CARROT BANANA BREAD

Lots of baking going on around here lately. I've been wanting to make a carrot banana bread and have finally got around to doing it. It's a nice textured bread, moist but not too moist and not too dense. The batter can handle the addition of walnuts and other dried fruits but for the sake of my daughter I've left those out. The recipe is adapted from my Banana Tea Bread which has been a wonderful recipe to work with! I have plenty of notes in this recipe so you can vary it up and change it around when the mood strikes. I don't usually add anything to breads like these when eating but this would be nice with a smidge of Cashew Sweet Cream. I hope you find you love this carrot banana bread as much as I do. It's a keeper and a great way to add in extra vegetables!

P.S. The cooking holiday season is just around the corner! I have a nice collection on pinterest of 250+ vegan recipes for you to consider adding to your holiday table. Am I missing any great recipes you'd like to see? Let me know and I'll add it. You can find the resource here: VEGAN THANKSGIVING AND CHRISTMAS RECIPES 

Mix your dry and measure your wet ingredients (I measured the oil and milk in one cup)...



Grate your carrots, mash your bananas...



To the dry ingredients, add oil, milk and bananas, mix well but don't over mix. Lastly, fold in carrots.

My bread just slightly cooled and moved to it's storage place. Once it's cooled and covered, it will look a bit moister and darken in color. I did another loaf here where you can see the difference, this is 12 hours after being covered. I would've taken more pics of the loaf shown here but it was eaten too quickly!

CARROT BANANA BREAD

Ingredients

• 2 cups spelt flour
• 1/3 cup organic pure cane or coconut sugar
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1/2 cup vanilla or unsweetened almond milk
• 1/4 cup light flavored olive oil or warmed coconut oil (see notes)
• 3 medium bananas, mashed (about 1 1/2 cup)
• 3 carrots, grated (about 1 1/4 cup)
• 3/4 cup chopped walnuts, optional

Optional Toppings

• sprinkle of raw sugar (pictured, my daughters favorite topping)
• 1/4 cup chopped walnuts 

Preheat oven to 350 degrees F.

In a large mixing bowl, add flour, sugar, cinnamon, baking powder & soda and salt, mix well with large slotted spoon or fork. Add milk, oil and mashed bananas, mix well, but don't over mix, making sure there are no clumps of flour (especially on the bottom of the bowl). Fold in carrots. In a lightly greased 9 x 5 loaf pan, place mixture and bake for 50 - 55 minutes on the middle rack, rotate pan half way through.

Let cool for 10 minutes, remove from pan and let cool completely. Store covered. Serve warmed or at room temperature. Slices would pair nicely with this Cashew Sweet Cream.

Serves 8.

Notes: 

The riper the bananas, the less sugar you'll need. If your bananas are not very ripe, you may like to add a tablespoon or so more.

If you don't have baking soda on hand, use 1 tablespoon (3 teaspoons) baking powder instead of 2 teaspoons.

If using coconut oil, be sure your milk is at room temperature or warmer. If adding straight from the refrigerator, the coldness will harden the coconut oil.

Replace the oil with applesauce for oil-free bread. Bread may be a little denser. 

Make gluten-free by using a GF flour blend.

Feel free to leave your carrots unpeeled. I felt mine needed it this time but usually skip this step whenever I can.

Fold in 1/3 - 1/2 cup dried fruit of choice. Raisins, currants, cranberries or chopped apricots or dates would work nicely. 

Add in 1/2 teaspoon nutmeg for another layer of flavor and variation. 

PEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERS

I have some granola inspiration to share with you today! While at the store a few weeks ago, I saw a package of granola from La Brea Bakery and loved that it had big chunks. I set out to recreate that in my kitchen. Initially I wanted to make a mixed fruit granola, but seeing that I had some very ripe bananas that needed to be used up I thought I'd put them into a granola with a nut butter instead. We'll save the fruit granola for another time. This combination turned out great. Not too sweet, chunky like I wanted and the nut butter will add a good amount of protein. This is a perfect snacking granola! Great to have on hand at home or pack some up and take it with on the go. You can also break it up a bit more and top it on non-dairy ice cream or yogurt. You may even like to fill a bowl full, add some milk and enjoy. However you like your granola, this will be a great addition to your granola addiction!

