Tag Archives: egg free

SRC: Life and Kitchen’s Banana Oatmeal Bread & Grilled Peanut Butter Apple Sandwiches

Life&Kitchen Banana Oatmeal Bread-1

For January’s Secret Recipe Club, I was paired with Lindsay of Life and Kitchen. Lindsay has been a vegetarian since the beginning of 2012, so most of her recipes are meat free! As well as tons of delicious recipes, she includes lots of commentary on her life outside of the kitchen – including her ridiculously cute daughter, Lily, and their adventures with a growing kid.

But speaking of delicious recipes, I literally looked through 20 pages of her blog and was so indecisive about what I should make! Some of the recipes that caught my eye were her: Bacon and Goat Cheese Muffins, Cucumber Hummus Cups, and her Broccoli Salad with Raisins and Sunflower Seeds, (which is a variation of a favourite of ours, but since I’ve already made it, I decided not to make it again.

When I saw Lindsay’s recipe for  Grilled Peanut Butter Apple Sandwiches, I knew what I was going to make: her Banana Oatmeal Bread!  It’s super easy to make, is healthy and is super tasty! I made a few variations – making it gluten and egg free, reducing the sugar and adding more bananas. The only thing I didn’t like about it is that the some of gluten free oats were still uncooked after baking – apparently they take longer than regular, so next time I think I’ll either up the liquid in the loaf or soak the oats for a few minutes before mixing them in.

Life&Kitchen Banana Oatmeal Bread-2

Gluten Free, Vegan Banana Oatmeal Bread

1/3 c. each brown rice flour, sorghum flour and tapioca starch
1/4 c. millet flour
1/2 tsp. xanthan gum
1/3 c. unpacked brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 egg replacers (1 tbsp. powder, 1/4 c. almond milk – make according to the directions on package)
1 tbsp. olive oil
1/2 tsp. apple cider vinegar
4 ripe bananas, mashed
1 c. old fashioned GF oats

  1. Line a 8 x 4″ loaf pan with parchment paper and preheat your oven to 350F.
  2. In a large bowl, whisk together dry ingredients.
  3. Add in egg replacers, oil and vinegar and mix until combined (mine was a bit dry at the moment as instead of adding the equivalent of another egg, I added another banana).
  4. Mix in banana and oatmeal and then scrape into pan.
  5. Bake for 45 – 50 minutes or until a few toothpicks inserted into the loaf come out clean.
  6. Cool in the pan for 5 minutes, then let cool on a rack.
  7. Enjoy by itself or in a grilled peanut butter apple sandwich!

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Life&Kitchen Banana Oatmeal Bread-4

Life&Kitchen Banana Oatmeal Bread-5

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Grilled Peanut Butter Apple Sandwich

2 slices banana bread
Peanut Butter
Apple Slices
Margarine (or soy-free spread)

  1. Butter one side of each piece of banana bread and place butter side down on a board/plate/etc.
  2. Spread peanut butter on both sides of the bread and arrange apple slices on one pieces.
  3. Assemble your sandwich and cook in a preheated pan for about 5 min a side or until each side is golden brown.
  4. Enjoy!

Life&Kitchen Banana Oatmeal Bread-7

Please check out the rest of Group D’s recipes by clicking the link below!

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My Favourite Dessert from 2013: Gluten Free Vegan Fruit Tart

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Happy New Years! I hope all of you had a blessed Christmas and a wonderful start to 2014!

Here’s the dessert that I made the most often this past year – a fruit tart, based on the Berry Tart from The Allergen-Free Baker’s Handbook. I’ve updated it to include less sugar and to make it coconut free. Mr. Bean liked it so much that he specifically requested me to make it again for a New Year’s Eve dinner with friends!

It has quite a few steps, but don’t be turned off as it’s pretty easy. The shortbread crust is probably the least finicky gluten free crust I’ve made (It’s made with a mixer and if it cracks or falls apart? That’s okay! Just put it back together and it won’t make a difference as it holds together just fine once it’s cooked!) You can make the custard out of whatever dairy free milk you desire – I chose almond as that’s the one I like and use the most. It can also be decorated with whatever fruit you have on hand – it’s pretty and delicious regardless!

