Solar Cooking: Banana Bread

Tenaya wants to make banana bread in the solar oven, so we did. We followed the solarvore.com recipe for mango-banana bread. Didn’t have mango so we substituted 2 ripe bananas. Batter tasted great.

I SO LOVE THIS SOLAR OVEN!!!

• 1/2 cup coconut oil

• 1/2 cup sugar

• 1 egg (I used 2 med. eggs)

• 1tsp vanilla extract ( I used maple syrup)

• 2 bananas ripe

• 1 mango ripe ( I used 2 bananas)

• 2 cup flour

• 1 tbl baking powder

• 1 1/4 tsp salt

• 1/2 tsp cinnamon (I used 1 tsp)

See full recipe instructions here:

Mango Banana Bread in Solavore Oven

Solar oven was preheated to 250 deg. Placed bread pans in and locked them up. its about 4 pm.
we have a slight wind that might be blowing the heat away from the oven. its staying at 225 deg. we are 45m into banking. the dough has rising twice its original size. its working!!! i put the reflectors on o see if i can keep it around 250 deg for the rest of the baking time.
2 hours later we have 2 fresh solar baked banana bread loaves! how cool is that!

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Tomatoes!

    

I got a case of organic tomatoes for $1.99 earlier this week. There were several tomatoes still in good shape. Definitely $1.99 worth!

I was going to make a bunch of tomato sauce but after I chopped them up I decided to make black bean & corn salsa!

  

I ended up with almost 8 quarts of salsa! Yippy! The whole family loves it. 

I’m going to post the ingredients but I rarely measure things, I go by look and taste. Remember organic ingredients are always better.

Black Bean & Corn Salsa:

• diced tomatoes

• red onion

• cilantro

• corn

• black beans

• fresh lemon juice

• apple cider vinegar 

• Bragg liquid aminos

• salt & pepper

• surgar

Maya’s Pancake Adventure

I’ve been having little miss Maya help me in the kitchen lately. Last night we made a pot roast in the pressure cooker and this morning PANCAKES!

  

I like to make tons of pancakes at once and then freeze them flat on cookie sheets. Once frozen I vacuum pack them and keep in the freezer. Then they are ready to grab and pop in the toaster for a quick healthy breakfast. 

   

 

We made banana, apple cinnamon and blueberry pancakes. 

  

We made them all from scratch. We even grinded our own flour from organic wheat berries. She had a blast learning ingredients and how things worked and came together to make batter. 

   

 

  

We made a large bowl of the batter without the goodness. Then we split the batter into 3 smaller bowls then added the mashed bananas to one bowl, Apple and cinnamon to another and lastly the 3rd bowl with blueberries.

   

I have a few pans going at once then cooking time is cut in half!

   

Pancake Base – makes about 8-10

• 1 c whole wheat flour (or 3/4c wheat berries ground into flour) 

• 3 tsp baking powder

• 1/2 tsp sea salt

• 1-3 tbl organic surgar

• 1/4 tsp nutmeg

• 1/2 tsp baking soda

• 1 egg or 1/4 c egg substitute

• 1 1/2 tsp coconut oil 

• 1/4 tsp vanilla extract

• 1 c non-dairy milk

• 1-2 c of fruit of your choice

Blend all the dry ingredients in one bowl and wet into another. Combine dry and wet ingredients until batter is smooth. If too thick then add more liquid. If too wet add more flour.

Enjoy for many breakfasts!! 😀

Vegan Berry Muffins

black & blueberry vegan muffins
black & blueberry vegan muffins

VEGAN BERRY MUFFINS

• 1 cup Un-bleached all-purpose flour

• 1 cup whole wheat flour (I use my Vitamix to make my own wheat flour by grinding organic wheat berries. Approximately 1.5 c equals 2 c flour)

• 1/2 teaspoon sea salt

• Zest of a medium orange

• 1/4 cup organic sugar

• 2-3 very ripe bananas mashed

• 1 cup nondairy milk

• 1 teaspoon almond extract

• 1 tablespoon white distilled vinegar

• 1/2 cup blueberries

• 1/2 cup blackberries

DIRECTIONS

preheat oven to 400 degrees F. Lightly grease muffin pans. I like to use the mini muffin pans. Bite size goodness!

