These healthy no bake banana bread breakfast bars are thick, chewy and packed with protein, they’ll keep you satisfied for hours! Made without any butter, oil, grains or granulated sugar, they can easily be enjoyed as a snack or light dessert! They are suitable for those following a vegan, gluten free, paleo, dairy free and refined sugar free diet!
I cringe over some of the breakfast television shows I watched as a kid growing up.
Are you guys familiar with the term ‘breakfast television’? During my childhood, it was a select number of shows shown during the morning period, usually just before school. These hours were often between 6.30am-8am and often were filled with 5-6 short cartoons or shows.
While us Aussies were fortunate to have some international gems sent our way (Babar, Rugrats, Arthur, and Madeline), we had to also endure some home grown ‘talent.’ Many of them seemed to be poor rip-offs of American classics. Some, however, were simply cringe-worthy. The biggest offender was the show, ‘Bananas in Pyjamas‘.
For the bars
3 cups gluten free oat flour OR 2 cup coconut flour (Paleo option)
1 cup vanilla protein powder (optional)
pinch sea salt
1/4 cup granulated sweetener of choice
1/2 cup overripe mashed banana (about 2 small)
1/4 cup pure maple syrup (can sub for brown rice or honey if no diet restrictions)
1/2 cup drippy cashew butter (can sub for any nut or seed butter)
pinch vanilla extract
1/2 cup + milk of choice*
For the high protein frosting
2 scoops vanilla protein powder (see tested recommendations under ‘shop’)
1-2 T granulated sweetener of choice (optional)
1-2 T nut butter of choice (optional)
Milk to form batter
For the coconut butter frosting
1/2 cup coconut butter, melted
2 T coconut oil, melted
1 tsp maple syrup
Line a 9 x 9 baking dish with parchment paper or aluminium foil and set aside.
In a large mixing bowl, combine flour, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Add in the mashed banana- Mixture should be very crumbly.
In a microwave safe bowl or stovetop, melt your cashew butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
For a more soft and fudgy banana bread bar, add milk of choice until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to desired thickness. Transfer to lined baking tray and press firmly in place.
Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.
You can find complete recipes of this HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS in thebigmansworld.com
Many apologies for being absent lately. I’m sure I mentioned that my husband has been in and out of the field all month and every time he comes home, we all get sick. And by “we all” I mean the baby and I. Because that’s just the kind of luck we have.
I figured I’d update you on the exciting things that have happened since my last post. Most of it is about the dogs. You’re welcome.
Ingredients For the apples:
1 cup brown sugar
1/2 cup granulated sugar
5 large apples, peeled and cut into chunks
1/4 teaspoon salt
1 teaspoon cinnamon
For the topping:
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3-4 tablespoons softened butter
1 teaspoon vanilla extract
In a mixing bowl, combine brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto bottom of slow cooker.
Mix your crumble topping ingredients until it comes together. Sprinkle it over top of the apples. Cook on low for 4 hours, or high for 2 hours.
Turn off heat and let sit, covered, for one hour to let the caramel thicken.
You can find complete recipes of this Slow Cooker Caramel Apple Crumble in fakeginger.com
This trifle was sooo good. Perfect for an Easter or spring dessert.
1 angel food cake ( store bought less than one pound), cubed or torn
1 package sugar-free strawberry jello
2 c. boiling water
16 oz. package frozen strawberries
2 packages sugar-free vanilla instant pudding
3 c. skim milk
8 oz. Cool Whip Free
Dissolve jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓ of the cake pieces in the bottom of a trifle dish, top with ⅓ of the jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.
A classic no bake cherry cheesecake recipe with a dairy free, gluten free twist that stills portrays a decadent, rich flavor profile perfect for warm summer nights.
Anytime I see a cherry cheesecake, I immediately think of my brother who requests this dessert any chance he gets. Growing up, we got used to Mom’s homemade cherry cheesecake pies that we would devour within a day. It would literally turn into a feeding frenzy between the 3 kids and if you didn’t sneak into the fridge for a serving every chance you got, you’d likely miss out.
