banana oat pancakes with blueberry sauce ~vegan, gluten free~

Good Morning Beautiful!

Banana Oat Pancakes with Blueberry Sauce ~vegan, gluten free~ Simple and Scrumptious!!!

Gluten-Free, check.  Vegan, check.  Healthy, check.  Simple and scrumptious, check check….

What more can you ask for?

I made the oat flour with the help of my vitamix, but you can use store bought oat flour if you prefer!  To make your own, just blend old-fashion oats until a fluffy flour is formed…it seriously only took a few extra minutes!

Next, blend together soy or almond milk with vanilla extract and a banana…

Mix, pour and flip…

Banana Oat Pancakes with Blueberry Sauce ~vegan, gluten free~ Simple and Scrumptious!!!

Perfectly plump pancakes!

And for the sauce, oh the sauce….I will be making this again and again.

I see this going on some banana ice cream later :)

banana oat pancakes with blueberry sauce ~vegan, gluten free~
 
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Makes 6-8 pancakes
Author:
Recipe type: Breakfast
Cuisine: Vegan
Ingredients
  • For the Pancakes:
  • 1 cup oat flour
  • 2 tablespoons ground flax seeds
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon cinnamon
  • 1 ripe banana
  • ¾ cup milk of your choice
  • 1 teaspoon vanilla pure extract
  • For the Blueberry Sauce:
  • 2 cups frozen blueberries
  • ⅓ cup organic cane sugar
  • juice from 1 lemon
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon corn starch
Instructions
  1. In a medium bowl, mix together oat flour, flax meal, baking powder, sea salt and cinnamon.
  2. In a high-speed blender, blend together banana, milk and vanilla.
  3. Fold wet ingredients into dry ingredients.
  4. Coat a skillet with coconut oil or cooking spray. Heat over medium heat. Using a ¼ cup scoop, pour pancake mix onto the hot skillet. When bubbles form, flip pancakes. Cook for another minute or two until cooked through.
  5. For the Blueberry Sauce:
  6. To make the blueberry sauce, mix together the blueberries, lemon juice, ⅓ cup sugar in a small sauce pan over medium heat. In a small bowl, mix together corn starch with a tablespoon of water. Once blueberry sauce starts to bubble, add watered down cornstarch. Stir until sauce start to thicken and remove from heat.
  7. Serve warm and enjoy!

Banana Oat Pancakes with Blueberry Sauce ~vegan, gluten free~ Simple and Scrumptious!!!

banana nut whole grain scones ~vegan~

Treat Mom to something special this mother’s day…

Vegan Banana Nut Whole Grain Scones

Vegan Banana Nut Whole Grain Scones!

Since making my Lemon Chia Seed Scones, I’ve had a little love affair going on!  Scones are just so…well, good!  When I saw the original recipe on pinterest I knew I had to try them, they looked so beautiful!  Plus…there is no butter, buttermilk or eggs involved!  Coconut oil and bananas are what make these scones so fluffy and moist.  Sweetened with a hint of maple syrup and scented with cinnamon and nutmeg, could you ask for anything better?

Vegan Banana Nut Whole Grain Scones

Don’t have ripe bananas?  

I’ve got your solution!

Bake them…yup, throw them in the oven (300 degrees), peel and all to ripen in just 30 minutes flat!  It was the first time I tried this trick and I was shocked that it worked! The peels turn a shiny shade of black, but the fruit inside is sugary and sweet!  Let cool, mash and use in any baking recipe!

You can find the original recipe at Cookie & Kate…She has tons of wonderful recipes, I’m happy I found it…you should check it out too!  I barely altered the recipe.  I didn’t have ground ginger so I used nutmeg.  I also decreased the amount of maple syrup used in the glaze…a little less sugar never hurt anyone!

Vegan Banana Nut Whole Grain Scones

Vegan Banana Nut Whole Grain Scones

banana nut scones ~vegan~
 
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Author:
Recipe type: Breakfast
Cuisine: Vegan
Ingredients
  • For the Scones:
  • 1 cup raw pecans
  • 2 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger (I used nutmeg and it tasted great!)
  • ½ teaspoon salt
  • 5 tablespoons cold coconut oil (solid form)
  • ¾ cup mashed ripe banana (about 2 medium bananas)
  • ¼ cup milk of choice (almond milk, soy milk, etc.)
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • For the Maple Glaze:
  • 1 cup powdered sugar
  • ⅛ teaspoon fine grain sea salt
  • 1 tablespoon melted coconut oil
  • ½ teaspoon vanilla
  • 1 tablespoon maple syrup
  • 3 tablespoons water, more if needed
Instructions
  1. Preheat oven to 425 degrees.
  2. Place the nuts in a single layer on a baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
  3. In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, cinnamon, ginger (or nutmeg) and salt in a bowl and whisk together.
  4. Use a pastry cutter or fork to cut the coconut oil into the dry ingredients.
  5. In a separate bowl, add mashed banana, almond milk, maple syrup, vanilla extract and mix well.
  6. Pour the banana mixture into the dry mixture and combine with a big spoon. When combined, use your hands to knead into a dough.
  7. On a flat surface form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.
  8. Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 minutes to 17 or until lightly golden brown.
  9. Meanwhile, whisk together the glaze ingredients in a small bowl until smooth. Let the scones cool for a few minutes, then drizzle the glaze over the scones. While the glaze is wet, sprinkle it with the remaining chopped nuts.
  10. Enjoy!

Vegan Banana Nut Whole Grain Scones

Hug your momma this weekend :)

cashew kale smoothie

A green smoothie recipe seems fitting for the first day of spring!

cashew kale smoothie ~vegan~

Naturally our bodies want to “lighten up” after a winter of consuming heavier foods such as cooked grains and root vegetables.  According to Chinese medicine, Spring is the time with the greatest “liver activity.”  Which means that spring is the perfect time to detoxify and cleanse since the liver is strongest.  The liver supports the digestive tract and elimination process.  Many of the first vegetables we see sprouting up in spring are bitter, green leafy vegetables which stimulate the liver and help flush out the GI tract.
These foods include:
•Arugula
•Dandelion greens
•Kale
•Spinach
•Asparagus
cashew kale smoothie ~vegan~
If you listen closely to your body you may notice that your appetite changes when the days get longer and the weather gets warmer.  If so, follow your body’s cues and choose raw green leafy vegetables and fruits more often.  A great way to assist your body in this natural detoxification process is to consume green smoothies for breakfast.  This is a great smoothie for transitioning from winter to spring as it contains green leafy vegetables, but it is not too cold to drink on a chilly morning.  The cashews create a frothy texture and provide healthy fats for sustained energy.
cashew kale smoothie
 
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Author:
Recipe type: Drinks
Cuisine: Vegan
Ingredients
  • 1 cup almond milk or non-dairy milk of your choice
  • 3 leaves of kale
  • ¼ cup raw cashews
  • 3 dates, pitted
  • 1 teaspoon cacao nibs
Instructions
  1. Place all ingredients in a high-speed blender.
  2. Blend until frothy and smooth.
  3. Enjoy!
  4. Note: If you don't have a high-speed blender such as a vitamix, soak the cashews and dates prior to blending. You may also want to use baby spinach instead of kale.

Finally the day has come where I can say…

Happy Spring!!!