Friday, February 16, 2018

Baked Chocolate Zucchini Oatmeal

2/16/2018 07:00:00 AM 0 Comments
Zucchini. In baked oats? YES! Don't discount this based on your first reaction. I promise it's not as weird or gross as you might think. And that's because I thought it was weird and gross, but I took Lauren's (from The Oatmeal Artist) word for it and I'm SO glad I did. Honestly, I didn't even know it was in there. It adds volume and veggies to a dish that normally wouldn't have that. Veggies. For breakfast. YES. DO IT. Seriously, you won't regret it. Especially when they taste like chocolate.

Baked Chocolate Zucchini Oatmeal
(Vegan/GF)



(Inspired by The Oatmeal Artist)

Serves: 1

Ingredients:
  • 1/2 ripe banana
  • scant 1/4 cup water
  • 1/2 cup zucchini, peeled and grated
  • 1 tbsp maple syrup (to taste - or sub 2 tbsp date paste)
  • 1 tbsp ground flax/chia
  • 1 tbsp cacao powder
  • (optional) 1/8 tsp turmeric 
  • (optional) 2 tsp powdered peanut butter (or more to taste)
  • 1/2 cup oats
  • (optional) 1-2 tbsp chopped walnuts
Directions:
  1. Preheat oven to 350 degrees F (176 C) and ready a ramekin for baking with parchment paper or non-stick spray. (I don't use either of those - I bake right within my ramekin, eat straight from it, and wash or soak immediately.)
  2. Mash banana in small/medium mixing bowl. Add water, zucchini, and maple syrup and stir well to combine. 
  3. Add flax/chia through powdered PB and stir well to combine. 
  4. Add oats and mix. Then add (optional) chopped walnuts (or any other mix-ins--chocolate chips, raisins, PB chips, etc.) and combine. 
  5. Put mixture in ramekin and bake for 20-24 minutes. Let cool slightly and enjoy!
Beware: Lots of zucchini recipes coming up! If you're local to the Phoenix area, we have a couple of really amazing produce programs (POWWOW and MOM) where you can get up to 60 pounds of produce for $10. Their varieties vary, but it's a lot of squash right now. So zucchini and yellow squash recipes are going to find a home right here on Fruit So Hard. Because we're all about veggies too. :)

Baked chocolate oatmeal with zucchini?! Surprisingly delicious! #fruitsohard #vegan #glutenfree #chocolate #oatmeal #breakfast

Check out all of my baked oatmeal recipes (like Blueberry Pie and French Toast!) by clicking right here!

Let me know if you try this recipe! Take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!


Eat your fruits and veggies, kids.


Wednesday, February 14, 2018

Wednesday Weigh-In - We're Back!

2/14/2018 11:34:00 AM 0 Comments
I'm posting again! More regularly than before. That's the plan, anyway. My plans have a habit of falling through, but I have LOTS of recipes to share and a whole spreadsheet to keep me organized. Some posts are already scheduled, even. Which means I'm prepared and ready to go. So let's do this!



I went through a few different fonts to try to figure out what I wanted for this new look. Last week, I spent a day randomly setting up a new theme, and I had to design my own header, so I tested a bunch of fonts out. The one below was my favorite, but the built-in fonts clashed with it. Then a bunch of things were broken or in need of customization, so Husband came to my rescue.



Basically, this is my reboot. I plan to post recipes on Mondays and Fridays, and I'll try to do a personal post on Wednesdays as a check-in (an alternate meaning to "Wednesday Weigh-In"--a weigh-in about life!), but I'm not going to promise that. As people always remind me, I have a lot of things going on. LOL. I have tons of books and stories to write. I have lots of journals (<-- new website I also put together!!) to publish. And I have clients to edit for. Among other things like being a wife, a pet mom, a stepmom, a vegan activist, and a friend.




