A funny thing happens when you break your blender: You have to figure out how to live without it. Waaaaaaaah.

My favorite alfredo sauce requires a little blending as it tends to get lumpy in spots if I’m not vigilant. But when my faithful G&E blender of 7+ years busted on me last week and we’d promised friends who are new parents a pasta meal later that evening, I was forced to improvise.

Luckily I was able to make a few adjustments and even managed to IMPROVE my original alfredo recipe! Love it when that happens. This calls for new recipe sharing time.

My alfredo is based with olive oil instead of butter and requires simple ingredients you likely have on hand right now. Pesto, parmesan cheese, milk, flour, garlic, veggie or chicken stock. That’s it! And it’s so creamy and delicious you wouldn’t believe it’s actually healthy.

This version was inspired by springtime.

The trees are lush, the flowers are in bloom, and the scent of fresh-cut grass is in the air. About this, I couldn’t be more excited. My way of celebrating is by making a simple, light pasta with green peas – one of the only green things I’d eat as a kid. Sorry mom.

This sauce is thick and creamy with tons of parmesan-pesto flavor, yet remains light. The veggie stock adds a nice savory boost that pairs perfectly with any pasta. I chose linguini as it’s my favorite canoodle, but any shape will do.

How is there no blending or pureeing required? I add the flour and whisk it with the olive oil and garlic BEFORE I add any liquid. Then a spatula helps mash everything together so I can forgo any blending.

Hooray for simplicity, no?

While peas remain the primary addition to this pasta, you can also add some grilled chicken for more protein, or even some toasted walnuts or pine nuts for a little vegetarian staying power.

I served mine with extra parmesan on top, a little garlic bread and the leftover peas, which I steamed and lightly seasoned. If this isn’t the perfect spring/summertime meal, I don’t know what is.

Butter-Less Alfredo with Peas

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Simple butter-less alfredo pasta with peas – the perfect light springtime dish for any occasion.

Author: Minimalist Baker

Recipe type: Entree

Cuisine: Italian, Vegetarian

Serves: 3-4

Ingredients

• 2 Tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 2-4 Tbsp all purpose flour
• ¾ cup 2% milk
• 1 cup vegetable stock (or chicken)
• 1 Tbsp. pesto any kind (I used basil)
• ¼ tsp each salt and pepper + more for additional seasoning
• ½ cup freshly grated Parmesan cheese
• 1 cup green peas (if frozen, set out an hour before to thaw slightly)
• ¾ box whole grain pasta, such as linguini

Instructions

1. Cook pasta according to package instructions.
2. Meanwhile, heat a large saucepan over medium heat. Once hot, add olive oil and garlic, stirring quickly to ensure it doesn’t burn.
3. Next, reduce heat slightly and add 2 Tbsp flour and whisk to combine. Cook for about a minute and then add veggie stock and milk and use a flat spatula to mash the flour into the liquid.
4. Add salt, pepper, pesto, grated parmesan cheese and stir. Cook on medium heat until it bubbles, and then reduce heat to low-medium heat and cook until thickened. Taste and adjust seasonings as needed – I usually add a bit more salt and pepper toward the end.
5. If you notice the sauce is too thick, add a little more milk or broth. If too thin, add a little more flour and whisk to combine. Alternatively, you can thicken with more parmesan cheese.
6. Once sauce is ready, add the peas and stir. Then add the drained cooked pasta and toss to combine, adding more salt and pepper if needed. Serve immediately with additional parmesan cheese on top. Garlic bread and steamed broccoli or peas are excellent additions to this simple dish.

Nutrition Information

Serving size: 1 heaping cup Calories: 500 Fat: 20 g Carbohydrates: 59 g Sugar: 8 g Fiber: 12 g Protein: 26 g

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 Nutrition information is a rough estimate for one, 1 heaping cup serving.

When I set off to create a gluten free waffle that satisfied my my pickiest of waffle cravings, I succeeded with my recipe for GF vegan waffles. You guys loved them too as I’ve gotten nothing but positive feedback! Whoop whoop. Let’s keep this waffle train rollin’.

From that basic concept I altered the recipe to explore new flavors and a slightly different flour combination.

They still remain totally vegan and gluten free and supah healthy. And they taste like a lemon blueberry muffin. Yeah, you’re gonna want to jot this recipe down and try it this weekend. I’ll wait while you get your pen and pad….

