EASY BREADS & MUFFINS WITH SUMMER-TIME FRUIT

I'm on a bread/muffin kick right now which is probably not very popular since most people are avoiding carbohydrates and gluten like the plague. But I find that adding some fresh fruit to these treats satisfies my sweet tooth without overwhelming me with a sugar over-dose. In fact I tried a new one yesterday, called Banana-Blueberry Bread from www.fatfreevegan.com And while it was delicious I think I made a classic baking error. I failed to properly mix the dry ingredients (flour, baking powder and baking soda) before I added the wet ingredients (mashed bananas, applesauce and lemon juice).  And even though I baked the bread an extra 15 minutes, it was still way too moist and didn't rise as much as it should have. Lesson learned.  But of course I'm refusing to throw the bread away. It still tastes delicious! I even shared a piece with my trainer who said she loved it. And I'm looking forward to trying it again with the ingredients properly stirred.

Here's the link for the recipe for that bread.

http://blog.fatfreevegan.com/2009/06/blueberry-banana-bread.html

And here are a couple others that I've made with more success

PEACH-GINGER MUFFINS

Ingredients:

 1 cup unsweetened plant-based milk

1 Tbsp ground flaxseeds

1 tsp apple cider vinegar

2 1/4 cups white whole wheat flour

3/4 cup cane juice sugar

1 Tbsp baking powder

1/2 tsp salt

2 tsp ground ginger

1 tsp ground cinnamon

3/4 cup unsweetened applesauce

1 tsp pure vanilla extract

4 medium peaches, peeled, halved, pitted and cut into 1/4 inch slices (about 2 cups)

 Directions:

 -Preheat oven to 350 degrees. Line a 12-cup muffin pan with muffin baking cups

-In a large glass measuring cup, use a fork to vigorously mix together the milk, flaxseeds and vinegar. Mix for about a minute, until it appears foamy. Set aside.

-in a medium mixing bowl, sift together flour, sugar, baking powder, salt, ginger and cinnamon.

-Make a well in the center of the flour mixture and pour in the milk mixture.

-Add the applesauce and vanilla and stir together with the milk mixture in the well.

-Slowly incorporate the dry ingredients with the wet ingredients just into dry ingredients are moistened.

  Do not over-mix. Fold in the peaches.

-Fill each muffin cup all the way to the top.  That way you'll get nice muffin domes!

-Bake for 24-27 minutes or until a knife inserted through the center comes out clean.

-Remove the pan from the oven. Let muffins cool completely for 20 minutes

 Source: Forks over Knives-the Cookbook

BANANA WALNUT BREAD

Ingredients:

 3 large or 4 small very ripe bananas

1/3 cup organic expeller pressed canola oil

3 Tbsp organic applesauce

1/2 cup organic maple syrup

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

1 3/4 cups organic whole grain pastry flour

1/2 cup raw walnuts

Directions:

 Pre-heat oven to 350 degrees.

Lightly oil 9-inch non-stick loaf pan.

 Mash the bananas in a large bowl until they become a thick paste.

Mix in canola oil, applesauce until fully combined.

Mix in maple syrup and vanilla until fully combined

Mix in baking soda, salt and flour, gently without over-mixing

Mix in chopped nuts,

 Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

Let bread cool for 10-15 minutes and then loosen sides of pan with a butter knife before turning it out