Happy Thursday y’all!
Okay people, now is the time to kick it into high gear, go all out, game face on: countdown, one week to Thanksgiving. I’m on a mission tomorrow w/ my dad to get our turkey. Let’s talk about things that drive me bananas…in particular, bananas themselves. Okay, I love me some bananas, that is if they are covered in peanut butter. Sometimes, they just aren’t appealing to me, unless they are in banana bread, or banana muffins, or banana pancakes or tucked away into any carb-loaded comfort food. So, naturally when I go to the grocery store and my mother requests that I pick up some bananas, I find the greenest ones so I know they will last a bit longer than usual. However, it frustrates me when I see the same bananas on the counter a week later, un-eaten, and covered in brown spots. I mean, seriously? Let’s eat those bananas, people. Especially if I am going to spend .65 purchasing them ;). The only solution then is to put on my creativity cap and make another banana bread…only different…for the millionth time. 
Lucky me…I love banana bread so this is a no brainer.
Today is all about the whole grains…let’s use barley flour

and buckwheat flour


Oh, and let’s sprinkle the top with cinnamon and sugar for a nice golden, crispy crust.


Oh, and this banana bread just so happens to be vegan and dairy free 🙂

Not to mention absolutely, utterly delicious.

Whole grains for the win!
You just might want to snack on this while you are prepping all of those Thanksgiving dishes!
Whole Grain Cinnamon Sugar Banana Bread (V/Wheat-free):
1 c. barley flour
1 c. buckwheat flour
1 T. baking powder
1/2 t. sea salt
2 t. ground cinnamon
2 very ripe bananas, mashed
1/4 c. extra-virgin olive oil
1 t. pure vanilla extract
1/2 c. honey (or maple syrup for Vegan-version)
3/4 c. unsweetened, vanilla almond milk
juice of 1 small orange
1 t. ground cinnamon
1 t. raw coconut sugar
1. Preheat the oven to 375 degrees F. Grease a 9 in. loaf pan with cooking spray.
2. In a large mixing bowl, combine all of the dry ingredients.
3. In a separate mixing bowl, combine all of the wet ingredients. Mix well.
4. Pour the wet ingredients into the dry ingredients and mix until thoroughly combined and the batter is smooth.
5. Pour the banana batter into the prepared pan. 
6. In a small bowl, combine the cinnamon and coconut sugar.
7. Sprinkle the cinnamon sugar mixture evenly over the top of the banana batter.
8. Bake for 40 to 45 minutes or until the banana bread is firm (not longer jiggly in the center), and a toothpick inserted into the center of the bread comes out clean.
Makes 8 slices.

I vote for Muffins.

Happy Wednesday y’all!
Sorry about the brief hiatus yesterday, I was lamenting over the fact that I bombed my micro test and just didn’t feel like posting anything. Thank goodness my teacher drops my lowest test grade. Whew! Instead, I blew off some steam by baking, then I ate my body weight in muffins. Okay, maybe not my body weight, but seriously…I had a muffin and it was just what I needed to get me back on my feet. I’m pretty sure it spoke to me and said “who needs that stupid test Chels, it was 1 test…no biggie…now, could you pour me a glass of milk, I need something to wash me down.”

Thanks muffin man, thanks.

Let’s not talk about the election. This is my food blog. Not twitter. Not facebook. Certainly not a place for political rants. 🙂

You know what I vote for? Muffins.

My time is ALWAYS better served talking about my mad muffin making abilities.

Dry and wet ingredient(ses). 

We are making carrot pumpkin spice muffins people. 

These are going to rock your world. 

Top em’ with a bit of chopped walnuts. 

You will need a tall glass of milk. 

I promise. 

Oh, and these muffins are like super duper healthy. 

I second promise. 
Smear em’ with whipped cream cheese. 

Carrot Pumpkin Spice Muffins (Wheat Free):

1/2 c. coconut flour
1/2 c. barley flour
1/2 c. buckwheat flour
1 t. baking powder
1/2 t. baking soda
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground cloves
pinch of sea salt
2 large eggs
1/2 t. pure vanilla extract
1/2 c. organic pumpkin puree
1/4 c. + 1 T. of agave nectar
1/3 c. extra-virgin olive oil
1 1/2 c. unsweetened, vanilla almond milk
1/2 c. shredded carrots
1/2 c. chopped walnuts, optional

1. Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper liners.
2. In a large mixing bowl, sift together all of the dry ingredients.
3. In a separate large mixing bowl, whisk together the eggs for about 1 minute.
4. Then mix in the rest of the wet ingredients.
5. Pour the dry ingredients into the wet ingredients and mix to combine.
6. Fold the carrots into the batter until evenly distributed.
7. Divide the batter into each muffin cup, about 2 tablespoonfuls to each muffin cup.
8. Sprinkle each muffin with about 1 teaspoon of chopped walnuts. (You can also fold in 1/2 c. of walnuts in the batter if you want).
9. Bake for 20-25 minutes, or until the muffins are lightly golden and a toothpick inserted into each muffin comes out clean.
10. Serve warm with butter.

Makes 12 muffins.

Nutritional Info (per muffin): 173 Calories, Total Fat: 8g (2 g saturated fat), Total Carbs: 21g, Protein: 4g, Fiber: 5g, Sodium: 50g