Whole Wheat Peanut Butter Blondies

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Meet my new favorite blondies. Moist, chocolatey, not too sweet. These peanut butter blondies go well with a glass of almond milk or ice cream. 

Whole Wheat Peanut Butter Blondies
Serves 16
Moist, rich, and lightly sweet, these peanut butter chocolate chip blondies go well with a glass of almond milk or a scoop of vanilla ice cream. And with 4 grams of protein and only 5 grams of sugar, these blondies are perfect for a quick breakfast or snack.
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Prep Time
15 min
Cook Time
18 min
Prep Time
15 min
Cook Time
18 min
154 calories
14 g
0 g
10 g
4 g
2 g
30 g
172 g
5 g
0 g
7 g
Nutrition Facts
Serving Size
30g
Servings
16
Amount Per Serving
Calories 154
Calories from Fat 86
% Daily Value *
Total Fat 10g
16%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 172mg
7%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
5%
Sugars 5g
Protein 4g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 flax egg: 1 tablespoon ground flaxseed + 3 tablespoon water
  2. 1/2 cup peanut butter
  3. 1/4 cup oil (avocado or olive oil will work)*
  4. 1/4 cup maple syrup
  5. 3 tablespoons brown rice syrup
  6. 1 teaspoon vanilla extract
  7. 3/4 cup + 2 tablespoons whole wheat flour
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon baking powder
  10. 1/2 teaspoon salt (omit if using salted peanut butter)
  11. 1/3 cup semisweet chocolate chips
  12. 1/4 cup chopped peanuts (optional)
Instructions
  1. 1. Preheat oven to 350ºF and line an 8x8 pan with parchment paper. Combine the flax and water in a small bowl and set aside for 5 minutes.
  2. 2. In a large mixing bowl with an electric mixer, beat the peanut butter, syrups and oil. Add the flax egg and vanilla extract and beat again.
  3. 3. Now beat in the baking soda and powder and salt, then the flour. Fold in the chocolate chips and peanuts.
  4. 4. Spread the dough out in the prepared pan and bake for 18 minutes or until the edges are lightly golden-brown. Be careful not to overbake as these blondies will get dry very quickly. Remove from oven and also the blondies to cool in the pan for 5-10 minutes. Then transfer them to a cooling rack. Store in an airtight container for up to one week or freeze for longer storage.
Notes
  1. I've tested this recipe with both olive and avocado oil. Both worked just fine. I'm sure coconut oil or melted butter or Earth Balance would also work.
  2. If you like a sweeter blondie, feel free to add some brown sugar (I wouldn't recommend adding more maple or brown rice syrup since it change the wet to dry ratio and might yield a gooier result.) Start with a few tablespoons and add more to taste.
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calories
154
fat
10g
protein
4g
carbs
14g
more
Busy Spoons https://www.busyspoons.com/
IMG_2307 2

Vegan Meyer Lemon Cake

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Hey there! It’s been a while! Have I really not posted since last July?! Well, I’m back again with a Meyer lemon cake that is great for social gatherings, especially with Easter around the corner. 

This cake is adapted from the OhSheGlow’s Fail-Proof Vegan Chocolate Cupcakes. I guess I really tested the “fail-proof-ness” of the recipe. 😉

 

Vegan Meyer Lemon Cake
Serves 12
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Prep Time
15 min
Prep Time
15 min
202 calories
33 g
0 g
7 g
2 g
1 g
67 g
115 g
16 g
0 g
6 g
Nutrition Facts
Serving Size
67g
Servings
12
Amount Per Serving
Calories 202
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 115mg
5%
Total Carbohydrates 33g
11%
Dietary Fiber 1g
2%
Sugars 16g
Protein 2g
Vitamin A
0%
Vitamin C
4%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Dry ingredients
  1. 235 grams all purpose flour (or 1 1/2 cups + 1/3 cup)
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon salt
  4. zest of one lemon
Wet ingredients
  1. 3/4 cup organic cane sugar
  2. 3/4 cup + 2 tablespoons nondairy milk
  3. 4 tablespoons freshly squeezed Meyer lemon juice
  4. 1/3 cup oil (I used avocado oil, but olive or walnut oil would work nicely)
Optional glaze
  1. 1/3 cup powdered sugar
  2. 3-4 teaspoons lemon juice (or more, if needed)
Instructions
  1. 1. Preheat oven to 350ºF and grease and flour a loaf pan.
  2. 2. Sift together the dry ingredients, flour, baking powder, salt, and lemon zest, in a large mixing bowl.
  3. 3. In a separate bowl, combine the wet ingredients, sugar, milk, lemon juice, and oil.
  4. 4. Combine the wet and dry ingredients in the large bowl and whisk until no clumps remain.
  5. 5. Pour the batter into the prepared loaf pan and bake at 350ºF for 50-65 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. 6. Remove the cake from the pan and allow it to cool on a cooling rack for at least 20 minutes before serving. Combine the glaze ingredients, if using, and drizzle over cooled cake. Top with more lemon zest or edible flowers such as rosemary. Store in an airtight container or bread bag for up to one week or freeze for up to 2 months.
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calories
202
fat
7g
protein
2g
carbs
33g
more
Busy Spoons https://www.busyspoons.com/
IMG_2700 2

