Best Vegan Banana Bread Recipe!

(flour free – oil free – sugar free – dairy free – gluten free – vegan)

I cannot take all the credit for this awesome recipe, however I did tweak ever so slightly on just a few things, and will talk you through exactly how I made this awesome, wonderful, amazing banana loaf!

So first of all you will need to gather together all of your ingredients:

  • 3 Ripe bananas
  • 2 Cups of oats (normal or gluten-free or whatever oats you prefer to use or pre made oat flour)
  • 12 Big juicy pitted medajool dates (I use the tesco organic ones you find in the fruit and veg section, usually with all the nuts)
  • 1/2 cup of non dairy milk (I used rice milk)
  • 2 tbsp of flaxseed or chia seeds (I used flax)\
  • 1 tbsp apple cider vinegar
  • Cinnamon (kinda just poured a load in, maybe 2 tsp)
  • Mixed spices (same as above)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • A loaf tin
  • OPTIONAL – Raisins, dark chocolate chips, crushed nuts.

PRE HEAT YOUR OVEN TO 150! (Make sure you bake this on a lower heat and for a longer time than it says on the original recipe, which I have linked at the bottom of the post)

First of all: Take your flax seeds and mix them with 6 tbsp of cold water and set to one side.

Then – Take your oats and grind them up in a food processor or blender, or use the nutribullet milling blade.  Once you have done that it is important that you sieve the oats, seive them as much as you can and you will be left with some gritty bits.  Just chuck them away or feed them to the birds (tweet tweet) :O) It does take a little while but I feel it is quite an important part for creating the end result.

Add the other dry ingredients – spices, baking soda, baking powder and mix.

Next step – Take your blender.  I use a Magimix food blender.  Add the banana, the dates, milk, flaxseed/water mixture, apple cider, and blend until smoooooooooth.

Then all you need to do is combine the dry, the wet and mix well.  I used a wooden spoon and allowed air to get into the batter.  From here add crushed nuts or dark chocolate chips or dried fruit.

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The mixture is quite a thick batter, you will not be able to just pour the mixture into the tin, you will have to use a spoon, so you are not looking for a really runny consistency.

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Then all you need to do is stick it in the oven.  I do not have a fan oven.  I baked it on around 150 for 50 minutes, then I checked it and re set the timer for another 20 minutes, checking it periodically.  You will know when it is done because a knife will come out clean and the top goes really crispy and brown.

 

Leave to cool – or if you are like me, don’t leave to cool!! because it smells to freeking nice, I just couldn’t.  It was straight out the tin and into my mouth.  P.S  This loaf cut perfect the next day when it was totally cool, it wasnt sticky or under cooked.

Perfect tea loaf, or breakfast loaf, or whatever time of day loaf :O)

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ENJOY!

Thank You!

<<http://sweetsimplevegan.com/2015/10/date-sweetened-banana-bread/>&gt;

 

 

 

 

 

 

 

 

Avonara (like carbonara just with avocado)

I am just going to keep it really short and sweet!!

I just absolutely love this meal, it is so easy and quick to make, and should be a go to recipe if you have a really busy lifestyle, with limited time in the kitchen.

You will need:

  • 1 Avocado
  • 1.5 Cup of rice milk (plus more)
  • 1.5 cup of cashew nuts
  • Paprika
  • Garlic powder
  • A punnet of mushrooms
  • Pasta of choice (In this recipe I used the one below)

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There are many variations of this sauce that I have made.  If I had nutritional yeast I would have added some as well but I didn’t have any, however it was perfect just like this.  You can also wilt spinach into the mushrooms as they are cooking.

METHOD:

Put a pan of water on the boil ready to add the pasta, and this can be cooking whilst you cook the mushrooms and make the sauce.

For the sauce put all the avocado, nuts and milk into a high-speed blender, along with the garlic powder, paprika and some pepper.  Begin blending then add more milk slowly until you get a sauce consistency that you can easily pour out.

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Cook the mushrooms in a pan, I usually use a small amount of water rather than oil, but cook them how you prefer.  Use a lot of mushrooms as they are the foundation of the dish.

Once the mushrooms are cooked you can then add the pasta which should be cooked by this point, then add the sauce and stir and heat through.

Serve with cherry tomatoes, or a warm whole grain baguette. (or both)

ENJOY!!!

Tip:  You can even sprinkle with vegan parmesan cheese or some kind of other vegan cheese.