Vegan Banana Pumpkin Bread

Ingredients

3 bananas
1 1/3 c pumpkin
2 1/2 c flour (I used a mix of whole wheat and unbleached)
2/3 c coconut oil
1 tsp vanilla
1/2 c brown sugar or scant or mix
1/4 c honey
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/4 c raisins (optional)

Directions
1. Preheat oven to 350. Lightly grease bread pan with coconut oil.
2. Mash bananas and add pumpkin. Stir in oil, vanilla, sugar, honey. Once combined, add flour, baking powder, soda, and spices. Finally, combine raisins if desired.
3. Bake 30 minutes.

Vegan Donuts

Ingredients
1 1/2 c unbleached organic flour
1/2 c sugar
2 tsp baking powder
pinch of salt
dash of cinnamon and nutmeg
3/4 c non-dairy milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1/4 c applesauce
1/4 c coconut oil

Directions
1. Preheat oven to 350. In large bowl, combine dry ingredients. Combine we in separate bowl. Add wet to dry until just combined (should form a very soft dough)
2. Using a tablespoon, scoop dough into ungreased donut pan. Smooth top.
3. Bake for 12 min. They should not be browned on top, but toothpick should remove clean. Inver hot pan over board or cooling rack to release donuts. Allow to cool completely before decorating.
4. Top with glaze, melted chocolate, and /or sprinkles if desired.

Chocolate Glaze
1 1/2 c powdered sugar
4 Tbsp cocoa powder
3 Tbsp nondairy milk or water
2 tsp vanilla extract

Directions
1. In medium bowl, whisk powdered sugar and cocoa. Slowly stir in milk and vanilla. Whisk until smooth. You can add more milk if needed to make it a dippable glaze.

Vegan Chocolate Chip Pumpkin Bread

FALL is here!!!

Ingredients

2 1/2 c unbleached flour
1 c. whole wheat flour
1 c. dark brown sugar
1 c of sugar or stevia
1 tsp baking powder
2 tsp ginger
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 tsp pumpkin pie spice
dash of cloves
1 c unrefined coconut oil
15 oz pumpkin puree
4 Tbsp maple syrup
8 Tbsp water
1 tsp vanilla
1 1/2 c vegan chocolate chips

Directions
1. Preheat oven to 350. Grease bread pans.
2. Mix all dry ingredients. Mix wet in separate bowl. Fold together without over-stirring.
3. Pour into baking pan/ pans and bake at 350 for 1 hour and 15 min.

*can easily be adapted into muffins!

Every year, our fall tradition on the first available "cold snap," we serve up some form of pumpkin bread with yummy, hot apple cider!! That's our FALL tradition...incidentally, fall is my favorite time of year ;) Boy, I do miss living in a place where I can watch the seasons change!

Clean and Vegan Carrot Cake Pancakes

Ingredients

2 Tbsp ground flaxseeds
1 cup almond milk
1 tsp apple cider vinegar
1/4 c water
1/4 c pure maple syrup
1/4 c brown sugar
2 Tbsp coconut oil
1 tsp pure vanilla extract
1 1/4 c flour (I mix whole wheat and unbleached white)
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp pumpkin spice or all spice
dash cloves
1-2 cups peeled grated carrots
1/4 c walnuts or pecans (optional)

Directions
1. In small mixing bowl, beat flax and milk for 1 min. Add vinegar, water, maple syrup, oil, vanilla. mix well.
2. IN large bowl, sift flour, baking powder, salt, sugar, spices. Make a well in center and ad wet ingredients. Mix until just combined. Fold in carrot and nuts. Let batter rest for at least 5 min.
3. Preheat non stick pan over medium. Lightly coat with spray or oil. Add batter in about 1/4 c scoops (good idea is to use an ice cream scooper). Cook for 3-4 min, then flip and cook until lightly browned.
4. Serve with pure maple syrup.

*to mix it up a bit, this tastes delicious with this icing in place of (or in addition to :) maple syrup...

Mushroom Melts (Vegan and Eat Clean Sandwich)

Ingredients

1/2 lb broccoli florets

1 lb portobello mushrooms

1/2 red onion, sliced

Coconut or EVOO

8 slices of whole-wheat bread 

Sprinkling of dried thyme and of dried basil

4 oz sliced mozzarella style vegan cheese (or regular mozzarella for those eating milk products)

Directions

1. Boil or steam broccoli to taste. Meanwhile, saute mushrooms and onions over medium heat until mushrooms are soft and onion is translucent. Remove from heat and set aside

2. Build sandwich-Place a quarter of mushroom mix onto each of 4 slices of bread. Add 2 oz broccoli and sprinkle with thyme and basil. Finish each with 1 oz mozzarella style cheese and top with bread.

