Category Archives: banana

More Blueberry Love

Did everyone incorporate lots of red into their days today?

…I didn’t. Unless you count “red” bananas.

I had to run to the co-op and Hannaford after my failed shopping trip the other day. I saw these adorable little babies and read:

slightly sweeter than a yellow banana, red bananas also have a subtle raspberry taste…

I was sold. I’ve never had a red banana.

…and I still haven’t had a red banana, but would it be weird if I’m psyched for breakfast tomorrow already?

I’m going to be so disappointed when I unpeel one of the precious little babies and discover it looks that same as a yellow banana, aren’t I? I’m imagining it to be…I don’t know…fuchsia or something.

Luckily, the co-op is never in short supply of dates.

Thankfully, they even stock the vegan ones.

It’s hard to find non-vegan dates these days, let me tell you.

Speaking of odd labeling tactics, though – my mom (cute as she is) was telling me how the peanut butter she always buys tasted different to her, and when she looked at the label realized she bought the “vegan” one.

Mom, a lot of peanut butter is vegan anyways…”

(p.s. can I get a high five for only buying what I need at the co-op today? I swear, that store is a booby trap. So much temptation. I do not. need. a giant tub of carob powder. I do not. need. more flours until I finish one up. I do not. need. any of these fancy granolas.I do not. need. one of every dried fruit/nut/jam known to man)

Anyhow. My day actually had nothing to do with Valentines day, pink or red. It didn’t feel very Valentines-day to me this year.

I’m not sure what Valentine’s day “feels like,” but apparently it’s something more than an ordinary day.

Or maybe I’m just still a little bit bitter about my failing and flailing Bruins.

Or the fact that I had to function on about 6 hours of sleep today because a. this sinus congestion is a total PITA at night, leading me to wake up about every two hours to blow my nose, b. I happened to get a little enamored with the Grammy’s when I realized they were on, and c. I’d keep trying to fall asleep and I’d have a million and one ideas flood my brain.

But first thing’s first. First, the breakfast I woke up to.

While I was blog-surfing last night, I saw Averie’s newest microwave banana oat cake – a blueberry banana oat cake! The oat cakes sort of remind me of a quicker banana scramble…and so when I saw the addition of blueberries, figured why not make a blueberry banana scramble?!

To make things super streamlined (and allow myself an extra twenty minutes of sleep in the morning) I mixed everything together before I went to bed. This left me with a consistency very similar to that of a breakfast cookie come morning. I added a bit more milk and then plopped it in a pan.

Lets pause and think about how cool the word “plopped” is. It gets my vote for best onomatopoeia. Say it with me: “…plop.”

Blueberry Banana Scramble

with coconut and ginger and a cashew-blueberry sauce

  • 1/3 c. quick oats
  • 1/2 a banana
  • 1 T. wheat germ
  • pinch ground cinnamon
  • 1/8 t. ground ginger
  • 1/2 T. shredded coconut
  • 2 T. blueberry yogurt
  • 1-2 T. milk of choice
  • 1 t. chia seeds
  • 1/4 c. blueberries (I used frozen)

Mash everything together. If preparing this the night before, you will need to add a bit more milk come morning. Transfer mixture to a greased, preheated pan and flatten. Cook until golden on both sides.

See here for the blueberry-cashew butter sauce

As for that tofu? Well, I’m muddling through it still. Another scramble, this time with pasta sauce instead.

You would think that with all of the things I make myself, I would make my own darn pasta sauce, but no. I still buy the jars.

And yes, I burnt my onion rings.

Okay, so I need to know your favorite onomatopoeia. Just because.

Ever had a red banana?

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Filed under banana, banana scramble, breakfast, dates, dinner, healthy living, recipe, tofu, vegan, vegetarian

Scrambling

I am loving reading everyone’s requests for winning the baked goods! Seems like the lemon poppyseed cookies and birdseed bars are in high demand 😉 Keep on piling in those entries!

***

I don’t think whatever that sickness I had yesterday had much of a chance…in fact, I think I effectively slept it off. Between dozing all morning yesterday and sleeping until nearly 8:00 this morning, I was good to go today. I woke up still a little “bleh,” but ate something and took 875% of my d.v. of vitamin C and I was feeling better already.

