20 minutes or less, baking, breakfast, easy, gluten free, glutenfree, healthy, oats, peanut butter, snack, vegan, vegan baking, whole grains

Pumpkin Peanut Butter Granola Bars

October 20, 2018November 7, 2018by Katherine BakerLeave a Comment

Hello friends! Quick disclaimer: I came up with this recipe in summer and wanted to ‘save it’ for pumpkin season, but re-take better photos. Photos never happened, but here’s the recipe regardless, with a few mediocre pics! I still wanted to share the recipe, because these easy and scrumptious homemade pumpkin peanut butter granola bars are worth whipping up.

Now, if you’re not into pumpkin spice, fear not. These are not pumpkin spice-y. In fact, the pumpkin flavor is pretty subtle.

Rather than act as the main showboat of the recipe, pumpkin acts as a binder for these granola bars and ensures they stay nice and moist and chewy (the way granola bars should be, in my opinion).

When paired with your favorite nut butter (I used peanut, but use whatever suits your fancy), a splash of maple syrup, and a sprinkle of salt, you’ve got a satisfying, sweet-and-savory way to mix up your snack game.

Continue reading “Pumpkin Peanut Butter Granola Bars” →

20 minutes or less, 5-ingredients, chocolate, dessert, no bake, sweet, vegan, vegan baking, vegetarian

Peanut Butter Chocolate Pretzel Bites

August 12, 2018August 13, 2018by Katherine Baker3 Comments

I love a salty sweet treat. And these peanut butter chocolate pretzel bites are the epitome of a salty, sweet crunchy creamy dream snack.

Bonus: they couldn’t be similar to make. If you can make cereal, you can probably make these delightful nibbly desserts.

All you need is pretzels, peanut (or your other favorite nut) butter, chocolate chips, and some salt. And the only fancy equipment you need a microwave, microwave-safe bowl, and a refrigerator or freezer. Now let’s get into it.

Continue reading “Peanut Butter Chocolate Pretzel Bites” →

5-ingredients, appetizer, bananas, breakfast, fruit, gluten free, glutenfree, peanut butter, vegan, vegetarian

Banachos (Banana Nachos)

May 22, 2018May 22, 2018by Katherine Baker4 Comments

Sometimes I think I could live off of potatoes and bananas and things to dip them in. Seriously. I eat both pretty much every day and never tire of them. The best.

One of my favorite ways to eat bananas is sliced up, topped with cinnamon, hemp hearts, oodles of nut butter, and/or granola. My sister coined this creation “banachos” and the name just stuck (at least in our circle).

This is less of a recipe and more of an idea. I want you to make banachos with whatever you like to eat bananas with.

Continue reading “Banachos (Banana Nachos)” →

20 minutes or less, 5-ingredients, chocolate, no bake, peanut butter, snack, vegan, vegan baking, vegetarian, vegetarianv

Giant Vegan Peanut Butter Cup

December 29, 2017December 31, 2017by Katherine Baker3 Comments

I have ALWAYS wanted to make one of these. Ever since I saw the half pounders at Target around the holidays, the urge to create my own ginormous peanut butter cup has festered deep inside me.

Yesterday, I scratched that long-time itch on my baking bucket list by making a real life giant peanut butter cup.

I made it for a friend’s bday (hey Sarah, if you’re reading). I also made these Vegan Salty Chocolate Chunk cookies. I was honestly sort of insistent on the whole thing.

Sometimes people are like “oh, you don’t have to bake me anything,” and I’m like “Please just let me I live for excuses to bake.”

So here we are. I halved the recipe below and put it in a mini pie dish since Sarah is leaving to go back to China tomorrow.

I am sad to see Sarah off. I have a lot of friends (well, not really but let’s pretend) from all different stages of life but there is just something about those friends you did stupid shit with in basements and backseats of mini-vans high school.

The filling is more than ordinary peanut butter. Since true Reece’s have more of a frosting-like filling, I tried to channel my inner candy maker and copy it. You can totally just fill it with regular peanut butter if you’d like. That works too.

This broke coming out of the pan (hence the broken pics; do me a favor and pretend it’s artsy, okay? thanks). So grease that puppy good and allow it to come to room temp before trying to remove from the pan.

