Toffee Banana Breakfast Bread (Vegan)

Recipe from Instagram @sophiethenutritionist
Husband-Tested in Alice’s Kitchen
Makes 8-10 slices

I just love breakfast and my day is made when I eat a really good one.  I saw this on Julie Maiten’s YouTube channel (one of my faves) and she said she found the recipe on Instagram.  So I gave it a try.  Though it looks decadent, it’s wholesome, filling and very satisfying with a hot cup of Joe.  It’s sweetened not with sugar, but with dates and bananas. To gild the lily, just top it off with yogurt and drizzle with mixture of tahini and maple syrup.  Sprinkle on some toasted pecans for a lovely crunch. This one is a new breakfast for us all to have on repeat.

Ingredients for the Bread:
5 pitted medjool dates
Scant 2 cups (320g) mashed very ripe banana (about 2 large bananas)
¼ cup (80g) vegan yogurt (I used Homemade Instant Pot Cashew Yogurt.)
1 teaspoon vanilla extract
1/3 cup (80 ml) milk of choice (I used soy milk.)
(180g) whole wheat flour
¾ cup (80g) old fashioned rolled oats
1 teaspoon baking soda
½ teaspoon baking powder
2 Tablespoon ground flax seed
3 teaspoons ground cinnamon
Pinch of kosher salt 

Topping Ingredients for Two Slices:
Vegan Yogurt (I used Homemade Instant Pot Cashew Yogurt.)
1 Tablespoon tahini
½ Tablespoon maple syrup
Splash of plant milk, to thin, if needed

Toasted pecans* or other nuts, roughly chopped

Preheat the oven to 350F.  Line a 9” X 5” loaf pan with parchment paper.  Set aside.
Soak the dates in hot water for 10 minutes/until soft. 
Add the milk, vanilla, yogurt and bananas to a high speed blend.  Add the pitted, soaked and drained dates.  Blend until smooth. Set aside.
Measure the flour, oats, soda, powder, flax meal, cinnamon, and salt into a large bowl.  Whisk until completely mixed.
Add the date milk mixture to the dry mixture.  Stir just until combined.  Do not over mix.
Put the batter into the lined loaf pan.  
Bake for 45-60 mins at 350F (180C) or until nice and golden on the top. Wait until the loaf is completely cool before cutting. Cut into 8 to 10 slices.
You can freeze the sliced loaf with baking paper between each slice.  Reheat in a toaster, oven or microwave. 

*To toast pecans in the oven, preheat the oven to 350°F (180C), spread the pecans evenly on a baking sheet, and bake for 5-8 minutes, stirring halfway through, until they become fragrant and slightly darker brown in color; be sure to watch them closely as they can burn quickly. 

No-Knead Multigrain Whole Wheat Bread

Behold!  This is one scrumptious loaf of goodness.

Here's what a slice of this
yummy bread looks like.

Recipe from Artisan Bread with Steve 
Husband-Tested in Alice’s Kitchen
Makes 1 Loaf

I’m thinking this is my favorite no-knead bread.  Because it’s no-knead, it’s a cinch to make.  Though this bread is VERY easy to make, you must plan to begin the day before serving.

16 oz. cool water
1 ½ teaspoons salt
¼ teaspoon yeast (Instant Yeast or Active Dry Yeast)
1 Tablespoon sesame seeds (I use a mix of sesame seeds and black sesame seeds.)
1 Tablespoon flax meal (or flax seeds)
1 Tablespoon extra-virgin olive oil
2 cups bread flour
1 ½ cups whole wheat flour
½ cup old fashioned oats (I’ve also made this using quick-cooking oats.)
¼ cup old fashioned oats for the second rise
1 Tablespoon sesame seeds (optional for second rise)

Place the water, salt, yeast, sesame seeds, flax meal into a large bowl and give it a quick stir.  Add the 2 cups bread flour, the 1 ½ cups whole wheat flour and then the ½ cup oats on top of the flour.  Stir until the dough forms a shaggy ball scraping the sides of the bowl as you stir.  Stir until the flour is absorbed and scraping the sides of the bowl as you stir.
Cover with plastic wrap (I like to use a shower cap for this.) and allow to sit on the counter for 8-24 hours. (I think it’s best to allow the dough to sit for the full 24 hours.)
Remove the plastic wrap.  Spray an 8 ½” X 4 ½” loaf pan*** with cooking spray.  
Stir the dough to deflate.  Scrape the sides of the bowl clean.  Sprinkle the dough the ¼ cup old fashioned oats and the sesame seeds, if using. Stir so that the dough ball is covered with the extra oats and sesame seeds. Roll the dough into the loaf pan.  
Cover with another loaf pan turned upside down onto the loaf pan with the dough.  Use binder clips to clip the loaf pans together creating a “poor man’s Dutch oven.”  
Allow the dough to rise again for 30-60 minutes.  (If your home is cool, like it might be in the winter, it may take a full 60 minutes for it to rise.  If your home is warm, like it might be in summer, the dough may only take 30 minutes or so.)
As the dough is rising, move the oven rack to the lower third of the oven.  Preheat the oven to 400F.  
Bake for 40 minutes with the top on and 3-15 minutes with the top off to finish (browning) the crust.  
The bread is done when the internal temperature is 190F.  Remove the bread from the pan onto a cooling rack.  Cool completely before slicing.  (If you slice it too soon, the bread will be gummy and doughy inside.)

