Strawberry Banana Muffins (Dairy-Free)

February 5, 2013 by

Strawberry Banana Muffins

It’s Tuesday and I made you some strawberry banana muffins. And guess what? They are dairy-free and vegan!

Today you can find me over on my friend, Joleen’s blog, Love, Joleen. Joleen and I use to go to high school together when I lived in California so we go way back! Joleen is not a food blogger, but she is an amazing photographer and crafter. I’m super jealous of her artistic abilities! Joleen is a new mommy and is moving across the country this week so she asked me to post for her while she is in transit.

Strawberry Banana Muffins

Joleen had one request for me: Whatever I made had to be dairy-free. I don’t usually bake without dairy, but I was up for the challenge! I was very pleased with how these muffins turned out. I was worried they would be dry, but they were very moist from the coconut oil. Coconut is seriously amazing (in case you didn’t already know that!). I didn’t use very much sugar in these muffins so they are great for breakfast or a snack and are also great for kids!

So, please hop on over to Joleen’s blog for the recipe!

Strawberry Banana Muffins

Strawberry Banana Muffins
Filed Under: Breakfast, Kid-Friendly, Low-Fat, Low-Sugar/Sugar-Free, Vegetarian/Vegan · Tagged With: , , , , , , , , 27 Comments

Coconut Honey Ice Cream

May 9, 2012 by

O.M.G. I think I just died and went to coconut heaven.

I think I am going to live in the container of this ice cream. Yeah, sure, it will be cold, but I’ll get over it. I’ll wear a parka.

This ice cream doesn’t contain any egg yolks or cream so I don’t know if it technically qualifies as ice cream, but I don’t care! It is so light and creamy. It’s almost like frozen whipped cream. And it’s dairy-free!

Heaven.

I used one can of light coconut milk and a can of regular coconut milk to cut the fat down, but if you want it to be a thicker and creamier consistency, then use two cans of regular coconut milk. You can try using two cans of light coconut milk, but the ice cream might not be as creamy.

Print
Coconut Honey Ice Cream

Prep Time: 10 minutes

Yield: 4-6 servings

Ingredients

  • 2 cans coconut milk (both full-fat, or 1 light and 1 full-fat)
  • 1/4 - 1/2 cup honey (to taste; can also use agave nectar)
  • 1/2 tsp. cinnamon (optional)

Instructions

  1. Pour the coconut milk into a sauce pan and heat on medium heat. Stir in the honey until the honey dissolves. Stir in the cinnamon. Remove from the heat and let cool, refrigerate for at least 8 hours.
  2. Pour the chilled mixture into the bowl of an ice cream maker and freeze according to the manufacturer's instructions.
http://eat-drink-love.com/2012/05/coconut-honey-ice-cream/
Filed Under: Desserts · Tagged With: , , , , 63 Comments

Banana Oat Breakfast Cookies

March 23, 2012 by

Before we get into the foodie stuff today, I must first take care of a housekeeping issue. For some reason, I am no longer able to access my old feed account. Thus, I got a new one. If you were subscribed to my blog before the re-design launched last week, then you will need to subscribe again (Click Here).  Sorry for the inconvenience!

Ok, now onto the cookies. No, you did not read the title wrong. ‘Cookie’ and ‘breakfast’ in the same title. Yup, these cookies are for breakfast my friends. Who doesn’t want a cookie for breakfast?! You’re probably thinking that these must be really sugary and fattening and would not make an acceptable breakfast, but don’t be fooled, these cookies are nutritious, and contain no butter or eggs or added sugar! And for all you lactose sensitive peeps, these cookies are also dairy free! Pack these cookies for a breakfast-on-the-go or as an afternoon snack. They will fill you up without all the guilt of a “regular” cookie!

Print
Banana Oat Breakfast Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 cookies

Ingredients

  • 1 large banana (1/2 cup), mashed
  • 1/2 cup reduced fat peanut butter, creamy or chunky
  • 1/4 cup honey
  • 1/4 cup unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1 cup rolled oats
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/2 cup raisins or dried cranberries (optional)

Instructions

  1. Preheat oven to 350 degrees. In a large bowl, combine the banana, peanut butter, honey, applesauce, and the vanilla extract.
  2. In a separate bowl, combine the flour, oats, cinnamon, salt, and baking soda. Stir the dry mixture into the wet mixture until well-combined. Stir in the raisins or dried cranberries.
  3. Prepare a large baking sheet with parchment paper (or spray with non-stick spray) or a baking mat. Drop the dough onto the pan using a 1/4 cup measure. Leave approximately 3 inches in between each cookie. Wet a spatula and flatten down the mounds of dough so they are about 1/2 inch thick.
  4. Bake for 15 minutes or until browned.

Notes

If you want your cookies to be sweeter, add another 1/4 cup of honey to the recipe. Due to the low fat content in these cookies, they are best eaten within 3 days, however they can be frozen to keep them longer.

Adapted from Heart Healthy Living

http://eat-drink-love.com/2012/03/banana-oat-breakfast-cookies/
Filed Under: Breakfast, Cookies · Tagged With: , , , , , , 68 Comments