Banana, Berries, Smoothie

Raspberry Banana Smoothie

September 27, 2016

smoothie

smoofie

Back to school (work) means back to routine. Thanks to the “build a better smoothie” campaign with Silk® and Vega One™ it’s been easier to transition. 

Every morning before I run out the door I make sure I have my smoothie. I can’t tell you how many times I’ve almost forgotten it on the counter. The worst is when I go to reach for it in the car on the way to work and realize it’s not there – oops. 

I’m one of those people who wakes up with exactly the amount of time needed to get ready and go. Unlike my husband, that likes to make his coffee and sit and enjoy his breakfast before going to work. Me, I’d rather have those extra 10 minutes of sleep and skip the leisurely thing. 

That’s where smoothies come in handy – I can throw everything I need into the blender and mix it up while packing my lunch kit, then grab it (if i don’t forget!) and go. 

My students always know I’ll have my smoothie in the morning – and it’s usually gone before attendance is done. Smoothies don’t have to be complicated, which is why they’re so great. My favourite ones consist of few ingredients, like leftover coffee + chocolate protein + banana + ice and almond milk. 

While I love strawberries, I’m not a fan of frozen strawberries. Therefore I hardly ever will use frozen strawberries in my smoothies. Instead, I’ll opt for frozen raspberries or blueberries. The classic smoothie ingredient has always been strawberry banana, but I prefer raspberry banana. Plus, raspberries are packed with antioxidants. 

I already use Vega One™, so I was happy to be included in the campaign because I feel it reflects my usual routine. I like that it has no added sugar, and helps me meet my daily nutritional needs (as someone who doesn’t eat red meat, i.e. iron) and is loaded with vitamins and minerals. Also, I drink almond milk regularly because I have a dairy intolerance. Unsweetened Almond Milk like Silk®  is my go-to for smoothies, loaded with vitamin D and calcium. 

Raspberry Banana Smoothie
An antioxidant rich smoothie full of raspberries to get you moving in the morning.
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Ingredients
  1. 1/2 cup frozen raspberries
  2. handful of ice cubes (5-6)
  3. 1 cup Silk ® Almond Milk
  4. 1 scoop Vega One™ French Vanilla Nutritional Shake
  5. 1 medium ripe banana
Instructions
  1. Place all ingredients in a high-powered blender and blend until smooth.
  2. Drink immediately.
  3. Top with additional raspberries or chia seeds if desired.
b a k e a h o l i c http://www.bakeaholic.ca/

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This post was created in partnership with WhiteWave Foods/Silk®/Vega™. All opinions are my own.

 

Cookies, Dairy-Free, Wheat Free

Peanut Butter and Jam Cookies

September 1, 2016

Peanut Butter and Jam Cookies // Bakeaholic.ca

Peanut Butter and Jam Cookies // Bakeaholic.ca

Peanut Butter and Jam Cookies // Bakeaholic.ca

It’s officially September – which means lots of things!

First, summer vacation is over. School starts next week, and I must go back to work. This year I’ll be teaching intermediate again, although it has yet to be decided if it is a grade four or five class, or both!

While I love the summer, I’m always happy to get back into the routine of things come September. This summer we went on our honeymoon, which was absolutely amazing. We went to Europe for three weeks, visiting Paris, Barcelona, Santorini, Mykonos and ended in Rome. It was such an awesome unforgettable holiday. 

Peanut Butter and Jam Cookies // Bakeaholic.ca

Secondly, September is special because next week we will celebrate our one year anniversary! We were married last September the fifth. 

You may remember that I baked and made our wedding cake myself. After looking at what I had wanted, and realizing how expensive it would be to have it made and how silly and simple it really was I decided to just do it myself (as usual).

I had wanted something simple, and of course, delicious. While I’m a huge fan of peanut butter (all nut butters, for a matter of fact), Adam is actually not a big fan. He’ll eat peanut butter and jelly sandwiches, but when it comes to plain ol’ peanut butter – well, let’s just say he wouldn’t dive spoon first into a container the same way I would. 

However, when you put peanut butter and jam together, he’s happy. 

So when I had hinted at the possibility of making a peanut butter and jelly wedding cake, he was on board. 

Since I made ours, I didn’t actually freeze any of it. I figured, I could re-create it and bonus – no freezer burn!

While I was at it, I couldn’t help but think of peanut butter and jelly cookies. The epitome of back-to-school for me is the classic sandwich. Although, now with so many food allergies peanut butter is not allowed at school. So I have to leave my beloved (peanut butter, that is) at home for an after-work treat. 

