Tag Archive | snack

Peanut Butter Banana Breakfast Cookies

NOTESpelt flour is NOT gluten free. If you want to make these gluten free, please substitute a gluten free flour such as the one listed below.

Quinoa flour: is a great alternative for gluten free baking. For simple gluten free all purpose flour mix four parts quinoa flour, two parts potato starch, one part tapioca starch and two parts rice flour. Mix to combine and store in an airtight containers. To use replace normal flour with gluten free flour.

1 cup spelt flour
1 1/2 cups gluten free rolled oats
1 ripe banana smashed
1/3 cup peanut butter (If you have a peanut allergy, you can sub sunflower butter.  I have a recipe here)
1/4 cup pure maple syrup
1/4 cup unsweetened applesauce
1 tsp cinnamon
2-4 T milk (I used almond milk)
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda

Preheat oven to 350.  Mix all the dry ingredients in one bowl. Mix the wet in another. ( If you store your peanut butter in the fridge like I do, you may have to heat it in a saucepan for a minute to soften it. )
Combine wet and dry and stir just until they are well incorporated.  The dough will be very sticky.  Spoon onto a lined or greased baking sheets and bake for 12-17 minutes.  I bake a big batch of these and store some in my freezer for busy mornings.  Enjoy!


Recipe courtesy of “My Whole Foods Life

Gluten Free Pumpkin Donuts!

Gluten Free Pumpkin Donuts!

2 cups gluten free oat flour

1/2 cup sorghum flour

2 cups pumpkin

1/3 cup coconut sugar

1 egg (I used a flax egg replacement)

1/2 cup applesauce unsweetened

1/4 cup coconut oil

1/4 cup milk (I used almond milk)

1 tsp baking powder

1 1/2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

Preheat oven to 350. Mix all dry ingredients in one bowl. Mix wet in another bowl. Add wet to dry and mix until combined. Spoon batter into greased donut pans and bake for 10 minutes. I got 12 out of my batch. They should last a couple weeks and you can even freeze them for longer storage. Enjoy!

Recipe courtesy of “My Whole Food Life


Chia Seed Pudding

Have you tried chia seeds? They are super good for you. I have only just tried them recently me myself. Chia is the Mayan word for strength. These little seeds were a big staple of the Aztec and Mayans diet. One single serving of chia seeds contains 42% of your daily need for fiber and it packs more omega 3 fatty acids than a piece of salmon. Chia seeds will absorb up to 12 times their own weight, making you feel full longer. They are great to throw in smoothies and pudding.

Chia Seed Pudding

2 cups milk (I used hemp milk.  Almond milk would work too.)
1/2 cup chia seeds
1 cup blueberries
1 orange cut into segments
zest of one orange
1 tsp ground vanilla beans
1/4 cup goji berries
2 T cacao nibs

Throw all the ingredients in a bowl and chill in the fridge for a few hours. Makes 4 servings.  Takes all of 5 minutes to make and will keep you full for a long time afterward.

Recipe from “My Whole Food Life

Chia Seed Pudding