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Ingredients – 2 very ripe bananas, mashed (1 cup) – ½ cup coconut sugar, or regular sugar – ¾ cup almond milk, or any milk – ⅓ cup extra-virgin olive oil, more for brushing – 1 teaspoon vanilla extract – 1 teaspoon apple cider vinegar – 1½ cups whole wheat pastry flour*, see note – ½ cup almond flour – 2 teaspoons baking powder – ¼ teaspoon baking soda
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– ½ teaspoon sea salt – ½ teaspoon cinnamon – ¼ teaspoon nutmeg – ½ cup chopped walnuts topping – 2 tablespoons chopped walnuts – 1 1/2 tablespoon rolled oats Instructions – Preheat the oven to 350°F and brush a 9x5-inch loaf pan with a bit of olive oil. – In a large bowl, combine the mashed bananas with the sugar, almond milk, olive oil, vanilla, and apple cider vinegar and whisk until combined.
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– In a medium bowl combine the flours, baking powder, baking soda, salt, cinnamon, and nutmeg. – Add the dry ingredients to the bowl with the wet ingredients and stir until just combined, then fold in the walnuts. Pour into the prepared pan and sprinkle with the chopped walnuts and oats. – Bake for 42 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
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Notes *I like Bob’s Red Mill Whole Wheat Pasty Flour because it’s lighter than regular wheat flour. You could also use a 50/50 mix of regular whole wheat flour and all-purpose flour.
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Ingredients – ¾ cup + 2 tablespoons all-purpose flour, plus more for dusting the blueberries – ¾ cup whole wheat flour – ½ cup + 2 tablespoons almond flour – 1 tablespoon aluminum-free baking powder – ½ teaspoon cinnamon – ½ teaspoon salt – 1 cup unsweetened almond milk – ¼ cup extra-virgin olive oil – 2 large eggs
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– ½ cup cane sugar – 1 teaspoon vanilla extract – 1 teaspoon lemon oil, optional – 1 ¼ cups fresh blueberries Instructions – Preheat the oven to 400°F and grease a 12-cup muffin tin. – In a medium bowl, combine the flours, baking powder, cinnamon, and salt. – In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, vanilla, and lemon oil, if using.
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– Dust the blueberries with ½ teaspoon flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups. – Pour the dry ingredients into the wet ingredients and stir to combine. Gently fold in the blueberries. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups. Bake for 17 to 20 minutes, or until the muffin tops spring back to the touch.
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– Allow to cool in the pan for 10 minutes, then run a knife around the edges of the muffins. Remove from the pan and transfer to a wire rack to cool completely.
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Ingredients – 2 cups packed shredded zucchini, 2 medium – 2 cups all-purpose flour – 1 cup almond flour – 2 teaspoons cinnamon – 2 teaspoons baking powder – 1 teaspoon baking soda – 1 teaspoon sea salt – 4 large eggs, see note below for vegan option – 1 cup cane sugar – ½ cup extra-virgin olive oil – ½ cup almond milk – 2 teaspoons vanilla extract – ½ cup chocolate chips, optional
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Instructions – Preheat the oven to 350°F and grease or lightly spray two 8x4” loaf pans. – Place the shredded zucchini on paper towels to drain. Set aside. – In a medium bowl, combine the flours, cinnamon, baking powder, baking soda, and salt. – In a large bowl, whisk together the eggs, sugar, olive oil, almond milk, and vanilla. Gently squeeze any excess moisture from the zucchini then stir into the egg mixture. Add the dry ingredients to the bowl and stir until just combined. Do not overmix.
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– Pour the batter into the prepared pans and sprinkle the chocolate chips on top, if using. Bake for 45 to 50 minutes or until a toothpick comes out clean. Let cool. Notes To make this recipe vegan, follow these 2 steps: 1. In a small bowl whisk together 1/4 cup ground flaxseeds with 1/2 cup water. Set aside for 10 minutes to thicken. Add it to the wet ingredients in place of the eggs.
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2. Add 2 teaspoons of apple cider vinegar to the wet ingredients and 1 additional teaspoon of baking powder to the dry ingredients. This will help the vegan loaves rise a bit. This version is very moist, do not under-bake.
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Ingredients – 1½ cups whole wheat pastry flour* – 2 teaspoons cinnamon – ½ teaspoon nutmeg – 1/2 teaspoon allspice – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup canned pumpkin purée – ½ cup almond milk, or any milk – ½ cup cane sugar – ¼ cup extra-virgin olive oil – 2 eggs** – 1 teaspoon vanilla
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Instructions – Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper. – In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. – In a large bowl whisk together the pumpkin purée, eggs, sugar, milk, olive oil, and vanilla until smooth. – Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not overmix.