Since then I’ve had to adjust to a gluten free, dairy free lifestyle and I didn’t want to lose out on these memorable desserts so I set out to create a variation that fits my dietary needs. A flavorful, creamy cheesecake doesn’t take expert culinary skills to make. In fact, this dessert is so easy to make you might as well put it on the menu all summer long.
Ingredients for the Crust
1 ¼ cups gluten free graham cracker crumbs, finely ground
¼ cup vegan butter, melted
Ingredients for the Filling
2 – 8oz packages dairy free cream cheese
½ cup granulated sugar
¼ cup dairy free sour cream
1 tsp vanilla extract
Ingredients for the Topping
14.5 oz can cherry pie topping
In a mixing bowl, combine the finely ground graham cracker crumbs with the melted butter. Stir until well blended. Press into the bottom of wine glasses (or mini dessert glasses, mason jars, etc).
Using a hand mixer, beat the dairy free cream cheese until it has a smooth consistency. Slowly add the sugar and continue to mix for approximately 1-2 minutes. Continue by adding the dairy free sour cream and vanilla extract.
You can find complete recipes of this NO BAKE CHERRY CHEESECAKE in cambriawines.com
I’m not sure what this lemon, almond & raspberry layer cake is celebrating. Maybe it is a half way mark cake – marking the start of the second half of my university degree (2.5 years to go!), or just a much-too-fancy afternoon tea cake. Though I have been making it on and off all year as a 21st birthday cake, there was no such event or excuse this weekend. Just a desire for cake, the time to spend on icing and layers, and the willingness to sit and create silky drips of ganache, sliding gently down the sides. It’s not as sleek and precise as many these days, with the drips imperfect, the buttercream with edges and nicks, and the whole entity threatening to tilt on a slight angle – but it is one of the best tasting cakes I have discovered. It’s the sort of cake that improves over a day or two and having it dry out is never a concern – ground almonds and berries add moisture, lemon zest and juice infuses it, and the tangy cream cheese buttercream is the sort you could eat straight from the bowl.
300g butter, softened
300g caster sugar
2 teaspoons vanilla extract
300g ground almonds
75g flour (or buckwheat flour to make gluten free), sifted
1½ teaspoons baking powder
zest and juice of 2 lemons
1⅓ cups fresh or frozen raspberries
225g butter, softened
375g icing sugar, sifted
2 teaspoons vanilla extract
150g cream cheese
zest of 1 lemon (optional)
Pink Chocolate Ganache
⅓ cup cream
120g white chocolate, chopped finely
a few drops pink gel food colouring (it needs to be gel as water-based colouring messes with the thickness and
consistency of the ganache).
To Decorate: flowers of choice
Preheat oven to 170°C. Line 3 x 15cm round cake tins with baking paper.
In the bowl of a stand beater or with an electric mixer, cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well between each addition.
Fold in the ground almonds, sifted flour and baking powder.
Fold in the lemon zest and juice.
Divide the batter equally between the three tins, and dot the top of each with raspberries.
Bake for 25-35minutes or until a skewer inserted comes out just clean.
Remove and leave to cool in the tins for 15 minutes, then remove to a cake rack to cool completely.
To make the cream cheese buttercream:
Beat the butter with an electric or stand mixer until very pale, about 5 minutes.
Add the icing sugar and beat again until combined and very pale, another 5 minutes.
Add the vanilla extract.
With the mixture on a medium speed, gradually add the cream cheese, teaspoon by teaspoon, until just combined.
Add the lemon zest and mix to just combine (optional)
To make the ganache
Put the finely chopped white chcolate in a bowl.
Heat the cream in a small saucepan until it just reaches boiling point.
Pour the cream over the chocolate and leave for 3-4 minutes. Stir with a fork to combine to make a silky ganache (if the chocolate hasn’t quite melted, carefully microwave for 5-10 seconds and stir again).
Add the pink gel food colouring, a little bit at a time, until the ganache reaches the colour you want.
You can find complete recipes of this LEMON, ALMOND & RASPBERRY LAYER CAKE in thebrickkitchen.com
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it. This recipe first appeared in our December 2012 issue along with Ben Mims’s story Beyond the Pale.
