Vegan, Gluten Free Banana Bread

I am loving being able to eat bananas again! And I have been wanting to make banana bread for weeks now. I still haven’t been able to successfully reintroduce eggs back into my diet but using a vinegar/”milk” base in baking has helped.

What You Need: 

1/4 Cup Soy Milk (or any “milk” preference)

1/2 Teapsoon Apple Cider Vinegar

1/2 Cup Vegan Butter, softened

1 Cup Brown Sugar

3 Large Extra Ripe Bananas

1 1/2 Teaspoons Vanilla

2 Cups Gluten Free Flour

1 Teapsoon Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teapsoon Salt

1/2 Tablespoon Cinnamon (I know this is a lot, you can definitely half it but I love cinnamon)

Coconut Oil Spray

What To Do:

Preheat your oven to 350 degrees. Spray a loaf pan generously with coconut spray.

In a small bowl, mix the soy milk and vinegar. Let it sit for a few minutes. It will start to curdle a bit and thicken up. That’s what you want it to do!

In another small bowl, mix together your dry ingredients and set it to the side.

In a large bowl, cream together the butter and sugar. Add the bananas and blend really well, until there are only small chunks of banana left. Add in vanilla and the milk mixture.

Slowly add in the dry mixture, about a 1/2 cup at a time. Mix until all the ingredients are blended together.

Pour into the greased loaf pan and bake for 35-45 minutes. You want to make sure the center is cooked! I’m still getting used to my new oven so it took a bit longer.

Enjoy xoxo

Gluten Free French Toast Bake with Apple Compote

This recipe is perfect for brunch gatherings or for a special breakfast.

 

What You Need:

1/2 loaf of gluten free sour dough bread, cut in 1 inch pieces

3 eggs

1/3 cup of soy milk

1 tablespoon sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon apple pie spice

What To Do:

Mix all your ingredients together, except the bread. Soak the bread in the mixture overnight.

In a casserole dish, layer the soaked bread. Overlap the bread and pour the rest of the mixture on top. Bake at 350 degrees for 40 minutes.

While it is baking, prepare the Apple Compote.

Apple Cinnamon Compote

What You Need:

1 Apple, cored and diced

1 Tablespoon Water

2 Tablespoons Honey

2 Teaspoons of Cinnamon

2 Tablespoons of Brown Sugar

1 Tablespoon of Vegan Butter, melted

What To Do:

Mix all ingredients in a saucepan over medium heat. Cook until the apples are soft and the liquids are thick.

Top the French Toast with the Apple Compote and enjoy! xoxo

Gluten Free Cranberry Bread

This recipe reminds me of my momma so much! She would always make multiple loafs around the holiday season and together we made her recipe gluten free! The bread is the perfect amount of sweet with the tartness from the cranberries. The bread is moist and overall is just delicious!

 

What You Need:

2 Cups of Gluten Free Flour

1 Cup of Sugar

1 1/2 Teaspoons Baking Powder

1 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/4 Cup Vegan Butter

1 Egg, beaten

1 Teaspoon Orange Zest

3/4 Cup Orange Juice

1 1/2 Cups Cranberries, diced

Coconut Spray

What To Do:

Mix together flour, sugar, baking powder, salt, and baking soda in a large bowl.

Cut in the butter until the mixture is crumbly.

Add in your egg, orange peel, and orange juice and stir until it is evenly mixed in.

Fold in cranberries and put into a greased loaf pan.

Bake at 350 degrees for about 50-60 minutes. Try to wait until it is cool to eat it. It is hard but it is so good!

Hope everyone is enjoying the Holiday Season! xoxo

Gluten Free Chocolate Chip Zucchini Bread

Oh my goodness! This bread is amazing! I love these gluten free zucchini muffins from one of the local coffee places in Boston. I wanted to recreate my own recipe, so I tested a few different variations and my goodness… this is delicious!

