Bread, Breakfast, Gluten Free Vegan

Banana Bread

 

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This healthier guilt-free version of banana bread is a big hit among anyone and everyone who’s tried it.
IMO this banana bread is the best banana bread I’ve ever eaten. I just love it to bits, despite the fact I’m not a fan of bananas, but I do tend to enjoy banana bread now and then.

This banana bread is just in a league of it’s own. Put a nice slab of butter (nut butter, fruit butter, or vegan butter) on a big warm slice, or eat as is. I warn you, it may be hard to not eat the whole loaf! If you do get carried away in the delicious, comforting flavors and end up eating more than a slice or two, it’s OK because this banana bread is clean, low in sugar, and high in protein from the chickpea flour. You’d never guess by the taste, though 😉


Banana Bread

Vegan, Gluten-Free, Refined Sugar-Free, Yeast-Free, Soy-Free, Nut-Free optional

Yield: 1 bread loaf

ingredients:

•2 chia eggs (2 tbsp chia seeds + 6 tbsp purified/distilled water)
•1 cup gluten free all-purpose flour
•1 cup garbanzo bean flour, or 1 more cup gf all-purpose flour
•3/4 cup coconut sugar
•1 tbsp ground cinnamon
•1 tsp baking soda
•1/2 tsp salt
•3 ripe-overripe bananas
•1/2 cup unrefined coconut oil, melted or softened
•1 tsp pure vanilla extract
•1/4-1/2 cup walnuts, optional

instructions:

preheat oven to 350.
prepare chia egg by adding 2 tablespoons chia to 6 tbsp distilled water into a small bowl and set aside to gel for 5 minutes. in a large bowl mix together dry ingredients except for the nuts. mash bananas and add to dry mixture (i make a crater in the middle of the dry mixture and pour in the wet ingredients then fold over the dry to incorporate). add in the rest of your wet ingredients including chia egg and mix until just combined. fold in nuts last and stir to mix in, or if you like sprinkle nuts on top of bread batter once it’s in the pan. grease or line loaf pan with parchement paper and pour in your batter. bake for 45-50 minutes. check with toothpick for doneness, if comes out clean it’s ready. enjoy!

Bread, Breakfast

Rustic Pumpkin Bread

 

vegan gluten free pumpkin oatmeal bread

This healthy pumpkin oat bread is comforting and delicious.

vegan pumpkin bread

Sometimes, not often but every once in a blue moon one of my “brain fog moments” happens for the better. Like the time when I forgot a major ingredient in a bread recipe and thought it was doomed for good only to find out it was the best tasting accident ever.

I’m so glad we forgot the milk in the original recipe and decided to change a few of the ingredients to make it acceptable for all my allergy, health, and nutritional needs, AND to my liking. We were pleasantly surprised with the final product – a surprisingly moist, and incredibly yummy pumpkin loaf! It has a nice hint of lemon, and is reminiscent of carrot cake, which I love. This recipe is going to be a go-to of ours from now on. It’s such a comforting treat for someone who can’t have sugar, gluten, dairy, etc, etc…and yet by the taste and texture you’d never guess this was allergy-friendly at all!!

the best pumpkin bread


Rustic Pumpkin Bread

Vegan, Gluten-Free, Refined Flour-Free, Refined Sugar-Free, Nut-Free, Soy-Free, Yeast-Free

Yield: 1 bread loaf

{recipe adapted from: A Rented Kitchen}

Ingredients:

2 cups gluten free rolled oats, ground to a flour
1/4 cup xylitol, vegan cane sugar or coconut sugar
3 tsp chia seeds or flax seeds, ground or whole (optional)
1 heaping tbsp gluten-free baking powder
1½ tsp pumpkin pie spice
3/4 tsp salt
1½ cups pumpkin puree
1/3 cupunrefined coconut oil, softened or melted, or grapeseed oil
1/4 cup coconut nectar, brown rice syrup, or maple syrup (or more granulated sweetener of choice)
1 tsp pure vanilla extract
3/4 tsp apple cider vinegar or fresh lemon juice
1/4-1/2 tsp fresh lemon zest

optional add ins: ~1 tbsp walnuts/pecans, pepitas, hemp seeds, golden raisins
optional toppings: pepitas, walnut/pecan crumbs, lemon zest, coconut

