Tag Archives: bread

Gluten Free Zucchini Bread


Who doesn’t love a loaf of fresh, sweet zucchini bread straight out of the oven. What’s even better is one that is free of highly refined flours and sweeteners. This vegan and gluten free zucchini bread turned out to be amazing! I would be lying if I said I was 100% confident with how it would turn out.

I don’t do too much baking, because I like to make stuff up as I go, and just go with the flow. This style doesn’t usually lend itself too well to baking. Once in a while, I decide to give it a go, and see what happens.

My friend Justin brought my gf and I a huge zucchini from his wine tasting trip in Ontario. When I say huge, I mean huge! Zucchini this big are also known as marrow. The skin was hard like a squash, and the seeds were big like a squash. Since we had so much zucchini to use up, it only seemed fitting we make some zucchini bread.

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Coconut Banana Vegan French Toast with Hemp Seeds

French toast. A breakfast classic. Something a lot of us grew up eating as kids and loving. Weekends at my house growing up often meant either french toast or pancakes. There are many different twists on french toast. This is the first time I have made vegan french toast. It is a coconut banana vegan french toast.

Although I had never made it or tried it, I imagined vegan french toast made with silken tofu. It didn’t interest me that much. Then I came across the idea of making french toast with bananas and coconut milk blended together instead of eggs and milk whisked together. Genius. I wish I had come up with the idea myself.

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Blueberry Banana Muffins – Spelt Millet Banana Bread

2 recipes in this one post. 2 recipes back to back last night.  Here is how it happened…

My friend Erin walked in to my kitchen last night, which had 6 very ripe bananas out on the island, and right away said “are we making banana bread?”.

How can you say no to something like that? You can’t really. We were both really hungry and hadn’t eaten dinner. So we decided to take care of that problem first. Pulled my leftovers from the night before out of the fridge. Vegan adzuki bean sheppard’s pie and cabbage kidney bean coconut milk soup. Recipes for those coming soon.

With our hunger tamed, we could focus on the task at hand. Bananas and baking. I had recently bought some millet flour as well as some amaranth flour to experiment with. Both gluten free flours. This was the perfect chance to try them out. In what proportions? Who knows. We looked at a few other “healthy” banana bread recipes from various books and websites as a guide for proportions.

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Vegan Quinoa Cornbread

Quinoa Cornbread

It’s freezing outside today (-12 celcius) and I am at home feeling a little cold so I decided to fire up the oven and bake something to warm me up a little.

I love cornbread. I also love Quinoa.  Why not combine the two  for a healthy delicious treat.  Really easy and quick to make.  Recipe uses quinoa flour and white quinoa seeds which gives the bread a little crunch which is nice. Prep, cooking and clean-up can all be done in around 30 mins.  Awesome.  If you have never baked before don’t worry about it.  I promise you this is a really easy recipe.

Great to eat alone as a snack or serve with some chili or soup.

Recipe inspired from Vegan Soul Kitchen by Bryant Terry.  I changed a few things because I didn’t have the exact ingredients he called for.  I used soy milk instead of rice milk, and I used extra virgin olive oil instead of corn oil.  Overall I pretty much followed the recipe though.

Here it is.



1/4 cup quinoa

3/4 cup cornmeal (I used coarse grind)

1/2 cup quinoa flour

1/2 unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon of salt


1 cup unsweetened organic soy milk

2 tablespoons apple cider vinegar

1/4 cup agave nectar

5 tablespoons extra virgin olive oil

a little oil for the pan – I used a little coconut oil


1. Preheat oven to 425 degrees Fahrenheit with rack in the middle

2. Put your quinoa in a frying pan and put on medium heat, shaking the pan occasionally.  Approx. 3 minutes to toast it.  Quinoa will begin to pop and turn a golden color.  Remove form heat.

3. Transfer toasted quinoa to a large mixing bowl.  Add the rest of the dry ingredients to the bowl. (Cornmeal, quinoa flour, all purpose flour, baking powder, baking soda, and salt)  Whisk to combine. Set aside.

4.  Grease 8 inch square bread pan with a little oil and put it in the oven to preheat pan for 5 minutes.

5. While your pan is pre-heating combine all the wet ingredients in a separate bowl and whisk together.  (soy milk, apple cider vinegar, agave nectar, olive oil)

6. Combine wet ingredients into bowl with dry ingredients and mix together quickly until dry ingredients are all moist. Do not over mix.

7.  Remove pan from oven and scrape batter into pan.  Spread batter evenly in pan.

8.  Bake in oven for 15-18 minutes. Bread should be golden brown and firm to the touch. Test with a toothpick.  Bread is ready when you insert a toothpick and it comes out clean.



8 inch square bread pan



measuring cups and measuring spoons

2 mixing bowls


Delicious.  Now I am headed back outside to face the cold.


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