Zucchini Banana Chocolate Chip Bread

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My favorite way to start Sunday, is brunch! Coming up with new, delicious recipes to share with my family, relax and just hang out in our PJ’s. Before I even got to try it I heard my son “this is really good”. I knew it would be a keeper. Super moist, delicious, and you would never know it is gluten-free, vegan and low sugar.

Recipe:

Dry ingredients:

1 1/2 cups Oat Flour (ground oatmeal)

1/2 cup Buckwheat Flour

1 tsp Baking Powder

1 tsp Xanthan Gum

1 Tbs Cinnamon

2 Tbs Chia Seed

3 Tbs Sugar (or coconut sugar or Stevia)

Dash of Salt

Mix all together in a bowl

2 Tbs ground Flaxseed (for flax eggs) add water and let sit 10 minutes

In another bowl mix together:

3 overripe bananas, mashed

1 grated zucchini (peeled optional)

3 Tbs Maple Syrup (can sub honey if not vegan)

3 Tbs Peanut Butter (can sub any nut butter)

add the flax eggs mix together, slowly add the dry ingredients and mix by hand, fold in 1/2-1 cup chocolate chips (your choice)

Pour mixture in greased pan, top with crushed pecan and raw sugar (totally optional) Bake in a preheated oven at 350 degrees for 30-35 minutes until a toothpick come out clean. 

Let cool  slightly (the chocolate chips will be little lava pockets) and enjoy 🙂

 

 

Sunday Morning Coffee Cake

Inspired by my kids fondly remembering the coffee cake of their school-age years. I whipped up a batch of the good old Bisquick recipe for them and went to work on a gluten-free, vegan version for me. Then we made a pot of coffee, brunch on the patio, enjoyed a beautiful Sunday morning. My coffee cake received a thumbs up and ” that’s really good”, even next to a gluten filled cake.