Log in

No account? Create an account
24 September 2009 @ 10:28 am
Well, since lovebirdskitchen.com is down for the time being, I thought I'd go back to posting recipes here for a bit.  No pictures of these, but it's a totally awesome and flexible recipe that we use a lot (more than we should) lately.  I got the original idea from Mary McDougall here: http://www.drmcdougall.com/free_5f.html

We've made lots of variations on her simple, nutritious muffin recipes (sometimes with additions that make them a bit less healthy, but still vegan and without added fat).  Last night I wanted to make some bars to travel with my partner on the road trip she's going on today.  So I just poured the batter into a square baking pan and they came out great! They're like muffin bars - but they'll travel a bit easier than muffins, thanks to their shape.  These aren't super banana-y, but they have a wonderful flavor.

2 cups whole wheat flour
2 cups bran cereal (measure before blending, then crush in blender)
4 tsp baking powder
1/2 cup sugar
1 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
1/2 banana chopped into little chunks
1/2 cup raisins (optional)

In a blender, put 1/2 of banana (or more if you're going for more banana taste)
about 1 c orange juice 
about 3/4 c nonfat soymilk
1/8 tsp coconut extract
1/8 tsp almond extract
(if you don't have extracts, they can be omitted, but they do give it a nice flavor)
      *you need 2 cups of liquid total, so adjust amounts as needed if you add more banana
Blend till liquified and pour over dry ingredients. Mix till combined , but don't overdo it.
Add water as you're mixing, if needed. Batter should be thick but somewhat pourable.

Fill muffin tins or square baking dish evenly and sprinkle the top with whole oats.
Bake in preheated oven at 350 for about 30 minutes.

and.... Go forth and be creative! 2 cups flour (ww or oat), 2 cups bran (or other cereal), 4 tsp baking powder and 2 cups liquid are the only requirements!