Lemon blueberry (vegan + gluten free) waffles! These little guys are a gem. I made my first batch last week and am already down to one waffle. Clearly I didn’t do a good job of rationing my supply.

These waffles are SO easy to prepare, coming together in about 30 minutes and requiring a minimal amount of equipment. Plus, they’re extremely customizable.

If you aren’t gluten-free, just use all purpose, wheat or another variety of flour you have on hand.
If you aren’t vegan, use real eggs.
If you lack blueberries, swap in another berry instead. I have my eyes on blackberries next – so stoked.

What do they taste like?

A dream. Softer than the original version, but still slightly crispy on the outside. They’re loaded with lemon flavor and each bite is dotted with warm blueberries.

I’ve been enjoying mine in the morning with extra blueberries, a little almond butter, sliced banana and maple syrup.

Because they freeze well, they’re the perfect quick healthy breakfast option to grab, toast, eat and go. I also love that they’re special enough for a lazy weekend meal and simple enough for rushed weekday mornings. What more could you ask for from a waffle? Not much, I think. Enjoyyyyyy.

5.0 from 1 reviews

Lemon Blueberry Waffles {Vegan + Gluten Free}

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Simple vegan, gluten free waffles bursting with lemon + blueberry flavor. Minimal equipment and just 30 minutes required. Hello quick, healthy breakfast.

Author: Minimalist Baker

Recipe type: Breakfast

Cuisine: Vegan, Gluten Free

Serves: 5 waffles

Ingredients

• ¾ cup unsweetened almond milk + 1 tsp white or apple cider vinegar
• 2 Tbsp melted vegan butter (like Earth Balance) or sub coconut oil
• ¾ tsp vanilla extract
• juice of 1 small lemon (~2 Tbsp)
• zest of 1 small lemon
• 1 Tbsp agave nectar or maple syrup (or honey if not vegan)
• ¾ cup brown rice flour
• ¼ cup almond meal (ground from raw almonds)
• ¼ cup potato starch (not flour)
• 2 Tbsp tapioca flour
• 2 flax eggs (2.5 Tbsp flaxseed meal + 5 Tbsp water)
• pinch sea salt
• 1 tsp baking powder
• 1 Tbsp cane sugar (sucanat), or sub granulated sugar
• ⅔ cup blueberries (fresh or frozen)

Instructions

1. Preheat waffle iron to desired level of heat – I prefer mine crispy.
2. Combine almond milk and vinegar in a large liquid measuring cup or small mixing bowl and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract, lemon juice and zest, and agave nectar or maple syrup and whisk. Set aside.
3. Add dry ingredients to a large mixing bowl and whisk until well combined.
4. Add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
5. Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ⅓ cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack – keep them in a single layer to keep crispy.
6. Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re best when eaten within the first couple weeks.
7. Suggested toppings: almond butter or vegan butter, flaxseed, bananas, blueberries, maple syrup.

Nutrition Information

Serving size: 1 waffle Calories: 279 Fat: 9 g Carbohydrates: 44 g Sugar: 8 g Fiber: 4 g Protein: 4 g

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nutrition information is a rough estimate for 1 waffle

John and I kind of have a thing for granola bars. It started when we discovered the glory that is Trader Joe’s Apple (Pie) Bars. Then, we got into more basic versions with rolled oats. But somewhere along the line we got suspicious of the ingredients – namely high fructose corn devil – and strayed away from them altogether.

However, sometimes you really just need a snack that has some serious staying power. And being that this is Minimalist Baker, you know I wanted something simple. Enter: The 5-Ingredient (No Bake) Granola Bar. Things are getting seriously minimalist right now.

The base for these bars is dates – the natural sweetener supah powah. Then we add almonds, oats, peanut butter and honey (or maple syrup) and mix it all together!

That’s it. Just 5 ingredients, no baking involved (unless you want to toast the oats and almonds) and they’ll keep in the freezer for-ever (that is, if you can resist them for that long).

If you can’t jive with peanut butter simply swap in almond, sunflower or another nut/seed butter. To keep these vegan, stick with maple syrup or agave instead of honey. And to keep them gluten free, use GF oats. Simple, customizable, delicious.

Speaking of delicious, these little guys are dreamy.

Simple flavors, wholesome ingredients, salty-sweet and lots of crunch. I made a batch last week and am already down to one-quarter of ONE bar. How I exercised the self control to save one quarter of a bar is beyond me. But by tomorrow it likely won’t be there, if I know myself at all.

