Strawberry Banana Breakfast Bowl

This smoothie bowl is refreshing, filling and tastes like an ice-cream dessert.  Rather, it's a wonderful fruit, muesli and seed medley that packs a nutritional punch and won't leave you feeling bloated or stuffed like a dish of ice-cream might!  If you like acai bowls or smoothies, you'll love this recipe.  I for one much prefer to "eat" my smoothies; it's much more satisfying as a delicious meal.

Strawberry Banana Breakfast Bowl
serves 1-2

Ingredients:

1-1/2 frozen bananas
3 frozen strawberries
2 splashes coconut milk (about 2 tablespoons)
1/4 fresh banana, sliced (or berries)
2 tablespoons dried mulberries
2 tablespoons hemp seeds
3 tablespoons muesli*

*I recently discovered Seven Sundays Blueberry Chia Buckwheat Muesli that is very tasty (and gluten-free).  Feel free to make your own too with your favorite seeds, oats, fruits and nuts if desired.  Also, get creative: fresh berries, chia seeds, coconut or almond butter would all make good toppings as well.

Directions:

1.  Puree banana, strawberry and nondairy milk in a food processor or blender, stopping to scrape down the sides as needed until mixture is creamy and looks like soft serve.

2.  Slice 1/4 of a fresh banana, and layer banana, muesli, hemp seeds and any other topping of choice.
3.  Enjoy before it melts!

Healthy Baking Substitutions & Banana Peanut Butter Bars

I'm asked about baking substitutions all the time, so I figured a post was in order.  Friends come to me often to ask what they can substitute, and often it's to make a recipe healthier, or allergen-free or simply because they ran out of eggs and are about to pop their brownies in the oven and need help, stat.

So here's some easy substitutions for you when you're in a pinch, or simply want to make a recipe healthier or to fulfill a dietary need.

For less sugar, try applesauce or maple syrup and reduce the liquid.

For less fat, use mashed banana instead of butter or oil.  This also can be used to make recipes dairy free, and allows you to use less sugar!

Chia seeds, whether ground into a meal or whole soaked in water make great egg substitutions.  Flax meal also works, though it takes less water.

Sunflower seed butter (my favorite!), almond butter or peanut butter replaces eggs as well.

Especially in chocolate recipes, avocado replaces butter or oil nicely, and lends a creamy texture.

So I can't actually have peanuts--occasionally I eat almonds in small amounts but unfortunately peanuts are a no-go.  BUT my husband swore these tasted amazing.  I'm inclined to believe him, but if you don't love them--you can blame them on a certain Mr. Miller.

Or just add sunflower seed or almond butter in instead of the peanut butter.  Enjoy!

Banana Peanut Butter Bars

yields 9 large squares or 12 smaller bars

Ingredients:

1 cup gluten-free flour 

1/2 cup almond flour

1-1/2 cups gluten-free oats

1 teaspoon baking soda

1/4 teaspoon sea salt (if nut butter is unsalted)

6 tablespoons peanut butter (or seed butter)

3/4 cup mashed banana (about 1 large or 2 small)

3/4 cup coconut palm sugar

1 tablespoon pure vanilla extract

optional: 1/4 cup nondairy chocolate chips or homemade chips: see below

Directions:

1.  Preheat oven to 350 degrees and line a 8" pan with parchment paper.

2.  Mash banana and whisk all wet ingredients together; fold dry into wet.

3.  Optional: stir in chocolate chips and spread mixture into pan.

4.  Bake for 25-30 min or until an inserted toothpick comes out clean.  Let cool and slice!

 Homemade chips: melt 1/4 cup coconut oil, 3-1/2 tablespoons raw cacao and 2 to 3 tablespoons maple syrup and let firm up for an hour or pop in the freezer before chopping up.