Posted on 6 Comments

GF Banana Bread – Vegan

I know there are thousands of banana bread recipes out in the world wide web and books, but be honest they are not necessarily worth making twice, or they have ingredients that are not actually the best for you.

Since the beginning of the year I have been making more Whole Food Plant Based foods (WFPB). It started as an experiment to see how I would feel. How I felt totally surprised me.

I thought I would feel a little tired and sluggish, yet I felt incredibly energetic. My digestive issues dissipated. It has been about 4 weeks and I cannot believe the difference in my overall everyday living.

This is why you might have noticed a difference in the recipes on my blog. I have been doing a lot more testing on recipes. It has been a learning curve because traditional ingredients or methods do not necessarily work well for WFPB eating. Because my kitchen is one of my happy places I have relished this new adventure.

This Banana Bread fits all the checkmarks for WFPB and tastes amazing too. Make sure to follow my blog so you do not miss out on any new healthful recipes. Now, to that bread.

Dry Ingredients:

  • 2 c GF All-purpose Flour Blend
  • 3/4 c organic sugar
  • 1 tsp xanthan gum
  • 3/4 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground

Preheat oven to 350 degrees. Grease 4 1/2 x 8 inch loaf pan.

In a large bowl whisk together all the dry ingredients.

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Mix-in:

  • 1/2 c walnuts, chopped

Stir in walnuts into dry ingredients. Set aside dry ingredients mixture.

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Wet Ingredients:

  • 3 large bananas, ripe but firm, peeled
  • 6 tbsp applesauce, unsweetened
  • 1/3 c almond milk yogurt ( I like Kite Hill)
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract

Add bananas to a stand mixer. Beat bananas until broken up and they are half chunky and half creamy. This only takes about 60 seconds.

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Add remaining wet ingredients and mix for about 30-60 seconds. You should still have some banana chunks.

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Add dry ingredients to wet mixture and mix for about 30 seconds. Finish mixing by hand.

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Spoon batter into prepared 4 1/2 x 8 loaf pan.

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Bake for 60 minutes. Turn loaf halfway through baking time.

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Posted on 2 Comments

Greens, Fruit and Nut Smoothie

I have always liked smoothies, but I am not a big fan of drinking my calories. So I do not make them very often. I now consider them more of a treat or if I am not really hungry, but I want something light and refreshing for a quick meal.

This smoothie is nutrient dense, flavorful and surprisingly filling. I like that it has a clean, not overly sweet taste. You can always add sweetener of choice if you like yours a little sweeter.

  • 1 c Cascadian Raspberry, Cherry & Berry Blend
  • 1 handful of Baby Kale Blend (Chard, Baby Kale, Spinach)
  • 1 banana
  • 1 tbsp Chia Seeds
  • 1 tbsp Almond butter
  • 1 c Almond milk

This is so easy. Put all the ingredients into your blender.

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Blitz on proper setting for your blender until smooth and creamy.

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Serve. Drink. Enjoy.

 

Posted on 6 Comments

Carrot Cake Oats

This is a take on a something I saw in a magazine article. The article had this in an overnight oats version, but I wanted oatmeal for breakfast so I made some changes that resemble some of the ingredients I usually put in my carrot cakes.

Besides, there is nothing like combining vegetables, dessert and breakfast all in one dish. You really cannot go wrong with this healthful and filling breakfast to start your day off full of energy to tackle whatever comes your way.

This is a hearty recipe for one, yet, if you do not want such a large portion you could divide up for a future breakfast for another time.

  • 1/2 c rolled oats
  • 1/2 c carrots, shredded, plus more for garnish
  • 2 dates, pitted and diced
  • 1 tbsp flaxseed, ground
  • 1 tsp cinnamon, ground
  • 1/4 tsp nutmeg, grated
  • 1/8 tsp ginger, ground
  • 1 tbsp walnuts, chopped, plus more for garnish
  • 1 1/2 c almond milk, unsweetened, vanilla, plus more for garnish

In a medium saucepan combine all ingredients, except those for garnish. Cook over medium heat until oats start to bubble. Stir frequently.

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Spoon into bowl and garnish with carrots, walnuts and a splash of milk.

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Serve. Eat. Enjoy.

Posted on 2 Comments

Fruit and Nut Oatmeal

This is one of my favorite breakfasts. I do not make it very often because it takes a little time, yet it is so worth the investment. I usually make this on a weekend. You could double the recipe and have some for another day during the week.. All you would have to do is add a little milk to thin it out a smidge and warm it in the microwave.

I like this combination of fruit and nuts, however I have made it with whatever I had on had. This recipe serves four generous portions. It is very filling and lends to give you plenty of energy to start your morning off right.