Vegan Meyer Lemon Cake

Festive Kale & Beet Salad with Orange Vinaigrette & Candied Rosemary Pecans

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Last Thanksgiving, I thought it would be fun to make a three course meal. I made a cream of pumpkin soup and this kale salad. They were both huge hits. (Maybe I’ll remake that pumpkin soup and post it here too!) It turned out to be a lot of food though; almost everyone was full after the soup and salad. Note to self: When you’re going to be eating your fill of casseroles and turkey, you don’t need two courses before that. 

The secret to making a great kale salad is to massage the kale… sounds kinda weird, but once you’ve tried it, there’s no going back. Massaging the kale helps to tenderize it and ensure that the dressing gets in every crevice. Massaged kale salad can be make with just about any dressing. You can use a creamy avocado dressing, basic vinaigrette, or whatever your favorite dressing might be.

Kale & Beet Salad with Orange Vinaigrette and Candied Rosemary Pecans
Serves 7
Light and simple, this crowd-pleasing kale salad can pass as a salad course or a main dish.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
208 calories
9 g
4 g
19 g
2 g
3 g
60 g
100 g
7 g
0 g
16 g
Nutrition Facts
Serving Size
60g
Servings
7
Amount Per Serving
Calories 208
Calories from Fat 163
% Daily Value *
Total Fat 19g
29%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 4mg
1%
Sodium 100mg
4%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
7%
Sugars 7g
Protein 2g
Vitamin A
1%
Vitamin C
6%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the Salad
  1. 1 bunch of kale (about 7 ounces)
  2. 1 beet
  3. 1-2 sprigs fresh rosemary (1-2 teaspoons ground)
  4. Crumbled feta or blue cheese (optional)
  5. For the Dressing (yields a scant 3/4 cup)
  6. 1/4 cup fresh squeezed orange juice
  7. 1/4 cup olive oil
  8. 3 tablespoons apple cider vinegar
  9. 2-3 tablespoons maple syrup
  10. 1 tsp Trader Joes® 21 Seasonings Salut
  11. salt, to taste
For the Candied Rosemary Pecans
  1. 1 cup pecans
  2. 1 sprig fresh rosemary, finely chopped ( or 1-2 teaspoon ground rosemary)
  3. 1 tablespoon avocado oil
  4. 1-2 tablespoons maple syrup
  5. salt, to taste
Instructions
  1. For the Beets: Wash and peel the beets. Cut them inot 1/4” discs and then into bite sized pieces. I like to cut them into triangles. Add the beets to a pan with the rosemary and cover with water. Season with salt and pepper. Bring to a boil for 4-5 minutes, then cover and lower heat to a simmer. The beets are done when they are fork tender.
  2. For the Candied Pecans: Preheat oven to 325ºF. In a baking pan, add the pecans, rosemary, oil, maple syrup and salt. Mix until the pecans are thoroughly coated. Bake for about 10-12 minutes, mixing them around every 3-5 minutes. They are done when they are firm, golden brown and fragrant.
  3. For the Dressing: Combine everything but the oil: the orange juice, apple cider vinegar, maple syrup and seasonings and adjust flavors to taste. Now add the oil. Whisk until thoroughly combined.
  4. For the Salad: Wash, de-stem and roughly chop the kale. Add it to a large bowl. Add about 1/2 cup of the dressing to the kale and massage the kale with your hands. Don't be shy! Really get in there to ensure the kale gets nicely tenderized. Add salt or more dressing to taste.
  5. The Assembly: Add the beets (or you can place them on top of the kale). Top with pecans and a crumbly cheese of your choice, if desired.
Notes
  1. To de-stem the kale, hold a leaf of kale upside-down by its stem. With a firm grip, grab the stem with your other hand and pull down to release the leaf from the stem.
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calories
208
fat
19g
protein
2g
carbs
9g
more
Busy Spoons https://www.busyspoons.com/
IMG_7820

 

{Almost} Instant Strawberry Soft Serve

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IMG_6733I have some sad and some happy news. At about 7:10a.m. on June 1 my sweet Bengal, Jasper, was hit by a car. Losing a pet is far more devastating than I ever imagined. Before this, I had never had to grieve a loss. I’m grateful for the short life that Jasper lived and I miss him so much.

