The Easiest Most Tasty Vegan Spelt Banana Bread!

One of my baking obsessions is banana bread. I've loved it ever since I first found about it, when I was about 21 - 4 years ago XD - and it's the only baking good I've kept going even in the periods that I wasn't actively baking! For the past couple of years I've been trying to introduce more wholesome meals and ingredients in my diet, and some of the things I did was using whole spelt flour as my baking flour of choice.

For the past few months I couldn't really get a banana bread to be good in all its senses: moist, tasty, sweet with some flares of saltiness and fluffy! It was always too dense or too dry or poor in taste or something... that was up until a couple of weeks ago when I finally made my perfect recipe! And today I want to share it with you, because it's just too delicious! This banana bread tastes amazing and I can say that it's even better than the one's I used to make with eggs and butter and the whole shebang!

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· INGREDIENTS ·

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· 1 + 3/4 cup whole spelt flour
· 1/2 cup brown sugar
· 1 tsp baking soda
· 1 tsp baking powder
· 2 tsp cinnamon - I know it's a lot, but it's part of what makes it delicious!
· 1/4 tsp coarse salt
· 2 ripe medium bananas
· 3/4 cup sweetened or unsweetened almond milk - depends on your sweet tooth!
· 1/4 cup olive or coconut oil
· 1 + 1/4 tsp vanilla extract - again, up to your taste!
· 1 tsp red wine or apple cider vinegar
· My chunks of choice: 3/4 cup stevia sweetened chocolate chunks + 3/4 cup chopped walnuts

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· DIRECTIONS ·

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· Preheat oven at 350ºF/175ºC and lightly grease a loaf tin or mould with some olive or coconut oil.
· In a big bowl combine all dry ingredients (flout, sugar, baking soda and powder, cinnamolt and salt) and mix with a spoon or spatula! Leave the chunks of choice aside for now!
· Make a well in the middle of the bowl.
· Mush the bananas - by  hand - in the well.
· Add on top all other liquid/wet ingredients (oil, vanilla and vinegar) and mix again with a spoon or spatula!
· Once everything is kinda mixed - mix roughly until you don't see dry ingredients around - add your chunks of choice and mix just a bit! This time I used 3/4 cup of chocolate chunks and 3/4 cup of chopped walnuts - last time I only used 3/4 cup of chocolate chunks and it was still delicious!
· Place the loaf in the oven in the middle rack and bake for 40 to 45 minutes! Check at 40 to see how it's doing.
· Once is finally cooked leave it in the oven at least half an hour with the door open or just leave it outside.
· Enjoy!


Try it and tell me what you think! Of course everything is customisable to everyone's taste, you can opt out the chocolate chips or the walnuts or both! Maybe add hazelnuts or almonds instead, or plain without any extra! It will still taste amazing, I swear!

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Coconut Oil Dark Chocolate Chip Cookies Recipe (gluten free)

So, it might be a new topic on Blueberry segmentS but I've always been a huge baking lover, in fact i usually make some sort of healthified cake/bread to have for breakfast and stuff - used to do every week, but now is more sporadical. It has been ages since I've made cookies and even though I have half banana bread from last week, I was feeling like cookies! I don't buy cookies on the supermarket as I'm trying to cut on refined sugars and also because I hate not knowing more than half the ingredients!

I took Coulinary Couture's "Perfect Coconut Oil Chocolate Chip Cookies" and made them with my own twist - as per usual when "following" a recipe, hope you know what I mean! It calls for plain white flour but instead I used rice flour, I used more vanilla, a bit more of salt - plus a bit more for topping - didn't use the granulated sugar and substituted for a bit of vanilla liquid stevia and for the chocolate chips I used my stevia sweetened 70% black chocolate!

Also, I don't usually follow the recipes per se, I tend to just mix by hand the wet ingredients and then mix in the dry ones, I hate using more than one bowl if I can't avoid it! - yeah, lazy ass. They came out really really good. They really filled my cookie craving! They were fluffy yet crunchy, kinda chewy and with the perfect amount of saltiness and sweetness!

*By the way, have you seen my new silicone heart shaped spatula? It's from tiger and I love it! Really handy to take the cookies out of the baking sheet and to make me happy*

Ingredients:

1 and 1/2 cups rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon coarse sea salt
1/2 cup coconut oil, room temperature
1/2 cup dark brown sugar

10 drops vanilla liquid stevia

1 egg
2 and 1/2 teaspoons vanilla extract
3/4 cup stevia sweetened dark chocolate chunks

Directions:

- Preheat oven to 350ºF/175ºC

- Prepare a couple of baking sheets, preferably with parchment paper - I didn't have so I rubbed some coconut oil on my one and only baking sheet that I reused once the first batch was done!

- In a large bowl mix the coconut oil, egg, sugar, stevia and vanilla extract with a whisk.

- Once whisked add baking soda, baking powder and salt and whisk again.

- Slowly add the flour - I did it at 1/4 of a cup batches - and mix it with a spatula (don't use the whisk as this mixture is about to get thick and sticky!).

- Chop the chocolate and add in the chunks to the mixture!

- Add scoops of 1 tablespoon to the baking sheet, leaving at least an inch between dough balls.

- Bake for 9 minutes - or until the edges start to brown.

- Let them cool a bit on the sheet and then transfer them to a wire rack - I used my oven rack.

- Preferably try not to eat them until they're cooled off!!!! Hardest task of them all, hahaha.

Let me know what you think if you make them!

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