Recipe ReDeux: (Not So) Chunky Monkey Jars

I just signed up to be a member of Recipe ReDeux, and when I got the email I found out that I had 3 days before the first link up. AHHH!!! So exciting but AHHH!!

This months theme was “Raising the Bar on Food in a Jar”, and immediately my mind started inventing what I could make. I didn’t want to go the usual OIAJ route (I know I know. Its hardly normal to the “real world” to eat breakfast out of a peanut butter jar. But its too usual for me). I wanted to make something awesome for my first recipe redeux. Also, I wanted to bake (baking therapy is important to me). And I wanted chocolate pudding. So my thought process went a little like this:

Thinking. Thinking. Hmmm I really like the PB-Chocolate-Banana combo -chunky monkey is it?…Now turn that into a jar recipe…..barrel of monkeys…Chunkey Monkey Barrels…Chunky Monkey Jars!

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Well, this is chunky monkey’s health conscious cousin. You know, the one who buys health magazines and owns a gym membership.

She’s not so chunky, but every bit as delicious-if not more so. She is also infinitely more well-put together, and prepared and balanced. She is ready for breakfast or dessert. Or both.

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A dense peanut butter banana muffin, a thick and rich chocolate mousse, and a sweet and sticky peanut butter mousse all layered together with fresh banana slices.

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Decadent enough for dessert, yet healthy and balanced enough for breakfast!

Chunky Monkey Jars

serves 4

For the banana bread layer:

  • 2/3 C whole spelt flour
  • 3 T. peanut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1-1/2 super ripe, medium bananas
  • 1/2 T. nut butter
  • 1/4 C. nondairy milk + 1/2 tsp vinegar
  • 1 T. raw sugar
  • 3 T. stevia baking blend (or more sugar)
  • 1 tsp vanilla extract

Pre-heat oven to 325. Lightly grease the insides of four small (8-10 oz) jars. In a medium sized bowl, mix the flours, baking soda and powder, and salt together. In a small bowl, mash the bananas then add the rest of the liquid ingredients. Mix until well combined. Add liquid to dry ingredients, and mix until just combined. Scoop batter evenly into the jars (about 1/4 C per), place jars on a cookie sheet, and bake for 20-25 minutes (toothpick test!) Allow jars to cool COMPLETELY before filling with mousses (can put in fridge once they are cool to the touch)

For Chocolate Mousse

  • 1 ripe avocado
  • 3 medjool dates
  • 2/3 c nondairy milk
  • 1/2 T. vanilla extract
  • 1/2 tsp instant espresso powder (optional)
  • dash salt
  • 1/4 C. dark cocoa powder
  • 1 tsp stevia extract

Place all ingredients in a high powered blender and blend until smooth. Keep in fridge until ready to use!

For Peanut Butter Mousse

  • 1 C. cooked chickpeas
  • 6 oz (1/2 package) silken tofu
  • 2-3 heaping TB Peanut Butter (or almond, sunbutter)
  • 1/2 C. peanut flour/PB2
  • 1 date
  • 1/2 a ripe banana
  • dash salt
  • 3/4-1 tsp stevia extract
  • 1/2 tsp vanilla or peanut butter extract

Place all ingredients in a high powered blender until smooth. If it is too thick, add some nondairy milk. Too thin, add more nut butter, peanut flour, or a pinch of xanthan gum. Keep in fridge until ready to use!

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For assembly! Once the jars and muffins are completely cool, top muffins with a layer of one flavor of mousse, then a few banana slices (if you wish), and top it off with the other flavor of mousse (There may be extra of the peanut butter mousse)! Serve right away, or put a lid on it and keep it in the fridge for later!

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These are awesome because they are perfectly portioned for a quick breakfast or a healthy dessert, and can be made a day or two in advance! Also, it comes in a jar, which as everyone knows, means they taste better than your average, un jarred parfait. For bigger portions (maybe more large-meal sized??) split into two or three peanut butter jar sized jars!

Good thing this makes four! I made these for my family of three for dessert, and may or may not have finished the last one the next morning for breakfast ūüėČ I’m just a crazy monkey I guess!!

