Mother’s Mouth-Watering Oregano Buns (Stuffed)

I walked down to the kitchen yesterday and was a bit too late- my mom prepared a gluten-free loaf of oregano bread.  It was sitting in the plate for 30 minutes to rise, so I had time to get her exact recipe and write it down.

I walked down and found this loaf waiting to rise.

I walked down and found this loaf waiting to rise.

Oregano, known as za’tar, is a very healthy herb. It’s full of Vitamin K, iron, fiber, and even calcium. It’s usually eaten dipped with Olive Oil and bread, and this bun recipe put a twist on the traditional. Thanks mom.  :))

This week for my health advice column in the newspaper, someone asked whether 35 calorie toast was a good idea. I emphasized on the misconception of calories in this country, and how people are so desperately trying to eat “low-fat,” sugar-free,” and “low-calorie” foods- parallel to the obesity epidemic we see.

Food is meant to give us energy, and calories are energy. If we are trying to replace these calories with scientific lab made chemicals in order to make them low-calorie, fat-free, and sugar-free, while retaining their flavor, texture, and not to mention shelf-life, then we have a problem. Not only are these chemicals and preservatives unnatural, some are very hazardous to our health. Bread is meant to be made of a few ingredients, water, flour, yeast, salt, and sometimes milk. The addition of 30 preservatives and unpronounceable chemicals is unnecessary. Obviously, corporations are not looking to feed us well, not if it means a tighter wallet for them. Don’t be fooled by a bag of bread advertising itself to you.

At the end of the day, there’s nothing like the smell of fresh baked bread in the house. So these buns could be made with gluten-free all purpose flour, or organic unbleached flour. If you plan to use whole wheat flour instead, be wary that it may change the texture of the dough.

 

Ingredients:

Dough:

1 cup warm water

3 teaspoons dry active yeast

1 pinch organic coconut palm sugar (any sugar will do)

4 cups organic unbleached flour or gluten-free all purpose flour

1 organic cage free egg

1 organic cage free egg yolk

1 teaspoon Himalayan Salt (feel free to use any salt you’re used to)

1 cup whole Oregano leaves (za’tar) soaked and drained

 

Filling:

1 cup organic goat cheese

1 cup organic feta cheese

1/3 cup fresh or dried parsley

1 tablespoon Extra Virgin Olive Oil

 

Toppings:

2 organic cage free eggs, beaten

¼ cup Organic whole Sesame Seeds

1/8 cup whole black seeds

1/8 cup Organic whole Flax Seeds

 1 tablespoon chia seeds

 

Directions:

  1. Preheat the oven to 450 degrees. Prepare two flat cookie sheets.
  2. Place the warm water in a cup with yeast and sugar. Allow to sit for several minutes.
  3. Place all dough ingredients (including the water/yeast mixture) in your food processor and pulse until dough-like texture forms. It shouldn’t take too long.
  4. Place tough in a glass Pyrex and cover with wax paper for about 20-30 minutes, or until it rises well.
  5. Meanwhile, beat the eggs (toppings) in a separate bowl.
  6. In another bowl, mix all the seeds (toppings) and set aside.   
    Beat eggs in one bowl. Mix all the topping seeds in another.

    Beat eggs in one bowl. Mix all the topping seeds in another.

     

  7. In a large bowl, mix all the cheese filling ingredients well.  
    Organic Cheese Filling.

    Organic Cheese Filling.

     

  8. When the dough rises, take a small round in your palm and flatten just a bit. Fill with a scoop of the cheese filling and close with your fingers pressing together the edges well.  
  9. Dip the top of the bun with the egg topping, followed immediately by the seeds topping. Place on the baking dish. 
    Stuff with cheese filling, dip in egg, dip in seeds.

    Stuff with cheese filling, dip in egg, dip in seeds.

