Banana Bread

Dry Ingredients

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

Wet Ingredients

2 large very ripe bananas, mashed with fork

1/2 cup applesauce

1/4 cup sugar, maple syrup or agave syrup

1 Tablespoon ground flaxseed meal

1/2 cup chocolate chips

1/2 cup chopped walnuts

2 teaspoons vanilla

2 teaspoons lemon juice

1 cup plant milk

In a large bowl, stir together first four (dry) ingredients. In a medium bowl, stir together remaining (wet) ingredients. Pour wet ingredients into the large bowl and gently mix with the dry ingredients.

Pour batter into a parchment-lined loaf pan. Bake at 350F degrees for 60-70 minutes, or until a toothpick inserted near center of bread comes out clean. Allow to cool before icing or slicing.

                          * * *

Optional Frosting - blend together

3/4 cup dates

3/4 cup walnuts

1 cup water

1 teaspoon vanilla

                        * * *

Optional Icing - stir together

1 cup powdered sugar

1 to 2 Tablespoons water or plant milk

1/2 teaspoon vanilla

                        * * *

Optional Chocolate Sauce

1 cup water

1/4 cup + 2 Tablespoons sugar, maple syrup or agave

1/4 cup cocoa powder

2 teaspoons cornstarch

2 teaspoons vanilla

In a saucepan cook and stir over medium heat until thickened. 

Vegan Cake-like Brownies

Dry ingredients:

1 1/4 cups flour

1/4 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Wet ingredients:

1 cup shredded zucchini

1/2 cup mashed ripe banana

1/2 cup applesauce

1/2 cup sugar

1/3 cup plant milk

1 teaspoon vanilla

Stir-in or topping ingredients:

1/2 cup vegan chocolate chips

1/2 cup chopped nuts

Instructions:

In a medium bowl, mix the dry ingredients together. In a smaller bowl, stir the wet ingredients together. Combine the dry and wet mixtures together. Fold the chocolate chips and nuts into the batter (or sprinkle them on top). Spread the batter into a 9"x 9" baking pan lined with parchment paper. Bake at 350F degrees for about 40 minutes or until toothpick inserted near center comes out clean.

Allow to cool, cut into bars. Store in the refrigerator up to five days or freeze.

Substitutes for zucchini - shredded carrots, cooked pumpkin, sweet potatoes or black beans.

Related recipes:

For a fudgy brownie recipe without flour or sugar click here.

For black bean sweet potato bars click here.

 

Nice Cream | 3 Flavors

Basic Nice Cream Recipe

6 very ripe frozen bananas (peeled and broken into pieces before freezing)

2 - 4 Tablespoons non-dairy milk

Combine bananas and milk in a food processor or blender. Add flavoring. Stop and scrape the sides of the bowl a few times until it's all smooth. Pour into a freezer container. Freeze several hours or overnight if firmer ice cream is desired.

Chocolate Mint

3 - 4 Tablespoons cocoa powder    

1 teaspoon mint extract

               

Cinnamon

1 teaspoon cinnamon

1 teaspoon vanilla extract

Coconut

2 - 4 Tablespoons shredded coconut

1 teaspoon coconut extract

Chocolate Cake

Easy chocolate cake without milk, eggs, butter or oil. Beets help to make it dark and moist. Not to worry, the cake won't taste like beets!

 

 

Prepare the baking pans by lining the bottoms of two 9 inch round pans with parchment paper. Set the pan on a sheet parchment paper and trace around the bottom of the pan with a pencil. Cut out two paper circles with scissors. Place a paper circle in the bottom of each pan. The sides of the pans don't have to be lined with paper and no oil is needed.

Preheat oven to 350 degrees Fahrenheit.

2 cups flour
1/2 cup cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 cups water
2 Tablespoons ground flax seeds
1 cup cooked, drained beets
1 cup sugar
1/2 cup unsweetened applesauce
2 teaspoons vanilla

Mix the dry ingredients together in a large bowl: flour, cocoa powder, baking powder and baking soda.

Wet ingredients: Put water and ground flax seeds into a blender. Let sit 10 minutes. Add beets, sugar, applesauce and vanilla. Blend.

Pour blended wet ingredients into the bowl with dry ingredients and stir to combine. Pour batter into prepared cake pans.

Bake 35 to 40 minutes. Test the center of the cake with a toothpick. No wet batter should remain on the toothpick. Cool. To remove cake from pan, gently loosen the edges of the cake with a knife. After removing each cake layer from the pan, peel the parchment paper off the bottom of the cake. Place the cake on a plate.

