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Tag Archives: almond butter

Chocolate Chip Almond Butter Banana Bread

I admit this was not supposed to be a banana bread. I had every intention of making my almond butter collagen muffins (linked here!) and instead decided on pouring the entire batter into a loaf pan and praying it came out edible. If you know me, you know I’ve struggled with a banana bread recipe, and I can get quite stubborn when trying to figure out the measurements. For this recipe though, I did actually swap out a few ingredients, add in some, and eliminate collagen altogether. Thankfully, this time around it came out damn near perfect, and tastes SO good that it’s already gone. I’ll blame my insatiable hunger from breastfeeding on that.

Now that I’m not completely novice to baking, and from chatting with some close girlfriends who love to bake, I have come to the conclusion that not everything needs (or should) be substituted with healthier ingredients. Sometimes, recipes require specific measurements of particular ingredients and I find that swapping more than maybe one or two (possibly three if you have done it before – which in this case gluten free, all purpose flour) can alter the authenticity of the recipe, thus resulting in poor taste and texture. For this banana bread, I nixed the collagen, swapped whole milk for almond milk, used an all-purpose gluten free flour, and added chocolate chips. I truly think that this banana bread worked so well because it has minimal swaps, I’ve used the flour before (Bob’s Red Mill all purpose GF flour is amazing!), and almond milk is not too hard of a swap anyway. I will be making this again in a few days as my bananas go bad – or I just “happen to forget about them.” The texture in this bread is spongey, with a soft and chewy mouthfeel, the perfect hint of banana and almond butter, and the right amount of sweetness from the coconut sugar and banana.

Here’s what you’ll need:

  • 1 large ripe banana (I mean LARGE)
  • 1/2 cup almond milk
  • 1/2 cup coconut sugar
  • 2 eggs
  • 4 tbsp (or really large spoonfuls) of almond butter
  • 1 tbsp vanilla extract
  • 2 tbsp avocado oil
  • 1 1/4 cup GF all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup chocolate chips
    • *note: toss the chocolate chips in some flour before adding to batter so that they do not fall to the bottom of the pan.
  • Pinch of salt

Preheat the oven to 375* and grease a loaf pan with oil spray or butter. Whisk together the banana, almond milk, sugar, eggs, extract, almond butter, and avocado oil in a medium sized bowl until everything is JUST combined, try not to over mix. In a separate bowl or in a measuring cup, add the flour, soda, powder, and salt and whisk together. Add a bit of flour into the wet ingredients and whisk to combine. Continue to pour the flour into the wet mixture as you mix little by little. Once all the flour is mixed in, add the chocolate chips and fold using a silicone spatula or wooden spoon. Pour into the loaf pan.

Top the mixture Bake for 40-45 minutes, testing the inside of the bread with a knife; if it comes out clean then it is done! The result is a decadent, tasty, perfectly baked gluten and dairy-free banana bread you can hoard all to yourself, just like I did! NOMaste and stay safe!

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Almond Butter Cookies with Collagen and Browned Butter Chocolate Chunks

I have a very interesting relationship with cookies. Granted, they can be super delicious, satisfying, and a perfect treat around this time of year with the holidays. On the other hand, they can be very sugary and over-powering. I tried to play with the ingredients that I had in my pantry, and referred back to my first cookie recipe for “chocolate chip health cookies,” which essentially was the base of this one, except I added collagen powder and almond butter.

The holiday season always makes me want to bake, and I just recently found my grandmother’s recipe box which is FILLED with seasonal cookies. She was an incredible baker. These cookies remind me of standing in her kitchen with my mom and aunt (who’s probably reading this… hi grantie!), rolling up cream cheese rugelach, and making scotch cookies while listening to stories and running through the list of who’s receiving cookie packages this year. I’ll have to dabble in her recipe box sooner than later.

What I love about the way these cookies turned out is that they have a very short crumble and texture to them, which is resemblant of a biscotti, so clearly they are the PERFECT accompaniment for a hot cup of coffee on a lazy sunday morning. Adding a small chunk of Alter Eco browned butter chocolate (you can find this product on Thrive Market – linked here) adds a bitter sweet (haha, I made a funny..) bite that balances out the crispness of the crust on the cookie. I also used some of my favorite dairy products from Organic Valley, which is unsalted pastured butter and eggs, two staples in my house.

