breakfast Archives - Teri-Ann Carty https://terianncarty.com/tag/breakfast/ Healthy Recipes and Food Photography Wed, 12 Aug 2026 16:39:57 +0000 en hourly 1 https://wordpress.org/?v=7.1 https://terianncarty.com/wp-content/uploads/2023/03/TAC-logo-330x-e1678232478237-150x143.png breakfast Archives - Teri-Ann Carty https://terianncarty.com/tag/breakfast/ 32 32 243542906 Carrot Date Breakfast Cookies https://terianncarty.com/carrot-date-breakfast-cookies/ https://terianncarty.com/carrot-date-breakfast-cookies/#comments Fri, 03 Oct 2025 08:00:49 +0000 https://terianncarty.com/?p=33272 This recipe is all about a cozy, nourishing breakfast you can hold in one hand! These Carrot Date Breakfast Cookies are packed with whole grains, seeds, and natural sweetness. Perfect for meal prep and made without refined sugar. Bake a batch and fuel your mornings with real food that tastes like dessert.

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Carrot Date Breakfast Cookies

This recipe is all about a cozy, nourishing breakfast you can hold in one hand! These Carrot Date Breakfast Cookies are packed with whole grains, seeds, and natural sweetness. Perfect for meal prep and made without refined sugar. Bake a batch and fuel your mornings with real food that tastes like dessert.

This post may contain affiliate links

Carrot Date Breakfast Cookies

You all love my breakfast cookies so much, and so do I, so naturally, you’re getting fall themed breakfast cookies, fresh out of the oven! I love having sugar free cookies available to me whenever the craving hits. These carrot cookies differ from my other carrot cookies on the site because I have made them sugar-free and slightly more breakfast-friendly. These are sweetened with the ever-viral dates and banana combo. I’ve been on a mission to make my sweet desserts less sweet, and you know what? I’m actually starting to notice a real difference in my body, mood and sleep! Sugar addiction is a real thing, so when you’re job is creating recipes and you love sweets… well, you can see why there might be a problem!

These cookies are made with organic gluten-free oats and flour. Ever buy oat flour and make a recipe, and the finished product comes out dense? Well, it could be the store bought flour! I prefer to make my own, and it is so easy to do. Just add your oats to a blender and blend! Be careful not to overblend, as you might create the same problem you are trying to avoid! Buy from Yupik and get the large-format bags. You get more bang for your buck. PS, this is not sponsored – just love them!

What Are Breakfast Cookies?

Breakfast cookies are exactly what they sound like—cookies you can eat for breakfast! I mean, you can do whatever you want and eat whatever cookies you want for breakfast, but these ones here won’t spike your blood sugar levels first thing in the AM and still taste like a treat. The main difference between these and my other Carrot Cookies? They’re made with all refined sugar free ingredients, are a little lighter and packed with even more whole ingredients that are perfect for first thing in the morning. Think of them more like soft, handheld oatmeal bars with a satisfying cookie texture.

What Makes Breakfast Cookies Healthy?

These breakfast cookies pack a nutritious punch in every bite. They’re high in fibre from the oats, flax, and seeds, filled with healthy fats from tahini and nuts, and naturally sweetened with fruit instead of refined sugar. Flourless and naturally gluten-free, they deliver plenty of protein thanks to tahini, egg, and seeds while sneaking in fruit and vegetables for extra nutrients. Best of all, they’re made with simple, wholesome ingredients you probably already have on hand, no strange additives or overly processed mixes, just real food you can feel good about eating as your first meal of the day!

Carrot Date Breakfast Cookies Ingredients

Here’s what you’ll need to make this simple, nourishing cookie recipe:

  • Banana: Provides natural sweetness, moisture, and binding power. The riper the banana, the better! Use those sad looking bananas on your counter.
  • Tahini: Adds richness, creaminess, and a dose of healthy fat. You can substitute almond butter, peanut butter or any nut butter you prefer.
  • Egg: Helps hold everything together while adding protein.
  • Vanilla + Olive Oil: Vanilla enhances the warm spices, while olive oil keeps the cookies tender and heart-healthy.
  • Oat Flour + Rolled Oats: Oat flour creates a soft base while whole oats add texture and fibre. 
  • Seeds (pumpkin, sunflower, hemp, flax): This nutrient-rich mix delivers protein, crunch, and essential fatty acids.
  • Shredded Coconut: Adds natural sweetness and chewy texture to your cookies.
  • Spices (cinnamon, allspice): Bring that cozy carrot cake vibe. Adjust according to your preferences.
  • Carrot: Moisture-rich and naturally sweet, carrots are the star here.
  • Dates: Sticky and sweet, dates add depth and natural sugar. Soak first if they’re dry.
  • Walnuts: Optional, but recommended for crunch and richness.

How to Make These Delicious Breakfast Cookies

These cookies are easy to make, nutritious to eat and will make your home smell heavenly. Here is how to do it:

Prep the Oven and Mix Wet Ingredients

Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large mixing bowl, mash the ripe banana until smooth. Whisk in the tahini, egg, olive oil, and vanilla until everything is fully combined and creamy.

Combine Dry Ingredients and Fold In Add-Ins

Add the oat flour, oats, baking powder, coconut, seeds, flax, salt, and spices directly into the wet mixture. Stir until just combined, then fold in the grated carrot and chopped dates. Let the dough rest for 10 minutes to allow the oats to hydrate and the mixture to firm up.

Shape and Bake the Cookies

Use a cookie scoop to portion the dough onto your prepared baking sheet. Lightly flatten each cookie with damp fingers to shape. Bake for 15 minutes or until the cookies are golden brown on the bottom and dry to the touch. Transfer to a wire rack and let cool completely before storing.

How to Customize Your Carrot Cookies

This is a flexible, fridge-cleanout kind of recipe. Try these swaps and additions:

  • Nut-free: Stick with tahini or sunflower seed butter.
  • No egg? Use a flax egg (1 tbsp flax + 3 tbsp water).
  • Swap the seeds: Use what you have, chia, sesame, or pecans all work.
  • Add-ins: Raisins or dark chocolate chips are all welcome.
  • Make it sweeter: Add 1–2 tablespoons of maple syrup if you like a sweeter cookie.

How to Store Carrot Cookies

Once cool, transfer cookies to an airtight container and store at room temperature for 2 days or in the fridge for up to 5 days. They also freeze beautifully, just layer them with parchment in a freezer-safe container and thaw as needed.

Why You’ll Love This Recipe

These carrot cookies are sweet, soft, and deeply satisfying. They feel indulgent, but they’re actually good for you. Full of whole foods, balanced energy, and the cozy flavor of spiced carrot cake, they are perfect whether you eat them for breakfast or as a nourishing afternoon snack. 

Tips For Making the Best Breakfast Cookies

  • Don’t skip the rest time: Letting the dough sit allows the oats to soak up moisture and prevents the cookies from spreading too much.
  • Use damp hands to shape: This makes the dough easier to handle and helps you form even cookies.
  • Grate your carrots finely: They’ll blend better into the dough and bake more evenly.
  • Store properly: Let them cool completely before transferring to a container.

Carrot Date Breakfast Cookies FAQs

Can I freeze these cookies? Yes! Let them cool completely, then freeze in a single layer or with parchment in between. Thaw overnight or warm briefly in the oven.

Can I make them vegan? Yes. Replace the egg with a flax egg, and double check that your tahini and other ingredients are vegan. If you are looking for a vegan baked oatmeal recipe, check out my dear friend Lizzie’s amazing website.

Can I skip the coconut? Sure. You can swap in more oats or chopped nuts if you like more crunch.

Are these low in sugar? They are naturally sweetened with banana and dates—no refined sugar added!

Did you make these breakfast cookies?

Don’t forget to leave a rating and review below to let me know how you liked them! Try these breakfast cookies next:

Blueberry Zucchini Breakfast Cookies

Banana Date Breakfast Cookies

Tahini Chai Breakfast Cookies

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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NEWEST RECIPES

Join my mailing list!

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Carrot Date Breakfast Cookies

This recipe is all about a cozy, nourishing breakfast you can hold in one hand! These Carrot Date Breakfast Cookies are packed with whole grains, seeds, and natural sweetness. Perfect for meal prep and made without refined sugar. Bake a batch and fuel your mornings with real food that tastes like dessert.
Course Breakfast, Dessert
Cuisine Canadian
Prep Time 15 minutes
Total Time 45 minutes
Servings 14 cookies
Calories 269kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1 ripe banana the riper the better!
  • ½ cup tahini or nut butter of choice
  • 1 egg
  • 1 tsp vanilla
  • ¼ cup olive oil
  • ½ cup oat flour*
  • 1 tsp baking powder
  • 1 cup oats
  • ¾ cup shredded unsweetened coconut
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ¼ cup hemp seeds
  • 2 tbsp ground flax
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp allspice
  • 1 cup grated carrot
  • 5 dates pits removed and roughly chopped (soaked in hot water for 10 minutes if dry and hard)
  • ¾ cup walnuts roughly chopped
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees and place parchment on a cookie sheet.
  • To a large bowl, add mashed banana, egg, tahini, olive oil and vanilla. Whisk to combine until smooth.
  • Add dry ingredients up to the carrot and mix until almost thoroughly combined.
  • Add carrot and dates and mix until fully incorporated.
  • Allow the dough to rest for approximately 10 minutes.
  • Use an ice cream scoop to measure out dough onto the prepared cookie sheet.
  • With a damp hand, gently flatten and shape into circles.
  • Bake for 15 minutes or until the cookies start to brown and are dry to the touch.
  • Transfer to a wire rack to cool for 10-15 minutes before enjoying.
  • Once cool, store in an airtight container.

Video

Notes

I used gluten-free oats to make my oat flour. I find store bought oat flour very dense to bake with. When you make your own, it tends to be more fluffy as long as you don't over-blend the oats. I like to make up extra and put it in an air-tight container so it's ready for my next recipe.
These cookies freeze like a dream!