Without further adieu…I give to you…

Giant Vegan Peanut Butter Cup

Prep Time: 10 minutes
Chill Time: 20-30 minutes
Servings: 10-12 people

Ingredients:

18 ounces dark chocolate or non-dairy chocolate chips (I used Trader Joe’s)
1 tablespoon coconut oil (optional)
1 cup peanut butter
1/4 cup non-dairy butter, softened
1-1 1/2 cups powder sugar
sea salt (optional)

Method:

Grease a pie dish. Set aside
Combine peanut butter and non-dairy butter and whisk together (or use an electric mixer) until smooth. Melting the non-dairy butter may help. Using a hand whisk or electric mixer (preferred) whip in powdered sugar. Use as much or as little as desired until a frosting-like consistency is achieved. If you want it looser, use less powdered sugar. If you want it thicker, use more.
Melt chocolate in a microwave safe bowl in 30 second increments until melted, stirring between each increment. When melted, stir in the coconut oil.
Pour a layer of melted chocolate in the pie dish.
Layer peanut butter frosting in the center of the pie dish. Spread.
Pour remaining chocolate over the peanut butter layer.
Place in the freezer to set, at least 20 minutes. Allow to adjust to room temperature slightly before cutting.

5-ingredients, baking, brownies, delicious, dessert, easy, fast, peanut butter, vegan, vegan baking

Salted Peanut Butter Cup Brownies (Brownie Mix Shortcut)

December 2, 2017by Katherine BakerLeave a Comment

The same says it all: salty sweet rich and decadent brownies swirled with luscious peanut butter and topped with peanut butter cups and crunchy sea salt. These salted peanut butter cup brownie mix brownies are tastebud heaven.

I made these a few weeks ago for Vegan Bites (which airs Thursday evenings on @spoonuniveristy Instagram stories) and wasn’t planning to put them on the blog, but the response to the episode was so positive I decided despite only having mediocre phone pics they deserved a place on kbaked.com.

You’ve probably noticed based on the title of the post that these brownies are made with a box mix. Now you may be saying “that’s cheating” or that “true bakers never use mixes.” To which I say your opinion is fair, however, I’ve come to find times and places for box mixes and like to keep them on hand for such occasions. They’re especially nice when you need to whip something up and find your baking pantry bare.

Making a cake for a special occasion is not, in my opinion, the place for a mix, but these brownies definitely are. All you have to do to make these is grab a box of brownie mix, some peanut butter cups, sea salt, oil/vegan butter, and an egg substitute, and you’re on your way to peanut butter cup brownie mix magic in a matter of minutes.

Now let’s talk brownie mix. Some are better than others. Look for an ingredient list that contains things you’d add at home and doesn’t contain too many things you wouldn’t (like DATEM and mono- and do-triglycerides, etc). I like Trader Joe’s, Annie’s, and Cherrybrook Kitchen mixes. Also check the ingredient list for animal ingredients. You’ll find many are accidentally vegan, making your life a wee bit easier.

You’re going to cook the brownie mix according to the package with a few modifications, swapping animal products for non-animal products. While many mixes call for oil, should yours call for butter, simply swap in vegan butter (like Earthbalance).

Now on to the milk. Should your box’s recipe call for milk, simply add your favorite unsweetened non-dairy milk. I would go for the unsweetened, since box mixes tend to be far sweet enough already.

Lastly, the egg. This is the trickiest to swap but you can handle it. For quick breads, cookies, and muffins, swapping each egg with 1/4 cup applesauce or a flax or chia egg works fabulously. If you don’t mind a subtle banana taste, 1/2 a small ripe mashed banana will also work. For brownies, replacing an egg with a chia or flax eggs or 1/4 cup puréed silken tofu or canned pumpkin will do the trick. Cakes are a bit trickier and sometimes with delicate crumb, aquafaba is best, but know that chia and flax eggs will do just fine.

To make a chia or flax egg, simply combine 1 tablespoon flax or chia seeds + 3 tablespoons water in a small bowl and allow to thicken for at least 10 minutes. Fabulous.

Now back to brownies: despite this long and winding post these truly couldn’t be easier. Make the brownies according to the mix instructions with swaps mentioned above, swirl in 1/4 cup creamy or chunky peanut butter, and bake according to time listed on the package.

When there’s a minute or two left in the bake time, chop up vegan peanut butter cups (like Justin’s dark chocolate) and when you pull the brownies out of the oven to cool, sprinkle the cups over the top of the hot brownies. You’ll notice the cups will start to melt slightly; this is perfect. Sprinkle with flakey sea salt to finish, allow to cool, and enjoy, preferably crumbled atop your favorite non-dairy ice cream (I’m partial to Van Leeuwen or So Delicious Cashew Milk – particularly their Caramel Cashew Cluster ice cream myself).

