Healthy Banana Bread
Banana Bread is a sure-fire family FAVE! And I’m sure you all have your family recipes.
But try this VEGAN/GLUTEN-FREE recipe for Banana Bread that is good for you! Tastes just the same (sometimes BETTER)!
**Items available in regular supermarkets and Healthy Options**
INSTRUCTIONS
1) Preheat the oven to 163 C. Lightly grease your 7x4x3 inch bread pan with some of the coconut oil.
2) Sift the flour, baking powder, baking soda, xanthan gum, salt, and cinnamon together into a bowl and then whisk it all together.
3) Add ½ cup of the oil and the agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth in consistency.
4) Get a spatula and carefully fold the bananas into the batter until they are evenly distributed.
5) Fill the prepared pan halfway with your mixture. If you have leftover batter I usually put them into muffin cups and make banana muffins with them.
6) Bake bread for a total of 35 minutes (rotating the pan 180 degrees after 20 minutes) on the center rack of the oven.
7) Leave Banana Bread in the pan for 20 minutes then remove.
Banana Bread lasts for 3 days at room temperature (wrapped in plastic wrap). Or do what I do and freeze it, so you can use it whenever the family feels like a healthy snack!
October 28, 2011 by Amanda Griffin-Jacob
Green Eggs & Glam
by Sabrina Cristobal-Go
Raw Vegan Holiday Recipes
The holiday season is upon us, and what better way to welcome it than with some healthy holiday-inspired recipes? Carissa Leventis-Scott shares some of her favorite, raw vegan holiday recipes with us today, which originally appeared in her raw-vegan blog, Mama’s in the Kitchen.
Raw Hot Chocolate
1 tbspn raw cacao powder
1 tbspn raw local honey (or your preferred sweetener like agave syrup or maple syrup)
1 tbspn raw almond butter
1 cup water
spices (vanilla, cinnamon, nutmeg, other), optional
Strain. Enjoy!
Raw Spinach Chips
I have made kale chips before – but it took forever just to clean them, dry them, dress them and then place them orderly in my dehydrator. I don’t have much time. I have a preschooler at home who just wants to play with me – and I really want to play with him. So, the easier, the faster, the less time I spend in the kitchen, the funner for my family life. I looked in my fridge yesterday and I saw a huge salad box of clean, washed spinach. Hmmm… I grew up eating an appetizer of fried spinach leaves that were delicious. Could I make a raw version?
Here it is. And I am happy to say, my husband ate them all! Thank goodness it wasn’t Sun Chips tonight!
Mix together:
8 oz organic spinach3 tbspn ground golden flax seeds (use a coffee grinder to grind whole seeds)
3/4 tsp sea salt
Extra virgin olive oil, just enough to coat the spinach leaves enough for the flax seeds and salt to stick
Place on mesh screens and dehydrate at 110F until crispy, about a day.Holiday Pecans
In the past few years, I have discovered other recipes for Pecans. Here is a Holiday Raw Pecan recipe with rosemary and cinnamon. People never guess this is raw. Enjoy!
¼ teaspoon cinnamon
¼ teaspoon pepper
1 teaspoon chilli powder
2 teaspoons sea salt
2 teaspoons paprika
2 teaspoons Bragg’s Amino
2 tablespoons fresh rosemary
2 tablespoons extra virgin olive oil
2 tablespoons agave syrup
2 cups pecans
Enjoy!-
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