The weather outside is frightful! The wind is gusting up to 60 miles an hour today, a high of 27 and wind chill of 4 along with snow flurries, makes me want to stay inside with something warm and cozy to eat! Oatmeal, as a child, meant plain ole oatmeal with lots of brown sugar piled on top, but this healthier version takes out the brown sugar and adds some healthy ingredients to the mix. I think you’ll like this one for sure! (oh, and please excuse the chipped bowl.)
Boozy Raisin Pumpkin Bread is my all time favorite seasonal. I came up with this recipe last fall after getting frustrated at the amount of sugar in most quick breakfast breads. I added the vegan twist to it so this recipe fits almost all your needs. I now need to experiment to see if I can also come up with a gluten free version, but that’s for another day. This would be a great bread to have on hand Thanksgiving morning for noshing.
Start with one large ripe banana and mash. If this is not at least a half cup, add some more.
Shred a large carrot or two. Again, the measure should come to a generous half cup. In other words, pile a little on top. These carrots are from the farmers market and were beautiful in color and so fresh!
Combine all the moist ingredients and throw in half a cup of shredded coconut. I had large flakes on hand and used them, but regular flakes or shredded is fine as well. Just be sure it is unsweetened.
Combine dry ingredients in a bowl, stir together with fork and add to the pumpkin mixture. If you like a spicy bread, just add a bit more cinnamon or apple pie spice, which is a combination of spices that will work nicely in this bread.
Nuts and seeds are the only fat in this bread, but the good thing is they are packed with nutrients.
Ready to close the oven door and let the house be filled with the perfume of spicy bread! Yum!
And voila! Delicious, hot from the oven, boozy raisin pumpkin bread. Spread on a pat of butter or enjoy as is, either way the flavors are divine! After completely cool, store in refrigerator. I reheat a slice at a time in the toaster. (If your toaster does not have a lift out mechanism, reheat under the broiler or in the microwave.)
This moist delicious pumpkin bread is chock-full of nutrients.
¾ cup raisins
rum to just cover, about ⅓ cup*
¾ cup unsweetened applesauce
2 Tbs flax meal
1 tsp vanilla extract
½ tsp coconut flavoring
1 can organic pumpkin
½ cup mashed ripe banana (about one large banana)
½ cup date sugar or coconut sugar (optional)
¼ shredded, unsweetened coconut
1 cup whole wheat pastry flour
1 cup oat** or barley flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
¼ tsp ginger
⅛ tsp ground cloves
¼ tsp salt
½ cup chopped walnuts
¼ cup raw sunflower seeds
2 Tbs. unsalted pumpkin seeds
1 Tbs. hemp seed
Thirty minutes before preparing bread, mix raisins and rum together and bring just to boiling point over high heat.
Remove from burner and set aside; allow raisins to soak up rum.
This step can be done night before without boiling, just cover with rum and allow to soak.
Preheat oven to 325 degrees.
Lightly coat the inside of a 9X5 bread pan with coconut oil.
Mix together applesauce, vanilla, coconut flavoring (if using) and flax seeds; set aside.
Mash banana and combine with pumpkin.
Add carrots and raisins and any remaining rum, up to one tablespoon.
Add date or coconut sugar, if using, and stir all together.
In separate bowl, mix together flours, baking soda, baking powder and spices.
Mix applesauce mixture into pumpkin.
Mix flour mixture into pumpkin mixture and before all is completely moistened, add nuts and seeds and stir until just combined and all dry ingredients are moistened.
Pour into prepared pan.
Bake for 1 hour and 10 mins or until toothpick inserted in middle comes out clean.
Allow to cool for ten minutes and then turn out to a wire rack.
When completely cool, store in refrigerator.
*If you would prefer to not use rum, place raisins in a small sauce pan, add enough water to just cover, bring to a boil and boil for one minute then turn off heat and allow to soak for thirty minutes.
**To make your own oat flour, place two cups of rolled oats in a heavy duty blender and process on high until of flour consistency. There will still be some pieces of oats, but that’s okay, it just adds to the texture of the bread. Measure out one cup and if you have any remaining, place in an airtight container for future use.
I decided to experiment and see if I could come up with a chocolate muffin that is vegan and low in gluten. (Barley cannot be considered gluten free, but it is very low in gluten and a good choice for those who are gluten sensitive, but not for those with Celiac disease.) I think I have found the perfect combo of ingredients to do just that. These are moist and delicious, and though not a low cal food, they offer you a chocolate fix as delicious as any gluten, dairy packed muffin.
Cream together the banana and almond butter.
Add the agave and flax mixture. This takes the place of eggs.
Mix together the dry ingredients and add to the wet ingredients.
Before the dry ingredients are completely mixed in, add the chips and cherries. This prevents the batter from being over mixed, which results in tough muffins.
Divide into a 12 cup muffin tin. Bake at 400 degrees for 18-20 mins.
Enjoy for dessert or a breakfast treat!
Friday Foodie: Chocolate banana muffins with cherries (vegan and low in gluten)
Author: Jane Ann Thompson
Recipe type: Muffins, Breakfast
A chocolate muffin that is vegan and low in gluten.
Chocolate Banana Muffins with Cherries
¾ c coconut milk or almond milk
½ c almond butter
1 c mashed ripe banana
¼ c agave syrup
1 tsp vanilla extract
2 Tbs flax meal
1 c oat flour*
1 c barley flour
½ c natural cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ c tart dried cherries
½ - ¾ c dark chocolate chips
optional: ¼ of date sugar may be added to the dry ingredients for a sweeter muffin though I don’t think it makes a big difference.
Preheat oven to 400 degrees. Spray 12 muffin tin with a nonstick cooking spray, preferably Canola oil.
In a small bowl, combine vanilla, agave syrup and flax meal.
Whisk together banana, almond butter and milk in large bowl.
In another bowl mix all dry ingredients.
Mix flax meal, syrup and vanilla into banana mixture.
Fold dry ingredients into the wet ingredients and before completely folded in, add chocolate chips and cherries. If you over work a muffin batter, the muffins will be tough.
Bake for 18-20 minutes or until toothpick inserted in center of muffins comes out clean.
*You can make your own oat flour by placing about 1½ cups rolled oats in blender and chopping till powdery. It will not be as smooth as regular flour, but that’s okay. This adds some texture to the muffin. Do not use instant oats.