Chickpea Blondies (GF)

food, healthy

It is so crazy that food and health geeks have discovered that the use of legumes in desserts is a tasty and healthy replacement for flour and oils. While all-purpose flour has little nutrition value, beans pack protein, Vitamin B-6, and potassium, perfect for all types of people, especially. If you shop smart, chickpeas are actually ridiculously cheap. At my local grocery store, the chickpeas are $1 for a 15 oz. can or $1 for a 16 oz. bag of dried chickpeas. Dried chickpeas are much cheaper for the amount you are getting so I do opt for the dried type. The recipe I made is not vegan, but I have included a substitution to where it can be made vegan.

The cons about dried chickpeas are that you must soak them and boil them, but with planning ahead, dried chickpeas have worked fine for me.

So how do I soak chickpeas? I have a water boiler that boils water in a mi. ute so I first wash the dried chickpeas under running water, then pour boiling water over the chickpeas and allow it to soak for at least 4 hours. The chickpeas are then good to go, so very little preparation is required. The longer you soak, the better, but do not soak past 24 hours otherwise the chickpeas will sprout.

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Chickpea Blondies

yield: 14-16 bars squares (baked in a 9 x 12 pan)

Ingredients:

  • 1 1/2 c. cooked chickpeas
  • 1/3 c. almond butter
  • 1 large egg OR 1 flax egg for vegan option (flax egg= 1 tbsp. ground flax/chia + 3 tbsp. water)
  • 1/4 c. + 2 tbsp. liquid sweetener
  • 2 tsp. vanilla
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/3 c. dark chocolate chips (optional)

Directions:

  1. Grease pan or line with parchment paper and preheat oven to 350 F.
  2. Using paper towels or a clean dishcloth, dry the chickpeas and place into a food processor along with all other ingredients except the chocolate chips.
  3. Pulse the mixture until it is creamy and fully incorporated.
  4. Pour in the chocolate chips and pulse for 5 seconds until combined.
  5. Pour batter into the pan and bake for 25 minutes. Once out of the oven, cool for 10 minutes before cutting in and enjoying the goodness!

Bars are best when fresh out of the oven and served with a glass of cold milk. Store in an airtight container and place in the fridge for up to two weeks.

Please feel free to make the vegan option. I personally like the non-vegan version better because it was a bit fluffier, but the vegan one is delicious as well. It is more dense and more fudgy.

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Roasted Bell Pepper Sauce (Vegan)

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I am actually allergic to several foods, including tomatoes. Ugh!! I know!! How do I eat pasta, ketchup, or so many other savory dishes with tomato? Luckily my allergy is mild and I can enjoy tomatoes without too much suffering. The best thing for me is simply to avoid them as much as I can (which is almost impossible). However, I have realized that in this food era where people are making cauliflower lemon bars, chickpea brownies, and other unconventional foods, pasta sauce does not necessarily need to be made from tomatoes. When coming up with ideas, I realized that naturally red-ish vegetables are pretty much limited to carrots and red bell peppers. Some day I’ll experiment a carrot pasta sauce but I experimented with red bell peppers and the result was an absolute hit!

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Extremely creamy, flavorful, and bright with colors. It’s salty with a slight hint of sweetness from the roasted bell pepper. I am in love with this sauce and I have already made it twice since last week. I made a simple pasta dish but will use it in a lasagna recipe in the future. I cannot wait for you all to try this! Because I am not vegan, I tested out a vegan and a non-vegan version and they taste quite similar so I will be posting the vegan version due to a now-high demand for vegan recipes.


