This Bread is Bananas

Banana bread. It doesn’t need much of an introduction… this classic quick bread recipe has been on American breakfast tables since the 1930’s.

Beyond its special place in American History, banana bread will always hold a place in my heart as it is the first thing my mom taught me to bake. Using a recipe passed down by her mother, I was in awe that browned bananas could turn into a finger-licking worthy batter. Every weekend we would take our old bananas and bake the passed down recipe, topping it with our favorite… cream cheese.

Due to my love for the original, it has taken me a while to health-ify this classic bread. But it was time. This easy Vegan and Gluten-free version even had my mom convinced it was just as good as the original.

Check out the recipe below, let me know what you think!

BANANA BREAD

Yields 1 loaf

 Wet

  • 3 Tbs chia seeds

  • 6 Tbs water

  • 3 Ripe Bananas (optional: additional ½ banana for garnish)

  • 1/3 Cup Coconut Oil, melted

  • ½ Cup Almond Milk

  • 2 Tsp Vanilla

  • 1 Tbs Agave

  • ¼ cup Coconut Sugar

Dry

  • ½ Cup Almond Flour

  • ½ Cup Coconut Flour

  • 1 Cup Gluten Free Mix

  • 1 tsp Baking Soda

  • ½ tsp Baking Powder

  • ½ tsp Salt

  • 2 Tbs Hemp Seed

  • 1 ½ tsp Cinnamon

  • ½ tsp Ginger


Preheat oven to 350 degrees.

1.     In a large bowl, combine chia seeds and water. Let sit for at least 5 minutes until chia seeds have started to thicken and form a gel.

2.     Once chia seeds have gelled, mash the bananas into the mixture. Mix in the rest of the wet ingredients until well combined.

3.     In a separate bowl sift together all of the dry ingredients.

4.     Gradually fold dry ingredients into the wet mixture, until well combined.

5.     Prepare loaf pan with nonstick spray and add batter.

6.     Garnish loaf with chopped nuts or a banana sliced lengthwise sprinkled with coconut sugar.

7.     Bake for 25- 30 min. Until the center is cooked through.

8. Allow to cool before slicing. Enjoy it as is, or with dairy-free cream cheese or butter.



Recreating the Classics with Pipcorn

You know the saying, “The original is always better,” or “If it ain’t broke, don’t fix it.” Well Pipcorn heard those cliché sayings and tossed them out the window. They have taken something we all know and love, popcorn, and recreated it to provide us with a unique snacking experience.

In the spirit of Pipcorn, I decided to overhaul a few classics myself. So what am I talking about?! Think Peanut Butter and Jelly… the perfect combination of sweet, salty goodness that oozes from the crust as you take a bite. It’s one of those quick and easy combinations that you know will get you through your lunch break and feeling like a kid on the playground. Although this classic for both grown-ups and kids alike isn’t going out of style anytime soon, I thought we could turn it up a notch. My PB+J Popcorn highlights the creamy peanut butter taste with bursts of fruit from dried berries. Its simple, easy and oh so addicting.   

Sweet tooth, ✔️.

Now, let’s move into something more savory. You know the two ingredients sandwich that you ate as a kid, after playing in the snow with a steamy bowl of tomato soup? Nothing says a you’re loved, like a crispy, buttery, cheesy, gooey grilled cheese sandwich. With the gourmet grilled cheeseries out there stepping up their game on the classic, I thought, why not?! Truffle Pipcorn was the inspiration I needed for my Truffled Grilled Cheese… combined with caramelized onions and melted provolone this grilled cheese will be your ticket to the clean plate club.

I know, I know I’m messing with the greats but its time to hone your inner kid and break the rules just a little. Go ahead, test them out and let me know what you think!


PB+J Popcorn

Ingredients

Directions

  1. In a large bowl combine Sea Salt Pipcorn and dried berries
  2. In a small sauce pan combine sugar and agave. Over medium heat bring to a boil and reduce to a simmer for 2 minutes.
  3. Quickly add peanut butter and stir until fully combined.
  4. Pour over the popcorn mix and toss until fully covered. (Careful its hot! Use tongs and spoons to mix it up.)
  5. Transfer to a parchment lined baking sheet to cool
  6. Warning these may not last more than 2 minutes ;)

recipe adapted from The Kitchen


Truffled Grilled Cheese

Ingredients

  • 2 pieces of your favorite sprouted wheat bread
  • 2 pieces Daiya provolone or cheese of your choice
  • 1/2 onion
  • 1 tbs olive oil
  • 1/4 cup Truffle Pipcorn
  • 1 tbs coconut oil or butter of your choice

Directions

  1. Heat a sauce pan, add oil and sliced onions over medium heat.
  2. Cook slowly until golden brown and caramelized, set aside.
  3. On one half of bread place one piece of provolone, top with caramelized onions and Pipcorn
  4. Top with second slice of cheese and bread.
  5. Smear a butter on the top piece of bread. Place on heated skillet, cook for 1 minute until golden brown and flip.
  6. Cook until cheese is just melted and serve immediately.