A vegan's adventures cooking for her meatatarian husband

Tag Archives: whole grain

Gluten free vegan banana cake

I have a family emergency this week and have to fly to Toronto. Without much notice. And the Hubs will have to manage the Kid pretty much alone for five days. While every mother out there who has a husband and child(ren) just scoffed and laughed out loud, keep in mind that we do everything. Right? Plus my in laws are still cruising the west coast in the motor home and he usually has their help in the VERY rare instance where I am away from home. And by rare, I mean that ONE time. Sooooo…..

I decided I’d better use up the manky bananas before they became liquid goo and greeted me upon my return. I saw this recipe and thought I would give it a go since I have never made my own oat flour before! I loved it. The Kid wasn’t too keen on the walnuts, but hey, you just can’t please everybody right? The result is a vegan, gluten free, low sugar cake. I saw screw the Kid. What does he know. He’s barely four. Try the cake though. It is yum.

I should really point out that it’s really just banana bread in a 9×9 pan and would make a lovely loaf or muffins.

Vegan Gluten Free Banana Cake

3 ripe bananas
1/4 cup melted coconut oil or vegan butter
1 cup coconut sugar (maple sugar would have been nice too)
2 cups gluten free oat flour
1 tsp. salt
1 tsp. baking soda
1/2-1 cup vegan chocolate chips
1 cup chopped walnuts

Add two cups of gluten free oats to your blender or food processor. Keep pulsing until you get flour. Rocket science right? Or be even lazier than me (not sure if that’s actually possible but I suppose this would qualify) and buy it pre-ground.

Mash bananas. Add oil/butter and sugar. Mix well.
Mix the flour, salt, and baking soda together and add to the banana mixture. Mix until the flour is blended.
Mix in walnuts and chocolate chips.
Pour into a 9×9 glass dish. Muffin or loaf pan will work too but keep an eye as cooking time will vary and bake at 360 F until a toothpick comes out clean, about 25 minutes. Let cool, or eat pretty much right away because you are hungry and dinner isn’t ready yet and you don’t care if you burn your mouth a little…

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A very talented friend of mine is a professional photographer. She’s amazing. Her son also goes to preschool with the Kid so I invited her and her kids over for lunch one day after school recently. The deal was, I would make us lunch and she would give me a super quick lesson on how to use my fancy dancy new SLR! I figured 3 kids under 4 couldn’t really complain about pancakes and fruit salad so I went in that direction. I saw this recipe and thought, perfect! I even had enough forethought to roast the sweet potato the night before. Amazing right?? Go me. Sweet potato? Good! Whole wheat? Good! Fruit Salad? Good.

Look how beautiful this photo is. She took this one of course.

sweet potato pancakes

Make these. They aren’t super sweet so I needed some good ol’ maple syrup with them, but I’m from Ontario. It’s sacrilege to eat pancakes without maple syrup. What can I say.

I wish I was able to make the compote, because it looks and sounds amazing. Make them with or without. Just make them! I made a few tweaks to make them a teeeeny tiny bit healthier. I like my changes, but I’m sure the original are just as yummy!

Ingredients:

  • 2 cups whole wheat pastry flour or white whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 tablespoons coconut sugar (maple sugar would also work well here)
  • 3/4 cup unsweetened non-dairy milk (I used almond)
  • 1 cup mashed sweet potato
  • 2 tablespoons coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1/2 cup sparkling water (all I had was club soda)

Directions:

Whisk the dry ingredients together until well combined. In a small bowl, mix together the milk, sugar, sweet potato, vanilla and oil, whisk until smooth then pour over the dry ingredients. Pour the sparkling water over the mixture and mix everything together gently until it all just comes together. Do not overmix, little lumps are ok, over mixing will give you tough rubbery pancakes.

Lightly oil a pan or griddle and preheat to medium-low, when hot pour 1/3 or 1/2 cup scoop of the batter. After 3 to 4 minutes, when they start to bubble on top, flip over and cook for another 5 to 6 minutes. You may need to cook them longer due to the thick batter, check underneath before you remove them from the heat. Make them small. They are a lot of pancake even when small if you know what I mean!


So deep down inside, I’m that girl would wants to eat fast food every day. Especially the vegan stuff from places like The Veggie Grill; man I could eat that stuff EVERY SINGLE day. Don’t judge me, I had a weird childhood.

But alas, being healthy is actually a priority. So I decided that I could kill two birds and make vegan corndog muffins since they would be a hit with the Kid since he’s been refusing meals left right and centre lately (oh Four years old, you’re so awesome!) and I knew he would eat them.

I found this recipe for the muffins, tweaked it every so slightly and cut vegan veggie dogs in half and just tossed half into each muffin wrapper.

vegan corndog muffins

Homemade fries too you ask?? Hells no. Those bad boys would be McCains 5 minute freezer bag french fries. It was a work day, cut me some slack. I even made cookies! More on those later this week.

The kid ate almost two full muffins, a massive serving of fries and his yellow peppers. MAJOR SCORE.

The Hubs ate them. Made a snarky comment about how they would be amazing with real hot dogs in them to which I replied something about “real” hot dogs being made of Lips and A**holes. He shut up after that.

Try these. They are fun and yummy and EASY. Who doesn’t like easy????

Vegan Cornbread muffins

1 cup cornmeal

1 cup whole-wheat pastry flour (only had white pastry flour. ah well You could easily make these Gluten Free with an alternative flour.)

1 teaspoon baking soda

1 teaspoon salt

1 cup applesauce

1 cup soy milk

1/2 cup agave nectar (I didn’t realize I was out, so I used an equal amount of raw honey)

1/4 cup canola oil

Directions

1.     Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.

2.     Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.

3.     Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.


Who could resist?

I love Halloween. Have I mentioned that yet? I’m a sucker for sugar. I always have been, and probably always will be. I am well aware that all my favorites have gelatin in them, and while I don’t buy marshmallows with animal gelatin, I do, on occasion have candy with it. I’m weak. Forgive me.

But I did make the kid some fabulous little vegan carrot muffins and MacGuyver-ed a vegan cream cheese frosting to put on them.

I made them mini muffins and called them cupcakes since he is more likely to mow down cupcake than a muffin, but who are we kidding, these are super healthy and were delicious. They are moist and light and quite lovely.

Yes, I added candy corn, but tis the season!!!

Leave them off. Use something else. Whatever floats your boat!

Sprinkles would be nice, or even some sweetened shredded coconut.

Vegan Mini Carrot Muffins

3/4 teaspoon baking powder

1/4 cup unsweetened applesauce

1/2 cup maple sugar

1 1/4 cups white whole wheat flour (or whole wheat pastry flour should work too)

1 teaspoon baking soda

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/8 cup coconut oil

1 tablespoon raw honey

1 cup grated organic carrots (one really big one or two medium ones)

1/2 cup crushed fresh pineapple including juice

Directions:

In a small bowl mix baking powder and applesauce into a foamy mixture, set aside.

In large bowl mix flour, sugar baking soda, cinnamon, nutmeg, and salt; mix.

Add oil, honey, carrots, pineapple with the juice, and applesauce mixture.

Mix well

Add nuts, raisins, or dried cranberries if you like, I added about half a cup of raisins.

Scoop mixture into cupcake liners.

Bake at 325°F for 30 minutes or until toothpick comes out clean.

For the Frosting:

1/2 cup soy based cream cheese

1/2 cup earth balance

1 cup vegan icing sugar

1 tsp vanilla

Cream all ingredients, frost. I ran out of piping bags so I used the good old baggie trick. Just fill a baggie and snip one tiny corner off. Done!