Nutrition

Serving: 1cookie | Calories: 269kcal | Carbohydrates: 17g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 12mg | Sodium: 131mg | Potassium: 245mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1578IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg

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]]> https://terianncarty.com/carrot-date-breakfast-cookies/feed/ 76 33272 High Protein Apple Pie Baked Oatmeal https://terianncarty.com/high-protein-apple-pie-baked-oatmeal/ https://terianncarty.com/high-protein-apple-pie-baked-oatmeal/#comments Wed, 24 Sep 2025 08:00:55 +0000 https://terianncarty.com/?p=33244 This High Protein Apple Pie Baked Oatmeal is cozy, satisfying, and the perfect excuse to eat pie for breakfast. Made with banana, oats, apple, and warm spices, it’s naturally sweetened and loaded with fibre and protein to keep you full all morning long. Drizzle on that creamy yogurt glaze and dig in.

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High Protein Apple Pie Baked Oatmeal

This High Protein Apple Pie Baked Oatmeal is cozy, satisfying, and the perfect excuse to eat pie for breakfast. Made with banana, oats, apple, and warm spices, it’s naturally sweetened and loaded with fibre and protein to keep you full all morning long. Drizzle on that creamy yogurt glaze and dig in.
Close-up of apple pie baked oats drizzled with icing, with a spoonful already served from the dish

This post may contain affiliate links

High Protein Apple Pie Baked Oats

As I was making my grocery list the other day (I feel like it’s actually a daily occurrence), I realized that all I ever seem to have on the list is eggs and cottage cheese. Now, some of you might be saying, “but what does that have to do with this recipe?”, and the answer to that is not much except that the title in almost every one of my recipes lately has the word “protein” in it. Protein is top of mind for women these days, and I am here for it! I make sure that every meal is focused on protein, and that includes breakfasts and desserts!

Apple season is here. I hate saying goodbye to our ridiculously short summer, but seasons change. God, everything changes, and the wiser I get, the more I learn that the more we attach to anything, therein lies the suffering, so bye-bye summer and hello fall! I do love fall, and this year is going to be a WHOLE LOT BETTER than last year (iykyk), so grab some apples because apple season has officially started on this website.

The BEST Baked Oats Recipe

This isn’t your average oatmeal. We’re talking about a baked apple breakfast that tastes like dessert but fuels you like a proper meal. With rolled oats, warm spices, and plenty of chopped apples, it brings the comfort of pie with the staying power of a protein-packed breakfast. If you’re trying to increase your protein, curb your sugar intake, or simply want more breakfast ideas with apples, this is the recipe to bookmark!

Overnight Oats vs Baked Oats

Both overnight oats and baked oats start with the same base, rolled oats. The texture and experience of each dish are totally different. Overnight oats are cold, creamy, and grab-and-go, while baked oats are warm, soft, and spoonable, more like cake or pudding. Don’t get me wrong, you can eat baked oats cold, and it’s actually quite delicious, but nothing beats it straight out of the oven! This apple cinnamon baked version brings a little extra comfort to your breakfast routine, especially in the cooler months.

Why I Love Baked Oatmeal

Baked oatmeal has become a staple in my kitchen because it’s incredibly versatile; you can swap in different fruits, spices, or toppings depending on the season or your mood. It’s also make-ahead friendly and reheats like a dream, making it perfect for busy mornings. Beyond convenience, it’s a nutritious option that’s packed with protein and fibre, especially when made with whole food ingredients. Since it’s naturally gluten-free when using GF oats and flour, it’s accessible to more people. Best of all, it requires minimal effort: just stir, pour, and bake.

Flat lay of ingredients for apple pie baked oats including rolled oats, vanilla protein powder, almond flour, spices, and a jar of Botanica protein powder

Ingredients in This Easy Apple Pie Oatmeal Bake

This recipe brings together simple pantry and fridge staples with a few healthy swaps:

  • Banana: Adds natural sweetness and moisture.
  • Egg: Binds the ingredients and gives structure. Skip eggs and go with flax eggs if you’re making this plant based.
  • Olive oil: A heart-healthy fat that makes the oats soft and tender.
  • Applesauce: Adds extra apple flavour and keeps it moist.
  • Vanilla & spices: Cinnamon, ginger, and nutmeg deliver that cozy, apple-pie flavour.
  • Milk: Use any kind you like, dairy or non-dairy.
  • Rolled oats: The base of any good baked oatmeal. Avoid quick oats and steel cut oats for this recipe.
  • Protein powder: I used Bontanica for an extra protein boost!
  • Almond flour: For texture and a hint of nuttiness.
  • Diced apple: Fresh, juicy chunks bring the whole thing to life.

And for the optional glaze? Just yogurt and maple syrup stirred together. It’s simple, delicious, and adds a creamy finish.

How To Make Apple Pie Oatmeal

Start by preheating your oven to 350°F and greasing a large ramekin.

Prep the Base

In a medium-sized bowl, mash the ripe banana until smooth. Add the egg, olive oil, applesauce, and vanilla, then whisk everything together until well combined.

Mix the Dry Ingredients

In a separate bowl, whisk together the oats, protein powder, almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gently fold the dry ingredients into the wet mixture until mostly incorporated, then stir in the milk to create a smooth, pourable batter. Fold in most of the diced apple, reserving a few pieces for topping.

Assemble and Bake

Transfer the mixture to the greased ramekin, smoothing out the top with a spoon or spatula. Press the reserved apple pieces into the surface. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool slightly before serving.

Finish with the Glaze

While the oatmeal bake cools, whisk together the yogurt and maple syrup in a small bowl to create the optional glaze. Drizzle it over the top of the baked oats and dig in!

Oval baking dish filled with apple pie baked oats topped with diced apple pieces on a wooden board

Serving Apple Pie Baked Oatmeal

This baked apple breakfast is best served warm with a generous drizzle of creamy yogurt glaze over the top. For extra texture or indulgence, try adding a dollop of nut butter, a sprinkle of chopped nuts or granola for crunch, or even a spoonful of coconut cream or whipped cream if you’re leaning more toward dessert. A splash of warm milk poured over the oats also adds cozy, comforting vibes that take this breakfast to the next level.

Make Ahead Baked Oats

Want to meal prep? This is a great apple cinnamon baked oatmeal to make in batches. Double or triple the recipe and bake in a larger dish, then portion out servings throughout the week.

How to Reheat Baked Oatmeal

To reheat baked oatmeal, store any leftovers in an airtight container in the fridge for up to four days. When you’re ready to enjoy it again, simply microwave it for 45 to 60 seconds, or warm it in the oven at 300°F for 8 to 10 minutes. If the oatmeal feels a bit dry after reheating, add a splash of milk or a spoonful of yogurt on top to bring back that moist, creamy texture.

Tips To Make Apple Pie Oatmeal

  • Use ripe bananas: They make everything sweeter and softer.
  • Chop your apples small: They bake more evenly and blend right into the oats.
  • Don’t overmix: Just combine until no dry spots remain.
  • No protein powder? Swap in ¼ cup of hemp seeds as a nourishing alternative.
  • Use Greek yogurt for a thicker glaze, or a thinner yogurt for a drizzle.

Why You’ll Love This Recipe

This is a baked apple with oats breakfast that feels like dessert but delivers real nourishment. It’s gluten-free, protein-rich, and made with whole food ingredients you likely already have. Whether you serve it for breakfast, a snack, or a dessert, this apple pie oats recipe is one you’ll want on repeat.

Baked Oats FAQ

Can I make baked oatmeal without eggs? Yes, you can! Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, mixed and rested for 5 minutes).

How can I make my baked oatmeal sweeter? This recipe is naturally sweetened with banana and applesauce, but you can easily increase the sweetness by adding a tablespoon of maple syrup or honey to the batter. You can also top with extra yogurt glaze, nut butter, or a drizzle of date syrup.

Do I have to use protein powder? No, but it does boost the protein content significantly. If you want to skip it, try replacing it with ¼ cup of hemp seeds, almond flour, or additional oats.

Can I make this recipe in advance? Absolutely. Baked oatmeal stores well in the fridge for up to 4 days and reheats beautifully. It’s perfect for meal prep breakfasts.

Can I freeze baked oats? Yes! Once baked and cooled, wrap individual portions tightly and freeze for up to 2 months. Reheat in the microwave or oven before serving.

Can I use steel-cut oats instead of rolled oats? No, steel-cut oats won’t cook through properly in this recipe. Stick to rolled oats or quick oats for the best texture.

Is this recipe gluten-free? Yes, as long as you use certified gluten-free oats and a gluten-free protein powder or flour substitute.

If You Liked This Recipe, You’ll Want to Try These

Carrot Cake Baked Oats

Banana Baked Oats

Blueberry Croissant Baked Protein Oats

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

Close-up of apple pie baked oats drizzled with icing, with a spoonful already served from the dish
Print

High Protein Apple Pie Baked Oats

This High Protein Apple Pie Baked Oatmeal is cozy, satisfying, and the perfect excuse to eat pie for breakfast. Made with banana, oats, apple, and warm spices, it’s naturally sweetened and loaded with fibre and protein to keep you full all morning long. Drizzle on that creamy yogurt glaze and dig in.
Course Breakfast, Dessert
Cuisine Canadian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 servings
Calories 269kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1 ripe banana
  • 1 egg
  • 1 tbsp olive oil
  • ¼ cup apple sauce
  • ½ tsp vanilla
  • ¼ cup milk
  • ⅓ cup oats
  • ¼ cup Botanica Protein Powder *
  • ¼ cup almond flour
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ cup apple diced

Optional Glaze Ingredients

  • 2-3 tbsp yogurt I used Rolling Meadows
  • 1-2 tsp maple syrup
US Customary - Metric

Instructions

  • Preheat oven to 350. Grease 1 large ramekin and set aside.
  • Mash the banana in a medium sized bowl.
  • Add egg, olive oil, apple sauce and vanilla and whisk to combine.
  • In a separate bowl, whisk together dry ingredients. Fold dry into wet until almost completely combined and then add milk. Stir until the batter is smooth.
  • Stir in 3/4 of the diced apple. Transfer to ramekin, smoothing out the top before adding the remaining chopped apple.
  • Place in preheated oven for 30 minutes. The centre should come out clean if testing with a toothpick. Set aside to cool while you make the glaze.
  • Stir yogurt and maple syrup together until combined. Drizzle over the oats and enjoy!