I hope you make these or that this recipe has inspired you to use that box of brownie mix in your pantry that has been sitting there lonely for months.

Salted Peanut Butter Cup Brownies (Brownie Mix Shortcut)

Level: Easy
Prep Time: 5 minutes
Bake Time: 20-30 minutes
serves 12

Ingredients:

1 box egg and dairy free brownie mix (just check labels, many brands are vegan)
oil / water that the mix calls for -1/4 cup apple sauce, silken tofu, mashed sweet potato or 1 tablespoon chia + 2 tablespoons water per egg called for on box.
1/4 cup peanut butter (optional)
10-12 nondairy peanut butter cups (optional, I like Justin’s dark chocolate)
1-2 tablespoons flakey sea salt

Method:

Preheat oven and prepare mix per box instructions, subbing your egg replacement for eggs.
Pour into well-greased pan.
Swirl in peanut butter evenly throughout batter.
Bake per time called for on box.
Remove from oven. Immediately too with sea salt + chopped pb cups.
Enjoy! 🤗

baking, banana bread, bananas, bread, dogs, gluten free, glutenfree, health, healthy, peanut butter, vegan, vegan baking

Banana Bread with Peanut Butter Frosting (For Dogs)

August 8, 2017by Katherine Baker4 Comments

I’m between jobs that require me to be places and wear pants at the moment, and am starting school in just a few weeks so finding a job outside of my various freelance gigs feels kinda pointless at the moment.

So what’s a girl to do? Bake. Bake all day. Duh.

But what about when you’ve baked so hard you have too many baked goods to handle? Well, you bake for your dog, of course.

I made this banana bread with some random stuff I had around my kitchen. You can customize it to your liking or based on what you have in your pantry (there are several variations offered in the recipe; see below).

The awesome thing about baking for dogs is that if there’s peanut butter involved, they probably won’t be very fussy. I’m pretty sure I could have baked a piece of rotting bread and spread peanut butter on top and Millie would still be a happy gal. Bless her.

In case you were wondering, she really liked it. Shocking, I know. I even caught her jumping on the kitchen counter to get more (yes, she’s small, but the girl can HOP).

Feel free to think baking your dog banana bread is over the top. Because that might be partially true. But I’ve always believed that if you’re going to have a pet, you may as well spoil the crap out of them.

I’m working on another pet-related post to explain why this week has been tough for me, so stay tuned.

Also, I’ve promised to myself I’m going to be more consistent and candid with my blogging. I’m investing my time and energy into this instead of pursuits that do not grow or benefit me in any way.

So buckle up and get ready to join me next year as I go back to school yet again for my third degree (lol school forever) at Columbia University Mailman School of Public Health. #schooltilim50 #noregrets

Without further adieu…

Banana Bread with Peanut Butter Frosting (For Dogs)

Prep Time: 20 minutes, plus time to chill dough
Cook Time: 30-45 minutes
Servings: 1 medium-sized loaf of doggie banana bread (enough for 8-14 treats)

Ingredients – Bread:

2 large ripe bananas, mashed
1/4 cup natural peanut butter
1 cup oat flour (you can make your own by pulsing rolled oats in a food processor or blender until a powder/flour forms)
1 cup rolled oats
1/2 teaspoon cinnamon (optional)
1 teaspoon baking soda
1/4 cup ground flax
2 eggs OR 4 tablespoons chia seeds + 1/4 cup water
3/4 cup water or milk or unsweetened almond milk or apple sauce

Ingredients – Frosting:

1/4 cup natural peanut butter
2-3 tablespoons plain yogurt, non-diary yogurt, milk, or nondairy milk to thin (optional)

Method:

Preheat oven to 350°F . Oil a loaf pan.
Mash bananas in a large bowl. Add peanut butter and mix well. If necessary, microwave peanut butter for 30-60 seconds until it becomes melty and pliable enough to stir.
Add oat flour, rolled oats, cinnamon, baking soda, and flax. Mix well.
Add remaining ingredients and mix until well combined.
Pour batter into prepared pan and bake for 30-45 minutes, until a crust forms on the top and a toothpick/fork poked in the center of the loaf is clean upon insertion and removal.
Remove from oven and allow to cool.
To prepare frosting, thin out peanut butter with milk/yogurt (if using) until desired consistency is reached. You can also just spread peanut butter on top. Your dog probably won’t mind.

