You are currently browsing the tag archive for the ‘nut butter’ tag.
Ski road trip time!
In this post, let’s talk about what vegan skiers can do to eat a quick, healthy breakfast without leaving the hotel room.
We just spent a long weekend at Big White Ski Resort. Thanks to my Visa Rewards, we stayed for free in the White Crystal Inn.
When we arrived on Thursday March 14th, our view looked liked this:
Sunday March 17th we woke up to this:
Our “standard” room had no kitchen, but it did have a coffee maker, mini fridge, microwave, and toaster.
For our trip, I packed a couple bins full of the essentials, including a small cutting board and knife.
We brought a cooler to transport our green leafies, celery, apples, non-dairy milk, nut butter and jam. I brought our Vitamix blender so we could make green smoothies right in the room.
Large “beer cups” are handy for smoothies in the morning and apres ski beverages in the evening.
I brought our toaster, not realizing that the room already had one.
Eric likes to have toast with his breakfast smoothie.
I could have brought some oats to make oatmeal in the microwave,
but this time I opted for cold cereal with walnuts, raisins and non-dairy milk.
Segmented grapefruit is easy to prepare in the room.
I brought my grapefruit knife, some travel bowls and a set of utensils.
Time to get some untracked powder…
I make this recipe ALL the time. My favorite nut butter to use is Once Again’s Sunflower Butter. I get the one without added sugar and salt. I eat this stuff a spoonful at a time when I feel a little rumble in my belly. You can also use peanut butter or almond butter.
Dry Ingredients:
1/3 C EACH – millet, quinoa, brown rice & garbanzo bean flours
1/2 C ground GF oats
1/4 C rolled GF oats
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
“Wet” Ingredients:
2 large bananas, mashed
1/2 C nut butter (sunflower, peanut, almond)
1/4 C evaporated cane juice (granulated vegan sugar)
**scant 1/3 C unsweetened applesauce (3 cubes – see note)
1/3 C non-dairy milk
1 T organic canola oil
1 t vanilla
Raw vegan sugar
Combine the dry and “wet” ingredients separately, then mix together. Spoon into 12 muffin liners. Sprinkle 1/8 t raw sugar on top. Bake at 350 degrees for about 23 minutes.
** This equates to 3 frozen ice cubes of applesauce. I freeze applesauce in ice cube trays so that I always have small amounts of applesauce on hand. Thaw.
——————————-
Oct 7, 2013 recipe modifications:
I used 1/4 C ground flax + 1/4 C ground oats instead of 1/2 C ground oats.
I used 3 bananas instead of 2.
I used 1/4 C strawberry jam instead of sugar.
I omitted the applesauce and the oil.