So here we go! I'm ready to post the recipes I've been making in the last year, and I can't wait to try new ones. I'm not huge at creating them myself (though I do that too!), so I take inspiration from recipes I find and give credit where it's due even after I switch out ingredients to make it my own. There are so many incredible food blogs out here already, and I'm happy to send traffic there way when their work is amazing. So I'm looking forward to that! If you have anything you want me to try, leave a comment below and I'll give it a shot. Until then!


Eat your fruits and veggies, kids.


Monday, February 12, 2018

French Toast Cookies

2/12/2018 06:30:00 AM 0 Comments
One day, I was thinking about how much I love my Baked French Toast Oatmeal, but I didn't want to eat the whole thing. Which is insane. But I wasn't super-duper hungry, just feeling like snacking. So I thought, Why not make it into cookies? I did it with my Fudgy Brownie Oat Cookies, so why not with these? Then I gave it a shot and here we are. The proud owners of a recipe for delicious French toast cookies. NOM! I hope you enjoy it as much as I do!

French Toast Cookies
(Vegan/GF*)

Soft, rich french toast cookies made with fruit, oats, and actual bread! #fruitsohard #vegan #glutenfree #frenchtoast #cookies

(Inspired by my Baked French Toast Oatmeal)

Makes: 9 cookies

Ingredients:
  • 2 bananas**
  • 2 tbsp water
  • 1/4 tsp cinnamon
  • 1-2 tbsp powdered peanut butter 
  • 2 tbsp ground flax/chia
  • (optional) 1/8 - 1/4 tsp turmeric 
  • 1-2 tbsp maple syrup (to taste)
  • (optional) 1/4 tsp vanilla 
  • 1 hamburger bun or 1-2 slices of bread 
  • 3/4 - 1 cup oats
  • (optional) 1/4 chopped walnuts 
Directions:
  1. Preheat oven to 350 degrees F (176 C) and prepare a baking sheet with parchment paper. Set aside.
  2. In small/medium mixing bowl, mash banana. Add water and stir.
  3. Add rest of ingredients except hamburger bun, oats, and (optional) walnuts and stir to combine. Taste test for sweetness and cinnamon flavor. 
  4. Mix in hamburger bun/bread and let soak for a minute. Then add oats and walnuts and stir to combine.
  5. Drop cookie dough onto parchment paper in individual cookies (my batch made 9 cookies). Bake for 15 minutes. Then turn oven off and let sit in oven for another 10 minutes. If they're firm enough, take out and let cool slightly. They will firm up a bit more as they cool though, but they stay nice and soft on the inside. You want them just firm enough to stay together when you pick them up. 
  6. Best when fresh, though they'll store in an air-tight container for a day or two. 
*This recipe can be GF if the bread you use is GF. I used whole wheat, but it can be done. :)
**You can use fresh banana or frozen-thawed banana. I've done both and they both work well.


Let me know if you try this recipe! Take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!


Eat your fruits and veggies, kids.



Friday, February 9, 2018

Chocolate/Peanut Butter Pecan Baked Oatmeal

2/09/2018 06:30:00 AM 0 Comments
This one comes from procrasti-baking. I really wanted second breakfast more than I wanted to start writing my next book (which, deep down, wasn't even true, but I thought food couldn't hurt anyway). So I gave this one a whirl. First, I scrolled through The Oatmeal Artist's blog to find some inspiration. Thought this one sounded delicious, but I didn't have any zucchini on hand, though her blog always makes me wish I did. So I gave something similar a go with what I did have on hand, and YUM! Pure yum. Let me know if you give it a try!

