Category: Breakfast

Superseed Pecan Banana Bread

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This banana bread features an amazing banana bread mix made by Simple Mills. Simple Mills is a Chicago based brand that makes such a great and ever expanding line of cake and bread mixes, cookies, crackers, and frostings with REAL ingredients that you can actually pronounce.

When I first looked at the ingredient lists of a few different products I couldn’t believe how short and not confusing the ingredient list was. When I got my hands on the Banana Bread and Muffin Mix I was excited to spruce it up and enhance its already goodness! 

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I added some of the typical seeds I would throw into my other baked goods and topped it with an additional banana and pecans for that extra flavor! I followed the baking instructions from the box. I usually don’t cover my loafs with foil halfway through the cooking process, in fact I try not to open the oven at all while something is baking, but I figured they knew what they were talking about and they sure did! The loaf came out great when baked as instructed!

Superseed banana bread batter

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This loaf did take a little longer to cook but that can be expected since it was in the oven at 325F. I typically cook my baked goods at 350F, but again, I followed what the Simple Mills’ experts directed me to do! It was well worth the wait!

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Recipe

Ingredients

Dry Ingredients

  • 1 Simple Mills Banana Bread and Muffins box
  • ½ c ground flax meal  IMG_2110
  • 1 ½ tsp cinnamon
  • 1 tbsp hemp seeds 
  • 2 tbsp chopped pecans 

Wet Ingredients

  • 1 ripe banana
  • 2 eggs
  • ½ c + 2 tbsp unsweetened almond milk 
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract 
  • 1 tbsp chia seeds

Toppings (optional)

  • 1 whole banana 
  • Pinch of coconut sugar 
  • 1 tbsp chopped pecans

Instructions

  1. Preheat your oven to 325F and line your loaf pan with parchment paper, set aside. 
  2. In a large bowl, mash your spotty ripe banana and then add in wet ingredients until well combined: eggs, almond milk, vanilla, and melted coconut oil. Mix in chia seeds and let sit for a couple minutes to let the chia seeds expand a bit. 
  3. In a medium size bowl, mix your dry ingredients together: Simple Mills mix, cinnamon, flax meal, cinnamon, and hemp seeds. Mix until well combined. 
  4. Add your dry ingredients to your wet ingredients. Mix until just well combined and there are no clumps of dry ingredients. Gently fold in chopped pecans. The batter will be a bit thick but that’s okay!
  5. Pour your batter into your prepared baking pan. I like to top mine with a sliced banana and a few more pecans. You can slice your banana lengthwise in half or into medallions – have fun with it! I also sprinkle a little bit of coconut sugar on the banana to help caramelize and deepen the flavor a bit more – completely optional! Feel free to add more chopped pecans on top. 
  6. Bake for 30 minutes and then take it out of the oven and cover it with aluminum foil (you can cover your foil with nonstick spray).
  7. Bake your loaf for an additional 25 minutes and then test it with a toothpick, if it comes out clean you are good to go, if it does not, bake for an additional 5 minutes. 
  8. After removing from the oven, uncover your loaf and let it cool for 15-20 minutes before slicing. Enjoy on its own or slather some peanut butter on it 🙂 

Notes

  1. If your almond milk is cold you may notice that your coconut oil solidifies a bit. For this recipe that should not be an issue but it can be avoided if you leave your almond milk and eggs out to reach room temperature!
  2. Room temperature eggs work best when baking but don’t worry if you don’t have time to let them sit out!
  3. Store in an airtight container and can keep in the fridge for 5 days (although unlikely there will be any leftovers past day two)!

Lemon Blueberry Poppy Seed Bread

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Looking for a spring time inspired recipe? Then this Lemon Blueberry Poppy Seed loaf is perfect for you! Loaded with fresh lemon juice, lemon zest and bursting blueberries, this is perfect for anyone looking for something bright and sweet but with a nice tart bite of lemon!

This recipe is also made gluten free by using a mix of Bob’s Red Mill Gluten Free Flour and almond flour. I have not tested other flours but I suspect you could use all-purpose flour as a direct substitute, however, do not sub in coconut flour. I also snuck in some chia seeds which mix perfectly with the poppy seeds while adding some extra nutrients into the mix.

If you want a lighter bread that’s less sweet, you could easily leave off the lemon glaze but in my opinion it adds the perfect amount of sweetness and ups the lemon flavor with another punch of fresh lemon juice and zest. Let me know what you think!

