TASTE | LA FAVES + SPIRALIZERS


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PANATEA
We sell Panatea Ceremonial Matcha Green Tea sets in store and they're the perfect gift for yourself or a friend who is looking to learn more about how to enjoy and make matcha.

VEGETTI
A favorite kitchen appliance of ours, it spiralizes vegetables such as zucchini so that they can be used as pasta substitutes. 


FOR FOOD IN LOS ANGELES WE LOVE:

E. Baldi
375 N Canon Dr, Beverly Hills
+1310 248 2633

Sushi Zo
multiple locations (LA, NYC + Bangkok)

Nobu Malibu
22706 Pacific Coast Hwy, Malibu
+1 310 317 9140

Terroni
multiple locations


one-bowl-chia-seed-peanut-butter-banana-breakfast-cookie.jpg

An easy grab-and-go breakfast item that we make are these organic peanut butter banana breakfast cookies from With Salt and Wit that use chia seeds and oats for extra energy. 

ONE BOWL CHIA SEED PEANUT BUTTER  BANANA BREAKFAST COOKIES
 

WHAT YOU NEED

3 small mashed ripe bananas
2 cups old fashioned oats
1½ teaspoon cinnamon
3 tablespoons ground flax seed
1 tablespoon chia seeds
¼ teaspoon sea salt
1½ teaspoons vanilla extract

Peanut Butter Drizzle:
½ cup Peanut flour
¼ - ½ cup unsweetened almond milk

WHAT YOU DO

FOR THE COOKIES
1. Preheat oven to 350 degrees. Line a baking sheet with a silicon mat or parchment paper.

2. In a large bowl, mash the banana. Stir in the remaining ingredients.

3. With a small cookie scoop, scoop the dough into 12 mounds. Don't worry about spacing, they won't spread when being baked. Press down with the bottom of a glass that has been sprayed with non stick spray or wet your hand slightly, and flatten each cookie to about ¼ inch.

4. Bake the cookies for 13-15 minutes or until the cookies are slightly firm, but soft to the touch.

5. Let cookies cool for about 5 minutes on cookie sheet, then transfer to a wire rack.

FOR THE PEANUT BUTTER DRIZZLE
1. In a small bowl, whisk together the peanut flour with ¼ cup of milk until smooth. Add more if yours is too thick. Drizzle each cookie.

Store in an air tight container in the refrigerator.