Chocolate/Peanut Butter Pecan Baked Oatmeal
(Vegan/GF)

A fudgy chocolate and peanut butter pecan baked oatmeal! #fruitsohard #vegan #glutenfree #peanutbutter #chocolate #oatmeal


Serves: 1

Ingredients:
  • 1 ripe banana*
  • 3 tbsp water or nondairy milk
  • 1 tbsp ground flaxseed (or a flax/chia combo)
  • (optional) 1/8 tsp turmeric 
  • 1 tbsp maple syrup (to taste)
  • 1 tbsp cacao powder
  • 1 tbsp powdered PB
  • 1/2 cup oats
  • 6 whole pecans (plus optional 1-2 tbsp crushed)
Directions:
  1. Preheat oven to 375 degrees F (190 C) and ready a ramekin for baking with parchment paper or non-stick spray. (I don't use either of those--I bake right within my ramekin, eat straight from it, and wash or soak immediately.)
  2. Mash banana in small/medium mixing bowl. Add water and stir well to combine.
  3. Add flax/chia through powdered PB and stir well to combine.
  4. Add oats and mix. Then add (optional) crushed pecans (or any other mix-ins--chocolate chips, raisins, PB chips, etc.) and combine.
  5. Put mixture in ramekin, place pecans on top, and bake for 20-22 minutes. Let cool slightly and enjoy!
*You can use fresh banana or frozen-thawed banana. I've done both and they both work well.

Check out all of my baked oatmeal recipes (like Blueberry Pie and French Toast!) by clicking right here!

Let me know if you try this recipe! Take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!


Eat your fruits and veggies, kids.


Friday, February 2, 2018

Baked Blueberry Pie Oatmeal

2/02/2018 09:56:00 AM 0 Comments
This one came from an intense need to make blueberry oatmeal. I put blueberries in my smoothies (along with flax, turmeric, cinnamon, banana, and walnuts) nearly every time I make them, so maybe I really wanted the oats part? I don't know. But anyway, I'm glad I did because this is bomb AF. And I didn't even add ANY sweetener. I stuck with banana and applesauce for sweetness, though the blueberries add their own too. You can add a tsp or two of maple syrup to taste if you'd like too! Overall, it's just delicious, and I'm glad I took a second to try to put this together. It worked on the first try for me, so I hope you enjoy it too!!

Baked Blueberry Pie Oatmeal
(Vegan, GF)

A naturally sweetened, fruity baked blueberry pie oatmeal! #fruitsohard #vegan #glutenfree #blueberry #oatmeal



Serves: 1

Ingredients:
  • 1 ripe banana*
  • 3 tbsp water
  • 1/8 tsp cinnamon
  • (optional) 1/8 tsp turmeric
  • 1 tbsp ground flax/chia
  • 1 tbsp applesauce
  • 1/2 cup oats
  • 1/4 cup blueberries, frozen or fresh (less if you don't want so much blueberry)
  • 1 tbsp crushed walnuts
Directions:
  1. Preheat oven to 350 degrees F (176 C) and ready a ramekin for baking with parchment paper or non-stick spray. (I don't use either of those--I bake right within my ramekin, eat straight from it, and wash immediately.)
  2. In a medium mixing bowl, mash banana, add water, and mix. Then add cinnamon through applesauce and mix well. 
  3. Add oats and mix before adding blueberries and folding those in.
  4. Add oatmeal to ramekin and sprinkle crushed nuts on top (or add those in step 3).
  5. Bake for 20-24 minutes and enjoy!
*You can use fresh banana or frozen-thawed banana. I've done both and they both work well. 

If you want to try other baked oatmeals, check out my Baked French Toast Oatmeal, my Chocolate/Peanut Butter Pecan Baked Oatmeal, and my Fudgy Brownie Baked Oatmeal. They're delicious too!

Check out all of my baked oatmeal recipes by clicking right here!

Let me know if you try this recipe! Take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!


A naturally sweetened, fruity baked blueberry pie oatmeal! #fruitsohard #vegan #glutenfree #blueberry #oatmeal


Eat your fruits and veggies, kids.


Friday, January 26, 2018

Fluffy Chocolate Cupcakes (GF/V)

1/26/2018 03:46:00 PM 0 Comments
A few days ago, my husband decided to make some of Minimalist Baker's chickpea salad sandwiches. That was an excellent idea, but it left us with two cans' worth of aquafaba. Which meant I needed to do some impromptu baking! That's always okay with me, so I tried to find some recipes that sounded amazing. I already planned to make this GF cornbread for chili over the weekend, but I still had more aquafaba left. So I found first this incredible brownie cookie recipe. My tweak to this one will probably be posted soon when I make them again. But this cupcake recipe came out pretty dang great the first time, so here's what I did!

