Banana Bread Bites – No Bake!

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After I ate lunch the other day, I really wanted something sweet.  I was looking around Pinterest for ideas, and I saw this pin for banana bread.

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Um, yum.  This looked so good, but most of the ingredients in it are things that I don’t eat (gluten, refined sugar, etc.).  Not only that, in all honesty, I was feeling lazy.  I didn’t feel like baking anything.  The problem was that now I was really craving banana bread!  So, I went through the cupboards and fridge and found some things to throw together that would satisfy my craving, but I wouldn’t have to make anything.  Wa-la!  No bake banana bread bites.

Wow, these things are tasty!  I could seriously eat a whole batch in one sitting – but I refrained…kind of…I left three. 🙂  Okay, so let’s get to this recipe.

BANANA BREAD BITES

Ingredients

  • 1 1/2 cups gluten free oat flour (you could also use 1 cup coconut flour instead if you have an issue with oats)
  • 1/4 tsp. cinnamon
  • 1 small pinch of stevia
  • sprinkle of sea salt
  • 1/3 cup mashed banana
  • 1/3 cup almond butter
  • 2 Tbsp. Raw Honey
  • Optional add ins: 1/3 cup chocolate chips, 1/4 cup crushed walnuts
  • 3-4 Tbsp. Almond Milk

Directions

1.) Add all the dry ingredients (flour, cinnamon, stevia, and sea salt) to a large mixing bowl.  Mix together well.  Add the mashed banana, and stir in until well combined.  If you are adding in the chocolate chips and/or walnuts, add them now.  Mix well, and set aside.

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2.) Add the almond butter and honey to a small sauce pan.  Heat over low heat until melted together.  Add to the mixing bowl and stir to combine.  You will have a really crumbly mixture.

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3.) Add 1 Tbsp. of Almond milk at a time to the mixture until the mixture is a consistency that allows you to roll it into small balls that stay together.  I used 3 Tbsp. all together.

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4.) Use your hands to make small balls of the mixture.  Place in the refrigerator for 1/2 an hour.

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That’s it!  You’re good to go!  Banana bread craving satisfied without having to put in the work of baking any banana bread!

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You’re seriously going to LOVE these!  So delicious!  Enjoy!

Banana Ice Cream Cake With Carrot Cake Crust – gluten free, dairy free, vegan, DELICIOUS

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Alright, guys, you are about to fall in love with me for sharing this recipe with you all!  As I was planning our Thanksgiving meal this year, I got to desserts, and I was perusing Pinterest for ideas.  I kept seeing all kinds of yummy recipes for ice cream cakes, like the following two!

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Oh my gosh, these guys looked amazing…of course they’re terrible for you, ingredient wise, but wow, do they ever look tasty!  After seeing these, I knew I was going to have to come up with something similar, because I couldn’t stop thinking about how much I wanted some ice cream cake!

Well, what I came up with COMPLETELY satisfied that craving, and the best part?  It’s TOTALLY good for you!  Yeah, you read that right…ice cream cake that is good for you!  It’s gluten free and dairy free, and there is no added sugars…all natural foods, and it’s even vegan if that’s your thing!  Seriously, it is so good for you that I would have no qualms what-so-ever having this for breakfast…(which is exactly what I did with the left overs!).  you have to try this stuff!  You will not regret it!

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My husband has never been a dessert kind of guy (yeah, I don’t get it either), but he devoured this stuff.  If you’ve got kids with a sweet tooth or two, this is an excellent alternative to all those sugary snacks out there.  Just take my word for it…try it!  Oh, and another good thing – it’s SUPER simple to put together.  A spring form pan, a food processor, and a freezer do most of the work for you.  Okay, let’s get to it!

BANANA ICE CREAM CAKE WITH CARROT CAKE CRUST

Ingredients

For the Carrot Cake Crust

  • 10 baby carrots
  • 1 cup roasted almonds (unsalted)
  • 1 cup raw cashews
  • 1/2 cup shredded coconut
  • 9 Medjool Dates
  • 1/2 tsp. alcohol free vanilla extract
  • 1/4 tsp. sea salt
  • 1 tsp. cinnamon
  • 1 tsp. shredded ginger

For the Banana Ice Cream

  • 5 frozen bananas
  • 3 Tbsp. Coconut Milk
  • 1 Tbsp. alcohol free vanilla extract

Lemon Cashew Cream Layer

  • 2 cups raw cashews (soaked for 2 hours minimum)
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1 tsp. alcohol free vanilla
  • 3 Tbsp. lemon juice

Topping

  • 1/2 chopped almonds
  • 1 tsp. cinnamon
  • 1/2 cup shredded coconut

Directions

1.) Place 2 cups of cashews in a small bowl, and cover completely with water.  Allow to soak for 2 hours minimum.