Gluten Free Vegan Fruit Tart with Shortbread Crust and Pastry Custard

Based on the Berry Tart Recipe from The Allergen-Free Baker’s Handbook

Shortbread Crust

1/3 c. each brown rice flour, sorghum flour and millet flour
2 tbsp. corn starch
1/2 c. tapioca starch
2 tbsp. icing sugar3/4 tsp. xathan gum
Pinch of Salt
9 tbsp. Dairy Free Margarine (I used Fleischman’s – you could probably use Earth Balance Soy Free Buttery Spread to make it soy free if desired)
2 tbsp. orange juice
Sweet rice flour for dusting

  1. Preheat your oven to 350F. Find your 9″ tart pan (the ones with the removable bottom works best. If you don’t have a removable bottom, you may need to lightly grease the pan to ensure that it will come out nicely.)
  2. Sift together the flours and icing sugar.
  3. Mix together the remaining dry ingredients in a mixer.
  4. Drop margarine in one tablespoon at a time,  until it looks like a coarse meal.
  5. Add in the orange juice until it starts to ball in the center. If it feels way too sticky, add a tablespoon of rice flour.
  6. Turn out the dough onto a lightly floured piece of wax or parchment paper. Form into a disk, dust the top and roll out between two pieces of wax paper, dusting with flour as necessary to prevent dough from sticking, until the disk is 1″ bigger than the pan on all sides (about 11″ diameter for a 9″ pan). Or, if you want, you can probably forgo the rolling and press the crust into the pan if that suits your fancy.
  7. Remove the top layer of paper and flip dough into pan. Press dough into pan and fix cracks with extra dough (cracks are okay! They will not adversely effect the crust). You could cut off the remaining dough, but I usually build up the sides, making sure that the top is the same level as the sides of the pan.
  8. Prick 8 – 10 times with a fork and bake for ~20 min or until the crust begins to turn golden brown.
  9. Remove from oven and cool on a rack.

Tart Filling

2 tbsp. jelly1 c. almond milk
3 tbsp. Agave nectar (or another liquid sweetener like honey or maple syrup)
1 vanilla bean, scrapped out & keep the bean
2 tbsp. cornstarch
1 egg replacer, made with 2 tbsp of almond milk
1 tbsp. (or more if you want sweeter) sugar
Large pinch of salt

Fruit – berries, tropical, citrus, etc. – I’ve used mandarin oranges, kiwis, blackberries, raspberries, strawberries and a gooseberry for the centre.

  1. Once the crust is cool enough to touch, heat up the jelly in a microwave safe container until liquid and brush over the crust. Place in fridge until you’re ready to fill it.
  2. In a small saucepan, whisk together the agave nectar, 3/4 c. almond milk, the insides from the vanilla bean and the leftover vanilla bean. Heat on medium heat until the sauce starts simmering on the sides. Remove from heat.
  3. Whisk together the remaining almond milk and cornstarch. Add the sugar, salt and egg replacer and whisk until fully combined.
  4. Pour the cornstarch mixture into the milk mixture and return to medium heat, whisking until it starts to boil. The mixture will thicken up quickly – let it boil for about a minute before removing it from the heat. Remove the vanilla bean and discard.
  5. Let the custard cool a few minutes before pouring into the cooled crust.
  6. Arrange your fruit concentrically on the tart, making sure that all the custard is covered.
  7. Let the tart cool completely before serving.
  8. Enjoy!
Fruit Tart 1

The Tart I made for New Years – taken on my phone.

What food did you enjoy the most in 2013?

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SRC: Burnt Apple’s Pumpkin Chocolate Chip Loaf

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For October’s Secret Recipe Club, I was paired with Traci of Burnt Apple. Traci is a mother of 3 kids, who used to have difficulty with cooking, but she’s definitely changed that! She has tons of tasty looking recipes, including some gluten free. She has tons of delicious pumpkin recipes, like these pumpkin snickerdoodles and this pecan pumpkin butter cake.

I have to admit, I was looking at her recipes with an agenda: the other day, I bought some almond “yoghurt” thinking that it would taste like real yoghurt, but I couldn’t stand the taste, so I wanted to make something that used it up. I also had some pumpkin and chocolate chips I also wanted to use up, so Traci’s Pumpkin Chocolate Chip Loaf fit the bill perfectly!