Roasted Bell Pepper Sauce

yield: 2 c. sauce

ingredients:

  • 2 red bell peppers
  • 2 tbsp. olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 1 1/2 c. non-dairy unsweetened milk
  • 1 1/2 tsp salt (or more to taste)
  • 3 tbsp. nutritional yeast

Directions:

  1. Preheat oven to 475 F. Rub bell peppers with 1 tbsp. olive oil and place on a baking sheet. Bake for 30 minutes until the outside is charred.
  2. Remove from oven and let bell peppers cool for 5 min.
  3. In a skillet, put 1 tbsp. olive oil and saute onions for 5 minutes until transparent and lightly browned. Remove from heat and allow to cool.
  4. Remove the skins from the bell peppers. They should come off very easily.
  5. In a food processor, place the bell peppers, garlic, onions, milk, salt, and nutrition yeast. Pulse until the sauce becomes incorporated and is a light red color.
  6. Remove from food processor and serve immediately with pasta OR cook for an additional 5 minutes on the stove top.

This sauce can be consumed straight from the food processor or can be cooked on the stove after. I have tried both and found that both taste great. I did like to cook mine additionally on the stove top to heat it up and slightly cook the garlic.

This sauce is a huge crowdpleaser and will satisfy all your pasta cravings! Impress your vegan friends and make this sauce right now!

Vegan Banana Bread Bars (GF + Oil-Free)

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As I continue with my journey to lower my gluten intake to ease GI discomfort, I find that my favorite carb alternative is oats. Many health gurus or bloggers utilize almond and coconut flour, but as a college student, I prefer to ball on a budget and almond and coconut flour do not come cheap! Oats on the other hand are extremely cheap whether you buy in bulk or pre-packaged, I can purchase rolled oats for about 80 cents to 1 dollar per pound.

I’ve baked several desserts and snacks using oat flour, but still struggle to process the oats into a fine flour, which is fine with me because I do enjoy the texture of the bigger oat granules in the desserts. However, I would like to make really fine oat flour so that I can experiment making yeast breads or other savory recipes. If anyone has tips on processing fine oat flour please let me know! It seems that no matter how long I process the oats, they do not turn into a fine flour.

Nonetheless, I am here today to introduce one of my new favorite recipes, Banana Bread Bars!! So healthy and delicious, and I could go on forever about how great these gems are. The best part is that these were made entirely in a food processor, but if you don’t have a food processor, feel free to do it by hand or use a blender. I did make them into bite size bars but feel free to bake it in a loaf pan… I just wanted to reduce the bake time from 55 minutes to 30.

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Vegan Banana Bread Bars

yield: 12 bars

Ingredients:

  • 3 ripe medium bananas
  • 1/4 c. granulated sugar (any sugar will work: granulated white sugar, cane sugar, coconut sugar, etc.)
  • 2 1/2 c. rolled oats
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • pinch of salt
  • 1/4 c. nut/seed butter (I used peanut butter and could not taste the peanut flavor at all)
  • 2 tbsp. ground flax/chia seeds + 1/3 c. water
  • 1/2 tsp vanilla extract
  • 2 tsp. lemon juice or other acidic
  • 1/3 c. chocolate chips
  • 1/4 c. chopped walnuts

Directions:

  1. Preheat oven to 350 F. Spray a 9 x 9 baking pan and set aside.
  2. Combine flax/chia and water to make a vegan egg. Set aside for at least 2 min.
  3. Place 2 c. of rolled oats in the food process and process for 45 seconds, until the oat flour forms. It does not need to be finely ground. Pour into a bowl and set aside. Set aside the other 1/2 c. of oats for later use.
  4. Place the ripe bananas in the food processor and process until smooth. Add in the granulated sugar, oat flour, baking powder, baking soda, salt, nut butter, chia/flax mix, vanilla extract, and lemon juice. Process mix until fully combined. Add in chocolate chips, chopped walnuts, and 1/2 c. rolled oats and pulse for 5-10 seconds until mix is combined.
  5. Pour into the baking pan and bake for 30-35 minutes.
  6. Once removed from oven, cool on a cooling rack for about 10 minutes before serving.