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2.) While the cashews are soaking, start with your carrot cake crust.  Place the baby carrots in a food processor and process until finely chopped.  Add the rest of the carrot cake crust ingredients to the food processor and pulse until a dough forms.

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3.) Transfer the dough to 9 inch spring form cake pan.  Use your hands to press down the dough to cover the entire bottom of the pan.

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4.) Now, you’re ready to start with the banana ice cream layer.  Clean out your food processor, and then place all of the banana ice cream layer ingredients into the processor.  Process on high and pulsing until a smooth creamy ice cream forms.  There should be no lumps left.  Once the ice cream is completely smooth, pour it over the top of the carrot cake crust in the spring form pan.  Use a spoon to spread out evenly.  Place the pan in the freezer while you work on the next step.

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5.) Once your cashews have soaked for a minimum of 2 hours, clean out your food processor once again.  Place the cashews in the food processor along with the rest of the lemon cashew cream layer ingredients.  Process on high until smooth.  There should be no chunks of cashew or anything.

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6.) Take the spring form pan out of the freezer.  Spread the lemon cashew cream evenly over the top of the banana ice cream layer.  Top with the 1/2 cup chopped almonds, 1/2 cup coconut shreds, and 1 tsp. cinnamon.  Place back in the freezer and freeze overnight until completely frozen.

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7.) Once the cake is completely frozen, take out of the freezer and let sit for 3-5 minutes.    Unlatch the spring form and remove. Ta-da!  You’ve got a beautiful ice cream cake that’s great for you!

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8.) Let thaw enough so that you can cut into slices.  This shouldn’t take too long.  Maybe 5 minutes maximum.  Use a knife to cut the cake into slices and serve.

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Told you you would fall in love with me for sharing this recipe!  Did we just become best friends? 🙂

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Best thing ever!  Enjoy! 🙂

 

Almond Oatmeal Bars

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I have a confession to make.  I am addicted to almond butter and honey…like “spoonfuls of almond butter straight out of the jar dipped straight into the jar of honey” addicted.  I decided to try to dignify my guilty pleasure by making a little sweet treat with these two ingredients — at least it gets me out of the jars. 😉

I’m glad I decided to do this, because the result is a healthy sweet treat that is REALLY easy to make!  Just 4 ingredients, with one of them being optional, and they are no bake.  Like I said, SO easy.

The best part?  Oh my gosh these things are good!

Okay, first, let’s look at some health benefits of the three main ingredients of these goodies.

OATS

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ALMONDS

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RAW HONEY

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Okay, so we see that we can feel pretty darn good about what we’re putting in our body here.  Keep that in mind, because once you taste these, you will think they are bad for you because of how good they taste!  I’m not kidding — they are AMAZING!!!

ALMOND OATMEAL BARS

Ingredients

  • 2 cups gluten free oats
  • 1/2 cup raw honey
  • 1/2 cup almond butter
  • semi sweet chocolate chips (optional)

Directions

1.) Place your oats in a food processor and process on high until they have a flour-like consistency.  Pour the ground up oats into a medium sized mixing bowl and set aside.

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2.) In a small pan, heat the almond butter and honey over medium heat until smooth.

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3.) Add the almond butter and honey to the mixing bowl with the ground up oats.  Stir until completely combined.

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4.) Line a pan or baking sheet with parchment paper.  Form your mixture into a rectangular shape on the parchment paper.  You want it to be about 1/2 – 3/4 inches thick.

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5.) Use a knife to score your rectangle into bars.  If you are adding the chocolate chips this is where you’ll do it.  I made three bars buy just placing chocolate chips on the bar.  I made another three bars by drizzling melted chocolate over them.  Lastly, I left three bars plain with no chocolate.

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6.) Place in the refrigerator for a minimum of 30 minutes to allow to firm up.  Once firm, cut along your score lines to create your bars.  Place in an airtight container.  You can keep these in the fridge or at room temperature for about a week…but I really don’t think they’ll last that long! 😉

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Oh my gosh, these are so good!

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Now I can get my almond butter and honey fix in a bar, so I don’t have to feel like such an animal eating it straight from the jar!  Enjoy! 🙂