Banana Coconut Muffins

Yield: 12 muffins

3/4 cup overripe bananas (about 2), mashed

1/2 cup coconut oil, melted

2/3 cup sugar

1 egg

1 tsp vanilla extract

1 cup flour

1/4 cup almond flour

1 tsp baking powder

1/4 tsp salt

1 cup coconut

1/4 cup chocolate chips

1/4 cup walnuts or pecans, chopped

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the bananas, coconut oil, sugar, egg, and vanilla until well combined.

3. Add the flour, baking powder, and salt. Stir until flour is just moistened.

4. Add coconut, chocolate chips, and nuts.

5. Divide the batter between 12 muffin cups.

6. Optional: Top with additional coconut.

7. Bake for 20 to 22 minutes, or until a tester comes out clean.

8. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://thenovicechefblog.com/coconut-banana-crunch-muffins/

Chocolate Cake (Mary's)

Yield: 1 cake

1 Duncan Hines/Betty Crocker dark chocolate cake mix

1 extra egg

1/2 cup sour cream

1. Follow instructions on the back of the box but add extra egg and sour cream.


Mary - email in recipes folder from May 24, 2024

Chocolate Icing (Mary's)

Yield: 2 cups (enough for one cake)

1.5 oz semi sweet chocolate

1/2 cup butter

1 3/4 cup icing sugar

1/4 cup cocoa powder

1 tbsp sour cream

1. Melt chocolate and let cool.

2. Whip butter until softened.

3. Add cocoa powder and icing sugar.

4. Add melted chocolate and sour cream.


Mary - email in recipes folder from May 24, 2024

Chocolate Tofu Mousse

Yield: 2 servings

2.5 oz dark chocolate

6 oz silken tofu

1-2 tbsp maple syrup

1 tbsp cocoa powder

1/4 tsp salt

1. Melt the chocolate in a double boiler.

2. Combine all ingredients in a blender. Blend until smooth.

3. Refrigerate for at least 30 minutes before serving.

https://thefeedfeed.com/healthylittlecravings/silken-tofu-chocolate-mousse

Peanut Butter Granola Bars

Yield: 1 8x8 dish

1 cup peanut butter

2/3 cup honey

1 tsp vanilla

1/2 tsp salt

2 1/2 cups rolled oats

1/3 cup chocolate chips

3 tbsp pumpkin seeds

1. Line an 8x8 baking pan with parchment paper.

2. In a large bowl, combine peanut butter, honey, vanilla, and salt, and stir until smooth.

3. Add oats, chocolate chips, and pumpkin seeds. The mixture might seem dry at first, but it will come together.

4. Transfer to a prepared baking pan and press down until flat. Use a second piece of parchment paper and the back of a measuring cup to help flatten the mixture.

5. Chill for at least 1 hour.

6. Slice into bars. Store bars in fridge.

https://www.loveandlemons.com/granola-bars-recipe

Chocolate Chip Cookies (shortbread-y)

Yield: 16 cookies

1/2 cup salted butter, melted

1/2 cup granulated sugar

1/4 cup brown sugar

1 tsp vanilla extract

1 egg

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chocolate chips

1. Preheat oven to 350F.

2. In a mixer or large bowl, mix the butter and sugars.

3. Add egg and vanilla and mix to combine.

4. Add flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough.

5. Add in chocolate.

6. Line two large baking sheets with parchment paper.

7. Roll dough into balls and place on prepared baking sheets.

8. Bake for 9-10 minutes until the edges are golden brown.

9. Remove from oven and sprinkle with sea salt. Cool for 5 minutes.

https://pinchofyum.com/the-best-soft-chocolate-chip-cookies

Chocolate Chip Cookies (chewy)

Yield: 20 cookies

1/2 cup unsalted butter, melted

3/4 cup brown sugar

1/2 cup granulated sugar

1 egg

1 tsp vanilla extract

1 1/3 cups all-purpose flour

1/2 tsp baking soda

pinch salt

1/2 cup dark chocolate, chopped

flaky sea salt (optional)

