Posted by alisa on July 9, 2010 | 20 Comments
Two days before we had scheduled for a week-long vacation, my CSA delivered with the motherload. Figures. Not that I am complaining, but finding ways to use up bags of fragile greens in two days is no easy feat. And then there were the apricots. 5 lbs of Blenheims and Pattersons quickly nearing their peak of perfection. And then, when we returned, they gave us 5 lbs more!
With dozens (and dozens) of these little gems on hand, I thought they must make their way into my breakfast (and snack, and dessert (see my last post for apricot crumble bars), and …), so of course, a smoothie it was.
Since I was having it for breakfast, I didn’t opt for a super-sweet treat, but feel free to up the sweetener or play around with one of the sub options listed. Also, I see no reason why you couldn’t sub in another stone fruit if you don’t have ripe apricots available. Try peaches, cherries, or even nectarines!
Spiced Apricot-Cashew Smoothie
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, and optionally Sugar-Free.
- 3 Ripe Apricots
- 1 Small to Medium Frozen, Ripe Banana (see sub options below)
- 1/2 to 3/4 Cup Milk Alternative (I used Silk Almond Original)
- 1/2 Ounce Cashews, Ground in Spice Grinder
- 1 Teaspoon Ground Flaxseed (optional)
- 1/4 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Ground Ginger
- Pinch Salt
- Sweetener to Taste (see below)
- Ice (optional)
Place the apricots through salt in your blender, give it a few pulses to break things up, and whiz away until smooth (start with just 1/2 cup of the milk alternative and add more if desired once the mixture is smooth). Taste test and blend in sweetener to taste. If a frostier treat is in order, blend in ice to desired consistency.
Sweetener – This really is a matter of taste and depends on how ripe / sweet your fruit is and if your milk alternative is sweet at all. I added 1 teaspoon of honey, because I love honey with stone fruit. You could add your sweetener of choice (perhaps 1 to 3 teaspoons) or for an all-fruit vibe, add a soft pitted date.
Tired of Bananas? – Try subbing the banana with your favorite dairy-free yogurt or two soft pitted dates. Or for a more indulgent shake, stick with just the apricots, double the cashews, add in ice, and extra sweetener to taste.
Go Green – Toss in one or two fistfuls of baby spinach. It changes the color, but not the taste.
Yields 1 summer smoothie
If you like this one, you might also like these recipes:
I submitted this recipe / post to Slightly Indulgent Tuesdays on Simply Sugar & Gluten-Free.
Tags: bananas, breakfast, cinnamon, dairy-free, egg-free, food allergy-friendly, gluten-free, milk-free, quick & easy, recipe, soy-free, sugar-free, vegan, vegetarian, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on June 15, 2010 | 25 Comments
I just noticed that most of the smoothies on my blog include banana. Believe it or not, I do take the occasional banana break using mango, avocado, or other fruits for thickening power, but I am not going to apologize for my love of this sweet and highly accessible fruit. In fact, I am going to share my current favorite breakfast today that features, you guessed it, one big, sweet banana.
Why the obsession with bananas? Of course, the taste is awesome … and nothing naturally thickens and sweetens a healthy dairy-free smoothie/shake like frozen, ripe banana chunks. But my love runs deeper than mere aesthetics.
My whole life I have had a problem with severe calf cramps. Mid-stride during soccer matches (as a child and adult) they would suddenly seize leaving me frozen and writhing in pain. I frequently awoke in the middle of the night with extreme cramping (yes, my poor husband has been startled awake by my sudden outbursts on many occasions). But about five years ago I started my smoothie habit, eating at least one large banana every day. And what do you know, those calf cramps vanished. I mean *poof* – for good. The only time they have returned is mid-winter one year when I took a banana hiatus. Never again.
Many people argue that bananas aren’t actually the best source of potassium (a known cramp fighter). They are a “good” source, though in reality not a true top contender. But perhaps it is something more than just potassium … perhaps it is the whole nutrient banana package that somehow works.
