It’s that time of year where I enjoy waking up early in the morning to bake a yummy loaf, maybe some muffins, cookies, you get it. There’s just something about the cold weather, warm coffee and baked goods. Am I right?
This is my take on “banana bread” friends. It’s spiced up with some pumpkin spice and of course, pumpkin puree. Hope you enjoy this recipe, maybe roast up some coffee or sip up some hot tea. Get ready to get cozy!
Spiced Banana Pumpkin Bread
Serving Size – 10 servings
Prep Time – 10 minutes
Cook Time – 40 minutes
3 cups organic all-purpose flour
1 cup sugar in the raw
2 tsps of ground cinnamon
1 tsp of nutmeg
1.5 tsps pumpkin spice
2 tsps of baking powder
1 tsp of baking soda
1 tsp of salt
2 ripe bananas
1/2 cup pumpkin purée
1 cup canola oil
1 cup coconut milk
*Optional: garnish with some raw almond slices
Pre-heat the oven at 375 degrees.
Add all your dry ingredients to a large mixing bowl. Mix them all up with a whisk.
In another bowl, add your bananas and mash them up. Add all remaining ingredients (pumpkin, coconut milk and canola oil) and mix all that up together with a whisk.
Transfer the banana/pumpkin mix to the dry ingredients bowl. Whisk the batter together.
Transfer the batter to a non-stick loaf baking pan. (I like to spray my loaf pan with coconut oil spray just to get an easier release of the loaf when it’s done).
If you want to add the optional almond slices on top, sprinkle a handful on top of the mix in the loaf pan.
Bake at 375 degrees for 40 min.
To check, poke a knife through the center. If nothing sticks to the knife, it’s ready! If you get some batter on the knife, put loaf bake in oven and bake for a few more min till knife comes out clean!
Looking for the perfect grab-n-go breakfast, this is it! These breakfast empanadas are so incredibly filling and leave you feeling fueled and ready for your day!
Filled with tofu scramble and per my suggestion, dipped in some tomatillo salsa – so yummy! If you’re feeling extra, dip it in some guac, cause why not. These are great for meal prep, if you have some time on the week/weekend to assemble them. You can store them in the fridge for 3-4 days unbaked and bake them as you go OR you can freeze them, thaw and bake when you’re ready. So, they’re a nice breakfast option to wake up, turn on the oven, bake, get ready for your day and take with you once they’re done!
Serving Size: 8-10 empanadas
Cook Time: 60 minutes
1 pack of frozen (vegan) puff pastry
2 tbsp olive oil
1 block of super firm tofu
1/4 chopped purple onion
1 tbsp minced garlic
1/2 cup diced red bell pepper
1/4 cup sun-dried tomatoes
1/2 cup guacamole (for time sake, I use store bought)
2 small golden potatoes
1 handful of shredded vegan cheese
1 handful of shredded carrots
dash of turmeric
dash of salt
Optional: serve with tomatillo salsa, guacamole or vegan sour cream!
Take out puff pastry from freezer and thaw for at least 25-30 min (until soft). You can do this while you are cooking the tofu scramble.
Chop up your onion, bell pepper and potatoes.
Unpack the block of tofu, cut in half and then cut that part in half (you’re gonna use 1/4 of the whole block).
If you have a tofu press, go ahead and do that. If not, and you’re like wth is that!? Just place your tofu on a large piece of paper towel. Cover the whole tofu with the paper towel and press down. You’ll notice all the water will come out of the tofu.
Chop your pressed tofu into small pieces. Then, with a fork or potato masher, mash up all the tofu. It will look like scrambled eggs.
Preheat oven at 375 degrees.
Next, in a saute pan, add your olive oil, onion and minced garlic. Saute for 1-2 mins.
Add your bell pepper and potato to the pan and saute for another 2-3 min. Add in your tofu, shredded carrots, sun-dried tomatoes and dash of turmeric and salt. Saute another 2-3 min. Just be sure your potatoes are soft! Set aside your tofu scramble.
Lay out your puff pastry sheets and cut out med circles 2-3 inches in width. (I use the “med” sized round pastry cutter from my set of 3).
Take each circle pastry, add 1 tbsp of guacamole, 1-2 tbsp of tofu scramble and a pinch of shredded cheese.
With a fork, press the edges to make closed ridges.
With coconut oil spray (or whichever you prefer for baking) spray the non-stick baking pan. I like to use Trader Joe’s easy spray coconut oil.
Transfer all your assembled empanadas to the baking pan and spray them all as well with a little coconut oil on top.
Bake empanadas for 25-30 min until golden flaky brown color achieved.