Is there any better way to wake up and know you have a delicious breakfast waiting for you on the kitchen bench? These healthy vegan breakfast cookies are more than happy to sit there until morning, to be eaten with a hot cup of coffee or dunked in a ice cold smoothie bowl. Even more perfectly, to be grabbed on the way out the door and passed to hungry toddlers in the back seat! Ya know? These cookies are really simple to through together. They’re super tasty and pretty crumbly, so consider yourself warned – there will be oats and pumpkin seeds everywhere if one is given to a toddler. It’s worth the happy silence though.
Banana bread makes my soul sing. So, as you can imagine, I was very happy when the weather finally cooled down enough for me to make some. I just can’t bring myself to bake in the heat, it doesn’t make sense to my cook brain! The sun is back with a vengeance today, but luckily I made a double batch of this awesome banana bread so we’ve got some for snacking over the next few days.
This version of banana bread is naturally sweetened with maple syrup, uses chia eggs to bind it and water to moisten so it’s also vegan. It would be very easy to sub a gluten free flour mix and make this recipe gluten free as well.
Granola that has everything you want from granola. Crunchy clusters? TICK. Oil and sugar free? TICK. Easy to make? TICK. Perfect amount of sweetness? TICK. Absolutely freaking delicious? TICK TICK TICK! You guys, make a batch today and start the new year right. One of the things I love about the granola recipe is that it’s not too expensive. I love using maple syrup in, well, anything sweet to be honest, but damn it’s costs a pretty penny don’t it? Enter rice malt syrup. It’s like the cheaper cousin of maple syrup, a little less sweet and little less nuanced but still a total darling. I find in a recipe like this Coconut Chia Granola there’s often enough flavour going on that you don’t miss the essence of maple syrup.