Note: I do not have a huge sweet tooth and prefer that my desserts are on the less sugary side. In the recipe, I use 1/4 c. sugar and felt that the chocolate chips would make up for the rest of the sugar. I tested this recipe using 1/3 c. of sugar and felt it was too sugary for me but please feel free to adjust your own sugar levels based on your liking! For reference, using 1/3 c. of sugar felt like eating a store-bought vanilla cupcake. There is so much sweetness from the bananas and chocolate chips that I felt 1/4 c. would suffice.

These bars are ideal for breakfast or as a snack! It is basically a banana oatmeal baked into a square and contains ingredients that help lower cholesterol, blood levels, and saturated fat intake. Bars can last up to 2 weeks in an air tight container in the fridge.

No-Bake Protein Bites (GF + Vegan)

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I am constant on the run, and I typically snack on banana chips, dark chocolate covered nuts, granola, or pretzel chips. I chose these snacks because they’re “healthier” than potato chips, crackers, or other processed bars, but I realized I was actually gaining weight and not feeling satiety at all. When looking at the nutrition labels, I realized I was duped by words like “banana” and “dark chocolate”, because banana chips are seriously no better than potato chips, and that dark chocolate used on nuts includes a lot of oil and sugar. I should have known better, which teaches the important lesson that when you make your own food, you know what ingredients go into it, which is why I made my own on-the-go snacks which allowed me to customize the recipe to my liking. The protein bites were somewhat inspired by aussie bites, commercial protein bites most commonly sold in Costco. They’re very tasty but include some unfavorable ingredients like canola oil, butter, and refined sugar, and is low in all vitamins.

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There isn’t too much to these protein bites except getting the proper consistency, reaching your desired sweetness, and adding your own desired ingredients. Personally, I like it to be less sweet and on the harder side, though some people enjoy a softer consistency. For recipe adjustments, I have included some suggestions:

Adjustment Solution
Softer Add 2-4 more dates OR add 1-2 tsp. more water OR add 3-4 tbsp. more date water
Sweeter Add 2-4 more dates OR  Add ¼ c. chocolate chips OR Add vegan sweetener

No Bake Protein Bites

yield: approx 16 squares (1.5″ x 1.5″ x 0.5″) OR 35 balls

Ingredients:

  • 12 pitted dates soaked in hot water (any kind works; I used Deglet Noor Dates because they’re cheaper)
  • 2 tbsp. hot date water
  • 1 1/4 c. uncooked old fashioned oatmeal
  • 1/4 c. chia seeds
  • 1/4 c. flax seeds
  • 1 1/2 tsp. vanilla extract
  • 1/2 c. nut butter or nut-free butter (I used a combination of almond and peanut butter)

Directions:

  1. Microwave 1 c. of water until boiling in a bowl and soak all the dates in for 5 min.
  2. In a food processor, put in all the ingredients except the hot date water and pulse for about 15 seconds. The mixture should come together and resemble very fine cookie crumbs. Add in the date water slowly, as needed, and pulse about 5 times until the mixture comes together.
  3. Form the mixture into bars or balls, and refrigerate. Refrigerating will help the bars/balls become more compact.
  4. Customize with dried fruits, chocolate chips, or nuts if desired.

Bars last in the fridge for up to 2-3 weeks. I have included the nutrition facts below. I recommend eating bars as a snack or as a part of breakfast, but never as a whole meal. Bars are high in fiber, protein, and omega-3s.

 

 

Healthy Chewy Brownies (GF, Vegan, Low Fat)

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Honestly, I’m just drooling over here because I made brownies that ARE HEALTHY and GLUTEN FREE??? How is that even possible? I mean fats and eggs make a brownie good; they give it texture. A plant based one honestly sounds unappealing. I honestly am very impressed with my experimentation because I have failed numerous times attempting to make healthy dessert. Somehow, this turned out to be a miracle and it somehow worked. My mind is blown and I want you all to try these brownies some time!!! I love chewy brownies, so I used my knowledge of food science to make the brownies quite chewy. The chewiness comes from the maple syrup used, and gives the brownies amazing texture.

