Peanut Butter Flax-Oat Cookies

peanut-butter-flax-oat-cookies

Wow guys these cookies are just so darn good me and my family are addicted. My mom is obsessed and literally hid half the batch of cookies and ate them all by herself when I first tested out this recipe. I’ve been wanting to make peanut butter cookies for the longest time, and I gotta say you can’t even tell these are healthy and good for you. My unsuspecting dad even ate them and admitted he liked them without ever knowing what was actually in them. That being said if he ever found out they weren’t loaded with butter and brown sugar he probably wouldn’t eat them anymore, but that’s besides the point. The point here is these cookies are rocking and are definitely worth a try. They are sweet, but not tooth-achingly sweet and don’t have an overpowering, strong peanut butter flavor. The oats are practically invisible and you can’t taste the flax meal whatsoever. The peanuts give it a nice crunch and the chocolate drizzle is just the perfect little pizzazz to dress up a plan old cookie because everyone knows chocolate and peanut butter were meant to go together and are my personal obsession. These also make the most perfect pre/post workout snack because they’re loaded with natural protein, healthy fats, and filling fiber to make an all around great homemade treat for anytime of the day. These are also the perfect little after dinner treat to satisfy your sweet tooth and go great with that cup of coffee. On a side note, what better way to show your loved ones just how much you love them then by baking them a sweet, healthy, and nutritious treat. These are the absolute perfect Valentine’s Day gift and a must have for any occasion. I myself am giving my mom a tin of these since she’s been begging me to make them every week now. Trust me when I say this whoever you decide to give these too will love you forever, that is if you’re willing to share them! You can follow me on Instagram, if you haven’t already @bakingwithbri to check out all the brands I used for these cookies and my daily eats. I will also be posting more quick and easy little treats on my Instagram Story. If you do make these please post a pic and tag me in it so I can see and feel free to comment down below on your results. I hope you all have a wonderful Valentine’s Day!

Happy and healthy eating,

Bri

 

Serving:

  • About 40 cookies

Ingredients:

  • Cookies:
    • 1 cup creamy peanut butter
    • 1 cup coconut sugar
    • 1/2 cup coconut oil
    • 1 tsp vanilla
    • 2 egg
    • 1 cup flax meal
    • 1/2 cup rolled oats
    • 1/4 cup peanuts, chopped
  • Chocolate Drizzle (optional)
    • 2 tbsp. chocolate chips
    • ½ tsp coconut oil

Directions:

  • Preheat oven to 350 F degrees on convection bake.
  • In a medium sized bowl combine flax meal and oats.
  • In a separate, larger bowl cream together peanut butter, coconut sugar, and coconut oil until light and fluffy, about 3-5 minutes. Beat in one egg at a time adding the vanilla with the last egg.
  • Add the dry ingredients into the wet mixture until just combined. Fold in the peanuts.
  • Using a tbsp. measuring spoon, scoop a tbsp. of dough and roll into a ball. Place on cookie sheet about an inch apart from each other. Using a fork make a cross-hatch pattern to flatten out the cookies.
  • Bake cookies for about 5-7 minutes or until slightly brown on the edges. If your oven doesn’t have a convection setting the cookies will most likely take closer to 10-12 minutes to bake, so just keep an eye on them.
  • Let the cookies cool for about 5-10 minutes, then remove from baking sheet using a spatula and place on a sheet of parchment paper.
  • While cookies are cooling, make the chocolate drizzle by melting the chocolate chips and coconut oil in a microwave at 30 second intervals, stirring in between. This should take a total of about 1 minute. Using a small spoon take a little bit of the melted chocolate mixture and drizzle it over each cookie. Let the cookies set for about 15 minutes or until chocolate has hardened and enjoy!

Gluten-Free Vegan Chocolate Chip Banana Bread

“This shit is bananas, B-A-N-A-N-A-S!” Wow let’s talk about how amazing this banana bread is, and what better way than to quote the one and only Gwen Stefani. But for realzzz guys this is by far the best banana bread I’ve ever had and its VEGAN and GLUTEN FREE, totally allergen friendly! For anyone with nut allergies feel to use soy milk and the brand of chocolate I like to use is Enjoy Life Foods, mainly because it’s dairy, nut, gluten and soy free, but back to the bread: So this is a perfect pre/post workout snack just as it is or with some peanut butter or cream cheese and a great quick an easy breakfast on the go. I love taking it to school because it’s full of real, good for you ingredients to help power me throughout the day when I need a little snack. I also love to have this as a dessert because after every meal I need a little something sweet, so what better way to curb your sweet tooth while kicking that chocolate craving than with a healthy little slice of heaven. I hope you all enjoy and please comment down below what your favorite way to eat banana bread is. Also, you can find me on Instagram at @bakingwithbri to see my daily eats and some quick and easy recipes that I don’t post on the blog. So don’t miss out what’s to come next because I have some amazing stuff coming! Unfortunately with school it is hard for me to post during the week so I’ll most likely be posting during the weekend either Saturday or Sunday so that gives me a chance to test recipes and get creative before sharing anything with you lovelies. Anyways, have a wonderful weekend filled with banana-chocolatey goodness!

