Category Archives: Desserts

Marbled Banana Bread | via Post Punk Kitchen | Vegan Baking & Vegan Cooking


Marbled Banana Bread.

I made this according to the recipe last week and it was REALLY excellent. Not even the sternest omnivore would find a thing wrong with this banana bread, nor would they even think to suspect that it’s vegan.

This week I made a few adjustments to make this a little more in alignment with my personal eating habits. I switched out half of the flour for whole wheat pastry flour, and I cut out roughly 1/4 of the sugar called for. Guess what? It’s still damn amazing banana bread, and it’s really pretty as well. I didn’t do as nice a job of marbling my loaf this week, but it tastes pretty amazing regardless.

The next time I make it I will swap out all of the white flour and I’ll try cutting out an additional 1/4 cup of sugar (not because it’s too sweet tasting, but because I really try to keep my refined sugar usage down to a tiny sprinkle for the most part).

Marbled Banana Bread | Post Punk Kitchen | Vegan Baking & Vegan Cooking. (click this link for the recipe)

ps. I was initially introduced to this recipe through reading the below linked post by Check out their blog for lots of great recipes, it’s rapidly becoming a favourite of mine.  The internet and vegan bloggers are an amazing resource for people like myself who are learning how to eat both healthier and more ethically.

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Cookies and Beads (these are a few of my favourite things)


Crispy Cookies.

So, the Black rice pudding was a terrible disaster. The flavour was nice, but the texture and I do not like one another. I did however make some really kick ass cookies that day, and I’ve decided to share the recipe here as it’s a really good one.

I decided to try these because I had a bag of quinoa flour kicking around and I really want to use it up while it’s still fresh. Truthfully, I HATE quinoa (I’m trying to learn to like it due to it’s nutritional profile, but it generally just tastes weird to me). These cookies, taste nothing like quinoa, and I veganized them for you (and me, and the animals).

I found the recipe here:

Double Crunch Peanut Butter-Quinoa Cookies

Sift together:
1 1/4 cups Norquin Brand Quinoa Flour
1/2 tsp baking soda
1/4 tsp salt

Cream Together:
1 cup crunchy peanut butter
1/2 cup shortening(substitute vegan shortening or margarine)
1 cup lightly packed brown sugar
1/2 cup granulated sugar
2 tbsp toasted Norquin Brand Quinoa grain

Blend In:
1 egg(substitute 1 flax or chia egg for this)

Stir in dry ingredients. Shape into small balls and place on a greased baking sheet about 3 inches apart. Press ½ inch thick with floured fork. Bake in preheated 350 oven for 12 to 15 minutes or until nicely browned. Makes 3-4 dozen cookies.

Originally Submitted by: Ms. Dianne Hilton

Other than cookie baking:

I’ve been doing some beadwork and studying to get my learner’s license. I do have plans with a friend to go hiking in the coulees down by the river bottom later this week, and of course we’re putting in our garden over the weekend. We picked up our seedlings and bedding out plants a few days ago. My strawberries made it through the winter and are showing off the first of their leaves. I’m excited to see if they fruit this year, as I got them too late in the season for a harvest last year.

The Black Rice Experiment.



I don’t know about any of you, but I have a tendency to grab unusual grains, noodles and so forth from the Asian Market when I go shopping. On one of my more recent excursions I picked up a massive bag of “glutinous black rice” thinking that it might be a really good whole grain rice to make sushi with.

The sushi experiment was an utter disaster due to the fact that the rice is quite sweet and much more glutinous than I was expecting. So, I now have a lot of this rice, and really have no idea what to use it for other than as a breakfast grain. So, I’m going to do some research (in this case I’ll be posting my research and, later the resulting dish/es) and figure out how to use this baffling, but very nourishing grain.

According to :

What is Black Rice exactly?

‘Black Rice’ is actually more purplish in color than black; although when uncooked it is very dark in appearance. This type of rice is usually sold ‘un-milled’, with the husk intact. Up until modern times, Black Rice was not easy to come by; it had been highly treasured and protected in Asia for many centuries. It is also commonly used as a condiment, dressing, or as a decoration for different types of desserts in many countries around the world.High in nutritional value, black rice is rich in iron and high in fiber.