Several weeks later, my family began talking about considering getting a new cat. We decided to visit a local cat rescue just to “see what they had available” as far as kittens, but three kittens stole our hearts, so we adopted them. We were thinking about getting two kittens so that they would have a playmate, but I didn’t expect for us to come home with kittens that day, let alone three of them! We’ve had them for three days and haven’t regretted it yet. 🙂

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Two are girls; Pepper (the one stretched out) and Aspen (the gray one); and the boy is Maverick (top left). Maverick is sort of my kitty. He has a really sweet disposition; he can be feisty and playful, but also laid back and relaxed. Aspen is the little fearless explorer. She isn’t afraid of anything (except water). Pepper is a ball of energy and loves to play rough with the other kittens. She can also be a lap cat, that is, when she’s all tired out from playing. 🙂

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Today’s recipe is a simple two-ingredient strawberry banana soft serve. If you pre-freeze the fruit, it only takes a few minutes to prepare.

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{Almost} Instant Strawberry Soft Serve
Serves 3
This refreshing strawberry soft serve is perfect for the summer and comes together in just a few minutes
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Cook Time
5 min
Cook Time
5 min
106 calories
27 g
0 g
0 g
1 g
0 g
164 g
2 g
14 g
0 g
0 g
Nutrition Facts
Serving Size
164g
Servings
3
Amount Per Serving
Calories 106
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrates 27g
9%
Dietary Fiber 4g
16%
Sugars 14g
Protein 1g
Vitamin A
2%
Vitamin C
64%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 large bananas, frozen (see note)
  2. 1 cup strawberries, frozen
Instructions
  1. 1. Freeze the fruit until firm, about 2-3 hours or overnight
  2. 2. Place the fruit in the blender and run until a smooth, ice-cream-like texture forms. Add a splash of liquid or allow the fruit to thaw for a couple minutes if the blender is struggling. Serve with cacao nibs, goji berries and hemp seeds if desired.
Notes
  1. Reduce prep-time by purchasing frozen fruit or keeping frozen bananas on hand. I like to freeze my bananas when they begin to form small brown dots on their skin. Peel, chop and freeze them in ziplock bags.
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calories
106
fat
0g
protein
1g
carbs
27g
more
Busy Spoons https://www.busyspoons.com/

Veggie-Powered Sandwich

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IMG_6173

Have you ever made your own sauces or condiments? I recently made the OhSheGlows 5-Minute Soy-Free Vegan Mayonnaise. It’s really easy to make and tastes even better than store-bought mayo. Like magic, when mixed with the immersion blender, the liquid-y mixture turns into perfect, creamy mayo. I know I’m never going back. Her recipe also features a special ingredient… aquafaba! If you’re not familiar with this, it’s literally bean water, you know, that thick, bean-y liquid that you rinse away when you open a can of beans. Well, it turns out that bean water behaves similarly to eggs so it can be used to make mayo, marshmallow fluff, meringue and tons of other things! I’ll just warn you that if you don’t properly balance the flavors, the bean flavor will be present (specifically in sweets). I made some marshmallow fluff for my hot chocolate and I didn’t add enough sweetener, cinnamon, and vanilla so it was like bean-y hot chocolate. No one wants bean-y hot chocolate. 🙂

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Enough with my bean rant and onto this sandwich! This sandwich features just a few flavorful ingredients, making it perfect for travel. It is high in protein (thanks, beans!) and super tasty. It’s also packed with phytonutrients from the power greens. Let me know if you give it a try!

Note of caution: The flowers used in the photos (milkweed) are not edible. I just used them in the photos for decoration. Please do not eat them unless you’re a monarch caterpillar. 🙂

