Breakfast For Supper

BUCKET LIST
[X] Breakfast for supper!

Well, I can finally cross that off my life bucket list.

Yesterday was extremely hot here. We don't get to many of those days, but when we do, its wicked hot! And on those days , who really actually enjoys cooking? Not me!!

So my mom and I put our heads together and decided that why not just have breakfast? So that's what we did.

Usually, I'm not really a pancake kind of girl since its extremely hard to find a gluten free, vegan AND easy enough to make recipe. So, its been probably since the fall that I had a pancake.  But I was determined to have that perfect pancake with that perfect recipe. And surprisingly, I was very successful!

This gluten, dairy, egg and corn free recipe turned out amazing (with some of my special modifications of course) and was superrr easy to make!

Original Source: http://minimalistbaker.com/chocolate-chip-oatmeal-cookie-pancakes/

My Version:
Yields around 3 medium sized

1 very ripe medium banana
1 teaspoon baking powder
1 TBSP. flaxseed meal with 3 TBSP water (Let sit for 3-5 minutes)
*Note. If you don't have a problem with egg
1 TBSP nut butter
*I used peanut butter (guilty)
1 TBSP. coconut oil
3 TBSP almond milk
1/2 Cup certified GF rolled oats
1/4 Cup certified GF All purpose flour
Handful of chocolate chips

1)If needed, prepare the flaxseed egg
2) Mash the banana with a fork and combine with the baking powder
3) Combine with the flaxseed egg, oil, nut butter and almond milk.
4) Mix well
5) Stir in oats and flour until just combined
6) Gently fold in chocolate chips
7) Cook on each side fr 2-4 minutes or until golden brown

Drizzle with maple syrup and enjoy!!

Coconut Oil Oatmeal Cookies

First of all. Lets just do a quick checklist how how healthy this recipe really is.

Now quickly! With my version of these cookies, I myself used white cane sugar (I felt like I needed a sugar kick-How much can it REALLY hurt). But the original recipe calls for coconut sugar or sucanat, which would essentially make this recipe extra healthy.

But already this cookie recipe is gluten free, dairy free, egg free, soy free, AND corn free.  And the best part? They are freaken delicious! I have had to hide them in my room to keep me from gobbling them all up.

To substitute which should be margarine in this recipe- is coconut oil. Now I only recommend following the recipe if you don't mind the taste of coconut. Although its not a very strong flavour, the coconut is very noticeable. Personally myself, I especially like the taste of coconut and really, who can go wrong with all the added nutritional benefits of coconut oil?  (Let me know if you want a full post purely on coconut oil-I'd lovee to share my knowledge)

Such guilt free cookie. Like really. My sweet tooth daddy absolutely loved them. Now if I haven't convinced you by now, well, I guess you will just have to try for yourself!

But enough of my rants. Lets get to the recipe!

Original Source: http://www.yummymummyclub.ca/blogs/gwen-leron-50-shades-of-green/20130619/vegan-gluten-free-oatmeal-chocolate-chip-cookies-recipe

My version:
 1/2 Cup. White sugar
1/2 Coconut oil
1 TBSP water
2 TSP vanilla extract
1 Cup. All purpose gluten free flour (I used Bob Red Mills)
1 Cup. GF certified rolled oats (I used Bob Red Mills)
1/4 Cup. Shredded Coconut
1/4 TSP. baking soda
1/4 TSP. xantham gum (omit if your flour blend contains it already)

Optional:  1 Cup. raisins or DF chocolate chips

**Note. My first round cookie dough was very crumbly. But I just had to work with it. I will try it again and see how it turns out

1. Preheat oven to 375 and line 2 baking sheets with parachment paper or lightly grease
2. In a large bowl, stir together coconut oil, water, vanilla extract and sugar
3. Stir in flour, xanthan gum, oats, coconut and baking soda until all thoroughly combined. 
4. If adding extras, gently fold in the rest. 
5. Scoop desired amount onto your baking sheet
6. Bake for around 10 minutes, or until edges slightly brown.  Let cool for 10 minutes and then transfer carefully to a cooling rack

Honey Roasted Chickpeas

Snack attack coming on?
Got the late night munchies?

I am sure we have all been there! Too bad there is always guilt that follows closely behind those annoying hunger pains. But why feel guilty?

Most people when they snack , tend to go for junk for and artificial sugar. Our mind mistaken our hunger pains for our sweet tooth cravings. Now I am in position for criticizing because I myself am a victim of it. Unfortunately for me, I always need the crunch! And crunch tends to lead to pretzels and chips. Until, I found this yummy, easy recipe.

These honey roasted chick peas are not only fast and super easy to make, but are also extremely nutritious ! Not only are chickpeas very fibrous, but are an excellent source of protein, zinc and are low in fat. (Isn't that what we all like to hear)

As well, the honey is a natural sweetneer- so no added sugar and the cinnamon is just overall a natural health booster , that I personally believe, we should all try and incorporate into everyday meals.

Original Source: http://www.fitsugar.com/Healthy-Chickpea-Garbanzo-Beans-Recipes-21711056?slide=4&image_nid=28761265

My Style:

1 can. garbonzo beans/ chickpeas.

1/2 TSP. olive oil

1 1/2 TBSP. Honey 

1/2 TSP. cinnamon

1/8 TSP. nutmeg

1. Preheat the oven to 375 and line a cooking sheet with parchment paper or tin foil
2. Drain and rinse a can of chickpeas. Pat dry with a paper towel
3. Spread the chickpeas on the baking towel, in a single layer.  
4. Bake for 45-50 minutes, or until desired consistency is reached. (Personally, I enjoy a little crunch)
5. In a separate bowl, mix the remaining ingredients
6. Toss the chickpeas in with the mixture, until evenly coated
7. Place the chickpeas bake on the cookie sheet and cook for another 10 minutes to achieve a glazed effect
8. Store in air tight container. 

Alternatives:

1. Depending on the sweetness, add more or less honey. 

Overall, I give this recipe a solid 9/10.