Happy and healthy eating,

Bri

 

Ingredients:

  • 2-3 very ripe medium sized bananas
  • 1 cup of oat flour
  • 2/3 cup of almond flour
  • ½ cup unsweetened almond milk
  • ¼ cup applesauce
  • ¼ cup of agave nectar
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1/3 cup chocolate chips

Directions:

  • Preheat oven to 325 F degrees on convection bake. Spray a 9x4in loaf pan with coconut oil of any kind of nonstick spray. In a medium sized bowl combine oat and almond flours, cinnamon, baking powder, baking soda, and salt.
  • In a separate, larger bowl mash up the bananas with a fork. Once at a puree-like consistency add in almond milk, applesauce, agave nectar, and vanilla. Whisk to combine.
  • Add the dry ingredients into the wet and whisk until just combined. Fold in the chocolate chips.
  • Pour the batter into the greased loaf pan. Bake for about 35-45 minutes or until golden brown and when an inserted toothpick comes out clean.

Baked Home Fries

Hey guys so this week I have a simple and savory recipe for you all. Yes, it’s baked, well technically roasted, but you know what I mean. These home fries are definitely my family’s favorite side dish I make hands down because #1 they’re french fry addicts and #2 they come out just as crispy as regular fried fries do, but much tastier. The secret to making delicious fries is NOT actually frying them, but playing around with spice combinations to get a great flavor and roasting them at a high temperature to get that much desired crispiness. I know a lot of people are against potatoes because they’re starchy, but they’re actually a great form of nutrients. They’re chock full of potassium, which gives you lots of energy, Vitamin C, which boosts your immune system, and fiber, which is great for the gut. Since these nutrients are mainly found in the skin of the potato, I never peel my potatoes I just give them a liberally rinse and pat them dry to get off any dirt. I urge you please DO NOT fear regular old potatoes! They’re a good food, easy to find, and quite cheap compared to other fresh produce. So, here I have for you the quickest side dish ever that can be added to virtually any meal with tons of flavor and non of the fat from frying or butter from classic roasted potatoes.

Happy and healthy eating,

Bri

 

Ingredients:

  • 4-5  medium sized potatoes, such as Yukon Gold or Russet
  • 3-4 tbsp of olive or avocado oil
  •  1 tbsp garlic powder
  • 1 tsp black pepper
  • 1/2 tbsp rosemary
  • 1/2 tbsp thyme

*Side note: I don’t measure my ingredients when cooking, so these are just rough estimates. Use as much of a spice as you want and as much oil as you need, just make sure the potatoes are liberally and evenly coated.

Directions:

  • Preheat oven to 425 F degrees on confection roast. Line a baking sheet with tin foil.
  •  Wash and dry potatoes, then cut into large slices. You want them to be bigger than regular fries and rustic looking.
  • Place potato wedges onto foil-lined baking sheet and sprinkle spices over them.
  • Pour choice of oil on top of potatoes and toss to combine. Make sure the spices and oil are liberally spread amongst all fries. Add more spices or oil if potatoes look too plain or are too dry. The potatoes need to be coated evenly with oil to crisp up.
  • Roast for about 30 minutes, mixing them halfway through, or until they’re golden brown and at desired level of crispiness.

 

 

 

Gluten Free Brown Rice Pancakes

I cannot even begin to explain how delicious these gluten free pancakes and waffles are! They are by far the best pancake/waffle recipe I’ve put out. It’s utter breakfast perfection and perfectly healthy! It’s dairy and gluten free as well as vegan for those with intolerances or dietary needs. My 80 year old grandma is the pickiest person I know when it comes to food and these are her absolute favorite which is code word for something EVERYbody will love and enjoy. As you see above I always love a little chocolate for breakfast because to me life IS chocolate, but these are delicious with blueberries and fantastic just plain. I hope everyone is having a very happy holiday season and is enjoying some much needed rest and family time. I have been so busy I haven’t been posting regularly, but I promise to put in more time for the blog in the New Year. If you do try these delicious little fluffy clouds out please let me know by either commenting down below or connecting with me on Instagram  @bakingwithbri

