Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf (GF bread that you can make in a blender)

Lemon Poppy Seed Loaf

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The sweet citrusy smell of fresh lemon poppy seed loaf, makes you feel like you’ve walked into your favorite bakery. It’s moist and tender, packed with delicious lemony flavors and just the right amount of poppy seeds.

The best part about this heathy gluten-free loaf is that it can be made in a blender. No bowl required! The trick to non-gummy GF blender bread is to blend your dry ingredients into flour first. Then add your wet ingredients and do an initial mix with a spatula to get the dry ingredients at the bottom of the blender container incorporated into the wet ingredients. This way, you only have to blend the whole mixture for about 10 seconds, since oats become gummy when over mixed. I really like using 2 mini loaf pans instead of a traditional sized loaf pan. This gives the loaves a cute shape and helps with even cooking.

Top with Tangy Lemon Sauce (recipe below) for a not-to-sweet breakfast treat. Your tea and coffee with thank you!

Ingredients

Dry Ingredients

1½ cups of rolled oats (140 grams)

¾ cup of almond flour (48 grams)

2 teaspoons of baking powder

½ teaspoon of fine sea salt

Wet Ingredients

1 cup of banana pulp (use very ripe banans)

1/3 cup of maple syrup (or date syrup)

¼ cup of almond butter

2 tablespoons of freshly squeezed lemon juice

1 tablespoon of lemon zest

1 teaspoon of almond extract

Mix In

2 tablespoons of poppy seeds

Method for making Lemon Poppy Seed Loaf

1. First, pre-heat your oven to 375 F. Prepare 2 mini sized bread pans or 1 regular sized bread pan by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.

 2. Next, add all of the dry ingredients; the oats, almond flour, baking powder and salt, to a blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour and almond flour will be more course in texture than standard flour.

 3. Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the maple syrup, almond butter, lemon juice & zest and almond extract.  Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure quick even blending.

 4. Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.

 5. Using a spatula, mix in the poppy seeds.

 6. Scoop the batter into the prepared bread pan(s).  Place on the middle rack in the oven and bake for 45 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.

 Note: If using a single loaf pan, additional cooking time (5 min.) may be necessary.

Lemon Poppy Seed Loaf with Tangy Lemon Sauce

Tangy Lemon Sauce

12 oz. (340 grams) of extra firm silken tofu

¼ cup of freshly squeezed lemon juice

¼ cup of powdered sugar or date sugar

 Blend all ingredients in a blender until smooth and creamy.

Other GF bread recipes that you can make in a blender:

Orange Tahini Banana Bread

Chocolate Cherry Almond Bread

Gingerbread

Pumpkin Spice Bread

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Lemon Poppy Seed Loaf (GF bread that you can make in a blender)

Yield: 12 total slices (makes 2 mini loaves)

Author: Carol Clayton

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

The sweet citrusy smell of fresh lemon poppy seed loaf, makes you feel like you’ve walked into your favorite bakery. It’s moist and tender, packed with delicious lemony flavors and just the right amount of poppy seeds. The best part about this heathy gluten-free loaf is that it can be made in a blender. No bowl required!

Ingredients

• Dry Ingredients
• 1½ cups of rolled oats (140 grams)
• ¾ cup of almond flour (48 grams)
• 2 teaspoons of baking powder
• ½ teaspoon of fine sea salt
• Wet Ingredients
• 1 cup of banana pulp (use very ripe banans)
• 1/3 cup of maple syrup (or date syrup)
• ¼ cup of almond butter
• 2 tablespoons of freshly squeezed lemon juice
• 1 tablespoon of lemon zest
• 1 teaspoon of almond extract
• Mix In
• 2 tablespoons of poppy seeds

Instructions

1. First, pre-heat your oven to 375 F. Prepare 2 mini sized bread pans or 1 regular sized bread pan by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.
2. Next, add all of the dry ingredients; the oats, almond flour, baking powder and salt, to a blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour and almond flour will be more course in texture than standard flour.
3. Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the maple syrup, almond butter, lemon juice & zest and almond extract. Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure quick even blending.
4. Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.
5. Using a spatula, mix in the poppy seeds.
6. Scoop the batter into the prepared bread pan(s). Place on the middle rack in the oven and bake for 45 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.

Notes:

If using a single loaf pan, additional cooking time (5 min.) may be necessary.

