Bananas and chocolate are a classic combination for good reason. They simply taste better together! Try this banana-chocolate crumb cake with fair trade ingredients for a dish that tastes as good as it is for people the people and the planet.
Preheat oven to 350°F. Grease a 9 by 9 inch baking pan and line with parchment paper. In a small bowl combine the crumb topping ingredients until well mixed. Set aside.
In a large bowl combine remaining flour, baking powder, nutmeg, and salt. In a separate bowl, cream together remaining brown sugar, and cane sugar until well blended. Beat in eggs, one at a time until incorporated. Stir in bananas, and vanilla.
Add half of the dry ingredients into the wet mixture. Stir gently to combine. Add half the buttermilk and stir gently to combine. Repeat with remaining dry ingredients and buttermilk.
Fold chocolate chips into the batter. Pour batter into the prepared baking pan and top with crumb mixture. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool 10 minutes before removing from pan.
More of us than ever are coming to understand the links between the food we eat and its impact on the planet. Eating a diet rich in legumes and organic vegetables, with a reduced emphasis on meat, is recognized as being better for us and the planet. Read on to discover delicious recipes that will help you include more sustainable ingredients in your meal plans.
Leek and Mushroom Tartines with Wilted Watercress
Watercress is relatively disease and pest resistant, so it doesn’t require pesticides. It’s easy to grow, and it’s packed with nutrition.
10Mushrooms, mixture of white and browncleaned and diced, about 2 cups
2sprigsthyme
¼teaspoonsaltdivided
1tablespoonlemon juice
1Leektrimmed, quartered, and diced, about 1½ cups
1teaspoonHoney
1cupwatercress
2sliceswhole grain or sourdough bread
Black pepper, to taste
Method
In large skillet on high, heat 1 Tbsp (15 mL) olive oil. When oil is hot, add mushrooms and thyme sprigs and cook for about 5 minutes, shaking pan from time to time to toss, but otherwise keeping movement to a minimum. Once mushrooms are browned, add a pinch of salt and lemon juice, stir through, and tip out onto plate to rest.
Reduce heat to medium and, in the same pan, add remaining 1 tsp (5 mL) olive oil, leeks, and remaining salt. Cook leeks, being careful not to brown, for about 5 minutes, or until just soft. Tip mushrooms and thyme sprigs back into the pan, add honey, and combine with leeks. Remove pan from heat.
Toast 2 pieces of bread. When ready, add watercress to still-warm leek and mushroom mixture and mix through, just wilting watercress. Spoon onto toasted and plated bread and season with black pepper.
Enjoy!
Herby Lentil Salad with Spinach and Peas
Symbiotic bacteria called Rhizobium invade the roots of lentils and legumes such as peas and beans, allowing them to “fix,” or use, nitrogen. This also improves the quality of the soil they grow in.
Pick over lentils, removing pebbles or debris, and rinse. Bring a large pot of water to boil and add lentils and bay leaf. Reduce to medium-low and cook lentils at a slow simmer for 20 minutes, or until tender but not mushy. Drain and rinse with cool water to stop the cooking process.
In separate pot, blanch green peas for 2 to 3 minutes; drain and rinse with cool water.
In small bowl, combine herbs, vinegar, olive oil, and salt.
In large bowl, place cooked and cooled lentils. Pour dressing overtop lentils; add green onions, peas, and baby spinach; and toss together. Tip out onto large shallow platter to serve.
Enjoy!
Poached Rhubarb with Cinnamon, Mint, and Ginger
Selecting seasonal fruit reduces the need for heating, refrigeration, artificial lighting, pesticides, and increased transport. While rhubarb’s season may be short, the plant is a perennial that can produce for years.
1piecegingerroot, about thumb-sizecut into 3 or 4 chunks
1stickcinnamon
1large sprigmint
½cuporange juice
½cupwater
1tablespoonhoney
Method
Preheat oven to 375 F (190 C).