 

The only downside to these brownies was that I did used granulated sugar. If I attempt making these with a non-refined sugar, I will post an updated recipe. I was hoping maybe dates could be use instead, but I have yet to test that out.


Healthy Chewy Brownies (GF, Vegan, Low Fat)

yield: 8 x 8 pan brownies

Ingredients:

  • 3/4 c. oat flour (I used homemade; flour must be very fine)
  • pinch salt
  • 1/4 cocoa powder
  • 1/3 c. + 1 tbsp granulated sugar
  • 1 tsp instant coffee powder
  • 1 1/2 tbsp maple syrup + 1 tbsp warm water mixed together
  • 2 tbsp flax meal + 1 tbsp water mixed together
  • 1/2 tsp baking soda
  • 2 tbsp chopped nuts (almonds OR walnuts) OPTIONAL
  • 2 tbsp dark chocolate chips OPTIONAL
  • 1 1/2 tsp vanilla

Directions:

  1. Preheat oven to 350 F.
  2. Sift the flour, cocoa powder, baking soda, and salt into a small bowl. Whisk until combined, and then add the coffee powder. Whisk to combine.
  3. In a medium bowl, add the granulated sugar, syrup and water mixture, flax and water mixture, and vanilla. Whisk to combine thoroughly.
  4. Pour the dry mixture into the wet bowl in 2 or 3 batches. Whisk gently but do not overmix the batter. Toss in the nuts and chocolate chips, if applicable, and stir in. _DSC0275
  5. Pour batter into a 8 x 8 baking pan and bake in the oven for 25 minutes or until baked completely.
  6. Take the brownies out and cool for approximately 10 minutes. Dust with some espresso powder, sugar, or ganache and enjoy!

Low Fat Lemon Poppyseed Cake (Vegan)

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Experimentation comes with frustration, wasted time, and wasted money. When attempting to make non-conventional recipes, trial after trial is crucial to get the perfect amounts of ingredients since food is all about the science and measurements behind it. Vegan baking is particularly difficult since eggs aren’t allowed and the animal fats are not able to make the baked product moist. Instead, alternatives like plant oils are utilized, and plant based butter simply isn’t as fragrant as animal based butter. With that being said, I truly appreciate all the vegan bakers out there, in making delicious recipes that are harmless to animals and better for the body overall.

Today’s lemon poppyseed cake is a delicious dessert that typically would require eggs and loads of butter or oil, but not today. You have stumbled upon a much healthier recipe that you can indulge on day and night!


Low Fat Lemon Poppyseed Cake (Vegan)

yield: 1 loaf

ingredients:

  • 1 c. all purpose flour
  • 1/4 c. vegan yogurt
  • 3 tbsp. vegan buttermilk (recipe HERE) OR 3 tbsp vegan yogurt
  • 1 tsp. vanilla extract
  • 1/3 c.  + 1 tbsp lemon juice
  • pinch of salt
  • 1/3 c. granulated sugar
  • 1/2 tsp baking soda
  • 1 1/2 tbsp poppy seeds

For lemon frosting:

  • 1/4 c powdered sugar
  • 1 tsp lemon juice

Directions:

  1. Preheat the oven to 355 F.
  2. Combine the flour, sugar, baking soda, poppy seeds, and salt together in a medium bowl.
  3. In a large bowl, combine the yogurt, buttermilk, vanilla, and lemon juice and let the mixture sit for a couple minutes.
  4. Pour the flour mixture into the wet and whisk until fully incorporated. Do not overmix as this could result in a tough cake.
  5. Pour into a 8 x 4 loaf pan lined with parchment paper. Bake the cake for 25-30 min.
  6. Take the cake out of the pan and let it cool on a rack for about 30 min. Combine the powdered sugar and lemon juice and spread the glaze onto the cooled cake. Optional: sprinkle some lemon zest on the glaze.

 

lemon cake 2

The cake is best enjoyed after it is made, served with a cup of hot coffee or tea.

