PINEAPPLE COCONUT BANANA BREAD

I have a love for moist delicious banana bread. Some times I want the classic and sometimes I like to be a little extra, and add things. This Pinapple Cocount Banana Bread is just the extra I need. It's reminsent of a humming bird cake thats is super popular in South where I'm from. This is a lighter version that still hits every note that your looking for in Banana Bread. Let's get to it.


Ingredients
- 2 cups flour All purpose or Spelt flour (my favorite brand)
- 1 Tablespoon baking powder
- 1 tsp baking soda
- Pinch salt
- 1 tsp ground cinnamon (Ceylon is my favorite)
- 2 mashed banana
- 1/3 cup unsweetened apple sauce
- 1/2 cup organic brown sugar, coconut sugar, organic cane sugar
- 3/4 cup pineapple juice (I use the juice from the canned pineapple)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple
- 1/4-1/2 cup chopped pecans or choice of nuts (I use 1/4) (Optional)
- 1/4 -1/2 cup unsweetened shredded coconut (Optional)


Instructions

- In a large mixing bowl add flour, baking powder, baking soda, salt, cinnamon
- In another bowl mash bananas, add brown sugar, pineapple juice, apple sauce, maple syrup, vanilla extract, add the chopped pineapple, pecan, unsweetened shredded coconut, mix well.
- Mix the wet ingredients into the dry ingredients and stir until you no longer see flour, make sure to scrap to the bottom. Do not over mix that will make the bread tough.
-I top mine with a little extra shredded coconut and chopped pecans. If adding loosely cover after 30 minutes so the Cocount and Pecans don't burn.
- Bake in the oven at 375 degrees Fahrenheit for 50-60 minutes depends on your oven (mine took 55 mins), or 22-25 mins for muffins, until skewer inserted in the middle comes out clean.
Let cool for 10 minutes before removing from the pan.
Enjoy!

Pineapple Coconut Banana Muffins

PIN IT 

Watch the What we eat in a day video 

see how much the kids like the Pineapple Coconut Banana Bread

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11 EASY VEGAN VALENTINE'S DAY RECIPES

Whether you are making breakfast in bed for your love, or your kids. Having a sweet lunch date, or a romanic dinner, these are tried and true dishes are easy to prepare, but seem like you spent WAY to much time in the kitchen, shhhh I wont tell if you don't, haha. I'll be making some of these for my family on Valentine's Day. I hope you enjoy your Valentine's Day and treat yourself with the same amount of love you are giving to others, because YOU deserve it! MUCH LOVE~ Des!

BREAKFAST-

Oat pancakes These pancakes are easy even on a weekday. 

Breakfast Sausage We always have sausage in the freezer ready to heat up for any special occasion when you want to seem like your going that extra mile without much work involved.

LUNCH-
Creamy Baked Pasta can be prepped the night before. Make the sauce and pasta put in the oven safe dish cover and pop in the fridge. When your ready to bake top with bread crumbs and pop it in the oven. I'll be really honest... it's delicious without the bread crumbs and extra step of baking.

Asian Noodle Bowl with Baked Tofu is a great lunch super fast to make.

DINNER- 
Vegan Crab Cakes are a show stopper! They are unbelievably delicious but again so easy to pull together.

Or this Chickpea Loaf is so filling and comforting. You can get this ready for the oven the night before too!

Lasagna is always a great idea for special occasions.

Lasagna Soup If you don't have time to make this Lasagna and bake it make this.

Potato Broccoli Soup Cozy up next to a fire or a movie and eat this amazing.

DESSERT- 
Chocolate Cake this is such an easy cake that literally takes no time and you probably have everything you need on hand.

Chocolate Chip Cookies are something that we take when our kids need to have options and share with others so if you or your kids are having a Valentine' day party make these and everyone will thank you!

VEGAN PUMPKIN CRUMB CAKE

I have to admit I don't really eat a ton of pumpkin dishes or desserts. I did love pumpkin pie before going vegan, and I had a pumpkin spice latte a time or... twenty back then too. But, I haven't ever really been one to make pumpkin cakes or pumpkin brownies. So, here I am telling you I was an idiot, haha. Why didn't you tell me what I was missing?! This Pumpkin Crumb Cake rocked my world! It was so good, I could eat it breakfast, snack, lunch, snack, dinner, and dessert and a bed time snack,which I never do but definitely would if it was this cake!! As per usual it's spiced with the great pumpkin spices that we all love. I leave the measurements of each up to the spice makers because I don't have the patience to figure out which spices I like and of how much. I have tried a few pumpkin spice varieties and I really like this one by.... Ok so I'm done telling you how wonderful this recipe is it's time to make it and devour it for yourself.

