Recipes from the Yummi Yogini

makes a large bread loaf or two miniature loafs

 

Ingredients:

• -2 ripe bananas
• -1/2 cup pumpkin puree (I used Trader Joe’s Organic brand)
• -1/2 cup of Niccola’s applesauce
• -1 tsp vanilla
• -1 and 1/2 cup flour (I used whole wheat but you can use almond or gluten-free)
• -1/2 tsp salt
• -1/2 tsp each baking soda and baking powder
• -1/2 tsp each of cinnamon, nutmeg and pumpkin pie spice
• -1/4 cup raw honey
• -1/2 cup chocolate chips (I used Trader Joe’s semi-sweet) 

Directions:

1. Preheat the oven to 350.
2. In a large bowl mix the wet ingredients (eggs, honey, applesauce, pumpkin and vanilla) together.
3. In a separate bowl, mix the dry ingredients (flour, salt, soda, powder and spices) together.
4. Add the wet ingredients into the dry, mixing well.
5. Add in the mashed banana and mix again.
6. Fold in the chocolate chips.
7. Bake for 50-60 minutes or until a toothpick comes out clean. Enjoy! 

makes 15 muffins

Ingredients:

• -2 bananas
• -1 cup of strawberries, quartered
• -1 cup almond butter
• -1 T  vanilla
• -2 T honey
• -1/2 tsp baking soda
• -1/2 tsp nutmeg
• -1/2 tsp cinnamon
• -toasted coconut for garnish.
  

Directions:

1. Set oven to 350 degrees, and spray muffins tins with coconut spray or other non-stick spray.
2. Blend all the ingredients together in a mixing bowl, except the strawberries.
3. Fold strawberries in last and fill muffin tins 3/4 half full.
4. Bake for 15 minutes and check if done by inserting a toothpick in a muffin until it comes out clean. Enjoy!!
   

makes 2

Ingredients:

• 2 eggs
• 1 banana
• nutmeg
• cinnamon
• honey
   

Directions:

1. In a bowl, beat the eggs and add a dash of cinnamon, honey and nutmeg.
2. Peel your banana and mash it into the bowl until the texture becomes creamy.
3. Spray your pan and pour the pancakes on.
4. Cook on medium heat, flipping once.
5. Drizzle maple syrup or more honey on top if desired! At 130 calories a serving, you can’t go wrong!


Voila!

 

makes one loaf or two miniature loaves

Ingredients:

• -1 blue ballet squash
• -3/4 cup flour (I used whole wheat)
• -1/4 cup light brown sugar
• -1/3 cup almond butter
• -1/2 tsp each nutmeg, cinnamon, allspice
• -1/2 tsp baking powder
• -2 eggs
• -1 orange (zest and juice)
• -1/2 lemon
• -2 T honey
• -1/2 cup chopped walnuts

Directions:

1. Preheat the oven to 400. Cut the squash in half, de-seed and place cut-side down on a baking sheet for 35-40 minutes or until soft.
2. Mix all the dry ingredients and the zest from your orange together in a large bowl.
3. Then add the almond butter and the eggs.
4. Place the mixture in your food processor/mixer and add the squash. Blend until the mixture is very creamy.
5. Fold in the walnuts.
6. Place the batter into a lightly greased loaf pan for 40 minutes.
7. While the bread is finishing up, add the honey, lemon and orange juice to a sauté pan and heat, stirring well.
8. Take the bread out, and puncture holes in it using a skewer. Drizzle the honey citrus juice on top and bake for another 5 minutes or until a toothpick comes out clean! Enjoy the Ballet!

This bread is SO moist and SO yummy… and I’m not just saying that!

makes a large bread loaf or two miniature loafs

Ingredients:

• -2 ripe bananas
• -1/2 cup pumpkin puree (I used Trader Joe’s Organic brand)
• -1/2 cup of Niccola’s applesauce
• -1 tsp vanilla
• -1 and 1/2 cup flour (I used whole wheat but you can use almond or gluten-free)
• -1/2 tsp salt
• -1/2 tsp each baking soda and baking powder
• -1/2 tsp each of cinnamon, nutmeg and pumpkin pie spice
• -1/4 cup raw honey
• -1/2 cup chocolate chips (I used Trader Joe’s semi-sweet)

Directions:

1. Preheat the oven to 350.
2. In a large bowl mix the wet ingredients (eggs, honey, applesauce, pumpkin and vanilla) together.
3. In a separate bowl, mix the dry ingredients (flour, salt, soda, powder and spices) together.
4. Add the wet ingredients into the dry, mixing well.
5. Add in the mashed banana and mix again.
6. Fold in the chocolate chips.
7. Bake for 50-60 minutes or until a toothpick comes out clean. Enjoy!

makes 15 muffins

Ingredients:

• -2 bananas
• -1 cup of strawberries, quartered
• -1 cup almond butter
• -1 T  vanilla
• -2 T honey
• -1/2 tsp baking soda
• -1/2 tsp nutmeg
• -1/2 tsp cinnamon
• -toasted coconut for garnish.

