VEGAN BANANA BREAD

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I searched high and low for the perfect banana bread recipe and then even when I found one and tried it, it would flop without eggs. I’m not actually a vegan but eggs have never settled well with my stomach so when I bake, I tend to look for vegan recipes.

I tried 5 recipes and they all were sub par so I started tweaking ones that I found until I came up with this one and it’s perfect!

Well not as perfect as it would be with gluten and sugar in it but you get the idea. :)

I avoid gluten because I have an allergy. I avoid sugar because it causes inflammation in the body, messes with blood sugar balance and can off set a hormonal imbalance. It also disrupts the gut microbiome and can make you constipated or bloated.

But… who doesn’t love a good treat!!

So anytime I make a recipe up or use one from another blog, I make sure that it’s made without refined sugar and uses banana, honey or maple syrup to sweeten.

I’m excited to finally post this banana bread since I failed at it so many times. Small wins, ammi right?

So here you go! All my FAILS can be your WIN!


INGREDIENTS:

3 ripe organic bananas
1/3 cup extra virgin olive oil
1/4 cup maple syrup
1/2 cup unsweetened almond milk (MALK recommended)
2 tbsp ground flax seed
2 cups all purpose gluten free flour
1 tbsp baking powder
1/4 tsp sea salt

** I get all ingredients from Thrive Market - see right side for a discount offer on first order.

DIRECTIONS:

  1. Preheat oven to 3560 degrees and line loaf pan with parchment paper.

  2. In a large bowl, mash 2 bananas. Stir in olive oil, maple syrup, and almond milk. Mix well , then whisk in the flax and let stand for 2 minutes.

  3. In a smaller bowl, mix together the gluten-free flour, baking soda and sea salt. Add dry ingredients to the wet ingredients until well combined. If your batter seems a little runny, you can add a little more flour until it thickens.

  4. Pour the batter into a loaf pan. Slice the remaining banana in half lengthwise or into small circles like above photo and place on top.

  5. Bake for 40 minutes or until knife inserted comes out clean.

  6. Let cool completely before slicing.

  7. Enjoy!

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Feel free to jazz it up (yes, I said jazz) with some blueberries or walnuts if you like. Whatever floats your boat.

I love to heat it up in a pan with a little ghee on it!

If you make this recipe, don’t forget to tag me on Instagram with #gfwithjrw

Happy healing,

XO Jaclyn Renee



Chocolate Chia Pudding

Ingredients:

1 (13.5 ounce) can full fat coconut milk, blended
1 cup water
¼ cup chia seeds
2 tablespoon cacao powder
⅛ teaspoon vanilla
⅛ teaspoon celtic sea salt

Directions: 

1. Combine blended coconut milk, water, and chia seeds in a one quart mason jar and shake
2. Add cacao powder, vanilla, and salt and shake well
3. Refrigerate overnight to let chia seeds soften and absorb liquid

Enjoy!

XO Jaclyn Renee

Source: Elanaspantry.com

Paleo Chocolate Cupcakes

Ingredients:
¼ cup coconut flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
4 large eggs
¼ cup coconut oil
⅓ cup honey

Directions:

1. Pulse together dry ingredients in a food processor
2. Pulse in wet ingredients
3. Line a muffin pan with paper liners and scoop ¼ cup batter into each
4. Bake at 350° for 15-18 minutes
5. Cool and serve

I like to top my cupcakes with Simple Mills Chocolate Frosting.

Source: Elanaspantry.com

Nutter Butter Bombs

What you'll need:

Silicone muffin tin or silicone ice cube tray
3/4 cup coconut oil
1/2 cup sunflower seed butter; plus a little extra for middle filling
(can sub almond or cashew butter if you prefer)
1/4 cup cacao powder
Sweetener of choice; stevia, vanilla extract, monk fruit

Toppings:

Shredded coconut flakes
Sunflower seeds
Pepitas

Instructions:

1. Melt all the ingredients (besides the sweetener) in a small pan on medium heat.

2. Once melted, add a pinch of sweetener and taste. Is it sweet enough? If not, you can add another pinch until it’s reached a desired sweetness for you.

3. Place liquid halfway in tray and place in freezer for 10 minutes. Save other liquid on the side.

4. After 10 minutes add a small drop of nut butter to each of the bombs and then cover with the rest of the liquid.

5. Place back in freezer for another 10 minutes or so and… voila! A tasty treat without the guilt.

Enjoy!