Banana Bars with Cream Cheese Frosting - Plant Based

 As the weather gets cooler, I've noticed that I've been mentally exploring how to adapt some of our old favorite recipes into plant based versions. 

This morning I noticed several ripe bbananas on the counter that needed to be used, and decided to adapt my banana bars recipe. 

This recipe features whole wheat flour instead of bleached white flour, chia gel instead of eggs, avocado instead of oil, dates instead of brown sugar, and uses cashews and maple syrup for the sour cream frosting. 

2 cups dates

2 cups boiling water

4 ripe bananas

2.5 T chia seeds mixed with 1 c. water

2 cups whole wheat flour

2 t. baking soda

1 t. baking powder

1/2 t. salt

1 t. vanilla

1 c. chopped, toasted walnuts

1 t. ground cinnamon

Place dates into blender and add boiling water. Allow to soak for 10-15 min to soften dates. Drain all but approx 1/2 cup of water, and blend into a thick date paste (add additional water only if needed).

Add date paste and peeled bananas to mixing bowl. Mix until well combined.

Add chia gel and avocado

Add additional ingredients and mix until combined but don't overmix. 

Bake in a parchment or silpat lined 9x13, or 11x15 inch pan, at 350* for 25-30 min (slightly longer for the 9x13 so that it cooks through). 

Cool. 

Frosting

1.5 cups cashews (soaked in hot water for 15-30 minutes

1/4 c. maple syrup

1/4 - 1/3 c. plant based milk

pinch of salt

1 t. vanilla

Drain cashews and using a high powered blender, combine ingredients and blend until smooth. 

Spread over banana bars

Amazing Carrot Cake - Oil, Egg, Sugar, & Gluten Free (but it still tastes terrific) Plant Based Cake

It has almost been two years since we started our plant based journey, and in those (almost) two years, I've made and tried some really bad cakes. I had pretty much given up even considering making cakes - even for birthdays, until I came across this recipe from Straightupfoods.com.

As I was making this recipe, I had some confusion reading the recipe and did a couple of things incorrectly. I also added some additional ingredients. Following is my adaptation, which we loved. 

·       3 cups nondairy milk

·       8 ounces pitted dates (14-16 Medjools or 28-32 Deglet Noor), chopped

·       1 very ripe banana

·       1 cup raisins - divided

·       2 teaspoon vanilla extract (or seeds from 1 vanilla bean)

·       3.5 cups old-fashioned rolled oats

·       4 teaspoons cinnamon

·       4 teaspoons baking powder

·       2 teaspoon baking soda

·       2 teaspoons sea salt
      1 teaspoon ground nutmeg

·       1 teaspoon salt

·       1/4 teaspoon ground cloves

·       3 cups grated carrots (4-6 medium)

·       1 cup chopped walnuts

·       ¾ cup unsweetened coconut flakes, plus more for the garnish (lightly toasted if desired)

·       Vanilla Frosting (below)

Heat oven to 350*F.

Place oats in blender, and blend until a fine powder is formed. Pour into a large bowl and set aside.

Place milk, dates, banana, raisins and vanilla in blender and blend until smooth. (Soak for 15-20 minutes first to soften if not using a high powered blender.)

Add cinnamon, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg to the oat flour and mix with a whisk to incorporate.

Mix in the contents from the blender.

Mix in the carrots, remaining raisins, nuts, and coconut.

Line 2 nine inch cake rounds with parchment paper, and divide batter between the two pans.

Bake for 40-45 minutes.

Cool for 10 minutes before removing from pans.
Remove from pans and cool completely on a wire rack.

Serve with vanilla frosting (Double this recipe), and garnish with toasted coconut flakes.

Pecan Pie Bars

Pecan Pie Bars
3 c. flour
3/4 c. sugar
1/2 t. salt
1 c. cold butter (no substitutes)

Filling:
4 eggs
1 1/2 c. sugar
1 1/2 c. corn syrup
1/4 c. butter, melted
1 1/2 t. vanilla
2.5 c. chopped pecans

In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of a greased 15x10 inch pan. Bake at 350* for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl; mix well. Stir in pecans. Pour over crust. Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving. Yield: 3-4 dozen
C/O Taste of Home

Pumpkin Bars

Pumpkin Pie Bars
1 1/3 c. flour
1/2 c. firmly packed brown sugar
3/4 c. granulated sugar, divided
3/4 c. (1 1/2 sticks) cold butter
1 c. oatmeal
1/2 c. pecans
1 (8 oz) package cream cheese softened
3 eggs
1 (15 oz) can pumpkin
1 T. pumpkin pie spice

Preheat oven to 350. Line 13x9 inch pan with foil and grease.
Mix flour, brown sugar and 1/4 c. of the granulated sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
Beat cream cheese, remaining 1/2 c. sugar, eggs, pumpkin and pumpkin pie spice in smal bowl with mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
Bake 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars.

Notes: If you can't find pumpkin pie spice, combine 1 tsp each ground cinnamon, nutmeg and allspice.
Nuts may be toasted in oven at *350 for 5-7 minutes or in microwave on a plate on high for 2 minutes, stir, then continue cooking 1-2 minutes until nuts are fragrant and toasted to taste.
C/O Kraft