I actually received this sample along with my iHerb order, and I figured there was no day better than today to use it. Yes, that is 525 mg of vitamin C per serving, and yes, that does equate 875% of my daily value of the stuff.

I was a little worried I was going to turn into a clementine or something, but I’m still alive. Even better than alive, dare I say.

Maybe this was the reason why I felt so good all afternoon? It’s probably just coincidence, but oh well 😉

Good enough to go grocery shopping, even!

…unfortunately, I would have been better off at home. Ugh, $60? Really? I am so upset because I didn’t need to spend that much. In fact, I had just cashed a check for $45 an intended to spend no more than that.

I decided to just go to Price Chopper (from here on out to be called “The store which shall not be named,” AKA TSWSNBN) rather than Hannaford (closest thing I have to a Whole Foods around here, though I’m thinking it’s less expensive from what I hear) because of the whole convenience thing. TSWSNBN = 5 mins away, Hannaford = 1 hour away. It’s convenient if I’m in the area because of work/going to see Teddie, but not on a day like today.

Anyways. I get there and start cringing at the produce prices, but shrug it off thinking “I didn’t spend any gas money to get here at least.” and carry on. Note I pretty much just buy produce that’s on sale. If you can call it that.

Not only that, but they were out of just about everything I needed – most imperatively, dates.

I almost started crying when the stock-boy told me they were sold out. My lip started quivering and I had to breathe deep, but luckily I spared him the waterworks. And moved on to wanting to hit him over the head with the chopped dates he suggested I get.

You know you’re a date addict when you move from feelings of despair to ones of extreme anger.

Not only that but all their produce was on its outs, they didn’t have any old fashioned rolled oats unless I wanted to buy them in the tiniest container possible for $4 and I bought a moldy yucca.

So basically, I have to go to Hannafords and/or the co-op sometime soon anyway. And had I known that from the get-go, I just plain wouldn’t have wasted my time and money there today.

UGH! Okay, rant over. Onto happy things.

Like banana scrambles.

Oh hail yes. I feel better just looking at that. Don’t you?

It’s like food therapy.

See, the other option for breakfast the other morning was a banana scramble, but the French toast had the louder scream.

When I saw Jenny suggest a banana scramble on that very post, I knew it was fate. I had to try one, once and for all. I might start cheating on my pancakes for these babies, too.

But oyu know what I haven’t had in a while?

Anything gingerbread. I’m assuming this has been done already, since it is gingerbread and all…but here’s how I did it:

Gingerbread Banana Scramble

adapted from The Edible Perspective’s Cinnamon Banana Scramble

  • 1/3 c. quick oats
  • 1 T. oat bran
  • 1 t. chia seeds
  • 1-2 T. milk
  • 1/2 of a large banana
  • 1/2 t. cinnamon
  • 1/8 t. ground clove
  • 1/8 – 1/4 t. ground ginger
  • 1/4 t. ground nutmeg
  • 1/2 – 1 t. molasses
  • pinch of maple sugar

Mash the banana with the oats. Mix in all remaining ingredients and then form into a patty with your hands. Place on a pre-heated, greased pan and cook until golden brown on both sides. Top with peanut-ginger sauce.

Peanut-Ginger Sauce

  • scant 1/4 c. peanut flour
  • 1/2 – 1 t. molasses
  • 1/2 t. maple syrup (or to taste)
  • pinch ground ginger
  • heavy pinch ground cinnamon
  • 2-3 T. milk

Whisk together all ingredients, starting with just 1 T. milk and adding more to get to your desired consistency. Check for sweetness, adding more maple syrup as your taste buds call for it 😉

The only thing that would have made this better would have been having it between French toast. Too bad I was out of bread :[

But naturally, when new obsessions are born, they do not die quickly. As a snack post-workout, I decided more were necessary as an almost-lunch-but-not-quite.

On a note unrelated to banana scrambles, I think this was when I realized I might be more of a “late morning” workout kinda gal. I’ve never given myself the chance to workout anytime other than mornings, before starting my day. I felt like my mind was so much more in it today, though.

Maybe I was just high on Vitamin C, though.

In keeping with my almost-tradition of making just about everything either gingerbread or carrot cake, though, these ones were carrot cake.

I die.