Instructions:

Preheat the oven to 415˚ and lightly spray/grease a loaf pan or line with parchment paper. Blend the whole rolled oats in a food processor or high powered blender until you have two cups of fine powder oat flower. Combine the oat flour, xylitol, chia/flax, salt, baking powder, and spice in a large bowl and mix until blended. Add the wet ingredients in with the dry, mix together until well combined. Pour the batter into the pan and sprinkle optional toppings. Bake for 20 minutes at 415˚, then reduce heat to 395˚ and bake for an additional 25 minutes. It should be about 40-50 minutes total. If toothpick comes out clean it’s ready. Allow to cool for 30 mins. Enjoy!


Bread, Gluten Free Vegan, Lunch

Save-The-Tuna! Salad Sandwich

 

vegantuna

This plant based tuna salad is as equally delicious as it is healthy.

It’s 5 in the morning and I’ve been laying awake with painsomnia and restless legs so I decided I may as well put myself to good use and share this yummy recipe. Afterall, I’ve been meaning to share it for quite some time now.

My Save-The-Tuna has always been a major hit, almost everyone who tries it wants the recipe ^__^  I’ve made this recipe numerous occasions, and shared with friends and family and everyone just gobbles it up!

I gotta admit to you, I’ve only eaten an actual tuna fish sandwich once in my life, at age 7, but I never forgot how flavorful and enjoyable it was, of course not enough to start eating animals ; ) I was a vegetarian even then at such a young age, but what I didn’t know about mercury poisoning, and now on top of that, over-fishing has become a serious crisis were facing with the world population growing so rapidly. Now adays our oceans are more polluted than ever, with every fish being considered toxic to one degree or another.

Anyhoo, about 20 years later and I finally taste the amazing flavorful explosion again…only this time it’s waaaay better since it’s 100% cruelty free, and toxin-free!!! Enjoy this as a sandwich, or as a salad, which is great too. I often eat it as a healthy breakfast salad, it’s a great start to any day.

Don’t wait any longer before you try this compassionate alternative to the traditional tuna salad and you will be happy you did! ❤

The Case Against Eating Fish


Save-The-Tuna! Salad Sandwich/Chickpea Of The Sea

Vegan, Gluten-free, Nut-free, Grain-Free optional

Yield: 2-4 servings/sandwiches

 

Ingredients:

1 1/2 cups chickpeas, cooked and drained (3/4 cup dry, or 1 15oz can chickpeas, uncooked and drained)
1/4 cup vegan mayonnaise
2 1/2-3 tbsp dill relish
1/2 tbsp yellow mustard
2 slices of vegan, gluten-free bread, optional

Suggested add ins – seaweed/kelp (for a “fishy”/sea taste), celery, onion, kale/lettuce, nutritional yeast, old bay seasoning

Instructions:

Soak dry chickpeas in purified/distilled water overnight, or around 8 hours. Drain and rinse with fresh purified/distilled water. Cook for at least 1 hour, or until tender and skin is just starting to come off. Drain and allow to cool. Mix all ingredients together in a food processor (be sure not to over proceess or your chickpeas will turn into liquid! Of course, you could always mash chickpeas and mix by hand, as an alternative. and serve between 2 slices of your favorite gluten-free bread and enjoy!


Bread, Breakfast

Strawberry Banana Oat Bread

 

Banana Strawberry Oat Bread
This strawberry banana oat quickbread is hearty, wholesome, sweet and deelicious!

Let’s talk about oats for a minute. Old-fashioned oats to be specific. In case you didn’t already know, old fashioned oats are also referred to as rolled oats. Rolled oats are darn healthy grains. They are highly nutritious whole grains packed with fiber. In fact one cup is a whole 10 grams! These oats contain both soluble and insoluble fiber, including  Beta-glucan, a soluble fiber unique to oats. Beta-glucan is associated with a 5 percent reduction in total cholesterol and a 7 percent reduction in LDL cholesterol, the type associated with heart disease. (Read more here.) Oats are low-glycemic, which is important to look for to regulate blood sugar levels, not just for weight loss purposes. These grains happen to be very filling, and that’s why I love them. Apparently, I have a black hole in my stomach and it takes a lot for me to feel full, but it seems that whenever there are oats present I always feel full and satisfied without the sluggish feeling heavy processed foods may leave behind.


