Banana Bread Muffin Tops

Banana Bread Muffin Tops

Vegan, gluten-free, nut-free, refined sugar-fr
Ultra dense and chewy, these banana bread muffin tops make a great running-out-the-door breakfast or snack. Sweetened with banana and dates, there are no added sugars (and the chocolate chips can be easily swapped for walnuts). Try them warm served with a pat of vegan butter, nut butter, or coconut oil.
Yield
9 large cookies
Prep Time
10 Minutes
Cook time
18 Minutes

Ingredients:

  • 2 large ripe bananas, peeled (230 grams banana without peel)
  • 1/2 cup packed pitted Medjool dates (125 grams pitted dates)*
  • 1/4 cup virgin coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 + 1/8 teaspoon fine grain sea salt
  • 2 cups gluten-free rolled oats, divided
  • 3-4 tablespoons non-dairy chocolate chips (or chopped dark chocolate)

Directions:

  1. Preheat oven to 180°C and line a large baking sheet with parchment paper.
  2. Add the peeled bananas, pitted dates, coconut oil, and vanilla into a food processor. Process until smooth. I let it run for a minute or so.
  3. Add in the cinnamon, baking powder, and salt and process again until combined.
  4. Add in 1.5 cups of the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.
  5. Remove processor from the base and then remove the blade and set aside. Carefully stir in the remaining 1/2 cup rolled oats and the chocolate chips.
  6. Spoon a large portion of dough (about 3-4 tablespoons or so for each) onto the parchment. Do not press down on the dough to flatten – simply leave it in a mound on the baking sheet.
  7. Bake cookies for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom.
  8. Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Then lift off muffins and place on the rack to cool completely.

Note: Make sure you use very soft Medjool dates. If you are using firm dates, be sure to soak them in water until softened before proceeding with recipe.

Publicités

Blondies sans farine

Ingredients
  • 1 cup natural creamy nut butter (peanut, almond…)
  • ⅓ cup honey
  • 1 whole egg
  • ¼ teaspoon sea salt (*if using unsalted peanut butter)
  • ½ teaspoon baking soda
  • ½ cup dark chocolate chips
Instructions
  1. Preheat oven to 177° STATIC and grease a 20 cm square pan with butter or coconut oil.
  2. In a small bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then fold in the chocolate chips.
  3. Pour the batter into the greased pan, and use a spatula to smooth the top.
  4. Bake at 177° for 20-25 minutes, or until the top is a light golden brown. (it only took 20 minutes in my oven)
  5. Let cool, then cut into squares and serve!

http://detoxinista.com/2011/12/flourless-peanut-butter-chocolate-chip-blondies/

Cheesecake végétalien

Ingredient Vegan Cheesecakes

Ingredients
  • Crust:
  • 1 cup pitted dates (soaked in warm water for 10 minutes then drained)
  • 1 cup raw walnuts or almonds
  • Filling:
  • 1.5 cups raw cashews, soaked in water 4-6 hours then drained
  • 1 large lemon, juiced (scant 1/4 cup)
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 Tbsp full fat coconut milk (see instructions for note)
  • 1/2 cup agave nectar or maple syrup (or honey if not vegan)

OR for Key lime pie

  • 1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
  • 3/4 cup light or full fat coconut milk, well shaken
  • 1/4 cup coconut oil, melted
  • 3-4 large limes or 6-7 key limes (1 Tbsp zest, 1/2 cup juice)
  • 1/3 – 1/2 cup agave nectar (depending on preferred sweetness)
Instructions
  1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
  3. Lightly grease a standard, 12 slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
  4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
  5. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the « cream » off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
  6. You don’t need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then « liquified » or « pureed » it until silky smooth. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
  7. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
  8. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.
  9. Optional: you can set them out for 10 minutes before serving to soften, but I liked them frozen as well.

http://minimalistbaker.com/7-ingredient-vegan-key-lime-pies/

Houmous au micro ondes

Végétalien

6-ingredient hummus

Ingredients

  • 1  can chickpeas, NOT drained
  • 2-4 cloves garlic (depending on how garlicky you prefer it)
  • 1/2 cup tahini
  • 2 Tbsp fresh lemon juice
  • 3/4 – 1 tsp sea salt, depending on how salty you prefer it
  • 1-2 Tbsp extra virgin olive oil

Instructions

  1. Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.
  2. Add to blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
  3. Process until smooth and creamy, scraping down sides as needed. Taste and adjust seasonings as you prefer. I find 3/4 tsp salt to be the perfect amount.
  4. Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.

Author: Minimalist Baker

Crumble boulgour courgettes

Végétarien sans fromage.

Pour un gratin de 3-4 personnes :

700 g de courgettes,  1 ou 2 oignons,  thym, origan et paprika,  1 à 2 CS d’huile,  1 oeuf (facultatif), Ail

100 g de boulghour pesé cru, 60 g de farine de maïs, paprika, origan : 1 CS de chaque, 1 CS de graines de sésame, 40 g de beurre

Préparer les légumes:
Peler l’oignon et l’ail, découper les courgettes en cubes.

Faire ensuite cuire les légume avec l’huile, les herbes et le paprika. Ils doivent rester un peu fermes. Les laisser refroidir un peu, puis les mettre dans le plat à gratin, et les mélanger avec l’oeuf légèrement battu.

Faire cuire le boulghour à l’eau salée, une dizaine de minutes. Une fois cuit, l’égoutter puis préparer le crumble en mélangeant le boulghour avec les autres ingrédients : farine de maïs, graines de sésame, beurre, origan et paprika. (Si on préfère un crumble moins friable, il faudra doubler les doses de beurre et de farine.)

Après avoir réparti le crumble sur les légumes, faire cuire le gratin au four, thermostat 5-6, une vingtaine de minutes.

http://cicerolleblog.canalblog.com/archives/2008/07/04/9797688.html