Notes

*Y'all love to ask me if the protein powder can be omitted. The answer is yes, but the protein will be diminished in a major way. If you still want to omit it, add 1/4 cup of hemp seeds instead!

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 28g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 324mg | Potassium: 328mg | Fiber: 4g | Sugar: 13g | Vitamin A: 169IU | Vitamin C: 5mg | Calcium: 169mg | Iron: 1mg

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]]> https://terianncarty.com/high-protein-apple-pie-baked-oatmeal/feed/ 8 33244 Banana Date Snack Cake https://terianncarty.com/banana-date-snack-cake/ https://terianncarty.com/banana-date-snack-cake/#comments Wed, 23 Jul 2025 08:00:39 +0000 https://terianncarty.com/?p=32705 Snack cake lovers, this one’s for you! This Banana Date Snack Cake is everything we love about healthy baking—moist, lightly sweet, and made with real ingredients. It’s great for breakfast, snacking, or dessert and comes together in one bowl with zero fuss.

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Banana Date Snack Cake

Snack cake lovers, this one’s for you! This Banana Date Snack Cake is everything we love about healthy baking—moist, lightly sweet, and made with real ingredients. It’s great for breakfast, snacking, or dessert and comes together in one bowl with zero fuss.

This post may contain affiliate links

Banana Date Snack Cake

I bet you didn’t think something that was refined sugar free, gluten-free, and dairy-free could taste this good! This Banana Date Snack Cake is about to wow you with its texture, moisture, flavour and appearance! I’ve made this recipe a dozen times, and I’m still in awe of how moist and delicious it is. I absolutely love the fact that it’s all made in one bowl and takes little to no elbow grease!

If you are in the know, you probably know that dates and pistachios are having a moment in the spotlight right now. I like to think bananas are always in the mix as they are kinda the glue that holds all baking together. That might be a bit of a stretch, but hear me out. I have been playing with making my recipes without refined sugar as of late, and without bananas, I would be out of luck. Banana bread blew up the internet during the early days of COVID (can you believe that was 5 years ago!?!). Apparently, everyone had too many bananas.. Well, the riper the banana, the sweeter it is, making them the perfect choice for a refined sugar free dessert. I added my fave protein powder because WHY NOT..I also made this gluten-free by using homemade oat flour and almond flour (not homemade, I use Bob’s Redmill). The texture on this cake is straight up next level, and I promise you won’t miss the sugar. This cake is a must try!!

What is a Snack Cake?

A snack cake is exactly what it sounds like—a moist, tender cake that’s perfect for snacking any time of day. Unlike layered or frosted cakes, snack cakes are simple, often baked in a single pan, and meant to be enjoyed with coffee, tea, or as a quick pick-me-up. This banana and date cake falls squarely into that category: not overly sweet, made with wholesome ingredients, and easy to slice and share.

Banana Date Snack Cake Ingredients

This banana and date cake recipe uses pantry staples to create something truly satisfying.

  • Bananas: Provide natural sweetness, moisture and that undeniable banana flavour.
  • Dates: Soaked and blended into the batter for rich, caramel-like flavor.
  • Eggs: Help bind the ingredients and give the cake structure. Make this recipe with flax egg if you’d like.
  • Olive oil: Adds healthy fats and keeps the crumb tender.
  • Milk of choice: Adds extra moisture—use plant-based milk to keep it dairy-free.
  • Vanilla: Rounds out the sweetness and enhances the banana flavor.
  • Almond flour: Keeps the cake soft and slightly nutty.
  • Oat flour: Made from ground oats, this adds fiber and a hearty texture.
  • Protein powder: A boost of nutrition and structure—vanilla works best.
  • Baking powder & soda: Help the cake rise evenly.
  • Cinnamon & sea salt: Balance sweetness and deepen flavor.
  • Pistachios: For crunch, colour, and a hint of salt. You could use any nut you’d like or make the recipe nut free by omitting them completely.

How to Make This Banana Date Snack Cake

Prep the Oven and Ingredients

Preheat your oven to 350°F and line an 8×8 baking pan with parchment. Soak the dates in hot water for 15 minutes, then drain and pit them.

Blend the Wet, Mix the Dry

In a blender, combine the soaked dates, ripe bananas, eggs, milk, vanilla, and olive oil. Blend until smooth. In a separate bowl, whisk together the almond flour, oat flour, protein powder, baking powder, baking soda, cinnamon, and salt.

Combine and Bake

Pour the wet mixture into the dry and stir until no dry patches remain. Spread the batter into the pan, tap to release air bubbles, and top with chopped pistachios. Bake for 42–45 minutes until a toothpick comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

How to Customize Your Banana Date Snack Cake

This healthy banana and date cake is super adaptable:

  • Swap the pistachios for walnuts, pecans, sliced almonds, or omit nuts altogether.
  • Add chocolate chips or a swirl of nut butter before baking for an extra layer of flavour.
  • Skip the protein powder if preferred, and make sure to reduce the milk slightly.

Storing the Loaf Cake

Once fully cooled, store your snack cake at room temperature in an airtight container for up to 2 days. To keep it longer, refrigerate for up to 5 days or freeze individual slices for up to a month. Thaw overnight or pop into a toaster oven before serving.

Why You’ll Love This Snack Cake

This isn’t just any banana snack cake—it’s one you’ll come back to again and again. It’s made from just a handful of easy to find whole food ingredients, all of which are totally refined sugar free. This recipe is also naturally gluten free, which means ya don’t have to worry about substitutions and ratio adjustments. It’s so easy to make and is a perfect meal prep for breakfast, snacking or sharing with friends! Whether you’re looking for a healthy snack cake to enjoy with tea or a nutritious treat to pack for a hike, this one delivers.

Snack Cake FAQ

Can I use frozen bananas? Yes, just thaw them completely and drain any excess liquid before using.

Can I make this cake vegan? Swap the eggs for flax eggs (2 tbsp flaxseed + 5 tbsp water) and make sure your protein powder is plant-based.

Can I use different flours? You can try subbing the oat flour for spelt or whole wheat, though the texture may vary.

Why is my snack cake dry? Make sure not to overbake. Every oven runs differently, so check early.

Recipes to Try Next

If you loved this recipe, don’t forget to leave a comment and rating below! Try these recipes next:

High Protein Cookie Dough Bark

High Protein Brownie Bites

Goji Berry Cashew Granola

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

Print

Banana Date Snack Cake

Snack cake lovers, this one’s for you! This Banana Date Snack Cake is everything we love about healthy baking—moist, lightly sweet, and made with real ingredients. It’s great for breakfast, snacking, or dessert and comes together in one bowl with zero fuss.
Course Breakfast, Snack
Cuisine Canadian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9 squares
Calories 398kcal
Author Teri-Ann Carty

Equipment

  • 9x9 baking dish A 9" round pan will work also!
  • oven

Ingredients

  • 3 ripe bananas approximately 1 cup
  • 3 eggs
  • 15 soft dates soaked in hot water for 15 minutes
  • ½ cup olive oil
  • 1 cup milk of choice
  • 2 tsp vanilla
  • 1½ cup almond flour
  • 1½ cup oat flour made in a blender
  • ¼ cup protein powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp fine sea salt
  • ½ cup chopped pistachios*
US Customary - Metric

Instructions

  • Preheat oven to 350.
  • Line an 9x9 pan with parchment paper.
  • Drain dates and remove pits.
  • Add dates, bananas, eggs, milk, vanilla and olive oil to a blender and blend until smooth.
  • In a separate bowl, whisk dry ingredients until well combined.
  • Add wet to dry and fold in until no dry remains.
  • Scrape batter into prepared pan and tap on the counter a few times to release air bubbles.
  • Sprinkle chopped pistachios on top.
  • Bake cake for 42-45 minutes until a toothpick comes out clean.
  • Allow cake to rest in the pan for 15 minutes before gently removing and placing on a wire rack to cool. Keeps well at room temperature for a couple of days.

Video

Notes

Change up the nut if you desire!

Nutrition

Serving: 1square | Calories: 398kcal | Carbohydrates: 55g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 5mg | Sodium: 152mg | Potassium: 612mg | Fiber: 6g | Sugar: 33g | Vitamin A: 225IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 2mg

The post Banana Date Snack Cake appeared first on Teri-Ann Carty.

]]> https://terianncarty.com/banana-date-snack-cake/feed/ 81 32705 Brown Butter Banana Bread https://terianncarty.com/brown-butter-banana-bread/ https://terianncarty.com/brown-butter-banana-bread/#comments Tue, 08 Apr 2025 08:00:09 +0000 https://terianncarty.com/?p=29419 This is the ultimate banana bread recipe! If you're in the mood for some brown butter - this recipe is for you. Try this Brown Butter Banana Bread featuring super ripe bananas, perfectly browned butter and a handful of pantry staples. Baking this banana bread will leave you with the most moist, flavorful banana bread you've ever tried. This one has a protein-packed twist you won’t see coming!

The post Brown Butter Banana Bread appeared first on Teri-Ann Carty.

