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Baked Banana Bread Doughnuts

I just haven't been able to get enough of my doughnut pan lately, and when I spotted a pile of over-ripe bananas in the back of the fridge, I knew what had to happen — banana bread doughnuts! But, while I love sweets, I wanted to keep these breakfast treats on the light side, so I cut out the processed sugar and white flour, and significantly cut down on the fat while keeping the great banana bread flavors we all know and love. These soft, walnut-studded rings are made with whole wheat flour, naturally sweetened, and baked to perfection.
Recipe: Banana Bread Doughnuts

Makes 10 doughnuts

What You'll Need

1 cup whole wheat flour1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons coconut oil
2 ripe bananas, mashed
1/4 cup agave syrup (or maple syrup!)
1/2 cup Greek yogurt
1 egg, lightly beaten
1 teaspoon vanilla
1/2 cup walnuts, chopped
Cooking spray

What to Do:

Preheat oven to 325 degrees. Lightly coat the doughnut pan with cooking spray and set aside. Note: If you don't have a doughnut pan, you can either make these "doughnut muffins," or pour the batter into a bundt pan for one giant doughnut!
In a large bowl, whisk together flour, baking soda, and salt. Set aside.
In a medium bowl, combine coconut oil, mashed bananas, agave syrup, yogurt, egg, and vanilla, and whisk until smooth.
Add the wet mixture to the dry mixture, and stir until just combined.
Now it's time to fill the pan: Pour the batter into a resealable plastic bag (or a pastry bag). Cut off one corner of the bag, and squeeze batter into the prepared doughnut pan, making sure each indentation is about 3/4 full.
Top with walnuts pieces, and lightly press them into the batter.
Bake for 14 to 16 minutes, or until the doughnuts are golden and spring back when touched. Remove from the oven and cool in the pan for a few minutes, then carefully turn out into a wire rack and cool fully. (Note: Baking time will vary if using a different type of pan.)

Tropical Beach Granola

Makes about 5 cups

What You’ll Need:

2 1/4 cups rolled oats (use gluten-free if necessary)
1/4 cup ground flaxseed
1/2 cup roughly chopped or slivered unsalted almonds
2 teaspoon orange zest
1/2 teaspoon cinnamon
2 tablespoons honey
1/2 cup unsweetened vanilla-flavored almond milk
2 tablespoons coconut oil
1/4 cup flaked unsweetened coconut
1 cup mixed dried fruit — pineapple, mango, apricots, guava, and cranberries

What to Do:

Preheat oven to 300 degrees F.
Combine the oats with almonds, orange zest, and cinnamon in a large bowl. Set aside.
Place a saucepan over medium heat and whisk the honey, almond milk, and coconut oil until smooth (about 2 minutes).
Pour wet ingredients over the oat mixture and stir to coat.
Line a large baking sheet with parchment and spread the oat mixture evenly over the top. Spread the oat mixture as thinly as possible (no thicker than about 1/4 of an inch)
Bake for 30 mins, or until nice and toasty.
Remove the pan from the oven and break up some of the chunks. (Leave a few big clusters — they’re the best bits!)
Turn the heat in the oven up to 325 degrees. While you’re waiting for the temperature to increase, add the flaked coconut to the pan.
Bake for another 15 minutes.
Remove pan from oven and let cool. It will be soft at this point but will become crunchy as its temperature falls.
Mix in the dried fruit and store in a sealed container.