     

  10. Follow step 8 and 9 for all the buns until you run out of dough.
  11. Bake in the oven for 10-12 minutes or until golden brown. Don’t mind if the cheese pops out from one side or the other- it’s what makes them look great. ;)  
    Bake for 10-12 minutes or until golden brown.

    Bake for 10-12 minutes or until golden brown.

     

  12. Serve warm with a cup of hot tea. 
Serve warm.

Serve warm.

With a cup of tea, or all alone.

With a cup of tea, or all alone.

Did Someone Say Kale Chips?

This country lives on potato chips. Not only are they deep fried in hydrogenated oil, they are coated in sodium, unfriendly chemicals, and tons of preservatives. Basically we begin with a potato, and end with a potato stripped of its nutrients. Now potatoes are not bad for you at all, but it’s the way it’s cooked and prepared nowadays that makes it bad for you. Potatoes are high in potassium, Vitamin C, Vitamin B6, and plays role in cell building. 

Either way, why not boost the typical crunchy salty snack and create an astonishing scrumptious chip? Yes, I mean it, kale chips.

Kale is a super green. It’s full of Vitamin K, Vitamin A, manganese, fiber, yes Vitamin C, and over a dozen other nutrients. What’s not to like about this chip?

This recipe is so quick you could make it faster than running out to the supermarket at midnight when you’re craving a crunchy and salty snack. =)

This recipe is gluten, dairy, soy, wheat, egg, meat, and chemical free. What’s not to like about this chip?

Ingredients:

A bunch of fresh kale

1/3- 1/2 cup Organic Extra Virgin Coconut Oil (you can use EVOO)

1 teaspoon Himalayan Sea Salt or Celtic Sea Salt

To your desired amounts: dill, ground mustard, black pepper, paprika, rosemary

Cayenne pepper (optional and yummy)

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Wash the Kale well after removing the stems. Allow them to dry.

    IMAG6774

    Washed and dried fresh kale.

  3. In a separate bowl melt the Organic Coconut Oil. If you’re using different oil that’s liquid at room temperature, simply measure the required amount and place it in a bowl.

    Bowl of oil and spices.

    Bowl of oil and spices.

  4. Add the salt and spices to the bowl and mix well.
  5. Toss the kale with the oil mixture well and place on a flat baking sheet.

    Kale tossed in oil and ready to bake.

    Kale tossed in oil and ready to bake.

  6. Bake in the oven for 8-9 minutes until toasted from the edges and darker in color. 

    Baked kale.

    Baked kale.

  7. Allow to cool, remove from the baking sheet, and enjoy. =) 

    Serve with fresh pita, hummus, kale hummus, or eat them all by themselves.  ;)

    Serve with fresh pita, hummus, kale hummus, or eat them all by themselves. ;)

A Super Delicious Super Food: Quinoa

For my health advice column in the newspaper this week, the question was referring to Quinoa as a gluten free food. Along with the request from a friend for my quinoa recipe, I thought I’d put up the recipe (I know I put this before but I altered it a bit, and added the advice). So I’ll share the advice response here too, followed by the recipe, which is dedicated to a special friend.  ;) 

This recipe is gluten free, dairy free (don’t top with Organic Greek Yogurt/ Organic sour cream), and vegetarian, yet high in protein.

I have to say, although this is yummy, this is not my favorite recipe for quinoa. My favorite is cooked without tomato paste or corn, and topped with a bunch of avocados.  I’ll have that step by step recipe soon .:)

My response to the question in my weekly health advice column:

Today almost everyone is struggling with a food allergy or intolerance. While one person is lactose intolerant, another is allergic to nuts, and a third is struggling with celiac disease. Knowing what to eat and what to avoid could really help one cure their body.

Quinoa is growing in popularity, and when you take a deep look at its health benefits you’ll know exactly why. For those unfamiliar with this seed, quinoa is a grain like crop. Quinoa sure is gluten free, so those with celiac disease or wheat intolerance should feel comfortable enjoying this grain.

