Banana Peanut Jam Muffins

Yummy, moist, healthy, delicious, vegan muffins that are a cinch to make!!

Banana Peanut Jam Muffins
1 1⁄3 cups whole wheat flour 
1⁄2 cup turbinado sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
3⁄4 cup wheat bran
1 cup salty seasoned cocktail peanuts (whatever your favorite kind are)
2 over-ripe mashed bananas
1/4 cup molasses
1 teaspoon lime juice
1 teaspoon vanilla extract
1 cup non-dairy milk
6 teaspoons strawberry jam
4 teaspoon turbinado sugar

Preheat oven to 375◦F. Grease or line 12 muffin cups.
In a large bowl, mix together the first nine dry ingredients.
In a separate smaller bowl, mix together the next five wet ingredients.
Blend the wet into the dry.
Spoon half the batter into the muffin cups.
Place 1/2 teaspoon of strawberry jam into the center of each.
Top with remaining batter.
Sprinkle with turbinado sugar.
Bake for about 15 minutes until a toothpick inserted in the center comes out clean.

Sweet Potato Hummus

Want a really delicious hummus recipe? Amp up the flavor with some other additions - vegetables, herbs, spices, and condiments. Here is one of my favorites. I like to add sweet potato to the hummus, because not only do I love sweet potato and the sweetness it brings, but also because sweet potatoes are high in Vitamin C, and this helps your body to absorb all the iron in the chickpeas.

Sweet Potato Hummus
1 large sweet potato
3-4 garlic cloves
1 can (540mL)  chickpeas or white kidney or navy beans - I use no salt added
*this is approximately 2 cups of beans, so dried cooked beans can be substituted if desired
apple cider vinegar
ground ginger
paprika, just a dash
ground black pepper
Optional: lemon or lime juice, olive oil, salt

First, cook the veg. I recommend roasting the sweet potato to get that caramelized taste and sweetness, but if preferred it can also be boiled or steamed until tender.
To roast: my favorite way is to just shove it in the oven at a high temperature until it is soft and you begin to see spots turning brown and caramelizing, Then let it cool just enough to handle and peel off the skin, It can also be wrapped in foil, or peeled before hand, and even cut into pieces for a quicker roasting. Roast the garlic along with it, just remember the garlic won't take nearly as long as a whole potato and it burns easily.

Meanwhile, puree the beans until smooth. Then puree the sweet potato and garlic. Pureeing them separately, then adding them together, makes for optimal smoothness. Puree them together with the remaining ingredients, to taste. 

I prefer my hummus without oil, I also prefer a thicker consistency, but the sweet potato really helps to thin this hummus out without the need for added fat. I also used a lot of spice, so I found I did not even need salt! Now that's a healthy and tasty party dip!

Individual Raisin Bran Cookie

Individual Raisin Bran Cookie
5 Tablespoons natural wheat bran
1/2 teaspoon ground cinnamon
1/8 teaspoon baking soda
pinch salt
1 Tablespoon blackstrap molasses
2 teaspoons oil
1/4 teaspoon vanilla extract
milk, as needed
2 Tablespoons raisins (soaked and plumped, if desired)

Mix all ingredients together in a bowl until well combined, adding just enough milk to form a dough that sticks together. Form into one large cookie and place on a microwave-safe plate. Microwave on HIGH (100% power) for 1-2 minutes until just firm. Let stand for a minute or two before devouring. 

Chocolate-Filled Vegan Oat Muffins

Chocolate-Filled Vegan Oat Muffins
2 cups whole wheat flour
1 cup whole grain oat blend
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 large bananas, mashed
1/2 cup maple syrup or molasses or agave
1/4 cup aquafaba
2 Tablespoons oil
1 teaspoon vanilla extract
1 cup chocolate of choice

Preheat oven to 350◦F. Line a 12 hole muffin tin with paper or silicone liners.
In a large bowl, stir together the first six dry ingredients.
In a separate bowl, stir together the next five wet ingredients.
Add to dry and mix just to combine.
Fill each cup halfway using half of the total batter.
Melt the chocolate and place a generous tablespoon in each muffin cup. Top with remaining batter.
Bake for about 20-25 minutes until a toothpick inserted in the center comes out clean.
Unmold from muffin tin. Delicious when served warm!

