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

 

Cinnamon Sugar Cookies (Gluten-Free)

I feel like I haven’t posted a recipe for a long time, so to match with today’s freezing cold wintry day (where I live), here’s a scrumptious, soft and sugary but healthy bite sized cookie to go with a nice hot cup of tea or coffee!

Also, I have it on good authority that children love eating these cookies as a healthy snack, so I’ll say this recipe is kid-friendly too! 😉

Here is my Cinnamon Sugar Cookies recipe, adapted from Bulk Barn’s Sugar Cookies recipe.  Enjoy! 🙂

Cinnamon Sugar Cookies

Makes: 24 cookies

Preparation Time: 10 minutes

Bake Time: 13-15 minutes

Total Time: about 25 minutes

 

Ingredients:

4 eggs

1/2 cup + 1 tablespoon brown sugar

1 tablespoon pure vanilla extract

1/4 teaspoon fine sea salt

1/2 cup melted coconut oil

1 cup organic coconut flour

2 teaspoons cinnamon

 

Instructions:

  1. Preheat oven to 375°F.  Line 2 baking trays with parchment paper.
  2. Mix eggs, 1/2 cup sugar, salt, vanilla and oil together.
  3. Stir in coconut flour and leave batter for 5 minutes so it can thicken.
  4. Combine cinnamon with 1 tablespoon sugar in a little bowl.
  5. Take 1 tablespoon of dough and roll it into a ball.
  6. Roll ball into cinnamon mixture completely.
  7. Put on cookie sheet and flatten ball a little bit.  Cookies should be placed 1 inch apart.
  8. Repeat steps 4-6 until dough is done.
  9. Bake for 13-15 minutes.
  10. Let cookies cool completely or enjoy a warm one after waiting for about 10 minutes! 🙂

 

Special Note:

-Cinnamon: This sweet and fragrant spice has a lot of health benefits.  To name a few: it regulates blood sugar, reduces pain linked to arthritis, is anti-microbial so may help to stop the growth of harmful bacteria or fungi, and has fibre, calcium and manganese which are all good for the body.

 

Resources on Cinnamon:

http://www.care2.com/greenliving/10-surprising-health-benefits-of-cinnamon.html?page=1

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=68

http://www.livestrong.com/article/22014-cinnamon-health-benefits/

Freshly-Baked Pumpkin Bread

Pumpkin Bread Photo

 

So I was on a pumpkin baking frenzy, trying to finish up the pumpkin puree I had stored.  Unfortunately I ran out of gluten-free flour, but had some whole wheat flour left from before I became gluten-free. Therefore, I decided to use it to make some pumpkin bread for my classmates from my cooking class and even had extra to share with a friend.

According to everyone, the pumpkin bread is very healthy, fresh and tastes “organic”.

Here’s the recipe to this high fibre and low sugar pumpkin bread that will go nicely with your cup of milk/tea/coffee in the morning! 🙂

 

Makes: 1 loaf

Preparation Time: 10 minutes

Bake Time: 30 minutes

Total Time: 40 minutes

 

Special Note:

-To make it sugar-free, you can choose not to add in the honey.

 

Ingredients:

Dry Ingredients

1 1/2 cups whole wheat flour

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon fine sea salt

 

Wet Ingredients

2 large eggs

1/2 cup coconut oil, melted

1/4 cup honey

1 teaspoon pure vanilla extract

1 cup unsweetened pumpkin puree

 

Optional:

If you have sunflower seeds, pumpkin seeds and raisins, mix them together and you can sprinkle a handful of them on top of the loaf.

 

Instructions:

  1. Preheat oven to 350°F.
  2. Mix dry ingredients together in a large bowl.
  3. Make a hole in the centre and put in eggs, coconut oil, honey and vanilla; mix well.
  4. Fold in the pumpkin puree and mix.
  5. Pour batter into a well-greased large loaf pan.
  6. Sprinkle sunflower seeds, pumpkin seeds and raisins on top (if you have).
  7. Bake for about 30 minutes; check if it’s completely done by inserting a toothpick to see if it comes out clean.
  8. Let bread cool completely, or wait about 10-15 minutes to eat it freshly hot/warm. :)