Banana, Apple & Coconut bread – Its totally VEGAN!

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It was a miracle that I even managed to get this right the first time round. My resources were limited you see. My cupboard seemed bare, I refused to dip into my extra funds to buy more food, as I have placed myself on a budget and a strict diet of use what you have and stop being wasteful. The kids had had a fun day of mini golf, had enjoyed the fresh air, and were now sitting comfortably on the couch, awaiting something to eat. A snack to hold them till dinner would arrive. So, I went hunting. One banana on the counter, and a desperate dig in my backpack for the banana we had dragged to a picnic and back the day before, we were on our way. Showered with luck and creativity, coconut oil sat in the cupboard, a cup of chia seed in a ziplock, 1/2 an apple in the fridge, 1 cup of coconut sugar to last the week, 1/4 cup of desiccated  coconut , and a small ziplock of barley flour, the magic happened. I was certain this would go down in history as the most interesting baked good any desperate person could make, but alas, I was wrong. Instead, the house filed with the smell of bananas and coconut, warmed by the gentle kiss of the sun. It was soft and moist. The chewiness of the coconut was subtle and blissful. We were left with only one word. MORE!

Ingredients

2 – ripe bananans

1/2 – an apple

1/4 cup – desiccated coconut

1/2  cup – coconut sugar

1/2 teaspoon – baking soda

3 tablespoons – chia seeds

2 tablespoons – unrefined coconut oil

1 1/2 barley flour ( you can substitute with any flour you wish)

1 cup of water

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Prep:

  1. Pre heat oven to 410 degrees Fahrenheit or 210 degrees celsius
  2. Place chia seeds, banana, sugar, and apple in a blender and puree.
  3. place coconut oil and baking soda in bowl and mix well.
  4. add banana chia see mixture, and mix well
  5. add flour and coconut, mix well
  6. finally add water.  Mix well.
  7. Oil loaf pan with oil, place mixture in pan and place in oven until brown. This should take about 20 minutes.
  8. Remove from oven and place loaf on cooling rack. Once cool slice, and enjoy!
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Morning Start – Quinoa Breakfast of Vegan, allergy sufferers champions!

I can hear myself chewing. It’s not the quinoa as you might first think, but the sweet crunch of apple and nuts which were carefully chosen to compliment this awesome meal. Breakfast is the hardest meal of the day for me. Take away the daily routine of rush in the morning to get 2 children ready, 1 for school, and a Mr two, time is never on my side. Being a vegan with allergies and makes things a little more challenging. So what to do, what to do. Pick a meal that will give you everything you need in one sitting of various multitasking, because you only get one chance at this. So here is what you will need

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1/2 cup of quinoa – this is your super food. Great for getting in your iron, protein, calcium and carb it pretty much covers all the nutrients you need.

1/2 a medium apple – low sugar, high fiber, great for lowering blood sugar and lets face it, what fun is anything without apples

5 dried sulfur free apricots – in the winter months, I love apricots. You don’t need alot of it to get what you need. When dried, these fruits are high in vitamin A which is great for your immune system! So throw more than 5 on if you are keen on them.

1 tablespoon chai seeds – the other super food. Rich in calcium, omega 3, mucilage, fiber, manganese, phosphorus, it is up there in the comparison chart with flaxseed and sesame seed. It also decreases blood pressure and fibrinogen and C-reactive. For this reason, If you are on any anti hypertensive medication be sure to speak to your healthcare practitioner as chai seeds increase the effects of those medications.

protein levels1/4- 1/2 cup of walnuts –  High in protein, fiber, and must importantly antioxidant and omega oils

1 teaspoon of blackstrap molasses – great source of iron, magnesium, phosphorus, B6, potassium, manganese, and even calcium. A little goes a long way

1/2 teaspoon maple syrup

1/2 cup of warm nut or soy milk (optional)

Prep:

Cover your quinoa with water and let it soak over night. In the morning rub grains between your finger whiles still in the water. You might have noticed the foam that is on top. That is your saponins. Rub the grains to get the rest of. throw water away and rinse again. Discard water and cover with 2 cups of fresh water. Place on stove on leave to boil. let it boil till grains expand. This should take less than 10mins as you have already presoaked. Once grain is open, discard remaining water, place in bowl and began to cover this remainder ingredients and enjoy.

note: If you forgot to soak your grain, simply cover with 4 cups of water in pot, place on stove, and let it boil till the water turns yellow, form becomes visible on the liquid surface and grains have opened (this usually takes about 10 – 25 mins depending on your stove and heat setting), remove from stove, discard water and rinse under clean water. Continue the remainder steps.

Adding warmed nut or soy milk gives it a really hearty touch

Making Homemade Rice Crackers

Reaching over in that middle aisle, you grab a pack of the rice crackers you love soo much, and probably the only ones you can eat thanks to the long list of allergy foods that you can no longer  eat. The price shows $ 2.99 which at first seems steep, as you glance over at the organic NON-GMO version sitting at about $4.00, you  begin reading the ingredients to compare. It reads: Rice, Salt. Is it really worth paying 3 – 4 dollars for a packet of crackers which will only last a few hours? What happens when you have 2 packs in the week, or goodness should you have a party for all your gluten free, vegan friends, how on earth do you buy enough for them. Let not forget the kids that eat you out of house and home, and pretty much live on rice crackers. As the calculations of cost begin to pile in your brain, you can’t help but wonder; could I make this at home? At $2.00/ LB  Organic rice comes fairly reasonably and cheaper than a packet of non organic rice crackers. In truth you can make them at home, all you need is patience, drive and rice! So lets get started

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Ingredients :

1 cup of organic rice ( jasmine or short grain brown)

pinch of salt

2 table spoons olive oil

 

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Prep:

Rinse rice till water runs almost clear. Add 3 cups of filtered water to white jasmine rice or 4 cups to short grain brown.

Put on stove to boil.

Cook until soft but still damp. If you need to add more water for longer cooking add 1/2 – 1 cup .

Turn oven on to 220 degrees F

Once soft but not dried, empty into food processor, or heavy duty blender, or a bowl to use hand blender

Blend till smooth.

Mix pureed rice and oil in bowl with salt to taste. It should be very gooey.

Pour mixture on to a metal baking sheet and spread no higher than 1cm.

Place on top shelf  in oven for 30mins or until surface of mixture becomes rubbery.

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Remove tray and place cooking weights or 3-4 butter knives on top of surface

Increase temp to 300 degrees F

Place tray back in oven and bake for 30 – 40mins till the rice starts to harden.

Turn off oven and leave try in oven to cool.

Once cool break rice spread/cracker into bite size pieces

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Severe with hummus or guacamole for a lovely snack!