Happy and healthy eating,

Bri

 

Serving:

  • 8 mini pancakes

Ingredients:

  • 2/3 cup brown rice flour
  • 1/3 cup flax seed meal
  • 1 cup almond milk
  • 1 large egg or 1/4 cup apple sauce to make vegan
  • 2 tbsp. agave nectar
  • ½ tsp vanilla extract
  • 1/2tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Directions:

  • In a medium sized bowl combine brown rice flour, flax seed meal, baking powder, baking soda, salt, and cinnamon.
  • In a separate smaller bowl combine almond milk, agave, egg and vanilla extract. Whisk until combined.
  • Make a well in the center of the bowl with the dry ingredients and slowly pour in the wet ingredients. Whisk until just combined
  • Heat up a large skillet over medium low heat and spray with nonstick cooking spray. Once the pan has heated up, drop ¼ cup of batter onto pan and let cook for about 2-3 minutes per side or until golden brown. Making the pancakes small is the easiest way to flip them since they tend to more fragile when made vegan. If putting batter in waffle iron, make sure to spray well with nonstick cooking spray or coconut oil. These pancakes taste great with any add in and drizzled with maple syrup.

Pumpkin Pancakes

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These pancakes SCREAM hello fall and are perfect for the pumpkin spice season. You can use canned pumpkin puree or use your own freshly made kind, either works and yields a deliciously light, fluffy, and moist pancake. These pump-cakes will have you wishing it was fall all year long because they’re just too good to only have during the autumn months. I love putting some apple or pumpkin butter on top because I’m personally not a fan of syrup and it just reinforces and enhances the naturally sweet, fruity, and warm flavors of the pumpkin. One thing that these pancakes are incomplete without is Creative Snacks Co. Pumpkin Pecan Granola. It adds a much needed crunch and replaces the usual rolled oats I use in my whole wheat-oat pancakes. The granola bumps up the pumpkin spice goodness and will leave your family begging to know the secret to the goodness. This product is limited edition and only sold during this time of year so I urge you go run out to your nearest Whole Foods, Kings, or whatever supermarket you have near you and buy it ASAP! It will add that much needed spice in your life! On a side note don’t forget to check out my Instagram @bakingwithbri for daily eats and creations and for the chance to share with me your creations. Be sure to upload a picture of your own pumpkin pancakes so I can see and leave a comment below saying what your favorite pumpkin flavored product is out on the market right now. I’m curious to know what other pumpkiny goodness there is to find. If you’re interested in the Pumpkin Pecan Granola, check out Creative Snacks Co. on their website for more info on their all natural and organic products!

Happy and healthy eating,

Bri

 

Serving:

  • 8 mini pancakes

Ingredients:

  • ½ cup of whole wheat flour
  • ½ Creative Snacks Co. Pumpkin Pecan Granola
  • ¾ cup unsweetened almond milk
  • ½ cup pumpkin puree
  • 1 large egg
  • ¼ cup agave or honey
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp allspice
  • ½ tsp vanilla
  • ½ tsp baking powder
  • ¼ tsp salt

Directions:

  • In a medium sized bowl combine flour, oats, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
  • In a separate smaller bowl combine almond milk, pumpkin puree, agave, egg and vanilla extract. Whisk until combined.
  • Make a well in the center of the bowl with the dry ingredients and slowly pour in the wet ingredients. Whisk until just combined, it’s okay if it’s lumpy.
  • Heat up a large skillet over medium low heat and spray with nonstick cooking spray. Once the pan has heated up, drop ¼ cup of batter onto pan and let cook for about 2-3 minutes per side or until golden brown. They’re best served warm with some apple or pumpkin butter and more Pumpkin Pie granola piled on top.

Stuffed Baked Pears

Hello everyone! Sorry for the absence once again, life has just been so crazy busy for me with it being my senior year, but don’t worry my friends I have a new delicious recipe for you all to enjoy throughout this wondrous autumnal season. These baked pears are to die for! They’re super simple and fuss-free and will most definitely impress even the snootiest of guests at your next dinner party or brunch. This is the ultimate guilt free alternative to butter and fat laden pies and fruit crisps. Once you try this you’ll never go back. This recipe can easily be doubled or tripled depending on how many pears you want to use and baking time varies depending on your oven settings. When I first made this my family was reluctant to try since they’ve never heard of a stuffed pear before, but once they did there was no going back. If you do try this recipe out please let me know in the comments down below and don’t forget to check out my Instagram for my daily eats @bakingwithbri.

