Eat, Drink and Be Vegan may be my all time favorite cookbook. I’ve made at least 14 super yummy recipes from this book. I’ve also enjoyed changing the recipes around a little.
This morning I baked vegan banana-chocolate chip bread. They were inspired by the zucchini spelt muffin recipe from the book. A co-worker is moving to sunny San Diego, so I thought this would be the perfect healthy treat to bring into to work to celebrate his new job.
- 2 tsp flax meal
- 1/2+2 tbls cup of non-dairy milk (I used unsweetened almond milk)
- 1 2/3 cups of smashed banana
- 1/4 cup of maple syrup
- 1 tsp pure vanilla extract
- 2.5 tbsp canola oil
- 2 cups of spelt flour
- 1/4 cup of sugar (I used sugar in the raw)
- pinch of salt
- cinnamon to taste (I used a lot)
- 2 1/2 tsp baking powder
- 1/2 tsp of baking soda
- 1/3 cup of vegan chocolate chips
Directions: Pre-heat oven at 375 degrees. Grease bread pan and set aside. Mix dry ingredients together in one bowl. Mix wet ingredients (including the banana and flax meal) together in another bowl. Add wet ingredients to dry ingredients. Pour batter into greased bread pan. Bake at 375 degrees for 40 minutes or until cooked all the way through.
I can’t wait until pumpkin season because, I’ll be baking pumpkin chocolate chip bread for myself.