Dining With De Lara

Baking

Fluffy Homemade Tortillas

By Leave a Comment

Did you know how easy it is to make your own tortillas? Fluffy homemade tortillas are like a whole other creature compared to store bought ones. They are soft, tender, warm from the skillet, and taste like the best damn bread you’ve ever had! So let’s make some tortillas!

Granted, I don’t always make my own tortillas, but I do make them often because they are just so good! When i’m pressed for time I reach for the store bought ones, Tortilla Land makes amazing un-cooked flour tortillas, check them out! But when I have the time to make my own, then this is the recipe I make.

Lately, I have been making them weekly and using them for anything and everything! They are great as side to buddha or goddess bowls and can make them a little more heartier. And if you are craving a little sweetness in your life, a little honey spread on top of a warm tortilla is heaven!

 

These tortillas would go great with my other recipes:

Cilantro Lime Vegetable Soup

Restaurant- Style Mexican Rice

Black Bean and Corn Risotto

 

 

Fluffy Homemade Tortillas
 
Save Print
Prep time
Cook time
Total time
 
Homemade tortillas are out-of-this world and make an amazing accompaniment your favorite South American dishes, soups, stews, or wraps!
Author:
Recipe type: Bread
Serves: 16 small tortillas
Ingredients
  • 3 cups unbleached, all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • ⅓ cup olive oil
  • 1 cup warm water
Instructions
  1. In a large mixing bowl combine the flour, salt, and baking powder. Using a stand mixer or a large spoon, slowly add in the oil and then the water stirring continuously until a dough forms. Continue to mix for about 1 or two minutes until all of the flour has been absorbed and you have a smooth dough. If you are using a spoon to mix, you can switch to using your hands to bring the last of the flour into the dough. Divide the dough into 16 pieces and roll into balls. Place them on a floured surface or a piece of wax or parchment paper and let them rest for 15 minutes.
  2. Once the dough is done resting, heat a non-stick skillet over medium-high heat. Roll out the tortillas on a well floured, clean surface. The tortillas should be very, very thin and about 6-7 inches in diameter. They puff up quite a bit when they are cooking so don't be afraid to roll them out until they are really thin, about ⅛ of an inch thick.
  3. Put a tortilla on the hot skillet and cook for about 1 minute on each side. Once the skillet is really hot they cook very quickly, so keep an eye on them. The top side will start to bubble and the underside will have golden brown spots when it's time to flip the tortilla.
  4. When each tortilla is done cooking, set them in a clean kitchen towel to keep them warm and fresh. The towel works better than a plate because it will keep them warm, dry, and fresh tasting and will absorb any moisture that might form.
  5. Serve the tortillas immediately, or store in an air-tight container for up to three days.

 

Chocolate Almond Cake

By Leave a Comment

 

Get ready for this chocolate almond cake to blow you away! It is rich- but not too rich, fluffy, and subtly sweet. It uses almond flour, so it is natural gluten-free, and chocolate instead of cocoa powder so it deeply flavorful. Make it for your dinner parties, your get-togethers, or just to treat. yo. self!

I have made this recipe many, many times over the years and one thing I have learned is to use chocolate chips or a bar of baking chocolate instead of cocoa powder. It will take this cake from “pretty good” to “omg, I need another piece”. You can definitely use cocoa powder if that what you have on hand, I have found that 3/4 cup is a good amount to substitute. But just know that chocolate is really the way to go.

This recipe for chocolate almond cake calls for 6 eggs, which might seem like a lot. But TRUST, they bring all the fluffiness you could ever want to this cake. You actually separate the eggs and beat the yolks and whites separately. Then, as the last step, you fold in the whites, this will give it a very soft texture and it will melt in your mouth!

 

 

Love making cakes, or need some more ideas? I have an amazing Lemon and Rosemary Olive Oil Cake, and a 24K Carrot Cake , and an Orange and Spice Coffee Cake recipe that will not let you down!

*Notes*

  • You can substitute 1 cup of butter for the coconut oil if you need to. The flavor should turn out the same, it just won’t be dairy-free.