Nutrient-Packed Veggie Sandwich
Serves 2
Simple, yet satisfying, this veggie-packed sandwich is perfect for a quick and easy lunch
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Prep Time
10 min
Prep Time
10 min
648 calories
68 g
9 g
35 g
20 g
5 g
483 g
839 g
6 g
0 g
28 g
Nutrition Facts
Serving Size
483g
Servings
2
Amount Per Serving
Calories 648
Calories from Fat 301
% Daily Value *
Total Fat 35g
54%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 10g
Cholesterol 9mg
3%
Sodium 839mg
35%
Total Carbohydrates 68g
23%
Dietary Fiber 5g
20%
Sugars 6g
Protein 20g
Vitamin A
6%
Vitamin C
16%
Calcium
35%
Iron
35%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the Sandwich
  1. 4 slices of a robust, whole-grain/seed bread (I like Dave's bread)
  2. 2-4 tablespoons mayo of your choice (I really like the OhSheGlows mayo)
  3. 1/2 cucumber, thinly sliced
  4. 1 cup power greens (mix of baby greens: spinach, kale, chard...)
  5. spices (I like Trader Joes® 21 seasonings)
For the Humus (makes extra)
  1. 1 can chickpeas/garbanzo beans
  2. 3 cloves garlic (I used homemade, lacto-fermented garlic)*
  3. 3-4 tablespoons tahini
  4. 2-3 tablespoons lemon juice
  5. water (to thin out if needed)
  6. salt, to taste
For the Hummus
  1. In a high speed blender, add all of the ingredients and blend until smooth. It should be thick, but if it is unspreadable, add water one tablespoon at a time. Adjust salt and other seasonings to taste.
  2. For the Sandwich
  3. Toast the bread if desired. Slather each slice with mayo and then a thick layer of humus (this is the protein in the sandwich). For each sandwich: On one side, place the cucumber slices and on the other, the power greens. Enjoy with saurkraut, chips and humus, baby carrots or quinoa salad.
Notes
  1. You can follow instructions for lacto-fermentation (just Google it) to ferment garlic! It has a nice, bold flavor with a hint of sour from the fermentation. It isn't required for this humus but definitely helps it reach a whole different level. Give it a try if you can!
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calories
648
fat
35g
protein
20g
carbs
68g
more
Busy Spoons https://www.busyspoons.com/

Kitchen Tips, Week 3: How to peel ginger

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Ginger is packed with healthy nutrients. It can reduce muscle soreness, if eaten on a daily basis. It also has antibacterial properties which help fight infections and gives your immune system a little boost.

In order to get the most out of your ginger, you’ll want to make sure that you’re not wasting much of the root while peeling it. Veggie peelers tend to take off a generous portion of the root. Cutting the skin off can also strip away the root. So what’s the solution?… peel it with a spoon!

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The amount of root stripped off is minimal, plus it’s super easy! Only peel the amount that you plan to use and put the remaining portion in the refrigerator.

 

Kitchen Tips, Week 2: How cut an avocado

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Today’s kitchen tip is on how to cut an avocado. I love avocados. Aside from tasting amazing and being super creamy, avocados:

• have more potassium than bananas

• are loaded with monounsaturated fats (which are great for your heart!)

• contain antioxidants that are great for your eyes

 

Whether you’re slicing the avocado or making guacamole, this technique ensures that you get the most out of your avocados.

 

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Whole Wheat Lemon Blueberry Scones

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IMG_4553

I love adapting recipes. It’s so rewarding when you discover that a simple substitution or addition to your favorite recipe yields an even better result! Sometimes, when I set out to create a recipe, I start completely from scratch and just throw things together while I go. It’s definitely an enjoyable process, but the results vary drastically… and if I end up with a disaster, it’s hard to pinpoint where I went wrong. That’s why I occasionally adapt or tweak other peoples’ recipes to fit my needs or tastes. 

I’ve been making this scone recipe from All Recipes for some time. It’s everything a scone should be: soft, flakey, moist and slightly crispy on the outside. And with  I even used it as a base for my Gluten Free Orange Scones. (You can tell I love this recipe!) This time, I switched out the all-purpose flour for whole wheat pastry flour and added some ground flaxseed for a more hearty scone. You may also notice that I used yogurt instead of sour cream. This gives the scones a more “tangy” flavor and also adds some great probiotics. I also added a generous amount of lemon zest (and a touch of lemon juice), a dash of ginger and some blueberries to top it off. Additionally, I changed the baking powder & soda quantities. (1 TABLESPOON of baking powder!?) Yup, you read that correctly. Since whole wheat pastry flour is heavier and denser than all-purpose, more rising agents are required to result in a soft, fluffy, tender scone. 

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If you’ve never adapted a recipe before, I would highly encourage you to do so. Your favorite, tried and true baked good recipe is a great starting point. Try swapping out sour cream for yogurt, swapping out some of the flour for coco powder, adding a teaspoon of apple cider vinegar to activate the rising process for fluffier quick breads, adding freshly roasted or candied nuts to your favorite chocolate chip cookies, or adding berries, candied ginger, grated apple, cinnamon or cardamon to your baked goods… the opportunities are endless. 

 