 Frosting

1 pound firm tofu
1 cup powdered sugar
3 Tablespoons cocoa powder
1 teaspoon vanilla

Blend the frosting ingredients. Frost between the layers and on top.  Store in the refrigerator. 

Leftovers can be sliced and frozen.

Frozen Fruit Tart

So fun and easy to make! Use a food processor to create the simple crust and banana filling. Decorate with fruit. Freeze.

Crust:  1 1/2 cups rolled oats
            1/2 cup walnuts
            1/2 cup dates
            1/2 teaspoon cinnamon
           
Filling:  4 frozen ripe bananas (remove peels and break into chunks before freezing)

Topping: sliced fresh fruit such as strawberries, mangos, cantaloupe, kiwi, grapes
                fresh or frozen black berries, raspberries, blueberries

Place crust ingredients in a food processor. Process until the mixture sticks together. If necessary, add 2 or 3 Tablespoons of plant milk or water and process again so that it does stick together. Press crust mixture into the bottom and up the sides of a 9" pie pan or other dish.

Process the frozen bananas until smooth and creamy. Stop and scrape the sides of the bowl if necessary a few times to chop up any frozen lumps of banana. Taste for sweetness and add a teaspoon or so of maple or agave syrup if necessary. Fill the pie with the banana nice cream.

Decorate the top of the tart with sliced fruit. Cover the pan with plastic wrap and place in a freezer bag. Freeze at least two hours. Serve frozen or just slightly thawed. Promptly refreeze any leftovers, as the banana filling will be very runny when completely thawed, just like ice cream.

Oatmeal Bars

2 1/2 cups oats
1 teaspoon baking soda
1 teaspoon cinnamon

1 cup mashed bananas and/or applesauce
1/2 cup plant milk or water
1/4 cup maple syrup or brown sugar
1 teaspoon vanilla extract

3/4 cup assorted nuts, seeds, dried fruit
      for example: 1/4 cup chopped walnuts
                            1/4 cup Craisins, dates or chocolate chips
                            2 Tablespoons sunflower seeds
                            2 Tablespoons shredded coconut

Preheat oven to 350f degrees.

Dry Ingredients: Blend one cup of the oats into flour. In a medium bowl, stir together oats, flour, baking soda, and cinnamon.

Wet Ingredients: In a large bowl stir together bananas and/or applesauce, milk, syrup or sugar, and vanilla.

Add the dry ingredients to the wet ingredients and mix well. Stir in the nut and dried fruit mixture.

Pour onto a parchment paper lined baking sheet and shape into 1/2 inch thick slab.

Bake about 25 minutes or until toothpick inserted near center comes out clean.

Allow to cool 10 minutes and cut into bars.

Peanut Butter Cookies

Similar to classic peanut butter cookies, but without any butter, oil or eggs. Recipe makes about 24 cookies. Store leftover cookies in the freezer.

1 Tablespoon flax seed meal
1/2 cup water
1 cup peanut butter
1 cup brown sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1/8 teaspoon salt

In a large bowl mix flax seed meal and water. Allow to thicken for about 5 minutes. Add the peanut butter and brown sugar and mix well.

In a medium bowl, combine flour, baking soda and salt. Stir the flour mixture into the peanut butter mixture.

Line baking sheets with parchment paper. Form dough into about two dozen balls, flatten with a fork. Bake at 350f for about 12 minutes.

Snickerdoodles

1 1/2 cups unbleached flour
1 1/4 teaspoons cinnamon
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup applesauce
2/3 cup sugar
1 teaspoon vanilla
1 teaspoon vinegar

In a medium bowl, mix together flour, cinnamon, cream of tartar, baking soda and salt. In another bowl stir together applesauce, sugar, vanilla and vinegar. Pour flour mixture into applesauce mixture and stir to combine all together. Refrigerate dough for about 30 minutes.

In a small bowl stir together 3 Tablespoons sugar and 1 teaspoon cinnamon. Form dough into 15 to 20 balls, roll in the cinnamon-sugar mixture and place on cookie sheets lined with parchment paper. Bake at 375 f degrees 13 to 17 minutes.

* * *

Optional frosting: In a food processor or blender, grind 1/3 cup dates with 1/3 cup raw nuts such as cashews or walnuts, and a dash of vanilla with just enough water (1/3 to 1/2 cup water) to blend until creamy.

Holiday Pies

PECAN PIE BARS

Tastes like pecan pie but texture and shape more like bars.

Crust

Process in a food processor:

1 1/2 cups pecans*

1 cup unsweetened shredded coconut

1/2 cup dates

Press into 8" x 8" baking dish or 8" round pie plate or spring form pan

Filling

Blend together in food processor:

1 cup chopped dates

1 cup non dairy milk or water

3 Tablespoons cornstarch

1 teaspoon vanilla

1/4 teaspoon sea salt

Add: 1 cup pecans* and pulse a few times.

