Tag Archives: gluten free

banana bread blondie…cake!

Good morning bloggy boos! How are you?

I am quite the snuffalupagus this morning, I am pretty sure I have sneezed up a tornado. I think it may be appropriate to bring my own box of tissues to class. Whaddup, nasal decongestant!

I loved hearing all of your weird food stories and advice about college! In case you missed yesterday’s post, you can read it here. Long story short, I won an indoor triathlon and am choosing between two AMAZING colleges, and one that I am wait-listed to.

Finally it is sinking in that this is a decision that will determine my life path for the next four years. And possibly my life course for the rest of my life. Not going to lie, it’s a bit heavy but I am ready for it. No matter where I go, I know I will have a fun four years, at one more so than the others:) Sorority, here I come!

So what’s a girl to do with such a heavy decision on her shoulders? Um, eat.

Specifically, Banana Bread Cake.

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That’s what happens when you’d rather have banana bread that looks like a slice of cake than a slice of bread. Chickayeahhhh 🙂

As a child, banana bread was my favorite thing that the Madre would make. It has a soft spot in my heart, and obviously I had to replace the sugar, eggs, and gluten with high-protein alternatives. You could basically eat this for dinner.

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What, you don’t eat cake every day?

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Because that’s just wrong. Make this, and have cake every day for the rest of your life.

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Or should I say, ten times a day for the rest of your life.

Not that I would know or anything.

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Banana Bread Blondie Cake

Vegan, gluten-free, sugar-free

Adapted from my Orange-Cranberry and Raspberry Amaretto Cookies

Ingredients:

  • 2/3 + 1/4 cup quinoa flour
  • 1/3 + 1/4 cup garbanzo bean flour
  • 1/4 cup NuStevia Baking Blend
  • 1/4 tsp. sea salt
  • 1/4 tsp. baking soda
  • 2 bananas, mashed
  • 1.5 tbsp. vanilla extract
  • 1/4 cup non-dairy milk (I used unsweetened So Delicious Coconut)

Directions:

  1. Preheat your oven to 350 degrees F and grease a cake pan with coconut oil.
  2. Combine the dry ingredients in a large bowl.
  3. In a smaller bowl, mash both of your bananas until almost liquidy, and then add the extractives and 1/4 cup of non-dairy milk.
  4. Add wet to dry, and mix thoroughly. Add more non-dairy milk as needed to make a dough that is stirrable, not tough or stiff. You want your dough to be wet enough to spread itself into a cake shape.
  5. Pour dough into your cake pan, and smooth the top.
  6. Bake for 30-45 minutes, or until a toothpick poked into the center comes out clean. Cook it more if you want a less dense center.
  7. Try not to burn your tongue eating a slice of this straight out of the oven.

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Dense like a blondie, banana-y like banana bread, and sliced like a cake. What more could a girl want?!

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I enjoyed a (few) large slices with apple spread frosting, coconut butter, and chopped banana. It doesn’t get any better:)

No picture of that though because it just looked narsty.

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^^ See my oven mitt thumb print? Aweeee presh, my cake has a beauty mark!

That’s all for today loves! Tomorrow you will have a delicious macaroon/ball recipe and some sweet protein socca! See you on the flip, chickadees:)

Tell me some of your college stories/advice!!

Please and shank you:)

How do you handle big life decisions? Are you a worrier or a planner?

I am a huge planner. Although things can worry me a little bit, my viewpoint is that there is a plan, and you will end up where you are supposed to be.

Favorite childhood food?

Banana bread and oat cakes:) Recipe for those son of guns coming soon!

xoxox,

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Filed under Gluten-Free, Recipes, Vegan

It Snowed on my Cookie Dough + Raw Chocolate Fudge Cake!

Good morning friends!! How are you?

I hope your Sattyday was glorious🙂

Mine was spent eating everything in sight (I was so hungry, I swear to goodness it is ALWAYS my time of the month), watching Hulu, and gymming it up with a sweaty 60 minutes on the elliptical.

