breakfast | Baking Bad Ash

Low Carb Zucchini Bread (Keto, Clean, Sugar-free)

Posted on August 27, 2016 by Ashley Phillips

Have you noticed a trend in my last few posts? I’ve really been experimenting with including vegetables into some of my snacks and it’s actually been working out well! I know it seems weird, but zucchini really compliments a typical carb-loaded treat.

Besides having some great veggie content, this recipe is great because it’s low carb and packed with protein – something bread typically does NOT have.

Plus, I love when you can see the veggies peeking through during the final product but can’t taste them! It make you feel better about eating 2… or 3 slices 😉

Many of my ingredients are super quick, but this one took a bit longer. And by a bit longer, I mean about 20 minutes to put together. Still super quick comparatively.

I love some good crunch in bread, so I added some walnuts here to mix in some really good healthy fats – which keep you full longer and make you feel more satisfied. Nothing wrong with that!

Ingredients:

1 cup Organic coconut flour – I used Bob’s Red Mill
1/2 cup organic Stevia
2-3 tablespoons low carb protein powder, vanilla or unflavored – I used Thorne Research
1 teaspoon baking powder
1.5 tablespoons cinnamon – or more if you’re me 😉
1/2 teaspoon baking powder
Dash of himalayan sea salt
6 eggs
1 medium spiralized or grated organic zucchini
1/2 cup of organic melted coconut oil
Any mix-ins you’d like – I used 1/3 cup of chopped walnuts

Check out the zucchini peeking out of there – love it!

How to:

Preheat oven to 350 degrees F and prepare a bread pan with coconut oil spray
Wash then grate or spiralize zucchini and sprinkle with salt, set aside while you prepare the rest of the recipe
Combine all dry ingredients in a bowl seperate from the zucchini, mix together
Add eggs and melted coconut oil to dry ingredients and use a hand mixer to blend well. Once combined, add in zucchini and mix until blended. Add in any ingredients you desire. Nuts = highly recommended
Pour or scoop mixture into the pan and bake
Cooking times will vary – mine took about 50 minutes (an eternity when you’re excited to try it!
After baking, remove it immediately from the pan and place on a cooling rack to ensure it doens’t keep baking even after you take it out of the oven
SLATER with butter (especially if you are eating a keto diet) and eat!

Blueberry Quinoa + Oat Muffins (Vegan, clean)

Posted on July 18, 2016 by Ashley Phillips

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!

Ingredients:

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!

How to:

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!

Apple Cinnamon Oatmeal Cookies (Clean!)

Posted on June 20, 2016 by Ashley Phillips

Hi!

When I was younger, pretty much the only fruit I would eat was apples. Other than that, no thanks! Now, I have at least an apple a day (my doctor would be so proud!) so I thought it might be fun to bake them into some healthy cookies.

These are clean and could almost pass for breakfast cookies, since they’re packed with nuts, oatmeal and fruit!

Like my other recipes, these are pretty simple and come together in about 15 minutes. The toughest part is chopping the apples. After that, it’s smooth sailing.

Ingredients:

1 cup oatmeal (gluten-free works fine!)
3/4 cup of almond flour or coconut flour
1 ½ teaspoons baking powder
2 teaspoons of cinnamon (you can do more or less depending on your preference, but I LOVE cinnamon so the more the better!)
1/2 cup of chopped nuts (I used pecans)
Dash of Himalayan sea salt
2 tbsp melted coconut oil
1 large egg
1 tsp vanilla extract
1/2 cup agave or honey (I used honey)
2 cups diced red crisp apple

How to:

Prepare a piece of parchment paper and preheat oven to 350 degrees.
In a medium bowl, mix together all dry ingredients and set aside.
Separately, beat egg in a small bowl. Add in vanilla & honey and mix well.
Dice red apple into small chunks.
Add wet ingredients to bowl with dry ingredients and mix well.
Add apple pieces of mixture and combine well.
Scoop into 1 inch balls and bake for 12-15 minutes.

Let cool for a minute or two after you take them out of the oven, but I liked these best warm! These are not the most beautiful, I admit, but they taste good!

These can totally pass as breakfast cookies, right!?

Breakfast Bars with Hazelnut Butter (Clean, paleo, vegan, gluten-free, healthy!)

Posted on May 8, 2016 by Ashley Phillips

Guys, summer may actually be coming! I know this because my kitchen was HOT while I was baking. To be clear, I am no where near complaining, espeically since we only get a small handful of warm days in Chicago each spring. However, if this keeps up next week may be a no-bake week 🙂

One of my summer addictions is iced coffee with hazelnut flavored syrup. Not the cleanest of treats, I realize, but I just LOVE me some hazelnut.