2 oz. cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped and reserved
1⁄2 cup heavy cream
1⁄4 tsp. kosher salt
3 egg whites
1⁄4 cup sugar
8 oz. white chocolate, finely chopped
Place cream cheese and vanilla seeds in a large bowl, and beat on medium-high speed of a hand mixer until very smooth, about 2 minutes. Add cream, and beat until smooth and fluffy, about 2 minutes more; set aside. Place salt and egg whites in another bowl, and beat on medium-high speed of a hand mixer until soft peaks form; while beating, slowly add sugar, and beat until stiff peaks form; set aside.
Place white chocolate in a medium bowl over a 4-qt. saucepan of simmering water, and cook, stirring constantly, until just melted; remove from heat, and let cool for 5 minutes. Pour white chocolate into cream cheese mixture, and fold with a rubber spatula until almost combined; add beaten egg whites, and fold gently until just combined. Transfer to a piping bag fitted with a 3⁄4″ tip, and pipe into serving glasses; refrigerate until set before serving, at least 2 hours.
You can find complete recipes of this WHITE CHOCOLATE-CREAM CHEESE MOUSSE in saveur.com
I think it’s important for everyone to have a great, reliable and easy chocolate cake recipe in their kitty that they can pull out when the situation calls for it. There are always birthdays and special days when you just want to skip the bakery and bake your loved ones a homemade cake. Or maybe a chocolate craving or just something nice for the weekend. This one is my go to chocolate cake. I visit it time and again, adjust the weights according to the number of servings required and tweak the recipe a little bit depending on the flavors I am looking for.
This is a cake that is moist, firm and very choclatey despite being made with a few pantry ingredients. The chocolate fudge buttercream is totally decadent and glossy just the way I like it. If I am after a chocolate orange cake, I add orange zest to the cake batter and the frosting. For a mocha cake, I would add a teaspoon of coffee and so on. Basically, it’s a versatile and easy to make cake. I’ve made it in 3, 6 inch pans for this recipe but I’ve also made a single layer cake earlier using the same recipe. If you are not confident about your piping skills, spreading the frosting into rustic swirls looks equally amazing on this easy chocolate cake.
1/2 cup cocoa
1/2 cup boiling water (125 ml)
125 g unsalted butter, softened
11/4 cup castor sugar
1 tsp vanilla essence
1 cup self-raising flour
1/4 cup plain flour
Preheat oven to 180 degrees C. Grease 3, 6 inch baking pans and line the bases with non-stick baking paper.
Mix the cocoa powder and boiling water form a smooth, thick paste. Leave aside.
Use an electric mixer or by hand,beat the butter, sugar and vanilla essence together for 1-2 minutes or until pale and fluffy. Add the eggs one at a time, beating well after each addition until combined,
Sift together the flours. Use a large metal spoon to fold the flours into the butter mixture alternately with the cocoa mixture, in 2 batches each, until well combined. Divide the mixture equally between the 3 prepared pans. Smoothen the surface with the back of the spoon.
Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool.
Once cooled completely, frost with chocolate fudge frosting, either by spreading the frosting with a spoon or piping it onto the cake layers. Decorate with fresh raspberries.
You can find complete recipes of this EASY CHOCOLATE CAKE WITH RASPBERRIES in sugaretal.com
Seeing that it’s the first day of fall tomorrow I have to share a pumpkin dessert, right? Sorry to any of you pumpkin haters out there, I really love to bake with pumpkin so I make a lot of pumpkin treats during this golden sunlit autumn time of year. I still can’t get over how quickly the sunsets have changed, they have such a gorgeous golden cast about them already! Today I was driving on this little old street that had all these tall trees draping over both sides of the road, and this road literally drove straight toward the biggest golden sunset I’ve ever seen in my entire life no doubt. It wasn’t the kind of sunset where the whole sky is painted vibrant golden color, it was the kind where the sun looked more colorful and bigger and bolder than ever plus it was so incredibly bright. It was just one of those “wow” moments. I seriously wished I’d had a camera so I could share a picture, it was totally stunning. It was one of those times where your like “YES! Praises! I’ve got my iphone! Then you get out your iphone and take a picture and you end with this tiny little dot of a sunset with all the wrong colors and a few little baby trees on the side – nothing like the real thing lol. At least I’ve got the memory of it I guess. I’ve also got good memories about this over-the-top Pumpkin Crumb Cake that disappeared so quickly! It is simply dreamy and you will want to savor each and every little crumb. You get an incredibly soft and tender pumpkin cake which is enhanced with the perfect amount of spices, then atop that is a delicious, buttery cinnamon-pecan crumble (which you might find yourself stealing off your kids pieces when they aren’t looking. Don’t tell them I did that), and it’s finished of with a drizzling of creamy vanilla glaze. So, how could you not be needing this in your life right now? Okay, maybe you can wait until the weekend, but make it soon. It’s amazing! And Happy Fall, enjoy this fun time of year!
