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Tag: Snacks

Zucchini Oat Muffins

Zucchini Oat Muffins

Written by themindfulpeanut on . Posted in Posts, Recipes.

Zucchini Oat Muffins
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Zucchini Oat Muffins

Course: Snacks, Breakfast
Prep time

15

minutes
Cooking time

25

minutes

Gluten free, vegan & low-FODMAP – these muffins are perfect for on-the-go brekkie, or with a cuppa in the afternoon. Made with oat flour (just blitzed porridge oats) – these are filling & satisfying. With coconut yogurt, zucchini & banana they also add a healthy boost of vitamins and nutrients!

Ingredients

  • DRY

  • 150g (1.5c) Oat Flour (blitzed porridge oats work)

  • 40g (1/3c) Coconut Flour

  • 40g (1/3c) Rice Flour

  • 50g (1/4c) Coconut Sugar

  • 2 tsps Baking Powder

  • 1 tsp Cinnamon

  • 150g (~1c) Dark Chocolate Chips/Chunks

  • WET

  • 1 Egg (I use Orgran Egg Replacer)

  • 1 Mashed Banana

  • 1 Grated Zucchini (squeeze as much water out as you can!)

  • 125g (1/2c) Unsweetened Coconut Yogurt (applesauce can also work here for non-fodmappers)

  • 5 tbsps Milk

  • 2 tbsps Coconut Oil

  • 85g (1/4c) Maple Syrup

  • 1/2 tsp Vanilla

Directions

  • Preheat oven to 350/160c Fan. Prepare regular size muffin tins (mini muffin tins are great too, just decrease bake time!)
  • Grate zucchini. Sift together DRY ingredients. In separate bowl mix together all WET ingredients. Mix until all well incorporated.
  • Fill muffin tins. This mixture is vegan & dense – almost more like an oat bar. The muffins will not change shape much in the oven so fill/shape them as you would desire them to be after baking.
  • Bake 20-25 minutes
Vegan Banana Cake

Vegan Bananacake

Written by themindfulpeanut on . Posted in Posts, Recipes.

Vegan Bananacake
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Vegan Bananacake

Course: Breakfast, Snacks, Dessert
Prep time

10

minutes
Cooking time

25

minutes

Vegan banana cake with dark chocolate/peanut butter topping.
No egg, no oil, no refined sugar. A healthy snack, dessert, brekkie – anytime of day is time for bananacake!

Ingredients

  • Wet

  • 240ml (1 cup) Almond Milk (or milk o’ choice)

  • 2-3 Mashed Ripe Bananas

  • Dry

  • 192g (1.5 cups) Self-Rising GF Flour

  • 150g (3/4 cup) Coconut Sugar (or sugar of choice)

  • 1 tbsp Cinnamon

  • Walnuts (optional)

  • Chocolate Topping

  • 1/2 Bar Cooking Chocolate

  • 4 tbsps Peanut Butter

Directions

  • Preheat oven to 160 c Fan/350 F) and prep an 8×8 dish for baking.
  • Mix dry ingredients into the wet ingredients, folding to incorporate but do not overmix.
  • Pour into prepared pan and bake for 20-25 minutes.
  • While cake is cooling, melt chocolate and peanut butter. Pour over cooled cake.

Notes

    Gluten Free Oat Bites

    No-Bake PB Oat Bites

    Written by themindfulpeanut on . Posted in Posts, Recipes.

    These no-bake oat bars are SO simple to throw together and make a great on-the-go and quick snack for any time of day. I used only 5 ingredients, but you could use even less or more! This makes a great base for trying out new mix-ins and spices.

    Shaping the delightful little guys

    Here is what I used:
    GF Porridge Oats
    Powdered Peanut Butter
    Maple Syrup
    Raw Halo Chocolate

    Simple ingredients!
    No-Bake PB Oat Bites (GF / Vegan / low-FODMAP)
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    No-Bake PB Oat Bites (GF / Vegan / low-FODMAP)

    Course: Posts, Recipes
    Prep time

    10

    minutes
    Cooking timeminutes

    These easy little oat bars are perfect for a quick snack or breakfast. Using minimal ingredients and no oven, perfect for baking with kids or on hot summer days. Gluten free, vegan, low-FODMAP and refined sugar free!

    Ingredients

    • 90g (1 cup) GF Oats

    • 1/2 tsp Cinnamon

    • 125g (1/2 cup) Peanut Butter *See note

    • 90g (1/4 cup) Maple Syrup

    • 70g Chocolate (melted)

    Directions

    • Mix Oats & Cinnamon, fold in Peanut Butter & Maple Syrup. Continue mixing until a thick dough forms
    • Mold into whatever size oat bars you’d like! I stuck with smaller, snack-sized options.
    • Melt chocolate and spread on top of oat bars
    • Refrigerate for ~10 min until chocolate sets.
    • These will keep well in the fridge for up to a week!

    Notes

    • I use Powdered Peanut butter in most of my baking now because it is so easy to control the specific consistency. (Most powdered PBs also have significantly less fat & calories than standard PB – if you’re into that type of thing. 🙂
    Blueberry Lemon Loaf

    Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)

    Written by themindfulpeanut on . Posted in Posts, Recipes.

    Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)
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    Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)

    Course: Breakfast, Snacks, Dessert
    Prep time

    15

    minutes
    Cooking time

    45

    minutes

    Rich in complex carbohydrates, low in calories and fat and gluten-free, polenta is a lovely choice to try in flavored loaf cakes. Also commonly paired with orange, this Lemon-Blueberry alternative comes with yummy textured pieces from the frozen blueberries.

    Ingredients

    • Dry

    • 200g (1 2/3c) GF Flour

    • 125g (1c) Polenta (I used Biona Organic Polenta Bramata)

    • 3/4 tsp Baking Soda

    • 2 tsp Baking Powder

    • 1/2 tsp Salt

    • Wet

    • 100g (7 tbsp) Butter, melted (coconut oil for Vegan option!)

    • 150g Sugar (3/4c)

    • 180ml Milk (3/4c) (I used Almond for flavor)

    • 60ml (4 tbsp) Lemon Juice (about 1-2 lemons)

    • Lemon Zest (about 1-2 lemons)

    • 100g (1c) Blueberries (or more, if desired! They really help add necessary moisture to this loaf)

    Directions

    • Preheat oven to 170C Fan (375F) and prepare baking loaf.
    • Combine DRY ingredients in one bowl. WET ingredients into a separate bowl.
    • Add WET to DRY and then add blueberries. Mix gently and quickly get into the oven. The acid from the lemon reacting with the baking soda/powder will be important to help the loaf be as fluffy as possible. So make haste! 🙂
    • Bake for 45-55 minutes.
    • Optional: Add additional lemon juice or water to icing sugar for a delicious topping.

    Coconut Cacao Zucchini Bread (Gluten Free, low-FODMAP)

    Written by themindfulpeanut on . Posted in Posts, Recipes.

    Coconut Cacao Zucchini Bread (Gluten Free, low-FODMAP, Vegan Option)
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    Coconut Cacao Zucchini Bread (Gluten Free, low-FODMAP, Vegan Option)

    Course: Breakfast, Snacks, Dessert
    Prep time

    20

    minutes
    Cooking time

    55

    minutes

    This easy bread uses pantry staples and is SO rich and decadent, a serving of healthy zucchini without the use of too much sugar!

    Ingredients

    • 220g (1.5c) Zucchini/Courgette (Shredded)

    • 120g (1 c) GF SR Flour

    • 40g (1/2 c) Cacao Powder

    • 1/4 tsp Baking Powder

    • 1/4 tsp Salt

    • 100g (2/3 c) Chocolate (Cut up baking bar or chips)

    • 2 eggs (sub flax egg for Vegan)

    • 50ml (scant 1/4c) Oil

    • 100g (1/2 c) Sugar

    • 2 tbsp Coconut Milk (warmed)

    • 1 tsp Instant Coffee

    • 1 tsp Vanilla

    • Icing

    • 100g (1/2 c) Icing Sugar

    • 1 tsp Coconut Oil

    • 1 tbsp Water

    Directions

    • Preheat oven to 160c Fan/350f. Prep a bread pan with nonstick spray or parchment paper.
    • Shred zucchini and place in paper towels or tea towel. Squeeze the living daylights out of it to release water. Set aside, you’ll be adding to the wet ingredients soon.
    • In larger bowl, Whisk Flour, Cacao, Baking Powder, Salt, & Chocolate Chips
    • In a separate bowl, dissolve the Instant Coffee into Warm (not too hot!) Milk. Then add Oil, Sugar, Vanilla, & Eggs – mix well.
    • Fold wet ingredients into dry ingredients.
    • Add mix to bread pan and bake for 45-55 min, depending on oven. I checked after 45 – but left it in for closer to 55.
    • Mix ingredients for Icing sugar. When loaf has cooled, apply to top with any remaining chocolate chips, if desired!

    Banana Bread Blondies with Cacao Swirl (Gluten Free, Vegan, Low-FODMAP)

    Written by themindfulpeanut on . Posted in Posts, Recipes.

    Banana Bread Blondies with Cacao Swirl (Gluten Free, Vegan, Low-FODMAP)
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    Banana Bread Blondies with Cacao Swirl (Gluten Free, Vegan, Low-FODMAP)

    Course: Snacks
    Prep time

    10

    minutes
    Cooking time

    20

    minutes

    Reminiscent of true buttery blondies, but without oil or egg! These healthy bars are easy to make with simple pantry staples, and last for days in the fridge. A family-friendly favorite and easy snack or breakfast to adapt to any dietary need.

    Ingredients

    • Wet

    • 3 Ripe Bananas

    • 120ml (1/2 cup) Maple Syrup

    • 6 tbsp Peanut Butter

    • 60ml (1/4 cup) Milk

    • Dry

    • 200g (~1.5 cups) Self-Rising GF Flour

    • 1 tbsp Cacao Powder

    • Walnuts, Chocolate chips (optional)

    Directions

    • Preheat oven to 350F/160C Fan and prep a 9×9 (or so!) baking pan.
    • In a large bowl, mash Bananas well and add Maple Syrup, Peanut Butter and Milk.
    • In another bowl, measure out flour (I always like to sift GF flours especially)
    • Add Flour to Wet ingredients and mix well. Any add-in items can be incorporated here, or just in Cacao mix below.
    • Add about 2/3 batter to prepared pan, leaving 1/3 of the batter into bowl and add Cacao Powder to this portion, mix well.
    • Add spoonfuls of Cacao batter to the pan and use a knife to swirl batters together.
    • Bake
    • Bake for 20-25 minutes. 350F/160C Fan.