I decided to combine a few of my favorite things so I could have an excuse to bake with something Hazelnut flavored. The recipe itself is pretty basic and forward, and if you don’t like hazelnut you can easily swap out regular peanut butter, cashew butter, almond butter, or anything else! However, Justin’s Chocolate Hazelnut Butter really is the jam. I would even say it makes the recipe worth it.

This recipe is suitable for almost anyone – no flour, no eggs, no butter, and no dairy! Not too shabby.

Let’s do it!

Ingredients:

2 1/2 cups of gluten free oats ground into flour, or almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of Himalayan sea salt
3 extra ripe bananas (PS If you don’t have ripe bananas, did you know you can actually ripen fresh bananas in the oven?? Genius)
2 teaspoons vanilla
1/2 cup Agave
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil
1/4 cup cocoa
1 packet of Justin’s Chocolate Hazelnut Butter

How to:

Preheat oven to 350 degrees, and spray a 8×8 pan with EVOO spray.
In a medium bowl, mix together dry ingredients (flour, baking powder, baking soda + salt) and set aside.
In a Vitamix or food processor, blend together bananas, agave, vanilla and applesauce.

Combine wet + dry ingredients in a medium bowl and mix well.

Spread batter into pan and bake for 15 minutes, or until edges are golden brown.

Make chocolate drizzle by combining coconut oil with cocoa and drizzle over the pan. (This part is optional, but I feel like the bitterness of the chocolate is actually a nice compliment to the sweetness of the hazelnut butter.)

Also optional (but definitely worth it!) cut the corner of the Hazelnut Butter packet and spread across the bars.

Final step: DEVOUR these 🙂 YUM!

Peanut Butter Banana Oat Bread (Clean, healthy!)

Posted on March 14, 2016 by Ashley Phillips

At my job, we’re lucky enough to have tons of snacks. They’re not healthy snacks, but tons of snacks in general.

At least, though, they drop off a huge basket full of bananas every week. By the end of the week, there are always a few left over. Rather than tossing them sometimes I take them home to use for baking. (Hey, work…I hope thats ok).

I woke up this morning thinking I wanted to make some type of break or breakfast bar and this one hits the spot. With peanut butter as a main ingredient, how could it not?

Ingredients:

1-2 ripe bananas (Fun fact: if you have non-ripe bananas, you can put them in the oven for 30 min. at 350 degrees and they’ll brown right up!)
2 eggs
1/2 cup coconut or oat flour
1 cup of rolled oats
1/2 cup peanut butter (can use almond butter or any other nut butter if you’d like!)
1 teaspoon baking powder
1 teaspoon vanilla
1 tablespoon maple syrup
Extra banana slices as you’d like!

How to:

Preheat oven to 350 degrees. Spray a pan with coconut oil spray and set aside.
Mash bananas until they are a weird gross mush.
Add eggs and mix well.
Add peanut butter to the mixture and combine well. Add maple syrup and vanilla and mix well.
In a seperate bowl, mix together flour, oats and baking powder. Slowly, add the dry ingredients to the we ingredients.
Pour mixture into a prepared 8×8 pan to make breakfast bars, or a bread pan to make bread. (Note: bread will be thick! And you’ll need to bake it for an additional 5-6 minutes)
Bake for 35 minutes or until edges are slightly browned.
Let cool and eat!

Green Superfood Smoothie Bowl (Clean, gluten-free, paleo)

Posted on February 23, 2016 by Ashley Phillips

Ok, you know how oats are my “thing?” I may have discovered a new “thing”.

Smoothie bowls.

Most mornings, I have a green drink to go alongside my oats, but I have recently discovered smoothie bowls that bring in some of my favorrrrrite superfoods. This is my very first smoothie bowl and it was delicious. I had to stop myself from making 10 more after this first one because I got so excited thinking about everything I could create!

One of the most fun parts about these is how beautiful they are! I mean… LOOK!

I started thinking/dreaming about smoothie bowls after my recent trip to Tulum, where I stumbled upon the most amazing raw vegan smoothie restaurant – Raw Love. My husband made fun of me for discovering one of the healthiest restaurants in Mexico while on vacation, when everyone else we were with was more focused on finding the best margarita. But seriously, this place was legit. Ahhhh, I want to go backkkk.

