I know I say this a lot…but this WILL be the easiest recipe you will ever make. It’s also absolutely delicious!
This is now my go to breakfast in the morning. I personally love a healthy delicious grab and go breakfast on days when I don’t feel like whipping something up from scratch and this is perfect. You can heat this up and serve it…or even eat it cold. It’s delicious both ways!
1 1/2 cup almond milk (unsweetened is my preference)
5 egg whites or (1/2 cup liquid egg whites)
1 tablespoon pure maple syrup *optional
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
Preheat the oven to 350 degrees F, and grease a baking sheet with nonstick spray or grease with coconut oil/ butter.
Pour the two cups of uncooked rolled oats evenly at the bottom of the baking sheet. Cut your banana in half and slice that half (if you haven’t already).
Place the slices on top of the oats, and then aesthetically place all of the blueberries evenly around then set the baking sheet aside.
In a separate bowl, mash the other half of the banana and add the almond milk, egg whites, maple, vanilla, cinnamon, and baking powder. Beat the ingredients together then pour it directly on top of the baking sheet with fruit/ oats.
Bake in the preheated oven for 35 minutes or until the top is set. Allow it to cool completely, then slice and serve with yogurt, more berries, and a drizzle of nut butter, or maple syrup. Endless topping possibilities 🙂
*These store well in the refrigerator 5 days, you can also individually wrap and freeze/ defrost for up to 2 months*
egg wash (for the end): 1 large egg mixed with 2 teaspoons milk
For the Glaze:
3/4 cup confectioners’ sugar
1 Tablespoon milk (can use more if needed)
1/2 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
Make your crust: In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
Add the ice cold water little by little, until you form a the dough.
Take your dough and cover in plastic wrap tightly, and refrigerate for at least 1-2 hours.
Make your filling: Mix all of the filling ingredients together (except for the egg wash) and set aside.
Assemble your hand pies: on a floured surface roll out the dough into a large square or triangle, and cut your dough into even rectangles. Note- it’s okay if they aren’t perfect! I personally prefer the rustic look 😉
Make your egg wash: simply beat your egg with milk in a small bowl
Brush each rectangle bottom with some egg wash (this will help everything stick) and fill with the brown sugar filling ( I like filling a generous amount) then cover with another rectangle (that isn’t brushed with egg wash). Crimp the edges of the pastry with a fork and then poke three wholes on top (so the filling doesn’t explode). Transfer into a lined baking sheet with parchment paper.
Continue until you’ve assembled all your pastries. Refrigerate your pastries for at least 20 minutes (highly recommend if you can) while you preheat the oven to 350 degrees F.
Brush the pastries with the remaining egg wash and pop them in the oven for 25-28 minutes or until golden brown.
Make the glaze: mix all of the glaze ingredients and set aside until the pastries have cooled, and are ready to be glazed. Once glazed, pop them back into the refrigerator so the glaze hardens 🙂
*These keep well at room temp 2-3 days or in the fridge 6 days. You can also freeze before glazing and store in an airtight container up to 3 months. Simply defrost the night before in the refrigerator and bake.*
Nom noms! These are exactly that….delicious. You can’t go wrong with a crispy flavourful fritter topped with creamy sour cream.
These are packed with flavor and have a ton of yummy veggies. That’s a win win over here! Feel free to use any kind of veggie here. Sweet potato or russets would also be divine. It is such an easy recipe you can whip up in no time. It makes the perfect snack or appetizer any time of day.
Ahh, there’s nothing quite like a delicious buttery pastry to start your morning with a cup of coffee. These pastries are very simple to make! Not much rolling and folding required -but there is some of course ;).
The flavor is absolutely delicious. It’s almost like a cross between a buttery brioche and a croissant. These danishes will rock your world. Feel free to also add your own fillings! It’s such a versatile recipe and there’s a little bit of everything for everyone. Hubby’s personal favorite (and mine) is the cheese danish filling. AHHH!
