Vegan Banana Bread (Grain-free)

If you would have asked me five years ago if I would ever make vegan bread, I would have told you that you were delusional. Not because I had anything against it, but rather the thought of not eating eggs or grains for that matter, would have just been preposterous. I likely would have said something like, "why on Earth would anyone want to eat vegan bread?" or perhaps... "what is vegan?" ;)


Well, here I am, in 2012 trying out vegan recipes to see how my body responds to being egg-free for a while. So far, my body is responding well. Maybe it's all the Vitamin D I've gotten. Or maybe it's the beautiful French music I've been listening to (songs like 'La noyee,' by Carla Bruni... beautiful). Or maybe it's the presence of love in my life. Whatever it is, has put my in a mighty fine mood.

Soaking up the rays...


So, without further adieu...

Vegan Banana Bread (Grain-free)

2 small bananas (ripe but not previously frozen)
1/2 cup water
1/4 cup coconut oil
1 tsp vanilla
1/4 dates (about 5)
1/4 cup maple syrup
2 cups almond flour (I used unblanched)
1/2 cup pecan flour
1 tbls tapioca flour
1 tbls baking  powder
1 tsp apple cider vinegar

Method:

Add the bananas, water, olive oil, vanilla, dates and maple syrup in a good processor. Puree.


Meanwhile, combine the almond, pecan and tapioca flour with the baking powder.


Add the liquid puree to the dry ingredients and stir well. Lastly, add in the apple cider vinegar and mix well until all ingredients are incorporated.


Grease a bread pan (I used coconut oil) and bake at 325° for 45 minutes. Cover with foil and bake for another 10 minutes or until a toothpick comes out clean.


Viola!



A proud moment for my first vegan bread ;)


Enjoy ;)

Chia Seed Banana Pudding

Egg-less breakfasts have put me up to quite a challenge. But, this pudding was surprisingly satisfying. I'm pretty sure I am going to have this every-which-way that I can think of having it.

Delicious.






Chia Seed Banana Pudding

2 tbls black (you can use white) chia seeds
6 tbls water
1/4 cup almond milk
1 frozen banana
1 1/2 tbls sunbutter
~ 8 raisins

Method:

Take the banana out of the freezer about 30 minutes prior.

Soak the chia seeds in the water for about 10 minutes in the refrigerator so that the chia seeds begin to expand and 'gel' up.

Pour the almond milk into the chia seed mixture and then mash in the thawing banana. Stir in the sunbutter and the raisins until well incorporated.

Yum, yum, yum.

The frozen banana, once mixed in, keeps the pudding nice and cool bordering an ice cream consistency. Mmmm. So good and no added sugar needed.

Enjoy ;)

Farmers' Market Peach Apple Bread

I went on a baking spree after my day at the Farmers' Market where I gathered up some awesome produce even though I knew that I was going to be out of town for a few days. There was also two dozen eggs sitting in my refrigerator with no place to go.

So, I decided why not bake a few loaves of different kinds of bread and freeze them to have on hand when I return?

Best idea I had all week.




Farmers' Market Peach Apple Bread

4 eggs, organic & cage-free
1 tbls honey
1 tsp vanilla
1 peach, skinned & mashed
1/4 cup tapioca flour
2 cups almond flour (unblanched)
1 1/2 cup diced apples 
2 tbls olive oil
Dash of sea salt
1 tsp baking soda
1 tsp baking powder

Method:

Whip the eggs, honey and vanilla until well combined. Add in the peach and mash it into the egg mixture. Then add in the tapioca and almond flour, mixing well. Fold in the apples, pour in the olive oil, dash the salt and top off with baking soda and powder. Stir until all of the last ingredients are well incorporated into the batter.

Bake for 25 min at 350° cover with foil and then bake at 350° for another 10 minutes or until a toothpick comes out clean. 




I did taste it before I froze it... and YUM.

Stay tuned for the other baked goods from the Farmers' Market...

Enjoy ;)


Flourless Zucchini & Spinach Waffle

 I'm not sure if there is ever a time when waffles don't sound good to me and as you all know, I love experimenting with my iron.

