spiced pumpkin pecan granola

The change of seasons, from free-spirited summer months to cozy autumn days, makes me feel all warm and fuzzy inside. The change is not only evident in the vivid colored trees that line the streets and the leaves that crunch under foot, but I'm also feeling it on the inside. I'm ready for something new. I'm ready to leave the old behind, pick up everything, and go. I'm ready to run with open arms to the new opportunities that are just around the corner. It's so exciting. 

While I'd surely rather be boarding an airplane and getting on my way to some faraway country, I don't think that will be happening anytime soon (but hey, you never know :)). Since coming home from our time in Africa, I've realized a seed has been planted inside of me that doesn't want to stay in one place for too long. As I go to new places, the seed grows, begins to sprout, and turns into full-on addiction that's begging to be fed. And the only way that will happen is if I go somewhere new, somewhere I'm not used to, and emerge my self in the culture and new surroundings. Mmm, that just sounds glorious. 

While I wait for these opportunities to present themselves, I'll be cuddling in bed with endless cups of tea, fuzzy socks, my knitting project, and bowls of pumpkin granola. YES. Pumpkin granola. This is real life, guys. Typically, I'm a purist when it comes to granola. Give me the basics, and I'm happy. But since I was away from my beloved pumpkin for three years, let's just say we're making up for lost time. I can't even explain this granola except for it tastes like autumn in a bowl. Pumpkin puree, maple syrup, cozy spices, chopped pecans, and sweet raisins make for one glorious breakfast.

You'll never regret adding pumpkin to your granola, I promise. 

Comfort zones are overrated anyways. 

spiced pumpkin pecan granola

2 tbsp. coconut oil, melted

1 tsp. vanilla extract

4 tbsp. pure maple syrup (or honey)

1/4 c. pumpkin puree

2 tbsp. brown sugar

3 1/2 c. oats

2/3 tsp. ground cinnamon

1/8 tsp. ground cloves

1/8 tsp. ground ginger

1/8 tsp. ground nutmeg

1/4 c. raisins

1/2 c. raw pecans, roughly chopped

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. 

2. In a large bowl, mix all wet ingredients together until smooth. 

3. Add oats and spices. Stir until evenly combined. 

4. Gently fold in chopped pecans and raisins. Transfer to prepared baking sheet. 

5. Bake for 25-30 minutes or until golden brown. Let cool completely before transferring to an airtight container, jar, or plastic bag. 

raw banana nut bars

I've said it before, but since becoming health-conscious, I crave really weird things which is satisfying and terrifying all at the same time only because I wasn't always like this. It's so cool how our tastebuds adjust after only a few weeks or even a few days of eating a certain way. This is the only explanation I have for nights I no longer crave ice cream and bread, but steamed spinach and homemade energy bars. For this reason, I always have the fridge and freezer stalked with homemade goodies (and bags of spinach.)

The other day I was perusing through the greatness that is Oh Lady Cakes and was immediately feeling inspired to experiment with some more raw desserts. I jotted down tons of ideas I had popping up left and right, but first up were these raw banana nut bars. I almost called this recipe raw banana bread because that's really what they taste like. I figured some people (namely my family who I had a conversation with about this earlier) would be out for my head though, considering these things are nowhere NEAR bread with the absence butter, sugar, flour, and baking. So raw banana nut bars it is. 

I'm secretly hoping that I'll forget these are stashed away in the freezer drawer when I go rummaging for something to satisfy my sweet tooth. But let's be real here. I'm not gonna stop thinking about these anytime soon and they'll most likely be gone within the next 24 hours. 

raw banana nut bars

1 c. chopped dates

1 c. raw nuts (I used pecans), finely chopped

2 ripe bananas, mashed

1 tsp. vanilla extract

1 tbsp. pure honey or maple syrup

1/4 c. flax seeds

1 c. quick cooking oats

pinch of cinnamon

In a small bowl, soak dates in boiling water. let sit for 5-10 minutes or until soft then drain and chop finely. In a large bowl, mix dates, bananas, vanilla, and honey. Add in flax seeds and oats. (You can either leave the dough like this or place in a food processor for a more fine texture. I like them chunky though!) Press dough into a small pan lined with parchment paper and cut into six squares. 

seed & date power bars

Typically, I thoroughly enjoy turning not-so-healthy desserts into healthy ones and do my best to make them taste like the real thing. But sometimes those escapades turn into chocolate cookies that are an odd shade of matte brown with a taste somewhat resembling play-doh. BLEHHH. It's really disheartening when I'm craving something rich, chocolatey, and satisfying and don't want to feel like a whale. But then there's other times where I actually CRAVE healthy food. I crave spinach and big bowls of roasted veggies allthetime and bananas pretty much every day. I crave things that taste like they've been birthed from the earth {sorry, too much?} and taste natural and wholesome. That's when I whip up batches of granola bars, energy bites, and things like that to have stored away in the freezer {if they make it that far} for when the craving strikes. 

