Banana Bread (with avocado!)

I bought too many avocados this week, and I was freaking out because I didn’t want them to go to waste! I have been eating guacamole like a crazy person. So when I got home from school today, I decided to make some banana bread and throw an avocado in for good measure.

This is actually my first time making gluten free or vegan banana bread because I don’t really like bananas, but this turned out really cinnamon-y and delicious (I may have added some extra cinnamon). 

I wasn’t too sure of this banana-avocado-oil mixture…

And look! Here’s me enjoying a slice! Delicious, I tell you. 

I got this recipe from here, and I made some alterations. 

Banana Bread with Avocado

Yield: 1 loaf

1-1/2 cups rice flour
1/2 cup tapioca starch
2 t. xanthan gum
3/4 cups white granulated sugar
1/2 cup dark brown sugar, packed
3/4 t. baking soda
3/4 t. salt
3/4 t. cinnamon
1/2 cup plain soy milk or almond milk
1 t. apple cider vinegar
2 large ripe bananas
1 ripe avocado
1/4 cup coconut oil
1 t. vanilla extract
Walnuts (optional)

  1. Preheat the oven to 350 F. Lightly oil a 9”x5” loaf pan and set aside.
  2. In a medium-sized mixing bowl, sift together the flours, xanthan gum, sugars, baking soda, salt and cinnamon.
  3. In a large mixing bowl, whisk together the soy milk and cider vinegar and let stand for 2 minutes. Add the mashed banana, coconut oil, and vanilla extract, whisking until well combined. Add the dry ingredients to the wet, mixing until just combined.
  4. Fold in the walnuts if using and pour the batter into the prepared loaf pan.
  5. Bake for about 1 hour, or until a toothpick inserted into the center emerges clean.
  6. Allow the bread to cool on a wire cooling rack for 20 minutes before serving. Serve warm or at room temperature.

Enjoy!

Love, Jae

Chocolate Banana Muffins

S: What are you making?

J: I made some muffins.

S: Can I have one?

J:  Sure. They’re vegan and gluten free. 

S: Oh. So where are the normal ones?

J: *eye roll* Over there.

Me and my brother are the odd ones out this holiday season: it’s not always easy to avoid all the delicious smelling pastries and desserts filled with butter and eggs and gluten. So when I woke up this morning craving something sweet, I modified this muffin recipe found on the Pamela’s Baking/Pancake mix package to be vegan and chocolatey and delicious. 

The muffins turned out moist and had a nice cake-y texture that is sometimes hard to achieve when you’re baking vegan and gluten-free. Plus, you won’t even miss the animal products or wheat. I will definitely be making these again! 

Chocolate Banana Muffins

Yield: approximately 8 muffins

1/4 cup water

1 tsp vanilla

1-1/4 cups baking/pancake mix (I used Pamela’s)

1/4 cup cocoa powder

1/4 cup sugar or Agave nectar

1 ripe banana, mashed

1/4 cup applesauce

1/4 cup walnuts (optional)

  1. Preheat oven to 350 F.
  2. Mix all ingredients together and spoon 2/3 full into greased muffin pan (or use liners). 
  3. Bake for 20-25 minutes.

Enjoy! 

Love, Jae

Cornbread Muffins

I love cornbread! I found this recipe on Pinterest, and I made it right away. 

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This was my first time using a flax “egg”, and I was kind of nervous not using a banana (that’s what I usually use as egg substitute). However, it turned out alright!

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They were a little bit crumbly when they were still hot, but they firmed up after they cooled off a bit. 

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Try them with various toppings: jam, peanut butter, agave nectar, cinnamon sugar, etc. Whatever your heart desires, really.

Cornbread Muffins

Yield: approximately 12 muffins

2 tablespoons of golden fine milled flaxseed, mixed with 6 tablespoons of water (egg substitute of choice, equal to 2 eggs)
1 cup stone ground yellow corn meal
1 cup rice flour
¼ cup sugar (If you prefer them sweeter, use ½ a cup.)
3 teaspoons baking powder
½ cup canola or coconut oil
2/3 cup almond milk (or any other non-dairy milk)

  1. Preheat oven to 400 F.
  2. Mix flaxseed meal and water in a bowl and set aside to thicken a few minutes. 
  3. Combine corn meal, flour, sugar, and baking powder in a mixing bowl. 
  4. Add oil and milk to the bowl with your egg substitute, and then add the combination to your mixing bowl of dry ingredients.  Mix just enough to ensure batter is uniform. 
  5. Spoon cornbread batter into greased or lined muffin/cupcake tins, until each is about 2/3 full. 
  6. Bake for 15-20 minutes, or until they are a light golden brown. 

Enjoy!

Love, Jae

Pumpkin Oatmeal Chocolate Chip Cookie in a Jar

I had some extra pumpkin from making Pumpkin Cinnamon Rolls, so I decided to try this cookie in a jar (veganized, of course). 

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I ended up making two in a row because it was super addictive. 

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I only had some white chocolate on hand, but who cares?! It’s chocolate. 

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Pumpkin Oatmeal Chocolate Chip Cookie in a Mug

Yield: 1 cookie

1 Tbsp coconut oil
2 Tbsp brown sugar
1/4 tsp vanilla
2 Tbsp pumpkin puree 
1/4 cup oats
1 tbsp rice flour
pinch of salt
pinch of pumpkin pie spice (or some cinnamon, nutmeg, and ginger, and cloves) 
handful of vegan chocolate chips

  1. In your mug stir together the oil, sugar, vanilla, and pumpkin.
  2. Add in the oats, flour, and spices.
  3. Stir again so that everything is well combined.
  4. Top with a handful of chocolate chips.
  5. Microwave on high for 45 - 60 seconds.

***I made the second one with only 1 Tbsp of sugar because I don’t like things to be too sweet. Plus it cuts out some calories, if you’re into that.

Enjoy!

Love, Jae 

Carrot Cake Oatmeal

From Oh She Glows.

I’ve been looking for ways to mix up breakfast since I usually just eat plain oatmeal with the occasional handful of raisins thrown in. I found this recipe on the blog Oh She Glows, and I had to try it out. 

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It turned out pretty tasty! 

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Try it out! 

Carrot Cake Oatmeal

(From Oh She Glows)

Yield: Two servings

1 heaping cup finely grated carrot (about 1 large)
1 cup almond milk
2 tbsp full-fat coconut milk cream (or use more almond milk)
1 tsp ground cinnamon, to taste
1/4 tsp ground ginger
1/8th tsp ground nutmeg
pinch of salt
1/2 cup regular oats
1 tsp pure vanilla extract
1/2 tsp lemon juice (optional)
2 tbsp chopped walnuts, divided
2 tbsp raisins, divided
2 tbsp pure maple syrup
1 tbsp sweetened shredded coconut, for garnish
1 tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)

  1. Finely grate 1 heaping cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.

  2. In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.

  3. Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 2 tbsp of maple syrup. Remove from heat and portion into bowls.

  4. Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal, as shown in the photo. Sprinkle with cinnamon for garnish.

***I didn’t have raisins, coconut, walnuts, or lemon juice, so that didn’t make it in there. i also couldn’t find my cheese grater, so I just chopped up the carrots into small pieces. I also topped it with some coconut whipped cream—awesome! 

Enjoy!

Love, jae