 

Directions:

Set oven to 350 degrees, and spray muffins tins with coconut spray or other non-stick spray. Blend all the ingredients together in a mixing bowl, except the strawberries. Fold strawberries in last and fill muffin tins 3/4 half full. Bake for 15 minutes and check if done by inserting a toothpick in a muffin until it comes out clean. Enjoy!!

 

makes 2

Ingredients:

• -2 eggs
• -1 banana
• -nutmeg
• -cinnamon
• -honey

 
Directions:

1. In a bowl, beat the eggs and add a dash of cinnamon, honey and nutmeg.
2. Peel your banana and mash it into the bowl until the texture becomes creamy.
3. Spray your pan and pour the pancakes on.
4. Cook on medium heat, flipping once.
5. Drizzle maple syrup or more honey on top if desired! At 130 calories a serving, you can’t go wrong!
   

Voila!

makes one loaf or two miniature loaves

Ingredients:

• -1 blue ballet squash
• -3/4 cup flour (I used whole wheat)
• -1/4 cup light brown sugar
• -1/3 cup almond butter
• -1/2 tsp each nutmeg, cinnamon, allspice
• -1/2 tsp baking powder
• -2 eggs
• -1 orange (zest and juice)
• -1/2 lemon
• -2 T honey
• -1/2 cup chopped walnuts

Directions:

1. Preheat the oven to 400. Cut the squash in half, de-seed and place cut-side down on a baking sheet for 35-40 minutes or until soft.
2. Mix all the dry ingredients and the zest from your orange together in a large bowl.
3. Then add the almond butter and the eggs.
4. Place the mixture in your food processor/mixer and add the squash. Blend until the mixture is very creamy.
5. Fold in the walnuts.
6. Place the batter into a lightly greased loaf pan for 40 minutes.
7. While the bread is finishing up, add the honey, lemon and orange juice to a sauté pan and heat, stirring well.
8. Take the bread out, and puncture holes in it using a skewer. Drizzle the honey citrus juice on top and bake for another 5 minutes or until a toothpick comes out clean! Enjoy the Ballet!

This bread is SO moist and SO yummy… and I’m not just saying that!

makes 1 loaf

Ingredients:

• -6 Granny Smith apples
• -1 cup unsweetened coconut milk
• -2 T melted coconut oil
• -1/2 cup almond butter
• -1 tsp vanilla extract
• -1 cup coconut flour
• -1 tsp baking powder
• -1 tsp baking soda
• -1/2 tsp salt
• -1 T cinnamon
• -1 tsp nutmeg, grated
• -1 tsp allspice seasoning
• -1/2 cup chopped pecans
  

Directions:

1. Preheat your oven to 350. Spray your bread pan with non-stick coconut oil and set aside.
2. Peel, cut and core 6 apples. Puree 5 of the apples in your food processor and set aside. The remaining apple with be used later.
3. In a bowl, mix oil, butter, eggs and vanilla together.
4. In your food processor, combine the flour, powder, soda, cinnamon, salt, nutmeg, allspice, and milk, slowly adding in the pureed apples, and the other wet ingredients.
5. Combine until you have a cookie dough like batter. It will not be too smooth and creamy!
6. Fold in nuts and the remaining apple chunks and gently stir. Pour the batter into the bread pan sprinkle some allspice on top. Bake for 60 minutes, using a tooth pick to check if the batter is cooked enough. The top of the bread will look crumbly, like a coffee cake when finished.

 

Eat with no guilt!


makes a 9×9 baking dish or a round dish

Ingredients:

• -2 sugar pumpkins, de-seeded and roasted
• -4 Granny Smith apples, peeled and de-cored
• -2 T cornstarch
• -1/4 cup organic coconut sugar
• -1 tsp each of vanilla, cinnamon, pumpkin pie spice, apple pie spice
• -1/3 cup organic coconut flour
• -1 cup almonds, toasted
• -1/4 tsp salt
• -1/4 tsp baking powder

 

Directions:

1. Preheat the oven to 400. Cut the sugar pumpkin at the top, de-seed and place cut-side down on a baking sheet for 20 minutes or until soft.
2. Toast the almonds for 5 minutes in the oven, with the pumpkins.
3. Peel and de-core the apples and cut in chunks.
4. When the pumpkin has cooled, scoop it out and place it in a large bowl.
5. Add the apples, corn starch, spices, salt, vanilla and sugar and mix well. Let sit for 20 minutes so it can thicken.
6. In your food processor, pulse the toasted almonds with the flour and baking powder.
7. Place your pumpkin and apple mixture in a baking dish and pour the almond crumble mixture on top.
8. Bake for 40 minutes or until it bubbles. Enjoy!

