Healthy Coffee Cake

Can you guys believe that it’s already June?  How crazy is that!?  I feel like just yesterday I was talking about my goals for this year, and now it’s already halfway done!


With summer coming up I decided I would make something a little lighter for this post, yet still just as delicious.  I woke up craving some sort of streusel and knew that healthy streusel was a challenge I was willing to tackle.  And tackle it I did!  This healthy coffee cake is refined sugar free, packed with whole grains and won’t leave you feeling guilty as you reach for one more slice.



Made with zucchini you can totally count this coffee cake as a serving of vegetables for the day.  Everyone knows that Vegetables+Cake means that you’re allowed to eat the whole thing.  It’s just common knowledge!

Jokes aside, this cake is healthy yet tasty and just begging to be served at your next brunch.

Healthy Coffee Cake

  • Servings: 16
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  • CAKE:
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup maple syrup
  • 1/4 cup (4 tablespoons) butter
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/3 cup milk (I used almond milk)
  • 1 cup shredded zucchini, blotted
  • 1 cup blueberries
  • 1/2 cup oats
  • 2 tablespoon butter, melted
  • 2 tablespoon maple syrup
  • 1/2 cup all purpose flour
  • 1/2 teaspoon ground cinnamon


  1. Preheat the oven to 350 degrees and line a 8 inch square pan with parchment paper.
  2. In a medium bowl, whisk together the flours, baking powder, salt and cinnamon.  Set aside.
  3. In the bowl of an electric mixer, combine the butter and maple syrup.  Add the egg and vanilla and beat for two minutes.
  4. Add the dry ingredients to the wet and mix until just combine.  Then add the milk.
  5. Fold in the zucchini and the blueberries, being careful not to over mix.  Pour the batter into the prepared pan and set aside.
  6. To make the streusel, combine all of the ingredients in a small bowl.
  7. Then sprinkle it on top of the batter.  Bake for 45-50 minutes until a toothpick inserted comes out clean.  Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.



Singular Black Bean Burger {Vegan}

As I’m sitting here and writing this post it is absolutely pouring.  As in I haven’t seen the light of day for the past forty eight hours pouring.  There is so much rain that the streets are flooding and there is a small pond forming in my backyard.  I just returned from walking my dog and now I’m left sitting on the couch in soaking leggings and feeling generally cold.

It’s times like this that are the reason I’m counting down the days until summer.  I can’t wait for it to be hot enough to not wear or coat.  The days that I can eat breakfast on my back porch and watch the sunrise can’t come fast enough.


In the mean time, I decided to whip up a good old fashioned picnic lunch to make it feel like it’s coming faster.  I started by making some homemade chips (they were so good!!!) and decided that I wanted a black bean burger to pair it with.  Grabbing a can of beans I set to work, resulting in this recipe.  I took one bite and turned right back around into the kitchen to make a second to share with my grandfather, who confirmed that it was just as good as I thought.



So if you’re like me and could use a taste of summer, grab a can of beans and set to work!


Singular Black Bean Burger

  • Servings: 1
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    • 1/4 cup black beans
    • 2-4 tablespoons flour
    • 2 tablespoon chopped greens (optional, I put spinach)
    • 1/4 teaspoon salt
    • 1/4 teaspoon cumin
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Oil for the pan


  1. In a small bowl mash the black beans until smooth.
  2. Add the salt, cumin, garlic powder, onion powder and chopped greens and mix until combine.  Then add the flour until a rough dough comes to form.
  3. Take the black bean mixture and roll it into a ball and then flatten it into a patty shape.
  4. Pour a little oil into a small pan and heat over medium high heat.  Place your patty in the pan and cook each side for about 2 minutes or until lightly browned.
  5. Top your burger with lettuce, tomatoes, ketchup, or whatever else you desire and enjoy!




Lemon Zucchini Cake

Happy (early) Easter!


Say what?  You’re probably a little confused and think that I’ve lost my mind.  You’re probably thinking: “But Kat, Easter was last weekend!”

And you’re right, Easter was last weekend.  But it’s also this weekend.  Confused?  Let me explain.