In making healthier dessert options, I’m hoping that more people can stop giving dessert a negative connotation. Dessert doesn’t have to be overly sweet and fattening. I believe that any store bought dessert tends to be far too sweet for my liking, which is why I no longer purchase desserts. I simply make them at home, alter it to cater to my tastebuds, save money, and have fun. It’s a win-win for me and I hope you all attempt to bake more at home.

Happy baking!

3 Ingredient Vegan Chinese Turnip Cake

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The Chinese turnip cake or Chinese LuoBuoGao, is a staple found in dim sum restaurants all over the world. The savory cake is a starchy, rectangular cake commonly filled with shiitake mushrooms and sausage. At about $3 a plate when eating out, it is actually a very affordable dish to make and acts as an excellent alternative for rice and noodles. The next time you become tired or rice, I highly recommend attempting to make turnip cakes!! Almost all variations aren’t vegan because they will toss sausage into the mix, but this recipe is one of the simplest turnip cake recipes ever and requires only 4 main ingredients. Chances are, you probably have salt, white pepper, and water at home so the base of the turnip cake is very simple to make.


Vegan Turnip Cake (3 Ingredients)

yield: 9 x 3 in cake-size

Ingredients:

  • approx. 2 ft. long worth of daikon root (measurement does not have to be exact. The more daikon, the better)
  • 1 bag rice flour (CLICK HERE to see what brand and size used)
  • 9 dried shiitake mushrooms
  • 5 c. water
  • 1 tbsp. white pepper
  • 1 tsp. sugar
  • 3 tbsp salt
  • 3 tbsp. cornstarch (optional)
  • 5 tbsp. vegetable oil OR any flavorless oil

Special equipment needed: Springform pan (I used 9 x 3 in), steam-safe plastic wrap, cheesecloth, large steamer

Instructions:

daikons

Main ingredients

  1. Soak the shiitake mushrooms in warm water for 20 minutes, or until fully soft. Once hydrated, chop the mushrooms into small square pieces.
shrooms

chopped mushrooms

2. Peel the daikon root and slice into thin strips.

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thinly sliced daikon

3. In a large wok, heat up 5 tbsp. oil and toss in the mushrooms to saute over high heat until lightly golden brown.

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saute mushrooms

4. Toss in the daikon strips and saute for approx. 5 min. After 5 min, add in 3 c. of water , salt, white pepper, sugar, and corn starch (if using), stir, and let the mixture simmer for 20-25 min. over medium heat until daikon becomes translucent (check image below). Stir the mixture every 5 min.

chopped

translucent daikon

5. In a large bowl, combine 2 cups of water with 1 entire bag of rice flour. Mix until combined. Then slowly pour the mixture into the daikon and stir until a thick paste is formed. The paste will form quickly and will require arm strength to mix. Make sure all contents are evenly incorporated.

mix

pour rice flour mixture into daikon

mess

mix until paste forms

6. Set the mixture aside. Take the springform pan and remove the bottom. Take the circular portion of the pan and lay a cheesecloth on top of it. Then lay one sheet of steam-free plastic on top. Pat the cheese cloth and plastic down so that they line the rim of the pan. Place in the steamer and then scoop in the daikon mixture.

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scoop mixture into springform pan

7. Steam the daikon cake over medium heat for 1 hour. Take the cake out and allow it to cool and firm for about 30 min.

cake

steamed daikon cake

8. Cut the cake into rectangular pieces and enjoy steamed or pan-fried. I personally enjoy it pan fried since it creates a crispy exterior. Dip in flavored soy sauce or hot sauce.

radish

pan-fried cakes

 

Green Goddess Salad (Vegan)

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Kale is a difficult vegetable to enjoy due to its rough texture and odd flavor that resembles the dollar weeds thriving in my back yard. Sauteeing or transforming them into kale chips are great alternatives, but nutrients for kale are at its peak when eaten raw, but the problem lies there… I’ve eaten kale salads but the plethora of toppings and dressing to mask the weed-like flavor defeat the purpose of eating kale in the first place. However, healthy fats, vegetables, and dressings can can easily turn the high fiber vegetable into a decadent, protein-packed meal that’ll have you wanting for more. I experimented with ingredients I had at home and whipped up a delicious kale salad that is definitely one for the books. Topped with avocado, pumpkin seeds, roasted brussels sprouts, soy protein, and an almond butter dressing, I seriously think even non-salad lovers would enjoy the flavors and health benefits of this magnificent bowl.


