Tag Archives: Bananas

Grain-Free Cini-Minis

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As you read this I will either be having something that my teacher calls an Accounting “party” tonight (whatever the heck that means…) or taking a Supply Chain Management exam where I will most likely walk out in tears.

I can work on preventing the second one by making this a quick post though, and using up the time that I have left to study hundreds of flash cards.

For WIAW you’ll have to imagine a little bit of the food because I forgot to take pictures. And my family consumed quite a bit of Wendy’s and KFC over the weekend, which you all really don’t need to see. 😉

While I do not have pictures of their delicious-looking grilled chicken and KFC Double Chocolate Cake (really, I need to figure out a way to make a homemade version!), I do have two recipes for you that should be plenty of food porn for today.

First is just a quick oatmeal recipe. When I’m not making pancakes 99% of the time for breakfast, the other 1% is oatmeal (or maybe 0.5% because I do like making cinnamon rolls too…). Anyways, this oatmeal recipe is the perfect way to use up a ton of your hoarded bananas and to get in a lot of protein at breakfast! I like to mix in a few eggs to make this extra staying, but if you are vegan/allergic to eggs, feel free to leave them out and it will still taste just as amazing.

Easy, High-Protein Banana Oatmeal

2 servings – About 17 protein grams each

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How to make: Heat 2 cups of water in a medium pot. Mix in 1 cup quick oatmeal and 2 tbsp chia seeds. Stir and cook for a few minutes until it starts to thicken. Then stir in a few tablespoons of natural sweetener (honey, coconut sugar, stevia, etc.), a splash of vanilla, and a dash of sea salt. Reduce heat to medium. Then cut in two ripe banana slices and let simmer for a few minutes. When the banana slices are soft, take a fork and whip them into the oatmeal. For extra protein, take the pot off the stove and quickly mix in two whole eggs. Return the pot to the stove and heat up for another minute. Divide between two bowls, top with more banana slices, and melted almond butter. Take a spoon and enjoy!

As I said before, I also really like making cinnamon rolls as you can tell from my coconut flour cinnamon rolls, apple chunk cinnamon rolls, peanut butter and carob cinnamon rolls, and microwave cinnamon rolls (almost all vegan!). I felt it was only fitting to try to re-create a cinnamon roll classic, which sadly, is no longer available in restaurants… Burger King’s Cini-Minis!

Cini-Minis were a breakfast roadtrip staple for me as a kid. Whenever we went on a trip or vacation and had to leave early in the morning, we stopped at Burger King for a special breakfast of French toast sticks, super sugary orange juice, and cini-minis for dessert. These things were so decadent that we usually could only finish a few before passing the remaining up to my dad to inhale. My version is not quite as sickly sweet, and much higher in fiber. Also, as I can attest from watching my parents test these out, you can down quite a few of them before calling it quits.

Grain-Free Cini-Minis

Grain/Gluten/Wheat-Free, Dairy-Free, Paleo-Friendly

Makes 3 servings, 4 small rolls each plus icing

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Dough ingredients:

  • 1/3 cup coconut flour
  • ½ cup almond flour
  • 1/8 tsp sea salt
  • 1 tsp baking soda (or 2 tsp baking powder)
  • 2-3 tbsp granulated sweetener
  • ½ tsp vanilla extract
  • 1 tbsp coconut oil, melted (and slightly cooled to prevent cooking the egg)
  • 2 large eggs (to make a vegan version, use this recipe instead and just make them smaller)

Filling ingredients:

  • 1 tbsp coconut oil, melted
  • 2 tbsp granulated sweetener
  • 1 tbsp cinnamon

Icing ingredients:

  • 1/2 cup powdered sweetener (Make your own by placing granulated sweetener into a coffee grinder. Baking stevia, coconut sugar, or cane sugar will all work)
  • Water or milk

Directions: 

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a medium-sized bowl measure and combine the coconut flour, almond flour, sea salt, baking soda and granulated sweetener. Then add the vanilla, coconut oil and eggs. Mix well and set aside to thicken for a few minutes. The dough should come together easily and be soft but not sticky. Add a little water if needed to bring the dough together, or add coconut flour if the dough is too wet.

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3. Form the dough into a ball and place it on a new piece of parchment paper. Wet your fingers with water and press the dough into a large rectangle.

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4. Spread the melted coconut oil onto the dough. Then sprinkle on the granulated sweetener and cinnamon (use more or less as needed to ensure it is fully covered).

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5. Wet your fingers again and with the long side facing you, begin to tightly roll the dough. (This dough is very feeble because it is grain-free, so it will fall apart a lot as you roll. Just continue to wet your fingers and reform/press any broken parts together).