Rustic Sweet Potato Pistachio Bread

Rustic Sweet Potato Pistachio Bread
approximately two medium sweet potatoes
2 cups whole wheat flour
2 Tablespoons tahini or nut butter
1 Tablespoon baking powder
1 Tablespoon sweetener of choice (blackstrap molasses, maple syrup, sugar, etc.)
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 - 1/2 cup chopped pistachios (peeled if desired)
nondairy milk or water, as needed

First cook the sweet potatoes. Peeled sweet potatoes are best for this recipe, though when I can I do like to eat the peel as well - it is full of fiber!
I think roasted sweet potatoes are best for this recipe as they caramelize in the oven, but boiled, steamed, or microwaved will work just as well. They just need to be cooked until they are soft enough to mash. A few chunks are ok, it doesn't have to be completely smooth. This step can be done in advance or make use of leftover sweet potato.

Combine all ingredients in a large bowl and mix until no dry flour remains. Mixture should have the consistency of wet drop biscuits, if it is too dry, add liquid a little at a time. Pat mixture onto a baking sheet lined with parchment paper. If you want a less rustic look, pat it into an 8-inch round pan, or try an 8x8 inch square pan. Or drop in individual biscuits if you wish (baking time will be shorter). Bake at 400◦F for abut 30 minutes or until bread is cooked through. Great warm or cold!

This is a really easy and nutritious quickbread or biscuit recipe. I love the combination of sweet potato and pistachio, making the bread both moist and crunchy! It's also vegan.

Vegan Mac and Cheese

Vegan mac and cheese. Some may call it an oxymoron, fake, or a sin. But I call it delicious. It doesn't have that same 'sharpness' you get from mac and cheese using old cheddar, but it does have a similar flavor profile and the same look and texture, it's hard to tell the difference. This is a hearty but healthy comfort food meal that can be on the table within thirty minutes. The procedure seems lengthy, but only because I've explained it in detail. It's really only a matter of cooking and puréeing. The key here is a good food processor or Vitamix if you have one - my sauce was not quite as smooth as I would have liked since I don't have a great food processor. Cooking the veg slightly longer if you have the time may also help alleviate part of this problem. 

I can't stress this enough - even if you are not vegan - you need to try this recipe!

Vegan Mac and Cheese
2 medium white potatoes o use one large sweet potato, diced
2 small carrots, diced
1 small white onion, diced
1/2 cup cashews (preferably raw, unsalted)
1 package (4 serving size) dry elbow macaroni (I used whole wheat)
1/2 cup coconut milk (from a carton or can - doesn't have to be the thick kind)
1/4 cup nutritional yeast
2 Tablespoons olive oil
1 Tablespoon apple cider vinegar
1 Tablespoon prepared yellow or Dijon mustard
1 teaspoon garlic powder
2 teaspoons smoked paprika
salt, to taste
cracked black pepper, for garnish

Bring a medium pot of water to a boil. Meanwhile dice your veg - they don't need to be precise at all since they will just be blitzed in the end, but the smaller you make them, the quicker they cook, so I recommend spending the extra time chopping and not cooking.

Add the veg and cashews to the water and cook for 15-30 minutes until just tender. You don't want them mushy, but just soft enough to easily purée. I throw the cashews in here as well, in lieu of soaking them overnight, as is called for in many vegan recipes (cheeses, cheesecake, etc.) These is just for convenience sake and also to make the cashews extra soft for processing.

Once the veg are cooked, take them out of the water but don't throw the water away! Use a slotted spoon or spider to remove the veg, then save the water for cooking the pasta - this is economical, saves time as the water will still be hot, and reserves all the nutrients from the veg and infuses into the pasta. Simply return the water to a boil, if needed, and add some salt. Then add the macaroni and cook to the desired doneness. 