Green Goddess Salad (Vegan)

yield: 2 servings/bowls

Ingredients:

For the salad:

  • 1/2 stalk kale, stems removed, leaves roughly chopped
  • 1 small avocado
  • 3 tbsp. pumpkin seeds
  • 8 large brussels sprouts, each one vertically cut into threes
  • 2 tbsp. olive oil
  • 1 tsp salt, 1/2 tsp. black pepper to taste
  • 1 oz. soy protein like tempeh or tofu, I used a homemade soy product

For the dressing:

  • 1/4 c. almond butter
  • 1 tbsp lemon juice
  • 1/4 c. unsweetened warm almond milk OR warm water
  • 1 tsp honey
  • salt to taste

Instructions:

  1. Preheat the oven to 375 F.
  2. Toss the brussels sprouts with oil, salt, and pepper and bake in the oven for 30 min, turning the sprouts every 5-7 min.
  3. Pan fry the soy protein with salt or soy sauce.
  4. Whisk the dressing ingredients together and pour on top of the kale in a large bowl. Use bare hands to massage the kale for approx. 2 minutes to soften the kale and infuse the flavors.
  5. Toss the pumpkin seeds into the salad and combine.
  6. After the brussels sprouts have been baked, top them onto the salad or toss them in, along with avocado and soy protein.
green bowl

Green Goddess bowl

brussel sprouts

raw brussels sprouts

kale

dressed kale

On my journey to consuming less meat, this salad makes it difficult to not consume meat. While I know that I will never become full vegetarian since my parents do not permit it, it has been 2 weeks since I have eaten meat and it feels great. Additionally, kale is packed with fiber, iron, and has anti-inflammatory agents, so am definitely now a promoter of kale!

Vegan Chocolate Lava Cake

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I realized whenever people ask what my sweet craving is, my go to is chocolate lava cake. A warm chocolate lava cake with a gooey interior  that is so rich a decadent it puts you on cloud 9; YES HANDS DOWN THAT IS WHAT I WANT. I don’t want a regular chocolate cake, I want the LAVA!!! Now, I’ve been experimenting with lava cakes, trying to see if an alternative recipe can be made. Possibly a vegan one? Or low fat? Or gluten free? It has been difficult because the science behind the cake requires eggs, butter, gluten, etc. I’m still constantly experimenting, but I have come up with a glorious vegan recipe that is out of this world! I’m so excited to share it because it’s pretty darn good.


Vegan Chocolate Lava Cake

yield: 3 lava cakes

Ingredients:

  • 1/2 c. all-purpose
  • 1/4 tsp. baking soda
  • 3 tbsp. cocoa powder
  • 4 1/2 tbsp. granulated sugar
  • 2 tbsp. margarine or oil
  • 1/2 tbsp. apple cider vinegar or lemon juice
  • pinch of salt
  • 1/2 c. cold water
  • 1/2 tsp. vanilla extract
  • 2 squares of baking dark chocolate (I used Baker’s chocolate)

Instructions:

  1. Preheat  oven to 395 F. And lightly grease all all of the inside of 3 ramekins. Set them aside.
  2. In a small bowl, whisk sugar and water until completely dissolved. Add melted margarine (at a very slow rate and whisking rapidly to prevent chunks) OR oil. Add vinegar or lemon juice and lemon and whisk.
  3. In a medium bowl, sift flour, baking soda, cocoa powder, and salt into a bowl.
  4. Slowly incorporate the wet ingredients into the dry and fold or whisk gently until evenly incorporated. Pour batter into ramekins until 3/4 full and add 2 pieces of dark chocolate into the center of each lava cake.
  5. Bake in the oven for 25-30 minutes and cool on a cooling rack for 3 min. when finished baking.
  6. Dust lava cake with powdered sugar or a generous scoop of ice cream.
lava cake

Vegan Chocolate lava cake

The recipe easily serves 3 people with 3 scrumptious cakes, but I may have eaten 2 in one sitting, which I highly recommend against but I honestly could not control myself. And I’ve been craving a lava cake for so ages, so eating 2 in moderation is totally fine!

