hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Banana Spice Bars

Banana Spice Bars

Fall is quickly approaching, and I am SO excited to start baking more spiced muffins, breads, PIES, you name it. I didn't want to jump the gun too soon and add pumpkin (as it is still August...) so I decided to make these banana bars with chai spices! They are rich, decadent & packed with healthy fats. You can definitely have one...or two...of these for breakfast - I won't be one to judge! ;)
Makes about 12 bars. 

Banana Spice Bars
• 3 medium bananas (overripe is best - they should be DARK!)
• 3 tablespoons applesauce, unsweetened
• 1 ½ cups rolled oats
• ½ cup brown rice flour (can sub for other similar GF flour)
• 2 tablespoons flax meal
• 2 tablespoons creamy almond butter (Artisana is my fave for nut butters!)
• 2 tablespoons creamy cashew butter
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda  
• 1 tablespoon cinnamon
• ¼ teaspoon all spice
• ½ teaspoon ground ginger (or 2 tablespoons fresh!)
• ½ teaspoon ground cardamom
• 3 tablespoons coconut sugar (optional, but if your bananas aren't super brown I would add!)

Nut Butta Drizzle (optional)
• ¼ cup creamy cashew butter
• ¼ cup creamy almond butter
• 1 teaspoon cinnamon
• 2 teaspoons coconut nectar (can sub with maple syrup)
• ¼ cup almond milk

1. Preheat the oven to 350 degrees F and coat/spray a 8x8 pyrex baking dish with a thin layer of coconut oil. 

2. In a medium/large bowl, add all dry ingredients and mix briefly, so that ingredients are well dispersed. 

3. In a blender, add banana, vanilla extract, and applesauce. Blend until bananas are a creamy liquid. 

4. Make a little indent in the middle of the dry ingredients bowl, and pour in banana mixture, along with almond + cashew butters. Mix until no dry ingredients remain!* Yes, the batter will be a bit sticky (and tempting to eat) at this point.
***If you feel as though the mixture is a little dry or your bananas were on the smaller size, add a tablespoon or more of applesauce. 

5. Transfer mixture to pyrex, and bake in oven for 25-30 minutes. I like mine a little bit gooey, so less time is probably better if you're like me. 

6. Remove from oven and let the bars cool for at least 10 minutes before cutting/serving! During this time, you can make the topping (if you want to go all out). Simply add ingredients in a bowl, and whisk until almond milk + nut butters have combined into a perfect drizzle!! Now you can add to the top of the bars if you're serving immediately, or save for later. 

7.  ENJOY AND DEVOURRRR! These bars are delicious even when refrigerated, and go SO well with a glass of almond/coconut milk, or even crumpled on top of coconut yogurt. OR OR, if you're feelin fancy, with some vegan ice cream! 


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