Vegan Oil-Free Refined Sugar-Free Banana Pecan Bread

I love a good, dense, soft, sweet, banana bread (can I get an amen?). The entire process of making it is therapeutic to me! We had 6 big bushels of super ripe spotty bananas sitting on our counter, so I froze half for banana ice cream, saved a couple bushels to much on, and used the rest to bake up some goods for the week. I love all the different ways you can manipulate a simple banana to create so many wonderful, delicious treats!

I wanted to come up with a recipe that was very low fat, no oil, no eggs/dairy of course, no refined sugars, but still FULL of flavor. I wanted something that tasted like dessert, that could also be eaten for breakfast. We finished the last of these off this morning and my husband is already begging me to make it again, which is always a good sign!

These are not a typical bread you buy from the store – definitely not a light and fluffly, slightly dry, make a sandwich with it kind of bread. These are dense and moist, creamy and filling, sweet and almost brownie-like. My favorite. Give me a big mug of my vanilla caramel chai tea and a warm slice of this, and you have a pretty perfect start to a day!

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Ingredients:

1 1/2 cup fine oat flour
1/2 cup Vitacost gluten free multi-purpose flour (or buckwheat flour)
2 1/2 tsp baking powder
1 tbsp cinnamon
1 tsp salt
2 very ripe sweet bananas
1 1/4 cups gooey pitted medjool dates (make sure they are super soft, if not soak them in hot water for 15 mins)
1 cup almond milk
1/4 cup apple sauce
4 squirts vanilla creme stevia (Or 1 tsp pure vanilla)
1/2 cup coconut sugar (or sweetener of choice)
1/4 cup chopped pecans (to top)

Directions:

Mix first 4 ingredients well, then separately mix the rest of the ingredients in your food processor until completely smooth. Combine wet and dry and stir well. Pour into your baking pan and cover with your chopped pecans.

Bake at 350F for 30-40 minutes or until toothpick comes out clean.

Let set in the fridge for 30 minutes to firm up, then slice and serve.

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To store, I wrap them individually in paper towels and put them in ziplock baggies to store in the fridge.
Trust me when I say, these only get better the second and third day (if they last that long, which in our home usually doesn’t happen!). We take them out and heat them up in their paper towel for 20-25 second/until warm in the microwave.

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I hope you try, hope you enjoy. Have a great day everyone!!
xo Sarah

Vegan Gluten-Free Refined Sugar-Free Vanilla Maca and Chocolate Chip Chai Layered Pancakes

It’s pancake Sunday in our house, which means this mama bear is busy in her kitchen experimenting with different ingredients trying to figure out the flavor of the week! This week, vanilla Maca and chocolate chip chai win by a mile. If you have a reluctant husband or child that is convinced healthy pancakes can’t possibly taste good I beg you to make these for them. It’s a game changer!

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Ingredients:

1 cup Vitacost gluten free vegan pancake mix
1 tsp OrganicBurst Maca powder
1 ripe banana
1 cup + 2 tbsp almond milk
2 1/2 tsp baking powder
2 spoonfuls of Vitacost coconut sugar (or stevia, or sweetener of choice)
2 tsp pure vanilla
1 tsp salt (optional)

Use half for pure vanilla pancakes and in the other half add:
2-3 tbsp raw cacao
2 tbsp cacao nibs
1-2 tsp Vega Chai powder

We topped with raw almond butter, pure maple, raw pecans, and cacao nibs.

I hope you all have a blessed Sunday!
xo Sarah

Vegan Cinnamon Berry Fig Bars | Oil-Free, Gluten-Free, Sugar-Free, Fat-Free, Dairy-Free

Well friends, it is officially the first day of fall. I am so looking forward to all the things this season brings – chunky knit sweaters, homemade soups, cool evenings at the park, orange colored trees, and baking like it’s my job. This is such a comforting time of year. I wanted to kick it off with a new recipe, so I got my little 3 year old sidekick in the kitchen and we came up with these – cinnamon berry fig bars. The perfect “first day of Autumn” breakfast.