These really are the perfect bar for a hearty snack because they keep you full for hours and don’t provide a sugar overload. Plus, they pack in plenty of healthy fats from the almonds and peanut butter, and lots of fiber from the oats. Afternoon and mid-morning snack, solved.

4.7 from 3 reviews

Healthy 5-Ingredient Granola Bars

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Healthy, no bake granola bars with just 5 ingredients and a sweet, crunchy texture. Peanut butter and honey complement each other perfectly in this ideal portable breakfast or snack.

Author: Minimalist Baker

Recipe type: Snack

Serves: 10 bars

Ingredients

• 1 cup packed dates, pitted (deglet nour or medjool)
• ¼ cup honey (or sub maple syrup or agave for vegan option)
• ¼ cup creamy salted natural peanut butter or almond butter
• 1 cup roasted unsalted almonds, loosely chopped
• 1½ cups rolled oats (gluten free for GF eaters)
• optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

Instructions

1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)
2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor.
3. Place oats, almonds and dates in a bowl – set aside.
4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.

Nutrition Information

Serving size: 1 bar Calories: 217 Fat: 8 g Saturated fat: 1 g Carbohydrates: 31 g Sugar: 19 g Fiber: 4 g Protein: 6 g

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Nutrition information is a rough estimate for 1 bar

I made this smoothie because, well, sometimes you need to break out of the mundane and turn your breakfast into something fun like a stoplight. Or a cookie. Or a muff-cake. See? Who said breakfast should ever be mundane…

The inspiration for this smoothie is none other than my favorite fruit at the moment: MANGO. The base is frozen mango – I bought mine fresh, chopped them up and froze them – then with each layer you introduce a new flavor. In this case it’s strawberry and spinach. But overall, the mango is the dominant flavor. Hooray!

Also, hooray for super cute straws I found at Target (while not shopping for straws – whoops)! Hooray!

As to how you get that layered effect, simply blend your mango base and pour half in the glass; then add strawberries, blend and pour it on top, and lastly add a handful of spinach, blend and pour it on top. BOOM. Yellow, red, green! Stoplight smoothie for the win.

Breakfast? Yes. Lunch? Yes. Snack? Totally. Go wild friends. Go wild with breakfast again. I give you permission.

5.0 from 1 reviews

Stoplight Mango Green Smoothie

 

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Prep time

5 mins

Total time

5 mins

 

A layered multi-colored smoothie with frozen mango, strawberry and spinach! The perfect healthy breakfast, snack or dessert.

Author: Minimalist Baker

Recipe type: Smoothie

Cuisine: Vegan

Serves: 1

Ingredients

• 1.25 cups frozen mango pieces
• 1 cup frozen strawberries
• 1 cup fresh spinach
• 1 cup water / almond milk (I used half and half)
• optional sweetener: frozen banana, honey, stevia or agave

Instructions

1. Place mango into a blender with milk or water and blend until smooth, adding more mango to thicken and more water or milk to thin.
2. Pour ⅔ of the smoothie into a serving container and then add strawberries to the blender. Blend until smooth, adding a bit more water or almond milk if needed. Taste to see if it needs sweetened. I added ½ a small frozen banana at this point.
3. Pour ¾ of the smoothie into the serving glass on top of the mango layer.
4. Lastly, add spinach to the blender and blend until smooth. Pour into the serving glass, making three distinct layers.
5. Sip and enjoy, or freeze for later.

Nutrition Information

Calories: 289 Fat: 3.6 g Carbohydrates: 65 g Sugar: 52 g Fiber: 10 g Protein: 6 g

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Nutrition information is a rough estimate for one smoothie and does not include sweetener.

When testing my recipe for Vegan Dessert Nachos a while back, my friend Laura let me borrow a few of her gluten free brown rice tortillas to try out along with my whole wheat tortillas. I didn’t expect it, but the gluten free ones were much better than the whole wheat! Since then, as I’ve been trying to minimize gluten in my diet, I’ve opted for g-free options when I can.

These tortillas are my new go-to for wraps and the like, and make a perfect tostada base when toasted up and seasoned with garlic, salt and pepper.

They become so roasty, crisp and flavorful when you bake them on high heat for just a few minutes. They’re absolutely lovely tossed in cinnamon sugar for dessert nachos, but when seasoned with savory flavors they’re equally delicious.Top them with a couple over easy eggs, salsa, veggies and a little sour cream and cheese and you have a legit breakfast tostada on your hands.