Quinoa contains many essential protein amino acids, and is high in many essential vitamins and minerals including manganese, iron, and calcium. For those with arthritis, do add quinoa in your diet for it helps lower inflammation in the body. Plus, while quinoa is high in protein and fiber, it’s very low in fat and is quite filling. So what’s not to like about this super-seed?

Quinoa is prepared very similar to rice. Usually one cup of the grain takes two cups of water for it to be tender.

I love using quinoa in desserts as well as main dishes. I even occasionally replace burghul (cracked wheat) in my homemade taboulli salad with quinoa. You can replace your usual bowl of oatmeal with cooked quinoa topped with cinnamon, nutmeg, raw walnuts, raisins, and Organic Raw honey.

As a main dish I cook Quinoa and allow it to cool. I add a variety of vegetables, Extra Virgin Olive Oil, Organic Flaxseed Oil, and of course top it with lots of fresh ripe avocadoes. Or as a variation I do a “Mexican quinoa” salad with black beans, tomato paste, and delicious spices. It’s easy to play around with this seed, and I assure you once you add it to your diet you wouldn’t be able to go on without it. 

 

Quinoa cooked

Quinoa cooked

Noory’s Gone Mexican Quinoa

Ingredients:

1 cup Organic Quinoa rinsed

2 cans black beans

1 bag frozen Organic corn

1 bag Organic Chopped Spinach

1 can Organic tomato paste

1 can Organic diced tomatoes (spicy if desired!)

Salt, mustard, black pepper, rosemary, cayenne pepper, and cajun

Water for cooking (approximately 4-5 cups)

Organic Sour Cream or Organic Greek Yogurt

Fresh chopped cilantro

 

Directions:

  1. In a large skillet (with lid) place corn, spinach, and washed black beans with 2 cups water. Simmer on medium heat.
  2. Add tomatoes, tomato paste, spices as desired, and rinsed Quinoa. Mix well. Add enough water (2 inches above) Cover and allow to cook 15 minutes, stirring occasionally if necessary. Once Quinoa is tender cooked it will be transparent in color.
  3. Fluff with a fork and serve warm. My suggested serving, a dollop of certified Organic sour cream/Greek Yogurt and the fresh chopped cilantro!
  4. Enjoy!

P.S: This even tastes very delicious as a dip with tortilla chips! (Pick Organic when possible ;))

To Drink or Not to Drink?

I was driving home from my personal training session (gaining weight :)) at the gym after realizing I forgot my protein shake at home and was heading to University afterwards. I recalled a friend mentioning drinking a protein smoothie at Starbucks, and kept debating in my head whether to grab one or not. I passed by Starbucks and decided I’d give it a shot. They had two flavors, strawberry and orange mango. I’m a fan of anything that has to do with mango, and decided I’d give it a shot. I grabbed my usual dry roasted almonds for an extra protein punch. She handed over my drink as she finished writing my name on it. “What’s inside the cup is not so personalized”, I thought.

I took a sip of the drink and found it to be very, very sweet. Is this really a protein drink? Yikes. I knew for a fact they didn’t stick in real fruit, except the half banana she peeled and tossed it at the end. It tasted like sugary melted ice cream to me. I ended up sticking with the almonds and thought I’ll rather lack my protein shake than drink this stuff.

Starbucks "protein" smoothie

Starbucks “protein” smoothie

I was very thankful later that day after doing research and learning that this protein smoothie is nothing but a chemical based powder they use, add milk, half  a banana and deceive us.

So I usually have regular protein powder with organic milk or unsweetened almond milk. At times I spice things up and make a specialty.

Here I had organic frozen raspberries, RAW protein powder, a dash of chia seeds, flax seeds, and yes, raw walnuts for omega-3 , fiber, and protein boost. Of course, I had to add frozen organic mango chunks. I love mangos!

Mangos <3

Mangos <3

Here I had frozen organic berries, flaxseeds, and milk along with the RAW protein powder.

