Vegan

VEGAN MOIST BANANA BREAD

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INGREDIENTS:

 

About 16 servings (8 servings per pan)

 

·      10 ripped smashed bananas

·      1 tsp. Pure Organic vanilla extract

·      2 tbsp. Organic, cold pressed, unfiltered, virgin coconut oil (melt in a pan or microwave for one minute until liquid)

·      3 tbsp. Organic, pure maple syrup

·      1 c. Organic almond or coconut milk

·      1 c. Organic, raw pecans. (Crush in big chunks)

·      1 c. Organic Einkorn wheat flour or spelt flour (gluten free flour will work too, if needed)

·      1 tsp. Non GMO, aluminum free baking powder

 

PREPARATION:

 

1.     Grease two (10 X 10) pans with coconut oil.

2.     Preheat oven at 375*

3.    Mix all wet ingredients (bananas, coconut oil, vanilla extract, maple syrup and almond milk)

4.     Mix flour and baking powder separately and add to the wet mixture, then add pecans and mix.

5.     Pour mixture into pans (fill 3/4 of the pan) and bake each pan separately for 40 minutes each, until golden brown, let it cool for an hour and serve.

       

           

VEGAN CHEESECAKE

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Crust Ingredients:

5-6 large medjool dates

1 cup raw pecans

 

Filling Ingredients:

1½  cups of raw cashews

¼ cup lemon juice

1/3 cup coconut oil, melted

½ cup + 2 tbsp full fat coconut milk

½ cup maple syrup

 

 

Instructions:

1.     Place pecans into a food processor and process into a meal. Add dates and continue to process until dates and nuts form a loose dough – it should stick together when you squeeze a bit between your fingers. If it’s too dry add a few more dates. Optional: add a pinch of salt to taste.

2.     Lightly grease or use cupcake papers in a standard 12 slot muffin tin.

3.    Scoop in 1 heaping tbsp. of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small pieace of parchment paper.

4.     Add all filling ingredients to blender and mix until very smooth.

5.     Pour the filling over the crus in the muffin tin. Tap a few times to release any air bubbles

6.     Freeze until hard for about 4-6 hours

7.     Remove from the freezer for at least 10 minutes before serving. Top with large raspberry, or the topping of your choice.