I work in a diet-diverse office, mostly omnivores; however, I have one gluten free coworker, a dairy free coworker, a vegan coworker and me, a vegetarian dabbling in the world of veganism. Every now and again, I find a recipe on a blog or try to veganize something and can usually hit on most of the dietary restrictions, but this cake hits on ALL! Even the lady that hates peanut butter, liked this cake, just omitted the “frosting”. This recipe credit belongs to Oh, She Glows. Visit her blog for a smattering of vegetarian and vegan deliciousness.
- 2 cups Bob’s Red Mill Gluten Free regular oats, processed into a flour (locally these are available at Harvest Health & Horrocks perhaps even Meijer)
- 1/2 cup Bob’s Red Mill Gluten Free regular oats (not processed)
- 1/2 cup brown sugar, packed firmly
- 1/2 tsp ground cinnamon
- 1/8th tsp ground nutmeg
- 1/16th tsp ground cloves (optional)
- 1/16th tsp ground ginger (optional)
- 2 tbsp cane sugar (or regular white)
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 tbsp coconut oil, melted (or other light tasting oil)
- 2 medium very ripe bananas, peeled
- 1/3 cup applesauce (I used sweetened and backed down the white sugar above)
- 1/4 cup almond milk
- 1 tsp pure vanilla extract
- Fold in: 1/2 cup dark chocolate chips; 1/4 cup walnuts (optional), chopped; 1 ripe banana, cut into chunk
Preheat oven to 350F and lightly grease a 8 inch (4 cup) casserole dish or 8” cake pan. Take 2 cups of regular oats and process them in a food processor until flour like in consistency.
In a large bowl, whisk together the dry ingredients (processed oats, regular oats, sugars, spices, baking powder, and salt).
In another bowl, mix together the oil, applesauce, almond milk, and vanilla. Add in the two peeled bananas and smash into the wet ingredients until smooth.
Add the wet mixture to the dry and stir until just combined. Now fold in the chips, optional walnuts, and the chopped banana.
Spread into prepared pan and bake for 36 minutes at 350F or until a toothpick comes out clean. The cake must be cooled for at least 15-20 minutes before attempting to remove.
Once fully cooled, slice and top with PB Banana Glaze. Store in the fridge for up to 3 days. I found that this also freezes beautifully.
- 1 ripe banana (but not too ripe, you still want it solid!)
- 2 tbsp peanut butter (I used Koeze’s crunchy)
- 1/2 cup icing sugar, sifted
- Pinch of kosher salt, to taste
Mash banana in a bowl until smooth. Add in peanut butter and mash until combined. Sift in the salt and icing sugar and stir until fully combined. Makes about 2/3 cup glaze. Store in fridge in a sealed contained for 1-2 days.
Posted in Baking, Breakfast, Brunch, Dessert, Gluten Free, Recipes, Vegan, Vegetarian
Tagged bananas, Cake, chocolate, dairy-free, Gluten Free, oats, peanut butter, vegan, vegan baking, vegetarian
Chocolate Stout Cake with Peanut ButterCream Frosting
Adapted from Donna Hay
#author’s note: you will need a small scale to measure some of these items, I converted to US measure where possible.
- 1 C Guinness or any other stout beer
- 225g butter, chopped into small pieces
- ¾ C cocoa, sifted
- 2 eggs at room temp
- 2/3 C sour cream, light is okay
- 2 C plain, all-purpose flour sifted
- 1 ½ tsp baking soda, sifted
- 2 C superfine sugar
Peanut ButterCream Frosting:
- 1 C confectioner’s sugar
- 1 C smooth peanut butter
- 80g butter, softened
- 1 tsp vanilla extract
- 1/3 C heavy whipping cream
Preheat oven to 325. Place the stout and butter in a saucepan over medium heat and stir to dissolve butter. Remove from heat and whisk in cocoa. Set aside.
Whisk together the eggs and sour cream. Add to the stout mixture with the flour, soda, sugar and whisk to combine. Pour into a lightly greased loaf pan lined with non stick baking or parchment paper. Bake for 1 hour 20 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
To make the peanut butter frosting, place the sugar, peanut butter, butter and vanilla in an electric mixer and beat for 6 minutes or until light and fluffy. Add the cream and beat for a further 2 minutes. Spread the peanut butter frosting over the cake and then serve.
You can also make these as cupcakes. Cook for approximately 20-30 minutes until toothpick comes out clean.
Posted in Baking, Recipes, Vegetarian
Tagged baking, butter, Cake, chocolate, cocoa, cupcakes, Donna Hay, Guinness, nom nom, peanut butter, recipe, sour cream, Stout, treats, veg, vegetarian, whipping cream, yum
I consider it a personal challenge when I have a few stray veggies in the fridge and a container of eggs. It’s not really a food emergency or worth going to the store unless I am out of half and half for the coffee. With the eggs, I could make an omelet (how predictable), or I could bust out some spices and a piece of stale naan bread from the freezer and make the following:
Curried Sweet Potato Hash with Egg Over Easy and Grilled Naan
This is a toss it all together recipe, so I didn’t measure. Do the best you can with what you have on hand. In these photos:
- 1 small onion diced
- 1 jalapeno pepper diced
- ½ green pepper diced
- 1 handful edemame from the freezer
- 1 medium sweet potato diced
- 1 egg, over easy
- 1 piece of Naan bread, grilled
- 1 tsp hot curry powder
- 1 tsp salt
- 1 tsp black pepper
Dice up the veggies, approximately the same size. In a sauté pan or whatever is clean frankly, spray a little oil and add the sweet potato dice first, it will take a little longer to cook, when that becomes a bit soft, add all the rest of the veggies. Cook until just tender. Sprinkle mixture with curry, pinch of salt and pinch of pepper. While the hash is cooking, push to once side of the pan and fry the egg over easy. Over an open flame or in the oven warm up the naan bread. To assemble. Naan on the bottom, hash, fried egg.
Feelin’ really crazy? Butter your naan bread with peanut butter and slice up a banana on top of it before adding the hash and egg…this is called a Tickle.
For lunch this same day, I took the leftover hash, put it in a sauce pan, with a can of coconut milk, a can of water and some additional curry powder. Soup. 🙂
Crazy for Cumin? Try this one from Pinch my Salt, one of my fave food blogs.
Posted in Leftovers, Recipes, Vegetarian
Tagged bananas, clean out the fridge, curry, diced veggies, edemame, fried egg, grilled naan, jalapeno, naan, onion, peanut butter, Pinch My Salt, scavenger, sweet potato, sweet potato hash, tickle