Maple Banana Cookies

These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

Produce On Parade - Maple Banana Cookies - These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

I. Cannot. Stop. Eating. These. Cookies. #pleasehelp

Do you have a labor day dish to bring to that party? Maybe you thought of bringing the norm, but do we really need another grill-able item, salad, or bag of chips? Nah. Switch it up with some cookies! If you got ripe bananas, you’re all set.

I had a little extra helping-labor myself while photographing this recipe. Oliver loves to carry around his camera taking photos. It was a little difficult to get some of him because he kept rushing over to where I was to copy me. Baking with little ones is the absolute best.

Produce On Parade - Maple Banana Cookies - These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!
Produce On Parade - Maple Banana Cookies - These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

Maple Banana Cookies


Maple Banana Cookies
By

These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

Ingredients
  • 1 cup mashed well-ripened bananas (about 2 medium bananas)
  • 1 teaspoon of baking soda
  • 1 tsp psyllium husk powder (or 1 tbsp ground flaxseed)
  • ¼ cup water (or 3 tbsp water if using flaxseed)
  • ½ cup vegan butter, softened
  • ½ cup vegan granulated sugar
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon ground cinnamon
  • scant ¼ tsp freshly ground nutmeg
  • ⅛ tsp ground cloves
  • pinch of salt
  • heaping ¼ cup vegan chocolate chips or nuts of your choice (optional)
Instructions
  1. Preheat oven to 350° F and line a cookie sheet with parchment paper.
  2. To a small bowl add the mashed banana and stir in the baking soda; set aside.
  3. In a small bowl whisk the psyllium powder and water together and set aside.
  4. In a medium bowl cream the butter, sugars, and extracts. Whisk in the psyllium mixture until light and fluffy. Stir in the banana mixture and set aside.
  5. In a large bowl whisk together the flours, spices, and salt. Slowly stir in the wet mixture until just combined, stir in any chocolate chips or nuts if using.
  6. Using a cookie scoop, drop dough onto cookie sheet 2” apart (they don’t spread much). Bake for about 12 minutes until the bottom edges just begin to turn golden brown. They will seem underdone but don’t fret! Remove from the sheet immediately and transfer to cooling rack. Repeat with remaining dough. Store in an airtight container once cooled.

  7. Prep time:
    Cook time:
    Total time:
    Yield: About 30 cookies
Produce On Parade - Maple Banana Cookies - These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

I found this article from The New York Times that came out a couple days ago. It’s definitely worth a read. Veganism for the win!

The vegans are right. The vegans were always right. The least you can do is shower them with respect and our gratitude, because they deserve it.
— Farhad Manjoo; columnist at the The New York Times
Produce On Parade - Maple Banana Cookies - These pillowy, vegan banana cookies are infused with maple and spices and are wholesome with the addition of a wee bit of whole wheat flour. Unlike banana bread they are light and fluffy and rise beautifully. Fabulous plain, but I like to add in a small amount of chocolate chips or nuts!

Glazed Gingerbread Scones - Two Ways

Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

Produce On Parade - Glazed Gingerbread Scones Two Ways - Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

I hope everyone’s holiday season is going well. On the weekend during the wee hours we have with light, we’ve just been really enjoying our time skiing outside and all the beautiful snow. Balancing that of course with vegan hot cocoa, good books and company, and non-stop fires in the woodstove during the morning and evenings. Anyway you slice it there’s a ton of Alaska hygge happening in our home! It be cozy as heck. Happy Yuletide my dears! Do you have any special holiday traditions you’d like to share? Todd and I are trying to plan some for Oliver! To start with, baking. Lots of yummy baking!

These beautiful scones involved much recipe testing but I don’t think anyone was complaining around our house! At first, I decided that they had too much molasses and were not ‘scone-like’ enough. Settling on the second version I created which had less molasses and were more like a traditional scone, I first prefered the these but then began to actually prefer the more gingerbready ones! So, awash in uncertainty, I decided to include both recipes and let you choose which to make. #twosconerecipesarebetterthanone

Gingerbread scones are the absolute perfect thing to make this holiday season. I bet none of your guests will have ever had one AND they are great for dessert or breakfast not to mention they are oh so quick and easy and utterly delicious. The best gift of all; you’ll have more time to spend with your loved ones… while munching on gingerbread scones.

Produce On Parade - Glazed Gingerbread Scones Two Ways - Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

Glazed Gingerbread Scones - Two Ways


Glazed Gingerbread Scones - Two Ways
By

Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor, see that method at the *.

