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Banana Bread

July 14, 2014

This date-sweetened protein-rich bread is great for breakfast or anytime of day. An awesome and easy way to get more beans into your diet (without even realizing it)!

Banana Bread

Ingredients:

  • 1 cup garbanzo bean flour
  • 1 cup oat flour
  • 1 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

  • 1/2 cup almonds (or other nuts)
  • 1 cup dates
  • 2 ripe bananas
  • 1 1/4 cups water

  • 1 cup blueberries (optional) (fresh or frozen)

  1. Preheat the oven to 350 degrees F.
  2. Lightly oil a 12-muffin tin or two 8.5 x 4.5-inch (or similar size) loaf pans.
  3. In a bowl, combine the first five dry ingredients.
  4. In a blender, add the remaining ingredients (except blueberries) and blend until smooth. Add more water if needed to blend smoothly.
  5. Pour the blended ingredients into the dry ones and mix until combined. Add the blueberries and stir again.
  6. Bake 30-35 minutes (muffins) or 55-60 minutes (breads) or until a toothpick comes out clean. Allow to cool for a few minutes before moving to a wire rack to finish cooling.

Yields: 12 muffins or 2 loaf breads

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EliBars

April 5, 2014

EliBars were inspired by larabars, but they are lower in calories and sugar with the addition of oats. We like to make them less rich so we can enjoy more of them! Feel free to mix up the nuts, dried fruit, and create your very own favorite flavors! Below are two of our favorite flavors so far.

EliBars

Oatmeal Raisin EliBars

Ingredients:

  • 1/2 cup walnuts, almonds, or other nuts
  • 1/2 cup rolled oats
  • 1/4 cup raisins
  • 1/4 cup dates
  • dash salt
  • 1/2 teaspoon vanilla
  • 1-2 teaspoons water

Chocolate Almond EliBars

Ingredients:

  • 1/2 cup almonds or other nuts
  • 1/2 cup rolled oats
  • 1/2 cup dates
  • 3 T cocoa powder (raw or roasted)
  • dash salt
  • 1/2 teaspoon vanilla
  • 1-2 teaspoons water

  1. Place all the ingredients except vanilla and water in the food processor and pulse until finely ground.
  2. Add the vanilla and process until mixture sticks together. Add 1 teaspoon of water if needed to stick together. Add more water if needed.
  3. Form the mixture into a rectangle and cut into bars or squares.

Yields: about 6 bars

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Nut Butter

December 26, 2013

At the grocery store we often pick up a nut butter or two (primarily for our little guy because he isn't ready to chew nuts) and we're continually surprised how pricey all the raw, organic nut butters are. It never really occurred to us that we could make nut and seed butters at home in our food processor. Still skeptical, we poured a few cups in the food processor thinking all we'd get was a nice nut flour that we'd end up using in baked goods. But lo and behold (and 10 minutes later), we had a super smooth nut butter that was not only fresh and delicious but half the cost of store-bought butters, and totally customizable, too!

Nut Butter

Ingredients:

  • 3 cups nuts and/or seeds (any combo of the following: almonds, walnuts, cashews, pumpkin, sunflower, etc.)

  1. Place all nuts and seeds in a 12-cup (or larger) food processor. Use half the nuts and seeds for smaller processors.
  2. Process for approximately 10 minutes, scraping down the sides of the processor every 30-60 seconds for the first few minutes.
  3. Let the processor run until your nut and seed butter is smooth.

Yields: 2 cups nut butter

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Wendy and Eric

Sharing our everyday adventures of trying to live healthy, compassionate, and sustainable lives.


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