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Vegan Recipe: Banana Bread

By Kyle Eslick | Filed Under Dairy Free, Vegan, Wheat Free

Looking for a good vegan banana bread?  How about one that is also wheat free (not gluten free), dairy free, and egg free!  

Vegan Banana Bread Recipe

Ingredients:

  • 1 cup oat flour
  • 1 cup barley flour
  • 1 cup amaranth flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 3/4 cup honey
  • 3 ripe bananas, mashed (1 1/2 cups)
  • Juice of 1/2 a lemon
  • 1/2 teaspoon nutmeg (nutmeg is not a nut)
  • 3/4 cup flax seed meal
  • 1/2 cup raisins

Directions:

  1. Preheat oven to 350 degrees.
  2. Combine oat flour, barley flour, amaranth flour, baking soda, and salt, and set aside.
  3. Using an electric mixer set on medium, combine canola oil, and honey.
  4. Add bananas, lemon juice, and nutmeg. Once thoroughly mixed, add flax seed meal, then raisins.
  5. Add dry ingredients to wet, and mix until just combined.
  6. Grease a loaf pan, sprinkle with a little flour, tapping out the extra.
  7. Transfer batter to loaf pan.
  8. Bake in center of oven 45 minutes, rotating once halfway through until golden brown on top.
  9. Let cool in pan about 5 minutes, before transferring to a cooling rack.
  10. Let rest at least half an hour before slicing.

[Recipe Courtesy of Allergy Cookbook]

Sugar Free Recipe: Banana Pudding

By Kyle Eslick | Filed Under Low Fat, Sugar Free

Here is a delicious sugar free and low fat banana pudding recipe.

Ingredients:

  • 1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix
  • 3 cups nonfat milk
  • 3 large bananas, sliced
  • 4 ounces sugar-free vanilla wafers

Directions:

  1. Prepare pudding following instant pudding directions.
  2. Line glass bowl or casserole dish with waffers and banana slices.
  3. Pour half of the pudding into the dish.
  4. Layer waffers.
  5. Layer banana slices.
  6. Repeat.
  7. Crumble waffer crumbs and add to top.
  8. Chill and serve.

[Recipe Courtesy of Recipe Zaar]

Sugar Free Recipe: Blueberry Muffins

By Kyle Eslick | Filed Under Sugar Free

Here is a good looking recipe for sugar free blueberry muffins.

Sugar Free Blueberry Muffins Recipe

Muffins Ingredients:

  • 1 cup blueberries
  • 1 3/4 cup flour
  • 2 teaspoons flour, divided use
  • 1 tablespoon baking powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 2 eggs
  • 1/4 cup canola oil
  • 3/4 cup orange juice
  • 1 teaspoon grated lemon or orange rind

Muffin Directions:

  1. Preheat oven to 400 degrees.
  2. Spray muffin tin with nonstick cooking spray or line with baking cups.
  3. Lightly coat blueberries with 2 teaspoons flour by shaking in a paper bag.
  4. In a large bowl, stir 1 3/4 cups flour, baking powder, nutmeg, and cinnamon.
  5. In a small bowl, beat the eggs lightly, add oil, orange juice, and grated rind.
  6. Add liquid to the dry ingredients and stir gently.
  7. Before the two mixtures are fully combined, fold in blueberries.
  8. Fill muffin cups about two-thirds full. Bake 20-25 minutes.

[Recipe Courtesy of CD Kitchen]

Gluten Free Recipe: Dark Chocolate Mint Sorbet

By Kyle Eslick | Filed Under Dairy Free, Gluten Free, Vegan

Here is an incredible gluten free recipe that is also soy free, dairy free, and vegan!  If you give this a try, let us know how it was in the comments below!

Ingredients:

  • 5 cups water
  • 6 peppermint tea bags
  • 2 cups sugar
  • 1 cup cocoa powder
  • 1 dash sea salt
  • 1/2 teaspoon peppermint extract (optional for extra minty flavor)

Directions:

  • Boil the water in a large pot. Steep the tea bags for 5 minutes. Remove them.
  • Stir in the sugar, cocoa, and salt.
  • Simmer the mixture over medium heat about two minutes or until all ingredients are dissolved.
  • Add the peppermint extract.
  • Remove from heat and allow to cool completely.
  • Pour mixture into airtight container and refrigerate until completely chilled.
  • Freeze in an ice cream maker according to manufacturer’s directions.
  • If sorbet is still too liquidy, freeze in an airtight container for a few hours.
  • If sorbet becomes too hard in the freezer, crush it up and stir it with a fork.

Wheat Free Recipe: Cupcakes

By Kyle Eslick | Filed Under Wheat Free

Here is a wheat free cupcakes recipe that has received some good reviews, so I figured I would share it here.  If you decide to try this recipe, please leave a comment and let us know how it was!

Ingredients:

  • 4 ounces Valrhona 75% – 85% cacao (or any good quality dark chocolate)
  • 1.5 sticks butter
  • 1-1/8 cups sugar
  • 4 eggs
  • 1/2 cup + 2 tablespoons gluten-free flour (I used two different kinds of wheat free)
  • 2 tablespoons cocoa powder, unsweetened
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon xanthan gum

Directions:

  1. Chop the chocolate and transfer into the bowl of a standing mixer.
  2. Add the butter to the chocolate and place the bowl over a pan of simmering water. Stir until the chocolate melts and the butter is combined.
  3. Remove from heat and stir in the sugar. Let the mixture cool for 10 minutes.
  4. Measure out the gluten-free flour, 2 tablespoons cocoa, 3/4 teaspoon baking powder, 1/8 teaspoon salt, and the xanthan gum into a different small bowl.
  5. Transfer the cooled chocolate/butter mixture to the electric mixer and beat for 3 minutes.
  6. Add one egg at a time, mixing for 10 seconds between each.
  7. Sift the gluten-free flour into one bowl and mix to combine.
  8. Scoop into cupcake cups only 2/3s full. Bake all the cupcakes at 350 F for 25 minutes or until a toothpick comes out clean.

Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3’s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes into.

Vegan Recipe: Vanilla Cupcakes with Chocolate Frosting

By Kyle Eslick | Filed Under Gluten Free, Sugar Free, Vegan

Here is a recipe for vanilla cupcakes with chocolate frosting. It is advertised as being gluten free, sugar free, as well as being a vegan recipe.

Vanilla Cupcakes with Chocolate Frosting Recipe

Ingredients:

  • 2/3 cup soymilk
  • 1/4 cup canola oil
  • 3/4 cup agave nectar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup tapioca flour
  • 2 tablespoons flax seed meal
  • 1/3 cup almond meal
  • 1/2 cup rice flour
  • 1/2 cup quinoa flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup margarine
  • 1/2 cup agave nectar
  • 2 teaspoons vanilla
  • 1/3 cup cocoa powder
  • 1/2 cup non-dairy powdered milk

Cupcakes Directions:

  1. Preheat Oven to 325.
  2. Line Muffin Pan with 9 Liners and fill 3 remainin mufin cups with a little bit of water.
  3. Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
  4. Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
  5. Fill 9 muffin cups approximately 2/3 full.
  6. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
  7. Let cool in pan for 1 hour to allow agave to set.

Frosting Directions:

  1. Mix together margarine, agave, and vanilla until smooth.
  2. Add cocoa powder (sift if necessary).
  3. Add powdered soy milk.
  4. If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
  5. Frost cupcakes and enjoy!

[Recipe Courtesy of Recipe Zaar]

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