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PEACH BANANA MUFFINS

It’s funny that I’m doing another peach-based recipe, because 2 posts ago– which was a loooong time ago– I did a recipe post for Peach Cake. Back then, I had some ripe fresh peaches to use. This time, I acquired a can of peaches in heavy syrup. Either way…delicious results! This recipe has no added sugar because the subtle sweetness comes from the fruit as well as the syrup from the can. I enjoyed a couple muffins with a smear of Earth Balance. It would be tasty with a drizzle of maple syrup, too!

DRY INGREDIENTS
1 C all-purpose flour
1/3 C ground rolled oats
1/3 C chickpea flour
1 T ground flax
2 t baking powder
3/4 t cinnamon
1/2 t salt
1/4 t allspice
1/4 t ground ginger

WET INGREDIENTS
1 ripe banana, mashed
1- 15.25 oz can peaches in heavy syrup (use all of the liquid & puree the peaches)
1/4 C liquid oil (I use avocado oil)
1/2 t vanilla extract

ASSEMBLY:

  1. Combine dry ingredients in a large mixing bowl.
  2. Combine wet ingredients in another bowl.
  3. Stir the wet ingredients into the dry ingredients.
  4. Spoon into silicone muffin liners (about 14).
  5. Bake at 375 degrees for 20-25 minutes (depending on your oven). Check at 20 minutes.
  6. Remove the muffin from the liners ~10 minutes after taking them out of the oven.
  7. Fully cool on a wire rack.
  8. Enjoy!

Todd (4) eating Mac ‘n Cheez

PICKY KID-FRIENDLY MAC ‘N CHEEZ*
{*requires a high-powered blender}

One of my most popular blog posts lately is “What My Vegan Baby Eats.” It’s funny because now Todd eats a tiny fraction of the things on that list. I need to do a new post called “What My Vegan Almost 5 Year Old Eats”! Anyway…this easy mac ‘n cheez dish got Todd saying, “Mmm, this pasta is so good.” Victory!

INGREDIENTS

1/2 C organic raw cashews
1/2 C water
1/8 t salt
2 T nutritional yeast flakes
1 T unsweetened/plain soy milk (I use EdenSoy)

1/4 C (dry) mini penne noodles (this is the amount Todd will eat in one sitting)

CHEEZ SAUCE PREPARATION

  1. Soak nuts in the water for at least 4 hours, up to 24 hours.
  2. Use a Vitamix blender (or other high powered blender) to blend the soaked nuts, the soaking water and the rest of the ingredients (but not the pasta, silly!).
  3. Blend until smooth.
  4. Store in a jar in the fridge (it fills up about half of a pint jar).

Cheez Sauce

MAC & CHEEZ PREPARATION

  1. Cook the pasta & drain.
  2. Spoon the amount of cheez sauce that you want on the pasta.
  3. EAT!

Picky Kid Friendly Mac ‘n Cheez

Tags: Vegan, Dairy-free, Non-dairy

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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