YES! It’s so simple and so healthy, a wonderful baking activity to do with children.
It’s your decision whether to stick with three basic ingredients or add extras. They can be as elaborate as you want.
The best part of this recipe is that it uses ZERO sweetener, however if you add granola, remember that it’s most likely made with sugar or honey. I don’t have gluten issues, but I guess you could call this technically a gluten-free recipe.
The secret to success is VERY ripe bananas, the kind that you’d only use for banana bread or think about tossing into the compost. That’s the level of ripeness we’re looking for here.
3 Ingredient Vegan Banana Oat Cookies
-1-2 very ripe bananas -1 cup rolled oats (not quick oats) OR 1/2 cup oats and 1/2 cup granola, mine contained raisins. -1/2 cup chopped nuts, I used raw almonds.
Directions: Mash bananas, stir in oats and nuts. (I sprinkled in 1 teaspoon cinnamon.) Other additions could be raisins, flax/chia/hemp seeds, other dried fruit, coconut.
Mix all ingredients together in a bowl, chill for 30 minutes or so; then drop by a full teaspoon on parchment covered baking sheet. Bake in preheated 350 degree oven for 11-15 minutes, depending on your oven’s thermostat. Let cool on baking sheet before storing.
NOT Awkwafina, one of my fave actors and comedians from one of my all-time fave films, Crazy Rich Asians.
And not a beautiful Paso Fino, either. I had never heard of that breed as I’m not a very horsey person but I met one while hiking at the Daley Ranch and fell totally in love. He was the most gorgeous creature I’ve ever seen and I couldn’t stop petting him. He was all dressed up in a shiny silver bridle. I’m mostly afraid of horses because they’re so big but this guy was gentle and affectionate.(This isn’t the horse I met; this pic is from Wiki.)
No, what I’m talking about is AQUAFABA. I don’t know how it is that I’ve never heard of it, but that’s the truth. It slipped right by me, like the noxious slime that it is.
Up until now, I thought that the viscous liquid in cans of garbanzo beans was vile and slippery and I drain them IMMEDIATELY before making hummus or veggie burgers.
Who knew that some brilliant person must have thought to herself, “Hmm, what if I whip this shit up into a frothy mass and use it as a vegan replacement for egg wihites?”
And who came up with the NAME??? Aquafaba?
I(t reminds me of that stuff I put on my lips ‘cos it’s so dry in SoCal: Aquaphor…)
I would really like to have a chitchat with that person because my unimaginative brain does NOT work that way.
My brain is more like “EWW, gross.”
I promise to try it in a recipe and post the results. I’d like to see how it compares to egg whites in a lemon meringue pie or a chocolate mousse or marshmallows. Apparently, it’s virtually calorie-free, so that’s a plus.
On a lighter note from yesterday’s post about how a previously undetected congenital defect caused me to almost lose my precious boy…
It’s been a while since I posted a recipe and even longer since I actually baked (unless it was for the Angel Boys), so this is a milestone.
I was invited to a neighborhood socially distanced party and thought I’d bake something to promote the vegan life.
Since I REALLY hate it when you search for a recipe and have to scroll down about five miles of blah, blah, blah to get to the actual ingredients and directions just to hold you hostage, I won’t do that to you. You’re welcome.
It’s my own creation, my own experiment, and I hope you enjoy it as much as my friends did! It always amazes non-vegans that desserts don’t need eggs or dairy to taste delicious.
BEST Banana-Apple Bread (Vegan)
2 ripe bananas
1/3 cup vegetable oil
1/2 cup dark brown sugar (you could substitute any kind of sugar. If you sub agave, add a bit more flour)
1 tsp. vanilla
2 tsp. cinnamon (we like a lot)
1 tsp. baking soda
pinch sea salt
2 cups flour (I used whole wheat; you can use white or any combo)
Core and cut apple into chunks. Put oil and apples into a Bullet or a blender to make a slurry. You can also grate the apple but I find this way works great.
Empty into a mixing bowl where you’ve already mashed the two bananas. Add vanilla and sugar. Mix well. Add cinnamon, flour, salt, and baking soda. Mix to combine but don’t overmix. Stir just until all the flour is incorporated. If the batter seems a bit dry, add a couple tablespoons of plant-based milk.
**This is where you can get creative and add things like raisins, nuts, coconut, other dried fruits.
Spray oil into a loaf pan and spoon in batter. Sometimes I sprinkle a little cinnamon sugar on top prior to baking or I ice it after with a simple glaze of powdered sugar and lemon or orange juice. This time I sprinkled.
Bake at 350 degree preheated oven for about 30 minutes until toothpick comes out clean. Don’t overbake. These breads should be super moist.
