Peanut Butter and Jelly Banana Muffins (GF,V)

PB&J Vegan Gluten-Free Banana Muffins recipe. www.fernsandpeonies.com

1/2 c. favorite gluten-free flour blend
3/4 c. almond meal
1/2 c. gluten-free oats
1/4 c. flax seed meal
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. kosher salt

3 ripe medium bananas
1/3 c. apple sauce
1/4 c. brown sugar
1/4 c. cane sugar
1/3 c. peanut butter (or 3 tbsp. P2B if you are trying to be healthier)
1 tbsp. apple cider vinegar
1/2 tsp pure vanilla extract

Jar of your favorite jelly or jam

Preheat oven to 350 degrees. Line 12 tin muffin pan with liners or coat with non-stick spray.

Combine dry ingredients in medium bowl and mix with whisk to get out all the lumps and aerate.
In stand up mixer with paddle attachment, place the peeled bananas in the mixer and mix well to mash the bananas. Then combine the rest of the ingredients, except the jelly. Once combined, start to mix in the dry ingredient mixture just until combined (do not over-mix).

With a medium sized spring levered ice cream scooper, scoop half the batch into the 12 tins. Now with a small teaspoon, scoop a dollop of your favorite jelly or jam into the center of each muffin tin that is half filled with batter. Top each with an additional scoop of the batter to enclose the jelly. Take a wet finger and smooth the tops of each muffin.

Bakefor 35 - 45 minutes until golden brown and remove. Allow to cool to room temperature before serving.

Nutritional Estimations: Servings size 1 muffin. Amount Per Serving: Calories 237. Total Fat 8 g.  Sodium 267 mg. Total Carbohydrate 36 g. Dietary Fiber 3 g. Sugars 14 g. Protein 6 g. 

Print this recipe!

Read the blog post here!


Carrot Apple Nut Bread (GF,V) - A bite of pre-autumn from www.fernsandpeonies.com

Carrot Apple Nut Bread (GF,V)

Time: 1 hour 15 minutes

Ingredients:
1 c. all purpose gluten-free flour blend
1/2 c. almond meal
1/2 c. ground oats (always use certified gluten-free brands)
1/4 c. organic sugar
1 tsp. baking soda
2 tsp. baking powder
1/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

1 medium banana, peeled
1 tbsp. coconut oil
1/4 c. vegan sour cream
1/2 c. unsweetened almond milk
1/4 tsp. almond extract

1 c. grated carrots, patted dry
1/2 a peeled, seeded and diced apple
1/3 c. diced raw walnuts

Directions:
Preheat oven to 350 degrees. Lightly oil a bread pan with coconut oil.

Grate the carrots (2-3) and pat/wrap with paper towels to dry. Set aside.

In a bowl, mix together the dry ingredients.

Note on making ground oats: Very easy to do in your Vitamix or a food processor; process until a powdery mixture, approx. 30-45 seconds. Does not have to be perfect!

In your stand up mixer with a paddle attachment, mash your banana and then add the rest of the wet ingredients. Slowly pour in the dry ingredient mixture just until combined. Remove from your stand and spoon mix in the carrots, diced apple and walnuts.

Pour the batter into your greased bread pan and bake for approximately 1 hour, or until toothpick comes out clean.

Completely cool before eating.

Serves 8.

Nutritional Estimations for 1 piece: Calories 219. Total Fat 11 g. Cholesterol 0 mg. Sodium 341 mg. Potassium 95 mg. Total Carbs 24 g. Fiber 3 g. Sugars 9 g. Protein 6 g. Vitamin A 54%. Vitamin C 5%. Calcium 7%. Iron 4%.

Print the recipe!

Read the blog post!


Flakey Gluten-Free Vegan Biscuits (GF,V)

Flakey Gluten-Free Vegan Biscuits; closest you will get to the real thing. From www.fernsandpeonies.com

Time: 30 minutes

Ingredients:
1 1/4 c. gluten-free all purpose flour (I like Cup4Cup Wholesome blend)
3/4 c. Doves Farm Gluten-Free Self-Rising Flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
4 tbsp. earth balance buttery spread (cold) + 1 tbsp. of melted to brush tops
3/4 c. unsweetened low sugar almond milk + 1 tbsp. apple cider vinegar

Directions:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Flour a surface to work on ahead of time so it is all set when the dough is mixed. Get your biscuit cutter or drinking glass ready as well. This is a good time to melt your extra tablespoon of butter for brushing the top of the biscuits and getting your brush out.

Combine the almond milk and apple cider vinegar in a small cup and set aside.

In a bowl, mix the flours, baking powder, baking soda and salt. With your fingers, rub in the butter to the flour to combine, working quickly as to not melt the butter too much. Add half the milk/vinegar mixture and with your hands, start to work the wet ingredients into the dry, adding the second half of the milk/vinegar until just combined.

Place just formed dough onto the floured surface and kneed/turn lightly a few times. Pat out into a round, about 1/2 inch thick. Tap your biscuit cutter or drinking glass into the floured surface to dust and then start pressing out your biscuits, again, working quickly.

