Category: Fruit

Chocolate Saskatoon Berry Pie

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Hello! About two weeks ago I went Saskatoon berry picking with my family, and so now we have an excessive amount of berries sitting in our freezer. In order to use some of those up, I came up for the recipe with this Chocolate Saskatoon Berry Pie. And let me tell you, it might just be the most delicious thing that I’ve ever made. The crust is super chocolatey and almost melts in your mouth, plus the filling has just the right amount of sweetness while still managing to show off the Saskatoon berries. Also, did I mention that it’s a no-bake Pie? If you don’t have any saskatoons handy, you can always use blueberries. As always, this Pie is refined sugar free and made with healthy ingredients. Trust me, you need this Pie in your life.

Chocolate Saskatoon Berry Pie

Serves: Makes 1 9 inch pie

Total Time: About 70 minutes

Ingredients:

For the Crust:

  • 1 1/3 cup oats (I used steel cut)
  • 1/4 cup cocoa powder
  • 10 small pitted dates
  • 3 tbs maple syrup
  • 2 tbs coconut oil

For the filling:

  • 2 cups fresh or frozen Saskatoon berries
  • 1/4 cup maple syrup
  • 1 tsp coconut oil
  • 1 tsp vanilla
  • 1/2 cup water
  • 2 tbs oat flour

Directions:

  1. Bring a small pot of water to a boil on the stove. Once it starts boiling, remove it from the heat and put the dates in it. This is to soften them up a bit. Let the dates sit in the hot water for 10 minutes, then remove them from the pot and put them in a blender.
  1. Add the rest of the crust ingredients into the blender with the dates. Blend until the ingredients are combined, but you can still see the oats. If you’re using rolled oats, you might not be able to see them after blending, and that should be ok, but I can’t guarantee anything because I haven’t tested the recipe with rolled oats.
  1. Dump the contents of the blender onto a 9″ Pie plate and use your hands to press down the mixture, forming an even crust all along the bottom and sides of the plate. Any extra crust can be saved and eaten on its own later (it’s that good)😋
  1. Place the pie plate into the freezer and let the crust set up for about 30 minutes.
  1. While the crust is setting, start working on the filling. Add the berries, maple syrup, coconut oil and water into a pot. Bring it to a boil on the stove, then reduce to a simmer. Let filling simmer for about 10-15 minutes, until it has started to thicken up a little. Add in the oat flour and stir, then simmer for another 2-5 minutes until the mixture is the consistency of pie filling, or a little looser.
  1. Take the crust out of the freezer and spoon the filling into it. Place the whole pie in the fridge for about 30 minutes before eating to set the filling.
  1. Serve cold with Nice Cream and enjoy!

You can now say “you’re welcome” to your tastebuds because by making this pie, you’ve made them very happy! Hope you enjoy and that you have a great weekend;)

Yours Truly,

MyDayIsBooked;))))

Carrot and Apple Muffins

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Hi guys! As much as I hate to think about it, summer is coming to an end, and that means that I need to start stocking my freezer with food for the new school year! These muffins are super moist and tasty, made with grated carrot and apple, as well as some banana for sweetness. They’re sugar free as well, making them a great healthy snack;) The batch that I made went straight into the freezer after they cooled off, so that I can just throw one in my lunch bag and it’ll thaw throughout the day. Honestly though, I’m not sure that they’ll last until September. Here’s the recipe!

Carrot and Apple Muffins

Serves: Makes 9 Muffins

Total Time: 70 minutes

Ingredients:

  • 1/2 cup grated carrot
  • 1 grated apple
  • 1 ripe banana
  • 1 tsp vanilla
  • 1 tbs olive oil (or oil of your choice)
  • 1 1/2 cup oat flour
  • 1 cup oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon

Directions:

  1. Preheat your oven to 350 degrees farenheit.
  2. In a large bowl, mash the banana, then add in the grated carrot, apple, vanilla, and oil. Stir until well incorporated.
  3. In another bowl, mix together the oats, oat flour, baking powder, baking soda, and cinnamon.
  4. Add the dry ingredients to the wet and mix until a batter forms. It won’t be very runny, but this is normal.
  5. Scoop the muffin batter into a muffin tin lined with paper liners. Bake the muffins for about 40-50 minutes. I like to break one open and check the inside to see if it’s done. With these muffins, they’ll still look a bit raw in the middle after the 40 minutes are up, but if you leave them to cool completely then they’ll firm up a bit.
  6. Enjoy!

Hope you like this muffin recipe! It can easily be doubled if you want to make a larger batch;))) See you Friday.

 

Yours Truly,

MyDayIsBooked;)))

PB and J Stuffed Pancakes

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Hello! For me, pancakes are the ultimate breakfast treat, and these ones are soooooo good! They’re super light and fluffy, but the real amazingness comes from the filling of peanut butter and jam. When you cut into the pancakes you can see the PB and J oozing out, and…… need I say more?

I made my own strawberry jam to fill these pancakes, as store bought jams often have a lot of added sugar. But if you have another kind of berry on hand, you can substitute them for the strawberries if you’d like. The pancakes themselves are really easy to make and fill, even though they look kind of fancy. Enjoy!