Carrot Cake Banana Scrambles

adapted from the Edible Perspective’s Apple Scramble

  • 1/4 c. quick oats
  • 2-3 T. applesauce
  • 5 shredded baby carrots (do you find it funny to imagine me shredding poor little baby carrots?)
  • 1 t. chia seeds
  • 1/2 t. ground cinnamon
  • 1/4 t. ground nutmeg
  • pinch ground ginger
  • 1/2 T. shredded coconut
  • pinch maple sugar
  • 2-3 T. milk

Combine all ingredients, adding in more milk as you see fit. Carefully form a patty (or two) and place it on a preheated, greased pan. Cook until golden on both sides.  Serve and top with peanut-carrot sauce, coconut, carrot, pecans and molasses.

Peanut-Carrot Sauce

  • scant 1/4 c. peanut flour
  • 1 shredded baby carrot
  • 1/2 t. maple syrup (more or less as desired)
  • 2-3 T. milk

Whisk all ingredients together, adding milk 1 T. at a time until you reach your desired consistency.

I think this one would have been ever better with a banana instead of applesauce, just to add a little bit more sweetness to the carrots. I didn’t really want to go on three bananas today, though. What can I say?

What else happened today? Well, naturally I made more bread. Do I even need to say I love Sarena’s bread anymore? It’s probably engrained in everyone’s brains already.

I made this loaf with 6-grain flour that I’d almost forgotten about, adding in a little Vital Wheat Gluten to make up for the heavier flour.

You know bread is good when you can eat it plain without even toasting it.

I made Chelsey’s granola and burnt all the raisins.

Luckily, I don’t mind the occassional taste of char. You probably think I’m being witty right now but I’m totally serious.

Ironically, I also had to make it with quick oats. The whole reason I wanted to get rolled oats at the store was so I could make granola. My heart was dead-set on making granola though, so I didn’t give up. It worked better than I thought it would!

Aaand lastly – sausage and peppers and a baked sweet potato.

You know what I realized? I don’t think I like green peppers anymore.

And also: Jenn’s method of baking a couple sweet potatoes at a time (in the oven) for grabbing one on the fly, totally works. I baked this one when I baked one for last night, and after reheating in the toaster oven, it was just as good as if it were fresh out of the oven. It’s a great trick if I’m craving a sweet potato for work the next day since it takes an hour in the oven and I now flat-out refuse to microwave-bake my taters.

What are your time-saving techniques?


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Filed under baking, banana, banana scramble, breakfast, carrot cake, chia seeds, coconut, cooking, dates, dinner, food, healthy living, molasses, oats, recipe, seitan, sweet potato, vegan, vegetarian

Seitan Sausages

I had better not be getting sick.

My boss has been sick for the past…well, it seems like he’s always sick…but really sick for the past two weeks. I’ve been feeling 100% but all of a sudden this afternoon I got a tickle in my throat.

When these things happen, I tend to go a little overboard. Call it paranoia of catching the nasties, if you will. But as soon as there is even a vague hint of a cold or the nasties, I come home and start chugging the vit C and fresh veg.

And seitan sausages.

What, you don’t look to sausages to cure the plague?

…oh. Maybe it’s the higher protein content that I am hoping will shield me from infection.

You may or may not recall my mention of being burnt out on tempeh.

As well as my mention of limiting my grocery spending.

Enter: seitan. I used to make it all the time. What happened?!

I have no reasonably excuse for our time apart. I do enjoy seitan, after all.

But it was time to take vital wheat gluten’s and my relationship to the next level.

Every since first hearing I could make my own “seitan sausages,” I was intrigued by the idea.

Every time I went to make them though, I was turned off by all the many steps.

I think I was just being lazy, though. Truth is, making them was not difficult. I could have read the directions to Kaia and she’d have been able to make them, for Pete’s sake.

I based my seitan sausages off of these recipes. The flavors weren’t anything that tickled my fancy for what I envisioned in my mind, so I took the template and tweaked to my liking.

Aren’t they creepy looking?! No fear, though – they taste phenomenal. Perfect to go with a “sausage and peppers” theme. With pasta and jarred pasta sauce.

The initial idea was to have them with Chelsey’s Mexicalian cilantro pesto, but it was as I was chopping the cilantro for my sausages that I remembered I’m not a cilantro fan.