For human banana bread, check out this recipe.

20 minutes or less, 5-ingredients, baking, cereal, delicious, dessert, easy, no bake, vegan, vegan baking, vegetarian

Easy Vegan Puppy Chow

May 20, 2017May 20, 2017by Katherine BakerLeave a Comment

Puppy chow!! Aka muddy buddies (apparently). Aka the best darn sweet crunchy snack of all times ever period!I remember puppy chow sales being a thing when I was little. Were they a thing where you grew up? Because when I went to college I realized they aren’t a thing everywhere. In fact all 3 of my freshman year suite-mates hadn’t heard of puppy chow. How sad, I know.

I think Puppy Chow is a Midwest thing. I could be wrong. All I know is that everyone I know from the Midwest knows what it is, and I’ve met lots of coasties who do not. But that could be an anomaly.

If you look on the back of a Chex box for a puppy chow recipe, you may notice that that recipe contains butter and vanilla. I find these additions to be unessential. Like, when you’re eating puppy chow, I feel like they don’t add much.

At least to me. I just use peanut butter, chocolate, powdered sugar, and cereal, and I don’t miss anything. So I reason I’ll save vanilla and butter for instances where it really does add shine. Gotta save those valuable baking resources, amiright?

So here is my coincidentally, stripped-down, bare-bones, completely delicious vegan puppy chow recipe. If you’ve never had it, make it right the fuck now. Trust me.

This is another adapted recipe I posted on Spoon University, but here you’ll find it completely unabashedly dairy-free and with slightly different photos. Enjoy!

-Kbakes

PS: If you want more p chow in your life, check out this Puppy Chow Granola post!

Easy Vegan Puppy Chow

Prep Time: 15-20 mins
Cook Time: nada
Servings: varies on how much you can eat at once (I can eat a lot of this at once)

Ingredients:

6 cups Chex or other plain cereal
1/2 cup peanut butter or other nut butter (almond or sunflower seed butter would also be yummy)
1 cup dairy-free chocolate chips (I use Trader Joe’s) or chopped dark chocoalte
1/2-3/4 cup powdered sugar, depending on if you’re one of those people who likes a little or a lot of powdered sugar on your chow

Method:

Melt the chocolate in a large microwave safe bowl by heating in 30-second increments in your microwave for 1-2 minutes, stirring between each until chocolate is almost (but not completely) melted. Add peanut butter to the bowl and return to the microwave and heat for an additional 30-60 seconds, until peanut butter is also melty.
Mix those two together. Enjoy the views and the smells.
Add cereal to bowl and mix gently. You want to coat the cereal with the chocolate/peanut butter mixture, but also want to be careful as to not crush the cereal.
Transfer to a large zip-lock, add powdered sugar, and shake it up until cereal is coated with powdered sugar.
Eat the shit out of that delicious puppy chow.

20 minutes or less, breakfast, easy, pancakes, peanut butter, Uncategorized

That Time I Made Rosa Park’s Pancake Recipe (Vegan Style)

May 19, 2017by Katherine BakerLeave a Comment

If you follow me on Instagram, you may recall these pancakes I posted a few weeks ago.

So what’s so special about a damn picture of pancakes with awkward irregular shaped edges and a few walnuts and banana slices on top as a despite attempt on food styling? Oh, that’s right. They’re Rosa Park’s pancakes.

Well, not Rosa Park’s pancakes per se; I didn’t go back in time, steal them from her table, freeze and then defrost them decades later for the sake of an Instagram photo. No, I merely made them from a recipe she had written on the back of an envelope, a photo of which was featured in this article for NPR (side note: I <3 NPR).

They’re endearingly called “Featherlighte Pancakes,” and the recipe is written in handwriting that looks charmingly like my Oma’s. As soon as I set my eyes on the recipe, I knew I had to make them.

And you know what? They were darn delicious. I was hesitant to add a full two tablespoons of baking powder, but then decided since Rosa Parks was right about so many things, she was probably right about this too. I put my trust in her and was not let down. The pancakes truly were, featherlight.

The pancakes were fluffy and delicate, yet substantial and hearty, with a bold peanut butter flavor that could stand on its own, and also tasted great with maple syrup. Just a few would fill you up, which according to the article, means the pancakes achieved their purpose of offering a form of delicious, extended substance from inexpensive ingredients. They were delicious, and I do plan to make them again.

