Recipes

AMAZING Vegan Banana Bread!

My whole family loves this vegan banana bread which is saying a lot when my picky six year old is begging me for a slice! I added chocolate chips to the main mixture and didn’t add a topping. I also used regular flour instead of spelt flour and it came out great. i cooked the bread for a good hour.

Thanks Angela Liddon with Oh She Glows for this amazing recipe. To see Angela’s blog post about this bread, check out: https://ohsheglows.com/2016/10/07/vegan-banana-bread/

One Bowl Vegan Banana Bread

Vegan, nut-free, refined sugar-free, soy-free

This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to throw together. What could be better when you have some overripe bananas to use up? Nothing, my friends, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana (which enhances the sweetness and banana flavour) and crunchy walnuts. This recipe is adapted from my Blissful Banana Blueberry Muffins.

Yield
1 (9x5-inch) loaf

Prep time
10 Minutes

Cook time
50 Minutes

Ingredients:

For the wet ingredients:

  • 1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)

  • 2 tablespoons (15 g) ground flaxseed

  • 1/3 cup (80 mL) plant-based milk (I like almond milk)

  • 1/3 cup (80 mL) coconut oil, melted*

  • 2 tablespoons (30 mL) pure maple syrup**

  • 2 teaspoons (10 mL) pure vanilla extract

For the dry ingredients:

  • 1/4 cup plus 2 tablespoons (60 g) coconut sugar***

  • 1/2 cup (50 g) rolled oats

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 1 1/2 cups (210 g) light/white spelt flour or whole-grain spelt flour****

  • Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)

Directions:

  1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.

  2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.

  3. Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.

  4. Stir 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.

  5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.

  6. Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), 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. I love to spread it with vegan butter or coconut 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.

Nutrition Information

Tips from Angela

  • * 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 tablespoons of coconut 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 spelt 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 than 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 is more dense. If your whole-grain spelt flour is quite coarse, I recommend sifting it prior to use for the best results.

OH SHE GLOWS PROTEIN POWER RAINBOW QUINOA SALAD

I love this salad from ‘Oh She Glows Everyday’ by Angela Liddon and make it once a week! I love the combo of lemon zest, sun dried tomatoes and the red wine vinaigrette. Don’t be put it off by the long ingredient list - it’s worth it!

1 cup uncooked rainbow quinoa or regular quinoa, or 3 cups cooked quinoa
1 1/2 cups water
1 (14 ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
3 cups packed stemmed lacinato kale, finely chopped
3 medium carrots, julienned and chopped into bit-size pieces
1/2 cup chopped green onion
1/2 cup fresh parsley leaves, finely chopped
1/4 cup oil-packed sun dried tomatoes, drained and finely chopped (optional, but recommended)

Red Wine Vinaigrette

1/4 cup red wine vinegar
2 tsp Dijon mustard
1 large clove garlic, minced
1/4 cup extra-virgin olive oil
1/4 tsp sea salt
Freshly ground black pepper
1 tsp pure maple syrup
Zest of 1 medium lemon (about 1 tbsp.)

For the garnish

Fine sea salt and freshly ground black pepper
1/4 cup plus 2 tbsp. toasted pumpkin seeds (I used almonds)
1 tbsp. hemp hearts (These would provide a nice crunch, but I didn’t use these)

Instructions

1. Make the salad: Rinse the quinoa in a fine-mesh sieve. Combine quinoa, water and a pinch of salt in a medium pot and stir. Bring to a boil over medium to high heat, then reduce the heat to low, cover, and simmer for 13 to 16 minutes, until the water has absorbed and the quinoa is fluffy. Remove from the heat, uncover, fluff with fork, and let cool slightly.
2. Meanwhile, place the chickpeas in an extra-large bowl. Add the kale, carrot, green onion, parsley and tomatoes (if using) to the serving bowl along with the chickpeas.
3. Make the red wine vinaigrette: In a small bowl, whisk together the vinegar, Dijon mustard and garlic. While whisking, slowly stream in the oil. Whisk in the salt, pepper, maple syrup, and lemon zest, adjusting to taste if desired.
4. Add the cooked quinoa to the bowl along with the veggies. Pour on all the dressing and toss well to combine. Season generously with salt and pepper. Sprinkle with the seeds and serve. Store any leftovers in an airtight container in the fridge for 3 to 5 days.

*Note: the quinoa can also be cooked in a rice cooker using the same measurements above.

Lentil Soup and Caraway and Minted Yogut

I love this soup in the winter..it’s hearty and warming and healthy! This was a hit today at the retreat. I omitted the yogurt as wanted a dairy free soup but you could easily substitute with a dairy free yogurt. I love it with a squeeze of lime.