While the pasta is cooking, transfer the veg and cashews (well drained) to a food processor along with the remaining ingredients. Process until very smooth. Check consistency, and add some pasta water, more coconut milk, or oil as needed, and adjust the seasoning. 

Drain the pasta well, return to the pot, toss with the sauce, and serve immediately! You may also choose to transfer to a casserole dish and bake for a more traditional mac and cheese, but I like mine straight from the pot as I find it creamier. Baked mac and cheese is good for non-vegan versions where you sprinkle the top with shredded cheese and want it to melt, or if you plan to top with breadcrumbs.

Variations: You may add diced whole veg of choice, or diced and cooked vegan bacon into the mix, add more nutritional yeast, add vegan shredded cheddar, or top with pecan parmesan. Sun-dried tomatoes and roasted red peppers would also add nice flavors.

Healthy Sweet Nut Crust

I've never been much of one for pie dough. We never had shortening or lard on hand, the traditional fats of choice, and butter or margarine never seemed to work for me. The dough was too crumbly, and when I added more water than called for, this didn't help at all. I've used shortbread, graham crumb, and chocolate crusts for my pies instead. But this is a new crust I tried and I love it. It basically has two ingredients. The procedure here seems long, but that's only because I explained everything at length - really all you need to do is blitz in a food processor! You can use any nut you wish, but I like almonds. It's simple, healthy, vegan, and goes with a variety of pies. I used it for my wild berry tart the other day.

Healthy Sweet Nut Tart
1/2 cup pitted dates
water
1 cup whole, natural almonds
feel free to add a dash of spice, a splash of extract, or something else to add some additional flavor

Put the dates in a small saucepan, cover with water, and bring to a boil. Turn heat off and allow to cool so the dates will plump up and absorb all the moisture.

Drain all the liquid off. Reserve this liquid - it is amazing. It can be drunken warm as a hot date tea, as sweet as juice but with no added sugar. Or add some cocoa powder and make hot chocolate. It can be used to sweetened a variety of tings - baked goods, savory items, etc. etc. The liquid can be reduced to make date syrup or date honey, used as maple syrup or honey in baking (and cheaper!). 

Put half the dates in a food processor with all the almonds and begin to process until mixture comes together. The almonds will break into small pieces and the dates will bind them together. The almonds do not need to be finely ground, actually, I prefer them in larger pieces. If the mixture is not sticky, add some more dates. 

You may not need all the dates, but now you have dates that are already pre-plumped for another recipe, just store them in the fridge. 

Press mixture into one eight or nine inch round pie or tart pan, two four inch round pie pans, or a bunch (I'd estimate eight to twelve) baby tart pans. Place in the freezer to firm up, then add your desired filling!

Cinnamon Raisin Waffle

The other day my father had the waffle iron out to make waffles for brunch, so I decided to take advantage of the opportunity and try out a new vegan waffle recipe. I don't have my own waffle maker, so I don't get too make waffles very often. I usually make pancakes - as the batters are very similar. But waffles just have a slightly different texture - one that can't be duplicated - and this waffle doesn't skimp on flavor nor texture. 

Cinnamon Raisin Waffle
1/4 cup non-dairy milk
2 Tablespoons water
1 Tablespoon smooth nut butter of choice
1 Tablespoon maple syrup
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
1/3 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2-4 Tablespoons raisins

Whisk the first six liquid ingredients together until smooth. Add in the remaining dry ingredients and stir to form a batter. It is fine if it is slightly lumpy and it should be thin enough to pour but thick enough to be scooped up with a spoon. 
Preheat a large (Belgian) waffle iron and grease lightly with oil. Pour the batter in and cook for a few minutes until waffle is done.

I served my waffle with a some leftover peanut butter caramel sauce I had, hot chocolate sauce, more raisins, and a drizzle of maple syrup. Delicious! It makes a very filling breakfast, lunch, or healthier dessert option.