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Spoon the batter into the loaf pan and bake 45 to 50 minutes or the top springs back to the touch and a toothpick inserted comes clean. Notes *I like Bob’s Red Mill Whole Wheat Pastry Flour **Make this recipe vegan: In a small bowl, whisk together 4 tablespoons ground flaxseed and 6 tablespoons warm water. Let it sit for 5 minutes, until thickened, and use in place of the eggs.
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Ingredients – 1½ cups (175 g) raw walnut halves – 1 cup (140 g) raw pumpkin seeds (pepitas) – 2¾ cups (250 g) GF old-fashioned rolled oats – 1 cup (145g) dried cranberries – ½ cup (90 g) flaxseeds – ⅓ cup (30 g) psyllium husks – ¼ cup (40 g) chia seeds – 2 tsp (9 g) fine sea salt – ¾ tsp ground cinnamon – ½ tsp freshly grated nutmeg
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– 1 (15-oz) can unsweetened pumpkin puree – 1 cup water (235 ml) water – ¼ cup (60 ml) maple syrup – ¼ cup (60 ml) sunflower oil (or light olive oil) Instructions 1. Position a rack in the center of the oven and preheat to 325°F (165°C). Spread the walnuts and pumpkin seeds on a small, rimmed baking sheet and toast until golden and fragrant, shuffling the pan occasionally, 10-15 minutes. Remove from the oven.
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2. Meanwhile, in a large bowl, stir together the oats, cranberries, flaxseeds, psyllium husks, chia seeds, salt, cinnamon and nutmeg to combine. Stir in the hot walnuts and pumpkin seeds. Add the pumpkin puree, water, maple syrup and sunflower oil and stir well with a sturdy wooden spoon or your hands to make sure the "dough" is moistened throughout and evenly distributed.
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3. Line a 9 by 5-inch loaf pan on all sides with parchment paper and scrape the dough into the prepared pan, packing it in and rounding it slightly on top; it won't rise in the oven. Cover tightly with a piece of plastic wrap and let sit at room temperature for 2-8 hours. 4. When ready to bake, preheat the oven to 400°F. Bake the loaf for 1 hour and 15 minutes; it will be deeply bronzed on top and feel firm to the touch.
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(Note: the first time I made this I took it out a little early - don't do that - let it cook the whole time even thought the outside will be very dark). Let cool completely, at least 2 hours. The bread is best sliced fairly thinly and toasted well. It will keep, refrigerated airtight, for up to 2 weeks.
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Ingredients – 1¾ cups all-purpose flour – ¾ cup whole wheat flour – ⅓ cup cocoa powder – 1 tablespoon baking powder – 1 teaspoon baking soda – 1 teaspoon sea salt – 1 teaspoon cinnamon – ½ teaspoon nutmeg – 3 large eggs – 1½ cups almond milk, at room temperature – ¼ cup coconut oil, melted – ⅔ cup maple syrup – 2 teaspoons vanilla extract
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– 2 cups shredded unpeeled zucchini – 1 cup semisweet chocolate chips, plus more for sprinkling Instructions – Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray. – In a medium bowl, whisk together the all-purpose and whole wheat flours, the cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
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– In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini. Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix. Fold in the chocolate chips. – Pour the batter into the prepared loaf pans. Sprinkle with more chocolate chips and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back to the touch. Remove from the oven and allow to cool completely.
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Ingredients – 1 cup all-purpose flour – ½ cup almond flour – 2 teaspoons baking powder – 2 teaspoons cinnamon – ½ teaspoon cardamom – ½ teaspoon nutmeg – ¾ teaspoon sea salt – ½ cup cane sugar – 1 tablespoon lemon zest – ¾ cup Stonyfield Organic Plain Whole Milk Yogurt, more for serving – ½ cup extra-virgin olive oil – 2 eggs – 1 teaspoon vanilla extract – fresh fruit, for serving
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Instructions 1. Preheat the oven to 350°F and spray an 8x4-inch loaf pan with cooking spray. 2. In a large bowl, combine the flour, almond flour, baking powder, cinnamon, cardamom, nutmeg and salt. 3. In another large bowl, whisk together the cane sugar and lemon zest. Then add the yogurt, olive oil, eggs, and vanilla and whisk to combine.
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4. Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix. 5. Pour the batter into the loaf pan and bake 40 to 50 minutes or until a toothpick comes out clean. 6. Serve with dollops of yogurt and fresh fruit. Notes This freezes well! I like to slice it before freezing so that I can have individual servings throughout the week.
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