Place each round onto your pan and brush with the melted butter.
Place in oven for 13-15 minutes, or until very slightly golden.


Makes 8 biscuits.

Nutritional Estimations for 1: Calories 221. Total Fat 10 g. Cholesterol 0 mg. Sodium 463 mg. Potassium 17 mg. Total Carbs 35 g. Fiber 3 g. Sugars 0 g. Protein 3 g. Vitamin A 1%. Vitamin C 0%. Calcium 5%. Iron 4%.

Print the recipe!

Read the blog post!


Clean Overnight Oats - 3 Ways (GF/V)

Clean Overnight Oats - 3 Ways. From www.fernsandpeonies.com

Time: 15 minutes prep, overnight to set

Ingredients:
Base:
1/2 c. gluten-free old fashion oats
3/4 c. unsweetened almond milk
2 tsp. chia seeds
2 tsp. ground flaxseeds

Options:
Apple Pie:
1/2 c. chopped apple
1 tbsp. pure maple syrup
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg

Banana Nut Bread:
1/2 medium banana, mashed
1 tbsp. pure maple syrup
1/8 c. chopped walnuts
1/4 tsp. cinnamon

Banana Almond Butter:
1/2 medium banana, mashed
1 tbsp. pure maple syrup
2 tbsp. raw pure almond butter (unsalted)
1/8 c. almond slivers
1/2 seeds from a vanilla bean (optional)

In a small ball jar, add all base ingredients. If you are not adding the chia and flaxseeds, you may want to reduce your non-dairy milk to 1/2 cup. Chose one of the options and add to the base ingredients. Stir to combine. Close container and store in the refrigerator overnight.

Eat cold or warm up. Enjoy!


Makes 1 serving.

Nutritional Estimations for Apple Pie Option: Calories 325. Total Fat 8 g. Cholesterol 0 mg. Sodium 84 mg. Potassium 84 mg. Total Carbs 54 g. Fiber 10 g. Sugars 21 g. Protein 9 g. Vitamin A 6%. Vitamin C 5%. Calcium 29%. Iron 15%.

Nutritional Estimations for Banana Nut Option: Calories 378. Total Fat 17 g. Cholesterol 0 mg. Sodium 81 mg. Potassium 322 mg. Total Carbs 47 g. Fiber 9 g. Sugars 8 g. Protein 12 g. Vitamin A 5%. Vitamin C 0%. Calcium 29%. Iron 16%.

Nutritional Estimations for Banana Almond Butter Option: Calories 558. Total Fat 32 g. Cholesterol 0 mg. Sodium 81 mg. Potassium 353 mg. Total Carbs 54 g. Fiber 13 g. Sugars 11 g. Protein 20 g. Vitamin A 5%. Vitamin C 0%. Calcium 41%. Iron 23%.

Print the recipe!

Read the Blog Post!


Gluten-free and Vegan Overnight Oats & Chia Seed Parfait with Fresh Fruit. Healthy and satisfying breakfast on the go from www.fernsandpeonies.com Vist the website to download your free guide on living a healthy and compassionate lifestyle!

Time: 15 minutes prep, overnight to set

Ingredients:
Chia Seed Pudding:
3 oz raspberries or blueberries, crushed
1 tbsp. chia seeds
1/4 c. unsweetened almond milk

Oatmeal layer
1/2 c. gluten-free old fashion oats
2 tsp. ground flaxseeds
1/2 c. unsweetened almond milk
2 tsp. pure maple syrup

Fruit of choice for layering, washed and cut into small chunks.

In a small bowl, crush the raspberries or blueberries with a fork. Add the remaining chia seed pudding ingredients and mix to combine. Spoon into a ball jar. Layer with fruit of choice.

In a small bowl, combine the oatmeal layer ingredients. Spoon over top of the fruit layer. Add a few more fruit pieces to garnish.

Close the jar and put in the refrigerator overnight. Enjoy your parfait cold and on the go!

Print the recipe!

Read the blog post!


Cake for breakfast? Why not with this Blueberry Lemon Zest Breakfast Cake recipe that is vegan, gluten-free and refined sugar-free. Find the recipe at www.fernsandpeonies.com

Time: 1 1/4 hours

Ingredients:
Dry:
1 c. gluten-free all purpose flour mixture (I like Cup4Cup brand)
3/4 c. almond meal
1/4 c. ground flaxseed meal
1/4 c. quinoa flour (can replace with gf flour)
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. kosher salt

Wet:
2 mashed, ripe bananas
1/3 c. unsweetened apple sauce
1/2 c. coconut sugar
2 tsp. vanilla extract
1 tbsp. apple cider vinegar

6 oz fresh blueberries
Zest from 1 lemon

Directions:
Preheat oven to 350 degrees. Line a 9x9 sheet pan with parchment paper. Make sure to buy organic blueberries or clean them well. Scrub your lemon before zesting. Set aside.

