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~
 
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 :)

the anatomy of the perfect snack mix ~ cinnamon bun snack mix Vegan Gluten Free

Snack mix, great for an on-the-go bite or a lunch box goodie!

However, not all snack mixes are created equal.  Some fall short in flavor while others lack texture.  Follow this guideline to create the perfect snack mix!

The Anatomy of the Perfect Snack Mix:

The perfect snack mix is a blend of three components; savory, crunchy and chewy

The Anatomy of The Perfect Snack Mix ~Cinnamon Bun Snack Mix ~ vegan, gluten free~

Making your own snack mix is not only healthier than prepackaged snacks, it is also much more affordable.  Buy nuts and dried fruit in bulk for further savings.

Mix & match to make your own special blend!

Step 1:  Choose Your Nuts (2 cups total)

Options include:  Almonds, cashews, peanuts, pecans, pistachios, walnuts, macadamia nuts

Step 2:  Pick Your Seasoning & Bake

Maple Cinnamon:  1.5 teaspoons sea salt, 4 tablespoons maple syrup, 1.5 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves

Chipotle Lime:  1.5 teaspoons sea salt, 1 tablespoon sugar, 2 teaspoons chipolte chili powder, 1 teaspoon cumin, juice of 1 lime

Asian Sesame:  1/5 teaspoons salt, 2 tablespoons sesame seeds, 2 teaspoons Bragg’s Amino Acids, 1 tablespoon toasted sesame seed oil, 1.5 teaspoons grated ginger, 1 teaspoon red pepper flakes

Preheat oven to 325 degrees, line two baking sheets with parchment paper.  In a large bowl, toss nuts in 1 tablespoon of melted coconut oil or oil of your choice.  Add seasoning and toss to coat.  Pour onto lined baking sheets in a single layer.  Bake for 20-30 minutes stirring occasionally.  Remove when lightly browned and fragrant.  Set aside to cool.

The Anatomy of The Perfect Snack Mix ~ Cinnamon Bun Snack Mix ~ vegan/gluten free~

3.  Choose Your Add-Ins: (2 cups total)

Options Include:  Raisins, dried cranberries, rice or corn cereal, toasted coconut flakes, popcorn, dried pineapple, pumpkin seeds, dried blueberries, chocolate chips, cacao nibs, goji berries, wasabi peas, rice crackers, dried cherries, banana chips, dried apricots, pretzels

Mix together your special blend and enjoy!

My mix included almonds, pecans, brown rice cereal squares and raisins…aka The Cinnamon Bun Mix

The Anatomy of The Perfect Snack Mix ~ Cinnamon Roll Snack Mix ~ vegan/gluten free~

Warning:  This snack mix is highly addicting!  Store in single serving packages to avoid overeating!

Cinnamon Bun Snack Mix
 
Author:
Ingredients
  • 1 cup almonds
  • 1 cup pecans
  • 1 cup raisins
  • 1 cup brown rice cereal squares
  • 1 tablespoon coconut oil, melted
  • 4 tablespoons maple syrup
  • 1.5 teaspoons sea salt
  • 1.5 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
Instructions
  1. Preheat oven to 325 degrees, line two baking sheets with parchment paper and set aside.
  2. In a large bowl, toss nuts in 1 tablespoon of melted coconut oil or oil of your choice and maple syrup.
  3. Add seasoning and toss to coat. Pour onto lined baking sheets in a single layer.
  4. Bake for 20-30 minutes stirring occasionally. Remove when lightly browned and fragrant. Set aside to cool.

rosemary cauliflower flatbread ~vegan/gluten free~

We had a green kind of day…

Green smoothies for breakfast, Noah said “green” for the first time :) and this deliciousness for lunch…

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

Rosemary cauliflower flatbread topped with edamame hummus and…

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

avocados…

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

If you’re looking for a low-carb, gluten-free, vegan flatbread recipe…this is for you!  Not quite like traditional flatbread, but equally yummy in its own right!  Crisp on the outside, doughy in the middle and completely kid friendly!  Almost a whole head of cauliflower is used as the base of this recipe making it a great way to sneak in veggies!

Topping options are limitless…

pesto and arugula

white bean spread and sun-dried tomatoes

tomato sauce and roasted veggies

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

Rosemary Cauliflower Flatbread

1 head of cauliflower (3 cups of cauliflower “rice”)

3/4 cups oat flour, coconut flour, almond flour or flour of your choice

(Note: if using coconut flour, add more flax eggs and/or olive oil because coconut flour absorbs a ton of liquid!  I like using oat flour and made make own by pulsing old-fashioned oats in a food processor until a light flour was formed)

3 flax “eggs” (3 tablespoons flax seed meal + 9 tablespoons water)

2 tablespoons olive oil

1/2 teaspoon sea salt

1/4 teaspoon rosemary or herb of your choice such as dried basil, oregano or thyme

Cauliflower "rice"

Cauliflower “rice”

-Preheat oven to 400 degrees and line a baking sheet with parchment paper.

-Mix together flax seed meal and water in a small bowl, set aside.

-Make “cauliflower rice” by adding cauliflower florets to a food processor and pulsing until rice-like.

(depending on the size of your food processor you may need to do this step in small batches.)

-In a large bowl, mix together 3 packed cups of cauliflower rice, flax “eggs,” oat flour, salt, olive oil and rosemary.

-Place dough on parchment paper and use hands to flatten to 1/2 inch thick.

-Place in oven and cook for 40-45 minutes or until golden and crispy.

Note:  Cooking time will vary depending on thickness of flatbread, keep an eye on it so it doesn’t burn!

-Remove from oven, add toppings of your choice and enjoy!

(if adding toppings that should be served warm, return to oven for 5-7 minutes or until warmed through)

Rosemary Cauliflower Flatbread with Hummus and Avocados ~gluten free/vegan~

Helpful Hint:  If you have left-over cauliflower “rice,” save and use in place of rice for another meal.  Simply steam in a few inches of water until tender and serve warm.  A great low-carb, grain-free alternative to rice!