If you didn’t know, I’m Greek Orthodox.  This means that I follow the Julian calendar instead of the Gregorian calendar when it comes to religious holidays.  The majority of the world follows the Gregorian calendar, meaning Easter was last weekend for them.  But for my family, following the Julian calendar means Easter is this weekend instead.  That’s about it for my knowledge on the topic, but if you want to read more here’s is an interesting article on the topic.


Now that that’s all sorted out, on to the cake!  Is there anything better then cream cheese frosting?  I think not… This cake is simply awesome because you get a serving of veggies while eating dessert.  If that’s not a win, I don’t know what is.



The cake flour used in this recipe creates a finer crumb and combine with the moisture from the zucchini results in the perfect texture.  The lemon/raspberry combination makes for the perfect spring cake.  Whether it’s for Easter or just because you wanted cake, I’m sure that you’ll be just as in love with this recipe as I am.


Lemon Zucchini Cake

  • Servings: 5
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    • For the Cake:
    • 1 1/2 cups cake flour
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter softened
    • 2/3 cup sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 cup zucchini shredded and lightly blotted
    • 4 tablespoons milk
    • 2 tablespoons sour cream
    • For the Frosting:
    • 4 ounces cream cheese
    • 1/4 cup unsalted butter
    • 1 1/2 cup confectionery sugar
    • Juice from 1/2 – 1 lemon


  1. Preheat the oven to 350 degrees.  Grease and line two 6″ cake pans with parchment paper.
  2. In a small bowl whisk together the cake flour, baking powder, baking soda, and salt.  Set aside.
  3. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy – about two minutes.  Add the egg and vanilla extract, mixing for another two minutes.
  4. In a measuring cup, mix together the milk and sour cream.
  5. Alternate adding the flour mixture and the sour cream mixture with the butter, starting and ending with the flour.
  6. Fold the zucchini into the batter, making sure not to over mix.
  7. Pour the batter into the prepared pans and bake for 20-25 minutes until a toothpick comes out clean.  Allow to cool for 5 minutes in the pan before moving to a wire rack to cool completely.
  8. To make the frosting, add all of the ingredients into the bowl of a stand mixer and whip until combine.  Adjust the lemon flavor as desired, I like a very strong lemon flavor, so depending on what you’re looking for you might want to go with a little less or a little more then what I have listed.
  9. Once the cake is cooled, frost it and top with more berries and lemon wedges.  Enjoy!


Raspberry Coconut Chip Cookies

The last time I posted a cookie recipe was September.  As in the September that was six months ago.  I am truly deeply sorry because that is unacceptable.

In all seriousness when I was thinking about what to make this week for the blog and I realized this fact I knew just the recipe to make.  It was snowy and cold out so I wanted something that would bring me right back to the sunny days of summer and boy did I succeed.  These cookies are ooey gooey and everything you could possibly want.


When I first set out to make this recipe I was just going to make coconut chocolate chip cookies, which are good, but not what I wanted.  As I was grabbing the coconut flour from my pantry my eyes landed on an unopened jar of raspberry jam and just like that I knew what I needed to do to up the wow factor on these cookies.  I am a firm believer that raspberries and coconut go hand and hand so it was fate.



The first batch of these cookies that I made were not raspberry-y (is that even a word?) enough, so I knew with the second batch that I needed more jam.  Unfortunately, there is a such thing as too much jam and the second batch was a complete fail and more of raspberry soup than cookies.  The third and final batch, however, was just right.  Turns out that 1/3 cup is the perfect amount and as long as you don’t over mix the jam you’ll end up with some delicious cookies with a beautiful raspberry swirl.


So enough talking, let’s get to baking!

