Eat Well, Learn Well: #bababababanana

Banana Bread Walnut Cookies

***Disclaimer: I am not responsible for how many you eat, they're just really delicious.  Haha just kidding!  But they are delicious ;)

The innards!  It's like a hybrid of banana bread, muffin top like cookie. 

With only a few ingredients, and NO ADDITIONAL SWEETENER good for them Asian parents.  I guarantee they would like them!

VEGAN Banana Walnut Bread Cookies

Recipe adapted from Detoxinista <3

Made 11 and 3/4 of a cookie

1/2 cup creamy unsalted and unsweetened Peanut Butter (can use other nut butters)

1 Banana, mashed (1/2 cup)

3 Tbsp Ground Flax Seed (I used Omega Crunch with cinnamon)

1/4 tsp baking soda

1/4 cup raw walnut pieces

Pinch Sea Salt (I did not use any)

Preheat your oven to 350F.  In a medium bowl, combine all of the ingredients.

Let it sit for 10 minutes so that the flax can gel up the batter.

Using a cookie scoop, drop it on a baking tray lined with parchment paper.

Bake for 10 minutes, making sure to turn the pan around halfway through for even baking and colouring.  

Let the cookies cool for about 10 minutes before transferring them onto a wire rack.

Amazeballs... these are fantastically delicious.  Just like banana bread, muffin tops the size of a cookie.  

"It's so fluffy I'm gonna die!"  (From eating all of them).

Enjoy!

Eat Well, Love Well, Learn Well: #coconutty

Coconut Panna Cotta (Dairy-Free!)

This delightful dessert was what I made for Valentine's Day!  Definitely a favourite and it's super simple to make!

I should be studying right now, but I need a break and I wanted to share this quick post with you all!

I purchased these gelatin sheets from Community Natural Foods.  They're super easy to use so the conversion with gelatin powder to sheets is 1 (0.25oz) envelope= 1 Tbsp of powdered gelatin= 3 sheets of leaf gelatin.  

To use: soak the sheets in water for about 10 minutes and then squeeze the excess water out (it will be super jelly).

This recipe is from Detoxinista

Yields 4

1 (13.5oz) can full fat coconut milk

1/3 cup maple syrup

1 tsp vanilla extract

1 1/4 tsp grass fed gelatin (I believe I used about 2 and a half sheets?  I will double check)

Method

In a small saucepan, gently heat 1 cup of coconut milk and vanilla over medium-low heat whisking occasionally to prevent it from burning the bottom.  DO NOT BOIL.  As it is heating, add the bloomed gelatin sheets and whisk until it has dissolved.  Remove from the heat and whisk in the maple syrup and the remaining coconut milk.

Pour into 4 ramekins and have it set in the fridge for at least 4 hours.

Now the recipe said to remove these from the ramekins, to place them in a shallow bowl of hot water for 1-2 minutes, then flip it onto the plate.  I would go with a minute or even less or else you will get some liquid because the heat was too much for it.  

Serve ASAP!

Super duper easy!

Yum...

Enjoy!