Loafin' Around

You won’t miss the gluten or the sugar in these delicious yet better-for-you vegan desserts.




“NOTELLA”-FILLED BANANA BREAD 

Yields: 1 loaf (8 generous slices)

INGREDIENTS

  • 4 very ripe large bananas, peeled
  • 1 cup buckwheat flour
  • 1 cup ground almonds
  • 7 Tbs. pure maple syrup
  • 2 Tbs. chia seeds
  • 2 Tbs. ground cinnamon
  • 1 cup pecans
  • 3 Tbs. cacao nibs (or small chunks of raw dark chocolate)
  • 1 medium jar chocolate-hazelnut spread

DIRECTIONS

Preheat the oven to 350°F. Line a 6-by-4-inch loaf pan with parchment paper.

Mash the bananas in a mixing bowl. Add the buckwheat flour, ground almonds, maple syrup, chia seeds and cinnamon and stir together well.

Process the pecans in a food processor for about 30 seconds, or until they have the texture of coarse flour, then add to the bowl with the banana mixture. Add the cacao nibs (or chocolate chunks) and give it all another good stir.

Spoon half the banana mixture into the lined loaf pan and smooth the top with the spoon. Cover with a layer of chocolate-hazelnut spread, again smoothing it out to make it even. Spoon the remaining banana mixture on top and smooth it out once more.

Bake for an hour, or until a skewer inserted into the center comes out clean. If there is chocolate on the skewer, don’t worry, as the filling is meant to be slightly gooey. As long as the banana loaf mixture is cooked, that’s fine. Let the loaf cool, then slice. Store in an airtight container in the fridge for up to five days or freeze for up to two months.

LEMON FOR SHIZZLE MY DRIZZLE CAKE 

Yields: 1 loaf (8 generous slices)

INGREDIENTS

  • 1 cup gluten-free rolled oats
  • 1½ cups ground almonds n ó cup coconut sugar
  • 2 Tbs. chia seeds
  • 1 cup almond milk
  • ½ cup coconut oil, melted
  • 1 lemon, juice and finely grated zest
  • 1 tsp. pure vanilla extract
  • ½ cup poppy seeds

FOR THE DRIZZLE

  • 2 Tbs. fresh lemon juice
  • 1 Tbs. pure maple syrup
  • 1 Tbs. coconut milk

DIRECTIONS

Preheat the oven to 350°F. Line a 6-by-4-inch loaf pan with parchment paper.

Process the oats in a food processor or high-speed blender for about 30 seconds, or until they form a flour. Mix with the ground almonds, coconut sugar and chia seeds in a mixing bowl.

Stir in the almond milk, melted coconut oil, lemon zest and juice and vanilla until well combined, then stir in the poppy seeds.

Spoon the mixture evenly into the lined loaf pan and bake for 30 to 35 minutes, until golden on top and a skewer inserted into the center comes out clean. Let the cake cool before you make the drizzle.

TO MAKE THE DRIZZLE

When the cake is cool, stir all the drizzle ingredients together in a mixing bowl until smooth, then drizzle over the top of the cake. Store leftovers in the fridge for up to three days or freeze for up to two months.

PINEAPPLE UPSIDE-DOWN LOAF 

Yields: 1 loaf (8 generous slices)

INGREDIENTS

  • ¾ cup almond milk
  • 1 Tbs. apple cider vinegar
  • 1½ cups ground almonds 
  • 1 flaxseed “egg” n ó cup cashew butter
  • ½ cup coconut oil, melted
  • ½ cup plus 2 Tbs. pure maple syrup
  • 1 tsp. pure vanilla extract
  • ½ pineapple, peeled, cored and cut into 2 or 3 thin rings

DIRECTIONS

Preheat the oven to 350°F. Line a 6-by-4-inch loaf pan with parchment paper.

To make the flaxseed “egg,” mix 1 Tbs. ground flaxseeds with 3 Tbs. water and let sit for 10 minutes, or until you have a gloopy mixture.

Combine the almond milk and apple cider vinegar in a mixing bowl and set aside. In another mixing bowl, mix the ground almonds with the flaxseed “egg,” then stir in the cashew butter, melted coconut oil, ó cup of the maple syrup and the vanilla until well combined. Pour the remaining 2 Tbs. maple syrup over the bottom of the prepared loaf pan, place the pineapple rings over the syrup, then pour in the cake batter. Bake for 50 minutes, or until a skewer inserted into the center of the cake comes out clean.

Let the cake cool in the pan, then place a plate over the loaf pan and, holding them both together, flip the pan so the cake sits on the plate, with the pineapple on top. Store in the fridge for up to three days or freeze for up to two months.

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