A cookie full of anti-oxidants, B vitamins, C vitamins, inflammation-fighitng betaine, potassium, fibre… what could possibly be better?
Really though, I make this mistake ALL the time: I crave beets, go to the store and buy a bunch, prep them, eat one (or half of one), and then I don’t want anymore. And I never know what to do with them. But cookies never go uneaten around here, so I thought I would try using them in a cookie recipe. I looked all over the web for a Beet Cookie Recipe and found shockingly lackluster results so I decided to try to experiment and come up with something myself.
And I am so glad I did because these did not last long! And I didn’t need to waste any food and I got cookies! Win win win!
If you are not a big beet person, don’t turn away just yet. If you add enough maple syrup/cacao/cocoa powder, you can really mask the taste and still get all the amazing health benefits of beets. Alternatively, if you are more of a natural sweets kind of person, and enjoy the taste and sweetness of a beet, adding only 2 T of Maple Syrup and letting the Beet flavor shine is also a good idea!
It’s really just a simple matter of throwing all the ingredients in the food processor, adjusting to tasting, baking, and enjoying immediately. And if you enjoy them or plan to make them, please let me know in the comments!
2 – 4 T Maple Syrup, depending on your sweetness preferences
1/2 tsp vanilla
1/4 heaping C Cacao Powder
3/4 C Oats (divided into 1/2C and 1/4C)
1/2 tsp baking powder
Pinch of salt
1 Tbsp Cocoa Powder
Peel and dice up beet and put in food processor. It should blend into small rice-like pieces, but probably won’t reach a liquid state.
Add egg, coconut oil, maple syrup, vanilla, and pulse again. Now it should become the texture of a puree/liquid.
Add the cacao powder, 1/2 C oats, baking powder, salt. Pulse until combined.
The mixture should still be quite wet at this point, so stir in the remaining 1/4 C oats and 1 T cocoa powder, to thicken. If mixture still seems too runny, add a bit more oats. (Note it should be a bit wet/sticky to ensure a moist cookie!)
Drop 1 Tb balls of mixture onto cookie sheet and flatten with your hand.
Bake at 350 for 12 – 15 minutes.
NOTES: Add more Maple syrup and chocolate chips if you have a particular sweet tooth. If you are looking for a more sugar-free treat, add less, but know that the taste of beet will come through a bit more!
The inspiration from these came from a mix of 2 things: 1. Craving banana bread and not wanting to turn on my oven in the summer in my non-air conditioned apartment, and 2. an Instagram post from @Shutthekaleup that included a banana in a raw bite recipe. I simplified the ingredient list and cut down on sugar and nut butter to make these a bit lighter!
These bites are chewy and satisfying without leaving you feeling weighed down. They are packed with so much goodness in a small bite, and have all the delicious flavors of banana bread! If you are looking for a more traditional banana bread, I recommend my gluten-free 5-ingredient blender banana bread. I have many “non-bakers” tell me it is completely foolproof!
Packed with so many super foods: Cacao, Hemp, Maca, Oats, Banana, Coconut Oil, Almonds, Cinnamon. –> Those are actually all the ingredients, and they are all superfoods in my opinion.
Don’t forget to tag me and use #granoladiaries in your recreations!
3/4 C Rolled Oats
1 Ripe Banana (brown spots)
1/4 C Almond Butter
1 tsp Maca powder
1 Tbsp Hemp hearts
1 Tbsp Cacao Nibs
1 Tsp Coconut Oil
Cinnamon to taste
Optional: Chocolate chips or topping of choice.
Blend everything in food processor until well combined. Up to you if you want it completely smooth or if you like a bit of texture! (I personally like leaving a little texture).
Spoon into silicone muffin/ice cube tray or any dish really, and pop in freezer to firm up for at least 1 hour. (Optional: pop some chocolate chips on top!)
Let thaw for about 5 minutes before enjoying. Store in fridge for ~5 days or freezer for longer, enjoy!
These are the perfect dessert for chocolate lovers. They are super easy and made from simple ingredients; you can stash a batch in the freezer to have one ready any time those PB Cup cravings hit!
With no added sweetener or sugar, these do have a bitter taste. If you are a dark chocolate lover, these should be perfect. If you have a sweeter chocolate tooth, feel free to toy with adding some Maple Syrup to the chocolate mixture – I am sure that would be delicious!
