National Banana Bread Day with Recipe Repost

       

Hello One & All!

It is February 23rd & that means National Banana Bread Day is here, such a yummy way to enjoy bananas. A fruit that has become very popular, did you know that the beautiful bananas we are used to eating today with their full sweet creamy satisfying fruit, were once mostly seeds which one had to suck on to get to the pulpy goodness we take for granted today?
Bananas are actually facing some serious difficulties which is something we should be aware of as our beloved fruit could face an untimely demise. Say it isn't so Kiki!
It is sadly true, Panama Disease is very real, has been here before, and our bananas face an uncertain future!
Let me drop some knowledge on you before I share my awesome Vegan, Gluten-free Banana Bread recipe.

Going bananas?

The serious threats facing the world’s favourite fruit

Learn how we can save the banana... And why that is so important.
When was the last time you ate a banana? Have you ever considered what it might be like if the famous musical hit 'Yes, we have no bananas' was to become a reality?

Such a scenario is not as unlikely as it may seem as the future of the world’s favourite fruit is under serious threat. And not for the first time...

In the first half of the 20th century, our parents and grandparents ate a delicious banana called Gros Michel, or Big Mike in colloquial terms. But in the 1950s a deadly strain of Panama disease wiped out almost all banana plantations in Central and South America. Despite the best efforts of growers, this most flavourful of fruits became virtually extinct.
In the second half of the 1900s banana producers across the world switched to a different cultivar, the so-called the Cavendish. Although less tasty than Gros Michel, Cavendish was resistant to the type of Fusarium that was causing Panama disease.

As a result, following enormous investments in infrastructural changes required to accommodate the Cavendish’s different growing and ripening needs, the banana industry was saved.
But not for ever… in the 1990s a new strain of the Fusarium fungus appeared and began to spread. Originating in Taiwan, it soon reached other South East Asian countries such as China, Indonesia, Malaysia and the Philippines – and even northern Australia. Thousands of hectares of Cavendish have already been destroyed and many will follow if we are unable to stop Panama disease.

Bananas

The worlds most favourite fruit crop

Panama disease is not only a huge concern for the global export banana sector. It exerts an even greater impact on the domestic production of this staple crop as many locally preferred cultivars are also endangered, threatening the livelihoods of millions of smallholder producers.
Some banana facts:

More than 100 billion bananas are consumed annually in the world, making it the fourth most important food crop after wheat, rice and corn.

85% of the world’s banana production is used for local consumption, and only 15% is exported (mainly to the USA and Europe).

Americans eat more bananas than any other fruit, with an average consumption of 11.9 kg per year, more bananas than apples and oranges combined.

 

visit http://panamadisease.org/  and pass the word along, let's save our yellow fruity delights!

 As promised, here is my recipe as an ode to Bananas on National Banana Bread Day. I posted this a little while ago but it's a really good recipe and I actually have bananas in need of bread baking; so why not post it here once more for those of you who really should't miss out?

   

It's gluten-free & dairy-free, I added egg to mine when making for guests but for Vegan goodness, which I prefer, you can replace it with flax "egg". I will include it. Enjoy it!

Here's the link to the original post and the recipe is also down below.

http://thekinkycoconut.blogspot.ca/2015/03/gluten-free-banana-bread.html

Gluten-free Banana Bread Recipe

Ingredients:

4 Large bananas mashed 1 3/4 Cups
1 LG egg or 1 flax "egg" (1 tbsp ground flax with 3 tbsp water, stir let sit 3 minutes until gummy)
3 Tbsp coconut oil
1 Tbsp walnut oil
1/2 Cup maple syrup
1/4 Cup brown sugar
1/2 Cup almond milk soured with 1 Tbsp lemon juice
1 tsp vanilla extract
2 1/2 Cup Bob's Redmill All-purpose Gluten-free Flour Blend
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp fresh grated nutmeg
1 1/2 tsp ground cinnamon

Preheat oven to 325 degrees F
(Gluten-free flours burn more easily, it's best to bake at lower temperatures, especially when it's a heavier batter.)

-Line 2 loaf pans with coconut oil
-In a bowl mix wet ingredients
-In a separate bowl mix dry ingredients
-Add dry to wet, stir until well combined
-Fill each pan halfway, evenly share the dough between the two pans.
-Sprinkle with brown sugar on top

-Bake in the middle rack of the pre-heated oven for 30 minutes. Turn the pans halfway and bake for another 20-30 minutes. Make sure a cake Pic comes out clean when you poke the bread in the middle.
-Allow to cool in pan for 10 minutes then remove from pan and allow to cool completely before slicing & serving.  

