Banana Archives - Coconut and Berries

Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins

If you’ve been reading Coconut and Berries for any length of time you’ll know that I’m a Dreena devotee! I’ve been enjoying her recipes for a long while and actually reviewed her last book, “Let Them Eat Vegan” when I was just getting started blogging (nearly 2 years ago!). I’ve also had the privilege of photographing some of the recipes for her blog. Naturally, I was more than a little excited when I heard she was writing a 5th cookbook!

Plant-Powered Families focuses on healthy, easy, family-friendly recipes using whole foods. All recipes are vegan and there are plenty of nut-, soy-, and gluten-free options (As far as I can tell all the recipes are also oil-free).

As a busy Mum of 3, Dreena clearly understands the need for meals you can get on the table fast! And, more importantly, food that’s both healthy and that everyone is going to enjoy. In other words, this is a book you’ll actually cook from!

Tofu Feta (& Greek Salad)

I love the whole look and feel of it, especially the fact that ALL the recipes have accompanying photos! Nicole Axworthy’s photography is particularly gorgeous and really brings the wonderful recipes to life.

It’s a really well rounded book too - with breakfast, lunch, dinner and sweet treats all covered fairly evenly. It’s divided into four parts: Introduction, Recipes, “Plant-Powered Challenges & Solutions”, which includes how to deal with picky eaters and school/lunchbox solutions (useful even for adult lunches!) and “Plant-Powered Support”, where you’ll find cooking guides, sample meal plans, a very complete FAQ and nutrient charts.

I’ve already made a fair few of the recipes. Pictured are just some of those I’ve made so far.

I was really surprised at how flavourful the Tofu Feta (above) was as I’ve attempted tofu feta before and it was rather lacking. I used it in a classic Greek Salad but there are lots of other serving suggestions listed. Also in the “Lunch Fixes” section, the Chickpea Nibbles are a must try! I’ve been making batch after batch to throw into lunches or just for “nibbling”.

Double Chocolate Orange Banana Muffins

I tend to be a little sceptical about oil-free baking as I’ve had some chewy, tasteless oil-free muffins and cookies in my time…but these chocolate-y little gems were moist and perfectly flavourful (See bottom of this post for the recipe!). The “Best Banana Bread” (made as muffins) was also a hit.

Saucy BBQ Chickpeas & Green Beans

I’ve hardly scratched the surface of the “Dinnertime” section. The Saucy BBQ Chickpeas & Green Beans is deceptively simple but the easy homemade BBQ sauce really makes it special. I loved it stuffed into a sprouted wheat wrap with a few chunks of avocado. The Hummus Tortilla Wraps and Ultimate Teriyaki Stir-Fry are also real game-changers for me for busy weeknights. Both super quick and delicious.

Lentil Pumpkin Seed Pie with Lemon Tahini Sauce

Most recently I tried the Lentil Pumpkin Seed Pie. This has a lovely chewy, nutty texture and makes a really satisfying meal served with Lemon-Tahini Sauce, Sweet Potato Fries (I’ll have to try Dreena’s Balsamic-Glazed Seasoned Yam Fries next time…) and broccoli or another green veg.

I’ve been remarkably restrained with delving into the Sweet Treats section. Not that all the puddings, cookies, bars, ice cream and cakes aren’t incredibly enticing! I did love the Peanut Butter Pudding with Berrylicious Swirl and the leftover berry sauce was lovely stirred into non-dairy yogurt too.

The book’s publishers, Ben Bella Vegan, have kindly allowed me to share the recipe for the Double Chocolate Orange Banana Muffins. Hope you enjoy them as much as me!

Double Chocolate Orange Banana Muffins

Yield: 11-12 Muffins

Ingredients

1-1/2 cups whole-grain spelt flour
1/2 cup almond flour (see note for nut-free option)
1/4 cup cocoa powder
1-1/2–2 teaspoons orange zest (from 1 large or 2 small oranges)
1/4 rounded teaspoon sea salt
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup pureed overripe banana (see note)
1/2 cup freshly squeezed orange juice (from 1 large or 2 small oranges)
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
1/4 cup nondairy mini or regular chocolate chips (optional)

Instructions

Preheat oven to 350°F. Line 11–12 cups of a muffin pan with large cupcake liners.
In a large bowl, mix the flours, cocoa powder, orange zest, and sea salt, then sift in the baking powder and baking soda.
In a medium bowl, combine the pureed banana, orange juice, maple syrup, and vanilla extract.
Add the wet mixture to the dry, then add the chocolate chips and stir through until just well combined (don’t overmix).
Ladle the batter into the cupcake liners and bake for 17–19 minutes, until a toothpick or skewer inserted in the center comes out clean.

