Posts Tagged ‘ Banana ’

Fruity Vegan Corn Muffins

I have not cooked anything new for some time now.  I find the one difficulty with having a food blog is that I’m so busy trying out new recipes that I don’t have time to cook some old favorites.  I guess it’s all about balance.

This morning I got up ridiculously early so I decided to bake some muffins.  I can’t even remember the last time I did that.  My plan was to try a vegan cornbread using applesauce in place of the egg.  To my surprise my applesauce is all gone.  Of course I discovered this after assembling 3/4 of the ingredients!  I did a quick look around and was happy to see an aging banana on the counter.  Next to the banana were some organic apples that aren’t as pretty as waxed chemical filled apples so they’re not being eaten.  For the record I’m eating them but no one else is.

The end result is a sweet healthy muffin made from good simple ingredients.  I ended up with 9 muffins using a cupcake pan and they’re an appropriate sized muffin.  I have no clue as to the calorie count but they are way better for you than the mega sized fat and sugar filled muffins that you can buy pretty much anywhere these days.  I used to love store-bought but I just can’t eat them anymore.

Ingredients

  • 3/4 cup cornmeal
  • 3/4 cup whole wheat white flour (or ww pastry flour)
  • 1/2 teaspoon  each baking soda & baking powder
  • 1/2 teaspoon salt
  • 1 over ripe banana
  • 1 small apple grated
  • 3/4 cup soy or rice milk
  • 1/4 cup agave nectar
  • 3 tablespoons canola oil

Directions

Preheat oven to 325 degrees F Lightly grease cupcake pan

Combine the cornmeal, flour, baking soda, and salt in a large bowl; add in the soy milk, banana, oil and agave nectar.  Mix using a potato masher to break up the banana

Peel the apple and add into the bowl giving a gentle stir

Distribute the mixture into the pan

Bake in the preheated oven until lightly browned approximately 20 minutes

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Vegan Steel Cut Oatmeal Cookies

I actually started out planning to make a good cereal recipe this morning.  And then I decided it’s a little cooler than typical so why not bake some cookies.  Steel cut oats are groats which have been cut into two or three pieces.  Where rolled oats are made by flattening pre-cut groats.  Opinions seem to differ on which is healthier, I personally like the idea of eating something reasonably close to its natural form.

My son has been visiting friends in SC for about a week now and is supposedly coming home either today or tomorrow.  He much prefers home-baked cookies to store-bought so I’m sure he’ll appreciate these.  The cookies will be on the counter for a day or two and they’ll I’ll put them in the freezer.  We enjoy our cookies but there’s too many for 3 people so freezing them works well.  I used to just take a couple out at a time and let them defrost.  However, we’ve all pretty much decided that we like eating them frozen.  Just be careful and take small bites of frozen cookies!

I was actually a little leery of trying these cookies.  I really wasn’t too sure how the texture would come out.  I’ve seen some thoughts on pre soaking the oats or just tossing them in the batter.  I actually mixed them with the wet ingredients and let sit for about 10 minutes.  I have no clue if that did anything  for the consistency or not.  Instead of using animal fats I used vegan margarine, canola oil and a ripe banana.  It seemed to work well and these cookies are not at all crumbly like some vegan or low-fat cookies are.

Ingredients

  • 1 cup room temperature vegan margarine
  • 1/4 cup canola oil
  • 1 large overripe banana
  • 3/4 cup firmly packed brown sugar
  • 14/ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 11/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 3 cups steel-cut oats
  • 1.5 total cups of your choice of additions such as chopped nuts, chocolate chips, dried fruits (I used cranberries, walnuts, and chocolate chips)

Directions

Pre heat oven to 350

Mix margarine, oil and oats in a large bowl and let sit for 10 minutes

Add in banana and mash into mixture

Add in sugars and vanilla and mix well

Mix in the flour, salt and baking powder mix until well blended and then add in your remaining ingredients

Drop onto a greased baking pan by the teaspoon and let bake for approximately 11 minutes, mine were lightly browned on the edges and firm in the center

Cool on a wire rack and enjoy!

