A generous amount of blackberries are baked with a crown of rolled oats, brown sugar, and crushed crisp, cinnamon cookies. Serve warm with almond yogurt, and you’ve got something that’s not too naughty for breakfast, or served with coconut ice cream, you have a lovely, comforting dessert. There’s no wrong way, or judging here! Continue reading “Blackberry Cinnamon Crisp”
Silky smooth, refined sugar-free pudding that comes together in a snap, and is amazing for breakfast or dessert! For these little parfaits, I crumbled some vegan cinnamon cookies on the bottom of each jar, topped with cooled pudding (which is heavenly warm, too), then piped on some coconut whipped cream, sprinkled with cinnamon and dunked another cinnamon cookie in for good measure.
Continue reading “Banana Cream Pudding Parfaits”
Get Sunday morning started nice and easy with some delicious vegan Snickerdoodle Banana Muffins! They have just the right amount of banana and cinnamon flavors, are tender and moist with a fun, lightly crisp cinnamon sugar top! Continue reading “Snickerdoodle Banana Muffins”
Who needs a cookie break? These vegan Cranberry Almond Biscotti are brimming with flavor and are sure to satisfy any sweetie cravings. Crunchy on the outside with an ever so slightly chewy interior, they have a very satisfying bite. The dried cranberries are a burst of tartness in each bite of almond laden biscotti goodness.
I’ve made these almond Italian inspired cookies for years, usually around the holidays. I make a double batch for my dad who loves pairing them with his coffee. When we lived across the country from each other, they kept well even after their week-long shipping trip. He’d then put them in the freezer, pulling one out at a time so they’d last even longer. Turns out my mom loved them as well, just without the coffee accompaniment. Needless to say, I make them a double batch at holiday time now.
The biscotti I’ve tried over the years in many coffee shops have always been very dry with a powdery crumb. I’m not sure if this an authentic characteristic or not, but I prefer a biscotti with a bit more density and chew in the center which is why I like this recipe so much.
Making biscotti is a two-part baking process. First, the dough is formed into wide logs and baked. They cool for a bit and then sliced into biscotti and baked again, turning once. When cutting the biscotti, take care not to crush the logs of dough and to make a clean, quick cut with a sharp knife to get through the almonds and cranberries. I’ve heard a serrated knife is supposed to work well, but I found it just sawed through the dough and cracked the crust making the cookies fragile for flipping. The flipping part is easier with a fork to gently turn each cookie.
If you’re feeling like dressing things up, drizzle each biscotti with a bit of vegan white chocolate.
Cranberry Almond Biscotti
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup neutral oil (e.g avocado or canola)
- 1/2 cup unsweetened plant-based milk
- 1/2 tsp almond extract
- 1 1/2 cups dried cranberries, coarsely chopped
- 1 cup sliced almonds
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium-sized bowl, sift together the flour, baking powder and salt. Whisk to blend.
- In a large bowl with a whisk/electric beater or the bowl of a stand-mixer with paddle attachment, mix together the sugar, oil, non-dairy milk, and extracts. Beat for 1-2 minutes until the mix is well blended and creamy.
- Stir in the flour mixture. Add the cranberries and almonds, and mix with a large spoon or your hands until evenly incorporated. On a lightly floured surface, press the dough into a large ball. Cut the ball evenly in half. Some of the cranberries and almonds might fall out, just press them back in. Form each half into a flat log about 9" long, 3" wide and 1" tall.
- Gently place the logs onto the baking sheet ensuring there's a few inches between them as they will spread during baking. Bake for 30-35 minutes or until golden. Remove from oven and let cool for 15 minutes.
- Transfer to a cutting board and, pressing down firmly and swiftly with a large, sharp knife, cut each log into 1/2" slices. Place each slice cut side down on the baking tray. They can be close together but not touching as they won't spread at this point. Bake for 10 minutes, then gently flip them and bake for another 5 minutes.