Calories

145.80

Fat (grams)

6.30

Sat. Fat (grams)

0.58

Carbs (grams)

20.08

Fiber (grams)

2.96

Net carbs

17.12

Sugar (grams)

7.94

Protein (grams)

3.92

Sodium (milligrams)

172.46

Cholesterol (grams)

0.00

Nutritional information is calculated before adding toppings.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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Chocolate Cherry Almond Bread

Chocolate Cherry Almond Bread (GF bread you can make in a blender)

Chocolate Cherry Almond Bread (gluten-free)

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What tastes like a cake, can be made in a blender, and is healthy enough to eat for breakfast? Chocolate Cherry Almond Bread! I love this magical trio of flavors in everything from nice cream and smoothie bowls to granola and quick bread. By adding almond extract, cocoa powder and dried cherries we can transform a basic loaf into a decadent healthy dessert.

This gluten & oil free bread is moist and cakey with a lovely rich texture that is not at all gummy. The trick to non-gummy GF blender bread is to blend your dry ingredients into flour first. Then add your wet ingredients and do an initial mix with a spatula to get the dry ingredients at the bottom of the blender container incorporated into the wet ingredients. This way, you only have to blend the whole mixture for about 10 seconds, since oats become gummy when over mixed. I really like using 2 mini loaf pans instead of a traditional sized loaf pan. This gives the loaves a cute shape and helps with even cooking.

To make it extra fancy, slather the top with chocolate almond avocado mousse. Just swap out the vanilla extract for almond extract to create an elegant plant-based frosting!

Dry Ingredients

1½ cups of rolled oats (140 grams)

½ cup (30 grams) of almond flour

¼ cup of dutched cocoa powder

½ teaspoon of fine sea salt

2 teaspoons of baking powder

Wet Ingredients

1 cup of very ripe banana pulp

½ cup (4 oz.) of maple or date syrup

¼ cup of almond butter

1 teaspoon of vanilla

1½ teaspoons of almond extract

Mix Ins

½ cup of dried cherries, chopped

¼ cup of cacao nibs

Method for making chocolate almond cherry bread

Chocolate Cherry Almond Bread with Frosting

1. First, pre-heat your oven to 375 F. Prepare 2 mini sized bread pans or 1 regular sized bread pan by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.

 2.  Next, add all of the dry ingredients; the oats, almond flour, cocoa powder, baking powder and salt, to a blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour and almond flour will be more course in texture than standard flour.

 3.  Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the maple syrup, almond butter, vanilla and almond extract.  Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure quick even blending.

 4.  Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.

 5. Using a spatula, mix in the dried cherries and cacao nibs.

 6. Scoop the batter into the prepared bread pan(s).  Place on the middle rack in the oven and bake for 45 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.

Note:

If using a single loaf pan, additional cooking time (5 min.) may be necessary.

Frost with chocolate avocado mousse. To make it chocolate almond avocado frosting, swap out the vanilla for almond extract.

Chocolate Almond Avocado Mousse Frosting

Other GF quick breads that you can make in a blender:

Orange Tahini Banana Bread

Pumpkin Spice Bread

Gingerbread

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GF Chocolate Cherry Almond Bread (that you can make in a blender)

Yield: 12 total slices (makes 2 mini loaves)

Author: Carol Clayton

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

What tastes like a cake, can be made in a blender, and is healthy enough to eat for breakfast? Chocolate Cherry Almond Bread! By adding almond extract, cocoa powder and dried cherries we can transform a basic loaf into a decadent healthy dessert.

Ingredients

• Dry Ingredients
• 1½ cups (140 grams) of rolled oats
• ½ cup (30 grams) of almond flour
• ¼ cup of dutched cocoa powder
• ½ teaspoon of fine sea salt
• 2 teaspoons of baking powder
• Wet Ingredients
• 1 cup of very ripe banana pulp
• ½ cup (4 oz.) of maple or date syrup
• ¼ cup of almond butter
• 1 teaspoon of vanilla
• 1½ teaspoons of almond extract
• Mix In
• ½ cup of dried cherries, chopped
• ¼ cup of cacao nibs

Instructions

1. First, pre-heat your oven to 375 F. Prepare 2 mini sized bread pans or 1 regular sized bread pan by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.
2. Next, add all of the dry ingredients; the oats, almond flour, cocoa powder, baking powder and salt, to a blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour and almond flour will be more course in texture than standard flour.
3. Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the maple syrup, almond butter, vanilla and almond extract. Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure quick even blending.
4. Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.
5. Using a spatula, mix in the dried cherries and cacao nibs.
6. Scoop the batter into the prepared bread pan(s). Place on the middle rack in the oven and bake for 45 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.