PB and J Stuffed Pancakes

Serves: 1-2 (makes 5-6 pancakes)

Total Time: 40 minutes

Ingredients:

For the Jam:

  • 1 cup fresh strawberries, diced (or substitute blueberries or raspberries)
  • 1/2 cup water
  • Splash of vanilla

For the Pancakes:

  • 1 ripe banana
  • 1 cup oats (I used rolled)
  • 1 cup almond milk, or milk of your choice
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 3 tsp natural peanut butter
  • 3 tsp Jam

Directions:

  1. To make the Jam, put the diced strawberries, water and vanilla into a small pot. If you’re using blueberries or raspberries, mash them a little bit. Bring the mixture to a boil, then reduce to a simmer and cook until the Jam has thickened up, about 6-8 minutes, stirring often so that it doesn’t burn or stick to the pot.
  2. To make the pancake batter, blend together the banana, oats, almond milk, vanilla and cinnamon in a blender until smooth.
  3. Heat a nonstick pan over medium heat. Spoon a heaping tablespoon of batter into the pan. Quickly place a half teaspoon each of peanut butter and jam into the centre of the pancake. Cover the PB and J with about a teaspoon of batter, and flip the pancake. It should be golden brown on the side that was touching the pan. Cook the second side for about two minutes, or until it is also golden brown.
  4. Continue to do this with the rest of the batter. I cooked my pancakes one at a time, so that I could focus on filling each one well.
  5. Serve warm with more peanut butter and jam and enjoy!

This is totally one of my favourite recipes so far, I just love peanut butter and jam so much. Thanks for checking out my post and I’ll see you later!

Yours Truly,

MyDayIsBooked;))))

Apple and Peanut Butter Granola

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Hi guys! I haven’t done a breakfast recipe in a while, and so I’d thought I’d share this Apple and Peanut Butter Granola. One of the first food posts on my blog is a homemade granola, and it’s pretty good, but when it comes to this recipe, I have one word for you; CLUSTERS! The mixture of mashed banana, peanut butter and vanilla creates more of a sticky “batter” when mixed with oats, and allows for big, delicious clusters to form. I also added in some apples and sunflower seeds, which give sweetness and earthiness. This granola would be great on top of smoothie bowls, yogurt, or simply with some almond milk.

Apple and Peanut Butter Granola

Serves: 4-6

Total Time: 40 minutes

Ingredients:

  • 2 ripe bananas
  • 1/2 cup creamy natural peanut butter
  • 1 tbsp vanilla
  • 2 1/2 cups oats
  • 1/2 cup sunflower seeds (or chopped nuts of your choice)
  • 1 apple, diced

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit
  2. In a large bowl, mash the bananas and mix them with the peanut butter and vanilla.
  3. Add in the oats, sunflower seeds, and diced apple.
  4. Mix until the dry ingredients are coated in the peanut butter and banana mixture.
  5. Spread out the granola on a parchment lined baking sheet.
  6. Bake for about 15 minutes, then take out of the oven and stir around the granola, staring to separate the clusters.
  7. Place back into the oven until the granola is golden brown.
  8. Enjoy!

Hope you like this easy breakfast recipe! It should keep in the fridge for about a week and a half, so it’s great for meal prepping;) I’ll see you next week with more great summer posts!

Yours Truly,

MyDayIsBooked;)

Neapolitan Nice Cream

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Hello everyone! Summer is here and I’m craving some sweet treats! So I brought out my blender and made some delicious Neapolitan Nice Cream😋. Nice Cream has a texture and taste similar to ice cream, but it’s generally made with frozen bananas. It’s light and refreshing, perfect for a hot summer day! This Nice Cream is super easy to make, and only requires 4 ingredients (not including water) to make all three flavours; vanilla, strawberry and chocolate. Make sure you give yourself time before serving to freeze your ingredients, as well as the final product. Here’s the recipe!

Neapolitan Nice Cream

Serves: 3-4

Total Time: 4 hours

Ingredients:

  • 6 medium bananas
  • 6 strawberries, washed
  • 1 tbs vanilla extract
  • 2 tbs unsweetened cocoa powder
  • Water

Directions:

  1. Chop up the bananas into round slices, keeping each banana separate. Split them evenly into three ziploc bags; two chopped bananas per bag. This is so that you can make each flavour of Nice Cream separately.
  2. Remove the stems from the strawberries and cut them into small slices. Put them in with one of the bags of bananas. This bag will be for the strawberry Nice Cream.
  3. Place all of the bags in the freezer, and freeze for at least 3 hours, or until all of the fruit is completely frozen.
  4. Once the strawberries and bananas are frozen, remove the bags from the freezer.
  5. Empty one bag of just bananas into your blender, along with the 1 tbs of vanilla and one tbs of water. This is for the vanilla Nice Cream. Blend until a smooth texture forms. It should look something like this:
  6. Scoop out the Nice Cream from the blender and use it to fill up one third of a lined loaf pan. Put the loaf pan in the freezer while blending up the other flavours.
  7. For the strawberry flavour, empty the bag with the bananas and strawberries into the blender and blend until you reach the same consistency as the vanilla. Scoop it into the loaf pan to fill another third of it, then put it back into the freezer.
  8. Now it’s time for chocolate! Put the last bag full of bananas into the blender with the 2 tbs of cocoa powder and 1 tbs of water, and again blend until you reach that perfect consistency. Fill up the last third of the loaf pan with the chocolate Nice Cream.
  9. Place the loaf pan in the freezer for about 30-45 minutes before serving, to get the perfect texture. If your Nice Cream gets to hard, let it thaw on the counter for a bit before digging in. Enjoy!
  • I hope you like this healthy summer treat! To be honest, I think chocolate was my favourite flavour, but the other ones were great too:) I gave my dog a little scoop of the strawberry and he loved it! Have an awesome week😊😊🍦🍦

Yours Truly,

MyDayIsBooked;)