Prep Time: 30 Min / Cook Time: 1 hour / Ready In: 90 Min
- 3 eggs
- 1/2 cup coconut oil, melted
- 1/2 cup real maple syrup or organic sugar
- 1 teaspoon baking powder
- 2 1/2 cups spelt flour
- 7 ounces shredded coconut, less 1/2 cup
- 1/2 cup coconut milk
- 1 teaspoon vanilla
- 1/2 teaspoon cardamon (optional)
- 1 teaspoon coconut extract (optional)
- 1 teaspoon grated lemon rind (optional)
- Preheat oven to 350 degrees. In a bowl, cream together the eggs, melted coconut oil, bananas, and sugar. Add the baking powder, salt, flour, coconut, coconut milk, and cardamom or lemon. Mix just until well combined.
- Pour into a large loaf pan, two medium loaf pans, 6 small loaf pans, or 12 mini loaf pans which have been coated with nonstick baking spray with flour.
- Combine the remaining half cup of coconut, mix it with a teaspoon or so of date sugar, then sprinkle on top of your batter before baking. Bake in preheated oven for 1 hour (large loaf pan), 35-40 minutes (medium loaf pan), 25-30 minutes (small loaf pan), 18-20 minutes (mini loaf pans). Remove, cool, slather with jam and enjoy.
This is just good. I didn’t have cardamon so I used lemon but I want to try it next time. It’s not too sweet and I was able to substitute different flours and oil without any problems. The coconut flavor is wonderful!
Variation and photo from cheeky kitchen
Prep Time: 20 Min / Ready In: 60 Min
- 2 cups cooked quinoa, at room temperature or chilled
- 1 (15-ounce) can black beans, drained and rinsed
- 1 medium mango, peeled and diced
- 1 red bell pepper, diced
- 4 green onions, white and green parts thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 can of corn, drained and rinsed
- 2 tablespoon red wine vinegar
- 1 1/2 tablespoons extra virgin olive oil
- 1-2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Place the cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.
- In a small bowl combine vinegar, olive oil, and lime juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired). Chill the salad for at least 30 min before serving.
This is an all-time favorite. I tried it again this week with the youth at church and it was a win.
We didn’t wait for it to chill because by the time we were done chopping everything we wanted to eat it. The quinoa however should be at room temperature or chilled before mixing it in.
Prep Time: 10 Min / Cook Time: 15 Min / Ready In: 25 Min
- 6 pieces white whole wheat bread
- 3 eggs
- 1/4 cup almond milk
- 1/4 cup soy milk
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp vanilla
- dash of salt
- Beat eggs, add remaining ingredients and mix well. Dip bread bread slices in the mixture.
- Fry the soaked bread until golden brown and turn and fry the other side. Use a buttered or nonstick pan to avoid sticking.
- Depending on your individual taste, top with maple syrup, bananas, berries, almond butter, etc. Eat warm.
I like to poke my bread with a fork so the egg mixture get inside the bread. When I fry it I cook it slow on medium heat and cover it. It takes a little longer this way but I like the consistency of the middle and the crispy goodness of the outside of the bread.
This was a happy late night discovery that my fiance loved! I will definitely repeat it – maybe with pumpkin spice or puree. He was nervous about the milk but the almond milk flavor is great. I want to try it with straight whole wheat bread but the boy loves his Trader Joe’s white whole wheat bread! With pure maple syrup – so good!
Prep Time: 20 Min / Cook Time: 50 Min / Ready In: 1 Hr 10 Min
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 1 (14.5 ounce) can peeled and diced tomatoes
- 1 (15 ounce) can tomato sauce
- 2 (19 ounce) cans kidney beans, drained and rinsed
- 2 cups water
- 5 teaspoons beef bouillon granules
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 cups chopped cabbage
- 1 (15.25 ounce) can whole kernel corn
- 1 (15 ounce) can green beans
- 1 cup whole wheat macaroni
- Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
- Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
This was an easy recipe and made tons! Just make sure to not overcook the beans or pasta. Timing is everything.
variation of an allrecipes.com recipe
Prep Time: 10 Min / Cook Time: 35 Min / Ready In: 45 Min / serves 8
- 1/2 cup maple syrup
- 1/3 cup canola oil
- 1 cup plain soymilk
- 1 cup whole wheat flour
- 1 cup fine cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup fresh blueberries
Heat oven to 350 degrees. Stir first three ingredients together. In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well. Mix wet and dry ingredients together and pour into a greased 9×9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.
We doubled it and baked it in 13 x 9 pan. It made them thick and wonderful. The original recipe asked for 2/3 cup of maple syrup but they were a little sweet. Half a cup or less would be plenty. Also note from original recipe, “I don’t like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days.”
Prep Time: 25 Min / Ready In: 25 Min / serves 6
- 1/3 cup fresh lime juice
- 1/2 cup olive oil
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 1/2 cups frozen corn kernels
- 1 avocado – peeled, pitted and diced
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 6 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro (optional)
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve
And so it begins…This is real good. Remember when me made it with ‘eat to live’ enchiladas and ya’ll had a dance party after? Cause I do. – Beth