Banana Nut Bread -vegan

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With the cool winter days upon us the morning seem to be a struggle for me to get out of my cozy warm bed to face the cold living room, But a warm breakfast can make the trip alittle easier! and banana nut bread is one of my favorites, and its so easy to make vegan! It makes a great breakfast, snack, or dessert! Traditional banana nut bread is loaded with butter, and sugar, which is totally unnecessary, banana is already a butter replacement, and is sweet already! I cut the sweetness by half, of course I used my favorite raw agave nectar, and cut the butter in half! I even threw in a full graded carrot just for fun.

I tried out my new mini bread pans, which I absolutely love!! its the perfect amount!! (cut the recipe in half if you are going to use a mini) I found them at Ross, they came in a pack of 4 which is perfect to personalize each one, one can have nut, maybe one without, even add chocolate chips to one, so easy !

Recipe

  • 2 cups Gluten-free baking Flour (I use bob red mills)
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Allspice, ground
  • 1/4 cup Margarine (I used Earth Balance Vegan Spread)
  • 1/4 cup Honey or other sweetener
  • 3 Bananas, medium sized, the browner the sweeter they become
  • 1/4 cup soy milk organic
  • 1 teaspoon Apple Cider Vinegar
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Walnuts, chopped
  • Optional graded 1/2 carrot
  1. Combine together the soy milk and apple cider vinegar; set aside.
  2. Preaheat the oven at 350F grease loaf pan
  3. In a large bowl, combine together the flour, baking soda, salt and allspice.
  4. In another bowl, cream together the margarine and sugars. Then add the bananas, vanilla and milk-vinegar mixture.
  5. Add the wet ingredients to the flour mixture. Mix in the nuts and stir until just combined.
  6. Pour the batter in the prepared loaf pan and bake for about 60-70 minutes or until a toothpick inserted in the center of the bread comes out clean. smaller loaf pans take less time mine was finished in 50 mins
  7. Place pan on a cooling rack for about 15 minutes. Then transfer the bread from the pan to the rack and let it cool completely before slicing
  8. Enjoy!

Gluten free vegan fig waffles

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Time to bust out the waffle maker cause these need to go in your belly immediately !

I wanted to make up some waffles to freeze to replace all the frozen waffles Ive been buying (I love vans gluten-free) thought I could save a couple bucks by making a bunch, well they never made it to the freezer.. haha the theme of me never having enough for left overs seems to be repetitive !

It was leg day today, and as my legs started to shake. The though of warm waffles waiting for me, pushed me though… lets eat!

1 large banana
3/4 cups soy milk- or any other non-dairy milk
2 TBS coconut oil

1 TBS fig spread

1/2 teaspoon vanilla extract
1 cups gluten-free all-purpose flour (I use Bob’s Red Mill)
3/4 tablespoons baking powder
1/8 teaspoon sea salt
1/8 teaspoon cinnamon
optional 1 scoop of stevia powder

For fig spread use a store bought organic fig spread, or mash up about 2 whole figs

In bowl mash banana add coconut oil,fig spread, soy milk, vanilla, baking powder, salt, cinnamon, and flour

Heat waffle iron, spray with oil (I have a refillable oil sprayer, I fill with safflower oil)

Spoon in batter, let sit for 3-5 minutes, make sure waffle is cooked all the way through, remove, and repeat

Top with non-dairy butter

maple syrup

toasted walnuts or sliced bananas

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Pumpkin Vegan Sausage Sandwiches

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The smell of pumpkin is everywhere, which is why I love fall!!! Now that Starbucks has officially announced the change of the season with their fall menu rollout.. Mmmmm pumpkin spiced coffee!!! I’m in the mood to make everything with pumpkin

Whole foods had a great sale on organic pureed pumpkin for the holidays, so I snatched up some, and was on a mini quest to find some new unique ways of using it !!

This savory sausage sandwich topped with a maple pumpkin is a delicious way to start the morning

I got this inspired recipe from Happy Health Life at lunchbox.com <;— click here for instructions

Pumpkin Maple Butter
1/2 cup canned pumpkin
1 Tbsp maple syrup (grade B is my preference)
2 tsp olive oil
pinch of sea salt (truffle salt is even better)
Optional: dash of pumpkin pie spice for spiced complex flavors

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For the rest of the recipe click link above**

I used a gluten free english muffin to make it gluten free !!!
**I used 365 brand veggie sausage
almond shreds for the cheese
and for the greens I used kale