Baking (and unbaking) Bonanza
I hope everyone had a more than fantastic holiday weekend! I know I needed the extra time to unwined from life. I even went computer- (and email)-less for two whole days. It was great. I spent my time exercising (oh yeah!), hanging out with friends, attending a barbeque or two, hosting a barbeque, working out in the garden, and lounging by the pool.
Over the past few days, maybe even weeks, I’ve seen a few banana bread recipes, along with carrot cake, zucchini bread, and peanut butter bars, popping up on various blogs. It must be the abundance of veggies due to gardens exploding left and right.
Since I really don’t like to follow recipes and I couldn’t just pick one specific item to make, I made a combination of… well, everything. Let’s take a look at my baking adventures, shall we?
One recipe, in particular, did catch my eye. A few days ago, Katie posted a recipe for Peanut Butter Banana Chocolate Chip Muffins which not only sounded great, but looked super gooey and cookie-dough-batter-y, so I decided to work off of this blueprint.
Peanut Butter Banana Chocolate Chip Muffins Banana Zucchini Muffins
- 3/4 cup flour (chickpea/fava bean flour mix)
- 3 T PB2 (see note below) almond meal (ground almonds)
- 1 tsp guar gum (only if using gluten free flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 medium bananas, mashed
- 1 2 egg
- 1 tsp vanilla
- 1/3 cup 2 Tbsp raw sugar + a few drops of liquid Vanilla Stevia
- 1 T canola oil 3 Tbsp plain nonfat greek yogurt
- 1/3 cup chocolate chips 1 cup shredded zucchini
Mix banana, eggs, vanilla, sugar, Stevia, and yogurt in small bowl. In a separate bowl, combine the flour, almond meal, guar gum, baking powder, baking soda, and salt. Make a well in the center of the flour mixture, pour in wet and mix until just combined. Fold in shredded zucchini.
Fill muffin tins about 3/4 full and bake at 350 for 15-20 min.
My variation was a little on the dry side but still pretty tasty. Thanks Katie for letting me steal your recipe and post it as my own!
For every baked item, one is required to unbake two. Or at least that’s what I did. 😉
Again with the zucchini love, I created these little guys as a quick zucchini drop cookie recipe. Raw, of course.
Raw Zucchini Drop Cookies (ingredients listed but exact measurements are still pending… when I start actually measuring what I’m dropping into the bowl. Will report back!)
- 1 cup almond butter
- 1 cup shredded zucchini
- 1/2 cup unsweetened coconut flakes
- 2 Tbsp Chia seeds
- 1 Tbsp raw sugar (larger chunks make a nice texture and taste)
- liquid Vanilla Stevia
- few dashes cinnamon
- dash salt
- handful raisins
Mix all ingredients together, tasting dough, if you wish (or as I do) for quality control and to see if you need to make any adjustments.
Dehydrate at 105 degrees until done to your liking. I have mine in the heater right now. I’m guessing it will take at least 4 to 5 hrs of dehydrating time, but I’ll let you know for sure tomorrow.
Stay tuned for updates on the dehydrating cookies, along with an additional recipe, which is also being dehydrated but remains unpictured as I forgot to snap a photo.