Organic frozen berries & RAW protein

Organic frozen berries & RAW protein

What’s up with my RAW protein powder you may ask? Well, let’s begin with saying not everyone will like the taste. One friend told me it smells like cattle food and wouldn’t bother tasting it. More for me. Well, check out the label and you’ll see exactly why.

=) My friend calls this "cattle food" because of it's grassy color, smell, etc. Yeah, it's organic!

=) My friend calls this “cattle food” because of it’s grassy color, smell, etc. Yeah, it’s organic!

Now you know why she calls it cattle food? RAW sprouts...

Now you know why she calls it cattle food? RAW sprouts…

My Specialty Protein Drinks 

3/4-1 cup Organic 2% milk or unsweetened almond milk (or coconut)*

1 cup Organic frozen berries

2 scoops RAW MEAL (Or any protein powder if you can’t handle RAW)

1 tablespoon ground flaxseeds

1 teaspoon chia seeds/hemp seeds

Optional: top with chunks of raw walnuts/seeds/ or chunks of fruit (organic mango, organic raspberries, etc)

Place all your ingredients in the hand blender cup (or a blender if you don’t have a hand blender and cup) and blend until smooth and well mixed. Enjoy! I like mine thick and try putting less milk* so it’s not too watery. It tastes better than ice cream!!

Specialty: top with raw walnuts and organic mango chunks.

Specialty: top with raw walnuts and organic mango chunks.

Yeah I was using super mass :)

Yeah I was using super mass to gain weight healthily :)

Chockfull of Ingredients in Your Chocolate Ice Cream

Children scream for ice cream, and adults simply reach for it without sound. As a child I loved ice cream, until I realized what I was being fed. Turning over the container merely scares me, especially with the paragraph comprised of ingredients I can’t pronounce. So what’s in ice cream that’s a hazard to our health? Simply, too many things for me to cover, but I’ll give you a taste of it.

Carrageenan is found in almost every ice cream or frozen yogurt brand out there. It’s used as a thickening agent to make your treat nice and thick, but can also cause harmful effects on your body including cancer.  Is it worth it? Not when you can make an alternative, which I will share below.

Many frozen treats have coloring, including red 40, blue lake 1, yellow lake 5. As I’ve stated numerously, this sounds like I’m in an art classroom, not in the kitchen eating dessert. Food colorings are proven to be harmful by the FDA and have proven to cause ADHD in children.  According to labelwatch.com the CSPI, Center for Science in the Public Interest, recommends avoiding all artificial food colorings.

Watch out for the famous high fructose corn syrup, I don’t even want to get into this. I don’t believe that all sugar is created equally, and if you believe so, well read on. In no way, shape, or form do I consider that Organic Raw Honey or even dates can be on the same scale as high fructose corn syrup. While honey and dates are natural, and have plenty of health benefits, high fructose corn syrup comes from GMO ingredients. What’s to compare?

So as a treat I’ve transformed my regular frozen banana ice cream into “chocolate” banana ice cream using carob powder instead of cocoa powder for a few added health benefits. The texture is merely the same as the store bought chocolate ice cream, but the after-feeling is incomparable. This is dairy free, gluten free, soy free, additive free, added-sugar free, and most importantly guilt free. Oh and don’t forget, this has only 3 ingredients, while the majority of store-bought ice cream has a minimum of  15.

Top with organic berries, raw walnuts, carob chips, etc.

Top with organic berries, raw walnuts, carob chips, etc.

Ingredients:

4-5 frozen bananas peeled and pre-sliced *

½ cup milk (I used unsweetened almond milk, the fat adds to the creaminess)

1/3-1/2 cup carob powder (you can use cocoa powder)

Directions: (can’t get easier than this!)

STEP 1:

Place your frozen bananas, carob powder and almond milk in the food processor and pulse until creamy.

You may need to stop and scrap the sides a few times with a spatula (please, unplug the machine while doing so, you don’t want to accidently turn it on).