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Brown Butter Banana Bread

This is the ultimate banana bread recipe! If you're in the mood for some brown butter - this recipe is for you. Try this Brown Butter Banana Bread featuring super ripe bananas, perfectly browned butter and a handful of pantry staples. Baking this banana bread will leave you with the most moist, flavorful banana bread you've ever tried. This one has a protein-packed twist you won’t see coming!

This post may contain affiliate links

Brown Butter Banana Bread

I will never tire of brown butter, and apparently neither will you! This brown butter banana bread is off-the-charts delicious and is so easy to make. I added cottage cheese to the bread to help pump up the protein and add moisture. You don’t need to blend it, and I promise you won’t notice it in the final product. Cottage cheese has been having a serious moment on the internet these days, and it’s showing up in a bunch of my recipes. It’s kind of crazy that when I was a vegan I was missing out on so much protein and probiotics per tablespoon – you truly don’t need a lot of cottage cheese to reap the benefits of it! 

Refined Sugar Free Banana Bread

As you all know, I have been reducing my sugar intake and increasing my protein and it seems you are all trying to do the same. Menopause is gnarly and very real; this has been my experience at least and making these small changes to my diet has made a big impact. I love reducing the sugar in my baked goods. Why? Because I have a major sweet tooth and don’t want to give it up. My rule is that as long as I make it I get to eat it. Having control of your blood sugar is so important especially at this time of our lives. What goes into our bodies and onto our bodies makes the biggest difference!

No longer baking exclusively gluten free

You may have noticed that my recipes are no longer gluten-free. When I separated, I decided to cut that cord too. I realized a few years ago (after being gf for 10 years!) that I didn’t have issues with gluten. Well, now that I don’t NEED to be gluten free, I am happily NOT. Don’t fret, I have so many gluten free recipes on my website, and they aren’t going anywhere – also nowadays gluten free all purpose flour is so amazing that you pretty much can swap it in this recipe or any of them without any issue! Happy Baking!

Ingredients for This Brown Butter Banana Bread

Here’s everything you’ll need to make this banana bread with brown butter. Each ingredient has its purpose, and a few of them might surprise you:

  • Unsalted butter: Browning the butter brings out a nutty, toasty depth you can’t get from regular melted butter. It transforms the entire loaf.
  • Coconut sugar: Adds gentle sweetness with a hint of caramel flavor. You can use brown sugar in a pinch, but coconut sugar gives this loaf a more balanced sweetness.
  • Ripe bananas: The riper, the better. Bananas add moisture, sweetness, and that classic banana bread flavor.
  • Cottage cheese: Don’t knock it till you try it. It melts right into the batter and gives this bread an extra boost of protein and moisture without changing the flavor.
  • Eggs: Help bind everything together and add richness.
  • Vanilla extract: Rounds out the flavor and enhances the sweetness of the bananas.
  • All-purpose flour: Gives the bread structure while keeping the crumb tender. You can use a 1:1 gluten-free blend if needed.
  • Baking powder + baking soda: The combo gives the perfect rise and a soft, fluffy texture. Never skip these when baking!!
  • Fine sea salt: Essential for balance. Salt enhances every other flavor in the loaf.
  • Cinnamon: Optional, but seriously why would you ever skip the opportunity to use a pinch of cinnamon?! It complements the bananas and brown butter beautifully.

How to Brown Butter

Start by placing a stick of unsalted butter in a small saucepan over medium heat. As the butter begins to melt, stir continuously with a rubber spatula, gently swirling the pan. The butter will foam and start to smell toasty. After about a minute, you’ll notice brown specks forming underneath the foam — that’s the milk solids browning. Once the butter turns golden with amber flecks and gives off a rich, nutty aroma, remove it from the heat immediately.

Keep swirling the pan off the heat for a few seconds to let the butter finish browning evenly. Let it cool to room temperature before using. If it’s still slightly warm, that’s totally fine.

Pro tip: Brown butter can burn fast, so keep a close eye on it and don’t walk away from the stove.

How to Make the Banana Bread

Making this Brown Butter Banana Bread is so easy. Just start by preheating your oven to 375°F and lining a standard loaf tin with parchment paper. Grease it well to make sure your loaf releases easily once baked.

Mix Your Ingredients

In a large mixing bowl, mash the ripe bananas and whisk them together with the coconut sugar and cooled brown butter. The mixture should look smooth and glossy.

Add the eggs, cottage cheese, and vanilla to the bowl. Whisk until everything is fully combined. The cottage cheese will blend right in – I promise you won’t notice it! In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon (if using), and sea salt. Add the dry ingredients to the wet and stir until no dry patches remain.

Bake the Banana Bread

Pour the batter into your prepared loaf tin. Smooth out the top and draw a line down the center using your spatula; this helps create that signature crack on top of the loaf as it bakes. Place in the oven and bake for 45–55 minutes. If the top starts to brown too quickly, loosely tent the loaf with foil around the 25-minute mark.

Cool and Enjoy!

Check the loaf at 45 minutes. It’s ready when a toothpick inserted in the center comes out with a few moist crumbs. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

How to Store & Freeze Banana Bread

This butter banana bread stays fresh and moist for days:

  • Room temp: Store tightly wrapped or in an airtight container for up to 3 days.
  • Fridge: Keeps well for 5–6 days, though the texture is best at room temp.
  • Freeze: Wrap slices individually in parchment and store in a freezer-safe bag for up to 2 months. Let thaw at room temp or pop into a toaster oven to reheat.

Banana Bread FAQ

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend. The results will be very similar.

How to Ripen Bananas Quickly

If your bananas aren’t ripe yet, here’s how to speed things up:

  • Oven method: Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15–20 minutes until blackened and soft.
  • Paper bag trick: Place bananas in a brown paper bag with an apple or ripe banana to speed up ripening overnight.

Do I Have To Brown the Butter?

You don’t have to, but you really should. The brown butter is what elevates this from regular banana bread to something crave-worthy. It’s the little step that makes a big difference.

Can I Brown Butter Ahead of Time?

Yes! Brown your butter, cool it completely, and store it in an airtight container in the fridge. When you’re ready to bake, let it come to room temperature or gently warm it until it’s pourable.

What Makes Banana Bread Moist?

Honestly a few things, overripe bananas make a difference! When you use bananas that are really yellow without a single speckle of brown, they aren’t ready, and they don’t have the same amount of moisture. The addition of cottage cheese is also a big moisture factor in this recipe. It’s amazing because it acts like yogurt or mayonnaise that many people put into their banana breads but it’s a much healthier option. And last but not least of course, the butter! One important thing to ensure you make moist banana bread is to avoid overmixing and measure your flour correctly. Overbaking can also dry it out, so check it early and tent with foil if needed.

Why You’ll Love This Brown Butter Banana Bread

I cannot think of a single reason why you wouldn’t love a brown butter banana bread! It’s rich, moist, and deeply flavorful, thanks to the browned butter and ripe bananas. No blender or mixer is required, just a little elbow grease. This recipe is intentionally high-protein and low-sugar without the use of any refined sugars and no protein power – just whole ingredients. Also it’s super fun to customize, if you’re a fan of chocolate chips add a few or even walnuts for a slight crunch and texture. 

Looking for Other Banana Recipes?

If you’ve got bananas on the counter, don’t stop here:

Carrot Banana Crumble Cake

Double Chocolate Banana Bread

Banana Baked Oats

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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NEWEST RECIPES

Join my mailing list!

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Brown Butter Banana Bread

This is the ultimate banana bread recipe! If you're in the mood for some brown butter - this recipe is for you. Try this Brown Butter Banana Bread featuring super ripe bananas, perfectly browned butter and a handful of pantry staples. Baking this banana bread will leave you with the most moist, flavorful banana bread you've ever tried. This one has a protein-packed twist you won’t see coming!
Course Breakfast, Snack
Cuisine Canadian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 loaf
Calories 2173kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1 stick unsalted butter browned
  • ⅓ cup coconut sugar
  • 2 ripe bananas
  • ¾ cup cottage cheese
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp fine sea salt
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees. Place parchment into a standard loaf tin and set aside.
    Place a stick of butter into a small sauce pan over medium high heat. Once it starts to melt, use a rubber spatula to stir, swirling the pan frequently. The butter will start to froth, keep swirling. After about 1 minute you will see the colour under the foamy butter change. Remove from the heat and keep swirling the pan. Let it come to room temperature. If it’s still warm, that is also perfectly ok.
  • Add mashed bananas, sugar and brown butter to a large bowl and whisk to combine.
  • Add eggs, cottage cheese and vanilla and whisk again.
  • In a separate bowl whisk flour, baking powder, baking soda, cinnamon and salt.
  • Add dry to wet. Mix well until no dry ingredients remain.
  • Transfer batter to the prepared tin. Smooth out the top. Draw a line down the middle of the batter with your spatula to help form a “crack” once baked.
  • Bake for 45-55* minutes until a toothpick comes out with a few crumbs. Be careful not to overcook.
  • Allow the bread to rest for 10 minutes in the tin before removing to cool on a wire rack.

Notes

*Oven temperatures vary. I had to tent my banana bread with tinfoil at the halfway mark because the top was browning quickly. Check your bread at the 45 minute mark and continue to bake until a toothpick cones out clean with a few crumbs.

Nutrition

Serving: 1loaf | Calories: 2173kcal | Carbohydrates: 252g | Protein: 51g | Fat: 109g | Saturated Fat: 64g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 597mg | Sodium: 4465mg | Potassium: 1366mg | Fiber: 11g | Sugar: 69g | Vitamin A: 3671IU | Vitamin C: 21mg | Calcium: 719mg | Iron: 12mg

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]]> https://terianncarty.com/brown-butter-banana-bread/feed/ 17 29419 Brown Butter Pecan Granola https://terianncarty.com/brown-butter-pecan-granola/ https://terianncarty.com/brown-butter-pecan-granola/#comments Fri, 14 Feb 2025 09:00:39 +0000 https://terianncarty.com/?p=28939 This Brown Butter Pecan Granola recipe takes homemade granola to the next level. The nutty, caramelized notes from the golden brown butter coat the rolled oats, pecans, and coconut flakes, giving this granola a warm, toasty depth. Naturally sweetened with maple syrup and packed with crunchy pumpkin and sunflower seeds, this homemade granola is perfect over yogurt, oatmeal, or straight from the jar.