I think I get my herbs mixed up, and can only remember which ones I like when I smell them fresh.

From now on, I’ll just be that girl over in the produce aisle, sniffing all the herbs before landing them in my cart.

Hey, they have those little shower-sprayers for a reason. For wackjobs like me.

Either way, I still sauteed some sliced sausage up with onions and jarred roasted reds. We had no fresh. I’m telling you, my fridge is empty. I’m going to make it work, though. The cilantro was the last fresh bit of green in there, which is why it still made an appearance. The rotini tossed in jarred pasta sauce pulled it all together.

It’s the little things, people. The little things.

Tonight I had one in a similar fashion, but with polenta. Mmmm, mm. I love polenta.

Seitan Sausages:

yields 3-4 sausages

adapted from “Have Cake Will Travel”s fauxsages.

  • 1/2 c. + 2 T. vital wheat gluten
  • 2 T. nutritional yeast
  • 1/2 t. italian seasoning
  • dash crushed red pepper
  • 2 cloves garlic, minced
  • 2 T. onion, chopped finely
  • 1 T. fresh cilantro, optional
  • 1/2 t. sea salt
  • 2-3 sundried tomatoes in oil, chopped
  • 1 t. dried chives
  • 1 T. olive oil (I used the olive oil in the sundried tomato jar)
  • 1/3 c. + 3 T. water

Preheat oven to 325* F. In a large bowl, combine the VWG, nutritional yeast, italian seasoning, pepper, garlic, onion, cilantro, salt, chives and tomatoes. In a small bowl, whisk together the oil and water. Add to the VWG mixture, and mix to combine. Knead a few times. If you’ve got some herbs/onions/tomatoes wanting to fall out, that’s fine.

Divide the mixture into 4 equal parts, roll out a bit, and wrap tightly in a piece of aluminum foil. Repeat for the remaining, and place in a baking dish. Bake for one hour to an hour and 15 minutes. When done, unwrap and allow to cool. Or eat right away.

Some notes:

  • I think I overcooked mine a bit at an hour and 15. Next time I’d probably just do an hour.
  • I’d also like to try baking them in something, like tomato sauce. Maybe if they were baked in the foil for half the time, then taken out and baked in tomato sauce?
  • Needs more cowbell.

On another note, I wanted to share this fab little snack/dessert/what-have-you:

Averie’s banana oat cakes. The fig jam is a critical element.

What do you do when you have a hunch the plague is after you?

Seitan – yay or nay?

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Filed under banana, cooking, dinner, food, healthy living, recipe, seitan, vegan, vegetable, vegetarian

Note to Self…

This morning, hardly awake:

First thought – DKM. Dropkick Murphys. YES! That was it! go back to sleep.

Second thought – Bran muffins. I want some bran muffins. go back to sleep.

Third thought – I think I’ll sleep in today. I’m a little tired and it looks crappy out so I probably won’t be going anywhere anyway. shut eyes.

Fourth thought – The phone would ring immediately after I declare I’m sleeping in, wouldn’t it?

_________________

So, basically I must have been driving myself crazy in my sleep because I still hadn’t thought of what DKM was before I went to bed. There were a couple bloggers who guessed it [e-mail me to redeem your prizes], which just made me laugh and remember waking up with “Shipping Up to Boston” in my head moments earlier.

And no, it’s not just because of the Bruins that I love that song. I mean, just listen to it. First thing in the morning, preferably. And do some Irish jigs around your butcher block in the kitchen while preparing your breakfast.

In a leprechaun hat, preferably.

Not that I would know anything about any of that scenario.

I would know something about flaxy French toast, though. So I’ll talk about that, instead. I’ll leave it to your own imaginations as to whether I was tap dancing around my kitchen while making this, though.

 

Being that I looked out my window and saw this yet again:

Really wet, heavy snow. Read: Sloppy and slippery. House arrest once again.

I decided to make something a little more time consuming for breakfast. I have pancakes down to a science so I can make them quickly in the morning, which carries over to mornings when I have more time, too. Having nowhere to go, I decided to put a little more thought into breakfast this morning.