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6. After you have your roll, cut it into 12 small pieces and place them on the parchment-covered baking sheet.

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7. Bake for about 15 minutes or until golden brown. They should bounce back to the touch. Add more minutes if necessary.

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8. To make the icing, simply combine the powdered sweetener with a teaspoon or so of water to start and add more as needed to get a thick icing.

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Now, do you want even further proof that this exam week will be the death of me? Do you remember the first few paragraphs of this post? Ya… As I was walking out, one of my roommate’s boyfriends asked me where I was going and I said “Accounting.” He then became confused and I come to find out that I have all of my days messed up and my Macroeconomics exam is actually tomorrow and Accounting tomorrow night. So the crying over my Supply Chain exam is delayed another day!

And to catch you up, my doctor’s appointment went alright this past weekend and I have some more news to share probably on a Thursday/Friday post if I have time in between studying and packing and cleaning.

Happy Wednesday and to all a good night!

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Questions for you:

Do you ever get your days messed up?

What is your favorite breakfast food to make? To eat? Are they different?

Did your family have any road trip traditions growing up?

Vegan and Gluten-Free Microwave Banana Bread

Microwave Banana Bread (Vegan and Gluten-Free)

Why is it that whenever I am in a good mood, I always feel like starting my posts with “Howdy Hoe Ranger Joes?” I must have made that my intro at least twice in my blog history. It’s just so bouncy to say (Can you even say something “bouncy”?).

I am in a good mood for several reasons, of which I will now clearly count out for you:

1. Tomorrow is Friday. No more needs to be explained about this one.

2. I just came back from my last exam before Spring Break. Again, self-explanatory… I’m FREEEE!!!

3. See #2. Spring Break is just one day away from starting. Three more classes. I can DO this 😉

4. There are endless possibilities of what could happen over Spring Break. I could go to Paris. World Hunger could end.

5. Okay, so #4 is not likely, but still entirely possible. That’s what’s so great about 1 week of no school. Anything can happen!

I think I now need to make a list of all that I want to accomplish on my 5 day vacation. No, I do not count the weekends as part of break. Let’s try be realistic friends (see #4). Now, if I really have my act together I will even make a whole post up with my list and finally reunite with my blog mate (like soul mate, but with blogging?), BFF (blog friend forever?)…. Blend? Eh, how about no. Let’s just go by her official name: Vanilla Gorilla. Yes, I am going to try my darnest to link-up with her Week in Review someday soon. But if I don’t, there is a little something something to make up for it at the end of this post* 😉

Now with an hour to go before bed time and the official countdown of my hours before break begins, I am going to spend my time reading a book/watching Netflix. I will leave you with this banana bread recipe:

 

Microwave Banana Bread (Vegan and Gluten-Free)

Gluten-Free Microwave Banana Bread

Gluten/Wheat-Free, Vegan (Dairy and Egg-Free), Nut-Free, Naturally Sweetened

Ingredients:

  • 4 medium ripe bananas
  • 1/2 cup yogurt
  • 1/2 cup honey or maple syrup
  • 1 cup sorghum flour*
  • 1/2 cup brown rice flour*
  • 1/4 cup white rice flour*
  • 1 tbsp baking powder
  • 1/2 tsp sea salt

Directions:

  1. In a large bowl mash together the bananas, then add the yogurt and honey. Next add the dry ingredients and combine until smooth.
  2. Then oil a large round pan or 8×8 square pan (glass). Pour the bread batter into the pan.
  3. Cook in the microwave on full power for 8-10 minutes. Let cool for a few minutes and slice to make sure it’s done. If the middle is still slightly wet, pop it back in the microwave for awhile longer. (This recipe can probably baked in the oven at 350 degrees but I have not personally tried this and do not know for how long).

Microwave Banana Bread (Vegan and Gluten-Free)

 

*Substitution notes:

To make sure this is dairy-free, use a coconut or almond version of the yogurt. For this to be strictly vegan use the non-dairy yogurt and maple syrup instead of the honey. If you don’t have those flours, you could probably replace them with 1.75-2 cups of your favorite all purpose gluten-free (or regular if you don’t need to be gf) flour. If you don’t use honey or maple syrup, add about 1/3-1/2 cup of another wet ingredient like banana, yogurt or applesauce. In this case you could use a granulated sweetener as well (About 1/2 cup) or stevia to taste.

Microwave Banana Bread (Vegan and Gluten-Free)

 

*I have a new acronym for you Meghan (and Sarah!). PBF…. Public Bananas Forever.

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Questions for you:

What would be on your TO-DO list for Spring Break?

Give me your reasons for being in a good mood today!

What’s your latest book/tv show obsession? Book: Long Time Coming, TV Show: Arrow and Chicago PD.