single-serving chocolate chip banana baked muffin [vegan + gluten-free]

This is the story of an accidental muffin-thingy.

It all started when I set out to make a deep-dish oatmeal chocolate chip cookie, which you will be hearing more about very soon!  After a handful of trials I finally got the [cookie] texture I was looking for.

Then I thought, maybe I can make a no-oil version with banana?

So I mashed up half of a super-ripe banana, but for some silly reason I mashed way more banana than I used oil in the original recipe.  Over triple the amount to be exact.  It was obvious this was not going to turn into a cookie.  But could it turn into something else?  Off to the oven it went.

And out came this.

This single-serving gem of a muffin!  Errr, muffin-thingy.  I don't really know what to call it.  It's sort of muffin-like, but doughier.  Not gummy or gooey, but dense.  But not dense in a bad way.  You kind of just need to make it to see what I mean.  Cookie dough ball meets muffin?

I didn't have high hopes for this little guy but in a matter or seconds the entire thing disappeared.  The texture was fantastically addicting.

I was shocked at how well it held together for being both gluten-free + vegan.  Not a crumb in site!  And did I mention oil-free?  I honestly couldn't believe it was actually edible!

And then I made a blueberry walnut version with no added sugar and it ended up having the same doughy texture.  

And then that disappeared.

And then I made them again just to be sure.

And then I decided this happy accident just had to be shared.

A single-serving, gluten-free, vegan, oil-free, refined sugar free muffin that doesn't taste like crap!?  True story.

Print this!

Single-Serving Chocolate Chip Banana Muffin gluten-free, vegan, oil-free // yields 1 muffin

• 3 tablespoons well-mashed banana, very ripe 
• 2 teaspoons brown rice syrup, or maple syrup
• 1/4 teaspoon vanilla bean paste, or vanilla extract
• 1/8 teaspoon baking powder
• tiny pinch of salt
• 3 tablespoons gluten-free oat flour
• 2 tablespoons gluten-free rolled oats
• 1 tablespoon almond meal
• 1-1 1/2 tablespoons dark chocolate chips, vegan if needed

1. Preheat your oven to 350* F and grease 1 oven-safe ramekin.
2. In a small bowl, mash the banana until very wet and egg-like.
3. Mix in the brown rice syrup, vanilla bean paste, baking powder, and salt.
4. Add the oat flour, rolled oats, and almond meal and mix until well combined.  Mixture will be thick.
5. Fold in 1 tablespoon chocolate chips and scoop the batter into the ramekin.  Dot a few extra chocolate chips on top and lightly press into the batter.
6. Bake for 17-21 minutes until the top is set when touched.  Let cool 5 minutes then remove from the ramekin and eat.

Single-Serving Blueberry Banana Walnut Muffin gluten-free, vegan, oil-free, no added sugar // yields 1 muffin

• 3 1/2 tablespoons well-mashed banana, very ripe + mashed until egg-like
• 1/4 teaspoon vanilla bean paste, or vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon baking powder
• tiny pinch of salt
• 2 1/2 tablespoons gluten-free oat flour
• 2 tablespoons gluten-free rolled oats
• 1 tablespoon almond meal
• 1-1 1/2 tablespoons blueberries
• 1 tablespoon chopped walnuts

1. Preheat your oven to 350* F and grease 1 oven-safe ramekin.
2. In a small bowl, mash the banana until very wet and egg-like.
3. Mix in the vanilla bean paste, cinnamon, baking powder, and salt.
4. Add the oat flour, rolled oats, and almond meal and mix until well combined.  Mixture will be thick.
5. Fold in 1 tablespoon blueberries + walnuts, then scoop the batter into the ramekin.  Dot a few extra blueberries on top and lightly press into the batter.
6. Bake for 17-21 minutes until the top is set when touched.  Let cool 5 minutes then remove from the ramekin and eat.

notes: The banana needs to be very ripe [refer to first photo] for the best texture and maximum sweetness + flavor.  Bake time may vary depending on the size of your ramekin.  Mine is 3 1/2-inch diameter at the top, 2 3/4-inch diameter at the bottom, and 2-inches tall.

Now, I wonder what would happen if I put the batter in my waffle maker?  Hmmmm.....

Ashley

Savory Spinach + Cheese Waffles

As you are aware I'm totally crushing on our waffle maker.  I've wanted to keep sharing waffle recipes, as the ideas are overflowing in my head, but I also want to avoid turning this into a waffle blog.  

Although, that idea doesn't sound half bad.

Maybe you're on the fence when it comes to turning typically sweet things savory, but hopefully this recipe will take you happily to the other side.  This is amazingly satisfying for any meal of the day and can be whipped up and ready to eat in about 10-15 minutes!  

I think the key to savory waffles are the toppings.  You could do something simple like plain cream cheese but this seemed like the perfect opportunity to put an egg on top.

And you know I'm always looking for opportunities to put eggs on top of things.

Finished off with a little avocado and salsa verde.  

Happy dance.

I'm thinking cream cheese, salsa, and hot sauce would be another fabulous topping combination.  