In shallow 10 x 10 x 3 in (26 x 26 x 8 cm) baking pan, arrange rhubarb in one layer. Cut ginger in 3 or 4 chunks and add to pan along with cinnamon stick and mint sprig.
In small bowl or jug, mix together orange juice, water, and honey. Pour over rhubarb mixture.
Place baking tray in preheated oven and poach for approximately 20 to 30 minutes. Rhubarb is done when it is fork tender but still retains its shape. Serve over porridge or granola, or use as a dessert topping or cake filling.
Bountiful, beautiful, and bursting with flavor, these fruit-filled recipes deliver your body what it wants without sacrificing great taste. Incorporating fruit into meals with a variety of colors, textures, and flavors keeps you feeling satisfied so you can focus on enjoying every bite. How sweet is that?
Berry and Rhubarb Granola Crisp
A one-dish solution to busy mornings, it’s fruit and granola in a single delicious bake.
7tablespoonscoconut oil or unsalted butter, melted
Fruit filling
3cupsfresh or frozen sliced strawberries
2cupsfresh rhubarb, sliced into 1/2 in pieces
⅓cupmaple syrup
3tablespoonsorange juice
3tablespoonsarrowroot starch
Method
Preheat oven to 350°F.
For Topping: To blender or food processor, add all topping ingredients except coconut oil and pulse until the mixture resembles coarse sand. Pulse in coconut oil until combined; the mixture will stick together when pressed between two fingers.
For Filling: In large bowl, mix to fully combine all filling ingredients. Tip into 8 x 8 in baking dish or 9 to 10 in round baking dish, spreading fruit evenly. Distribute topping loosely over fruit.
Bake for 40 to 50 minutes, until rhubarb is tender when pierced with knife, and filling is bubbling around edges. Cool for at least 15 minutes before serving.
Enjoy!
Grapefruit and Fennel Salad with Chicken and Avocado
A riot of textures and flavors, this salad offers something new in every bite.
1Small bulb fennel, cored and shaved or thinly sliced
½Head radicchio, cored and torn into medium pieces
2cupscooked chicken breasts or thighs, shredded
1Ripe avocado, flesh cut into cubes and scooped out
1Large grapefruit or navel orange, peeled and segmented or sliced
¼Red onion, thinly sliced
2tablespoonstoasted sunflower seeds
2tablespoonschopped fresh dill
Method
In medium glass jar, shake to emulsify all dressing ingredients.
In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle each serving with sunflower seeds and dill, and serve immediately.
Enjoy!
Whipped Yogurt with Lime and Fruit
Lime, vanilla, and soothing honey turn Greek yogurt into a special occasion-worthy dessert.
1cupplain Greek yogurt (at least 2% milk fat, without thickeners or gums), cold
¾cupheavy whipping cream (at last 35% milk fat) or chilled coconut cream, cold
3tablespoonshoney or maple syrup, plus more for serving
½teaspoonlime zest, plus more for serving
2teaspoonslime juice
½teaspoonvanilla bean paste or vanilla extract
Pinch of salt
2cupsfresh fruit such as diced kiwi and mango, blueberries, and cherries, cold
Method
To stand mixer fitted with whisk attachment, add yogurt, cream, honey or syrup, lime zest, lime juice, vanilla, and salt. Begin whisking on low to incorporate ingredients, then slowly turn the speed up to high and whip until thickened, 4 to 5 minutes. Cover and chill completely for 2 hours or up to 1 day, or serve right away (it will not be as thick if you skip the chilling).
To serve, spoon and swoop whipped yogurt into small bowls and top with fruit. Drizzle with additional honey and top with an extra sprinkle of lime zest. Serve immediately.
Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!
Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!
Do you know what sweet treat you’re making for your holiday cookie exchange? Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, now you do – and everyone will love it! These Vanilla Sandwich Cookies not only taste great, but you can decorate them in your favorite sprinkles – especially Supernatural Kitchen’s Into The Woods festive, artificial dye-free sprinkles!
In a large mixing bowl, place the softened butter and sugar. Use a hand mixer or stand mixer to cream together the butter and sugar for a few minutes until fluffy. Scrape down the sides as needed.
