Vegan & Gluten Free Moist Banana Bread

I have been trying for quite some time to bake a really moist banana cake (or bread) without using eggs. It's been a challenge but I think I finally nailed it. If you have overripe bananas give this recipe a try! Perfect for breakfast on-the-go or as a healthy snack.
 
 
You will need:
 
1 cup of gluten free flour blend
 
1/2 cup of ground almonds
 
4 large ripe bananas
 
1/2 cup of maple syrup
 
1/4 cup of coconut oil

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of cinnamon

1/4 teaspoon nutmeg

1 teaspoon of vanilla extract

Zest of one orange
Preheat the oven at 350 degrees. Grease a 9x11 pan.

Mix together the flour, almond meal, baking powder, baking soda, cinnamon, nutmeg and orange zest in a bowl. Then in a separate bowl, using a hand blender, blend the bananas until smooth. Add the maple syrup, coconut oil and vanilla and whisk together.

*Tip: You could mash the bananas with a masher but I prefer blending it so that you have an even amount of banana throughout the whole cake.

Put the dry ingredients into the wet ingredients and fold until mixed together.

Pour into the prepared pan and bake for 30-40 minutes or until a fork comes out clean. 

 

Yummy Zucchini Pasta With Herbs and Chives

I just recently got a mandolin and I have to say I absolutely love it. I used the julienne blade to make this super delicious zucchini pasta. From start to finish, it literally took me 5 minutes. I have been stuck in a routine of just grilling zucchini and it started to get boring. This is a creative and delicious way to eat your veggies!


Here's what you'll need:

A mandolin equipped with a julienne blade

2 Medium-sized green zucchinis

1 Tsp of virgin coconut oil

3 Tbsp of chopped fresh chives

1/2 Tsp of dried Thyme

1 Tbsp of chopped fresh basil (or any other herb you enjoy)

1 Tsp garlic powder

Salt and Pepper to taste


Use the mandolin to slice the zucchini. In a frying pan, heat up the oil and add the zucchini. Then add the thyme, garlic powder, salt and pepper. After 2 minutes, toss in the chives and basil and let cook for another minute. The less you cook it, the more "al dente" the zucchini will be. (I prefer it this way) 

Can be served as a main dish or a delicious side!

Yields: 4 servings as a side or 2 servings as a main.

Enjoy!!