Christmas Pudding Cookies (everything-free!)

Hands-on time: 20 minutes; Total time: 40 minutes.

Makes 4-5 cups.

INGREDIENTS:
◦ 2 bananas (either frozen and thawed or fresh and VERY ripe)
◦ 1/2 cup baking dates, soaked, plus 2 tbsp. soak water
◦ 1 tbsp. extra virgin coconut oil
◦ 1 tbsp. molasses
◦ 1 tbsp. chia seeds
◦ 1/2 inch fresh ginger, grated
◦ 1/2 cup buckwheat flour
◦ 1/4 cup brown rice flour
◦ 1/4 cup chickpea flour
◦ 1/2 tsp. baking powder
◦ 1/4 tsp. nutmeg
◦ 1/4 tsp. cinnamon
◦ Dash salt
◦ 1 tbsp. cacao nibs
◦ 1/4 cup chopped walnuts
◦ 3/4 cup frozen cranberries, thawed

DIRECTIONS:
1. Preheat oven to 350 degrees.

2. Soak dates in enough water to cover, until softened (can use boiling water to speed up process).

3. Blend wet ingredients in food processor until relatively smooth; it’s ok if some chunks of date remain. Add chia seeds to wed mixture in food processor and process for additional 30 seconds.

4. Combine dry ingredients in separate bowl.

5. Add wet ingredients to dry, stir to combine; don’t over mix. Allow batter to sit, mixed, for about 10 minutes; chia seeds will absorb some moisture and batter will thicken to a more cookie-dough type consistency.

6. Fold in cacao nibs, walnuts, cranberries. Drop in spoonfuls onto parchment-lined baking tray.

7. Bake at 350 degrees for 12-15 minutes.

*Excerpted from http://www.everyoneisvegan.com

Banana “Ice Cream” with Sweet-and-Salty Roasted Almonds

Serves: 4.

Ingredients:
◦ 4 ripe bananas, peeled and sliced into thin rounds
◦ 1/4 cup roasted almonds, finely chopped
◦ 2 Tbsp plus 2 tsp maple syrup, divided
◦ 1/2 tsp coarse sea salt
◦ 1/2 cup unsweetened almond milk
◦ 1 tsp vanilla extract

Directions:
1. Place banana slices in a single layer on a plate or tray lined with parchment or wax paper; freeze at least 3 hours.
2. In a bowl, combine almonds, 2 tsp syrup and salt.
3. In a food processor, pulse frozen banana slices, milk, vanilla and remaining 2 Tbsp syrup, scraping down the sides as necessary, until mixture is the texture of soft-serve ice cream.
4. Spoon into bowls; sprinkle with almond mixture.

* From “It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great” by Gwyneth Paltrow

Chocolate Chip, Banana, Date Flaxseed Bread

 

 

 

 

 

 

 

 

 

 

Hands-on time: 20 minutes; Total time: 55 minutes.

INGREDIENTS:

• 1 1/2 cups spelt flour
• 2/3 cup ground flaxseeds/flaxseed meal
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Himalayan or Celtic sea salt
• 3 medium, ripe bananas, mashed or coarsely sliced
• 1/2 cup raw turbindado sugar
• 1/4 cup melted extra virgin coconut oil
• 2 large eggs
• 1 cup walnuts, coarsely chopped
• 8 large, pitted Medjool dates, chopped
• 2/3 cup vegan chocolate chips (I use Chattfield’s carob chips)

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the flour, flaxseeds, baking powder, baking soda and salt.
3. In a large bowl, using a hand mixer, combine the bananas, sucanat, coconut oil and eggs until well mixed.
4. Gradually add dry ingredients to wet ingredients, mixing well with each addition.
5. Once well blended, stir in chopped walnuts, dates and two-thirds of the chocolate chips.
6. Lightly coat a 8″x 4″ bread pan (even if it is non-stick) with cooking spray.  Pour the mixture into the pan and sprinkle remaining chocolate chips on top.
7. Bake for about 45 minutes, checking with a toothpick periodically.  Once toothpick comes out clean, immediately remove bread from pan and cool on a wire rack.

Baked Oatmeal

Hands-on time: 15 minutes with blueberries; 25 minutes with strawberries;    Total time: 50-60 minutes.

Serves 10-12.

INGREDIENTS:

• 4 cups old fashioned (gluten-free) rolled oats
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt
• 1 teaspoon Chinese Five Spice or 2 tablespoons cinnamon
• 4 cups almond or soy milk
• 2 teaspoons vanilla extract
• 3 tablespoons coconut butter
• 1 cup raw walnuts, chopped
• 2 cups (2 large) bananas, sliced
• 2 cups blueberries, raspberries or sliced strawberries
• 2/3 cups semi-sweet vegan chocolate chips
• Add-ins/Substitutions: any fruit (fresh or dried) including raisins or dates, any raw nuts

DIRECTIONS:

1. Preheat oven to 375 degrees.
2. In a medium bowl, mix together the dry ingredients (oats, baking powder, salt, cinnamon, half the nuts, half the bananas, half the berries and half the chocolate).  Pour into a 9″x13″ baking pan.
3. In the same (now empty) bowl, whisk together the wet ingredients (milk, vanilla extract and butter).
4. Slowly pour the wet ingredients into the pan with the dry ingredients.  Once the two mixtures are equally distributed in the baking dish, top with the remaining nuts, bananas, berries and chocolate.
5. Bake at 375 degrees for about 35 minutes or until the top is golden brown and the milk has set.*

*Recipe can be prepared the night before and kept covered, in the fridge until ready to bake.  If making ahead, either add the bananas to the top of the mixture right before cooking the following day or add entire quantity of bananas into the mixture.