Though one might think consistent change would be needed to keep things interesting with the old banana, to me it is a comfort food and I have comfort smoothies. I used to be completely loyal to the True Blue Smoothie, but the past year has brought on an intense love of peanut butter. You may have spotted my addiction via the Uber-Rich Peanut Butter Ice Cream with Peanut Butter Chunks (definitely a good recipe for this time of year), my PB & J Thumbprints (yes, no bake!), or the Nutty Oatmeal Blender Waffles (I couldn’t resist tossing PB in my favorite waffles).
These are all nice treats, but on a daily basis, my cravings are quite simple. Very simple in fact. Below is my favorite smoothie “recipe” for the past year (and we are talking the whole year – notice the snow in the background of the photo below – that was actually May though). I hesitated on posting it because it is so basic and so loose, but I love it, I CRAVE it. I usually go for max PB and make the smoothie super-thick (almost soft-serve style), with as little milk alternative as possible.
Peanut Butter and Banana Cravings Smoothie
This really isn’t a recipe in the strictest sense of the word, but rather a simple idea. I always vary the amount of banana and pb depending on my cravings, and sometimes a dash of stevia is in order. If I think I need something nutrition-wise, one or more of the add-ins listed may make their way in.
- Frozen Ripe Banana Chunks (I use about two handfuls – at least one large banana, maybe a bit more sometimes)
- 1 to 2 Tablespoons Creamy Natural Peanut Butter (I use unsalted and sometimes add a tiny, tiny pinch of salt, but salted could be good too)
- 3/4 Cup to 1-1/2 Cups Unsweetened Vanilla or Plain Almond Milk or Coconut Milk Beverage (feel free to use your favorite milk alternative – regular sweetened versions will of course up the indulgence factor nicely and you can even use chocolate!)
- 1/8 to 1/4 Teaspoon Ground Cinnamon
- Sweetener to taste (optional – I use a dash of stevia or a little maple or honey if the banana is under-ripe, but otherwise, I go without)
Place the frozen banana, pb, and 3/4 cup of milk alternative in your blender. If you have a powerful blender, whiz away. Less powerful like mine? Pulse to break up the ingredients, and then blend. If it is too thick, add milk alternative a little at a time until it blends well and reaches your desired consistency.
If you have a wimpy blender, avoid the temptation to throw a bunch of liquid in too soon. Too much and the blades won’t catch all of the chunks – they will simply whiz around. You can always add more liquid once it is smooth. I prefer my smoothies spoonable, so I add as little as possible.
Blend in the cinnamon, sweetener if using, and any other add-ins you desire (see some of my suggestions below).
My Favorite PB & B Add-ins:
- A Scoop of Chocolate Superfood Mix (Kidz or Adult) from Amazing Grass
- A Big Fistful of Spinach
- Some Ground Flaxseed
- Cocoa or Carob Powder (1 teaspoon to 1 tablespoon)
- Protein Powder (we like pure egg white protein powder or vanilla hemp protein powder, but your favorite will do)
Yields 1 nutty serving
Tags: bananas, breakfast, cinnamon, dairy-free, dessert, egg-free, food allergy-friendly, gluten-free, milk-free, quick & easy, recipe, soy-free, sugar-free, vegan, vegetarian, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on May 25, 2010 | 16 Comments
Do you ever associate things in your head that may or may not actually be related? I really have no idea what a classic “Mexican chocolate” type of recipe would entail, but when I think of cinnamon, almonds, and chocolate the label just fits. If your version of Mexican chocolate needs a kick, I suggest a little ginger (fresh, powdered, or crystalized), rather than cayenne, to keep with the sweet smoothie theme.
Since I make this beverage so thick, you could call it a shake. But for me, if it is virtuous enough to consume for breakfast, it gets a smoothie title. Shakes are dessert in that rule-oriented brain of mine. Regardless of how you classify it, this is my entry into this month’s …
Thick Mexican Chocolate Smoothie
Recipe adapted from Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.
This is a very flexible recipe and the results will vary depending on the amount of fruit you use, how ripe your fruit is, and how thick you want it. If it comes out too thin, add some more frozen banana, too thick … thin with more milk alternative. Also, for a sweeter option from the get-go and more of a dessert shake, feel free to use a regular chocolate milk alternative rather than the unsweetened.
