These breakfast cookies are like a hearty, handheld, delicious oatmeal to go!
No added sugar, sweetened with bananas and topped with delicious Strawberry Chia Jam and a drizzle of almond butter! The next time I bake these, i’ll likely add some coconut and chopped almonds to the oats to give them some more texture and you could add a few scoops of whey protein to round out your snack but they are pretty good as is.
The recipe for the cookies can be found HERE from Oh She Glows
Jam has been completely off of my radar for the last 6 months! Jam is loaded with sugar and the few times I’ve stolen a lick from the spoon when making a PBJ sandwich for the kids, I’ve found it far too sweet for my liking now anyways.
But once in a while, a piece of whole wheat toast slathered with some crunchy peanut butter and a spoonful of Jam just needs to happen!
This Chia Jam is free of added sugar, you could add some honey, maple syrup, or low-calorie sweetener of your liking if you find the fruit isn’t sweet enough, but I was happy with the way it turned out as is. The kids prefer a little bit sweeter so I’ll add a bit of honey to theirs. You can replace the strawberries with the berry or other fruit of your choice! Don’t like the idea of tea? Leave it out! Want to get fancy? Toss in some fresh herbs while the fruit simmers and remove before adding the chia seeds. I love adding rosemary or fresh thyme!
You could stir your Jam into plain greek yogurt or
eat it straight from the jar use it anywhere you would regular Jam or Jelly!
I won’t judge!
Strawberry Black Tea Chia Jam makes about 500 ml
- 1 lb berries (I used frozen strawberries)
- 1/4 cup concentrated black tea (I steeped 2 tea bags for 3-5 minutes)
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2-4 tbsp. chia seeds
- honey *optional, add sweetener to your liking
In a medium size saucepan, bring the fruit, tea, sweetener (if using) and lemon to a simmer and simmer over medium heat until the fruit is soft. If not using the tea, you may want to add a bit of water to help get the fruit simmering.
Remove from heat and mash the berries. Stir in Vanilla and chia seeds. I used all 4 tbsp. of chia, if you don’t care for your Jam to be as thick, you can start with 2 tbsp as you can always add more.
(The chia seeds will become gelatinous and thicken everything up as it cools.)
Pour into a Jar and let set up
Your Chia Jam will keep for 2 weeks in the fridge.
I love almond butter!
I love almond butter but often skip buying it at the grocery store as the price can sometimes be difficult to justify (and my kids could consume the entire jar in record breaking time.) An apple with a spoonful of almond butter is one of my favorite snacks and I’m excited about all of the possibilities now that I know how easy it is to make it myself!
The recipe for this Cinnamon Maple Almond Butter is from the Oh She Glows cookbook that I scooped up recently from Costco. Its full of some amazingly delicious, vegan recipes and includes everything from Breakfast to dessert and all meals in between!
This recipe costs roughly $5 to make and yields almost 400ml
The only thing I would do differently next time is to omit the chia seeds so the texture remains closer to the almond butter that I’m familiar with.
Cinnamon Maple Almond Butter
- 2 1/4 cups raw almonds
- 2 tbsp. pure maple syrup
- 2 tsp coconut oil
- 2 tbsp. hemp hearts
- 2 tbsp. chia seeds
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- sea salt (to taste)
Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
Toss the almonds with the maple syrup so they are evenly coated and spread evenly onto the lined pan.
bake the almonds for 20-25 minutes or until they smell good and toasted!
Cool almonds on the pan.
Once cooled, add almonds to a food processor and process for 5 minutes, scraping down the edge of the bowl as needed.
add the coconut oil and continue to process for another 3-5 minutes or until the almond butter has a smooth texture. Add the remaining ingredients and continue to process until smooth.
Store your almond butter in a glass jar with a good lid and store in the fridge. It should last over a month (or maybe not…it’s delicious!)
Until recently, I didn’t even know that coconut butter existed.
Over Easter I was making a Raw Avocado “Cheesecake” and the recipe not only called for coconut oil, but also coconut butter…after a trip to my local health foods shop, I had a $14 small jar of sweet, rich, melt in your mouth, delicious coconut butter!