I made some bars similar to these awhile ago, but it was one of those days where writing down measurements and snapping photos was just about the last thing I wanted to do. Of course, it's those days where my recipes always turn out the best, so I decided to remake them for the blog because they were just that good. This is one of those recipes that can be made from whatever you have around. I chose some oats, coconut, sesame seeds, pumpkin seeds, sunflower seeds, and flax seeds. I threw in a dash of cinnamon for good measure and just a teensy bit of honey because the dates already bring a lot of natural sweetness. I bake these for a few minutes just to set them up, but you could just as easily leave them raw since there's nothing that requires cooking in the recipe. I have to say though, straight from the oven, they're pretty bomb. 

These bars are packed full of good-for-you ingredients that leave you satisfied without a drop in energy an hour later. They're jammed with tons of superfoods, healthy fats, protein, fiber, and antioxidants all needed for a healthy, happy body! The bars are so soft and chewy {I want to say like a candy bar, but let's be real here… Dates = candy bar? No.} and taste very sweet and caramely thanks to the dates. Of course, this recipe is so easily adaptable, you could sub in different kinds of nuts, sweeteners, seeds, grains, or dried fruit. No matter what you fill them with, you have a healthy, nourishing, and satisfying snack or quick brekkie.  

date & seed power bars {vegan & GF}

1 c. dates 

2 tbsp. softened coconut oil

1 tbsp. honey

1/4 c. desiccated coconut flakes

1/4 c. sunflower seeds

1/4 c. pumpkin seeds

3 tbsp. flax seeds

1 tbsp. poppyseeds

1 tbsp. sesame seeds

1/4 c. quick cooking oats

vanilla {optional}

cinnamon {optional}

Preheat oven to 350ºF and line an 8x8 in. pan with parchment paper. Chop dates until fine and add a little bit of hot water to soften if needed. In a large bowl, mix all ingredients and stir until evenly combined. Pour into prepared pan and press down firmly with the back of a spatula. Bake for 8-10 minutes and let cool before slicing into 8 even bars. 

whole wheat cinnamon raisin quick bread

It's no secret, I'm a carb-nut. If it wasn't for my health, I'd probably eat bread for all three meals, seven days a week. There's so many BREADS. So many ways to EAT IT. It's fantastic and horrible all at the same time. My favorite is multigrain with peanut butter, honey, banana, and cinnamon. UGH, I die. 

This morning, I got a mad craving for some carbage and some cinnamon raisin swirl bread sounded like it would just about hit the spot. But I'll let you in on a secret- yeast bread scares the bujeejees out of me. There's too many opportunities for things to go wrong. Not to sound like a perfectionist or anything, but I hate when things go wrong. {not a perfectionist. Pshh shhhht.}

Once I decided there was no way on earth I was going to wait a million hours for some yeast to activate and dough to rise, I remembered this honey wholewheat cranberry nut bread and changed it up a little bit to satisfy my cinnamon raisin craving. That stuff is what my carb-loaded dreams are made of. Homemade bread made in one bowl, in a matter of about 60 minutes and it's vegan? Count me in. Gimme the bread. 

whole wheat cinnamon raisin quick bread {vegan}

3 c. wholewheat flour

1/2 c. oats

2 tsp. baking soda

2 1/2 tsp. cinnamon

1 2/3 c. non-dairy milk

1/3 c. pure honey

2 tbsp. canola oil

1/2 c. raisins

Preheat oven to 350ºF and grease and flour a bread pan. In a large bowl, whisk flour, oats, baking soda, and cinnamon. Add milk, honey, and oil. Stir until just combined. Gently fold in raisins and mix until evenly dispersed. Place dough in prepared pan. Bake for 50-60 minutes or until a skewer inserted comes out clean. Let cool completely before removing from pan and slicing. 

SUPER FLUFFY cinnamon wholewheat pancakes

Saturdays are my favorite. Almost every Saturday morning, my brothers and my dad go and play soccer with a bunch of guys for the morning. That means that while they're away, my mom and I get free reign of the TV. This never happens, because… Teenage boys and their video games. That is all. 

