Banana Bread Dip

Not sure where I found this recipe, probably something I took from Big Man’s World, could be his Healthy Edible Banana Bread Batter for one. I’ve been wanting to make it forever and finally got around to it. 

  • 2 tsp Stevia in the Raw
  • 1/4 tsp Vanilla Extract
  • 4 oz Organic Bananas
  • 1/2 scoop (15 g) true Nutrition Lean Vegan
  • 1 tbsp Naturally More Peanut Spread
  • 1 tbsp (9 g) Coconut Flour
  • 1 tbsp (20 g) Sweet It VitaFiber Syrup

Mix together and eat all at once, spread on toast or use as a dip with some graham crackers or fruit ๐Ÿ˜ฎ

Advertisements

No-Bake Vegan Cookies-and-Cream Protein Bars


Ingredients

  • 8 Peep flavored Oreos, crushed
  • 2 cups True Nutrition Lean Vegan Protein Powder
  • 1 cup Coconut Oil
  • 1/2 cup (128 g) Almond Butter
  • 1.5 tbsp Maple Syrup
  • 1/4 tsp Sea Salt
  • 1/2 cup (120 ml) Vanilla Almond Milk
  • 50 g King David White Choco Chips

Directions

In a large bowl, mix 2 cups protein powder, 1 cup coconut oil, 1/2 cup almond butter, 1.5 tbsp maple syrup, 1/4 tsp sea salt, and 1/2 cup vanilla almond milk. Stir in 50 g white choco chips. In a large ziplock bag, crush 8 Oreos with a rolling pin. Transfer batter to a silicon mold and press firmly. Add the crushed Oreos to the top and refrigerate for 30 mins. Score and break the bars in squares of desired size.

Makes: 16 bars 

Serving Size: about 56 g

Vegan Ginger & Banana Cake


Ingredients:

  • 16 oz Banana, ripe
  • 1/2 cup Coconut Oil, refined
  • 1/2 cup Light Brown Sugar
  • 1/2 oz Light Rum
  • 2 cups All Purpose Flour
  • 1/2 teaspoon salt
  • 2 tbsp (~16 g) Hazelnuts, ground
  • 1/4 cup (40 g) Crystallized Ginger Dices
  • 8 tbsp (30 g) Shredded Unsweetened Coconut
  • 1 teaspoon baking soda
  • 1 tbsp Apple Cider Vinegar 

Directions:

In a large bowl add 16 oz ripe bananas, 1/3 cup coconut oil, 1/2 cup brown sugar, 1/2 oz light rum and mix in an electric mixer to mash the banana. Add 2 cups AP flour, 1/2 tsp salt, 2 tbsp ground hazelnuts, 1/4 cup crystallized ginger dices and 1/2 cup shredded unsweetened coconut. Mix well and add 1 tsp baking soda. Mix well and add 1 tbsp apple cider vinegar. Be sure not to overmix as the chemical reaction is what makes the cake fluffy since there are no eggs or Aquafaba; though you could try adding fluff ๐Ÿ˜†. Bake at 350F for 45 minutes and let cool. Soak in more rum, if desired. 

Makes: 12 slices

Serving Size: 1/12 cake


Adapted from: Mariani Tropical Banana Bread

Cookies & Cream Mini Cupcakes

Ingredients – Cupcakes

  • 1ยผ Cups All-Purpose Flour
  • ยฝ cup plus โ…“ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ยฝ teaspoon Salt
  • 4 oz. Banana 
  • 4 oz. Vanilla Almond Milk
  • 20 g Crushed Oreos
  • โ…“ cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Frosting

  • 8 tbsp All-Vegetable Shortening
  • 1/3 cup Powdered Sugar (or finely ground cane sugar)
  • 2 tbsp Vanilla Almonf Milk
  • 1 tsp Caramel Extract

Directions

Preheat your oven for 350F. In a large bowl, whisk together. 1 1/4 cups all-purpose flour, 1/2 cup + 1/3 cup  cane sugar, 1/2 tsp salt. Mash up the 4 oz banana and add it to the dry mix with 4 oz vanilla almond milk and 2 tbsp apple cider vinegar (trust me). At the last minute mix in 1 tsp baking soda then the 20 g crushed Oreos. Be quick due to the chemical reaction. Pour into mini cupcake liners and evenly divide batters. Bake 18-20 minutes until the tops are slightly golden. For the frosting just mix it all together and transfer to a piping bag. I let mine cool in the fridge overnight and pipe it on the cupcakes just before serving. I also topped them with some more crushed Oreos. 