makes 15

Ingredients:

• -1 butternut squash cut length-wise and de-seeded
• -3/4 cup brown sugar
• -1/2 cup Niccola’s apple butter or almond will do
• -1 cup whole-wheat flour or almond flour
• -1/2 cup unsweetened coconut milk
• -2 eggs
• -1 tea vanilla extract
• -1/4 tsp salt
• -2 T chia seeds
• -1/4 tsp each nutmeg, cinnamon, allspice
  

Directions:

1. Preheat the oven to 400.
2. Cut the squash length-wise, remove the seeds, and place on a lightly greased sheet. Bake for 30-40 minutes, or until soft. You can use a fork to judge if its easy to pull at. Let it cool for five minutes.
3. In a separate bowl combine the flour, baking powder, cinnamon, nutmeg, allspice and salt. Whisk throughly.
4. In a separate bowl, combine the eggs, vanilla and coconut milk.
   
   Skin the squash and scoop it into your food processor with the brown sugar and apple or almond butter.
5. Slowly fold in the flour mixture until all the squash is incorporated. Add the chia seeds last. Scoop into muffin tins.
6. Turn oven down to 375 and bake for 15-20 minutes, or until a toothpick comes out clean.
7. Add shredded coconut on top and enjoy!

makes one loaf

Ingredients:

• -1 large papaya
• -1/2 cup almond or coconut flour
• -1 tsp baking soda
• -1/4 tsp salt
• -1/2 tsp cinnamon
• -1/2 cup lite brown sugar
• -1/4 cup honey
• -1 egg
• -3/4 cups coconut milk

Directions:

1. Preheat oven to 300. Cut one papaya in half and scoop out seeds. Save them! You can use them for a papaya vinaigrette later on. Cut the papaya into quarters, put into a bowl, and mash. Use a potato masher for best results. Place papaya into a stainer and let sit. In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
2. In a separate bowl, mix the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps as you can – a fork works well to break it up. Add the papaya and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Place in a bread tin and bake for 50-60 minutes. Use a toothpick and swirl it around until it comes out clean. This bread needs to cook longer and on a lower temp because of the juices it seems. Enjoy!!

 

 

 

 

makes one loaf

Ingredients: 

• -3/4 cup coconut flour
• -1/2 cup shredded coconut
• -2 mashed bananas
• -1 cup pineapple, small chunks
• -1/2 cup coconut oil, melted
• -3 eggs
• -1/2 tsp each of cinnamon, nutmeg, baking soda
• -pinch of salt
• -1 tsp vanilla
• -1/2 cup walnuts
• -2 T chia seeds
  

Directions:

1. Preheat oven to 350 degrees.
2. In a bowl, add the flour, shredded coconut, cinnamon, nutmeg, baking soda and salt. Whisk throughly.
3. Add in everything else, folding in the walnuts at the end.
4. Bake for 40-45 minutes.
   

yields 15 muffins

Ingredients:

• -1 cup gluten-free flour (I used Trader Joe’s brand)
  
  -1 delicata squash
• -1 apple
• -2 eggs
• -1/4 tsp each of nutmeg, cinnamon and apple pie spice
• -1 tsp vanilla
• -2 tsp baking powder
• -1/2 cup unsweetened coconut milk
• -1/2 cup of Niccola’s apple butter (applesauce or almond butter is fine too!)
• -1/4 tsp salt
• -1/2 cup walnuts

Directions:

1. Preheat oven to 400. Spray muffins tins and place aside.
2. Cut the squash in half, take out seeds (save them!) sprinkle with olive oil and place cut side down on a baking sheet for 20 minutes or until it is soft. Let cool.
3. In a bowl, mix the flour, powder, spices and salt together.
4. In another bowl, mix the eggs, vanilla and milk.
5. Scoop out the squash and place it in your mixer with the apple butter and puree.
6. Add the other wet ingredients to the squash mixture and puree again.
7. Slowly fold in the apples and flour and mix well.
8. Sprinkle walnuts on top and bake for 25 minutes or until a toothpick comes out clean.
   

makes 5

Ingredients:

• -2 eggs
• -1 banana (mashed)
• -3 T pumpkin puree (not the pie filling)
• -dash of cinnamon and nutmeg

 

Directions:

1. In a bowl, whisk the eggs, pumpkin puree and spices.
2. Add the banana and mash it. (I used a potato masher)
3. Place on a lightly-greased skillet and cook for 2-3 minutes before flipping over.
4. When brown, remove pancakes. Either add honey, maple syrup or Niccola’s homemade apple butter(like I did) as a special treat and enjoy!
   

makes 2  Take one egg, 1/4 cup coconut milk and beat. Mash in one banana and add some nutmeg and cinnamon and pour onto your pan. Enjoy!