 

   I hope you enjoy this as much as we do, remember to leave comments or questions down below, don't forget to share with someone you love,and God bless you!
            

Lemon Chiffon Tarts (Rawfood, Vegan)

It is time we had some citrusy fun lovelies!

I was playing around with some Rawfood ingredients and had a bunch of lemons, thus the idea for these pretty pucker punch, (say that 3 times fast!) delights. I will say, I am more of a lime person, however, I have been known to scarf down slices of lemon meringue and lemon chiffon pie when the occasion calls for it. I am a lemon pie purist, real lemon curd is a must in my life. If you are looking for a serious sour/sweet and totes deelish lemon curd recipe, click here:

http://thekinkycoconut.blogspot.ca/2013/07/real-lemon-curd-meringue-pie.html

The curd has eggs and dairy but this lemon chiffon tart recipe is vegan, Rawfood, and a smack to all the right taste buds. You gonna like it! Mwuah hahahaha

It's actually very much an icebox style lemon chiffon pie recipe.

If you have never heard of lemon chiffon, sit back and allow me to drop some fluffy citrus knowledge on ya'll.

Lemon meringue pie is known for it's tart, citrus, lemony filling, which is piled with pretty beaten sugared egg whites called meringue. For lemon chiffon pie, the meringue gets folded into the filling and then poured into the crust, and boom! You have tasty magic. Cue oohing and awwing...

Every bite is a light, airy, sunshine-filled joy. 

Now, how can one possibly go about recreating fluffy goodness in a Rawfood, vegan,(meaning egg-free) version?

It was actually really easy and did not take too long either, (minus the soaking of nuts) which is always a bonus in my neck of the kitchen adventures. 

I also like that it's healthy, chock full of good fats, and a nice cool treat. Perfect for hot summer days. Here you go pretties, I hope you have fun with it, like I did. As always, pics follow to guide you and help with the drool factor, good times.

LEMON CHIFFON TARTS (RAWFOOD, VEGAN):

Ingredients:

Filling-

1 recipe Vegan, coconut whipped cream. Prepare when the recipe says to. (Click the link to get it)

http://thekinkycoconut.blogspot.ca/2015/07/vegan-coconut-whipped-cream.html 

1 1/2 C Soaked 4 hours, and rinsed raw cashews

1/4 C soaked 2 hours, and rinsed raw macadamia nuts

2 Tbsp Soaked 1 hour. and rinsed raw pine nuts

Juice of 5 Lemons (3/4 C)

Zest of 2 Lemons

1 Tbsp EVOO organic (extra virgin olive oil)

2 Tbsp Melted Organic raw coconut oil

1/2 tsp Walnut oil, cold pressed

2 tsp Vanilla extract

3/4-1 C Grade B maple syrup (depends on how sweet or tart you prefer, adjust to taste)

3/4 C Filtered water

1/2 tsp Pink sea salt

Crust-

2 C Almond meal

14 C Tiger nuts (roar)

1/2 C Small coconut shred, unsweetened

1/2 tsp Pink sea salt

1/4 C Grade B maple syrup

1 tsp EVOO, organic

1/4 tsp Walnut oil, cold pressed 

1 Vanilla bean, seeds scraped

Method:

Crust-

-Mix all dry ingredients

-Add wet to dry and combine

-Using a muffin pan that holds 12 muffins, rub a very small amount of coconut oil in the bottom and on sides of muffin cups.

-Gently press the crust evenly into each round, about 2-3 Tbsp each one.

-Keep aside.

Filling-

-Place all ingredients except oils and whipped coconut into a blender, blend until smooth. Add a bit of water if necessary but not too much because oils still have to be added in.

-Add oils to mixture and blend well. Should have a very smooth, creamy, and thick consistency. You do not want a watery liquid.

-Chill for 30 minutes in fridge.

-Prepare and whip the coconut cream 10 minutes before filling has been in fridge for 30 mins, keep aside. 

-Remove lemon filling from fridge, stir through once.

-VERY gently, fold in whipped coconut cream.

-When well incorporated, portion out the filling between the twelve cups. The filling will be runny and rather liquidy, this is fine.

-Place the pan in the freezer and freeze 8-12 hours or overnight.

-To remove from container, take out of freezer and place on counter for 5-10 minutes. Not too long because this pie melts. It is meant to be eaten very cold, think of it as an icebox pie.

-Using a knife heated under hot water and dried, run along edges and gently pop them out of the trays. I leave the tarts on plates for about 5-10 minutes and they are perfect for serving.  