Notes

Banana Note: If you have an immersion blender, puree about 2 large overripe bananas in a deep, large cup, then measure to get your 1 cup. If you are a little shy with the measure, use applesauce to make up the difference!

Nut-Free Option: If you’d like to make these nut-free for school lunches or other allergy concerns, substitute 1/2 cup oat flour for the almond flour. They won’t be quite as moist, but will still have lovely flavor and texture!

Reprinted from Plant-Powered Families by Dreena Burton, with permission of BenBella Vegan.

http://www.coconutandberries.com/2015/06/29/plant-powered-families-review-double-chocolate-orange-banana-muffins/

Hopefully I’ve convinced you that if you don’t have the book yet, to get yourself a copy asap! Although it’s written with families in mind, you definitely don’t have to be cooking for children to get a lot out of it. Every time I pick it up I seem to find a new little nugget of information, a fun serving suggestion or useful tip.

I honestly want to make ALL the recipes but next on my list to try are: Thick ‘n’ Hearty Tomato Sauce, Tofu in Cashew Ginger Sauce, Red Lentil Hummus, Apple Pie Chia Pudding, Vanilla Bean Chocolate Chip Cookies, Chocolate Sweet Potato Cake.

N.B. All photos in this post are my own. See the “Look Inside” feature on Amazon for sample images from the book

Have you got your copy yet? What recipes have you been enjoying so far? Or, if you haven’t got the book yet, which recipe most tickles your fancy?

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Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)

I finally managed to whittle down my out-of-control nut butter stash to just 2 jars - 1 peanut, 1 almond (coconut butter and tahini don’t count 😉 ) but then my cupboard was looking a little bare so I had to restock again (!) and decided to do so with some of the homemade variety.

If you haven’t made your own nut butter before, I urge you to remedy that now. It’s so easy, you can control the added ingredients (most of the store-bought varieties still contain unnecessary palm oil), it’s much cheaper than buying it and roasted nuts make your house smell amazing!

Hazelnut butter is a good one to start with since hazelnuts are on the higher fat end of the nut spectrum which makes them quicker to blend and gives you a super silky end product. And remember, nuts contain the good kind of fat which is so important for both physical and emotional health, so don’t be afraid of them!

Once you’ve got a lovely jar of homemade hazelnut butter you’ll of course have to make my favourite Hazelnut Butter Chocolate Chip Muffins!

But for this recipe, as mad as it might sound to some, I wanted to go chocolate-free.

I bet if you played the word association game and asked people to name the first word they think of when someone says “hazelnuts”, it would be chocolate. And you’d definitely be in the minority if you didn’t like Nutella growing up….

But, as much as I’m a fan of the chocolate/hazelnut thing, hazelnuts are amazing in their own right and other pairings are also worth exploring.

Coffee and hazelnut is another magical combination but until now I’d only had it with chocolate in the mix too, as in my Healthy Mocha-Hazelnut Shake. Another must-try!

You honestly do not miss the chocolate one bit in this recipe. The mousse is sweet and creamy, with a rich, nutty depth and kiss of caramel flavour from the coconut sugar. I didn’t want it to be too heavy so instead of going all out on the nuts, I used silken tofu as the base. You don’t taste it so don’t worry if it sounds strange!

See my Little Lemon Pots and Blueberry Coconut Cream Parfaits for other tofu desserts.

I especially love the Hazelnut-Coffee Mousse layered up with sliced bananas and chopped roasted hazelnuts for some crunch. It’s a really easy, pretty wholesome, and outrageously delicious dessert!

Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)

Serving Size: 3-4 Servings

Ingredients

1 x 200g/7oz pkg Silken tofu, drained ( I use Clearspring Organic )*
1/4 C Roasted hazelnut butter*
1/4 C Coconut sugar
1 Tbsp Maple syrup (optional, if you like your desserts on the sweeter side)
1/2 tsp Vanilla extract
1 tsp Instant coffee (I used Four Sigma Foods Mushroom Coffee with Chaga & Cordyceps)

To serve:

1/4 C Roasted hazelnuts, roughly chopped
1 Ripe banana, sliced

Instructions

To make hazelnut butter:

Preheat oven to 190C/400F, spread hazelnuts in a roasting dish/tray and roast for approx 10 minutes. Remove from the oven, wrap the nuts in a tea towel and rub together vigorously to remove most of the skins ( don't worry if a few don't come off). Place the skinned nuts into a food processor with a large pinch of salt and process until smooth. This can take at least 10 minutes. You will need to stop and scrape down the sides a few times at the beginning.

