Dessert, Nutrim, Walnuts

Banana Nut Bread – No Eggs – No Dairy

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Banana Nut Bread - No Eggs - No Dairy

Yummy Banana Nut Bread
Prep Time1 hr
Cook Time50 mins
Total Time2 hrs
Course: Dessert, Snack
Servings: 12 servings
Calories: 649kcal
Author: Catherine Williams

Ingredients

  • 3 1/2 cups spelt flour or combination of flours of your choice
  • 4 tsp powdered White Stevia
  • 2 scoops Nutrim powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 T cinnamon optional
  • 4-5 small very ripe bananas mashed – 2 cups
  • 2/3 cup avocado oil
  • 1/2 cup maple syrup coat measuring cup with oil first
  • 2 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • 1 cup water or almond milk
  • 2 cups chopped walnuts or nuts of your choice optional
  • 1 cup craisins or raisins optional

Instructions

  • Makes Two Loaves
  • Prepare 2 loaf pans (I use aluminum 4 1/2" x 8 1/2" pans) by spreading non stick coating. I use a combination of coconut oil and liquid lecithin as a non stick coating. Get out 2 mixing bowls.
  • Set oven to 350º and place air baking sheet in oven

In SMALLER BOWL combine dry ingredients and whisk together:

  • 3 ½ cups spelt flour or flour combinations of your choice
  • 4 tsp powdered White Stevia
  • 2 scoops Nutrim powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp cinnamon (optional)

In LARGE BOWL combine wet ingredients with beaters:

  • 4 large or 5 small very ripe bananas mashed – 2 cups
  • ⅔ cup avocado oil
  • ½ cup maple syrup (coat measuring cup with oil first)
  • 2 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • 1 cup water or almond milk (or alternative milk of your choice)
  • While beating, wet ingredients, pour dry ingredients in a little at a time, mixing with electric beaters until well blended

Fold in:

  • 2 cups chopped walnuts (or nuts of your choice)
  • 1 cup craisins or raisins
  • Pour into the prepared 4.5” x 8.5” loaf pan, set on an air bake cookie sheet in preheated oven and bake at 350º for 50 - 60 minutes or until a toothpick inserted in the middle comes out clean. Remove and place on cooling rack.
  • Cool for 30 minutes in the pan, then remove from pan and cool on a cooling rack.
  • Once the loaf is fully cooled, use a serrated knife to slice it. Wrap in waxed paper and store in a plastic bag in refrigerator. Freezes well.

Notes

The variations here are endless. I have not yet tried substituting pumpkin puree for the bananas but that might work. Could also add blueberries to recipe without using cinnamon. Experiment and have fun!

Nutrition

Calories: 649kcal | Carbohydrates: 68g | Protein: 12g | Fat: 39g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 316mg | Potassium: 429mg | Fiber: 7g | Sugar: 21g | Vitamin A: 37IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 3mg
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Dessert

Weightless Angel Food

 

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Weightless Angel Food

Prep Time20 mins
Total Time20 mins
Course: Dessert
Servings: 4
Calories: 486kcal

Ingredients

  • 1 Banana Sliced
  • 8 tbsp Almonds Coarsely chopped
  • 1 cup Strawberries Frozen, unsweetened
  • 1 ⅓ cup Yogurt Nonfat, low-calories
  • 2 cups Angelfood cake Store-bought
  • 2 scoops Nutrim

Instructions

  • Set out strawberries to thaw.
  • Place yogurt in bowl and whisk Nutrim into yogurt.
  • In 2 glasses or dessert bowls, alternate layers of cake, fruit, yogurt and almonds. Top each serving with almonds. Serve immediately.

Nutrition

Calories: 486kcal | Carbohydrates: 91g | Protein: 17g | Fat: 8g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 649mg | Potassium: 589mg | Fiber: 5g | Sugar: 48g | Vitamin A: 50IU | Vitamin C: 53.6mg | Calcium: 300mg | Iron: 1.3mg
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Dessert

Frozen Yogurt with Almonds

 

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Almond Frozen Yogurt

Total Time15 mins
Course: Dessert
Servings: 2
Calories: 254kcal

Ingredients

  • 2 ⅔ Tbs Honey
  • 2 ⅔ Tbs Almonds Coarsely chopped
  • cup Yogurt Nonfat, low-calorie
  • ½ cup Milk Fat free or skim
  • 1 scoop Nutrim

Instructions

  • First get a large, plastic resealable bag and add 6 tbs of salt and 2 ice cube trays full of ice.
  • In another bowl, whisk together the yogurt, milk, and honey until well blended. Pour the mixture into a small, plastic resealable bag. Place this bag into the ice filled bag (make sure both are sealed tightly) and shake for 7 to 10 minutes.
  • When the ice cream is firm, transfer to a chilled bowl and add the nuts. Stir gently to distribute evenly. Serve immediately or store in the freezer until ready to serve.