This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Gluten-Free, Peanut-Free, Soy-Free, Sugar-Free, and Low in Fat.
- 1 Very Large RIPE Banana (or 1.5 medium bananas), broken into chunks and frozen
- 3/4 to 1-1/4 Cups Unsweetened Chocolate Almond Milk
- 1/2 Ounce “Raw” Almonds, ground in a spice grinder (if your blender is really powerful, you may be able to skip the pre-grind)
- 1 to 2 Teaspoons Cocoa Powder
- 1/4 Teaspoon Ground Cinnamon
- Sweetener to taste (optional)
Combine the frozen banana and 3/4 cup of the almond milk in your blender, and pulse to combine. Add more milk alternative as needed to get the consistency you are looking for. I like mine really thick (and spoonable) so I use as little as I can get away with while still getting a smooth blend.
Blend in the ground almonds, cocoa powder to taste (I like just 1 teaspoon, but 2 will give it a richer flavor), and cinnamon.
Since I wait until my bananas are really ripe, I rarely need any added sweetener in this. But give it a taste test, and add in a little of the sweet stuff if desired. You can use stevia, maple syrup, agave nectar, brown sugar, white sugar, sucanat, palm sugar, etc. or for an all-fruit concoction, blend in a fresh date (pitted of course!).
Yields 1 cool and creamy serving
Tags: bananas, chocolate, cinnamon, dairy-free, egg-free, food allergy-friendly, gluten-free, Go Dairy Free, milk-free, quick & easy, recipe, soy-free, sugar-free, vegan, vegetarian, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on October 9, 2009 | 29 Comments
My dad is one of the most awesome guys I know (have to include the hubby in this one), and he really is my best friend. I can always count on him for anything, including lifting heavy boxes and trucking furniture up and down stairs.
Though he really wasn’t thrilled that we were moving away, my dad showed up on moving day and gave us every ounce of energy he had. That little man did the work of ten (and I even caught him doing sit-ups in between trips!). Seriously, my husband and I were in awe.
I look forward to being in as awesome shape as he is now in my 60’s. While we were taking water breaks, he just kept on going, and going, and going. Okay, he did take a few breaks to snack on these banana oat bars …
Bananas and oats have to be my dad’s two favorite foods, but he shies away from baked goodies since in his mind they are all loaded with sugar and refined flours. So I created these whole-grain, naturally-sweetened snack bars to keep us all powered up and happy.
Admitedly, my husband and grandma (the two sugar fiends) preferred the blueberry-cashew bars I made (still working on the recipe, as I thought they were too crumbly). However, my dad and I were loyalists to these snack bars, which had a dense, but somewhat cakey consistency. In fact, after the pan was gone (that very same day), dad asked me to make more!
Banana-Oat SuperDad Snack Bars
This recipe is Dairy-Free, Soy-Free, Nut-Free, Free of Refined Sugars, and Optionally Wheat-Free / Gluten-Free (seek out some of those certified gluten-free oats)
- 1-1/4 Cups Quick Oats (not instant)
- 1/4 Cup Agave Nectar or Honey*
- 2 Tablespoons Coconut Oil, melted or softened (or oil of your choice)
- 1 Teaspoon Vanilla Extract
- 1/4 Cup Flour (I ground more oats in my spice grinder to a flour consistency, feel free to use the flour of your choosing … AP, whole wheat, or even almond flour)
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 Egg (brought to room temperature if using coconut oil)
- 1 Cup Mashed, Ripe Banana (about 3 small or 2 large)
- 1/2 Cup Shredded Coconut (I used unsweetened)
Preheat your oven to 350 degrees, and grease an 8 x 8 baking dish.
In a medium mixing bowl, combine the oats, agave or honey, oil, and vanilla. Briefly set aside.
In a small bowl, combine the flour, baking soda, and salt. Briefly set aside.
Returning to your mixing bowl, stir in the egg, banana, and coconut, until everything is well combined. Stir in the reserved flour mixture (since I was using oat flour without gluten, I wasn’t worried about over-mixing. Be careful not to overmix if you are using a wheat-based flour).