Chocolate Almond Cake
 
Save Print
Prep time
Cook time
Total time
 
A simple chocolate cake made with almond flour and almonds sprinkled on top. The perfect treat for after dinner or for afternoon tea!
Author:
Recipe type: Sweets
Serves: 1 9 inch cake
Ingredients
  • 1 cup coconut oil
  • 9 ounces dark chocolate, chopped
  • 6 eggs, separated
  • ⅔ cup sugar
  • ½ cup almond flour
  • ½ teaspoon vanilla
  • Optional:
  • powdered sugar
  • sliced almonds
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a small sauce pan or double boiler, melt the chocolate and coconut oil together. Heat just until melted and set aside to cool.
  3. In a large mixing bowl, whisk the egg yolks and sugar for about 1 to 2 minutes until they become pale yellow. Pour the chocolate mixture a little at a time into the egg yolks, beating thoroughly after each addition to prevent the eggs from cooking. Once the chocolate has been added to the eggs, stir in the almond flour and mix until it is thoroughly incorporated. Set the batter aside.
  4. In another large bowl, beat the egg whites until they are fluffy and stiff peaks form. Fold the egg whites into the chocolate batter until no streaks of egg whites remain. Transfer the batter into a 9 inch cake pan and top with a handful of sliced almonds. Bake for about 35 minutes. You will know it's done when the outer edges are firm and begin to pull away from the pan.
  5. Turn out onto a platter or a wire cooling rack and top with powdered sugar. Enjoy!

 

Lemon and Rosemary Olive Oil Cake

By Leave a Comment

This lemon and rosemary olive oil cake is the softest dreamiest cake I have ever eaten, you’ll never need another lemon cake recipe! It is soft, with a hint of rosemary, and topped with a simple, sweet lemon glaze. This melt-in-your-mouth cake is super easy to make and can be done in under an hour!

My lemon and rosemary olive oil cake is so soft and moist, because it includes 1/3 cup olive oil and 1 cup of yogurt. No dry, crumbly cakes here! I found a dairy-free yogurt made out of cashews and I used it in this recipe. I found it at my local store for a comparable price to regular yogurt. I love that more tasty  vegan options are becoming available on the market! Since it is dairy-free this recipe is actually vegan; however, you can substitute regular yogurt no problem! Just make sure it is plain and unsweetened.

Our family makes this recipe and we pack it in our lunches, or take it with tea in the afternoon. I hope you enjoy this recipe as much as we do!

 

*Notes*

  • I used plain cashew yogurt for this recipe to make it vegan. I used Forager brand yoghurt and I love it! It is super creamy and made with very simple ingredients. I am convinced it makes this recipe so delicious. Check them out!

Lemon and Rosemary Olive Oil Cake
 
Save Print
Prep time
Cook time
Total time
 
The softest lemon cake with a hint of rosemary. Easy to make and delicious without being too sweet or rich.
Author:
Recipe type: Dessert
Serves: 8 slices
Ingredients
  • For The Cake:
  • ⅓ cup light tasting olive oil
  • ¾ cup sugar
  • 1 cup unsweetened, plain yogurt (I used dairy-free cashew yoghurt)
  • Juice from one medium sized lemon
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla
  • ½ teaspoon chopped fresh rosemary
  • 1¾ cup unbleached, all purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • For The Glaze:
  • 1 cup powdered sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl whisk together the olive oil and sugar. Add the yogurt, lemon juice, lemon zest, vanilla, and rosemary and mix thoroughly. Add the flour, baking powder, baking soda, and salt and mix until it is thoroughly combined and no streaks of flour remain in the batter.
  3. Line the bottom of a 9 inch round cake pan with parchment paper and spread the batter evenly in the pan. Place the pan on the middle rack of the oven and bake for 35- 40 minutes.
  4. While the cake bakes, mix the powdered sugar, lemon, and vanilla until a glaze forms. You can add more powdered sugar, or more lemon juice to change the consistency of glaze until you like it.
  5. Test the cake when you can start smelling it, it will be done when a fork poked in the middle comes out clean.
  6. Run a knife along the edge of the pan to release the side of the cake. Tip the cake out onto a plate or cooling rack and drizzle the glaze over it. Serve and enjoy!

 

Jumbo Cinnamon Rolls

By Leave a Comment

These cinnamon rolls are quite simply, amazing. They are super soft, and filled with irresistible cinnamon, brown sugar, and butter! They are SO much better than the kind you can buy in a can at the store, and the recipe makes about 2 1/2 times that amount. Making your own cinnamon rolls can be kind of involved, but they are so worth it! If you haven’t tried homemade before, you are missing out!