Here's what I did: Line a baking dish with parchment paper. I used a fancy oval one but a practical square 8x8 one is great too. Preheat your oven to 350 F. In a mixing bowl add the wet ingredients and mix then add the dry ingredients.


Wet:

• 1 Cup Pumpkin Puree
• 1/2 Cup Almond milk
• 1 teaspoon Vinegar
• 1 teaspoon Vanilla

Dry:

• 1 1/2 Cups Flour
• 1/2 Cup Sugar (I've used Organic Brown sugar, Sucanut, Coconut sugar, Organic cane sugar and coconut sugar they all work. Use what you have.)
• 3 teaspoons Pumpkin spice
• 2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• pinch of salt

Mix just until combined and no dry flour is left, don't over mix or it will be tough. Add the cake batter to the prepared baking dish. Now, on to the Crumb topping!! It's my favorite! In a mixing bowl (I scrap the cake batter bowl really well, so I just use it, remember I hate doing dishes!) Add the Crumb ingredients in the order listed to make a nice crunchy topping.

Crumb Topping:

• 1/2 Cup of Pecans
• 1/4 Cup of Flour
• 1/4 Cup of Organic Brown Sugar or any that I listed above
• 2 teaspoons Maple Syrup
• 1/2 teaspoon cinnamon or pumpkin pie spice

Ok, I know that's 2 different sweeteners. Let me explain. You can use just 1/4 cup of maple and leave out the brown sugar but the brown sugar coated on the pecan with the maple syrup is SO GOOD. It make this amazing candy coating on the pecans that I can't get with out both, so you decide what you want to do. I'll love you no matter what!

Mix It all together and evenly top the cake with the Crumb Topping. Pop in the pre heated oven for about 30 minutes. If the top starts to brown and the cake isn't done, cover it with foil. After about 30 minutes. I always do the tooth pick test, in the center and see if it comes out clean, if not pop it back in for about 5 more minutes, test it... you get the idea. Don't over bake it will dry out. When it's done, let it cool for about 10 minutes before cutting.

If you make this please please please tag me on social media and let me see your creation! Much LOVE~ Des!

Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 

YouTube channel

Facebook page

Instagram

Pinterest 

Here's the recipe video if you're interested in see how it comes together 

Recipe inspiration Vegan Richa Vegan Coffee Cake

*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!

SOUTHERN STYLE WHITE GRAVY

When I said we were breakfast people, I wasn't lying. But honestly, we have this for dinner more than we do for breakfast. You know Binner (breakfast for dinner). I'm sure you agree, pretty much the best thing in the world, is Binner! I've made a few versions of this gravy, and this is our favorite one. I say that every time, but I would not steer you wrong my friend. If you like Biscuits and Gravy look no further, you've come to the right place.

This gravy is so savory with hints of Sage, Rosemary and subtle Smokiness that mimic Country White Gravy that is used in so many Southern dishes. 

Thankfully, I didn't burn these biscuits, which I'm notorious for, Thanks MOM! I kept a hawks eye on these beauties and they turned out almost too pretty to eat...

Here's the link to the Vegan Buttermilk Drop Biscuits

Here's how this Gravy is made:

In a saucepan add following ingredients and enough water to cover.
1 lb. Bag frozen Cauliflower (Don't worry if you don't like Cauliflower you can't taste it)

1 small Onion roughly chopped

2 tablespoons Sunflower seeds (Cashews work too, *optional leave them out if your not eating seeds or nuts) 

1/2 teaspoon Rosemary
1/4 teaspoon Sage 
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
Bring to a boil and then simmer until the cauliflower and onions are soft and can be mashed with a fork or spoon.
Reserve the cooking liquid to thin the gravy as needed.

Add the drained mixture to your high speed blender along with

1/4 to 1/2 teaspoon of No Chicken bouillon (I used Better than Bouillon no chicken base http://amzn.to/2gPHkob)

3 drops of liquid smoke (YES exactly 3 no more no less, haha... You can always add more to your taste, but don't over do it, cause it can go wrong... real quick.)

