Coconut Banana Banana Bread

Ingredients

2 cups organic flour (white and/or wheat)

1 tsp. baking soda

1/4 salt

1/2 cup coconut oil (softened)

1/2-3/4 cup coconut sugar

2 eggs, beaten

2 1/3 cups mashed overripe bananas
1/4 water

*Add ins: 1/4-1/3 cup Chocolate Chips (I like Enjoy Life dairy, nut, & soy free), 1/2-1 cup Chopped walnuts or pecans.

*Sometimes I add in a little bit of brown sugar with the coconut sugar.

*When using coconut oil it needs to be softened. It's melting point is 76 deg. If it's solid I spoon it out the into a bowl and mash it to soften it and then measure desired amount. 

*The water makes them more moist.

Directions

1- Preheat oven to 350 deg. F. and if using a loaf pan, lightly oil and dust with flour. If using a muffin pan I love these "If You Care" baking cups. 

2- Mix flour, baking soda, and salt in a large bowl. In a separate bowl cream together coconut oil and coconut sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture. Add in your chocolate chips and/or nuts if wanted. Pour batter into prepared loaf pan or scoop into muffin cups. If baking with wheat let it rest for 10mins. 

3- Bake for 60-65mins for 9x5 loaf pan or 18-20mins for muffin pans.

*A good tip when baking with wheat is to let the batter sit and hydrate for 10 mins. The wheat is more course and this give it some time to absorb the liquid and soften the bran and germ of the wheat. Also, it may need more cooking time. 

For muffins I highly suggest getting this Vollrath Disher!! I love these scoopers. They make it so much easier to dish out the right and consistant amount of batter for muffins, cookies, meat balls, etc. For the pictured muffin I used a yellow size 20 disher (1 5/8oz or 3.25Tbs). If you want them a little bigger I'd suggest going with the blue size 16 disher (2oz or 4Tbs). If I want a higher rounded muffin I will do a heaping scoop of batter with my yellow #20 disher. 

Enjoy!

Coconut Sugar Banana Muffins

These Banana Muffins are now our favorite go to muffins. I've made them organic and am so glad they are fast and easy to whip up! I use this recipe from All Recipes, but have altered a few ingredients, so you can make to your liking :) I replaced the sugar with organic coconut sugar (and reduced it), I replaced the butter with organic coconut oil, and the flour with organic stone ground wheat. I also occasionally add nuts, coconut flakes, or healthy organic dark chocolate.

My family and friends have absolutely loved them!

Organic Coconut Sugar Banana Muffins

Ingredients

• 1 1/2 cups    organic stone ground wheat
• 1 tsp              baking powder (Rumford Aluminum Free Non-gmo)
• 1 tsp              baking soda
• 1 tsp              sea salt (Redmond Real Salt)
• 1 cup             bananas, mashed (use this conversion calculator for bananas)
• 1/2 cup         organic coconut palm sugar
• 1 egg              preferably pasture raised
• 1/3 cup          melted organic coconut oil

Directions 

1. Pre-heat oven to 350 degrees. Put muffins liners into the muffin pan. (I used these unbleached/non-toxic muffin liners). Sift together the flour, baking powder, baking soda, and salt. Set aside. 
2. Mix together the banana, coconut sugar, egg, and melted coconut oil in a large bowl. Pour in the dry ingredients until mixed smoothly. Add in your nuts and/or chocolate, coconut flakes if wanted. Then scoop batter into your muffin pan. (I love this disher/scooper that I have, find it here on amazon). 
3. Bake in oven for 25-30 mins. Bake mini muffins for 10-15 mins.

Mix it all together, fill your muffin pans, put it in the oven, and enjoy the smell of baking banana bread. Yum!!

Enjoy it with a cup of milk or in our case a diary free coconut/rice milk combo!!!

They are perfect snacks to enjoy :)

Pumpkin Chocolate Chip Cookies

My kids and neighbor say these cookies are delicious!

Recipe from Taste of Home

Ingredients:

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1 egg

1 tsp vanilla

2 cups flour

1 cup quick-cooking oats

1 tsp baking soda

1 tsp cinnamon

1 cup canned pumpkin

1 cup chocolate chips

Directions

1. In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.

2. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 deg for 12-13 mins or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen 

Cookies, Cookies, Cookies!

Peanut Butter Banana Cookies

My kids of course loved the sprinkles we added!

Hershey's "Perfectly Chocolate" Chocolate Chip Cookies 

Instead of chocolate chips I added special Halloween pumpkin spice M&M's.

The fam loved these ones!

I dropped some off to my next door neighbor and she said they were super good.

Last, but certainly not least...

Real-Deal Chocolate Chip Cookies

I got to enjoy these almond flour based cookies w/ Enjoy Life's dairy, nut, & soy free chocolate chips.

I'll tell ya it's been over a year since I've had a cookie, so these were awesome.

But, even one little cookie was too much and I had to just take a bite, but wow they are the real-deal!


I made all these cookies within one weekend and had so much that we froze some for later. Perfect!

Breakfast :)

Chocolate chip quinoa pancakes w/maple syrup + potatoes and eggs + morning juice = A Happy Family!

Quinoa Pancakes and Eggs

This kind of breakfast makes my family happy! 

I ground my own quinoa flour in my vitamix dry-grains container, then found a recipe online (with no other grains), added chocolate chips, and served it with chicken sausage and eggs.

Chocolate Chip Quinoa Waffles

Recipe from Quinoa 365: The Everyday Superfood pg.19

Ingredients: Organic quinoa flour, baking powder (non-gmo), salt (sea salt), sugar (raw honey), organic eggs, milk (unsweetened almond), water, oil (coconut oil), vanilla extract, cacao chocolate chips.

I ground my own quinoa flour in my vita-mix dry grains container...

1. Heat quinoa in a pan, medium heat, stir frequently.

2. When it starts popping for one or two minutes take it off the stove.

3. I pour it onto a cookie sheet to spread out and cool down.

4. Put it into the Vita-mix and start to blend at low speeds, slowly increasing to high speeds.

(DO NOT blend for more than a couple minutes, it's not good for the blade.)

5. Put it in a container and store in the fridge for longer freshness!

*Quinoa flour has a nutty smell and flavor, that can be strong. It's a great gluten-free option!