Unsweetened almond milk, frozen bananas, and carob powder.

Unsweetened almond milk, frozen bananas, and carob powder.

Place frozen bananas, almond milk, and carob powder in food processor.

Place frozen bananas, almond milk, and carob powder in food processor. 

After.

After. Yes, it’s so creamy.

Yum taste & health wise

Yum taste & health wise

STEP 2:

Serve in desired bowls. Top with fresh berries, mango, or other fruit, and if you’re a nut-a-holic like me, pile on raw walnuts, pistachios, or cashews. Toppings are unlimited, there are no rules. ;-)

Topped w/ organic blueberries & strawberries. I usually toss on raw walnuts too.

Topped w/ organic blueberries & strawberries. I usually toss on raw walnuts too.

*The best way to have your frozen bananas is this: every time you have over-ripe bananas in your fruit plate peel them, slice them, and place them single layered in a tuber ware. Freeze them and whenever you’re in the mood for ice cream take them out and use them for such recipe.

A Twist on Mujaddarah

A Vegetarian Nutritionally Dense Meal

 

Side view.

Side view.

Mujaddarah is a popular Middle Eastern dish made of brown lentils and rice. Some variations serve it with tomato sauce while others prefer plain yogurt. In the past I used to make Mujaddarah with brown lentils and rice topped with browned onions, aside organic plain yogurt and a diced salad. Today I took the recipe on a twist.

My father purchased Certified Organic Basmati Brown Rice and I wanted to give it a try. I know that it takes longer to cook so I soaked it for 1 hour in water. Instead of just onions on top I threw in red, orange, yellow and green bell peppers as well as fresh chopped parsley. I have to say my entire family was pleased with this dish.

Lentils are very beneficial, high in both protein and fiber and known for heart benefits. Throwing in brown rice adds fiber and whole grains too. Aside I made a salad with avocadoes (my favorite!), fresh parsley, lettuce, tomatoes, and bell peppers. I topped it with some hot sauce and had a delicious yet nutritious meal!  

 

Ingredients:
2 cups brown lentils washed

2 cups Certified Organic Brown Basmati Rice

Sea Salt, Ground Cumin, other spices of your choice for taste

5 medium onions sliced intro long strips

1 red, yellow, green, and orange bell pepper sliced into strips

Extra Virgin Olive Oil or Virgin Organic Coconut Oil

 

Directions:

  1. Soak the brown rice for 1 hour.
  2. In a pot put about 6 cups water and add brown lentils. Boil on high heat for 15 minutes. Add the brown rice and spices and allow to boil for about 10 more minutes (until tender).
  3. When the water goes down cover and lower the heat for 5-7 minutes
    IMAG6498

    Brown lentils & Organic Brown Rice cooking until tender

     

  4. Put the oil, onions and peppers  in a skillet and stir fry on high heat until the onions brown well
Skillet w/ oil, bell peppers, onions, and chopped parsley.

Skillet w/ oil, bell peppers, onions, and chopped parsley.

       5. Place the Mujaddarah in a serving platter. Top with onion mixture.

 

Top Mujaddarah with onion pepper mixture.

Top Mujaddarah with onion pepper mixture.

 

             6. Serve with salad and hot sauce if desired.

I served it with avocado, parsley, pepper, lettuce, tomato salad.

I served it with avocado, parsley, pepper, lettuce, tomato salad.

Noory’s heavenly bites

 

OK, as promised here is my recipe for the mini brownie bites. I know everyone likes brownies, but sometimes in little bites things  taste even better. Top it with “caramel” sauce that doesn’t make you crash and well, you found the perfect recipe for a sweet treat.

Good stuff. Guilt free.

Good stuff. Guilt free.