I’ve been wanting to make French toast for a while now, but wasn’t sure if the mini slices would be enough for keeping me full. Today, I knew I’d be home all day. Worse comes to worse, I eat an hour later, right?! Surprisingly enough, it was difficult for me to finish it all! Don’t worry, though – I took one for the team and did.

Yes, it really is possible to get that same French toast texture without eggs! Making it with flax sounds strange at first, I admit. I mean, I think I was legitimately grossed out when I first heard of it, so I don’t blame you if you are, too.

But I mean, really. Have I ever lied to you? -insert shifty-eyes here-

Buttering/Earth Balancing your pan is critical to making any sort of pancake or sandwich – and French toast is no exception. You don’t need a lot, but you can’t even compare the flavor to that and just using non-stick spray.

And please, no need to be “neat” about it. We’re not after pretty awards here, we all know the ugly food is the best.

Huh, maybe that’s why I’m always disappointed whenever I go out to eat…

If you’re patient and give it enough time – the outside still gets crispy while the insides are still moist and flavorful. I’m sorry if you hate the word moist. I do, too – but really, what else can I say? Damp? It’s not juicy not is it soggy.

The Mixture I used (approximately, anyways…about that measuring thing…)

  • 2 T. milled flaxseed
  • 1/4 c. + 2 T. coconut milk
  • 1/2 t. coffee extract (vanilla would work just fine, I just so happen to be the person who is all out of vanilla, yet has plenty of coffee, peppermint and coconut extracts. I would.)
  • pinch ground cinnamon
  • pinch ground nutmeg

Mix all with a fork, allowing to sit a few minutes. Add more milk if necessary. Poke each piece of bread a few times before dipping each slice in and saturating. Transfer to a greased pan, allowing extra of the flax mixture to remain on the bread. Cook about 4-5 minutes on each side, until crispy.

Garnish with grilled banana and figgy peanut butter and jelly sauce. And chia seeds and honey-roasted almonds if you’re feeling feisty.

Note to self: I miss you terribly. (speaking of “bring me back” songs…)

Er, wait, what I meant was – note to self: make French toast more often.

And about those bran muffins?

They were not just a groggy early-morning sentiment, my dears. They were happening.

I promise these were muffins for me, not Teddie. I kept thinking how much he would love them. Carrots, applesauce, molasses, cinnamon and sunflower seeds? The kid would be in heaven.

I used these almost-forgotten about pressed dates that Mo sent me way back when. I got a kick out of the “serving size: 1 package,” as I imagined myself just plopping down on the couch and nommin’ on the brick like so:

om-nom-nom

The recipe I used was Kelsey’s. And they are fantastic! It’s a good thing I didn’t actually read the recipe before I printed it off and trekked into my kitchen, though. It requires the use of a food processor, which is usually a big no-no for me. For some reason, I detest cleaning the processor in addition to regular baking dishes. Or in general. Same goes for garlic presses.

Life’s tough.

I realize this is probably old-news, but my new trick is using an ice-cream scoop. I used to just spoon it in, but then I’d have really ugly muffin tops. This leaves them nice and smooth!

And perfectly sized! Well actually my mini-muffins are perfectly sized since I usually just want a little somethin’ somethin’ when it comes to muffins, but that would have required me refilling the tray about ten times.

Which wasn’t happening.

I am very picky about my bran muffins – a lot of bran muffin recipes use more oat bran than wheat, and are too sweet for my liking. I like my bran muffins to be dense, moist and…well…wheaty! These are just the ticket.

Another added bonus: they didn’t require any bananas. I love bananas, and have a great branana muffin recipe – but I’m down to my last banana and you guys know what happens when I lose my bananas. I think I might hide the last one, just as an extra precaution. You know…in case someone else might want it, heaven forbid.

But if I haven’t convinced you to make bran muffins or flaxy French toast…maybe I can convince you to do this:

Toast up some good bread…smother one slice with cashew butter…smother the other with a bit o’ butter/earth balance…throw on some good dried apricots…drizzle a smidgen o’ maple syrup…and chow down. Heavenly.

(but what’s with me saying o’ instead of “of”? Am I really feeling that Irish today?)

And I’ll leave you with this scandalous picture:

I had sausages with dinner! I love sausages…

What’s something you openly admit to having high standards about? I am definitely a bread snob!

