Vegan banana mocha loaf

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ingredients:

2 cups of gluten free flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup cocoa powder sifted

1 mashed banana
1/4 cup oil
1/4 cup coffee
3/4 cup non dairy milk

to make:

Preheat oven to 350•f

Mix dry ingredients together, remember to sift flour and cocoa to prevent lumps after baking!

Next add wets; banana and coffee(warm) mix well!

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Spray a loaf pan and spoon in the batter. Place in the oven and bake for 15-20 minutes or until a tester comes out clean.

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This loaf is so so easy to make. Simple ingredients make a great morning treat! Anything with chocolate and coffee is breakfast food to me!!! Add some sugar onto while cooling or leave it as is and enjoy with tea or coffee!

Enjoy!

Apple compote

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Do you make pie every holiday and dream of yummy fillings? Well here is a really yummy and easy apple compote that is great for pie, pockets, pancakes or even with ice cream!

Ingredients:
6 apples (granny smith)
3 tablespoons brown sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon rum (optional)

to make:

Wash, peel, and core the apples. Granny Smith hold up the best while cooking and have a lot of flavor.

Cut the pieces into cubes as even as you can make them.

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Put all ingredients into a sauce pan and cover with a parchment circle or wax paper with a hole in the center.

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Let simmer until the apples begin to steam and then remove paper and stir.

Stir occasionally so the pieces cook evenly and don’t turn to applesauce.

When they are golden brown and slide easily off a fork, the apples are done!!

Put directly into a pie shell and bake, or cool in the fridge and save for a Rainy day! Yummy!

Enjoy!

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Vegan banana chip loaf

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Ingredients

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 large bananas mashed
1 cup canned coconut milk, mixed well before measuring
½ cup oil
1 tablespoon pure vanilla extract
1 1/2 cups semisweet chocolate chips (dairy-free)

Preheat oven to 350•f

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Mix dry ingredients (yes, that’s my gingerbread man mixing spoons I. The back!)

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Add wets one at a time. Mix in mashed banana well, lastly, add the chips and mix to combine

Pour the mixture into a sprayed brownie pan or loaf pan (makes 2 loaves)

Bake for 30 minutes or until a tester comes clean!

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Serve warm with tea or coffee! This loaf is so delicious and perfect for fall as the leaves are turning! The smell of the spices baking will fill your home with eager foodies waiting for spice!

Enjoy!

Vegan Ginger honey muffins

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Ingredients:
1 1/2 cup gluten free flour
3/4 cup sugar (cane sugar)
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large banana, mashed (about 1/2 cup)
1/3 cup non-dairy milk
1/4 cup wildflower raw honey
1/4 cup or more candied ginger pieces

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This recipe is very easy and I just love ginger. The honey is very flavorful and adds a great taste, more so than using regular processed honey, which will make the muffins a bit too sweet.

Preheat oven to 350•f

Combine your dry ingredients. Slowly add wets and then mashed banana.

Add the honey and ginger last and mix I combine.

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Now spoon the mix into lined muffin pan.

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Bake for 15 minutes or until golden an a tester come out clean.

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Yummy! Ginger is so good for you and I add these chips to everything. I also are a bunch while making the muffins!!! Haha. I hope everyone is having a lovely fall and enjoy!’

Vegan Pumpkin Cheesecake

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Hi everyone! This week I did a guest blog on the Toffutti Foodie blog!

I posted a great recipe for vegan cheesecake! I love fall and of course I am hooked on pumpkin anything.

This cake will go perfectly with our pumpkin spice latte, coffee or breakfast 😉 (wink)

If you want a twist, replace the pumpkin with any flavor you like! How about some end of summer cherries or figs with chocolate and port?! Let your imagination go wild and try something new!

I hope you enjoy this recipe as always!

Find the link here

Or if your on Facebook, find them here

Happy fall!

Vegan Strawberries and Cream Muffins gluten free

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Ingredients:

1 1/2 cup gluten free flour
3/4 cup sugar (cane sugar)
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large banana, mashed (about 1/2 cup)
1/3 cup non-dairy milk
1 cup chopped strawberries
1/4 cup vegan yogurt or sour cream

Preheat oven to 350•f line a muffin pan and set aside.

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Combine all dry ingredients. Add wets and mix. Add strawberries last and mix just to combine.

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Pour batter into lined muffin pan.

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Bake for 20 minutes or until tester comes out clean.

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These are light and delicious! A great breakfast muffin. If you are more adventurous you can always add a tablespoon of fresh basil to the mix.

Serve warm and enjoy!