Not that all summers aren’t, but this one in particular is feeling just insane. My best friend’s and I just got together last weekend in Madison and before we drove back to Minneapolis we were all on the couch, phones in hand, scrolling through our calendars and someone said “what’s everyone last weekend in October looking like?”
I love being back in Minneapolis and I’m trying to say yes to just about everything. But, summers in the Minnesota are nothing if not these three things:
so stressful, so much fomo
THE BEST 😉 obviously
“that weekends no good for me I’m going to a wedding/cabin/bachelorette party/bridal shower/baby shower/concert/the lake/camping”
So here’s a little recipe to help get you through the week.
It’s relatively cheap and easy, so that’s helpful since I’m always mortified looking at my bank account balance May-August (cocktails on the patio, anyone?)
Quick whip a batch of these up on Sunday, or Monday if your weekends are too busy, and enjoy 1-2 bars for breakfast all week long.
blueberry oat breakfast bar
makes 9 square bars
2 cups GF oats, seperated
1 cup almonds
2 scoops of vegan vanilla protein powder, optional
1 cup blueberries
1/2 cup pitted and chopped dates
1/2 cup pure maple syrup
1/2 teaspoon vanilla
pinch of salt
Preheat oven to 350°F.
In a food processor combine 1 cup oats, almonds, protein powder and salt.
Blend until combined. Add dates and process for another 30 seconds or so.
Add fresh blueberries, remaining 1 cup oats, maple syrup, vanilla.
Blend until sticky and all ingredients are incorporated.
Press down mixture in a parchment covered 8×8 square pan and bake for 20-25 minutes.
Did you guys know that we’ve been lied to our entire lives? It’s true. I’ve never thought much about the little nickname our cherished Halloween has – All Hallow’s Eve. Eve of what you ask? The REAL Halloween apparently!!
And I quote ..
It’s liiiiike, why did I even stomp through snow as tall as I was looking like a fool as a “ballerina apparently from the arctic” during the Halloween blizzard of ’91? I don’t know you guys, let’s just focus on cookies.
I made these super gooey treats just last night in hopes to enjoy them tonight while eating popcorn and watching scary movies and they are already practically gone. The great thing about this batter is that you can easily add any addition you’d like. I added a touch of real almond extract, but you could add almond slivers, walnuts, or chocolate chips. Did I mention they’re made with coconut flour instead of the regular stuff?
[Preheat oven to 350 degrees. Combine peanut butter, eggs and almond extract in a medium sized bowl, stir until smooth. In a smaller bowl combine sugar, flour and baking powder, mix until lumps are gone. Slowly pour dry ingredients into wet, stirring until smooth in-between. Roll into small balls and place on a cookie sheet. Use a fork to press down and create criss cross marks. Bake in oven for 10-11 minutes. Eat up with a big glass of milk!]
This little nibble was such a surprise for us. First, there was a pretty serious disaster when it came to making a savory gluten free pancake – the first attempt was to be “poured” onto a hot griddle – my lumpy and sad looking batter said it would be doing otherwise. Second, slow-roasting cherry tomatoes in the oven make them burst with an almost candy-like sweetness in your mouth. Woven together on your tastebuds with fresh thyme, this snack or light lunch will brighten any dull connotations you have of tomatoes and onions.
A few notes: There are a few dairy products involved in making these tomato pancakes but luckily can be easily switched out for vegan options and I’ve noted them in the recipe.
savory gluten free pancakes with slow roasted tomatoes and onions
2 cups cherry tomatoes, halved
4 tablespoons olive oil
1 medium white onion, cut into thin rings
2 tablespoons thyme leaves
salt and pepper to taste
1/2 white wine vinegar
use vegan egg substitutes if preferred
3 tablespoons coconut flour
1/4 baking powder
1 tablespoon butter
use ghee if preferred
a few tablespoons of water
[Preheat the oven to 275 degrees. Spread the tomatoes cut-side up on a baking pan and sprinkle them with salt and pepper and a good drizzle of olive oil. Roast for 25-30 minutes or until semi-cooked – they aren’t supposed to be completely dried out. Meanwhile, heat up 4 tablespoons olive oil in a large frying pan. Add the onions, thyme and salt and pepper to taste and cook on high heat for a minute or so. Reduce heat to low and continue cooking for 20-25 minutes, stirring occasionally. The onions are to be completely soft, sweet and golden brown, but not dark. At the end, stir in the vinegar. Add salt and pepper as needed.]
[In a large bowl mix together eggs, flour, salt and pepper until very smooth. Add water a tablespoon at a time until preferred smoothness of batter is found (I added roughly 4 tablespoons). Melt butter in a small pan, pour in 1/4 of batter and cook on both sides, a minute or so on each – they should get golden brown and fluffy. Keep warm on a plate in a very low oven.]
[To serve, spread the onions over the pancakes, arrange tomato halves on top and serve with a dollop of sour cream on top or omit for vegan.]