For the mousse:

Blend all ingredients in a food processor or high-powered blender until smooth. Pour into a bowl and refrigerate for at least 1 hour. When ready to serve, spoon into small glasses or ramekins, layering with sliced banana and roasted hazelnuts if desired.

Notes

*If using unsalted hazelnut butter, add a pinch to the mousse ingredients when blending.

*If you're using a larger pkg of tofu and have some spare, try adding it to a smoothie for a creamy texture and protein boost!

http://www.coconutandberries.com/2015/06/03/vegan-hazelnut-coffee-mousse-banana-crunch-parfaits/

Have you tried making your own nut butter yet? What’s your favourite flavour?

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Crunchy Tropical Granola

As I mentioned last time, breakfasts have been all about the smoothies lately. But you can have too much of a good thing and I don’t want to get in a rut so I’m mixing things up with a new granola recipe.

Not sure where the inspiration for this came from - possibly the vaguely tropical weather we’ve been enjoying in London lately! Or maybe just the tasty selection of dried fruit in my kitchen cupboards…

You’ll probably find that most packets of dried fruit have preservatives, sugar and/or oils added to them. Urban Fruit is a little different and prove that you don’t need any of those things to get an amazing product.

They do loads of different dried fruit - apples & pears, cherries, mango, banana, pineapple, strawberries and blueberries & blackcurrants - none of which contain anything but fruit!

I used their “Tremendously Tropical” mix for this Crunchy Tropical Granola which contains some of my favourites: pineapple, coconut, MANGO (my very favourite!) and banana. Topped up with a few extras from my cupboard this made for a seriously fruity granola.

I kept everything else nice and simple with just oats, pumpkin seeds and sunflower seeds. Coated in a touch of coconut oil and maple syrup and baked you get a really crunchy base. Don’t forget a generous pinch of salt! I promise it won’t taste salty but as you’ve probably heard people say before it simply “brings out the flavours” of everything else.

In keeping with the tropical theme, I like this granola best served with tangy coconut yogurt and sliced banana. Add a drizzle of maple syrup or coconut nectar if you like a little extra sweetness.

Another option, especially if you’re a smoothie person like me, is to try pouring your smoothie into a bowl, topping with a handful of this granola and then eating it with a spoon instead of slurping with a straw.

Crunchy Tropical Granola

Ingredients

2 C Jumbo rolled oats
1/3 C Sunflower seeds
1/3 C Pumpkin seeds
Large pinch of salt
1 Tbsp Coconut oil
3 Tbsp Maple syrup

Approx 2C tropical dried fruit. I used:

1/3 C Dried banana coins (the chewy kind not the chips with all the sugar and oil added)
1/3 C Dried apricots, chopped
1/3 C Dried mango, chopped
1/3 C Dried pineapple, chopped
1/3 C Large coconut flakes
1/3 C Dried cranberries

Instructions

Preheat oven to 200C/400F.
Mix together the oats, seeds and salt in a large bowl.
In a small saucepan, melt the coconut oil and maple syrup together. Pour over the oat mixture and stir to coat well.
Pour onto a lined baking try (one with sides is easiest) and bake for 30-40 minutes, stirring half-way through baking time. Use your nose - it should smell toasty but not burnt!
Remove from oven and leave to cool fully before stirring through the dried fruit.
Serve immediately or store in a sealed jar/container for up to a couple of weeks.

http://www.coconutandberries.com/2015/04/24/crunchy-tropical-granola/

I treated myself to some fresh flowers too. Homemade granola, flowers and sunshine, what more could you want to see in the morning?!

There are a few healthy granola recipes on the blog for you to choose from:

Classic granola - with almonds, raisins & coconut

Cherry-Coconut Granola - made from leftover almond pulp!

Orange-Pepita Granola - this one turns your almond milk sweet and fruity!

And for more serving suggestions, take a look at this:

Granola parfait with Yogurt & Rhubarb-Berry Compote

or these:

Granola & Coconut Yogurt Banana Pops

What have you been munching for breakfast lately?

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Granola & Coconut Yogurt Banana Pops (with Spoon Cereals)

I’ve been asked more than once recently if I could recommend a good packaged granola and have had to answer, “no” (I can recommend “rawnola” though!). Almost all granolas out there are filled with ingredients which don’t do us much good and which I certainly don’t have any desire to eat.

I make my own granola fairly often but know not everyone is interested in doing the same, or maybe, just like me, like to keep a packet of good-quality cereal in the cupboard for when you’ve run out and need an emergency cereal fix or quick breakfast.

Spoon Cereals is definitely a company I feel happy to recommend.