This would be great along side some more savory veggies or some lean protein like roasted chicken. Yum. But for tonight I really just wanted the waffle.

So, that's what I did ;)

Flourless Zucchini & Spinach Waffle:

2 eggs
1 zucchini, peeled
1 handful of fresh spinach
2 tbls flaxseed
1 tbls potato starch
1 tbls coconut flour
Dash of rosemary 

Method: 

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last use.


Throw everything except for the potato starch and coconut flour in a food processor and pulse a few times then blend. Add in the potato starch and coconut flour and hand blend into the batter until incorporated.





Heat in the iron for about 3 minutes.

I had this for dinner, though I suppose you could it for breakfast as well. Or any other meal for that matter. And... they turn out green ;)




Who knew veggies in your waffle could be so tasty?

Enjoy ;)

Blueberry & Walnut Chocolate Bars

These bars have very little ingredients and I think I especially like them for their walnut base instead of almond. A nice change of pace and the chocolate chips were a sweet addition ;)

As far as replicating the 'Larabar,' I think these are the closest that I've gotten. Let me know what you think.


Blueberry & Walnut Chocolate Bars: 

~17 medjool dates (pitted)
1 cup walnuts  
1/2 unsweetened dried blueberries
1/4 cup soy/dairy free chocolate chips
1 tsp honey
Dash of sea salt

Method:

Place the dates and walnuts in a food processor and blend until they become incorporated. Next, add in the blueberries and chocolate chips and pulse. Lastly, add in the honey and sea salt and pulse until all ingredients are incorporated enough to mold into bars/balls etc.


I wrap mine in cellophane and keep them refrigerated.





Other Bars on this site:
Enjoy ;)

Banana Hemp Smoothie

Believe it or not, I haven't eggs with my breakfast all week. I know. I know. But this smoothie is just too good...




Banana Hemp Smoothie

1 frozen banana
1/3 cup frozen blueberries
Handful of fresh spinach
1/4 coconut milk (the concentrated canned kind)
2 tbls hemp seeds


Method:

Throw all ingredients in a food processor. Pulse. Blend. Consume ;)




A Yummy Variation:

1 frozen banana
1 tsp cocoa powder (vs blueberries)
Handful of fresh spinach
1/4 coconut milk
2 tbls hemp seeds




From the looks of it, I didn't really have the patience to blend this one up very well...

Mmm... I'm thinkin' this one is good for breakfast, lunch, dinner, snack or heck even dessert ;)

Sugar-Detox Variation: 

2 handfuls of fresh spinach
1 semi-frozen* green-tipped banana
1/2 cup cold water
1/4 cold coconut milk (from a can, full fat, organic)
2 tbls hulled hemp seeds 




Enjoy ;)

Grain-free Flax Rosemary Bread

I can honestly say that on any given day,  I do not miss eating glutenous dense whole grain bread or even the sinful white bread. I'm not sure if I crossed over some imaginary line or what but I simply don't care that it's not a part of my life anymore.

Now, if you were to bring me to bakery where the scent of fresh bread is permeated throughout the premise, I may sing a bit of a different tune ;)

I've really been diggin' nut flour based breads before my runs in the morning. One slice is the perfect fuel.



So, without further adieu...

Grain-free Flax Rosemary Bread:  

4 eggs, organic & cage-free
1 cup blanched almond flour
1/2 cup ground flax seed
1/4 cup pecan flour
1/2 cup arrowroot powder
1/2 tsp baking soda
1 tsp honey
1 tsp apple cider vinegar
1/2 tsp fresh rosemary, minced

Method:

Whisk the eggs in a large mixing bowl and proceed to add in all of the dry ingredients.  Mix the dry ingredients in with the eggs and blend thoroughly. Add in the honey and  apple cider vinegar and mix well. Lastly, fold in the rosemary.

Pour into a well greased bread pan (I used coconut oil). Bake at 350° for about 25 minutes or until a toothpick comes out clean.



Yum, yum, yum. As with all my breads, I recommend storing this in the fridge.

Enjoy ;)

Simple Walnut Flour Waffles

I'm lovin' using different nut flours. I still don't know why it took me so long to start using other nuts in flour form rather than sticking to almond.