Raspberry Coconut Chip Cookies

  • Servings: 12
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    • 5 tablespoon unsalted butter
    • 1/2 cup coconut sugar
    • 1 egg
    • 2 teaspoons vanilla extract
    • 1 cup coconut flour
    • 1/2 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/4 cup chocolate chips
    • 1/4 cup unsweetened coconut flakes
    • 1/2 cup raspberry jam


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.  Set aside.
  2. Cream together the butter and sugar in the bowl of a stand mixer and beat on high until light and fluffy.  Once fluffy, add the egg and beat until fluffy once again.
  3. In a medium bowl whisk together the flour, baking powder, baking soda, salt, chocolate chips and coconut flakes.
  4. With the mixer running on low slowly add the dry ingredients to the wet, mixing until just combine.
  5. Using a spatula, fold the raspberry jam into the dough making sure not to mix too much.  You want the dough to have a raspberry swirl, so you need to be careful not to completely mix the jam in.
  6. Remove the dough from the fridge and scoop about a tablespoon of dough onto the parchment paper.  Each cookie should be about two inches apart.
  7. Bake for 10-15 minutes.  Allow to cool for 5 minutes before transferring to a wire rack to cool completely.


Cinnamon Banana Apple Skillet Bake {Vegan}

If you didn’t know by now, I love routines.  I’m very particular and enjoy when everything is the same day after day.  I like to write blog posts on weekend mornings, wake up at the same time, meal prep every Sunday night, and eat lunch at one in the afternoon on Saturdays.  I have so many little routines that compose my entire day, everyday, that my schedule has just become a habit.


When it comes to breakfast, I’m no different.  I’m consistent down to a t.  I like to wake up, drink a big glass of water and eat my breakfast.  I eat the same thing everyday because, as I said before, I love routines.  The problem with this is that after a few weeks of eating the same exact thing every single day, I grow sick of it and no longer crave that certain meal.  This is when I end up switching it up and moving onto the next dish that I will then consume for the next few weeks until the cycle starts all over again.


The problem that I’ve run into lately is that I seem to be sick of everything.  Cereal sounds too bland, toast is too dry, muffins too moist, eggs too goopy.  So this morning I sat at my kitchen counter with a dilemma, what should I make for breakfast?  And then it hit me.


My cast iron skillet was set on top of the stove, freshly washed from last night’s dinner, waiting to be used.  If you’re sick of all of the usual breakfast choices then give this recipe a try, I know that it sure cured me!

Cinnamon Banana Apple Skillet Bake

  • Servings: 4
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  • 4 dates
  • 1/2 cup almonds
  • 6 tablespoons almond milk
  • 2 apples diced into cubes about 1 cm
  • 2 banana cut into slices
  • 2 tablespoon coconut oil
  • 2 teaspoon cinnamon
  • Toppings (berries, nuts, raisins, etc)


  1. Preheat the oven to 350 degrees.
  2. In the bowl of a food processor blend together the dates and almonds.  Add in half of the apple cubes and half of the banana slices and process until combine.  Lastly, add in the almond milk and set aside.
  3. In a cast iron skillet over medium heat melt the coconut oil.  Add the leftover apple and banana to the pan and coat in the melted oil.  Sprinkle the cinnamon over the fruit and sauté for about one minute or until the fruit seems evenly coated in the cinnamon.  Turn off the stove.
  4. Pour the previously processed mixture on top of the fruit and spread evenly.
  5. Place in the oven and bake for 10-15 minutes until it appears to have set and is lightly golden brown.
  6. Allow to cool for 5 minutes before topping with your favorite toppings and enjoying.


2018 Update


It’s crazy, isn’t it?  2017 is almost over.  In less then 24 hours it will be a completely new year full of potential.  Thousands of people will make resolutions to better themselves, and as the ball drops at midnight the race to complete those goals will begin.  365 days may seem like a long time but in realty it goes by in the blink of an eye.

Looking back 2017 was jam packed.  I posted tons of recipes and updated you all on my life in my Saturday Stroll series.  It was a roller coaster of ups and downs and I’m thankful for all of you who joined me on the crazy ride.  No matter whether you’re a long time reader or you stumbled upon my blog through Finding Vegan or Pintrest or some other photo sharing website, I’m so grateful for each and everyone of you.  The fact that in the past year I was able to triple my blog traffic is mind boggling.  Even more shocking is that these views come from all over the world, not just the US.  Papers and Pastels started out as a project that I did not think would ever go very far, but it’s safe to say that my little project has become something bigger then I ever thought it would.