 

Here are a couple before and after pictures of the cinnamon rolls before they rise one last time (above) and after they are baked (below). They do take quite a while to prep as the dough has to rise for an hour before you roll them out, and then for another half hour after they are assembled, but TRUST, they are life-changing cinnamon rolls.

I always preheat the oven before I start and then keep the rising dough on top or next to the warm oven because the heat coming from it will help the dough rise faster. Definitely keep it someplace warm because if your home is cold it can affect how your dough will rise (if at all).

 

Once you make these for you and your fam…there may be no going back. They are delicious and might not last more than the day (at least in our house they don’t). We rarely get to see if they keep well past the first day because, well, we just eat them all! But if any do end up being left over, keep them in an airtight container. I would also recommend reheating them in the microwave for about 10 seconds before eating to make them soft and warm again.

*Notes*

  • Remember to keep the dough someplace pretty warm in your house to encourage the dough to rise. It may not rise much if it is cold. close to a warm oven or a warm dryer are great options!
  • I know it’s hard to wait, but I don’t recommend skipping the time it takes for the dough to rise. It’s what creates large and fluffy cinnamon rolls that have a soft texture.

Jumbo Cinnamon Rolls
 
Save Print
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 20 cinnamon rolls
Ingredients
  • 4½ cups unbleached, all-purpose flour
  • 1 tablespoon yeast
  • 1¼ cup milk of choice (I used almond)
  • ¼ cup sugar
  • ¼ cup butter
  • 1 teaspoon salt
  • 2 eggs
  • 6 tablespoons melted butter
  • ½ cup brown sugar
  • 2 teaspoons cinnamon
Instructions
  1. Preheat the oven 350 degrees.
  2. In a large mixing bowl, combine 1½ cups of the flour and the yeast. In a saucepan on low, heat the milk, sugar, and ¼ cup butter just until the butter melts. Remove from heat immediately and add to the flour and yeast. Mix thoroughly. Add in the eggs and immediately begin beating the mixture for about 3 minutes. Add in the rest of the flour and knead the dough for about 1 minute.
  3. Place the dough in a large greased bowl and let rise for 1 hour until the size of the dough doubles. I like to keep the rising dough close to the stove because the warmth from the stove will help the dough rise.
  4. Roll out the dough on a floured surface until it is about ¼ inch thick. Spread the melted butter over the dough, and then sprinkle the brown sugar and cinnamon evenly over it.
  5. Roll the dough up from the long side and slice it into 1 inch thick rounds. Place the rounds on a baking sheet and cover them with a kitchen towel and let rise for another 30 minutes.
  6. Uncover the rolls and place them in the oven. bake for about 20 to 25 minutes or until the tops of the cinnamon rolls start to brown.

 

Chocolate Dipped Almond Butter Cookies

By Leave a Comment

 

Chocolate dipped almond butter cookies are definitely a cookie you need to make. The cookies have a deep, toasty flavor of almond butter and are slightly crunchy on the outside and soft on the inside- perfect! Plus, they are covered in a bit of chocolate because chocolate and almonds are one of my favorite pairings!

I love these cookies because they look fancy being all dipped in chocolate, BUT they are very simple to make and can be mixed together all in the same bowl. That, and lining the baking sheet in parchment paper makes cleaning up a breeze!

These almond butter cookies are quite flavorful all on their own, you can skip the chocolate step if you wish. OR you could even add the unmelted chocolate chips to the batter and make almond chocolate chips cookies! I personally enjoy them with a large cup of hot tea, such a nice treat for the middle of the afternoon! If you are excited about these cookies as much as I am, make them and let me know what you think by leaving a comment or sending me an email.

