loaded banana bread.

IMG_1854.JPG
Whoah, this banana bread is a knock out. Its a variation of this recipe – but doctored up with some added goodies! I found the recipe on shutterbean and she kept raving about how good it is and how it doesn’t last very long in her house. It definitely lives up to all the hype. I will be keeping this in rotation for sure!

Heres the original recipe
Heres my modification:

  • 1 cup all-purpose flour
  • 1/2 cup almond flour/meal
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup olive oil
  • 1/4 cup unsweetened apple sauce
  • 1/4 cup coconut palm sugar
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons pure vanilla extract
  • 2 eggs or 2 egg replacer
  • 3 ripe bananas, mashed (about 1 cup puree)
  • 1/2 cup chopped walnuts
  • 1/2 cup raw sunflower seeds
  • 1/4 cup unsweetened coconut shreds
  • 1/4 cup raw pepitasPreheat oven to 350F. grease your loaf pan.

    Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.

    In a large bowl, whisk together the olive oil and sugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Add the eggs or prepared egg replacer, one at a time and beat until fully incorporated. With a wooden spoon, stir in the bananas. Add the flour mixture to the liquids, stirring until just combined. Stir in the walnuts, sunflower seeds, pepitas and coconut until fully incorporated. Pour batter into prepared pan, evening out the top if necessary.

    Place bread in the oven and bake until cake tester inserted in the middle of the loaf comes out clean, about 55-60 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Remove from pan and enjoy.

peanut butter sprinkle blondies.

sprinkeblondies
Sprinkles! peanut butter! oats! chocolate chips!! but really, SPRINKLES!!!
Do I need to mention this had me at sprinkles?! Super fun to make and serve up – anything topped with sprinkles is a winner in my book.  Especially when a birthday in invovled.

found the original recipe here.

  • 2 cups all-purpose flour
  • 2 t baking powder
  • 1 t baking soda
  • 3 big pinches of kosher salt
  • 1/2 cup brown sugar
  • 2/3 cup maple syrup
  • 4 t pure vanilla extract
  • 1/2 cup olive oil
  • 1/3 cup peanut butter
  • 1/2 cup chocolate chips
  • 1/2 cup rolled oats
  • to top: SPRINKLES!

Directions:

  1. Preheat your oven to 350F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, soda, salt, and sugar. In a 2-cup measuring cup whisk together the maple syrup, vanilla, almond butter and olive oil. Add to the dry ingredients and beat until almost together. Add chocolate chips and oatmeal. Mix until combined.
  2. Scoop the dough into the pan and place on the prepared baking sheet. Flatten slightly and sprinkle with lots of sprinkles. Bake for 20-25 minutes or until set.

strawberry rhubarb scones.

scones

I bought a rhubarb plant at the end of last season for a few dollars and now I currently have way more rhubarb that I know what to do with. I gave alot of it away, but have about 8 more stalks left or so. I took a stab at making these scones, which used only about half a stalk of rhubarb, so Ill probably make some more scones and freeze the rest.

But these scones. Whoah. These scones are delicious. Finally the texture is right on, without having to have a million tablespoons of earth balance.  These only use a 1/4 cup of coconut oil – I do want to play around with them a bit, trying to use a healthier flour, or possibly oat flour – but all I had on hand was white flour, and that seemed to do the trick.

Recipe is adapted from here. 

2 cups flour
1/3 cup sugar
1/2 tsp fine sea salt
2 tsp baking powder
1/4 cup coconut oil, liquid
3/4 cup finely diced strawberries
1/4 cup thinly sliced rhubarb, finely chopped
1/2 cup almond milk

Topping
2 tsp almond milk
1 tsp sugar

Preheat oven to 375˚F. Grease a large pan with oil or line with parchment paper and set aside. In a large bowl, whisk together the flours, sugar, salt and baking powder. Pour in the liquified coconut oil and use a pastry cutter to work the oil into the flour. Add the strawberries and rhubarb and toss to combine. Create a well in the center of the mixture and pour in the almond milk. Scoop the dry ingredients from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined. Do not over mix the dough. Firmly pat the crumbly dough into a large circle on the prepared surface, making it about 2″ thick. Brush the dough with milk and sprinkle with vanilla sugar. Cut the dough into eight triangular segments and transfer to the prepared baking sheet. Bake at 375˚F for 18-20 minutes, or until golden on the edges.

banana blueberry bran muffins.

BranMuffins

try saying that ten times fast!

Since I start my day with a smoothie, around 10 am I’m ready for a little something- usually sweet. I like to make healthy muffins because they satisfy a sweet craving, and usually keep me sustained until lunch. I tend to look for muffins that are low in sugar, and try to substitute healthy flours and fruits to make them worth my while. They are a great breakfast treat for milo too.

I found the recipe for some bran muffins here.  Then I customized them to make them vegan. You can add any kind of fruit, or even use spelt flour if you wanted to stay away from white flour. Spelt flour is my favorite to add to muffins!

1 1/3 cups almond milk, mixed with 1 tspn apple cider vinegar
1 T ground flax, mixed with 3 T water
1/3 cup vegetable oil (I did a mixture of half veg oil, half unsweetened applesauce)
1/4 cup coconut palm sugar (or sub brown sugar if you dont have this)
1 1/2 cups wheat bran
1 cup all-purpose flour (or sub spelt flour)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoonsgranulated sugar, divided
1-2 ripe bananas, mashed
1/2 cup blueberries

Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray.