Peanut Butter and Jam Cookies // Bakeaholic.ca

Peanut Butter and Jam Cookies
A wheat-free soft peanut butter cookie baked with two-ingredient raspberry jam. Perfect for an after school treat.
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For the Cookies
  1. 1 Cup Natural Peanut Butter, Stirred
  2. 1 Egg
  3. 2 Tbs. Oat Flour (see note)
  4. 1/2 Cup Coconut Sugar
For the Jam
  1. 1/2 Frozen Raspberries
  2. 1 Tbs. Chia Seeds
Instructions
  1. Preheat oven to 350F and prepare pan with baking sheet.
  2. In a large bowl combine peanut butter, egg, coconut sugar, and oat-flour. Stir until well combined and dough forms.
  3. Place bowl in the fridge to chill,10-15 minutes.
  4. While dough is chilling, make the Jam.
  5. To make the jam, microwave raspberries in microwave-safe dish for 2-3 minutes until simmering. Remove, and and in the chia seeds stirring to set.
  6. Remove dough from fridge, using a small piece of dough at a time and roll into 1-2 inch balls. Place on the cookie sheet.
  7. Make a small indent with your thumb in each ball of cookie dough, then add a spoonful of jam in the center.
  8. Place in the oven and bake for 12 minutes.
  9. Can be stored on the counter or frozen.
Notes
  1. To make oat flour, simply pulse 1/2 cup gluten-free oats in blender or food processor until fine flour forms.
b a k e a h o l i c http://www.bakeaholic.ca/
Bars & Squares, Brownies, Chocolate, Clean Eats, Dairy-Free, Wheat Free

Black Bean Brownies

May 31, 2016

Black Bean Brownies // Bakeaholic.ca

Black Bean Brownies // Bakeaholic.ca

Black Bean Brownies // Bakeaholic.ca

Let’s just get this out of the way right now – yes, these are Black Bean Brownies. Yes, they contain black beans. Yes, they’re delicious. Yes, they’re fudgey. Yes, you should eat 6. No, you cannot taste the beans. Promise.

But really. These are awesome. 

I’ve only ever made black bean brownies once before, and I feel like I didn’t give them enough of a chance. The recipe I made the very first time, a few years ago, was different and I feel like you could almost recognize the black beans. 

This time, they’re the real deal. I had seen this recipe, and knew I had to try it. I made them again this past weekend for an early birthday celebration for myself and a friend (our birthdays are June 4th & 5th). We’ve both been on a super health kick lately with regular workouts and healthy eating so we wanted to carry it through to our birthday party. To be honest, we wanted to have healthy food / appetizers so that we could indulge a little in the desserts. But, of course, those also had to be healthy-ish too. 

It’s all about balance. 

Black Bean Brownies // Bakeaholic.ca

We also made some spring roll rice wraps for the first time and they turned out so well too! They’re easy to make, loaded with veggies, and can feed a crowd. 

Among the birthday treats were these Black Bean Brownies, my raspberry coconut macaroons, raw raspberry slice, vegan chocolate cupcakes and espresso slice (both coming to the blog soon!)

Our goal was to see if anyone noticed that all the food was vegetarian (!) and that all the desserts were raw, vegan or gluten-free. Much to my delight, these Black Bean Brownies were a hit! (as well as the other goodies and food)

Black Bean Brownies // Bakeaholic.ca

These Black Bean Brownies are incredibly chocolatey, fudgey, dense, and indulgent yet secretly healthy. They’re also free from refined sugar (this was also my first time using Enjoy Life mini chocolate chips, and they were delicious!), gluten free, and have a good portion of protein and fibre due to the beans! 

The batch I made for the party were slightly thinner, as I made them in a 9×9 pan. The second time (i.e. the next day, because they were all gone) I made them in a loaf pan and they were thick and chewy. I like them both ways, but if you want them to go further use a slightly larger baking dish.

Black Bean Brownies
Deliciously healthy, you won't feel guilty having two. These brownies are dense and fudgey - no one will guess the secret ingredient!
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Ingredients
  1. 1 large 14 oz can of black beans, drained and rinsed
  2. 1/2 cup cocoa
  3. 2 eggs
  4. 1 tsp. vanilla
  5. 1/2 cup coconut sugar
  6. 2 Tbsp. almond milk OR non-dairy milk of choice
  7. 1 tsp. baking powder
  8. ¼ cup melted coconut oil, OR butter
  9. 1/2 cup dark chocolate chips (I used enjoy life mini-chips)
  10. 1/2 cup coconut chips (optional)
Instructions
  1. Preheat oven to 350 degrees and line a loaf pan with parchment paper. *NOTE
  2. Combine all ingredients except the coconut chips and chocolate chips in a blender or food processor, and mix until silky smooth.
  3. Stir in the chocolate chips, do not blend.
  4. Pour the batter into the prepared pan, sprinkle with the coconut chips (if using) and bake for required time (see below) or until the brownies are set. Don't over bake.
  5. Remove from the oven and let it rest in the pan for at least 20 minutes before cutting.
Notes
  1. * These can be made in an 8x8 or 9x9 pan, bake for 20-25 minutes, until set.
  2. * These can be made in a loaf pan, bake for 40-45 minutes, until set.
  3. * You can either stir in the chocolate chips, or sprinkle on top if not using coconut chips
  4. * I like to let these set overnight, or place in fridge to firm up. Leftovers should be refrigerated.
Adapted from Fraiche
Adapted from Fraiche
b a k e a h o l i c http://www.bakeaholic.ca/