Banana Bread Chia Donuts (gluten-free, vegan)

Mornings are precious to me. The brightness of the angled sunshine gently tiptoeing into your window at first. Then the sun's shyness melts away and it promenades through your curtains, through the crack in your doors. I think if the sun were a dancer, she'd start as a ballerina then twirl into a silent tap dancer in the morning, ecstatically drumming out the glory of the light, rousing you from slumber with gentle, quick tiptoes and soft gestures then ending her announcement with a wild, proud finish.

 

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Mornings are when I try to read my bible. My little boy wakes with me and I read him the bible while he toddles around. My daughter comes down and we have a good morning hug then we start breakfast (if you can tell that is my favorite meal of the day) and then we wake Daddy.

 

That is my ideal morning, anyways. Not that it always happens. I'll admit sometimes Mom wakes on the wrong side of the bed or I sleep in because I was up late editing or dealing with a teething toddler.

But doesn't it sound simply glorious? If only, I could start every morning this way.

Speaking of my little boy - Monkey Toes - he loves these donuts! He ate two and a half this morning! Normally, he's been a little bit more my pickier eater so I was super pleased.

 

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I wanted to make Angela 's Chia donuts from her latest The Oh She Glows Cookbook but I had a plethora of overripe bananas. Banana bread donuts it is! Complete with simple coconut butter frosting. They are a denser, moister donut. Full of banana flavor and crunch from chia seeds. They are really simply (and healthily) decadent dipped in berry sauce. But if you're on a time crunch, you can add 1/2 cup frozen blueberries to the batter (they will need to cook around 6 minutes longer).

These are not like normal donuts, of course. Expect a moist center yet crunchy with the addition of chia seeds. Banana bread-esque just in donut form. These pack wonderfully after they've cooled. A great and economically-wise alternative to power bar snacks. I think I'll try to find a bigger donut pan (or make them in my muffin pan) to freeze for future.

 

And thank you to my friend Alisa who dropped her donut pan off at my house after my silly post on facebook. You're a dear!

 

Banana Bread Chia Donuts

1/4 + 2 TB cup chia seeds
1 cup oats
3 bananas (enough for at least 3/4 cups), overly ripe
Vanilla Stevia 15-20 drops *
1/2 tsp cinnamon
1/4 tsp sea salt
1 1/2 tsp baking powder
1/2 cup coconut milk

1/4 cup chopped walnuts, optional

*If you don't have vanilla stevia, you can substitute half of the coconut milk with maple syrup. I used Sweet Leaf Vanilla Crème.

1. Mash your ripe bananas in a bowl.
2. Add the coconut milk, cinnamon, vanilla stevia drops, sea salt, and baking powder. Mix well.
3. Add chia seeds and oats, stirring well.
4. Preheat oven to 300 degrees while you oil donut pan (like this fellow Wilton Nonstick donut pan) with coconut oil. Place batter in donut oils. This will fill about 8 holes so either fill a 6 donut pan and use a ramekin for the remainder or bake another batch.
5. Bake at 300 degrees for 20-25 minutes (extra if you added frozen blueberries as mentioned in text). Let cool for 5-8 minutes and then enjoy!

To make coconut frosting, mix equal parts coconut butter and coconut cream with a couple drops vanilla stevia. Alternatively, you can use Daiya cream cheese for a vegan topping.

And for berry sauce, I just add 2 cups frozen berries to a pan with 1/2 cup water (or herbal tea for interesting twist), and couple drops stevia or a large dollop of honey at the end. Let water boil then mix on low for 15 minutes.

 

Enjoy, my sweet readers!

And btw, I'm looking forward to next week! We start our Week of Love! A weeklong journey celebrating Valentines and love. This year, we have some homeschooling fun and a DIY Galentine's spa day! I'm looking forward to sharing it all with you!

