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 luminousvegans.wordpress.com. 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.
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.
Recently I’ve tested a number of low-fat plant based recipes for baked goods which have just totally flopped when it came time to taste test. The really annoying part is that the description and accompanying photos in the cookbooks have been very misleading and it’s been a HUGE disappointment as they have been recipes by well-respected vegan cookbook authors and or bloggers.
Making a recipe plant-based, whole food and low fat is not enough, it also has to stand up to quality/taste tests. I’m not going to be able to encourage my friends and family to make a change toward compassionate and healthy eating habits with recipes which are only suited to being thrown away. Seriously, if a muffin isn’t good enough to sell, you shouldn’t be publishing the recipe and selling it to your fans.
My solution is simple, I’m going to take my previous experience of baking omni muffins and other baked goods six days a week for three years in a busy cappuccino bar and add some science and some research and create my own recipes. This will be a long process, but at the end of it, I should have a good collection of low fat, whole foods, plant based recipes which I will eventually publish as a cookbook.
Over the warm months this blog will mainly revolve around cold dishes as I don’t use my oven during the summer, but I will make up for that with tons of research and lots of amazing salad and smoothie ideas which I’ll share and post. I’ll also keep you all informed about my research into understanding the science behind baking and probably a lot of random stories about my weiner dog.
Life is good.
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.