I used almond butter here but you can use any natural nut butter you like. The bananas, the riper the better...the more ripe they are the sweeter they'll be.

Mix your wet and dry ingredients...



Spread on 1 extra large baking sheet or 2 smaller ones. In the picture above I spread the granola close together. I did one sheet this way and another loosely spread out (first photo). Both batches worked great but the loosely spread granola baked a little faster.



Once cooled and broken up, you're ready to enjoy!

PEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERS

Ingredients

• 4 cups rolled oats
• 1 cup almonds
• 1/2 cup pepitas (pumpkin seeds)
• 1/2 teaspoon cinnamon
• pinch of salt
• 3/4 cup almond or peanut butter (I used crunchy almond butter)
• 2 small ripe bananas, mashed (about 1 cup)
• 2/3 cup pure maple syrup
• 1/4 cup coconut oil, optional
• 2 teaspoons vanilla extract

Preheat oven to 300 degrees F.

In a large bowl, mix together the oats, almonds, pepitas, cinnamon and salt.

Warm your coconut oil and maple syrup, combine with vanilla extract. Mash your bananas and measure your nut butter. Combine the wet ingredients with the oat mixture. Toss and mix to coat well.

Spread mixture evenly on a lined or lightly greased baking sheet (I used two baking sheets). You can either lightly compact the mixture or loosely spread it out a bit. If compacting, you'll want to mix the granola when rotating after 30 minutes.

Bake for 30 minutes. Turn and rotate sheet/sheets, bake an additional 25 - 30 minutes. Keep an eye towards the end so it doesn't over brown (ovens run differently). Remove from oven, granola will be somewhat soft at first. Let cool for 15 minutes, break up into chunks, especially the center part if you've compacted the mixture. Let granola cool completely to harden.

Notes:

Change up the nuts using peanuts, walnuts or pecan pieces. Use sunflower seeds in place of the pepitas.

You will most likely do just as well without any oil. If you'd like to reduce the oil, try using only 2 tablespoons. I like the flavor and addition of the coconut oil for myself.

Once cooled, if you still find your granola to not be as crunchy as you might like, bake again at 300 degrees for about 10 minutes, keep an eye so it doesn't over brown.

This granola needs to cook low and slow. My first batch I baked at 325 degrees F. for 40 minutes but it still needed extra baking time after cooling to become crunchy. I lowered the temp and added a bit more time. Be sure to watch it towards the end so it doesn't become burnt, especially if you've spread it loosely on the baking sheet.

The 1/2 teaspoon of cinnamon gives a very subtle flavor, add another 1/2 teaspoon for a more enhanced cinnamon flavor.

If you happen to have both rolled and quick oats on hand, try using 2 - 3 cups rolled oats and 1 -2 cups of quick oats (use whatever combo equals 4 cups with at least 2 cups rolled oats). This will also help to make nice clusters.

Enjoy!

BANANA COCONUT GINGER ICE CREAM

If you have followed my blog long enough, you know that I love my banana ice creams! The reason being is that I don't have an ice cream maker, or the space for one, so I make due by blending up banana's with all kinds of fun ingredients. They can be served as a soft-serve, or frozen for a few hours and scooped out like ice cream. The best of both worlds. Just blend your ingredients and enjoy now or later. Easy and done!

This recipe came about on a whim. I threw these ingredients together and it worked beautifully (of course, this combo is a no brainer!). My taste buds were extremely pleased and if you love these ingredients, yours will be too! 

 Get ready for summer with some of the easiest ice cream you'll ever make!

Soft-serve or frozen....you choose!

