Banana Bread Muffins

I’ve been on a food waste reducing mission since the beginning of the year. I’ve tried to really keep track of the food I buy so that minimal amounts of it end up in the trash.

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With that in mind, when I saw that two perfectly innocent bananas were starting to get rather tanned, I made this banana bread. It’s a simple one-bowl recipe, packed with flavour and good ingredients. Plus, it’s refined sugar-free! Well, if you don’t count the chocolate chips… that doesn’t count, right?

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Here is what you need:

  • 2 tbs ground flax seeds + 6 tbs water
  • 2 ripe bananas (we’re talking brown spots here)
  • 1/4 cup vegetable oil
  • 1/4 cup applesauce (I pureed some raw apple with my stick blender for this, but if you’re out, an extra mushed banana will also work great)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1 3/4 cup oat flour (I made mine in my blender using regular oats)
  • 1/2 cup dark chocolate chips
  • to make them extra cute: extra chocolate chips + some sliced banana

Here is what you do:

  1. In a large bowl, mix the flax seeds and water together and let sit for 5 minutes or until they form a gel-like substance.
  2. Preheat your oven to 350F (180C) and oil your muffin tin.
  3. Mash up the two bananas with the flax mixture until smooth.
  4. Add in the rest of the ingredients one by one. Whisk until smooth between each addition.
  5. Fill up your muffin tins with two tablespoons of the batter.
  6. To decorate, add a few chocolate chips and a banana slice to the top of each muffin.
  7. Place in your oven for 25-30 minutes, or until an inserted toothpick comes out clean.  Leave to cool for 5 minutes before removing from the tin and enjoy!

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Super simple, super delicious! These are not too sweet, so the chocolate chips really add in a nice touch. Also, because they are made with oat flour, they are perfect for breakfast and will keep you full for quite some time. Let me know if you try them out!

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Vegan Nut Bread \\\ Pain de noix végan

(version française plus bas!)

A few days ago, I mentioned that one of my friend came over and shared some recipes. One of the recipes she was really excited about was the nut bread from the blog My New Roots. After looking at it, I was convinced that I really did need to try it out. I changed a few things and added some extra ingredients, and I have to say that this bread is perfect. Moist, tender, crunchy and filling, it’s the ideal toast to keep you full until lunch! Here is my updated version.

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Here is what you need:

  • 1 cup sunflower seeds
  • 1/2 cup ground flaxseeds
  • 1/2 cup whole hazelnuts
  • 1 1/2 cup quick oats
  • 2 tbs chia seeds
  • 3 tbs psyllium husk powder
  • 1 tsp salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup raisins
  • 2 tbs cinnamon powder
  • 1 tbs maple syrup
  • 3 tbs olive oil
  • 2 cups water

Here is what you do:

  1. Mix all the dry ingredients in a large bowl.
  2. Add the wet ingredients and mix well until everything is well combined and there are no dry pockets. Your mixture should stick together.
  3. Line a cookie sheet with parchment paper or aluminum foil. Shape the mixture into a loaf and place it on the cookie sheet. Let rest for 2 hours.
  4. Preheat your oven to 350F and bake your bread for 40 minutes, or until the bottom is golden and there is a nice crust. Your bread should sound allow when you tap it. Let cool completely before slicing. Keep in an air-tight container and enjoy!

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This bread is so good! I was afraid it wouldn’t hold its shape and be dry, but it is very moist and tender and makes perfect toasts! The nuts make it very filling, while the raisins add a touch of sweetness. There is a nice crust too. I also love that it is so simple to prepare. Let me know if you try it out!

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Il y a quelques jours, j’ai mentionné qu’une de mes amies m’a rendue visite et en a profité pour partager quelques recettes. Une de recette qu’elle voulait vraiment que j’essaye était le pain de noix du blog My New Roots. Après y avoir jeter un coup d’oeil, j’étais convaincue qu’il faillait vraiment que je l’essaye! J’ai changé quelques ingrédients et j’ai en également ajoutés, et je dois dire que ce pain est parfait! Tendre, croquant et nourrissant, c’est un petit déjeuner parfait! Voici ma version de cette recette.

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Voici ce dont vous aurez besoin:

  • 1 tasse de graines de tournesol
  • 1/2 tasse de graines de lin moulues
  • 1/2 tasse de noisettes entières
  • 1 1/2 tasse de flocons d’avoine rapide
  • 2 c. à soupe de graines de chia
  • 3 c. à soupe de poudre de cosses de psyllium
  • 1 c. à thé de sel
  • 1/2 tasse de coco râpée non-sucrée
  • 1/2 tasse de raisins secs
  • 2 c. à soupe de poudre de cannelle
  • 1 c. à soupe de sirop d’érable
  • 3 c. à soupe d’huile d’olive
  • 2 tasses d’eau

Voici ce qu’il faut faire:

  1. Mélanger tous les ingrédients secs dans un grand bol.
  2. Ajouter les ingrédients humides et bien mélanger jusqu’à l’obtention d’une pâte épaisse et homogène. Le mélange devrait se tenir.
  3. Couvrir une plaque à bisuit de papier sulfurisé ou de papier d’aluminium. Former une boule avec la pâte à pain et la placer sur la plaque à biscuit. Laisser reposer 2 heures.
  4. Préchauffer le four à 350F (180C) et faire cuire votre pain pour 40 minutes, ou jusqu’à ce que le dessous soit bien doré et qu’il y ait une belle croute tout autour du pain. Le pain devrait sonner creux lorsque vous le tapotez. Laisser refroidir complètement avant de couper en tranches. Garder dans un contenant hermétique et savourez!

Ce pain est si délicieux! J’avais peur qu’il ne se tienne pas ou qu’il ait une drôle de texture, mais il est vraiment parfait! Les noix le rendent croquant et nourrissant, alors que les raisins apportent une touche de sucré. La croute est également très bonne. J’aime comme ce pain est simple à préparer pour un résultat plutôt épatant! Dites-moi si vous essayez ma recette!

 

Stale Bread to Crunchy Croutons, a Cinderella story

If you are gluten-free, you know that, often, gluten-free bread is a silly oxymoron. Too dry, yeasty taste, old sponge texture, strange smell, the life of the gluten-free bread maker seems to be filled with difficulties. Even the yummiest gluten-free bread often has a very short life-span. We rarely buy gluten-free bread, but when we do it often ends up staying in the fridge for days, and then it’s not so appealing anymore. Enter Cinderella moment.

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Home-made croutons!

These are really fun because you can add all kinds of topping, herbs or nuts to make them extra flavorful and delicious. They also only take a few minutes to whip up, and that’s always a plus.

Here is what you need:

  • a few slices of bread
  • 1 tsp oil: you can go classic and use olive oil, but why not use hazelnut, pumpkin seed or pistachio for extra flavour?
  • seeds and nuts: almonds, sunflower seeds, chia seeds, or sesame seeds? Use ground or whole to add a nice crunch.
  • herbs: rosemary, thyme, basil, cilantro or oregano. Go fresh or dried!
  • Salt, pepper and other spices of your choice.

Here is what you do:

  1. In a large pan, heat the oil on medium-high heat. While it is warming up, cut up the bread in small bites.
  2. Once the pan is nice and hot, fry the bread, tossing it from time to time to avoid burning. Once the bread has a nice golden colour, add all your additions, and let sit for a few more minutes.
  3. Turn off the heat and let the croutons cool-off before keeping them in an air-tight container. This is really key if you want your croutons to stay crispy.

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This is so great because you get to use up some bread, but you can also really make it your own to match whatever it is you are eating. And they are deliciously crunchy and full of flavour! Let me know if you try it out!