3. Toast in toaster oven or bake at 250 for about 5 minutes, until cheese is melted and bread is golden brown.

Blueberry Pecan Muffins (Vegan, Eat Clean)

Ingredients

1 cup almond milk (or soy milk)
1 tsp apple cider vinegar
3 tbsp coconut oil (or canola, sunflower etc)
1 tbsp maple syrup
1/4 c sugar (for sugar free, replace with stevia)
1/4 c stevia
1 cup organic non-bleached flour
1/4 c whole wheat flour
1 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp nutmeg
1/4 c chopped pecans (I put them in food processor)
1 cup dl frozen blueberries (keep them frozen, don’t thaw)

TOPPING:
1/2 c pecans, roughly crushed
1 tbsp brown sugar
1 tbsp vegan butter

Directions:

1. Preheat your oven to 350deg and line your muffins pan with paper liners.
2. In a big bowl stir together milk and vinegar to curdle the milk.
3. Melt the coconut oil if it’s not already liquid.
4. With a fork whisk in oil,stevia, syrup and sugar into the milk.
5. Sift together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg and salt and stir into the milk mixture. Do now overwork, mix just enough to moisten all of the dry ingredients.
6.Add frozen blueberries and 1/4 c pecans and stir into the batter.
7. Pour the batter into the muffin liners.
8. Make topping by mixing butter, pecans, and brown sugar. Sprinkle pecans, brown sugar (and butter) on top of the batter.
9. Bake in the middle of the oven for about 25 minutes or until a toothpick inserted into the center comes out mostly clean. Allow to cool for 5-10 minutes before removing from pan.

Pumpkin Bread (Vegan and Eat Clean)

Ingredients:
2 1/2 c unbleached flour
1 c. whole wheat flour
1 c. dark brown sugar
1/2 c stevia
1 tsp baking powder
3 tsp ginger
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice or pumpkin pie spice
1 c unrefined coconut oil
15 oz pumpkin puree
4 Tbsp maple syrup
8 Tbsp water
1 c. walnuts (I put these in the food processor and grind to small pieces for the kiddos!)
2/3 c. flaked coconut
1 1/2 tsp vanilla

Directions:
1. Preheat oven to 350 deg.
2. Mix wet ingredients and dry ingredients in separate bowls. Combine, but do not over-stir
3. Fold in nuts
4. Bake for 1 hour and 15 minutes

*You could also make this into muffins!

Radicchio Flat Bread

Ingredients:

1/2 teaspoon active dry yeast
3/4 cup warm water (about 110 degrees)
Pinch of sugar
1 cup organic, unbleached flour, plus more for dusting
1/2 cup whole wheat flour
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for bowl and drizzling
2 Treviso radicchio (5 ounces each), quartered lengthwise
1 cup fresh ricotta cheese


Directions:

1. Stir yeast, water and sugar. Let stand until foamy, about 5 min.
2 Add flour, 1/2 tsp salt, and oil until combined. Turn out dough onto lightly floured surface and knead with floured hands until smooth, about 2 minutes.
3. Transfer to oiled bowl and cover with plastic wrap. Let stand for 20 min in a warm, draft-free spot. Preheat oven to 400 deg.
4. Divide dough into quarters. On a lightly floured surface, roll out 1 peice of dough to 8x5". Transfer to baking sheet lined with parchment paper. Repeat with remaining dough
5. Divide radicchio among flatbread, and gently press into dough. Drizzle with oil; season with salt and pepper to taste.
6. Bake until flatbread is golden and crisp, about 15 min.
7. Meanwhile, whisk ricotta in a small bowl until lightened.
8. Once completed, drizzle flatbread with oil, re-season if needed. Serve flatbread with ricotta.

*caveat: serve without ricotta for vegan or dairy-free diet. Still delicious!

Zucchini Bread

Ingredients:

1 cup unbleached flour
1/2 cup whole wheat flour
1/2 tsp baking powder
pinch salt
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp ginger
1/2 tsp nutmeg
1 flax egg (1 Tbsp flax +3 Tbsp water)
1/2 cup brown sugar
1/2 cup applesauce
2 Tbsp oil
1 cup zucchini, chopped fine
1 tsp vanilla
1 banana, smashed
hearty handful of raisins (optional)
1/2 cup almond milk

Directions:
1. Preheat oven to 375. Spray pan lightly with cooking spray.
2. Combine flax and water, stir and set aside. Place flour, baking powder, salt, baking soda, cinnamon, ginger, and nutmeg into a bowl. Stir to combine and set aside
3. Place flax egg, sugar, applesauce, oil, zucchini, smashed banana, and vanilla in mixing bowl, and mix on medium low until all ingredients are incorporated.
4. Add flour mixture, stirring until just combined. Place batter into pan.
5. Bake 20-25 minutes or until browned and toothpick inserted into center comes out clean.



Caveat: can also make as muffins, but will need to decrease baking time to 16-18 minutes! You can also add toasted nuts (almonds or pecans would work perfect!)

Baked Pita Strips

Ingredients:
eat clean whole wheat pitas

Directions:
1. Preheat oven to 350. Cut pita into strips, allowing to two sides to separate.
2. Place on baking sheet (cooking spray or oiled optional)
3. Bake for 10 minutes until crisp.

Caveat: can serve on various salads to replace croutons. Can also put various seasonings (salt, cracked black pepper, garlic, etc) into olive oil and brush on before baking!