I savor those quiet, dark, lazy mornings. While my mom and my little baby sissy poo were on a walk, it was just me, pancakes, and silence. I love it. People always complain about pancakes being so much work, having to stand over a stove, pouring and flipping, pouring and flipping, pouring and flipping. Personally, I love it and it's all part of the experience. Mixing, pouring, flipping, isn't the same as removing from plastic bag and popping in the toaster. None can compare. 

I love having my weekend rituals. I sleep in a little late {which for me equals 7:45.}, just lay in bed for awhile to think, stay in my pajamas all day and watch movies, make pancakes, and sip my coffee as I flip. Last weekend, I made some wholegrain pancakes and made a second batch to photograph for the blog. Those are still in my drafts folder. Then this week, I wasn't planning on making pancakes to post, so I dumped a bunch of ingredients in a bowl. I don't know what it is, but whenever I make something without writing down the recipe, it turns out superior to when I take the time to jot down ingredients. 

WELL. Those pancakes were the most tender, light, fluffy pancakes I have ever made in my entire life. Before I even finished my last bite, I was rinsing out the mixing bowl and grabbing the bag of flour to make another batch and freeze. The things I do for my invisible pancake-loving internet friends. Using 100% wholewheat flour in recipes kinda tends to get a bad rap for weighing down baked goods. HOWEVER. I used three eggs in these pancakes and lots of leavening. 

I mentioned in my last post, when it comes to pancakes and banana bread I am a purist. I don't see how people can add all the things and still enjoy them for what they really are. Every once in awhile I'll add some bananas or nuts to my pancakes, or chocolate chips or oats to my banana bread. But I just can't stray away from the simple recipes. This pancake recipe is now my new go-to. They're simple, quick, lightly sweetened, hearty, and so dang fluffy. If you're one of those people who like pouring everything but the kitchen sink into your weekend pancakes, I'd suggest using this recipe as a base. 

Fluffy pancakes FTW. 

SUPER FLUFFY cinnamon wholewheat pancakes 

3 large eggs

1/2 c. milk 

2 tbsp. oil

2 tbsp. sugar

1 1/3 c. wholewheat flour

3 tsp. baking powder

2 tsp. cinnamon

1 tsp. baking soda

In a large bowl, whisk oil, milk, eggs, and sugar. Add flour, baking powder, baking soda, and cinnamon. Mix until combined. Pour batter onto a greased frying pan over medium-high heat. Let cook for about 1-2 minutes on each side or until golden brown before flipping. Top with warm maple syrup. Recipe yields about 6 medium-sized pancakes.

cinnamon spiced cocoa granola with toasted coconut & almonds

Ok, so before we get fly into chocolate and granola and all this greatness, I have a little bit of wisdom to share. Lame, I know. But bear with me… I reward with food. 

I seriously love walking to and from the gym, especially with the cold, rainy weather we've been having. Those short walks give me time to actually hear myself think {two brothers and a baby in the house. NOIZEEE.}. And the other day, I had this divine revelation… Or as my mother called it an epiphany if you wanna get all fancy-wordy-pants. 

On the way home from the gym, I was going over in my head what I had done for my workout that day. It wasn't much; I didn't do a million reps of a trillion sets of a zillion exercises {if you can do that, I applaud you.} But what I did do, I felt like I did really well and felt super good about it. I'm trying to apply that concept to every aspect of my life. 

To my school {my grades. Ugh.} I get so caught up in the amount of school I have to get done rather than focusing on how good I do. Plus the fact that I'm supposed to be done with 10th grade in March… I can slow down if I need to. To my devotions- it doesn't matter how much time I spend in the Word, but that the time I do spend is good and I learn something from it. You can spend hours upon hours with your nose in the Bible and not get anything out of it. But you can also just spent ten minutes or so reading and in prayer and come away from it feeling refreshed and renewed. To my friends- I seriously have no friends. People just suck and people move to other countries. But I'd rather have ZERO friends than a bunch of crappy ones. To my blog- I really need to work on this. But only posting the recipes that were top notch and with good photos. In the blogging world, you get so caught up in what everyone else is doing. "Oh she posts 6 times a week, so I should too." What works for other people doesn't necessarily work for you. 

What I'm trying to say is… Quality over quantity. Do what you gotta do and do it GOOD even if that means doing a little less or working a little slower. Do whatever it is that helps you to put your best work forward. For the record, tons of work does not mean it's good work. In fact, in the long run, if it's really not done well, you only get behind because you have to go back and fix your careless mistakes. I speak from experience.

