Gluten & Oil Free Banana Bread 

Author: Paul Turcotte
155kcal
This vegan banana bread is gluten, dairy and oil-free. A plant-based version of the classic, quick, moist, tender, and intensely flavorful bread that relies on ripe fruit for structure and sweetness.
4 from 1 vote
Print
Prep 10 minutes
Cook 50 minutes
Servings 8 1" slices
Course Breakfast, Snacks
Cuisine American, Gluten-Free
Keyword gluten free, oil-free, Quick Bread

Ingredients

  • 1 ¾ cups gluten-free flour blend
  • 1/3 cup coconut sugar Or 1/2 cup finly chopped dates
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch fine sea salt
  • ⅓ cup applesauce instead of coconut oil
  • 1 tsp vanilla extract
  • 3 bananas overripe ot thawed frozen

Equipment

  • 1 Loaf pan

Instructions

  1. Preheat oven to 350 degrees F. Grease your loaf pan if needed.
    In a medium-sized mixing bowl, mash bananas, add applesauce and vanilla extract, and mix again. 
  2. Add the flour, sugar, baking soda, baking powder, and salt, and mix well, but do not over-mix; just until the flour is combined. A few lumps are ok. If the mixture seems dry and too thick, add milk.
  3. Place batter into a loaf pan. Bake for about 50 minutes. Use the toothpick test in the center of the loaf. If it comes out clean, it should be ready. If so, remove from oven and let cool for 10 min before slicing.

Notes

Using dates instead of sugar: finely chop the dates and add them in with all the ingredients. Use about 1/3 – 3/4 cup of dates (depending on how sweet you like it).
Options:
Chopped pecans or walnuts ⅓ to ½ cup
1 tsp of cinnamon to the dry ingredients.
Chocolat chips or coconut flakes
Topping: ½ tsp coconut sugar and cinnamon mixed with chopped nuts, sprinkled, and pressed lightly into the dough.

Breakfast

Eggless Tofu Scramble

Author: Paul Turcotte
Enjoy the taste of an egg scramble without the eggs and all of that cholesterol. This recipe will satisfy egg lovers and vegans alike.
Print
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Servings 4 People
Course Breakfast
Cuisine American
Keyword breakfast scramble,, Eggless Scramble, Vegan, Vegan Comfort Food

Ingredients

  • 1 Onion, chopped
  • 1 clove Garlic, minced
  • 3/4 cup  Mushrooms, chopped
  • 1 cup Red bell pepper use two colors if you have them
  • 16 ounce Firm or extra-firm tofu Drained not pressed
  • 1 Tbsp  Dijon mustard  Optional
  • 3 Tbsp Nutritional yeast
  • 1 tsp Ground cumin powder
  • 1 tsp Kala Namak black salt (Use sea salt if KN is not available
  • 1/2 tsp Black pepper To taste

Instructions

  1. Add onion to a heated nonstick sautee pan, and cook at medium high. When onions turn translucent, add garlic and cook for about 2 minutes.. Add peppers and mushrooms and cook for about 5 minutes until vegetables are tender. Break up the tofu as you add it to the pan. Add mustard, nutritional yeast, turmeric, cumin, salt, and pepper while breaking up the tofu to a scrambled egg texture as it cooks. Mix well and cook for another 5 to 6 minutes until all ingredients are cooked thoroughly.

Notes

Use nondairy milk or water for texture as needed (or not).
Shredded vegan cheese is optional.  Sprinkle cheese as desired and cover the pan on low heat to melt the cheese on top of the scramble. Serve with whole-grain toast or on corn tortillas with a splash of hot sauce, as desired.

Go to Top