I don’t have any tattoos; it’s not really my thing, but if I ever did get one, it might this design.
In the Buddhist culture, the unalome symbol represents the path to enlightenment. The spirals are meant to symbolize the twists and turns in life and the straight lines represent the moment one reaches enlightenment or peace and harmony. The dots at the end of the symbol represent death.
Unalomes have been depicted for thousands of years in Buddhist art (the stone spires outside of the temple Wat Bang Phra), but the place that they’re most commonly seen today is as skin art. I read some people think it’s disrespectful or an act of cultural appropriation to replicate this design, so that’s something to consider.
I’ve edited this post because I forgot something! Although I was/am a drone mom (more intense than a helicopter mom lol), when my son was in high school, he apparently was able to elude me for a couple hours and came home with a crude, homemade tattoo. Notwithstanding the fact that he was a 4.8 student, he didn’t think he might be a candidate for blood poisoning (silly boy) and I was SO angry with him. That was pretty much his only rebellious episode, so he didn’t get in too much trouble. His tattoo? “SK8”, because he was a skateboarder, and it was right where you could see it every day, exactly where a watch would be. For years, I teased him with “What time is it?” And he’d take a look at his wrist and respond, “Time to skate.”
When it was time to be a grown adult, get his PhD and have a real job, he got tired of wearing long sleeved shirts and had it lasered off. It took twenty years, but he finally admitted it was not his finest decision.
Angel Boy 2.0 had a cold so he stayed home from preschool.
“I’m a little snotty today, Grandma!” He was feeling much better after a long morning nap. We were in the living room looking at the windy day while he enjoyed a protein smoothie popsicle (see recipe below).
For the past couple of days, we had noticed a big truck parked in front of his house, taking up more than its fair share of the street. No one knew who it belonged to but we speculated that it possibly was a contractor’s vehicle working at a neighbor’s house.
Recently, Theo has been noticing different cars and trucks and asking for them to be identified. “I said, that’s a Dodge Ram truck. He is so rude to park there every day. He needs to park somewhere else.”
Theo repeated, “Yeah, he needs to park somewhere else. He’s so RUDE.”
All day long we would check to see if the truck was still there and it was, so it became an ongoing joke about how RUDE it was to park in front of Theo’s house so there wasn’t enough room for HIS car.
At dinnertime, we were sharing interesting stories about our day and in a moment of silence, Theo said, “Mommy and Daddy, that Dodge Ram truck is so RUDE!”
There was such a shocked expression on Mom and Dad’s faces, I really wish I had a photo to capture it because this is what it SOUNDED like Theo said…
“That goddamn fuck is so RUDE!”
Dodge Ram truck = goddam fuck —a very expressive three-year-old with a mouth stuffed full of lasagna and a stuffy nose.
For a brief moment, I had a feeling they thought I had taught him how to swear like a merchant mariner. However, when I hastened to translate, we couldn’t stop laughing.
Until the mysterious man drove away, Theo kept saying, “He’s so RUDE with his Dodge Ram truck!”
Just another brilliant slice of conversation with this always enchanting human.
Cherries (any frozen or fresh fruit) Banana – one 100% fruit juice — 8oz Kale and/or spinach — handful Vegan Protein Powder–one scoop Cinnamon to taste
Combine kale and juice. Blend until smooth. Add remaining ingredients and blend to desired thickness. Pour into popsicle freezer containers, the ones with the little sticks. Freeze until firm.They are so healthy and delicious!
And they are DELICIOUS, much to even my surprise, haha.
I was playing around in the kitchen this morning and thought I’d challenge myself to experiment baking with only the ingredients I have in my pantry.
There’s not much food here, but that’s a sad story for another day. (I can pinpoint the exact date and time that my love for cooking and baking was destroyed like an atom bomb.)
I thought these cookies were going to be making the short journey from oven to compost BUT they surprised me, so I thought I should share the recipe before I forget. If you try them, let me know what you think.
Vegan Lentil Kale Cookies
Lentils (cooked)-one cup
Kale-1/2 cup raw (freshly picked from the garden.)
1/3 cup agave plus 2 tablespoons maple syrup
Chia seeds-2 tablespoons
Oats-1//2 cup (oat flour, I make my own, so easy. 1/2 cup oats in the blender or Bullet or food processor, takes just a few seconds.)
Whole wheat flour-1 cup
Baking powder-1/2 teaspoon
If you don’t already have some leftover cooked lentils like I did, cook 1 cup of lentils with 2 cups of water until soft, about 20-30 minutes or until all the water is absorbed.)
Place one cup cooked lentils in bowl.
Combine the kale and the oil in a blender/Bullet/food processor. Blend until a smooth slurry.
