My Super Bowl Sunday:

I mean…Go Saints! 😉

Anyways, I took advantage of the day and got to trying some recipes in queue…

Vegan Banana Nut Muffins from Nutritious Foodie

2 cups white rice flour (or 2 cups whole wheat pastry flour, if you are not worried about gluten)
1.5 tsp baking soda
1/2 tsp salt
1/2 cup light agave (or 0.5 – 1 cup sugar)
1/2 cup grapeseed oil (or regualr canola oil)
1/2 cup unsweetened applesauce
1/2 cup walnuts
1/4 cup raisins
1 tsp cinnamon
dash of nutmeg
1 Tbsp vanilla extract
3 ripe bananas


Preheat oven to 350°.

Combine flour, baking soda and salt together. Mix agave (or sugar), oil, applesauce and vanilla together. Slowly (couple spoons at a time) add the flour mixture to agave mixture, add walnuts and raisins. Make sure you don’t over mix.

Mash bananas in a separate bowl. Fold in mashed bananas into the muffin mixture. Bake for 25 min or until done.

Yield: 12 large muffins

Nutrition Information (per muffin): 266 calories; 12.8 g. fat; 96 mg. sodium; 35.7 g. carbohydrate; 3.5 g. fiber; 1.2 g. protein

Thoughts: YUM! These are delicious! I think I’ll cut back on the oil a bit next time and up the applesauce. The agave gives a wonderful flavor! Excellent muffins!

(BIG) Muesli Granola Bars adapted from Kath Eats Real Food

1 1/2 cups rolled oats
1/2 cup muesli
1/2 cup chopped walnuts
1/4 cup ground flax seed
1/4 cup brown sugar
4 dried peaches diced 1/3 cup dried cherries + 6 dates, chopped
a sprinkle of shredded coconut
1 tsp cinnamon
1 tsp kosher salt
1 1/4 cups skim milk
1 egg
1 tsp vanilla


Combine all ingredients in a big bowl. Line a pan(s) (I used a 9 x 13) with parchment and spread batter into pan. Bake at 375* for around 30 minutes.

NOTE: When going into the oven, the mix will be watery and should firm up.

Makes 12 bars.

Nutrition Information (per bar): 157 calories; 6.2 g. fat; 18 mg. cholesterol; 221 mg. sodium; 22.6 g. carbohydrate; 3.1 g. fiber; 4.4 g. protein

Thoughts: Delicious and couldn’t BE any easier! Nom nom nom!!!

Chickpea “Blondies” from Have Cake, Will Travel

Non-stick cooking spray
15 ounces (1 can, 425 g) cooked garbanzo beans, drained and rinsed
1/2 cup (96 g) raw sugar
1/2 cup (160 g) strawberry or other all-fruit spread
1/4 cup (64 g) crunchy natural peanut butter or tahini
2 teaspoons pure vanilla extract
1/4 cup plus 2 tablespoons (42 g) flax meal (sub with other meal or flour if you’re not looking to make these gluten-free)
2 tablespoons (20 g) brown rice flour (sub with other meal or flour if you’re not looking to make these gluten-free)
1/2 teaspoon baking powder

Preheat oven to 350°F. Lightly coat an 8-inch (20-cm) square baking pan with spray.

In a food processor, combine all ingredients and blend until perfectly smooth, scraping sides often.
Pour batter into prepared pan. Bake for 26 minutes.

Place the pan on a wire rack and let cool completely before placing in the fridge and slicing.
Enjoy cold from the fridge. These blondies freeze well, too.

Yield: 8 servings

Thoughts: EW! They’re in the trash. They tasted like beans. I had high hopes for these blondies…this recipe is floating around the blogosphere. Unfortunately, a huge thumbs down from me :(

Here’s some pictures of my girlfriend helping me cook — she loves kitchen time…she helps to “clean up”…with her tongue… :)

That’s all, folks!

Hope everyone had a great weekend and Super Bowl celebrations! Have a wonderful, healthful week! I’ve got plenty of questions for another Q&A, but any additional questions are welcome! Just send them over to me at ASAP! I believe the next Q&A will be posted tomorrow!

Question: How many baked goods are in a “baker’s dozen”? Don’t cheat!!! 😉


  1. says

    Love your pics! Ummmm….I’m not a Baker and was so going to say 12…. but yeah I THINK this one is 13…? Who knows?!!!

    Yay for the Saints and SuperBowl Sunday!

  2. eaternotarunner says


    I’m impressed with all the recipes you try out, I need more time for baking! I wanted to try the chickpea blondies too, too bad they weren’t good :-/

  3. says

    Also – thanks for the heads up on the blondies – I’ll kick them out of my list. When I make baked treats I try to find ones that the ‘general populous’ will eat, so if they taste like beans, that probably won’t fly. Have a great day!

  4. Stef @ moretolifethanlettuce says

    teehee your dog is sooo cute! haha i use my dog as a cleaning mechanism too, he doesn’t mind one bit. my little hoover…bummer about the blondies, i’ve been wanting to try them but also feared they’d turn out “beany”

  5. says

    Those muffins sound delicious, and the granola bars look beautiful! I’ve been seeing desserts that call for beans everywhere lately..I’ve been really curious to try them! The other day I saw brownies that utilized black beans…hoping these don’t taste like beans like the recipe you tried.

  6. says

    oh no! I’m planning to debut a bean-ie baked good this week. I’ve been working on it for a while, and we actually really like it… be on the lookout, I hope you haven’t been turned off to all beanful goodies!

  7. says

    A baker’s dozen is 13. I only know this because there was some series of books that I read as a child where the family had 13 members? 13 children? I don’t remember exactly, but they always referred to themselves as a “baker’s dozen.”

    I want to make those granola bars!

  8. says

    These recipes all look so great! I’ve been so crazy with school/work I haven’t had time for reading all my beloved blogs all the time and yours is the 1st I go to … and I’m delighted with all these fab treats! Thanks hon!

  9. says

    Ooo everything looks marvelous except for the chickpea blondies.. When I first saw them online I thought they look interesting, but after reading numerous reviews of them being gross, I decided not to waste my time. But, you never know till you try–thanks for the advice :-) I think I’d rather make original blondies instead.

  10. Red says

    I’d add:
    2 eggs + 1 egg white
    1 banana
    a pinch of salt
    another 1/2 tsp baking powder (1tsp total)
    1tsp cinnamon
    chocolate chips

    And omit:
    strawberries, raw sugar


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