peach mango crisp before being baked
2 Mangos, peeled and pitted
1/4 cup coconut sugar
1 TBS + 1 tsp tapioca starch (or arrowroot)
3/4 cup rolled oats
1 cup gluten-free flour mix
1/2 cup coconut sugar
3/4 tsp cinnamon
dash of nutmeg
big pinch of salt
1 ½ TBS coconut oil
1 medium banana, mashed
Cook in a 7×11 baking dish or equivalent
Preheat the oven to 400F degrees.
Cut the fruit into bite-sized, 1-inch pieces. Place the chopped fruit into the baking dish, sprinkle coconut sugar over fruit then sprinkle tapioca starch over and toss well, making sure all the starch is dissolved.
To make the topping combine the coconut oil, banana, coconut sugar and cinnamon in a medium bowl. Mash banana until it’s blended in. Next add the oats and flour together and mix until everything comes together in a dough-like texture. Spread the crumble in small chunks evenly over the fruit mixture.
Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping has browned slightly and the tops are hardened.
Yes, I’m alive and the site is still going on, promise!
When I was a kid I LOOOOOOVED when my mom or grandma would make banana nut bread. Funny thing is, my grandma was always trying to make stuff healthier. She would sub out apple sauce for oil, put less sugar in things, etc. We would be excited to eat something then bite into it and pull a face, like “ewww what’s wrong with this?”. Wasn’t ever the case with banana nut bread. My family finds it funny now that I am the healthy one trying to sub stuff out all the time and may have been one of the biggest complainers about her doing it. Interesting how things turn out.
Don’t mind my camera phone pictures! I lost my camera, yet again, so this is what we get to deal with. Don’t let it ruin your idea of the recipe though, because it’s great!!
Makes 1 loaf
4 medium bananas, mashed (leave a good amount of smallish chunks)
3 teaspoons egg replacer, in 4 tablespoons hot water (non-vegan can use 2 eggs)
1/4 cup unrefined coconut oil
1 1/4 cup coconut sugar
1 1/2 cup Gluten Free flour (I used Bob’s Redmill)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup chocolate chips (optional)
Preheat oven to 350F
In a tiny bowl combine egg replacer and hot water, mix and allow to sit for about 5 min while you prepare the banana mixture.
In a large bowl, peel & add bananas. (You can mash them with a masher, a fork or do it like I did; with my fingers when I peeled the bananas) Next add the coconut oil, coconut sugar & vanilla. Stir until combined, mashing some as well. Add the egg substitute mixture.
Now add dry ingredients except for the nuts & chocolate chips. I make sure that the flour is the last ingredient measured out and added, then mix with a spoon by hand. After completely combined, then add in nuts & chocolate chips.
Grease a 9 inch bread/load pan & add batter. Cook for 45-55 min.
My oven tends to need to cook longer than others (gas oven, plus at sea level) and I baked mine at 55 min. (The batch I made & is in the pics, I prob should have taken out at 53 min)
This is a real simple smoothie and it doesn’t use nut milk. I’ve been reading up on the effects of carrageenan in our food. Just a quick explanation; it’s used to make creamy things hold together & not separate… dairy & nondairy alike, unfortunately. There are several almond and coconut milks that use it. If you want to read more about carrageenan here is an article on it.
So, l have a renewed focus on making my own nut milk (and not just being lazy). I didn’t have any made today, but happened to have some coconut water in the fridge. Coconut water is great for you, some people aren’t crazy about the taste though. Why not use it to make a nice creamy smoothie? Hydrating and gives you protein plus orange cream is a great flavor. Fabulous for a lighter breakfast or a post workout drink.
Makes about 30 oz
8 oz coconut water
1 orange, peeled
1 scoop vanilla protein powder (I used Vega’s Viva Vanilla, love that stuff!!)
½ TBS Maca powder (optional)
8 ice cubes
Throw it all in the blender and blend until smooth. My personal recommendation is: start with the coconut water and end with the ice cubes, it’ll make things blend better.