Desserts

Vegan Banana Zucchini Blueberry Break (or Cake)

  • Set oven pre-heating and prep flax eggs (see below)
  • Mix dry ingredients in one bowl
    • 3 c flour (most white, some whole wheat)
    • 2 Tbsp baking soda
    • 1/4 tsp salt
    • 1 c sugar
  • Mix wet ingredients in another bowl
    • 2 c shredded zucchini (not drained)
    • 3 Tbsp lemon juice
    • 2 c soymilk
    • 1/3 oil (vegetable or coconut best—can use olive)
    • 2 mashed bananas
    • Pre-prepared flax eggs (premix 1/2 c warm water with 1/4 c ground flaxseed; beat with a fork and put in the fridge until used)
  • Pour wet on dry and mix together. Gently fold in 1 c of fresh blueberries.
  • Bake at 400* for 45-50 minutes, until toothpick comes out clean. If it starts to get too brown, but isn’t done, cover with tinfoil to finish.

Vegan Banana Muffins

  • Mix together wet ingredients:
    • 6 very ripe bananas (mashed well)
    • ¾ cup maple syrup
    • ½ cup unsweetened plant milk (I used soymilk)
    • 1 tbsp vanilla extract
  • Mix together dry ingredients in separate bowl:
    • 3 cups all-purpose flour (or 2 cups whole wheat + 1 cup all-purpose for a heartier version)
    • 2 tsp baking soda
    • 1 tsp baking powder
    • 1 ½ tsp cinnamon
    • ½ tsp nutmeg
    • 1 tsp salt
    • 2 Tbsp ground flaxseeds
  • Cut into the flour/dry mixture: 
    • ½ cup coconut oil
  • Mix the dry ingredients into the wet. Spoon into greased muffin tins. Bake at 350 degrees for 20 minutes (or until a toothpick comes out clean, and muffins are slightly golden).