The batter will be a little thick. Spread it evenly in your greased baking dish, and pop it in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before cutting. Can be stored in the fridge if you like ’em chilled (I do).
* According to our taste buds, these bars were perfectly sweet, but if you prefer a sweeter treat, feel free to up the agave or honey to 1/3 cup or add a couple tablespoons of Sucanat or brown sugar.
Cinnamon Raisin Version
The above recipe is my slightly coconutty version. You can mix up the flavors if you wish. The following changes will give you a cinnamon raisin banana oat bar:
- Substitute grapeseed oil or other neutral-tasting oil for the coconut oil
- Substitute 1/2 cup of raisins for the coconut
- Add 1/2 teaspoon ground cinnamon (or more if you like!)
- Substitute maple syrup for the agave/honey (optional)
Yields about 9 snack bars
Blog Events: I shared this post with Fight Back Fridays.
Posted by alisa on August 16, 2009 | 19 Comments
Thanks to this year’s bumper blueberry crop, our [tiny] freezer is quickly filling. But I must say, it is worth it; this year’s blueberries seem sweeter than ever. Plus, you can’t beat the prices. We have been getting loads of these delicious Oregon blueberries for just $1.00 to $2.00 per lb at our local grocery stores.
Though I offered to make some blueberry bars, my husband quickly declined with a, “Save them for the smoothies!” Considering how much he loves cookies and bars, this says a ton for his adoration of our homemade smoothies. In fact, there is one sweet blueberry smoothie, which he not only enjoys immensely, but also brags to others about (in attempts to thwart his less than healthy childhood image).
You might be thinking, “Sure, fruit smoothies are healthy; what’s the big deal?” Well, for starters, I make them only with ripe fruit and unsweetened liquids, no added sugars; though you are welcome to sweeten to taste if your fruit is less than scrumptious. I also add in whatever I think we need at the time, such as some ground flaxseed, a little protein powder, etc. But what my husband got most excited about was what he didn’t know was in the smoothies for the first two months I was serving them too him.
Can you tell? (focus on the blue and please ignore the water spots!)
Do you see those wonderfully sweet blueberry flecks throughout? Those were my disguise. What you can’t taste, or see, is the spinach! You have probably seen claims on other blogs that you can’t taste spinach in smoothies. Years ago I put this theory to the test, and it was true, but because it turned the smoothie a less than attractive green, I couldn’t get my husband to go near it. However, when I snuck the spinach into this blueberry smoothie (blackberries work too), he was none the wiser, as he happily sipped away his new favorite breakfast.
After I let him in on the secret, he couldn’t keep his mouth shut. I have overheard him many times boasting, “You can add spinach to smoothies and you can’t even taste it!” My job here is done …
True Blue Smoothie
This recipe is adapted from my book! – Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Depending on the milk alternative you use, this recipe can be Vegan, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Nut-Free, Sugar-Free, and Low Fat.
“This is my go-to smoothie, and trust me on this one … don’t omit the spinach. I don’t care who you are serving it to, they will never know it is in there. The blueberries mask the green color, resulting in a beautiful purple beverage. As for the flavor … even the most adamant non-believers come back to me with surprise comments of delight. I never add sweetener, but feel free to add a bit if your fruit isn’t very sweet.”
- 1 Medium Very Ripe Banana, Broken into Chunks
- 1 Cup Frozen Blueberries
- 1/2 to 1 Cup Plain or Vanilla Milk Alternative of Choice [This summer I am using 1/2 Cup Unsweetened Almond Milk]
- 1/2 Cup Packed Fresh Baby Spinach Leaves
- 1/2 Cup Ice
Toss the banana, blueberries, and 1/2 cup of the milk alternative into your blender, and process until smooth. Add the cinnamon (if using), flax seeds, and spinach, and blend until those little green specks vanish. Blend in more milk alternative until it reaches your desired consistency. If desired, blend in a handful of ice for a frostier treat.
- Sweetener, to Taste (agave, sugar, or your choice)
- 1 Tablespoon Whole Flax Seeds (left whole or pre-ground in your spice grinder)
- 1/4 Teaspoon Ground Cinnamon (optional)
- 1 to 2 Tablespoons Protein Powder of Choice
Yields 1 to 2 Servings
Freezing Blueberries (or other summer berries) – As mentioned, blueberries freeze beautifully:
- As soon as you get home with your bounty, set aside some fresh ones to consume over the next few days.