Anyway, these were super easy, filling and delicious.




Simple Walnut Flour Waffles

3 eggs
1 1/4 cup walnut flour
1/4 cup water
1 tsp 100% pure maple syrup
1 tsp ground flaxseed
2 tbls potato starch
1/4 tsp baking soda

Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last round, I find I need to do this about every third use to prevent sticking.

In a large mixing bowl, whisk the eggs and then add in the syrup and water. Blend well and then add in the walnut flour, flaxseed, potato starch and baking soda. Stir until all of the ingredients are incorporated.

Heat in the iron for about 2.5 minutes or until your iron signals that they are done.

I saved two for the next morning as they are quite nutrient dense...

Enjoy ;)

Peach Coconut Pancakes

I may have a pancake and waffle obsession. Maybe.Yeah, I think I do.

Anyway, these pancakes were inspired by my coconut flour waffle recipe though I didn't have a waffle iron nor did I have all the ingredients. Experimentation time ;)

Happy and in love with these pancakes...



Peach Coconut Pancakes:

3 eggs (organic, cage-free) 
1 tsp honey 
1 tbls water
1/4 tsp vanilla extract 
1 skinned and of a mashed peach
1 tbls almond flour 
1/4 cup coconut flour
1/4 tsp baking soda
 
Method: 
 
Heat a large pan lightly coated with coconut oil to medium. 
 
Skin, de-pit and mash a peach in a small bowl and set aside. Whisk together the eggs, water, vanilla and honey and then add in the peach and mix in thoroughly. Add in the almond flour, coconut flour and baking soda, mix well. 
 
Cook until you can see the bottoms hardening, flip and cook until they are done throughout - about 8 minutes total.


Yields ~5-6 small pancakes


 Enjoy ;)

-Sunshine Girl

Grain-free Sunbutter Banana Muffins

I have definitely acquired a taste for sunbutter. Yum. So good. I'm perplexed as to why it's not more popular. Hm.


Anyway, I came upon this recipe on what other lovely social media platform, than Facebook itself. Don't you just love networking?

Thank you friends for posting this one from Simply Gluten Free ;) I changed the recipe a bit and used sunbutter rather than peanut butter.

Grain-free Sunbutter Banana Muffins:

4 eggs, separated
1 tbls honey
1 tsp vanilla
3/4 cup sunbutter
2 ripe bananas, mashed
Dash of sea salt
1 1/2 cups walnuts, chopped (not blended)

Method:

Grease your muffin tins (with olive or coconut oil) or place muffin baking papers in the tin(s).

In a small bowl, beat the egg whites until they become  'frothy,' set aside.

In a large mixing bowl, whip the yolks, honey and vanilla thoroughly. Add in the sunbutter and bananas and mix well. There can be small bits of bananas that aren't fully incorporated. Next, add in the salt and fold in the walnuts. Lastly, pour in the egg whites and stir until blended with the rest of the batter.

Add the batter into the tins, filling them each about 3/4 full. Bake at 325 for about 20-25 minutes. The toothpick should come out clean.



Yields ~ 14 small muffins

I may or may not have ate three in a row the next morning. But hey, my muffin tins are small AND it was my pre-run fuel ;)







Variation

Same ingredients and substituting natural peanut butter instead of the sunbutter. ALSO delicious ;)






Enjoy ;)

Creamy Strawberry Smoothie

For as much as I love smoothies, I've been thinking I should probably add some more green to mine. And while avocado is technically a fruit, I feel like I'm adding some awesome nutrition to my smoothie if I put one in there AND I was trying to come up with something that didn't have banana since I had already had one in the morning.

Avocados also contain much less sugar - actually zero and a very small amount of carbs (3) while contributing a healthy dose of good fat. You can read more about the nutritional breakdown of the lovely avocado here.


OK, enough of that rambling.

Creamy Strawberry Smoothie:

1 avocado
2 handfuls of spinach
5 frozen strawberries
1/4 cold water
1 tbls coconut flakes
Splash of lemon juice




Method:

Not much of one :) Slice the avocado, add in the spinach and strawberries and blend. Then add in the water, coconut and lemon juice.