I was so sore from my run with the Padre! Running outside is NOT the same as running outside, especially when the wind is blowing so hard it is going up your nose sideways🙂

My Sattyday started with a glorious Cookie Dough Bowl, con a tablespoon of raw cacao, a teaspoon of acai, chia seeds, and flax meal..oh and tons of coconut, it was snowing outside (BOOOOO!), therefore it snowed on my cookie dough.

If I tried to Latin-ify that, it would go something like “It snowed outside, ergo my cookie dough was snowed upon.” <– See what I did there?? I am a genius I tell you, that whole year of Latin I took really did the trick:)

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Have you ever had coconut on your morning cereal, it is so good, I think this is going to have to happen every single morning. Some of you may think I am crazy for being late on the coconut train, but I used to hate the stuff (do not ask me why, I could not tell you). This stuff is delicious.

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SNOW:) Love it on my cookie dough, but I could do without it on my grassy green lawn that is now wet, brown, dead, and covered in slushy white “snow”. I am saying it as “snow” because Upstate New York weather means it is never fluffy snow, it is either slushy or frozen.

If any of you are interested in a tropical vacation where it is warm and sunny and there is sand, feel free to book plane tickets!!

Until then, I’ll be eating lots more of these:)

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Delicious, nutritious. Gett @ m3 <— I was a gangsta rapper in a previous life

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Raw Chocolate Fudge Cake:

And now the moment you have allll been waiting for!

RAW CHOCOLATE FUDGE CAKE!

Remember when I devoured my piece and the piece of the lady next to me?!

That was a good day🙂

Now, I have recreated that bad boy!

Feel free to drool, no shame here at CK.

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It was perfect. Not to sweet, and very chocolatey. And fudgy wudgy, just the way I like it:)

I love it when the flavor of the cacao really stands out, and isn’t overpowered by sweetness!

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On a Pooh plate, obvs. Gift from the ‘rents:)

Oh, wait, you wanted the recipe? My bad;)

Raw Chocolate Fudge Cake

Ingredients:

  • 1 cup packed and pitted dates (I use Medjool)
  • 2/3 cup walnuts
  • 2/3 cup raw cacao powder (or unsweetened cocoa powder)

Directions:

  1. In your food processor, process walnuts to a flour and then add dates.
  2. Process until dates have formed into a paste, and it all balls up in your food processor.
  3. Add cocoa powder and process until fully incorporated.
  4. Transfer to a container/small pie or cake pan (I used a round tupperware), flatten the top, and refrigerate overnight.
  5. Pop out, garnish, slice, and enjoy!!

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Garnished with rasps and cacao nibs.

Perfection.

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Next time I am going to use my Raw Chocolate Mousse as frosting. Which is going to be very soon, since more than half of it is already gone🙂

I would have done that this time (‘twas the plansky), but I got caught up in packing food for my trip to D.C. with the Padre! (ahhhh I am so excited!!)

You could also sub another nut for the walnuts. For a Chocolate Cookie Cake, sub cashews and add chocolate chips! I will be doing this for the Baby Sister’s birthday cake in May:)

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I’m off to go have a slice of cake and finish packing! I am writing this Saturday night because Sunday morning will be busy busy!! I am hitting up the gym early in the morning with the Padre (boooo too cold to run outside!), then scarfing down breakfast and hitting the road!

As you read this I will either be shoving a Cookie Dough Bowl in my face or on the road on my way to D.C.! It is going to be a whole 70 DEGREES, I am so excited, I am going to wear shorts!! And FLIP FLOPS🙂 Guys this is a big deal, especially with the awful Upstate New York weather I deal with every single winter.

Send me some sunshine in a bottle? Please and thanks:)

Don’t forget to send in your Mission: I Feel Pretty pictures!

And, if you are in the D.C. area and would like to meet up, shoot me an e-mail! There are some D.C. bloggers that have expressed an interest already, so hopefully you could join us!:)

Have an awesome Sunday, love doves!! See you from D.C.!

Is it snowing where you are? If not, make me jealous of your sunshine!!

YES, do not remind me, if you send me some sunshine I will melt the snow here and love you forever:)

Do you like the co-co-nut? What is your favorite way to eat it? I need ideas!