Time for granola now! You're rejoicing, I just know it. 

Remember what I was saying about putting my best work forward? Well. This granola here truly is divine and I edited the pictures about 5 different times before they turned out how I wanted them to. Truly the worst thing ever is when you have one heckuva recipe and cruddish photos. 

I made some chocolate granola with toasted coconut sometime back in the yesteryears. Three empty bowls and a chocolaty mouth later, I really regretted not writing down the recipe. Of course, I just got to making it for the blog last week, but better late than never. 

I amped up this recipe by adding cinnamon which adds a nice kick and almonds for extra crunch {and fibahhhh and prahhhtein.} It's fantastic on it's own, but what's really insane is sprinkling it on top of smoothies. Or filling a bowl with half smoothie, half granola. You know how it is. 

cinnamon spiced cocoa granola with toasted coconut & almonds

2 1/2 c. oats {I use quick-cooking}

2 tbsp. flax seeds

1/4 c. unsweetened cocoa powder

2 tsp. ground cinnamon

3 tbsp. oil {coconut oil, vegetable oil, canola oil, etc.}

5 tbsp. pure maple syrup {or liquid sweetener}

1/2 c. raw almonds, roughly chopped

1/2 c. coconut chips

Preheat oven to 350ºF and line a baking sheet with parchment paper. In a large bowl, combine all ingredients except coconut and almonds. Pour onto prepared baking sheet and bake for 15-20 minutes, stirring through once during the baking time. Remove from oven and let cool on a wire rack. Add coconut and almonds to a baking sheet and bake for about 5 minutes or until just lightly toasted and brown. Stir into granola. Let cool completely before transferring to a container.

maple flax cashew butter granola

I am seriously so easily excited, it's kinda odd but a good thing nonetheless. It doesn't take much to perk me up. AT. ALL. Bring me a cup of coffee without asking and we'll be BFFs. Text me in the morning and I'll love you forever. Give me a bar of 70% dark chocolate and I'll dance with endless jubilee. Come over with a tub of ice cream and a chick flick and I'm the happiest camper that ever roamed the lands. I'm not even gonna tell you how excited I got when I was home alone this morning and found Friends was on. Three episodes even! Boomcachowpoooow. Oh and when I found coconut oil at the store? Pretty sure my week was made. Almost two years living in a place where food trends never see the light of day sort of does weird things to a {already weird} person. 

I just got done saying how easy I am to please, but when I found the coconut oil I was thinking "NOOOOOW I just need to find nut butter other than peanut butter." Sure enough, when we were out of town yesterday, scanning the isles of the grocery store for anything awesome or American that we can't find in our little town, I found cashew butter. I'm not even going to tell you how much it cost. Let's just say my dad told me "Merry Christmas!". Which means I probably shouldn't be eating it out of the jar with a spoon like I dooooooes. ANYWAYS. I got really psyched. Last week, coconut oil, and now cashew butter? Winning at life. *fist bump, yo*  Guys, that stuff is fan-freaking-tastic. I want to cover anything and everything with cashew butter. Including my face. MMMM. 

While I'm thinking of ways to use my precious cashew buttahhh other than eating it with a spoon or smothering it on toast, I figured I'd start with granola. Because granola basically is the best breakfast food eeeeeever. I've started making my granola in smaller batches recently because I basically have no self control and if there's an overabundance of the stuff sitting on the counter, I think it my duty to shove it down my face hole. If only granola-eating was an actual paying job, I'd totally be loaded. And then I'd go back and clear off that shelf of fancy-pantsy cashew butter. 

maple flax cashew butter granola

1 1/2 c. quick cooking oats

1/3 c. puffed brown rice cereal

2 tbsp. coconut oil

3 tbsp. cashew butter

3 tbsp. organic maple syrup

1/4 c. flax seeds

1 tsp. ground cinnamon

Preheat oven to 375ºF and line a baking sheet with parchment paper; set aside. In a large bowl, mix all ingredients until evenly combined. Pour onto prepared baking sheet and bake for 15-20 minutes or until golden brown. Remove from oven occasionally {about ever 5-6 minutes}, stirring the granola around so that it doesn't burn. Let cool before removing to a jar or plastic container to store. Serve with milk or yogurt and fruit or by itself for an afternoon munchie!

mini peanut butter banana bread pancakes

For some reason, I'm really really really craving SUMMER. Actually, no not some reason. I have a few. For one, it's getting sunny and warm and bright in good 'ol Nam. And to me, that means SUMMER. With my school, I feel like I'm totally running out of steam and kinda half-butting it, if ya know what I mean. I don't really have any consistent time off since the school schedule here is kinda wonky. And since I have no life, it's kinda like I have nothing else better to do. But I'm really feeling like I need a break. A 3 month one. PLEASE. The only solution? SUMMER. I also want to stuff my face with only corn, strawberries, popsicles, and avocado. Dear, SUMMER, I want you. 

