Banana Oat Bread

by Natalia Moyano, as a part of her Division III project at Hampshire College. 

(1 loaf)

Ingredients

• 2 medium sized, over-ripe bananas
• ⅓ cup almond milk
• 2 tbsp. maple syrup
• ¼ cup creamy almond butter
• 2 tsp. vanilla extract
• 1 cup and ¼ cup "old fashioned" rolled oats (divided)
• 1 tsp. cinnamon
• 2 tsp. baking powder
• ½ tsp baking soda
• 1 tbsp. melted coconut oil
• ½ cup walnuts, crushed

Preparation

1. Preheat oven to 350F.
2. In a food processor, mix the bananas, almond milk, maple syrup, almond butter, vanilla extract, oats, cinnamon, baking powder, baking soda, and coconut oil until smooth. (careful to not over blend.)
3. Grease a loaf tin with oil and pour in the mixture. Follow by stirring in the 1/4 cup of oats and the walnuts.
4. Bake for about 30 minutes. To check if it's done, insert a knife and it should come out clean.
5. Let cool in the tin before slicing it! Store in the fridge if desired. Enjoy!

Cacao Power Balls

by Natalia Moyano, as a part of her Division III project at Hampshire College. 

Ingredients

• 1 cup of almonds
• 2 cups medjool dates (pitted)
• 4 tbsp. raw cacao powder
• 2 ½ tbsp. almond butter
• 2 tbsp. coconut oil

Preparation

1. In a food processor, crush the almonds. Mix in with the medjool dates and coconut oil. Follow by adding the almond butter and cacao powder and mix well.
2. Use a tablespoon to take out some of the mixture and roll into desired size balls.
3. Place rolled balls on a glass container and put inside the fridge for about 1 hour.
4. Enjoy! You can store these in an airtight container inside the fridge!