Add the vanilla extract, lemon juice and egg. Mix well.
Add the all purpose flour, cornstarch and sea salt. Continue mixing until a smooth dough forms.
Form the dough into a flat disc. You may need to add a little extra flour to get the right consistency. Wrap it in parchment paper or plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
Preheat the over to 350°F. Line several baking sheets with parchment paper.
Remove the dough from the refrigerator. Unwrap it and place it between two fresh sheets of parchment paper. Use a rolling pin to carefully roll out the dough until it's just under ¼ inch think.
Use a 2-inch round fluted edge cookie cutter to cut out cookies. If the dough gets too soft to work with, place it in the refrigerator to chill. Transfer the cookies to the prepared baking sheets.
Bake for 10 to 12 minutes, until the edges of the cookies have set.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough.
Make the Vanilla Cream Filling
In a mixing bowl, place the softened butter and powdered sugar. Use a hand mixer to whip until fluffy. This will take about 10 minutes. Add the vanilla extract and lemon juice and mix again briefly to incorporate. If the filling seems too soft, you can add a little more powdered sugar.
Transfer the vanilla cream filling to a piping bag fitted with a large star or round piping tip.
Assemble the Sandwich Cookies
Add about 1 teaspoon of filling to the center of half of the cookies. Top the filled cookies with another vanilla wafer cookie. Use your fingertips to gently press the cookies together until the filling has spread to the edges.
If using optional sprinkles, roll the edges of the cookies and the sprinkles until it covers all of the vanilla cream filling.
Enjoy!
Notes
STORING THE COOKIES: Store the cookies in a covered container. They will keep at room temperature for up to 4 days and up to 1 week stored in the refrigerator.Unbaked cookie dough will keep in the refrigerator for up to 3 days.
Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!
This is what we’d call a showstopper! From warm winter spices to delicate roasted pears, this is a seasonal treat that is sure to impress. While we’d never suggest you skip the pie, perhaps there is room on your holiday table for more than one dessert? 🤔
Pear Almond Toffee Cake
This is what we’d call a showstopper! From warm winter spices to delicate roasted pears, this is a seasonal treat that is sure to impress. While we’d never suggest you skip the pie, perhaps there is room on your holiday table for more than one dessert? 🤔
¾cupbutter room temperature, plus 1 tablespoon for greasing the pan
1cupsugar
1cupwhole milk Greek yogurtroom temperature
1teaspoonbourbon vanilla extract
2eggsroom temperature
2cupsBob's Red Mill almond flour
¾cupBob's Red Mill unbleached white all-purpose flour
1teaspoonBob's Red Mill baking powder
½teaspoonBob's Red Mill baking soda
½teaspoonground cardamom
½teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonsalt
2medium D'Anjou pears
2tablespoonscoarse turbinado sugar
Rum Toffee Sauce
¾cuppacked dark brown sugar
¼cupwater
4tablespoonsunsalted buttercubed
¼cupheavy creamroom temperature
1teaspoonrum
½teaspoonvanilla extract
¼teaspoonsalt
Method
Preheat the oven to 350°F. Butter a 9-inch springform pan and line the base with parchment paper. Set aside.
In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and airy, about three minutes. In a separate medium-sized bowl, whisk dry ingredients together. Set aside.
Stop the mixer and, using a spatula, scrape down the sides of the mixing bowl. Turn the mixer to medium low and add yogurt and vanilla extract; then add eggs one at a time, beating well after each addition.
Turn the mixture to low and then slowly add the dry ingredients, taking care to not overmix.
Using an offset spatula, evenly spread the batter into the prepared cake pan.
Clean and peel the pears. Slice the pears ¼-inch thick and arrange on top of the cake in a concentric circle, overlapping them a bit. Sprinkle with turbinado sugar.
Bake for 55-65 minutes, or until a skewer comes out clean and the top of the cake springs back to the touch. Remove from the oven and let cool in the pan for about 10 minutes. Remove the sides of the springform pan and let cool completely.
