Known for millennia to provide soothing sustenance when in need, emotionally or physically, both stigmatized and touted as a beacon of nutrition, it’s so iconic a mere slice defined an entire generation (yes, this is about avocado toast) bread has made a comeback! 🥑
Let me backtrack for a moment, you may be wondering, how did I even get here? It’s got it benefits, from helping you stray away from heart disease, to making you feel mentally zen, maybe even help you lose weight? Well, let’s be real this may just be true if we stick to recommended amounts, but I doubt many of us have ever done moderation (at least as a personal choice.) 🥖
As someone with an autoimmune disease, I thought my relationship with bread was toast as I rid myself of gluten(pun intended) but I was happily surprised by the myriad of non-gluten options available to make the same tasty slices. Not only do I make my own bread for savory things like sandwiches, but I also appreciate the sweeter versions of it, bread for dessert? What a concept! 🍌
Since it’s Monday and I’m sure you’re already tired from reading this, let me share with you my Dolce & Banana recipe because it’s my favorite dessert on the go that doubles as a perfect breakfast! Top with warm vegan “butter” or homemade vegan caramel (heat a tbsp of almond butter with a tsp of coconut oil)
Servings: 1 loaf
Time: 10 min to prep, 1hr to cook
Ingredients
3 medium overripe bananas
1/3 cup apple sauce unsweetened (substitute for 1 egg)
1/2 tsp vanilla extract
2 tbsp coconut oil
1/4 cup date sugar
2 tbsp honey or raw agave syrup
1/4 sea salt
3.5 tsp baking powder
1/2 tsp cinnamon
3/4 cup almond milk
1 1/2 gluten-free flour
1 1/2 cup gluten-free oat flour
chopped ripe fig (about 1/2 cup)
chopped walnut (about 1/2 cup)
flax seeds (about a tsp to sprinkle on top)
Directions
Preheat the oven to 350F. Start by mashing the bananas in a bowl, add all ingredients up to the almond milk. Use an electric mixer and once mixed add the gluten-free and oat flour and mix well.
Line a bread loaf pan with parchment paper. Pour half the mixture in, sprinkle figs and walnuts about half. Pour the remaining mixture and sprinkle top with remaining figs and walnuts and for decoration, I added banana slices as well.
Leave in the oven for about an hour. Always checking so you don’t overcook it. You know it’s done when you can pass a toothpick through it and no batter comes up. The top should look a little toasty and golden.
It will be VERY hot. Let it cool before you cut through it, once it cools it becomes a lot sturdier.
Hungry for more?
Try this nacho average “queso” dip and ditch dairy! 🧀
Curb your caffeine addiction with these alternative energizing drinks. ☕
Opt for a healthy dessert, try these fudgy vegan brownies! 🍫
Try these miso-glazed cauliflower bites. 🥡
Can I interest you in salads? 🥗
Plan your weekend brunch around these fluffy, vegan pancakes. 🥞
Check out our IG for more #foodspo! 🤤