- Cool them on a wire rack. These keep really well in an airtight container, and they freeze well, too.
This vegan Triple Chocolate Banana Bread is tender, chocolaty, comforting and has the perfect amount of banana flavor. There’s really no *wrong* time to have it either. It’s not too outrageous to reach for a slice at breakfast, but it’s pretty amazing warm with a scoop of coconut ice cream for dessert. A dressed up banana bread, it’s one of my favorite ways to use up over-ripened bananas!
This recipe can be used to make one 9×5″ standard loaf, or you can make 12 muffins instead. Top with sliced bananas or extra chocolate chips depending on what you’re in the mood for!
Tips for Perfect Triple Chocolate Banana Bread/Muffins:
- use very ripe, soft bananas for a moist loaf. Bananas that are barely ripe or just ripe are firmer so they don’t blend into the batter as well. They are also less sweet and can lend a bitterness to the final product. Freezing bananas that are over-ripe is great for times you aren’t ready to bake but don’t want to waste the bananas. The bananas can be frozen with the skins on, and then thawed before using.
- use white vinegar. It’s added to the non-dairy milk to create a faux-buttermilk. This provides a subtle richness to the banana bread, helps to form a tender crumb and helps with leavening.
- don’t over-mix the batter. Combine the wet and dry ingredients just until blended. Over-mixing can cause a tougher loaf or muffin because the gluten over develops.
- use a good quality dairy-free chocolate chips that taste good on their own. Some chocolate chips are waxy and lacking chocolate flavor. If they don’t taste good going into the batter, they probably won’t taste good baked either! Check labels, not all chocolate chips that are vegan are labelled “vegan” but are “accidentally” vegan. That said, not all chocolate chips that aren’t labeled as “milk” chocolate are vegan.
- sift your dry ingredients before measuring. This increases accuracy of your measurements but also prevents any dry lumps in the loaf or muffins once they are baked.
If you make this triple chocolate banana loaf or muffins, let me know in the comments below, and feel free to give it a rating! Also, I love connecting on Instagram where you can tag me in your creations using my recipes. I love seeing what you’re up to in the kitchen!
Triple Chocolate Banana Bread
- 2 large, ripe bananas
- 1/2 cup plant-based milk, unsweetened
- 1/3 cup neutral oil (e.g. avocado or canola)
- 2 tbsp white vinegar
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour, sifted
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder, sifted
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups vegan semi-sweet chocolate chips, divided
- Preheat oven to 350°F. Line a 9" x 5" loaf pan with parchment paper, and lightly grease.
- In a medium-sized bowl, mash the banana with a fork. Stir in the plant-based milk, oil, vinegar and vanilla extract. Set aside.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Whisk until well blended. Add the wet ingredients to the flour mixture and mix just until the flour is almost blended. Add one cup of the chocolate chips. Stir until just incorporated. Do not over mix.
- Pour the batter into the prepared pan and sprinkle with the remaining 1/4 cup of chocolate chips.
- Bake for 55-65 minutes or until a toothpick comes out clean or with a few cooked crumbs stuck to it (keep in mind you may hit a melted chocolate chip so you may have to test a couple of spots.) Remove from the oven and let rest for 10 minutes before turning out of the pan onto a wire rack to cool.
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A gorgeous deep fuchsia tinted hummus that’s silky smooth with sweet, earthy tones. This hummus is perfect for dipping your favorite veggies or slathered on wraps, sandwiches and flatbread. Continue reading “Heartbeet Hummus”
This recipe is for anyone that loves bread. Crusty on the outside, chewy on the inside, and has alllll the delicious, comforting carbs. It boasts a right-out-of-the-bakery image, but with only 4 ingredients and no kneading, baking just doesn’t get any easier at home! With its slow fermentation, the flavor is amazing. I make this for a Farmer’s Market in the summer and of all my offerings, this always sells out first. I had someone tell me it was even better than the bread she had in France. You must try it for yourself! Continue reading “No-Knead Dutch Oven Bread”