15 Minute Protein Granola // Gluten-free & Vegan

It's raining granola over here! This is a quick 15 minute recipe that I came up with when I was in desperate need for something different for breakfast!

Ingredients

• 2 cups gluten free oats

• 1/4th cup cocoa powder

• 1/4th cup pea protein

• Pinch of sea salt

• 2 Tbsp sunflower or peanut butter

• 1 tsp vanilla extract

• 4 tbsp agave

• 4 tbsp coconut oil
  

Instructions

• Set your oven to 350F

• Mix together the dry ingredients and then mix in the wet ingredients.

• Bake on a lined cookie sheet for 15 minutes.

• Let cool and then enjoy with your favorite dairy free milk or yogurt or store in an airtight container to enjoy later!

Single Serve Gluten & Dairy-Free Protein Pancakes

Sometimes on the weekend I am left to fend for myself, Daniels filming a wedding, I get home late from work and there’s nothing left to do in the day except eat dinner! Since I am definitely not an introvert the first thing I usually do is call my mom or sister, and while I chat to them I make myself some dinner! Sometimes it’s leftovers, but on days when I am really feeling breakfast for dinner I will whip up a short stack pancakes!

Now I make a LOT of pancakes and I almost never use the same recipe so I always try to write down what I do as I go so I can bring these delectable recipes to you, and ahh also make sure I test run all of the bad recipes so you don’t have to.

And so without further interruption I bring you the single serve, gluten & dairy free, protein, pancake stack!

Ingredients

• 1 egg

• 1 Tbsp almond milk

• 1 Tbsp yogurt (I used cashew yogurt)

• 1/4th cup oat flour

• 1 Tbsp pea protein

• 1/4th tsp baking powder

• 1 tsp coconut sugar

• pinch of sea salt

Instructions

1. in a bowl whisk together all of your dry ingredients

2. add in your egg & almond milk and whisk together

3. Heat up a skillet and spray with coconut oil.

4. pouring about 1/4th cup batter onto your skillet wait until your pancake starts to bubble and the edges are cooked through, you should be able to easily flip the pancakes.

5. cook on the other side until golden brown

6. serve with nut butter, maple syrup, fresh fruit or yogurt, and enjoy!

Gluten & Dairy Free Chocolate Protein Granola

The best thing about food blogging is that you get to create exactly what you have been craving, eat it al and then tell the world about it! Daniel and I have been on a granola kick for a few reasons…for one thing it’s delicious, secondly it can be eaten for breakfast or as an ice cream topper! thirdly it’s easy to make and lastly saves money in the long run! For me a bag of gluten free oats is about 4 to 5 dollars whereas a small bag of granola can be 6 to 8 dollars!

Not don’t get me wrong because I have definitely bought store bought granola, It’s delicious and I am a human being. So weather you are going to buy granola or make granola this week, great job! I mean it just seems to be the logical and best thing to always have granola on hand!

Anyways, I am getting a little carried away…For this granola what makes it protein granola is the addition of the pea protein & sun butter, which together contains about 50g of protein! Keep in mind that you can sub the sun butter for other kinds of nut butter and will vary the protein.

Thankfully the main goal of the granola is in tasting delicious, and it definitely accomplishes that!

P.S see if you can find me in the photo!

Ingredients

• 2 & 1/2 cups gluten-free oats

• 1/2 cup pea protein powder

• 1/4th cup coconut sugar

• 1/4th cup cocoa powder

• 1/4th cup chia seeds

• 1/4th cup unsweetened coconut

• 1 tsp fine Sea salt

• 2 tbsp Nut butter (I used SunButter)

• 1/3rd cup coconut oil

  Optional (But highly recommend)

• 1/4th cup mini chocolate chips

Instructions

1. preheat your oven to 350F and lightly grease a baking sheet

2. In a large bowl whisk together your dry ingredients until well combined.

3. Mix in your melted coconut oil and nut butter. This works best when you use a spatula.

4. Pour and smooth your mixture onto the baking sheet and bake for 10 minutes.

5. After ten minutes remove your granola from the oven and mix around the granola with a spatula. Flatten out the mixture and then put it in the oven for another 10 to 15 minutes.