Adapted from my earlier post: Vegan Cupcakes – 2 ways

Vegan Cupcakes 2-ways


Ingredients – Peanut Butter Cupcakes:

  • 1ยผ Cups All-Purpose Flour
  • ยฝ Cup plus โ…“ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ยฝ teaspoon Salt
  • 8 oz. Apple 
  • 90 g Peanut Butter Chips
  • โ…“ Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Strawberry Cupcakes:

  • 1ยผ Cups All-Purpose Flour
  • ยฝ Cup plus โ…“ Cup Cane Sugar
  • 1 teaspoon Baking Soda
  • ยฝ teaspoon Salt
  • 5 oz. Apple 
  • 3 oz. Strawberries
  • โ…“ Cup Coconut Oil
  • 2 Tablespoons Apple Cider Vinegar

Ingredients – Frosting:

  • 1 Cup Vegetable Shortening 
  • 1ยฝ Cups Cane Sugar, powdered
  • ยผ Cup Coconut Water, as needed
  • ยฝ teaspoon Butter Extract
  • Sprinkles, for decoration

Directions: 

Preheat your oven for 350F. In a big bowl, whisk the dry ingredients together. In another bowl, mix the wet ingredients together. Then pour the wet ingredients into the dry and mix just until the batter just comes together, donโ€™t over mix it or your cupcakes will be sad cakes. Pour into a silicone mold and evenly divide batters. Bake 18-20 minutes until the tops are slightly golden.

To make the frosting, mix all the ingredients together with a hand mixer. Wait until the cupcakes are cooled completely before frosting. Use a piping bag, a butter knife or just a plastic bag with a small hole cut in the corner to frost your cakes. Top with sprinkles for decoration.

Adapted from: The best vegan cupcakes

Peanut Butter White Chocolate Scotchies

Ingredients 

  • 4 tbsp Aquafaba
  • 1/2 cup Cane Sugar
  • 1 tsp Vanilla Extract
  • 1/4 cup Molasses
  • 1/2 cup Coconut Oil
  • 8 tbsp Crunchy Coconut and Peanut Butter Spread
  • 3/4 cup Old Fashioned Oats
  • 3/4 cup All Purpose Flour
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 6 tbsp Unsweetened Finely Shredded Coconut
  • 2 tbsp Ground Flax Seeds
  • 6 oz Vegan White Chocolate Chips

Directions

In a stand mixer, whip 4 tbsp aquafaba to stiff peaks and gradually add 1/2 cup cane sugar and 1 tsp vanilla extract. Mix all dry ingredients in a large bowl and set aside (3/4 cup Old Fashioned Oats, 3/4 cup All Purpose Flour, 1/2 tsp Cinnamon, 1 tsp Baking Powder, 1 tsp Baking Soda, 6 tbsp Unsweetened Finely Shredded Coconut, and 2 tbsp ground flax seeds). Fold in remaining wet ingredients into the aquafaba mixture; 1/4 cup Molasses, 1/2 cup Coconut Oil, and 8 tbsp Crunchy Coconut and Peanut Butter Spread. Gradually fold in the dry mixture. Once mixed well, fold in about 6 oz Vegan White Chocolate Chips. Bake at 350F for 10-12 mins, be sure not to burn. Let cool thoroughly on a rack to allow the cookies to set. Enjoy with a nice glass of cashew milk ๐Ÿ˜‰

Makes: 2 dozen

Serving Size: 1 cookie

Waffle Greens


Ingredients

  • 40 g Oat Flour
  • 40 g All Purpose Flour
  • 40 g Tapioca Flour
  • 40 g Sweet Potato Powder
  • 1 scoop Vanilla Whey Protein 
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 3 tablespoons of Greens Powder
  • 2 cups non dairy milk 
  • 4 tablespoons of maple syrup
  • 1 teaspoon of vanilla extract

Directions

Mix all wet ingredients and a VitamiX. Mix all dry ingredients in a large bowl. Combine and stir well. Cook in a waffle maker until done. Simple ๐Ÿ‘๐Ÿป๐Ÿ‘๐Ÿป

Adapted from: Good Karma Foods Gluten Free Matcha Waffles

Jessi's Fitness Food Share