After a little bit of research (pinterest) I discovered that coconut butter is nothing more than pureed coconut.
Easy enough right?
I started out with 16 oz of organic, unsweetened, dried shredded coconut (which yields about 2 cups of coconut butter) and the cost was only about $4
This is definitely a job for a really good food processor. The process took about 12 minutes in my kitchen aid food processor
after about 8 minutes, the coconut mixture became very runny but still had quite a bit of texture to it. I added a tbsp. of coconut oil to help smooth it out and continued to process for an additional 4 minutes (12 minutes in total)
Pour the liquefied coconut butter into a jar or container and let sit at room temperature until it solidifies.
I strongly recommend washing out your equipment ASAP as once the coconut solidifies its really not super easy to clean.
And now for Truffles…
I think I can say that these dreamy little bites are my new favourite treat! They have a rich, buttery texture, melt in your mouth and they aren’t super sweet. They are pretty much perfect and the flavour possibilities are endless!
The original recipe for these orange truffles comes from My Whole Food Life and I encourage you to follow the link and view the original recipe and instructions there as I’ve switched it up a bit by using only 1 tbsp maple syrup, the zest of an orange in lieu of extract, 1 1 tsp vanilla and a splash of spiced rum. The creamy orange centres have been dipped in a mixture of 1/2 cup dark chocolate chips, melted with 1 tbsp. coconut oil.
Orange Coconut Butter Truffles
- 1 cup coconut butter (homemade using the recipe above, or storebought)
- 2 small navel oranges, peeled and sliced
- zest of 1 navel orange
- 1 tsp vanilla extract
- 1 tbsp. maple syrup
- splash (about 1 tbsp.) spiced rum *optional
Combine ingredients in a food processor and pulse until smooth. I haven’t attempted these in a blender but I’m sure they’d work just fine. just be cautious not to over mix.
Chill the mixture for about 30 minutes.
Using a small cookies scoop, or a small spoon, scoop balls onto a parchment lined pan. Using my smallest cookie scoop, I was able to yield 20 chocolates.
Chill in the fridge of freezer for another 30 minutes until they feel solid enough to dip into chocolate.
While the coconut butter balls are chilling, melt the chocolate with the coconut oil.
Dip chocolates and place on parchment lined baking sheet and chill until the chocolate is firm.
(same recipe, just mixed with strawberries rather than oranges)
Store in the fridge until ready to share!
It’s been more than a year since I last posted here and since then SO much has changed!
To keep the story short and sweet, I’ve traded in the butter, the refined sugars and the white flours for healthier alternatives. I’ve also traded in my couch sitting days for half marathons, training at the gym, and a way better, healthy, active lifestyle and life has never been better!
I’ll share a little bit more about that in a future post but for now, I’ll just share muffins!
Healthy whole wheat muffins filled with bran, bananas, carrots, coconut and raisins. I often add protein powder to the mix to make these a complete snack and at my house, they’ve been kid approved many times over.
If you use really ripe bananas, you can reduce the maple syrup, or leave it out completely. It really just depends on how sweet you want these muffins to be. If you’re used to baking with a lot of sugar, you may find that these are lacking in the sweet department so adjust sweetener as necessary.
I also like to use my blender to whip the wet ingredients together, but a hand mixer will do just as well.
Carrot Raisin Bran Muffins makes 12
- 1.5 cups almond milk
- 2 bananas
- 4 tbsp. maple syrup
- 1 tsp vanilla extract
- 2 eggs OR 2 egg whites
- 2 tbsp. coconut oil
- 1 cup wheat bran
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- pinch of nutmeg
- 1 cup grated carrots (about 3 small carrots)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins
- *optional* 4 scoops vanilla protein powder
Preheat the oven to 400 degrees and have an oven rack placed in the top third of the oven (you’ll get a nicer muffin top!)
