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I’ve been trying to come up with some new breakfast options. Our breakfast is actually really diverse between the stove-top oatmeal, baked oatmeal, overnight oatmeal…did I forget to mention we love oatmeal? Just kidding, we really don’t eat oatmeal THAT often. I like to throw in some waffles and muffins as well.
But still, I just wanted something different. Something that we don’t usually have. I love experimenting with recipes from other blogs and changing them to fit our preferences. Number one, being that we are vegan. Veganizing a recipe is ridiculously simple. Most of the time it’s just replacing cows milk with almond milk (or another non-dairy milk), and eggs with an egg replacer. When I look for recipes I don’t necessarily look for vegan recipes. My main criteria involves quality of ingredients. I’m not a huge fan of using processed sugar so I like to substitute sucanat or even change around the wet to dry ratio and use maple syrup. I also look at the oil used. I don’t use canola (what heck is a canola anyways?!) or vegetable oil. My preferred oil to use in baking (and pretty much everything else) is coconut oil. Coconut oil is such a wonderfully healthy ingredient.
The recipe I am posting today has been veganized from Ambitious Kitchen’s Strawberry Banana Coconut Bread. Her recipe already uses great ingredients, so all I really had to do was find a good egg replacer (in this case I used ground flax-seed), change the sugar, and change-up the yogurt. I made this bread Sunday night and let it sit on the counter with a towel covering it until morning. We woke up Monday morning to a delicious breakfast (which was nice because Mondays are always crazy…). I think Colin’s we happy 🙂
1 3/4 cup whole wheat pastry flour (or all-purpose flour)
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup ripe mashed banana
1 Tbs coconut oil, melted
1/3 cup sucanat (or brown sugar)
2 tsp vanilla extract
1 flax egg (1 Tbs ground flax + 2 Tbs water)
1/4 cup vegan yogurt
2 Tbs almond milk
3/4 cup diced ripe strawberries
1/4 cup smashed strawberries
1/2 cup unsweetened coconut, plus 3 Tbs for topping
2 Tbs chia seeds
2-4 strawberries, sliced for topping
1. Preheat your oven to 350 degrees. Lightly oil a regular size bread pan (9-inch)
2. In a small bowl mix together the flour, baking powder, baking soda, and salt.
3. Using a large bowl, whisk the banana, coconut oil, sugar, vanilla, flax egg, yogurt, and almond milk. Whisk in the flour mixture. Now, fold in the diced and smashed strawberries, 1/2 cup of coconut, and all chia seeds.
4. Pour the batter into your loaf pan. Sprinkle the coconut flakes on top and then press in the strawberry slices. Bake for 65 minutes, then remove and cool for 20 minutes in the pan on a cooking rack. Remove the loaf from the pan and finish cooling directly on the cooling rack.
**I like to make this the night before we have it that way in the morning we wake up to already made bread. This also freezes really well! Slice it up and individually wrap each slice for an easy quick breakfast or snack.