What You Need:

2 Cups of Shredded Zucchini

2 Eggs

1/4 Cup of Applesauce

1/4 Cup of Vegetable Oil

3/4 Cup Sugar

1/4 Cup Brown Sugar

2 Teaspoons of Vanilla Extract

1 1/2 Cups of Gluten Free Flour (I love Bob Red Mills 1:1 Baking Flour)

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon of Salt

2 Teaspoons Cinnamon

1/4 Cup Raisins

1/2 Cup Dark Chocolate Chips

What To Do:

In a food processor or with a mixer, add eggs, applesauce, vegetable oil, both sugars, and vanilla extract. Blend until smooth.

Slowly add in the dry ingredients. Take about half of the shredded zucchini and mix in the food processor.

Stir in the rest of the zucchini, raisins, and chocolate chips.

Cook at 350 degrees for about 50-65 minutes in a buttered loaf pan.

Let it cool on a wire rack and try to wait to eat it until it is cool. I’m not going to lie. I might have ate some while it was still warm.

So good!

Gluten Free Irish Soda Bread

Happy St. Patrick’s Day! 

This family recipe has been passed down through the generations. I adapted it to make it gluten free. I actually baked this with my class today (most of them have never had Irish Soda Bread before) and they had so much fun!

What You Need:

2 Cups of Gluten Free Flour (I like Red Bob Mills 1:1 Baking Flour)

2 Tablespoons Sugar

2 Teaspoons of Baking Powder

1/2 Teaspoon Salt

4 Tablespoons COLD Vegan Butter (you can use regular butter)

1 Teaspoon Baking Soda

3/4 Cup Buttermilk

1 Egg White (you can use the whole egg but I typically can’t eat eggs because I am allergic to them but I will bake with them every once in a while)

1 1/2 cups of raisins

What To Do:

In a food processor, add flour, sugar, baking powder, and salt. Cube the butter into the flour mixture and pulse until the mixture is crumbly. Put the mixture into a mixing bowl. Add the baking soda to the milk and whisk until it gets frothy. Stir into the dry mixture with the egg. Add the raisins and mix until everything is combined. Spray a baking sheet or cake pan and transfer the dough. Make an X in the middle so the dough cooks evenly. Cook at 375 for 30 minutes or until the toothpick comes out clean.

This bread is super yummy and moist.  It wasn’t dry at all and topped with a little vegan butter, it was perfect!

Hope everyone enjoys their holiday (Irish or not) 🙂

Gluten Free, Vegan, Dairy Free Cinnamon Pumpkin Bread

I love anything with pumpkin! It reminds me of the Fall season and the crisp, colorful leaves falling down.   Pumpkin has a lot of surprising health benefits. It helps protects our eye sight with more than 200% of your daily intake of Vitamin A and is rich in beta-carotene. The same carotenoids that protect our eyes also protect our skin. It fights against those free-radicals and puts up an invisible shield to prevent them. The most surprising fact about pumpkins is that it contains more potassium than a banana.  I am extremely allergic to bananas and they were one of my favorite fruits. Knowing that if I eat more pumpkin, I can get enough potassium into my lifestyle is a win for me! You can substitute bananas into almost any recipe (baking wise) and I think I will start experimenting more with pumpkin!

What you need:

2 cups gluten free flour (I like using Bob’s Red Mill 1:1 Baking Flour)

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 1/4 cups pumpkin puree (I like to get a BPA free can)

1/4 cup coconut oil

3/4 cup sugar

1/4 cup honey

1/4 cup fresh apple cider

1 teaspoon vanilla extract

Brown sugar, cinnamon, pumpkin seeds, and oats to sprinkle on top

What to do:

In a bowl, mix flour, baking powder, salt, and the spices.

In a separate bowl, mix together the pumpkin puree, coconut oil, honey, sugar, vanilla, and apple cider. Slowly add the flour mixture to the wet ingredients.

Pour batter into a loaf pan (9×5 works) sprayed with coconut oil. Add a thin layer of brown sugar, cinnamon, pumpkin seeds, and oats. Bake at 350 degrees 45-55 minutes. (I checked mine at 40 and 45 minutes and it was still a little gooey).

Can I just say that this Pumpkin Bread was amazing and it might be the best pumpkin bread that I have ever had! I can’t wait to make this for the holidays and share with my family and friends.