In a blender, combine the almond milk, bananas, eggs, coconut oil, vanilla, maple syrup, bran, and protein powder (if using)
In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices
make a well in the dry ingredients and pour in the blended mixture. fold together being mindful not to over mix.
fold in the grated carrot. coconut and raisins.
Scoop batter evenly into 12 greased or lined muffin tins and bake 15-20 minutes or until the tops spring back when gently touched.
I owe this recipe to my very bestest friend on the planet, Angie!
I’m not sure where the recipe originally came from, but we’ve done a bit of tweaking and in the past 6 months it’s been just about the only muffin recipe I’ve used, and I use it A LOT. With only two tablespoons of oil (coconut oil is great!), and a reasonably small amount of sugar (coconut sugar also works quite well here), you can feel pretty good about serving these up to your littles!
Today I’ve made raspberry, chocolate chip, spelt muffins with oats and bran and they are delicious! I used frozen raspberries and busted them up a bit so the muffins didn’t end up mushy inside from large berries.
You can easily swap out the flours, add purees, chopped fruits or nuts, chocolate, grated zucchini, carrots or apples, the possibilities are really quite endless.
2 cups of flour (use flour of your choice)
- 3/4 cup sugar (you can most definitely use less sugar here, and use whatever sugar you like best)
- 1 cup other dry ingredients such as oats or bran
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 cup buttermilk
- 2 eggs
- 2 tbsp. oil
- 1 tsp vanilla
- 1 – 1 1/2 cups of add ins (grated fruit or veg,mashed bananas and chocolate, berries, raisins, nuts, seeds etc)
Preheat the oven to 400 degrees and spray a 12 well muffin tin with non stick spray.
Mix together the dry ingredients in a large bowl.
In a large measuring cup, mix together the buttermilk, eggs, oil and vanilla. If you are using pureed fruit, mix it into the buttermilk mixture.
Stir your “add in” ingredients into the dry mixture. Make a well in the middle of the dry ingredients and pour the buttermilk mixture into the well. Using a rubber spatula, fold and stir until everything is mixed together. Scoop batter into the prepared muffin tins and bake in the top 1/3 of the oven for 15-22 minutes or until muffins are done.
This stuff definitely deserves the title “betcha can’t eat just one!”
There are so many different ways you can make this sweet chex mix which is often called muddy buddies or puppy chow. The name throws me off a little bit, I feel like we should just call it sweet and delicious crunchy chex mix
When searching my Secret Recipe Club assigned blog Jen’s Journey and saw this recipe I knew it was what I wanted to make right away. Chex cereal that’s coated with white chocolate and then covered in a mix of yellow cake mix, powdered sugar and sprinkles…how can you go wrong?!?
Thanks Jen, for passing on such a keeper!!!
Cake Batter Muddy Buddies recipe from Jen’s Journey
- 5 cups Rice Chex cereal (I went ahead and used the whole box)
- 10 ounces (5 squares) vanilla flavored Almond Bark (I used 2 cups of white chocolate chips)
- ¾ cup yellow cake mix
- ¼ cup powdered sugar
- rainbow sprinkles
- Vegetable oil (optional)
In a large, lidded container (large enough to shake all of the cereal), Measure out the cereal.
In a separate bowl, mix together the cake mix, powdered sugar and sprinkles. Set aside.
Melt chocolate in a double boiler, I like to use a stainless steel bowl over top of a medium size saucepan with about an inch of simmering water. Add a tsp of vegetable shortening if you the chocolate is not melting as smoothly as you’d like.
**note** it’s okay to use the microwave to melt your chocolate but I never have success melting white chocolate in the microwave and since it’s a lot to waste, I find it safer to do it on the stovetop
Pour the melted chocolate over the cereal and stir with a rubber non stick spatula until all of the cereal is well coated.
Sprinkle the dry mixture over the chocolate coated cereal, add a lid and shake it up until all of the cereal is coated.
Pour out onto a sheet pan and let set.
Ration it out….or else they may eat the whole batch!
And don’t forget to check the link below for all of the other SRC creations!