I am so thankful to have come across this gluten-free, sugar-free banana bread recipe. The link to the original recipe, from Plan to Eat, is at the bottom of the page. I veganized it, of course. Don't be scared off by how healthy it is. It's also delicious. Seriously.
Ingredients:
6 large, ripe bananas
2/3 cup raw coconut oil, melted
1/2 cup applesauce
2 teaspoons vanilla extract
3 cups oat flour (I use my Baby Bullet to mill oatmeal)
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup chopped pecans
Directions:
1. Preheat oven to 350 degrees and grease two loaf pans. In a large bowl mash bananas with a fork. Add coconut oil, applesauce, and vanilla. (I usually just use my Kitchen Aid mixer.)
2. In a separate, medium sized bowl combine oat flour, cinnamon, baking powder, baking soda, and sea salt. Whisk until completely combined.
3. Add the dry ingredients about 1/3 at a time, mixing until barely combined each time.
4. Fold in the nuts.
5. Scrape batter into prepared loaf pans and bake for about 50 minutes.
6. Once cooked, place on a cooling rack. I eat it plain, but I'm sure raw coconut oil or Earth Balance would go well on top!
http://www.plantoeat.com/blog/2012/01/gluten-free-dairy-free-sugar-free-oat-flour-banana-bread/
Are you familiar with quinoa? It's an amazing little seed that acts like a whole grain. It contains all 9 essential amino acids, making it a complete protein. It's also gluten free!
Lucky for you, I have a recipe featuring quinoa to share. It's a simple, delicious, whole foods plant based meal.
Ingredients:
1 cup uncooked quinoa
2 cups water
1 Tablespoon coconut oil
2 onions, chopped
1 8 ounce package of mushrooms, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon poultry seasoning
1 cup water
1/3 cup nutritional yeast
1. Place uncooked quinoa and 2 cups of water in a pot. Cook on high. Once it boils, turn temp to low and simmer with lid on for 15 - 20 min, or until liquid is absorbed.
2. In a large skillet or wok, cook onions in oil at medium heat until caramelized. Add mushrooms to skillet to saute for the last 10 minutes.
3. Add salt, pepper, poultry seasoning, 1 cup of water, and the nutritional yeast and stir well.
4. Last, add quinoa to the skillet and stir until all ingredients are well blended.
My dad routinely makes his own hummus. I make my own as well, but not as frequently as I should. Homemade hummus is cheaper, tastier, and it can be customized however you like it! When Daddy was visiting here last month, he made this before he left. It's my favorite hummus recipe. Alyssia, James, and I all love it.
Ingredients:
3 cups chickpeas, cooked
Half an avocado
20 black olives
2 Tablespoons olive oil
2 cloves of garlic
1/2 cup water
1/4 teaspoon sea salt
Put ingredients in food processor and process until smooth. Serve with raw veggies or pita bread. It's also a great mayo replacement on sandwiches.