 

*Notes*

  • Once the chocolate has hardened, I like to transfer my cookies in an airtight container and keep them in the fridge. This is so the chocolate doesn’t become soft and melty.
  • I listed both brown sugar and coconut sugar in the ingredients because I like using one or the other depending on what I’m feeling. I really love the subtle sweetness and almost caramel-like qualities of coconut sugar. But brown sugar is a little sweeter and more readily available in stores. Both work well in the dough!
Chocolate Dipped Almond Butter Cookies
 
Save Print
Prep time
Cook time
Total time
 
A flavorful almond butter cookie perfect for satisfying your sweet tooth! Make them for an after-school snack, a party, or any ol' reason because they are delicious!
Author:
Recipe type: Dessert
Serves: 25 cookies
Ingredients
  • ½ cup smooth almond butter
  • ½ cup coconut sugar, or brown sugar
  • ¼ cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup unbleached, all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup chocolate chips
  • 1 tablespoon coconut oil
Instructions
  1. Preheat your oven to 375 degrees.
  2. In a large mixing bowl, beat together the almond butter, sugar, and butter. Beat until they are mixed thoroughly. Add in the egg and vanilla and mix again. Add in the flour, baking soda, and sea salt and mix until it is well combined and no streaks of flour remain in the dough.
  3. Take a baking sheet and line it with parchment paper or spray it with non-stick cooking spray so the cookies don't stick to the pan. Roll spoonfuls of dough between the palms of your hands to make little dough balls. Place them on the baking sheet about 2 inches apart from each other. I was able to fit about 12 on my standard sized baking sheet.
  4. Place the cookies in the oven and bake for approximately 12 minutes. Keep a careful eye on them as not all ovens run true to temperature. The cookies are done when the tops and edges are firm and just starting to brown a little.
  5. Take the cookies out of the oven and let cool on a plate or cooling rack. Repeat the baking process with the remaining dough.
  6. Once all of the cookies are done baking and have cooled, you can prepare the chocolate for dipping. Place the chocolate chips and the coconut oil in a microwave safe bowl. Microwave in 30 second intervals, stirring the chocolate between each one. It only took microwaving it twice for my chocolate to melt.
  7. Have a piece of wax paper, foil, or a plate nearby to place the dipped cookies on. Dip each cookie into the chocolate covering it about halfway. Once all of the cookies have been dipped, place them in the refrigerator to harden the chocolate. Then take out and enjoy!

Simple Peach Tart

By Leave a Comment

This simple peach tart is about to blow your socks off. An all-butter, flaky crust holds together a filling of ripe summer peaches that hint of cinnamon and nutmeg. This recipe will become a family favorite in no time! Kick back in a cozy armchair with a glass of milk and enjoy a slice of this peach tart straight from the oven. It is warm and extremely satisfying without being overly sweet, hitting the sweet spot every good dessert aims for.

This is inspired by the peach cobblers my mom would make growing up. Eating a slice of this tart sent me straight back to my childhood. It was actually while I was a teenager still at home that my mom gave me a set of tart pans that I have put to very good use over the years, including baking this very tart!

I used only butter in my crust instead of splitting it with vegetable shortening, and the filling is as close to my mom’s cobbler filling as I could remember. It is filled with summer’s best peaches, a little brown sugar, a little cinnamon and nutmeg, and some almond milk and flour to bring it all together.

This peach tart has been one of many to come out of kitchen, and I hope you bring it into yours too!

*Notes*

  • You don’t need perfect peaches for this tart, because baking will will bring out the sweetness and juices anyways. It’s ok if they aren’t super juicy or sweet, just know that overly ripe peaches won’t hold up very well when you bake them.
  • The pie crust recipe makes enough for two crusts. You can use the other crust to cover the tart and make more of a pie, or you can freeze it in an airtight container for up to 6 months!
  • Don’t have a tart pan? Don’t sweat it! Use a 9 inch pie pan instead. The only difference is a tart pan is slightly more shallow and the bottom falls out of it.