So in honor of the new year that is just hours away I decided that I’m going to be completing 18 goals before 2018 is over.  To inspire you all to create your own goals as well as to keep myself accountable I thought I would share my favorites of these resolutions accompanied by some of my favorite photos from 2017, so here we go:

1. Meal Prep

Everyone who knows me knows that I wake up at the crack of dawn, yet somehow cannot manage to leave my house on time.  I don’t know why, but my time management skills have never been up to par.  To try and aid this issue, this year I want to plan my meals in advance so I’m not scrambling to put together meals at the last minute.


2. Be able to do a pull-up

As simple as this seems, this one has been on my to do list for a long time.  I’ve always wanted to be able to do a pull-up and have never been able to, but I have a strong feeling that 2018 will be my year for it.


3. Bullet Journal

I absolutely love how pretty bullet journals look and have been recently obsessed with reading bullet journal blogs.  I began bullet journaling in June, but I have been slacking lately and would like to get back on track.  It’s such a pretty way to relax and detox from the day.   IMG_8973

4. Run to Boston

This has also been something I’ve been meaning to do for a while.  I don’t have any particular reason why I want to do this, but I think it would be a fun experience.

IMG_82925. Read 12+ Books

I used to be a HUGE bookworm.  I would plow through at least four books in a single week if not more.  As my schedule got more and more packed I began to prioritize other things over reading.  I feel like I’ve forgotten how nice it is to curl up in a cozy corner with a good book and just relax.  That’s why I want to make it a priority to read at least one book of my choice per month.


6. Cook dinner once a week

As good as I am at baking, I’m an awful cook.  Everyone who I talk to is shocked to learn this because I spend so much time in the kitchen, but it’s the truth.  This year I want to fix this and teach myself how to cook by making dinner at least once a week.


I hope I inspired you to write your own goals, have a happy new year!


Teff Flour Pumpkin Bread

Back in June I posted this banana bread recipe with teff flour and you all went wild.  To this day it’s my most viewed post and continues to bring in lots of traffic daily.  So I’m back with yet another teff flour recipe because if I didn’t convince you in my first post featuring the magic flour, I’m sure I’ll have you captivated by the grain by the end of this post.


As I mentioned last time, teff is an Ethiopian grain that some olympian runners swear by.  It’s an amazing source of both protein, iron and calcium.  It also aids weight loss and promotes bone strength.  It really is a superfood.  Lately, I’ve been switching out about 1/2 a cup of white flour for some of this bad boy just because it has so many health benefits.  I mean a flour that tastes good AND boosts your immune system?  Why not!



Today’s recipe features this super flour in a pumpkiny loaf of bread, because fall.  Now you might be thinking: ‘But Kat it’s almost winter!’.  That’s where you’re wrong.  Winter doesn’t officially start until December 21st (also known as my birthday [!!] but that’s another story), so I’ve got 26 more days that it is acceptable to post pumpkin and apple recipes.  Don’t worry December won’t be all fall flavors, I already have some peppermint recipes in the works, but there may be a couple last pumpkin posts sprinkled in with the winter flavors.


Teff Flour Pumpkin Bread

  • Servings: 1
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  • 1 cup all purpose flour or white whole wheat flour
  • 1 cup teff flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 15 oz pumpkin puree (generally 1 can)
  • 1/4 cup maple syrup
  • 1/4 cup olive oil or melted coconut oil
  • 1/4 cup almond milk
  • 1/2 cup pecans, raisins, chocolate chips, etc.


  1. Preheat the oven to 325 degrees.  Grease a bread pan of your choice.
  2. In a medium sized bowl mix the pumpkin, maple syrup, oil of your choice, and milk, stirring until combined.
  3. Add the baking soda, salt, and spices to the bowl and blend.  Sprinkle the two different types of flour on top and fold into the mixture until a batter forms. Throw in whatever add ins you chose and mix together.
  4. Fill the prepared bread pan and bake for 55 minutes – 1 hour.  Remove from the oven and allow to cool for at least 5 minutes in the pan before transferring to a wire rack to cool for longer.