Cinnamon Apple Pancakes

We have been all about weekend pancakes lately and are always all about apples! And seriously who doesn’t love pancakes!! These were super easy and quick to whip up. Just had the urge and then 20 minutes later we were all eating pancakes.

Cinnamon Apple Panca

Cinnamon Apple Pancakes
Makes 12-15 pancakes

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 – 1 teaspoon cinnamon
1 cup water
1 cup almond milk (or any non-dairy milk)
1/2 cup applesauce
1/4 teaspoon vanilla extract

  1. Combine dry ingredients, then add the rest and mix well
  2. Spoon batter (~ 2 tablespoons) onto a hot griddle. Cook until pancakes have a bubbly surface and slightly dry edges (1-2 minutes). Flip pancakes and let cook for an additional 1-2 minutes until golden.
  3.  Serve with Maple Syrup and Enjoy 🙂

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VeggieGirl’s Banana-Butternut-Pecan Bread

Anything that I have ever made from VeggieGirl’s site always comes out super awesome! I figured as much when I doubled the recipe to make 2 loaves of this awesome dessert bread! It came out deelish and the second loaf froze great for later use 🙂

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VeggieGirl’s Banana-Butternut-Pecan Bread

(**Adapted from the Lower-Fat Banana Bread recipe in the Veganomicon cookbook**)

  • 3 overripe bananas
  • 2 cups steamed butternut squash cubes
  • 1/4 cup applesauce
  • 1/4 cup grapeseed oil
  • 1/2 cup sugar
  • 2 teaspoons molasses
  • 2 cups flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup pecans, crushed (**plus more for sprinkling on top of the batter at the end)
  •  Nondairy “milk” of choice, added to the batter as needed

Preheat the oven to 350°F (180°C). Lightly coat a 9″x5″ loaf pan with nonstick cooking spray.

In a large bowl, thoroughly mash three of the bananas along with the steamed squash. Then, add in the applesauce, grapeseed oil, turbinado sugar, and molasses. Mix well.

In the same bowl, add in the flour, baking soda, cinnamon, and pecan pieces. As the mixture starts to thicken up/combine, add as much nondairy “milk” as you need (but not too much) so that the batter is mixable.

Pour mixture into the 9″x5″ loaf pan (coated generously with nonstick cooking spray), sprinkling some more pecan pieces on to of the batter (press them lightly into the batter so that they will stick better).

Bake for about 60 minutes, until a toothpick inserted in the center of the loaf comes out clean.

 

Chocolate Chip Cookie Dough Mini-Muffins

We went to an awesome Valentine’s Day Brunch with some lovely mamas and kiddos 🙂 This was a perfect treat to bring! Bite-sized deliciousness and no one knew (or believed me!) that these were really made from great ingredients like garbanzo beans and applesauce. They are low-fat and protein-rific, yet still have that fun chocolate bite! Plus they are super simple. I bet these would be great fun baking with the kids! (just make sure to save some for your husband! Mine LOVED them!!)

Happy Valentine’s Day!!

Chocolate Chip Cooki

Chocolate Chip Cookie Dough Mini-Muffins
recipe from http://vegnews.com
Makes 24 mini muffins (I doubled the recipe and had 39 mini muffins)

  • 1/2 cup quick-cooking oats
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 2 tablespoons applesauce
  • 1-1/2 tablespoons vegetable oil
  • 1/2 tablespoon vanilla
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup brown sugar
  • 1/2 cup vegan chocolate chips

1. Preheat oven to 350 degrees and grease mini-muffin pan or cookie sheet. In a food processor, process oats, garbanzo beans, applesauce, vegetable oil, vanilla, baking soda, salt, baking powder, and brown sugar until completely smooth.

2. In a medium bowl, combine batter and chocolate chips. Into mini-muffin pan, scoop dough. Bake for 13 to 15 minutes. Let cool for 10 minutes before removing from muffin pan.

Batter ready to bake!

Batter ready to bake!

Muffins resting/cooling

Muffins resting/cooling

Parent’s Dinner Party – Dessert Time!

Although the meal was sooo good, dessert is always our favorite time! I made a deelish Fresh Mango Coconut Cobbler, my Mom brought yummy home-made vegan cookies and my Mother in Law brought amazing Jacques Torres Dark Chocolate and fresh fruit! How fabulous!!!

Thank you for coming over and sharing a wonderful meal with us!

Raw Mango Cobbler Goodness

Mom's Cookies

Decadent!!

Cobbler Filling

Fresh Mango Coconut Cobbler
Adapted from Ani Phyo

Cobbler Crust:
3 cups pecans, dry
1 teaspoon vanilla extract
3/4 teaspoon sea salt
1/2 cup pitted dates

For the crust, process pecans, vanilla, and salt in food processor with S blade. Add pitted dates and process until mixed well.
Sprinkle half of the cobbler crust onto the bottom of your pie dish, and set aside.

Cobbler Filling:

3 to 4 ripe mangos, peel, seed, slice (about 2 cups)
1 batch Orange Coconut Syrup, below

Place sliced mango into a large mixing bowl and toss with Orange Coconut Syrup.

Cobbler Coconut Syrup:
1/3 cup pitted dates
1/3 cup agave
3 Tablespoons coconut oil
1/2 teaspoon vanilla
2/3 cup water, as needed

Place all ingredients into blender, adding water as needed to make a smooth syrup. Pour syrup into bowl with mango, and mix well.
Scoop coated mango onto cobbler crust. Top with half of remaining cobbler crust and serve!
Will keep for 3-5 days in refrigerator. Try as a delicious way to start your day!
Mom’s Banana Nut Bread Cookies
adapted from vegweb.com

1 1/4 cup flour (unbleached, all purpose)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup canola oil
1/4 cup apple sauce
1/2 teaspoon vanilla
1 mashed banana
1 teaspoons baking powder
handful of walnuts, crushed

Preheat oven to 350 degrees.
Mix together flour, baking soda, cinnamon and salt in a small – medium bowl and set aside.
In a large bowl, mix together oil, sugar, and vanilla.  Mix in mashed banana and baking powder.
Add ingredients in the small bowl and stir well.
Once it is well stirred, lightly mix in the crushed handful of walnuts.
Drop by tablespoons onto lightly greased cookie sheet.  Bake 15-18 minutes

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