On a side note: I went apple picking yesterday and have about 100 apples that can’t wait to be transformed into something new, so you all should be expecting a lot of apple-based recipes coming this month. I promise I won’t keep you waiting forever for a new recipe!

Happy and healthy eating,

Bri

 

Serving:

  • 2 per pear

Ingredients:

  • 1 ripe pear, your favorite kind
  • Drizzle of maple syrup, about 2 tbsp.
  • ¼ cup rolled oats
  • 2 tbsp. of walnuts
  • ½ tbsp. coconut oil
  • ½ tsp cinnamon
  • ¼ ginger
  • 1/8 tsp salt

Directions:

  • Preheat oven at 375 degrees F on the convection bake setting. If you’re oven doesn’t have the convection setting it will probably take longer to cook, about 15-20 more minutes.
  • In a small bowl combine rolled oats, cinnamon, ginger, and salt. Cut in the coconut oil with a fork so that it’s well distributed, but there are still solid pieces, you don’t want the coconut oil to melt until it’s in the oven. The mixture should look clumpy kind of like dough.
  • After desired consistency is reached add in nuts and stir to combine.
  • Cut pear in half, lengthwise and scoop out the core and seeds. You want to scoop enough out of the center of your pear so that the filling will fit, but make sure to leave a barrier of pear between the peel so that your filling is like placed in a basket. Once cut and scooped place your pear halves in a baking dish and drizzle with some maple syrup.
  • Put half of mixture into each pear halve. All the filling won’t fit perfectly inside the pear and that’s okay just pile it on top of the pear. You can give it another drizzle of maple syrup at this point, sweetness is up to you. If your ear is on the riper side I would use less maple syrup and vice versa.
  • Bake pears for about 15-20 minutes depending on the ripeness of your pears. As I said before if your oven doesn’t have convection this will most likely take around double the time. I always bake on convection, so just keep on eye on them and check for tenderness after 30-40 minutes.
  • Once pears are baked and the oat topping is golden brown serve pears as a guilt free dessert with ice cream or frozen yogurt, or enjoy as a delicious, nutritious breakfast with some yogurt.

Peanut Butter Banana Pancakes

These pancakes are a quick fix for those days you’re craving light and fluffy pancakes, but just don’t have the time to make them or want a healthier alternative. It’s also a perfect way to use up old bananas when banana bread or a smoothie just aren’t an option. I personally love the combo of banana and peanut butter with the addition of chocolate on those special mornings, but any kind of flavor combination would work well. Swirling in some strawberry or raspberry preserves is a nice option for those PB&J lovers out there. These banana pancakes are simple, quick, and a blank slate with room for tons of creativity for whatever your little heart desires. If you do make them I wanna see your take on these, so please upload a picture on Instagram and tag me, @bakingwithbri so I can see your creation! I hope you love them as much as I do!

Happy and healthy eating,

Bri

 

Serving:

  • 4 pancakes

Ingredients:

  • 1 very ripe banana
  • ¼ cup rolled oats
  • 1 large egg
  • 1 tbsp powdered peanut butter
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ¼ tsp vanilla
  • 1 tbsp chocolate chips, optional

Directions:

  • In a small bowl mash the overripe banana until it reaches a smooth, applesauce like consistency.
  • Add in the rest of the ingredients and whisk until well combined.
  • Heat up a large skillet over medium heat and spray with nonstick cooking spray. Drop no more than ¼ cup of batter per pancake. The smaller they are the easier it is to flip. This is the time to sprinkle in a few chocolate chips if using.
  • Let the pancakes cook until little bubbles form in the middle and its golden brown on the edges, about 4 minutes. Then flip to finish cooking on the other side, about 2 minutes. Top with more chocolate chips, a drizzle of peanut butter or honey, or some fresh fruit and enjoy!

Tropical Green Smoothie

tropical green smoothie

As the summer dwindles to an end and fall and winter slowly take its place I thought that a Tropical Green Smoothie would be the perfect thing to drag summer on just a little bit longer. The fruity pineapple flavor is reminiscent of a pina colada and will make you feel like you’re laying poolside in paradise no matter where you are. The spinach and zuchinni give a good does or green goodness to this smoothie without altering flavor. This smoothie is the perfect pick me up and will please anyone and everyone. It’s super easy to whip up in the morning and is also a delicious treat for dessert. I hope you enjoy!

