Happy Monday! And February already? This month is a special one. My oldest turns sweet 16! I’m so excited for her. Driving. Colleges knocking at the door. It’s an exciting time in our house.
Today is a good day because the snowstorm number 864 (exaggerated) managed to miss us and we only got some slushy slop. No shoveling required. No school delays. Life returns to normal. Hooray! So I realize most people are feeling the post-Super Bowl food coma/guilt by now. With that in mind, I wanted to share a delicious treat that isn’t packed with sugar or bad fats. I’ve been noticing lately the barrage of recipe sans oil. Now not all oils are created equal. In this recipe I opted for coconut oil. Did you know that coconut oil is considered a super food? It is. It’s heart healthy. Studies show that coconut oil can help our body resist viruses and bacteria.The oils found in the coconut have a positive antioxidant action that take place within the body. Oxidation is considered a major contributor to cardiovascular problems and skin aging. And studies have also shown that it helps to reduce cholesterol. The body needs healthy fats to operate. Everything in moderation.
Okay enough rambling… onto the recipe.
1 cup of gluten free oats processed to flour (I use Bob’s Redmill)
1 cup of gluten free flour (I also used Bob’s Redmill 1 to 1 gluten free flour)
1 teaspoon (or 2 if you love it) ground cinnamon
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 teaspoon of vanilla extract
1/2 cup of coconut oil, melted
3-4 ripe bananas, peeled
Slivered or chopped almonds
Vegan chocolate chips or chunks
Preheat your oven to 350 degrees. Spray your loaf pan with baking spray and set aside.
Into your stand mixer, with paddle attached I added the bananas and get those mashed up nicely. Then add your coconut oil and vanilla then blend until combined. Let remain.
In your food processor, add your oats and pulverize until a flour is achieved. And to avoid getting another bowl dirty, I add the gf flour, cinnamon, soda, salt and nutmeg in to the food processor and pulse a few times to blend. Then dump the dry blend into your stand mixer and blend. Avoid over mixing.
Then add your batter to your prepared pan and bake for 22-28 minutes depending on your oven. Insert a toothpick until it comes out clean. Once that occurs, remove and let cool completely before slicing.
I like to top mine with Justin’s almond butter and a few mini vegan chocolate chips.
In case you missed yesterday’s update- I ran 18 miles at 4:40 am. Yes, crazy hour but got it in and thankfully no cars on the road so I could navigate the snow/ice easier. Today is a rest day. My rest day includes a lot of stretching, foam rolling, hydrating a ton and eating. I don’t have a big appetite the day I do a long run but the next day? YEP I do! So I eat all the food. Ha.
Before I forget to mention… Pro Compression has extended their Super Bowl sale through tomorrow. 40% off the entire website and free shipping for orders over $20! Code: SUPER
Tomorrow I’ll be back at it. Running and weights on tap.
— Knead to Cook