Feel free to customize with any nut butters of your choice. I have tried with Peanut Butter, Almond Butter, and Coconut Peanut Butter. All have been amazing!
You will need:
2/3 C Coconut oil, melted
2/3 C Raw Cacao powder
1/2 tsp Vanilla
Nut butter of choice
Silicone mini muffin tray, silicone ice tray, or mini muffin tray
Combine coconut oil, cacao powder and vanilla until combined and all clumps are dissolved. Using only half the mixture, scoop ~1/2 Tbsp into silicone muffin tray and pop in freezer.
Meanwhile, scoop some nut butter of your choice into a bowl and mix it up very well, so that is not too runny. (Note I find older nut butters work a bit better, when they are not as runny as a fresh jar.)
Remove tray from freezer, roll nut butter into little balls and place on top of chocolate. Gently flatten with your fingers. Pop back in freezer.
After 5 – 10 minutes, removed from freezer and top cups with remaining chocolate mixture. Pop back in freezer for at least 20 minutes.
Don’t forget to follow along on Instagram for more delicious recipes and tag me in your recreations! #granoladiaries
Based on the title, you can see that this pancake batter recipe is basically free of most allergens and dietary restrictions. Except for egg, which I believe could easily be subbed for a flax egg or maybe even applesauce/mashed banana – though I have not tested this! (The top 8 allergens are dairy, egg, wheat, soy, peanuts, tree nuts, fish and shellfish).
I have tried this batter as both pancakes and waffles and in my opinion, buckwheat works better with pancakes. Purely personal preference and nothing scientific about that.
Another note for this batter is that you can make it as sweet (or not) as you wish, by naturally sweetening with Maple Syrup. I have tried both with and without. It definitely tastes sweeter and like a more traditional pancake with more Maple Syrup, but I also like the way it tastes “wholesome” without it. If you are new to “healthy” cooking, I would say add the Maple Syrup to start and slowly phase it out, or else you may find the batter too bland.
Use this super simple recipe as a base, then feel free to get creative with pancakes, waffles, chocolate-y, fruit-y, customize any way you like! Don’t forget to follow me, tag me, and tag #granoladiaries so I can see your recreations!
1 egg, lightly beaten
1 C Almond milk or other plant-based milk
1 Tbsp Coconut Oil
OPTIONAL: 1 – 2 Tbsp Maple Syrup (if you need something sweeter)
If you haven’t tried baking with Buckwheat flour yet, I highly encourage you try it. Despite its name, Buckwheat is actually not related to wheat, and is not even a grain, so its a great ingredient if you are accommodating a grain-free diet. If that’s not enough, it is also rich in iron, zinc, magnesium, and contains a good amount of protein.
A pro-tip: Buying buckwheat flour is often more expensive than buying Buckwheat groats. The groats are usually less than $6 per bag, and you can easily make flour out of them!
When craving something sweet, crunchy, chocolate-y, nutty… this will hit the spot! It’s a perfect yogurt addition, smoothie topper, or delicious on its own!
The clusters are my favorite part. I purposely break it very gently to maintain large chunks, though feel free to crumble it more if you like a more cereal-like texture!
Also, the amount of time you process it in the food processor (if at all), will help it clump up more. Careful not to over-process as you don’t want a mono-textured granola clump. Boring.
Feel free to change up the almond and sunflower seeds for nuts/seeds of your choice too. I imagine Pecans would work really well with these ingredients.
These simple ingredients come together so easily and are so delicious. Pulse everything in a food processor (or mix in a bowl), spread on a baking sheet, and bake. The hardest part is letting it cool without devouring it!
3 C Rolled Oats
3/4 C Almonds (or nuts of choice)
1/2 C Sunflower seeds (or seeds of choice)
1/2 C Coconut shreds
1/3 C Cacao powder
2 – 5 Probiotic capsules (optional)
1/4 C Coconut Oil, Melted
1/2 C Pure Maple Syrup
1 tsp. vanilla
Add all dry ingredients to food processor and pulse a few times until incorporated.
Transfer to a bowl and add wet ingredients and content of Probiotic capsules, stirring to combine.
Line baking tray with parchment and pour granola in even layer. Bake at 350 for 18 minutes. If you prefer clumpier/crispier, add 2 minutes at a time. Watch/smell closely as not to burn.
Let cool to room temperature and enjoy! Store in fridge or freezer.