Vegan/Allergy-Friendly Banana Bread!

 (from ambitiouskitchen.com)

INGREDIENTS:

Wet

3 big bananas mashed, 4 or 5 if you have shrimpy ones (1 1/3 cup mashed)

1/3c melted and cooled oil (called for coconut but canola was fine)

1/2c packed brown sugar

1/2 tbsp vanilla extract

2tbsp dairy-free milk of choice

Dry

1 3/4c flour of choice (Bob's 1-1 is a great gf option)

1tsp baking soda

1 tsp ground cinnamon

1/2tsp salt

1/2 cup dairy/soy-free chocolate chips (Enjoy Life is the best brand!)

DIRECTIONS:

Preheat oven to 350. Line a tin (8 1/2 x 4 1/2 is recommended) with parchment paper and grease inside of pan. *Wasn't sure if they meant grease the pan under the liner or the liner...so I did both!

Mix WET ingredients together in a big bowl.

Mix DRY ingredients together and whisk. 

Add DRY ingredients to WET ingredients and mix together until just combined. Lumps are ok!

Add in chocolate chips and mix.

Put batter into pan and bake for 40-50 minutes or until tester comes out clean. Allow bread to cool in pan for 5-10 minutes then remove from pan and place on a wire rack to finish cooling. Slice and eat when cool!

Pumpkin Chocolate Chip Cookies

 Pumpkin Chocolate Chip Cookies

Gluten-free, vegan, and allergy-friendly! Also DELICIOUS.

INGREDIENTS:

2 cups pureed pumpkin (1 15 oz. can is fine)

1/2 c sugar

1/4 c molasses

2 c rolled oats

1 c flour *substitute gf flour

1 1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

***for the spices, a pumpkin spice mix would be amazing

1/2 c raisins *OPTIONAL--I say GROSS.

1 c chocolate chips/chunks of your choice

DIRECTIONS:

Preheat oven to 375.

Mix pumpkin, sugar, and molasses together.

In small bowl, combine oats, flour, spices, and baking soda.

Mix together with pumpkin and sugar. Mix in chocolate and/or raisins.

Drop by spoonful on greased cookie sheet. (I sprinkled a little kosher salt on top–highly recommend) 

Bake 11/13 minutes.

NOTES:

I was really impressed with these as they stuck together super well despite the lack of egg and they came out nice and chewy. 

I think the bake time was a little longer than written? Just watch for your desired level of chewy. 

And the batter was so good we ended up cooking a tray-full of the batter then eating the rest straight out of the mixing bowl over the course of a couple days.