Ingredients

2 tbsp. olive oil

2 medium yellow onions, roughly chopped

1 carrot, roughly chopped

2 tsp. coriander seeds, toasted and finely ground

1 tsp. caraway seeds, toasted and finely ground

2 cloves garlic, crushed

6 cups vegetable stock

1 1⁄2 cups red lentils, rinsed and drained

Kosher salt and freshly ground black pepper, to taste

5 tbsp. Greek yogurt (or dairy free yogurt)

2 tbsp. finely chopped fresh mint

Toasted flat bread or pita, for serving

Heat oil in a 4-qt. saucepan over medium heat. Add onions and carrots and cook, stirring occasionally, until soft, about 10 minutes. Add coriander, caraway, and garlic and cook, stirring often, until fragrant, 1–2 minutes. Add stock and lentils and bring to a boil; reduce heat to medium-low, cover with a lid, and cook, stirring occasionally, until lentils are soft, 15–20 minutes.

Transfer soup to a food processor or blender and, working in batches, purée until smooth. Return soup to the pot and keep warm over low heat. Season with salt and pepper.

To garnish, stir together yogurt and some of the mint in a bowl; set aside for 10 minutes to marry flavors. Divide soup between 6 bowls, top with a dollop of the yogurt, and sprinkle with the remaining mint. Serve soup with flat bread.

Key Lime Pie with a twist

I was a little skeptical upon reading this recipe….raw, vegan key lime pie. Hmmm…how is that possible? But these little pies didn’t disappoint. Once you can get your head wrapped around the fact that avocado is the star ingredient replacing cream, anything is possible!

Makes 9 Personal Pies

Crust

1 cup raw nuts (almond or pecan)

5 tablespoons unsweetened shredded coconut

1 cup dates (preferably Medjool, pitted)

1 tablespoon melted coconut oil

A few pinches of sea salt.

Filling

3 ripe avocados

1/4 cup pure maple syrup

1 1/2 tablespoons melted coconut oil

1/4 cup freshly squeezed lime juice

2 pinches of sea salt

Grated zest of 1 lime

  • Make the crust: Pulse the nuts in a food processor until chunky. Add the coconut oil, dates, shredded coconut and salt and continue to pulse until the nuts and dates and form a solid ball. If you need more liquid to bind the dough, add a little more melted coconut oil.

  • Line a 12 up muffin tin with plastic wrap. Divide the crust mixture into 9 balls and press each ball into a muffin cup, pressing the dough evenly up the sides to create a tart shell. Place in freezer for 1 hour.

  • When you are ready, make the filling, Put the avocados, maple syrup, coconut oil, lime juice, pinch of salt and grated zest of lime into the food processor and blend on the highest setting until it’s smooth. Taste for sweetness and add more maple syrup if needed. It should be balanced between tart and sweet.

  • Remove the muffin tin from the freezer. Pull up the edges of the plastic wrap to remove the tart shells from the muffin tin. Spoon the fillings into the tart shells. Put the filled shells back in the muffin tray and place back in the freezer for at least 2 hours.

  • Remove the tarts from the freezer for at least 20 minutes before serving.

Yum!

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One Bite Sweet Treats

Peanut Butter Cookie Dough Balls

Makes about 14 bites

1 1/2 cups of oat flour

2 tablespoons melted coconut oil

2 tablespoons smooth peanut butter or almond butter

1/4 cup pure maple syrup

1 teaspoon pure vanilla extract

1/2 cup almond flour/meal

1/4 teaspoon fine grain sea salt

2 tablespoons mini dark chocolate chips

Put all the ingredients into a food processor and blend until smooth. A dough will start to form. Put into a bowl and mix in the chocolate chips. Roll the dough into small bite sizel balls. Place finished balls on a plate lined with parchment paper. Store the bites in the fridge. I like to eat them at room temperature.

Note on oat flour - If you can’t buy oat flour, you can make oat flour by putting oats in a food processor and blending until a fine flour forms. Store bought oat flour is substantially finer than what you can make in your own food processor so store bought oat flour is preferred.

Fudge Bites

Makes 10 to 14 balls

3/4 cup pitted dates (I like Medjool)

1/2 teaspoon pure vanilla extract

Pinch of sea salt

2 tablespoons cocoa/cacao powder

2 tablespoons shredded coconut

1/2 cup raw pecans

Optional - mini chocolate chips

Blend all ingredients together in a food processor (apart from chocolate chips) until it starts to form a dough. Remove the dough from the blender and place in a bowl. Add the chocolate chips. Rolls into bite size balls. Place balls on parchment paper and put in the fridge. This dough also works great as a pie crust.

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