BANANA COCONUT GINGER ICE CREAM

Ingredients

• 3 frozen bananas
• 2 - 3 tablespoons coconut butter, coconut milk* or 3 tablespoons shredded coconut
• 2 tablespoons pure maple syrup
• 1 tablespoon ginger, minced
• splash or two of unsweetened vanilla almond milk

Place ingredients into your food processor/blender, except milk, process, adding milk as needed through the feeder to help move the mixture around, blend until fairly smooth and creamy. 

For soft-serve: eat right away.

For ice cream: place mixture into a freezer safe container, cover and place in the freezer for at least 4 hours before serving. Scoop out like ice cream and serve.

Serve with mini chocolate chips, shredded coconut or whatever you like.

Serves 2 to 3...or one as a meal.

Notes: 

*Canned coconut milk should be chilled before using, store the remaining in the refrigerator for up to a week.

If using shredded coconut, place in food processor/blender and blend until finely shredded or creamy.

Try not to over blend, it will become almost frothy. I personally didn't care for over blending.

Adjust ingredients to suit your taste.

VANILLA DATE SMOOTHIE

I never regret going to the gym, but I always regret not going! Case in point, I've been working very hard on a special project I have coming up and sometimes get lost in the passion of it all. It's enough to keep me from going, for which I always end up regretting. I make myself go in these times and always feel amazing when I'm done. The ideas open up and flow through me with ease, I've come up with some amazing ideas. Plus, it gives me time to break away from the intensity of the day. Even though the gym is intense in its own way, it's blood circulating and sweat producing, I find it so relaxing as well...maybe more so when it's over. ;) It really is essential to your overall good health and well-being. I agree to that 100%. Maybe some of you feel the way I do, or maybe you simply dislike it like a few people I know. Either way, I wish everyone the best of health! It's what I was thinking about today, how good it feels and I was so glad I went. Not to mention, coming home to make this vanilla date smoothie. It's a perfect sweet treat for a job well done!

Earlier this month, I picked up this big beautiful box of dates from my local Indian farmers market. How could I resist?! These are the extra fancy ones and they are the most tender, soft, sweet and caramely date I've had in long time. Fresh dates are simply the best, they are sweet and ready to be put to good use. As soon as I got home from the market I put together this vanilla date smoothie and loved every sip, especially those little date pieces that are like pieces of heaven to eat. If you've got some dates and frozen bananas on hand, I suggest you treat yourself to something simple and wonderful!


 

VANILLA DATE SMOOTHIE

Ingredients

• 1 cup unsweetened almond milk 
• 1 scoop vanilla protein powder, optional
• 1 large frozen banana
• 4 - 5 ice cubes or another frozen banana
• 3 - 4 medjool dates, pitted (soft and fresh is best)
• 1 teaspoon vanilla extract

Combine ingredients in blender and blend until smooth, about two minutes. Add a splash or two of extra almond milk if needed.

You may have visually small pieces of dates within the shake. That's ok, and even with those I had no trouble using my straw without having to clear the bottom of it maybe once or twice....Those little chunks are so caramely and delicious!

Serves one.

Notes:

For the protein powder, I've been using the Garden of Life Raw Fit lately. I love the fact that Garden of Life has a few protein powders that don't contain stevia. I prefer to sweeten my shakes/smoothies with fruits and personally don't care for the stevia after taste. I'm not on a weight management program but do love the high protein amount in this powder. The Raw Fit contains 28 grams of protein, which is half my daily recommended amount. For me, one shake a day is a perfect treat! If using protein powder, you may like to add 1/4 - 1/2 cup more of milk or water.

Enjoy!

BANANA CHOCOLATE CHIP MUFFINS

Today is a a muffin day, a banana chocolate chip muffin day! I had four small bananas, ripe as can be, and decided to put them into these muffins you see here today. I wanted to make them banana nut muffins, but since my daughter doesn't care for nuts I went ahead and added chocolate chips instead. Those are much better in her opinion, and I'm sure many of you will agree! Who doesn't like a little chocolate in their banana muffins!



