[Vegan MOFO] Throwback Thursday - Mama's Banana Nut Bread

Banana Bread Is Love

Growing  up my mom would often bake during the holiday season. She even baked things like cookies for the class for special occasions (back when parents were allowed to send in homemade treats). Everyone who tries her banana-nut bread falls in love with it, even those on the fence about banana-nut bread. So now she makes it vegan - she even says it tastes better vegan. I request it for the holiday season and for my birthday. I do not know her recipe - I just want to have her make it, it is a comfort food treat that screams 'love from mom'...

I have been playing around with sugar free baking lately, mainly so I can share treats with my diabetic neighbors. After buying the Forks Over Knives cookbook at Costco I tried the Better Than Mom's Banana Bread, well it is not better than my mom's but it is good. I have been playing around with the recipe, different spices and flours...

Sugar free takes on classics is not as scary as it may sound, people often equate sugar free, oil free and vegan as bland. Not so! Sweet treats are a cinch if you keep things like maple syrup and agave around. I am really into spelt flour lately, maybe it is a gateway to other flours! Do you bake sugar free? How about oil free? What is your favorite flour? I want to know!

Let's Get Jammy With It

 

Lately I have been on a jam kick!  I make a batch every week and serve it up pretty much daily. It is easy, tasty and does not require a degree in canning.

Easy Chia Berry Jam

1 package of frozen berries of your choice (I like mixed berries or strawberries, make sure you buy organic when it comes to berries because berries are sprayed heavily)

about a tablespoon of water or a bit more

a squeeze of fresh lemon juice 

a hefty squeeze of maple syrup or agave

2 tablespoons of chia seeds

In a small saucepan place berries, maple syrup/agave, water and lemon juice and set the heat to a low medium heat. Stir and cover. Check back in about five minutes. Take the back of a fork and see if the berries are becoming unfrozen by squishing some against the pot. Mix in any juice you got out. Cover with the lid and cook for another five minutes. Squish more berries, by this time you can get most of them broken down into a nice mushy texture, keep breaking down any large clumps.Take the mix off of the heat and mix in chia seeds. Let cool for a few minutes, place in a clean jar (I use recycled food jars that have been cleaned). Refrigerate for 30 minutes to let the jam set up and enjoy. You have about two cup of yummy jam at your call! Eat it up - it will keep for a week in the fridge!

No need for pectin in this recipe, chia seeds act like a powerhouse binder. You get a chunky seedy jam that is not full of sugary crap and is super fresh and tasty. I serve it up over oatmeal. The above photo was for Matt's birthday breakfast. Oatmeal, strawberry chia jam, a sliced banana, maple syrup and Hemp Hearts. Yummy! 

You can use fresh berries, it will be less cooking time. I find frozen berries are cheaper and fresher than what I find at the market sometimes.Trader Joe's has an excellent price on frozen organic berries!Shop around, try your farmer's market and the store, see what is fresh and on sale!