  • 1 gala apple, cored, chopped
  • 1/2 c pecans, chopped
  • 1/4 c cranberries, dried
  • 1 Medjool date, pitted, diced
  • 1 tbsp flax seed, ground
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground
  • pinch Himalayan salt
  • 1 c GF Oats, rolled
  • 2 c almond milk, unsweetened
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • almond milk, garnish
  • maple syrup, drizzle, garnish

Note: I know it looks like a lot of ingredients, but I promise you probably have virtually all of these in your pantry. You could also make any substitutions to suit your tastes or preferences.

In a medium saucepan over medium heat add the apple, pecans, cranberries, and date. Stir until well mixed.

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Add flaxseed, cinnamon, nutmeg, ginger and salt. Stir to coat the fruit and nuts.  Stirring frequently cook until the apple is slightly softened and the spices are fragrant.

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Add oats; stir. Cook the oats dry for about 2 minutes. This help work the spices into the oats.

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Add milk, coconut sugar and vanilla. Stir frequently.

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Reduce heat to medium-low and keep stirring. The oatmeal will slowly start to thicken. Usually when it starts to bubble it is almost done. Cook to desired thickness.

Garnish with a splash milk of choice and some real maple syrup.

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Serve. Eat. Enjoy.

Posted on 5 Comments

Berry-Banana Smoothie

I do not make them very often, but I like them. I had some bananas that were getting pretty ripe. I did not feel like making muffins or bread so I thought a smoothie would be good. I had everything I needed: frozen berries, bananas, almond milk and chia seeds. This is a nutrient packed drink. That is what I like about smoothies. They are easy to make and you can change the flavor just by changing one or two ingredients.

This recipe makes three large servings. One of the tricks I do is grind the Chia seeds in a spice grinder. By doing this you are turning it into a powder and the Chia seeds are less noticeable. My husband is not fond of the texture of Chia seeds, by grinding them I am taking care of that problem. Give it a try. I promise it really works.

This recipe would be great for smoothie pops as a snack. Make it like you were making a smoothie, but pour it into popsicle forms instead of a glass and freeze them. You could make them up in the morning so when the kids get home from school you have a fun and nutritious snack all ready for them to enjoy. I might even make some for us adults.

  • 2 bananas, ripe, peeled and broken into pieces
  • 2 c Cascadian Berry and Cherry Blend (this is what I had in the freezer)
  • 2 c almond milk, vanilla, unsweetened
  • 1 tbsp Chia seeds, ground into a powder
  • 2 tsp coconut sugar, optional

Follow manufacturer’s directions for order of ingredients in your blender.

Blend.

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Share. Eat. Enjoy.

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Posted on 6 Comments

Apple-Cranberry Crumble

Recently my husband and I were having a conversation about what our favorite pies were. To be honest I think we decided that we have a lot of favorites depending on what time of year it is. There was really no clear cut favorite. Then the conversation morphed into crumbles and cobblers. Still there was no real favorite.

Because of all that talk of pies, crumbles and cobblers I had to make something for us. This is an old recipe (originally an apple pie) I have had for more years than I can remember. I did update it to a more healthy crumble with a little twist. It is in the oven right now and it smells amazing. I can hardly wait for it to come out of the oven and cool.

Serve this with your desired topping and enjoy.

Filling:

  • 6 tbsp vegan margarine, divided 3/3
  • 2 1/2 pounds apples, use your favorite that is a firm apple, peeled, cored, sliced
  • 1/2 c maple sugar
  • 1/4 c cranberries, dried
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, ground
  • 1/8 tsp ginger, ground
  • 2 tbsp lemon juice
  • 2 tbsp arrowroot or cornstarch

Melt 3 tbsp of butter in a large dutch oven over medium heat. Add the apple wedges and sauce until slightly softened but holding their shape. Add maple sugar, cranberries, cinnamon, nutmeg and ginger; stir.

Mix together lemon juice and arrowroot. Stir into apple mixture. Remove from heat. Pour apple mixture into 9×13 baking dish. Dot remaining margarine onto apple mixture.

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Crumble Topping:

  • 1/2 c GF rolled oats
  • 1/2 c walnuts, chopped
  • 4 Medjool dates, chopped
  • 2 tbsp GF flour mix
  • 2 tbsp vegan margarine cut into peas size pieces
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger

Mix together all ingredients. Spoon crumble onto apple mixture.

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Preheat oven to 375 degrees. Bake for 40 minutes. Let cool about 10 minutes before serving. top with your favorite topping: whipped cream, whipped coconut cream, or ice cream.

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Share. Eat. Enjoy.