Add to lentils.
Add agave/maple syrup, vanilla, raisins, chia, and all other ingredients.
Mix until flours are well incorporated.
Let chill in refrigerator a few minutes until the oven is heated to 375 degrees.
Using a teaspoon, place about two inches apart on baking sheet. Flatten with a fork coated in flour so it won’t stick.
Bake for about 17 minutes until bottom is golden brown and the top is firm.
Let cool on wire rack.
***Options: Of course if your pantry is more well stocked than mine, you can def add grated apples, coconut, and other dried fruit and nuts.
Since I now focus most of my baking to please Angel Boy 2.0 (the new and improved version), this was the winner of all the chocolate cakes I ever created, so I thought I’d share it again for those of you who do still currently turn on the oven and combine ingredients to conjure up lovely confections (not confessions).
At 15 months, AB 2.0 can’t have chocolate; for now he’ll have to be happy with sugarless teething biscuits and kale smoothies.
No eggs and no dairy, yet this cake is super moist, fluffy, and fudge-tastic — with a hint of French roast coffee and almond-y Amaretto.
I was inspired by a recipe I found in my mom’s old cookbook — as always, I transformed it into my own version.
I know I use Amaretto a lot, but I ran out of vanilla and it’s a great flavor enhancer with chocolate and coffee.
1 cup cold coffee or water (coffee is better with chocolate) or you could always use soy/almond/cashew/coconut milk.
Directions Preheat oven to 350 degrees F. 1. Mix the first five dry ingredients in a bowl.
2. Make three shallow depressions in the dry ingredients.
3. Pour vinegar in one, vanilla/amaretto in the other, and vegetable oil in the third.
4. Pour coffee/water over all.
5. Mix well until smooth.
Grease a nine-inch pan. Bake on middle rack of oven for approximately twenty-five to thirty-five minutes. Check with toothpick to make sure it comes out clean. Don’t over bake or it’ll dry out. Cool and frost.
Amaretto Coffee Frosting
Three tablespoons softened vegan butter substitute (I use Earth Balance)
Three or four tablespoons cocoa
1 1/2 cups powdered sugar
Amaretto or Grand Marnier or vanilla
In a medium bowl, sift sugar and cocoa. Blend with vegan butter. Add 2 teaspoons Amaretto or other flavoring, and 3 tablespoons cold coffee, Blend until desired consistency. If too dry, add more coffee or Amaretto. If too wet, add more powdered sugar.
Frost cake and dust with sifted cocoa.
Let me first say that the one and only time I weaned my one and only child was in 1982, so what am I doing writing about weaning, you might ask?
My thirty-six year old son weaned himself on his first birthday with no warning, and my poor body suffered while he loved the autonomy of his burgeoning independent nature.
This is a guest post written by my DIL, who is now the mother of my one and only amazing and brilliant grandson.
My son turned one at the beginning of March.
I had been toying with the idea of weaning him for a couple of months.
Initially, I had tried the “only when he asks” approach, but babies are creatures of habit, so he continued to ask and I continued to feed on demand.
As soon as my son had his twelve-month wellness check and his pediatrician said he was physically and emotionally ready, I was eager to start the process of weaning.
The thought of dragging this out for six-plus weeks was too much for me, but the risks of going cold turkey are very real (infection, blocked duct, emotional trauma) so I proceeded with caution. If you do need to wean quickly for whatever reason, or your baby just suddenly rejects the breast, here are some tips to get through it more quickly.
As a disclaimer, my son was already eating three meals a day plus snacks, so it wasn’t like I was still producing a massive amount of milk. He was clearly obtaining his nutrition from other sources.
Where to start… Start with the easiest feeds. For me, those were the ones when he woke up. I first eliminated those after naps, then morning, then before day naps, before bed, and then the dreaded night feeds…
Tips for baby… I have been a RIE (Resources for Infant Educarers) mom since day one, otherwise known as respectful parenting. The philosophy centers around honest and authentic communication as soon as baby is hours old. Even though I was tempted to put band aids on my nipples and say “mommy is sick”, or apply garlic so it would taste gross, my son and I faced the challenge together.
Make it positive — I bought my little guy a special cup for homemade smoothies to replace the nursing experience from his wake up feeds. My son loves rabbits, so I got him the biggest rabbit cup I could find; since he has no problem with a straw, that’s what we use, but a sippy cup would be equally successful.
Do not place yourself in familiar nursing situations — I love to read books in bed with my son in the morning, but during weaning I would get up, shower and dress, so that as soon as he woke up I took him out of the bedroom for banana and almond milk smoothie in “Rab Rab”.
(Smoothie recipes below.)