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Brown Butter Pecan Granola

This Brown Butter Pecan Granola recipe takes homemade granola to the next level. The nutty, caramelized notes from the golden brown butter coat the rolled oats, pecans, and coconut flakes, giving this granola a warm, toasty depth. Naturally sweetened with maple syrup and packed with crunchy pumpkin and sunflower seeds, this homemade granola is perfect over yogurt, oatmeal, or straight from the jar.

This post may contain affiliate links

Easy Brown Butter Pecan Granola

If you’ve been following my granola recipes, you know I always boast about a high-quality olive oil, but I’m shaking things up with brown butter this time! The result, in my opinion, is WOW, I was amazed by the difference it makes! If you’re not familiar with brown butter keep reading! Browning butter over medium heat gives it a nutty, caramel-like flavor that makes everything taste richer. If you’ve never made brown butter granola before, trust me, you’re in for a treat!

Browning butter is an art and I always do it in the same pan because IYKYK! The worst thing that can happen while browning butter is it burns – no bueno. This is my absolute favourite pan for browning are these ones from Hexclad. These pans cook evenly and there is absolutely no stick, it’s truly ideal for a cooking method like this.

This Brown Butter Pecan Granola is perfect as a breakfast topper on yogurt, pancakes, or oatmeal, but it also doubles as an incredible dessert—especially sprinkled over ice cream. I may or may not have eaten almost an entire tray straight from the pan, so consider yourself warned! It’s truly like anything I’ve made before, and I need to know what you think! The brown butter takes the flavour to a whole new level, and I hope you love it as much as I do. Let’s get baking!

What is Brown Butter?

Brown butter (or beurre noisette if we’re feeling fancy) is butter that’s been melted and cooked over medium heat until the milk solids toast, turning golden brown and releasing a rich, nutty aroma. It’s commonly used in baking, but today, it’s making its granola debut!

Ingredients for Brown Butter Pecan Granola

  • Gluten-Free Oats: The perfect base for this granola recipe, adding crunch and fiber. Stay away from quick oats, they will not work for this recipe.
  • Raw Pecans: Toast up beautifully and complement the brown butter with their natural richness.
  • Pumpkin & Sunflower Seeds: Add texture, nutrients, and a satisfying crunch. Replace with whatever seeds you have on hand or prefer.
  • Coconut Flakes: Lightly toasted for extra flavor and texture.
  • Hemp & Ground Flax Seeds: A boost of healthy fats and fiber.
  • Dried Cherries: Soaked for extra juiciness, balancing the nuttiness with a pop of tartness. I love dried cherries but you could also use cranberries, raisins or blueberries!
  • Salted Butter: Browning butter is the key to this granola’s toasty, caramelized flavor.
  • Pecan or Peanut Butter: Helps create the best crunchy granola clusters however feel free to use whatever nuts you have on hand; walnuts or cashews could be wonderful.
  • Maple Syrup: Naturally sweetens and enhances the maple pecan flavors.
  • Vanilla & Cinnamon: Warm, cozy spices that tie everything together.

How to Make Homemade Brown Butter Pecan Granola

This recipe is so easy to make; like each of my granola recipes, the steps are really straight forward. Follow along and you’ll have the tastiest treat in your kitchen in no time!

How to Make Brown Butter

In a small saucepan over medium heat, melt the butter, swirling occasionally. It will foam up, then subside. Watch closely—when the milk solids turn a golden brown and it smells nutty and toasty, remove from heat immediately.

Combine Wet Ingredients

Whisk the pecan or peanut butter, maple syrup, and vanilla into the brown butter until smooth.

Mix Dry Ingredients

In a large bowl, stir together the oats, pecans, seeds, coconut flakes, cinnamon, and salt. Pour the brown butter mixture over the top and stir to coat evenly.

Bake Until Golden Brown

Spread the granola mixture evenly onto two baking sheets lined with parchment paper. Bake at 320°F convection for 20 minutes, then rotate the trays and bake for another 10-15 minutes until golden brown and dry to the touch.

Cool Completely & Store

Let the granola cool completely before breaking it into clumps—this ensures the best texture! I love to store my granola in these beautiful mason jars as they are airtight and look beautiful in my pantry. 

Why You’ll Love This Crunchy Pecan Granola

This homemade granola is amazing! It’s loaded with nutty, sweet and rich flavors thanks to the maple, pecans and brown butter! It’s got the perfect amounts of clumps and crunch and it doesn’t get soggy when drenched in milk. It’s perfect with truly anything you pair it with and it’s super easy to make. If you’re looking for a healthy and delicious breakfast or snack this recipe is perfect for you. It’s also naturally gluten free and refined sugar free so you can feel good about that too!

Brown Butter Frequently Asked Questions

How Long Does It Take to Brown Butter?

It takes about 5-7 minutes over medium heat. Watch closely—brown butter vs burnt butter is a fine line!

Does It Matter If I Use Salted or Unsalted Butter?

I used salted butter, and it made the best granola! You can use unsalted butter, but you may want to add an extra pinch of salt.

How Will I Know If My Butter Is Burnt?

If your butter turns black and smells bitter, it’s burnt! Start over for that perfect golden brown color.

How to Store Extra Brown Butter?

You can store extra brown butter in the fridge for up to 2 weeks or freeze it in an ice cube tray for later use. If you have any other questions about granola make sure you check out my all things granola page! 

Try My Favorite Brown Butter Recipes

If you love the nutty, toasty magic of brown butter, check out these recipes next:

Brown Butter Apple Crumble

Black Tahini Brown Butter Chocolate Chunk Cookies

Tahini Brown Butter Rice Crispy Treats

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

Print

Brown Butter Pecan Granola

This Brown Butter Pecan Granola recipe takes homemade granola to the next level. The nutty, caramelized notes from the golden brown butter coat the rolled oats, pecans, and coconut flakes, giving this granola a warm, toasty depth. Naturally sweetened with maple syrup and packed with crunchy pumpkin and sunflower seeds, this homemade granola is perfect over yogurt, oatmeal, or straight from the jar.
Course Breakfast, Snack
Cuisine Canadian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 cups
Calories 397kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 3 cups gluten-free oats
  • 1 cup raw pecans
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¾ cup coconut flakes
  • ¼ cup hemp seeds
  • 2 tbsp ground flax
  • 1 tsp cinnamon
  • ¾ tsp sea salt
  • ½ cup dried cherries* soaked for 15 minutes in warm water before adding to the dry ingredients
  • ½ cup salted butter*
  • ½ cup pecan or peanut butter
  • ½ cup maple syrup
  • 1 tsp vanilla
US Customary - Metric

Instructions

  • Preheat oven to 320 convection.
  • Add butter to a small sauce pan over medium high heat.
  • Allow the butter to melt, swirling pan often.
  • Once melted, the butter will foam up a bit, then subside.
  • Watch carefully as the butter turns quickly. You should see a darker colour form under the foam.
  • The butter should have a nutty, toasty aroma.
  • Add nut butter, maple syrup and vanilla into the butter and still until well combined.
  • Add dry ingredients into a large bowl. Lightly stir and then add wet ingredients on top of dry.
  • Mix until all the dry ingredients are thoroughly coated.
  • Transfer to 2 baking sheets. Press the granola firmly into the baking sheets using a rubber spatula.
  • Place in the oven for 20 minutes. Turn pans 180 degrees and bake again for 10-15 minutes until golden brown and dry to the touch.
  • Allow the granola to cool completely before lifting off the pan using a wooden spatula.
  • Transfer to 2 mason jars and store in the pantry.

Notes

I used unsalted butter for this granola, but I much preferred the salted butter! It still tasted great, but go for the salted butter if you can!
Use any dried fruit if you can't find dried cherries. You can omit the dried fruit if you prefer.

Nutrition

Serving: 1cup | Calories: 397kcal | Carbohydrates: 32g | Protein: 8g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 212mg | Potassium: 254mg | Fiber: 6g | Sugar: 12g | Vitamin A: 448IU | Vitamin C: 0.4mg | Calcium: 58mg | Iron: 3mg

The post Brown Butter Pecan Granola appeared first on Teri-Ann Carty.

]]> https://terianncarty.com/brown-butter-pecan-granola/feed/ 31 28939 Feta Cottage Cheese Whip https://terianncarty.com/feta-cottage-cheese-whip/ https://terianncarty.com/feta-cottage-cheese-whip/#comments Fri, 29 Dec 2023 09:00:43 +0000 https://terianncarty.com/?p=22436 My Feta Cottage Cheese Whip is a creamy, savoury delight, ideal for spreading on toast or dipping veggies. Packed with protein, it's a versatile recipe, perfect for a post-holiday, health-focused diet, and adaptable for countless meal options.

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Feta Cottage Cheese Whip

My Feta Cottage Cheese Whip is a creamy, savoury delight, ideal for spreading on toast or dipping veggies. Packed with protein, it's a versatile recipe, perfect for a post-holiday, health-focused diet, and adaptable for countless meal options.

This post may contain affiliate links

Say goodbye to the same old grocery store spread and hello to my Feta Cottage Cheese Whip.

This magical concoction of ingredients is ideal for pretty much anything; spread for a sandwich, dipping veggies, add it to toast or mix it in with a dressing for salad. This recipe has been a little secret of mine for some time now and I think it’s at the point of perfection and share-worthy deliciousness.

