香蕉麵包 Banana Bread



  • 2 cups organic all purpose flour
  • 1 Tbsp Runivore Chia Seeds
  • 1 tsp baking soda
  • 1/2 tsp cinnamon (optionao)
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/3 c oil OR milk of choice
  • 1 and 1/2 tsp pure vanilla extract
  • 1/2 c agave or pure maple syrup
  • 1 and 1/2 tbsp lemon juice
  • 1 tbsp more agave or maple syrup
  • 2 c tightly-packed, mashed banana, measured after mashing
  • 1/3 to 2/3 c chocolate chips

Chocolate chips can be taken out or supplemented with walnuts or items of your choice.


Preheat oven to 350 F. Combine dry ingredients, and mix well. In a separate bowl, combine wet ingredients and mix into dry. (Mix by hand, and don’t overmix.) Pour into a greased loaf pan and cook 35-50 minutes, depending on how gooey you want it.

After removing from the oven, let cool for ten minutes before slicing. After the first day, this bread is best stored in the fridge. Or cut it into slices and freeze for later.


  1. 2杯有機中筋麵粉
  2. 1湯匙 奇亞子
  3. 1茶匙小蘇打(烘焙)
  4. 1/2 茶匙肉桂粉
  5. 3/4 茶匙發泡劑
  6. 3/4 茶匙鹽
  7. 1/3 杯油或牛奶
  8. 1與1/2 茶匙香草精
  9. 1/2 杯 楓糖
  10. 1與1/2湯匙檸檬汁
  11. 1湯匙糖精
  12. 2杯香蕉泥
  13. 1/3 至 2/3 杯巧克力片 




花生醬麥片棒 Peanut Butter Granola Bars


YIELD: 12 bars (1 8×8-inch pan)


  • 1 1/2 cups old fashioned rolled oats
  • 1/2 cup roughly chopped walnuts
  • 1/4 cup uncooked millet
  • 1/4 cup Runivore chia seeds
  • 2/3 cup creamy peanut butter (do not use the kind that must be refrigerated or the bars may not set)
  • 1/3 cup agave
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup raisins   


  1. Line an 8×8-inch baking dish with plastic wrap or parchment paper, lightly mist with cooking spray, then set aside.
  2. In a small saucepan over medium low heat, melt together the peanut butter and agave, stirring frequently until creamy and smooth. Remove from the heat, then stir in the vanilla, cinnamon, and salt.
  3. In a large mixing bowl, combine the oats, millet (or quinoa), nuts, and chia seeds. Pour the peanut butter mixture over the top, then with a rubber spatula, stir until the ingredients are evenly coated. If using chocolate, let the mixture cool for 1 to 2 minutes to ensure the chocolate doesn’t melt, then stir in any desired mix-ins (if you are not adding chocolate, you can stir in the mix-ins right away).
  4. Transfer the mixture to the prepared baking dish. With a rubber spatula, press it firmly to the edges, then place a sheet of plastic wrap over the top and press down firmly with your fingers to make sure it is spread tightly and evenly. Refrigerate for 2 hours to allow the bars to set and the flavors to mingle. Use the plastic or parchment paper to remove the bars from the pan, slice into bars, and enjoy.


數量 12個

  1. 1/2 杯老式燕麥
  2. 1/2 杯核桃脆片
  3. 1/4 杯為烹飪小麥
  4. 1/4 杯奇亞子
  5. 2/3 杯奶狀花生奶油
  6. 1/3 杯龍舌蘭
  7. 1 茶匙香草精
  8. 1 茶匙肉桂
  9. 1/4 茶匙海鹽
  10. 1/2 杯葡萄乾


  1.  8×8吋烤盤保鮮膜或羊皮紙與烹飪噴霧,然後擱置
  1.  將花生醬和龍舌蘭放置平底鍋用中小火加熱,持續的攪拌至滑順,之後拿離火源將香草、肉桂與鹽加入
  1. 拿出大碗將燕麥、小麥與奇亞子加入混和後,倒入步驟二的產物上頭(覆蓋均勻),如果是選擇巧克力的夥伴務必箱放涼後再進行,以確保它不會融化,之後可以加上你喜歡的食物在上頭。
  1. 將產物放置預熱好的烤盤上,運用器材將它均勻鋪上,完成後用保鮮膜包上用手把它給壓實,放入冰箱2小時確保它定型與味道徹底相融,拿出後將它切塊即可享用。
藍莓醬 Blueberry Jam