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Cinnamon Banana Almond Bars

I’m going camping tomorrow!!!! We are bringing my best friend along (and a seperate tent so my parents don’t have to listen to “whisper whisper whisper *hehehe* whisper whisper *giggle giggle*” all night long;)

So I was thinking, what should I do to get ready???

 Pack???

Nah. I have all day.

Go grocery shopping for what we need?

If only I could drive, because my mom is busy doing something, and does not want to leave yet.

Maybe I should finally start on my summer homework for two of the five AP classes I’m taking come August…

Hahaha nope!! what am I?? A nerd???……Yeah don’t answer that.

I know! How about I make some snacks??

Okay!! But what???

Granola Bars.

Healthy granola bars.

Yes Please!

Cinnamon Banana Almond Bars

vegan, gluten-free, low sugar, oil free, low fat

  • 1 C. rolled oats
  • 3 T. oat flour
  • 1/4 C. brown rice crispies (i used chocolate ones, what we had on hand)
  • 1/4 t. sea salt
  • 1/4 t. baking soda
  • healthy shake of cinnamon (or two…)
  • 2 T. almond butter
  • 1 T. coconut nectar
  • 2 T. mashed banana
  • 1 packet of stevia

optional add ins: chopped almonds, dried banana, other dried fruit, chocolate chips, nuts, etc.

Preheat oven to 350. line a baking dish with parchment paper. combine dry ingredients in a medium bowl. in a small bowl, combine wet  ingredients and stevia. mix wet into dry until all of the dry is coated. press mixture into baking dish, hard, and shaped into a relativly even (in thickness) rectangle. Bake for 18-20 minutes, let cool another 20 before cutting into bars.

Snacks are covered. Now what?? Pack?

Nah, I don’t think my dog will let me. Besides, ¬†I’ve still got all day…

Banana Bread and a greeting:)

Hey! Welcome to the first official post of Life Hands you Limes! I figured we would just go ahead and get started here with the first recipe! Whaddya say hmmm?

I say that we had a rather large bunch of ripe bananas on the counter, but already had too many in the freezer. what does that mean? BANANA BREAD TIME!! (more specifically vegan, (almost) sugar free, (almost) fat free, carob chip banana bread). Its good for your health, but more importantly your soul (and sanity)

lets get started!

Good For Your Soul Banana Bread 

(adapted from CCK’s Polka Dot Banana Bread )

  • 2 C. whole spelt flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 C. almond milk (I use unsweetend vanilla)
  • 1 tsp pure vanilla extract
  • 1/2 tsp vanilla bean paste
  • 1/2 C. date paste* (instructions below)
  • 1 and 1/2 T lemon juice
  • 1 stevia packet
  • 1 C pureed banana (in food processor) plus 1 C. mashed banana (measure after mashing)
  • 1 Tbs ground flax seed
  • 1/4 C (or more) plus 1-2 T. carob chips (optional if you want completely sugar and fat free)

*to make cheaters date paste, I put 5-7 medjool dates in a mug with a good amount of water, annd microwaved it for about 2 minutes, let i sit till I remembered i needed to use it. I take the soft dates and puree them in the food processor, adding a little of the soaking water 1 spoonful at a time till I got a good consistensy close to that of agave/maple syrup. not too liquidy, but not to sticky either. i like it juuuusssstt right haha

Preheat oven to 350 F. Lightly spray a loaf pan. In a large bowl, mix dry ingredients (except choc chips). In a seperate bowl, mix the wet ingredients and the flax together until well combined, and then add this to the dry mixture. combine,  but do not overmix. whateve you do. please. Now add 1/4 C of carob chips (or chocolate, whichever, we were out of chocolate) and just make sure its all good and even. Put your batter in the loaf pan, spread it out evenly, and top it with the last tablespoon or so of chips, until its pretty:).

Proceed to clean every baking tool by way of licking.

(Sophie is mad. No banana bread for her on top of her cone collar??? im getting shunned)

Bake for around 50 minutes, until it looks golden and smells like heaven. Once done, let it cool for at least 10 minutes before slicing and serving.

Yum.

So here’s to a great start! I’ve got high hopes for this blog, I hope you join me:)

And remember, when life hands you limes, rearrange the letters and SMILE!!!