Christmas has come and gone and with that all the desserts (for now anyway). I am happy to focus my energy on lighter meals focusing on protein and veggies with all the fun spreads, dressings and dips. In other words, move over sweet treats, we are focusing on savoury and this recipe is all about bringing a burst of flavour to your health-conscious meals. 

Feta Cottage Cheese Whip Ingredients:

  • Feta Cheese: The star of this whip; feta cheese brings a tangy and salty flavour that adds a rich depth to the spread.
  • Cottage Cheese: The protein powerhouse of this whip is the cottage cheese. It also provides a creamy texture that perfectly balances the sharpness of the feta.
  • Garlic: A clove of garlic adds a punch of flavour, giving the whip a savoury edge that makes it stand out; also because what recipe doesn’t deserve a little garlic?!
  • Lemon or Lime Juice: The acidity from the lemon or lime juice brightens up the flavours, adding a fresh zest that complements the cheese.
  • Salt and Pepper: Just a pinch to enhance all the flavours and bring the spread to its full potential.

What makes this Feta Cottage Cheese Whip so good?

What I adore about this Feta Cottage Cheese Whip is its versatility. It’s fabulous as a base for egg toast, wonderful in a wrap, and superb as a dip for veggies. I made this whip on the regular and honestly use it all the time. It’s a sneaky and quick way to get in additional protein, it’s a flavour punch and it honestly goes well with everything. Ditch the sour cream and swap it for something a lot less processed and really light and airy.  The possibilities are truly endless. Whether you’re looking to jazz up your breakfast, add some pizzazz to your lunch, or need a healthy snack, this whip is up to the task.

This cheese whip is a delightful way to keep meals light yet satisfying, and I can’t wait for you to try it out. Feel free to sprinkle additional herbs into the mix if you’re into that. I would love to see what you make with this whip! Tag me in all your creations! Whip it real good

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

Print

Feta Cottage Cheese Whip

This delicious dip/spread can be used in so many different ways. I adore using it as a base for my egg toast, in a wrap or as a dip for veggies. It's extremely versatile so I will let your imagination run wild with all the ways you might want to enjoy it. Don't forget to tag me if you do!
Course Dips & Spreads, Sharable & Snacks
Cuisine Canadian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 105kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • ¾ cup feta
  • ½ cup cottage cheese
  • 1 clove garlic grated or finely minced
  • ½ lemon or lime juiced both are awesome
  • pinch of salt
  • cracked pepper
US Customary - Metric

Instructions

  • Place everything into a food processor and blend until smooth and creamy.
  • Store in an air-tight container in the fridge for up to 2 weeks.

Video

Nutrition

Serving: 1serving | Calories: 105kcal | Carbohydrates: 3g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 985mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 0.3mg

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]]> https://terianncarty.com/feta-cottage-cheese-whip/feed/ 12 22436 Tahini Chocolate Chai Granola https://terianncarty.com/tahini-chocolate-chai-granola/ https://terianncarty.com/tahini-chocolate-chai-granola/#comments Fri, 15 Dec 2023 09:00:06 +0000 https://terianncarty.com/?p=22374 My Tahini Chocolate Chai Granola is a festive treat and an ideal edible gift. Packed with warming spices, nuts, seeds, and a hint of chocolate, it’s a delicious, gluten-free, and nutritious option for breakfast or snacking this holiday season.

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Tahini Chocolate Chai Granola

My Tahini Chocolate Chai Granola is a festive treat and an ideal edible gift. Packed with warming spices, nuts, seeds, and a hint of chocolate, it’s a delicious, gluten-free, and nutritious option for breakfast or snacking this holiday season.

This post may contain affiliate links

As you all know by now Granola is my jam!

I don’t know where in the world I would be if I didn’t have granola to fall back on time and time again.This Tahini Chocolate Chai Granola might be a new favorite! It has all the things I love and it’s CLUMPY my friends.

We are talking chunks the size of my hands and that’s wonderful. With the holiday season upon us, the trend of giving edible gifts is taking over, and I couldn’t be happier because this means that everyone I love gets to enjoy granola as much as I do. This granola is my take on a gift that’s thoughtful, delicious, and a little bit different; tie on your aprons and let’s get baking!

Tahini Chocolate Chai Granola Ingredients:

  • Gluten-Free Oats: The base of our granola, these oats are hearty and wholesome, making them perfect for a nutritious start to the day.
  • Walnuts and Pecans: Rich in healthy fats, these nuts add a lovely crunch and a dose of protein.
  • Unsweetened Coconut & Seeds: These add texture and a variety of nutrients, making every bite interesting and healthy.
  • Vanilla Chai Protein Powder & Chai Spice Blend: The heart of this recipe, I used Truvani Vanilla Chai Protein and it infuses the granola with warm, comforting spices that are perfect for the holiday season. Use my code CARTY20 at checkout!
  • Cacao Powder: Adds a subtle chocolate flavor that pairs wonderfully with the tahini and spices.
  • Tahini, Maple Syrup, Olive Oil: These wet ingredients bind everything together and add their own unique flavors – the tahini’s nuttiness, the maple syrup’s natural sweetness, and the olive oil’s richness.

This Tahini Chocolate Chai Granola is more than just a treat; it’s a jar full of love and warmth.

Whether you’re enjoying it over breakfast, as a snack, or gifting it to someone special, it’s sure to bring joy. The blend of spices, the richness of nuts, and the hint of chocolate create a delightful harmony of flavours. 

How long does it last?

If you’re thinking about gifting this I would suggest making it no more than a week before gifting and storing it in an airtight jar until you see the lucky receiver. The granola will last a month if it is ignored (which would never happen) so if you’re gifting it you can let them know that they can savour the goodness! 

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Tahini Chocolate Chai Granola

Give the best gift you can this year and make my Tahini Chocolate Chai Granola! It has all the things we love about granola and more. Edible gifts are THE TREND this holiday season so make sure you're making something that everyone can enjoy!
Course Breakfast, Desserts & Sweets, Snack
Cuisine Canadian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 cups
Calories 471kcal
Author Teri-Ann Carty

Equipment

  • 1 oven

Ingredients

Granola Ingredients

  • 3 cups gluten free oats
  • 1 cup walnuts roughly chopped
  • 1 cup pecans roughly chopped
  • ½ cup unsweetened coconut
  • ½ cup pumpkin
  • ½ cup sunflower seeds
  • ¼ cup vanilla chai protein powder
  • 1 tbsp chai spice
  • ¾ tsp salt
  • ½ cup raisins
  • 3 tbsp cacao powder
  • ½ cup tahini
  • ½ cup maple syrup
  • ½ cup olive oil
  • 1 tsp vanilla

Chai Spice Blend Ingredients

  • 3 tbsp cinnamon
  • 1 tbsp ground ginger
  • 1 tbsp ground cardamom
  • 1 tsp all spice
  • 1 tsp ground clove
US Customary - Metric

Instructions

  • Add all spices to a jar. Tightly place lid on top and shake to thoroughly combine.
  • Preheat oven to 320 convection. Mix dry ingredients in a large bowl. Add wet ingredients to a small pot and heat over medium heat. Stir until homogenous.
  • Pour wet over dry and mix until NO DRY bits remain. Add to 1 very large or 2 medium sized sheet pans. Ensure that it isn’t too thick as it will not clump properly.
  • Bake for 20 minutes, turn the pans and bake again for 10 more minutes. Allow the granola TO COOL COMPLETELY before lifting off the pans. Transfer to jars.

Notes

These granolas last well up to a month so they really do make the perfect make ahead gift!

Nutrition

Serving: 1cup | Calories: 471kcal | Carbohydrates: 38g | Protein: 10g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 163mg | Potassium: 403mg | Fiber: 7g | Sugar: 10g | Vitamin A: 436IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 3mg

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]]> https://terianncarty.com/tahini-chocolate-chai-granola/feed/ 11 22374 Sticky Toffee Pudding with California Raisins https://terianncarty.com/sticky-toffee-pudding/ https://terianncarty.com/sticky-toffee-pudding/#comments Fri, 08 Dec 2023 09:00:32 +0000 https://terianncarty.com/?p=22201 Take dessert to a whole new level and get festive with my Sticky Toffee Pudding featuring California Raisins. This twist on a classic uses plump, sun-dried raisins for a moist, tender cake, served with a delectable homemade raisin caramel sauce.

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Sticky Toffee Pudding with California Raisins

Take dessert to a whole new level and get festive with my Sticky Toffee Pudding featuring California Raisins. This twist on a classic uses plump, sun-dried raisins for a moist, tender cake, served with a delectable homemade raisin caramel sauce.

This post may contain affiliate links

When the folks at California Raisins reached out for a collaboration, I knew it was the perfect opportunity to bring my favorite dessert to the blog: Sticky Toffee Pudding. Traditionally this dessert is made with dates but I wanted to swap them out for the delicious sun-dried California Raisins, and let me tell you, the result was beyond my expectations! I played with this recipe for a few weeks before it felt ready to share with you all and I really couldn’t be more happy. The stickiness, the moisture and consistency (even while being gluten-free), and the irresistible raisin caramel sauce really just have my mouth watering all over again.

Sticky Toffee Pudding Ingredients:

  • California Raisins: This recipe would not be possible without California Raisins. They are the essential ingredient for that burst of natural sweetness.These raisins, sun-dried to perfection, bring a rich, fruity-depth and lovely moisture to the pudding. Their unique Californian flavour profile, derived from the region’s ideal growing conditions, ensures a top-notch quality that enhances the overall taste of the dessert.
  • Coconut Sugar: A healthier alternative to refined sugars, coconut sugar adds a subtle caramel-like sweetness that pairs wonderfully with the natural sweetness and flavour of the raisins. It’s less processed and has a lower glycemic index, making it a more nutritious option.
  • Molasses: Molasses is the secret ingredient that gives the pudding its rich, complex notes and deep, inviting colour. This thick, dark syrup is packed with the goodness of essential minerals and a warm, slightly bitter undertone. It balances the sweetness of the raisins and coconut sugar, adding a distinct depth to every bite of the pudding.
  • Gluten-Free Flour Blend and Almond Flour: This combination ensures the pudding is tender and moist, making it suitable for those following a gluten-free diet (or not). The gluten-free flour blend provides the necessary structure, while the almond flour adds a subtle nuttiness and moist crumb.