Simple Peach Tart
 
Save Print
Prep time
Cook time
Total time
 
A peach tart that will be the highlight of your summer! Filled with ripe peaches and complimented with cinnamon, nutmeg, and brown sugar, it will become a family favorite.
Author:
Recipe type: Dessert
Serves: 1 9 inch tart, or 6 servings
Ingredients
  • For The Pie Crust:
  • 2½ cups unbleached, all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup butter, cold from the fridge
  • ¼ - ½ cup ice water
  • For The Peach Filling:
  • 6 ripe peaches
  • ½ cup, plus 1 tablespoon brown sugar
  • ½ cup flour
  • ¼ cup almond milk
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
Instructions
  1. To Make The Pie Crust:
  2. In a large mixing bowl, combine the flour, salt, and sugar. Take the butter out of the fridge and cut into ½ inch squares and add the to flour mixture. Using a pastry cutter, cut in the butter until the flour/butter mixture looks like coarse crumbs and all of the large chunks of butter have been cut up.
  3. Take the ice water and slowly add ¼ cup. Using your hands, bring the dough together by gently kneading it inside the mixing bowl. Add more water if you think it needs it. You should add just enough to bring the dough together, so it's not dry and crumbling apart.
  4. Cut the dough in half, form two large, round disk shapes with them and chill them in the fridge for about 10 minutes. Take one out of the fridge (the other you can freeze, save for later, or roll out and place on top of the tart to make it a pie) and roll out on a floured surface. It should be about ¼ inch thick and slightly larger than the 9 inch pan you will bake it in. Gently transfer the rolled out dough to the pan and lay it in there. Press the edges of the dough into the edge of the pan, folding over into the pan any excess dough that hangs out. Set the unbaked crust aside while you prepare the peach filling.
  5. To Make The Peach Filling:
  6. Preheat the oven to 350 degrees.
  7. Wash and slice the peaches into eighths and place them in a large bowl. Add the ½ cup of brown sugar, flour, milk, cinnamon, and nutmeg and stir to thoroughly coat the peaches. Make sure there are no clumps of flour in the mixture. Pour the peach filling into the crust-lined tart pan, that you set aside earlier. Sprinkle the remaining 1 tablespoon of brown sugar over the top of the tart.
  8. Take a large piece of foil and line the bottom rack of the oven to make sure any drippings from the tart don't fall on the bottom of your oven and start to smoke. Place the tart on the middle rack of the oven and bake for approximately 40 minutes, or until the edges of the crust have turned a golden brown color and the peaches have become soft and look toasted.
  9. Take out of the oven and let cool for a few minutes before slicing up. Enjoy!

 

Healthier Lemon Blueberry Muffins

By 6 Comments

 

These healthier lemon blueberry muffins are fluffy on the inside, a little lemon-y, and bursting with sweet pockets of blueberries. They are also so much better than any you’ll find at your local coffee shop. Lemon blueberry muffins make an awesome grab-and-go option for breakfast, or a great addition to a packed lunch. Try these today and let’s get baking!

 

I adapted this recipe from my mother’s canterbury blueberry muffins that we made all the time growing up. They were one of my favorite things to eat and I am so excited to share them with you! I call them “healthier” because I replaced some of the flour with whole wheat flour, and the sour cream with greek yogurt. The good news is, they are still as delicious as ever!

So let’s skip that sugar-loaded, factory-made muffin in those glass cases and go for something that’s homemade. Making them yourself will give you A LOT of muffins to enjoy that aren’t filled with sweeteners or artificial anything. It feels good to make something with your own two hands that is really delicious. Make a batch of these and your neighbors and friends will for sure, be jealous.

 

I love to eat these for breakfast, or as a snack throughout the day with a cup of coffee or tea. I make large batches and send them with my husband in his lunches. He is a truck driver, so it can be a struggle finding things that stay good to eat for his 12 hour+ work days when he doesn’t have access to a fridge. Muffins are a great option because they don’t need to be refrigerated or heated and there are so many different kinds out there! I will share more of my favorite muffin recipes soon.

*Notes*

  • The muffins should keep well in an airtight container for about 5 days.
  • using a non-stick muffin pan will help the muffins come out cleanly and save you a lot of work when it comes time to clean up.

