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Cooking spray (for loaf pan)
4 very ripe bananas
2 TBL canola oil
1/4 cup Silk soy original creamer
4 egg replacers (Bob’s Red Mill 4 TBL whisked with 12 TBL water)
1 1/2 cup all-purpose flour
1/2 cup oats
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 TBL ground flaxseed
1/4 cup chocolate chip morsels (reserve 1 TBL)

Preheat oven to 350 degrees F. Lightly spray 8 x 4-inch loaf pan.

In a medium bowl, mash bananas, then add in oil, Silk, and prepared egg replacer. Mix well and set aside.

In a large bowl, combine flour, oats, sugar, baking powder, baking soda, salt, and flaxseed and mix well.

Make a well in the center of the dry ingredients. Add in banana mixture to dry ingredients and mix well to combine.

Stir in 1/3 cup chocolate chips to batter. Pour into loaf pan. Sprinkle 1 TBL of chocolate chips on top of batter.

Bake for 60 minutes or until toothpick inserted in center comes out clean. Let sit for 5 minutes, then turn out of pan and let rest for 30 minutes before cutting.

Tip: add in nuts or replace chocolate chips with dried fruit, like cranberries.

substitutions page

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1 ½ lbs fresh blueberries (or 24 oz frozen)
½ cup light brown sugar
Juice from ½ lemon (discard seeds)
1 tsp cinnamon
2 TBL cornstarch or arrowroot powder
2 TBL cold water
1 baked pie crust 9” (check ingredients if buying frozen crust or make your own)

In a large saucepan, heat the blueberries over medium-high heat until they begin to boil. Simmer gently for 10 minutes.

Add brown sugar, lemon juice and cinnamon. Simmer for 2 minutes.

Mix the cornstarch or arrowroot well with the water. Pour mixture into the simmering blueberries while stirring. Cook and stir until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.

Spoon mixture into already baked pie crust and refrigerate for 2 hours before serving. Whip up SoyaToo Soy Whip to stiff peak and put a dollop on your slice of pie. Garnish with mint sprig. This is a healthy dessert recipe. Blueberries are rich in antioxidants.

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1/4 cup raw Brazil nuts, soaked in water for 4 hours or longer
2/3 cup water

In a blender or food processor, add Brazil nuts and water puree until smooth. For a smoother consistency, strain blended nuts through a cheesecloth. Final product will mimic ricotta.

Use as a cream sauce on pasta (mixes in with red sauce), add to hot chocolate, or spread on toast or a bagel.

Makes 1/4 cup spread and 1/2 cup nut milk which is great in coffee, on cereal, or in hot chocolate.