Ingredients:

Smoothie Bowl:
- Small handful of kale
- Small handful of cabbage
- Small handful romaine
- 1 cup almond milk
- 10 ice cubes
Toppings: 3 large sliced strawberries
- 1/3 cup unsweetened shredded coconut
- 1/4 cup chia seeds
- 1/4 cup blueberries
- 1/8 cup pistachios
- 1/8 cup cashews
- Anything else your little heart desires!

How to:

Add all ingredients from smoothie bowl to Vitamix and blend until well mixed
Top with any toppings & enjoy immediately!

Espresso Granola (Gluten Free, clean!)

Posted on February 15, 2016 by Ashley Phillips

I’m using oats again – are you surprised? Didn’t think so.

This recipe brings together a few of my favorites – oats, coffee, and coconut! Coconuts are one of my favorite superfoods and they add some extra fiber, which is always welcome in my book. If you don’t like coconut, feel free to omit it from this recipe, but I find it helps bind the clusters together better and you can hardly taste it.

Warning: This stuff is addictive. Also, you can easily customize it to almost any flavor you like.

Ingredients:

2 heaping cups of your favorite oats (gluten free optional!)
1/2 cup oat flour
1/2 cup shredded coconut
1 tsp cinnamon
1/4 tsp sea salt
1 large egg
1 large egg white
1/4 cup melted coconut oil
1/4 cup pure maple syrup (Or Agave – depends on your taste)
1/3 cup of instant coffee (optional, if you want that breakfast-y taste)

How to:

Preheat oven to 350 and cover a cookie sheet with Parchment paper
Mix together dry ingredients (Oats, flour, cinnamon, coconut, seasalt and instant coffee) in a large bowl
Separately, beat together eggs and egg white in a smaller bowl
Add melted coconut oil and maple syrup to the egg mixture
Add the wet mixture to the bowl with the oats and mix together until all of the oat appear covered with the mixture and clumps start to form
Spread the mixture out over the parchment paper
Bake for 15-18 minutes, depending on how crunchy you like your granola
Remember the granola will continue to harden after you take it out of the oven, so let it cook until it’s about 90% where you like it then let it sit to harden even more
Once cooled, pour it into a Mason jar or airtight container to keep

Granola will only last a few days, so sprinkle over yogurt, mix with fruit, or eat it by the handful (like I do!) right away!

Note: you can omit the instant coffee and add dried fruit, if you prefer sweet over savory.

Protein Packed Superfood Oatmeal Raspberry Cups

Posted on January 25, 2016 by Ashley Phillips

More oats. Can you blame me? They’re just so good and so filling.

These are easy to eat on the run – perhaps in a cab on the way to work from an intense Soul Cycle class? 🙂 Or maybe thats just me.

Either way, these breakfast bars are a variation of one of my favorite superfood breakfast concoctions ever made. My coworkers absolutely love these, mostly because of the health factor and the fact that they taste absolutely delish. You can have a 2×2 inch square and be full for breakfast because they’re loaded with so many nutrient dense superfoods. I chose to make these in a muffin tin so that they are perfectly portioned and easy to throw into a Ziploc bag in the morning.

You can make a batch of these and freeze them and they will last for weeks but they’re better warm or at room temp, so make sure you take them out of the freezer the night before you want them.

Ingredients: (Base)

2 cups of old fashioned oats
1 cup of silvered almonds
4 tablespoons agave
1/2 cup of whole almonds
1 tablespoon melted coconut oil
2 teaspoons cinnamnom
2 very ripe bananas – the more ripe, the better!
2 teaspoons vanilla
1 scoop whey protein or any type of protein you like

More ingredients: (Topping)

1/2 cup old fashioned oats
1/2 cup silvered almonds
2 cups of raspberries – or whatever fruit you’d like! Blueberries are also good!
1/2 cup of almond milk
1/2 teaspoon cinnamon

How to:

Preheat oven to 350. Spray a muffin tin quickly or grease with coconut oil.
Add all of the “base” ingredients to a food processor or Vitamix. Blend until a creamy consistency forms. This could take a few minutes until the mixture is blended well.
Scoop the mixture into the muffin tin. This recipe should make at least 12 breakfast cups.
Bake for 10 minutes.
While they’re baking, combine the ingredients for the topping in a medium bowl.
Once the timer for the base goes off, add the toppings to each cup.
Bake for an additional 15 minutes. Let cool before eating.

