Nuts and Seeds

NUTS AND SEEDS
Rice and Beans
A vegan food blog, a continuation of fairestfeed.blogspot.com.

http://ohphilippa.tumblr.com/

Blueberry and banana almond *crumb cake*.
* Or East Coast coffee cake (though why you would call it a coffee cake when it contains zero % coffee is beyond me, and frankly downright deceptive).

Rhubarb banana bread with blueberries (sugar-free)
I made this recipe for my partner who is diabetic - using agave and including some non-wheat flours keeps this loaf’s glycemic index down without sacrificing the sweet flavour. The rhubarb acts as an egg replacement and reacts superbly with the baking soda giving a good amount of lift and keeping the loaf light yet moist. To stew the rhubarb, simple place cleaned, chopped rhubarb stems in a pot with a small amount of water. Cover and let simmer, stirring regularly to break it up. It’s ready once it’s turned to mush. Prepare the rhubarb ahead of time. Any left over can be added to muffins or eaten warm with agave, custard or with muesli.
Makes one loaf1/2 cup margarine1/3 cup agave nectar3 very ripe bananas, mashed1/2 cup stewed rhubarb 1 1/2 cups plain flour1/4 cup oat bran1/4 cup desiccated coconut1 tsp baking sodapinch of salthandful of fresh blueberries (or other berry or nuts)
Preheat the oven to 180C and grease your loaf pan.In a large bowl blend together the marg and agave. Next add the bananas and rhubarb. Fold in the dry ingredients and mix until just combined. Gently fold in the blueberries. Scrape the batter into your pan and back for an hour or until a skewer inserted into the middle comes out clean. Let the loaf rest for 5 minutes before turning out and cooling on a wire rack. Store in an airtight container.

Wheat-free, sugar-free banana flapjacks from Vegan Brunch.
Topped with my home-made strawberry jam (which cancels out any benefit from the sugar-freeness I suppose), eaten in bed watching Deadwood because work was cancelled.
These measurements will make twice as many flapjacks as you see on the plate.
2 ripe bananas2 tablespoons oil (I used coconut)1/2 cup milk (I used rice)1/2 cup water2 tsp apple cider vinegar1 tbs maple syrup (I used dark agave instead)1 cup flour (I used spelt)2 1/4 tsp baking powder1/4 tsp salt1/4 tsp cinnamonpinch of allspice
In a large bowl mash the banana with a fork. Add oil, water, milk, vinegar and maple syrup/agave. Mix well.Add the flour, baking powder, salt and spices. Mix until only a few lumps remain.Heat a frying pan or cast iron skillet over medium heat. Add a little oil and, using a 1/4 cup measuring cup, pour batter into the pan. Spread out evenly using the back of the cup. Flip the pancake over when the edges start to look dry and bubbles appear on the surface. Cook for a few more minutes and remove onto a plate. Keep them warm under a teatowel while you make the others.
If you use agave, your pancakes will brown a lot quicker. They still taste good, but you can reduce browning by lowering the heat.

Toasted sourdough with home-made hummus, pesto mushrooms, parsley and toasted seeds.
Blueberry, banana and mango rice milk smoothie