Banana Chocolate Chip Bread (Gluten-Free & Dairy-Free)

One day I really missed having banana bread, so I looked into my kitchen to see if I had ingredients to quickly bake a fresh loaf of banana bread for my afternoon tea. Luckily I had one egg and one extremely ripe banana left, so I decided to experiment and see if it was possible to make a gluten-free and dairy-free banana bread with only one egg and one banana. I added chocolate chips because I’ve always loved the combination of banana and chocolate. To my delight, the result was one delicious, naturally sweet and dense loaf, perfect for my afternoon snack!

Since then, I have tried this recipe a few times more, and even had family members and friends taste it. After tasting this gluten-free and dairy-free version, some friends asked me for the recipe, so I have decided to put it here for all to enjoy. 🙂

Happy Baking my dear friends and readers!

Banana Chocolate Chip Bread: The perfect morning or afternoon sweet snack with a cup of tea or coffee! :)

Banana Chocolate Chip Bread: The perfect morning or afternoon sweet snack with a cup of tea or coffee! 🙂

Makes: 1 loaf

Preparation Time: 10 minutes

Bake Time: 25 minutes

Total Time: about 35 minutes

 

Ingredients:

Wet Ingredients

1 ripe and mashed banana

1 egg

1/2 cup pure maple syrup

4 tablespoons unsweetened almond milk/non-dairy milk

2 tablespoon coconut oil (melted)

 

Dry Ingredients

1 ½ cups gluten-free all purpose baking flour

1 teaspoon xanthan gum

1 teaspoon baking soda

1 heaped tablespoon cacao powder

1 teaspoon ground cinnamon

2 tablespoons chia seeds

½ teaspoon sea salt

1 cup bittersweet/non-dairy chocolate chips

 

Instructions:

  1. Preheat oven to 375°F.
  2. Line small-medium loaf tin with baking/parchment paper.
  3. Mix wet ingredients into a blender/food processor.
  4. Combine dry ingredients (without chocolate chips) in a large bowl.
  5. Add the wet ingredients to the dry and mix well.
  6. Add chocolate chips slowly into the mixture.
  7. Bake for 25 minutes or until firm.
  8. Enjoy! 🙂

 

Special Note: I would love to try “egg free” for this recipe sometime soon. If you are trying this recipe with an egg substitute, please let me know how it turns out! Thank you. 🙂

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Inspired to Bake Vegan!

I’m so excited to share with you that today I baked vegan cookies successfully!!  It was my first time too!

I was inspired to give it a try after reading my dear blogger friend Celeste’s Orange Chocolate Chip Cookies Recipe.

I followed Celeste’s amazing recipe step by step with a few substitutions/additions to make it gluten-free and nut-free for an Easter celebration.

Please click here to see Celeste’s recipe: http://honkifyourevegan.com/2014/04/17/orange-chocolate-chip-cookies-vegan

I love reading Celeste’s blog (http://honkifyourevegan.com), as she writes about so many interesting and diverse topics on veganism, has fabulous ideas and  yummy recipes, and shares her personal plant-based diet journey along the way.  Check her blog out when you have time, and I guarantee you’ll be better informed on veganism and inspired by her! 🙂

 

If you like to make these cookies gluten-free and nut-free, here are the ingredients I used:

2 tablespoons ground flax seeds

6 tablespoons water

2 cups gluten-free all-purpose flour

1 teaspoon baking soda

1 teaspoon xanthan gum

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 cup coconut oil, softened

1/2 cup pure maple syrup

1 cup packed brown sugar

3 tablespoons orange zest

1 teaspoon pure vanilla extract

6 tablespoons freshly squeezed orange juice

1/2 cup dried cranberries

1/2 cup vegan chocolate chips

 

*I baked the cookies for 10 minutes so they are soft and chewy.

 

Here is a close up of these delicious Orange Cranberry Chocolate Chip  Cookies:

The combination of orange, cranberries and chocolate makes this cookie very refreshing! :)

The combination of orange, cranberries and chocolate give these cookies a delicious refreshing taste!