2 teaspoons Mushroom Broth seasoning to taste this is salty so add a little at a time if you're salt sensitive (it is TOTALLY optional, but I use this in a lot of recipes and LOVE IT! Look at your local Asian market it's way cheaper!)

1/2 teaspoon each Rosemary, Sage, Garlic and Onion powder (This is to taste you will need to taste and adjust until it is to you preference. I start with 1/2 and work my way up. 

Blend until super smooth adding a little of the cooking liquid as needed.

Pepper (I use a lot because that is traditional for Southern White Gravy and it's GOOOD!)

Salt (optional, do not add salt until after you have adjusted the bullion and mushroom broth seasoning if you are using it).

Here's the recipe video, it's helpful to see the process so I highly recommend watching it. Plus you can see what the family thinks about it.

I hope you enjoy this dish as much as we do. If you do make it or another recipe please post a photo 
and tag me on Instagram @theplanteaters or follow us here on Facebook. 

Much Love ~ Des!

*any links to products are purchased and not sponsored, the link is my affiliate link and if you do click or buy it helps us with no additional cost to you.

VEGAN BUTTERMILK DROP BISCUITS

Buttermilk Biscuits are the perfect addition to almost any meal.
These are so easy a totally delicious.  It's takes me back to those Sunday mornings when my mom would make a huge breakfast spread because our family would come over almost every Sunday.  The smell of gravy simmer in the pan and biscuits baking, er burning, and my dad yelling from the living room "The biscuits are burning!" She passed that "wonderful" trait down to me, it's one I'm not too fond of, haha. My friend said to last night she thought biscuits were thing of the past. I'm so glad to say they are not!!! They are a thing of right now, that you can have on your table in no time flat!

Biscuits and Gravy

I'll admit this is our favorite way to have these golden beauties, smothered with this Amazing White Gravy or have them with breakfast, lunch, dinner, afternoon tea, the time to have these is really ANYTIME for any reason!




Here's what you need:

4 Cups of Flour (Unbleached All purpose or Whole Wheat Pastry are the only ones I've used and they both work great)
1 tablespoon + 1 teaspoon Baking Powder
1 teaspoon Salt (optional)
1 cup Unsweetened Applesauce
1 cup Plant milk (I use Almond milk)
2 teaspoons Vinegar (I use white)

Preheat the oven to 425 degrees F.
Make the plant buttermilk by adding the vinegar to your plant milk of choice, set aside
Place the flour, baking powder and salt (optional) in a large bowl wisk to combine. 

This is after the Applesauce has been "cut in" to the Flour

Add the applesauce, mix with a fork or a pastry cutter until the applesauce mostly combined and looks like the picture to the left. it's like "crumbles". 
Pour in the (Plant) buttermilk and stir just until the dough comes together. DO NOT OVER MIX. Your biscuit will be tough and bricks if you over mix.

Using a large table spoon drop spoonfuls of the mixture onto baking tray and bake until golden brown, about 20 to 25 minutes. 






I have a couple left over biscuits, that I'm about to devour with blackberry jam.... Follow me on Instagram @theplanteaters and Facebook and we'll share our favorite ways to top these golden girls, haha.

Enjoy and MUCH LOVE ~ Des!

Here's the recipe video, it's helpful to see the process so I highly recommend watching it. Plus you can see what the family thinks about it.

*any links to products are purchased and not sponsored, the link is my affiliate link and if you do click or buy it helps us with no additional cost to you.

STICKY PECAN MONKEY BREAD

For this recipe we'll use our Favorite Dough from the fridge that has been patiently waiting for it's delicious destination, to become this Sticky Pecan Monkey bread, all the "dough boys" wish they could become be this OOEY GOOEY STICKY GOODNESS!

To get started, grab the dough out of the fridge. I'll be honest, I like to make this recipe when I'm down to the last portion of the dough. It seems easier to scoop the dough out of the container. That way I don't worry about popping all the gas bubbles, in the other portions. If you want to make this before you've come to the end of the batch (I don't blame you one bit, haha). Just pull out about 1 lb. of the dough and put it in a bowl, don't worry about "working" it into a "loaf", since we are scooping balls out. 

Pre-heat your oven to 375°f. Line the bottom of a glass 9x13 baking dish with parchment paper. No need to spray or grease it, the parchment paper works so good!

