Carrot Banana Bread Cake

I am all about making non-conventional food, so when I came across this carrot banana bread cake recipe I was extremely excited. This recipe is easy, I didn’t have to buy anything extra, we had all these ingredients in the pantry! (Always a plus when you don’t have to make a trip to the store.), and it is the best mash up of banana bread and carrot cake. This recipe is NOT mine, I am always on Pinterest and I came across this from http://www.ambitiouskitchen.com I will give credit where credit is due, so thanks Monique!

Ingredients:

  • 2 mashed bananas
  • 1 egg
  • 2 cups of chopped carrots
  • 1/2 cup of quick oats
  • 2 tablespoons of applesauce
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 cup of brown sugar
  • 1 1/4 teaspoon of cinnamon
  • 1/3 cup of powdered sugar
  • 1/4 teaspoon of salt
  • 1 tablespoon of coconut oil
  • 1/4 cup of pecans
  • 4 ounces of cream cheese
  • 1/3 cup of almond milk

Seriously this is so easy.

Preheat your oven to 350 degrees, while that is happening get all your ingredients ready. Simply mix your flour, oats, baking soda and powder, cinnamon and salt together. In another bowl mix together your bananas, brown sugar, egg, vanilla, applesauce, almond milk and carrots. Add all your ingredients together (wet & dry) and fold in about half those pecans. You can use a bread loaf pan, I actually didn’t have one so I just used the pan I usually use for brownies. Once your ingredients are ready and your oven is heated, prepare your pan, I coated mine with coconut oil, and pour your mixture in there and pop it into the oven. It took my bread about 35 minutes to cook completely. But while that was cooking I got my frosting ready. This was honestly my favorite part, I LOVE cream cheese frosting. For this part you just beat all of your frosting ingredients, cream cheese, powdered sugar, vanilla and cinnamon and your done with that! Easy right?

Once your bread is done, let it cool before adding your frosting on top (So it doesn’t melt all over the place). When it is cool and you added your frosting throw some chopped pecans on top!

img_0315

I hope you guys try this out, it’s a unique take on both banana bread and carrot cake and I am sure you’ll love it!

Let me know what you guys think! I can’t wait to hear your feedback!

Have a great Wednesday!

Love,

1236232158172503250116

Peanut Butter Chia Seed Pudding

I’m a chunky peanut butter kinda girl and this peanut butter is great! It’s unsalted and chock full of peanuts, which is perfect. I decided to try to make chia pudding with the peanut butter.

Each serving of chia seeds (about 2 tablespoons) provides 8 grams of fiber and 4 grams of Omega3 fatty acids!

Ingredients:

  • 1/4 cup of chia seeds
  • 1 tablespoon of the best peanut butter ever
  • 1 teaspoon of vanilla extract
  • less than 1/4 cup of sugar
  • 1 cup of almond milk

I literally just mixed everything together, it’s seriously that easy.

And I popped it into the refrigerator.

After about 20 minutes I took it out and made a little bowl for me and topped it with just a little bit more peanut butter.

IMG_8527

It’s simple and sweet.

I hope you guys like it and I’d love to hear about your favorite chia pudding recipes!

Have a great Tuesday

-Love Nicole ❤

Pumpkin Rice Pudding with crumble

With my roasted pumpkin (previous post) I put it into the food processor and made it into a puree. I was searching the internet looking for fun pumpkin recipes, because I was tired of just the normal pumpkin pie and if you remember from last year I made pumpkin gnocchi and those were pretty good. I found a pumpkin rice pudding recipe and I ran with it. I found several recipes even one that had orange zest and orange juice but I decided to stick with something not too crazy.

So it goes like this:

Ingredients:

  • 1 cup of rice

IMG_8515

  • 1 3/4 cup of pumpkin puree

IMG_8512

  • 2 cups of almond milk
  • 1 cup of coconut milk

IMG_8516(1)

  • 1 tablespoon of vanilla
  • 1/4 teaspoon of ground nutmeg
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of ginger
  • pinch of salt

IMG_8520

  • 1/3 cup of sugar (I used cane sugar)
  • About 2 cups of water

To start I got a saucepan with the rice and water and brought it to a boil, once it starts boiling I lowered the heat to medium-low and let the rice cook for about 7 minutes.

While that’s cooking, I mixed my pumpkin puree with the cinnamon, nutmeg, ginger and salt.

After the 7 minutes, I drained the rice and took it out of the saucepan. Then in the same saucepan I put both my almond and coconut milk in it to boil. Once boiled I added my rice back into it and added my vanilla and lowered the heat to medium-low. In this step you want the rice to absorb all of the milk and to become thick. It took about 15 minutes.

Once the rice and milk was done, I took it off of the heat and added my pumpkin puree, spices and sugar.

In the recipe I found online it told me to place it into the oven, BUT if I could make this again (which I probably will) I will not put it into the oven. After the last step I just mentioned, where I mixed everything together, it looked perfect. So you guys don’t put it in the oven! Just stop here!

But I’ll still tell you what I did. While I was cooking everything I preheated the oven to 350 degrees. Once the pudding was done I put it into a pot to put in the oven. I coated it with coconut oil.

Then I decided to make a crumble to go on top to make it a little extra special. The crumble contained flour, sugar, butter, cinnamon and a pinch of salt. Then I popped it into the oven for about 20 minutes (until the crumble browned up a bit).

If you guys are trying to make this recipe, skip the crumble and the whole oven thing all together. It made the rice pudding hard and not moist and creamy like I wanted it to be. Despite that it did come out good! It has subtle sweetness so it’s not too crazy.

IMG_8523

Well that’s it! I hope you guys try fun recipes with pumpkin and let me know how they go!

Have a great Sunday

-Love Nicole ❤