This recipe makes enough for 12, if you have leftover, put it in mini mason jars, chill and enjoy as a soft pudding.

I am so looking forward to hearing about your experiences with this delightful, raw vegan, icebox pie. Leave your comments or questions down below, and don't forget to subscribe!

                                    

                                     
                                         
                                         

 

 

Strawberry Rhubarb Compote/ Pie Filling (refined sugar free)

Hey people, I am finally starting to feel better and am back with some recipes this week and I will be aiming to post a review as well. Thanks for being patient and continuing to check in while I was away.
Before we get to the lovely Compote recipe you came to check out, I want to say a very big
HAPPY 3 YEAR ANNIVERSARY to my beloved. 3 Years ago today my peanut butter asked his raspberry jam to be his girl and she said yes! We have been love boids ever since and I am feeling super blessed, blissed out, and very grateful for this huge gift Abba brought to our lives. I love you honey tongue!

Back to food.
So, we went to my aunt and uncles place just before I got sick, and I was really happy to get away from all the noise and concrete jungle of suburban life. They don't live in the country but they are at the midway point, far enough to be surrounded by houses with space and modern conveniences but a ways out enough, that it feels calmer, you feel like it's easier to breathe and much more relaxed. Cool thing is that my aunt has a garden and has been big on growing rhubarb, which I got to bring a bunch of home! If you didn't know, I adore this stuff. It's tart, tangy, bright, and mingles so well with strawberries that I go a bit nuts when I get my hands on it. I have been known to scoff it down without feeling guilty that I finished a whole mason jar in less than two days. Shocking I know, reminds me of the organic turkey bacon incident of 2013. Don't ask, Poppa Bear still brings it up with a tone of disbelief and reprimand every chance he gets, and I am still so okay with it. Teehee

Here's my rhubarb, yes, I got three bunches! Perfect for the 3 year anniversary, fun coinkidink!

 Below is the finished product, I didn't take pictures of the steps as I made this because there was a horrible storm out, the lighting was awful indoors and I was still too run down to make the effort to pull out extra lamps. I did however take pictures a few days later of a ginger rhubarb and cherry variation, which shows a quick breakdown, I also include the how to for that yum scrum recipe down below.

I had to stop eating this compote from regular markets a while ago, as the refined sugar was something I had become unable to tolerate and the amount of sugar used in jams, jellies, and compote/spreads, is so high now that I have found myself not liking it one bit. Hence this recipe that I decided to do on a whim, I used maple syrup and organic coconut sugar aka palm sugar. Yes, these both go through a refinement process and I would not recommend them all the day long, however, they are a great alternative and my tummy does not freak out when I use them. Bonus, they are way less sweet and I find this allows the actual fruit flavour to shine through instead of being masked.
If you have never heard of compote here's a little wikipedia action for you that will get you up to speed:
Compote (French for "mixture") is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit, or raisins. The compote is served either warm or cold.
Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word compositus, meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second of three courses), often accompanied by a creamy potage. During the Renaissance, it was served chilled at the end of dinner. Kompot – made from the juice and syrup rather than the fresh – remains a popular drink made from homegrown fruit such as rhubarb, plum, sour cherry or gooseberries in Poland and Russia.
Compote may have been a descendant of a Byzantine dessert.
Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.



Thanks wiki! Now for the recipe:

STRAWBERRY RHUBARB COMPOTE:

Ingredients:
4 Cups Fresh chopped rhubarb
3 Cups Sliced strawberries
1/2 Cup Spring water (if using frozen fruits, do not use more than 1/8 Cup of water)
1 tsp Lemon juice
2 Tbsp Vanilla extract
1/2 Cup Coconut sugar
1/4 Cup Maple Syrup (the darker one)
1/4 tsp Sea salt (pink)
2 tsp arrowroot starch mixed with 1 tsp water

Method:

-In a medium non-reactive, heavy based saucepan, add all *ingredients EXCEPT maple syrup and arrowroot starch. Keep the last two aside for now.
-Bring what is in pot to a boil, reduce heat to medium and stir.
-Add maple syrup and stir. Allow to cook on medium heat for 20 minutes, stirring occasionally.
-Add arrowroot starch/water mixture into pot, stir right away until thoroughly incorporated. Allow to cook for 2-3 more minutes until thickened. Turn off heat and remove to hot plate, allow to cool.
-Once cool, you can fill in jars. I use 2x 500 ml mason jars. This recipe is not a canning recipe, it is really meant to be kept refrigerated and eaten within 2 weeks maximum.
-You can use the filling in an already cooked pie shell, as a dessert topping for cake/coffee cake, on ice cream, to layer a parfait, serve with pudding or whipped cream. The possibilities are limited to your imagination. I love it on toast and on waffles.

