EVOO Chocolate Chunk Cookies [No Butter]

I would be lying if I say these cookies are better than my all time favorite ALL BUTTER freeze and ready cookies. Butter seriously makes everything better. Sorry arteries! But when the cookie cravings hit and there's no butter to be found around the house, I promise these cookies do not disappoint!

Greek Yogurt Banana Oat Bread

Banana bread for the bae!

This soft and tender loaf does not need butter, oil, or refined sugar! I threw in some fresh blueberries along with chopped pecans because I am never a purist when it comes to banana bread or home baked goods in general.. just make sure you don't go overboard so you can have a tasty personalized treat- the best imo!

Greek Yogurt Banana Oat Bread
recipe adapted from Running with Spoons
makes one loaf (12 slices)

2 large eggs
1/2 cup (115 g) plain 2% Greek yogurt
2 medium-size, ripe bananas, mashed (200 g or 1 cup)
4 Tbsp (60 ml) maple syrup
1 tsp vanilla extract
3/4 cup (60 g) quick oats
1 tsp baking soda
1/2 tsp ground cinnamon
1 1/4 cup (150 g) white whole wheat flour 

Optional:
more sweet? add total of 6 Tbsp (90ml) maple syrup + 1/4 cup (50g) brown sugar
add-ins? 1/2 cup chocolate chips/dried fruit/nuts/etc.

1. Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) bread pan.
2. In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, maple syrup, sugar (if using), and vanilla, mixing until smooth.
3. Stir in the oats, baking soda, and cinnamon. Finally, spoon in the flour and gently stir it in until just combined. If you're adding any mix-ins, fold them in now.
4. Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.

Taste: 4 stars out of 5

Mildly sweetened; subtle banana taste

Texture: 4 stars out of 5

Not as soft and fluffy as AP flour banana bread but more hearty and dense due to white whole wheat flour. Oats added a good chewy bite!

Banana Bread Granola

My baking routine has been disrupted or paused for a little while now ever since my diet was turned upside down during our trip in New Orleans late February. 

A simple Greek yogurt banana bread and a unique banana bread granola are slowly easing me back into the game. 

With no oil and refined sugar, the banana bread was a little dense for my liking. But these banana bread granola thooooo.. These are great in my yogurt parfait and even just as a snack on their own. 

I love how the sweetness mask the not so pleasant Greek yogurt flavor (:

Banana Bread Granola
recipe adapted from Minimalist Baker
makes about 7 cups

240g old fashioned rolled oats
95g walnuts
40g pecans
25g sunflower seeds
38g coconut chips, unsweetened
1 Tbsp (10g) organic coconut palm sugar
1/2 tsp sea salt
1/2 Tbsp cinnamon, ground
1 Tbsp flax seeds, ground
1 tsp chia seeds 

52g coconut oil, melted
100g maple syrup
1 tsp vanilla extract
1 medium ripe banana, mashed  (~1/2 cup)

1. DRY: In large bowl, combine oats, nuts, seeds, coconut chips, sugar, sea salt, and cinnamon.
2. WET: In pot over low heat, combine oil, syrup, and vanilla and warm till liquid state.
3. WHISK: Whisk mashed banana into wet ingredients.
4. COMBINE: Pour wet ingredients into dry. Mix until evenly combined.
5. BAKE: Line a rimmed baking sheet with parchment paper, then spread granola mixture out in an even layer. Bake at 350F, gently stirring at 15 minutes, until the granola is golden-brown and dry, 30 minutes.
6. COOL: Let cool completely and transfer to jar to store. 

Dry ingredients.

All ready to combine together.

Last minute idea to throw in my leftover coconut chips.

Spread out to an even thickness layer.

Mix them up a bit to release the heat once they are done baking.

Good chunky size!

Yogurt parfait.

Granola > Greek yogurt.

Taste: 5 stars out of 5

Banana flavor was mild. Good amount of sweetness. Lovely toasty-ness from the nuts.

Texture: 4.5 stars out of 5

Not as crispy as my last granola, but nothing a little longer bake time can't fix.

Sourdough Bread Pudding

Got old bread? Or just came back from SF with a round of sourdough?

Make bread pudding!

I love the use of sourdough in these (or any) bread pudding. The texture turned out amazing. The center of the bread was custardy with a slight chewy bite, and those crusts.. emmerrgad! They got so toasty and crispy in the oven and contrasted nicely with the moist parts.

Bread Pudding
recipe adapted from The Pioneer Woman
makes one 6" ramekin and 1 small ramekin

1 egg
1 tbsp coconut oil, melted
1 tbsp vanilla *- a little + grand marnier
1 1/4 cup milk
1/4 cup sugar
1 3/4 cup to 2 1/2 cup sourdough bread, cut into 1" cubes
1/6 cup pecans, chopped

Arrange the bread cubes tightly in the dish with some crusts facing up.

Basic ingredients.

+ Grand Marnier.

Pour enough liquid to submerge the cubes. (not shown in photo)

1. Preheat oven to 325F.
2. Beat together eggs, coconut oil, vanilla, and milk.
3. Add sugar and mix until sugar is dissoved.
4. Arrange bread cubes tightly in baking dish, keeping the crust facing up around the edges and scattered within the dish.
5. Pour liquid over bread cubes. Sprinkle pecans all over and bake for 30 to 45 minutes, or until crust is golden brown all over the top.

My small sampler ramekin.

The sweetness of the custard was just right with only 1/4 cup of sugar. I skipped out on the Whiskey Cream Sauce and instead added a splash of Grand Marnier to the liquid mixture. The flavor was subtle and delicious!

I also had leftover liquid mix since I feared a soggy bread pudding. Most of the liquid soaked up into the bread and disappeared during baking. Next time, I will fill them all the way submerging the bread cubes. My small ramekin that I filled 3/4th up turned out well.

This recipe is a wonderful use of old bread and feels really versatile. I can't wait for my next round of sourdough to play with different combinations.

Flavor: 4.5 stars out of 5
Texture: 4.5 stars out of 5