Here’s the rundown of what you’ll need, and a quick breakdown of the steps:

  • 1 stick Organic Valley unsalted butter
  • 2 large Organic Valley eggs
  • 1/2 cup organic Cane Sugar
  • 1/4 cup light brown sugar
  • 2 tbsp Barney Butter almond butter, softened at room temperature
  • 2 cups Thrive Market Non-GMO Cassava Flour
  • 2 tbsp collagen powder – I use Vital Proteins
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 bar Alter Eco Browned Butter chocolate, broken into small chunks.

Preheat the oven to 375*. In a large bowl, whisk together the dry ingredients (flour, salt, baking soda, collagen powder). In a separate bowl, combine the butter with both brown sugar and cane sugar until creamy (may take a few minutes – around 4-5m). Add in eggs and almond butter. Whisk until combined.

Pour the wet batter into the dry ingredients and mix (whether with a spatula, whisk, or electric hand mixer) until fully combined and it forms a sticky batter. Roll into small cookie balls and place onto a pre-greased sheet pan. Batter should yield approximately 20 cookies. Place a small chunk in the center of the cookie and press down lightly. Bake for 20 minutes and let sit to cool, don’t worry if the cookies are a little soft, they will firm up as they cool.

These are a perfect addition to breakfast, a dessert for lunch, or simply by its own. NOMaste 🙂

Almond Butter Collagen Muffins

Fall is in the air, everywhere you look around! (admit that you legit sang that song in your head as you read it…) It’s definitely crisper outside and as the seasons change and the leaves fall, my taste buds turn to all things apple and cinnamon and almond butter. Yep, you heard that right: ALMOND BUTTER. I have a very slight sensitivity to peanut butter and so I have to have PB in very small doses, however, bring on all the almond butter.

I went through several different brands, and finally fell in love with Barney Butter. Sure, there’s a little sugar in it, and it’s made with sustainable palm oil, and for me this is fine, as I don’t have globs of it at a time (although I really could if I didn’t control myself). I buy my Barney Butter on Thrive Market, an online grocer that takes out the middle-person and sells all their products at 30-50% off. Plus, you get free shipping if you purchase $49 worth of products. I SWEAR by Thrive Market, and have been a member since 2016. *click the banner on the right if you are interested in trying!*

With this particular muffin recipe, I decided to use just one large banana, two eggs, a small amount of sugar, and a scoop of Vital Proteins collagen powder. I am halfway through my pregnancy and am really trying hard to stay as healthy and active as I can (except for the occasional pizza and grilled cheese), so by adding a little extra collagen it gives me a boost with bone development and quality protein.

Here’s what you’ll need to make these babies (no pun on my actual bun in the oven…) **this recipe has been updated as of February 19th – with 4 weeks of pregnancy to go, these muffins will be made in batches to freeze and defrost as I am nursing**

  • 1 large ripe banana
  • 1/2 cup whole milk
  • 1/2 cup coconut sugar
    • Coconut sugar is low on the glycemic index and is a great substitute for brown sugar and regular cane sugar. It is almost a 1:1 replacement.
  • 2 large eggs
  • 4 tbsp almond butter (trust me, you’ll be able to taste the almond butter with this amount – otherwise it’s not as noticeable)
  • 1 1/4 cup flour
    • I prefer to bake with Bob’s Red Mill 1:1 Gluten Free Baking Flour.
  • 1 scoop collagen powder (I use Vital Proteins)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt

Begin with adding the wet ingredients into a bowl (banana, coconut sugar, milk, eggs, almond butter). Whisk using a hand whisk or a hand blender (I use the KitchenAid hand blender and it works magic).

In the same bowl, add the dry ingredients (flour, salt, baking soda, and collagen powder). Whisk together until just combined and let sit for 20 minutes. Letting the batter sit (as I’ve come to learn helps the mechanics of the ingredients meld together and the batter set). Preheat the oven as the batter sits.