I based this recipe on my Banana Tea Bread. I did cut the oil a bit, only using 1/4 cup. They came out perfect, all soft and fluffy, and the chocolate chips are a welcome addition. These were even better after being covered a few hours, moist and perfectly tender. I'm super happy to share these muffin here today and know you'll love them too!



Eat them up...YUM!



BANANA CHOCOLATE CHIP MUFFINS

Ingredients

• 1 3/4 cups spelt flour, or flour of choice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup light flavored olive oil or warmed coconut oil 
• 1 teaspoon vanilla extract
• 1/3 cup organic pure cane sugar or coconut sugar
• 4 small or 3 large bananas (preferably overripe), mashed
• 1/4 cup or so chocolate chips (I used Enjoy Life Mini)

Preheat oven to 350 degrees. 

Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside. In a small bowl mix oil, sugar and vanilla. Combine wet ingredients with dry ingredients and mix briefly, set aside. Mash bananas, you should have approx. 1 1/2 - 1 3/4 cups, add to batter and mix until combined. Spoon into a well-greased or paper lined muffin tin, fill each muffin about 2/3 - 3/4 full. Bake for about 20 - 25 minutes. You can also do the toothpick test in the center of one muffin, if it comes out clean it's ready. Remove from oven and let cool for 10 min.

Makes about 10 - 12 muffins. (I got 10 muffins but was tasting the batter, about 1 muffin worth. I could've made 12 if I used a tad bit less on each muffin and didn't eat the dough.)

Notes:

To make gluten free use gluten free all purpose flour or gluten free flour of choice.

If using coconut oil, be sure it's warmed and creamy or in its liquid state.

Add 1 teaspoon of cinnamon to the batch for a different flavor.

I've made these using just the 2 teaspoons of baking powder with great results. If you don't have baking soda on hand, you can omit it. 

Spelt flour is my favorite flour and I use it exclusively for my baking projects! If you are mildly gluten intolerant you may be able to use gluten flour without any adverse effects. It is unlike most of the wheat flours of today as it is not hybridized. Here is more info on the nutritional aspect and history of spelt flour from Whole Foods: Spelt if your not familiar with it.

 Enjoy !

DAMN DELICIOUS CHOCOLATE CHIP OATMEAL COOKIES

It's cookie time! And not just any cookie, but 'damn delicious' chocolate chip oatmeal cookies! If you're uncomfortable with that title, you can just call them darn delicious, amazingly delicious, delectably delicious or incredibly delicious. But however you say it, they are seriously delicious! 

I've been playing around with this one for a good minute and finally have a great crowd pleasing recipe to share. I love introducing easy transitional recipes here, especially for desserts, and this is one of them! This cookie is reminiscent to the old favorite chocolate chip oatmeal cookie recipes you may have grown up with. You can share these with friends, relatives and co-workers with confidence. I bet they wouldn't even guess that they're vegan either! I received a seal of approval from my daughter and her peer cousin, both thought these were delicious. I also tried them out on friends and had positive feedback as well. After consulting with my daughter and other family members, it was agreed that these are 'damn delicious' and so it goes. These have been tried and tested by myself over and over just to be sure I can give them such a prestigious title. 

I used a recipe from Bob's Red Mill as my template. I reduced the sugar a bit, you may even be able to reduce it a tad as well, maybe down to 1/2 cup. I used coconut oil in place of butter and banana/flax egg in place of the eggs. It took a few tries to veganize it just right but I finally got it. My first batch was like oatmeal biscotti nugget cookies....super dry but the flavor was spot on. I upped the oil amount and played with using a combination of coconut sugar and maple syrup. That worked perfectly adding extra moisture, you may even consider using non-diary milk in its place. I've also included a gluten free option that is pretty darn delicious too! If you're familiar with the Trader Joe's Vegan Chocolate Chip Oatmeal Cookies than you will love these cookies. This recipe using the spelt flour is similar in taste. In fact, I picked some up to make a taste test and there isn't much difference except mine are freshly made and do not contain shredded coconut. These are soft, tender cookies with a nice chew and tons of flavor. These cookies differ a bit from my last ones, Almond Butter Cookies (4 ingredients). Those cooked up and reminded me of a no bake cookie with a nice cooked shell. Makes my mouth water thinking about them! The cookies I share with you today are different, more traditional and crowd pleasing. I hope you enjoy them and share often with friends and family. They make for great gifts all boxed up and pretty!