Strawberry Banana Oat Bread

Vegan, Gluten-Free, Refined Sugar-Free, Refined Flour-Free, Nut-Free, Soy-Free, Yeast-Free

Adapted from Chocolate Covered Katie

Yield: One 9×5 or 8×4 Bread Loaf

ingredients:

2 cups gluten free rolled oats, ground to a flour
4 heaping tbsp gluten free rolled oats, whole
1 tsp baking soda
1/2-1 tsp ground cinnamon, optional
3/4 tsp gluten free baking powder
3/4 tsp salt
1/3 cup fresh strawberries
2 ripe bananas, mashed
2/3-1 cup coconut nectar, brown rice syrup or maple syrup
1/3 cup virgin unrefined coconut oil
1 1/2 tbsp fresh lemon juice or apple cider vinegar
1 1/2 tsp pure vanilla extract

instructions:

Preheat oven to 350°. Grease a 9×5 baking/loaf pan. Grind your 2 cups of your rolled oats in a blender or food processor to make into flour. It is perfectly fine is some whole oats remain in the flour. In a large bowl, mix oat flour, and the rest of your dry ingredients well. Puree your strawberries. Now add in strawberry puree and mashed bananas along with the rest of your wet ingredients. Mix with a wooden or plastic spoon (preferably) until blended together evenly. Pour your bread batter into greased loaf pan and bake for 30-50, or until top is golden-brown and toothpick comes out clean. Enjoy!


Bread, Breakfast

Strawberry Cream Cheese French Toast

 

Strawberry Cream Cheese French Toast Sandwich - Vegan and Gluten Free

I was a little girl when I decided to become a vegetarian, and it wasn’t long after that I cut out eggs. I had always thought the idea of eating chicken periods, err, I mean eggs was horrifying, so to the best of my memory, I had avoided french toast my entire life. Yep, I had never tried french toast. It’s kind of hard to believe that a 25 year old (going on 26 ) has never had french toast…I had a hard time accepting this fact myself! I just had to try and make vegan, gluten free french toast right away because this problem had to be corrected.

Naturally, with my love of strawberries, I added them to the toast with vegan cream cheese. For a low fat version, you can sub in vegan yogurt in place of cream cheese. oh boy (or girl), it turned out oh so good! To be honest, I had no clue what I was doing since I had never done this before and didn’t want to follow instructions I found online (could be my defiant side coming out). Somehow, I thought it turned out wonderfully! I seriously have been missing out on french toast all these years! I highly doubt that french toast made from eggs is this good!


Strawberry Cream Cheese French Toast Sandwich

Vegan, Gluten-Free, Nut-Free, Soy-Free

Yield: 1 french toast sandwich

Ingredients:

1/4 cup fresh strawberries
1/4 cup vegan cream cheese (I prefer Tofutti)
4 tbsp vegan butter
1 tbsp pure vanilla extract
2 tsp coconut sugar, light brown sugar, or granulated sweetener of choice
1 tsp ground cinnamon
2 slices gluten free, vegan sandwich bread


Here’s a recipe for vegan sandwich bread using gf flour and gf oats!

 Instructions:

Chop or mash your Strawberries to your preferred size/consistency (I mashed them slightly). In small bowl, mix together softened Cream Cheese with your Strawberries until creamy, set aside. Lightly toast your bread (below 250°), and melt your butter while it’s toasting. In shallow dish, mix together your melted Butter, Vanilla, Sugar and Cinnamon until blended well. Set a skillet or griddle over low-medium heat. Take a slice of lightly toasted bread (toast it lightly unless bread is a few days old) and dip into butter-sugar sauce making sure it is evenly distributed onto your slice of bread. Now place slathered slice on hot skillet/griddle. Wait 1-2 minutes and with a spatula, flip over and wait until bread has absorbed all or most of the sauce. Repeat with second slice of bread and remaining sauce. Spread your Strawberry-Cream Cheese mix thickly onto one of your slices and place the other slice on top of it. Serve warm and top off with Maple Syrup, Powdered Sugar, Whipped Cream, Bananas, whatever tickles your fancy. Enjoy!