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)
WET:
2 cups ripe mashed banana (4-5)
1 Tbsp vanilla
½ cup water
Directions:
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.)
Whip up a batch of no-bake granola bars and you’ll have numerous snacks and quick breakfasts ready to go! Change up the fruits, nuts, and seeds for variety with each batch.
3/4 cup dark liquid sweetener (dark agave, maple syrup, or brown rice syrup)
¼ cup nut butter (almond, cashew, peanut butter, tahini, etc.)
3 cups rolled oats (or quick oats, however, rolled oats are best)
1 cup dried fruit (cherries, cranberries, blueberries, raisins, or chopped apricots)
1 cup nuts or seeds (slivered almonds, pumpkin seeds, coconut flakes, sunflower seeds, etc.)
pinch salt
OTHER:
GF vegan chocolate
lemon zest
candied ginger
dried spices or herbs
Directions:
Prepare a 9”x 9” baking sheet or pan with parchment paper.
In a food processor or blender, process 1 cup of the rolled oats into oat flour.
In a large pan over medium heat, warm syrup until bubbly. Lower heat if it’s boiling too high in the pan. Allow to simmer for about 2 minutes. (Simmering for a few minutes is what allows the sweetener to bind the ingredients so they won’t crumble.)
Whisk in the almond butter.
Turn off the heat.
Add the rolled oats, oat flour, dried fruit, nuts, and spices. Mix well.
Immediately press firmly into baking sheet or pan. Cool before cutting into bars with a sharp knife if you want them to be dry enough not to be too sticky. (Place in fridge for at least 30 minutes or an hour on the counter, minimum.)
Cut into desired size. (If you want them to fit into snack-size bags or specific containers, cut into appropriate shape and size.)
Wrap individual bars in parchment paper and tuck into a snack-size ziplock bag if you want quick grab-and-go bars.
Keep refrigerated or store in a cool place.
OPTIONAL: Dip into melted 85% dark, vegan chocolate for a decadent treat! Allow to set.
½ cup slivered almonds, chopped or pulsed in grinder
½ cup fruit jam, your choice!
Directions:
Preheat oven to 350°F.
Line cookie sheets with parchment paper.
Prepare almond coating by finely chopping with a knife or pulsing in a spice or nut grinder. Place in a suitable bowl for rolling dough balls.
Mix together dry ingredients.
Cream nut butter, syrup and almond extract.
Add dry ingredients and combine well. The dough will be sticky.
Using moistened hands, form 1” balls. Roll each ball in chopped almonds. Press gently with thumb to make a dent on top of cookie. Set each cookie on cookie sheet.
Bake for 12-15 minutes until lightly browned.
Cool completely and fill with your choice of jam or fruit butter!
So simple! So delicious!! Chia seeds not only thicken fruit to make jam, they provide omega 3 fatty acids and lots of dietary fiber to your breakfast, snacks, or treats!
Lightly sweet, this healthy pumpkin spice loaf is delightful for breakfast, a snack, or a dessert. It’s equally tasty with the addition of dried cranberries, or chopped dried apricots. Although optional, the crunchy sweet strudel topping is just a great addition, I highly recommend it!
⅔ cup pecans, walnuts, or pumpkin seeds, finely chopped
2 Tbsp dark raw sugar
1 Tbsp maple syrup
½ tsp cinnamon
Directions:
Preheat oven to 350°F.
Line a 9”x5”x3” loaf pan or mini-loaf pan with parchment paper.
Into a large bowl, measure ground flax seeds. Add all of the wet ingredients and whisk together.
In a medium bowl, mix together the dry ingredients, including the dried fruit.
Add the dry ingredients to the wet about a cup at a time and combine well.
Either fold in the chopped nuts, or prepare Nutty Topping.
Transfer batter into pan.
Mix together Nutty Topping ingredients and gently press onto top.
Bake mini-loaves 35-40 minutes, large loaf 70-75 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.)
Cool completely before serving. Use a serrated knife to slice.
Move over Carnation Instant! This creamy, delicious smoothy is chocked-full of calcium and other bone building minerals, including omega-3 fatty acids.
Author: Victoria Laine
Serves:: 1 serving
Prep time::
Total time::
Ingredients:
1-11/2 frozen banana
2-3 ice cubes
1 Tbsp cocoa powder
2 tsp hulled hemp seeds
1 tsp tahini (sesame butter)
4 oz water, or unsweetened non-dairy milk
2 tsp pure maple syrup
½ tsp blackstrap molasses
Directions:
Pre-freeze bananas in a freeze-able container (Peel bananas, break into 3 or 4 sections, and freeze for several hours. Will keep for several weeks.)
Hi, I'm Victoria Laine, whole-food educator, author, and health blogger.
My website is the home of all things delicious and nutritious, celebrating the pleasure of food and well-being.
You'll find recipes, menus, books, and courses, as well as private nutrition counseling for Celiac disease, inflammatory conditions, allergy eating, plant-based lifestyles, and more.
I'd love to hear from you if you have questions or suggestions!
