I love bananas. They are really easy to bake with, as they can replace eggs and impart a distinct sweetness so you have to add less sugar to whatever you are making. Usually when I have bananas around I tend to make these or the banana bread out of one of Dreena Burton's books. However, I've had my eye on this recipe for a while, so I finally decided to try it. As I didn't have xanthan gum around I decided to make the recipe with wheat flour, which pretty much goes against the whole point, or at least some of it, of the recipe and Erin McKenna's bakery. However, the recipe is still vegan and the sugars come from the bananas and agave nectar, which is a liquid sweetener that is low on the glycemic index. I also added pecans for some texture and protein, oh and made muffins instead of bread. So... basically I changed quite a few things in the recipe, but I think it's still pretty true to the original. Sort of?
Whole Grain Banana Muffins
1 c white whole wheat flour
1/3 c oat bran
1 t baking soda
1 t baking powder
1 T cinammon
1/4 t salt
3 bananas mashed or purreed in a food processor
1/4 c canola oil
1/4 c agave nectar
1/4 c unsweetened soy milk
2 t vanilla
1/2 c pecans, crushed
1. Preheat the oven to 350 and lightly oil a muffin tin or place liners in tin
2. In a medium bowl, whisk the flour, oat bran, baking soda, baking powder, cinnamon and salt
3. In another bowl, combine the bananas, canola oil, agave nectar, soy milk and vanilla
4. Pour the wet mixture into the flour mixture and add the pecans
5. Stir until smooth and pour into muffin tins
6. Bake for 13-15 minutes, until browned and tester comes out clean
Makes 12 small muffins
Tuesday, January 23, 2007
Tuesday, January 16, 2007
I haven't posted in a while (a month almost!), but it hasn't been due to lack of cooking, but rather lack of time. I have a backlog of recipes I want to post, but until I can get to that I thought I'd put in a plug for a cookbook I've been using almost weekly.
I have yet to try something from this cookbook that I haven't loved. I make modifications based on what I have around and also to make some of the recipes healthier (just because it's whole grain doesn't mean it's low in fat). This past weekend I made a carrot cake that was really flavorful and light, but the best thing I've made so far is a pumpkin cake with chocolate chips (the recipe and photo will be up shortly, I promise).
With detailed recipes for everything from crackers to fancy cakes, this book is a great resource. There are lots of helpful tips scattered throughout and a reference section at the end that gives a lot of information about how to use various grains. I haven't attempted to make bread yet, but I will shortly. Until I get my act together and post some recipes I've tried, you can check out this recipe for orange cloud pancakes that was recently in the the Boston Globe. Don't they look good?