And while I was eating them, yes, I did think of Rosa Parks. How humbling is it to remind ourselves that we all must eat? No matter the time period, our religion, our views of the world, our level of education, or our environments. All humans eat, and it is something that connects us and equalizes at a primal level.

I slightly adapted the recipe to make it plant-based, but the original recipe can be found here.

Recipe adapted from Rosa Parks.

Rosa Park’s Featherlight Pancake Recipe (Veganized)

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: about 2

Ingredients:

1 cup flour (I subbed 1/2 whole wheat flour)
2 “T” baking powder
1/2 “t” salt
2 “T” sugar
1 flax or chia egg (1 tablespoon chia/flax + 3 tablespoons water) –> original recipe calls for 1 egg
1 1/4 cup unsweetened almond milk –> original recipe calls for milk
1/3 cup peanut butter
1 tablespoon oil

Method:

Combine flax or chia and water in a small dish and allow to thicken, at least 5 minutes.
Meanwhile, combine all ingredients in a bowl. Add flax/chia egg. Mix until just combined.
Cook on a griddle at 275F (I cooked each side roughly 3 minutes before flipping)

20 minutes or less, 5-ingredients, easy, lunch, peanut butter, sandwich, single-serve, Uncategorized, vegan, vegetarian, whole grains

Peanut Butter & Sriracha Veggie Sandwich

March 29, 2017April 19, 2017by Katherine BakerLeave a Comment

Hello and welcome to a recipe post that probably sounds very strange at first. But bare with me. Let me walk you through my logic.

Behold the PB&S. PB&S? Can we make that a thing? Okay great. Because it’s surprisingly delicious. Sure, the combination sounds weird and perhaps even a bit icky at first, but think about it: do you like pad thai? Of course you do. Pad Thai is delicious. Pad Thai also has a peanut butter-based sauce. And is spicy and has veggies in it and is paired with carby noodles.

So why not pair peanut butter and Sriracha (or not if you don’t care for spicy) with some crunchy veggies on bread, add some cilantro, and call it lunch?

So here we are. A savory veggie-packed peanut butter sandwich. This is a highly satisfying combination, and makes for a fun way to switch up your lunch time game. I suggest pairing it with a nice crunchy apple with additional peanut butter for dipping.

And then eat something sweet for dessert. Maybe a cookie. Or maybe a marshmallow fondant covered spotted dick. Have you been watching Great British Bake Off on Netflix?

I can’t stop. I binged the entire three seasons available on Netflix in 4 days. And now I’m rewatching it. If you haven’t seen it yet, you simply must. It makes every other food show feel inferior. I don’t think I’ll ever look at the Food Network again.

There’s just something about how compassionate the contestants are towards one another that is simply beautiful. Also, the hosts are hilarious.

Would anyone reading this be interested in me diversifying my content? Because that’s what it’s about to happen. I realized I like blogs that share things like daily life info and eats so I’m going to try and experiment with that soon, instead of just recipe post after recipe post.

Also, I apolotize that pictures look blurry on WordPress lately. All of them look crystal clear on my computer, but WordPress keeps distorting them. So I’m working on figuring out how to fix that since it’s been stopping me from uploading content. So for now just deal with my blurry pics plz.

Anywho, happy spring. And on your mark, get set, MAKE (a sandwich) !

Peanut Butter Sriracha Sandwich

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: ~5 minutes
Servings: 1 sandwich

Ingredients:

2 slices of bread, toasted
2 tablespoons natural peanut butter
Sriracha (as much or as little as you please)
3/4 cup chopped vegetables of choice (I used carrots, cucumbers, bell peppers, and lettuce, because that’s what I had in my fridge, but any of your favorite crunchy veggies would do)
small handful of cilantro (optional)

Method:

Toast bread.
Spread peanut butter on both pieces of bread.
Chop vegetables and cilantro and add to bread.
Drizzle with Sriracha.
Assemble sandwich and enjoy.

almond meal, banana bread, breakfast, coconut oil, easy, gluten free, oats, peanut butter, vegan

Best Ever Banana Bread {with Flax} – Vegan & Gluten-Free

July 31, 2015July 31, 2015by Katherine Baker3 Comments

Holy buckets I have not blogged in quite a little bit! This may be the longest blog break I’ve taken in a year! Wowza. Where oh where have I been?

Welp, the month of July was insanely busy. In one short month I managed to go to New York, Chicago, Quebec City, attend two weddings, helped out with a fabulous bridal shower, attend Accepted Student’s Day at Columbia University in the City of New York (yup, that’s right, I’m heading back to NYC for grad school!) and spend a surprise night at a Ramawada Inn in Newark, NJ due to a clusterfuck of a travel situation heading back from Quebec.

