Dessert

Best Banana Bread EVER

November 7, 2012 by Zucchini Runner in Breakfast, Dessert, Food, Side Dish, Snacks | 4 Comments

sliced banana bread

This little gem is my partner’s answer to a late night sweet snack attack. It is AMAZING. He made it once before and it was good, but this second time around it was perfect. We both felt it was the best banana bread ever, and believe me we eat a lot of banana bread!

1/2 c Earth Balance Organic Coconut Spread
1 c sugar (your choice; maple sugar, maple syrup, powdered fructose, etc)
4-5 ripe bananas
3 tbsp water
1 3/4 c whole wheat flour
1 c all purpose white flour
2 1/2 tea baking powder
1/2 tea salt
1 c almond milk + 1 tbsp white vinegar; let sit for 5-10 minutes
1/3 c chopped walnuts or pecans (optional)

banana bread uncooked

Preheat oven to 350° F

Prepare 2 – 8″ cake pans by spraying with cooking oil spray.

Combine coconut spread, sugar, bananas and water in a stand up mixer or large mixing bowl. Beat until creamy and all combined. In a separate bowl, combine the dry ingredients with a wire whisk.

Alternate adding the dry mix and soy mix to the banana mixture, stirring well after each addition. Start and end with the flour mixture.

Pour into the prepared cake pans and bake for 30-35 minutes, or until a wooden toothpick inserted in the center comes out clean. (This is where you can make one pan with nuts and one pan plain. Simply mix in chopped nuts to half the batter before pouring into second pan.)

Cool, cut and serve!

The cake pans work really well and bake the bread very evenly.

banana bread

Chocolate Peanut Butter Cookies

August 19, 2012 by Zucchini Runner in Dessert, Food | Comments Off on Chocolate Peanut Butter Cookies

For some reason I started craving traditional chocolate chip cookies yesterday. I wanted to make a vegan version and didn’t want to follow any set recipe – so for the second time this week – I flew by the seat of my pants! :O I was pretty happy with the end result; they are a very fluffly and light cookie! Oh, and I decided to add peanut butter at the last minute. 🙂

Combine the below four ingredients in a bowl and set aside:
1 c. whole wheat flour
1 c. oat flour
1/2 tea. baking soda
1/2 tea. sea salt

In an electric mixture, cream the butters together. Add remaining ingredients while mixer is set to low. Scrape sides of bowl to ensure all ingredients are incorporated completely. 
1/2 c. vegan butter of choice (I used Earth Balance Buttery Sticks)
1/2 c. creamy peanut butter
1/2 c. powdered fructose
1/2 c. maple syrup
1 tea. vanilla extract
2 tbsp. flaxmeal + 1/4 c. water (combine and set aside for 5 minutes to create the “flaxegg”)

1 1/2 c. chocolate chips or ground chocolate bar (I was out of chips, so I used my blender to chop the chocolate!)

Slowly add dry ingredients to the butter mixture, keeping the mixer on low speed. Combine well after each addition of flour mixture. Once all the flour is incorporated, add the chocolate chips and stir.

Scoop onto very lightly greased baking sheet. This made about 21 cookies for me.

Bake at 340°F for 12 minutes. (When I baked them at 350, they cooked too fast on the bottom and started to burn.)

Chocolate Peanut Butter Cookies

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