Ingredients:

My Same Old Black Bean Brownie Ingredients (varied a bit for this recipe’s texture):

1 Can Black Beans

2 egg yolks and 1 egg Certified Organic & cage free 

1/3 Cup Organic Plain Pumpkin Puree

2 Tbsp Cashew Butter

1 Tbsp Organic Virgin Coconut Oil

1/4 Cup Organic Carob Powder

½ tsp Baking Soda

1/8 Tsp Sea Salt

4 Tbsp Organic Raw Honey or Organic Coconut Palm Sugar

1/4 Cup Dark Chocolate Chunks (or carob chips )

 

From the Sunnah Caramel Sauce Ingredients:

1 Cup pitted dates (balah )

3 Tbsp Organic Raw Honey or Organic Coconut Palm Sugar

2 Tbsp Cashew Butter

1/2 Tsp Sea Salt

2 Tbsp Organic Virgin Coconut Oil

 

Nut Topping

24 Whole Cashews or Walnuts

 

Directions:

  1. Preheat your oven to 350F. Spray your mini muffin baking cups with olive oil spray.
  2. Place all Brownie Ingredients into your food processor and blend until smooth. 

    Place all the brownie ingredients in the food processor.

    Place all the brownie ingredients in the food processor.

  3. Spoon batter evenly into the mini muffin tin. Bake for 20 minutes.

    Fill the muffin tin with batter.

    Fill the muffin tin with batter.

  4. Let brownies set for 5 minutes and cool before adding caramel.
  5. Place all Caramel Sauce Ingredients into your food processor and blend until smooth stopping to scrape down the sides. 
    Place caramel sauce ingredients in food processor.

    Place caramel sauce ingredients in food processor.

    Scrape the sides down and allow it to become smooth.

    Scrape the sides down and allow it to become smooth.

  6. Add caramel to the top of each brownie. Top each with a single Cashew or Walnut. 

    Top with caramel and cashews.

    Top with caramel and cashews.

  7. Bismillah and enjoy!

 

Zoom

Zoom

Black Bean brownie bites with "caramel" sauce.

Black Bean brownie bites with “caramel” sauce.

Rectangular...same dough

Rectangular…same dough

Mini Anise Date Bites

 

So I took my mother’s popular anise date bars and turned them into mini tartlets, with no gluten, added sugar, eggs, or dairy. So this is a perfect recipe with people who have intolerance or allergies.

My FAVORITE part about this recipe- you simply toss everything in the food processor- just like my famous black bean brownies. Speaking of brownies, next post up: mini brownie tartlets with a unique specialty topping.

For now, back to the date bites.

 

Yansoon (anise) Cookie Ingredients:

1 1/2 cups Almond Flour
1/4 cup Organic RAW honey
1/4 cup Extra Virgin Coconut Oil
1/4 tsp Baking Soda
Dash of Sea Salt
2 tablespoons Organic flax seed (ground or whole)
1 tablespoon Anise Seed
1 tablespoon ground anise

Date Sauce Ingredients:

1 pack dates ground
Cup orange juice (or coconut milk/almond milk) 

Walnuts to top

 

Directions:

Pre-heat oven to 350 F.  Grease your mini muffin tin with coconut oil.

Place all yansoon cookie ingredients in the food processor until dough like.

Place all yansoon cookie ingredients in the food processor until dough like.

Place cookie dough evenly into each muffin tin in a cup formation, keeping the center a bit open.

Place cookie dough evenly into each muffin tin in a cup formation, keeping the center a bit open.

BAKE for 6-7 minutes

On your stove-top in a small sauce pan melt together your date filling ingredients.

On your stove-top in a small sauce pan melt together your date filling ingredients.

Remove cookies and fill with the date sauce. Top with a half raw walnut. Back for additional 2 minutes.

Remove cookies and fill with the date sauce. Top with a half raw walnut. Back for additional 2 minutes.

Remove from oven and allow to cool. :)

Remove from oven and allow to cool. :)

Inside view.

Inside view.

 

Tea Please

Okay so the past few months I’ve had a daily dose or two of some Starbucks tea. While my friend would order a green tea with raspberry syrup and lemonade, I opted for an unsweetened iced green tea. Eventually I started ordering it with no “H2O” to make it stronger.