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Shamrock Shake with Peppermint Herb aka Peppermint Chocolate Shake

Skip the extracts and go straight to the herb source. Peppermint!  As much as I'd like to use fresh, that is not possible in the beginning of March (I seriously need a green house). So instead we used dried. I buy my herbs from Mountain Rose Herbs.

 

 

I used cut & sifted peppermint. If using ground peppermint herb, start with 1 tsp. If using fresh peppermint leaf, try a handful fresh and move up from there.

 

Usually associated with candy canes and toothpaste, peppermint has a lot of wonderful herbal properties. The smell alone can enhance alertness and memory. The peppermint herb can help with stomach upset, gas, colic, nausea, and headaches. Rosemary Gladstar calls peppermint "a blast of pure green energy" in her book Herbal Recipes for Vibrant Health (page 356). Also Demetria Clark, another Master Herbalist, writes in her book Herbal Healing for Children that peppermint is gentle enough for most children's conditions. It's a gentle energy! Just like a walk in nature.

 

 

Peppermint is a staple in my herbal apothecary. I like to add it to my mineral-rich herbal teas for better flavor. We drink an infusion of peppermint with thyme and honey for sore throats. I drink an infusion for headaches particularly one from eating dairy or nasal congestion. If heading to bed, I like to add valerian to the infusion. For a delectable treat like tea, I brew the infusion with dried vanilla bean pods and add honey or stevia.

 

Peppermint is a great choice for a container garden as some of likened the herb to a weed - it's growth is more easily managed if planted in a pot.

I hope you enjoy this delectable and refreshing milkshake-like treat.

And Happy Saint Patrick's Day! What delicious green-inspired recipes will you be making? Three years ago, we made Egg in a Clover. And last year, we made 2-Ingredient Green Ice Cream.

 

 

Peppermint Chocolate Shake aka Shamrock Shake with Peppermint Herb

4-6 tsp peppermint,  dried, cut & sifted*
Seeds from 1/3 Vanilla Bean**
2 cups coconut milk
2 frozen bananas
1 oz dark chocolate
Large handful fresh spinach or kale

Blend all ingredients in blender. Serves 2-3.

 

* Peppermint from Mountain Rose Herbs.

**I buy really juicy and plump Premium Bourbon-Madagascar Vanilla Beans from Amazon (link here).

 

This post contains affiliate links. Buying through these links may help to support Sweet Roots! I thank all my sweet readers for your support!

 

And last but not least, I'm not a doctor. I'm not licensed to diagnose or prescribe. This is for educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. Use information at your discretion, taking into account medical history. Always research!

Week of Love: Vegan Cherry Coconut Millet Pudding

And we end the Week of Love with two breakfast recipes. This one vegan and the following recipe will be Paleo Plum Clafouti. I hope you have enjoyed our little recipe adventure!

 

The Arrowhead Mills Whole Millet packaging inspired this recipe. My sister gave me two packages of millet when I was visiting her one day. Having run out a while back while making mixed grain blender waffles,  I was more than delighted. I was ready to create!

Millet is supposed to be all the rage in 2015. Being gluten-free makes it highly appealing. It also doesn't need to be grown overseas (unlike quinoa) and it has a low water footprint compared to most grains. Millet retains alkaline properties after cooking making it an even easier grain to digest. Millet is starting to sound more and more appealing!

This baked pudding has great flavor and texture. Soaking the millet grain helps with digestion and creating less crunch. We want to enjoy our pudding. Not chip a tooth.

There is a lightened version featured below. The first version I found very scrumptious and more decadent. Great for breakfast or even dessert. The lighter version is more appropriate for breakfast.