Sport the high-necks — I wore three layers to minimize the odor of milk, as well as high neck shirts that he could not pull down.
Stay busy — As we eliminated the day feeds, I made those days extra busy. We were barely ever at home so as not to place ourselves in situations where he would even think to ask.
Mr. Mousie — I bought a special blanket that I sprayed with Chanel Mademoiselle (my familiar scent), which I use to cuddle him with during Rab Rab smoothie time. (Smoothie recipes below.) This was a blanket that I could also use to place in the crib for naptime. Extra cuddles and love during weaning will help to bridge the emotional loss of breast feeding.
Change of scenery — I chose to do it while visiting Grandma. There were so many exciting things for little one to do and experience, and I got the support I needed as my body and emotions went through the change and the challenge.
Watch out for hunger — As I worked on eliminating the night feeds, I needed to make sure that he was not waking up because he was hungry. Toddlers burn through so much energy! When they have been asleep from 6.30pm, it is reasonable that at 4:00 am it might be that they need a little something in their tummy. I was focused on eliminating the breast so my milk would fully dry up, and I decided to replace those feeds with a bottle of warm milk. Try what works for you; regular organic milk, almond milk, or coconut milk.
Boundless love — I got lots of advice to let Dad go in at night so he cannot ask for milk. As part of the RIE I mentioned earlier, I faced this head on. I went in and there were moments that were heart-breakingly sad. But in my heart I knew it was time, and so I told him — I know this is hard for you. I love you so much. And found lots of ways to be close, tight cuddles, cheek to cheek.
Success! After two weeks, my little guy is completely weaned, sleeping through the night, and started walking. What a great first year!
(If your little one is also teething, try the teething biscuit recipe below. My son LOVES them!)
Tips for mom…
Sage — I drank fresh sage tea and infused sage water pretty much constantly. I also included fresh mint and lemon balm, but sage was my primary fluid. I was advised that you should drink it every six hours, but I had a cuppa going all day.
Cabbage Leaves — These have been used for centuries and I can see why!! I was a little skeptical at first, but they work amazingly well. For the first few days, I used them continuously during waking hours. I kept them in the fridge so they were nice and cold, which feels wonderful if you start to feel engorged. Place the stems out, and change every 30–90 mins depending upon flow.
Antihistamine — This is also meant to dry up milk. I took a non-drowsy type every 24 hours.
Warm showers — The first day I took three warm showers. I would massage my breasts and hand express just enough to make sure the ducts still had an outlet, but not too much to stimulate production.
Heating pad — I read varying accounts of this, but I did use a heating pad at times when the engorgement made my breasts feel hard and lumpy.
Ice-pack — I used this in-between the heating pad to cool down swelling. I was also using cold cabbage leaves, so the icepack was used when I was taking a break from the cabbage leaves.
Topless Sunbathing — Luckily I was weaning at Grandma’s house in Southern California, so while my little one was napping, I could enjoy some au naturale topless sage tea!
Rocky Road ice-cream — It’s important to remember that if you’re eaning fast, you’ll go through a pretty big hormone crash. Be prepared and have supplies. Pamper yourself with whatever you need to do for self care to get through PMS — ice-cream, movies, cuddles. I kept laser focused on the end-game — no more night feeds, no more gross nursing bras, and no more sanitary pads in your BRA!!! (and all over the bathroom floor).
Sleep — sleep when you can because you may need extra energy at night. If you’ve been used to nursing, dousing, and then crashing out, remember that getting a baby to sleep without popping them on the breast takes more energy and perseverance.
WAB WAB Smoothie I
Waking up in the morning and after nap
1/2 cup milk or almond milk
1 TBS organic almond butter
1/4 small banana
Wab Wab Smoothie II
1/4 cup 100% organic fruit juice
½ cup purified water
Leftover kale, spinach, chard, or other leafy veg, well blended!
1/4 cup Organic whole milk Greek yogurt
Chopped/grated apple or pear or organic blueberries/strawberries
1 cup almond milk or coconut water or a combination
Blend 1/2 cup dates and 1/2 cup raisins with the liquid until well chopped.
Pour into bowl
2 TBS organic agave
2–3 TBS vegetable or coconut oil
Add 1/2 cup flax meal
1 cup organic whole wheat flour (or any flour)
Oat flour is easy to make in a blender
½ tsp cinnamon
1 tsp vanilla
Mix all. Add a little more flour and knead briefly to make dough pliable.
Roll into 12×14
Cut into 1inch x 6 inch slices
Roll into finger sized shapes, easy for little hands to grasp.
Bake at 350 degrees for 35 minutes and then 300 degrees for another 15 minutes turn off oven and let them cool in oven.