While you can easily sub corn tortillas here to keep these gluten free, I feel the brown rice tortillas are more nutritious and add a distinct crunch and flavor profile that the corn variety somehow lacks. They stay sturdy beneath the runny egg and salsa, making it possible to pick the whole thing up and eat it sans fork if you want! Don’t worry, I wouldn’t judge. I’d totally do it with you if you wanted.

These would make a fantastic weekend breakfast or brunch item, or even a quick and fairly simple lunch. From start to finish it took me about 15-20 minutes including oven preheat and all. Plus, the flavors are totally customizable. I went with radish, shredded kale, fresh salsa and a little cheese + sour cream. But you could easily keep these dairy-free and go with avocado or guacamole instead.

They’re also a great break from tacos and taco salads, which I tend to make a bit too often. Plus, it feels indulgent since it’s crispy. But not to worry as these are 100% baked. Breakfast has been remade once again.

5.0 from 2 reviews

Gluten Free Breakfast Tostadas

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Crispy, gluten free breakfast tostadas made with baked brown rice tortillas, over easy eggs, fresh veggies, salsa and sour cream and cheese.

Author: Minimalist Baker

Recipe type: Breakfast

Cuisine: Gluten Free

Serves: 2

Ingredients

• 2 brown rice tortillas (or other gluten free tortilla) such as Food for Life brand
• salt, pepper and garlic powder
• olive oil
• 2 large eggs
• optional toppings: salsa, red onion, kale, radish, sour cream, cheese, avocado slices, guacamole, hot sauce, etc.

Instructions

1. Preheat oven to 400 degrees and place tortillas on a baking sheet. Brush both sides with olive, grapeseed or refined coconut oil and then sprinkle generously with sea salt, pepper and garlic powder.
2. If your tortillas are too large, cut them into smaller circles with a pizza cutter and cut the smaller scraps into “chips” to bake alongside the tostada circles.
3. Bake for 5-10 minutes or until brown and crispy on both sides. Watch them closely as they turn quickly.
4. In the meantime, cook eggs as desired and set aside.
5. Remove tostadas from oven and top with eggs and desired toppings.

Nutrition Information

Serving size: 1 tostada Calories: 219 Fat: 8 g Carbohydrates: 25 g Sugar: 1 g Fiber: 2 g Protein: 8.7 g

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nutrition information is a rough estimate for 1 tostada

Remember that date-sweetened horchata we made last week? Yeah, you’re gonna wanna snag that from your fridge again. I have something boozy for you today.

As with our vodka root beer floats, a little taste testing was necessary to determine which liquor best suits the flavors and texture of horchata. Because horchata is a bit thinner and has a distinct, sweet taste, rum and Kahlua (coffee + rum liqueur) were the top pairings. Either will work here, it just depends on if you like coffee. If a boozy, coffee-infused drink sounds good to you, go for Kahlua all the way. If not, stick with any dark rum.

This cocktail is incredibly easy to throw together. It consists of just three ingredients: Horchata + a little extra almond milk for creaminess + a shot of rum. A shaker isn’t necessary, I just wanted to give the photo a “pour” effect. It really works fine to just drop in your rum and give it a swirl. Cinco de Mayo or not, this cocktail is perfect for summertime gatherings and Mexican-inspired meals alike. Enjoy!

Boozy Rum Horchata

 

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Prep time

5 mins

Total time

5 mins

 

Healthier horchata made sweetened with dates and topped with a shot of rum or Kahlua!

Author: Minimalist Baker

Recipe type: Beverage

Serves: 2

Ingredients

• 1.5 cups horchata
• 1 cup unsweetened almond, coconut or rice milk
• 2 ounces (4 Tbsp) dark rum or Kahlua
• 8-10 ice cubes

Instructions

1. Either add all ingredients to a shaker to combine, or simply divide horchata, almond milk and rum between two glasses, stir and then add ice cubes.
2. To sweeten, add a drizzle of honey or agave nectar. To thicken, add almond milk. Easy peasy!

Nutrition Information

Serving size: 1 drink Calories: 184 Fat: 3 g Carbohydrates: 19 g Sugar: 17 g Protein: 2.6 g

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So here’s the thing. I went to our local farmers market last weekend – the first time it’s been warm enough to go – and scored some totally awesome finds. Awesome for Wichita, that is.

