Chocolate Banana Pumpkin Muffins

Last night I overheard my Mom say she wanted to make some banana muffins with the older bananas we had left on our counter.  I decided to beat her to it and developed these delicious gluten free om-noms in the process!

We had some leftover pumpkin puree from before, and I really wanted to throw some cocoa powder in there, so I made it happen!  They were actually quite a bit sweeter than I thought it would be, but just slap some all natural peanut butter on there and you're good to go ;)

Chocolate Banana Pumpkin Muffins (serves ~24)

1 cup almond flour/meal
1 cup brown rice flour
1 cup coconut flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/4 cup cocoa powder
1 tsp cinnamon
2 tsp powdered stevia
1/2 cup brown sugar
6 mashed bananas (the older the sweeter)
1/2 cup pure pumpkin puree
2 eggs
1/8 cup extra virgin olive oil
2 tsp vanilla
1/3 cup unsweetened applesauce
1/4 cup water or unsweetened almond milk
1 cup craisins/chocolate chips/chopped nuts

Preheat the oven to bake at 350F.  Mix all dry ingredients in a bowl (including sugar, stevia and cinnamon), set aside. Mash bananas in another bowl and add all wet ingredients and mix well.  Combine all ingredients together and mix until no dry flour patches remain.

Fill into 24 lined muffin tins (about 3/4 full - they don't rise much) and bake for 20 minutes!  Let cool and enjoy :)

Monday Breakfast

It's Monday morning, but it feels like Saturday to me.  Since I'm working part-time and going to school this summer, my 'weekends' move around quite frequently.  Today I have the day off and when it came to breakfast, I realized I hadn't had pancakes in a long time.  Too long.

My Mum recently went on a gluten free flour buying extravaganza which left me with several options for this mornings creation. I originally thought I picked up the brown rice flour bag, only to realize later it was actually buckwheat flour.  Whoops.  Don't worry though...  they turned out great!!

Buckwheat Protein Pancakes (serves 1)

1/2 banana mashed
1/8 - 1/4 cup egg whites
1 tsp ground flaxseed
1 T buckwheat flour
1 T protein powder
1 tsp cinnamon (optional)

Mash the banana in a bowl and then add all other ingredients.  Mix well.  Cook over medium heat on a lightly greased pan (I used coconut oil).  Flip approximately every 3 - 4 minutes.  Serve warm and enjoy!

Chocolate Peanut Butter Ice Cream Cake

I'm a sucker for all things peanut and chocolate. Isn't everybody? As soon as I laid eyes on this recipe for a deep dish chocolate peanut butter ice cream cake, I knew the day would come where I would recreate this amazing dessert.

I didn't have the amount of dates required for the recipe... but not to worry! Dates have many substitutions, such as prunes and figs (which we had!). I made the necessary modifications and upped the peanuty-ness just for fun.

Chocolate Peanut Butter Ice Cream Cake (inspired by This Rawsome Vegan Life)

Crust
1/2 cup dates
1/4 cup dried figs
1/4 cup prunes
1/3 cup ground flaxseed
1/2 cup hulled hemp hearts
3 tbsp cocoa powder

Filling
3 frozen bananas
1/2 cup dates
1/4 cup dried figs
1/4 cup prunes
1 cup cashews
1 cup peanuts
2 tbsp coconut oil (melted)
1/4 cup cocoa powder
2 tbsp peanut butter
1 cup unsweetened almond milk

For the crust, pulse the flaxseed, hemp and cocoa powder in a food processor. Add the dried fruit and blend until the mixture begins to stick. Press onto the bottom and sides of a spring-form pan. Mine is 8" in diameter, but a smaller one would work as well.

For the filling, I put EVERYTHING into the food processor, but you may want to start with the nuts and alternate adding dry and wet ingredients whilst blending. Make sure to scrape down the edges of the food processor periodically to ensure proper mixing. After everything is blended, pour into the spring-form pan and smooth out. Leave in the freezer overnight, or for the whole day.

Take out for approximately 10 - 20 minutes before serving for a creamier texture :)

Chocolate Peanut Butter Bliss

And you thought peanut butter got any more blissful? Me neither. Until this recipe.

I was honestly looking for a recipe to use up the rest of our 'Smooth Kraft Peanut Butter' since we've decided to buy all-natural now.  I originally thought cupcakes, then muffins, then cookies... and then came across these Chocolate Peanut Butter Love Bites.

I was looking for something gluten-free and vegan! And of course... I made a couple of modifications :)

Chocolate Peanut Butter Love Bites

Center
1/4 cup oats
1/2 cup peanut butter
1/3 cup peanuts
1-2 tbsp maple syrup

Chocolate Coating
3 tbsp almond butter
2 tbsp maple syrup
2 tbsp cocoa powder (heaping, I might add)
1/8 tsp salt
2-3 tbsp almond milk (unsweetened)

Coating
1/4 cup peanuts
1/4 cup unsweetened shredded coconut
1/2 tsp salt (optional)

Pulse the coating ingredients in your food processor until it becomes granular and crumb-like.  Place in a bowl and put aside.

Pulse the center ingredients in your food processor until a large ball forms.  Shape into small balls (approximately 12 and I put mine on a plate) and place in the fridge.

Pulse the chocolate coating ingredients in your food processor until a thick sauce consistency forms.  Pour into a bowl to prepare for dipping!

Dip each ball into the chocolate sauce (I used a toothpick or two, which was still difficult) and then sprinkle or roll in the coating :) YUMMMMM. Place back on a plate and stick in the fridge for a couple of hours!