Granny's Banana Nut Bread (Made Vegan!)

Ingredients
1/2 c non-dairy butter and/or coconut oil unrefined
1 tsp baking soda
1 c organic sugar (I like to mix brown, raw, stevia, etc)
1 c non-bleached organic flour (makes well with gluten free flour)
2 flax eggs
3 ripe bananas (mashed)
1/2 tsp salt
1/4 tsp cinnamon
1/2 tsp vanilla
3/4 c pecans (chopped- optional)

Directions
1. Preheat oven to 350.
2. Grease and flour loaf pan.
3. Mix all ingredients and pour into loaf pan. Bake for 1 hour or until center is done.

Granny's tip: *place a pan of water on the shelf below the loaf pan to prevent over-browning)

Fruit Salad with Honey Lime Dressing

Ingredients
1 lb strawberries, diced
1 lb pineapple, diced
12 oz blueberries
12 oz red grapes
2 kiwis, peeled and diced
15 oz mandarin oranges, drained well

Dressing:
1/4 c honey
2 tsp lime zest (or zest of 2 limes)
1 Tbsp lime juice
2 drops Citrus Fresh essential oil (optional)

Directions
1. Combine all fruit in large mixing bowl.
2. In separate bowl, whisk together honey, lime zest, lime juice and Citrus Fresh. Pour over fruit just before serving and toss evenly to coat.

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.

Blueberry Muffins Gluten free/Paleo/Clean/Vegan

Ingredients
2 cups almond flour
1/2 c coconut flour
1 flax egg
1 chia egg
1/4 cup applesauce
1/4 cup coconut oil
1/4 c raw honey
1/4 c agave
1/2 tsp baking powder
1/4 tsp salt
1 Tbsp vanilla
1/2 tsp cinnamon
1 c blueberries

Directions
1. Preheat oven to 300/350. Grease muffin pan or line with paper.
2. In large bowl, mix all ingredients except blueberries. Once all is mixed well, gently fold in blueberries.
3. Fill each muffin 3/4 full. Bake for approximately 30-40 minutes. Top should be spongy but firm when pressed. Cool for 5 minutes before removing from pan.

***I am still working out the temperature and time length for this. To be honest, I baked at 300 for 30 minutes, as suggested by a similar recipe, but found they did not cook through. So I baked another 10 minutes at 350. I'll update when I try again!***

*you could also use all agave or all honey rather than doing both, or 2 flax eggs vs 2 flax and 1 chia, etc. If you are not vegan or with egg allergies, you would eliminate the following and replace with 3 eggs:
1 flax egg
1 chia egg
1/4 cup applesauce
1/4 cup coconut oil

Brown Sugar Sweet Potato Hash

Ingredients
4 sweet potatoes
3-4 Tbsp Coconut Oil, unrefined
3 Tbsp brown sugar
Cinnamon to taste

Directions
1. Place frying pan on med high heat, with coconut oil.
2. Cut potatoes into slices, then quarter the slices. Add these to frying pan.
3. Add brown sugar and cinnamon. Let cook approximately 15 min, stirring occasionally.

Vegan Waffles

Ingredients
3 C flour
2 Tbsp baking powder
2 Tbsp sugar
1/2 tsp salt
3 c non-dairy milk
1/3 c orange juice
1/3 c coconut oil
1 tsp vanilla

Directions
1. Preheat waffle maker
2. Mix all ingredients until smooth. Oil or spray waffle iron.
3. Pour batter and cook until golden brown. Repeat with remaining batter. Serve plain or garnish with pure maple syrup, fruit, etc.

*can make without sugar or use stevia in place of

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.

Blueberry Muffins: Vegan and Clean

Ingredients
3/4 cup non bleached organic flour
3/4 c whole wheat flour
1/2 c brown sugar
1/2 c organic sugar (both sugars can be replaced with stevia)
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1/3 c coconut oil
1/2 c applesauce
1/3 c non-dairy milk
1 cup blueberries

Directions
1. Preheat oven to 400 deg. Grease muffin pan
2. Combine dry ingredients. Separately, combine wet ingredients. Stir to mix, without over mixing.
3. Fill muffin cups 3/4 full. Bake 20-25 minutes until toothpick comes out clean

Vegan Peach Pancakes

Ingredients
1/2 c whole wheat flour
1/2 c unbleached flour
2 Tbsp baking powder
1/8 tsp salt
1 Tbsp sugar
1 Tbsp stevia
1 tsp nutmeg
1 cup almond milk
juice of 1/2 lemon
1/2 c water (or more or less depending on thickness desired)
2 Tbsp coconut oil (melted)
2 cup frozen peach slices, thawed and patted dry
2 Tbsp sliced, toasted almonds

Directions
1. Mix first 11 ingredients. Combine well. Add more or less milk and water to preferred consistency. 
2. Heat non-stick pan, pour batter, and add two slices of peach onto the top.  Cook each pancake approximately 2-3 min per side.
3. Serve with sprinkled almonds and syrup on top.

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...

