1:13 pm by Unknown
From : http://www.egglesscooking.com/2011/08/09/peanut-butter-banana-bread/
Prep time: 20 Mins Cook time: 45 Mins Yields: 12 Servings.
INGREDIENTS:
1 cup Whole Wheat Pastry Flour
3/4 cup Light Brown Sugar
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Mashed Bananas (about 2 medium size)
1/3 cup Peanut Butter
1/2 cup Almond Milk
1 teaspoon Apple Cider Vinegar
1 teaspoon Vanilla Extract
2 tablespoons Water
3/4 cup Vegan Chocolate Chips
PROCEDURE:
Preheat oven to 350F/180C for 15 minutes. Line a 8×4 inch loaf pan with parchment paper and set aside.
In a small bowl stir together the almond milk and vinegar; set aside. The mixture will curdle in about 5 minutes.
In a large bowl combine together the flour, sugar, baking powder, baking soda and salt.
In another bowl mix together the mashed bananas, peanut butter, curdled milk mixture and vanilla.
Pour the wet ingredients over the flour mixture and combine together. Add water as needed to get the right batter consistency. I added about 2 tablespoons of water because the batter was a bit thick.
Stir in the chocolate chips. I used coarsely chopped vegan chocolate chunks.
Pour the batter into the prepare pan and bake for about 45-50 minutes or until a toothpick inserted in the middle of the bread comes out clean. Mine was done in 45 minutes.
Remove the pan from the oven and place it on a wire rack and let cool for 15 minutes before taking out the bread from the pan. Cool the bread on the wire rack for at least 5-6 hours before slicing. Quick breads and especially banana breads taste and slice better if left undisturbed for 24 hours.
NOTES:
I used unsweetened and unsalted natural peanut butter. Those who don’t like peanut butter can substitute it with other nut or seed butters.
Any non dairy milk can be used in place of almond milk.
White vinegar can be used instead of apple cider vinegar.
Roasted peanuts can be used for some of the chocolate chips. This will give a nice crunch to the bread.
1:10 pm by Unknown
From : http://www.egglesscooking.com/2013/07/27/gluten-free-vegan-vanilla-waffles-recipe/
Prep time: 15 Mins Cook time: 05 Mins Yields: 7 Waffles
INGREDIENTS:
2 cups gluten-free pancake/waffle mix
1 tablespoon flax seed meal
3 tablespoons warm water
1 and 1/4 cups almond milk
1 teaspoon apple cider vinegar
3 tablespoons melted coconut oil
1 teaspoon vanilla extract
PROCEDURE:
Blend together the flax seed meal and warm water and set aside for 5 minutes. Similarly mix together the almond milk and vinegar and set aside.
After 5-10 minutes, stir in the flax seed mixture, almond milk and vinegar mixture and rest of the wet ingredients with the gluten-free mix. This batter comes together easily without forming any lumps.
Now prepare the waffles as you would usually or follow the instructions in this vegan waffle recipe.
1:08 pm by Unknown
From : http://www.egglesscooking.com/2009/06/26/low-fat-savory-scones/
Prep time: 15 Mins Cook time: 15 Mins Yields: 22 Savory Scones
INGREDIENTS:
2 teaspoons Oil
1/3 cup Minced Red Bell Pepper
1/3 cup Minced Green Bell Pepper
1/2 teaspoon Garam Masala Powder
1/8 teaspoon Salt
3/4 cup All Purpose Flour
1/4 cup Chickepea Flour (Besan)
1/4 cup Whole Wheat Flour
1 and 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
As Per Taste Chili Powder
As Per Taste Salt
1/3 cup (dry measure) Gelatin free Plain Non-Fat Yogurt
1/3 cup Fat Free Milk
2 tablespoons Minced Green Onions
1/4 cup Finely Chopped Cilantro
PROCEDURE:
Preheat oven to 400F for 15 minutes. Line baking sheet with parchment paper and set aside.
Heat oil in a skillet over medium heat. Add the bell peppers, salt and Garam Masala powder; cook until tender. Set aside.
In a large mixing bowl, sift together the flours, baking powder, baking soda, salt and chili powder. Add the cooked peppers.
Then add yogurt, milk green onions and cilantro; stir to from sticky dough.
Drop dough by rounded tablespoonfuls onto prepared baking sheet. Spray tops lightly with non stick cooking spray.
Place in oven and reduce heat to 375F immediately. Bake 13-15 minutes or until golden brown. Cool on wire rack.
TASTE:
As mentioned in the introduction I made a couple of changes to the original scone recipe to add more Indian flavors. So these scones tasted more like soft pakoras or methu pakodas to be precise because it was not crispy. My husband and I liked it but my son did not savor it. Also it tastes better when served warm.
NOTES:
The scones I prepared were quite bland. I think they would have tasted even better had I added more chili powder. So taste the batter before baking and adjust the seasonings accordingly.
1:03 pm by Unknown
From : http://www.egglesscooking.com/2013/12/10/gluten-free-and-egg-free-whole-grain-banana-brownies-recipe/
Prep time: 20 Mins Cook time: 26 Mins Yields: 16 Brownies
Use any gluten-free flour you have in your pantry to make these decadent and delicious brownies at home.
INGREDIENTS:
1/2 cup coconut palm sugar
3 tablespoons avocado oil
1/4 cup plain yogurt
1 banana, mashed
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup amaranth flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons mini chocolate chips
1/4 cup chopped walnuts
2 tablespoons water (optional)
SUBSTITUTES:
coconut palm sugar – white or brown sugar
avocado oil – any other oil of your choice
yogurt – unsweetened applesauce or flax seed meal
amaranth flour – any other flour of your choice
PROCEDURE:
Preheat the oven to 350F/180C for 15 minutes. Line a 9-inch square pan with aluminum foil with the foil hanging on two sides of the pan (so that you can lift the brownie easily off the pan once it is baked) and grease it lightly with non-stick cooking spray.
In a large bowl, beat sugar, oil and yogurt using an electric mixer for about 2 minutes.
Add the mashed banana, vanilla extract and cocoa powder and beat on low speed.
In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the cocoa mixture and stir it well with a spatula to mix well. If you feel the batter is too thick add water one tablespoon at a time until the desired consistency is reached.
Stir in chocolate chips and chopped walnuts. Spread the batter evenly in prepared pan.
Bake in the oven until just set, 23-26 minutes. Leave the pan on a cooling rack for about 5 minutes. Now that we have left the aluminum foil hanging, you should be able to lift it off without any trouble. Cool it for another 20-30 minutes before you can cut it into slices.
NOTES:
As always make sure that all the ingredients you use is gluten-free if you are baking it for somebody who is severely allergic. Be it the baking powder, flour or chocolate chips.
This is a very chocolaty brownie. So you may want to cut back the cocoa powder to 5 tablespoons maybe if you want it less chocolaty.
Amaranth flour is available in Indian stores as Rajgaro/rajgira flour.
I used Greek yogurt which is thicker than regular yogurt. So I had to use 2 tablespoons of water to the batter at the end to make it less thicker. This may not be required if you use regular yogurt.
These brownies can very well be veganized by using flax seed meal or unsweetened applesauce as an egg substitute instead of yogurt. In that case I would be blending a tablespoon of flax seed meal with 3 tablespoons of lukewarm water until its thick and foamy.
This recipe can be doubled. Use a 13×9 inch pan and bake it for 25-30 minutes. You can get 24-36 brownies approximately.
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