Recipes, Uncategorized

Raspberry Breakfast Bars

Raspberry Breakfast Bars

Ingredients:

  • 1 cup canned chickpeas, drained and rinsed
  • 1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
  • 2 very ripe medium bananas, mashed
  • 3/4 cup flour (I used rice flour, substitute other gluten free flour if desired)
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup maple syrup
  • 2 Tbsp apple sauce
  • 1/4 cup hemp seeds
  • 1/2 cup raspberries, fresh or frozen
  • 1/2 cup dairy free chocolate chips

Raspberry Breakfast Bars Ingredients

Directions:

  1. Preheat oven to 350F. Line 8 x 8 cake pan or muffin tin with parchment paper or muffin papers.
  2. Drain and rinse chickpeas. Add the chickpeas and water to a sauce pan. Place on the stove and cook on low for 15 min. Then drain and allow chickpeas to cool for 5 minutes.
  3. While chickpeas are cooking and cooling, continue with the remaining directions.
  4. Make your flax egg. Whisk 1 Tbsp flax egg with 3 Tbsp water and let stand for 5 minutes.Raspberry Breakfast Bars Flax Egg
  5. In a bowl, mash the two bananas with a fork until all the lumps are gone.
  6. In a separate bowl, mix the dry ingredients: flour, cinnamon, baking soda, salt.
  7. Once chickpeas are cooled, mash them in another mixing bowl with a fork until smooth.
  8. Add bananas, chickpeas, flax egg, apple sauce, and maple syrup to a food processor or blender. (I use a manual food processor that works pretty well. Mixing with a wooden spoon in a mixing bowl works well too.) Raspberry Breakfast Bars Food Processor
  9. Once smooth, add in dry ingredients and mix/blend more until smooth.
  10. Mix in hemp seeds, raspberries, and chocolate chips with a spoon.
  11. Scoop batter into the pan or tins.
  12. Place in the oven and bake for about 30 minutes. It might be longer, periodically check how they are baking by inserting a toothpick skewer into the middle.
  13. Remove from oven when it’s thoroughly baked and place on a cooling rack.
  14. Allow to cool for at least 10 minutes.
  15. Allow to completely cool before storing in Tupperware in the fridge.

Enjoy!

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Recipes, Uncategorized

Wheat-Free Banana Bread

Vegan Living by Danielle | Wheat-Free Banana Bread

These banana bread muffins are so satisfying and delicious! I don’t feel guilty eating them either because all the ingredients are healthy (in moderation).

If you want the bread to be gluten-free, make sure that the oats are certified gluten-free. Sometimes oats are mixed with other, non-wheat, grains.

Some people are, but I’m not a huge fan of the hint of coconut flavor, so I love to use butter flavored coconut oil in the batter and to grease the pan too! Vegetable oil is another oil you could substitute for coconut oil.

Ingredients:

  • 2 medium-size ripe bananas
  • 1/4 cup unsweetened creamy peanut butter
  • 1/4 cup unsweetened almond or coconut milk
  • 1/4 cup pure maple syrup
  • 1 tablespoon melted coconut oil
  • 2 teaspoons vanilla extract
  • 1 and 3/4 + 1/2 cup old-fashioned oats, divided
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips

Directions:

  1. Preheat oven to 350F. Grease or line muffin tin or pan.
  2. In a mixing bowl, mash the 2 bananas.
  3. Mix in peanut butter, nut milk, syrup, coconut oil, and vanilla. (Highly recommend adding the peanut butter first. I dropped it in after the milk and syrup…things got messy.)
  4. Use a blender or food processor to grind the 1 and 3/4 cup oats to a very course flour as shown below. (Finer flour will yield a final product with a gummy texture.)

Vegan Living by Danielle | Oats for Banana Bread

  1. Mix the course oat flour, the 1/2 cup whole oats, cinnamon, baking powder, baking soda, and salt into the batter.
  2. Once you have a relatively smooth batter, mix in chocolate chips!
  3. Scoop into your pan or muffin tin.
  4. Use a spatula or knife to spread the batter across the pan. (It doesn’t need to be perfect, just get it into all the corners.)
  5. Cook the bread for 30 minutes, muffins for 15-20 minutes depending on the size of the muffins. (I cooked my 6 large muffins for 20 minutes.)
  6. Check if the middle of the bread is cooked with a toothpick or fork.
  7. Set bread to cool on a cooling rack for 10 minutes.
  8. If you greased the pan instead of using a liner, use a fork or knife to carefully remove the bread from the pan.

Enjoy!