Yeah... apologies for the not so great photo as I put this right into a to-go mug. Although, I must tell you, I kept this in the fridge in a to-go mug and ate a few hours later and the green stayed green even with the avocado. I was  pleasantly surprised.

Enjoy ;)

Scrambled Eggs with Pesto & Spinach

I have been finding all sorts of uses for 'Clean Pesto' and putting them in my eggs was delicious! You all know I love eggs and what's not to love about pesto? Even though there is some spinach in the pesto, I added some more.






Scrambled Eggs with Pesto & Spinach: 


Not much to this one folks, put some extra virgin olive or coconut oil in a pan ( I did olive ), heat on low-medium, and scramble up some eggs (I did 2). Add a bit of pepper, a handful of spinach and lastly add the pesto (it will get weird if you put it in right away so put it in last just to warm it up).


Easy, satisfying and simply delicious :)))

Enjoy ;)

-Sunshine Girl








Flourless Pumpkin Pancakes

Pancakes!

Who needs a pancake mix when you only need 4 ingredients?

This is are so simple. Like mindless simple.

Flourless Pumpkin Pancakes:

2 eggs, organic cage-free
1/2 pumpkin puree
1 tbls ground flax-seed
1 tbls arrowroot powder

Method:

Spread some extra virgin olive oil (or another oil of your choosing) around in a medium-sized pan or pancake skillet. Heat on low-medium.

Whisk the eggs and pumpkin until well blended. Add in the flax-seed and arrowroot powder and mix well.

Pour two pancakes into the pan and heat for about 3-4 minutes on each side.

Viola!



As always, you can increase the amount of ingredients depending on how many servings you want. I made these just for me, so I made two.

Also, you can jazz these up a bit by adding in some honey, sea salt, vanilla etc. Though if you do add more liquid based ingredients then I suggest adding in more arrowroot powder and/or or tapioca flour because pumpkin is quite wet.

Enjoy ;)

-Sunshine Girl

So Simple Pancakes

Similar to another version of coconut flour pancakes that I make but even more simple. Even less ingredients. And less sugar. Boring perhaps, but boring can mean comfort for me sometimes. And I've had a long day. One of those days where Van Morrison's 'Day's Like This' both makes you smile and cry. Wow OK anyway, I won't divulge the details of that part here ;)

These take all of about 6 minutes to make- talk about an easy primal dinner... breakfast?... Whichever meal you want :)


So Simple Pancakes

2 eggs, organic cage-free
1/2 cup water
1 tsp ground flaxseed
1/4 cup coconut flour
1/2 tsp baking soda
Pinch of sea salt
Pinch of rosemary (optional)

Method:

Add a bit of macadamia oil (extra virgin olive or coconut oil would work as well) to a pan and heat on low-medium.

Whip the eggs, water and flaxseed thoroughly. Add in the coconut flour and baking soda and mix until a smooth batter starts to form. This can be tough with coconut flour so just keep stirring :) Add in the salt.
 
Pour two pancakes into the heated pan and heat until the bottom side begins to harden a bit ~4 minutes (these don't 'bubble' up like other pancakes so you have to keep an eye on them). Flip over, turn the heat down to low and 'smoosh' down a tad and cook for about another 2 minutes. Flip once more and cook about another minute and then remove.


I put the rosemary in one to test and it was really good. I'd likely add more next time. These are kind of like a pancake-bread with a thicker, fluffier consistency.

I'm not sure if it was the flaxseed, but these held together better than my other coconut flour pancakes so I think I'll experiment with these even more, adding in different herbs or fruit. 

Now, I made these just for myself. This recipe could be easily doubled or tripled.

Enjoy ;)

Lemon Tapioca Waffles

Oh, how I love waffles. If you've been reading me blog, you already know about my obsession with waffles and breakfast.

I've been incorporating lemon in a lot of my meals lately. I think it adds such a nice and fresh flavor. These were super light and a combination of fluffy & flaky.



Mmm breakie ;)

Lemon Tapioca Waffles:

2 eggs (organic cage-free), separated
1/4 cup water
1 tsp ground flax-seed (be sure it's ground or it will stick to your waffle maker!)
2 tbls extra virgin olive oil
1/4 tsp vanilla
1 tsp 100% pure maple syrup
2 tbls lemon juice
1/4 cup potato startch
3/4 cup tapioca flour
1 tbl baking powder
Dash of salt

Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last use.