Whole Wheat Lemon Blueberry Scones
Serves 14
Hearty, fiber-ful and not too sweet, these blueberry-studded scones pair well with a pat of butter or a spread of marmalade.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
165 calories
21 g
32 g
8 g
3 g
5 g
52 g
144 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
52g
Servings
14
Amount Per Serving
Calories 165
Calories from Fat 70
% Daily Value *
Total Fat 8g
12%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 32mg
11%
Sodium 144mg
6%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
4%
Sugars 4g
Protein 3g
Vitamin A
5%
Vitamin C
2%
Calcium
7%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Dry
  1. 2 cups whole wheat pastry flour
  2. 1/4 cup organic cane sugar
  3. 1 tablespoon baking powder (yes, you read that right!)
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon ground ginger
  6. 1/4 teaspoon salt
  7. 2 tablespoons ground flaxseed (optional)
Wet
  1. 1 stick butter, frozen
  2. 1/2 cup yogurt
  3. 1 large egg (see note)
  4. zest of one lemon
  5. 2 tablespoons lemon juice
  6. 1/4 cup blueberries
Instructions
  1. 1. Preheat the oven to 400ºF and grease a baking sheet. Put the stick of butter in the freezer.
  2. 2. Whisk together the dry ingredients: whole wheat pasty flour, sugar, baking powder, baking soda, ginger, salt and ground flaxseed (if using).
  3. 3. In a small bowl, whisk together the yogurt, egg (or flax egg), lemon zest and juice.
  4. 4. Using either a handheld or a box grater, grate the stick of frozen butter into the bowl of dry ingredients. Work the butter into the dry ingredients with you fingers. Then add the wet ingredients and work the flour into the dough. Fold in the blueberries
  5. 5. Turn the dough out onto a floured surface and shape the dough into a 2" round. Slice into 8 triangles, place them onto the prepared pan and bake for 15-17 minutes or until lightly golden brown. Serve warm with butter and jam.
Notes
  1. I haven't tested this recipe with a flax egg, but I would assume that it would work just fine. Let me know if you give it a try.
  2. By the way, these scones are pretty large, so if you're serving them for a breakfast or brunch, this batch serves about 10-14 people.
Adapted from All Recipes
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calories
165
fat
8g
protein
3g
carbs
21g
more
Adapted from All Recipes
Busy Spoons https://www.busyspoons.com/

IMG_4575

This entry was posted in Dessert.

Kitchen Tips, Week 1: How to fit parchment paper into any square pan

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Happy Sunday!

I’m so excited about this new series, Kitchen Tips! Over the next weeks, I will post some of my favorite kitchen tips/products. I hope you find some tricks that you can implement in your own kitchen!

If you’ve ever made brownies or blondies, or anything you would bake in a 8×8 pan, you know how hard it is to remove it from the pan. Parchment paper can help, but it never seems to fit quite right, until now.

I’m not sure where I first saw this technique, but I’ve been using it ever since. By cutting a diagonal from the edge of the parchment to the corner of the pan, it creates a piece of parchment that fits perfectly inside the pan! Let me show you how!

 

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That’s all there is to it. Let me know if you give it a try!

Monkey Bread

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This is the first non-gluten-free recipe here on the blog, but sometimes, you just need a little treat. 🙂 This monkey bread comes together in less than 2 hours and is best enjoyed straight out of the oven. 

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Monkey Bread
Serves 7
This decadent monkey bread is gooey on the bottom and crunchy on top. Enjoy it with a glass of almond milk, a scoop of ice cream, or drizzled with glaze.
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Prep Time
20 min
Cook Time
25 min
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
25 min
Total Time
1 hr 30 min
226 calories
41 g
0 g
5 g
5 g
0 g
82 g
172 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
82g
Servings
7
Amount Per Serving
Calories 226
Calories from Fat 39
% Daily Value *
Total Fat 5g
7%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 172mg
7%
Total Carbohydrates 41g
14%
Dietary Fiber 2g
9%
Sugars 10g
Protein 5g
Vitamin A
0%
Vitamin C
0%
Calcium
8%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the Dough
  1. 1 packet active yeast (2 1/4 teaspoons)
  2. 3/4 cup almond milk (heated to 105-110ºF)
  3. 2 tablespoons maple syrup
  4. 1/2 teaspoon salt
  5. 2 tablespoons oil (I used avocado oil)
  6. 2 cups all-purpose flour
  7. 2-3 tablespoons whole wheat pastry flour (if needed)
For the Sauce
  1. 1/2 cup Earth Balance
  2. 1/4 cup brown sugar (or coconut sugar)
  3. 4 teaspoons cinnamon (which is also 1 tablespoon + 1 teaspoon)
Instructions
  1. 1. In a large mixing bowl, combine the yeast, warmed almond milk and maple syrup. Let it sit for 5 minutes.
  2. 2. Add the flour and salt. Knead until a sticky dough forms. If the dough is too sticky, add a bit of whole wheat pastry flour.
  3. 3. Turn the dough out onto a floured surface and roll it into a 1/2"-thick rectangle.
  4. 4. Using a pizza cutter, slice the dough into five even slices length-wise and nine slices side-to-side
  5. 5. Roll each square into a ball. You may need to combine the edge pieces in order to make all the balls equal.
  6. 6. In a small bowl, melt the Earth Balance and add the brown sugar and cinnamon. Dip each dough ball in the cinnamon mixture and place on a greased loaf pan. Pour any remaining mixture over the balls.
  7. 7. Set your oven to "Proof" or place the pan in a warm place and let it rise for 45 minutes to 1 hour, or until the balls are above the rim of the pan.
  8. 8. Bake at 350ºF for 20-25 minutes or until the tops are golden brown and hard when poked. Let it cool for 5-10 minutes. Serve warm.
Notes
  1. Serve with glaze if desired: 3/4 cup powdered sugar, 1-2 tablespoons almond milk, 1 teaspoon vanilla extract. Mix together and pour over warm monkey bread.
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calories
226
fat
5g
protein
5g
carbs
41g
more
Busy Spoons https://www.busyspoons.com/
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This entry was posted in Dessert.