Fluffy Chocolate Cupcakes
(Vegan/GF)

Moist, delicious, fluffy chocolate cupcakes made with white rice flour! #fruitsohard #vegan #glutenfree #chocolate #cupcakes

(Inspired by The Plant Strong Vegan)

Serves: 12

Ingredients:
  • 2 tbsp ground flaxseed
  • 6 tbsp aquafaba
  • 3/4 cup almond milk (or any nondairy milk)
  • 2 tsp apple cider vinegar
  • 1 cup white rice flour
  • 1 cup coconut sugar
  • 1/3 cup cacao powder (or cocoa powder)
  • 1 tsp baking soda
  • Pinch of salt (pink Himalayan preferred)
  • 1/4 cup applesauce
  • (optional) Chocolate date paste frosting
Directions:
  1. Preheat oven to 325 degrees F (162 C) and ready muffin tins/cups for baking (I use these).
  2. To a small bowl, add ground flaxseed and aquafaba. Stir to combine, and set aside.
  3. To another small bowl, add almond milk and apple cider vinegar. Stir to combine, and set aside.
  4. To a medium/large bowl, add white rice flour, coconut sugar, cacao powder, baking soda, and salt. Stir to combine.
  5. To the dry mixture, add the flax/aquafaba mix, the almond milk/ACV mix, and the applesauce. Stir well to combine completely.
  6. Fill 12 prepared cupcake/muffin tins and bake for 18-23 minutes (or until toothpick in center comes out clean - mine were perfect at 21 minutes). 
  7. Frost with frosting of choice (I used date paste blended with cacao) and enjoy!
I ate one nearly straight out of the oven and it was worth mouth burns. Hahaha. :) But then I let them cool and enjoyed them just as much, if not more. They stay moist and fluffy, super cake-like. So I'm happy with them! And I hope you are too!


Let me know if you try this recipe! Take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!


Moist, delicious, fluffy chocolate cupcakes made with white rice flour! #fruitsohard #vegan #glutenfree #chocolate #cupcakes


Eat your fruits and veggies, kids.


Friday, December 22, 2017

Pumpkin Pecan Muffins

12/22/2017 02:06:00 PM 0 Comments
I'm back to having too many bananas and making new foods. Haha! But it's all good because this one is delicious. I made them two different ways and I loved them both. So you'll have to decide for yourself or try your own way! There are lots of options here. Anything can happen with the base recipe for these banana muffins. So here's what I tried today (and super loved)!

Pumpkin Pecan Muffins
(Vegan/GF)

Delicious and moist pumpkin pecan muffins made from fruit and oats! #fruitsohard #vegan #glutenfree #muffins #pumpkinspice

(Inspired by my Banana Nut Muffins)

Makes: 12

Ingredients:
  • 2 1/4 cups oat flour (you can grind rolled oats)
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of salt
  • 3 ripe bananas
  • 1/3 cup pumpkin puree
  • 1/3 cup maple syrup or Bee Free Honee
  • 2 tsp vanilla
  • 1/4 cup pecans, chopped
  • (optional) 1/8-1/4 cup mini chocolate chips, vegan
Directions:
  1. Preheat the oven to 350 degrees F (176 C). Ready your pan of choice or muffin tin/cups (I love these ones).
  2. Add oat flour, pumpkin pie spice, baking soda, baking powder, and salt to a bowl. Mix well.
  3. Add bananas, pumpkin puree, maple syrup/honee, and vanilla to blender and blend until smooth.
  4. Pour banana mixture into the bowl with the dry ingredients and mix until it's a batter.
  5. Fold in pecans and (optional) chocolate chips.
  6. Put batter in your pan of choice and bake for 20-25 minutes.
  7. Let cool for 15 minutes and then enjoy!
You can try other mix-ins here. Raisins, walnuts, dried fruit (cranberries or cherries would be great!), fresh fruit (apple, strawberry, cherry), etc. You can even sprinkle the tops with cinnamon sugar if you'd like or add some chocolate chips. Mmm! Lots and lots of options with these babies. Let me know what you try!

