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, 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!