I’m currently listening to a pair of birds singing gleefully of their return north. I believe I am as excited as they are.
It’s beginning to feel like spring!
Do you have any vgf Easter plans?
I suppose mine will involve a lot of dark chocolate, but that’s really no different from any other day of the year.
Whatever you decide—and if you have plans to celebrate or no—I do hope your weekend involves laughter, friends and family, and delicious vegan food.
P.S. What do you think of my new plates?
Fat-Free Spiced Banana-Carrot Mini Loaves (or Muffins)
vegan, gluten-free, soy-free, corn-free, nut-free, refined-sugar free
2 heaping cups shredded or finely chopped carrots
2 large bananas, mashed
1/2 cup coconut sugar
1/3 cup applesauce*
1/2 cup brown rice flour
1/2 cup sorghum flour
3/4 cup certified gluten-free oats
1/2 tsp gf, cf baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp guar gum
Preheat oven to 350 degrees. Spray a mini loaf OR a 12-cup muffin pan. Set aside.
In a large mixing bowl, mix together carrots, mashed bananas, sugar, and applesauce until smooth. In a separate bowl, combine all the dry ingredients; stir into the wet mixture.
Divide batter between the mini loaf/muffin cups. Bake 30 minutes for the mini loaves, and about 20 minutes for the muffins, until tested done and the cakes pull away from the sides. Cool in the pan only for a minute or two, and then turn out onto a wire rack to cool completely.
* As always, be cautious about the brand of applesauce if corn is an issue for you
Yield: 8 mini loaves OR 12 muffins