6. when it’s done baking take out of the oven and move to a glass pie plate to cool. You do this so the bottom of your granola doesn’t burn while sitting in the baking sheet.

7. Once cooled sprinkle in 1/4th cup of mini chocolate chips if you like.

8. Store & enjoy!

Vegan and Gluten-Free Mocha Granola

there are two things I am certain about when it comes to granola, 1 it is the best breakfast cereal out there, and 2, it is always worth making a double batch. So for today's dream granola, you are going to need only 7 simple ingredients that are easily interchangeable if needed!

Let’s start with the oats. I use gluten-free rolled oats because traditional rolled oats can contain traces of gluten. So if you are like me and are very sensitive to gluten, spend the extra dollar and get yourself a big bag of gluten-free rolled oats! I like to get mine at Trader Joe's because they are the cheapest and taste awesome! If you can’t access a Trader Joes you can buy them online. I use Thrive Market and they have them on there for only a dollar more than Trader Joes. You can also try Bob’s Red Mill and order them off of Amazon. 

Now for the coconut sugar, you can use whatever granulated sugar you like. The benefit of coconut sugar is nit just because it’s “healthier” but because coconut sugar has a unique caramel-like flavor that gives a lot more flavor to the granola! SO do what you wish, but I highly recommend using coconut sugar!

when it comes to the espresso, daniel and I dring ut coffee at home, if you don’t have access to freshly ground coffee, you can use store-bought espresso powder.. also if you use fresh coffee the milk will be smoother and more enjoyable. If you don’t have espresso powder at home feel free to omit the espresso powder and just make it chocolate! Don’t worry, you won’t be disappointed, either way!

When it comes to baking the granola make sure you follow the instructions and mix it around halfway through. This helps the granola to bake evenly, then when you take it out of the oven, put the granola in a glass plate to cool. I have learned the hard way, burning one too many batches of granola by letting it wit in a hot pan to cool off, then realizing I have half-burnt granola…

Anyways, thankfully I am here to make the mistakes so you don’t have to! 

So without any further chit-chat here is your recipe for Mocha Granola! 

Ingredients

• 2 cups gluten-free oats

• 1/4th cup coconut sugar

• 1/4th cup chia seeds **

• 1/4th cup cocoa powder

• 1 tsp fine sea salt

• 1 tbsp espresso powder

• 1/3rd cup melted coconut oil

Instructions

1. Preheat your over to 350F and spray a baking sheet with coconut oil, set aside. 

2. In a large bowl whisk together your dry ingredients

3. Mix in the coconut oil until fully combined

4. spread your mixture evenly onto your baking sheet and place in the oven. 

5. Bake for 10 minutes, take your granola out of the oven, and give it a good mix, evening it out when you're done. 

6. Bake for another 10 minutes. 

7. Remove from the oven and transport granola into a glass plate to cool. Do not leave on the baking sheet as this will stay hot and possibly burn your granola. 

8. Once cool serve with milk, on yogurt or all by itself!

9. Enjoy!

Strawberry Milk

You might think I have gone a little crazy when I say this but…I like strawberry milk more than chocolate milk! AH I know, I said it…BUT wasn’t strawberry milk the unsuspected hero during childhood? It was always a disappointment when you saw the strawberry syrup or powder coming out of the grocery bags, but once you actually make a cold glass of strawberry milk with way more syrup then you were supposed to have, life was good!

I haven’t had strawberry milk in years and really do feel after making this drink I waited far too long to try! I had the idea when my friend Natalie and I made our Neapolitan Cupcakes and used freeze-dried strawberries to get the pink color and strawberry flavor in the frosting! It came out so good I figured why not try using them to make strawberry milk!