You see, I used to live in Portland, Oregon where farmers markets took up entire college campuses and housed hundreds of vendors, 5 of which sold nothing but strawberries. I had choices people, I had options. I was in produce heaven.

In Kansas, we’re in the heart of the Midwest where farming is supposed to be our gig, but for some reason farmers markets aren’t as abundant. It’s typically more of a picked over tomato and homemade knick-knack type of scene. To score some amazing looking carrots or fresh herbs or gorgeous heaps of kale is rare. Our markets simply don’t compare to coastal contenders.

But, but, at the recommendation of local friends I went to a market on the west side of town that boasted some of the freshest and biggest variety of produce I’ve ever seen in Kansas. I was so pleasantly surprised that I swiped up nearly $20 worth of organic goods and I’ve dedicated two entire recipes to my finds!

The first of which being this hippie-looking breakfast roll-up I’ve been digging that was originally inspired by my lovely friend Aubrey.

While on my Conscious Cleanse gluten was out of the picture, so I turned to green alternatives instead. At the market I scored some amazingly gorgeous rainbow swiss chard from the sweetest mother and daughter – along with a handful of kale – and immediately went home to make a hearty yet clean breakfast roll-up.

The concept is simple. Simply rinse and dry a large leaf of rainbow chard, carve the vein down a bit if it’s too thick (or remove it altogether), slather on a nut butter – I went with salty natural peanut butter – top it with other additions, such as flax, basil and a banana, and roll the whole thing up!

I call it breakfast, my co-workers call it “that weird thing I was eating.” I’m convinced they’re the ones missing out.

You know I’ve loved the flavors of peanut butter and basil for a while now, and this wrap takes it to a whole new level. The rainbow chard is slightly sweet and crisp, the peanut butter-banana meld together like a dream, the flax adds a bit of earthiness and the basil gives it a distinct almost minty flavor.

I could eat this wrap over a stack of pancakes all day long. Don’t get me wrong, pancakes are great. But sometimes a girl just needs her greens.

5.0 from 1 reviews

Peanut Butter Banana Basil Rainbow Chard Wrap

 

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Prep time

5 mins

Total time

5 mins

 

Rainbow chard topped with peanut butter, banana, flaxseed and basil and rolled up into a portable breakfast, lunch or snack wrap. So green, so good.

Author: Minimalist Baker

Recipe type: Breakfast, Snack

Cuisine: Vegan, Gluten Free

Serves: 1

Ingredients

• 1 large rainbow swiss chard leaf, rinsed and dried
• 1.5 Tbsp natural salted peanut butter (crunchy is best)
• 1 medium (perfectly ripe) banana
• 1 Tbsp flaxseed meal
• 1 handful basil

Instructions

1. Flatten your rainbow chard and, with a knife, shave the stem down so it’s easier to roll up. Alternatively, cut out the bottom portion that tends to be more rigid.
2. Starting at the bottom about ¼ of the way up (see photos) smear on peanut butter, add flaxseed, banana and basil and roll the whole thing up like a regular wrap, tucking the sides in as you near the top. If your banana isn’t ripe/sweet enough, add a drizzle of honey or agave to sweeten.
3. Secure with a tooth pick and cut in half. Or, simply grasp in your hands and enjoy immediately! I ate half at breakfast and carried the other half in a baggy for a snack later on. It was just as delicious a few hours later.

Nutrition Information

Serving size: 1 Calories: 297 Fat: 14 g Carbohydrates: 35 g Sugar: 16 g Fiber: 8 g Protein: 12 g

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nutrition information is a rough estimate for 1 wrap | recipe inspired by italktofood

Oh dearly lordy dear kitchen in a hat basket I’ve done it again. This time, with chocolate.

You didn’t think I’d let my coconut ice cream obsession escape me without delving into the world chocolate did you? Good, because if so I was going to have to start questioning our friendship, you and I.

This recipe is so so easy there’s no excuse for you not to try it as warmer temps arrive. The base is coconut and almond milk, cocoa powder brings a rich, chocolatey flavor, vanilla adds balance, and chunks of my vegan GF brownies bring it to a whole other dimension.

Just ask John how delicious it was. He caught me doing more “sampling” than taking photos and nearly had to take the spoon away as I was hovering over the container with crazy wolverine eyes. This stuff is that good and it doesn’t taste healthy, vegan or gluten free one bit! So, so pleased.

