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Multi-grain Banana Berry Quick Bread
MULTI-GRAIN BANANA BERRY QUICK BREAD
(VEGAN)
This quick bread is dense and lightly sweetened with bananas, jam, berries, and tiny bit of maple syrup. I think it tastes great by itself, but you could serve it with a spread of jam and/or a drizzle of maple syrup.
DRY INGREDIENTS
2/3 C all-purpose flour
1/3 each: oat flour, quinoa flour, millet flour, garbanzo bean flour
2 T ground flax
1 T baking powder
1/4 t salt
WET INGREDIENTS
2 ripe bananas, mashed
1/4 C organic strawberry jam
1 T maple syrup
1/2 t vanilla
1/4 C each: canned coconut milk
1/2 C unsweetened soy milk
BERRIES
3/4 C rinsed fresh blueberries
ASSEMBLY:
1. Grease a glass loaf pan with coconut oil.
2. Combine dry ingredients in one bowl.
3. Use a dinner plate to mash the bananas, then mash/stir in the other wet ingredients right on the plate (except the soy milk if the plate is getting full).
4. Add all wet ingredients to dry ingredients, the fold in the blueberries.
5. Bake in the loaf pan and at 350-375 degrees for 40 minutes (depends on your oven; check after 30 minutes and remove when knife comes clean).
6. Cool in the pan for 10 minutes, and lightly spread non-dairy butter on the top.
7. After 10 minutes, turn it out onto a rack.
8. Serve with non-dairy butter.
ENJOY!
Multi-grain Banana Berry Quick Bread
Multi-grain Banana Berry Quick Bread
“Pink Pie”
My 2.5 year old took a very recent liking to eating muffins, except for some reason he calls muffins “pie”. Today he asked for a “pink pie.” Lucky for us, we had strawberry jam in our fridge, and I always have the other muffin ingredients on hand. I whipped these up lickety-split! There’s no added sugar because the jam is already sweetened (plus they contain banana). This recipe makes 10 toddler-sized muffins (meaning I didn’t fill them very full). Enjoy!
Strawberry Jam Muffins
Dry Ingredients:
1/2 C all-purpose flour
1/3 C oat flour
1/3 C corn flour
1/3 C quinoa flour (ground quinoa)
1/2 t salt
1 t baking powder
Wet Ingredients:
1/2 C organic strawberry jam (or try another flavor!)
1 mashed ripe banana
2 T liquid oil (avocado, olive, canola)
1/4 C soy milk
Assembly:
- Preheat oven to 350-370 degrees (this depends on your oven…I used to bake all my muffins at 350 degrees but then I moved to a new home and I have to set it to 370 degrees.)
- Combine dry ingredients in medium bowl.
- Mash banana on a plate and mash in other wet ingredients.
- Add wet blend to the dry ingredients.
- Portion in muffin liners or a greased muffin pan (I’m a fan of the silicone muffin liners!)
- Bake for 23 minutes (check at about 20 minutes).
- Remove from pan and cool on a wire rack.
- Enjoy the “pie”!
