Vegan Chocolate Banana Cake

I am obsessed with desserts lately. I have enjoyed taking sweet things and modifying them. It's getting easier for me to get it right. I have a house full of bananas and was looking for a banana cake when I found is in one of my older cookbooks that I used to use a lot. Who doesn't love Chocolate?!

Vegan Chocolate Banana Cake

*2 cups spelt flour (whole wheat flour may be used)

1 cup organic sugar

1/2 cup cocoa or carob

1 1/2 teaspoons soda

2 teaspoon salt

1/2 teaspoon cinnamon

2 tablespoons ground flax soaked in 4 tablespoons water

1/2 cup applesauce

1/2 cup water

1 teaspoon vanilla

1 cup almond milk

1 teaspoon apple cider vinegar

1 large banana, mashed

Ina a large mixing bowl, combine all the dry ingredients. Mix well. In a smaller bowl combine the wet ingredients including the flax mixture. Mix the wet ingredients well. Pour the wet ingredients into the dry ingredients and whisk for about a minute by hand. Pour into a greased (nonstick spray) 9x13 inch baking pan.  Bake in a 350 degree oven for 40 minutes. This cake needs no frosting! I sprinkled powdered sugar in top.

* I tried using 1 1/2 cups ground oat flour and 1/2 cup sorghum flour and it turned out beautifully!

Chocolate Chip Oatmeal Cookie Bars

This is a recipe that has been a family favorite for years, even before we began a plant based diet. It was a recipe I had modified and since then has been a base recipe for all my cookies. It is so easy!

Chocolate Chip Oatmeal Bars/Cookies

3/4 cup oil (canola, NOT coconut oil)

1 cup brown sugar

1/2 cup granulated sugar

2 tablespoons ground flax

1/2 cup almond milk

1 teaspoon vanilla

1 1/2 cups spelt flour 

(or combination white/whole wheat flour )

2 cups rolled oats

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup vegan (or regular) chocolate chips

Mix oil, sugar, flax, milk, and vanilla well. Add dry ingredients and mix just until combined well.  Press into an ungreased 9 x 13 cake pan. Bake @ 350 for 15-18 minutes. Let cool completely before cutting into bars. You may also make these into cookies and bake for 10 minutes.

Vegan Chocolate Cake

This cake was so nummy, I have a serious weakness for cake. This is a must make! My picture doesn't do it justice! I made a few variations from this recipe found on Instructables 

Vegan Chocolate Cake 

1 1/4 cups spelt flour

3/4 honey or agave

1/3 cup cocoa powder

2 tablespoons ground flax

1 tsp baking soda

1/2 teaspoon salt

1 cup warm water

1/3 cup oil

1 tsp vanilla

1 teaspoon apple cider vinegar

Mix all dry ingredients. Add the wet ingredients and mix well. If batter is too thin, add another half cup flour. Bake @ 350 for 25 minutes

Chocolate Coconut Frosting

2 cups powdered sugar

1/3 cup cocoa

1/4 cup coconut oil (melted)

1/2 cup shredded unsweetened coconut

1 teaspoon vanilla

1/4 cup almond milk

Mix dry ingredients. Add vanilla and milk. Add the melted coconut oil last. The frosting will be a little thin. I like it that way ;) Add less milk or more powdered sugar if you want a thicker frosting.

Pomegranate Mandarin Pecan Salad

I eat so many salads that I need variety! This salad was created from some of my favorite things to eat right now. The combination was so good!

Pomegranate Mandarin Pecan Salad

1 head of washed organic romaine lettuce, chopped 

1-2 mandarin oranges, peeled and sectioned and cut in half

1/4 cup organic raisins

1/4 pecan pieces

1/4 cup pumpkin seeds

1 pomegranate seeds

Balsamic vinaigrette 

Combine all ingredients in a large bowl. Serves two. Enjoy!

21 Spiced Potatoes n Broccoli

It's all about simplicity! It's also all about Trader Joes 21 Salute seasoning! I LOVE this stuff! I put it in soups, sprinkle it in salads, but my favorite is putting it on my baked potatoes!
This was my lunch today...steamed broccoli and a couple of small baked potatoes, drizzle flax oil, a small amount of Braggs Liquid Aminos and sprinkle 21 Salute.  Enjoy!

Gluten Free Blender Pancakes

This recipe is so easy and I make it almost every day.  My almost 3 year old eats them all day long.  The best part is they are made with alkaline grains and therefore are pretty darn guilt free!  They could easily be saved and put in the toaster to heat up and/or used for sandwiches at lunch time.  It is a wonderful treat for those who have to avoid gluten and miss bread.  I love the simplicity of it in that I don't have to use all of the special gluten free flours required to make gluten free bread.  I hope you enjoy!

Gluten Free Blender Pancakes

1/2 cup millet (whole grain)

1/2 cup buckwheat (whole grain)

1 cup almond milk or water

*Blend for at least a minute or two.

Add:

1 Tablespoon ground Flax (optional)

1 Tablespoon oil

1 Tablespoon honey/agave

1/4 teaspoon salt

3 teaspoons aluminum free baking powder

Blend only until combined.  Do not over blend!  Let the batter rise for a minute before cooking.

*If you are using a high speed blender like the Vitamix, you will need to blend on a lower speed and for a shorter duration, or the texture of your pancakes may be more flat.  I like using a regular blender...the texture and taste is so much better.

*Another note...I have a friend who is allergic to buckwheat...if for any reason you cannot use the grains listed above, try another.  I have used all millet before, my pancakes do tend to be more crumbly, but it still works.  Quinoa flour is very bitter and I do not use it.  Brown rice works as well, but again, it can be more crumbly.  If you can find a gluten free oat, then that would work very well too.  I really like the buckwheat and millet combination.  The flavor and texture of the pancake is the best!  

 Wait for the bubbles to pop before flipping.

 Buckwheat

 Below: Millet (I always confuse it with Quinoa, they look similar)

 I love coconut oil and mashed banana with honey drizzled on top!

Sweet N' Spicy Lentils

I love lentils, they taste earthy to me.  Dan, however, can't stand them!  I am on a mission to help him like lentils.  This one was a winner.  I don't think he'd choose this over most other dishes I make, but he at least ate it and said it was good.  That's success to me, LOL!  I love serving this over brown rice, but have served it over a millet/buckwheat combination or over quinoa.

Sweet N' Spicy Lentils

2 tsp grapeseed oil

1 cup chopped onion

1/2 cup chopped celery

3 cloves garlic, finely chopped

1 teaspoon ginger (can use fresh)

1 teaspoon cumin

1 teaspoon coriander

1/8 tsp cayenne pepper

1 1-lb. can tomatoes, pureed

1 1/2 cups water

1/2 cup lentils, uncooked

1-2 Tablespoons brown sugar or agave

1/4 tsp salt

Heat oil in skillet.  Add onion, celery, garlic and spices.  Cook, stirring frequently for 3 minutes.  Add remaining ingredients, mix well.  When mixture boils, reduce heat to medium low, cover, and simmer 40 minutes or until lentils are soft.