So far, just on top of cookie dough, but I think I need to get creative:)

Are you a fellow fudge-lover? What’s your favorite fudgy dessert?

CAKE, and brownies!! And fudge, obviously. Can’t go wrong.

xoxox,

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Filed under Gluten-Free, Recipes, Vegan, Workouts

I Love College + Raspberry Amaretto Cookies!

Can I just say I REALLY miss being tan? Now I am paper-white, and I used to be Africano. I’m not joking.

Then:

Now:

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…..oh. Hi, Casper, ever heard of the sun?

If you want to see (hilarious) pictures of me, you can see my entries for a vegan fashion show I entered over the summer.

I miss being a beachy blonde bronzy girl!

Sunshine, please come back to me?! It’s been MUCH too long, and I do not believe in paying for skin cancer (aka tanning beds).

Sunshine and I are a magical match made in heaven.

Dang, I am all up on the alliteration today!

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Anywho, the title of this post is due to the fact that I’ve had a redonkulously awesome day.

This morning I woke up to a SILENT house (I am a morning freak and I love having the wondrous morning hours to myself, aka talking to my dog and eating copious amounts of cookie dough). Then, I checked my Droid (aka my baby) to find that I had won a cookbook that I cannot WAIT to review for you guys!! Slash I don’t think you guys understand how big of a deal this is…I never win anything. I am so excited for this one, I had been dying to buy it but now it is mine fo free:)

Then, after my glorious morning, I had a college interview with the sweetest lady in the world and we talked for hours and hours (okay, an hour and a half) about public health, nutrition, the food industry, the U.S. government and all of the stupid lobbyists, hiking, and hot chocolate. Love. Her. During said interview, I sipped on a delicious cup of tea from sbux and I don’t even know what kind of herbal tea it was but I don’t ask, I just drink (okay that sounded bad).

As soon as the interview ended, my Dad was waiting for me with a big ol’ smile and said he had an email he wanted me to read that would make me very happy. Did Grandma send me money? Uh, no, he said. Instead, it was an email announcing my first college acceptance! Holllllaaa at me girls! I am so happy because this school is one of my top choices. However, I will not disclose the name of the school until further acceptances and decisions have been made:) Until then, I will tell you that it will be SUPER easy for me to go for a jog on beautiful trails, hike a mountain (or three), get some yummy veg (and raw!) eats, and buy groceries from local co-ops and natural food stores so I can cook for myself. Oh, and I would be majoring in nutrition and doing lots of undergrad research.

Any guesses?! I might just tell you if you’re right;)

So, why did I tell you about my awesome morning, loot, and college acceptance? Not only because I love to talk about myself:) but also because I believe that everything in life happens for a reason, with a plan, and is also greatly determined by karma. One of my favorite mantras is:

I’m a strong believer in karma. What goes around comes around. Be graceful and wise in all that you do, and the world will return the favor.

And in case you were wondering, yes I did make that up, and I know I am a genius. Okay maybe not a genius, but I live by this principle.

And I’m pretty sure my day has been amazing so far because I had an indulgent Indulgence Friday🙂

It started off with a Cookie Dough Bowl (recycled photo, I’m lazy I know).

Continued with Ethiopian food, which is served on a giant piece of bread. It is called Injera and is addictingly delicious, we brought home approximately 12 rolls of it, I kid you not. By the way it is amazing with almond butter and jam, it is like a sweet and sour delicious sticky mouthful (get your mind out of the gutter people!). Oh, and you eat the food with your hands. I love permission to make even more of a mess than usual:)

Chickpeas, lentils, collard greens, cabbage, and a small salad of tomato and onions atop a hugh jass piece of injera. Oh and we had two baskets of the stuff. Did I mention we have a lot of injera in our fridge?

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What goes around comes around? I completely agree. Especially when it comes around in the form of Gluten-Free Raspberry Amaretto Cookies.

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I guess it’s true that you really do make your own happiness.