Just today my friend decided to try making her raspberry tea at home and purchased an entire bottle of the Starbucks raspberry syrup from Starbucks. Lol. I read the ingredients and freaked out. I knew it was bad, that’s why I didn’t get it in my order prior. But now I was confirming how bad it was. First ingredient read: sugar- and it got worse. Red dye, potassium sorbate, and more long multisyllabic words I only recognized as chemicals. It sounded more like a bathroom cleaner product than “food”.

Anyway….the competition went on. We used my usual organic green tea from home, and made an entire jug. After it cooled down she added lemonade and raspberry syrup, creating the ultimate same old drink from Starbucks.

I took on a different role. I squeezed fresh lime and lemon and added it to my tea. Then an idea hit me. I opened the freezer and grabbed bag of my frozen organic raspberries. I smashed them in a sandwich bag and threw them in my tea. I “shoke” it well since at Starbucks they are known as “Shaken ice tea” since they literally shake them well.

Point is, I loved my tea and was impressed. I couldn’t tell a difference in the color between the two. Other than the pieces in the bottom of my cup, which I enjoyed coming up the straw, they were twins.

 

Sure here’s the recipe.

2 cups organic green tea brewed

Water as you prefer

Ice cubes

¼- 1/3 cup fresh lemon or lime juice

¾ cup smashed frozen raspberries

 

Brew the tea and add it with the water, lemon juice, water, and raspberries. Shake well. Add the ice. Enjoy.

*If you dislike little raspberry bites floating in your cup you could sift it. 

My tea :) Unsweetened Organic Green Tea, fresh lemon and lime, and organic raspberries.

My tea :)
Unsweetened Organic Green Tea, fresh lemon and lime, and organic raspberries.

Can you tell which is which? ;)

Can you tell which is which? ;)

Read your ingredients my friend!

Read your ingredients my friend!

Extra raspberries and floating limes...

Extra raspberries and floating limes…

Noor’s Crust-less Nutty Pumpkin Treat

I just love pumpkin, in everything. I make pumpkin cookies, cakes, breads, pies, and well this sort of treat that falls between a fudgy brownie and a pie, without a crust. Pumpkin is very high in Vitamin A, beta-carotene, and fiber. It’s very easy and best of all requires no flour, evaporated milk, or even a crust! 

Ingredients:
16 oz 100% Organic Pure Pumpkin

2 Organic Cage-Free eggs

1 medium banana

½ cup raw walnuts, ground* and some chunks

½ cup raw almonds ground*

1 tablespoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

*Use a food processor or a small coffee grinder to grind the nuts. If you dislike the feeling of chunky walnuts in your usual brownies or desserts, grind them completely as you would with the almonds. 

Directions:

STEP 1 
Preheat the oven to 400 degrees. Grease a spring form or 9inch pan.Ground raw walnuts and almonds using your food processor or grinder.

Image

Raw walnuts and almonds

Image

Place in the grinder, and make almonds fine as powder. Feel free to completely grind your walnuts as well (I kept big walnut chunks for a crunch).

Image

Just like that…

STEP 2

Mix all the (dry) last five ingredients (ground nuts and spices) in a large mixing bowl.

Image

Mix ground walnuts, ground almonds, cinnamon, baking powder, and baking soda in a large bowl.

STEP 3
Stir in pumpkin and eggs.

Image

1 ingredient: 100% Organic Pumpkin Puree ;-)

Image

Add pumpkin and 2 eggs.

STEP 4
Mash the banana in a separate bowl, add and mix.

Image

Mash the banana with a fork.

STEP 5
Place in the baking pan for 25 minutes.
Allow to cool and serve. 

Image

I used a spring-form pan, you can use any kind.

Image

Baked…

Image

This is what I like about spring-form pans.

Image

Slice and eat.

Image

Enjoy.

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