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Filed under baking, banana, bran, bread, breakfast, brunch, carrots, chia seeds, cooking, dates, dinner, food, french toast, healthy living, muffin, muffins, recipe, Uncategorized, vegan, vegetarian

Going Bananas over Cashew Butter

You may recall that I’m often saying I’m relatively laid back. Not much ruffles my feathers, if you will.

This morning, I realized something.

I realized that’s all lies.

Do you see what's missing? It starts with "b" and rhymes with "shmershmanas"

Because I get upset about bananas.

I was somewhere in the middle of demanding my sister tell me what happened to my bananas, prompting her to tell me if she’d eaten any, and rifling through her purse and lunch box before I stopped myself and had this sudden epiphany of “oh my heavens, what has become of me. I’m being selfish over bananas.”

Sure, you can have my kidney.

Hell, take my liver, too!

But heaven forbid you eat my bananas. Because then the pancake batter that I’ve so lovingly prepared to go along with those non-existant bananas will, in fact, hit the fan.

Muffins I made Tuesday. There were 9 large ones and a dozen mini ones. I've only eaten one. None of my food is safe around here these days.

I guess it’s a good thing, so I’ll just look at it that way. Even if last night I had three bananas left and this morning, 0. The other night, I still had a quarter of a loaf left of  an orangey-coconut barley flour loaf, and the next morning, none. So finally I made these muffins that were politely requested, using barely any sugar, and braced for the “these are terrible!” remarks, but apparently that wasn’t necessary.

I think we have secret leprechauns hiding in our cabinets that come out at night-time, because there’s only four of us. March is just around the corner, you know.

Luckily, being rendered banana-less doesn’t mean the world has stopped turning. I don’t think. I mean, I’ve still got three more days to go before I make it to the store because I’ve pledged no more groceries until Sunday, but I’m pretty confident that the apocalypse won’t come because of this occurrence.

Knock on wood.

Being all thrifty and wanting to save money lately, I decided to take it upon myself to make cashew butter.

Cashoo butter, if you will.

I guess I’m not really sure if that makes sense, since I don’t recall how much I spent on those cashews, but I’m sure the price would end up being pretty close.

At least I feel like I’m being more resourceful/economical/thrifty.

Do these pictures convey how runny it was?! Because it was. I was so giddy. It is so delicious. Cashew butter is easily my favorite nutbutter. So smooth and creamy all on its own. I refrained from adding anything to it, because I just love the plain cashew flavor it has on its own!

Well, I did add a bit of oil – but just because based on everything I read, it tends to be on the drier side, and the jar of it I had prior had oil in it, too. You could omit it, but I wanted it runny so I added it. It’s negligible, really, so you might as well just add it since it improves the consistency that much.

Cashew Butter

  • 1 1/2 c. salted cashews
  • 1-2 t. olive oil

In a food processor, blend cashews first, it took me about 5 minutes. When butter-like in consistency but a bit dry, add in the oil. Blend about 4-5 more minutes, until silllllky smooooth!

Such a shame all that gets wasted, too difficult to scoop out and into the jar…

Hah, syyyyke. You wouldn’t think I’d let all that creamy, cashewy goodness go to waste, did you?! You’d be silly.

I’m not sure, though. Between my pancake breakfast for lunch on Tuesday, and my clean-out-the-cashew-butter with bread lunch today, I’m probably being shunned by other health bloggers blog-wide. Please don’t hate. (appreciate?)

If it makes me look any better, at least the cleaning up was mainly done with homemade pumpernickel…which I realize is actually terribly unappealing, but there will be a post dedicated to this baby soon.

Although, speaking of babies – maybe I ought to mention how much of a rockstar Teddie was today after his little vacation. Oh, yes – it was 20* when I woke up this morning and was about ready to go running around outside in shorts and a t-shirt it felt so warm. Which meant Teddie’s sweet vacation must come to an end.

I thought his little eyeballs were going to pop out of his head when he saw a new scary monster in a new corner (now there’s scary things in all but one corner – eyeroll) but he was surprisingly gentlemanly about it. Truth be told, it scares me, too – it’s a cart (to be pulled behind a horse) that is quite large and propped against the wall.

He probably knows exactly what it is and is afraid I’m going to hook it up behind him. Maybe that’s why he was so good undersaddle…hmmmmmmm…

Now. Go protect your bananas. And make some cashew butter while you’re at it.

