Whole Bakes

Banana Walnut Bread

Banana Walnut Bread

1 c coconut flour

1/2 c bread flour

1 tsp baking soda

1/2 tsp baking powder

2 tbsp ground flaxseed

3 medium bananas

1 tsp vanilla

3 tbsp butter

1/4 c honey

1/2 c crushed walnuts

Mash bananas in a large bowl and mix all wet ingredients. Mix all dry ingredients except for the walnuts in a medium bowl and mix in with wet. Fold in the walnuts. Bake at 350 degrees F for 45 minutes or until a knife comes out clean from the middle of the loaf. Let cool. Eat!

Chocolate-covered Pumpkin Peanut Butter Oat Sandwiches



2 cups oat flour (I ground up 1.5 c oat + .5 c quinoa)

2 tsp cinnamon

1 tsp baking powder

1 large egg (I used a flax egg by mixing 1 tbsp flaxseed meal + 3 tbsp water)

2 tbsp melted butter

1/4 cup applesauce

1/3 cup honey

1 tsp vanilla extract


1/2 cup peanut butter

1/4 cup pumpkin puree

Chocolate dip:

2 tbsp butter

6 oz semi-sweet chocolate morsels

Preheat oven to 300 degrees F. Mix together all the dry ingredients and then add in the wet ingredients. Roll out the dough in a rectangle to 1/8 inch thickness on a greased baking sheet. Cut the dough in rectangles about 2 x 2 inch and bake for 20 minutes. Break the up the dough along the scored lines and flip over. Lower temperature to 200 degrees F and bake for another 20 minutes until golden brown and crispy. While the dough cools, mix the peanut butter and pumpkin filling. Then make sandwiches by using a knife and spreading the filling in between two crackers. Microwave the chocolate butter mixture until melted, about 30 seconds depending on the power of the microwave and stir  together well. Dip the sandwiches one by one into the chocolate mixture to cover fully with a fork (or if you slightly burnt your chocolate like me, the chocolate will be too hard and you will need to use a knife to spread the chocolate around the sandwiches).

This recipe was adapted from here. I truly enjoy re-making recipes and gathering ideas and inspiration from creative people. 🙂

Apple Cinnamon Muffins

photo (2)

1/2 mashed banana

3/4 cup unsweetened almond milk

1/2 cup peanut butter

1/8 cup honey

1 1/4 cup applesauce

2 tbsp ground flaxseed

1 1/2 cup rolled oats

1/4 cup Uncle Sam’s cereal (or any other cereal you’d like to use)

1 tsp baking soda

1 tsp cinnamon

Preheat oven to 350 degrees F. Combine all the wet ingredients in a large bowl. Put the cereal in the processor and blend until turned into a flour. Add dry ingredients into the wet. Scoop (with an ice cream scoop) into a greased muffin tin and any leftovers can be poured into a greased loaf pan to make bars. Bake for about 30 minutes or until a toothpick comes out clean.

Zucchini Quinoa Bread

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5 pitted dates

2 eggs

3/4 cup milk (any kind you want to use but I used 1% cow’s milk)

2 tbsp peanut butter

3 grated small zucchini

1 1/2 cups quinoa flour (I grinded mine up with a coffee grinder)

1/2 cup old-fashioned rolled oats

1/4 cup dried shredded unsweetened coconut

2 tsp baking powder

2 tsp cinnamon

1/2 cup slices almonds (or chopped walnuts or other type of nut)

Coconut oil spray

Preheat oven to 350 degrees F.  Process the dates until it forms into a ball. Add eggs, milk and peanut butter and process. Pour into a large bowl and mix in zucchinis. Add in the rest of the dry ingredients and mix with a fork. Spray a 9″ x 5″ loaf pan with coconut oil and pour in the batter. Bake for 30 minutes or until toothpick comes out clean when inserted into the middle of the bread.

I ran my first charity run today. It was called the Color Vibe Run held at Bellevue College. It was so much fun and easy (we practically jogged the entire time trying to find the paint stations). We danced and screamed and sang at the end by the DJ booth. Then, I slurped a big bowl of chili at a diner with my friends. MmMmmm I am currently really into chili.

Nevertheless I was exhausted after I showered off all the paint that were mostly in my hair and on my face (a good amount in my mouth at one point as well). After my hour-long nap I decided to bake this scrumptious thing. I figured I needed to find a good way to use up all the zucchini that came in the CSA produce box that arrives at my front door weekly.

Chocolate Banana Breadphoto (3)

3 ripe bananas

1/2 cup unsweetened almond milk

1 egg

1 1/2 cup uncooked quinoa

1/2 cup old-fashioned rolled oats

2 teaspoons baking powder

2 teaspoons cinnamon

1 cup semi-sweet chocolate morsels

Coconut oil spray (or any other oil for the pan)

Preheat the oven to 350 degrees F. Mash the bananas with a fork in a large bowl. Mix in the milk and egg. Mix in the dry ingredients. Pour into a 9″ x 5″ loaf pan sprayed with coconut oil. Bake for about 20 minutes or more until the middle is cooked (test by inserting a toothpick and it comes out clean). ENJOY!

We need to nourish ourselves properly for our long journey ahead. The focus is on using whole-food ingredients even for dessert! This is a lifestyle; not a way to limit and then excuse ourselves when we feel like we deserve it. We are not in a “vicious justification cycle” if we can prepare food that is both delicious AND good for us.

Coconut Quinoa Granola

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1 cup quinoa

2 cups old-fashioned rolled oats

1 cup slivered almonds (or any other chopped nuts)

1/2 cup dried unsweetened shredded coconut

1 scoop vanilla whey protein powder

2 tsp cinnamon (although I tend to use a heavy hand when using cinnamon)

1 ripe banana

1/4 cup coconut oil (microwaved to soften)

1/4 cup 100% all-natural peanut butter (you can use [un]salted, crunchy, or creamy; just make sure it’s not the no-stir kind with hydrogenated oil)

1 banana

Preheat the oven to 350 degrees F. Mix all the dry ingredients together in a medium bowl with a clean hand. Microwave the peanut butter and coconut oil in a microwave-safe bowl and mix together with a fork. Mash in the banana. Mix the wet and dry ingredients together with your hands or fork, whichever you prefer. Bake on parchment paper for 20 minutes or until browned, stirring at 10 minutes. Remove from oven and let cool completely before placing into a container.

You can recycle yogurt containers as I have done with containers from Kirkland Signature Greek yogurt (my favorite brand so far)! I don’t actively try to be a minimalist but I can work with what I have. I use as few dishes as possible so that cleanup is nice and easy; I can wash the 2 bowls in less than 2 minutes while the goodies are in the oven). Since I don’t have many cooking appliances I mostly cook and bake things that only require bowls, a few utensils, and a pot or pan. The difference between myself and someone who strives to be a minimalist is that one day when I’m living in my own house I would love to have a dehydrator, Vitamix, mixer, and fancy knives that can cut through onions with ease as I currently have crappy knives that have trouble slicing bananas. 🙂


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