When I wasn’t traveling, I was working working working! I’ve been trying to work at Trader Joe’s as much as I can while still establishing a balance for free time/sanity, which between travel and some other freelance projects I’ve had this month, has been quite the juggling act. But exciting things are coming and happening and it’s been a busy but fun month – despite the fact that it completely flew by!

So today, July 29th, I had off. Free of all obligations, duties, travel agendas, work, and any other sort of obligation that would require me to be wearing real pants at a certain time and place. Aka utter BLISS. Millie (bless her soul) of course decided woke me up at 5:34am on the dot. 5:34 am seems to be her favorite time to wake mommy up to go to the bathroom, eat breakfast, and promptly climb back into bed, leaving me up and awake for the day.

I’m naturally an early riser, but sometimes, sometimes, I fantasize of sleeping in til 6am on my days off. I guess I should just keep dreaming, right?

Getting up early isn’t always a bad thing – I’m most awake and productive in the early morning and it allows me to get things done before the rest of the world wakes up to distract me. The only downside is that often times I want to get errands done but things like the post office and Target aren’t open until several hours after I rise (-__-). Sometimes this leaves me time to do other things. Like bake.

This morning, I baked some banana bread. Can I tell you a secret? For YEARS I have had the hardest time perfecting banana bread. I just couldn’t do it! I don’t know why. It was always too dry, too wet, too clumpy, or the texture simply wasn’t correct.

I know, I know how can this be? I can make homemade Cronuts and elaborate cakes with my eyes closed, and I’m a well-known banana fiend, but for reasons beyond my explanation, I couldn’t make a decent banana bread to save my life. Well, recently, I am happy to say, I conquered the banana bread beast. Yes, I won. I won at life.

This recipe is several years and about 200 loaves of mediocre or failed banana bread in the making. But here, right in front of your eyes, is the best-ever, hearty, moist, pleasantly filling / not junky vegan and gluten-free banana bread. I think two major keys to perfect banana bread are almond flour and coconut oil. I really have tried this recipe with peanut butter and almond butter, but to me, texture and flavor wise, coconut oil (though boring) reigns supreme.

Winning at this recipe was a major hurdle for me to overcome in my life. I finally feel like a huge weight has been lifted off my culinary shoulders. In a sense, accomplishing this banana bread was a pleasant reminder that if I bust my butt hard enough, I can overcome any life obstacle. Which, when you’re moving halfway across the country again to throw yourself into grad school after some relaxing time off, is a pretty good reminder.

Onwards and upwards, friends! Happy banana bread to you. 😀 And in the words of Apu from the Simpsons, “Hallelujah, we have banana bread.”

Prep Time: 10 minutes
Bake Time: 60-80 minutes
Level: easy

makes one 12 inch loaf, serves about 10-12

Ingredients:

3 large very-ripe bananas
1/4 cup coconut oil, melted (can sub peanut butter or almond butter, but I like coconut oil best)
1/3 -1/2 cup maple syrup (can substitute 1/2-3/4 cup brown sugar or raw sugar)\
- adjust amount based on desired level of sweetness
1 cup almond milk (or other nondairy milk)
1 teaspoon vinegar (any kind will do)
1 1/4 almond flour / almond meal (can sub oat flour)
1 1/4 cup oat flour
1/2 cup rolled oats (can sub more oat flour)
1/4 cup ground flax seed (can sub more rolled oats)
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
3 teaspoons baking powder
1/2 cup walnuts (optional, but highly recommended)

Directions:

1. Preheat oven to 350 F.

2. In a cup, combine almond milk and vinegar and set aside to curdle, at least 10 minutes.

3. Meanwhile, melt coconut oil or nut butter in a large bowl. mash bananas and add to melted coconut oil. Stir will. Add maple syrup. Mix well.

4. Add almond flour, oat flour, flax seed, baking powder, cinnamon and pumpkin pie spice. Fold into banana mixture. Add almond milk mixture and 1/4 cup walnuts and fold into batter. Mix until just combine.

5. Pour batter into a greased loaf pan and top with remaining 1/4 cup walnuts, and bake for 60 – 80 minutes, or until bread becomes browned and until a toothpick inserted in the center of the bread comes out clean upon removal. Allow to cool and serve with coconut oil, jelly, or more nut butter :-D.