Food recipes
Vegan Banana Nut Breakfast Cake
Vegan Banana Nut Breakfast Cake Ingredients: seeds, chia seeds, dried water, bottled, generic wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate spices,...
Vegan Banana Nut Breakfast Cake
Ingredients:
seeds, chia seeds, dried
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
oil, olive, salad or cooking
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
bananas, raw
nuts, pecans
Directions:
Preheat oven to 325 degrees F. Liberally spray an 8x8 baking dish.
Set aside.
Combine the chia seeds and warm water in a small bowl and set aside.
The mixture will gel and will be used in place of eggs in the batter.
In a small bowl, whisk flour, baking powder, cinnamon and salt together until combined.
In a large bowl, whisk the oil and sugar until combined.
Add the chia/water mixture, applesauce, vanilla and bananas.
Mix well.
Slowly add the flour mixture, stirring to combine all dry ingredients
Fold in the pecans and pour into prepared pan.
Bake for 40-50 minutes until a toothpick inserted comes out cleanly.
Serve warm or at room temperature.
Notes: If you prefer to make this not vegan, you can replace the chia/egg mixture with 2 eggs and replace the applesauce with the same amount of melted butter.
Other substitutions: substitute all-purpose flour for whole-wheat; omit pecans altogether or replace with walnuts or almonds; use canola instead of grapeseed oil.
I served the cake with peanut butter and honey.
It would also be wonderful with Biscoff spread, fresh bananas and yogurt.
Ingredients:
seeds, chia seeds, dried
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
oil, olive, salad or cooking
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
bananas, raw
nuts, pecans
Directions:
Preheat oven to 325 degrees F. Liberally spray an 8x8 baking dish.
Set aside.
Combine the chia seeds and warm water in a small bowl and set aside.
The mixture will gel and will be used in place of eggs in the batter.
In a small bowl, whisk flour, baking powder, cinnamon and salt together until combined.
In a large bowl, whisk the oil and sugar until combined.
Add the chia/water mixture, applesauce, vanilla and bananas.
Mix well.
Slowly add the flour mixture, stirring to combine all dry ingredients
Fold in the pecans and pour into prepared pan.
Bake for 40-50 minutes until a toothpick inserted comes out cleanly.
Serve warm or at room temperature.
Notes: If you prefer to make this not vegan, you can replace the chia/egg mixture with 2 eggs and replace the applesauce with the same amount of melted butter.
Other substitutions: substitute all-purpose flour for whole-wheat; omit pecans altogether or replace with walnuts or almonds; use canola instead of grapeseed oil.
I served the cake with peanut butter and honey.
It would also be wonderful with Biscoff spread, fresh bananas and yogurt.