berry bread

fresh berry bread with chocolate chunks

This delicious sweet bread is vegan and gluten-free, as well as low in {coconut} sugar.

A slice of this loaf makes a great guilt-free post-meal treat, or even a nice breakfast with a cup of good coffee 🙂

 

The recipe yields two loaves.

 

INGREDIENTS

  • mashed ripe bananas, 2 cups
  • strained unsweetened applesauce, 1 cup
  • sorghum flour, 3 cups + 2 tablespoons {reserve for berries}
  • tapioca flour, 1 cup
  • baking soda, 1 1/2 teaspoon
  • fine sea salt, 1 teaspoon
  • coconut sugar, 2 cups
  • coconut oil, 1/2 cup
  • ground flax seed meal, 1/4 cup
  • hot water, 3/4 cup
  • plain coconut yogurt, 2/3 cup
  • vanilla extract, 2 tablespoons
  • fresh blueberries, 1 cup
  • halved fresh raspberries, 1 cup
  • Enjoy Life {soy & dairy free} chocolate chunks, 10 ounces {1 package}

METHOD

  1. In a large bowl, mix bananas and applesauce. Add the sugar, coconut oil, vanilla and yogurt, mixing well until creamy.
  2. In a separate bowl whisk together the flours {minus the 2 additional tablespoons of sorghum}, baking soda and salt.
  3. In a small bowl whisk together the hot water and flax seed meal, then set aside for a few minutes before slowly adding to the banana mixture.
  4. Add in the dry mixture and stir gently until moist. Do not over mix.
  5. Toss the berries with the reserved 2 tablespoons of sorghum until coated, then gently stir them into the batter.
  6. Fold in the chocolate chunks.
  7. Divide the batter evenly between two greased 5×9 inch loaf pans.
  8. Bake the loaves for 45-60 minutes at 350 degrees, until a toothpick inserted into the center comes out clean.
  9. Cool completely before slicing.

 

 

brown sesame banana bread

This perfectly moist, yummy banana bread is vegan, gluten-free, and is sweetened with raw agave. I love the sesame seeds – they give it just that little bit of crunch and “nuttiness”, while still being nut-free.

This recipe makes two mini loaves. If you want to make a regular sized bread loaf, just double it.

 

INGREDIENTS

  • sorghum flour, 1/4 + 1/8 cup
  • oat flour, 1/4 + 1/8 cup
  • tapioca flour, 1/4 cup
  • baking soda, 1/4 teaspoon
  • fine sea salt, rounded 1/4 teaspoon
  • ground cinnamon, 1/2 teaspoon
  • raw brown sesame seeds, 1/4 cup
  • very ripe bananas, 2
  • coconut oil, 3 tablespoons
  • flax seed meal, 1 tablespoon
  • warm water, 3 tablespoons
  • raw agave nectar, 1/4 cup
  • vanilla, 1 tablespoon
  • plain coconut yogurt, 1/8 cup

METHOD

  1. In a medium bowl, mix together the flours, baking soda, salt, cinnamon and sesame seeds.
  2. In another medium bowl, mash the bananas, leaving them a little chunky.
  3. Add the coconut oil, agave, vanilla and yogurt to the bananas and stir gently until well combined.
  4. Whisk together the flax seed meal and warm water until creamy, then stir into the banana mixture.
  5. Gently fold the dry mixture into the wet ingredients until all the flour is moistened.
  6. Grease and flour two mini loaf pans, then divide the batter evenly between the two.
  7. Bake for about 45 minutes at 350 degrees, or until a toothpick inserted comes out clean.
  8. Allow the loaves to cool in the pans for about 5 minutes before transferring them to racks to cool completely.