5.0 from 3 reviews

Vegan Brownie Chocolate Ice Cream

 

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Prep time

1 hour

Total time

1 hour

 

Vegan, gluten free chocolate brownie ice cream that tastes just like the real thing! Only my version is vegan, gluten free and requires just 7 ingredients.

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Gluten Free

Serves: 8

Ingredients

• 1 can(~1¾ cups) full fat quality coconut milk (organic when possible)
• 1 cup unsweetened vanilla almond milk
• ½ tsp xanthan gum
• ⅔ cup unsweetened cocoa powder
• 1 tsp pure vanilla extract
• ¼ cup + 2 Tbsp raw sugar ground in a coffee grinder (or sub honey)
• 3-4 vegan gluten free black bean brownies

Instructions

1. Place coconut and almond milk, xanthan gum, cocoa powder, vanilla and sugar in a blender and blend until well combined. Transfer to a mixing bowl, cover and refridgerate until chilled through – at least a couple hours.
2. Once chilled, pour into pre-chilled ice cream maker and use according to directions. (Alternatively, pour into a freezer-safe container, cover and freezer, taking out to stir every couple hours to aerate.)
3. Once the ice cream is at soft-serve consistency, add in brownie chunks. YOu can either do this at the end of the ice cream maker’s churning process, or once you pour it into a container. Smooth the top with a spoon, cover and freeze until firm. Or, eat immediately though it will be quite soft.

Nutrition Information

Serving size: ¾ cup serving Calories: 208 Fat: 11 g Carbohydrates: 31 g Sugar: 15 g Fiber: 9 g Protein: 5 g

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Nutrition is a rough estimate for a 3/4 cup serving

La cucaracha, la cucaracha, la ya da da da ya da dadadada. Or something like that. Who cares, it’s almost Cinco de Mayo!

Did you ever celebrate Cinco de Mayo growing up? Though I’m nearly full German and part Swedish – aka 0% Mexican –  I did have the pleasure of celebrating this super fun holiday in many a Spanish class throughout my high school and college years. While I never fully understood some of the traditional Mexican cultural practices like Dia de los Muertos, I totally got behind the celebration of Mexican heritage on May 5th. Plus, it was a great excuse to overindulge in horchata, pastries and grilled corn on a stick! Ay ay!

The thing about horchata is, it’s incredibly sweet and usually loaded with sweetened condensed milk and refined sugar. But, health nuts should rejoice because you can still indulge in this refreshing summer beverage without going into a sugar coma thanks to one little healthy ingredient: dates.

This horchata is very simple to make and requires just 6 ingredients, in true minimalist style. Not including the time it takes the rice to soak, it comes together in less than 20 minutes tops. And the result makes it so worth the effort. Creamy, 100% vegan horchata with hints of cinnamon and vanilla, and perfectly refreshing on a hot day.

I enjoyed my first glass over ice but fully intend on making a horchata cocktail out of the remaining batch. Watch out – boozy horchata inspirations are on their way! In the meantime, Happy Cinco de Mayo!

4.5 from 2 reviews

Date Sweetened Horchata

 

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Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

 

Dates replace sugar in this healthier version of homemade horchata. Hints of cinnamon and vanilla pop through in each sip – perfectly refreshing on a warm day.

Author: Minimalist Baker

Recipe type: Beverage

Cuisine: Mexican

Serves: 6

Ingredients

• ¾ cup long grain white rice
• 6 cups water, divided
• 1 cup unsweetened plain or vanilla almond milk (or sub light coconut or rice milk)
• ½ – ¾ cup pitted medjool or deglet nour dates (depending on desired sweetness)
• 1.5 tsp pure vanilla extract
• 1 cinnamon stick (or ½ tsp ground cinnamon)