Are you “possessive” over anything? I should clarify that I wasn’t legitimately upset about the banana issue, but I was a little baffled and a little disgruntled I couldn’t have my grilled banana this morning. Eh well, it’s good for me to start having to think outside of the banana.

In terms of the baked stuff, I enjoy sharing because I know what the alternative is and I’d rather the fam eat homemade stuff than pure sugar from a box or bag :/

Have you ever made your own nutbutter? What was your favorite combo?

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Filed under baking, banana, breakfast, food, food blog, health, healthy living, horseback riding, lunch, muffins, nut butter, pancakes, recipe, teddie, vegan, vegetarian

Rye Peanut Butter & Banana Pancake Sandwich

I don’t think I’ve ever before finished a meal and thought “oh-my-gaw that was so good I need to go blog about it STAT.”

In fact, I feel a little geeky admitting to this, but that is what just happened. And hence, what I’m doing.

Maybe it’s just an unusual day. I mean, I also don’t usually have breakfast for lunch as often as I admit it to be a good idea, and I also don’t usually have not a veggie in sight by now.

I also don’t usually have a beverage other than water with meals, but apparently since I was already having something sweet for lunch, I decided a sweet beverage was necessary, too. Hey, it’s all or nothing, right?

Another oddity? I usually have some idea as to what I want for lunch. Today I had none. Zero, zilch, nada. I have no bread, my oven is in use rendering me sweet potato-less, and not many vegetables. I didn’t feel like a grain.

And gosh darn it, the more I thought about it, the more I just wanted some pancakes again.

So I compromised.

I’d make pancakes. But! It wouldn’t be such a bad thing because, I’d just be using it as my bread.

Yes, I do realize that this is essentially the same thing as what I would eat every morning, but I’m telling myself it’s different because it was eaten in more of a sandwich-form.

Yes, I do realize my logic is flawed.

Due to an ongoing project with rye flour which you will soon see, my plan hatched rye “bread” with peanut butter and banana. If I had caraway I would be in heaven – how cool would that be?

Alas, I don’t. I made do.

My peanut butter was Jenny’s peanut butter and jelly sauce, a sauce I’ve been having a pretty steady love affair with but have neglected to blog about. I’ve actually been gathering pictures for a full on devotion to it, but I guess this came first. Such is life.

Rye Peanut Butter, Banana and Honey Pancake Sandwich

for one

For the Pancake “Bread”:

  • 1/4 c. rye flour
  • 2 T. oat bran
  • 1 t. baking powder
  • 1 T. milled flaxseed mixed with 2 T. warm water
  • 1/4  c. almond milk
  • earth balance/butter/cooking spray, for greasing the pan

For the Bananas:

  • 1/2 a banana, sliced in half lengthwise
  • earth balance/butter/spray for greasing pan

For the Peanut Butter & Honey sauce, adapted very slightly from Jenny’s Peanut Butter Jelly Sauce

  • 2 T. (heaping) peanut flour
  • 2 T. almond milk
  • 1/2 – 1 t. honey, depending on your tastes
  • pinch of salt** (see note)

Preheat a large nonstick pan and a small nonstick pan over low-medium heat.

In a small bowl, mix together the flour, bran and baking powder. Add in the flax egg and almond milk. Grease your preheated non-stick pan lightly and bump up to medium heat, and divide the batter into two pancakes. Spread out a touch, and cook until the sides are starting to firm up. Spray the tops lightly with spray and flip. Cook another 4-5 minutes, or until lightly golden. While the pancakes are cooking, grill your bananas: place in the smaller non-stick pan and cook until golden brown on both sides.

For the peanut butter and honey sauce, whisk all ingredients until smooth. Note: I didn’t add salt when I mixed my sauce, but as I was eating, found myself looking for that pinch of salt that classic peanut butter has. I ended up sprinkling salt on my sandwich (try that for feeling weird) and found that salt was juuuust the ticket to what I was looking for.

To assemble, place one pancake on your plate and spread the peanut butter sauce. Place the grilled bananas on top of that, followed by the other pancake. If desired, spread a dab of fig jam on the top pancake.

As you know, I desired. When don’t I desire fig jam?

