It’s been hot. Really really hot. Like, “feels like 100” hot here in Chicago. When it’s that hot, who can stand to be in the kitchen with a hot oven? Not moi. Time for a no-bake, chilled sweet treat!
These take about 10 minutes to put together. Another SUPER easy one! You really can’t mess this up even if you try!
I have to say… one thing I have never been great at is layering on the chocolate drizzle. It’s a mess. I totally intended to have the chocolate drizzled nicely & evenly across the cookie in straight lines.. Ha! Not even close.
But really…aren’t they more fun this way?
One of the things I love about these is that they are actually better frozen. They’re like a little frozen blueberry coconut meltaway puff. (What a mouthful!) I’m planning on keeping these in the freezer until about 2-3 minutes before I am ready to eat them. Totally not necessary to keep them frozen, as they’ll maintain their shape even if room temperature. I am just using them to provide a little relief from the heat wave!
One pint of organic blueberries (you could also use frozen – I just happened to have some fresh organic blueberries laying around…because…who doesn’t? :))
1/2 cup oat flour (if you don’t have any, just put some gluten free oats in your vitamix and pulse until ground)
1.5 cups of unsweetened coconut shreds
1 full frozen ripe banana
1 tablespoon melted coconut oil
3 tablespoons organic maple syrup
Optional: Dark chocolate for melting
How to: (Um, the easiest ever…)
Pulse all ingredients except for chocolate together in a Vitamix – I like to leave a few blueberry chunks in there
Using your hands or an ice cream scoop, create balls of the mixture and lay on a piece of parchment paper or on a cookie sheet. Freeze for at least 1 full hour.
Melt dark chocolate in a cup or bowl and drizzle (hopefully, more beautifully than I was able to!)
I chose to use blueberries in this recipe because I just happened to have some. If you’re a cheery person, I can imagine they would turn out INCREDIBLY. Omg, maybe I need to try that too…
Also, you could use strawberries, blackberries, or really any berry! Give them a try with some different fruits and let me know what you think!
So we all know the saying “when the cats away, the mouse will play”, right? Well, that happened to me yesterday. My husband was out at a music festival all day and I went a little baking-overboard. I baked 5 different recipes. This is one of the creations that came out of the day.
As you can probably tell, I love breakfast foods. Especially on the weekend. During the week, breakfast is always a green smoothie or some oatmeal. But on the weekends, I vary my selections much more. I found some really delicious looking blueberries at the market and couldn’t resist baking with them right away.
I haven’t posted in a while because some of my original creations have been total busts. I had some matcha muffins backfire on me, a few bland “granola” recipes, and even a few bars (which are my normal go-to!) turn out boring. However, I think these turned out well.
These took a bit more prep work than my normal recipes. That said, they took about 20 minutes in total – much more normal prep time for a baked good. 🙂
Also, the thing I love about these is that they are packed with quinoa & flax seed and you can’t even tell they’re super healthy. You could even throw some chia seeds in there if you wanted the extra fiber & protein!
1½ cups gluten-free oats
1 cup cooked & cooled quinoa
1/4 cup organic flax seeds, or flax seed powder
1 teaspoon baking powder
⅓ cup coconut sugar
1 cup mashed bananas – the more ripe, the sweeter they’ll be
2/3 cup unsweetened applesauce
2 tablespoons creamy almond butter
1 teaspoon vanilla
Pint of fresh blueberries – bonus points if they come from a farmer’s market!
Cook quinoa over the stove per the directions on the box, let it cool
In a medium bowl, combine quinoa & dry ingredients – mix together; set aside
In a seperate bowl, mash bananas. Once mashed, add in vanilla, applesauce and cashew or almond butter.
Beat until well mixed
Add dry ingredients to bowl with the mashed banana mixture; beat until combined
Wash blueberries and hand mix in
Scoop mixture into a muffin tin
You can add an extra oatmeal crumble if you’d like. This is optional, but all I did to create the crumble was mix together a bit of almond milk + oats, tossed with a bit of agave. Sprinkle the crumble on top, if you choose to use it.
Bake at 350 degrees for 18-20 minutes, or until edges start to brown
Totally up to you, but I like to eat these piping hot (but that’s how I eat everything!)
These would be great to prep on a Sunday for the family and eat all week long! Or, freeze them and warn them a bit before grabbing on the go.
These would be great with strawberries, cherries, blackberries…the list is endless!
Give them a shot with some different fruit and let me know what you think! Happy breakfasting!