Tag Archives: gluten frei

Vegan Banana Bread

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How to make vegan banana bread, sugarfree and glutenfree How to make vegan banana bread, sugarfree and glutenfree How to make vegan banana bread, sugarfree and glutenfree How to make vegan banana bread, sugarfree and glutenfree How to make vegan banana bread, sugarfree and glutenfree How to make vegan banana bread, sugarfree and glutenfree

Bananen-Brot, eines meiner liebsten Frühstücke. Wenn es frisch getoastet ist und die Schokoladencreme ganz flüssig wird, die man oben drauf streicht….hmm..lecker. Diesmal aber ist es das erste Mal, das ich eine gesündere Variante gebacken habe. Nämlich ohne Kristallzucker und ohne Weizenmehl, dafür mit dem proteinreichen und glutenfreien Buchweizen und dem gesünderen Ahornsirup.

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Banana Bread, one of my favorit breakfasts. The moment when the toasted slice of bread liquifies the chocolate spread…mmmhhh…delicious. This time around – for the first time – I tried to make it more healthy. Instead of the sugar I used mapel syrup and instead of whole wheat flour, I used the gluten free and high in protein version buckwheat.

Recipe (yields one medium loaf)
What you’ll need
2 cups buckwheat flour
1/2 tsp. Baking powder
5 really ripe Bananas
2 flax eggs (2 tsp. flaxseeds + 3 Tbsp. water)
1/2 cup milk of your choice (I used soy-rice-milk)
1/2 cup coconut oil
1/4 cip mapel syrup
1 Tbsp. vinegar
1/2 Tbsp. cinnamon

What you wanna do
1. Prepare the flax egg by adding both water to the flax seeds and let thicken for 5-10 minutes
2. First mix the dry ingredients than smush the bananas and mix all wet ingredients
3. Mix dry and wet ingredients and place in baking tin
4. Bake on 150°C / 300°F for 30 minutes or until toothpick comes out clean

Thank you so much for reading!

Unterschrift_Elisa_Herz

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Persimmon Pie

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Khaki, Sharon , Dattelpflaume viele Namen für eine so tolle Frucht. Reif also saftig und super süße ist sie am besten. Das merkt daran, dass die Frucht so wirkt als würde sie gleich platzen, wenn man sie berührt. Genau dann braucht man nur den Stiel entfernen und kann sie direkt servieren. Dieser Kuchen ist eines meiner Sonntagsexperimente. Khaki im Kuchen hatte ich bisher noch nicht, aber Wahnsinn ist das lecker.

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A persimmon has more than three names in German Khaki, Sharon and Dateplum just to name some. When ripe it’s one of the most beautiful fruites, you’re gonna notice how ripe it is because it looks like it’ll burst. Ripe as in super juicy and sweet and you only have to get rid of the stem and serve it like that. This pie is a Sunday-Experiment of mine. Khaki in a cake never seen bevor but oh so good.

 

 

Recipe (yields a 24 cm/9 ” pie pan)
Glutenfree, sugar free, vegan
Frei von Gluten, ohne Zucker, vegan

What you’ll need

    1. 2 ripe persimmons
    2. 3 cups soaked Dates (cover dates with water for at least 2 hours or overnight)
    3. 1/4 cup Milk of your choice (I used rice-date-milk)
    4. 1 1/2 cup almond meal (you can make your own by placing almonds in a food processor and blend until you have flour-like consitency)
    5. 3/4 cup glutenfree oat flour (you can make your own by placing oats in a food processor and blend until you have flour-like consitency)
    6. 3 Tbsp. Coconuto oil
    7. 2-4 Tbsp. Water
    8. 1 Tsp. Bakig powder
    9. 2 Tbsp. Oats
    10. 1/4 Walnuts

What you wanna do

    1. For the crust: mix almond meal, oat meal and coconut oil until you have a crumbly texture, than add water until you get a smooth dough
    2. Place the crust in a 24 cm/9” pie pan and push with hands to line the whole pan
    3. Place the crust in the oven for 20 minutes on 180°C/356°F
    4. For the topping: Place soaked dates, persimmons, baking powder, milk, oats in food processor and blend everything together until you get a smooth mixture
    5. Add mixture on top of the.
    6. Sprinkle Walnuts on top and put back in the oven for 20 more minutes

Unterschrift_Elisa_Herz