Happy and healthy eating,

Bri

 

Serving:

  • 2 bowls

Ingredients:

  • 1 cup of pineapple chunks
  • ½ cup papaya chunks
  • ¼ cup shredded/spiralized zucchini
  • ¼ cup baby spinach
  • 1 container of silk dairy free tropical pineapple yogurt or your favorite type of yogurt
  • 1 tbsp. chia seeds

Toppings

  • ¼ cup of granola, I love using Creative Snack’s Honey Pecan Granola
  • Any fruit you like, I like kiwi to go with the green and tropical theme;

Directions:

  • Put all ingredients into blender and puree until smooth and creamy. Let sit for a minute or two so the chia seeds can thicken up the smoothie a bit.
  • Pour smoothie into a bowl or tall glass and top with granola and more fruit. I like to layer my smoothies in a glass with granola and fruit, almost like a parfait and eat it with a spoon. Another trick of mine for smoothie bowls is putting a little granola on the bottom of the bowl then pouring the smoothie in and topping with the rest of the granola, so that every bite has a little crunch to it, even the very last spoonful.

Apple Pie Pancakes

Hey guys! Unfortunately summer, my favorite season, is coming to an end and fall (AKA school) is just around the corner, literally. So what better way to welcome the new fall season and upcoming National Apple Month, it being October, than to give you all a recipe that screams fall and is a perfect way to use up all those apples you’ll soon be picking. This recipe for Apple Pie Pancakes will make your mouth water and tastes so much like the real deal you won’t even know the difference. These are perfect for a casual family Sunday brunch or for a quick weekday morning and are the perfect way to dress up fruit for those picky eaters. These pancakes may look sinful, but are vegan and totally good for you with the added fruit, fiber filled oats, and natural sweetness. Just remember to whip up these pancakes the next time you’re craving a big, fat slice of apple pie. Also, don’t forget to check out my instagram @bakingwithbri for my daily eats and updates on what must-stops food-wise there are on my part of the world. There are exciting things coming and I’d love nothing more than for you all to join me on my journey.

Happy and healthy eating,

Bri

 

Serving:

  • 8 mini pancakes

Ingredients:

  • 1 medium sized apple, best to get a firm variety such as pink lady
  • 1 tbsp. coconut oil or smart balance
  • 1 tsp agave nectar or honey
  • 1 tbsp. lemon juice
  • ½ cup of whole wheat flour
  • ½ cup rolled oats
  • ¾ cup unsweetened almond milk
  • ½ cup applesauce
  • 1 tsp and ½ tsp cinnamon
  • ½ tsp vanilla
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ cup raisins, optional

Directions:

  • Chop apple into chunks and put in a small saucepan over medium heat. Add in coconut oil, agave nectar, lemon juice, and ½ tsp of cinnamon. Stir until apple chunks are coated and let cook until tender and caramelized, about 10 minutes.
  • In a medium sized bowl combine flour, oats, baking powder, salt, and 1 tsp of cinnamon. Make a well in the center of the bowl and slowly pour in almond milk. Whisk until combined, it’s okay if it’s lumpy. Next add in the applesauce and vanilla and whisk until just combined.
  • Once the apples have softened and have slightly cooled fold them into pancake batter. At this point you can also fold in raisins if desired.
  • Heat up a large skillet over medium low heat and spray with nonstick cooking spray. Once the pan has heated up, drop ¼ cup of batter onto pan and let cook for about 2-3 minutes per side or until golden brown. They’re best served warm with a drizzle of honey on top.

I’m Back!

Hey guys! Please forgive me for my in-activeness and failure to keep up with the weekly recipes as promised. I’ve been on vacation and relaxing from the cray and stressful year I’ve had before school starts up again in September. Thankfully this time off has allowed me to refocus and given me the strength to continue to create and provide new and improved healthy and delicious recipes for you all to enjoy. For those of you who are interested in seeing daily eats of mine follow me on instagram @bakingwithbri. There you’ll find daily posts on what I’ve been eating and will see firsthand when recipes are up and ready to be checked out. I also have some exciting news: I’m now a brand ambassador for Creative Snacks!! They’re a snack company that provides healthy and organic snack foods including trail mixes, sweet treats, and my personal favorite…granola! They have the most delicious snacks and are a brand you all should definitely try out. Their products can be found at your local Whole Foods. You can check out their products on their website: creativesnacks.com Ideas for using and reviews regarding their products will soon come. I’ll continue to post weekly Thursday recipes starting next week and some surprises will be in store since it’s been a while since I’ve been around. Hope you all are enjoying the glorious summer season that is by far my favorite and one that is chock full of fresh produce.

Happy and healthy eating,

Bri