Citrus Spice Nut Cookies

This is a cookie recipe I came up with tonight - inspired by a cupboard full on ingredients, holiday spice flavors, and vegan baking. This cookie doesn't necessarily have to be a holiday cookie, but it does contain some nice holiday spice flavors. It is a healthy cookie - not too sweet, but the sweetness comes from maple syrup, oranges, and raisins. It uses whole wheat and nut flours, and a baking soda vinegar mixture in place of the egg, and minimal oil. This retains a soft, moist cookie that is vegan-friendly.

Citrus Spice Nut Cookies
2/3 cup maple syrup
2 Tablespoons coconut oil
2 large (navel) oranges
1/2 teaspoon each: ground cinnamon, ground nutmeg, ground ginger, ground cloves, ground allspice
1/4 teaspoon ground black pepper
1/4 cup each golden and Thompson raisins
1 cup whole wheat flour
1/3 cup each: ground almonds, ground walnuts, ground pistachios
1/2 teaspoon baking powder
2 teaspoons baking soda
2 Tablespoons white wine vinegar
1/4 teaspoon each: lemon extract, orange extract, almond extract

Preheat oven to 350◦F. Line baking sheets with parchment paper.

Place the syrup and oil in a medium saucepan. 
Peel the oranges, cutting the peel into small pieces and reserving. Cut all the white bitter pith from the oranges, and slice into segments. Add to the pot. Sprinkle all the spices over top, then add the raisins. Bring to a simmer over medium-high heat, cover, and simmer for ten minutes or so until aromatic and the orange segments have completely broken down. Let cool slightly, then transfer to a blender. Blend until no large chunks remain - it doesn't have to be completely smooth and should not be liquidy, just enough to cut the peel into fine zest.

Combine the flour, nuts, and baking powder in a large bowl. Add the blender mixture. Add the vinegar to the baking soda in a tall cup, let it bubble, then add along with the extracts. Mix well. 

Roll the dough into small balls, about 1/2 inch, and place slightly apart on prepared baking sheets. bake for 10-12 minutes until the bottoms are brown and cookies are no longer doughy. Let cool before transferring from the cookie sheets.

I decorated these with a simple rum icing to suit the occasion.

Pumpkin Gingerbread Blondies

A while ago I ate a `gingerbread white chocolate blondie`and it was delicious. Better than gingerbread cookies - it was sweet and rich and comforting. But also very sweet and very buttery. I liked the idea of a somewhat different holiday treat though, and decided to try to recreate a healthier, vegan version of the treat. I cam up with a pumpkin version, where the pumpkin provides the moisture and texture, but not too much flavor - that`s what the ginger and molasses are for. I can`t call it a brownie, because there is surprisingly no chocolate, but I can call it tasty. 

Pumpkin Gingerbread Blondies
1 cup whole wheat flour
1/2 cup raisins
2 Tablespoons ground flaxseed
2 Tablespoons sugar or brown sugar or coconut sugar, optional
2 teaspoons ground ginger
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup pumpkin purée
1/3 cup blackstrap molasses
2 Tablespoons oil (optional) can also sub applesauce
up to 2 Tablespoons water or non-dairy milk, optional, use only if mixture is very dry
1 teaspoon vanilla extract

Preheat oven to 325◦F. Line an 8x8 inch square pan with parchment paper.
In a medium bowl, combine first ten dry ingredients.
In a separate small bowl, combine remaining wet ingredients.
Add the wet to the dry and mix well.
Spread batter in prepared pan evenly and bake for 15 minutes until set. Cool before cutting and serving.

Optional ingredients will add extra flavor and richness, but can be omitted for a healthier version. I also made a quick frosting for these, colored green by avocado, which I will share the recipe for soon.