- Take the remaining blueberries, rinse them well, and pat them dry.
- I usually leave them on the counter on a towel in a single layer, after I have patted them dry, for an hour or so to get rid of any excess moisture.
- Place the blueberries in large freezer bags (make sure they are freezer bags, not the regular ones), zip them closed, getting as much air out as possible, and freeze.
- I usually lay the bags flat in the freezer and stack one on top of the other.
Tags: bananas, breakfast, cinnamon, dairy-free, egg-free, food allergy-friendly, gluten-free, Go Dairy Free, milk-free, nut-free, quick & easy, recipe, soy-free, sugar-free, vegan, vegetarian, wheat-free
Filed Under: Alisa's Recipes
Posted by alisa on July 23, 2009 | 12 Comments
When I asked my husband how the pancakes were, he said “Great! Can’t you tell?” As he handed me an empty plate just 5 minutes after I handed him a full one.
Could he tell that they were made with whole spelt flour? Nope. Did he detect anything missing from the lack of refined sugars? Not a chance. Did he notice the added dose of protein? He’s a man, it was surely welcomed if anything. But the texture, surely it wasn’t quite right without eggs? Slightly different perhaps, but fluffy and uber cake-like … just the way he likes them.
The recipe I used is from Ricki Heller’s new cookbook, Sweet Freedom, and I cannot tell you how much I love her pancake recipes! They are actually made with whole spelt flour and use everyday pantry ingredients. In fact, all of the recipes in Sweet Freedom are wheat-free (many are also gluten-free), vegan (dairy-free and egg-free), and free from refined sugars.
Though I have enjoyed her Carob and Date Pancakes (they were the inspiration for the Pillowy Whole-Grain Pancakes in my book, Go Dairy Free!), these Fruited Pancakes were perfect for using seasonal summer produce. Okay, I lamed out and used diced bananas. What can I say, we were in a banana mood. But, you can use any fresh seasonal fruit you like. Blueberries, diced peaches, pitted cherries … just toss them in.
Yes, pancakes are no longer banished to the land of weekend indulgences. These babies are nutritious, and positively delicious …
Fluffy Fruited Spelt Pancakes
Adapted from Sweet Freedom, by Ricki Heller
Alisa’s Notes: These pancakes are very light in sweetness, perfect for dousing with maple syrup. You can increase the sweetness a bit by using a regular vanilla milk alternative if you desire. I went with an unsweetened one.
This recipe is Vegan, Dairy-Free, Egg-Free, Wheat-Free (but not Gluten-Free), Soy-Free, Nut-Free, Whole-Grain, and Free from Refined Sugars.
- 1-3/4 to 2 Cups Plain or Vanilla Milk Alternative of Choice ( I used unsweetened vanilla almond milk)
- 2 Tablespoons Ground Flaxseed
- 2 Teaspoons Apple Cider Vinegar
- 2 Tablespoons Grapeseed, Sunflower or Other Mild Tasting Oil (original recipe uses 3; your call, I was cutting the fat a bit, but more oil means more fluff!)
- 1 Tablespoon Agave Nectar or Maple Syrup
- 1-3/4 Cups Whole Spelt Flour
- 2 Tablespoons Unflavored Protein Powder (rice or soy are ideal) or Soy Flour or Chickpea Flour, sifted
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Nutmeg or 1/2 Teaspoon Cinnamon (optional)
- 1 Cup Berries or Chopped Fruit (I used banana)
Measure 1-3/4 cups of the milk alternative into a measuring cup and add the flaxseeds, vinegar, oil, and agave, stirring well. Set aside while measuring remaining ingredients, or for at least 2 minutes.
In a large bowl, sift the flour, protein powder, baking powder, baking soda, sea salt, and spice (if using). Pour the wet ingredients over the dry and mix just to blend (there should still be a few lumps here and there). If the batter is too thick, gently fold in another 1/4 cup of milk alternative (I needed too since I was only using 2 T of oil). Gently fold in the fruit.
