Category: Recipes

  • Moist vegan banana cake

    Moist vegan banana cake

    Making vegan banana cake is one of those things that I pretty much let the kids do by themselves (minus the weighing and putting into the oven part). A few simple ingredients and voila! a delicious, moist and filling afternoon treat is sorted.

    A while back we made this vegan banana cake for our Friday Family Neighborhood Meet Up and it disappeared in a very short time. Both adults and kids liked it because it wasn’t overly sweet but the moisture on it from the liquid sweetener and the very ripe bananas really worked well. Ripe bananas is a high in demand in my household as we use them for so many things- smoothies, cakes, ice cream… you can get an idea of the amount of ripe bananas needed here! I keep a big stash in the freezer and some in the counter at all times.

    I like using wholegrain flours and other grains to make them more nutritious. If you haven’t used quinoa flakes before, you are in for a treat. They are naturally gluten free and they bring a very nutty taste to the table. I’m currently in love with them 🙂

    1 1/2 cups of mashed ripe bananas (4-5 bananas)
    1/2 cup oat milk (use cashew or almond for gluten free)
    2 tablespoons chia powder (or flax seed powder)
    1/4 cup organic coconut oil, melted
    2 tablespoons rice syrup*
    1/2 teaspoon baking powder
    1 1/2 cup spelt flour
    1/2 cup quinoa flakes
    1/2 teaspoon vanilla powder
    1/4 teaspoon of Himalayan salt
    1/4 teaspoon cinnamon powder
    Vegan chocolate chips- I made these myself as it is more cost effective, but there are also available online and in health food shops

    Mash the ripe bananas in a bowl and add the rest of the wet ingredients to make a paste, then add the dry ingredients (except chocolate chips) adding the chia powder last. Fold in chocolate chips and pour into a loaf tin (previously greased with coconut oil) and bake for 45-55 minutes in the middle of the oven. I usually turn off the oven at 45 minutes but let the cake cool down for another 15 minutes. When you press the top and it bounces back it is perfectly cooked. At that time you can take it out of the mould and place it in a wire rack to prevent it from getting soggy.

    Serve warm or cool- this vegan banana cake its equally delicious either way 🙂

    *you can use any liquid sweetener you like or have handy. I use this one because is cost effective in this recipe.

     

     

  • Easy and quick one bowl vegan chocolate chip cookies

    Easy and quick one bowl vegan chocolate chip cookies

    Ariana is a big fan of chocolate chip cookies (or should I say of chocolate?) and so is Oliver nowadays, so this recipe has been in development for the last few years. We can always make it with the ingredients available in our pantry, so there are many substitutions possible!

    3 cups oats, made into flour in a blender
    1 cup coconut oil, no need to wait for it to melt
    2 flax eggs (5 tablespoons water mixed with 2 tablespoons flax meal)
    1/2 cup unrefined cane caster sugar*
    1/4 cup  coconut sugar
    1/2 tablespoon vanilla powder
    1 teaspoon cinnamon
    1 1/2 teaspoons baking powder
    1 cup (or more) chocolate chips, chunks or desired shape chocolate pieces

    Add all ingredients except the chocolate chips, into a mixer or into a bowl and mix by hand until well incorporated. Then add the chocolate chips (recipe for the homemade ones we use is available on the recipe section) or buy them- we have used these before and we liked them.

    We sometimes substitute the oats for quinoa flakes, the coconut sugar for unrefined cane sugar, sometimes we don’t use cinnamon, or we use dried fruit instead of chocolate chips and we have even used aquafaba butter (recipe available on archives) instead of the coconut oil with good results. These type of recipes, where ingredients are easily swapped are, in my opinion, the best recipes as you can never find an excuse not to make them! 😉