vegan apple banana bread

A revision of my blueberry banana bread , this recipe calls for two and a half bananas and one apple, as that’s what was in the house.  You could make ‘normal’ banana bread and leave out the apple, using three bananas; apples are a nice fall or winter touch.  Toasted walnuts and tart dried cherries put the flavor over the top!  Feel free to switch that to pecans and raisins.  Pictured with homemade vegan butter and orange marmalade.

tartcherrybread

Ingredients:

2 1/2 slightly overripe bananas
1 apple
1/3 c almond milk (original unsweetened)
4 T brown rice syrup
2 T lemon juice
1 c all-purpose flour
1 c whole wheat pastry flour
1/3 c raw wheat germ
3/4 t baking powder
3/4 t baking soda
1/2 t salt
1 t cinnamon
1/2 t freshly grated nutmeg
1/2 c walnuts
1 cup dried tart cherries
coconut oil spray

Method:
Preheat oven to 350 F. Spray or grease loaf pan (9 x 5) with coconut oil.
Step One: Chop walnuts coarsely, then toast for about seven minutes over medium heat. Stir them every once in a while till fragrant and golden brown.
Step Two: Mix together in larger of two bowls the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step Three: Mash bananas well with a fork. Peel apple and cut into small pieces.
Step Four: Combine wet ingredients into smaller of two bowls: mashed banana mixture,apples, almond milk, brown rice syrup, and lemon juice.
Step Five: Pour wet mixture into dry mixture. Stir gently till it becomes a nice dough — don’t overdo it. Fold in walnuts and tart cherries.
Step Six: Bake at 350 till golden brown, 50 -55 minutes.                     20150302_082934

Slip the loaf out and cool on a rack. Serve warm, or toasted piece by piece (my favorite way to eat this)!

vegan blueberry banana bread

Lemon zest completes the mix of delightful flavors in this fat-free vegan breakfast bread. Thanks to Susan at fatfree vegan kitchen blog for her excellent recipe.  After two months of nonblogging/winter hibernation, repeated success with this bread inspired me to go ahead and blog my tweaked version.  Confession: I don’t measure the nutmeg. I just grate enough to dust the mashed bananas well. 20140311_150036

Ingredients:

3 slightly overripe bananas
1/3 c almond milk (original unsweetened)
4 T brown rice syrup
2 T lemon juice + zest of half a lemon
1 c all-purpose flour
1 c whole wheat pastry flour
3/4 t baking powder
3/4 t baking soda
1/2 t salt
3/4 t cinnamon20140311_134427
1/2 t or so freshly grated nutmeg
1/2 c walnuts
1 heaping cup blueberries

Method:
Preheat oven to 350 F. Spray or grease loaf pan (9 x 5) with coconut oil.
Step One: Chop walnuts coarsely, then toast for about seven minutes over medium heat. Stir them every once in a while as they become fragrant and begin to turn golden brown.
Step Two: Mix together in larger of two bowls the flours, baking powder, baking soda, salt, cinnamon, and walnuts.
Step Three: Mash bananas well with a fork. Grate nutmeg over them. Zest half a lemon and toss it over the bananas. Juice lemon(s) till you have two tablespoons of juice.
Step Four: Combine wet ingredients into smaller of two bowls: mashed banana mixture, almond milk, brown rice syrup, and lemon juice.
Step Five: Pour wet mixture into dry mixture. Stir gently till it becomes a nice dough — don’t overdo it. Fold in blueberries.
Step Six: Bake at 350 till golden brown, 55 minutes to an hour.

The banana bread slips right out, pretty much right away. Cool on a rack and serve still warmish, or toasted piece by piece (my favorite way to eat this) with Olivio spread.!

vegan skillet cornbread

This moist, lightly sweetened confetti cornbread smells intensely good while baking! Adapted from a recipe at The Vegan Road blog.  Jalapeno, a small red pepper, and corn boost flavor, color and texture.  Serve alongside chili or soups, or warmed up with orange marmalade or mango chutney for a sweet-hot snack.

Prep Time: 10 minutescornbrdskillet
Bake Time: 30 minutes
Ingredients:
1 cup cornmeal — yellow or white
1 cup all-purpose flour
4 tsp baking powder
1 tsp salt
1 1/4 cup plain unsweetened almond milk
2 Tbsp flax seed
4 Tbsp maple syrup
3 Tbsp olive oil
1/2 cup frozen corn, thawed
1 jalapeno
1 small sweet red pepper

cornbrdingr

Method:
Preheat oven, with 8″ iron skillet in it, to 425.

Step One: Combine cornmeal, flour,baking powder, and salt in larger of two bowls.

Step Two: Heat almond milk in microwave for one minute and twenty seconds. Grind flaxseed in spice grinder. Add ground flaxseed to hot almond milk to form ‘eggy’ mixture. Let sit while you move on to step three.

Step Three: Dice peppers. Mix peppers and thawed corn into dry ingredients.

Step Four: Whisk olive oil and maple syrup into almond milk/flax mixture.

Step Five: Add wet ingredients to dry; do not overmix.

Step Six: Lightly grease heated iron skillet with olive oil. Pour cornbread batter into skillet and bake at 425 for twenty-five to thirty minutes, or till toothpick inserted into middle comes out clean and top is golden. Serve hot!

closecornbrd

rosemary & cracked pepper onion rolls

Cold weather has brought on my breadmaking urge.  Found a scrumptious-looking recipe at SImply Scratch and decided to veganize it!  Olive oil replaces butter; brown rice syrup replaces honey.  Flax seed adds nutrition and an earthiness to these great-with-a-hot-bowl-of-soup rolls.  I grind up peppercorns with a mortar and pestle to get the flavor-burst of pepper I like.  If you have a spice grinder, you can get similar nice big pieces by grinding coarsely.  20131023_173342

Prep Time: 30 minutes, plus 1 1/2 hours rising time
Bake Time: 18 – 20 minutes
Ingredients:

1 c whole wheat flour
2 c all-purpose flour
1 1/2 t salt
2 t cracked pepper (I used a tricolor blend)
2 T flaxseed
1 pkg active dry yeast
1 1/2 c warm water
1 T brown rice syrup
4 T olive oil
1 onion
3 cloves garlic
2 sprigs fresh rosemary

Method:
Step One:  Mix flours, salt, and cracked pepper in a large bowl.

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Step Two:
Chop the onion and sautee in 1 T olive oil till golden; meanwhile, mince and add in garlic. Continue sauteeing till onion is caramelized. Set aside to cool.

Step Three: Stir brown rice syrup into warm water. Sprinkle yeast into water and brown rice syrup, and stir gently with a nonmetal spoon till disolved. In about ten minutes the mixture will be bubbly; in the meantime move on to step four.

Step Four: Grind flaxseed, chop rosemary (removed from stem) and add both to flour mixture.

Step Five:  Add yeast mixture, onions and garlic to flour mixture.  Stir with wooden spoon, then knead on a floured surface for about five minutes or till dough is springy.

Step Six:  Place dough in large bowl coated with olive oil, rolling dough slightly to cover with oil so it won’t dry out.  Let rise, covered with dishcloth, in a warm place for one to one and a half hours.

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Step Seven:   Separate dough into twelve rustic round pieces, placing them onto lightly oiled baking sheet.  Let rise about fifteen minutes.  Preheat oven to 450 degrees as the rolls are rising.

Step EIght:  Bake for 20 minutes or a bit less, till golden brown; brush with olive oil halfway through baking.  Your kitchen will smell fantastic!  Serve warm.