***Because I was baking more than one loaf of bread, I placed the dough into an 8” diameter springform pan.  Then, I covered it with an upside down 8” cake pan for the “poor man’s Dutch oven.”  I didn’t use any clips.  I just rested the upside down cake pan on top. The loaf turned out beautifully and it was round!

Sweet Potato Cornbread (Vegan)

Recipe from TwoShakesofHappy.com

Husband-Tested in Alice’s Kitchen

Makes 9 generous square servings

I’m sure this was intended to be eaten with a stew or soup, but it can easily be considered a treat to go with a cup of hot tea.  It’s on the sweet side due to the sweet potato and the brown sugar.  This bread is perfectly tender and moist.  I will definitely make it again. (Because it’s just we two, I cut the bread into square portions.  We ate a couple and then I put the rest in the freezer.  I actually thought the bread tasted even better after it was frozen and thawed.  So, this will be a great recipe to prepare for guests in advance.)

1 Tablespoon neutral oil (canola, vegetable, etc.)

1 lb. sweet potatoes, peeled and cut into 1-inch cubes

1 ½ cups cornmeal

1 cup whole-wheat flour

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1¼ cups almond milk (or any milk of your choice)

½ cup brown sugar

2 Tablespoons ground flaxseed

1 Tablespoon fresh lemon juice

¼ melted coconut oil

Preheat oven to 425F.  Add the neutral oil to an 8-inch cash iron skillet (or brush an 8-inch square baking pan with the oil.)

Place the skillet (or baking pan) into the oven as it preheats.

Add the sweet potatoes to a saucepan and fill the saucepan with water to cover them.  Put on the stove on high heat and cover.  Boil for 10 minutes or until the sweet potatoes are soft.  Drain and set aside.

In a large bowl, whisk together the cornmeal, wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg.

To a blender, add 1½ cups of the boiled sweet potato (You will have some sweet potatoes left over.  Save it for another recipe.)

Add the almond milk, brown sugar, flax, lemon juice and coconut oil to the blender.  Blend until smooth.

Add the blended sweet potato mixture into the dry ingredients and mix until just combined.  Do not over mix!  Remove the hot skillet (or baking pan) from the oven and carefully add the batter to the pan.  (You may hear a little sizzle.) Use a spatula to distribute the batter evenly in the pan.  Pop the skillet (or baking pan) in the oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and let it cool on a cooling rack for at least 15 minutes before serving.

Homemade Red Enchilada Sauce

Recipe from www.gimmesomeoven.com

Husband-Tested in Alice’s Kitchen

Makes about 1 ½ to 2 cups* (This depends on how much you reduce the sauce.)

It’s easy to make your own homemade red enchilada sauce.  It only takes a few minutes and ingredients that you most likely have in your pantry.  Make a double batch and freeze a batch for later.  Use the sauce for your favorite enchilada recipe.  I used 2 cups of the sauce for Sweet Potato Enchilada Skillet and then used 1 Tablespoon of the sauce to mix in with the same amount of mayo for a dip for roasted sweet potatoes as a snack.  Why buy canned when you can so easily make your own?

2 Tablespoons vegetable oil or avocado oil

2 Tablespoons whole-wheat flour (or all-purpose flour or gluten-free flour)

4 Tablespoons chili powder (If you’d like a smokier sauce, you can use 3 Tablespoons chili powder and 1 Tablespoon chipotle powder.)

½ teaspoons garlic powder

½ teaspoon kosher salt

¼ teaspoon ground cumin

¼ teaspoon dried oregano

2 cups Homemade Chicken Broth OR Homemade Vegetable Broth

(If you prefer using Better Than Bouillon, you would need 2 teaspoons per 2 cups of water. You can also use canned or boxed stock.)

