One Bowl Vegan Banana Bread

Don’t be fooled by the word vegan; this banana bread is AMAZING! Angela Liddon has done it again with this tasty, healthy recipe that is quick and easy. The hardest part is not eating the whole thing when it comes out of the oven. But don’t take my word for it, try it yourself! It went so fast I didn’t even have time to get a picture…

With thanks to Angela Liddon at ohsheglows.com

vegan, nut-free, refined sugar-free, soy-free

yields one loaf

Ingredients:
for the wet ingredients
1 1/3 cups (320g) mashed very ripe bananas (about 4 medium or 3 large)
2 Tbsp (15g) ground flaxseed
1/3 cup (60ml) plant-based milk (Angela likes almond milk and so do I)
1/3 cup (60ml) coconut oil, melted*
2 Tbsp 915ml) pure maple syrup**
2 tsp (10ml) pure vanilla extract
for the dry ingredients
1/4 cup plus 2 Tbsp (60g) coconut sugar ***
1/2 cup (50g) rolled oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
1 1/2 cups (210g) light/white spelt flour or whole-grain spelt flour****
sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)
  1. Preheat the oven to 350 degrees. Lightly spray a 9×5 inch loaf pan with oil and set aside. (I brushed mine with coconut oil)
  2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
  3. Stir in the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
  4. Stir in the dry ingredients (sugar, oats, baking soda, baking powder, salt and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl. (I missed the one by one part and mixed all my dry ingredients together and added them to the wet. I don’t think it changed anything…)
  5. Spoon the dough into the loaf pan and spread out evenly. Add you desired toppings and gently press them into the dough to adhere.
  6. Bake the loaf, uncovered, for 45-55 minutes (Angela bakes for 47 to 48 minutes, but your time may vary. Mine only needed 45 minutes), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
  7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes.)
  8. Slice the loaf once cooled. Angela loves to spread hers with vegan butter or cocnut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.

Angela’s Tips:

*I have not tried it yet, but you can probably swap melted vegan butter for the coconut oil.

**If you don’t have any maple syrup on hand, feel free to swap in another 2 Tbsp of cocnut sugar. The loaf won’t be quite as moist, but it’ll still work.

***Coconut sugar can probably be swapped for natural cane sugar.

****I tried this recipe with light/white spelt flour, all=purpose white flour, and whole-grain spelt flour. My preference is light/white flour because it lends a great flavour while still feeling quite light in texture. The whole-grain spelt flour version is my second favourite; it is heartier in texture that the light/white spelt flour version (and cracks more on the top of the loaf), with a slightly earthier flavour. It doesn’t rise as much, though, and it is more dense. If your whole-grain spelt flour is quite course, I recommend sifting it prior to use for the best results.

Kathryn’s notes:

If the ingredients seem a little daunting in terms of where to find them do yourself a favour and head to the bulk food store. It is my new favourite place to find things that just aren’t at the regular grocery store or aren’t easy to find. And, you can pick your quantity.

My first attempt at this was made with whole-grain spelt flour. As I mentioned, no time for a picture. It was teenage boy approved.

 

 

Apple Pie Bites

Quick, fun, yummy and picky eater/little boy approved. Need I say more?

With thanks to The Blond Cook

Serves 8     Prep Time: 15 minutes     Cook Time: 12 Minutes

Ingredients:
1/4 cup packed light brown sugar
1 tsp apple pie spice*, and additional apple pie spice (about 1/4 tsp) for sprinkling on top of the crescent rolls
3 Tbsp butter, melted
1/3 cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2 inch) slices
1 (8 oz can Pillsbury Original crescent rolls
  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
  3. Melt butter and toss apple slices in butter, set aside
  4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
  5. Sprinkle each triangle evenly with chopped pecans.
  6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
  7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
  8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

 

*Apple Pie Spice

1 1/2Tbsp ground cinnamon

1 1/2 tsp ground nutmeg

1 tsp allspice

Chocolate Avocado Cake with Chocolate Avocado Icing

Okay, I get it. It may not sound appealing but it really is quite delicious. It is not gluten-free but it is dairy free. And, it really didn’t take that long to make. I do recommend using avocados that are almost too ripe (it’s such a fine and finicky line) and an immersion blender to really purée the avocado. Little lumps won’t kill you but you might not like how it looks. Go ahead, give it a try. You may just surprise yourself with how much you like it!

With thanks to healthy-holistic-living.com

Makes one 9″ double layer cake

img_5208
Ingredients:
3 cups all-purpose flour (Healthy Holistic living recommends converting to coconut flour or rice flour)
5 Tbsp  dark chocolate cocoa powder (I found this at the bulk food store)
2 tsp baking powder
2 tsp baking soda
1/2 tsp kosher salt
1/4 c olive oil
1 ripe avocado, mashed until smooth (see note above)
2 cups water
2 Tbsp white vinegar
2 tsp vanilla extract
2 cups sucanet sugar (I used coconut palm sugar)
Frosting:
2 ripe avocados, mashed until smooth (see note above)
1 cup sugar (Healthy Holistic Living recommends 1/3 cup of Monk fruit sugar)
5 Tbsp dark chocolate cocoa powder
  1. Preheat oven to 350 degrees. Grease and flour two 9″ round cake pans.
  2. In a large bowl, whisk olive oil and next four ingredients. Once combined, add sugar.
  3. Pour wet avocado mixture into flour mixture and mix well until smooth. Divide batter evenly between cake pans. Bake cake in two 9″ round cake pans, checking for doneness after 30 minutes.
  4. To frost, allow cakes to cool in pans, then turn out after 15 minutes to cool completely. Add a layer of frosting on first cake layer, then top with second cake layer. Add remaining frosting to the top of cake.