I could see these being really good with some added nuts – pistachios will be my next addition! Also, almost any berry would work. Blackberries, you’re next 🙂

What other type of berry would you use?

Lemon Chia Muffins (Vegan & Clean!)

Posted on November 23, 2015 by Ashley Phillips

Hi – Happy Thanksgiving week!

Did Thanksgiving sneak up on anyone else? It does for me every single year.

My husband (OMG I am still NOT used to saying husband) and I hosted Friendsgiving at our house last weekend so we could show off all of our fun serving stuff we got for the wedding. We had SO MANY LEFTOVERS – we ate turkey & stuffing the entire week. Also, of course we had to finish off the desserts too. After that, I decided I needed a break from Thanksgiving-y foods. I’m normally not a lemon person, but I thought it might be a good break from the Thanksgiving sweetness (especially since we have to do it all over again in a few days!)

Here’s my recipe for clean eating Lemon Chia Muffins. You could pretty easily make these into a loaf too!

Ingredients:

1 1/4 cup of coconut flour
2 tablespoons of flax seed powder (just grind up some flax seeds in your Vitamix for a few min. to make this at home!)
1.5 teaspoons of baking powder
1.5 teaspoons of baking soda
1/2 tablespoon of salt
2 heaping tablespoons of Chia seeds
2 tablespoons of melted coconut oil
1 large egg
1/2 cup of applesauce
2 tablespoons of vanilla
1/2 cup of plain (nonflavored) Greek yogurt
Juice of 2 medium lemons
1 cup of unsweetened almond milk
1/2 cup of agave
Preheat oven to 350 degrees.
Mix all dry ingredients together in a medium bowl. (Flour, flax seed powder, baking soda + powder, Chia seeds, salt)

In a seperate larger bowl, mix together coconut oil, egg, applesauce, and vanilla. Mix well.
Then, add in almond milk, yogurt, agave and lemon juice into bowl with wet ingredients.
Slowly add dry ingredients into bowl with wet ingredients. The Coconut flour will absorb the Almond milk really quickly, so if it looks too dry add in a touch more almond milk.
Spray a muffin pan. Divide the batter into muffin cups. This should make about 16-20 muffins, depending on how big you want them.
Bake at 350 for 22-24 minutes.
Let cool and eat!

Superfood Stuffed Breakfast Cookies (Vegan, Clean, Gluten Free)

Posted on November 8, 2015 by Ashley Phillips

Oats. I eat them every day. I could eat them in seriously any form. I add fruit to them, I add veggies to them (Pumpkin + oats = heaven), I eat them plain. Seriously, so good, so filling and SO good for your heart.

I work out in the mornings. Almost every day, this leaves me scrambling to get out of the of the house in time to make it to work by 8:30 AM. To be fair, I can get to work really whenever I want to, but my brain really works best first thing in the morning so I like to get there nice and early. I never really have time in the AM to eat so normally I don’t eat until I get to work, but I’d much rather eat something earlier.

This brings me to whipping up a batch of Superfood Stuffed Breakfast Cookies. Whip these puppies up on Sunday and have a couple of weeks worth of breakfast ready to go every morning!

The best part is that you really can add any of your favorite superfoods here. I used a few of my favorites, but would have added a lot more if I had it in the pantry!

Superfood Stuffed Breakfast Cookie Ingredients:

1.5 cups gluten free oats
1/2 cup dried cranberries
1/2 cup dried Goji berries
1/2 cup slivered almonds
1/2 cup flax seed
1 teaspoon pumpkin pie spice
3/4 cup canned pumpkin (Pure pumpkin – make sure this is NOT the canned pumpkin pie mix!)
1/4 Cup melted coconut oil
1/4 cup raw honey
1/8 cup agave
Any of your other favorite superfoods! I would highly suggest Pistachios, Pepitas, blueberries, Walnuts, ANY kind of dehydrated fruits, etc!

How to:

1. Mix together all dry ingredients in a large bowl.

2. Add in pumpkin.

3. In a seperate smaller bowl, mix together wet ingredients. Make sure coconut oil is melted!

4. After beating the eggs, add all the wet ingredients into the dry ingredients and mix well! This is the point where I really want to eat the stuff by the spoonful, but there are raw eggs involved so I’m (kind of) able to restrain myself!

5. Drop cookie dough onto parchment paper and push down on them slightly to form the cookie shape. These will not expand as you cook them so make sure they are whatever size/shape you want them to be before baking.

6. Bake for 15 minutes at 325 degrees.

7. Try to restrain yourself from eating them all at once.

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