Date Pecan Muffins

On the first day it finally cooled off... I had the sudden urge to get in the kitchen and bake! I had been looking forward to making healthy date pecan muffins (with almond flour!) since the middle of summer, when I read "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.

 
As I am sure many of you know, almond flour has amazing health benefits!

Check out the nutritional profile of almonds!

Obviously... so much better than white flour! If you are interested in an interesting read about a brief history of white flour (and what it's missing), check out the article: "What is Missing in White Flour."

These muffins were amazing! And they are high in fiber, manganese, vitamin E, magnesium, tryptophan, copper, potassium, and iron.

I can't wait to try out more almond flour recipes... including ones for Cinnamon Apple Muffins and Pumpkin Pie!

Basic Overnight Oats!

Today's breakfast was a version of Angela's famous Vegan Overnight Oats!



















PM Ingredients:
-1/3 c. oats
-3/4 c. almond milk
-2 T. chia seeds
-1/4 tsp. vanilla extract

Directions: Mix ingredients together and place in the fridge overnight.

AM Ingredients:
-1 banana, frozen
-strawberry (optional)
-cacao nibs (optional)

Directions: Place frozen banana in a food processor and process until banana has a creamy consistency. Take oat mixture out of the fridge and stir. Layer the oat and banana mixtures and top with strawberry and cacao nibs! (or any other topping!) Enjoy!! :)

Oh, and the strawberry came from the backyard! :)

Peaunut Butter Ice Cream Cake!

Tonight came the arrival of the (Raw Vegan!) Peanut Butter Ice Cream Cake! It was sooooooooooo delicious! And best of all... it had absolutely no dairy, refined sugar, flour, gluten, additives, flavor enhancers, or preservatives!! :)

For the Cake!
Ingredients:

• 1 1/2 cups peanut butter
• 1 1/2 cups water
• 1/3 cup agave
• 1 tsp. vanilla extract
• pinch of sea salt

Directions:

Blend all ingredients in a blender or food processor. (*note:  It is best to add the peanut butter in slowly...)
Pour into springform cake pan, and put in freezer.

For the Chocolate Ganache!

Ingredients:

• 3 tablespoons maple syrup or agave
• 3 tablespoons cocoa powder
• 1 tablespoon water
• 2 tablespoons coconut oil (melted)
• 1 tsp. carob powder
• 1/2 tsp. vanilla extract

Directions:
Blend all ingredients together, use immediately.  

If desired, top with peanut butter cups. :)

The cake can be stored in the freezer for up to 3 months... but it will most likely be gone by then! ;)