Recipe

Ingredients

Wet Ingredients

  • 2 eggs
  • 1/2 cup Greek Yogurt
  • 1 tsp vanilla  IMG_2010 (1)
  • 1/2 tsp almond extract
  • 1/2 tsp lemon extract (not lemon oil!)
  • Juice of 1 lemon (use fresh, not the bottled stuff)
  • Zest of 2 lemons
  • 1/3 cup honey 
  • 1 tsp chia seeds

Dry Ingredients

  • 1 tbsp poppy seeds 
  • 1 cup gluten free flour
  • 1 cup almond flour 
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/2 cup blueberries (fresh or frozen) – dusted in cornstarch or arrowroot powder 
  • slivered almonds – optional

Glaze

  • 1 cup powdered sugar
  • Juice of 1 lemon
  • Zest of 1/2 lemon

Instructions

  1. Preheat your oven to 350F and prepare your pan. I use this pan (9” x 5”)and line it with parchment paper (love this one from Thrive Market!). Set aside.
  2. In a large bowl mix together your wet ingredients until well combined: eggs, Greek yogurt, vanilla extract, lemon extract, almond extract, lemon juice, and honey. Once everything is combined, mix in chia seeds and let sit for 2 minutes. 
  3. In a separate bowl mix together your dry ingredients: gluten free flour, almond flour, baking soda, baking powder, salt, and poppy seeds. 
  4. Carefully fold in your dry ingredients into your wet ingredients. You just want to mix until well combined – do not over mix!
  5. Cover your blueberries with a thin layer of cornstarch and then gently fold them into your batter. 
  6. Pour into your prepared loaf tin and bake for 35 minutes. Check the loaf with a toothpick and if it comes out clean take out to cool. If the toothpick comes out wet, bake for an additional five minutes. 
  7. While your loaf cools, prepare your glaze. Mix together your ingredients until you have a smooth glaze. If you want your glaze thinner, you can add more lemon juice or a teaspoon of water. For a thicker glaze, add less lemon juice or more powdered sugar. 
  8. Once your loaf cools, add the glaze and add optional almond slivers if you’d like.

Notes:

  1. This is also totally delicious without the glaze!
  2. If you’re adding the slivered almonds do it while the glaze is still wet so they stick to your loaf. 
  3. If you are using frozen blueberries I recommend giving them a rinse for a minute or so and then drying them with a paper towel. This helps prevent them from bleeding through the loaf and preserves the nice yellow color of the lemon loaf.
  4. I think this would also be delicious if you swap out blueberries for raspberries! 
  • Glaze it up real good! Love the zest that pops through!
  • Add almonds before the glaze dries and then slice!
  • Enjoy a slice, or two.. or three!

Recipe adapted from Ambitious Kitchen

Easy Quick Bagels

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This was my first attempt at making bagels and I was pretty pleased! Now here me out, these aren’t going to taste like your New York Deli bagels, they are in on way made the same nor are they supposed to be exactly like your typical chewy bagel. BUT with that said, they make a great bagel sandwich, can successful satisfy those bagel cravings, delicious sweet or savory and the best part is they are SO EASY!!!

I made a couple “cinnamon raisin” which were great! I’m not a big cream cheese fan (I’m weird, I know) so I had mine with peanut butter and banana fore breakfast. The others were topped with sesame seeds and they were great for veggie packed sandwiches. 

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I made this sammie right here on the toasted sesame bagel with hummus, roasted beets, carrots, cucumber, avocado and a layer of mixed greens! 

Another great way to have these would be to recreate the classic childhood favorite — pizza bagel bites!

Recipe

Ingredients

  • 1 cup (5 oz) all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt 
  • 1 cup PLAIN greek yogurt ( Fage is great for this!)
  • 1 egg white 

Optional Toppings: sesame seeds, everything but the bagel seasoning, cinnamon sugar, poppy seeds, Parmesan 

  1. Preheat your oven to 375F and prep your baking sheet with parchment paper or a silicone mat and spray with non-stick spray (can’t be too safe!)
  2. In a bowl mix your dry ingredients: flour, baking powder and salt.
  3. Add in your yogurt to the dry ingredients until well combined. This wont be one smooth dough, there will be bigger pieces that come together while the rest looks a bit crumbly. 
  4. On a clean counter top, dust a little bit of flour. Dump your dough onto the floured surface and knead for a few rounds. You will know you are done kneading when the dough is still a little sticky but does not stick to your hands. 
  5. Split the dough into four balls. Roll each ball out into a rope and then pinch the ends together to make the shape of your bagel. 
  6. Place your four bagels onto your prepared baking sheet.
  7. In a small bowl whisk your egg white for the egg wash. Brush each bagel top with the egg wash and now add any of the toppings you would like – sesame seeds, everything but the bagel seasoning, cinnamon, etc. 
  8. Place your bagels in the oven for 25 minutes. 
  9. Let your bagels cool for 15-20 minutes before slicing and enjoy!

