theme

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

http://ohphilippa.tumblr.com/
19
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.
12
Gluten free, sugar free banana bread (from the Babycakes cookbook). With a GF housemate and a diabetic boyfriend this is pretty much perfect. Too bad bananas are over $10 a kilo… Makes one loaf (10 slices) 2 cups gluten-free plain flour (I used Orgran brand because I had some lying around, and it worked well)2 tsp baking powder2 tsp baking soda1 tsp xanthan gum1 tsp salt1 tsp cinnamon1/2 cup vegetable oil2/3 cup agave nectar (I know right! 1/3 cup brown sugar, 1/3 cup raw sugar will work in a pinch, but try rice bran syrup or another sweetener and let me know how it goes)2/3 cup rice milk1 tsp vanilla extract1 1/2 cups mashed super ripe bananas (aprox. 3 medium sized nanas) Preheat the oven to 180C and grease a loaf pan.In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt and cinnamon. Add the oil, agave (sweetener), rice milk, and vanilla. Stir until smooth, then gently fold in the bananas.Pour the batter into the loaf tin. Bake in the center of your oven for 35 minutes. Remove when a skewer inserted into the middle of the loaf comes out clean.Let the loaf stand in the tin for 20 minutes before removing onto a cooling rack.Serve warm or let cool completely. Store in an airtight container.
3
Wholemeal banana and pistachio bread. This is my go-to banana bread recipe. 1 cup raw sugar1/2 cup vegan margarine1/8 cup ground flax (lin)seeds blended into 1/2 cup water (use a screw-top jar)3 very very ripe bananas, mashed2 cups wholemeal plain flour1 tsp baking soda1 tsp ground cinnamona pinch of salt1/2 cup nuts, chopped Preheat the oven to 170C. Grease a loaf pan.Cream the sugar and marg until light and fluffy. Add the flax liquid and nanas and mix well.Add the flour, baking soda, cinnamon and salt and mix until just combined. Add the nuts and mix well. Scoop batter into the loaf pan and bake for about an hour and 15 minutes, and a skewer inserted into the centre of the loaf comes out clean.Cool on a wire rack and serve warm or cool.