 

Coconut Cherry Millet Pudding

1 cup whole millet grain, soaked overnight
2 cans coconut milk
1 1/4 cup water
1/2 cup local honey
1 cup dried cherries
1 cup coconut shredded, unsweetened
1 TB vanilla
1 tsp sea salt
 

1. Soak millet in 2 cups water overnight. Drain and rinse well.

2. Boil coconut milk and water. Add all ingredients. Stir for one minute.

3. Pour into casserole dish greased with coconut oil. Cook 1 hour at 350.

Lighter Variation:
Use only one can coconut milk, 1 1/2 cup apple juice, and 1 cup water for liquid. No honey. The apple juice and dried cherries will be our sweetener in this lighter version.

Enjoy!

Summer Veggie Egg Nests with Carrot, Zucchini and Summer Squash

One of my favorite breakfasts this summer. Wholesome, filling and starts the morning off right. It's paleo friendly, gluten free, dairy free, nut free, and amazing to boot!

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The eggs are "baked" in their little veggie hash nests on the stovetop, making this a pretty easy breakfast. Just a little hand action on grating the vegetables! No need for potatoes. Carrots, zucchini and summer squash work just fine for our "hashbrowns" and each has its own flavor that adds warmth alongside the garlic.

Also these nests are great served on seedy toast with a little mustard. That is the way my three year old likes them!

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Wondering what else to do with all that wonderful zucchini?
Try my Zucchini and Citrus Gazpacho (tomato free) and No Heat Creamy Turmeric Vegetable Noodles.

Summer Veggie Egg Nests
1 yellow summer squash (or another zucchini)
1 zucchini
2 large carrots
4 free-range eggs (for best taste)
1 garlic clove, minced (I've also used chopped garlic scapes)
2 TB coconut oil

1. Grate squash, zucchini and carrots.
2. Add coconut oil to non-stick pan or cast iron skillet (will need a lid). Let melt and add veggies (and garlic!). Cook on medium heat 10-15 minutes, stirring every couple minutes. Stick the lid on intermittently.
3. Make four wells in the veggie hash and crack an egg into each one. Put lid on and wait 5 minutes. The white should be firm to touch and the yolk clouded over.
Serve immediately with some good sea salt and pepper!

Autumn Fruit Salad with Fresh Cranberry Orange Dressing

This jeweled salad is sure to impress with its rainbow of color meaning it's rich in antioxidants, high in fiber and soaring in flavor. A great addition to any holiday dinner or brunch!

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Rarely do we ever associate Autumn and Fall produce with the words fresh. Normally we consume this seasonal produce roasted, steamed, blended into hot soups, or sautéed in oil. But this salad really is fresh and invigorating all thanks to the vibrant array of fresh fruit available in Autumn.

Because we so often want to warm our bodies with hot liquids, a cold or room-temperature salad may not seem appealing but once you catch a whiff of this majesty, you'll change your mind. Forget about cold fingers! The ginger and cinnamon in the dressing spice it up and aid your body's circulation. My tummy felt surprisingly warm after eating this and I couldn't wait to have a second serving with dinner.

The fresh Cranberry Orange Dressing can be doubled and half saved for a green salad. It's very yummy and I plan on making some in the future to have on a big plate of greens (maybe minus the vanilla bean). Feel free to double the spices if you want it spicier!

We keep cranberry extract in our health cabinet throughout the year but you can often find me taking it through these cold months. Cranberry is a natural antibiotic and it helps to prevent urinary tract infections, stomach ulcers, gum disease, heart disease, sinus infection, and hypertension. The berries are high in Vitamin C, antioxidants, and fiber. Also they lend to an incredible looking salad dressing as pictured below.

 

This salad also seems to be just as good the second day. I would not recommend leaving it longer as the fruit will brown and loose texture, flavor and antioxidants.

It was spectacular having this array of fresh fruit on my marble cutting board yesterday morning!

 

 

 

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If you have a mandolin slice like this one, you can slice all the persimmon, apple, and pear horizontally and make a very pretty layered salad.

The directions make the recipe look lengthy but I'm just be thorough in how to cut everything so less mess on your hands. This is actually one of the easiest fruit salads I've prepared.

