Back to School Breakfast Bars

Back to School Breakfast Bars

With my cherry tomatoes just starting to blush red, it seems so strange to be talking about “Back to School…” But as always, summer just slips through my fingers. I’m not entirely sure how we’ve ended up in August already, with farmers markets bursting, my garden overflowing and sunshine kissing my shoulders dawn to dusk. I try and pack in as many “summer” moments as possible… maybe that’s how I lose track of time?? Either way, I plan on enjoying every last ounce of the outdoors I can absorb, every last Palisade peach I can sink my teeth into, and every last heirloom tomato blushing into a beautiful, delicacy. Soon to be on my plate. Tomato, meet basil. Meet balsamic. Caprese, meet my mouth. On these hot, early mornings, you can find me on the front porch, drinking green tea and nibbling on something filling, yet light. These bars make lovely teacup companions – they hold together well, and are perfect with a smear of strawberry jam and a sprinkle of toasted almond slivers. A tea-sipping queen somewhere would be proud of me. Simple breakfasts nibbled on in the sunshine. It’s these sweet moments that I remember so fondly about summer. In a few months, when the sun hasn’t yet hit the horizon and a frosty-feeling is in the air, I’ll bite into a breakfast bar and feel the sunshine on my shoulders, see the hint of red in my strawberry patch, and remember those sunny, lovely mornings on my front porch. These bars are gluten free, plant-based, oil free and hearty! I hope you enjoy whipping together a...
4th of July. Pavlova and Berries. Aquafaba.

4th of July. Pavlova and Berries. Aquafaba.

Fourth of July – a holiday that’s on fire. We light up the grill, we sit around bonfires and watch fireworks and we remember a day, when soldiers fought with loud, smokey firearms for our freedom. And we celebrate – relaxing and staring into the burning embers. Today I’m grateful for all that it means to be an American. Or live in America. Freedom to work where I want, love who I want, celebrate however I want, and of course.. eat how and what and when (and as much!) as I want! This Pavlova recipe will keep you cool after a long, hot afternoon around the BBQ. Plus it fits the required Independence Day color scheme. Light and refreshing and covered in summer berries. Life. Just. Doesn’t. Get. Much. Better. A few weeks ago, this strange ingredient, aquafaba, started to show up on recipes floating around the internet. At first, I ignored them. It seemed a little strange… then my curiosity kicked in. How and why and how on earth is this possible? Not to mention, could it EVER taste good? I was in disbelief. So, I had to try it myself out of sheer curiosity. I decided to make an aquafaba based Pavlova, which is basically a meringue layered with cream and berries. Hello – yum! It’s more traditional of Australia, but those folks from Down Under sure have got there dessert priorities straight. I will say, the aquafaba-based Pavlova came out better than I could have imagined. Not only does it taste like meringue, it has the same texture and none of my guinea pigs could tell...
Chocolate Swirl Banana Bread

Chocolate Swirl Banana Bread

Overripe bananas and a craving for banana bread and chocolate led me to this recipe by Chocolate Covered Katie. I couldn’t resist. Plus the marbled swirling was just so fun. My modified version of her recipe is below. Ingredients 2 c ripe bananas, mashed 2 tsp vanilla extract 2 tsp apple cider vinegar 1/4 c  and 2 Tbsp non-dairy milk – I used almond 1/2 c maple syrup 1 c spelt flour 1 c all-purpose flour 1 tsp baking soda 3/4 tsp baking powder 3/4 tsp salt 1/4 c sugar 1 tsp Baker’s Brew Coffee Spice 3 Tbsp dutch processed cocoa powder 1/2 c water Directions 1. Preheat the oven to 350 F. Grease your favorite banana bread pan unless you are using a silicone bread pan. Then it doesn’t require any oil. Set it aside. 2. Stir the bananas, vanilla, apple cider vinegar, almond milk and maple syrup together in a large bowl until well mixed. In a separate large bowl, whisk together spelt flour, all-purpose flour, baking soda, baking powder, salt, sugar and Baker’s Brew Coffee Spice. 3. In a small pot on the stove, bring the water to a boil. Place the cocoa powder in a small bowl and pour 1/4 c of the water over it – you can discard the rest of the water. Whisk until the cocoa turns into a paste. 4. Combine the contents of the two large bowls (leave out the cocoa for now) and mix well. Then, divide the batter into half and place each half in a separate bowl. You will have two bowls of batter now. Add the cocoa...