Burnt Apple Pumpking Loaf-1

Of course, since it’s me, I adapted it to make it more Bean friendly. The changes I made to her pumpkin loaf are: reduced the sugar from 2c.white sugar to 3/4 c. coconut sugar, made more bean-allergy friendly by using almond yoghurt instead of Greek yoghurt, almond milk instead of milk and egg replacer instead of eggs. I added 1/8 c. oil as there is much less fat in almond products (I’m not used to fat-free cooking, so I added it just in case). I also added vanilla and upped the spices a little.

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It turned out really well! It was nicely moist and surprisingly spongy (in a good way!). Since there were eggs and it’s gluten free, it doesn’t rise as much, so I could have made it in one large loaf pan.  I’m glad I didn’t as it was so good that I probably could have eaten it all myself. To prevent this from happening, I’m sending the second loaf with Mr. Bean to work!

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Burnt Apple’s Chocolate Chip Pump Loaf (Gluten Free, Egg Free, Dairy Free, Vegan, potentially Soy Free)

3/4 c. coconut sugar
1/2 c. almond yoghurt
1/2 c. almond milk
1/8 c. canola oil
1 tsp. vanilla
2 c. pumpkin puree
2 tbsp. molasses
2 egg replacers (1 tbsp. powder with 4 tbsp. almond milk)

3/4 c. almond flour
1/2 c. brown rice flour
1/2 c. sorghum flour
1 c. tapioca starch
1/4 c. sweet rice flour
1 1/2 tsp. xathan gum
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. cloves

1 c. chocolate chips (use enjoy life (or similar) chocolate chips for dairy & soy free. I have some milk chocolate chips that needed to be used up, so I used those.)

  1. Preheat oven to 350F. Line two loaf pans with parchment paper or grease and flour.
  2. Whisk together all the dry ingredients (flours, xathan gum, baking powder, baking soda, salt and spices). Set aside.
  3. In a separate bowl, mix together all the wet ingredients.
  4. Stir the dry ingredients into the pumpkin mixture until just combined. Fold in the chocolate chips.
  5. Divide the batter between the two pans and cook in the oven for 50 – 60 minutes, or until a toothpick inserted in a few places comes out dry.
  6. Remove from the oven and let cool in pan for about 5 minutes before removing onto a rack.
  7. Let loaves cool completely before cutting.
  8. Enjoy!

Burnt Apple Pumpking Loaf-5

Traci, it was great to have a chance to look through your blog! I’m so impressed with your recipe manipulations and you’re an excellent example that anyone can cook! :)

Please check out the rest of Group D’s Recipes below:

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Gluten, Egg and Coconut Free Strawberry Shortcakes

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Almost a month ago, Mr. Bean and I headed out to the Island, for ten (!!) lovely days of not working. It seems that every time that I go on vacation there I earn it. Like “my project manager is away, I’m the one who has to carry these drawings to be issued for construction, attend a kick off meeting by myself (while never having been to one or meeting the client before) and overall crazy-busy-ness with lots of overtime.” Fun! Needless to say, it was a well deserved holiday.

Unsurprisingly, food is a very large part of our vacations and I LOVE how good the produce is out there. On our first day, we went to the grocery store and this is pretty much a good picture of what happened: “MR BEAN – LOOK at these STRAWBERRIES! They look like REAL STRAWBERRIES!” Yep, I’m definitely from a land-locked province where strawberries are gassed to ripen on their trip over the Rockies.

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We bought a lot of strawberries, and instead of just eating them plain or with breakfast, I decided to do something with the them: make strawberry shortcake! I’ve made strawberry shortcake before, but I used coconut milk cream. Me and coconuts aren’t really getting along these days and my parent’s don’t have an electric mixer at the cottage anyways, so I thought I would try something different – using goats milk yogurt!

GF Strawberry Shortcake-3Not quite the usual dairy free fare I usually make, but goats milk doesn’t seem to bother me as much as cow’s milk, so I thought I’d give it a try. Feel free to use other dairy free yogurt if you desire to suit your needs.

These are super simple to make – just make your favourite plain biscuit recipe then add yogurt and strawberries. Healthy, simple and delicious! The strawberries were sweet enough to counter the tartness of the yogurt and each little shortcake makes a delicious, low sugar snack or breakfast!