Baking with California Raisins! 

This recipe is a celebration of simple yet rich flavours from a classic recipe that’s been around since the dawn of time. The process begins by soaking the California raisins, which plumps them up beautifully, ready to be pureed and mixed into the batter. The blend of gluten-free flour and almond flour creates a light yet satisfying texture, while the coconut sugar and molasses offer the perfect balance of sweetness. Baked in a mini bundt pan or a classic 8×8 dish, this pudding is not just a treat for the palate but also for the eyes. Really, do you see how beautiful these are?!

Serving this Sticky Toffee Pudding is an experience in itself, especially when drizzled with the homemade raisin caramel sauce.

It’s the perfect dessert for the holidays, offering warmth, richness, and the natural goodness of California Raisins. So, preheat your ovens and let’s bake a dessert that’s sure to become a new holiday tradition in your home!

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Sticky Toffee Pudding with California Raisins

I have been waiting for the right time to bring sticky toffee pudding (only my favourite dessert) to the blog and this seemed like the absolute perfect fit! Sticky toffee pudding is usually made with dates but I KNEW I could make a delicious version with California raisins! I was so right and I can't wait for you to try this recipe. Its moist, tender, perfect for the holidays and I even created a delicious raisin caramel to gussy up this already delicious dessert.
Course Breakfast, Desserts & Sweets
Cuisine Canadian
Prep Time 8 hours
Total Time 8 hours
Servings 6
Calories 671kcal
Author Teri-Ann Carty

Equipment

  • mini bundt pan (6 cakes) or 8x8 pan
  • oven
  • standing mixer (can be done by hand or electric mixer)

Ingredients

Sticky Toffee Pudding Ingredients

  • 200 grams California raisins covered in freshly boiled water
  • ½ cup softened butter
  • ¾ cup coconut sugar
  • 2 eggs room temperature
  • ½ tbsp vanilla
  • 2 tbsp maple syrup OR molasses
  • 1½ cups gluten-free four blend
  • ½ cup almond flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp salt

Raisin Caramel Sauce Ingredients

  • ½ cup California raisins
  • 1 cup coconut sugar
  • 2 tbsp butter
  • 1 cup soy milk or heavy cream
  • ½ tsp vanilla
  • ¼ tsp salt
US Customary - Metric

Instructions

  • Add raisins to a heat proof bowl and cover with 3/4c freshly boiled water.Let the raisins sit for 6 hours or until the raisins have plumped up. Drain raisins reserving 1/2 cup of soaking liquid. Add drained raisins to a blender with 1/2 cup of soaking liquid. Blend until pureed. Set aside.
  • Preheat oven to 350 degrees. Grease a 8x8 baking dish or 6 mini bundt moulds (I tried both and both work great!).
  • To a standing mixer add room temperature butter and sugar. Beat together until light and fluffy.
  • Add eggs one at a time. Scrape down the bowl as needed.
  • Add in vanilla and maple syrup OR molasses and beat again.
  • In a separate bowl whisk together dry ingredients. Add in half of the flour mixture, scrape down bowl and then add in remaining flour. Add in raisin puree and beat together until smooth. Do not over mix.
  • Pour mixture into prepared pan, smoothing out top with a spatula.
  • Bake for 35 minutes and then check cake by inserting a toothpick in the middle. If the toothpick comes out clean with a few crumbs, it is done. If not, bake for 3-5 more minutes.
  • If using mini bundt pan, allow the cakes tho rest for 10 minutes before turning them out on a cooling rack.
  • While bundt cakes are baking, prepare raisin sauce.
  • To a small pan add sugar and cream over medium high heat. Whisk cream and sugar together. Bring to a bubble and reduce to a simmer for 10 minutes.
  • Carefully stir in butter and raisins.
  • Continue to cook for 3-5 more minutes. Transfer to a heat proof vessel. Pour over sticky toffee pudding and enjoy.

Notes

The longer the raisins soak, the better. I didn't soak them for the sauce as the heat from the sauce plumps them up beautifully.
This sticky toffee pudding can be made a day in advance and reheated in the microwave the next day. Simply reheat for 30 seconds.  Serve with raisin caramel sauce or ice cream.

Nutrition

Serving: 1serving | Calories: 671kcal | Carbohydrates: 106g | Protein: 9g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 785mg | Potassium: 474mg | Fiber: 7g | Sugar: 37g | Vitamin A: 823IU | Vitamin C: 5mg | Calcium: 188mg | Iron: 3mg

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]]> https://terianncarty.com/sticky-toffee-pudding/feed/ 6 22201 Steel Cut Oats https://terianncarty.com/steel-cut-oats/ https://terianncarty.com/steel-cut-oats/#comments Fri, 02 Jun 2023 08:00:04 +0000 https://terianncarty.com/?p=2829 A balanced and versatile breakfast is anything that starts with Steel Cut Oats.

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Steel Cut Oats

A balanced and versatile breakfast is anything that starts with Steel Cut Oats.

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This Steel Cut Oats recipe has 5 ingredients and has saved my life more times than I can count.

If you are on a budget, camping, in a rush or just looking for something more balanced for breakfast then look no further. Oats are one of those things that you can really dress up or keep simple. Soaking your oats is not a necessity but I promise you that it is a gift! If you want to have better digestion and absorb all the nutrients this is the way to go (not to mention it cuts down the cooking time!)

This quick and affordable recipe goes incredibly with one of my homemade granola’s which you can browse here or any nut butters and seasonal fruits.

a beautiful ceramic bowl with steel cut oats, a sprinkle of seeds, blueberries and freshly sliced strawberries and edible purple flowers

These little whole grains are boost heart health by lowering LDL (bad) cholesterol and blood pressure. They also help to maintain healthy blood sugar levels, and manage diabetes. Steel cut oats are sodium free and a great alternative to rolled oats which require a larger portion for the same amount of nutrition.

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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a beautiful ceramic bowl with steel cut oats, a sprinkle of seeds, blueberries and freshly sliced strawberries and edible purple flowers
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Steel Cut Oats

A balanced breakfast that won't spike your blood sugar! Soaking the Steel Cut Oats the night before aids in digestion and better absorption of the nutrients in the oats. Best served with one of my homemade granolas, nut butter and seasonal fruit.
Course Breakfast
Cuisine Canadian
Prep Time 12 hours
Cook Time 25 minutes
Total Time 12 hours 25 minutes
Servings 3
Calories 209kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1 cup steel cut oats (certified Gluten Free)
  • 3 cups water
  • 1 tsp cinnamon
  • ½ tsp vanilla
  • pinch salt
US Customary - Metric

Instructions

  • Place the oats and water in a bowl or the pot you plan on cooking the oats in.
  • Let the oats soak overnight.
  • When you are ready to cook, drain the oats over a sieve.
  • Place oats in a small pot and cover with 3 cups of fresh water. Bring to a boil and then reduce heat to medium low stirring often.
  • Stir in cinnamon, vanilla and salt.
  • Once the oats thicken, remove from heat and let rest for 3 minutes.
  • Transfer to bowls and top with your favourite nut butter, MY granola and fruit.

Nutrition

Serving: 1serving | Calories: 209kcal | Carbohydrates: 36g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 4mg | Fiber: 6g | Sugar: 0.1g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 41mg | Iron: 2mg

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]]> https://terianncarty.com/steel-cut-oats/feed/ 2 2829 Heritage Flake Muffins https://terianncarty.com/heritage-flake-muffins/ https://terianncarty.com/heritage-flake-muffins/#comments Mon, 08 May 2023 09:00:03 +0000 https://terianncarty.com/?p=2828 These muffins were created with whole, nutritious food in mind. When i was asked to create something using Nature's Path Heritage Flakes I immediately thought of a healthy take on a bran muffin. When I had the ripest bananas known to man on my counter and walnuts in my freezer I knew what had to be done and the muffins were born. Grinding the cereal into a "flour" created this nutty, depth that was just perfect.

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Heritage Flake Muffins

These muffins were created with whole, nutritious food in mind. When i was asked to create something using Nature's Path Heritage Flakes I immediately thought of a healthy take on a bran muffin. When I had the ripest bananas known to man on my counter and walnuts in my freezer I knew what had to be done and the muffins were born. Grinding the cereal into a "flour" created this nutty, depth that was just perfect.

This post may contain affiliate links

The inspiration for this recipe came when I was approached to create a dish using Nature’s Path Heritage Flakes.

I instantly envisioned a healthier version of a classic bran muffin – one that would not only nourish the body but also delight the taste buds. It was one of those moments where creativity and health-consciousness found a perfect harmony.

Now, let’s talk about the stars of this recipe. Sitting on my kitchen counter were the ripest bananas you could imagine – you know, the kind that are just begging to be transformed into a delicious baked good. And in my freezer? A stash of walnuts waiting to be used. It was as if the universe was aligning to help me create these muffins.

The real magic happened when I decided to grind the Nature’s Path Heritage Flakes into a flour.

This process added a wonderful nutty depth to the muffins, something that traditional bran muffins often lack. It’s amazing how this simple step elevated the whole recipe, infusing each muffin with a rich, full-bodied flavor that complements the sweetness of the bananas perfectly.

a close up of a healthy and delicious muffin with walnuts on top
a box of heritage flakes cereal with a few muffins on cooling trays in front

But these muffins aren’t just about great taste – they’re packed with nutrition too. The bananas add natural sweetness, meaning less added sugar is needed, and the walnuts provide a lovely crunch along with a boost of healthy fats and protein. The Heritage Flakes, being a powerhouse of whole grains, bring fiber and essential nutrients to the table.