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Posted on 7 Comments

Banana-Pecan Breakfast Bars

I know you have been there. You have 2-3 overripe bananas and your thinking, banana bread or banana muffins, again. Well, not this time. These breakfast bars can be made and everything cleaned up in under 30 minutes. they will last 5 days in the refrigerator when stored in an airtight container. These are great for those grab and go mornings.

There is a secret ingredient that will revolutionize your healthful baking. Vanilla Cashew Frosting. Yes, you read the right – Frosting. The frosting is made of cashews, dates, vanilla and water.

  • 2-3 ripe bananas
  • 1/2c Cashew Vanilla Frosting
  • 2 c GF rolled oats
  • 1/2 c pecans, chopped
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger, ground
  • pinch of sea salt
  • coconut oil, to grease baking dish

Preheat oven to 350 degrees.

In a large bowl blend together bananas and cashew frosting until creamy and combined.

Mix in oats, pecans, cinnamon, nutmeg, ginger and sea salt.

Spoon oat mixture into 8X8 baking dish.

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Bake for 20-25 minutes.This depends on how chewy you want them to be. Cool and slice into 10 bars.

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Share. Eat. Enjoy.

Posted on 9 Comments

Carrot Cake Donuts

I started out going to make a carrot cake, but then I thought I haven’t made donuts in months. Then I thought, Carrot Cake Donuts sounds pretty good. So here we are making Carrot Cake Donuts.

They are cooling as I write this post and I can hardly wait to have one. So when you see a picture with a bite taken out you know that is a real bite.

I have always liked carrot cake. It has a vegetable in it, so it has to be good for you, right?? They are gluten free and vegan. Also, there is no refined sugars. These donuts are packed with flavor and none of the bad stuff.

This batter is made entirely in the food processor.

  • 1 1/2 c unsweetened vanilla almond milk
  • 4 1/2 oz whole dates, pitted, chopped
  • 1/2 c applesauce, unsweetened
  • 1 tsp vanilla
  • 1 3/4 c  GF oat flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1 1/2 c carrots, finely shredded
  • 1/2 c walnuts, chopped

In the food processor add milk, dates, banana and vanilla. Pulse a few times to break up the dates. Let ingredients set for about 15 minutes to let the dates soften.

Preheat oven to 350 degrees.

Add oat flour, baking powder, cinnamon, baking soda, nutmeg, ginger and carrots. blend until completely mixed and carrots are in small pieces. Add walnuts and pulse until the walnuts are broken up.

Spoon batter into a ziplock bag. Squeeze out air and snip the end of the bag so that you can pipe the batter into a donut pan.

Tip: If you are using a silicone pan, place the silicone pan onto a sheet pan. Then pipe batter into donut rings. This make s it much easier to work with the donut pan.

Bake for 25-30 minutes. Let cool inside the donut pan. They will probably break apart if you try to remove them sooner. Turn donuts out onto board/platter (whatever is large enough).

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You can eat them plain or ice with your favorite icing.

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Share. Eat. Enjoy.

Posted on 4 Comments

The Chunky Monkey

My husband bought me a Vitamix for Christmas. I am so excited to be using it today. This recipe is designed for two, but can be modified for more. I initially made it into a smoothie, but then you would have to delete the chunky part, because it was incredibly smooth and creamy. So I thought I would change it up to a breakfast bowl. Then you can choose how you would prefer to eat/drink your breakfast, with a straw or a spoon.

Then I thought, this does not have to be for breakfast, it could be a snack or a dessert. So I had to change the title from Chunky Monkey Breakfast Bowl to just: The Chunky Monkey, because you can make it or it eat any way or time you want.

Note: If blending for a smoothie I would add 3-4 ice cubes to give it more of a cold shake feel, or you can use frozen bananas.

  • 3/4 c almond milk
  • 1 tbsp almond butter or peanut butter
  • 1 tsp monk fruit
  • 1 tsp raw cacao
  • bananas (2-4)

Combine, milk, nut butter, dates and cacao in a blender and blend until smooth. Add more milk if needed to bring to your desired consistency. Taste for sweetness. If needed, add another date.

Place sliced banana(s) in bowls. Pour blended mixture over bananas. Serve. Eat. Enjoy.

Note: You can store any leftover sauce in an airtight container in the refrigerator for up to 3 days.

Smoothie

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Yogurt Parfait

This is an anytime parfait – breakfast, snack, dessert. They are a fun and easy to assemble. You can vary your ingredients to what you have on hand and is fresh. I like to have a couple of jars of these in the refrigerator for a grab and go meal or snack.

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I like to make the bottom layer a jam, kind of like fruit on the bottom type yogurt. That is my husband’s favorite style. So I start with jam, them some yogurt. Top the yogurt with a combination of almond-date meal and some pecans.

Repeat the layers. Share. Eat. Enjoy.