Caraway, here I come.

A sneak peak at some things in progress:

hmmmmm!!!

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Shredded Wheat Pancakes

Confession: I didn’t set a single limb outside today.

Call me lame, I call it warm.

Unfortunately, tomorrow is supposed to be the worst of the days, and I have to go outside tomorrow. Work, schmerk.

What did I do to pass my time?  Well, before going on a cleaning rampage and getting stuff printed out and organized for my classes that start this week, I made pancakes.

You’re all really shocked right now, huh?

At least they were a little different than usual. You see – after a bedtime snack of Kashi Autumn Wheat, I discovered I had a whole lot of shredded…crumbs.

I wasn’t about to throw them out, but the texture weirds me out to just have them all in a bowl with milk.

And so it found its way into pancakes. Truthfully, I struggle to call them pancakes as they’re really not like a normal pancake at all. They’re very moist and almost oatmeal-like in the middle. This could have something to do with the fact that I kept wanting to add more liquid, but unfortunately the next time I can try them won’t be until my next box of shredded wheat is finished.

This doesn’t mean they were bad – not at all! Just a disclaimer for those who are thinking it’s a light, fluffy pancake. And honestly – I don’t think there’s a better way to use up the last of that cereal at the bottom of the bag!

Shredded Wheat Pancakes

  • 1/4 c. shredded wheat crumbles (I used Kashi)
  • 2 t. chia seeds
  • 1/4 c. freshly brewed coffee (still hot) (see note)
  • 3 T. white whole wheat flour
  • 1 T. wheat germ
  • 1 t. baking powder
  • 1 t. ground cinnamon
  • 3 T. almond milk
  • 1/4 c. fresh or frozen blueberries
  • maple syrup and almond butter, for topping
  • earth balance or butter, for greasing pan

Combine the shredded wheat and chia seeds in a bowl and then stir in the hot coffee. Set aside for 2 minutes or so – sip some coffee, preheat your pan, that sorta thing.

Once it’s thickened a bit, add in the dry ingredients and stir. Add in the milk and stir to combine. Fold in the blueberries. The batter will be thick – don’t add more! You’ll wind up with pansoup, not pancakes. …not that I would know or anything…

Grease the pan and spoon the batter onto the preheated pan. Fry about 4-5 m. on each side, or until golden. The insides will still be moist and dense – that’s as cooked as you’re going to get, though!

Serve drizzle with maple syrup and almond butter “sauce,” and a grilled banana, of course 😉

Note: You could probably also use hot water or almond milk if you don’t happen to have a hot pot of coffee. The coffee flavor isn’t that noticeable, having something hot is more the point.

All the more incentive to accidentally smush your shredded wheat cereal boxes on the drive home. Or not hate on the bag-boys that decide to throw ten pounds of sweet potatoes and bananas on top of them.

I couldn’t make up my mind re: flash vs. natural light. I was finding the natural light to be a bit too harsh. But was happy to have it – I hate waking up and being in the dark all morning on days I have to work!

Mmm…the best part of a sweet potato. It’s like a burnt marshmallow. For some reason, my mom doesn’t embrace the smell of the sap burning at the bottom of the oven as much as I do…

I mentioned cleaning rampage, yes? Well, I took care of the kitchen. You guys are right. I have a flour problem. And a grain problem. It’s a good thing I bake a lot…and I think there will be lots of bread-baking in my future! I need something that will use at least 3+ cups of flour, after all.

That or I can just think up some pranks. My sister does use her hair dryer often…

Anyways. As a flour and grain addict, I have too many grains that get neglected. Well, actually I don’t – I just have barley that gets neglected. So I might as well use it, right? I was surprised to find out I actually like barley, while I was under the impression that I didn’t care for it.

Beets, however? Well, I don’t think I’m their biggest fan after all. I mentioned last time that I warmed up to them…but I think it’s “baked until crispy” or nothing when it comes to me and beets. I wasn’t too fond of these. I followed a recipe for roasting them (and some carrots) in a balsamic and thyme sort of…glaze? But it was nothing really to write home about, I guess.

…at least the barley was good. The veg was just “mreh.”

So – cereal! What’s your favorite kind? Ever used it for something other than, well, a bowl of cereal?!

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