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!

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Recipes, Uncategorized

Banana Berry Smoothie Bowl

Banana Berry Smoothie Bowl | Vegan Living by Danielle
Smoothie Bowls are way easier to make than you think!

Ingredients:

  • Smoothie:
    • 1 1/2 cup frozen fruit
    • 1/3 cup non-dairy milk (hemp, almond, soy, cashew, flax…)
    • 1 scoop vegan protein (my favorite is Arbonne’s vanilla protein)
    • 1 Tbsp flax seed or chia seeds (I use a chia/flax blend)
    • optional – a very small handful of spinach (Recommended if you have difficulty getting your veggies in. This will change the color of your smoothie bowl, but shouldn’t affect the taste too much. You may also be interested in a powdered greens supplement.)
  • Toppings:
    • 1 banana, sliced
    • 1/3 cup of your favorite berries
    • 1 Tbsp flax seeds, chia seeds, pumpkin seeds, or oats

Directions:

  1. Blend together the frozen fruit, non-dairy milk, protein, seeds, and spinach until smooth.
  2. Pour smoothie in a bowl.
  3. Top with the banana, berries, and seeds or oats.
  4. Enjoy!

Makes 1 serving