Whole Wheat Oatmeal Applesauce Banana Bread

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Ingredients
  • Cooking spray
  • 1 heaping cup mashed banana
  • 1/3 cup honey
  • 1/3 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 egg
  • 3/4 cup unsweetened vanilla almond milk (or skim, coconut, etc.)
  • 1 1/2 cups whole wheat pastry flour
  • 1 cup rolled oats
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
 
Instructions
  1. Preheat oven to 350 degrees F. Spray 9-inch loaf pan with nonstick organic cooking spray.
  2. In large bowl combine mashed banana, applesauce, honey, egg, almond milk and vanilla until well combined and creamy. In separate medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Add wet ingredients to dry ingredients and mix until just combined (don’t overmix!).
  3. Pour into prepared loaf pan, sprinkle oats over top (if desired), and bake for 60-70 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.
  4. Remove from oven and place on wire rack to cool completely. Cut into 12 slices and enjoy! Keep bread tightly wrapped to maintain moisture.

 

Notes
Our contributing mom made these in single-serve sizes. 
To make vegan:Use brown sugar, agave, or pure maple syrup instead of honey. Simply omit egg; the banana bread should still hold together just fine. However you can use a flax egg as well. To make gluten free:Use an all-purpose gluten free flour instead of whole wheat; make sure you also use gluten free oats and that all other ingredients are gluten/alcohol free (such as vanilla).

 

Submitted by Alisha P.

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Cauliflower Soup

Ingredients:

  • 1 head of cauliflower
  • 1 med sized onion chopped
  • 3 carrots cut in slices
  • 3 med sized potatoes (cut in cubes)
  • 4 cloves of garlic chopped
  • 1 container of chicken stock (could use veg stock)
  • Salt and pepper to taste (for Mommy’s bowl only!)
  • Cheddar cheese garnish or mix in (optional)

 

Directions:

  1. Saute onions on med-low heat until soft.
  2. Add garlic and Saute for about a minute.
  3. Add cauliflower, potato, and carrot and stock. Stir and bring to a boil.
  4. Reduce to med heat and cook until veg is soft.
  5. Remove and use a hand blender or blender to puree.
  6. Add salt and pepper(only for mommy’s soup) And garnish with cheese

 

From Jean M.

Easy Cheesy Butternut Squash Pasta

Easy Cheesy Butternut Squash Pasta {30 minute meal}

An easy and downright delicious pasta that is basically just veggies!

From: Lauren’s Latest.com

yield: 4 SERVINGS

prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 35 MINUTES

INGREDIENTS:

1/2 pound short cut pasta (Such as shells or elbows)
3 lb. butternut squash, peeled and diced
2 cups chicken or vegetable stock + extra if needed
2 cloves garlic, finely minced
salt & pepper, to taste
2 tablespoons butter
1 cup grated parmesan cheese {use the real stuff!} + extra to taste

DIRECTIONS:

Bring large pot of salted water to boil for pasta. Stir in half a pound of short cut pasta and cook until al dente. Drain and set aside. While pasta is cooking, bring butternut squash and chicken stock to boil in a separate pot. Cover and simmer 10-15 minutes or until squash is fork tender. Using a potato masher, mash squash into a paste. DO NOT drain out the chicken stock. This will make the sauce. Stir in garlic, salt, pepper, butter and 3/4 of the cheese and cooked pasta. Stir and add in more chicken stock to make sauce the consistency you desire, if needed. Sprinkle remaining cheese over top and serve immediately.