Gluten-Free Raspberry Amaretto Cookies

Adapted from my Gluten-Free Orange-Cranberry Cookies

Ingredients:

  • 1/3 cup almond flour (also called almond meal)
  • 1/3 cup quinoa flour
  • 1/3 cup + 1/4 cup garbanzo bean flour
  • 1/4 cup quinoa flakes
  • 1/2 cup applesauce (unsweetened, natural)
  • 1/4 NuStevia Baking Blend (or your sweetener of choice)
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 tbsp. vanilla extract
  • 1 tbsp. almond extract
  • 1/4 cup slivered or chopped almonds (I used slivered)
  • 1/4 cup chopped raspberries
  • 3 tbsp. or more Unsweetened Vanilla Almond Breeze (or milk of choice)

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit and grease a cookie sheet.
  2. Mix wet ingredients in  a small bowl, dry ingredients in a larger one.
  3. Pour wet into dry and mix thoroughly. Dough will seem dry but keep stirring! If it is still too dry, add milk or liquid of choice by the tablespoon until it reaches a doughy consistency.
  4. Gently fold in almonds and raspberries.
  5. Scoop by the tablespoon onto your cookie sheet and flatten slightly with your hand (running your skin under water first usually helps to avoid sticking).
  6. Bake for 7-10 minutes, or until the outside is dry enough to touch. I prefer these still squishy on the inside when leaving the oven. It allows for a firm outside with a doughy, moist filling.

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Ingredients? Word.

All I have to say is that this has to be the most scrumdiddlyumptious recipe I’ve ever concocted. I would describe to you every delicious flavor in this doughy deliciousness, but that would take too long so I am just going to tell you to make these. Don’t even question it, just do it.

If you need further persuasion, know that I ate four and a half of these babies last night, then had to freeze the rest or else they would have been gone.

I am the COOKIE MONSTA🙂 Do not get me near a cookie jar or it will be empty in approximately 2.41 seconds flat. Don’t look so surprised. There’s a reason I cook so much!

(p.s. sorry for the awesome photography, fluorescent lighting is not my friend)

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That’s all for now dearies!

My plan for the rest of the day?

  • Learning everything the college I got into.
  • Doing my Stat project (it’s due at noon on a Sunday, how does that even happen?!)
  • Working out
  • Making and eating pizza. A lot of it:)

Coming up soon on the bloggity blog:

  • Tonight, a recipe for Gluten Free Pizza for One because it is VEGAN PIZZA DAY!! Uh, a whole holiday dedicated to eating pizza? I’m down!
  • Reviews on Black Swan (holy shiznits) and The Social Network. I saw two awesome movies in one day and I daresay my brain might explode. Can I just say I wish I had swan wings? I’m pretty sure it would bring all the boys to the yard. Who wouldn’t dig a girl that can fly pirouette?

How do you stay bronzy beautiful in the winter? Or if you’re pale like me, we can bond over our pastiness and go to the Caribbean:)

My bronzer is not sufficient any more. If you pay for the trip to the sunny countries, I will pay you back in smiles and natural highlights:)

How did you celebrate Indulgence Friday?

Uh, by eating food with my hands off of a giant piece of bread, and then eating a lot of cookies. Indulgence Friday = celebrated.

What’s your favorite kind of cookie?

I love the classic choco chip, but lately I’ve been digging the more elegant combos like orange-cranberry🙂

xoxox,

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Filed under Rants, Recipes, Restaurants, Vegan

Gluten Free Orange-Cranberry Cookies

Good morning bloggie babes! I have a busy day ahead of me, so this post is going to be a quickie.

First of all, you all should know how much of a messy eater I am. I’m talking food drippage in my hair, on my clothes (one of the many reasons I wear scarves..but then it just gets on those?), on my face, and on all of my class notes.

Exhibit A.

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My most recent (and not so obnoxious) stains.

You should see my bio notes.