Heat oil in a small saucepan over medium-high heat.  Add the flour and whisk together over the heat for one minute.  Stir in the remaining seasonings.  Gradually add in the stock, whisking constantly to prevent lumps.  Reduce the heat and simmer 10-15 minutes until slightly thickened. 

Use immediately OR refrigerate in an airtight container for up to 3 days.  (You can also freeze this sauce.)

*If you have any left over sauce, mix equal parts Homemade Enchilada Sauce and mayonnaise OR yogurt for a yummy dip for roasted sweet potatoes or sweet potato fries.

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Whole-Grain Zucchini Bread

I find that having all the ingredients 

measured and prepped is best, especially when baking.  

Here you see all the ingredients for Whole-Grain Zucchini Bread ready to go. 

Serves: 1 loaf or 12 muffins*

Recipe from Cookie and Kate http://cookieandkate.com

Husband-Tested in Alice’s Kitchen

This tasty zucchini bread is made healthier than other zucchini breads I’ve made by using whole grains, honey (or maple syrup) and coconut oil instead of butter. You can even make it vegan and/or gluten free.**  Besides testing it on my husband, I served it to my ZUMBA class and they loved it.  Have it with your breakfast tea or pack a slice in your lunchbox or freeze a loaf for the holidays.

¾ cup roughly chopped raw walnuts or pecans (optional)

⅓ cup melted coconut oil or extra-virgin olive oil

½ cup honey or maple syrup

2 large eggs

½ cup milk of choice

2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon ground cinnamon + more to swirl on top

½ teaspoon kosher or sea salt

¼ teaspoon freshly ground nutmeg

1½ cups grated zucchini (1 small zucchini, about 7 ounces)

1¾ cups white whole-wheat flour or regular whole-wheat flour

Preheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper (for easy cleanup) and grease a 9” x 5” loaf pan to prevent the bread from sticking.

Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.

In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)

Add the milk, vanilla, baking soda, cinnamon, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Gently fold in the toasted nuts.

Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, and then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.

This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. Slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

A Note On Oils: I love coconut oil here. Olive oil will lend an herbal note to the bread, if you're into that. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, use cold-pressed sunflower oil or grapeseed oil.
Make Muffins: Divide the batter into 11 muffin cups (greased or lined with muffin liners) and bake at 325 degrees around 23 minutes.
**Make It Vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
**Make It Gluten Free: I haven't tried myself, but I have heard from a reader that Bob's Red Mill's all-purpose gluten-free mix worked well here.

Make It Dairy Free: Choose non-dairy milk (almond or soy milk.)
Make It Egg Free: Replace the eggs with flax eggs.
Make It Lower In Fat: Replace the oil with applesauce if you're following a low-fat diet.

Slow-Cooked Tex-Mex Chicken and Beans

Serves 6

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

This is so easy to make, but really has lots of flavor and is packed with a whopping 13 grams of fiber per serving.  For this memorable fix-and-forget chicken stew, use a high-quality salsa to save time without skimping on flavor; choose a jar with a short ingredient list.  I used "Green Mountain Gringo Salsa" medium heat which is found at Lost River Market & Deli.  It also comes in mild heat for those who shy away from anything spicy.  This salsa has no preservatives in it; it's all natural.  Chipotle Chilies in Abobo Sauce are smoked jalapeño peppers.  A little goes a long way.  You'll only need a small amount, so put the leftover from the can in the freezer in 1 Tablespoon dollops for when you make this dish again.  Serve this chicken stew on its own or over Easy Brown Rice or even tortilla chips.  Make a batch of homemade Guacamole and it’s a party!  Add a crisp salad for a complete meal!

1 cup dried pinto beans, rinsed

1 jar (11 ounces) mild or medium salsa (1½ cups)

2 Tablespoons chopped canned chipotle chilies in adobo sauce

2 Tablespoons all-purpose flour (I used whole-wheat flour.)

1½ pounds boneless, skinless chicken thighs (about 8)

Coarse salt and ground pepper

1 medium red onion, chopped

1 red bell pepper (ribs and seeds removed), chopped

¼ cup reduced-fat sour cream, for serving (You can also use plain Greek yogurt.)

¼ cup chopped fresh cilantro, for serving

In a 5- to 6-quart slow cooker, stir together beans, salsa, chilies, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.

Cover and cook on low heat for 7½ to 8 hours. (Do not open lid or stir.) (I've made this a few times and when I got a new slow cooker recently, I noticed that the beans began to stick at 7 1/2 hours, so I turned off the cooker at that point.)

Using two forks, shred into large pieces. Serve topped with sour cream and cilantro.