Check out all of my muffin recipes (like Chocolate Chip and Apple Walnut!) by clicking right here!

Let me know if you try this recipe! Take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!


Delicious and moist pumpkin pecan muffins made from fruit and oats! #fruitsohard #vegan #glutenfree #muffins #pumpkinspice


Eat your fruits and veggies, kids.



Wednesday, April 19, 2017

Baked Chocolate Donuts

4/19/2017 06:45:00 PM 1 Comments
For the first time in a long time, I made something without bananas!! But there is still fruit in these. Dates to the rescue! They're amazing at sweetening food without using processed sugar. Basically, they're nature's candy. Ooey and gooey, they're like caramel. And I love them. So much. Especially when they're baked with other things to make donuts! This is a great base to work with, and they can be customized so easily. I can't wait to try more stuff with them. But, for now, I shall eat. Enjoy!

Baked Chocolate Donuts
(Vegan/GF)

Delicious baked chocolate donuts naturally sweetened with dates and made with oat flour! #fruitsohard #vegan #glutenfree #chocolate #donuts

(Inspired by Feasting On Fruit)

Makes: 6 full size, 10-12 mini

Ingredients:
  • 3/4 cup non-dairy milk
  • 12 pitted medjool dates
  • 1 1/4 cup oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp tapioca starch
  • 2 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
Directions:
  1. Preheat oven to 350 degrees F (176 C) and ready donut pan for baking. 
  2. Blend milk and dates into a smooth paste.
  3. In a bowl, add oat flour, baking soda, baking powder, tapioca starch, and cocoa powder. Stir well.
  4. Add milk/date mixture, maple syrup, lemon juice, and vanilla extract. Stir to combine. 
  5. Fill donut pan (10-12 for mini, 6 for full size) with batter. Bake for 10 minutes for minis and 18-20 minutes for full-size donuts. 
They're delicious on their own, but I'm looking forward to frosting them with this frosting or even this frosting! And I might add some PB/powdered PB next time! Or you can put powdered sugar on them or even add chocolate chips. Whatever you want to do! They're super versatile, and I can't wait to experiment. Nommm. :) You can make them into muffins, too! So, if you don't have a donut pan, don't despair. You can still make this recipe!

Let me know if you try this recipe! Take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!




Baked chocolate muffins from a baked donut recipe. Delicious! #fruitsohard #vegan #glutenfree #muffins #chocolate


Eat your fruits and veggies, kids.


Saturday, March 4, 2017

Baked French Toast Oatmeal

3/04/2017 10:39:00 AM 0 Comments
It's a shock, but this also didn't happen because I had a lot of bananas to use up. I actually really wanted French toast, but I'm the worst at making it. My husband, on the other hand, can make the amazing breakfast food like no one's business. And the morning I really wanted it, he delivered. Now, it's my turn. This dish is delicious as is, but it's versatile too. You can leave the banana and walnuts off if you want. You can add fruit like blueberries or strawberries to the batter or make a delicious fruit compote to pour over the top instead. The possibilities are endless! Enjoy!

