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(Vegan) Hummingbird Bread

My take on (vegan) Hummingbird Bread 

Dry ingredients - 

1/2 tsp baking soda 

1/2 tsp salt 

1 tsp baking powder 

1 1/2 cup spelt flour 

1/2 cup coconut flour 

Whisk all of the dry ingredients in a large mixing bowl.

Add in - 

1/2 cup of applesauce 

1/2 cup lightly packed brown sugar

1/3 cup crushed canned pineapple + juice

1/4 cup chia seeds

1/4 cup chopped dates 

1/4 cup shredded unsweetened coconut flakes

1/4 cup sunflower seeds

1/4 cup pumpkin seeds (shelled) 

3 medium over ripe bananas

1/4 cup nondairy yogurt (I used coconut) 

1/3 cup nondairy milk (I used So Delicious coconut milk) 

Blend all of the ingredients with a hand mixer on low speed until a moist batter forms. 

Preheat oven to 375 degrees 

Spread mixture evenly into a loaf pan

Bake for 45 minutes until golden brown. 

Vegan (sort of) Nut-less Banana Bread

Ingredients - 

1/2 tsp salt

1 tsp baking powder 

1 tsp baking soda

1/2 cup coconut flour 

1 cup spelt flour 

2 TBSP light brown sugar 

2 TBSP softened vegan butter replacement - I used Butter 2.0 Rich & Creamy Melt 

2 TBSP maple syrup 

1/2 cup of apple sauce 

3 medium sized over ripe bananas 

1 cup non dairy milk - I used So Delicious walnut & almond milk

1/4 cup of raisins

1/4 cup of cacao nibs 

In a large mixing bowl sift together - 

1/2 tsp salt

1 tsp baking powder 

1 tsp baking soda

1/2 cup coconut flour 

1 cup spelt flour 

Using a hand mixer on low, blend in - 

2 TBSP light brown sugar 

2 TBSP softened vegan butter replacement 

2 TBSP maple syrup 

1/2 cup of apple sauce 

3 medium sized over ripe bananas 

1 cup non dairy milk 

Fold in - 

1/4 cup of raisins

1/4 cup of cacao nibs 

Preheat oven to 350 degrees. 

Grease bread tin. 

Pour in the mixture and even it out. 

Bake for 40 minutes until golden brown. 

Soy free / gluten free / vegan Larb (Thai style salad)

Ingredients - 

2 cups cooked Beyond Meat Beefy Crumbles 

1/2 cup peeled, seeded, & diced cucumber 

1 cup coarsely chopped fresh cilantro 

1 small jalapeño pepper seeded & diced 

1/3 cup diced green onion 

1/4 cup diced red onion 

1 TBSP (or less if you don’t like it too spicy) crushed red pepper flakes 

1 tsp each - 

white sesame seeds

dried lemon grass flakes 

dried basil leaf flakes 

garlic powder 

1 TBSP coconut aminos 

1 tsp sesame oil 

1/4 cup rice vinegar 

Mix all of the ingredients in a bowl. Refrigerate for at least 30 minutes. 

Serve as lettuce wraps or with a side of rice. 

Super quick super easy vegan Thai style peanut sauce

3/4 cup coconut milk 
1 Tablespoon roasted chili paste
3 Tablespoons peanut butter
2 Tablespoons sugar
1 teaspoon soy sauce
1 teaspoon white vinegar

Heat the coconut milk in a pan over medium heat. 

Add the roasted chili paste and stir, then let the mixture simmer until oil rises to the top.

Add the peanut butter, soy sauce, vinegar, and sugar and adjust all of these ingredients to your tastes. 

White chocolate pillow cookies - no eggs, no dairy

In a separate bowl sift - 

3 cups of cake flour

1 tsp baking powder 

1 tsp baking soda

1 tsp cream of tartar 

1 tsp salt 

In a mixing bowl, cream with a hand held mixer - 

1 cup of sugar

3 TBSP dairy free yogurt ( I used coconut yogurt ) 

1 tsp vanilla extract

2 TBSP organic shortening ( I used Spectrum brand ) 

Blend together the dry ingredients with the creamed mixture. 

Mix in 2/3 cup of white chocolate chips. 

Preheat the oven to 325 degrees. 

Line a cookie sheet with parchment paper. 

 Drop a TBSP size dollop of the mixture. 

Space them out evenly. 

Garnish with sprinkles. 

Bake for 20 minutes until fluffy and golden. 

Vegan fruity & nutty cookies - yields 2 dozen cookies

Sift together in a mixing bowl and set aside - 

1 1/2 cups of flour

1/2 tsp baking powder 

1/2 tsp baking soda

1/2 tsp salt

Cream all the listed ingredients in a bowl with a hand mixer on low for 5 minutes.

1/3 cup coconut oil 

2 TBSP dairy free yogurt  (I used coconut) 

1 cup of sugar 

2 tsp vanilla extract 

1/3 cup dairy free milk (I used coconut) 

Blend in - 

1/3 cup golden raisins

1/3 cup unsweetened shredded coconut 

1/3 cup dried cranberries

1/3 cup old fashioned oats 

1/4 cup cacao nibs 

Preheat the oven to 325 degrees. 

Grease 2 cookie sheets. 

Using a teaspoon, drop the mixture onto the cookie sheet evenly spaced. 

Bake for 20 - 25 minutes until the cookies turn golden.