Last summer, I fell in love with smoothie bowls. Every Saturday as soon we we were released from media and cleaning duties, my camp compadre drove us to Nekter Juice Bar for acai bowls piled high with strawberries, granola, and bananas. She always purchased a berry-laden bowl, but I sampled every option.
Combine all crust ingredients in a food processor. Pulse 20 times, and then let the food processor run until all ingredients are well combined and become a ball of dough. I had to stop the food processor several times to break up large chunks of coconut oil.
Divide dough into two equal parts. Wrap each half in plastic wrap and flatten slightly. Place in refrigerator for 15 minutes.
Remove dough from refrigerator and let sit for about 10 minutes (it seems weird, but it worked). Roll dough between two pieces of plastic wrap until it is about 1/8 inch thick.
Using cookie cutters or a knife, cut dough into as many pieces as possible before re-rolling and cutting.
Preheat oven to 350 degrees Fahrenheit. Place half of the dough pieces of a cookie sheet lightly sprayed with non-stick spray. Place about 1 tablespoon of filling in the middle of each piece of crust. Leave about 1/4 in on each side so that the filling will not come out the sides when it bakes.
Place a second piece of dough on top of each bottom piece. Use a fork to seal the edges. Use a toothpick to poke holes in the top of each pop tart.
Bake for 15-20 minutes until lightly browned. Let cool.
I topped mine with a simple glaze (powdered sugar + milk), but that is completely optional.
Eat and enjoy! These can be stored in an airtight container for up to a week.
Suddenly, it is June, and it is National Doughnut Day!
Is it any surprise that National Doughnut Day makes me think of camp? My first summer working at Pine Cove’s Camp in the City, there was a boy on our team nicknamed “Dunks.” National Doughnut Day fell during our first week of camp in Marietta, GA. A camper decided to bring Dunkin’ Donuts for Dunks in honor of his personal holiday.
Today, I am sharing with you an easy recipe for baked doughnuts. If you have a doughnut pan, this batter is perfect for beautiful circular doughnuts.
If you don’t have a doughnut pan, I recommend baking the batter in a muffin tin. Once the doughnuts have cooled, scoop a shallow hole into the top of the muffin, and fill it with jelly.
Yield: 12 donuts
2 cups oat flour (rolled oats ground into flour)
1/2 cup sugar or other granulated sweetener
1 tablespoon baking powder
1 tablespoon cinnamon
pinch of salt
1 cup milk of choice
1 teaspoon vanilla
6 tablespoons smooth nutbutter (Suggestion: I used a maple flavored peanut butter, and it was incredible!)
1 cup frozen mixed berries, chopped
1 cup thawed mixed berries, pureed
Preheat oven to 350 degrees Fahrenheit and coat a doughnut pan or muffin tin with nonstick spray.
Mix together dry ingredients (oat flour, sugar, baking powder, cinnamon, and salt).
Whisk wet ingredients in a separate bowl (milk, egg, and vanilla).
Combine the two mixtures. Melt the nutbutter in the microwave for about thirty seconds. Stir into the batter.
Fold in frozen chopped berries.
Pour into pan. Bake for 20-30 minutes, until a toothpick can be inserted and come out clean. Let cool.
How do you eat your cereal? (and don’t pretend that there is only one way to eat cereal because I can name at least three)
Growing up, I always ate cereal dry, picking up one piece at a time with my fingers. It wasn’t until college, when Honey Nut Cheerios became my go-to cafeteria dinner, that I learned to put milk in the cereal bowl and eat it with a spoon.
Here’s a little known fact about me (or maybe it is a well-known fact): I love Veggie Tales. I grew up on regular doses Esther, Jonah, and King George and the Rubber Ducky (on VHS of course). I had the Madame Blueberry card game. I often fell asleep while listening to the audio cassette tape of Daniel. As time passed, my family had DVDs of Wizard of Ha’s, Lord of the Beans, and Sumo of the Opera. We knew every lyric to every song on Veggie Rocks. We even met Bob and Larry!
To this day, I regularly quote Veggie Tales. This is one of the scenes I have perfected:
You can’t eat strawberries without bananas!
So if we are celebrating National Strawberry Month, we need to have some bananas, too!
This chia pudding incorporates strawberries, bananas, and Coconut Macaroon Nut Butter!
If you have never made chia pudding, there is something you need to know. The chia seeds absorb a lot of the liquid, making the pudding thicker as it sets. When you make this pudding at night and let it sit until morning, you will get a thick, creamy pudding. If you don’t wait, you will basically be drinking milk with raw chia seeds.
But trust me, this is worth the wait!
One overripe banana
One 5.3-oz container of coconut-flavored Greek yogurt
Four tablespoons coconut macaroon nut butter
One cup of milk (any milk will work. I used 2%, but I am sure this would be amazing with coconut milk)
Eight or more strawberries
1/4 cup chia seeds
Extra banana slices and strawberries for topping
Using a fork, mash the banana and mix it with the Greek yogurt. Try to make this mixture as smooth as possible. Stir in nut butter and milk. You may have to stir for several minutes to incorporate everything. Alternately, you could use a blender.
Dice at least eight strawberries and stir them into the mixture.
Add chia seeds and mix until everything is well-combined.
Cover and refrigerate at least two hours, preferably overnight.
Top with additional strawberries and banana slices, if desired.