Nutrition

Calories: 254kcal | Carbohydrates: 32g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 88mg | Potassium: 472mg | Fiber: 3g | Sugar: 26g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 280mg | Iron: 0.9mg
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Dessert

Frozen Chocolate Banana

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Frozen Chocolate Banana

Total Time1 hr
Course: Dessert
Servings: 4
Calories: 332kcal

Equipment

  • Freezer

Ingredients

  • 2 Bananas Peeled and halved crosswise
  • 1 cup Chocolate Chopped, semi-sweet
  • 4 Popsicle sticks
  • ½ scoop Nutrim

Instructions

  • Carefully push a popsicle stick into the cut end of each banana half, leaving about half an inch of the stick poking out. Transfer bananas to a parchment paper-lined sheet tray and freeze until just solid, 30 to 45 minutes.
  • Microwave chocolate in a medium bowl until chocolate is completely smooth, stirring every 20 to 30 seconds.
  • Once chocolate is melted, mix in Nutrim and heat for another 10 seconds.
  • Remove bananas from freezer. Working with one banana half at a time, spoon some of the melted chocolate over the banana and spread around with the back of the spoon to cover the surface. Return banana halves to baking sheet and freeze until chocolate is set, about 10 minutes.
  • Enjoy this tasty treat!

Notes

Frozen banana popsicles are easy to prepare, fun to make with kids and a sweet substitute for ice cream or other popsicles. If you’d like to make them ahead for a party or to have on hand for after-school snacks, simply wrap the finished popsicles individually in foil after their chocolate coating has set and store in the freezer.

Nutrition

Calories: 332kcal | Carbohydrates: 46g | Protein: 5g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 20mg | Sodium: 1mg | Potassium: 216mg | Fiber: 10g | Sugar: 31g | Vitamin A: 50IU | Vitamin C: 7.4mg | Calcium: 10mg | Iron: 10.8mg
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Dessert, Extra Virgin Olive Oil, Nutrim, Oats, Walnuts

Choco-Chunk Oat Cookies

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Choco-Chunk Oat Cookies

Prep Time14 mins
Cook Time16 mins
Total Time30 mins
Course: Dessert
Servings: 30 cookies
Calories: 100kcal

Equipment

  • Oven

Ingredients

  • ¼ cup Unsalted Butter
  • ¼ cup Brown Sugar
  • ¼ cup Extra Virgin Olive Oil
  • 5 Tbsp Water
  • ¼ cup Honey
  • 1 Egg
  • 1 tsp Vanilla extract
  • scoops Nutrim®
  • ½ cup Whole Wheat Pastry Flour could substitute white flour
  • 1 cup Oats
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • tsp Ground Cinnamon
  • 1 tsp Allspice
  • ½ tsp Ground Nutmeg
  • ½ cup Dark Chocolate Chunks or Chips
  • ½ cup Walnuts finely chopped

Instructions

  • PREHEAT oven to 350ºF.
  • CREAM together butter, sugar, oil, water and honey in a large bowl, by hand.
  • ADD egg and vanilla, mix well.
  • MIX into separate bowl: Nutrim®, flour, oats, baking soda, salt and spices.
  • ADD flour mixture gradually to wet ingredients until blended.
  • STIR in chocolate chips and walnuts.
  • DROP heaping rounded tablespoon of dough onto greased or parchment lined baking sheet.
  • BAKE cookies for 14-18 minutes.

Nutrition

Calories: 100kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 87mg | Potassium: 51mg | Fiber: 1g | Sugar: 5g | Vitamin A: 55IU | Calcium: 18mg | Iron: 0.4mg
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Dessert

Yogurt Popsicle

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Yogurt Popsicle

Total Time10 mins
Course: Dessert
Servings: 4
Calories: 69kcal

Equipment

  • Freezer

Ingredients

  • 1 ⅓ cup Yogurt Fruit variety, nonfat
  • cup Blueberries Frozen, unsweetened
  • ½ cup Strawberries Frozen, unsweetened
  • 1 scoop Nutrim

Instructions

  • In a large bowl, whisk Nutrim and yogurt.
  • Defrost strawberries and slice into pieces. Place the strawberries into the bowl of yogurt.
  • Add blueberries to the bowl and mix well.
  • Divide the yogurt evenly into four servings. You can use either 4 small cups, 4 popsicle containers, or 4 plastic cups.
  • Using something lying around the house (i.e. a chopstick, a popsicle stick, pretzel sticks, or even a straw) and place it in the center of the yogurt.
  • Place the cups in the freezer until firm or overnight for best results.
  • Take out and enjoy!

Nutrition

Calories: 69kcal | Carbohydrates: 11g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 61mg | Potassium: 266mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 27.2mg | Calcium: 160mg | Iron: 0.1mg
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