Chocolate Fudge Cake - Vegan, Fat-Free, Whole Grain, No Refined Sugars

Chocolate Fudge Cake
3/4 cup whole wheat flour (sifted, if lumpy)
1/3 cup unsweetened cocoa powder (again, sifted if lumpy)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup unsweetened applesauce (that's three of those single-serving containers)
1/3 cup agave (maple syrup can be substituted, but a hint of maple flavor will come through)
1 teaspoon vanilla extract

Preheat oven to 350◦F. Grease or line an eight inch round pan.
In a large bowl, stir together the flour, cocoa, powder, and soda. Then add the applesauce, agave, and vanilla and mix well until batter is smooth. Pour batter in prepared pan.
Bake for about 25 minutes until a toothpick inserted in the center comes out clean. Gently remove from pan and cool completely, if you can stand it. I personally enjoy warm cake almost as much as I enjoy warm cookies, so it's your call!

This is a really easy chocolate cake recipe because it is one bowl with only seven ingredients - and no eggs to crack, no butter to cream, etc. Despite there being no milk or water, the applesauce makes the cake incredibly moist and fudgey, as does the liquid sweetener. You won't taste the fact that it's healthy.

TIPS AND TRICKS
- This cake contains no added fat. Therefore, the texture will be somewhat softer, but still really fudgey. If you prefer, substitute some or all of the applesauce for oil.
Agave nectar is a natural sweetener about 1.5 times sweeter than table sugar. It is high in fructose but low in glucose, so although it doesn't cause spikes in blood sugar levels, it is still sugar. I would like to find an even better alternative to this, so next time I may experiment with date sugar - a natural fruit sugar.
- That being said, any type of sugar can be used for this recipe. Adjust amounts accordingly, and if you use a non-liquid sweetener, you may need to add a little water or milk of choice.
- Add some chopped chocolate or chocolate chips to make the cake a little more decadent. Chopped nuts could also be added.

Vegan Sacher Torte

Sacher Torte is a famous Viennese cake invented in Austria by pastry chef Franz Sacher for the prince of Austria. Years later, the Sacher hotel was opened by Franz Sacher's son. The hotel soon became one of the finest in the world, and the only place that sells the original Sacher Torte. The recipe is top secret, and the authentic Sacher Tortes served at the hotel are labelled in chocolate with the name 'Sacher'. There are many, many versions of Sacher torte out their, in cafés and recipe books. The basis is chocolate spongecake, apricot jam filling, and chocolate icing. Theoretically, you could use any chocolate cake, apricot jam, and chocolate icing recipe, but more authentic versions will consists of a chocolate spongecake, the best quality apricot jam, and chocolate icing, and is often served with whipped cream. 

I have never made, or eaten, Sacher torte before, but I have always wanted to. So I decided to try a vegan, healthy version. I have no idea how authentic it is, but it was darn tasty. I began with a fudgey chocolate cake recipe, it wasn't exactly a 'spongecake' (no egg), but it contained applesauce for moisture and when combined with baking soda, it foams up a bit, think like chocolate mousse texture, so it creates a spongey, moist, and fudgey texture. The cake is whole wheat, virtually fat-free, and contains no refined sugars.

The apricot jam was a jam I found on sale at the grocery store that seemed of good quality and had no added sugar - it is sweetened with grape juice. I don't think I've ever had apricot jam before, but this one was very good and you would never guess it didn't have added sugar.

The chocolate icing was, in my opinion, the best part. I don't want to spoil things for my nexts posts which will feature the actual cake and icing recipes, but I enjoyed this frosting more than I enjoy eating chocolate mousse (too daiy-rich) or chocolate fudge frosting (too gritty with sugar), and it is actually a very healthy recipe!

In conclusion, this cake was very good and basically fat-free, dairy-free, egg-free, and refined sugar free. It is sweetened with dates and agave - which is still a form of sugar, and not the best for you, but at least a better alternative than refined sugar. I made this cake for a friend studying pastry, who told me Sacher torte is his favorite type of cake.