Separate the eggs, placing the egg whites in a small bowl and the egg yolks in a large mixing bowl.  Whip the egg whites until they start to froth and set aside.

In a large bowl, mix together the egg yolks, water, flax-seed, olive oil, vanilla and maple syrup. Add in the lemon and mix thoroughly. Then add in the potato starch, tapioca flour, baking powder and salt and blend until a dough forms. Lastly, fold in the egg whites and stir well.

'Bake' for about 2 minutes. 


These could have made a little more than four waffles, so I made  pancake with the remaining batter (and ate it with my dinner ;))  So yes, the same recipe can be used for pancakes!




Enjoy ;)

-Sunshine Girl 

Grain-free Baked Granola

I used to eat quite a bit of cereal. Not for breakfast. I was a cereal for dinner type of gal. So, I thought I'd come up with my own variation of a cereal.




This can be eaten in a variety of ways. Trail mix style, with almond milk (or other alternative), toss it in some coconut yogurt...Mmm.



Also, these measurements are not exact. But... pretty close ;)

Grain-free Baked Granola


1 egg white (organic, cage-free)
1 tsp vanilla
1 tbls 100% pure maple syrup
Dash of sea salt 
1-1/4 cup almond slivers
1-1/4 cup walnuts (crumbled)
1/2 cup unsweetened organic coconut flakes
2 tbls black chia seeds
1/4 cup seed mix (pumpkin seeds,  sunflower seeds etc-  I used 1/4 cup the Enjoy Life seed mix)
* If you do the above, it has some dried fruit in it, otherwise use 2 tbls seeds and 2 tbls dried fruit
2 chopped dried figs 


Method:

In a large mixing bowl, whip the egg white, vanilla, maple syrup and salt until thoroughly combined. Add in the rest of the ingredients and stir vigorously. Line a baking sheet with parchment paper (I used a cake pan) and spread the granola evenly. Bake at 300 for about 25 minutes.


Allow to cool before you dig in to let the flavors set. I keep mine in the fridge. A word of caution: this is super yummy so make sure you keep in mind that this is all nuts and seeds and dried fruit!

Enjoy ;)




The Pumpkin Waffle

I didn't know what else to call this waffle other than 'The Pumpkin Waffle.' It seemed fitting. I had to experiment with flours a bit to get the recipe but I was on a mission. Part of the mission was two not use a banana like in the Coconut Flour Waffle, another part was to use less coconut and lastly, I wanted to avoid using sorghum, xanthum gum or guar gum. I'll get into why I don't like to use or consume those in a later post...

So, I came up with a  sort of a 'special' gluten and grain-free flour concoction.




This one has a few steps, but trust me, it's worth it. 

The Pumpkin Waffle:

2 eggs (organic cage-free), separated
1/4 cup water
1 tsp ground flax-seed (be sure it's ground or it will stick to your waffle maker!)
2 tbls extra virgin olive oil
1/4 tsp vanilla
1 tsp 100% pure maple syrup
3 tbls pumpkin puree
1/2 cup potato startch
1/4 cup tapioca flour
2 tbls coconut flour
1 tbl baking powder
Dash of salt


Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last round, I find I need to do this about every third use to prevent sticking.

Separate the eggs, placing the egg whites in a small bowl and the egg yolks in a large mixing bowl.  Whip the egg whites until they start to froth and set aside (I use a small froth gadget that's actually intended for lattes :))

Frothin' the egg whites!

Add the water, flax-seed, olive oil, vanilla and maple syrup to the egg yolks and beat until everything is combined. Add in the pumpkin and mix thoroughly. Then add in the potato starch, tapioca flour, coconut flour, baking powder and salt and blend until a dough forms. Lastly, fold in the egg whites and stir thoroughly.

The Pumpkin Waffle batter

OK, I'm calling these primal. Many paleo and primal eaters are on the fence about potatoes but I am 100% for them (in moderation blah, blah blah...) Although the starch went through some processing, it's not nearly as processed and manipulated as a grain.

