And it's Vegan. I'm not vegan but sometimes I enjoy whipping up vegan delights. Why not. I basically took my grandma Molly's recipe and changed up a few items.
This banana bread recipe is great-tasting. For sure.
Bake Time:
60 minutes
Here's what you'll need:
• 2 cups all-purpose flour
• 3/4 cups unrefined cane sugar
• 1/2 cup packed dark brown sugar
• 3/4 t. baking soda
• 3/4 t. salt
• 3/4 t. cinnamon
• 1/2 cup plain almond milk
• 1 t. organic apple cider vinegar
• 4 large very ripe organic bananas (makes 2 cups mashed)
• 1/4 cup canola oil
• 2 T. maple syrup
• 1 t. organic vanilla extract
• Walnuts (optional)
Special Guest: dark chocolate chunks - yes they're vegan!
Get it going...
1. Preheat oven to 350 F. Lightly oil a 9"x5" loaf pan
2. In a medium-sized mixing bowl, sift together the flour, sugars, baking soda, salt and cinnamon - awesome.
3. In a large mixing bowl, whisk together the almond milk and apple cider vinegar. Let this mixture hangout for 2 minutes. Then... Add the mashed banana, canola oil, maple syrup, and vanilla extract, whisking until fully combined.
Add the dry ingredients to the wet, mixing until just combined (careful not to over mix). Fold in the walnuts and dark chocolate - the aroma will make your eyes roll back in bliss!
Pour batter into loaf pan. Bake for about 1 hour, or try the old toothpick method - when inserted does it come out clean? If so, it's done!
Let the bread cool out for about 20 minutes...
Invite your friends over. Pour the tea (or coffee) and gab away...
My grandmother's BIKO - A sweet coconut and sweet rice Filipino dessert!
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| BIKO |
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| Sweet Rice |
2 cups malagkit or sticky rice or sometimes called glutinous rice - I've used Mochi Rice too.
1 1/2 cups water
1 1/2 cups brown sugar
3 cups coconut milk
1/2 tsp salt
Toasted shredded coconut for topping(optional)
Rinse the rice. Combine rice and water and cook either in a rice cooker or pot.
While rice is cooking up, combine coconut milk with brown sugar and salt in a pot.
Cook on low heat until it becomes thick in texture. Stir often.
Once rice is cooked add to coconut milk mixture that is still in the pot. Mix well. Continue to cook on medium to low heat until all liquid evaporates. This will take a bit... like 20 minutes. Be sure to keep an eye on it so you don't over cook it! Stir often.
Transfer Biko to an eight inch pie or cake pan. Flatten out with back of spoon. Let cool & Set. Serve in slices.
My grandmother used to wrap up individual servings in banana leaves. I looked for banana leaves at my local Asian market but they were out. Next time!
PEANUT BUTTER CUPS
GET STARTED...
Cupcake paper liners
2 cups creamy peanut butter, divided
8 teaspoons butter, softened
1.5 cups confectioners' sugar
1/2 teaspoon salt
4 cups semisweet chocolate chips
12 ounces milk chocolate chips
Combine 1 cup peanut butter, butter, confectioners' sugar & salt until smooth...set aside.
Melt chocolate in a double boiler, add remaining peanut butter, stir up good & smooth
Drop a large spoonful of chocolate into cupcake liner. Drop in a large spoonful of the peanut butter mixture, then top off with another spoonful of chocolate! It's really up to you how much chocolate you want on the bottom, how much peanut butter you want and how much you want to top it off with.... In some strange way, I think it's innate in all of us as to how to make these delicious things... it's like we've all got peanut butter cups running through our veins.... Refrigerate until set. Store in airtight container. I'm not really sure how many it makes because sometimes we make extra big overflowing ones & so we always come out with a different amount. Just be sure to gauge your peanut butter mixture and chocolate so you don't run out of one and not the other.... Be happy with your peanut butter and chocolate extravaganza...
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