As these muffins baked in the oven, filling my kitchen with their warm, comforting aroma, I knew I had created something special. They emerged golden and tempting, with a texture that’s moist yet hearty – exactly what you want in a muffin.

In conclusion, these muffins are more than just a delicious treat; they’re a celebration of using whole, natural ingredients to create something that’s both satisfying and good for you. Whether you’re enjoying them for breakfast, as a snack, or as a healthier dessert option, these muffins are sure to bring a smile to your face. So, grab your apron, and let’s get baking – wholesome, delicious muffins await! 

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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A close up of muffins on a cooling tray with a lightly toasted crumble of walnuts on top
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Heritage flake Muffins

These muffins were created with whole, nutritious food in mind. When i was asked to create something using Nature's Path Heritage Flakes I immediately thought of a healthy take on a bran muffin. When I had the ripest bananas known to man on my counter and walnuts in my freezer I knew what had to be done and the muffins were born. Grinding the cereal into a "flour" created this nutty, depth that was just perfect.
Course Breakfast, Sharable, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 278kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1 flax egg (1 tbsp ground flax + 2½ tbsp warm water)
  • 2 ripe bananas (mashed)
  • ½ cup maple syrup
  • ½ cup olive oil
  • 1 tsp vanilla
  • ¾ cup heritage flakes ground
  • ½ cup oats
  • 1 cup almond flour
  • 1 cup gluten free flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ cup walnuts (chopped)
US Customary - Metric

Instructions

  • Preheat oven to 350. Line a standard muffin tin with parchment liners OR grease liberally to prevent sticking.
  • Prepare flax egg by whisking flax and water together. Set it aside to gel for 10-15 minutes.
  • To a large bowl add bananas. Mash bananas with a fork or potato masher until no lumps remain. Add in maple syrup, olive oil, vanilla and flax egg. Mix to combine and set aside.
  • Add NATURE’S PATH Heritage Flakes to a small food processor and pulse until it resembles sand. Whisk dry ingredients in a separate bowl omitting walnuts until the end. Fold dry ingredients into wet to form a batter. Add in chopped walnuts and mix to combine.
  • Use an ice cream scoop to measure out 12 muffins
  • Bake for 22-24 minutes until edges start to turn golden brown. Remove from the oven and place muffin tin on a cooling rack for 10 minutes. Remove muffins from rack and allow for them to cool slightly before enjoying. Can be served warm.

Notes

I highly recommend freezing leftovers. They freeze wonderfully.

Nutrition

Serving: 1muffin | Calories: 278kcal | Carbohydrates: 28g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 211mg | Potassium: 156mg | Fiber: 4g | Sugar: 12g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg

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]]> https://terianncarty.com/heritage-flake-muffins/feed/ 4 2828 Almond Cacao Granola https://terianncarty.com/almond-cacao-granola/ https://terianncarty.com/almond-cacao-granola/#comments Fri, 05 May 2023 09:00:46 +0000 https://terianncarty.com/?p=4210 Another irresistible morning dish that you won't be able to get enough of. This Almond Cacao Granola hits all the spots first thing in the morning!

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Almond Cacao Granola

Another irresistible morning dish that you won't be able to get enough of. This Almond Cacao Granola hits all the spots first thing in the morning!

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If you know me or have been following me for a while then you will know that I LOVE breakfast. I love making breakfast, eating it and I love sharing these recipes with you so you can enjoy it just as much as me!

Granola is probably one of my favourite recipes to create. It is such a dynamic, yet simple thing that is extremely versatile. It goes with nearly everything and the ingredients are so interchangeable.

This Almond Cacao Granola was created out of the love of chocolate and almond butter. It helped that when I created this recipe Easter season was in full bloom and everywhere I looked there was chocolate and nut butter recipes!

This decadent granola can be made with pretty much anything you have in your pantry (if you’re missing something from my ingredient list); however I highly suggest following it because it is a flavour dance party!

a dark ceramic bowl filled with an almond cacao granola accompanied by toasted berries and seeds and a hand grabbing granola out of a jar

If you’re looking for a delicious and nutritious breakfast option that will leave you feeling full and satisfied all morning long? Look no further than this truly irresistible Almond Cacao Granola!

With the rich and indulgent flavours of dark chocolate and almond, this granola is sure to satisfy even the grumpiest of mornings. Have I mentioned its perfect texture and crunch, you can be sure that each and every bite is pure pleasure. 

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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a dark ceramic bowl filled with an almond cacao granola accompanied by toasted berries and seeds
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Almond Cacao Granola

This Almond Cacao Granola was created out of the love of chocolate and almond butter. It's quick, delicious and a bit addictive! You ready?
Course Breakfast, Sharable, Snack
Cuisine Canadian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 cups
Calories 561kcal
Author Teri-Ann Carty

Equipment

  • sheet trays
  • small pot
  • oven

Ingredients

  • 4 cups gluten-free oats
  • 1 cup almonds chopped
  • 1 cup walnuts chopped
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ¼ cup cacao powder
  • 1 tsp cinnamon
  • ¾ tsp salt
  • ½ cup olive oil
  • ½ cup maple syrup
  • ½ cup almond butter
  • 1 tsp vanilla
US Customary - Metric

Instructions

  • Preheat oven to 320 (convection if you have it).
  • Chop nuts and add to a large bowl with remaining dry ingredients.
  • In a small pot add oil, syrup, nut butter and vanilla. Stir over medium low heat until combined and pour over dry ingredients. Mix thoroughly and spread into a thin layer onto 2 baking sheets.
  • Bake for 30 minutes turning pans half way.
  • Leave granola to set on pans until they reach room temperature and then release it from the pan.
  • Put in an airtight jar and try not to eat it all at once.

Nutrition

Serving: 1cup | Calories: 561kcal | Carbohydrates: 43g | Protein: 14g | Fat: 40g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 20g | Trans Fat: 0.004g | Sodium: 181mg | Potassium: 507mg | Fiber: 9g | Sugar: 12g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 139mg | Iron: 4mg

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]]> https://terianncarty.com/almond-cacao-granola/feed/ 11 4210 Gingerbread Buckwheat Pancakes https://terianncarty.com/gingerbread-buckwheat-pancakes/ https://terianncarty.com/gingerbread-buckwheat-pancakes/#comments Fri, 02 Dec 2022 19:25:42 +0000 https://terianncarty.com/?p=515 Who said healthy and decadent couldn't land in the form of a pancake? Introducing my deliciously vegan and gluten free Gingerbread Buckwheat Pancakes!

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Gingerbread Buckwheat Pancakes

Who said healthy and decadent couldn't land in the form of a pancake? Introducing my deliciously vegan and gluten free Gingerbread Buckwheat Pancakes!

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Good morning my fine feathered friends! I am writing to you on the eve of the first weekend of December. I hope you all survived your week and have some scheduled time for rest this weekend.

Decembers are BUSY to say the least but please do make time for you. Perhaps that comes in the form of yoga, a run/walk or maybe you enjoy cooking? Pancakes can be very meditative to make so maybe this will be your weekend stack?

This recipe can feed 3-4 or 2 VERY hungry people. I use a 1/4c ice cream scoop to measure out the batter for perfectly sized pancakes. The buckwheat in the batter makes these cakes denser and therefore more stick to your ribs. They also don’t have very much sugar, 1 DATE SYRUP only to help brown and crisp them up.

I have made several variations of these pancakes so how will you know which ones you will like best? My guess is you have to try them all! Just kidding, start with these ones as they are fluffy, and perfectly sweet and spiced. I added gingerbread spice as it’s the holidays after all!

Give them a go and as always, tag me if you make them!

woman pouring homemade granola from a glass jar into a white bowl

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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a seven pancake stack on a plate with peanut butter, blueberry and granola on top.
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Gingerbread Buckwheat Pancakes

Who doesn't love a gluten free pancake that's still fluffy, with whole ingredients and spiced to perfection! Ideal as the base layer to all the extra goodies that can go along with a pancake or deeply desirable on their own. These Vegan Gingerbread Buckwheat Pancakes are sure to be a favorite.
Course Breakfast
Cuisine Canadian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 288kcal
Author Teri-Ann Carty

Equipment

  • nonstick skillet
  • stove

Ingredients

Dry Ingredients

  • 1 cup buckwheat flour
  • ½ cup gluten-free flour blend
  • 1 tbsp baking powder
  • 1 tsp gingerbread spice
  • ½ tsp salt

Wet Ingredients

  • 1½ cups non-dairy milk
  • 2 tbsp olive oil
  • 1 tbsp date syrup or maple syrup
  • 1 flax egg (1 tbsp ground flax + 2 tbsp warm water)
  • 1 tsp vanilla
  • 1 tsp apple cider vinegar
US Customary - Metric

Instructions

  • Whisk dry ingredients together and set aside.
  • Whisk ground flax and water together and set aside.
  • In a large glass measuring cup add milk, vinegar, vanilla, syrup and oil. Whisk to combine and let it sit for 5 minutes.
  • Preheat a large nonstick skillet over medium-high heat. use coconut oil or nonstick spray to coat the pan. Turn on the oven to 200d and place a pan in the oven to store your pancakes until ready to serve.
  • Add wet to dry and combine thoroughly. If the mixture is too dry, add a splash of more milk or water.
  • Use an ice cream scoop to measure out batter. Coat the pan each time with coconut oil or spray to ensure a crispy exterior of the pancakes.
  • Drizzle with nut butter, maple syrup and add fruit, granola and hemp seeds.

Nutrition

Serving: 1serving | Calories: 288kcal | Carbohydrates: 41g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 658mg | Potassium: 341mg | Fiber: 6g | Sugar: 7g | Vitamin A: 351IU | Vitamin C: 7mg | Calcium: 343mg | Iron: 3mg

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