Gluten Free Orange Scones

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IMG_3976

Today I learned that scones are very photogenic. When I set out to photograph these scones, I wanted to have a nice, whimsical theme. I laid out a kitchen towel, grabbed a bread basket, a napkin and went to work. I soon realized that I needed a cup of tea next to the scones to complete the look. Click, click, click. A couple more adjustments. Click, click, click. The camera shutter was probably going for 10 seconds straight. Then my sister came in and said, “Those scones are more famous than I’ll ever be.” Maybe they will be; I ended up with 267 pictures of them (of which I narrowed down to 11).

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Gluten Free Orange Scones
Yields 8
Scones are one of my favorite baked goods. They can pass as both a breakfast and a dessert. These scones are moist and hardy and are perfect topped with a pat of Earth Balance and jam or marmalade.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
159 calories
28 g
2 g
4 g
4 g
1 g
63 g
52 g
8 g
0 g
3 g
Nutrition Facts
Serving Size
63g
Yields
8
Amount Per Serving
Calories 159
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 2mg
1%
Sodium 52mg
2%
Total Carbohydrates 28g
9%
Dietary Fiber 4g
15%
Sugars 8g
Protein 4g
Vitamin A
0%
Vitamin C
4%
Calcium
9%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/4 cup ground flax + 1/4 cup water (mixed together and set aside for 5 minutes)
  2. 1 1/2 cups rolled oats
  3. 1/2 cup sorghum flour
  4. 2 tablespoons potato starch
  5. 1/2 teaspoon guar gum
  6. 1 1/2 teaspoon baking powder
  7. 1/4 teaspoon baking soda
  8. 1/2 teaspoon cinnamon
  9. 1/4 cup brown sugar
  10. 1/2 cup Earth Balance nondairy spread, frozen
  11. 1/2 cup yogurt (see note)
  12. 1 orange, zested
  13. turbinado sugar, for garnish
Instructions
  1. 1. Preheat oven to 400ºF and grease a baking sheet.
  2. 2. Mix together the flax and water and set aside. Place the 1/2 cup Earth Balance in the freezer.
  3. 3. Blend the rolled oats in a high-powered blender until a fine flour forms. Add this along with the other dry ingredients to a mixing bowl and whisk to combine.
  4. 4. Add the frozen Earth Balance to the dry ingredients and with a pastry cutter or fork, work it into the dry ingredients. The dough will be slightly crumbly, but this is okay.
  5. 5. Whisk the yogurt and flax mixture together with a fork. Add the orange zest. Then add this mixture to the other ingredients. The dough will be very sticky.
  6. 6. Use a spatula to scrape the dough out of the bowl and turn it out onto a floured surface (I used sorghum flour). Roll it into a 3/4" thick round. Slice the dough into 8 triangles, sprinkle turbinado sugar on top and then place them onto the baking sheet. Bake for 15-17 minutes or until lightly golden. Enjoy with jam and tea.
Notes
  1. Feel free to use dairy-free yogurt, if necessary. Though I haven't tested it, you might try using coconut cream as a yogurt substitute.
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calories
159
fat
4g
protein
4g
carbs
28g
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Busy Spoons https://www.busyspoons.com/
IMG_3891

Gluten Free Thumbprint Cookies

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IMG_3642

One of the best ways to show your mom that you appreciate her is by making her cookies. Specifically thumbprint cookies. I remember making thumbprint cookies with my mom when I was little. They’re so fun to make, and so versatile; you can make them whatever flavor you’d like! 

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These cookies have a base of rolled oats and almond flour. I like this combination because the oats have a similar texture to wheat, making them an excellent gluten-free baking option. The almond flour contributes to the body, crunch and overall nuttiness. Together, they provide the cookies with a robust flavor, soft center, crunchy outside and nice crumb. Oats and almonds also have some fantastic health benefits: Oats are high in fiber, manganese, molybdenum and phosphorus (and lots of other vitamins I can’t pronounce.) Almonds are also high in fiber and manganese as well as protein, healthy fats and vitamin E.

Happy Mothers Day to all the mothers out there! 