Avocado Chocolate Mousse

Okay, I know, avocado and chocolate mousse don't seem like two things that would go together well, however, using avocado and other healthy fruits and vegetables has become popular in an array of desserts lately. Avocado is particularly great for it's smooth and creamy texture, reminiscent of butter. It adds fat, but it is all monounsaturated, heart-healthy fats. The flavor also isn't particularly strong, though it does add some sweetness. Avocados have been used successfully in brownies and chocolate puddings as well - the chocolate helps to mask the green color. Additionally, this mousse can be vegan and is a much healthier alternative to regular chocolate mousse; you can also make it as low in sugar as you wish.

Avocado Chocolate Mousse
2 large ripe avocados
1/2 cup unsweetened cocoa powder
3/4 cup coconut milk
1 teaspoon vanilla extract
agave nectar, to sweeten

Blend all together until smooth. Add as much agave as you'd like to sweeten it, and as much milk as you'd like to create a smooth texture.


SUBSTITUTIONS
- Cocoa powder - substitute melted chocolate, any kind, for a richer flavor
- Coconut milk - substitute your favorite non-dairy or dairy milk
- Vanilla - use your favorite flavoring; try almond extract or ground cinnamon
- Agave nectar - you can use honey, maple syrup, or molasses for a slightly different flavor. Sugar works as well for a neutral flavor but the texture will not be as smooth and possibly gritty, unless you use superfine or confectioners' sugar.

Cocoa Pumpkin Bean Energy Bars

This is a healthy, sneaky energy bar recipe. It contains all good things and tastes sort of like a fudgey brownie. I added in cranberries and walnuts for more texture. The base of these bars is a puréed can of beans, providing protein and fiber, along with pumpkin (which you can't taste) and peanut butter. Honey and applesauce add sweetness and cinnamon and ginger add spice. You can indulge in these tasty treats that are easy to make.

Cocoa Pumpkin Bean Energy Bars
1 can (540mL) white beans
1/2 cup pumpkin purée
1/2 cup unsweetened applesauce
1/4 cup honey
2 Tablespoons smooth natural peanut butter
1/4 cup packed light brown sugar
1/2 cup rolled oats (processed, if desired, for a smoother texture)
2 Tablespoons unsweetned cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup dried cranberries
1/4 cup chopped walnuts

Preheat oven to 350◦F. Line an 8x8-inch square pan with parchment paper.
In a food processor, process the beans until smooth. Add in the oats if desired for a smoother texture. Blend in the remaining ingredients in the order given. Mix well. Bake for about 30 minutes until bars are set. They will still be soft. Cool completely and refrigerate before cutting.

Emerald Mint Truffles

These are secretly healthy truffles – but you won’t even notice. Mint is the prevalent flavor in the truffles, and chocolate in the coating. Most people assume the green color is due to the mint, but these truffles have no food dye in them, they get their color and creamy texture from avocado. Coconut oil and maple syrup are both better-for-you alternatives than butter and refined sugars, but they don’t impart strong flavors of coconut or maple here.

Emerald Mint Truffles

TRUFFLES

¼ cup avocado, well mashed or puréed until smooth

3 Tablespoons coconut oil

2 Tablespoons maple syrup

¼ teaspoon mint (peppermint) extract

CHOCOLATE COATING

2 Tablespoons unsweetened cocoa powder

2 Tablespoons coconut oil

2 Tablespoons maple syrup

TRUFFLES: Blend all ingredients together until smooth. Place mixture in the freezer for a few hours until firm. Roll into balls or portion with a small ice cream scoop. Chill until firm. Makes about eight truffles, depending on size.

COATING: Whisk all together well. Use to coat truffles. This makes enough coating for all the truffles, but if you want to show off the green color, make half a batch and leave half the truffles uncoated. 

Quick Banana Oatmeal Cookies

Quick Banana Oatmeal Cookies
1 small overripe banana, mashed
1/2 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
3 Tablespoons chocolate chips (or butterscotch chips, peanut butter chips, chopped nuts, raisins, etc.)

