Paleo Banana Blueberry Pumpkin Seed Loaf {GF, Sugar Free, Oil free}

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So simple. So healthy. So good. Just 4 main ingredients less than 10 minutes of prep time!

 

This recipe is also a great banana bread/loaf for ANY allergens, considering it is:

Gluten Free
Grain Free
Dairy Free
Oil Free
Sugar free
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Let’s get down to this super simple recipe:

Ingredients:

  • 3 ripe bananas
  • 3 Eggs (pasture-raised, cage-free)
  • 1/2 Tbsp Vanilla
  • Dash of cinnamon
  • 1/4 C + 2 Tbsp Coconut flour
  • 1 tsp baking soda
  • Pinch of salt
  • 1/4 C Blueberries
  • ~2 Tbsp Pumpkin seeds
  1. Preheat oven to 350 and line a loaf pan with parchment paper or cooking spray.
  2. Mash 3 bananas with a fork. Add eggs, vanilla, and cinnamon and combine.
  3. Add 1/4 C Coconut flour, baking soda, and salt, and stir. (I recommend using silicone spatula). If mixture seems *too* liquidy, add more coconut flour, 1 Tbsp at a time. Final texture should be thick, but not thicker than a traditional cookie dough.
  4. Fold in blueberries and pumpkin seeds.
  5. Pour mixture into loaf pan and top with more pumpkin seeds. Bake for 40 – 50 minutes, checking after 40 (done when knife/toothpick inserted comes out clean).
  6. Let mixture cool completely before cutting into. Overnight is best, if possible. Store in fridge for a few days or freezer for longer!

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No Bake Clif Bar-Inspired GRANOLA {GF, RSF, Oil-free, Vegan}

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In total honesty, this recipe came about as a failed attempt at re-creating Clif Bars. The final product didn’t stick together, so I decided to eat it as granola #nowaste.  And it was actually DELICIOUS.

It’s the most perfect texture for smoothies; I love adding a bit mid-smoothie, and then topping them off with more granola as well. The rice puffs stay chewy and the flavor is mild enough to go well with any smoothie.

It’s also great for adding to yogurt and fruit bowls. Or as a toast topper. Or on its own!

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I also used this as a topping on my Sugar-Free Protein Banana Muffins, and it was a huge hit!

Ingredients:

  • 3/4 – 1C Puffed rice (I used Arrowhead mills brand)
  • 3/4 – 1C Rolled oats (Use Certified GF if necessary)
  • 1/4 C ground flax seed
  • 1/4 C Raisins
  • 1 tsp cinnamon
  • 1/4 C Chopped or small nuts/seeds (I used sunflower seeds and almonds)
  • Generous dash of Pink Himalayan salt

Wet:

  • 1/3 C honey
  • 1/2 C sunflower seed butter (or nut butter of choice)

Directions:

  1. Oil an 8×8 or round baking dish with coconut oil spray (or any cooking spray), or line with parchment paper.
  2. Melt the honey and sunflower seed butter in a pot on the stove, over medium heat, until well combined. (See photo for reference)
  3. Meanwhile, mix all dry ingredients. Feel free to get creative with your mix-ins, add more cinnamon, or any spices that appeal to you!
  4. Pour the honey/sunbutter mixture onto the dry ingredients and mix well. I started with a silicone spatula, but ended up needing to use my hands to really mix everything!  If the mixture seems too dry still, add 1/2 T of water at a time.
  5. When well combined, pour mixture into baking dish and firmly press down. You want it to look like a giant Clif Bar cake.  Let this sit in the fridge for min. 2 hours, or overnight.
  6. Remove from fridge and use your hands to gently break up the bar. I tried cutting into bars, which was when it started to crumbling to granola, with some good-sized chunks. Store in an air-tight container in the fridge!

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Berry Oat Crumble Squares {GF, RSF, Vegan Option}

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These bars are BERRY good. Good-tasting and good-for-you. Good enough for breakfast or a snack! Another dessert-esque recipe made healthy enough for breakfast, I’m starting to see a trend… (see my carrot cake or banana bread).