Autumn Fruit Salad
2 Persimmons
1 Bartlett pear, ripe but not squishy
1 large granny smith apple
1 pomegranate
1/2 cup chopped and lightly toasted hazelnuts, optional
Juice of half lemon

Fresh Cranberry Orange Dressing
1 1/2 cup fresh cranberries
1 orange, peeled
1/4 tsp ground ginger or 1 inch chunk of fresh ginger, minced (I've used garlic press)
1/2 tsp cinnamon
seeds from 1/2 vanilla bean
2 glugs of maple syrup

1. Blend all ingredients in a high powered blender (I used my vitamix).
1. Rip the stem from persimmons by prying fingers under the leaves (if ripe they will pop off very nicely). Cut into quarters and slice those in half.
2. Combine 1 1/2 cup water and the lemon juice in a medium size bowl. Core, slice and then chop segments of the pear and apple and put in lemon water to prevent browning.
3. Slice pomegranate in half. Take a large bowl and hold your pomegranate cut-side-down in your hand over the bowl. Take a wooden spoon and whack the pomegranate so seeds will fall into the bowl. This is pretty mess-free and easy way of removing the seeds compared to other ways. You may need to peel back a little bit of the skin to remove all of them but not much.
4. Layer everything in a short bowl (or glass pie plate as I've used). Top with dressing and hazelnuts. Serve!

Find me and this recipe on pinterest.

I've really enjoyed this salad and I hope you do too, my sweet readers! Great with a cup of tea and a good conversation!

Sprouted Granola Bread (vegan + gluten and leavening free)

Moving made me crave the comfort of food I could not cook (I originally wanted a big bowl of homemade crunchy granola). With this easy bread inspired by a Sarah B's life-changing bread on My New Roots, I had some satisfaction of homebaked goods but with very little mess (one dirty spatula? yes, please!) and a flavor uncompromised.

And you really must check our Sarah B's recipes. She is one of my favorite blogs to follow. Thanks Sarah for the inspiration!

For the almonds, you can use another nut if you wish. Sunflower or pumpkin seeds can be substituted for coconut flakes. Also the vanilla protein powder can be omitted.

The bread "dough" must be made ahead at least two hours (or overnight) before baking. This allows the chia, flax, and psyllium to fully expand, making the bread stick together. This also allows the grains and nuts to "sprout" for easier digestion.

Feel free to experiment with other dried fruit. Dried Mango, apricot, and some lime zest might be a delicious tropical alternative. Dried cherries with hazelnuts instead of almonds would also be yummy.

Sprouted Granola Bread
1 1/2 cup rolled oats (gluten-free certified if sensitive)
1/2 cup flaxseeds
1/2 cup coconut flakes
2 TB chia seeds
3 TB vanilla protein powder of choice (I used a vegan variety)
3 TB psyllium husk powder
3 TB coconut oil, melted
1/2 cup craisins
5-7 chopped dried figs
1/2 cup almonds
3 TB maple syrup or agave nectar or warm honey
1 1/2 cup water

1. Line a loaf pan with parchment paper. Add all dry ingredients. Stir with spatula.
2. Add all wet ingredients (and dried fruit if you haven't already) and stir with spatula. Make sure to get everything on the bottom to the top and worked into the "dough."
3. Let sit for two hours or overnight.
4. Bake at 350 degrees for 20 minutes. Remove from oven. Pull the loaf out of the pan by using the parchment paper, turn the loaf over and stick back into the oven (out of the loaf pan but on the parchment to prevent a huge seedy mess in the bottom of your oven. Bake for 40 more minutes.
5. Remove from oven and let cool completely before slicing.

Enjoy!

This bread was our companion to a wine tasting at Arbor Crest Winery. Us gals sat in the rose garden, enjoying glasses of merlot with this bread (and other treats) overlooking Spokane and listening to Tuxedo Junction. Quite the evening!

Here is our view from the Rose Garden.