:

- 3-4 very ripe bananas (the browner, the better!)

- 2 TBSP coconut butter 

- 1 TBSP walnut butter (or any other type of nut butter, or more coconut butter)

- 1/4 cup coconut sugar

- 2 tsp cinnamon 

- pinch of salt

Dry ingredients:

- 2 cups oats (gluten free, if desired)

- 1 cup buckwheat, soaked, rinsed, and dried in a low oven or dehydrator

- 1/4 cup ground flaxseed

- 5 chopped dates

- 1 cup flaked coconut

- Optional mix-ins: chocolate chips, chopped nuts, seeds

Preheat oven to 325 degrees. Line a cookie sheet or roasting pan with parchment paper.

Add the wet ingredients to a high speed blender or food processor and process until smooth.  Mix dry ingredients together in a large bowl.  Add wet to dry and stir until well combined, addin optional mix-ins if desired.  Spread onto lined pan and cook for about 30 minutes (longer if you like a crunchier granola).  Note: granola will continue to harder as it cools, so if it still feels a bit soft when you take it out of the oven, do not fret! 

Granola gets a bad rap for being an "unhealthy health food", which can be true if you eat many store bought versions, but not this kind! With only natural sugars from the fruit and coconut sugar, and no unhealthy oils, this mix not only tastes good but makes you feel good too!

I made half my batch with chocolate chips and oooooh my it was so good! More like a dessert but hey, you only live once.

Coconut Fig Ice Cream

Now that we are settled in the new apartment (mostly... okay not really but the kitchen is in a workable state), I've wasted no time filling up our fridge and freezer and using all of my kitchen appliances I missed so dearly these past few months.  Including my newest toy, my ice cream maker.

This ice cream is so simple but so delicious.  Yes I know it's winter, but our new place is so darn hot (we have the windows open even though it is snowing out), and so ice cream is the perfect treat.  We ate it straight up after an evening of building IKEA furniture, but I'm sure this would also pair well with a slice of pie or a few cookies.

Coconut Fig Ice Cream - Vegan, Gluten free, Soy free

1 15 oz can full fat coconut milk

1 15 oz can light coconut milk

1/2 cup coconut sugar

1 TBSP maca powder (optional)

1 tsp vanilla extract

Pinch of sea salt

Zest of half a small lemon

2-3 TBSP fig butter

Combine all ingredients except fig butter in your food processor or blender and mix until well combined.  Taste and adjust sweetener as necessary (I like a less sweet treat, so you may want to add a bit more sugar if you like things on the sweeter side).  Pour mixture into the bowl of your ice cream maker and follow the manufacturer's instructions, stirring in the fig butter at the last minute.  Enjoy immediately as soft serve, or freeze for a few hours for a firmer texture.  

Happy New Year!  

Vegan Coconut Avocado Ice Cream

Big new guys... I recently purchased an ICE CREAM maker.  Summer has made me crave cool sweet treats (more than normal) and I have grown tired of paying $5+ per pint for vegan ice cream (which may or may not contain all sorts of strange ingredients).  So after returning from my June travels, I broke down and purchased this, and have been experimenting with ice cream making ever since.

After much contemplation, I decided on the first flavor I would test out in my new appliance - Coconut Avocado.  While this may sound like a strange combination for ice cream, it was absolutely to die for.  Sweet and refreshing, I will definitely be making this flavor again.

  
















Coconut Avocado Ice Cream - Vegan and Gluten Free
Adapted from this recipe

2 Haas avocadoes
1 (14-ounce) can + 1/2 cup light coconut milk *
1/2 cup agave**
1 tablespoon lime juice
1 teaspoon lime zest
1/2 cup flaked coconut, toasted

Cut each avocado in half lengthwise, remove the pit, and scoop out the flesh into a blender or food processor. Add the coconut milk and agave and blend on low until completely smooth, about 2 minutes. Stir in the lime juice and zest.

Transfer the mixture to an ice cream machine, and churn according to the manufacturer’s directions. Cover and freeze for at least 2 hours before serving, so the ice cream can become more firm.  Top ice cream with toasted coconut.

*I used light coconut milk and was happy with the results.  Feel free to use full fat coconut milk for a richer taste. 
**Next time I will reduce the amount of agave as the ice cream was a bit sweet for my taste.  Play around with the amount and type of sweetener to find a mix that suits you.

Don't have an ice cream maker?  Fear not!  I used this technique for years:  Pour your mixture into ice cube trays and freeze.  Once frozen, throw into your food processor or Vitamix and blend until soft serve consistency is achieved (you may have to add a little liquid to help the process).