So I think you get my gist, I really want summer. What does this have to do with pancakes? Nothing. I just wanted to tell someone about my problems, know what I mean, jelly bean? Sorry I called you jelly bean. I do know for a fact, however, that whatever my problem… Pancakes will solve it. And so will peanut butter. Aside from the obvious chocolate and peanut butter {or my personal favorite: peanut butter and spoon.}, banana and peanut butter are basically soul mates- destined for great things. Like my pie hole. Errr pancake hole. These pancakes are super simple, and taste like banana bread! Peanut butter banana bread that is. Oh also I should mention. I'm totally that weirdo who really strongly dislikes my pancakes sweet. I like them really plain SO there's no added sweetener in this recipe aside from the natural sweetness that the mashed bananas bring. If you're not too fond of the idea, add in a tablespoon or two of honey, maple syrup, stevia, or sugar.

mini peanut butter banana bread pancakes

2 eggs

1/2 c. mashed banana {about 2 small bananas}

3 tbsp. plain yogurt

1 tsp. vanilla extract

2 tbsp. creamy peanut butter

1/4 c. oat flour

2 tbsp. wholewheat flour 

1/2 tsp. ground cinnamon

1 tsp. baking powder

In a small bowl, whisk all ingredients until combined. Place a greased frying pan over high heat. Scoop batter by two-tablespooonfuls onto greased pan. Let cook for about 2 minutes and flip to the other side until golden brown. Serve warm with extra peanut butter, sliced banana, or maple syrup. 

banana carrot cake with cream cheese frosting

Sometimes {like errrytime} I sit down to write a post, I blank out completely and my post turns into a bunch of random, all over the place, blurbs of the weirdness that is my brain. I then twirl into thoughts of self-doubt. Like why the heck am I a blogger? I may have a freakish love affair with food, but I can't write for the love of all things holy. Isn't that what bloggers, uhh… Do? So here I am, yet again with a lack of words. Sometimes I think out beforehand what I'm going to write in a post, but the second my fingers hit the keys, "Phewwww." Those witty words leave me and I'm left with nothing. Right now is one of those times. I'm trying to think of things to TELL YOU. Still nothing. 

So I made cake. It calms me and makes me feel better inside. Gives me something to do with my hands. And later gives me something to do with my legs 'cuz cake is pretty much the reason I started running. It's no doubt, baking is my therapy. I go into the kitchen and I typically crank up my music, nearly blowing the speakers as I combine ingredients in a fruit bowl with a table fork. But when I made this cake, I decided I needed nothing but peace, quiet, and cake. Nothing to listen to. Just time to think about what I was doing, slowly adding flour to the batter, sprinkling in a dash or ten of cinnamon, and enjoying every swish of the whisk.

I'm really craving fall-ish, homey foods despite the 80 degree weather we've got going on in our neck of the woods. Carrot cake is considered homey right? I think it is. It's one of my ultimate comfort foods for me and brings back memories of when I was little, sitting in a corner booth at Baker's Square with my grandma, enjoying a slice of the fluffy cake and sweet, creamy frosting with the little piped carrot on top. Although I haven't tasted that cake in years, this one turned out kinda similar which surprised me but made me happy nonetheless. It's really dense, yet fluffy and I hate to say it, but I made it semi-healthy-ish. I used wholewheat flour, yogurt, and banana. But what it lacks in buttery, calorie-loaded richness, it makes up for with the frosting. YOU GUYS. I may or may not have eaten it with a spoon. The fact that it made a really large bowl of frosting, enough to have leftovers, didn't help the situation either. Knowing there's a little plastic container or this frosting in the fridge is a little bit frightening. But I guess if that's actually a problem, my life could be worse.

banana carrot cake with cream cheese frosting

cake:

1/2 c. mashed banana

1/3 c. shredded carrot

2 eggs

1/2 c. plain yogurt

1/4 c. granulated sugar

3/4 c. dark brown sugar

1 tsp. vanilla extract

1 tsp. cinnamon

2 tsp. baking powder

1 1/2 c. whole wheat flour

frosting:

