Lately, we’ve been eating a lot of raw and gluten-free foods here at casa dumpling. In colder months I absolutely live on pasta (with a lot of fresh veggies, of course). But gluten-rich foods leave me feeling too hot during the summer. That doesn’t mean I don’t crave something besides cucumber noodles and zoodles. I also have to have something sweet at least once a day.
Enter raw vegan, no bake banana bread. It doesn’t have any refined sugar or gluten, and is low in grain; and I snuck in a summer squash for added nutritional value and to add body without weighing it down. It tastes like banana bread meets ice cream cake–sweet but not too sweet, with bits of dates, almonds, and chocolate chip in every bite. It slices beautifully after 3 hours in the freezer; if you want a softer texture, place the slices in the fridge for 15-30 minutes before enjoying!
Raw Vegan No Bake Banana Bread
Prep Time: 10 minutes
Cook time: 03 hours
Total time: 03 hours and 10 minutes
Yield: 1 mini loaf
1 medium overripe banana
1 medium yellow summer squash, roughly chopped
8-10 dates, roughly chopped
6 tbsp buckwheat cereal
2 tbsp oatmeal
6 tbsp sliced almonds
1 tbsp chia seeds
1 tsp natural vanilla extract
dash sea salt
to taste vegan dark chocolate chips
To view full recipe article, please go visit Peaceful Dumpling http://www.peacefuldumpling.com/raw-vegan-recipes-...
Step 1: 1
In a blender or food processor, blend together the banana, chopped squash, about 5 chopped dates, buckwheat, oatmeal, 6 tbsp almonds, chia seeds, vanilla extract, and sea salt until smooth.
Step 2: 2
Stir in the remaining date chunks and chocolate chips and/or almond slivers (I used both sparingly). Transfer to a mini loaf pan and pat down. You may decorate the top with extra chocolate chips and almond slices.
Step 3: 3
Put in the freezer for 3 hours. Cut into slices and tranfer to a plate, and enjoy immediately, or let defrost a little bit in the fridge for 15-30 minutes.