VEGAN COCONUT-LIME BANANA BREAD

I think I could live off of banana bread...and chocolate :).  I came across a recipe for a coconut lime banana bread and I was very intrigued by the flavor combinations.  After some testing I quite happily arrived at this very moist and delicate version.  Somewhere between a banana cake and bread I hope you enjoy it as much as I do!  EQUIPMENT: high-speed blender, 2 8x3 (preferably nonstick) bread pans, parchment paper if not using nonstick YIELDS: 2 loaves that take 1 hour to bake

INGREDIENTS

WET:

6 very ripe medium bananas (the spottier the better), chopped

1 cup coconut milk (if you can make your own DO IT!)

juice of 4 very juicy limes

zest of 1 lime (for a super lime flavor zest 2 but make sure not to zest the white pith as your bread will be bitter)

4 Medjool dates or 4 Tbsp liquid sweetener (preferably coconut nectar)

1/4 cup melted coconut oil

2 Tbsp Madagascar vanilla

DRY:

2 cups Bob's Red Mill Almond Meal/Flour

1 cup finely shredded unsweetened coconut (I buy the reduced fat one)

2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1 Tbsp chia seeds

GLAZE:

juice of 2 limes

1 Tbsp coconut nectar (or other liquid sweetener)

1-2 Tbsp shredded coconut for garnish

Preheat oven to 375.  Add all wet ingredients to blender. If you like your bread to have little bits of banana in it, just pulse blender until desired consistency still making sure everything is well blended.  Pour into large bowl and set aside. Meanwhile, in a medium bowl thoroughly mix all dry ingredients together, even using your hands.  It's very important to evenly distribute all ingredients.  You'll then want to stir the dry ingredients into wet in about 4 takes making sure to thoroughly stir after each addition.  If you are not using nonstick pans make sure to line the bottom of each with parchment paper.  Nonstick or not make sure to lightly grease the pans with coconut oil on the bottom and sides.  Evenly pour batter into both pans and place in oven side by side.  Meanwhile, prepare glaze in a measuring cup and stir well.  Set aside.  

After about 25-30 minutes you'll want to tent each loaf with foil to keep from burning.  My loaves took about one hour but I would suggest checking your loaves at 50-55 minutes with a toothpick.  If they come out clean they are done!  Remove from oven and place on cookie rack or on stovetop.  Remove foil and poke a few, deep holes with toothpick in both loaves.  Evenly distribute the glaze over both.  Now here comes the tricky part: LET THE BREAD REST IN THE PAN FOR AN HOUR! If you remove them too soon they will fall apart.  After an hour I flipped each loaf upside down on my hand and then flipped right side up onto a serving dish.  I then sprinkled with about a tablespoon of shredded coconut.  Cut pieces into desired thickness and enjoy!

RAW VEGAN MINI PEANUT BUTTER CUPS

These are my raw, gourmet and SIMPLE version of the beloved Reese's Peanut Butter Cup! I will say these are quite rich and you may find you are satisfied with just a half.  That's the beauty of raw desserts as they leave you satisfied without weighing you down.  Enjoy!  YIELDS: 12 mini cups

INGREDIENTS:

1 12 mini cupcake tin

12 mini cupcake wrappers

1/2 cup melted coconut oil

1/2 cup coconut syrup ( I have not tried these with other liquid sweeteners)

3/4 cup cacao powder (If you want a less rich, chocolate taste use 1/2 cup)

12 teaspoons balled natural peanut butter

1 Tbsp vanilla

Flaked Sea Salt (aka Fleur De Sel) to sprinkle on top

Line muffin tin with liners.  Either melt coconut oil on low heat over double boiler if you are a true raw foodist or in the microwave in a measuring cup.  Then add coconut syrup, cacao powder and vanilla.  Stir vigorously until well combined and all lumps are gone.  Fill each liner halfway with liquid cacao.  Then add 1 balled peanut butter to each cup pushing slightly down on it.  Then pour remaining cacao over each cup up to the top.  Sprinkle each cup with a pinch of flaked salt and put in fridge.  If you have absolutely no patience they will be set in a half an hour but best to wait an hour!  Store in fridge or freezer.  

VEGAN BLUEBERRY CORNMEAL CAKE

If you are looking for the perfect cornbread on you picnic table you have come to the right place!  I wanted to create something in between a cornbread and a cornmeal cake and I was able to achieve it nicely.  The secret is using just enough sweetener to bring out the natural sugars in the blueberries and fresh corn.  Not too sweet, moist and fulfills both sweet savory discerning palettes!  EQUIPMENT: 13x9 baking pan

INGREDIENTS:

2 1/2 cups Bob's Organic almond meal/flour

1 cup Bob's Organic cornmeal

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine sea salt

2 cups coconut milk (I made my own but you could use boxed)

1/2 cup medium grade maple syrup (or any grade you prefer)

2 tsp vanilla

1 tsp fresh lemon juice

1/4 cup melted coconut oil

1 cup fresh corn kernels (frozen if you need to)

2 cups fresh blueberries (frozen if you need to)

1.)  Preheat oven to 350.  Mix all dry ingredients in a large bowl, stir well and set aside.

2.)  In a medium bowl mix coconut milk, maple syrup, vanilla, lemon and melted coconut oil.

3.) Slowly mix dry into wet and stir until just incorporated.  Then fold in corn and blueberries.

4.)  Lightly grease a 13x9 (preferably nonstick) pan with coconut oil.  If not using nonstick I would recommend lining the bottom with parchment paper and then greasing.  Pour cake batter into pan and smooth the top with a rubber spatula. Bake cake for approximately 50 minutes. NOTE: About halfway through I lightly covered with foil so it wouldn't brown too much.  Start checking at the 40 minute mark with a toothpick.

5.) Take cake out let COOL, COOL AND COOL; I can't emphasize this enough!  This is a very delicate and moist cake that needs time to set.  If you have the patience let cake sit for an hour before cutting into squares.  You can make squares as small or big as you like.  Would be adorable to serve in a cloth lined basket on a picnic buffet table!