Peanut butter and banana oats with apple pie, date caramel and blueberries

A warm, filling breakfast with apple, cinnamon, ginger and lots of other great flavours.


For the caramel
1 cup apple cider
1t fresh ginger, grated and minced
1/4t dried, ground cinnamon (or to taste)
1/4 cup scant dried dates, pitted and chopped
1T water

For the oats
1/2 cup quick rolled oats
1/2 cup water
1/4t coarse sea salt
2 small bananas (about 1 scant cup)
1T unsweetened, unsalted peanut butter
1/4 cup blueberries
Sea salt to taste

Optional: 1t maca powder


Start the caramel, then the oats. Whisk the spices with the apple cider. In a small saucepan over medium low heat, reduce the cider mixture to about to 2-3T syrup.
The reduction will take about 20 minutes, but it depends on the pan and the heat. When the cider has reduced to 1/4 cup and stir until it has reduced to a syrup and caramelized. Be careful to not scorch the apple cider at the end.

While the cider reduces, start the oats. In a small sauce pan with a lid bring the water to a light boil. Cover, reduce heat to low and cook until the water has been absorbed.
Puree the banana until smooth. Add the peanut butter and stir to combine. Add the mixture to the oats and stir to combine. Cover, and over low heat, simmer another 5 minutes. Remove from heat and set aside a few minutes to cool.

When the cider has caramelized, combine with the dates and the water. Blend until smooth and creamy. Add the maca to the oats if you’ll be using it and stir to combine.
Spoon out the oats into an appropriate dish. Add 2T caramel to the oats and stir to marble and top with the remainder. Add the blueberries and enjoy!

Peanut butter and chocolate cookie dough frozen dessert


For the nice cream
3 small frozen bananas (about 2 cups)
1/2t vanilla extract

For the cookie dough
1T whole wheat flour
1T unsweetened, unsalted peanut butter (I use crunchy)
1T coconut sugar (or to taste)
1-2t unsweetened plant milk
10g bittersweet chocolate chopped (I use an organic, fairly traded bar)
A pinch coarse sea salt

Optional 1t maca powder. Replace the wheat flour with a suitable gluten free flour (e.g., sorghum). Replace the chocolate with chocolate chips if you prefer. The coconut sugar will give the dough that bit of crystalline texture, but you can substitute other sweeteners.


Mix the ingredients for the cookie dough until a dough forms. Add an extra teaspoon of plant milk if dry. Let the dough rest a few minutes. Blend the bananas with the vanilla until smooth. Add and blend 1T cookie dough for a more homogeneous flavour, or keep them separate for more contrast. Break the dough into small pieces (about 1/2 -1t). Stir once or twice into the bananas. Spoon out and serve.

Peanut butter frozen dessert breakfast pie with chocolate brownie crust

No oil, no sugar, no wheat, no flour, and no baking. A simple, relatively nutrient dense (for pie), and delicious treat. This makes up to 8 slices.


For the brownie crust
1/4 cup whole grain, brown teff
1 cup water
A pinch coarse sea salt
30g bittersweet chocolate (I use an organic, fairly traded bar)
Stevia to taste (or 3 tablespoons coconut sugar)
A pinch coarse sea salt

For the peanut butter, banana filling
4 frozen bananas (about 3 cups)
1T unsweetened, unsalted cashew butter
2T unsweetened, unsalted peanut butter
2T milled flax seed
1/4 cup unsweetened plant milk
1T lemon juice
A pinch coarse sea salt
Stevia to taste (or 1/4 cup maple syrup, 3T agave nectar, etc.)

Optional: Stevia can be an acquired taste and it’s not available everywhere. As an alternative, use a few tablespoons coconut sugar or maple syrup or a couple tablespoons of agave nectar for the brownie crust and 1/4 cup coconut sugar or maple syrup or a few tablespoons agave nectar for the filling. A little coconut oil in both the brownie and the filling will turn this into a richer dessert.


In small pan with a lid, toast the teff for about 5 minutes. Add the water water and sea salt and bring to a light boil. Cover, reduce heat to low and simmer for 20 minutes, or until all the water is absorbed. Stir frequently toward the end to avoid sticking.

Add the sweetener and mix until dissolved (as necessary). Reduce to the lowest possible heat. Add the chocolate, and stir until melted. Stir continuously until the chocolate has melted. Be careful not to add moisture, change the heat or do anything that might cause the chocolate to seize, and don’t overcook.

When the chocolate has melted, pour/spoon into a 9″ glass pie dish, mounding up the sides about half an inch. Refrigerate 30 minutes uncovered to cool. Cover with plastic wrap and let setup for at least 2 hours.

When ready to fill and serve the pie, blend the filling ingredients until smooth and fluffy. Sweeten to taste. Fill the brownie crust. Cut and serve immediately.

Note, the flax and cashew butter provide the fluff and hold for the filling. To serve this as a well-chilled rather than frozen dessert, add an extra tablespoon of both flax and cashew butter. Prepare as above and then refrigerate immediately for 2 hours to setup. It must be well chilled to keep it’s hold, and keep in mind, the warmer the filling, the stronger the banana flavour (but if you like banana and peanut butter, you’re all set).