Whisk almond milk, flax, oil (or oil and apple sauce), and mashed banana and coconut palm sugar in a bowl. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined and still a bit rough.

Spoon two 2 tablespoons of batter into each prepared muffin cup. Add about 3-4 blue berries to each muffin and sprinkle each with one of the teaspoons of granulated sugar (1 tspn divided over the 12 muffins). Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of granulated sugar.

Bake muffins for a total of 16 to 18 minutes.

pumpkin molasses sandwich cookies.

pumpkinPumpkin. Molasses. Cream cheese frosting.
I have died and went to autumn heaven.

2 1/3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice (i used a combination of cinnamon, nutmeg and ginger)
8 tablespoons earth balance, room temperature
1 cup light brown sugar, packed
1/4 cup molasses
2/3 cup pure pumpkin puree
1 liquid egg replacer
1/2 cup granulated sugar, for rolling

For the Filling

1/4 cup tofutti cream cheese
1/4 cup earth balance
3 cups powdered sugar
1 teaspoon pure vanilla extract

Directions:

For the Cookies

1. Whisk together the flour, baking soda, salt, and pumpkin pie spice.

2. Working with a stand mixer, or a hand mixer in a large bowl, beat the earth balance on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg replacer and beat for 1 minute more.

3. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.

5. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

6. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 24 pieces (or use a small cookie scoop), and roll each piece into a ball. Roll the balls in the sugar, then place dough balls on prepared cookie sheets and use a the bottom of a glass to ever-so-gently press down on the cookies. Do not over crowd.

7. Bake the cookies one sheet at a time for 7-9 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.

8. Repeat with second batch of dough.

For the Filling

1. In a medium bowl with an electric mixer, combine tofutti and earth balance and confectioners’ sugar. Mix on low speed until the sugar is incorporated, increase speed to medium-high and mix for about one minute. Add in vanilla and continue mixing on low speed until vanilla in fully incorporated.

2. To assemble the cookies, pipe or spread the filling on the bottom of one cookie. Top with another cookie and press together gently to create a sandwich cookie. Repeat with remaining cookies.

strawberry donuts.

strawberrydonuts_makegreat

Ever since I have seen this post, my mouth has been watering and I have been determined to buy a normal size donut pan. We bought a really big carton of strawberries, and they were getting a little wrinkly faster than we could eat them. It was a sign that these donuts must be made!

1 cup flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/3 cup almond milk
egg replace equivalent to one egg
1 tbsp melted earth balance
10  medium to large strawberries (between 1/2 and 3/4 cup depending on size), pureed with 2 tsp seedless strawberry jam
1 tbsp pure maple syrup
Glaze:
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cups cold milk(I halved this and added about a tablespoon of the leftover strawberry mixture to this)
Preheat oven to 425 degrees.  Grease a 6-doughnut pan with baking spray.  To make doughnuts combine dry ingredients in a large bowl and whisk together.  Create a well in the center of the dry ingredients and add in almond milk, egg replacer, melted earth balance, and maple syrup.  Stir until well combined.  Stir in strawberry mixture, starting with 1/2 of it and adding more only if needed.  Batter should be wet, but not runny.  Put dough into a pastry bag or plastic bag and snip approx 1-inch off end.  Pipe batter into each well, reserving extra batter.  Bake for 7-9 minutes until doughnuts spring back when touched.  Let cool five minutes and turn onto a cooling rack to cool completely.  Spray pan again and continue with the rest of batter until all doughnuts have been made.  While doughnuts are cooling make glaze.  To make glaze, stir all ingredients together until smooth.  When doughnuts are cooled dip each into glaze  and place back on cooling rack to let glaze set.  When glaze has set enjoy!

chocolate chip ginger cookies.

CO

If chocolate chip cookies and molasses ginger cookies had a baby, these would be it!

1 stick earth balance
2/3 cup dark brown sugar, packed
1/3 cup  granulated sugar
1 egg replacer
2 tablespoons dark molasses
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chiops

Preheat oven to 350 degrees F (180 degrees C).

In a large bowl, beat together the earth balance and sugars until light and fluffy. Beat in the egg replacer, molasses, and vanilla extract. Stir in the flour, ground ginger, baking powder, baking soda, and salt. Gently fold in the chocolate chunks.

Form cookies using 2 tablespoons of cookie dough (or 1 tablespoon for standard sized cookies). Drop onto a cookie sheet and bake for 8-10 minutes, or until lightly browned. Allow the cookies to rest on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely.

I baked mine for about 9 minutes, but think i might go a little longer next time to get them a little more crunchy.

278. pumpkin pecan donuts.

I made donuts! and pumpkin ones to boot!

Thanks for the recipe tracy! I followed her recipe, only I veganized it using earth balance and soymilk for the milk and butter in the frosting and powdered egg replacer for the egg in the batter. Mine are minis. I baked them for 11 minutes. They were pretty darn tasty!

268. apple pie crumb muffins.

Dj suggested more muffins for the week. So all these apples led me to try to find an apple muffin recipe. I  came across this recipe in vegan with a vengeance, and I don’t think I have ever made these before. Not sure how I passed these up before. Seriously. They are so so good. They taste like a fall explosion in your mouth.  Right before I added the struesel on top, i added a dollop of my apple butter. These are seriously some gooooood muffins.