Banana Bread Smoothie

Nothing beats waking up to banana bread during the star at home orders…thankfully you can now enjoy banana bread in several forms thanks to this rending food item right now. For me I a big fan of smoothies in the morning, so when everyone was baking away, I remembered a recipe that I had come up with last year and totally forgot about! Let me explain…

Last year I spent some time in South Africa to see family and there is this smoothie place that is over the moon delicious! One of my favorite smoothies I had there was one that tasted exactly like banana bread! I figured that since I am in America now, and couldn’t get my hands on a smoothie made to perfection, I would have to make one at home!

When you freeze your bananas they should be ripe, none of this green banana business. Remember you want this to taste like banana bread & when it comes to banana bread spots = deliciousness! Just make sure they aren’t at that stage of the peel looking completely brown, that flavor is a little too intense for this smoothie…

If you would like to make this a vegan smoothie feel free to omit the collagen and instead replace it with vegan protein powder. Just keep in mind that this will change the taste and texture a bit. Try to stick with unflavored or vanilla protein powder.

Ingredients

• 1 cup Almond Milk

• 1 Tbsp Tahini**

• 1 Tbsp Cacao nibs

• 1 Tsp Cinnamon

• 1 Frozen banana

• 3 to 5 ice cubes

• 1 scoop Collagen

Directions

• combine all the ingredients into your blender, making sure to pour in your almond milk first! This helps to ensure that your dry ingredients don’t get stuck at the bottom of the blender.

• Sip and enjoy it!

  **If you don’t have Tahini on hand, the next best thing is cashew butter or 2tbs soaked Cashews.

Dairy Free Frozen Yogurt Bars

I don’t know about you, but today was one of those days where I just didn’t want to drive to the grocery store. YOu might ask “Sonya, isn’t that your job?” Well yes, it is my job to think up recipes, but the products, and then we’ll give you a new product, but who says you can’t get a little creative with what you have at home!
So today I bring you THE BEST frozen yogurt bars because the best things always happen when you are forced into being creative! lazy =’s success!…at least, some of the time.

I made these thinking it would be a tested recipe, but once they came out of the freezer and saw that they were both beautiful and delicious, I knew there was no use tweaking the recipe.

I used WHole foods Dairy-free almond milk yogurt because it is one of the cheaper options out there, without having a million ingredients or hoards of sugar added! I will add the sugar on my own, thank you very much!

I also used a 60% dark chocolate bar which didn’t melt as well as the enjoy life chocolate chips, but I think worked better for the recipe anyway! Having the ribbons of thick chocolate and almond butter with the combination of the sweet/tart blackberries and the crunchy texture of the sunflower seeds were everyyythinggg. Not to mention the flavor combination of dark chocolate, almond butter and blackberries is an opportunity we are missing out on!

SO without further delay, let this ice-cream loving, frozen yogurt convert teach you how to make frozen yogurt!

Makes: 9 Servings

Total TIme: 3 &1/2 - 5 & 1/2 hours

Assemble time: 30 minutes

Freeze time: 3 & 1/2 hours

Ingredients: 8

Ingredients

                Base

·         2 cups Dairy free plain yogurt

·         1/4th cup syrup or agave

·         1 tsp vanilla extract

Toppings

·         Blackberries

·         1/4th cup Dairy free chocolate

·         2 tbsp. coconut cream

·         1/4th cup almond butter

·         2 tbsp. sunflower seeds

Directions

Line an 8x8 baking pan with parchment paper so all the sides are covered as to prevent leaks, and set aside.

Combine the yogurt, syrup, and vanilla together and then pour into the lined pan. Drizzle in the almond butter and Berries and put in the freezer. This will allow your toppings to set a bit before adding more so they don’t all mix together.

Using the double boiler method, melt together the dark chocolate and coconut cream together until smooth. Take the pan out of the freezer and drizzle the chocolate sauce on top. Sprinkle with sunflower seeds and then freeze for at least 3 hours.

Take out of the freezer and enjoy immediately!

Don’t forget to pin it!

Ginger Molasses Cookies // Gluten & Dairy Free

I don’t know about you but when it comes to getting creative, it’s always better with a friend! Recently I have been chatting with a new friend from a little blog called The Banana Diaries! Her name is Britt and has a real talent for making things taste and look amazing, not to mention that she is super outgoing and matches my energy level to a tee!

We have been talking about collaboration on a recipe together and we decided that today would be the day! Well, we decided a few weeks ago and then put in the work, and THEN posted about it today…Anyway, we decided it would be best to make cookies, and since it’s the holiday season we instantly thought soft-baked ginger and molasses cookies! Sturdy enough to withstand a dunk in milk, easy for any baker, and so delicious you don’t even realize they are gluten-free, dairy-free, and vegan-friendly!

SO after a little bit of creativity in the kitchen and using our trusty cameras, we are delighted to bring to you Ginger Molasses Cookies!

Ingredients

• 3/4th cup Cassava flour

• 1/4th cup Coconut flour

• 1/2 cup Coconut oil

• 1/4th cup unsweetened Apple Sauce

• 1/3rd cup Maple or Coconut sugar

• 1/3rd cup Molasses

• 1 egg + 1 Egg White OR 3Tbsp ground flax + 1/3rd cup Water

• 2tsp Ginger

• 3Tbsp Apple Cider Vinegar

• 3tsp Baking Soda

Directions

• Preheat the oven to 350 F and line a baking sheet with parchment paper

• Cream together the coconut oil and maple sugar using a hand mixer if available.

• Add in the molasses & applesauce, and continue to mix until smooth.

• Add int he apple cider vinegar, baking soda, and ginger and continue to mix.

• fold in the eggs until well combined, then sift in the cassava flour and coconut flour, mixing until a sticky batter forms.

• Chill the batter for about 1 hour.

• Using a Tablespoon Measure or Spoon scoop about 1” balls of batter onto the baking sheet, spacing about 1-2 inches apart.

• bake for 10-12 minutes and let cool.

• Serve to your friends and enjoy your perfectly baked homemade cookies!

  Thank you for stopping by! Let us know how you enjoyed the cookies by leaving a comment below or spread the love by living this post! But before you go, make sure to show some love to Britt from The Banana Diaries because this wouldn’t have been possible without her!

  Remember! There is strength in numbers, so go create something awesome, and go do it with a friend!

  Love always,

  Sonya Peacocke!