According to :

Like brown rice, black rice is full of antioxidant-rich bran, which is found in the outer layer that gets removed during the milling process to make white rice. But only black-rice bran contains the antioxidants known as anthocyanins, purple and reddish pigments — also found in blueberries, grapes, and acai — that have been linked to a decreased risk of heart disease and cancer, improvements in memory, and other health benefits.

So, as you can see black rice has some pretty distinct nutritional benifts and it’s well worth learning how to prepare it and integrate it into one’s diet. I’m sure I’ll be playing with this ingredient for a while as I think it has the potential to be used in whole grain baked goods, and a number of other unconventional applications.

My first recipe attempt will be this “Steamed Black Rice Pudding” recipe from because, frankly I have the ingredients on hand and it’s a nice, simple and tasty-sounding recipe. With my budget, it’s always best to experiment with inexpensive ingredients, before I get too fancy and wind up wasting money.

The Recipe:

Read the rest of this entry

MY Version of the Apple Fritter Cup.

My Fritter muffins

My Fritter muffins

So, as you know I posted pictures of my attempt at making the Happy Herbivore’s apple fritter cups and mentioned that I just didn’t enjoy the texture of them at all. I adored the idea and the flavour profile very much so,  I decided to modify her recipe (I LOVE 95% of her savory recipes, but her baked goods often disappoint me) and make my version into a cross between her apple fritter cups and my whole wheat muffins.



  • 2 cups whole wheat pastry flour
  • 1/2 cup brown sugar (or granulated sweetener of choice)
  • 1/2 cup apple sauce
  • 1 teaspoon cinnamon (adjust to taste)
  • 1/2 teaspoon ginger (adjust to taste)
  • 3 teaspoons baking soda
  • 1 tablespoon chia seeds
  • 1/2 cup diced apples
  • 1 teaspoon apple cider vinegar or lemon juice
  • 3/4 cups non-dairy milk of choice


  • 1 1/2 cups diced apple
  • 3 tbsp (or to taste) brown sugar (the glaze in the original recipe was not a hit in our house, so I made the topping more sugary instead)
  • 1 teaspoon cinnamon (or to taste)

Preheat Oven 400 deg

Oil or line 12 muffin cups and set aside

1). Combine apple sauce (I just throw an apple, some cinnamon and a splash of water in my blender to make the apple sauce) with the chia seeds in a small bowl, stir well and leave to gel on the counter.

2). Combine milk and apple cider vinegar and whisk together well until frothy, set aside.

3). Mix 1 1/2 cups chopped apple with 1 teaspoon cinnamon and 2 tbsp brown sugar to make topping.

4). Combine remaining dry ingredients in a mid sized bowl.

5). Add remaining 1/2 cup diced apple and wet ingredients (don’t forget your apple chia gel) into the dry ingredients and just mix together until just barely wet.

6). Spoon batter into muffin cups, then top with your cinnamon, apple, brown sugar mixture.

7). Pop muffins into your preheated oven and bake for 20-25 minutes, or until a toothpick poked into a muffin comes out clean.

8). Allow muffins to cool completely and enjoy with friends and family.

Apple Fritter Cups

The Happy Herbivore's Apple Fritter Cups.

The Happy Herbivore’s Apple Fritter Cups.

These are another of The Happy Herbivore’s great low fat, plant-based recipes. I LOVE apple fritters, but I for sure don’t need all of the deep frying and white flour and crazy amounts of sugar which generally accompany them.

I have to admit that this is my first time making these, and although I quite like the flavor, the texture seems to be somewhat too “gluey” for my liking. I think that what they need is some chia gel or banana or something like that to help give them some more “poof” and body. The recipe itself is pleasing enough to make me want to fiddle with it until it serves my needs.

Whole Wheat Almond Raisin Cinnamon Buns

Whole wheat almond cinnamon buns.

Whole wheat almond cinnamon buns.

I made some whole wheat cinnamon buns for us this evening and all in all they were not bad. I’m still looking for a recipe for these which is satisfying and decadent without being crazy sugary and greasy. I’ll post future attempts and recipes as well. I’d also love (and credit you for it) to try out any of YOUR recipes, although if they contain animal products (eggs, dairy, honey etc), I will have to tweak them to make them fit into my eating regimen.