Sticky gooey nuttiness...

Sticky Pecan mixture:
In a bowl combine

1 cup chopped Pecan

1/2 cup of maple syrup and 1/4 cup of coconut sugar or brown sugar, or your sugar of choice. (I use maple syrup to keep this oil free and the flavor is amazing with pecans)

1 teaspoon cinnamon 

Mix well add to the baking dish.

Cinnamon Sugar coating:
In another bowl, or in the rinsed and dried bowl you already used...

Mix 1/4 cup of coconut sugar (or your preferred sugar)

2 teaspoons of cinnamon (more or less to taste)

Using a mini ice cream scoop or a Tablespoon, scoop out a few balls of dough and add to the cinnamon sugar toss to coat. 

Before baking, single layer of sugary dough balls

Add the coated dough balls in a single layer to cover the pecans, they should be touching and they will rise a little as you continue to fill the baking dish. Bake on a parchment lined sheet tray incase of overflow. 
Bake at 375°f For 25-30 mins or until the center ball is cooked through. Let cool of 5-10 mins until inverting onto a large dish or cutting board.
Enjoy! 

After baking and inverting SOOO BEAUTIFUL! 

Your family will thank you!

THE BEST OAT PANCAKES

Naming this post was super hard! There are way too many adjectives that describe these yummy, healthy, easy, satisfying, amazing, delicious, nutritious, kid pleasing, hubby eating, momma loving PANCAKES! Coming up with a pancakes recipe we all loved has not been easy. My oldest daughter wants nothing that tastes healthy, my son wants the texture to be spot on, hubby wants delicious and fast, I want everyone to love them and to be healthy. We all hit the JACK POT!

I'd like to just express one thing. I LOVE OATMEAL!!! I never in a million years would have thought I'd ever even like oatmeal. I hated it as a kid. And honestly, I couldn't care less about the traditional bowl of oatmeal. But the ways I have used this wonderful, nutritious whole grain has been a life changing miracle. I make so many wonderful things that my family absolutely love and I can feel good about feeding them these things in abundance! Check out these family favorite oatmeal recipes that will blow your family's mind. They will have no idea some of them are even made with oats!

There's The Best Nacho Cheese Sauce, Amazing Breakfast Sausage, Fruit Crumbles, A couple Cookies, and these Pancakes!

Here we go:

To a bowl or your blender add all the wet ingredients, then add all dry ingredients. The batter will seem thin, let it sit for a few minutes to allow the batter to thicken up. After you make a couple of pancakes the batter may seem too thick add a splash of almond milk and mix. Cook over medium heat until small bubbles form and pop on the top. Flip and cook until golden brown. You may need to adjust the heat through out cooking, up or down depending on your cook top. 

Wet ingredients 

1 cup non-dairy milk

1 tablespoon vinager  (white, apple cider, any will work)

1 teaspoon vanilla extract 

2 tablespoons maple syrup 

Dry ingredients 

1 1/2 cups oat flour

2 teaspoons baking powder 

1/2 teaspoon baking soda

Pinch of salt optional

Optional add ins

Chopped Pecan (always  add in my opinion) or any nuts 

Chocolate chips

Fruit

Cinnamon 

Pumpkin pie spice 

It's really whatever you like!

ENJOY! 

AMAZING STRAWBERRY CRUMBLE

This is a crowd pleasing dessert! Any fruit will work here and ALL of equally delicious. I try to look for what's on sale and go from there. In the summer months, it's usually berries and stone fruit. Peaches are a must when in season! Make this for your family, watch them eat up the wonderful fruity goodness with the crunchy oat crumble. You can feel good about feeding this to your family and they will not feel like they are "missing out" on anything.


Here's what you'll need

Filling:
2 lbs. Sliced Strawberries {or your fruit of choice)
2 Tablespoons to 1/4 cup of Sugar, of choice (measurement depends on how sweet your fruit is, you may not need any sugar!)
2 Tablespoons corn starch
1 teaspoon lemon zest
juice of half a lemon

Crumble topping:
1 cup rolled oats
1/2 cup chopped nuts (I used pecans) (optional if you don't want to add nuts use 1/2 cup more of oats)
2 Tablespoons flour (any flour works)
1/4 cup Maple syrup/liquid sweetener (agave, date syrup)
1 teaspoon vanilla (optional)

TIP: For easy clean up, I use the dish I bake in, to mix the fruit mixture.
Preheat oven to 375
Mix all filling ingredients in baking dish
Mix in a separate bowl crumble ingredients, then top the fruit mixture with crumble. Bake for 20-30 mins until topping is brown and filling is bubbling. Let rest at least 10 minutes.
Serve and Enjoy
Serving options, You can top with dairy free vanilla yogurt, or if you want to be extra indulgent top with dairy free ice cream of choice!