Instructions

1. Soak rice in 2 cups very hot (not boiling water) for 2 hours. The rice should be soft but still very raw – you should be able to snap a piece in half with your fingernail without much effort. Drain and add to a blender.
2. Add 4 cups water, dates and the cinnamon stick, top with lid and cover with a towel to ensure it doesn’t splash. Blend for about 1 minute until the date specks are very small and the mixture seems well combined. It doesn’t have to be 100% pulverized.
3. Scoop out a small sample with a spoon to test sweetness. If it’s not sweet enough, add more dates (or honey if not vegan).
4. In two batches, pour the mixture over a bowl or pitcher covered with cheesecloth, a nut milk bag, very thin towel, or a clean t-shirt or clean pair of panty hose (a tip I learned from My New Roots). I wrapped a rubberband around my bowl to ensure it didn’t come loose, but this isn’t necessary.
5. Strain the mixture until only pulp remains in the cloth, squeezing to get every last drop out. It will take a little effort depending on how pulverized your pulp is. Rinse out cloth and set aside for washing.
6. Next, stir in almond milk (optional), whisk and transfer to mason jars or a large beverage container with a lid. Chill and serve over ice. Will keep in the fridge for several days.

Nutrition Information

Serving size: ~3/4 cup Calories: 83 Fat: 1.5 g Carbohydrates: 19 g Sugar: 12 g Fiber: 4 g Protein: 1 g

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Nutrition is a rough estimate for one 3/4 cup serving.
Loosely adapted from howtocookmexicanfood

Sometimes I get in breakfast ruts, making the same smoothie or pancakes over and over and over again. These last two weeks it’s been this date-sweetened apple pie oatmeal. Remind me again why ruts are a bad thing?

I am so incredibly smitten with dates. Have you tried them? I love how they’ve replaced my need for brown sugar in oatmeal. They’re sticky, sweet and so satisfying. Cut up into steamy oats and they add the perfect amount of sweetness my sugar-loving palette needs.

The apple pie version actually came about by accident. I’d grown quite fond of making a berry compote version but ran out of berries. In my desperation I turned to apples. Honesty, because I was in a hurry the first time I sliced up my apple and microwaved it for convenience (I can almost hear people slinging enzyme-laced insults at me from afar). But you could also saute your apples to keep this process al naturale.

In this recipe I baked them. But if you’re short on time make modifications as you see fit (like the microwave). Just don’t tell the enzyme fairies.

I love, love, love this bowl. It’s thick, creamy, warm and full of apple-cinnamon flavor. I usually top mine with toasted pecans, which I highly recommend. But in a pinch I used walnuts instead. Just one serving is so satisfying and always keeps me full ’til lunch with plenty of fiber and protein. You could even add a dollop of almond butter or other nut butter for extra protein, if you wish.

I enjoy my oatmeal on weekday mornings since it’s become part of my daily routine. But it would also be a lovely breakfast to make for guests or lazy weekend mornings – the best kind of mornings in the history of weekends.

Sub out other seasonal fruits as well! I love strawberry, mixed berry and blueberry versions as well.

5.0 from 1 reviews

Date Sweetened Apple Pie Oatmeal

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Creamy gluten free oats sweetened with dates and served over a bed of baked cinnamon apples. The perfect weekday or lazy weekend breakfast.

Author: Minimalist Baker

Recipe type: Breakfast

Cuisine: Gluten Free

Serves: 2

Ingredients

• 2 tart or sweet apples, peeled, cored and evenly sliced
• 1 tsp honey (optional)
• ¼ tsp ground cinnamon
• 1 tsp lemon juice
• 1 cup old fashioned rolled oats
• 1 cup water
• 1 cup milk (I used unsweetened almond)
• pinch salt
• 4 dates, finely chopped

Instructions

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper and toss apples with lemon juice, cinnamon and honey. Bake for 5 minutes then roll over parchment paper and tuck it in so they’re in a “pocket” to trap in moisture. Cook for 10-15 minutes more (20 minutes total) until soft. Set aside.
3. In a small saucepan over high heat, add oats, pinch salt, water and almond milk and stir. When it comes to a boil, reduce to low-medium heat and cook until thick and creamy. Add the chopped dates a few minutes after you reduce the heat so they can soften and sweeten the oats.
4. Once thick, remove from stove top. Add a little almond milk if it’s too thick for your liking.
5. Arrange ⅓ cup baked apples in bottom of a serving bowl and top with oats. Other toppings may include, nuts, nut butter, flaxseed, honey or cinnamon. I prefer mine with a few toasted pecans and flaxseed.

Nutrition Information

Serving size: 1 bowl Calories: 314 Fat: 3.9 g Carbohydrates: 60 g Sugar: 31 g Fiber: 10 g Protein: 6 g

3.2.1753

* Nutrition information is a rough estimate for 1 bowl (half of this recipe), and does not include toppings such as nuts or flaxseed.