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Crumb Cake

Crumb cake Prepare a yellow cake mix according to box directions. Pour batter into a sprayed sheet pan.  Bake at box directions for about 10- 12 mins (until the top is cooked enough to hold the crumbs-so they don’t sink) While baking, make crumb mixture.  Crumbs 5 cups of flour 2 cups sugar 2-3 tablespoons ground cinnamon  4 sticks butter  I usually do this in the food processor in two batches (just use half of everything and pulse it until it looks Sandy), dump into big bowl then repeat.  You could do it by hand or with a pastry cutter but it takes longer.  Remove cake from oven after 10-12 minutes and quickly put crumbs all over. Squeeze them in your hand to make them big chunks.  Once the cake is covered with crumbs, put back in oven for 15 minutes.  Let cool completely then dust with powdered confectioners sugar.
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Bean Salad

Ingredients 15 ounces cannellini beans can, drained and rinsed 15 ounces kidney beans can, drained and rinsed 15 ounces garbanzo beans can, drained and rinsed 1/2 red onion chopped fine 1/2 cup cilantro fresh, chopped 1/4 cup lime juice 2 tablespoons honey 2 tablespoons olive oil 1/2 teaspoon kosher salt 1 teaspoon ground cumin Instructions In a large bowl, combine all ingredients and toss well to combine. Cover and refrigerate for at least 30 minutes, best if the salad is allowed to rest overnight. Toss before serving and enjoy. Nutrition Serving: 0.5cup | Calories: 308kcal | Carbohydrates: 49g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 525mg | Fiber: 11g | Sugar: 11g |
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Chia Banana Boost Smoothie

  Ingredients  1x 2x 3x ▢ 1   cup   almond milk ▢ 2   scoops vanilla protein powder ▢ 1/4   cup   quick oats ▢ 1   roasted banana - but room temp or cold   1 tablespoon of coconut oil or butter for roasting ▢ 2   tablespoons   shredded coconut ▢ 1   tablespoon   Chia seeds ▢ 2   tablespoons   chopped or shaved almonds ▢ 1/2   teaspoon   cinnamon ▢ 2   tablespoons   natural peanut butter ▢ 1   pitted medjool date   chopped ▢ 1.25   cups   of crushed ice ▢ Squeeze of honey to taste
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Cottage Cheese Cookie Dough

 1 lb cottage cheese 1/4 cup maple syrup 2 tsp vanilla 2 cups almond flour 1/2 cup protein chocolate chips (count with your heart)
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sourdough discard muffins

Ingredients 3/4 cup all-purpose flour (3.75oz or 108g by weight) 2 tsp baking powder 1 tbsp orange zest (zest of 1 orange) 1/2 tsp kosher salt 1 cup sourdough discard (274g by weight) 1/3 cup pure maple syrup 1/3 cup melted coconut oil (79g by weight) 2 large eggs 1 tsp vanilla extract 1.5 cups frozen blueberries* (172g by weight) Instructions  Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk to combine the flour, baking powder, orange zest, and salt. Set aside. In a large bowl, whisk to combine the sourdough discard, maple syrup, coconut oil, eggs, and vanilla extract. Be patient with it, as the discard takes a decent amount of mixing to incorporate everything in, especially if it's cold from the fridge and not at room temperature. Add the dry ingredients to the wet, and mix. You may use a whisk at first but will need to switch to using a spatula as it gets thick. Just before the flour is fully incorporated, gently add the blueberries, ...
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easy sourdough bread

INGREDIENTS Ingredients to make ¼ cup (50 g) of Active Sourdough Starter 2 teaspoons (10 g) sourdough starter 3 tablespoons (25 g) all-purpose flour 5 teaspoons (25 g) water Dough Ingredients ¼ cup (50 g) active sourdough starter (100% hydration) 1 ⅓ cups + 2 tablespoons (350 g) water 2 teaspoons (10 g) fine sea salt 4 cups + 2 tablespoons (500 g) bread flour INSTRUCTIONS Feed your Sourdough Starter 12 hours before you plan to mix the dough, add the ingredients to make ¼ cup (50 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 60 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.)  The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar Make the Dough Mix the dough: Transfer 50 g of the active starter...
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berry baked oatmeal

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www.theconsciousplantkitchen.com Prep Time 5minutes mins Cook Time 25minutes mins Total Time 30minutes mins Servings: 6 servings Calories: 170.1kcal Ingredients 2 ripe Banana ½ cup Dairy-Free Yogurt (note 1) 2 tablespoons Chia Seeds 2 cups Old-Fashioned Rolled Oats (note 2) 1 ½ cups Unsweetened Almond Milk (note 3) ½ teaspoon Cinnamon 2 cups Mixed Berries (note 4) Instructions Preheat the oven to 350°F (180°C). Slightly oil a 9-inch x 11-inch baking pan. Peel the bananas, place them in the baking pan and mash them roughly until they are smooth and a puree-like texture forms. Add chia seeds, yogurt, cinnamon, rolled oats, almond milk, and half the amount of frozen berries. Stir gently to evenly combine all the ingredients into the baking pan. Sprinkle the remaining frozen berries on top of the pan. Bake for 25-30 minutes or until set but still moist in the center. You can bake it longer if you prefer a dryer oatmeal texture, it's up to you. Cool down in the pan for 20 minutes then s...
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