3/4 c. plain cream cheese

1 tsp. vanilla extract

4 c. powdered sugar

1/4 c. milk

2 tbsp. butter, melted

Preheat oven to 375ºF. Grease a round cake pan; set aside. In a large bowl, combine banana, shredded carrot, eggs, and yogurt. Whisk in sugars and vanilla until thick and creamy. Add flour, cinnamon, and baking powder and stir until just combined. Pour batter into prepared pan. Bake for 35-45 minutes or until golden brown. While cake is cooling, prepare frosting, adding more milk or powdered sugar as needed. Once cake is completely cooled, spread frosting evenly on top. Store refrigerated in an airtight container or wrapped in tin foil. 

loaded multigrain muffins

Praise the heavens, I am finally done with that raw thing. I was technically supposed to go until Monday, but decided that if I looked at another leaf of spinach or bowl of hummus, I might cross off health food forever. A girl's gotta have her meat and muffins. I decided that was that on Sunday afternoon when I dug my face into a jumbo bowl of popcorn. Oh, my dearest, how I missed thee. Seriously, if I was stranded on an island and had to choose one food to eat for the rest of my years, it'd be popcorn. No doubt, I cannot quit the stuff. Could be worse, I guess. 

Anyways. I was hit with the baking bug and wanted to whip something up that I could grab for a quick breakfast or after my runs throughout the week. I opened the cupboards to find tons of opened, half-gone bags of nuts and seeds. SO I did what any normal person would do and threw all the stuff 'n things in a muffin. A little piece of advice: no matter what the question, the answer is "Throw it in a muffin." Those words will get ya places in life. 

As the title suggests, these muffins are loaded with all sorts of good carbs, protein, and fiber that are good for those innards of yours. Gotta keeps your innards good and healthy, amiright? They're basically one of those recipes that's like "Open the cupboard and throw every thing your eyeball sees into the bowl." Feel free to switch things up and add different kinds of nuts, seeds, grains, and dried fruit. They make a great snack or quick breakfast on the go. 

With a cup of coffee of course. I've missed my coffee. 8 days was way too long. I think my body learned how to actually function without caffeine during that time and then as soon as I could, I downed two big mugs and was seriously bouncing. off. the walls. BOUNCING. And twirling around the house singing "Augustus Gloop. Augustus Gloop." from Charlie and the Chocolate Factory which I, in fact, haven't seen in ages. I thought I might be losing my mind. Maybe. 

Anyways, muffins.

loaded multigrain muffins

2-3 bananas, mashed

2 eggs

1/3 c. honey

1/4 c. soymilk

1/2 c. ground flax

1/2 c. ground oats/ oat flour

1 c. wholewheat flour

2 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

1/4 c. almonds

1/4 c. sunflower seeds

1/4 c. pumpkin seeds

1/3 c. raisins

Preheat oven to 375ºF and grease or line a muffin tin; set aside. In a large bowl, whisk eggs, honey, soy milk, and banana. Add flour, ground flax, oats, cinnamon, flour, baking powder, and baking soda. Stir until just combined. Fold in nuts, seeds, and raisins. Scoop batter into prepared muffin tin. Bake for 25-30 minutes or until golden brown. 

banana health bread

Just in case you're totally confused at the title "banana health bread", please. Let me fill you in on this greatness. Health bread is a really popular sandwich bread here in Namibia. It's usually a really dark, pretty color {I'm not sure what kind of flour they use} and packed with nuts, seeds, and raisins. My favorite way to eat is with avocado and egg or peanut butter and honey. We love walking to the gas station down the road and buying a loaf of the bread. Almost every gas station in town bakes it fresh daily and the smell of freshly baked bread wafting through the air is intoxicating. 

I decided to whip up a really hardy version of classic banana bread this weekend and it reminded me exactly of my beloved "hakahana" health bread- hence the name. It's packed with raisins, sunflower seeds, and oats which give it a good amount of protein and fiber. Of course, you don't have to use sunflower seeds and raisins- you could use dried cranberries, apricots, almonds, walnuts, anything! For a balanced breakfast, try spreading some peanut butter or honey on top  of a slice {umm yes.}, have it with a side of fresh fruit, or a hard-boiled egg. It's not too sweet, but it's full of banana and cinnamon flavor which is my FAVORITE. I also made it gluten and dairy free! … Just 'cuz. 