Heat a nonstick pan over medium heat (spray the pan with olive oil spray if desired). Using an ice-cream scoop or measuring cup, measure out about 3 to 4 tablespoons (or 1/4 cup) of batter for each pancake and spread slightly in the pan.
Cook each pancake about 3-4 minutes per side, until golden brown and puffed up. Serve immediately. Refrigerate or freeze leftovers for later use (may be defrosted in the toaster).
Yields 15 to 20 pancakes (Ricki says 10 to 12, but I am not coordinated enough to make pancakes quite that big)
Tags: bananas, breakfast, brunch, dairy-free, egg-free, food allergy-friendly, milk-free, nut-free, recipe, soy-free, vegan, vegetarian, wheat-free, whole grain
Filed Under: Alisa's Recipes
Posted by alisa on May 11, 2009 | 74 Comments
Okay, maybe not ALL of you, but ever since I posted about the Breakfast-Worthy Banana Bread from my book, Go Dairy Free, I have been flooded with requests for the recipe. It is in the book (along with tons of dairy-free living info and many other awesome recipes, if I do say so myself), which can be ordered on Amazon for an insanely good price … but enough with the sales pitches … I am more than happy to share that recipe with you here!
But first, a little background on the recipe …
An important part of going dairy-free for me was turning to home-baked bread. At the time, every last loaf at my local grocer contained milk in some form (milk powder, cheese, whey, caseinate, etc.). Even when a couple specialty vegan/dairy-free brands appeared, they were way too costly to warrant regular purchase.
While I learned to enjoy pounding on dough for a good homemade yeast bread once in a while (excellent stress reliever), I don’t always have time or the patience for the process. So I set out to create a quick bread that was nutritious enough to use for my morning toast. With that in mind, this bread is completely sugar-free, using just the bananas for a hint of sweetness. I find it perfect as a base for nut butter, jam, or honey, each of which adds their own dose of flavor, wouldn’t you agree Ricki? [Ricki has a new cookbook out called Sweet Freedom – desserts without wheat, dairy, eggs, and refined sugar – so I consider her the ultimate expert on sugar-free baked goodies]
If you want a little of the sweet stuff, feel free to add around 1/4 cup of your favorite sugar (honey, brown sugar, maple syrup, evaporated cane juice, sugar straight up, etc.) to the recipe. But, if you want a loaf of sugar-loaded, dessert banana bread, I suggest you look elsewhere.
Healthy foodies who know how to savor the flavor … read on, and fire up that oven!
Unsweetened Breakfast-Worthy Banana Bread
Recipe from “Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living” by Alisa Fleming (yours truly!)
This Recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, Sugar-Free and Optional Nut-Free
“Going out on a limb, I created a banana bread recipe that is completely void of added sugar of any kind, relying solely on the extra-ripe bananas for their natural sweetness. What resulted was a mildly sweet loaf of bread that my entire family adores. It is perfect for breakfast, and won’t leave you face down on your keyboard by 10am. Feel free to make this bread the night before, allowing the banana flavor to infuse and giving the bread time to take on some moisture. If you do prefer a bit of a sweeter loaf, add a bit of sweetener with the wet ingredients.” – [Yes, I just quoted myself]
1/2 Cup Unsweetened Milk Alternative of Choice
2 Tablespoons Ground Flaxseed
2 Cups Whole Grain Spelt Flour or Whole Wheat Flour
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
1-1/2 Teaspoons Baking Soda
1/4 Teaspoon Salt
1/4 Cup Grapeseed or Coconut Oil
1 Teaspoon Vanilla Extract
3 to 4 Medium-Sized, Very (Very) Ripe Bananas, Mashed (about 1-1/2 to 2 cups mashed)*
1/2 Cup Nuts, Dried Fruit, or Other Add-ins (optional)
Preheat your oven to 350ºF (175ºC) and grease a 9×5-inch loaf pan. In a large mixing bowl combine the milk alternative and flaxseed and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay. Gently fold in the nuts, fruit, or any other add-ins, if using. Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch. Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.