5.0 from 2 reviews
Healthier Lemon Blueberry Muffins
 
Save Print
Prep time
Cook time
Total time
 
These muffins are great for a breakfast on the go or a packed lunch. They are filling, fluffy, slightly sweet, and bursting with blueberries and lemon!
Author:
Recipe type: Breakfast
Serves: 14 muffins
Ingredients
  • 1 cup unbleached, all-pupose flour
  • 1 cup whole wheat flour
  • ½ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup greek yogurt
  • 1 egg
  • ½ cup almond milk
  • ⅓ cup coconut oil, melted
  • 1 teaspoon freshly grated lemon rind
  • 2 teaspoons lemon juice
  • 1 cup fresh or frozen blueberies
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, mix together the all-purpose flour, wheat flour, brown sugar, baking powder and salt. Set the bowl aside while you mix the wet ingredients.
  3. In another bowl,whisk together the greek yogurt, egg, milk, oil, and lemon juice. Whisk for a minute or two to try to break up any clumps. Often times the coconut oil will harden because the other ingredients are cold. That is perfectly fine, just try to whisk it as well as you can.
  4. Add the wet ingredients to the flour mixture and combine using rubber spatula or a large spoon. Stir until no flour streaks remain and everything looks well mixed together.
  5. Add the blueberries and the grated lemon rind to the batter and gently fold in. The blueberries might streak the dough with a blue color, so the less you stir after you add them in, the better.
  6. Lightly grease a muffin pan and fill each cup about ¾ of the way full with batter. place the muffin pan in the oven and bake for 20 minutes, or until the tops have become golden brown and a toothpick inserted in the middle comes out clean.
  7. Repeat with the remaining batter until it is all used up.
  8. Enjoy!

 

 

Orange And Spice Coffee Cake

By 6 Comments

This orange and spice coffee cake is one of my favorite things to make for breakfast get-togethers and brunches! So, so simple to make and incredibly flavorful, this coffee cake is a must have wether you are entertaining or just want to treat, yo, self.

This coffee cake is dairy free, infused with orange juice and zest, and has a ripple of cinnamon and spices through the middle. I mean…to die for, right? Because it only takes 10 minutes to assemble, you can whip it up, pop it in the oven, and spend the rest of your time getting ready for guests or just kicking your feet up and enjoying life.

I love coffee cakes and have tried many variations, but this one by far is my favorite. I wanted to create something that was satisfyingly sweet, yet healthier at the same time. So instead of a heavily dairy laden dessert, you have a dairy free cake made with almond milk, coconut oil, and a chia “egg”. It turned out fluffy on the inside, and slightly gooey in the spice ripple throughout the cake. Perfect!

*Notes*

  • I topped the orange and spice coffee cake with orange zest; however, you could also top it with melted chocolate, whipped cream, or powdered sugar.
  • No bundt pan? No problem! You can spoon the batter into a 9 inch by 13 inch baking pan, spread the spice filling on top, and bake for about 30 minutes. Be sure to keep a careful eye on it though! It will be done when it is a deep golden brown, the edges are starting to pull away from the sides of the pan, and a fork inserted into the middle comes out clean.

5.0 from 2 reviews
Orange And Spice Coffee Cake
 
Save Print
Prep time
Cook time
Total time
 
This orange and spice coffee cake is comforting and sweet and the perfect accompaniment to hot cup of coffee or tea.
Author:
Recipe type: Dessert
Serves: 8 pieces
Ingredients
  • For The Cake:
  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1¼ cup unbleached, all purpose flour
  • 1 cup whole wheat flour
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup almond milk
  • ½ cup melted coconut oil
  • 2 teaspoons vanilla
  • 1 teaspoon freshly grated orange zest
  • 2 tablespoons orange juice
  • For The Spice Filling:
  • ¼ cup flour
  • ½ cup brown sugar
  • ¼ cup coconut oil
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix the chia seeds with the water and let sit for a few minutes until the seeds have soaked up the water and become gooey. While they are soaking, in a separate large mixing bowl make the batter. Mix together the flours, sugar, baking powder, and salt. Next, mix in the wet ingredients, the milk, coconut oil, vanilla, orange zest and juice, and the chia egg.
  3. In a separate bowl, make the spice filling. Mix together all of the ingredients until a crumbly paste forms.
  4. Grab a bundt pan and fill it evenly with half of the batter. Spread the filling over the first better layer and then fill the pan with the remaining batter.
  5. Place the bundt pan in the oven and bake for 40 minutes, or until the top is a golden brown, and a fork stuck in the batter comes out clean.
  6. Let cool and serve!

 

Chocolate Chunk Banana Bread Bars

By 3 Comments

 

 

These chocolate chunk banana bread bars are definitely what you need in your life right now. It only takes one bowl and 30 minutes of baking time to make these bad boys! Soft and warm on the inside, and chocolate chunks on top, does it get any better than this?