banana health bread// dairy-free, gluten-free 

yields one large loaf + 5 medium-sized muffins

3 large bananas, mashed

1 egg + 2 egg whites

1/3 c. soymilk

3/4 c. dark brown sugar

2 tsp. vanilla extract

1 c. white rice flour

1 c. gluten-free all purpose flour

1 c. oats

2 tsp. cinnamon

1 1/4 tbsp. baking powder

3/4 c. raisins

1/2 c. sunflower seeds

Preheat oven to 375ºF. Combine bananas, milk, eggs, vanilla, and sugar. Add dry ingredients and fold in raisins and sunflower seeds. Stir until combined. Pour batter into a greased loaf pan. Pour any excess batter into muffin tins and bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Let cool before removing from pan.

apple cinnamon baked muesli

So can we like, be real for a sec? The thing about being a blogger, is people only get to see the things that you choose to put out there- the pretty things, the good days, the yummy recipes, and the beautiful pictures. What you don't see are the REAL things that go on behind the scenes, the crappy days, the recipes that end up being thrown away, and the pictures that, even though you took 120 pictures, the lighting just wasn't right. I feel like I only write the funny cute things, but none of the stuff that's actually… going on in my life. So let's be real. I wanna talk. I don't know why, but it hit me this weekend that… I really don't have many friends. And it's getting old. Sure, I have three close friends and they're OHMYGOSHTHEFREAKINGBESTEST. But over the last year and a half since moving to Namibia, I haven't really clicked with anyone. And I think for the well being of a person, they NEED that person that they click with- they can cry with, laugh with, dance with, and be crazy with. I have a weird thing where I don't cry often, but when I do, it just comes in a random flood of emotions and the gates break open and the tears come pouring. Sunday night at youth group, during worship, I all of a sudden couldn't sing the lyrics. My eyes started feeling like they were about to pop out of my head from holding back all the tears that were threatening to spill. After worship, my nose was running and one of the leaders came up to me and asked me if I was feeling sick. And at that question, I just let go. I burst into tears. I sat down and just… couldn't stop. Then one of my best friends came up, asked if I was okay, and asked if I needed to talk. I nodded my head and we headed outside. I told him what was going on. I feel excluded. and lonely. Things have gotten mixed up and I've been hurt. I was sitting there thinking I have no friends when I had a wonderful one sitting right there, letting me cry my eyeballs out, and encouraging me to the best of his ability. Sure, I could sit here feeling sorry for myself, OR I could be thankful for the gosh dang awesome people God HAS put in my life and do my best to meet new people. So that's what I'm going to do. I'm struggling, yes, and have been feeling like I'm on the verge of tears all weekend. My eyes burn from crying so much, and my mind is confused by a million and five things. But I'll get through it and at the end, I'll be a better person because of the trials I've gone through and the courage I've taken to step out of my comfort zone. So what the heck does this have to do with breakfast? Well not much. Other than the fact that when I'm stressed and feeling like a pile of dog crap, I go into the kitchen and whip up something yummy, and for those few minutes, everything's ok. Be cool. Eat food. 

apple cinnamon baked muesli

2 c. muesli

1/2 c. sunflower seeds

1/2 c. flour

2 tsp. cinnamon

1 tsp. baking powder

2 eggs

3/4 c. milk

1/4 c. honey

1 c. applesauce

2 small apples

In a small bowl, combine the muesli, seeds, flour, baking powder, and cinnamon. Add eggs, honey, milk, and applesauce. Pour batter into a greased 9x7 pan. Bake at 375ºF for 20-25 minutes. 

buttermilk biscuits with honey cinnamon butter

These last few weeks have been quite the doozy. All those assignments in my dashboard, papers to be written, tests to be taken, and books to be read are driving me {literally} crazy. I feel like there's SO much to get done, but I just can't do it no matter how hard I try. I'm like a little engine that is trudging forward with every ounce of energy left {not much}, spittering, sputtering, and spattering, bumping along, running out of steam, and doing my best to just get to my destination. Which would be 10th grade. I'm supposed to be done in about a week, but those assignments are piling up and I'm falling behind. I keep telling myself "It's ok." I mean, I can only do my best. That's literally all I can do. 

This morning, I was studying and it felt like my brain just shut off. I was so tired. So ready to be done. I got changed out of my pajamas and was out the door for a run in 5 minutes flat. It just feels good to run because I can go and I can go fast unlike my schoolwork. I decided to leave the earphones at home so I could really clear my mind without hearing "Heyyyyyyyyy… sexaaaaay ladayyyyyyy." in the background of my thoughts. For half the run, I was praying that I would just slow down. That God would bring me a sense of peace and calmness. {and productivity. ha.} It felt SO good. When I got home, I got back on the computer and did my work the best that I could because THAT is what matters. Not how much I did or how I fast I went. I just did my best. 