Pecan Maple Oatmeal

Ingredients
1/2 tsp sea salt
1 cup steel cut oats
1-2 med ripe bananas, sliced
1 tsp ground cinnamon
1 Tbsp stevia
2 tsp pure vanilla extract
1/4 c chopped pecan pieces, toasted
pure maple syrup

Directions
1. Add 2 cups of water to pot and bring to boil. Stir in oats and 1 banana, reduce to low and simmer according to package directions (about 10 min)
2. When water has been absorbed and oats are thick, remove from heat and stir in cinnamon, vanilla, and stevia.
3. Serve topped with pecans, banana slices, and maple syrup

Vegan French Toast with Cherry-Citrus Topping

Ingredients
Topping:
4 oz dark sweet cherries, thawed and halved
4 dried apricot halves, diced
1 tsp orange zest
1/2 tsp pure vanilla extract
1 Tbsp stevia
1/2 c plain non-dairy yogurt
pinch cinnamon

Toast
4 peices of lighty toasted whole wheat bread
3/4 c almond milk
1/4 c flour
1 tsp vanilla
pinch salt
1 1/2 tsp cinnamon
1/4 c organic sugar
1/2 Tbsp corn starch

Directions
1. Prepare topping: In small saucepan, combine 1/4 c water, cherries and apricots and bring to boil on med-high. Boil for 20-30 sec to reduce slightly. Remove from heat, stir in stevia orange zest and vanilla; set aside.
2. Prepare toast: Mix all ingredients except for the bread in medium bowl and whisk.Heat non-stick pan.
3. Dunk pre-toasted bread in batter and plan onto pan, cooking 1-2 slices at a time for about 2 min each side.
4. To serve: divide cherry mixture evenly among bread, then top with yogurt and cinnamon!

* use a gluten free bread, such as Rudy's to make this a gluten free option; use stevia rather than sugar for sugar free

Vegan Eat Clean Banana Muffins

Ingredients
2 super ripe mashed bananas
1/3 c unsweetened applesauce
2/3 c sugar (or stevia if sugar free- I prefer a mix)
2 flax eggs (2 Tbsp flax + 4 Tbsp water)
1/4 c nondairy milk
2 tsp pure vanilla extract
1 2/3 c flour (I mixed whole wheat and unbleached organic)
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 tsp cinnamon
dried banana chips (optional)

Directions:

1. Preheat oven to 350. Prepare flax eggs and let rest. Mix wet ingredients. Add dry ingredients.
2. Add to muffin pan, either greased or with papers. Add muffin mix to pan. Top each muffin with a dried banana chip.
3. Bake at 350 for 17-20 minutes for regular muffins (13-15 for mini-muffins).

Pear-Cheese Breakfast Quesadillas, Eat Clean, Vegan

Ingredients:

4 whole grain tortillas
2 Tbsp honey
5 oz organic low-fat mozzarella cheese, grated (1 1/4 c) or vegan cheese mozzarella style (like daiya)
1/4 c raisins or currants
1 small ripe pear, cored and very thinly sliced

Directions:
1. Place tortillas on plate and spread with 1/2 Tbsp honey. Heat nonstick skillet, and place 1 tortilla honey side up.
2. Sprinkle with 1/3 c cheese, then 2 Tbsp raisins. Arrange pear slices over top, reserving enough for 2 servings.
3. Sprinkle with another 1/3 c cheese. Place another tortilla, honey side down, over layered tortilla and press with spatula to seal. Gently flip and cook other side until lightly browned about 2 min.
4. Transfer to cutting board and slice into quarters. Serves 4.

*caveat: can also use gruyere cheese and/or cranberries

Vegan Banana Splits

Ingredients

4 medium bananas
2 cups non-dairy yogurt- plain or vanilla (for those without dairy allergies, or who are not vegan, a healthy option would be cottage cheese)
6 Tbsp all-fruit strawberry jam, divided
1/4 c roasted nuts (peanuts or cashews, depending on allergies)

Directions:

1. Peel and cut each banana in half lengthwise. Place two halves in each bowl.
2. Place 1/2 c yogurt and top with 1 1/2 Tbsp jam and 1 Tbsp nuts. Repeat for each bowl.

*caveat: a great breakfast treat!! You could also add other fruit, granola

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!

Vegan Pancake recipes (the showdown)

Version 1 Ingredients:

1/2 c whole wheat flour
1/2 c unbleached flour
2 Tbsp baking powder
1/8 tsp salt
1 Tbsp sugar, 1 Tbsp stevia
1 cup almond milk
1/2 c water (or more or less depending on thickness desired)
2 Tbsp coconut oil (melted)

Version 2 Ingredients:
1/2 c whole wheat flour
1 c unbleached flour
3 tsp baking powder
1 1/2 c almond milk
1/2 c water (or more or less depending on thickness desired)
1/2 tsp vanilla
1 flax egg (1 Tbsp ground flax, 3 Tbsp water)
1/2 Tbsp coconut oil (melted)


Directions (for both)
1. If you are making version 2, combine flax egg and set aside for at least 3-5 min.
2. Mix/ sift all dry ingredients
3. Add milk and all wet ingredients (including flax egg if you are making #2 version)
4. Heat non-stick pan, pour batter, and cook each pancake approximately 2 min per side.

Ok, so this was my cookoff. Still don't have an answer for the best vegan pancake. My husband likes #1, says it is lighter. I prefer #2 because it is a bit heavier and has a nice vanilla flavor. Try them, tell me what you think!

Either one, you can add a squeeze of lemon, a bit of extra baking soda, or a tad of pure maple syrup for extra "melt in your mouth" experience!

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!)

Pumpkin pancakes

Ingredients:

1/2 c almond milk
1 tsp apple cider vinegar
2 1/2 c flour
2 1/2 c water
1 c almond or coconut milk
1 Tbsp baking powder
1 tsp salt
1 cup pumpkin
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla extract
1/2 tsp baking soda

Directions:

1. Combine 1/2 c. almond milk with tsp vinegar in a separate bowl. Allow to sit 5 min to curdle (making vegan buttermilk.)
2. Stir all remaining ingredients together, including additional 1 c. milk. Add "buttermilk" mix. Stir well until moist.
3. Allow to sit 5 min to rise, and lightly stir. Cook over medium heat, and serve with vegan butter, pure maple syrup,etc!