 

I love banana bread but wasn’t making it very often because I didn’t have the patience to wait an hour for the bread to bake. This recipe solves this problem and cuts the cooking time in half! Rather than making a loaf, I spread my batter into a 9 inch by 13 inch baking pan and made a “bar” recipe instead. These chocolate chunk banana bread bars are everything you want banana bread to be, only you can eat them in half the time!

*Notes*

  • I used these chocolate chips, they are amazing! They were just a few dollars at my local Sprouts market and they are larger than normal chocolate chips.
  • If you like nuts in your banana bread, you can add 1/2 cup chopped walnuts or pecans to the batter before baking.

 

 

Chocolate Chunk Banana Bread Bars
 
Save Print
Prep time
Cook time
Total time
 
A fast, one-bowl banana bread recipe that is so good it will have you making them again, and again!
Author:
Recipe type: Dessert
Serves: 6 servings
Ingredients
  • 2 tablespoons chia seed
  • ⅓ cup water
  • 3 very ripe bananas, mashed
  • ½ cup melted coconut oil
  • ⅓ cup unsweetened, plain almond milk
  • 2 cups unbleached, all-purpose flour
  • 1 teaspoon baking soda
  • ¾ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon sea salt
  • ¾ cup chocolate chips, or chopped chocolate
Instructions
  1. Preheat the oven to 350 degrees and line a 9 inch by 13 inch baking pan with parchment paper.
  2. In a large mixing bowl combine the chia seeds and water and let set for about 5 minutes or until the chia seeds have turned into a thick, gelatinous mixture.
  3. Once the chia seeds have gelled up, add all other ingredients except the chocolate chips to the bowl and mix thoroughly until no flour streaks or chia seed clumps remain.
  4. Spread the banana bread batter in the baking pan, making sure it is of even thickness. Sprinkle the chocolate chips on top of the batter and place the pan in the oven.
  5. Bake for 30 minutes or until the top and edges are starting to brown and a toothpick stuck in the middle comes out clean.
  6. Let cool for a few minutes before serving. Enjoy!

 

Epic Fruit Pizza

By 9 Comments

Here comes one of our family’s favorite spring-time deserts! This epic fruit pizza is a great addition to any picnics, bar-b-ques, or brunches you may be having now that the weather is turning warmer. It consists of a soft, buttery shortbread crust, a whipped cream cheese topping, and your favorite fruit!

We prefer strawberries; however, bananas, berries, kiwis, pomegranates, or grapes would all be fantastic on this dessert. My favorite thing to do is eat a slice with a strong cup of coffee- so good!

 

 

5.0 from 2 reviews
Epic Fruit Pizza
 
Save Print
Prep time
Cook time
Total time
 
A fresh, vibrant desert that is perfect for picnics, bar-b-ques, and brunches! Spring fruit pizza is a simple shortbread crust with cream cheese topping and your favorite fruit.
Author:
Recipe type: Dessert
Serves: 8 servings
Ingredients
  • For The Shortbread Crust:
  • 1 cup butter, softened
  • ¾ cup sugar, softened
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla
  • 2½ cups unbleached, all purpose flour
  • For The Topping:
  • 1 8oz package cream cheese, softened
  • ¼ cup butter, softened
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
Instructions
  1. To make the shortbread crust:
  2. Preheat the oven to 350 degrees.
  3. In the bowl of an electric mixer, cream the butter and sugar together until smooth. Then add in the sea salt, vanilla, and flour and mix until fully incorporated and no flour streaks remain. Form the dough into a firm ball and refrigerate for 30 minutes.
  4. To make the topping:
  5. While the dough chills, you can make the topping. Using the mixer again, beat the cream cheese and butter together for about 2 minutes or until it looks smooth and there are no chunks. Next, add in the almond milk, vanilla, and sugar. Mix until smooth.
  6. When the dough is done chilling, take it out of the refrigerator and roll it out on a piece of parchment paper or a floured round baking sheet. The dough should be about ½ inch thick. Bake for 20- 25 minutes, or until the edges start to turn golden brown. You don't want to over-bake the crust or it will become quite hard.
  7. Let the crust cool for a few minutes before spreading the topping on it. Next you can add your favorite sliced fruit! Ours is strawberries, but kiwis, grapes, oranges, bananas, berries, and pomegranates are all great ideas as well. Serve immediately or refrigerate until serving.