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1 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup light brown sugar
2 TBL ground flaxseed
1/2 cup chopped nuts *Optional (walnuts and pecans work well)
2 TBL Bob’s Red Mill Egg Replacer whisked with 6 TBL water
3 ripe bananas, mash with a fork
1/2 cup olive oil (or a vegetable oil of your choice)
1 tsp vanilla extract

Preheat oven to 350 degrees F. Grease a loaf pan and set aside.

In a medium size bowl, add in flour, baking powder, baking soda, salt, brown sugar, and flaxseed. Mix well to combine. Add in nuts, if using, prepared egg replacer, mashed bananas, oil, and vanilla. Mix well until all of the ingredients are combined.

Pour batter into the greased loaf pan and bake for 60 minutes. Cool for 15 minutes before removing from the pan. Flip pan over to remove loaf and continue to cool on a piece of parchment paper or wire rack covered with parchment.

*Tip: you can add in nuts once you pour the batter into the pan. I like to make half without nuts, 1/4 with pecans and 1/4 with walnuts. I use a knife to work the nuts into the batter and lay a few of the same nuts on top of the batter.

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4 cups rolled oats (I like Bob’s Red Mill brand)
1/3 cup ground flaxseed
pinch of salt
2 cups unsweetened coconut
3 oz agave nectar (light or amber)
1 TBL maple syrup
1 cup cashews
1 cup whole almonds
1 tsp cinnamon
3/4 cup extra virgin olive oil
4-6 oz of dried cherries (I like unsweetened dark sweet cherries Trader Joe’s brand)
4-6 oz dried cranberries (I like Trader Joe’s brand)

Pre-heat oven to 350 degrees F.

Combine all ingredients, except for dried fruit, in a large bowl. Stir to combine. Place on a large cookie sheet and bake for 30 minutes. Once done, stir in dried fruit. Enjoy with Silk Soy Very Vanilla or other dairy-free milk.

Tip: Always buy raw and unsalted nuts when possible. Sub in other dried fruit, like golden raisins or dried dates, to your liking. Since the fruit is added in after baking, you can divide the granola in half and mix each half with different dried fruits. Stores for about 2 weeks in an airtight container. Makes a delicious and wholesome topping for non-dairy ice cream.

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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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3/4 cup cocoa powder
3/4 cup pure maple syrup
2 TBL Silk Soy vanilla
1 tsp vanilla

Combine all ingredients in medium bowl and whisk to combine until smooth. Use sauce over soy vanilla ice cream.