Notes:

If using a single loaf pan, additional cooking time (5 min.) may be necessary.

Calories

180.42

Fat (grams)

6.74

Sat. Fat (grams)

1.44

Carbs (grams)

26.86

Fiber (grams)

3.43

Net carbs

23.43

Sugar (grams)

12.70

Protein (grams)

4.18

Sodium (milligrams)

173.44

Cholesterol (grams)

0.06

Nutritional information is calculated before adding toppings.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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Almond Cacao Biscotti

Almond Cacao Biscotti (GF biscotti made with cacao tea)

Almond Cacao Biscotti (GF biscotti made with cacao tea)

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Say “hello” to your new favorite dipping cookie. Biscotti, that delicious Italian twice-baked cookie, is the perfect dipping companion for your morning coffee or tea. Made from almond flour, they are naturally gluten & oil free, sweet and nutty with a satisfying (but not too hard) crunch. They’re also a snap to make and keep well when stored in an airtight container; great for gift giving. If this sounds too good to be true, it gets even better. These biscotti are made with cacao tea and cacao nibs, giving them a subtle chocolate flavor with all the health benefits of a superfood. And if you’re wondering what to dunk your new favorite cookie in, just brew up some more of that fabulous Tea In The Moment cacao tea!

Ingredients

Dry Ingredients:

¾ cup (48 grams) of almond flour

¼ cup (24 grams) of coconut flour

¼ cup (30 grams ) of tapioca flour (also known as tapioca starch)

2 teaspoons of baking powder

¼ teaspoon of fine sea salt

Wet Ingredients:

¼ cup (2 oz.) of maple syrup

2 teaspoons of vanilla

2 tablespoons (1 oz.) of Tea In The Moment cacao tea

Mix in by hand:

2 tablespoons of cacao nibs

Method for making Almond Cacao Biscotti

Almond Cacai Biscotti log, unbaked

Pre-heat oven to 325 F and line a baking tray or cookie sheet with parchment paper.

1.  First, add all the dry ingredients to a medium sized bowl and combine with a whisk. Spoon the flour into a measuring cup and scrape off the excess with the back of a knife, instead of scooping directly from the bag, to make sure you don’t get too much. Tapioca flour is also known as tapioca starch and both work well in gluten free baking.

2.  Next, make a well in the center of the dry ingredients and add all the wet ingredients. Mix the dry and wet ingredients together. Add the cacao nibs and work them into the dough with your hands. Ideally the dough will come together in a ball that is neither dry nor sticky.

3.  Form a rectangle shaped log with the dough, on the baking tray, that is 2½-3 inches wide by 8 inches long and is ½ inch thick. Pat the edges into a rounded shape with your hands. Press sliced almonds on top if you like. Bake at 325 F for 25 minutes, until golden, and then let cool for 15 minutes.

Almond Cacao Biscotti, baked and ready for slicing

4.  Using a sharp knife, cut the biscotti into 12 cookies by slicing the log into 4 even sections. Then slice each section into 3 even pieces. Turn the slices cut side down and bake for 5-10 additional minutes. Flip the cookies so that the other cut side is down and bake for 5-10 minutes more. Let cool completely and store in an airtight container. Use the longer cooking time for a crunchier cookie and the shorter time for a softer cookie.

Almond Cacao Biscotti, cut side down and ready for second baking

Notes: You can easily double the recipe. Just measure out the dough into 2 equal 1 cup portions and make 2 logs. Then bake as directed.

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Almond Cacao Biscotti (GF biscotti made with cacao tea)

Yield: 12 cookies

Author: Carol Clayton

Prep time: 15 MinCook time: 45 Mininactive time: 15 MinTotal time: 1 H & 15 M

Say “hello” to your new favorite dipping cookie. Biscotti, that delicious Italian twice-baked cookie, is the perfect dipping companion for your morning coffee or tea. Made from almond flour, they are naturally gluten & oil free, sweet and nutty with a satisfying (but not too hard) crunch.

