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Lactation Bars

March 24, 2012

These are not for the faint of heart. Oh my dark, dark chocolate with soft, chewy yet creamy oats. Just enough sweetness and a hint of cinnamon warmth. These are going to all my mamas. If you’re not into some serious chocolate, use semisweet or milk or peanut butter chips or butterscotch chips or cinnamon chips or raisins or…

Why are these considered “lactation” bars? Because they contain oats and flax, both super foods known to increase a mama’s milk supply. The iron in oats, the omega-3 fatty acids in flax, and the fiber content of both oats and flax help keep mama healthy and breastfed baby thriving! Partners can eat these, too. They won’t start lactating. Promise. Or if they do, let me know as this will be a million dollar recipe!

Lactation Bars

Preheat oven to 350 degrees

Lightly grease an 8×8 square pan

Dry Ingredients

3/4 cup oats

1/2 cup flaxmeal

3/4 cup whole wheat pastry flour

1/2 tsp baking soda

1 tsp salt

Wet Ingredients

1/2 cup almond butter

1/4 cup butter, softened

2 Tablespoons almond milk

1/2 tsp cinnamon

1/2 cup brown sugar

1 tsp vanilla

1 egg

Add-Ins

1/2 cup chopped chocolate bar (I used a Trader Joe’s 85% cacao bar and it was INTENSE)

1/2 cup chopped walnuts

Combine dry ingredients in a mixing bowl. Whisk together to make sure they are incorporated.

Combine wet ingredients in another mixing bowl. Once they are fully mixed, add dry to wet. If the dough is too dry, add additional almond milk, one teaspoon at a time. Add in chocolate and nuts.

Press dough into pan and bake for 20 minutes. Let cool completely before cutting. Makes 16 squares.

Enjoy, and happy nursing!

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Vegan Agave Sweetened Chocolate Frosting. And Other Things I Eat.

February 1, 2012

I ate a sheep. It was the most delicious sheep, complete with a raspberry heart in the middle. Felt like such a carnivore.

Went to Boa for husband's birthday dinner. This is French onion soup in dim lighting. It was fabulous, but how can you screw up hot cheese?

Next up was tableside Caesar salad on chilled plates. Perfection. Spicy! Holy garlic. Glad we both ate it.

My entree. Spaghetti and Kobe meatballs. Tasted like spaghetti and meatballs. A little bummed, but I can only blame myself for ordering spaghetti and meatballs from a steakhouse. I was really tired.

Husband's steak. He got the strip. I told him to get the ribeye, but he didn't want to deal with a bone. Next time, he'll get the ribeye. This was decent, but a little tough and not super flavorful.

Dairy-free, agave sweetened chcolate cake for husband. I'm way better at frosting than cake. Cake was dry. Frosting was epic. Think maybe I need to use grapeseed oil instead of coconut oil in cakes. Any advice?

The frosting was epic.

Curious about Boa? Food was good, but not life-changing. Service was great. Ambiance was dated. Do I think we’d go back? I don’t know.

Here’s the frosting I whipped up:

Vegan Agave Chocolate Frosting

1 tub Whipped Earth Balance

1 cup agave

1/4 cup tapioca starch

1 Tablespoon vanilla

1/2 teaspoon almond extract

1/2 cup unsweetened cocoa powder

Dumped it all in the stand mixer with the whisk attachment and whipped it until light and fluffy, about five minutes. Stopped periodically to scrape down the sides and make sure everything was getting incorporated.

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Two Lunchy Salads

January 25, 2012

Warm Chickpea Salad with Cumin Seeds

 

Recipe inspiration here. Of course I played with it a little. Can’t help it.

 

Green Israeli Couscous Salad

 

This is my client’s current favorite dish. Make you some.

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Vegan Gluten-Free Raspberry Chocolate Tart

January 23, 2012

Thanks, Ian, for letting mama get her bake on today…love you.

Golden almond crust.

For the filling.

Just a touch for the berries.

Thickened.

Chocolate never hurts.

A little summer in winter.

Recipe adapted from dear Jenna at Eat, Live, Run. I have long admired.