Ingredients
  • 2 cups (10 oz) all-purpose flour
  • 3 tbsp vegan granulated sugar
  • 1 tbsp baking powder
  • 5 tbsp refined coconut oil, room-temperature
  • ⅓ cup molasses
  • ¼ cup + 3 tbsp vegan soy creamer
  • ¼ cup vegan powdered sugar
  • 1 tbsp vegan soy creamer
Instructions
  1. In a food processor, pulse together the flour through the baking powder. Pulse in the oil, 1 tbsp at a time, until it resembles coarse cornmeal with some larger pieces. Transfer to a large mixing bowl.
  2. Next, whisk together the ⅓ cup molasses and ¼ cup + 3 tbsp vegan soy creamer. Stir into the floured mixture until just combined. The dough should be slightly sticky; if it’s not stir in a little more creamer. *To have a less gingerbread flavor and more scone like texture, instead use 1 tbsp of molasses and ¾ cup of vegan soy creamer.
  3. Preheat the oven to 450 F. Line a baking sheet with parchment paper and place another baking sheet beneath the first one (this keeps the bottoms from browning).
  4. Transfer the dough to a floured workspace and pat into an 8-inch round. Cut into 8 wedges and arrange on the baking sheet 2 inches apart. Bake for 12-15 minutes, rotating the sheet halfway through, until the tops are just golden brown. Allow to cool on a cooling rack until fully cooled.
  5. Once the scones are completely cool, in a small bowl, whisk together the powdered sugar and 1 tbsp creamer until smooth; add more creamer if necessary to reach the right viscosity for drizzling. Drizzle over the scones and allow to rest until glaze has hardened. Share with loved ones.

  6. Prep time:
    Cook time:
    Total time:
    Yield: 8 scones (8 servings)
https://www.produceonparade.com/produce-on-parade/glazedgingerbreadsconestwoways
Produce On Parade - Glazed Gingerbread Scones Two Ways - Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

Spiced Rhubarb Bread

This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers.  Made with olive oil and banana, it’s a little healthier than other recipes as well.

Spiced Rhubarb Bread - Produce On Parade - This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers.  Made with olive oil and banana, it’s a little healthier than other recipes as well.

I really love rhubarb. I know it's not super popular with everyone. However, it's ubiquitous up here in Alaska; almost every house has a giant, lumbering rhubarb plant (or two, or three) loitering outside like sentinels. In the spring, our local paper ran an a story about the blushing stalks; that even though many houses have rhubarb plants, most are inherited when the house was bought. That rhubarb, nowadays, is on the out! It's tart, it's banal, and it's just not that tasty.

To me, that's blasphemous. I adore rhubarb. I love how hardy and stubborn it is; how it'll grow anywhere and be the first plant the shine it's smiling face, welcoming in spring. I love it's giant leaves and remembering my Grandma Nancy showing me how to wear one as a hat when I was a little girl. I love it's sour and pungent aroma, and how it's flavor it makes my lips pucker with delight. I love that it can be savory or sweet and how it's wonderful in pretty much everything from muffins to stewed, on top of ice cream. It's versatile and resilient. Just like Alaskans.

I am lucky enough to have a unique Russian variety, whose leaves are shaped slightly different than the common variety. This makes me feel especially domestic, in a homesteady type of way. It's silly and frivolous, but it makes me happy in a small and odd way. 

Spiced Rhubarb Bread - Produce On Parade - This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers.  Made with olive oil and banana, it’s a little healthier than other recipes as well.

Spiced Rhubarb Bread

Kathleen Henry @ Produce On Parade

Published 07/03/2017

This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers. Made with olive oil and banana, it’s a little healthier than other recipes as well.

Ingredients

  • 1 cup unsweetened, plain soymilk
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 ¼ cup brown sugar, divided
  • ⅔ cup olive oil
  • 1 medium very ripe banana
  • 2 ½ cups all-purpose flour
  • 1 tsp kosher salt
  • 1 ½ tsp baking soda
  • 1 tsp chai spice or pumpkin pie spice
  • 2 cups rhubarb, chopped small
  • 1 tbsp vegan butter
  • ½ tsp ground cinnamon

Instructions

  1. Preheat oven to 325°F and coat two 9x5 inch loaf pans with a nonstick cooking spray. Set aside.
  2. In a liquid measuring cup, whisk together the soymilk, lemon juice, and vanilla extract; let sit for 5 minutes.
  3. In a large mixing bowl, whisk together 1 cup of brown sugar, olive oil, and the banana until very smooth. Whisk in the soymilk mixture.
  4. In a medium mixing bowl, whisk together the flour, salt, baking soda, and chai spice. Stir in the rhubarb until coated. Slowly stir the flour mixture into the wet mixture until just combined. Divide batter between both the loaf pans. (Can be made into 16 muffins, reduce baking time to about 25 minutes)
  5. Melt the butter in a small bowl in the microwave, about 10 seconds. Stir in the remaining ¼ cup brown sugar and cinnamon. Drizzle/scoop the mixture evenly on the top of each loaf.
  6. Bake for about 40 minutes, until slightly browned on top and springs back when gently poked. Allow to cool completely in the pan on a wire cooling rack before serving.

Yield: 2 loaves / 16 servings

Spiced Rhubarb Bread - Produce On Parade - This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers.  Made with olive oil and banana, it’s a little healthier than other recipes as well.
Spiced Rhubarb Bread - Produce On Parade - This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers.  Made with olive oil and banana, it’s a little healthier than other recipes as well.

Anouk loves rhubarb almost as much as Todd and I :)

Produce On Parade