And side note, don’t be deterred from this recipe because of it’s long list of ingredients. Many of them are repetitive and a lot of them are spices you likely already have on hand. Most of it is just pantry staples. Then whatever you don’t have you should be stocking in your pantry soon because it is that time of year. Gotta bake bake bake.
3/4 cup (105g) all-purpose flour
3 Tbsp (45g) granulated sugar
3 Tbsp (45g) packed light brown sugar
1/2 tsp ground cinnamon
1/8 tsp salt
6 Tbsp (3 oz) unsalted butter, melted
1/3 cup (36g) chopped pecans
1 3/4 cups (245g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup (105g) granulated sugar
1/2 cup (105g) light brown sugar
1/4 cup (2 oz) unsalted butter, softened
1/4 cup (60 ml) vegetable oil
2 large eggs
1 cup (240g) canned pumpkin puree
3 Tbsp (48g) sour cream
1 tsp vanilla extract
2/3 cup (85g) powdered sugar
1 1/2 Tbsp half and half
1/4 tsp vanilla
For the crumbs:
In a mixing bowl whisk together flour, granulated sugar, brown sugar, cinnamon and salt, while using fingertips to break up an clumps of brown sugar. Pour in butter and fold with a spatula until evenly moistened. Stir in pecans. Set mixture aside.
For the cake:
Preheat oven to 350 degrees. Spray a 9 by 9-inch baking pan with non-stick cooking spray (or butter and line with two sheets of parchment and butter parchment if you want to be able to lift out entire cake).
In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside.
In the bowl of an electric stand mixer blend together granulated sugar and brown sugar with fingertips to break up clumps. Fit mixer with the paddle attachment (I recommend using an attachment that constantly scrapes the bowl, if not stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl) add butter and vegetable oil to sugar mixture and blend to combined. Mix in eggs one at a time. Then mix in pumpkin puree, sour cream and vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined, then remove bowl and fold batter with a spatula to just until combined.
If you’re gluten free you already have the two GF ingredients necessary to make these sweet little fried doughnuts: just rice flour and potato starch (or corn starch).
After realizing how easy it is to make gluten free Apple Fritters that look, taste, and feel just like ordinary ones I’m shocked I don’t see them in stores or at farmer’s markets.
Of course they’re best served warm. I kept them in a bowl on the counter (probably should have covered them but never got to it) and they were still delicious the next day.
1¾ cup white rice flour
¼ cup potato starch
⅓ cup granulated sugar
2¼ teaspoons baking powder
1¼ teaspoons salt
2 teaspoons ground cinnamon
2 large eggs
¾ cups milk (whole milk preferred)
2 teaspoons vanilla extract
2 tablespoons butter, melted
2 cups peeled & diced apples (approx 2-3 medium apples)
peanut or canola oil for frying
1½ cup powdered sugar
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup milk
In large mixing bowl combine first 10 ingredients (that’s rice flour to melted butter). Whisk well to combine. Stir in chopped apples.
Heat a couple of inches of oil over medium to medium-low heat or use a fry daddy (that’s my preferred method). When you drop a little sample of batter you want it to sizzle and rise to the top. If it doesn’t sizzle and rise the oil is not hot enough, if it burns quickly the oil is too hot.