Preheat oven to 350◦F. Line a baking sheet with parchment paper.
In a small bowl, mix together the banana, oats, and cinnamon. Stir in the chocolate chips. Drop dough by rounded spoonfuls onto prepared baking sheet. Bake for 15 minutes, until firm.

This has got to be one of the quickest and easiest cookie recipes out there - only four ingredients! These cookies are a healthier option as well - no added fat or sugars. Of course, they are much healthier if you use nuts or raisins and not chocolate, but a little chocolate does a lot of good! This makes a really small batch, only eight cookies - perfect for one to two people, but you can easily scale up the recipe. 

Blueberry Banana Oat Bars

This is a healthy, not too sweet bar that can be used for dessert, snack, or even breakfast. they hold together well, so could be used as an on-the-go granola bar as well. Some may prefer these with more sugar, but they don't need them. They are all whole grain, with no fat added, and the nice addition of fruit. The maple syrup is a better alternative to sugar, but you don't really taste the maple flavor. Honey could be used instead. 

Blueberry Banana Oat Bars
1 small overripe banana, mashed
1/4 cup unsweetened applesauce
1 large egg or 1 flax egg
1/4 cup milk or choice
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 teaspoon  baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups oats
1/2 cup blueberries (I used frozen)

Preheat oven to 375◦F. Grease or line an 8x8 inch square pan.
In a medium bowl, beat the banana, applesauce, egg, milk, syrup, and vanilla. Stir in the baking powder, cinnamon, salt, and oats. Fold in the blueberries. Spread batter evenly in prepared pan and bake for about 25 minutes.

Mocha Choco Oat No-Bake Cookies

I wouldn't necessarily call these "healthy cookies" but they are better for you than most typical cookie recipes. They are also a lot faster and easier to make - an added bonus. They contain a nice dose of chocolate, a nice flavor of coffee, and the nutrients of whole-grain oats. They are made with coconut oil, a healthier alternative to butter or margarine. The amount of sugar could probably be reduced, but I recommend using the full amount first, then adjusting to suit your tastes. Perhaps honey or agave would work too. I found the idea for these cookies on a healthy dessert recipe site.

Mocha Choco Oat No-Bake Cookies
1/2 cup old-fashioned (or quick) oats 
(or use 1/4 cup + 2 Tablespoons oat flour)
3/4 cup quick oats
1/4 cup + 1 Tablespoon granulated (white) sugar
1/4 cup miniature chocolate chips
2 Tablespoons unsweetened cocoa powder
1 1/2 teaspoons instant coffee granules 
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup coconut oil
2 Tablespoons water
1/2 teaspoon vanilla extract

Grind the 1/2 cup oats in a blender until it resembles flour.
In a medium bowl, mix together the first seven dry ingredient. Stir together the liquid ingredients separately, then add to the dry, mix well. Roll into balls and refrigerate until firm.
The yield depends on how big and how flat you make them. I got 13 round cookies. One of these cookies is enough to give you a nice pick-me-up in the mid-afternoon! 

Roasted Brussels Sprouts

Brussels Sprouts aren't considered to be a very popular vegetable, many people overlook these poor veggies because they are bitter and green. When prepared properly however, they can turn out quite yummy. Although a quick steam is probably the healthiest method of preparing them, Brussels sprouts require a little more that that to make them taste good. And, like most seemingly unpleasant vegetables, they are extremely good for you! They are a good source of many vitamins and minerals, and are particularly high in fibre and vitamin C. They are also beneficial in protecting against many types of cancer, so eat up! Here is how I prepared them:

Cut in half and toss with wedges of onion (red or white) and small carrot sticks. Drizzle with some Italian dressing and a little bit of brown sugar. Roast at 350◦F for 50-60 minutes or until vegetables are tender. That's it! Pretty easy but quite good.

By the way, Brussels sprouts were actually originally cultivated in Italy, not Belgium. They received their name from a newer variety cultivated in large quantities in Brussels, Belgium.