Notes:

1. If you do not have a scale to measure out your flour, make sure you are measuring out one cup correctly.

  • Rather than scooping out flour with your measuring cup from the flour bag, you should first fluff the flour with your spoon. 
  • Person using a knife to even off the top of a measuring cup filled with flourThen scoop out flour with a spoon from the bag and put into your measuring cup until it is full.
  • Lastly level it off with a knife. This will ensure you do not over pack your measuring cup!

 

Three-ish Ingredient Pancakes

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So I’m calling this a three-ish ingredient recipe because you could probably get away with just the banana, eggs, and oats but I like to add a few more for more flavor and fluff. The vanilla and cinnamon compliment the banana so well and the baking powder helps add some extra “uhhmff” and fluff to the pancake! The flax also helps keep these guys together and provide some great nutrients like omega-3s, fiber, and lignans. You can learn more about the benefits of flaxseed here. 

Recipe

Ingredients

  • 2 eggs
  • 1 banana
  • 1/3 c. of rolled oats
  • 1 ½ tsp cinnamon
  • 1 tsp flax meal
  • 1 tsp vanilla
  • 1 1/2 tsp baking powder
  • oil for pan

Optional toppings: banana slices, berries, nut butter, maple syrup

Screenshot 2020-05-02 at 11.26.16 PM1. Place all ingredients (except for the oil) into a high speed blender. After all the ingredients are well combined, let the batter sit for a 3-5 minutes.

2. While the batter rests, heat up a nonstick pan on low-medium heat. Add a spray of olive or coconut oil and pour the batter in (about 3-4 tablespoons).

3. The pancakes will be ready to flip after a couple minutes- once you see bubbles forming on the surface of the batter you will know it is ready to flip! If you notice your flipped pancake is too dark, you can turn down the heat.

4. Recipe yields about 4-6 medium size pancakes. Top with your favorite fruits, nuts, peanut butters and maple syrup!

Notes:

  1. A thin spatula works best for flipping the pancakes! 
  2. These can also be stored in the fridge for 3 days or frozen, simply pop them in the microwave and enjoy!
  3. This is a relatively delicate pancake recipe so I do not recommend adding in mix-is into the batter but you can go all out with the toppings!

 

Cinnamon Swirl Banana Bread

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This Cinnamon Swirl Banana Bread has become a favorite! After making it twice in one week, I know it’s here to stay! I have a theory this would make great French Toast but I can’t manage to keep in the house long enough to try! I’ll keep ya’ll posted if that ever happens! 

Recipe

Ingredients 

  • 2 ripe bananas (the spottier/riper the better)
  • 2 eggs                                                                                  IMG_1777
  • 2 tbsp of olive or melted coconut oil
  • 1/4 c. almond milk
  • 1/4 c. maple syrup
  • 1 tbsp coconut palm sugar
  • 1 tsp vanilla extract
  • 1 c. oat flour
  • 1 c. gluten free flour (I like Bob’s Red Mill 1-1 GF mix!)
  • 1/4 c. almond flour
  • 1 tbsp cinnamon 
  • 2 tsp baking powder 

Cinnamon Swirl

  • 1/4 c. unsweetened applesauce
  • 1/4 c. coconut palm sugar
  • 1 tbsp cinnamon

Instructions

  1. Preheat your oven to 350F and prepare your pan. I use this pan (9” x 5”)and line it with parchment paper (love this one from Thrive Market!). Set aside.
  2. In a large bowl mash your bananas – you can use a fork here or let them go for a few minutes in your stand mixer. Then add the rest of your wet ingredients: eggs, oil, almond milk, maple syrup, and vanilla. Mix until all ingredients are well combined. Then add in coconut sugar and mix well. 
  3. In a separate bowl add in all your dry ingredients: oat flour, gf flour, almond flour, baking powder, and cinnamon. Slowly add in your dry ingredients to your wet ingredients and mix until just combined! You do not want to over mix the batter. 
  4. In your now empty bowl you can mix together the ingredients for the cinnamon swirl: applesauce, cinnamon, and coconut sugar. 
  5. Pour half your batter into your prepared pan and then top it with half your cinnamon sugar mixture. Swirl it with a knife gently. Pour the remainder of your batter and smooth it out. Then add the rest of your cinnamon topping. I like to add it in dollops and then run my knife through it gently to make a nice swirl on top.
  6. Place your pan in the oven and bake for 40-45 minutes, until a toothpick comes out clean!

Notes:

  1. If your almond milk is cold you may notice that your coconut oil solidifies a bit. For this recipe that should not be an issue but it can be avoided if you leave your almond milk and eggs out to reach room temperature!
  2. Room temperature eggs work best when baking but don’t worry if you don’t have time to let them sit out!