Banana Bread
1 3/4 c. flour
1 tsp. baking soday
2 tsp. baking powder
1/2 tsp. salt
2 eggs, well beaten
2/3c. agave nectar
1c. mashed ripe bananas
Sift together dry ingredients, set aside. Combine eggs and agave, mix until blended add to dry ingredients. Mix until half way incorporated then add bananas. Mix until all combined. Pour into greased bread pan and bake covered at 350 degrees for about 25 minutes. Remove cover and continue baking until toothpick comes out clean in the center (about 15 minutes).
Note: if you find that your bread is too dry, next time add 1/4c. of butter, softened.
The previous recipe is a drier bread, but this next one is so moist and delicious. I like it better, so here is another banana bread recipe.
Banana Bread
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 2/3 c. agave nectar
3/4 c. buttermilk
2/3 c. oil
3 eggs
2 c. ripe bananas mashed
1 1/2 tsp. vanilla
1/4 c. butter, softened
1 c. walnuts, chopped (optional)
Preheat oven to 325. In a medium sized bowl combine all dry ingredients, mix and set aside. In a large bowl combine agave nectar, eggs, butter and oil, mix. Add bananas, vanilla and buttermilk and mix well. Add dry ingredients to wet ingredients and mix well. Grease loaf pans and add batter to loaf pans. Cover and bake 45 minutes. If loaves are not done, uncover and bake for an additional 5-10 minutes. For mini loaves, cover and bake for 30 minutes then uncover and bake for another 5 minutes. Loaves are done when toothpick inserted in the center comes out clean. This recipe makes 2 regular loaves or 8 mini loaves.
Raw Chocolate Pudding Pie
1 c. raw almonds
1 c. raw pecans
3 dates, pits removed
4 ripe avocados
1-1 1/3 c. raw agave nectar or honey
1/4 tsp. salt
3/4-1 c. cocoa powder
Take nuts and put into a food processor or high powered blender and process until finely ground, no major chunks. Then add dates and process again until dates are well incorporated. You should have a mixture that is somewhat crumbly, but will stick together when pressed in between your fingers. Pour date/nut mixture into a pie plate and press into pie plate, like you would a graham cracker crust. Next take the pits out of your avocados and scoop the "meat" into a food processor or blender and process until smooth. There should be no lumps! Then add agave, cocoa and salt, start with 1c of agave and 3/4 c. of cocoa. Blend until combined. Then taste your pudding. If you think it is not sweet enough or not chocolaty enough add more agave and cocoa powder and blend until combined. Pour pudding into pie crust. Cover and refrigerate at least 3 hours, but overnight is best. The longer the flavors have to "mingle" the better it will taste.
*Note: If you only have a blender, then once you have blended the avocados, pour them into a separate bowl, then add the agave, salt and cocoa and whisk it by hand. It will be easier if you do it that way. Otherwise, the mixture can become too thick for your blender.
Even my husband loved this and he didn't even know it was made of avocados. So if you serve this to someone else, don't tell them and see what they think. Mine turned out really rich and chocolaty. So good!
1 3/4 c. flour
1 tsp. baking soday
2 tsp. baking powder
1/2 tsp. salt
2 eggs, well beaten
2/3c. agave nectar
1c. mashed ripe bananas
Sift together dry ingredients, set aside. Combine eggs and agave, mix until blended add to dry ingredients. Mix until half way incorporated then add bananas. Mix until all combined. Pour into greased bread pan and bake covered at 350 degrees for about 25 minutes. Remove cover and continue baking until toothpick comes out clean in the center (about 15 minutes).
Note: if you find that your bread is too dry, next time add 1/4c. of butter, softened.
The previous recipe is a drier bread, but this next one is so moist and delicious. I like it better, so here is another banana bread recipe.
Banana Bread
3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 2/3 c. agave nectar
3/4 c. buttermilk
2/3 c. oil
3 eggs
2 c. ripe bananas mashed
1 1/2 tsp. vanilla
1/4 c. butter, softened
1 c. walnuts, chopped (optional)
Preheat oven to 325. In a medium sized bowl combine all dry ingredients, mix and set aside. In a large bowl combine agave nectar, eggs, butter and oil, mix. Add bananas, vanilla and buttermilk and mix well. Add dry ingredients to wet ingredients and mix well. Grease loaf pans and add batter to loaf pans. Cover and bake 45 minutes. If loaves are not done, uncover and bake for an additional 5-10 minutes. For mini loaves, cover and bake for 30 minutes then uncover and bake for another 5 minutes. Loaves are done when toothpick inserted in the center comes out clean. This recipe makes 2 regular loaves or 8 mini loaves.
Raw Chocolate Pudding Pie
1 c. raw almonds
1 c. raw pecans
3 dates, pits removed
4 ripe avocados
1-1 1/3 c. raw agave nectar or honey
1/4 tsp. salt
3/4-1 c. cocoa powder
Take nuts and put into a food processor or high powered blender and process until finely ground, no major chunks. Then add dates and process again until dates are well incorporated. You should have a mixture that is somewhat crumbly, but will stick together when pressed in between your fingers. Pour date/nut mixture into a pie plate and press into pie plate, like you would a graham cracker crust. Next take the pits out of your avocados and scoop the "meat" into a food processor or blender and process until smooth. There should be no lumps! Then add agave, cocoa and salt, start with 1c of agave and 3/4 c. of cocoa. Blend until combined. Then taste your pudding. If you think it is not sweet enough or not chocolaty enough add more agave and cocoa powder and blend until combined. Pour pudding into pie crust. Cover and refrigerate at least 3 hours, but overnight is best. The longer the flavors have to "mingle" the better it will taste.
*Note: If you only have a blender, then once you have blended the avocados, pour them into a separate bowl, then add the agave, salt and cocoa and whisk it by hand. It will be easier if you do it that way. Otherwise, the mixture can become too thick for your blender.
Even my husband loved this and he didn't even know it was made of avocados. So if you serve this to someone else, don't tell them and see what they think. Mine turned out really rich and chocolaty. So good!