 

Thank you for the vegan baking inspiration dearest Celeste! 🙂  You totally rock!!

 

I wish you all a beautiful week ahead and if you celebrate Easter, Happy Easter! 🙂

XO,

Violet

 

Vegan & Gluten-Free Peanut Butter Chocolate Squares

One of my favourite food combinations in the world is peanut butter and chocolate.  The taste is simply delectably divine!

I made these decadently rich peanut butter chocolate squares and gave them to a few people to try. They loved it so much that they want the recipe, so I decided to put it here. 🙂

For all you peanut butter and chocolate lovers out there, this easy delicious no-bake recipe is made for you.  Enjoy!!

peanutbutterchocolatesquare

Makes: 9

Preparation Time: 5 minutes

Cooking Time: 10-15 minutes

Total Time: about 20 minutes

 

Ingredients:

1 cup vegan margarine

1 cup organic icing sugar

1 cup organic peanut butter

1/2 cup crushed gluten-free crackers

1 cup vegan semi-sweet chocolate chips

Optional: If you don’t like that “crunchy” texture for your squares, you can leave out the crackers.

 

Instructions:

  1. Melt butter into medium saucepan on medium-high heat.
  2. Add icing sugar, 1/2 cup of peanut butter and cracker crumbs, and mix well.
  3. Spread mixture in a 8 x 6 inch rectangular glass baking pan, or a dish of a similar size.
  4. Melt chocolate chips with 1/2 cup of peanut butter into another saucepan on medium-high heat.
  5. Pour chocolate chips and peanut butter mixture over the filling and refrigerate for at least 2 hours.
  6. Let pan sit out for 5 minutes before cutting into squares.

 

Special Notes:

-For vegan margarine, I used Earth Balance’s Original: http://www.earthbalancenatural.com/product/original-buttery-spread

-For organic icing sugar, I used Wholesome Sweeteners’ Organic Powdered/Icing Sugar: http://wholesomesweeteners.com/Products/productdetail/tabid/170/PId/10/Organic-Powdered-Sugar.aspx

-For gluten-free crackers, I used Mary’s Organic Crackershttp://www.marysorganiccrackers.com/your-products/crackers/original-seed-crackers

-For vegan semi-sweet chocolate chips, I used Enjoy Life’s mini chips: http://www.enjoylifefoods.com/chocolate-for-baking/mini-chips

Healthy Holiday Baking Recipe #2: Mint Chocolate Chip Christmas Cookies (Gluten-Free)

When I went shopping for baking ingredients, I got inspired by the mint chocolate chips and Christmas-coloured chocolate chips (red, green and white) at the store.  Therefore, I couldn’t resist buying both to create these yummylicious and fun Christmas cookies!

As promised, here’s the second recipe to my healthy holiday baking.  These gluten-free and light cookies are perfect for anyone who is health conscious but loves chocolate, or the combination of mint and chocolate!  My sister-in-law, who is one of the fittest person I’ve ever known, came over last night and ate about ten of these.  Trust me, you eat about 6 of these, and you won’t feel bloated or guilty overindulging! 😉

XmasMintCookies

Makes: 24 cookies

Preparation Time: 10 minutes

Bake Time: 13 minutes

Total Time: about 25 minutes

 

Ingredients:

Dry Ingredients

2 cups gluten-free all purpose baking flour (I used Robin Hood’s Nutri Flour Blend Gluten Free: http://www.robinhood.ca/Products/Nutri-Flour-Blend-Gluten-Free)

1 teaspoon xanthan gum

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon cinnamon

 

Wet Ingredients

3/4 cup extra virgin olive oil

3/4 cup organic coconut palm sugar

2 organic eggs

2 teaspoons pure vanilla extract

 

Extra

1/2 cup mint chocolate chips

1/2 cup Christmas chocolate chips

 

Instructions:

  1. Preheat oven to 350°F.  Line 2 baking trays with parchment paper.
  2. Mix dry ingredients in a large bowl.
  3. In another bowl, mix olive oil and sugar until well combined.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add vanilla.
  6. Add the wet ingredients to the dry and mix well.
  7. Slowly add chocolate chips into batter, making sure both mint and Christmas chocolate chips are evenly distributed.
  8. With damp hands, roll 1 tablespoon of the batter into a ball, place it on the baking sheet and flatten it slightly.  Continue until batter is gone, spacing the flattened balls 2 inches apart.
  9. Bake the cookies for 13 minutes.
  10. Enjoy! :)

 

Special Notes:

Extra Virgin Olive Oil:  used in replacement of butter/margarine because it’s not only healthier (cuts back on cholesterol and saturated fat content) and dairy-free, it also makes the baked goods lighter and moister!

Here’s a good site for more information and it even has a butter/margarine to olive oil conversion chart for baking: http://thepassionateolive.com/wp/baking-with-olive-oil-instead-of-butter/

Organic Coconut Palm Sugar: I’m really loving this new natural sweetener I discovered recently for baking.  As mentioned in my previous post, this natural sugar has a low glycemic index; it also has a high nutrient profile (to name a few: iron, zinc, calcium, and potassium).  To learn more about it, read this very informative article about it: http://authoritynutrition.com/coconut-sugar/

-To reduce the sugar, you can decrease amount of sugar and chocolate chips to your liking.  Also, you can replace chocolate chips with same amount of dried cranberries, raisins and/or nuts.  Be creative! 🙂

-If you don’t have mint chocolate chips, you can replace it with crushed candy canes to give it a minty taste.

 

Wishing you all love, peace, joy, hope and light this wondrous holiday season with your family and friends! 😀

xoxo, Violet 

Healthy Holiday Baking Recipe #1: Candy Cane Breton Brittle

Dear readers,

I’m thrilled that my holidays has officially begun, despite the ice storm raging outside, and I can finally relax and enjoy this time with family and friends, and have some personal me time as well. 🙂  It’s been a crazy past two weeks trying to balance everything from Christmas shopping, personal appointments and commitments to work demands  etc.

During these past two intense weeks I also began my holiday baking.  In fact, I have been baking daily for about a week now.  I have decided that this year I just want to bake for family and friends as gifts. While it is time- consuming, it is also very pleasurable and rewarding!

I’m super excited to share with you two easy and quick yummy recipes that was a big hit with my family and friends, and these baked goods also look very festive as part of a dessert platter for any party this holiday season!

Here’s recipe #1: Candy  Cane Breton Brittle

*I got this Breton Brittle recipe from a classmate in my cooking class; I altered it slightly to make it gluten-free, dairy-free and “Christmas-y” too!

CandyCaneBretonBrittle

Makes: 1 pan

Preparation Time: 10 minutes

Bake Time: 6 minutes

Total Time: about 20 minutes

 

Ingredients:

Gluten-Free Crackers (I used Glutino’s Gluten Free Crackers, see: http://www.glutino.com/products/crackers/)

1/2 cup packed brown sugar

1/2 cup organic coconut palm sugar

1 cup vegan margarine

1 cup semi-sweet chocolate chips (I used this one that is dairy-free and gluten-free: http://www.enjoylifefoods.com/chocolate-for-baking/mini-chips/)

1/2 cup crushed candy canes

 

Optional:

1/2 cup chopped walnuts or other nuts (instead of crushed candy canes)

 

Instructions:

  1. Line the bottom and sides of a cookie sheet with aluminum foil or parchment paper.
  2. Arrange a layer of crackers on the foil/parchment paper.  Fill in spaces with broken crackers.
  3. In a medium saucepan, combine the sugar and margarine.  Cook and stir over medium-high heat until the mixture comes to a boil and appears “frothy”.  Keep stirring and don’t let the mixture burn!
  4. Pour the mixture evenly over the crackers.
  5. Bake at 400°F for 6 minutes.
  6. Remove from oven and sprinkle with chocolate chips.  When the chips become soft, spread evenly over the cracker mixtures.
  7. Sprinkle with crushed candy canes.
  8. Chill until chocolate is set.
  9. Break into pieces to serve.
  10. Enjoy!! 🙂

 

Special Notes:

-The longer you let the sugar/butter mixture “froth”, the harder the caramel will be.  If you like a softer caramel, pour it on the crackers right after it comes to a boil.

