What better way to start the summer than with a generous bowl of creamy avocado ice cream? And it’s so pretty, too! If you don’t have an ice-cream maker, you could probably freeze the mixture in a container for a few hours and get something similar. This version was adapted from David Lebovitz’s recipe and veganized for your eating pleasure.
What better way to spend a rainy day than in the kitchen, baking up some vegan banana bread? Sounds like a good time to me. This bread, adapted from Minimalist Baker’s One Bowl Gluten Free Banana Bread recipe, is simple to make and a perfect way to use up those ol’ squashed bananas. For a veganized version, I substituted the egg with their flax egg recipe and swapped the honey for pure maple syrup. Because I used coconut flour, there is a distinct coconut flavor. What I’ve discovered: coconut flour is very absorbent and will call for more liquid ingredients to prevent them from getting dry and crumbly.
3 large ripe bananas
1/2 tsp pure vanilla extract
2 flax eggs
3 Tbsp coconut oil, melted
1/4 cup turbinado cane sugar
1/4 cup packed light brown sugar
3 Tbsp pure maple syrup
3.5 tsp baking powder
1/2 tsp salt
1 1/4 cup Silk Soy Vanilla Milk (Light)
1/2 cup coconut flour
1 1/2 cup unbleached all-purpose flour (I used King Arthur’s)
1 1/2 cup quick oats
1/4 cup natural peanut butter (teddies from trader joe’s)
Additional toppings: peanuts, walnuts, shredded coconut. Whatever you fancy.
Preheat oven to 350 and spray a loaf pan with nonstick spray.
Prepare flax eggs in a large mixing bowl and let rest for 5 minutes.
Add banana and mash until mostly smooth.
Add remaining ingredients through soy milk and whisk vigorously to combine. Then, add coconut flour, unbleached, all purpose flour, and oats and stir well to combine.
Pour into the pan and smooth with a spoon, then drizzle on nut butter. Take a knife or skewer and swirl to loosely disperse.
Bake for 60 – 65 minutes, or until golden brown and crackly.
Let rest in the pan for 10 minutes, then transfer to a cooling rack to cool. Let cool completely before cutting it. Will taste sweeter the next day.
* Can be covered and stored at room temperature for a few days or sliced and stored in freezer.
Fruit compote is my go-to dessert — it is delicious on its own and goes with everything! Besides being a sweet and healthy treat, it is very easy and quick to make. With a few ingredients and 15 minutes to spare, you can have this tangy goodness in your belly. For this recipe, you can substitute the honey for pure maple syrup to keep it vegan. I used wild honey purchased at a vendor from our local farmers’ market.
1 cup fresh strawberries, halved
1/2 cup fresh rasberries
1/2 cup of fresh blackberries
2 Tbsp honey (or substitute with pure maple syrup for vegan recipe)
1 1/2 tsp pure vanilla extract
1 tsp cinnamon
2 tbsp lemon juice
Place fruit, honey, lemon juice, and vanilla in a medium saucepan.
Bring to a simmer over medium heat.
Continue cooking, stirring often, for about 10 minutes until berries are softened.
Sprinkle cinnamon if desired.
Allow to cool for 10 minutes.
You can either serve this immediately on its own or pour over ice cream, yogurt, pancakes, etc. Can also be stored in airtight container and chilled for future use.
Probably the BEST cinnamon rolls I have ever eaten. These gooey babies were adapted from Kitchen Nostalgia’s Crazy Dough Cinnamon Rolls. I kept the recipe for the Crazy Vegan Dough mostly the same (used a ratio of 1/2 whole-wheat flour/ all-purpose), but I tweaked the cinnamon rolls to add a bit of crunch with the almond slivers. For the heavy creamer, I used the remainder of Silk Soy-Milk Vanilla creamer and nixed the added tsp of vanilla extract. My recipe made about a dozen–only a few remain this morning, as I devoured half last night!
½ batch Vegan Crazy Dough (I used Silk vanilla soy milk and 1/2 whole-wheat flour/all-purpose flour for this recipe)
¼ cup white sugar
6 Tbsp Earth Balance non-dairy butter, melted
½ cup brown¨sugar
1 Tbsp cinnamon
Optional add-in: 1/2 cup of almond slivers
4 Tbsp Earth Balance non-dairy butter, melted
3 Tbsp Silk Soy-Milk vanilla creamer
¾ cup powdered sugar
1/3 cup almond slivers
Combine dough with white sugar. Roll on a floured surface into a rectangle, leaving ½-inch border on the long sides.
Mix brown sugar, cinnamon, and melted butter (and almond slivers) in a small bowl. Spread mixture onto rolled-out dough. Starting at a long edge, roll dough into a log.
Cut roll with a sharp knife into 12 (1 1/2-inch) slices. Place slices in an buttered pan (I used 9×9 in pan). Let rise in a warm place about 20-25 minutes or until almost double in size.
Bake in preheated 350 F (175 C) oven for about 25-30 minutes or until tops are golden. Remove cinnamon rolls from oven and invert onto rack. Let cool a bit.
GLAZE: In a small bowl, combine 4 Tbsp melted butter, vegan cream, powdered sugar and almonds. Drizzle glaze over rolls. Eat your heart out!
* Add-ins such as raisins, pecans, shredded coconut might also be tasty. Feel free to experiment!