1. In a mixer or large bowl, mix the butter and sugars.

2. Add egg and vanilla and mix to combine.

3. Add flour, baking soda, and salt and mix until just combined. Do not overmix.

4. Fold in chocolate.

5. Line two large baking sheets with parchment paper.

6. Using a cookie scoop, form dough into balls (approximately 1.5 tbsp of dough).

7. Place on prepared baking sheets and refrigerate for at least 20 minutes.

8. Preheat oven to 350F. Bake for 10-11 minutes until the edges are golden brown.

9. Remove from oven and sprinkle with sea salt. Cool for 5 minutes.

https://asassyspoon.com/chocolate-chip-cookies/

Peanut Butter Cookies (gluten-free, dairy-free)

Yield: 3 dozen

1 cup peanut butter

5 tbsp melted coconut oil

1 cup coconut sugar (or half brown sugar)

2 eggs

1 tsp vanilla extract

1 cup almond flour

6 tbsp coconut flour

1 tsp baking soda

1/2 tsp salt

1/3 cup chocolate chips

sea salt, for sprinkling (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. In a large bowl, combine peanut butter, coconut oil, coconut sugar, eggs, and vanilla. Mix until well combined, smooth and creamy.

3. Add in almond flour, coconut flour, baking soda, and salt. Mix until well combined.

4. Fold in the chocolate chips.

5. Drop dough onto the prepared baking sheets, placing dough 2 inches apart.

6. Bake for 8 to 9 minutes.

7. As soon as cookies come out of the oven, sprinkle them with a little sea salt. Allow cookies to cool on the baking sheet for 5 minutes before removing.

https://www.ambitiouskitchen.com/healthy-peanut-butter-cookies/

Chocolate Chunk Cookies

Yield: 2 dozen

1/2 cup unsalted butter, melted

3/4 cup brown sugar

1/4 cup coconut sugar

2 tsp molasses (or maple syrup)

1 egg

1 tsp vanilla extract

1 2/3 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

8 oz dark chocolate bar, chopped

sea salt (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. With a hand or stand mixer, cream the butter and sugars together until smooth, about 1 minute.

3. Add molasses, egg, and vanilla and mix again for about 30 seconds.

4. Add flour, baking soda, and salt and mix until fully combined and a dough forms.

5. Fold in chocolate chunks with a wooden spoon.

6. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

7. Bake cookies for 7 to 8 minutes, until just turning golden.

8. Cool cookies on trays for 2 minutes, then transfer them to racks.

https://www.ambitiouskitchen.com/absolutely-epic-chocolate-chunk-cookies/

Double Chocolate Banana Bread

Yield: 1 loaf

3 ripe bananas

1/2 cup butter, melted

3/4 cup brown sugar

1 egg

1 tsp vanilla

1 tsp baking soda

1/4 tsp salt

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 cup chocolate chips/chunks

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large mixing bowl, mash bananas (should be just over 1 cup of mashed banana).

3. Whisk in melted butter, then brown sugar, egg, and vanilla.

4. Place baking soda, salt, flour, and cocoa powder in a sifter and sift over wet ingredients. Stir together until just combined.

5. Stir in chocolate chunks or chips.

6. Pour into the tin and bake for about 55 to 65 mins until a skewer comes out clean.

https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/

Aussie Bites

Yield: 2 dozen

1 3/4 cup rolled oats

1/4 cup sugar

1/4 cup dates (or dried apricots)

1/4 cup dried cranberries (or raisins)

1/4 cup ground flaxseed

1/4 cup sunflower seeds

1/4 cup shredded coconut

1/4 cup quinoa (cooked or raw)

2 tbsp chia seeds

1/4 cup mini chocolate chips

1/4 tsp baking soda

1/4 cup honey

1/4 cup butter, melted

1/4 cup coconut oil, melted

1/2 tsp vanilla

1. Preheat oven to 350F. Lightly grease or line two mini muffin trays.

2. In the bowl of a food processor, place 1 cup of oats. Process for about 1 minute until oats are pulverized into oat flour.

