This post is sponsored by Nasoya Tofu. Thank you for supporting the brands that keep this space possible!
You know you just really NEED brunch but don’t want to make the effort to put on real pants and go out into the world (aka my struggle every Sunday)? This vegan dutch baby is going to solve all of your brunch at home problems. I usually love a savory breakfast (give me ALL the potatoes) but sometimes, I really just crave a sweet breakfast. Now, I love pancakes and waffles as much as the next girl, but I’ve discovered my new favorite easy vegan breakfast, a vegan dutch baby! (more…)
Steel cut oats are the perfect base for a hearty banana vegan steel cut oat muffins studded with dark chocolate chunks! Vegan, GF option
When it comes to recipe testing, my husband can be a hard nut to crack (although sandwich cookies and layer cakes usually get the automatic thumbs up). I always know if he loves something like these steel cut oat muffins or is just on the fence about it, because he will either be quick to exclaim ‘This is really good!’ or just keep quiet and be all ‘oh yeah it’s pretty good…’. Sometimes when he’s just so-so about a (more…)
A fall ready breakfast, sweet vanilla bean roasted stone fruit oatmeal is a perfect and easy way to get breakfast on the table!
How has your breakfast style changed over the years? I used to be a ‘have to eat breakfast before anything else’ kind of girl. I would usually get hangry about an hour after waking up, but then would want to eat lunch by 10am (downsides of working an early schedule!) and by that point, I was on track for dinner by 8. Over the last few years, I’ve changed into the person who eats breakfast at work, (more…)
We are SO close to fall that I can just feel it! Don’t get me wrong, I love summer as much as the next Midwesterner. It’s actually the time that Milwaukee comes alive, with everyone spending every possible second outside and the city showing off with its gorgeous sunsets and the beauty on the lake. But, come this time of year I am usually just craving fall. I used to be an all hot weather person (cold BYE), but (more…)
Perfect for snacks or on the go breakfasts, these chewy and hearty vegan breakfast cookies are filled with dried fruit, seeds, and of course, chocolate chunks!
This post is sponsored by Enjoy Life Foods. Thank you for supporting the brands that make this space possible!
Summer, summer time. It’s the time of year I always feel like flies by way too quickly and always seems like a time when we deserve a break. Remember when we used to get summer breaks during the school year? It was a perfect time to reset, recuperate and just soak up the sun. While I usually try to scale back and enjoy the summer to its fullest (hence why I haven’t been posting as often), it’s easy to get caught up in the scheduling and chaos of ALL the things happening throughout the season. As a chronic overscheduler and overdoer, I’ve found that leaving a few nights or weekends open has helped immensely, especially when there is a chance for last minute happy hour drinks or a few hours free to sit on our patio to enjoy the longer days. Plus, more time to eat vegan breakfast cookies, am I right?
One of the bigger things that usually keeps me grounded in a busier time of life is food. It usually nourishes and fulfills at the same time, providing energy to go out and conquer everything or just force us to slow down a take a second to really take in what’s going on in the world around us. These vegan breakfast cookies are a perfect snack that shows that a filling snack can be easy to grab and go, but can also provide freedom from worrying about grabbing something that will slow you down. I love that these cookies have a heavy dose of the good stuff, like fruit and oats, while also getting in the daily dose of chocolate chunks too.
Food freedom is a funny thing in our food world today. Everything seems to be labeled as something, whether it be vegan, gluten free, organic, etc. but how much freedom do all of these labels actually give us? One of the reasons I’m partnering with Enjoy Life Foods is the quality and caliber of products they manufacture. Their chocolate chips and chocolate chunks are always consistently in my baking cabinets, providing me with chocolate morsels that are always, without a doubt, free from dairy. Not having to worry about reading through the ingredients list and finding something in there that won’t agree with me later is especially freeing. I can make chocolate chip cookies without picking through all the chocolate chips in the store? DONE. I also used Enjoy Life’s newer Seed and Fruit mix in these vegan breakfast cookies, giving them a little more heft and substance to carry me through going from yoga to work or making them easy to grab while in between meetings during the day. I’ve loved trying out and getting to know Enjoy Life and their philosophy more, they are insanely passionate about making allergy friendly products readily available and provide so much freedom from trying to decipher labels or ingredients on all of their products.
Hope you are having a great weekend! We have been struggling with internet issues over here (after finally resolving some car troubles a few weeks ago) and I’m crossing my fingers it will be back soon. I’m trying to soak up the last of summer, so hope you are doing the same!
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup peanut butter
- 1/4 cup coconut oil (melted)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup Enjoy Life Fruit and Seed Mix
- 1/2 cup Enjoy Life Semi Sweet Chocolate Chunks
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- In a large bowl, whisk together the rolled oats, flour, baking powder, salt, and cinnamon. Set aside.
- In a small bowl, whisk together the peanut butter, melted coconut oil, maple syrup, and vanilla extract. Add the peanut butter mixture to the oat mixture and stir with a spatula until combined. Fold in the fruit and seed mix and chocolate chunks until mixtures starts to come together.
- Scooping out by 1/4 cup, press the cookie dough into balls and flatten on the cookie sheet, until all cookies have been formed.
Bake for 10-15 minutes, until edges are golden brown. Store in a sealed container for up to 5 days.
Can you believe I haven’t really worked with rhubarb much until just this year (outside of the usual strawberry rhubarb crisp)? It’s always been one of those fruits that baffle me because you can’t really eat it on its own and it usually needs to be paired with something else to bring out the real taste and sweetness. For my first round of experimenting with rhubarb, I went with a sweet roasted rhubarb smoothie, (more…)