Here's a quote from a post that I found interesting on the carb: "Potatoes are the most misunderstood carbohydrate in my opinion. It always amazes me to see many weight loss experts telling people to avoid them. There is a reason potatoes are the preferred carbs of many in the physique development world. They are easy to cook, require no extra preparation and travel easily. Many people have been misled by nutritionist, trainers and physicians who dont have the experience to combine with their book smarts. Potatoes are NOT the high glycemic index bad guys they are portrayed to be and can actually range from 5o (low GI) to 85 (higher GI) on the glycemic index depending on what type (new, sweet, russet), how they are prepared and processed..."

As far as tapioca, this is another that is up for debate. Though most in a primal lifestyle consider them safe while the strict paleo folks may say otherwise mainly because of their carbohydrate content. I was pretty happy when the idled Mark Sisson deemed this starch safe and primal. :)



Wow, OK, I'm done...

So please, enjoy ;)

Grain-free Lemon Chia Seed Muffins

Who doesn't want a muffin in morning?


I'll get right to it with these bad boys. Or... good boys depending on how you look at it ;)

This recipe was adapted from Amyella's Recipes

Lemon Chia Seed Muffins:

2 eggs (organic, cage-free)
1 tbls vanilla
1/3 cup honey
1/4 cup extra virgin olive oil
2 tbls lemon juice
2 1/2 cup almond flour (blanched or unblanched, I used unblanched)
Dash of sea salt
1/2 tsp baking soda
1 heaping tbls black chia seeds

Method:

Separate the eggs, put the egg whites in a small bowl and egg yolks in a large mixing bowl. Combine the vanilla, honey, olive oil and lemon juice in with the egg yolks and mix well. Add in the almond flour, salt, baking soda and chia seeds. Mix thoroughly until a batter begins to form. Whip the egg whites and then pour into the batter and blend them in well.

Pour into greased muffin tins or muffin lined tins and bake at 350 degrees for 15-22 minutes or until a toothpick comes out clean.




I kept mine in the fridge (I'm a tad OCD and paranoid so I keep most things in the fridge), anyway they are super moist and delicious! I had two already this morning...




Enjoy ;)

Brown Rice Flour Waffles

Well, if you didn't know by the title, these are NOT primal. But... brown rice is one of my 'exceptions,' that I have on occasion...

I had it in my mind that I was going to eat two squares of these with my breakfast for dinner (so two eggs along side AND a piece of bacon). Yeah, I only ate one. Holy dense. But good.


Brown Rice Flour Waffles:

2 cups brown rice flour
1 tsp baking powder
1/2 tsp baking soda
Dash of salt
2 eggs 
1 cup almond milk (any milk replacement would likely work)
1 tsp vanilla
1 tbls 100% pure maple syrup
2 tbl melted coconut oil

Method:

Make sure that your waffle maker is lightly greased (I used coconut oil) and heat on low-medium.

In a large mixing bowl mix together all of the dry ingredients and sift together. Add in the eggs, almond milk, vanilla and maple syrup. Stir until all the ingredients are combined and then top off with the melted coconut oil (30 seconds in the microwave will do) and mix thoroughly.

Pour the batter into the waffle maker and 'bake' for about 2 minutes on low-medium. 

Yum ;)


I'm excited to keep experimenting with these as well, adding in some fruit or maybe some herbs. They almost come out like johnny cake so a good sub if you can't or don't eat corn.

Enjoy ;)

-Sunshine Girl

Berry & Peanut Butter Smoothie

Yikes, can't even say that this one is Primal. Legumes. Yeah, yeah, yeah, I know. I tell people all the time that legumes are the devil. But every once in while...?

They'e called exceptions for a reason ;) 


Berry & Peanut Butter Smoothie:

3 good-sized fresh strawberries
~ 1 cup of frozen blueberries
1/3 cup vanilla coconut ice cream ( I use Coconut Bliss )
1/3 cup water
1 tbl unsweetened coconut flakes
2 tbl peanut butter


Method:

Blend the strawberries, blueberries and vanilla ice cream together and then add in the rest of the ingredients.

Easy, fresh and delicious!

Enjoy ;)