I made a combination of cheese, lemon curd, and strawberry fillings…all delicious (details in the notes down below). I hope you love this recipe as much as we do! We love pastries for breaky, and really all time of day 😉
2 and 1/4 teaspoons Active Dry Yeast (1 standard packet)
1/4 cup granulated sugar
1/2 cup half and half at room temperature (can use whole milk as well)
1 large egg
1 teaspoon salt
14 Tablespoons cold unsalted butter (cut into cubes)
2 and 1/2 cups all-purpose flour (plus extra for generously flouring hands, surface, and dough)
For the Filling:
2/3 cup filling total * see notes (I used a combination of a Cheese, Strawberry Jam, and Lemon Curd filling)
For the Egg Wash:
2 Large Egg Yolks
1 Tablespoon milk
For the Vanilla Icing:
1 Cup Powdered Sugar
2 Tablespoons half and half
1 teaspoon pure vanilla extract
To make the pastry dough: start by activating your yeast. Mix the warm water, yeast, and 1 Tablespoon of the granulated sugar in a large bowl. Let it sit for 5 minutes (you’ll see bubbles rise to the top and that’s how you know it’s working!)
Add the remaining sugar, egg, half and half, and salt and set the bowl aside to rest.
In a food processor place the cold unsalted butter cubes, and the flour and pulse 15-18 times. The butter pieces will be distributed throughout. Be careful not to over pulse. You may also use a pastry cutter if you don’t have a food processor.
Very gently, fold the flour mixture into the yeasted mixture with a rubber spatula. Fold just until the flour mixture is moistened. Dough will be very sticky and that’s what we want!
Turn the dough into a surface with a large sheet of plastic wrap and cover it tightly. Place it in the fridge for 4-48 hours.
Now, we will begin rolling and folding for 3 times total. Apply a generous amount of flour to your surface, and place the sticky dough on top. Flour your rolling pin and begin to form a rectangle with the dough.
Fold each edge into the middle as if it was a business letter, and then turn it clockwise and roll it out into a 15 inch long rectangle again. Then, fold into thirds again. Turn it clockwise. You’ll repeat rolling and folding 1 more time for a total of 3 times.
Wrap up the dough and let it sit in the refrigerator again for at least 1 hour.
Take the dough out of the refrigerator and cut in half (you may freeze one half for later and defrost overnight when ready).
Line your baking sheet(s) with parchment paper.
Now, we start putting together our pastries. Place half of the dough into a floured surface and cut into another half, then cut into 4 equal pieces each (8 total pieces of dough).
Shape the dough into rounds and then make a small well in the center for the dough. Continue doing this for each little dough.
Fill each dough with 2-3 tablespoons of your filling of choice.
Make your egg wash by whisking the yolks with the milk, then brushing the sides of the dough with the egg wash.
You may chill the pastries in the refrigerator while you preheat your oven to 400 degrees F for at least 10 minutes.
Bake for 22 minutes or until gold and puffy!
You can make the vanilla icing while they bake and pop it in the fridge until ready to drizzle. Just mix all of the icing ingredients until you get the desired consistency.
Allow them to cool completely then drizzle with vanilla icing on each pastry if desired.
For the strawberry filling: mix 1/3 cup strawberry jam, a pinch of nutmeg, and splash of lemon juice into a small sauce pan until bubbly then cool in the fridge to allow it to thicken.
For the lemon curd filling: you’ll need 2 large egg yolks, 1/3 cup granulated sugar, 1/2 tablespoon lemon zest, juice of 1 1/2 lemon, 1/4 teaspoon salt, 3 tablespoons butter. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a whiskuntil completely blended, then continue to whisk as the curd cooks. It will thicken up and should be about the consistency of hollandaise. Remove from the heat then add butter and continue to whisk (butter will melt). Place in a tight container in the fridge for up to 10 days.
For the cheese filling (hubby’s favorite): beat one 8 ounce block of full-fat cream cheese that is softened at room temperature in a medium bowl until smooth. Beat in 1 large egg yolk, 1/3 cup granulated sugar, 1/2 teaspoon fresh lemon juice, and 1/2 teaspoon pure vanilla extract until smooth. Make about 1/2 of this filling if using another filling as well 🙂
Other fillings: You can use other jams or preserves, pumpkin butter, or Nutella- the possibilities are endless!
Be ready to have your house smell like a bakery with these delightful little treats! Who doesn’t love a good cherry pie? And these are to die for. Perfectly buttery and flakey, and not to mention so EASY to make. You can make these ahead, and serve them at your next family get together.
Serve these warm with some vanilla bean ice cream on the side for a decadent dessert or with your morning coffee 😉 Yum!
I don’t know about you, but it’s still pumpkin season to me! Fall is so not over yet, and I’m still celebrating with this delicious, cozy, super fluffy baked oatmeal. Yum!
I’ve gotta admit, sometimes I don’t feel like making oatmeal from scratch in the morning and it’s SO NICE having breakfast ready. This is a heat up and serve kind of breakfast (although let’s be honest…I don’t heat this up…it’s delicious as is).
