**Can’t Wait? Use code Suzlyfe when ordering from Jessica’s for $5 off, regardless of where you live, might I add… Code Valid until 4/15****
Part of taking back my life (baby fist pump) + getting my kick in the pants (GIVEAWAY) was getting myself to actually act on something that I’d planned on for a while as well as getting back in the kitchen and creating. I am definitely excited to share this post with you all today. So many of my favorite things, all packed into one, delicious recipe, made healthy, and a giveaway to boot! And a discount code is coming for those that can’t wait to find out if they won!
Favorite things involved:
- Jessica’s Natural Foods
- Creative Healthy Baking and Recipe Development aka MacGyvering
- Zucchini (saute and add to sandwiches. TRUST)
- Zucchini Bread
- Making nutrition-packed, healthy food delicious and accessible
- Giving you all the chance to try my favorite things!
In fact, there is so much good in this post that I am going to save one of the recipes for later. So let’s break break, break it down:
Jessica’s Natural Foods
I know, I have mentioned my love for granola and specifically for Jessica’s Natural Food’s Gluten Free Granola many times, but this time I wanted to talk about the whole product line, including the flavors, where you can get it, and pricing, etc., so that you can know what to look for! Also, I want to introduce the latest Jessica’s product!
Jessica’s Gluten Free Granola
You know how obsessed I am with this granola. It is one of my staples–and Alex is addicted too. It has gotten me through marathon training TWICE now! Non-GMO, all natural, gluten free, many are also dairy free, and available in 6 flavors, this granola is light, airy, crunchy, and has just the right amount of sweetness. I am truly amazed by how balanced the flavor is–there is actually DEPTH to the chocolate–it isn’t just cloying sweetness. I have been seeing it at Whole Foods for about $7 a bag, honestly well worth the price. Also buy directly from Jessica!
- Gluten Free Almond Cherry — This has gotten me craving dried cherries with everything. Toasty almonds all crunched up in the clusters, chewy, sweet, tart cherries. You know that I picked those out too, lol.
- Gluten Free Cherry and Berry — Similar to the Almond Cherry, but with the addition of blueberries and cranberries. Not quite as nutty as the almond
- Gluten Free Chocolate Hazelnut (formerly Motor City Crunch) — I have been known to stash this away so that Alex won’t find it and eat it. I will fight people to the death. Not overly hazelnut and with a nice cocoa flavor–I would say this is THE chocolate granola, but it is not candy, by any means. Like the difference between a molten lava cake (this) and a super sweet grocery story bakery (cocoa crispies). And there are chocolate chips, which have a texture that I can’t explain, other than that it tastes like the chips in chocolate chips cookies after they’ve been baked.
- Gluten Free Chocolate Chip — If Chocolate Hazelnut is chocolate fudge brownie ice cream, this is chocolate chip cookie dough. Balanced but indulgent with those special chips, toasted, and that incredible texture.
- Gluten Free Pecan Almond — Nutty through and through, warm, and toasty. Just enough sweet and beyond perfect pairing with stronger flavors like fruity yogurts or flavored ice creams.
- Gluten Free Vanilla Maple — The cinnamon and maple come through in just the right way, but kinda like a Boom Chicka Pop Lightly Sweet — this one is about the goodness of the product with just enough sweetness and scent to bring it out. Put this on chocolate ice cream, and you are literally going to swoon.
I know that I tend to go on and on and on about this stuff, but I promise you that it truly is my favorite cereal / oatmeal / etc product out there. Alex has used each of the flavors mixed with his Kashi GoLean Twigs in the morning in lieu of Kashi Go Lean Crisp, and you know he gives an honest opinion. He has told me that it is his favorite granola out there. #PROOF
Jessica’s Natural Foods Organic Strawberry and Organic Vanilla Syrup
NEW THINGS! Ready to change up your mornings, your smoothies, your baked goods, snacks, and drinks? Jessica developed these syrups as a way to encourage her daughter to drink milk (good old picky child palates) but she didn’t want to resort to the strawberry milks typically available–most didn’t have strawberry or vanilla as an ingredient (kind of like how pizza is a “vegetable” or ketchup has “tomatoes”). These syrups are organic, all natural, non-GMO, and made from the real thing. Use in drinks or food! Oh, and 35-40 cals a Tablespoon, if you are curious.
- Organic Strawberry Syrup — DELICIOUS. Think of the essence of strawberry! I am totally loving this drizzled over plain Greek yogurt — just enough sweet to tart ratio 😀 Use it in smoothies, over ice cream, or shake up your protein pancake/waffle/French toast and use it instead of maple syrup!
- Organic Vanilla Syrup — I tried this first, and was a little nervous, I’ll be honest — was I going to be chugging the vanilla equivalent of maple syrup? Well… Yes, but in the best way. Like unsweetened vanilla almond milk — you get just enough of the flavor, but if you get either the regular vanilla (aka commercial maple syrup) or the unsweetened original flavor, you seriously miss it. This is begging for a trip into your coffee or hot chocolate.
Gluten Free Dairy Free Zucchini Bread Recipe
Alright, so now that I’ve talked about it, how I used it! I’ve been sitting on this recipe for several months now, ever since Jill posted her mother’s recipe for non dairy zucchini bread. I saw it, said that I love zucchini bread but would want to healthify it, and she asked me to get on that! Then I got the syrups, and was like BRILLIANT… but there were no good zucchinis to be found. So I had to wait. I’ve made 2 versions of the bread.
The following is a very straightforward reinterpretation, and it is fabulous. I may be more proud of this bread and the lift and rise I got out of it than any other I’ve made. Next week I will tell you all about how to make a protein-focused version, but for now please accept this recipe for Gluten Free Dairy Free Zucchini Bread!
- 1 zucchini, raw (to yield 2 cups shredded zucchini)
- 240 g (about 2 cups) Gluten Free All Purpose Flour (for non-gluten free, I recommend Whole Wheat Pastry Flour)
- 2/3 tsp baking powder
- 2/3 tsp baking soda
- 2/3 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup chopped toasted nuts (optional)
- 2 eggs, beaten (or 1 egg + 2 whites)
- 1/2 banana, mashed
- 1/4 cup + 1 Tbsp Jessica's Natural Foods Organic Vanilla Syrup
- 1/3 cup Unsweetened Vanilla Almond Milk (may need a little more or less, depending on consistency of batter)
- Shred the zucchini in a food processor, and then put into a colander/strainer and let sit for about 30 minutes (or longer) to dry some.
- Preheat oven to 350-365, depending on your oven. Line 2 mini loaf pans (or 1 large loaf pan) with parchment paper and then spray with cooking spray.
- In separate bowls, mix dry ingredients and wet ingredients. Add wet to dry, start to mix, and then incorporate shredded zucchini. Allocate into pans and cook 35-45 minutes, depending on your oven and temp, making sure to rotate after about 25 minutes. Done when toothpick removes cleanly (some moisture may be apparent).
- To even further increase the nuttyness and texture, sub some of the flour with oats!
- If you don't have any of Jessica's syrup (SAD FACE), I would suggest 1 TBSP vanilla and 1/4 cup agave syrup or sweetener of choice.
- For one loaf, just half, for more, increase as necessary!
Who else is excited about spring/summer produce for baking? Do you have a granola craving? What is another fun use for the syrup?
Can’t Wait? Use code Suzlyfe when ordering from Jessica’s for $5 off, regardless of where you live, might I add… Code Valid until 4/15