Spread filling on top of crust.

Topping

 1/2 cup pecans
 2 Tablespoons maple syrup

In a small bowl, mix pecans with maple syrup, decorate top of pie and press nuts in lightly.

Bake at 350 for 35 to 40 minutes. Cool. Refrigerate overnight. Slice.

*For crust and filling it's okay to substitute pecans with cashews, almonds or walnuts.

*  *  *

PUMPKIN PIE

Crust

Process in a food processor:

1 cup cashews or almonds

1 cup dates

2 teaspoons water

Press into 8" pie pan. Prebake crust at 250 for 10 minutes

Filling

Blend in blender or food processor:

1 15 oz. can pure pumpkin

1 cup coconut or other non-dairy milk

1/3 cup maple syrup

3 Tablespoons cornstarch

2 Tablespoons brown sugar

2 teaspoons cinnamon

1 teaspoon vanilla

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon sea salt

Pour filling into pie crust. Bake at 350 for 35 to 45 minutes.  Cool. Refrigerate overnight. Slice.

Cranberry Coconut Balls

Enjoy this easy no-bake snack made with fruit and nuts.

1 cup dates
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup walnuts
1/3 cup sunflower seeds
1/3 cup shredded coconut
1 Tablespoon water

Finely chop all ingredients in a food processor fitted with the "S" blade.

With hands, form into one-inch balls (about 28).

Chop some additional coconut (about 1/4 cup). Coat the balls with coconut.

Store in refrigerator or freezer.

Pumpkin Bars

1 15 oz. can white beans, drained
one half of a 15 oz. can pure pumpkin (freeze other half for next time)
2 ripe bananas
1/2 cup rolled oats
1/2 cup dates
2 Tablespoons peanut butter
1 Tablespoon pumpkin pie spice*
1 teaspoon vanilla
1/2 cup walnut pieces (optional)

Mix all ingredients except optional walnuts in a food processor until well blended. Stir in nuts. Pour into 8" or 9" square baking dish lined with parchment paper. Bake at 350f degrees for 30 minutes or until toothpick inserted near center comes out clean. Allow to cool, then store in refrigerator. Flavor improves overnight, so bake a day before serving if possible.

*Pumpkin Pie Spice: 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg

Variation: Add 2 Tablespoons cocoa powder for chocolate-pumpkin bars.

Chocolate Nice Cream

Nice cream is non-dairy ice cream made with fruit instead of milk. Make sure to allow the bananas to get nice and ripe first so they can sweeten the dessert naturally.

3 very ripe bananas, frozen
3 Tablespoons cocoa powder
1 to 2 Tablespoons peanut butter
1/4 teaspoon vanilla
pinch of salt
a few tablespoons of plant milk or water if necessary to blend

To freeze the bananas, peel and break into one inch chunks. Place in a Ziploc bag in the freezer for several hours or over night.

In a blender or food processor, mix the frozen banana pieces, cocoa powder, peanut butter, vanilla and salt. Add a tablespoon or two of plant milk or water at a time if necessary to blend into a smooth consistency.

Taste the nice cream. If the bananas were fully ripe, it should be sweet enough. If desired, add a small amount of sugar, syrup or other sweetener.

Enjoy the soft-serve texture right away or freeze it for later. In the freezer it will firm up to be like traditional ice cream.

Black Bean Sweet Potato Bars

Sweet potatoes give these bars a moist cheesecake-like texture. Similar to Black Brown Brownies,

1 can black beans, drained (or 1 3/4 cup home-cooked black beans)
1 cup baked sweet potato, peel removed, mashed
3/4 cup dates without pits (firmly packed)
1 teaspoon vanilla
1 Tablespoon ground flax seed
2 Tablespoons peanut butter
1/2 cup cocoa powder

Place all ingredients except cocoa powder in a food processor. Process until smooth. Add the cocoa powder and process until all the ingredients are mixed well.

Spread mixture into an 8" x 8" baking pan lined with parchment paper. Bake at 350 degrees for about 40 minutes or until the top looks cracked and the edges are pulling away from the sides of the pan.

Cool. Store in fridge.

* * *

Sweet Potato Note: To bake sweet potatoes in a conventional oven, poke holes all over with a fork. Place the sweet potatoes on a baking sheet lined with parchment paper. Bake at 350 degrees for about an hour or until syrup starts to seep out of the potatoes and a fork inserted in the middle goes in easily.