In a bowl, mix together the dry ingredients and stir to combine. Set aside.

In your stand up mixer, mash the bananas. Add the rest of the wet ingredients, except the blueberries and lemon zest. Reduce speed to low and slowly mix in the dry mixture. Mix until just combined. Remove from your stand and gently fold in the fresh blueberries and lemon zest.

Spoon into pan and gently spread. Bake for 40-45 minutes, until golden brown on top and toothpick comes out clean.
Serves 8.

Print the recipe!

Read the blog post!


Blueberry Maple Pecan Granola (GF, V, Refined SF)

Gluten-free, vegan and refined sugar-free Blueberry Maple Pecan Granola. Made with coconut oil and pure maple syrup for the perfect amount of sweetness. Find the recipe at www.fernsandpeonies.com

Ingredients:
2 1/2 c. gluten-free rolled oats
3 tbsp. hemp heart seeds
2 tbsp. chia seeds
1 c. pecans, rough chop
1 tsp. ground cinnamon
1/2 c. pure maple syrup
1/3 c. coconut oil, melted

1/2 c. dried blueberries
1/3 c. dried raisins, gogi berries, or other dried fruit of choice
 
Directions:
Preheat oven to 250 degrees.

In a large bowl, add all ingredients except the dried berries. Use a wooden spoon to combine.

Line a large sheet pan with parchment paper or a silicone mat. Pour the wet granola mixture onto the lined pan and place in the oven for 15 minutes. Remove from the oven. Using a spatula, stir the mixture and level back out. Put back in the oven for another 15 minutes and repeat, stirring every 15 minutes. This helps to evenly bake and toast the granola.

After the granola has been in the oven for a total of 45 minutes, add the dried blueberries and gogi berries (or dried fruit of choice) and stir into the granola mixture. Return to the oven for the last 15 minutes. When done, remove from the oven to completely cool.

Store in an airtight container for 2 weeks.

Makes 8 servings.

Print the recipe!

Read the blog post!


Fig & Apricot Mediterranean Granola (GF,V,Refined SF)

Gluten-free, vegan and refined sugar-free Fig & Apricot Mediterranean Granola recipe from Ferns & Peonies. Find this gluten-free and vegan recipe and more at www.fernsandpeonies.com

Time: 1 hour 15 minutes

Ingredients:
2 1/2 c. gluten-free rolled oats
3 tbsp. hemp heart seeds
2 tbsp. chia seeds
1 tsp. ground cinnamon
1/2 c. raw walnuts, chopped
1/2 c. dried figs, chopped
1/2 c. dried unsulphured apricots, chopped
1/3 c. pure maple syrup
1/3 c. coconut oil, melted

1/2 c. coconut flakes, chopped

 
Directions:
Preheat oven to 250 degrees.

In a large bowl, add all ingredients except the coconut flakes. Use a wooden spoon to combine.

Line a large sheet pan with parchment paper or a silicone mat. Pour the wet granola mixture onto the lined pan and place in the oven for 15 minutes. Remove from the oven. Using a spatula, stir the mixture and level back out. Put back in the oven for another 15 minutes and repeat, stirring every 15 minutes. This helps to evenly bake and toast the granola.

After the granola has been in the oven for a total of 30 minutes, add the chopped coconut flakes and stir into the granola mixture. Return to the oven for another half an hour, stirring again at the 45 minute mark. When done, remove from the oven to completely cool.

Store in an airtight container for 2 weeks.

Makes 8 servings.

Print the recipe!

Read the blog post!


Pumpkin Spice Granola (GF,V,Refined SF)

Vegan, gluten-free and refined sugar-free Pumpkin Spice Granola. A healthy alternative to feed your autumn flavor craving. Find this recipe and more at www.fernsandpeonies.com

Time: 1 hour 30 minutes (15 minutes to prepare, 1 hour 15 minutes to bake)

Ingredients:
4 c. gluten-free rolled oats
1/4 c. chia seeds
1 c. raw pecans, chopped
1 c. unsweetened raisins

1/2 c. organic pumpkin puree
1/3 c. pure maple syrup
1/3 c. melted sustainably sourced coconut oil
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
 
Directions:
Preheat oven to 250 degrees.

In a large bowl, add the first four ingredients. Set aside.

In a sauce pan, combine the remaining ingredients and whisk over medium-low heat for 3-5 minutes to form a sauce. Do not boil. Remove from heat and pour over the dry ingredients, stirring with a wooden spoon to fully coat.  

Line a large sheet pan with parchment paper or a silicone mat. Pour the wet granola mixture onto the lined pan, spread evenly and place in the oven for 15 minutes. Remove from the oven. Using a spatula, stir the mixture and level back out. Put back in the oven for another 15 minutes and repeat, stirring every 15 minutes for a total baking time of an hour and 15 minutes. This helps to evenly bake and toast the granola.

When done, remove from the oven to completely cool.

Store in an airtight container for 2 weeks.

Makes 8 servings.