Gluten-free banana bread

This recipe came out a little more complicated than perhaps I would have liked, however, the ingredients I had on hand needed a little assistance to balance the tastes.  Using flours other than wheat, can give the bread a grainy or other interesting flavors that need a bit of adjustment in some cases. It's possible that by only using sorghum flour, many of the flavor adjustments and sweeteners could be reduced.

Banana Bread:
3 mashed bananas
1/2 cup of oil
2 flax eggs (2 tbsp of ground flax seed per 3 tbsp of water for 1 egg)
1/3 cup agave
3/4 cup of garbanzo bean flour
1 cup of sorghum flour
2 tbsp of tapioca starch mixed with 1/4 cup of water
1/4 cup of whole oats
1/4 cup of sucanat ( or sugar)
1/4 cup of lucuma powder
1 T cinnamon
1/2 tsp baobab powder (optional or tamarind paste could be used)
1 tsp vinegar

Mix all of the wet ingredients together.  Mix the dry ingredients separately and then add them to the wet ingredients.  Bake at 350 F for 30-45 minutes.

A Vegan Easter

My mom hosted a potluck today, and I helped in figuring out what we should make as the main dish.

We decided on some Indian dishes:
Dal and tikka masala made with tempeh


(Dal) Zucchini lentil soup

Serves 8 (we doubled the recipe)

3/4 c lentils
4 cups of water
2 tsp ginger
1/2 tsp turmeric
1 tsp salt
2 cups chopped zucchini

1 tbsp oil
1/8 asafetida powder (hing)
1 tsp cumin seeds
3/4 cup of onion
1 cup tomatoes chopped
1/2 tsp cayenne pepper
1/2 tsp garam masala
1 tsp garlic powder
juice of 1/2 lemon
1/4 cup cilantro chopped

Fry onions in oil with hing, cumin seeds, tomatoes, ginger, turmeric, salt and garam masala.

Add all ingredients in a slow cooker except for lemon and cilantro.

Cook on high for 2 hours, and low for a few more if needed.

Add the cilantro and lemon after the slow cooker is turned off.


Tikka Masala with Tempeh
5 servings

8 oz tempeh cut into strips
2 tomatoes chopped or can of crushed tomatoes
1 cup coconut milk
2 garlic cloves
1 onion
2 broccoli heads
1 tbsp fresh ginger
1 tbsp tomato paste
1 1/2 tsp cumin
1 tsp smoked paprika
1 tsp agave
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp chile flakes

Fry onions, tempeh, garlic, ginger, cumin, salt and turmeric in a pan. Than add all of ingredients
into slow cooker, cook on low for 4 hours

-- Vegan sour cream can be added for extra thickness
or coconut cream

Green Salad
8 servings
1 green pepper chopped
1 cucumber chopped
2 tomatoes diced
4 radishes sliced
2 heads of romaine lettuce
Dressing of choice :)

We also made a lot of rice to go along :) as well as...

Banana Bread
(1 pan 12'' x 6")
3 large overripe bananas
1/2 cup ground flaxseed mixed with half of a cup water
1/2 cup oil
3/4 cup sugar
2 tbsp molasses
3 cups flour
1 tsp baking soda
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp salt
1/4 c maple syrup

Preheat oven to 350 degrees F.
Mash bananas in a large bowl, add flaxseed mixture after soaking for a few minutes,
add oil, sugar, molasses, seasonings (only half tbsp of cinnamon) and baking soda.

Once well mixed, add flour.

After flour is distributed into batter, pour into oiled pan.  pour maple syrup atop in a zigzag motion across, and add the rest of the cinnamon as well.  A spoon can be used to mix swirl it in further.
Bake for 45 minutes



My sister in law made an amazing vegan chocolate cake with coconut frosting, inspired by:
http://kitchentonirvana.com/2014/01/09/chocolate-cake-with-maple-coconut-buttercream/


HAPPY EASTER :):)