Thursday, December 29, 2011

Vegan Banana Bread

Im here! Sorry, I have been extremely busy stuffing my face with this amazing banana bread. Seriously. Amazing.
I actually have to be mindful of making it because I end up eating most of it before anyone knows it was made in the first place. The only trace is the beautiful aroma it leaves in the house. And my full belly.


2 cups white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon mace
1/2 teaspoon ground ginger
1/2 cup earth balance spread
1/2 cup raw sugar
1/2 cup packed dark brown sugar
3 ripe bananas, mashed
1/4 cup So Delicious coconut soy milk
1 teaspoon vanilla
1 cup walnut pieces (optional)
3/4 cup raisins (optional)

Preheat oven to 350.

Lightly grease a bread pan.

In a medium bowl, combine flour, baking soda, salt, cinnamon, mace and ginger. Mix to combine very well.

In a kitchen aid, or large bowl, cream together Earth Balance and both sugars. When fully combined, Add bananas, So Delicious coconut milk and vanilla and continue to mix until just combined.

Gradually add flour mixture to wet mixture, mixing until just combined.

Add walnuts and raisins and again mix until just combined.

Transfer batter to prepared pan and spread evenly.

Bake for 60 to 70 minutes until golden brown.

This banana bread is great topped with a little Earth Balance, or finished with some So Delicious coconut milk ice cream or all by its lonesome.

So. So. Good.


Monday, December 12, 2011

Vegan Gingerbread Cookies

Oh, my dear friends I have been so MIA! The last few weeks have been cuh-razy around here and something just had to give. Temporarily only. I have some lovely things to post for you and I wanted to kick it off with some amazing cookies.

Gingerbread men, gingerbread women, gingerbread trees, sleighs, stars and more! The best part? Little five and three-quarter hands helped me the whole way through.

These cookies are super delicious too! Full of ginger and molasses, chewy yet crunchy and perfect with a little vegan frosting and colorful sugar. Oh, they're also great on their own. And, ahem... the dough is as well.

So get your kid(s) or borrow someone else's and make these fun festive morsels!

2 3/4 cup unbleached white flour
1 1/2 teaspoons baking powder
1 Tablespoon ground ginger
1/2 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup Earth Balance spread, softened
3/4 cup molasses
1 1/4 cup packed dark brown sugar
2 Tablespoons So Delicious coconut nog (can use regular so too, but this is so much better)
1/2 teaspoon vanilla

In a medium bowl, combine flour, baking powder, ginger, cloves, cinnamon and salt. Use a fork to combine well.

In your Kitchenaid or a large bowl, combine Earth Balance, molasses and brown sugar. Mix on medium speed until smooth. Add So Delicious coconut nog and vanilla and continue to mix until fully combined.

With the Kitchenaid on low, gradually add flour mixture to wet mixture in about 1 cup increments until just combined. Turn off Kitchenaid and use a spatula to fold any remaining ingredients together.

Divide into two portions; place each on wax paper and roll into a log. Make sure the dough is wrapped so it is airtight. Refrigerate for at least 2 hours but up to overnight.

When ready to roll and bake:

Preheat oven to 325.

Roll your first dough log into a circular shape that is about 1/4 to 1/8 inch thick, depending on how thick you want your cookies.

Using cookie cutters, press out your cookies, placing them on a baking sheet lined with parchment paper as you go. When your dough is 'stamped out', simply bring it together and roll it out again.

When you have a full cookie sheet, bake for 10-12 minutes, depending on how thick your cookies are and how crunchy you like your cookies.

Our cookies were between 1/4 and 1/8 inch thick and I baked for 10 minutes because I don't like super duper crunchy cookies.

Remove from oven, let cool, then frost and decorate.

Repeat for all dough.

Enjoy and happy holidays!


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