What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Chocolate Avocado Banana Bread

My mom and dad came over last week with two giant bags full of avocados from my grandma’s orchard. I remember growing up in that orchard chucking avocados at tress instead of eating them… it took me until I was 25 to enjoy avocados. They used to make me feel weird when I ate them, scratchy throat! Not sure what changed but thankfully they are in my life now and in just about everything I’ve made this last week.

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Chocolate Avocado Banana Bread:

  • 1/2 of a medium ripe avocado cubed or one small ripe avocado cubed
  • 1 large egg (I have not tried flax egg)
  • 1 tsp vanilla extract
  • 2 large ripe bananas sliced
  • 1 cup almond flour (I have not tried another flour)
  • 1/4 cup unsweetened cocoa powder or cacao powder
  • 2/3-3/4 cup coconut sugar (I used 2/3 sugar and it was perfect but some people may think it’s not sweet enough)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Dash of sea salt
  • 1/3 cup crushed peanut butter chocolate covered almonds (or chocolate chips)

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Directions:

  • Preheat oven to 350°F and prepare a bread pan with nonstick spray and then parchment paper.
  • Place the cubed avocado, sliced bananas, coconut sugar, vanilla extract, and egg in a blender or food processor and blend until super smooth.
  • Add in the flour, cocoa powder, cinnamon, baking soda, and sea salt and blend/pulse slightly until combine. Shouldn’t take more than a few seconds!
  • Pour into your prepared bread pan and top with crushed peanut butter chocolate covered almonds or chocolate chips.
  • Bake for 50-55 minutes or until a toothpick comes out clean. Let cool for five minutes before removing from the bread pan and let completely before slicing!

Thoughts about avocado in desserts? I’m game for avocado in my desserts as long as I don’t taste them. You truly cannot taste the avocado over all the chocolate and banana flavors. YUM!


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GF/VN Pumpkin Baked Donuts with a Matcha Glaze, in collaboration with Aiya Matcha.

Can’t stop, won’t stop making gluten free and vegan donuts with Halloween sprinkles. 👻

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Last night I had one entire The True Spoon approved mezcal margarita so you better believe I’m moving like a herd of turtles today. I’ll take 100 pumpkin baked donuts with a Aiya Matcha glaze, please. 🤤🍩

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Pumpkin Baked Donuts with a Matcha Glaze:

  • 1 cup gluten free 1 to 1 baking flour
  • 1/2 cup coconut sugar
  • 1/4 cup pumpkin purée
  • 2 tsp vanilla extract
  • 1/4 cup melted grass fed butter (sub vegan butter here to make vegan)
  • 1/2 cup unsweetened nut milk
  • 2 tsp apple cider vinegar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon

Glaze:

  • 2 tbsp warm nut milk
  • 1/2 tsp Aiya Matcha culinary grade matcha
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Halloween sprinkles for the tops

Directions:

  • Preheat oven to 350°F. Spray two donut pans with nonstick cooking spray and set aside.
  • Whisk wet ingredients and coconut sugar together in a large bowl. Mix in dry ingredients and distribute equally into 12 donut slots.
  • Bake for 18-20 minutes, or until a toothpick comes out clean.
  • Once donuts are cooled completely after baking, make the glaze.
  • Whisk the warm nut milk and Aiya Matcha culinary grade matcha together in a shallow dish. Whisk in remaining glaze ingredients, except for the sprinkles.
  • Dip the tops of the donuts into the glaze and sprinkle with a few sprinkles. Let set completely before devouring!

These donuts are a huge hit! Sadly Poppy couldn’t have any but she will one day… if I don’t eat them all first. 🤠🍵

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Gluten Free Halloween Sprinkle Donuts

I was obsessed with 101 Dalmatians growing up. So obsessed that I remember dressing up as one for Halloween multiple years in a row with my toy dalmatian by my side. That was until the toy was replaced by a real dalmatian when I was in third grade. His name was Jazz and he was the BEST buddy for me being an only child. Even though I’m sure Poppy will have a sibling one day, this is NOT a pregnancy announcement, I like to image Poppy looking back on memories with Aero. Yeah, Aero isn’t as buddy buddy as a dog could be, but she is OBSESSED with him and I’m sure she’ll get him to cuddle her soon enough.

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Gluten Free Halloween Sprinkle Donuts:

  • 1 cup gluten free 1-to-1 flour
  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened applesauce (I used homemade!)
  • 2 tsp vanilla extract
  • 1/4 cup melted grass fed butter (sub vegan butter here to make vegan)
  • 1/2 cup unsweetened nut milk
  • 2 tsp apple cider vinegar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/3 cup halloween sprinkles, I found these in the dollar section at @target

Glaze:

  • 2 tbsp coconut or almond milk
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • extra halloween sprinkles for the tops

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Directions::

  • Preheat oven to 350F and spray two donut pans with nonstick cooking spray. Set aside.
  • In a large bowl, use a hand mixer to mix wet ingredients and coconut sugar together until smooth. Whisk together dry ingredients, except for sprinkles, in a separate bowl and then gently mix dry into wet. Mix in sprinkles. Pour batter into 12 donut slots and bake for 20 minutes, or until a tooth pick comes out clean.
  • Make glaze while donuts are cooling by whisking all the glaze ingredients together, except for sprinkles, in a shallow dish. Dip the top of the cooled donut into the glaze then sprinkle with a few extra sprinkles. Repeat until all donuts are decorated and ready to devour!

Note: the sprinkles I bought bled a little into the batter making them appear darker. So be careful how much you mix in the sprinkles. I only did a couple stirs and it left a cool swirly vibe on the donuts. Comment below your favorite childhood costume memory!


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Chocolate Chaga Covered Stuffed Dates, in collaboration with Four Sigmatic.

“Literally the best dessert I’ve had, EVER.” 👏🏼 Frozen chocolate covered stuffed dates aren’t new to the gram but they are new to the Plotnik home. Those were Joel’s exact words after first bite and he’s not wrong. These frozen chocolate CHAGA covered stuffed dates (with crunchy coconut cashew almond butter) and topped with flakey himalayan salt are the best desserts ever. Don’t save them for just dessert though, eat them anytime of day or night.

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Ingredients:

Instructions:

  • Pit your dates and split them in half. Scoop in as much of the nut butter as you can and close the dates back up.
  • Melt your dark chocolate in a double boiler over medium heat (or in a microwave safe dish in 30 second increments). Once melted, stir in Four Sigmatic chaga elixir. Pour chocolate chaga mixture into a small ramekin.
  • Roll, or dip, the dates in the melted chocolate chaga mixture, sprinkle flakey pink salt on top, place the date on a plate covered with parchment paper, and place in the freezer to harden. Let harden for 30-60 minutes and enjoy!

Click here for my Four Sigmatic GIVEAWAY!

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