Peace, love, and greens!  Lin

Low Fat Banana Pudding

I am quite disappointed with myself.  I almost made it to the 3 week mark of being gluten-free with no mishaps.  Yesterday I accidentally screwed it up.  I guess that’s better than all the times I knowingly sabotage my good intentions.  I bought my husband some Klondike 100 calorie ice cream sandwiches and I ate 1/2 of one.  At the time I was so proud of my restraint in only eating 1/2!  This morning I realized that I shouldn’t have been concerned over the 50 calories but the ingredients.  Oh well, live and learn.  I will not beat myself up over it.

I’m moving on to homemade desserts where I know exactly what the ingredients are.  I saw a recipe in a magazine for banana pudding and it brought back good memories.  During my childhood our neighbor Kay used to make the best banana pie!  It was such a treat.  I’m always a little reluctant to make a pudding from scratch because it seems to be all about timing and exact measurements.  I was wrong.  This recipe took a tiny bit of prep work but otherwise was quite simple.

After seeing this recipe in a magazine I decided to give it a try.  Their version has the usual vanilla wafers lining a pan and doing this in layers. My plan is to simply enjoy the pudding itself.  This recipe could easily go into a pie dish or be layered with cookies or whatever.  I used fat free milk with just a little fat free half and half but it will work fine with milk only.  Also I used brown rice flour instead of white flour to keep it gluten-free.

I had everything set up and ready to be mixed in at the right time and it worked perfectly. While the pudding was cooling on the counter I ran to the store for some bananas to put in it.  I had a couple but they’re starting to brown.  I think this requires really fresh bright yellow ones.  When I returned from the store I sliced the bananas and mixed them in the pudding and refrigerated.

A couple hours later I felt the pudding was sufficiently cooled and I dug in.  It’s rich, creamy, and delicious without being overly sweet.  I find as time goes by I dislike the fake flavors of prepackaged or instant type of foods.  Nothing beats the flavor of something that was made from simple fresh ingredients.

Ingredients

3-4 bananas sliced thin

3/4 cup white sugar

1/4 cup white flour (I used brown rice flour)

3 tablespoons cornstarch

3 1/2 cups of milk (I used 3 cups fat free 1/2 cup fat free 1/2 & 1/2

2 egg yolks beaten

2 tablespoons butter at room temperature

1 teaspoon pure vanilla extract

Directions place flour, sugar and cornstarch in a bowl and whisk to remove all lumps

Pour milk into a saucepan cook on medium high until light bubbles form around the edges, add a ladle full of hot milk into the egg yolks and mix well so the eggs blend but don’t become cooked, add another ladle full and mix again, then add mixture to hot milk,

Gradually add in dry ingredients, stirring constantly, continue until mixture is getting thick and can leave a thick coating on a spoon dipped in.

Remove from heat and stir in vanilla and butter, let cool at room temperature for about 15 minutes, place in the refrigerator, after about 30 minutes add in sliced banana, allow to chill for several hours

Have a peaceful day, Lin

Vegan Banana Bread

Vegan Banana Bread

After playing around a bit I have finally found a vegan recipe that makes good use of the ugly browning bananas sitting on my counter.  This recipe actually comes from a favorite site of mine Post Punk Kitchen.  I had to modify the recipe a bit because baking soda and I don’t get along well.  That and I don’t like baking with too much white flour.  If you’re interested in the original recipe here’s the link: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=121

Personally, I like mine better but I’m grateful to them for providing me with a great base recipe to start with!

Ingredients

1/2 cup brown sugar

1/2 cups white sugar

1/2 cup margarine, at room temp

3 very ripe bananas, mashed well

1 cup whole wheat flour

1 cup unbleached white flour

1 teaspoon baking powder

1/4 cup vanilla soy milk

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon cardamom

Optional add in’s: chopped walnuts, raisins, dried cranberries, chocolate chips (vegan chips!)

I go for a combination ¼ cup each nuts, cranberries and chips

Directions

Place sugars and margarine in the food processor and pulse until creamy

Add banana and soy milk blend well

Next add in the baking powder and spices and pulse quickly

Mix in flour one at a time, pulsing to incorporate then mix well for about 30 seconds

Add in extras and pulse until blended

Place in a bread pan and bake at 350 from 50 to 60 minutes until lightly browned on top