Banana Coconut Bread

Melts in your mouth! Mmmmmm. My favorite version is with flax meal because the bread is super moist and soft. If you like bananas and coconut you will not be disappointed! I actually make this in four little loaf pans and cook it only for about 45 minutes or until an inserted toothpick comes out perfectly clean.

Ingredients:

• 3/4 cup Earth Balance (healthy butter OR use 1/4 cup applesauce + 1/2 cup Earth Balance)
• 2/3 cup agave nectar
  
• 1 1/2 cups mashed super-ripe bananas (about 3)
• 1 teaspoon vanilla
• 2 egg replacer equivalent - Ener-G Egg Replacer and Flax meal (1 heaping Tbsp. flax meal with 2 Tablespoons warm water - let sit for 5 minutes) both work well
  
• 1/2 cup soy milk (Silk brand)
  
• 1 tablespoon apple cider vinegar (I like Bragg brand)
• 1 cup unsweetened coconut flakes or coconut flour (I used coconut flour)
  
• 1 cup spelt flour
• 1 cup all-purpose flour - I want to try whole wheat or brown rice flour
  
• 1 teaspoon baking soda
• 3/4 tsp sea salt
• 3/4 cup chopped nuts (almonds or walnuts)

Combine soy milk and cider vinegar and set aside. In a mixer, cream the butter, agave nectar, and bananas. Add egg replacer and vanilla. Add all dry ingredients. THEN add soy milk/apple cider vinegar mixture. Mix well. Pour into loaf pans (makes 2 loaves) and bake at 325 for 1 1/4 hours.

Chickpea Flour Bread

1 c. + 2 Tb. chickpea flour

1 c. cornstarch

1 c. + 1 Tb. tapioca flour

3 1/2 tsp. xanthan gum

1 1/2 tsp. salt

3 Tb. light brown sugar - I don't know if succanut will work here, but plan to try it sometime.

3 Tb. flaxmeal

1/3 c. water

1 c. + 1 Tb. warm water

3 Tb. sunflower oil

1 package active dry yeast

Mix the flaxmeal and 1/3 c. water together in a bowl and set aside. Oil a 9X5 loaf pan.

In a large bowl mix the flour, cornstarch, tapioca and xanthan gum, salt and sugar with a large whisk. Add together all ingredients and stir until smooth. Transfer to loaf pan and cover with plastic wrap. Let rise 90 minutes. Bake in 375 degree oven for 30-35 minutes.

CREDIT GOES TO: Tandi

Dinner Rolls

¼ cup warm water
1 package active dry yeast
¾ cup warmed soy or rice milk
¼ cup honey/Turbinado/succanat
1 teaspoon salt
1 egg substitute
¼ cup olive oil
3 ½ to 3¾ cup flour (half white, half whole wheat works well too)

In bowl, dissolve yeast in water. Add milk, sugar substitute, salt, egg substitute, olive oil, and half the flour to yeast. Mix with spoon until smooth. Add enough remaining flour to handle easily. Turn onto lightly floured board. Knead until smooth (5 min.) Round up in greased bowl, bring greased side up. Cover with cloth. Let rise in warm place (85*) until double, about 1 ½ hour. Punch down; let rise again until almost double, about 30 minutes.

Roll dough about ¼ inches thick into a 12 inch circle. Cut into 16 pie-shaped pieces. Beginning at rounded edge, roll up. Place on pan, point underneath.

Let rise until light, 15 to 20 minutes. Heat oven to 400*. Bake 12 to 15 minutes on lightly greased pan or baking sheet. Serve piping hot.