Banana Chocolate Nut muffins
Vegan, Gluten Free
Makes 12 muffins
- 6 tablespoons aquafaba*
- 1/4 cup + 2 tablespoons (90 mL) soy milk, or unsweetened plant-based milk of choice
- 1 tablespoons lemon juice (optional but helps the banana bread rise)
- 1/3 cup (75 mL) olive oil, or any neutral-tasting oil
- 1/2 cup coconut sugar or organic brown sugar, loosely packed
- 1 teaspoon vanilla extract
- 3 medium very ripe bananas, plus 1/2 ripe banana sliced for decoration (this last one is optional)
- 1 cup (120g) cassava flour, spooned and leveled
- 1/2 cup green banana flour (if not using banana flour round up to 1 cup)
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped walnut (optional)
- 1/2 cup vegan chocolate chips (optional)
* Aquafaba is the liquid from a can of chickpeas. If you don’t have a can of chickpeas, my next best substitute would be 2 flax eggs, though the texture won’t be as light and tender. To make 2 flax eggs, mix together 2 tablespoons ground flaxseed meal mixed with 5 tablespoons water, and set aside for 15 minute to thicken.
- Preheat the oven to 350°F/176°C. Arrange a rack in the bottom third of the oven. Line a muffin tin with muffin liners,
- Pour the aquafaba into a medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed for 45-60 seconds until uniformly foamy. Wipe out the bowl.
- If using lemon juice, stir it into the plant-based milk and set aside.
- In a large mixing bowl, add the oil and sugar. Mix using the electric mixer or a whisk until well combined.
- Add the whipped aquafaba and mix until well incorporated. Add in the plant-based milk and vanilla and mix until smooth.
- Peel the bananas and add them to the previously-used medium bowl. Using the end of a whisk or a fork, mash them until smooth and no lumps remain (or, for a more rustic banana bread, leave a few chunks in). Add the mashed bananas to the large bowl, and mix/whisk until well combined.
- NOTE: if you have a potato masher, you can mash the bananas directly into the mixing bowl with the liquid ingredients.
- Add the flour, salt, baking soda, and cinnamon. nut, and chocolate chips (if using) to the mixing bowl. Switch to using a silicone spatula (if you don’t have one, use a large wooden spoon). Gently stir until the ingredients are just barely combined. It’s okay if you can see a few traces of flour.
- Spoon the batter into the prepared muffin pan and smooth out the top of the batter using a spatula or spoon.
- For the optional decoration, keep the peel on the reserved banana and slice. and top on the muffins.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center and into the top comes out mostly clean. Transfer the pan to a wire rack and cool for 10 minutes. Then remove the muffins from the pan and cool on the rack for at least 20-30 minutes
- To store, place muffins in an airtight container
Chick Pea salad
1 can organic chick pea rinsed
1 Chopped tomato
1/4 chopped red onion
1/4 cup of fresh cilantro
1 tbsp olive oil
Raw apple cider vinegar
Place all ingredients in a bowl, drizzle with olive oil, vinegar a little salt and pepper.
Allow to marinade for an hour or two.
Mediterranean Lentil Salad
The Cancer Fighting Cookbook
1 cup dried lentils, green, rinsed well.
1 clove garlic, peeled and smashed
¼ teaspoon dried oregano
2 bay leaves
¼ teaspoon ground cinnamon
¼ cup extra virgin olive oil
1 table spoon brown rice vinegar
2 tablespoon fresh squeezed lemon juice
1 teaspoon lemon zest
½ teaspoon ground cumin
¼ teaspoon salt
1 red bell pepper, seeded and diced small
¼ cup pitted kalamata olives, rinsed and sliced
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh flat leaf parsley
Combine the lentils, garlic, oregano, bay leaf and cinnamon in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower heat, simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
Stir in the bell pepper, cucumber, olives, mint, and parsley. Add seasoning s needed and serve.