VegWorld Magazine

Today was a huge day for us here at The Plant Eater's house. One of our favorite recipes was published in the May-June issue! 

Thank you VegWorld Magazine for publishing Our Vegan Breakfast Sausage! It was such a wonderful experience. I'm beyond thrilled and honored to be a part of such a wonderful publication. VegWorld is a wonderful magazine that offers not only wonderful recipes, articles, product reviews, vegan activism, and so much more! An annual subscription is only $9.99 a year.

I'd also like to thank Amy Johnson from Mrs. Plant in Texas the Food Editor for reaching out to me and giving me the opportunity to be a guest chef. Also, check out her beautiful website for delicious recipes and inspiration on how to thrive on a plant-based lifestlye! She is a wealth of knowledge! Thanks for all the support and love you all have shown me! Until next time Much love my friends ~ Des!

VEGAN BREAKFAST SAUSAGE

This has been a hit with the whole family, even the non-vegan extended family! We love breakfast, and this hits the spot EVERY SINGLE TIME! This is always on the weekly meal prep/batch cooking plan. If these aren't within arms reach for the kids, I hear about it! 

I never thought I could replicate the texture and flavor of breakfast sausage but this is as close as I've ever had. I feel good about feeding this to my family on an everyday basis because of the healthy ingredients. I'm busy and completely understand why people reach for pre-made items. With these there is absolutely no need. Have them ready to go when you need them! Make them and see what you think!

I highly recommend watching the video to see the process. Here's the recipe video and what the crew thinks about the breakfast sausage!

INGREDIENTS:

3 1/2 cups water

1/4 cup Bragg’s Liquid Aminos, low sodium soy sauce, or Tamari 

1/4 cup Nutritional yeast flakes

1 Tbsp. Onion powder

1 Tbsp.  Dried Rosemary

1 Tbsp. Maple syrup

2 tsp. Garlic powder

2- 2 ½ tsp. Dried sage

1 tsp. Dried Thyme

1/2 - 1 tsp Liquid smoke

1/8 tsp. cayenne pepper (optional)

3 cups quick-cooking oats

½ Cup of Cooked Rice (optional if you don’t use rice add ½ cup of quick oats)

DIRECTIONS

1. Preheat oven to 350°F. 

2. Line cooking trays with parchment paper

3. Combine all ingredients, except oats and rice, in a medium saucepan; bring to a boil over high heat.

4. Remove from heat; add oats and rice, stir well. Allow mixture to sit 5 minutes.

5. Scoop mixture into 2-inch round balls; place on prepared baking sheet and flatten gently with the back of a wet spoon. Bake 20 minutes; flip sausages and bake an additional 5-10 minutes or until firm.

6. Optional but HIGHLY RECOMMEND Heat non-stick skillet add a little soy sauce and sausage, toss to coat and brown/warm. This gives the outer saltiness that sausage has. Or the last 5 or so minutes of baking brush with soy sauce on each side and continue baking process.

These store well in the fridge and freezer. When storing let them cool after baking and store in fridge or freezer. When ready to eat proceed with step 6. 

ENJOY! But before you do snap a picture and tag me on social media I love seeing all you beautiful creations! Instagram @theplanteaters or on Facebook The Plant Eaters MUCH LOVE ~ Des!

The non-stick cookware I recommend and have been loving. We purchased these and are not sponsored. This is my affiliate link http://amzn.to/2ul7e9a

Please follow us on social media! I LOVE connecting with you all so much! Here's where you can find us, we are The Plant Eaters on all of them, or you can click the links and you'll find us! Don’t forget to snap a picture and tag us on social media! 

YouTube channel

Facebook page

Instagram

Pinterest 

*Links are to my Amazon Affiliate link. If you click or buy anything I will receive a commission at NO additional cost to you. It does help our family and we appreciate you support in this way!