What I Cooked: Pt. 12
Chocolate Peanut Butter Baked Oatmeal
Who doesn’t love the combination of peanut butter and chocolate - and for breakfast? Yes please! a really great recipe, but I recommend omitting the maple syrup and adding 2-3 extra ripe bananas instead. I also upped the flax meal amount from 1 tsp to 1/4 cup.
I have never made bread of any kind, or felt the desire to. But Easter Sunday I decided to give this recipe a try as a treat for my carboholic children. I omitted the sugar and added a whole schwack load of Italian seasoning and it was a huge hit!
Chocolate Banana Applesauce “cake”
When my girls asked to make cake one Tuesday afternoon, I thought “why the heck not!”…except I was out of a lot of ingredients and wasn’t keen on having a giant sugary delight in the house. Enter the banana applesauce cake! It was light and airy and freaking delicious. We used a total of 1/4 cup of coconut sugar and omitted the chocolate chips and it was perfection!
Baked Zucchini “Fries”
4 zucchini, quartered lengthwise
1/4 cup nutritional yeast
1/4 cup panko bread crumbs
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1 tablespoons avocado oil
Preheat oven to 350 degrees F.
In a small bowl, combine nutritional yeast, panko, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with avocado oil and sprinkle with spice mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired.