Gluten Free Quick Bread

 I love to make banana bread, zucchini bread, and pumpkin bread. I follow a simple recipe to make these quick breads. 

 

Ingredients for 1 loaf:

• 2 flax eggs
• 2 cups gluten free flour (1:1 replacement Like Josie's The Muffin & More)
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups banana, pumpkin, or zucchini
• 1/2 cup coconut oil
• 1/2 cup honey or agave

 

NOTE: 

• add 1/2 tsp cinnamon and 1 tsp nutmeg of making zucchini bread 
• add 1 tsp pumpkin pie spice if making pumpkin bread
• add 1 tsp vanilla if making banana bread
  

 

 

 

 

 

OPTIONS: Nuts, dried fruit, nut butter

Pictured: Pumpkin bread with walnuts and Artisana Hazelnut Cacao Spread

 

Instructions:

• Combine wet ingredients in a stand up mixer
• Slowly add in the dry ingredients
• Grease a loaf pan or use muffin liners and make into muffins
  

Bake at 350 for 45-60 minutes, until a knife inserted in the center comes out clean

Banana Bread Featuring Josie's Best

Josie's Best the muffin & more baking mix

I was recently introduced to a 1:1 flour replacement and just had the opportunity to try it. The bananas I purchased made it to the point of "overripe for baking" so I took the opportunity to try Josie's Best the muffin & more baking mix in an old favorite banana bread recipe. 

 

The NEW MIX made a bread that was moist, flavorful, and rose out of the pan to create nooks and crannies perfect for butter/plant butter to be drizzled if you wished to add extra moisture as you took the bread out of the oven. 

 

An Old Favorite Banana Bread Recipe Re-imagined  

2 flax eggs

2 cups Josie's Best the muffin & more baking mix

1 tsp baking soda 

1/2 tsp salt

1/2 cup coconut oil

1/2 cup honey or agave

2 cups ripe bananas

OPTIONAL: add nuts or seeds for texture

Bake 350 for 45 minutes to an hour (check to see if done at 45 minutes then monitor)

Bananas and Plants Bread

When I look to try out a new ingredient, I tend to try it out in a recipe I have made numerous times.

 The latest NEW ingredient I discovered is a vegan butter, 

Flora Plant Butter.

 

 I decided to substitute FLORA PLANT BUTTER (unsalted) for the coconut butter in my Banana Bread Recipe. The result ... a moister banana bread!

I have found there are simple swaps to change a recipe to make it fit your dietary needs. I am adding Flora Plant Butter to that list.

 

My Favorite Swaps ... to make baked goods vegan

1. flax egg (1 tbsp flax seeds + 3 tbsp water) ... for an egg
2. mashed medium ripe banana  ... for an egg
3. equal parts FLORA PLANT BUTTER ... for real butter
4. equal parts coconut butter ... for real butter

Now that I have met Flora Butter, I am going to start to use it all the time. 

More recipes to come!

Banana Bread with a Monk Crunch

 I am a FAN of snacking on nuts. 

Select Harvest just came out with Monk Crunch Almond Snacks and I am enjoying them! 

 

I like them alone or in a mix with some dried fruit and seeds. 

I like them so much, I decided to find ways to incorporate them into a family favorite, banana bread.

I decided to use some of the Vanilla Monk Crunch in my Gluten Free Vegan Banana Bread Recipe. I diced a cup of Vanilla Monk Crunch Almonds and added them to the batter. 

 

The result ... a flavorful CRUNCH in the middle of my bread.

 

 The added texture and flavor added to the bread. I toasted my bread and enjoyed it with some fruit and a cup of coffee for breakfast. 

 

Hoe do you enjoy Monk Crunch?

Roasted Banana Bread, Gluten Free and Vegan

I had some dental work done and needed to have soft foods for a while. To add variety to my diet, I continually made modifications to my quick bread recipes.

One of my favorite modifications was adding a ROASTED BANANA to the top of my banana bread. 

This created a MOIST bread that was great for breakfast ... or dessert. I paired the bread with nut butter and fruit for breakfast ... and a chocolate nut spread (homemade or store bought products by Nutella or Don't Go Nuts).

I started with my popular Valentine Banana Bread Recipe and made modifications.

MY MODIFIED RECIPE

2 cups Pamela's Baking and Pancake Mix
1/2 cup gluten free oats
2 FLAX EGGS
1 TBSP vanilla
1 1/2 cups ripe bananas (normally 2 medium)
1/2 cup dried fruits or nuts (optional)
1/4 cup coconut butter
1 banana for the top

Instructions:

• Prepare the flax eggs 
• Add the vanilla, coconut butter, and ripe bananas 
• After the wet ingredients are combined, add the dry
• Add the nuts/dried fruit/seeds if you wish
• Coat a loaf pan and add the banana on top in a decorative fashion
• Bake at 350 for 30-40 minutes (check after 30 then every 5 minutes thereafter)
• Let cool enough to cut so the bread does not crumble. 

Cover and store ... for up to a week if it will last that long!

Valentine Banana Bread

For a Valentine's Day treat, I decided to bake banana bread in HEART shaped molds! A small change that makes a difference when you are trying to do something special.

I modified the recipe posted on the Pamela's Baking &Pancake Mix website to make the recipe vegan.

Posted recipe:

• 1¾ cups Pamela's Baking and Pancake Mix
• ¾ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 eggs
• ½ cup brown sugar
• 1 tsp vanilla
• 1 cup pumpkin, grated zucchini or very ripe bananas
• ½ cup nuts, chopped
• ¼ cup melted butter or butter substitute

MY MODIFIED RECIPE
2 cups Pamela's Baking and Pancake Mix
2 FLAX EGGS
1 TBSP vanilla
1 1/4 cup ripe bananas
1/2 cup dried fruits or nuts (optional)
1/4 cup coconut butter

Bake at 350 for about 20 minutes in the hear shape mold. Serve with fresh fruit ... strawberries or raspberries...something RED!

Gluten Free Eggless Layered Banana Bread

I made a double batch of gluten free banana bread because I found the PERFECT baking bananas at the store when I went shopping yesterday!

I made the recipe my own by substituting flax eggs for the eggs. I need to start experiencing with unrefined coconut oil to replace the butter to make the recipe vegan. For the flour I used a combination of rice flour and oat flour.

I made the bread interesting by layering dates from Futterman Farms in the middle of one loaf and Chocolate Nut Free Roasted Soybean Spread by Don't Go Nuts in the second loaf.

Next Time...I will marble the flavors...not layer them for a different visual experience. 

Serve for breakfast, as a snack, or add more Chocolate Nut Free Roasted Soybean Spread to make a dessert.