I hope you enjoy this simple, healthy fall breakfast delight. I make a batch every week because my taste buds still want all the spice and everything nice this season has to offer 🙂 Serve it warm or cold with your favorite nut butter, yogurt, and a drizzle of maple syrup if desired.
Preheat the oven to 350 degrees F and grease an 8×8 dish with nonstick spray or butter.
Mix the dry ingredients together- rolled oats, spices, baking powder, salt in a medium bowl then set aside.
In a separate bowl mash a large ripe banana, and add the milk, pumpkin puree, vanilla, oil, egg whites.
Whisk everything together until it’s combined into a creamy mixture then add it to the bowl with the dry ingredients.
Fold everything together until just combined then add the raspberries and fold again. Careful not to over mix and mash the raspberries 🙂
Pour the baked oatmeal mixture to the baking pan.
Bake for 30-35 minutes or until it’s nice and golden brown and let it cool for at least 15 minutes.
*Note- you can serve it warm but it will crumble a little bit. I find it best to slice it when it’s cool, and refrigerate until ready to eat. I also like to store these in the freezer- I just wrap each individual slice in plastic wrap and then put it in the refrigerator the night before.
Sharing a very delicious Pumpkin Bread recipe today! It’s not overly sweet, and quite healthy for you. There are no added sweeteners of any kind here, just the natural sweetness from the banana and spices with a hint of stevia (if preferred). You can absolutely add 1-2 Tablespoons of maple syrup to this recipe! Just reduce the amount of almond milk by the amount of maple syrup that you use.
The banana flavor isn’t over powering and adds a delicious amount of sweetness, this flavorful bread is fall in a bite. It’s perfect for breakfast with a cup of coffee, nut butter, pumpkin butter, or yogurt. A healthy pick me up in the afternoon as well 🙂
Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesn’t stick.
In a medium bowl mix all of the dry ingredients.
Next, throw the wet ingredients into a blender (yogurt, milk, egg, banana, pumpkin puree, nut butter), or just mash them separately then incorporate them into the dry ingredients.
Mix gently until it just combines. Do not over mix
Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours
Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you don’t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely. Then slice it into 6-8 slices.
Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!
*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.
*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!
These little bites are heaven in your mouth, and they are the perfect snack at any time of the day. They are delicately sweet with the dates, and the outer candy coating of cinnamon and sugar. You’ve got to give these a try!
I used a vitamix blender to make these but a food processor would work perfectly here.
I add this sauce on my scrambled eggs, buddha bowls, salads, and more! It’s absolutely divine. Once I started this recipe, I never went back. I make a couple batches at a time since I never want it to run out 🙂
Fill a blender with all the ingredients ( I used a vitamix) and blend until smooth. The sauce will appear thin but will thicken up when it sits in the fridge for at least 2 hours. You can also add more tahini if you desire to thicken it up instantly.
*Please note- if you want it with less garlic flavor just add 1 clove. If you want it less spicy you can remove the seeds or leave out the jalapeno. I find that it ads a small kick and it’s not too spicy 🙂
** Store it in an airtight container such as a mason jar in the fridge for up to 1 week **
Okay, this is my favorite recipe ever! It’s a one bowl brownie recipe, healthy, and packed with good nutrients.
I love topping these babies with peanut butter, greek yogurt, or having them on their own with some coffee and eggs on the side for a filling, and tasty breakfast. Guilt-free, and delicious? you’re welcome 😉
They are also super portable which makes them perfect for a quick breakfast or snack on the go!
Preheat oven to 350°. Spray a donut pan with non-stick cooking spray or grease with some butter.
Start by mixing the mashed bananas, vanilla extract, cocoa powder together until nice and creamy.
Add the oat flour, flaxseed meal, protein powder, baking powder and mix well.
Microwave 1/2 cup of almond butter for 20-30 seconds *optional but makes it easier to mix!
Incorporate the almond butter to the brownie batter and mix until everything is incorporated.
Bake for 12 minutes or until toothpick comes out clean. Allow it to cool for 15 minutes then run a knife around the edges and lift the donuts out of the pan. You can store these in a gallon ziplock bag in the freezer for weeks or in the fridge for 5-7 days!
*Note: You can blend 1/2 cup oats in a blender to make the oat flour. Top these with peanut butter or yogurt. It’s so delicious on its own as well and perfectly sweet!