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Savory Spinach + Cheese Waffles gluten-free // yields 2, 6-inch Belgian waffles

adapted from: basic buckwheat waffles

• 1/2 cup raw/light buckwheat flour
• 1/4 cup sweet rice flour
• 3 tablespoons almond meal
• 1 teaspoon oregano
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt + pepper
• 1 egg
• 1/2 cup + 1 tablespoon unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1 1/2 tablespoons olive oil
• 1 teaspoon minced garlic
• 3/4 cup chopped baby spinach
• 1/3 cup freshly grated pepper jack cheese
• egg, avocado, salsa, cream cheese, butter, optional toppings

1. Preheat and grease a 6-inch, round Belgian waffle iron, or other.
2. Stir the flours, almond meal, baking powder, oregano, salt, and pepper together in a bowl.
3. Whisk the egg, then whisk in the milk, applesauce, oil, and garlic.  
4. Pour the wet into the dry and whisk until you no longer see dry flour.  Do not over-mix.
5. Fold in the spinach + cheese.
6. Let sit for 2-3 minutes, then pour 1/2 of the mixture into your waffle maker and lightly spread if needed.  Depending on your waffle iron, you may get more/less than 2, 6-inch waffles.
7. Cook according to your preference and your specific waffle iron.  I set mine just over medium for a lightly crisped exterior.
8. Remove + serve immediately with desired toppings.  While waffle is cooking, prepare sunny-side up eggs if desired.

notes/substitutions:  2% milk or soy milk will also work.  Sharp cheddar, asiago, or grated parmesan would also work well.  A sharp cheese will make the waffle more flavorful.  Dried basil or parsley can be subbed for oregano if desired.

As speculated the other day the waffle maker now has a permanent position on the counter.  Adios stand mixer!

I can guarantee there will be more waffle recipes coming soon.  

Yum.

Ashley

Watermelon, Strawberry, Basil Salad {2 ways}

2-fer' Friday!  Staring watermelon!

Organic, fair-trade watermelon on sale for $2.50!  What could be better?  Such a huge amount of fruit for that price.  Does anyone else have the problem when cutting watermelon [or pineapple!] that they literally eat HALF of it while cutting.  I'm so incredibly guilty of this.  Even if I just ate a huge meal I can never stop shoveling this juicy fruit into my face.

Luckily, after eating half a mini watermelon yesterday I still had enough left to create the following.  It's rare that fruit actually makes it to a recipe around here.

I'm super excited to share this incredibly refreshing, summery salad with you today.  And it couldn't be simpler.  Well, I'm sure it could be, but this is pretty freaking simple.

And the best part is that there are 2 variations, which are both perfect to share at a picnic or potluck.

If you decide to make the skewers I have a few rules you need to follow.

Well, really just one:  Don't change anything about this recipe!  

Especially the basil leaf!  The burst of juice from the watermelon, the sweetness from the strawberry and honey drizzle, the tangy goat cheese, and the pop of flavor from the basil all fuse together perfectly.  Seriously.  Don't mess with this!  And how pretty are purple basil leaves?  I'm determined to keep my herbs going strong this year.  So far so good.

For the 2nd salad version I'm introducing quinoa to the mix to make it a bit more side-dish worthy and less of an appetizer/snack.

Tri-colored quinoa is so fun but usually much more expensive.  Finally caught it on sale!

There are a few different ways you could serve this salad.

>> Individual bowls or cups mixed with the dressing before serving.

>> All mixed up with the dressing and served on a platter or in a large bowl.

>> Or, plated on a large platter or individual plates in layers and served with dressing on the side.

Layer: quinoa - watermelon - strawberries - sliced almonds - goat cheese - basil - black pepper - drizzle of honey - dressing on the side

I think I like this version best.  The presentation ends up a bit prettier as an added bonus!  

Print this!

Watermelon Strawberry Basil Skewers gluten-free // yield varies 

• Watermelon, cubed ~1-1 1/2-inch in size
• Strawberries, hulled and quartered
• Basil leaves, 1 small leaf per skewer 
• Goat cheese
• Honey

1. Layer the watermelon cube, basil leaf [if the leaves are large cut in half], goat cheese, strawberry, then skewer together with a toothpick.
2. Top with a drizzle of honey just before serving.  Best served immediately. 

 Watermelon Strawberry Basil Quinoa Salad gluten-free // yields 6+, side-dish servings

• 1 batch lemon shallot dressing
• 3 cups cooked quinoa
• 1 1/2 cups watermelon, 1/4-1/2-inch cubes
• 1 1/2 cups strawberries, hulled + chopped
• Goat cheese, crumbled
• Basil, thinly sliced
• Sliced Almonds
• Honey 
• Lemon, strawberries, salt, pepper, to garnish

1. After quinoa has cooked, let cool and then place in the fridge until fully chilled.
2. Plate just before serving.
3. Plating option 1: Toss quinoa + fruit together with as much dressing as desired.  Place in a large bowl/platter or in individual serving cups and top with crumbled goat cheese, sliced basil, almonds, and a honey drizzle.  Add other garnishes if desired.  Serve immediately.  
4. Plating option 2: Plate quinoa on a large platter, then add the watermelon + strawberries on top, followed by the crumbled goat cheese, basil, and sliced almonds.  Add other garnishes if desired.  Drizzle with honey drizzle + dressing or serve on the side.  Serve immediately. 

Lemon Shallot Dressing gluten-free // yields +1/2 cup

from: this post

• 5 tablespoons extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons minced shallot
• 1 1/2 teaspoons honey
• 1/4 teaspoon salt + pepper

1. Combine all ingredients in a jar, seal the jar, and shake vigorously to incorporate the honey.
2. Refrigerate until ready to serve and shake before pouring.  Flavors deepen as it sits.

Enjoy + have a fantastic weekend!

Ashley