Bake at 375° for 20-23 minutes. Serve with some grass fed butter, more nut butter, or even some hazelnut spread – NOMaste 🙂

Maple Almond Butter Chocolate Chip Fat Bombs with Crushed Walnuts

I’ve always had an irrational fear of nuts.  I am allergic to cashews and pistachios (slightly to peanut) but all others I can eat.  Why was I so nervous to eat them you ask?  Not sure, again hence the word “irrational.”  In my quest to find an alternative nut butter, I decided to try and swap peanut butter for almond butter with not-so-good results… until I found Justin’s.  Justin’s almond butter has such a beautiful consistency and texture, along with a really powerful taste. This makes for a perfect snack.  For the last few month’s I thought about ways to incorporate almond butter into a sweet snack or dessert without making brownies or using flours. During research on high-fat, low-carb desserts, I came across the concept of a “fat bomb.

What exactly is a “fat bomb?”  It’s a dessert made predominately out of healthy fats.  Healthy fats are really integral for proper brain and digestive functioning, and I think as a society we’ve become so dependent on protein with almost always forgetting to incorporate fats into our meals. Well, think again sister!  This fat bomb is made from almond butter, brain octane oil (the highest form of coconut oil which will increase energy and brain performance), avocado oil, raw cacao and dark chocolate chips, and crushed walnuts on the outside.  For more of a kick, I added half a scoop of collagen powder. Collagen supports bone health as well as hair, skin, and nail growth.  For this recipe, I tampered around with the texture and added a bit of oil here, a dash of sea salt there, until I found a perfect harmony between the ingredients.fds.jpg

I started by crushing the walnuts as finely as possible (if you need to re-crush them by all means do so).  I laid them on a plate and put them aside for when I rolled the fat bomb into them.  For the mixture I used two bowls: one for the oils and maple syrup, the other for the almond butter and chocolate chips.  Scoop one cup of almond butter (be generous here) into a bowl and poured in the chocolate chips. I hand mixed these two ingredients around, then added in the brain octane and maple syrup and mixed again.  Afterwards, I poured in one tbsp of avocado oil to add more creaminess to the mixture as well as the cacao powder and collagen.  Last, pinch of sea salt and combined all ingredients until it formed a “flour-like” consistency.

I sprayed my hands with cooking spray (I use Trader Joe’s coconut spray) to form the balls.  I rolled each ball into the crushed walnuts and placed in a bowl, then onto a pre-greased tray.

After freezing them for a half hour, they came out nice a firm and were incredible! The bite of the chocolate chip alongside the crunch of the walnut really go hand in hand.  Let’s not forget the taste of the almond butter with the chocolate, #winning.  I can’t wait to experiment with more fat bomb concoctions: possibly some mint?  Enjoy!IMG_3681

Maple Almond Butter Chocolate Chip Fat Bombs with Crushed Walnuts

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 medium sized balls, or 12 small

Ingredients

  • 1 cup Justin's almond butter be generous!
  • 1 tbsp Bulletproof Brain Octane or high quality coconut oil
  • 2 tbsp Primal Kitchen's avocado oil
  • Cooking spray
  • 1 cup walnuts
  • 1 tbsp maple syrup
  • 1 1/2 scoop cacao powder
  • 1/2 c chocolate chips - small size I used dark chocolate
  • 1/2 scoop Bulletproof collagen powder
  • Pinch of sea salt

Instructions

  1. In a small bowl, add brain octane and maple syrup. Set aside. Pour walnuts into a ziplock bag; using the bottom of a can or a meat-cleaver, crush walnuts until desired consistency and size.
  2. In a medium bowl, scoop out the almond butter and add to bowl with chocolate chips. Mix by hand and add in avocado oil. Hand mix again and add in octane/syrup blend, cacao, collagen, sea salt. Continue to mix until all ingredients combine and form a "flour" consistency.
  3. Spray hands with cooking spray and form medium to small-sized balls, roll them into the crushed walnuts, and place on a tray or in a bowl (tray needs to be pre-greased). Place in freezer for 30-45 minutes. Serve immediately.