Ingredients

• Dry Ingredients:
• ¾ cup (48 grams) of almond flour
• ¼ cup (24 grams) of coconut flour
• ¼ cup ( 30 grams) of tapioca flour (also known as tapioca starch)
• 2 teaspoons of baking powder
• ¼ teaspoon of fine sea salt
• Wet Ingredients:
• ¼ cup (2 oz.) of maple syrup
• 2 teaspoons of vanilla
• 2 tablespoons (1 oz.) of Tea In The Moment cacao tea
• Mix in by hand:
• 2 tablespoons of cacao nibs

Instructions

1. Pre-heat oven to 325 F
2. Add all the dry ingredients to a medium sized bowl and combine with a whisk. Spoon the flour into a measuring cup and scrape off the excess with the back of a knife, instead of scooping directly from the bag, to make sure you don’t get too much. Tapioca flour is also known as tapioca starch and both work well in gluten free baking.
3. Next, make a well in the center of the dry ingredients and add all the wet ingredients. Mix the dry and wet ingredients together. Add the cacao nibs and work them into the dough with your hands. Ideally the dough will come together in a ball that is neither dry nor sticky.
4. Form a rectangle shaped log with the dough, on the baking tray, that is 2½-3 inches wide by 8 inches long and is ½ inch thick. Pat the edges into a rounded shape with your hands. Press sliced almonds on top if you like. Bake at 325 F for 25 minutes, until golden, and then let cool for 15 minutes.
5. Using a sharp knife, cut the biscotti into 12 cookies by slicing the log into 4 even sections. Then slice each section into three even pieces. Turn the slices cut side down and bake for 5-10 additional minutes. Flip the cookies so that the other cut side is down and bake for 5-10 minutes more. Let cool completely and store in an airtight container. Use the longer cooking time for a crunchier cookie and the shorter time for a softer cookie.

Notes:

You can easily double the recipe. Just measure out the dough into 2 equal 1 cup portions and make 2 logs. Then bake as directed.

Calories

65.44

Fat (grams)

3.13

Sat. Fat (grams)

0.84

Carbs (grams)

8.05

Fiber (grams)

0.95

Net carbs

7.10

Sugar (grams)

3.51

Protein (grams)

1.44

Sodium (milligrams)

127.44

Cholesterol (grams)

0.03

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

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Orange Tahini Banana Bread

Orange Tahini Banana Bread (GF bread you can make in a blender)

Orange Tahini Banana Bread (GF bread you can make in a blender)

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When I stumbled across the idea of blender bread, I had to stop for a moment of awe and gratitude. I love blending smoothie bowls and nice cream…but bread? This was too good to be true!  Most quick bread recipes call for oil, flour, and refined sugar. So the quest began to create a non-gummy, vegan, gluten & oil free banana bread, sweetened with ripe bananas and maple or date syrup. The trick for achieving a moist, cakey texture, is to blend the dry ingredients first, which creates the flour. Then add the wet ingredients, give a stir with a spatula, and then blend for 10 seconds only. Blending for short amount of time prevents any gumminess. I like using mini loaves for this recipe which gives the bread its cute shape. The fun part is slathering the top with Easy Orange Tahini Maple Glaze!

Ingredients

Dry Ingredients:

2 cups of regular rolled oats (186 grams) (gluten-free if needed)

2 teaspoons of baking powder

½ teaspoon of fine sea salt

Wet Ingredients:

1 cup of banana pulp (8 oz. about 2 medium very ripe banans)

¼ cup (2oz.) of almond or oat milk

¼ (2oz.) cup of tahini

1/3 cup (2.67 oz.) of maple syrup (use date syrup to make it fruit sweetened)

2 teaspoons of fresh orange zest

To learn more, click/tap on the ingredients in bold.

Easy Orange Tahini Maple Glaze

Easy Orange Tahini Maple Glaze:

3 tablespoons of tahini

2 tablespoons of freshly squeezed orange juice

1 tablespoon of maple syrup

A pinch of fine sea salt

Wisk all ingredients together in a small bowl and pour over cooled banana bread

Method for Making Orange Tahini Banana Bread

Orange Tahini Banana Bread, preparing your pans

375 F for 40 minutes: makes 2 mini loaves or 1 full sized loaf

1.     First, pre-heat your oven to 375 F. Prepare 1 regular sized bread pan or 2 mini sized pans by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.