So here I am with a cold glass of the best strawberry milk I’ve had in a long time, and I have to say it easily beats using the processed flavorings, and will be making this for the rest of my life!

INGREDIENTS

• 1 & 1/2 cup almond milk

• 1/2 cup freeze-dried strawberries

• 2 Tbsp Agave

• 1/2 tsp vanilla

INSTRUCTIONS

1. in a blender combine all of your ingredients.

2. Blend on high until fully blended.

3. pour over ice and enjoy!

Don’t’ forget to pin it!

COOKIE DOUGH BLIZZARD // VEGAN & GLUTEN FREE

That moment when Natalie from feasting on fruit, Britt from the banana diaries and I devised a plan in quarantine to bring more edible cookie dough into the world. Toady we bring to you three incredible cookie dough recipes for your Friday night! So grab a friend, make some cookie dough treats, turn on your favorite 90’s chick flick, and enjoy!

SO get ready for Homemade Cookie Dough Blizzards, Edible Cookie Dough Oreo’s & Healthy Protein Cookie dough!

Check out Natalie’s Cookie Dough Oreo’s HERE

For Britt’s Beautiful Edible Healthy Cookie Dough click Here

For my recipe I am making a Cookie Dough Blizzard!

Not a milk shake, not a smoothie, not soft serve, but a blizzard.

When it comes to ice cream I am a tried and true expert. I have spent most nights ending my day with a beautiful bowl of slightly melted, chocolate coated ice cream that brings me all the joy! Some fall in love with their mothers baked goods, or their grandmothers homemade pies, but it was my Pas love for ice cream that won me over!

Ice cream was a staple in the house and was acceptable to eat any time of the year. It was also very important that ice cream accompanied any cake, pie, cookie, etc. that came into the house. They were simply friendly additions to a perfect bowl of ice cream.

In the summertime our go to spot was Dairy Queen! It would only open for a few months during the year and we would always make sure to be there the first day it opened!

My dad’s favorite was their soft serve cones, and who could blame him? They are the best around! The second best option was their blizzards! The consistency is thick and creamy, theirs tons of texture and it’s loaded with your favorite goodies like cookie dough, peanut butter cups, etc.

I had o figure out how to get the same texture which wasn’t easy. I tried blending frozen coconut cream, frozen bananas, ice cream and more, but nothing was coming out right. I was watching the Bon Appetite YouTube channel when Clair was making choco tacos. In order to get the ice cream piped into her taco base she simply put the ice cream in a bowl and used a spatula to mix the ice cream until it became like a thick cake batter.

I realized this was exactly what you need to make the frosty consistency at home! You simply need a bowl, spatula, your favorite ice cream & your favorite add ins!

Today I am showing you how to make your own vegan cookie dough blizzard, but feel free to use whatever you want! Get the kids involved, make it a family ordeal and most importantly have fun!

Ingredients

• 1 Pint Vanilla Ice Cream

• 1/4th cup Chocolate chips

• Almond flour

• agave

• vanilla

• sea salt

• 1/4th cup cacao Nibs

Instruction

1. In a bowl mix together your almond flour, vanilla, sea salt and agave until fully combined. fold in the chocolate chips.

2. Using a teaspoon measure scoop the cookie dough and form them into small cookie dough balls and set aside.

3. Scoop your vanilla ice cream it into a mixing bowl. Mix with a spatula until slightly soften. The ice cream should resemble thick cake like batter.

4. Gently fold in your cookie dough balls and cacao nibs. If your ice cream is looking runny, place the bowl in the freezer for about 10-15 minutes.

5. Serve with whipped cream, extra toppings and more chocolate if you want

6. most importantly, enjoy!

   NOTE

   totally customizable method! You can use whatever ice cream is your favorite and simply fold in your favorite cookies, cake, fudge, nuts, seeds, candy, etc!

   Pssssst! Don’t forger to Pin the recipe!