Here’s a picture of how the caramel should look when it is frothy:

frothycaramel

-I used 1/2 cup of organic coconut palm sugar instead of an entire cup of brown sugar because I like the fact that the organic coconut palm sugar has a low glycemic index (this holiday treat is so sweet already so trying to look for a way to “lower” a bit of the sugar level and make it slightly “healthier”).  Plus, it has a richer caramel and/or butterscotch flavour than brown sugar.  I wish an entire cup of organic coconut palm sugar could have been used to make the caramel.  Unfortunately while experimenting with only a cup of coconut palm sugar, I discovered it wasn’t combining well with the margarine, so a little bit of brown sugar had to be added in order for the caramel to form.

 

Recipe #2 for healthy holiday baking is on its way soon so stay tuned! 🙂

Happy Baking!!

 

Cheers, Violet

 

BretonBrittleSanta

Raw Mango Chocado Mousse

A few days ago I went grocery shopping for some much needed greens and local produce.  As I passed by the front of the store, I couldn’t help but notice the mangoes from Brazil were on sale.  The reason they were on sale, in my opinion, was because they were quite ripe.  Usually I would stay away from overly ripe fruits unless I really want to eat them immediately.  From previous experiences, I also know that sometimes an overly ripe fruit may be more rotten than you think.  When you peel it off, perhaps you can only eat 10-20% of it!  However, I also learned a very handy trick from my mom on how to tell when a mango is ready to be eaten, so I decided to give it a test (for some reason that day the mangoes were calling out to me, and I couldn’t step away from it! lol).  Thanks to my mom’s wise trick, I brought home a few of these perfectly ripe sweet mangoes! 🙂

Anyways,  I was planning to eat one on its own today as an afternoon snack, but then I  saw the ripe avocado and I was suddenly craving for something chocolatey as well.  Therefore, I thought about mixing all of them together.  Below, you will find the recipe to my successful Raw Mango Chocado Mousse, a refreshing twist to my Avo-Banana-Chocolate Mousse! (see https://violetseverydayadventure.wordpress.com/2013/09/21/avo-banana-chocolate-mousse/)

Whether you have it for a snack or dessert, on your own or served to your loved ones and/or friends, I hope you will enjoy its flavours as much as I did! 🙂

A perfect blend of tangy and sweet healthiness using only 6 ingredients !

A perfect blend of tangy and sweet healthiness using only 7 raw ingredients!  Plus, the combination of avocado, mango and flaxseeds contributes to beautiful glowing skin! 🙂

 

Makes: 1 serving

Preparation Time: 5 minutes

Blending Time: 2 minutes

Total Time: about 10 minutes

 

Ingredients:

1 small ripe avocado, peeled, seeded, diced

1 ripe mango, peeled, seeded, diced

2 tablespoons flaxseeds

1 tablespoon cacao powder

2-3 tablespoons natural maple syrup

1 teaspoon pure vanilla extract

¼ cup filtered water

Optional: use a few remaining mango cubes and a handful of raw cacao nibs as topping

 

Special Notes: 

Sweetness- You can control the degree of sweetness by reducing the amount of maple syrup to your preference.

Avocado- It is filled with fiber and healthy fats, lowers cholesterol,  and keeps skin smooth and youthful.  It helps protect the body from heart disease, cancer, degenerative eye and brain diseases. (info taken from my Avocado, Blueberry & Kale Salad Recipe: https://violetseverydayadventure.wordpress.com/2013/06/10/a-scrumptious-simple-satisfying-superfoods-salad/)

Mango- Eating this nutritionally rich fruit is good for you in so many ways!   To name a few health benefits from eating it: it is anti-cancer, alkalizing and has a low glycemic index (regulates blood sugar level).  Also, it aids in digestion and clears the skin!