Orange Tahini Banana Bread, the batter

2.     Next, add all of the dry ingredients; the oats, baking powder and salt, to a high-powered blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour will be more course in texture than standard flour.

3.     Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the milk, tahini, maple syrup and orange zest. Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure even blending.

4.     Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.

Orange Tahini Banana Bread, baked

5.     Scoop the batter into the prepared bread pan(s) and sprinkle the top with some rolled oats. Place on the middle rack in the oven and bake for 40 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.

Orange Tahini Banana Bread, cooling after baking

Slather the top with Easy Orange Tahini Maple Glaze and enjoy as a healthy breakfast, snack or dessert!

Orange Tahini Banana Bread with Easy Orange Tahini Maple Glaze

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Orange Tahini Banana Bread (GF bread you can make in a blender)

Yield: 12 total slices (makes 2 mini loaves)

Author: Carol Clayton

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Hold on?! Bread you can make in a blender? Yes, this vegan, gluten & oil free, totally delicious, banana bread can be made in a blender. It’s moist and cakey without being gummy, and the orange just tastes so good with tahini. The fun part is slathering the top with that easy orange tahini glaze!

Ingredients

• Dry Ingredients:
• 2 cups of regular rolled oats (186 grams, use gluten-free if needed)
• 2 teaspoons of baking powder
• ½ teaspoon of fine sea salt
• Wet Ingredients:
• 1 cup of banana pulp (8 oz. about 2 medium veryripe banans)
• ¼ cup (2oz.) of almond milk (or oat milk)
• ¼ cup (2oz.) of tahini
• 1/3 cup (2.67 oz.) of maple syrup (use date syrup to make it fruit sweetened)
• 2 teaspoons of fresh orange zest
• Easy Orange Tahini Maple Glaze:
• 3 tablespoons of tahini
• 2 tablespoons of freshly squeezed orange juice
• 1 tablespoon of maple syrup
• A pinch of fine sea salt
• (For the glaze: wisk all ingredients together in a small bowl and pour over cooled banana bread)

Instructions

1. First, pre-heat your oven to 375 F.  Prepare 1 regular sized bread pan or 2 mini sized pans by lining the sides and bottom with parchment paper. You can do this by tearing off a sheet of parchment that is the same width of your pan. Then line the long sides and the bottom with a single piece, making handles that hang over the edge of the pan. If you are using non-stick pans, greasing them won’t be necessary, otherwise rub a small amount of oil on the non-parchment covered surfaces.
2. Next, add all of the dry ingredients; the oats, baking powder and salt, to a high-powered blender container. Securely attach the lid and blend on medium speed for 30 seconds or until the oats have turned into oat flour. Oat flour will be more course in texture than standard flour.
3. Use a fork to mash 2 very ripe medium bananas in a bowl or measuring cup. Add 1 cup of the banana pulp to the blender container, followed by the milk, tahini, maple syrup and orange zest. Adding to much wet ingredients can make your bread gummy, so if you have extra banana pulp just save it for another purpose. Give the whole mixture a stir with a spatula to help ensure even blending.
4. Securely attach the lid and blend on medium speed for 10 seconds. Oats become gummy when overmixed, so blend just until the ingredients are incorporated.
5. Scoop the batter into the prepared bread pan(s) and sprinkle the top with some rolled oats. Place on the middle rack in the oven and bake for 40 minutes at 375 F. You’ll know they are done when a toothpick inserted comes out clean. Cool for 3 minutes only (to prevent steam from forming in the pan which can create gumminess). Then remove from pan(s) and remove the parchment paper, then transfer to a wire rack. Let cool before slicing for best texture.
6. Slather the top with Easy Orange Tahini Maple Glaze and enjoy as a healthy breakfast, snack or dessert!

Calories

138.59

Fat (grams)

5.49

Sat. Fat (grams)

0.80

Carbs (grams)

20.50

Fiber (grams)

2.23

Net carbs

18.27

Sugar (grams)

7.12

Protein (grams)

3.46

Sodium (milligrams)

185.52

Cholesterol (grams)

0.00

Nutritional information includes glaze.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it #letsblendvegan

Created using The Recipes Generator