3. Add in the remaining 3/4 cup rolled oats, sugar, dates, dried cranberries, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until dried fruits are in small bits.

4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.

5. Divide batter among the prepared muffin tins.

6. Bake for 10 to 12 minutes, until golden brown.

7. Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.

https://thestayathomechef.com/homemade-aussie-bites/

Breakfast Cookies (Beyond Nourished)

Yield: 2 dozen

1 1/4 cup old-fashioned oats

1/4 cup almond flour

1/3 cup pecans, chopped

1/4 cup sliced almonds

1/2 cup sunflower seeds

1/4 cup pumpkin seeds

1/4 cup sesame seeds

3 tbsp chia seeds

1/4 cup shredded coconut

1/4 cup dried fruit

1/4 cup chocolate chips

1 tsp cinnamon

1/4 tsp salt

1/2 cup maple syrup

1/3 cup nut butter

1/2 tsp vanilla

1 egg (or flax egg)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all dry ingredients together.

3. In another bowl, combine all wet ingredients together.

4. Combine the wet and dry ingredients. Mix well.

5. Let sit for 15 to 30 minutes.

6. Scoop 1/4 cup portions onto prepared baking sheet and flatten slightly.

7. Bake for 10 to 12 minutes, or until golden brown on the bottom.


Cook with Beyond Nourished (Instagram)

Peanut Butter Cookie Bar

Yield: 8x8 pan

2 eggs

1 cup coconut sugar (or half brown sugar)

3/4 cup peanut butter

1/4 cup coconut oil, melted

1 tsp vanilla

1 cup almond flour

1/2 cup rolled oats

1/2 tsp baking soda

1/4 tsp salt

1/3 cup chocolate chips

1. Preheat oven to 350F. Line a 8x8 baking pan with parchment paper.

2. In a large bowl, combine eggs, coconut sugar, and peanut butter. Mix well.

3. Add coconut oil and vanilla and mix together until smooth.

4. Add almond flour, oats, baking soda, and salt. Mix thoroughly until all ingredients are combined.

5. Add chocolate chips. Stir to combine.

6. Bake for 20 minutes.

https://www.ambitiouskitchen.com/peanut-butter-cookie-bars/

Peanut Butter Cookies

Yield: 2 dozen

1 1/4 cups all-purpose flour

1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, at room temperature

1 cup peanut butter

3/4 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 tbsp milk

1 tsp vanilla extract

1/2 cup chocolate chips

1 tbsp sugar, for sprinkling (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. In a large bowl, combine flour, baking powder, baking soda, and salt. Stir to combine.

3. In another large bowl, beat the butter and peanut butter together until fluffy.

4. Add the sugars together and beat until smooth.

5. Add egg, milk, and vanilla and mix to combine.

6. Add flour mixture and mix until combined, but do not overmix.

7. Stir in chocolate chips.

8. Place sprinkling sugar on a plate.

9. Form dough into balls and into sugar. Arrange on prepared baking sheets allowing space for the cookies to expand.

10. Use a fork to lightly indent with a criss-cross pattern.

11. Bake cookies for 10 to 12 minutes, until just turning golden.

12. Cool cookies on trays for 2 minutes, then transfer them to racks.

https://smittenkitchen.com/2007/12/peanut-butter-cookies/

Banana Bread (Chickpea Flour)

Yield: 1 loaf

2-3 very ripe bananas, mashed

1/4 cup maple syrup (or honey)

2 eggs

1/3 cup coconut oil, melted

1 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup chickpea flour

optional: 1/2 cup shredded coconut

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/3 cup chocolate chips

optional: 1/3 cup walnuts, chopped

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, combine bananas, maple syrup, eggs, coconut oil, vanilla extract, and apple cider vinegar. Mix until well combined and creamy.

3. In a separate bowl, whisk together chickpea flour, shredded coconut (if using), baking soda, cinnamon and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold chocolate chips and walnuts (if using) into the batter.

