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I hope everyone is having a fabulous week! Today I am sharing my recipe for a banana apple bread which is 100% dairy free, egg free, refined sugar free and could be made gluten free by changing out the flour, so it certainly ticks all the boxes.
The banana apple bread gets its sweetness from using over ripe bananas, fresh apple, a small amount of coconut sugar and some maple syrup. If you like your treats on the sweeter side you can always add a bit more coconut sugar or maple syrup however I find it sweet enough as it is.
As we move into autumn it’s once again cool enough to turn our ovens on and do some baking. I absolutely LOVE this time of year, traditionally the ‘harvest’ time where we experience the rewards of a fruitful growing season over summer. There are plenty of great fruits and veggies to work with in the kitchen and it’s time to create some more nourishing and warming meals to support our health and wellness as we head into the cooler months.
This banana apple bread can be cut into slices and stored in an airtight container in the refrigerator for up to 7 days. It is the perfect work lunchbox snack or afternoon treat, I especially love heating it up and enjoying with a cup of tea on the side.
As with all of my recipes, if you give this a go, please let me know in the comments below how you liked it, if you share it on social media please tag me @kiahs.kitchen or #KiahsKitchen so I can see your creations!
I really hope you enjoy this recipe!
Until next time,
Vegan Banana Apple Bread
A delicious and easy banana bread recipe which is dairy free, egg free and refined sugar free. Great to make on a Sunday for snacks during the week, stores well in the fridge and can be enjoyed warm or cold.
- 1 tbsp flaxseeds
- 3 tbsp water
- 3 large over ripe bananas
- 1 medium apple
- 1/3 cup coconut sugar
- 1 tbsp maple syrup
- 1/4 cup coconut oil
- 1 cup almond milk (or other plant based milk)
- 1 cup organic flour
- 1 cup organic self raising flour
- 2 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp cinnamon
- 2 tbsp chopped walnuts
Preheat oven to 180 degrees celsius (fan forced)
Combine the flaxseeds and water in a small bowl and set aside to soak
Grease a loaf tin with some coconut oil and line with baking paper
Add the dry ingredients (flour, self raising flour, baking powder, bicarbonate soda and cinnamon) to a large mixing bowl and stir to combine, create a well in the centre
Grate the apple (skin on) and set aside
In NutriBullet or food processor, combine the three bananas, coconut oil, almond milk, coconut sugar and maple syrup and blend until smooth
Add the blended banana mixture, the grated apple and the flaxseed/water mixture to the bowl of dry ingredients and gently fold through until everything is combined
Pour mixture into the prepared tin and sprinkle the chopped walnuts on top
Place banana loaf in the oven and bake for 45 minutes
Insert a skewer into the banana bread, if it comes out clean it's cooked through, if it comes out with batter on it, cook for a further five minutes
Once cooked, remove the banana bread from the oven and place on a cooling rack for 15 minutes or so
Slice banana bread and serve warm, enjoy with a cup of tea or coffee
Leftovers can be stored in an airtight container in the refrigerator for up to 7 days. To ensure the bread is sweet, it is important to use over ripe bananas. If you have a sweet tooth, add some extra coconut sugar or maple syrup to taste.
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Earlier in the year I shared my go-to summer breakfast, vegan bircher muesli which is a staple for me in the warmer months (find the recipe here). However now that the leaves have fallen, the days have become incredibly short and I can literally see my breath in the mornings, it is time to retire my bircher muesli in favour of something warmer.
Enter my pear, raspberry and walnut oats recipe. This breakfast recipe is so delicious, super warm, comforting and very easy. I love making this on cold Sunday mornings for Nathan and I along with a big mug of tea. This breakfast provides plenty of good nutrition to start your day whist also being a little sweet and decadent.
The almond milk I use is by the brand Nutty Bruce which can be found in the refrigerator section of most supermarkets – it is deliciously creamy!
The coconut yoghurt I use is by the brand Nakula and I would 100% recommend this, it’s my favourite coconut yoghurt. You can find it at most Woolworths stores and other independent grocery/health food stores.
My final tip is to make sure you are using 100% pure A grade Canadian maple syrup, not the synthetic stuff – nobody wants that fake shit!
If you make this recipe and share it on Instagram, please tag me @kiahs.kitchen or #KiahsKitchen – I would love to see your re-creations.
The full recipe is listed below, however if you want a downloadable PDF version, please click this link: Pear raspberry and walnut oats
Pear Raspberry and Walnut Oats Recipe
Yield: 2 servings Prep time: 2 minutes Cook time: 18 minutes
1 large brown pear
1 punnet of raspberries
1/4 cup water
1/2 tbsp maple syrup plus more to serve
1/3 cup walnuts
2/3 cup oats
1 cup of almond milk
1/2 tsp of cinnamon
Coconut yoghurt to serve
Cut the pear into quarters lengthways, remove seeds, then halve each quarter lengthways and slice into small chunks
Roughly chop the walnuts and set aside
Place a small pot on a medium heat, add the pear, water and maple syrup, bring to a simmer
Simmer stirring frequently for about 10 minutes until it starts to thicken and the pear begins to go a big mushy
Add the rolled oats, the almond milk, half of the punnet of raspberries, half the chopped walnuts and the cinnamon
Bring to a gentle simmer and stir frequently for 5-8 minutes until the oats are cooked, add more milk if required
Once the oats are soft, divide the mixture between two bowls, top with remaining raspberries, a dollop of coconut yoghurt, the remaining chopped walnuts and drizzle with maple syrup
Serve immediately and enjoy!
Great for a lazy winter morning in! This recipe makes two medium servings, ingredients can easily be doubled to serve more people or provide larger portion sizes. Leftovers can be stored in the fridge for the next day, just add a bit more milk when reheating and don’t add yoghurt until serving.