Yield: ~ 1 cup


  • 3 cups blueberries
  • 3-4 tbsp agave, to taste (or other liquid sweetener)
  • 2 tbsp Runivore chia seeds
  • 1/2 tsp pure vanilla extract

In a medium-sized non-stick pot, bring the blueberries and 3 tbsp of maple syrup to a low boil. Stir frequently, and reduce heat to low-medium to simmer for about 5 minutes. Lightly mash the blueberries with a potato masher or fork, leaving some for texture.

  1. Stir in the Runivore chia seeds until thoroughly combined and cook the mixture down until it thickens to your desired consistency, or about 15 minutes. Stir frequently so it doesn’t stick to the pot.
  2. Once the jam is thick, remove from heat and stir in the vanilla extract. Add more maple syrup to taste if desired. Enjoy on toast, English muffins, oatmeal, vegan overnight oats, oat bars, tarts, cookies, banana soft serve, smoothies, and more. The jam should keep for at least a week in an air-tight container in the fridge.


產量: 一杯

3 杯藍莓
3~4 湯匙龍舌蘭或甜味劑(適量)
2 湯匙奇亞子
1/2 茶匙香草精



等到果醬呈現黏稠後,將它取出加入香草精。可以加些楓糖提味。而後便能加入烤麵包、英式鬆餅、燕麥片、燕麥棒、餡餅、餅乾、香蕉冰淇淋與冰沙等…。保存方式: 將果醬放入可密封的容器並放置冰箱


奇亞籽藍莓醬麥片方塊 Blueberry Chia Jam Oat Squares



  • 1.5 cups oats
  • 1 cup whole wheat or AP flour 
  • 1/2 teaspoon + 1/4 teaspoon baking soda
  • 1/2 teaspoon + 1/4 teaspoon sea salt
  • 1/2 cup brown sugar
  • 2 bananas, mashed
  • 1/2 teaspoon + 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup maple syrup (or other liquid sweetener) – we used agave
  • 1/2 cup jam (we made our own chia blueberry jam)


Preheat oven to 350º

  1. In a medium bowl, combine 1/2 cup oats, mashed bananas, flour, baking soda, sea salt, sugar, cinnamon, nutmeg. Mix well until it forms a thick dough.
  2. Lightly oil a shallow baking dish (or line with parchment paper). Spread the dough to cover the base of the pan with the back of a spoon or your hands.
  3. Pour the jam over the base layer and spread over generously with the back of a spoon.
  4. In a bowl, combine the remaining 1 cup of oats, agave, 1 teaspoon cinnamon, 1/4 teaspoon baking soda, 1/4 teaspoon sea salt. Spread the mixture evenly over the jam layer and pat down with hands.
  5. Pop in the oven and bake for 25-30 minutes at 350º. Remove and allow to cool 30-45 minutes


1.5 杯燕麥
1    杯全麥或AP粉(如果需要可加GF麵粉!)
1/2 茶匙+1/4茶匙烘培蘇打
1/2 茶匙+1/4海鹽


  1. 拿出中型碗將1/2杯燕麥、香蕉泥、全麥粉、烘培蘇打、糖、海鹽、肉桂與肉豆蔻放入混和(直到黏著)
  2. 拿些油擦拭烤盤(或放一張羊皮紙)再來將麵團用手或湯匙取出均勻的鋪蓋在烤盤上頭。
  3. 豪邁地將果醬鋪一層在底部
  4. 再拿出一個碗將一杯燕麥、楓糖、一茶匙肉桂、1/4茶匙蘇打、1/4茶匙海鹽混合並舖在上層,最後用手壓實
  5. 將產物放入烤箱25~30分鐘,再來將它拿出冷卻30~45分