6. Pour batter into the prepared pan and bake for 45 to 55 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/chickpea-flour-banana-bread-gluten-free/

Chocolate Bark

Servings: 12 bars

1/2 cup coconut manna

1/3 cup coconut oil

1/2 cup cacao powder

1/4 cup maple syrup

1/4 cup dried cranberries

1/4 cup pumpkin seeds

1/4 cup almonds, chopped

1. In a small pot, melt coconut manna and coconut oil over medium heat. Stir to keep from burning.

2. Once melted, remove from heat. Whisk in cacao powder until smooth.

3. Let cool for a couple of minutes before adding in maple syrup.

4. Line a pan with parchment paper. Pour chocolate mixture into an even flat layer.

5. Spread cranberries, pumpkin seeds, and almonds evenly over the chocolate.

6. Place in the freezer for 1 hour to set.

7. Break bark into pieces. Place in an airtight container and store in the fridge or freezer.

https://www.instagram.com/p/CIlV4Nkhf3c/

Pumpkin Muffins

Yield: 12

1 cup pumpkin puree

1/2 cup maple syrup

1/4 cup coconut oil, melted

2 eggs

1/4 cup almond milk (or any milk)

1 tsp vanilla extract

1 cup all-purpose flour

3/4 cup whole wheat flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp salt

optional: 1/3 cup chocolate chips

1. Preheat oven to 350F. Line a muffin tin with liners.

2. In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk, and vanilla.

3. In a separate large bowl, whisk together the flours, baking soda, spices, and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold in the chocolate chips, if using.

6. Evenly divide batter between 12 muffin cups. Bake for 23 to 28 minutes, or until tester comes out clean or with just a few crumbs attached.

https://www.ambitiouskitchen.com/healthy-pumpkin-chocolate-chip-muffins/

Banana Walnut Chocolate Chip Cookies

Yield: 24

2 cups almond flour

1 tsp baking powder

1/4 tsp salt

1/3 cup chocolate chips

1/2 cup walnuts, chopped

1 ripe banana, mashed

1/3 cup almond milk

1/4 cup almond butter

1 tbsp coconut oil, melted

1 tbsp maple syrup

1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, combine the almond flour, baking powder, salt, chocolate chips, and walnuts. Stir to combine.

3. In a separate large bowl, combine the remaining ingredients. Stir to combine.

4. Fold the dry ingredients into the wet, and mix to combine.

5. Using a tablespoon, spoon cookies onto prepared baking sheets.

6. Bake until golden brown, about 15 minutes.

https://thefeedfeed.com/upbeetandkaleingit/vegan-chocolate-chip-walnut-cookies

Zucchini Chocolate Cake

Yield: 1 8x8 pan

1 cup shredded zucchini (from 1 medium zucchini)

2 eggs

1/2 cup maple syrup (or honey)

1/2 tsp vanilla extract

1 1/2 cup almond flour

3/4 cup oat flour

1 tsp baking soda

1/4 tsp salt

1/3 cup chocolate chips

1. Preheat the oven to 350F. Line an 8x8-inch square pan with parchment paper.

2. Measure out 1 cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water.

3. In a large bowl, combine shredded zucchini, eggs, maple syrup, and vanilla. Whisk together until well combined.

4. Add the almond flour, oat flour, baking soda, and salt. Mix together until well combined.

5. Fold chocolate chips into the batter.

6. Pour batter into the prepared pan and bake for 30 to 35 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/lemon-blueberry-zucchini-cake/

Chocolate Chip Cookie Bars

Yield: 8x8 pan

1 egg

1/2 cup coconut sugar (or swerve)

1/4 cup coconut oil, melted

1 tsp vanilla

1 3/4 cup almond flour

1 tsp baking powder

1/3 cup chocolate chips

1. Preheat oven to 350F. Line a 8x8 baking pan with parchment paper.

2. In a large bowl, add egg, coconut sugar, coconut oil, and vanilla. Mix well.

3. Add almond flour and baking powder. Mix thoroughly until all ingredients are combined.

4. Add chocolate chips. Stir to combine.

5. Bake for 22 to 25 minutes.

https://lexiliveswell.com/recipe?recipeId=20