Blueberry Banana Bread

The fluffiest, juiciest banana bread I’ve made to date.

You can totally toss some extra agave syrup on top if you really want to satisfy your sweet tooth!

But for those who want to cut back on sugar, this tastes SO good alone.

Ingredients:

(wet)

-2 eggs

-2 bananas (ripe)

-1tsp of vanilla essence

-1/4 cup of grassfed butter softened

-1/2 cup of brown sugar

-1 cup defrosted wild blueberries

(dry)

-1 1/2 cup of flour

-1tsp of baking soda

-pinch of salt

-handful of walnuts

First combine eggs and bananas together. Then mix butter and brown sugar together and add into eggs. Mix together until it becomes frothy. Toss in the vanilla.

Then combine your dry ingredients separately, without the walnuts. Toss in the dry ingredients with the wet until the batter becomes thick and gooey. Then add in the blueberries and walnuts. The color may turn a little blue from the melted berries. You can coat them in flour first if you choose.

Place extra berries on top with some coconut flakes if you want extra flavor!

Preheat the oven to 360 degrees then bake for about 35-40mins, depending on your oven.

Once it’s done, you can do the toothpick check to make sure it’s fully cooked.

Then enjoy! Absolutely so easy to make and delicious. Share it with family or friends!

Vegan, Dairy Free, Gluten Free Carrot Cake

This holiday, give yourself and your loved ones a treat that’ll WOW.

I promise, this carrot cake recipe is TOTALLY vegan, dairy free, and gluten free! And it still tastes incredible.

Now I will be honest, I’m quite the ‘taste as I go’ type, so you can definitely play around with the specific amounts or additions to make it your own. I find this to be the best part of cooking or baking!

So basics…

Ingredients:

-1 cup of carrots shredded

-1 cup of walnuts

-1 cup of medjool dates

-3/4 cup shredded coconut

-3/4-1 cup of oat milk

-1 small banana

-1 tsp of cinnamon

-3/4 tsp of nutmeg

-3/4 tsp ginger

-1/2 tsp of vanilla essence

-1/2 cup of oat flour or almond flour

-1 tsp baking powder

For the frosting on top:

-1 cup soaked cashews

-1/2 cup of oat milk

-3-4 medjool dates

-1 tsp of vanilla essence

-pinch of sea salt

All you have to do is blend the first ingredients together until it becomes a chunky, sticky consistency. You may add in additional milk if it’s too dry.

Scoop out the mixture onto a greased loaf pan or cupcake tins (up to you!).

Bake for about 20-30mins on high heat. Technically it can be a no bake recipe, but I liked the added texture after baking. :)

Then prepare the frosting and blend all of that together unitl it becomes a smooth, thick consistency. I used a handheld blender to get it out easier.

Finally, once the outer layer looks pretty golden, you can let it cool down before adding the frosting. I left mine overnight and frosted in the morning. You can eat this cold and it tastes so good!

That’s it! Super simple and delicious. Nothing to feel guilty about.

The recipe does use many dates so if you are concerned with high blood sugar or need a low-carb recipe, comment below and I’d love to pass on a few recipes for you!

Happy Holidays!!

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