Flaxseeds-  I love adding them into almost anything! 🙂  They are high in omega-3 essential fatty acids (good fats), lignans and fibre.  In fact, they have among the highest level of fibre in any food.  They help stabilize blood sugar, promoting cleansing.  Also, including them into your diet will help in having radiant and youthful skin.  However, pregnant women and breastfeeding mothers should avoid consuming them. (info taken from my Super Bite-Sized Peanut Butter Balls Recipe: https://violetseverydayadventure.wordpress.com/2013/08/15/super-bite-sized-peanut-butter-balls/)

 

Instructions:

  1. Put avocado, mango, flaxseeds, cacao powder, maple syrup and vanilla extract in a blender.
  2. Add water slowly, one tablespoon of water at a time to achieve creamy consistency.
  3. Sprinkle a handful of raw cacao nibs (along with remaining mango if you like) at the top.
  4. Enjoy immediately! 🙂

Storage: can be refrigerated up to 2 hours, then must be consumed.

 

*To find out more about nutritional and health benefits of mangoes, read:

http://www.care2.com/greenliving/10-health-benefits-of-mangos.html

http://healthmeup.com/photogallery-healthy-living/mango-health-benefits-15-healthy-reasons-to-eat-mangoes/20986

Exploring Gluten-Free Baking…

On my last visit to my naturopathic doctor, as we continued to discuss and explore a variety of ways for me to maintain my healthy eating, she kindly shared with me her Berry Almond Flour Muffins recipe.  At her recommendation, I am on my way in cutting out gluten in my daily diet, since we discovered gluten was another reason I often felt bloated.  I used to have toast with milk (I’ve also decreased my dairy intake now) almost every morning for my breakfast, but now I am learning to find appetizing substitutes for my first meal in the morning.  Of course, balance is the key in life, as well as in eating, so I admit that on special occasions such as at my friend’s wedding a few weeks ago, I had some gluten and dairy food.  I figure that eating gluten once in a while is ok, at least for me. 🙂

I am now experimenting with gluten-free alternatives in my baking and eating.  It’s an area that I’m unfamiliar with, but excited to learn more!

As a chocoholic, I had to add a bit of chocolate into my naturopathic doctor’s recipe, so below you will find my version, with some minor changes.  Have fun baking it!

VIOLET’S RASPBERRY & CHOCOLATE CHIP ALMOND FLOUR MUFFINS

Raspberry & Chocolate Chip Almond Flour Muffins Photo

Makes: 18 muffins

Preparation Time: 15 minutes

Total Time: about 45 minutes

Special Notes: I decided to replace the blueberries/cranberries with raspberries, because I find the tartness of the raspberries goes very well with chocolate.  Plus, there are many health benefits in eating raspberries. (see: http://www.livestrong.com/article/419257-benefits-of-raspberries/)  I find the Almond flour makes the muffins very moist, heavy and filling.  Therefore, having one of these muffins for breakfast is a good way to start off the day on a healthy and sweet note! 🙂

Ingredients:

3 cups almond flour/meal

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups raspberries

1/2 teaspoon pure vanilla extract

1/2 cup manuka honey

3 eggs

1 cup semisweet or bittersweet chocolate chips

Instructions:

  1. Preheat oven to 350°F.  Line muffin pans with large baking cups.
  2. Combine almond flour, baking soda, salt and cinnamon in a bowl.
  3. Combine raspberries, vanilla, manuka honey and eggs in another bowl.
  4. Add the dry ingredients to the wet and mix well.
  5. Fill each baking cup evenly with the batter.
  6. Bake for 18-20 minutes.
  7. Let the muffins cool completely.
  8.  Bon appétit!

Do you know of another gluten-free flour that is great for baking?  Please let me know and if possible, share a recipe with it. 🙂

Thanks & Love, Violet