Instant Pot: Place whole sweet potatoes on steamer rack and add 1/2 cup water. Cook under pressure for 14 minutes. Allow pressure to release naturally.

Cooked sweet potatoes will keep for a week in the fridge or 4 to 6 months in the freezer.

Carrot Cake - No Bake

Raw carrot cake has wonderful texture and flavors without eggs, oil, flour, salt or refined sugar. I find it convenient to make the cake a day ahead and store it in the refrigerator. The nuts and dates for the icing can soak overnight in a small bowl in the fridge. The next day blend the frosting ingredients and spread on top of the carrot cake.

raw carrot cake on an 8.5" plate

Carrot Cake
1-2 carrots (about 2 cups shredded)
2 1/3 cup walnuts
1/3 cup sliced almonds
1 2/3 cup dates
1/4 cup coconut, unsweetened, shredded
1 1/2 teaspoons fresh ginger, grated
1/4 teaspoon dried nutmeg
1 teaspoon cinnamon

Shred the carrots. Coarsely chop walnuts, almonds and dates in a food processor being careful not to over-process the nuts.  Transfer mixture into a large mixing bowl and stir in the coconut, ginger, carrots and spices.  With your hands, mold the cake into desired shape on a plate.

Frosting
1/3 cup cashews
1/3 cup dates

dash of vanilla

water

Soak the cashews and dates in a small bowl in the refrigerator with just enough water to cover the nuts for two hours or overnight. Drain and reserve the soaking liquid. Blend the cashews, dates and vanilla in a food processor or blender, adding enough of the reserved soaking liquid to achieve a spreadable consistency.

Makes eight servings. Enjoy cold or at room temperature. Refrigerate leftovers.

carrot cake with cashew-date frosting and coconut

Ginger Balls

Ingredients

2 cups dates

2 cups raw cashews

2 teaspoons fresh ginger, minced

1 teaspoon vanilla

1/8 teaspoon salt

1/4 cup shredded unsweetened coconut

Instructions

Place first five ingredients in food processor and process until smooth.

Shape into 1" balls.  Roll in coconut.  Store in refrigerator.

Makes about 35 1-inch balls.

Black Bean Brownies

These fudgy brownies have no flour, sugar or oil.  They taste so good, even people who aren't used to eating whole foods can enjoy them.

Ingredients

2 cups cooked black beans*
1 1/4 cup dates, chopped
2 T almond or peanut butter
1 teaspoon vanilla
1/2 cup cocoa powder
1 T ground chia or flax seed

Instructions

Combine black beans, dates, almond butter and vanilla in food processor or high powered blender. Blend until smooth.  Add cocoa powder and chia seeds and process to combine all ingredients.

Spread into 8" x 8" baking pan lined with parchment paper.

Bake 1 1/2 hours at 200 f or 30 minutes at 350 f.

Allow to cool and cut into squares. Store in refrigerator. Serves 9

*If using canned beans, open two cans of beans, rinse and drain. Measure out two cups for the recipe and store the remaining beans in the fridge to use on salads.

* * *

Notes: If the mixture gets too thick to blend in the processor, try adding a small amount of water (up to 1/4 cup) or transfer to a large bowl and mix with a spoon.

Double the recipe and bake in a 9" x 13" baking dish, at 350 f about 35 minutes.

Banana Oat Bars

Ingredients

2 cups quick-cooking rolled oats (not instant)
1/2 cup unsweetened shredded coconut
1/2 cup raisins or chopped dates
1/4 cup chopped walnuts
2 large ripe bananas, mashed
3/4 cup finely chopped apple
2 tablespoons ground flax seeds

Instructions

Preheat oven to 350 degrees F. Mix all the ingredients in a large bowl until well combined. Press into a 9-by-9-inch baking pan and bake for 30 minutes. Cool on a wire rack. When cool, cut into squares or bars.

Serves: 8 - Recipe from Dr. Fuhrman's website

Blueberry Cobbler

Ingredients

2/3 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1 Tablespoon vanilla
2/3 cup milk substitute (soy, rice, almond)
3 Tablespoons agave nectar or maple syrup
2 cups blueberries

Instructions

Preheat oven to 350 degrees.

Combine flour and baking powder in a small bowl.

Combine vanilla, milk and sweetener in a measuring cup.

Add contents of the measuring cup to the dry ingredients and mix until smooth. The batter will be runny.

Pour into a nonstick 8" square pan. Sprinkle the blueberries over the batter. Bake for 45 minutes or until browned.

From: Engine 2 Diet - Blueberry Dumpster Cobbler

Notes:  I used frozen blueberries and baked the cobbler in an ungreased glass dish.