Baked French Toast Oatmeal
(Vegan/GF*)

A naturally sweetened baked French toast oatmeal! #fruitsohard #vegan #glutenfree #frenchtoast #breakfast

(Inspired by Running With Spoons)

Serves: 1

Ingredients:
  • 1 ripe banana, divided (3/4 mashed, 1/4 sliced)
  • 1/4 cup water/unsweetened plant milk
  • 1 tbsp nut/seed butter (I used powdered PB)
  • 1-2 tbsp date paste (or up to 1 tbsp maple syrup to taste)
  • 1/4 tsp cinnamon
  • (optional) 1/8 tsp turmeric 
  • 1 tbsp ground flax 
  • 1 slice of bread of choice**, cut into chunks
  • 1/4 cup oats
  • 1 tbsp crushed walnuts
  • 1 tsp maple syrup
Directions:
  1. Preheat oven at 375 degrees F (190 C) and ready your ramekin (either with parchment paper or nonstick spray--I choose to bake this oatmeal without either).
  2. In a medium bowl, mix mashed banana, water/milk, nut/seed butter, date paste/maple syrup, cinnamon, turmeric, and flax well. 
  3. Add chunks of bread and mix them so they soak the mixture up. Then add oats and mix to combine.
  4. Pour mixture into your ramekin and place sliced bananas and crushed walnuts on top. Then bake for 18-22 minutes.
  5. Once it's removed from the oven, drizzle 1 tsp maple syrup over the top. Then enjoy!
*This recipe can be gluten-free if your bread is gluten-free.
**A thicker bread is preferred, but I've made it with the end piece of sandwich bread and it was still superb. I've even done it with a hamburger bun for a thicker bread.

You can make a big batch of this by multiplying everything by 4 and baking it in an 8x8 pan like the photo above shows. It's just as delicious that way!


A naturally sweetened baked French toast oatmeal! #fruitsohard #vegan #glutenfree #frenchtoast #breakfast


Check out all of my baked oatmeal recipes (like Blueberry Pie and Fudgy Brownie!) by clicking right here!

Let me know if you try this recipe! Take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

A naturally sweetened baked French toast oatmeal! #fruitsohard #vegan #glutenfree #frenchtoast #breakfast

A naturally sweetened baked French toast oatmeal! #fruitsohard #vegan #glutenfree #frenchtoast #breakfast

A naturally sweetened baked French toast oatmeal! #fruitsohard #vegan #glutenfree #frenchtoast #breakfast


Eat your fruits and veggies, kids.


Wednesday, March 1, 2017

Chocolate Sweet Potato Mousse

3/01/2017 05:31:00 AM 0 Comments
Surprise, surprise--this recipe didn't start with an abundance of ripe bananas! It's a first. This time, it was a plethora of sweet potatoes. I've made chocolate cake and frosting with sweet potatoes before, but I had some left over and wanted to use it up to make something else with cacao. Because I'm obsessed with chocolate stuff right now (baked brownie oats, fudgy cookies, and ice cream bites). So I figured why not make some kind of pudding with sweet potatoes. But it turned out more like mousse when I tried Naturally Nutrious's recipe. Um, YUM! I hope you enjoy!

Chocolate Sweet Potato Mousse
(Vegan/GF)

Smooth, creamy, and rich chocolate sweet potato mousse! #fruitsohard #vegan #glutenfree #chocolate #dessert #mousse

(Inspired by Naturally Nutritious)

Serves: 2-4

Ingredients:
  • 1 cup cooked and cooled sweet potato without skin
  • 1/3 cup (or more) cacao powder
  • 1/4-1/2 cup nondairy milk
  • 2-3 tbsp maple syrup (to taste)
  • Pinch of salt
Directions:
  1. Add all ingredients to a blender or food processor and mix until smooth.
  2. Taste and adjust flavor accordingly. 
  3. Refrigerate to cool and enjoy!
Smooth, creamy, and rich chocolate sweet potato mousse! #fruitsohard #vegan #glutenfree #chocolate #dessert #mousse

My husband loved this more than I did, but I think, with some adjustments, it'll grow on me too. I mean, it's chocolate, so I'll eat it. Haha. But you might want to stay tuned for an improved recipe as I try this one again. Maybe I'll add some cinnamon or molasses. Or peanut butter! Probably some banana because I heart banana and chocolate so much. Who knows! We'll see!

Let me know if you try this recipe! Take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Eat your fruits and veggies, kids.


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