Mini-Loaf Option: The loaf pictured above is actually a mini-loaf. This recipe will make four mini loaves, baked at 350º for about 22 to 25 minutes. I topped the loaves with some sliced almonds just before popping them in the oven and subbed the vanilla extract with 3/4 teaspoon almond extract for a slightly almond vibe.
* I prefer to use a full 2 cups of banana for the deepest flavor and a very moist bread, but using 1/2 cup less will allow the bread to rise a bit more.
Yields 10 to 12 servings
Tags: baking, bananas, bread, breakfast, brunch, cookbooks, dairy-free, egg-free, food allergy-friendly, Go Dairy Free, milk-free, nut-free, quick bread, recipe, soy-free, spelt, sugar-free, vegan, vegetarian, wheat-free, whole grain
Filed Under: Alisa's Recipes
Posted by alisa on March 22, 2009 | 19 Comments
In case you haven’t noticed from my past recipes, I am always looking for ways to use up those leftover bananas. For some odd reason, I purchase the same amount of bananas year round, regardless of our internal demand. In the summers, morning smoothies ensure that we go through at least one or two bananas per day, but in the winter and early spring, the last thing on my mind is a monstrously chilly beverage. So here I sit, once again, with a bunch of quickly ripening bananas, simply begging to lend their sweetness to a baked goodie.
Trying desperately to keep it healthy, I was elated when I found a whole wheat banana muffin recipe on Recipezaar that numerous people swore rose beautifully. They did not lie. I altered the recipe in several ways (reducing the fat a touch, adding some flavors, etc.), but still used their moisture ratio as my guide. These muffins turned out, dare I say about a whole grain muffin, relatively light and fluffy! Keep in mind; these are muffins, not cupcakes. They aren’t overly sweet, yet they are perfect (in my opinion) for early morning taste buds or with afternoon tea. I added raisins for an extra jolt of natural sugar, but you can swap them out for nuts, chocolate chips (I can’t stand chocolate in muffins/bread, just me though), blueberries, or other add-ins. You will still need some of that hot water in the ingredient list though (see the recipe to know what I am talking about).
I “frosted” one fresh out of the oven with a quick mixture of some leftover mashed banana, nut butter, ground flaxseeds, and some flavors to taste (molasses, cinnamon, nutmeg). For a sweeter added touch, “frost” them with your favorite jam.
Whole-Wheat Cinnamon Raisin Banana Muffins
This Recipe is Milk-Free, Soy-Free, Tree Nut-Free, Peanut-Free
- 1/2 Cup Raisins (or more if you like)
- Boiling Water (about 1 cup should do)
- 1-3/4 Cups Whole Wheat Flour
- 2 Tablespoons Wheat Germ
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup Mashed Ripe Banana
- 1/4 Cup Grapeseed or Vegetable Oil
- 1/2 Cup Honey or Agave Nectar
- 2 Eggs
- 1 Teaspoon Vanilla Extract
Place the raisins in a small bowl, and cover them with the hot/boiling water.
Preheat your oven to 325ºF and grease 12 muffin cups.
In a medium-sized bowl, stir together the flour, wheat germ, cinnamon, baking soda, and salt. Briefly set aside.
In a large mixing bowl, blend the banana, oil, honey, eggs, and vanilla. Drain the raisins, reserving the liquid. Add 5 tablespoon s (1/4 cup plus 1 tablespoon) of the hot raisin water to your mixing bowl.
Fold the dry ingredients into the wet ingredients in your large mixing bowl, stirring just to combine. Do not over mix. The baking soda begins to react as soon as it hits the liquid, so over mixing will cause the muffins to loose some of their fluffiness … a few lumps are okay.
Stir in the plumped raisins, and divide the batter evenly between your 12 muffin cups.
Bake for 20 to 24 minutes, or until they just begin to take on a golden hue, and a toothpick inserted in the center of a muffin, comes out clean. Let cool for a few minutes in the muffin cups, then remove to a wire rack.
Yields 1 Dozen Muffins
Use spelt or oat flour in place of the wheat flour, and substitute ground flax for the wheat germ. I would guess that you could also use your favorite gluten-free flour blend (with xanthan gum as directed) to make them gluten-free / casein-free too if you wished).
