Labels

Breakfast cake

Almond banana breakfast muffins 

1 cup fine almond flour
2 overripe bananas
2 tbsp ground flax seed
1.5 tsp baking powder
1/8 tsp salt
1/4 tsp pure vanilla extract
50g (?) dark chocolate chips 

Bake at 325 in mini muffin tins for 10-15m. Let sit 5-10m so are more easily removed from tins. Makes 12 mini muffins. Recipe from https://chocolatecoveredkatie.com/almond-flour-banana-bread/

Oatmeal raisin chocolate chip breakfast bars / cookies

Ingredients 


Mix, bake at 350 for 12-14m as cookies or press into a pan and bake as bars for 50-60m. 


https://amyshealthybaking.com/blog/2020/04/19/healthy-one-bowl-practically-flourless-vegan-oatmeal-raisin-cookies/

Chickpea peanut butter banana Blondie's

2025-03 version:
Ingredients 
240g chickpeas or white beans (for Blondie), or black beans (for brownie) rinsed and drained (1 can)
160g unsweetened applesauce
70g peanut butter
33g maple syrup
10g vanilla extract 
25g (?) oatmeal
75 g dark chocolate or chocolate chips
If using black beans, add 5g cocoa powder

Instructions 
Blend all ingredients except chocolate chips. Add chocolate chips and bake in 8*8 glass dish for 30-45m at 350. Note: this is often very fudgy and not set until cool. We put it in the refrigerator and eat it cold for breakfast brownies. It is safe to eat raw because there is no flour or eggs.

Alternative: fill in four hallowed out orange halves (two oranges sliced in half with flesh removed so peels each form a bowl). Cook on grate about campfire about 40m.

Originalish?:
240g chickpeas rinsed and drained (1 can)
160-180 g banana or pitted dates
130g peanut butter (about 1/2 cup)
30g maple syrup (2 tbsp)
20g vanilla extract 
150g water or bean liquid (if homemade)
75 g or approx ½ Cup roughly chopped dark chocolate or chocolate chips

https://mykidslickthebowl.com/chickpea-banana-and-chocolate-slice/#recipe

Sweet potato vegan brownies

BROWNIES
1 cup sweet potato purée (see instructions)
2/3 cup maple syrup
1/2 cup almond butter or peanut butter
1 tsp pure vanilla extract
1 ½ Tbsp avocado oil (or sub melted vegan butter, melted coconut oil, or olive oil)
1/2 cup cocoa powder or cacao powder (the higher quality the better // such as this one)
1/4 tsp sea salt
1 tsp baking powder
2/3 cup oat flour (we also tested almond and coconut flour, and while they did work, we preferred oat // GF all purpose should also work)
1/2 cup chopped raw pecans (or sub walnuts, but we liked pecans better)
1/4 cup dairy-free chocolate chips (optional)

Instructions

1. Instructions
  1. To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional). Add to a parchment-lined baking sheet. Bake at 375 F (190 C) for ~25-30 minutes or until tender to the touch. Move to one side of pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away skin and mash in a mixing bowl (or food processor). Set aside.
  2. Adjust oven temperature to 350 degrees F (176 C) and line an 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside.
  3. To a large mixing bowl, add sweet potato purée, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.
  4. Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until a thick, scoopable batter is achieved (see photo).
  5. Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).
  6. Bake on the center rack (at 350 F / 176 C) for 28-32 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes – 1 hour.
  7. Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month. These brownies are delicious on their own but elevated with a scoop of dairy-free ice cream.
https://minimalistbaker.com/fudgy-sweet-potato-brownies-v-gf/#wprm-recipe-container-49500

Cassey Ho breakfast cake




Ingredients

  • 2.5 cups rolled oats (200g)
  • 5 bananas or other fruit (800g, defrosted if using frozen = 100g sugar)
  • 1 1/4 cup water (300g)
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 200g nuts (optional)
  • 2.5 tsp baking powder (optional)
  • 2 Tbsp sugar (optional)

Instructions

Blend in blender on high (or low). Bake at 375 for 30 minutes.


Inspired by Blogilates cake for breakfast

Ingredients in that recipe:

  • 1/2 cup rolled oats
  • 1/2 banana
  • 1 egg
  • 1/4 cup almond milk
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 2 Tbsp monk fruit sugar
Brownies from chocolate covered Katie 
Ingredients
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
2 tbsp cocoa powder (10g)
1/2 cup quick oats (40g) (See nutrition link below for substitutions)
1/4 tsp salt
1/3 cup pure maple syrup, honey, or agave (75g)
pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk)
optional: more chips, for presentation

Bake for 20m at 350
https://chocolatecoveredkatie.com/no-flour-black-bean-brownies/

Noted renditions

  • 20210606 - Used almonds frozen dragonfruit and did not defrost, scaled to 160g oatmeal (4/5 recipe). Did not use sugar or baking powder. 
  • Brownies. Blend oats. Use 200g black beans instead of nuts, 1/4 cup cocoa powder, 300g black bean liquid, splash vanilla. Inspired by https://www.erinliveswhole.com/easy-vegan-black-bean-brownies/#tasty-recipes-2074
  • Strawberry breakfast brownies. Use 800g strawberries and 70g white sugar with 200g black, 1/4 cup cocoa powder, 300g black bean liquid, 1 tsp vanilla



Lentil banana muffins

Try this from lean grean bean.

INGREDIENTS
  • 1 cup cooked green or brown lentils (approx 1/3 cup dry)
  • 3/4 cup mashed banana (2–3 medium)
  • 1/4 cup oil (i used avocado oil)
  • 1 egg
  • 1/4 c sugar
  • 1 tsp vanilla
  • 2/3 c oats
  • 2/3 c white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips

INSTRUCTIONS
  1. Preheat oven to 375 degrees.
  2. Add cooked lentils, oil, banana, egg, sugar and vanilla to a food processor and process until smooth.
  3. Add oats, flour, baking soda, and cinnamon and process until just mixed.
  4. Add chocolate chips and pulse a couple of times to combine.
  5. Scoop into greased muffin tins and bake at 375 for 18-20 minutes or until a toothpick inserted into the center comes out clean.




Sweet Potato White Bean Bars

Try this!

INGREDIENTS
  • 1 (15 oz) can great northern beans (drained and rinsed)
  • 3/4 cup cooked mashed sweet potato
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/3 cup oil (i use avocado oil)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 2/3 cup white whole wheat flour
  • 1/4 cup hemp seeds (optional)
  • 1/2 cup chocolate chips

INSTRUCTIONS
  1. Preheat oven to 375 degrees.
  2. In a food processor, combine beans, sweet potato, eggs, maple syrup, oil and vanilla. Process until smooth.
  3. Add cinnamon, baking soda, flour and hemp hearts and process until combined.
  4. Add chocolate chips and pulse a few times.
  5. Spoon into a 9×9 pan lined with parchment paper.
  6. Bake at 375 degrees for 20-22 minutes.
  7. Let cool, cut and serve. Store in the fridge.

Labels:

Comments

Post a Comment