In steps, mix your wet ingredients and then slowly add in the dry...

Mix in the flour making sure to scrap the bottom to ensure there are no flour clumps...

Next, add in the oats and the chocolate chips last...

Caution, this mixture is highly addicting!

Scoop out rounded tablespoons, place on baking sheet, bake and let cool...

Serve with a nice chilled glass of non-dairy milk...

Damn delicious is right!

DAMN DELICIOUS CHOCOLATE CHIP OATMEAL COOKIES

Ingredients

• 3 cups oats, quick or regular
• 1 1/2 cups spelt flour OR 2 cups oat flour
• 3/4 cup coconut sugar or organic cane sugar
• 1 heaping teaspoon cinnamon
• 1 heaping teaspoon baking soda
• 3/4 cup coconut oil (in either a creamy or liquid state)
• 1/2 large banana, mashed or 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
• 1/4 cup pure maple syrup or unsweetened almond milk (at room temp or warmer)
• 2 teaspoons vanilla extract
• 1/2 - 3/4 cup dark chocolate chips (Ghirardelli Semi Sweet or Enjoy Life, both vegan)

Preheat oven to 350 degrees.

If using flax eggs, in a small bowl combine 2 tablespoons flaxseed meal + 5 tablespoons water. Set aside for at least 10 minutes to gel up. If using banana, in small bowl mash your banana as smooth as possible, set aside.

In a large mixing bowl, combine coconut oil and sugar, mix well. Add in mashed banana/flax egg, vanilla and room temperature maple syrup (make sure maple syrup/milk is at room temp or higher to prevent the coconut oil from hardening and clumping when they come together).

In a medium bowl or measuring cup, combine the flour, cinnamon and baking soda. Slowly add in the flour, mixing well to combine scraping the bottom to make sure there are no flour clumps. Add in oats, mix well. Lastly, add in chocolate chips, mix again.

Line a cookie/baking sheet with a silpat, parchment paper or lightly grease with coconut oil. Scoop out rounded tablespoons of mixture and place on sheet about 1 1/2 inches apart. Bake for 10 - 12 minutes. Remove from oven, let cool a few minutes and enjoy.

Makes approx 24 cookies.

Cookies can be stored in an air tight container.

Notes:

For the flours: I have given a gluten free option using 2 cups of oat flour. To make oat flour at home, place 2 cups oats in food processor and blend until flour consistency. If using non-gluten free flour, you can use 1 1/2 cup whole wheat, whole wheat pastry or all-purpose flour. I recommend using spelt flour as it bakes up beautifully and has a sweet, nutty flavor. It's my favorite all around baking flour! If you have a mild gluten intolerance you may be able to get away with this flour, although it is not gluten free it is different than most of the wheat flours of today as it's not hybridized.

For the oil, coconut oil tends to harden when temperatures are cooler. If your coconut oil is hardened you will want to warm it gently to a creamy or melted state. I have made these using both consistencies with good results. You could also reduce the oil to 2/3 cup with good results.

Adjust the sugar amount to suit your taste. These would still be great but a little less sweet using 1/2 - 2/3 cup sugar, especially if using the maple syrup.

If you don't have pure maple syrup on hand or you just don't want to use it, opt to use non-dairy milk in place of the maple syrup.

I made all my batches with the mashed banana option, coconut sugar and quick cooking oats.

The pictures of the plated cookies are made with spelt flour. The cookies cooling on the rack are the made with oat flour. I did this so you can see the difference. See here for spelt flour cookies cooling.

I hope you enjoy these cookies for years to come!