While the cake is baking, make the rum toffee sauce. Place the brown sugar and water in a medium saucepan set over medium-high heat, whisking until the sugar crystals dissolve. Once the mixture has reached a rolling boil, add butter and cream. Return to a boil while whisking constantly for at least four minutes.
Remove from heat and stir in the rum, vanilla, and salt. Set aside to cool to room temperature.
Serve the cake while still slightly warm and drizzle the toffee sauce on it immediately before serving.
This fall, we’re all about celebrating the abundance of the season. First up, apples! Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious! You can switch up the type of apple you use but be sure to ask someone in produce what are the best baking varieties we have in now.
Cinnamon Apple Chunk Cake
Serve this Cinnamon Apple Chunk Cake as an indulgent breakfast, an afternoon pick-me-up, or a simply rustic dessert! No matter what, it will be delicious!
Preheat oven to 350ºF. Grease an 8-inch cast iron skillet and set aside.
In a small bowl, whisk together flour, cinnamon, baking soda, and sea salt.
In a medium bowl, combine sugar, oil, eggs until pale in color. Stir in buttermilk.
Add dry ingredients and mix until just combined. Fold in chopped apple and pour batter into prepared cast iron skillet. Combine remaining sugar and cinnamon and sprinkle on top of batter.
Bake 40-45 minutes or until a tester inserted in the center comes out clean.
Stir together powdered sugar and milk until smooth and drizzle over cooled cake.
Festive Popcorn Balls are in your future! Trading in crispy rice for popcorn gives you a cross between kettle corn and a marshmallow crispy treat. Roll the popcorn balls in colorful candies for a festive seasonal flair. Perfect for enticing kitchen amateurs into the mix, you can even melt the marshmallow and butter mixture in the microwave if you want to keep your stovetop free. Just combine the ingredients in a large microwave save bowl and microwave for 30 second intervals, stirring thoroughly, until the mixture is just melted and combined.
Festive Popcorn Balls
Trading in crispy rice for popcorn gives you a cross between kettle corn and a marshmallow crispy treat. Roll the popcorn balls in colorful candies for a festive seasonal flair. Perfect for enticing kitchen amateurs into the mix.
With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
Pumpkin Snickerdoodle Cookies
With all the flavors of the fall, these Pumpkin Snickerdoodle Cookies are the perfect way to celebrate the season! Although we’d gladly open a can just for these cookies, if you’re already cooking with pumpkin puree, these cookies are the perfect way to use the last bit.
This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat that may be just what you need to get out of bed when all you want to do is hit the snooze button. As the weather cools, there’s nothing like a warm meal to motivate you. One batch of this oatmeal is perfect as a weekend breakfast for the whole family, or you can reheat individual portions throughout the week for a quick meal before work or school.
This Brownie Baked Oatmeal is the next best thing to eating cake for breakfast. With oats, chia seeds, and peanut butter, you’ll feel satisfied through the morning. Sweet maple syrup and chocolate make this a decadent treat.
Course Dessert
Keyword baked oatmeal, brownie, dessert, vegan
Servings 6
Ingredients
2cupsquick oats
¼cupcocoa powder
1teaspoonbaking powder
1tablespoonchia seeds
Pinch of salt
2cupscoconut milkfrom a carton
¾cupmaple syrup
½cuppeanut butter
1teaspoonvanilla
⅓cupchocolate chips or chopped chocolate
Instructions
Preheat oven to 350∞ F. In a medium bowl combine oats, cocoa powder, baking powder, chia seeds, and salt.
In a separate bowl whisk together coconut milk, maple syrup, peanut butter, and vanilla.
Pour wet mixture into the dry mixture and stir until fully incorporated. Pour mixture into an oven-safe baking dish and sprinkle with chocolate chips.
When is the last time you had a banana split? Enjoy this Butter-For-You Banana Split and lean into the nostalgia. With nut butter and a literal cherry on top, this is a delicious alternative to the American classic.