In medium size bowl, combine the flours, baking soda, sea salt & orange zest.

In a large bowl, combine sugar, mashed banana, nondairy milk, olive oil, almond extract & vinegar. Mix well. Add flour mixture, stir until just blended. Gently fold in berries.

Fill muffin pans 1-3 full and cook for about 18-20m. Muffins are done when lightly brown and a toothpick inserted into center comes out clean.

This recipe was inspired from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau. Recipe Blueberry Lemon Muffins page 39.

So Simple Banana Cookies!

So cool! I had so many bananas so I’ve been making all sorts of goodies. These are so simple. I got this recipe from my Vitamix cookbook! I had a great little helper too.

Remember the riper the bananas the sweeter the cookies will be. The bananas & raisins serve as the only sweetener in the recipe.

If you can’t read the recipe from the photo, let me know and I will type it in.

ENJOY! KID & ADULT APPROVED!

20130914-182713.jpg

20130914-182746.jpgI didn’t have any raisins but I did have organic dried cranberries. They tasted great!

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Raw Cacao (Chocolate) Pie!

This is one of my favorite desserts & it is so easy to make. This recipe is not my own creation but altered from another Raw chef.

Ingredients

RAW CACAO PIE!

Coconut Crust
•  1 1/2 cups unsweetened shredded dried coconut
•  1 1/2 cups raw macadamia nuts or raw walnuts (I usually do 1/2 walnuts & pecans)
•  1/4 teaspoon salt
•  8 pitted medjool dates, unsoaked
Chocolate Mousse
•  5 pitted medjool dates, soaked for a bit till soft
•  1/4 cup maple syrup or agave nectar + 3 drops of stevia liquid
•  1 teaspoon vanilla extract
•  2 medium size or 3 small mashed avocado
•  1/2 cup to 3/4 cup unsweetened raw cacao or carob powder (I do 1/2 & 1/2)
•  1/2 cup water ( I use the left over water I soaked the dates in)
•  Cinnamon
Slit open Medjool Dates & Remove Seeds inside. Set 8 dates to the side for the crust.
Soak 5 Dates in water for Chocolate Mousse Filling
Coconut Crust Instructions:
Place the coconut, nuts and salt in food processor with S blade and process until finely ground. You could coarsely ground the ingredients too.
Take the 8 dates you set aside & chop them up into chunks.
Add the dates and process until the mixture resembles crumbs and begins to stick together.
Grounded Up!
Put mixture in pie pan.
Press crumbs uniformly & firmly along the bottom and up the sides of the pan to form a pie crust. Place in freezer for 15 minutes.

 Chocolate Mousse Instructions:

Place the soaked dates, sweeteners and vanilla in a food processor with S blade. Save the water the dates were soaking in!
Process until smooth.
Add the avocado.
Again process until smooth.
Add Cacao & Carob Powder.
Process well. The filling will be very thick & creamy! Make sure to scrape the sides a few times while processing.
Now add 1/4 cup of the date soak water & blend.
Keep adding water a little at a time to make the filling light & fluffy but still slightly thick.
Retrieve the pie crust from the freezer and place mouse filling inside the middle of the crust.
With a spatula spread the filling evenly within the pie crust. Sprinkle with cinnamon and decorate as you like.

Now you must close your eyes to eat the first bite!

You can’t even taste the avocados! Enjoy this amazing healthy chocolate treat any time of the day!!

Snack Time!! Banana Peanut Butter Crunch Rounds

Naya was hungry and so together we came up with a new snack that we both really liked!!

Banana Peanut Butter Crunch Rounds

Banana Peanut Butter Crunch Rounds

Layer each ingredient in order listed:

• Rice Crackers

• Organic Peanut Butter

• Sliced Organic Bananas

• Sprinkled Cinnamon