Be sure the bananas are quite ripe; this will add sweetness to the muffins.
Measure the oil in a ¼ cup, then use the same cup to measure the honey. The oil coating on the measuring cup will help keep the honey from sticking.
Posted by alisa on February 15, 2009 | 26 Comments
Oddly enough, my husband and I had our very first date on Valentine’s Day. I know, I know, not the best day for a first date, but it worked out well I would say. Yet, because we are frugal, we never go out on the actual day of to celebrate. There are no 2-for-1’s and you have to battle the crowds for reservations … simply not our style.
My sweet husband had already given me a beautiful Valentine’s gift earlier in the week (he can never wait!), but I still wanted to make something nice for him on this special day …
Well, it was a nice attempt anyway. You see, while I can come up with ideas that work out well and customize recipes nicely, my execution is often very, very poor. I am super-slow in the kitchen, and lack some of those basic skills … like the ability to flip pancakes. Yep, they turn out like mutants. Sure, they taste good, but pretty they are not.
After attempting to make several “normal-sized” pancakes, I finally realized that dollar-sized were the only way to go for my bumbling spatula skills. That is when my wonderful husband entered. I pointed at one, and said, “See, that one looks kind of like a heart!” He reciprocated, “An internal one maybe!” After we both had a good chuckle, he took the helm, and some nice little pancakes resulted …
That work he did as a teenage burger flipper definitely left him with some solid life skills. Though I must say, that every meal seems to turn out better when we make it together. We make a great team.
So, with a belly full of these pancakes we headed out for a hike in the desert hills to enjoy the sunshine and the first day of our 14th year together.
“Buttermilk” Banana Pancakes
Vegetarian, Vegan / Egg-Free (optional), Dairy-Free, Soy-Free, Peanut-Free, Tree Nut-Free
This recipe was inspired by one that I saw on Recipezaar. While I love banana flavor, I am not big on pancakes with too much bananal; it is a textural thing. So I just used 1 large banana, which equated to 1/2 cup of mashed banana. Feel free to use more if you prefer, they should still turn out nicely.
- 1 3/4 Cups Original or Unsweetened Milk Alternative (I used almond)
- 1 Tablespoon Apple Cider Vinegar or Lemon Juice
- 2 Cups Whole Wheat Pastry Flour (can use all-purpose, a combo of all-purpose and regular wheat flour, or experiment with your flours of choice)
- 1 Teaspoon Ground Cinnamon
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Large or Jumbo Egg (see note below for egg-free)
- 2 Tablespoons Oil (I used grapeseed)
- 3-4 Tablespoons Honey or Agave Nectar
- 1 Teaspoon Vanilla Extract
- 1/2 to 1 Cup Mashed Ripe Banana (1 to 2 large)
In a large bowl, combine the milk alternative and vinegar or lemon juice, and set it aside for just a minute.
In a medium-sized bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Set that aside.
Returning to the milk alternative, whisk in the egg, oil, honey or agave, vanilla, and banana. Add the dry ingredients and stir until just everything is combined, but do not overmix. A few lumps are okay (especially since you are likely to have some banana lumps!).
Heat a small amount of oil (maybe a teaspoon) in a large skillet over medium-low to medium heat (my stove can get a little too toasty on medium). Pour about 1/4 cup of batter (or 2 Tablespoons for those little dollars) onto the skillet for each pancake.
Cook until the bubbles break on top of the pancakes (check to ensure they don’t brown too much though), flip, and cook for another minute or two, or until lightly browned on both sides. Serve with maple syrup, berries, nut butter, or other topping of choice. Since I was cooking, I completely filled up on munching them plain as I was going!
Flash freeze any leftovers and toast them up for a quick pastry breakfast anyday!
Vegan / Egg-Free Option: Warning, I have not tried this, but am fairly confident it will work. If you want to omit the egg, either use more banana (aka the whole cup) or up the milk alternative to 2 cups, and add a wee bit more baking powder (perhaps round it out to a full 2 teaspoons).
Yields about 2.5 to 3 dozen dollar pancakes