 *Here is the Cherry, Ginger Rhubarb variation. Talk about YUM! This one I devour on my gluten-free pumpkin spice waffles.

4 Cups Rhubarb chopped
3 Cups Sweet Dark Cherries, pitted
1 tsp Ginger, fresh grated. (use 1/2 tsp if you don't like an intense hit of ginger background flavour)
2 Tbsp Vanilla extract
1/4 tsp pink sea salt
1/2 Cup coconut sugar
1/8 Cup Maple syrup
1/2 Cup water (1/8 Cup if fruit is frozen)
2 tsp Arrowroot starch mixed with 1 tsp water.

Method and storage is the same as above. Please note that this recipe variation does not use the lemon juice. It is not needed, however if you want to add another flavour dimension, feel free to add1 tsp lime juice with the zest of 1 lime. What fun!
Oh, I hope you try this recipe out and let me know all about your kitchen adventures! Leave your comments or questions down below and remember to subscribe.

Cranberry & Carrot Oat Pillows

These healthy, vegetarian, egg, dairy and gluten-free treats are a favourite of my beloved. I have made a double batch so he could have a dozen just for himself. I got the original gluten laden recipe from the official Splenda site. I do not eat any artificial sweeteners and the gluten and eggs along with vegetables oil were all exchanged for much healthier ingredients. I used organic for this recipe, but I know budgets are tight. Try to use organic carrots, coconut oil & organic honey & flax. I used Mums Gluten-free oats, I really like this product. This cookie is chock full of healthy stuff and those good for you fats, it's a great choice for those who prefer healthier treats. If you want a vegan Cookie, just use all maple syrup. I do not use agave nectar as my research and physical reactions to it, have led me to believe that it is not a healthy product. The choice is always yours. Have fun!

CRANBERRY & CARROT OAT PILLOWS
Difficulty: Low
Cost Range: Medium
Time: Prep-30 mins (no chill time) Bake-20-25mins (golden bottoms & edges)
Yields: 4 dozen Cookies depending on size you make them
Freeze: Beautifully, last 1-3 months (everyone eats them way before that)

Preheat Oven to 350° F

Ingredients :

3 Cups Gluten-free oats
1 Cup Gluten-free flour mix 1.5 (recipe follows after this one)
1/2 Cup Brown rice flour
1 tsp Baking soda
1/4 tsp Xanthan gum
1/4 tsp Sea salt
1 Cup Chopped walnuts
1 Cup Dried cranberries
1 Cup unsweetened flaked coconut
1 Cup shredded carrots
1 Can drained crushed pineapple
1 Cup Maple syrup
3/4 Cup Honey
1/2 Cup Coconut oil cold pressed
1 tsp Real vanilla extract
3 Tbsp flax "egg" (recipe follows after this one)

Method :

-In a bowl combine wet ingredients with nuts, carrots, cranberries, flax "eggs", pineapple, coconut flakes and coconut oil.

-Add honey & maple syrup.

-In a separate bowl combine dry ingredients.

-In two parts, add dry mixture to wet.

-Scoop on parchment lined tray 3 down 4 across. You can leave as mini half domes or flatten them, this is your preference. I prefer them as half domes.

-Bake in preheated oven for 20 minutes, turning the tray half way after 10 minutes to allow for even baking.

-Cool on tray for 5 minutes & transfer to rack to cool completely.









FLAX "EGGS"

Mix 3 tsp of ground flax with 3 Tbsp of water. Stir and let sit, it will turn gummy and very egg-like in consistency.

GlUTEN-FREE FLOUR MIX #1.5 RECIPE

(Makes 3 Cups)

1 1/2 Cups White Rice Flour (fine ground but not sweet white rice flour, it's too fine for this recipe)
1/2 Cup Brown Rice Flour (fine ground, not gritty big grainy)
1/3 Cup Tapioca Starch
2/3 Cup Potato Starch (not potato flour)

Method:

-In a bowl, very carefully measure and blend all ingredients together.
So, this a base recipe for many cookies. I need to let you know that if you do not take extra care in how you measure these ingredients out it will spell disaster for your recipes. They will taste floury, have a weird silky mouth feel if the wrong flours are used or if too much of a starch is used by accident, and will crumble to crummy sadness. Nothing is worse than doing several batches of cookies with horrible results because you can't figure out that the base flour recipe is to blame before it's too late. Trust me, the extra care you take will show in the wonderful positive results you baked.

Leave a comment below,I would love to know about how this recipe worked out for you.