Tag: Breakfast

Vegan Bananacake

Written by themindfulpeanut on August 5, 2020. Posted in Posts, Recipes.

Vegan Bananacake

Course: Breakfast, Snacks, Dessert

Prep time

minutes

Cooking time

minutes

Vegan banana cake with dark chocolate/peanut butter topping.
No egg, no oil, no refined sugar. A healthy snack, dessert, brekkie – anytime of day is time for bananacake!

Ingredients

Wet
240ml (1 cup) Almond Milk (or milk o’ choice)
2-3 Mashed Ripe Bananas
Dry
192g (1.5 cups) Self-Rising GF Flour
150g (3/4 cup) Coconut Sugar (or sugar of choice)
1 tbsp Cinnamon
Walnuts (optional)
Chocolate Topping
1/2 Bar Cooking Chocolate
4 tbsps Peanut Butter

Directions

Preheat oven to 160 c Fan/350 F) and prep an 8×8 dish for baking.
Mix dry ingredients into the wet ingredients, folding to incorporate but do not overmix.
Pour into prepared pan and bake for 20-25 minutes.
While cake is cooling, melt chocolate and peanut butter. Pour over cooled cake.

Notes

Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)

Written by themindfulpeanut on May 30, 2020. Posted in Posts, Recipes.

Lemon Blueberry Polenta Loaf (Gluten Free, low-FODMAP, Vegan Option)

Course: Breakfast, Snacks, Dessert

Prep time

minutes

Cooking time

minutes

Rich in complex carbohydrates, low in calories and fat and gluten-free, polenta is a lovely choice to try in flavored loaf cakes. Also commonly paired with orange, this Lemon-Blueberry alternative comes with yummy textured pieces from the frozen blueberries.

Ingredients

Dry
200g (1 2/3c) GF Flour
125g (1c) Polenta (I used Biona Organic Polenta Bramata)
3/4 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Salt
Wet
100g (7 tbsp) Butter, melted (coconut oil for Vegan option!)
150g Sugar (3/4c)
180ml Milk (3/4c) (I used Almond for flavor)
60ml (4 tbsp) Lemon Juice (about 1-2 lemons)
Lemon Zest (about 1-2 lemons)
100g (1c) Blueberries (or more, if desired! They really help add necessary moisture to this loaf)

Directions

Preheat oven to 170C Fan (375F) and prepare baking loaf.
Combine DRY ingredients in one bowl. WET ingredients into a separate bowl.
Add WET to DRY and then add blueberries. Mix gently and quickly get into the oven. The acid from the lemon reacting with the baking soda/powder will be important to help the loaf be as fluffy as possible. So make haste! 🙂
Bake for 45-55 minutes.
Optional: Add additional lemon juice or water to icing sugar for a delicious topping.

Banana Bread Blondies with Cacao Swirl (Gluten Free, Vegan, Low-FODMAP)

Written by themindfulpeanut on April 25, 2020. Posted in Posts, Recipes.

Banana Bread Blondies with Cacao Swirl (Gluten Free, Vegan, Low-FODMAP)

Course: Snacks

Prep time

minutes

Cooking time

minutes

Reminiscent of true buttery blondies, but without oil or egg! These healthy bars are easy to make with simple pantry staples, and last for days in the fridge. A family-friendly favorite and easy snack or breakfast to adapt to any dietary need.

Ingredients

Wet
3 Ripe Bananas
120ml (1/2 cup) Maple Syrup
6 tbsp Peanut Butter
60ml (1/4 cup) Milk
Dry
200g (~1.5 cups) Self-Rising GF Flour
1 tbsp Cacao Powder
Walnuts, Chocolate chips (optional)

Directions

Preheat oven to 350F/160C Fan and prep a 9×9 (or so!) baking pan.
In a large bowl, mash Bananas well and add Maple Syrup, Peanut Butter and Milk.
In another bowl, measure out flour (I always like to sift GF flours especially)
Add Flour to Wet ingredients and mix well. Any add-in items can be incorporated here, or just in Cacao mix below.
Add about 2/3 batter to prepared pan, leaving 1/3 of the batter into bowl and add Cacao Powder to this portion, mix well.
Add spoonfuls of Cacao batter to the pan and use a knife to swirl batters together.
Bake
Bake for 20-25 minutes. 350F/160C Fan.