If you haven't left by now, you really deserve a treat for sticking beside me like butter on biscuits. Buttermilk biscuits actually. With whipped honey cinnamon butter. SOSTINKINGGOOOOOD GAHHH. 

buttermilk biscuits with honey cinnamon butter 

biscuit recipe from here 

2 cups unbleached all-purpose flour, plus more for dusting the board
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon kosher salt or 1 teaspoon salt
6 tablespoons unsalted butter, very cold
1 cup buttermilk (approx), plus more for brushing

honey cinnamon butter

1/2 c. butter, softened
1 tsp. cinnamon
2 tbsp. honey

Preheat your oven to 450°F. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet. Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together. Brush with buttermilk. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. While biscuits are baking, prepare honey cinnamon butter by whipping butter, cinnamon, and honey with a handheld mixer until fluffy. Set aside. Once biscuits are finished baking, top with warm honey cinnamon butter.

cinnamon swirl banana bread

I don't know what it is about banana bread, but I'm pretty sure it's one of the best comfort foods on the face of the planet. Think about... Have you ever met someone who DIDN'T like it? If you have, I think it may be time to find some new friends. Hey, it's just a suggestion. Yes, what foods people like and dislike, determines my friendships. 

I have this recipe for banana bread that I've been making for ages. It came from a cute little old church cookbook, with some of the best recipes for all things comfort food. I made this banana bread all the time, and it's one of the first things that got me into baking. That AND it gave my first baking battle wound. Memories. 

I love church cookbooks, with hearty recipes, stories from the cute little ladies that made them, and yellowed pages. The recipe page for this banana bread was stained brown and covered in mashed banana, butter, and milk. And for some reason, it just made me love it even more. Tried and true recipes are always the best! 

On a Saturday morning, when it was sunny out, my family was gone, and my music was blasting, I decided to make banana bread. Because a) I mostly bake on the weekends. {or when I'm feeling emotional.} b) we had a million and one bananas in the freezer. and c) I just wanted banana bread. 

I went on a mad search for the recipe but could not find it anywhere! We left that cookbook at home when we moved {I swear, our brains were not working when we were in the process of packing.} so I logged onto my blog because I thought I had shared it with you way back when. But nope! I continued digging through all my well organized folders and notebooks {ha. just no.} but STILL could not find it.   I figured I'd just use a muffin recipe that I thought I maaaaaay have based off of the bread recipe from home. Are you still following? I'm afraid I've lost you. 

Anyways. After a few changes here and there, I'm pretty sure I've come up with the best banana bread recipe. ever. Not to brag or anything, but seriously, this stuff is the bomb! Just like how gramma would make it. It's fluffy, light, tender, and not too overly sweet. The cinnamon swirl in the middle of the loaf adds the perfect touch and a little bit of crunch on top. But if you don't feel like going the extra mile, feel free to just make the bread as is. You can't go wrong either way! Perfect for breakfast, alongside a cup of joe. Ahh yes. 

I was so excited to share this with you guys! If you follow me on Instagram {which you totally should. I'm new to it. And toooootally addicted.} you already got a sneak peek. Since I'm not posting as much lately, I'm doing my best to spread the posts out instead of there being 3 posts in a week and only 1 the next. Know what I mean, jelly bean? 

Ok, time for banana bread now. Sorry to keep you waiting. 

cinnamon swirl banana bread

2-3 ripe bananas, mashed

1/4 c. butter, melted

1 egg

3/4 c. granulated sugar

1 c. milk

2 1/2 c. flour

2 tsp. baking soda

cinnamon swirl

2 tbsp. cinnamon

3 tbsp. granulated sugar

Prepare the cinnamon swirl by mixing together cinnamon and 3 tbsp. sugar; set aside. Preheat oven to 400ºF and line a loaf pan with parchment paper; set aside. In a large bowl, combine the egg, butter, and sugar. Add in the milk and bananas. Mix in the flour and baking soda. Stir until smooth. Pour half of the batter into prepared pan, sprinkle with 2 tbsp of the cinnamon sugar, and swirl with a knife. Next, add the rest of the batter, and sprinkle the rest of the cinnamon sugar on top. Bake for 25-35 minutes or until golden brown. Let cool before pulling out of pan and slicing.