Peach Blueberry Parfaits and Hippie Banana Bread

A Writing Kind of Day  

Sometimes it just happens that nature's beauty evokes a writing kind of day

Early Morning At The Lake

Streaks of light

cast shadows

across the ground.

Dewdrops

glisten like

diamond studs.

Calm, still waters

reflect mirrored images

of

towering pines and stately birch.

Croaking bullfrogs

chattering birds

buzzing flies

interrupt the solitude

to announce

the start

of a

brand new day.

Make the "peach shine" today as your main attraction with a Peach Blueberry Yogurt Parfait served with a slice of Hippie Banana Bread and a lake view.

Cook's Notes: Turn regular banana bread into an irresistible moist granola hippie bread packed with nuts, seeds, and dried fruits. The recipe makes one loaf and was adapted from BHG Magazine August 2018.

Peach Blueberry Yogurt Parfait
Ingredients:

• Non-Fat Greek Yogurt
• Sliced peaches
• Blueberries
• Your favorite granola (with cinnamon is a good choice)

Directions:

• Layer the ingredients twice ending with granola on top. 

Hippie Banana Bread

Cooking tip: Store almond flour in a tightly sealed bag in the freezer when not using.
Ingredients:

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons Saigon cinnamon
• 1/2 cup olive oil
• 1/2 cup brown sugar, packed
• 1/4 cup maple syrup
• 1- 1/2 teaspoons pure vanilla extract
• 2 large eggs
• 3 ripe bananas, mashed (about 1 cup of banana chunks)
• 1/2 cup chopped walnuts
• 1/2 cup dried cherries
• 1/2 cup raw sunflower seeds

Directions:

• Preheat oven to 350 and spray PAM generously on an 8 x 4-inch loaf pan.
• Whisk together the flours, baking soda, salt, and spices in a medium bowl. Set aside.
• In a large bowl, whisk together the olive oil and brown sugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Add the eggs, one at a time, and beat until fully incorporated. 
• With a wooden spoon, stir in the bananas. Add the flour mixture to the liquids, stirring until just combined. Stir in the walnuts, cherries, sunflower seeds, and pepitas until fully incorporated. Pour batter into prepared pan.
• Bake bread until the cake tester inserted in the middle of the loaf comes out clean, about 45-50 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Invert to cooling rack.