They’re a very new company but set to go far it seems – already having secured investment from Deborah Meaden on BBC 2’s Dragon’s Den!

Annie and Johnny are the team behind the company, two cereal enthusiasts believing that breakfast should not be ignored and definitely should not be boring!

The Spoon Cereals range currently consists of 4 products: Fruit + Nut Muesli, Peanut + Apple Granola, Cinnamon Granola and a Granola/Muesli Mix.

I was lucky enough to get my hands on a bag of their award-winning Cinnamon Granola. This stuff is exactly what I expect from a good granola- ultra crisp, a nice balance of sweet, spice and salt, and very very moreish! I definitely appreciate the short, whole foods ingredients list too [Jumbo oats, Coconut flakes, Hazelnuts, Maple syrup, Rapeseed oil, Vanilla extract, Cinnamon, Salt].

My favourite way to enjoy granola, as boring as it might sound, is simply with sliced banana and non-dairy yogurt or homemade almond milk, but sometimes it’s nice to shake things up…but not too much.

These Granola & Coconut Yogurt Banana Pops are basically my favourite breakfast with a little twist in presentation!

They’re practically as quick to make as pouring a bowl of cereal but do make the morning meal especially fun!

Halve your bananas and stick them on lollipop sticks or skewers, dip in coconut yogurt, roll in cinnamon granola and munch! I froze the bananas when making them for the pictures but actually prefer them fresh (especially now it’s turned cold!). You must use coconut yogurt if serving them fresh though as it’s so thick that it doesn’t drip everywhere.

Granola & Coconut Yogurt Banana Pops (with Spoon Cereals)

Ingredients

Bananas
Coconut Yogurt (such as Coyo or Coconut Collaborative]
Granola (Spoon Cereals cinnamon granola recommended!)
Lollipop Sticks/Wooden skewers

Instructions

Halve your bananas and stick each half on a lollipop stick.
Dip in coconut yogurt (a knife is helpful to spread the yogurt evenly)
Roll in granola, pressing gently with your hands to stick.
Serve immediately or freeze and serve frozen.

http://www.coconutandberries.com/2014/11/10/granola-coconut-yogurt-banana-pops-spoon-cereals/

Spoon Cereals products aren’t stocked all that widely yet, though I have no doubt they’ll be all over the place before too long. For now, check out Harvey Nichols stores across the country or see here for a list of London stockists. You can also buy online directly from their website.

Also, if you’re a fellow Londoner, keep an eye out for their regular pop-up events.

[Disclosure: Spoon Cereals kindly sent me some free samples of their cereal for review purposes, but, as always, I received no other compensation and all opinions are my own]

Plum & Ginger Smoothie

Another smoothie today! I never used to be a smoothie person and always preferred chewing my food, but somewhere along the line that changed and smoothies are now an almost daily occurrence around these parts. Maybe that will change once the weather turns…but right now I’m happy to be enjoying smoothies and the first of autumn’s fruit all in one go!

These are the lovely plums from our baby tree last year-almost all eaten by me I think. If you’re not a smoothie person, or even if you are, you should also try my Maple-Oat Plum Crumble recipe from back then.

I haven’t received any plums in my fruit and veg deliveries from home so I’m guessing I lucked out and they’re all finished. Fortunately, there are still plums at the farmers’ markets and shops around here (and I’m sure if you live in the countryside there are plenty of foraging opportunities to be had too) so I haven’t missed out altogether.

The Victoria plums I used here are quite sweet and fairly mild in taste, but blended with banana, homemade almond milk, dates and a little ginger ( yes, again. I’m going though a ginger phase obviously…) you have a lovely creamy, just-fruity-enough smoothie which makes a great light breakfast or snack.

I think the colour’s rather pretty too!

Homemade almond (or another neutral nut) milk is pretty essential here for the best taste as the creaminess really makes this smoothie. and you just don’t get that from the commercial kind. If you haven’t yet made your own nut milk, please please do try it! It’s not difficult or time-consuming at all- you just need to remember to soak the nuts overnight. Follow the instructions in my Healthy Mocha-Hazelnut Shake post, using almonds instead of hazelnuts.

Plum & Ginger Smoothie

Yield: 1 Serving (or 2 small)

Ingredients

1 Frozen banana, chopped
1/2 C (heaping) Ripe pitted plums
1 C Homemade almond milk (See note above)
1" Pc Peeled, fresh ginger
1-2 Medjool dates, pitted

Instructions

Blend everything together in a high-powered blender until completely smooth.
Serve immediately.

http://www.coconutandberries.com/2014/09/11/plum-ginger-smoothie/

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