A chocolate and peanut butter combo craving led me to using an old recipe of my mom’s, veganizing it with gluten-free whole-grain cereal, and voila! Sweet craving satisfied! (And the leftovers freeze well if you’re like me and need to hide them from myself.)
A chocolate and peanut butter combo craving led me to using an old recipe of my mom's, veganizing it with gluten-free whole-grain cereal, and voila! Sweet craving satisfied! (And the leftovers freeze well if you're like me and need to hide them from myself.)
Author: Victoria Laine
: Sweet Treat!
Recipe Type:: Gluten-free Vegan
Serves:: 12 servings
1-12oz bag chocolate chips or chunks (I use Enjoy Life brand because it's GF and vegan)
1/2 cup unsweetened peanut butter
5-6 cups Ancient Maize Flakes (here) or other crunchy wholegrain flakes
In a microwave in one minute spurts stirring between, melt chocolate and peanut butter together. (Alternately you can use a saucepan over low heat.)
In a large bowl mix together the flake and melted mixture and spread into a parchment lined pan (I use a 9"x9" pan)
Refrigerate or freeze until set.
Cut into squares, or break into chunks, and serve.
I’m sure banana bread was invented to use up over-ripened bananas, and what a lovely breakfast food it makes…or an anytime food really! If you aren’t baking for a large crowd, you can eat half and freeze the rest (or give it to a friend!)
Switch up the nuts for dates or raisins or other dried fruit for fun variations, or my personal favorite, half nuts, half dates.
1¼ cups quinoa or brown rice flour (I've also used teff and buckwheat which give it a stronger flavor)
1¼ cups rolled oats
¾ cups garbanzo-fava flour
½ cup arrowroot powder
¼ cup chia seed flour
¾ cups raw sugar
1 Tbsp cinnamon
1 Tbsp baking powder
¾ tsp salt
1¼ cups walnuts (or replace some or all with chopped dates)
2 cups ripe mashed banana (4-5)
1 Tbsp vanilla
½ cup water
Preheat oven to 350°F. Line a 9”x5”x3” loaf pan with parchment paper for easy removal after baking.
In a medium bowl, mix together dry ingredients, except walnuts.
In a large bowl mash bananas. (NOTE: Don’t use less than 2 cups.) Stir in vanilla.
Spoon ½ to ⅔ of the dry mix into the wet ingredients and stir. Add the water and stir again. Add the rest of the flour to achieve a moist, but not sloppy, batter.
Fold in the walnuts. NOTE: You can chop them or leave them in halves. (I prefer the crunchy results of the latter.)
Transfer batter to lined loaf pan.
Bake for 75 minutes. (NOTE: Even though the loaf will be browned nicely after 60 minutes, don’t be tempted to bake less than at least 70 minutes or you could end up with a too-moist middle. Test the middle with a knife or wooden skewer to be sure.)