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Gluten-Free Thumbprint Cookies
Yields 12
These gluten-free thumbprint cookies have a nice texture due to their oat and almond base. They are also very versatile; use your choice of jam or preserves to change the flavor
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
75 calories
13 g
0 g
2 g
2 g
0 g
18 g
39 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
18g
Yields
12
Amount Per Serving
Calories 75
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 39mg
2%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
4%
Sugars 4g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 flax egg: 1 tablespoon ground flax + 3 tablespoons water
  2. 1/3 cup Earth Balance
  3. 1/4 cup organic cane sugar
  4. 1/8 teaspoon Mexican vanilla*
  5. 1 1/4 cup rolled oats (ground into flour)
  6. 1/2 cup almond flour
  7. 1/4 teaspoon baking soda
  8. 1/4 teaspoon cinnamon
  9. a pinch of salt
  10. turbinado sugar
  11. jam or fruit preserves of choice**
Instructions
  1. 1. Preheat oven to 350ºF and grease a baking sheet.
  2. 2. Mix together the flax and water in a small bowl and set aside.
  3. 3. In a medium-size bowl with an electric mixer, cream the Earth Balance and sugar. Add the flax egg and vanilla.
  4. 4. In a small hand grinder or a high-powered blender, blend the oats until a fine flour forms. If you’re using a blender, turn it on low and gradually increase the speed for the best results.
  5. 5. To the mixing bowl, add the oat flour, almond flour, baking soda, cinnamon and salt and beat until combined.
  6. 6. Shape the cookies into balls about 2 inches in diameter and gently press your thumb into the center. Spoon about 2 teaspoons of jam into the hole in the center of the cookie. Sprinkle a teaspoon of turbinado sugar over the cookies. Bake for 10-12 minutes or until the edges are firm and the cookies are lightly golden brown underneath.
Notes
  1. *I like using Mexican vanilla for its rich, pleasant aroma and depth of flavor. Be sure to buy the one without fillers added. If you have regular vanilla extract, that will work too, just increase the amount to 1/4 teaspoon.
  2. **I used IKEA’s organic lingonberry jam and the mixed berry jam. Feel free to experiment with different jams to discover your favorites.
  3. These cookies are best enjoyed the day of baking them. Leftovers can be stored in an airtight contain, but note that the cookies will become softer due to the moisture in the jam. The cookies keep for about a week.
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calories
75
fat
2g
protein
2g
carbs
13g
more
Busy Spoons https://www.busyspoons.com/
IMG_3597

Mediterranean-Style Ancient Grains Tabbouleh

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IMG_3363

Today’s recipe is a simple, light Mediterranean-inspired tabbouleh featuring Volupta’s Organic Ancient Grains blend. Quinoa, which is high in B-vitamins and minerals, is a gluten free grain dated back to the Inca Empire. It contains high amounts of protein, fiber and antioxidants. It also has a low glycemic index, making it a healthy choice for diabetics. It contains saponin, a natural pesticide which has a bitter taste, but most commercial quinoa comes pre-rinsed. Millet has a light nutty taste and is great for pilafs and salads. Millet is a staple with the Hunzas, a remote Himalayan tribe known for their health and longevity. Amaranth is high in iron, fiber and protein. While one cup of white rice only contains 1.5 milligrams of iron, amaranth contains 15 milligrams. It has truly remarkable protein content: cup for cup, 28.1 grams of protein compared to the 26.3 grams in oats and 13.1 grams in rice.

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The combination of quinoa, amaranth and millet makes for a delicious (and healthy!) tabbouleh. The amaranth provides a sticky texture so everything sticks together nicely. I like to toast the grains with some spices for a more robust, nutty flavor, but this step is optional. Now without any further ado, let’s get cooking!

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Mediterranean-Style Ancient Grains Tabbouleh
Serves 4
This Mediterranean-style tabbouleh can be enjoyed as a side dish or salad on its own. Serve with sliced almonds or toasted pecans if desired.
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164 calories
28 g
0 g
4 g
4 g
1 g
240 g
308 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
240g
Servings
4
Amount Per Serving
Calories 164
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 308mg
13%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
8%
Sugars 2g
Protein 4g
Vitamin A
14%
Vitamin C
25%
Calcium
3%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup Volupta Organic Ancient Grains® (Quinoa, millet and amaranth blend)
  2. 2 cups water
  3. 1 1/2 cups cherry tomatoes, cut into discs
  4. 1 tablespoon finely chopped fresh mint
  5. 1 tablespoon finely chopped parsley
  6. 1/2 tablespoon minced rosemary
  7. 3-4 tablespoons fresh lemon juice
  8. 2-3 cloves of garlic
  9. 1 tablespoon olive oil
  10. 1/2 teaspoon salt, or to taste
  11. 1/2 teaspoon cumin
  12. 1/4 teaspoon freshly ground pepper
  13. optional: Trader Joes® 21 Seasonings
Instructions
  1. 1. Cook the grains: To a medium-size pot over medium heat, add 1 cup of the ancient grains blend. Add 1/2 teaspoon cumin, 1/2 teaspoon 21 seasonings and salt and pepper to taste. Stir the grains until they become golden brown and fragrant. Be careful not to burn them.
  2. 2. Add the 2 cups of water, bring to a boil, cover and simmer for 25-30 minutes or until all the water is absorbed.
  3. 3. Prepare the tomatoes and herbs and place them in a mixing bowl.
  4. 4. Allow the grains to cool for 10 minutes, then to the bowl with the tomatoes, herbs, spices, lemon juice and olive oil. Adjust spices to taste. Serve warm.
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calories
164
fat
4g
protein
4g
carbs
28g
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Busy Spoons https://www.busyspoons.com/

