The art of procrastibaking

I have always liked the name banana bread. What a cheeky way to cheat your mind thinking that you are having a nutritious snack, whilst eating cake. However, after more than four years of practicing I have nailed a recipe that tastes freaking awesome and is nutritionally good for you.

Both recipes below can be doubled to make that big tall beautiful banana bread that you often get served in coffee shops. I, however, like this size because you get 12ish treat sized slices.

Banana Bread (vegan, GF, DF, SF)

3 ripe bananas
1/3 C almond mylk
1/3 C rice malt syrup (OR honey OR maple)
1/4 C coconut oil
1 tsp natural vanilla extract
1 tsp baking soda
1 tbsp gingerbread spice
1 tsp cinnamon
1/2 tsp salt
1 tsp psyllium
3/4 C buckwheat flour
1/3 C GF oats (blended)
3 tbs coconut flour
almonds or other nuts chopped

Mix all ingredients, put in bread tin (I used silicon, if not remember to use oil) and bake in 175 C for 40 minutes. Let the tin cool down after for 30 minutes before cutting the loaf.

With this recipe, I literally used what I had in the cupboard and the outcome was awesome. So if you don’t have all the different flours etc or different mylk I would go crazy and try anyway. And if you prefer non-vegan version you can replace some liquid and psyllium with an egg.

This is perfect just as it is or with a little bit of almond butter on top. It stays in room temperature for few days. Good for freezing.

I made my partner’s mum and nan to try this (and they do like their cake made with sugar and butter) and they liked it. So definitely not a boring healthy recipe, just nice wholesome nutritious dense treat with a lot of flavour.

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Just because sometimes you might get a bit bored to eat just banana bread (or not) I have another loaf to give a go to. I once again came up with this flourless bread whilst being too lazy to go to shops and having an urge to bake.

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Carrot Cake Bread (vegan, GF, DF, SF)

1 big carrot (grated)
2 ripe bananas
1 1/2 C oats
1/2 C almonds
1/2 C buckwheat
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp gingerbread spice
1 tsp cinnamon
1 tsp psyllium
1 tbsp ground flaxseed
1/3 C maple syrup
1/3 C almond mylk
A handful of pitted & chopped dates
A handful of sunflower seeds

Blend everything but carrot, dates and sunflower seeds in a blender. Mix the dough together with grated carrot and other bits. Pour the mixture  in the bread tin (oiled with coconut oil) and bake for 35 min in 175 C. Then turn the oven off and let the bread sit in the oven for another 10-15 minutes.

This is such a great treat. It is delicious by itself for a snack or treat but to get that carrot cake icing I had it with vanilla coconut yogurt on top. For an occasion, I would make cashew cream icing for the entire loaf.

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2 responses to “The art of procrastibaking

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