Banane - vegetarian recipes

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Banane vegetarian recipes

Vegan Banana Bread with Toasted Walnuts and Coconut

February 2 2017 Vegan Richa 

Vegan Banana Bread with Toasted Walnuts and CoconutVegan Banana Bread with Walnuts. Classic Super moist Banana bread with toasted nuts and coconut. No Palm oil. Vegan Recipe. 1 Bowl, 1 Blender. There cannot be too many banana breads right. I love my 1 Bowl Banana Apple Bread. Its the right amount of sweet, moist and banana-ey. Its slightly different from the classic pound cake like banana bread. This version inspired by the many tips on serious eats, has shredded coconut, coconut oil, toasted nuts and lots more spice. The resulting loaf is a caremelly, bananey, nutty goodness, that you want to snack on morning and evening.  The wet ingredient list is blended up. Blend up the whole banana. The dry mixed in a bowl. Mix both, pour into a pan, Sprinkle walnuts and bake. Simple and ahmazing.  The bread is like a less sweet pound cake with amazing texture. I like to toast the walnuts and the coconut for deeper flavor. Add spices of choice. I use cinnamon, cardamom, nutmeg. These Bakery style Banana bread is great as is or with a drizzle of maple. If you use very ripe bananas and add in dried fruit like dates and currants, you can omit the added sugar.  Make this Coconutty 1 Bowl Vegan Banana Bread! Continue reading: Vegan Banana Bread with Toasted Walnuts and CoconutThe post Vegan Banana Bread with Toasted Walnuts and Coconut appeared first on Vegan Richa.

Raw Acai Banana Cake

December 23 2016 Veganpassion 

Raw Acai Banana Cake Healthy and colorful cakes are simply the best! That's why I made this raw cake out of bananas and acai berries. The sweetness comes from the banana. To push it a little bit I have added some agave sirup and stevia. I could eat the cake the whole time. It is my all time favourite cake and it's very easy to make. The better your blender is the better your cream will get. The effort on a raw cake is not that high. You soak in cashew nuts over night and put the cake in the frige for a couple of hours. The actual preparation time is less than half hour. Makes 1 springform pan (18 cm diameter) For the cake base: 100 g almonds 30 g dates 1 tbsp. water For the base blend almonds, dates and water in a mixer. Don't blend too much. Keep it a little crunchy. Dab the springform pan with some oil and deposit clear film. Put in the almond mixture and press it on. For the creme: 200 g cashews 1 big ripe banana 2 tbsp. lemon juice 120 g coconut cream 100 g coconut butter 1 tsp. vanilla 50 g agave sirup 2 tsp. acai powder 1/­­2 tsp. curcuma powder Soak in cashews over night or at least 4 hours. Pour the water off and wash the cashews. Blend cashews, banana, lemon juice, coconut cream, coconut butter, vanilla, agave sirup to a fine cream. Split the cream. Mix 2/­­3 of it with acai powder and 1/­­3 with curcuma powder. Put 4/­­5 of the acai cream into the springform pan and layer the curcuma cream on top. Use the rest of the acai cream and put it in a decorating tube. Decorate the cake and use a toothpick to create a pattern. Bash the springform on your worktop to remove air wholes. Put it in the fridge over night or at least 4 hours. Enjoy!

Acai Banana Cake raw

December 23 2016 Veganpassion 

Acai Banana Cake raw Healthy and colorful cakes are the best combo. That's why I made this raw cake out of bananas and acai berries. The sweetness comes from the banana. To push it a little bit I have added some agave sirup and stevia. I could eat the cake the whole time. It is my all time favourite cake and it's very easy to make. The better your blender is the better your cream will get. The effort on a raw cake is not that high. You soak in cashew nuts over night and put the cake in the frige for a couple of hours. The actual preparation time is less than half hour. Makes 1 springform pan (18 cm diameter) For the cake base: 100 g almonds 30 g dates 1 tbsp. water For the base blend almonds, dates and water in a mixer. Don't blend too much. Keep it a little crunchy. Dab the springform pan with some oil and deposit clear film. Put in the almond mixture and press it on. For the creme: 200 g cashews 1 big ripe banana 2 tbsp. lemon juice 120 g coconut cream 100 g coconut butter 1 tsp. vanilla 50 g agave sirup 2 tsp. acai powder 1/­­2 tsp. curcuma powder Soak in cashews over night or at least 4 hours. Pour the water off and wash the cashews. Blend cashews, banana, lemon juice, coconut cream, coconut butter, vanilla, agave sirup to a fine cream. Split the cream. Mix 2/­­3 of it with acai powder and 1/­­3 with curcuma powder. Put 4/­­5 of the acai cream into the springform pan and layer the curcuma cream on top. Use the rest of the acai cream and put it in a decorating tube. Decorate the cake and use a toothpick to create a pattern. Bash the springform on your worktop to remove air wholes. Put it in the fridge over night or at least 4 hours. Enjoy!


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