Tag: cinnamon

Mouthwatering Vegan Pumpkin Bread

On By SarahIn RecipesLeave a comment

Spiced_Pumpkin_BreadThe 31st of October is not only special because it is Halloween, but also because it is my sister’s birthday. Instead of making the usual chocolate cake, I decided to make super delicious pumpkin bread. It is neither too sweet nor too spicy. It has just the right amount of density, moisture and fall flavors. It is simply perfect! What makes this recipe even better is that it is one-bowl recipe! Yay!

As you might have noticed, since starting my blog, I have been somewhat obsessed with pumpkin. Pumpkin is an extremely versatile fruit and is in my opinion, one of the best superfruits for fall. Pumpkin provides many health benefits. Pumpkin is a low-calorie superstar, which is rich in fiber, meaning that it slows down digestion and promotes weight-loss. Pumpkin is loaded with beta-carotene, which not only supports eye health and protects against the effects of aging, but also helps lower cancer risk. Plus, it is packed with nearly 20 percent of the daily recommended amount of vitamin C and thus gives our immune system an extra boost – an absolute must in the fall/winter months.

So, what are you waiting for? Get baking!

Instructions

Ingredients

  • 1.5 flax eggs(1.5 tbsp flaxseed meal + 4 tbsp water)
  • 1/3 cup maple syrup
  • 1 cup pumpkin puree – you can use the canned type, but make sure that it is not flavored with any sweeteners and spices.
  • 1/4 cup brown sugar
  • 3 tbsp olive oil or your favorite vegetable oil
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice or allspice
  • 1/4 tsp sea salt
  • 1/2 cup unsweetened almond milk or your favorite non-dairy milk
  • 1 cup of spelt (Type 630) – or whole-wheat pastry flour
  • 1/3 cup of spelt- (Type 1050) or oat flour
  • 1/4-1/2 cup dried fruit and/or nuts e.g. cranberries  – add more, if you like
  • 3 tbsp raw pepitas

Instructions

  1. Preheat oven to 180 °C.
  2. In a large bowl, mix flaxseed meal with water and let the mixture rest for 5 minutes.
  3. Add maple syrup, pumpkin puree, brown sugar, oil and stir.
  4. Add baking soda, baking powder, cinnamon, allspice, salt and milk; and then give mixture another whisk.
  5. Add spelt flours and stir until just combined. If mixture seems to be too thick, simply add more milk.
  6. Fold in the dried fruit/nuts.
  7. Coat the loaf pan with vegetable butter or non-stick spray.
  8. Pour batter into the loaf pan and then top with raw pepitas.
  9. Bake until the top is browned, i.e. for roughly 50-60 minutes.
  10. To check for doneness, simply insert a toothpick or sharp knife into the loaf’s center. If it comes out clean, it is done!
  11. Allow loaf to cool in the pan for about 10 minutes and then transfer it to a wire rack.
  12. Let it cool completely before slicing.
  13. Enjoy!

Tip: After the bread has cooled off, wrap it tightly in plastic wrap. Eat within 3 to 5 days!

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Extremely Yummy Vegan Banana Bread

On By SarahIn RecipesLeave a comment

Vegan_Banana_BreadI truly love making and eating banana bread. I have stopped counting how many times I have been asked for this recipe. This bread is very easy to make and tastes incredible. It is super moist and loaded with flavor. The 1/4 teaspoon of allspice is the icing on the cake and takes this recipe to a whole ‘nother level of goodness. Get ready for multiple bites of pure bliss!

Instructions

Ingredients

  • 3 ripe bananas
  • 2 cups of flour – I prefer spelt flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 cup coconut oil or veggie margarine
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup rice milk, mixed with 1 teaspoon apple cider vinegar – soy milk works just as well.
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 180 °C.
  2. Mash bananas and then set them aside in a bowl.
  3. Sift together flour, baking soda, salt, cinnamon and allspice. If you don’t have a sifter at hand, use a whisk to blend the ingredients.
  4. Mix together oil and sugars.
  5. In a cup or small bowl, add 1 teaspoon of apple cider vinegar to the milk and give it a whirl.
  6. Add mashed bananas, milk, and vanilla (I prefer the liquid kind).
  7. Add the wet ingredients to the dry mixture and then mix well. Don’t overmix!
  8. Coat your bread pan with some veggie margarine or non-stick cooking spray.
  9. Pour batter into pan and then bake for about an hour.
  10. To check for doneness, use either a sharp knife or a toothpick. Insert the toothpick in the center of the bread. If it comes out clean or has only a few moist crumbs attached to it, it’s done!
  11. Let the bread cool off before serving it.

Tip: After the bread has cooled off, wrap it tightly in plastic wrap. Eat within 3 to 5 days!

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All-Star Baked Sweet Potato Fries

On By SarahIn RecipesLeave a comment

Sweet_Potato_Fries_2A couple of years ago, I traveled to Dublin, Ireland, with my sister to see The Coronas live in their hometown at the O2 Arena. Prior to the best concert ever, we had dinner at Jo’ Burger, the restaurant with the best sweet potato fries that I have ever eaten. After my first bite, I was hooked. I don’t normally order seconds, but in this case, I made an exception. It was so worth it!

Since then, I was tried to recreate the magnificent taste of these fries. I always fall just short of achieving this goal. My fries also taste outlandishly good, but they don’t taste like the Jo’ Burger fries. Just another of many reasons to revisit Dublin.

With just one sweet potato and a few herbs and spices, you can make a side dish that not only tastes fantastic, but is also loaded with nutrients. For instance, one medium-sized sweet potato contains over 400% of your daily requirement of vitamin A and is an excellent source of beta-carotene, potassium and fiber. Hence, it can reduce cancer risk; protect against asthma, heart disease and the effects of aging. The skin is high in potassium and fiber, thus, if possible, buy organic sweet potatoes that you don’t have to peel.

Instructions

Ingredients

  • one medium-sized sweet potato per person
  • 1 tbsp extra virgin olive oil
  • salt
  • fresh ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon (to add sweetness, if desired)
  • 1/4 red chili flakes (to add an extra kick)

Instructions

  1. Slice the sweet potato into long slices or disks.
  2. Preheat oven to 220 °C .
  3. In a large bowl, toss the sweet potato pieces with just enough oil to coat them. Don’t over do it! Less is more!
  4. Season with salt, pepper, paprika, and cinnamon.
  5. Give the sweet potatoes another toss.
  6. Line a sheet tray with parchment – just one tray for best results!
  7. Spread the sweet potatoes on the prepared baking sheet. Make sure that there is some distance between each fry to prevent the fries from turning soggy.
  8. Bake for about 15 minutes. Turn the fries and bake for another 10-15 minutes.
  9. The fries should be tender and browned on the outside.
  10. Let the fries cool off for 5-10 minutes before serving.
  11. Enjoy!

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