These lava cakes are the ultimate crowd pleaser and it’s difficult to fathom that they are vegan! What are you waiting for? It’s time to make this right NOW!

 

Best Ever Healthy Banana Bread (Vegan, Oil-Free, GF)

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As I strolled around my kitchen, staring at the sad image of limited items in my pantry, I wondered if I should even attempt to make banana bread. The 3 limp and dark bananas laying on my counter top had an imminent death and I wanted to make use of them because all bananas deserve to turn into something beautiful rather than end up in my backyard’s soil. I’ve successfully made healthy banana bread in the past, but I had some source of fat replacement such as Greek yogurt or applesauce. But today, I had neither. However, my food science course has taught me a lot this year, making me more knowledgeable than ever on how I can ingeniously utilize my pantry staples. And with some playing around, I somehow created my BEST ever healthy banana bread. It was so surprisingly moist and flavorful versus an expected dense and dry bread. Well, science really does wonders…


Healthy Banana Bread (Oil-Free, GF, Vegan)

yield: 1 loaf OR 3 mini loaves

Ingredients:

  • 2 c. oat flour (I made my own; instructions below)
  • 3 ripe medium bananas
  • 1/3 c. sweetened soymilk, unsweetened may also be used, just add more of the sugar source
  • 8 dates (medjool or regular) soaked in hot water for 5 min. (use 12 dates if you used unsweetened soymilk)
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 2 tbsp. ACV or lemon juice
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract

Instructions:

  1. Preheat the oven to 350 F.
  2. To make oat flour (if necessary), blend 2 cups of oats in batches in a high speed blender. Blend until a fine flour is formed and sift all the flour! The sifting is necessary for the bread to be as flaky and smooth as possible. Discard any extra chunks left behind or blend until it’s able to sift through the sieve.
  3. In a large bowl, combine the oat flour, baking powder and soda, and salt.
  4. Mix the soymilk with ACV or vinegar in a small bowl. It should curdle in a minute or two.
  5. In a blender or food processor, blend the dates until a caramel paste is formed. You can add a tsp. of the hot water to help the mixture blend as well.
  6. In a medium bowl, mash the bananas and add the curdled soymilk, date paste, and vanilla extract and stir to combine.
  7. Pour the wet mixture into the dry mix and stir until the batter is completely homogeneous. OPTIONAL: Add in some nuts, dried fruit, or chocolate chips:)
  8. In a greased loaf pan or one lined with parchment paper, pour the batter in. If using a loaf pan, bake for 50 min. If using mini loaf pans, bake for 20-25 minutes.
  9. Remove loaves from the oven and cool on a cooling rack for a minimum of 5 minutes.
banana bread

baked loaves

I honestly cannot contain my excitement over how scrumptious this banana bread is. If you take a moment and consider what your are eating, you’re basically eating a bowl of oatmeal in solid form! All the fiber, antioxidants, and minerals from the oat flour, potassium from bananas, and Vitamin B6 and B12 from the soymilk help to keep your body full of energy without any ounce of fat! It’s hard to believe, but this banana bread is actually gluten-free, vegan, refined sugar-free, and oil-free!! It’s a long pretentious list of “healthiness”, but why not make a delicious, moist cake-dessert healthy? It’s a win-win right here.

breadd

moist and flaky

And thus, I sat at my table and feasted on the best-ever healthy banana bread with a cup of cold milk. As you could tell, it was a beautiful moment.