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Ingredients:

3 ripe organic bananas
1/2 cup organic unsweetened applesauce
1 1/4 cup organic gluten-free oats
1/4 tsp natural salt
1 tsp organic baking powder
1 tbsp ground cinnamon
1 cup mixed frozen berries
2-3 figs

To a large bowl, add:

3 ripe organic bananas
1/2 cup organic unsweetened applesauce
1 1/4 cup organic gluten-free oats
1/4 tsp natural salt
1 tsp organic baking powder

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Pour into bowl and mash all together. Add 1 tbsp ground cinnamon.

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Mix well. Spoon half the oat mixture onto parchment paper and spread into desired shape.

Next, to your food processor add:

1 cup blended frozen berries (I used pomegranate, strawberries, raspberries, and blackberries)
2/3 figs (fresh or dried)
Blend on high until all if combined and easily spread.

Spoon your berry mixture in top and spread evenly.IMG_5904.PNG

Add the rest of your oat mixture in top and spread to cover the berry layer. Bake at 375F for 30-35 mins or until firm in top.

Let cool and then cut and serve!

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Hope you all enjoy them as much as we did this morning. Happy fall to each of you – from my little one and me!

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xo Sarah

Homemade Marbled Vegan Chocolate Espresso/Cinnamon Vanilla Creme Banana Bread

The smell of banana bread filling my little house, permeating every corner is enough to ensure a good day ahead. There is something so comforting about baking to me – just getting in the kitchen and experimenting with all my favorite flavors and textures until I come up with something new. A new recipe to add to the book I plan to hand down to my daughter, that she can add to, and one day and hand down to her babies. Getting in the kitchen with her and watching her little hands as they carefully add in the flour, try to peel the bananas, and attempt to spoon in the cacao powder (which spills out just a bit, every time) – just does things to my mamma heart. Life is about these little moments. These sweet little moments, that create richness and a calm to these crazy lives we lead.

So here is our creation of the day. Our hands got messy, our counters got dirty, and our tummies got full. That is a successful Sunday morning my friends.

Homemade Marbled Vegan Chocolate Espresso/Cinnamon Vanilla Creme Banana Bread

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Ingredients:

1 3/4 cups whole wheat flour (can sub for gluten free flour if you need to!)
4 super ripe bananas
3 tsp baking powder
1/3 cup melted coconut oil
2 tbsp pure raw maple (can use raw agave if you prefer)
1 tsp salt
2 tbsp cacao
1tbsp strong brewed coffee
1 squirt vanilla Creme Stevia
1 tbsp ground cinnamon

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Instructions:

Blend together first 6 ingredients and divide in half. To one half – add cacao and strong brewed coffee and blend. To the other half, add vanilla creme and cinnamon and blend. Add chocolate espresso mixture to oiled bread pan, then add cinnamon vanilla creme mixture on top and swirl together. Bake at 350F for 40 mins. Serve warm.

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I hope your Sunday is sweet – full of delicious little moments to calm the busy in your life.

All the love,
xo Sarah

Creamy Cinnamon Oats with Fresh Figs, Sliced Bananas, and Raw Vegan Coconut Brownie Bites

The cool breeze in the air today is whispering reminders that fall is near. Of all the seasons, fall is the one I savor most. It brings with it endless little pleasures! Nothing is more cozy on a fall morning than warm, thick, creamy oats. It’s the perfect day starter! Add in an over sized throw blanket with cuddles from my little girl and you have officially painted the picture of my perfect morning.

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Creamy Cinnamon Oats:
Add 1/2 cup organic old fashioned oats and1/2 cup unsweetened almond milk to a microwave safe bowl.
Microwave on high for 2 1/2 minutes – let set for 2 minutes.
Stir in 1 tbsp organic ground cinnamon and 2 packets of raw Stevia.

Raw Vegan Coconut Brownie Bites:
Blend 4 pitted Medjool dates, 1/2 cup raw almonds, 2 tsp melted cocout oil, 2 tbsp shredded coconut,
and 1 tbsp raw cacao in your food processor. Pour into small mold and freeze for 2 hours.
Remove from freezer and cut into chunks.

Add all together and enjoy!

Today also marks the anniversary of a very painful day for us in the United States. My heart is heavy for those who were effected by the terrorist attacks on 9/11 but my heart is also hopeful, having seen this country pick itself back up from that day. My prayers are with those who may have lost loved ones – I long for a world where people love and respect every living being and their right to life.

All the love,
xo Sarah