Anywho, this morning I devoured a delicious [jar] of protein oats! Unforch, I forgot to take a picture (still getting back into the blogging thing..I was hungry). Into the jar went:

  • 1/2 cup GF rolled oats
  • 1 1/2 cups unsweetened vanilla almond breeze
  • 1 melted banana
  • ~ 1 scoop Vega Sport vanilla protein powder (I am OBSESSED. Turns your oats green! Roarrr green power)
  • Topped with: blueberries, raspberries, and a good 2 tbsp. or so of almond buttah from the jar

Yummmay in mah belly:)

For your enjoyment, here’s a picture of a glorious bowl of oats I had a few days back (and actually got a picture! go me):

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Same oat-USVAB-banana combo as above, just with a toonnnn of PB and cacao nibs. Wassup, Elvis bowl!

Besides that, I’ve been snackety snacking on micro muffies. A microwaved muffin! Doesn’t get any better than that:)

2010-12-29_22-22-56_206Wanna make one? Do this:

Micro Muffie

In a normal bowl, mix:

  • 3 tbsp. flour, oats, oat bran, etc.
  • a pinch of sea salt
  • 1 tbsp. applesauce or oil
  • 1 tbsp. plus 1 tsp.  liquid (water, milk, etc.)
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. baking powder
  • your choice of sweetener (I use stevia)
  • handful of mix-ins (raisins, chocolate chips, cacao nibs)
  • spices if desired (I used about 1/4 tsp. or so of cinnamon)

Mix it all together and nuke in a greased mug for 90 seconds, then pop out and let it cool, bottom side up (bottums up, bottums up…). It will firm up and not be so gooey, I promise:)

Top with nut butter or whateva you’re feeling, and devour! Nom nom 🙂

Okay, now for the cookies! I’ve been gluten-free since about September or October. It gives me awwwwful migraines and digestive and muscle pains, and since I’ve been off  of it, my symptoms have gone away. So, I’ve been experimenting with gluten-free baking as of late, and recently came up with these babies!

2010-12-31_22-57-21_327Sorry for the [awesome] picture quality..lately my Droid is my camera of choice:)

Gluten-Free Orange Cranberry Cookies

Makes about 14 cookies (it can easily be doubled)

Ingredients:

  • 1/3 cup almond flour (almond meal)
  • 1/3 cup quinoa flour
  • 1/4 cup quinoa flakes
  • 1/2 cup applesauce
  • 1/4 cup NuStevia baking blend (or sweetener of choice)
  • 1/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 tbsp. vanilla extract
  • 1/2 tbsp. orange extract
  • about 3 tsp. orange zest
  • 1/2 cup dried cranberries (I used dehydrated Whole Foods brand cranberries and soaked them in hot water for about 5-10 minutes)
  • about 2-3 tbsp. Unsweetened Vanilla Almond Breeze (eyeball this based on dryness/wetness of the batter)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix dry ingredients together in one bowl (except cranberries), and wet ingredients in another.
  3. Mix wet and dry together thoroughly, then fold in cranberries (if you followed my method of dehydrated-and-soaked, make sure you drain the water out well).
  4. Drop by the tablespoon onto greased cookie sheets, and flatten with the palm of your hand.
  5. Bake for about 7 to 12 minutes, or until the cookies are slightly golden on the edges.
  6. Try to not burn your tongue by eating one fresh outta the oven.

These were perfectly moist and delicious🙂 I froze about half of them so that I can pop one in the microwave every night and have a cookie “fresh out of the oven”. Soooo good! Last night I needed a snackety snack and topped one with almond butter…do it. Now.

I’m off to work on my Econ paper! I’ll be squeezing in a workout a bit later. Hopefully it’ll be a bit more organized than my hodgepodge from yesterday!

I think I have workout ADD…I kept going from elliptical to stair climber to treadmill and back around. Maybe today will be a spinning class🙂

Are you a messy eater?

Yes. I currently have oats on my bathrobe.

What’s your favorite way to eat oats?

With a melted banana, protein powder, almond butter, and berries:)

What’s your favorite dessert/cookie?

BROWNIES! And chocolate chip cookies (the gooey kind). And cake:) Does fruit count as dessert? Fruit + chocolate = super combo.

xoxox,

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p.s. I totally lied, this was NOT a short post. I get carried away;)

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Filed under Recipes, Tips and Tricks, Uncategorized, Vegan