IMG_3411

Dairy-free Caesar Salad

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IMG_3186

Dairy-free Caesar Salad
Serves 5
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271 calories
22 g
0 g
18 g
10 g
3 g
252 g
55 g
4 g
0 g
14 g
Nutrition Facts
Serving Size
252g
Servings
5
Amount Per Serving
Calories 271
Calories from Fat 155
% Daily Value *
Total Fat 18g
28%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 55mg
2%
Total Carbohydrates 22g
7%
Dietary Fiber 7g
27%
Sugars 4g
Protein 10g
Vitamin A
327%
Vitamin C
13%
Calcium
8%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the Salad
  1. 1-2 heads romaine lettuce
For the Dressing
  1. 1 cup cashews (soaked for 2-4 hours)
  2. 1/4 cup water
  3. 2-3 tablespoons apple cider vinegar
  4. 1 tbsp olive oil
  5. 1 clove of garlic
  6. salt and pepper, to taste
For the Dairy-free parmesan
  1. 1/4 cup almond flour or ground nuts
  2. 3 tbsp nutritional yeast
Instructions
  1. 1. Soak the cashews in water for 2-4 hours. Drain and rinse.
  2. 2. Blend the cashews, water, apple cider vinegar, oil, garlic and spices in a high-powered blender until smooth. Add more liquid if needed.
  3. 3. Wash the romaine lettuce under running water and pat dry with a clean kitchen towel. Chop the lettuce and place it in a large mixing bowl.
  4. 4. Add about 3/4 of the dressing (or all for a more "saucey" salad). Serve with dairy-free parmesan or croutons. Enjoy!
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calories
271
fat
18g
protein
10g
carbs
22g
more
Busy Spoons https://www.busyspoons.com/
Dairy-free Caesar Salad Dressing

Dairy-free Caesar Salad Dressing

Mexican-style Burrito Bowl

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IMG_2815

 

Mexican-style Burrito Bowl
Serves 4
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
231 calories
34 g
1 g
9 g
8 g
2 g
231 g
254 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
231g
Servings
4
Amount Per Serving
Calories 231
Calories from Fat 73
% Daily Value *
Total Fat 9g
13%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 1mg
0%
Sodium 254mg
11%
Total Carbohydrates 34g
11%
Dietary Fiber 9g
38%
Sugars 4g
Protein 8g
Vitamin A
5%
Vitamin C
30%
Calcium
5%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Bean Cabbage Salad
  1. 1 cup canned black beans, drained and rinsed
  2. 1 cup shredded white cabbage
  3. 1/2 cup corn (canned or frozen and thawed)
  4. 1/4 cup red onion, diced
  5. 1/4 cup cilantro, chopped
  6. 1 teaspoon cumin
  7. salt and pepper to taste
Dressing
  1. 3 tablespoons yogurt
  2. 1-2 tablespoons apple cider vinegar
  3. 1-2 tablespoons lemon juice
Guacamole
  1. 1 avocado
  2. 3 teaspoons lemon juice
  3. 1/4 teaspoon salt (or to taste)
Other ingredients
  1. 1 cup cooked brown rice
  2. Salsa
  3. Corn chips (for serving)
Instructions
  1. Bean Cabbage Salad and Dressing: Prepare the ingredients as stated in the ingredients list and stir them together in a medium-size bowl. Add the dressing ingredients to the salad and mix thoroughly.
  2. Guacamole: Slice the avocado in half and remove the pit. Then scoop out the flesh with a spoon and mash it in bowl. Add the lemon juice and salt.
  3. Assembly: Place about 1/2 cup brown rice in the bottom of a bowl. Add the salad, guacamole and salsa on top and serve with corn chips. Add more cilantro on top for garnish if desired.
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calories
231
fat
9g
protein
8g
carbs
34g
more
Busy Spoons https://www.busyspoons.com/
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