Banana Chocolate Chip Bread (WFPBNO)

I made another version of banana bread. This one is with whole wheat pastry flour, bananas, chocolate chips and is sweetened a little maple syrup. I made this bread using 3 small 5x3 inch (estimated size) bread pans. I keep them in fridge and give them away. My local produce stand is good about giving me overripe bananas and I always return the favor with a loaf of the bread. 

• 1 3/4 cups whole wheat pastry flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsweetened soy milk
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla
• 1/3 cup maple syrup
• 3 large very ripe bananas
• 1/3 cup non-dairy, vegan chocolate chips

Preheat oven (I use my toaster oven, since it's so hot outside) to 350. Combine all of the dry ingredients to a large mixing bowl, whisk and set aside.

In a small mixing bowl add the milk, applesauce, vanilla and maple syrup. Mix until everything is well combined.

Mash the bananas, small chunks are okay.

Add the mashed bananas to the wet ingredients.

 Stir to combine.

Add the wet mixture to the dry mixture. 

Mixing until everything is combined. But don't overmix it.

Add the chocolate chips and fold them in.

Evenly divide the mixture into your three mini bread pans.

Bake at 350F for about 30 minutes, all ovens vary. Then check with a toothpick to see if they are done. If the toothpick comes out clean they are ready. Remove from oven and let cook for about 10 minutes and then remove from the pans and let them continue to cool on a wire rack.

Slice and eat; they are also yummy with a thin spread of peanut butter on top. These are delicious as a snack, breakfast or dessert.

Enjoy!!!

Banana Bread with Cherries & Chocolate Chips

Elevate  you regular banana bread with this delicious bread. Healthy ingredients come together to make a banana bread with cherries and chocolate. I made 3 mini loaves instead of 1 large loaf since I always have a hard time getting a large loaf cooked all the way through. You could also cook these in muffin tins for a quick, easy, grab and go breakfast.

                                        

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 large ripe bananas, mashed
• 1 cup unsweet plant-based milk, I used almond
• 1/2 cup maple syrup
• 1 1/2 teaspoon vanilla extract
• 1/2 cup non-dairy mini chocolate chips
• 1 cup frozen dark cherries, thawed and quartered

Preheat toaster oven to 350F. Set aside 3 mini bread pans line with parchment paper or use a tiny bit of Pam to spray them. In a large bowl stir together flour, baking soda and baking powder.

In a medium bowl mix together bananas, milk, syrup and vanilla.

Add the wet ingredients to the dry and mix until combined. 

Add cherries and chocolate chips. Stir until incorporated, but don't over stir.

Fill the baking pans evenly. Bake 40-45 minutes. 

Insert a toothpick  in the center to see if it comes out clean. Cool on a wire rack for about 5 minutes.

Remove from pans and let cool on rack until room temperature.

Slice into thick slices and enjoy!!

Potato Chowder (WFPBNO)

Today's rain had the house on the chilly side so I decided to whip up this potato chowder to warm me up. This came together really quick and you probably have everything in your pantry to make this yummy, filling chowder. I grew turmeric year before last and have a gallon zip lock  bag full in the freezer. I used the micro plane to zest it directly into the pot. If you don't have fresh, dried will work fine. Don't wait get started on this and you will have dinner ready in about 30 minutes.

• 1 1/2 tablespoons minced garlic (I use the already minced stuff from the grocery, in a jar)
• 1 medium sweet onion, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, sliced into bite-sized pieces
• 5 medium russet potatoes, peeled and diced (4 cups)
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 4 cups vegetable stock
• 2 cups almond milk, unsweet (your favorite plant-based unsweet milk)
• 1/4 cup all purpose flour
• 1/2 cup nutritional yeast

In a large Dutch oven, sauté the garlic, onion, carrots and celery in a little broth or water until the onions are translucent.

Add the potatoes, cumin, turmeric and pepper. Stir well; then add the vegetable stock. Bring to a boil, then reduce heat to simmer and cook uncovered for 20 minutes.

While the soup is simmering combine the plant milk, flour and nutritional  yeast. Whisk well.

After 20 minutes your potatoes should be tender. 

Add the milk mixture to the pot. Stir well, the chowder will thicken.

Garnish with some red pepper flakes, just a few and/or fresh parsley.

Enjoy!!!

Peanut Butter Oatmeal Dog Treats

This is a little late in being posted. But your fur babies or in my case fur grandbabies will always appreciate a good, healthy snack/treat. I made these for my grand fur babies for Christmas. They loved them. They are super easy and I made some Christmas cut out treats, but they are kind of small and these fur babies are on the bigger size. So the square/rectangle ones are probably more to their liking. What ever size your 4-legged bestie is make these - Valentine's is coming up!

• 2 1/4 cups all-purpose flour
• 3/4 cup natural peanut butter (smooth or chunky - the ingredients in mine are peanuts!)
• 3/4 cup non-dairy milk (I used plain, unsweet almond milk)
• 1/2 cup old fashioned oats (I buy organic)
• 1/4 cup broth or water
• 1 tablespoon maple syrup
• 1 teaspoon baking powder 

Preheat oven to 350F. Mix peanut butter, milk, maple syrup and broth in a large bowl. Once combined add all the dry ingredients (flour, oatmeal and baking powder). Stir into well combined. Roll or press out onto a clean, floured surface to about 1/4-inch thick.

If desired use cookie cutters to make shapes.

Or just slice into square, rectangles or whatever. They can be close together as they rise. I used parchment paper on my cookie sheets. Cook for about 25 minutes. Be sure to totally cool before serving and keep them in the frig as they will mold.

Have fun treating your favorite fur babies!!!