Crust

2 cups almond meal

3 T honey

1 T melted coconut oil

1/4th t salt

Filling

1 cup berry juice, divided

1 cup frozen raspberries

1 cup fresh raspberries

2 T cornstarch

1/3 cup agave

1/2 cup vegan chocolate chips

1 T coconut oil

Preheat oven to 350 degrees

Combine almond meal, honey, oil, and salt. Mix with fingers until it’s crumbly. Press into a greased tart pan. Bake for 20 minutes or until golden brown. Set aside to cool.

In a medium saucepan, combine 1/2 cup of the berry juice, the frozen berries, and agave. Bring to a boil and cook for 3 minutes.

In a bowl, whisk together the remaining 1/2 cup of juice and cornstarch. Whisk until smooth, then whisk mixture into the cooked berries and cook, stirring often, until mixture has thickened, maybe five minutes.

Remove from heat and stir in the fresh raspberries carefully, leaving berries intact.

In a microwave safe bowl, combine chocolate and coconut oil. Heat for 20 seconds at a time, stirring until just melted. Pour onto crust and spread about. Refrigerate for ten minutes so chocolate can set a bit.

Pour berry mixture over crust and let set in fridge for a few hours before serving. Can serve cold or at room temperature.

Enjoy!

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Vegan Banana Bread

January 12, 2012

I’m anxiously awaiting my doula client’s birth. This was my dream last night:

She was in labor, and I was in labor, too. We were both at my house.

I wanted my baby to be born into a pot of my homemade carrot soup (don’t worry, it was at room temperature). Then, I wanted my sister to pour Honey Bunches Of Oats over the baby.

No, I was not planning on eating the baby. I thought it would make for a peaceful, cozy birth experience.

Holla.

I’m making my clients some extra food this week. As I type, I’m smelling garlicky pot roast simmering away that I will deliver in a few hours, along with a sun dried tomato and feta Israeli couscous salad, and this:

I had to write down this recipe so I can Pin it so I don’t have to have my laptop in order to access it.

Vegan Banana Bread

1/4 cup almond milk (or nondairy milk of choice-coconut milk is lovely, too)

1 teaspoon apple cider vinegar

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon or pumpkin pie spice

1/3 cup coconut oil, melted

3/4 cup brown sugar, packed

3 ripe bananas

1 1/2 teaspoons vanilla

Preheat oven to 350 F. Rub a loaf pan with oil.

Mix together the soy milk and vinegar; set aside for about 2 minutes.

Stir together flour, baking soda, salt and cinnamon.

Beat together the oil and the brown sugar, then beat in the bananas – you can mash them ahead of time or let the paddle attachment of the stand mixer do the work for you. I just chunked the bananas in with the oil & sugar and beat them that way. Continue beating on high until very light. Reduce speed to low and add milk/vinegar mixture. By hand, stir the flour mixture into the banana mixture, being careful not to overbeat. I like stirring flour mixture in with a heavy duty scraper.

Bake for 1 hour or until a toothpick inserted in center comes out clean. Let cool on a rack for about 15 minutes then flip from pan.

This recipe is so good my clients are paying me extra to bring another loaf to them mid-week. You’re welcome.

In Ian news, dad was salty so he got some serious lovin’. Kinda awkward but awfully cute.

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Vegan Roasted Yam Bread with Walnuts and Coconut Oil

December 19, 2011

Happy Christmas! I can’t stop baking.

This started as pumpkin bread, but then I remembered I had leftover roasted yams, so used them instead of pumpkin. Just makes it a little extra special, and I could cut down on the sugar, so you can eat the entire loaf by yourself and not feel bad.

Adapted from The Kind Life

Makes two 8″ x 4″ loaves

1 cup chopped walnuts
2 1/2  cups all-purpose flour
1 cup packed dark brown sugar
1/3 cup vegan white sugar
2 teaspoons baking soda
1 teaspoon salt
2 tsp pumpkin pie spice
2 cups roasted yam puree (roast whole yams you’ve poked with a fork at 400 degrees until very soft, cool, peel skins off and mash the insides with a fork)
3/4 cup melted coconut oil
2/3 cup almond milk

Preheat oven to 350 degrees F. Grease two 8″ x 4″ loaf pans.

In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, and pumpkin pie spice. Add the yam puree, oil, and almond milk, and mix until all of the flour is absorbed. Fold in the walnuts. Divide the batter evenly between the prepared pans.

Bake for 1 hour and 15 minutes in the preheated oven or until a toothpick inserted in the center comes out clean.

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