Let’s talk about the wholesome ingredients these are made with…

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OATS: Fiber, maganese, selenium, zinc…

COCONUT OIL: Increases HDL (the “good” cholesterol), boosts metabolism, great for skin and hair…

ALMOND FLOUR: Vitamin E, iron, healthy fats…

CINNAMON: Anti-inflammatory, fights heart disease, may lower risk of cancer*, boosts metabolism…

HONEY: Natural energy and memory booster, regulates blood sugar, boosts immune system…

BERRIES: Anti-oxidant, cancer-fighting, and raspberries have lots of fibre!

I could write a whole blog post about each one of these ingredients and their wonderful, nourishing properties.  Point being: these bars are made from wholesome, real ingredients that are good for you! Even though it seems like a snack bar, this is all real food.

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Enjoy this simple recipe, coming together in less than 30 minutes! Tag me on Instagram and show me your re-creations!

Ingredients:

  • 1 C Rolled Oats (certified GF if necessary)
  • 1 C Almond flour
  • Cinnamon & Pink Himalyan salt, to taste
  • 1/4 C Coconut oil, melted
  • 1 T water
  • 2 Tbsp Honey
  • 2 C Berries (I used 1.5 raspberries, 0.5 blueberries)
  • 1 Tbsp fresh squeezed orange (about 1 quarter of an orange)

Recipe:

  1. Preheat oven to 350 and set aside 8×8 baking dish, or round dish. Line with parchment paper or grease with coconut oil.
  2. Mix oats, almond flour, salt and cinnamon. Add in coconut oil and honey and stir. If mixture still seems a bit dry, add 1 Tbsp of water. Mix with your hands to make sure the honey and oil really mix well!
  3. Pour 3/4 of the oat mixture into your pan and press down to form the base/crust. (Tip: wet your hands and press down to make everything compact). Place in oven for 9 minutes.
  4. Meanwhile, prepare your fruit: rinse your berries, add a squeeze of fresh orange (any citrus would work), and some cinnamon.  Also, optional to add some coconut shreds to the remaining oat mixture.
  5. When the crust is done, remove from oven and let sit for 2 minutes to form. Then, top with fruit mixture. Sprinkle remaining oat mixture on top of fruit.  Bake for 30 – 35 minutes, depending how crispy you like the crust.
  6. Enjoy! Tag me and use #granoladiaries sharing your creations on Instagram!

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Sugar-Free Protein Banana Muffins {RSF, GF}

These banana muffins are a perfect snack, or healthy enough for breakfast too, full of good nutrients and protein to keep you full. Plus, they are completely free of wheat, gluten, refined sugar, and anything bad!  Sweetened ONLY with natural fruit sugars from the banana; no honey, maple syrup, none of those natural alternatives here!

IMG_9520That said, without the added sugars, they are certainly not as sweet as your typical muffin. If you are new to healthy eating, I might suggest you ease your way into these muffins – try this super simple banana bread, sweetened with maple syrup! Or, you can add in chocolate chips if you really have a sweet tooth.

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If you like adding Bananas to greek yogurt as a snack, this kind of tastes like that – in muffin form. Let me know what you think – don’t forget to tag me on Instagram and usse #granoladiaries so I can see your wonderful creations!

 

FULL RECIPE

Dry Ingredients:

  • 1 3/4 cup quick cooking oats
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 – 1 tsp cinnamon
  • Pinch of salt

Wet Ingredients:

  • 2 very ripe medium (or large) banana
  • 2 eggs
  • 1 C 2% plain Greek Yogurt (I used Fage brand)
  • 1 tsp vanilla
  • 2 Tbsp hemp seeds, divided
  • Optional toppings: Granola

Instructions

  1. Preheat oven to 400 degrees and grease a 12-muffin tin with coconut oil spray.
  2. Blend all dry ingredients in blender, until oats resemble flour. Set aside in a bowl
  3. Blend all wet ingredients in blender until combined. Looks like a yellow smoothie.
  4. Pour the dry mixture and 1tbsp. of hemp seeds back into the blender. Give everything a mix, and then blend until all combined. (Depending on the strength of your blender, you may need to stop, mix, and re-blend a few times!)
  5. Pour mixture into 12 muffins. Top with remaining tablespoon of hemp seeds. Top with some granola or toppings of your choice as well, if desired. Bake for 13 – 15 minutes, until fork/knife inserted comes out clean.
  6. Tag me @thegranoladiaries and show me your muffins on Instagram!

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