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Gluten, Egg and Coconut Free Strawberry Shortcakes

Strawberries
Greek Style Goats Yogurt (I used Liberte Goat Yogurt)

2 c. gluten free flour mix (there were made with Bob’s Red Mill All Purpose GF flour mix, but if I were at home I would have used 2/3 c. brown rice flour, 2/3 c. sorghum flour and 2/3 c. starch)
1 tsp. xathan gum
1 tbsp. baking powder
1/2 tsp. salt
1 tbsp. sugar (optional)
~6 tbsp. margarine
1 c. almond milk (Or other dairy-free milk)
1 tsp. apple cider vinegar

  1. Preheat oven to 400F.
  2. Measure out milk and add apple cider vinegar and set aside.
  3. Whisk together dry ingredients in a bowl.
  4. Cut in margarine with a knife and then your fingers until all the margarine is pea-sized.
  5. Stir in milk until just combined.
  6. Drop onto a lined or greased cookie sheet (you could roll/pat out & cut biscuits into circles, but I’m lazy) and bake for ~12-15 minutes or until biscuits are starting to turn golden brown.
  7. Let cool on a rack until room temperature.
  8. While the biscuits are cooking, slice up your strawberries.
  9. Once ready to fill, slice biscuit in half, scoop a dollop of yogurt onto both sides of your biscuit, fill with sliced strawberries and then assemble.
  10. You could add honey if you want to, but I found the strawberries were sweet enough!
  11. Enjoy!

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What’s your favourite things to do with fresh strawberries?

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SRC: Kudos Kitchen by Renee Peanut Butter Banana Bread

Kudos Kitchen by Renee Banana Bread-2

For this month’s Secret Recipe Club, I had Renee of Kudo’s Kitchen by Renee. Renee is a super creative person – she is incredibly talented at painting on glass – I am so impressed with everything she does! On top of that, she has tons of tasty looking recipes such as this rainbow chicken salad, bangers and mash and orange creme brulee. Plus, she has Boston Terriers – my kind of gal!

Kudos Kitchen by Renee Banana Bread-3

I chose to make her Peanut Butter Banana Loaf. I asked Mr. Bean if he would cry about it -  to which he replied “Only tears of joy”. Secret Recipe Club Choice for the win! As usual, I did adapt it – I reduced the sugar by 1 cup, made it gluten free, used egg replacer instead of the eggs and dairy-free margarine instead of butter. I didn’t have any coconut extract and many honey roasted peanuts have gluten in them, so I added some shredded coconut. Even with all those changes, it still turned out great and was super tasty! It’s a perfect breakfast loaf – not too sweet, has lots of fibre and protein and goes really well with a little margarine and a cup of tea.

Kudos Kitchen by Renee Banana Bread-5

Gluten Free Vegan Peanut Butter Banana Bread

2/3 c. brown rice flour
2/3 c. sorghum flour
1/3 c. tapioca starch
1/3 c. potato starch
1 tsp. xathan gum
1 tsp. salt
1 tsp. baking powder
1 tsp. baking powder
4 bananas, mashed
2 egg replacers (1 tbsp. egg replacer powder + 1/4 c. almond milk)
1/2 c. brown sugar
1 1/2 c. smooth peanut butter at room temperature (I used Kraft unsweetened creamy that I wanted to use up)
1/2 c. dairy free margarine, softened
1 tsp. vanilla
1 tsp. apple cider vinegar
1 – 2 tbsp. almond milk
1/3 c. shredded unsweetened coconut

  1. Line a 5 x 9″ pan with parchment paper and preheat oven to 350F.
  2. Whisk together flours, xanthan gum, salt, baking powder and baking soda in a bowl. Set aside.
  3. In a separate bowl, whisk together the mashed bananas, egg replacers and brown sugar.
  4. Whisk in peanut butter, margarine, vanilla, apple cider vinegar and almond milk.
  5. Stir in flour with a wooden spoon. Once combined, stir in coconut.
  6. Scrape into pan and smooth top.
  7. Bake in oven for 1 hour or until a toothpick inserted in a few places comes out clean.
  8. Remove from pan and parchment paper and allow to cool before slicing.
  9. Enjoy!

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If you want to make this non vegan, you can substitute the egg replacer with two eggs. If you don’t want to make it gluten free, use 2 c. of wheat flour for the flours & xathan gum and if you’re using eggs, reduce the baking powder to 1/2 tsp. and don’t add the apple cider vinegar.

Renee, it was great to have your blog and have the opportunity to witness all of your creativity! I look forward to trying more of your recipes!

Kudos Kitchen by Renee Banana Bread-1

Please check out the rest of Group D’s recipes by clicking the link below!



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