Breads – Page 3

Lottie’s Oat Banana Peanut Butter Bread. Vegan. Gluten Free.

January 2, 2015 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday Baking Ideas, Quick Bread, Running/Races, Snacks, Vegan, Wheat Free 8 Comments

Lottie’s Oat Banana Peanut Butter Bread. GF. Vegan.

Happy 2015!

It’s been an exciting, unhealthy (thanks to the flu), holiday season. My youngest got sick on Christmas Eve. Missed church and stayed home. Sick on Christmas and then recovered nicely. Apparently, she shared her sickness gift with me. Sunday I ran and felt very “off”. Tired 7 miles got done, however, I felt like I was dragging. Monday I had a flaming sore throat and planned to go to the doc on Tuesday. However, I woke up with a raging fever on Tuesday and off to the doc I went. I got a rx for Tamiflu and stayed in bed. Great way to end 2014. One day in bed. The next I felt pretty good. Hubs and I hit up the grocery store. Got ready for NYE dinner. Low key and early to bed for me.

Yesterday we planned on spending the day in New York City and that’s just what we did. Despite not getting to meet up with everyone on my list – I did have lunch with my buddy, Lottie from runningonveggies. We’ve become fast friends who text, lunch and just share our love of all things vegan food related and running. I just adore her! She was so thoughtful to bring this delectable bread for my family and I asked if I could share it with you all. She agreed! I hope you love this as much as we do! I can’t stop eating it.

Lottie (then genius behind this recipe) and me doing a little sale shopping post lunch.

Now onto the good stuff… the recipe!

[Read more…]

— Knead to Cook

Flourless Elvis Muffins. Vegan and Gluten Free.

December 8, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Wheat Free 4 Comments

Flourless Elvis Muffins. Vegan and Gluten Free.

I have plenty of versions of gf and vegan muffins. I tweak and morph the recipes and I just love these. All made in the food processor, which is super awesome during the craziness of the holiday. These are totally Elvis-inspired. Banana as the base. Peanut butter creaminess and if you wish, chocolate for the trifecta! I made half a batch with and half without for my family. They are insanely moist and impossible to eat just one. Be warned. These also make the best holiday gift for friends or anyone you need a special little treat for. I hope you enjoy! Now to get back to my pot of African peanut soup that I’m making for dinner.

[Read more…]

— Knead to Cook

Zucchini Carrot Cake. Vegan and Gluten Free.

October 29, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Cakes, Desserts, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Wheat Free 1 Comment

Zucchini Carrot Cake. Vegan and Gluten Free | Knead to Cook.

Zucchini Carrot Cake. Vegan and Gluten Free.

I was trying out another recipe from Cara Reed’s new vegan and gluten free cookbook. I mixed it up a bit and it turned out super delicious. I had zucchini and carrots I wanted to use and just enough gluten free flour to pull this off. This recipe would easily make awesome muffins or like I did – in a loaf pan sliced thicker then in half like a brownie. Perfect snacking option for school, breakfast or dessert.

I opted not to use walnuts but they are pretty customary in carrot cake/breads. My kids aren’t fans so I didn’t put them in. I also didn’t ice this bread/cake but you certainly could if making cupcakes especially.
[Read more…]

— Knead to Cook

Gingerbread Muffins. Vegan. GF.

October 14, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Muffins, Quick Bread, Running/Races, Snacks, Vegan 3 Comments

Gingerbread Muffins. Vegan and Gluten Free by Knead to Cook.

Gingerbread Muffins that are vegan & gluten free.

Last Friday was just one of those pity-me days. We all have them. I felt like I was a ball of emotions. It was a hard week with my pin removal from my finger (this situation has been going on for over a year now). I couldn’t work out from Tuesday-Friday and I think I was going through a bit of withdrawal. I’m not that person but I think my emotions, frustrations and exhaustion got to me. God has a way of humbling and resetting you. Suffice it to say my poor husband suggested I run to Barnes and Noble and wander to get away from it all and that’s what I did! I picked up two new cookbooks. I was thrilled to find a gluten and dairy free baking cookbook for my daughter. She has been gf/df for about 8 months now with great success (she was suffering from cystic acne that is completely gone now).

This was the first recipe I scoped out and really wanted to make. Let’s face it – gluten free flours stink – a lot! I was leery but hopeful about this book. Cara Reed, in her cookbook, makes her own flour concoction and I bought everything and made a huge batch of it (all from Bob’s Redmill). From there the recipe was super easy and I made a few modifications along the way. I made 12 muffins yesterday – we have 2 left! Suffice it to say the carnivores and vegans alike loved them. And they will be awesome for the holidays! They tasted so good!!!
[Read more…]

— Knead to Cook

Zucchini Blueberry Oat Muffins. Vegan. Gluten Free.

August 10, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Fruit, Gluten Free, Muffins, Quick Bread, Vegan, Vegetarian, Wheat Free 9 Comments

Zucchini Blueberry Oat Muffins. Vegan. Gluten Free by Knead to Cook.

Zucchini Blueberry Oat Muffins. Vegan and gluten free!

I whipped these yummy muffins up on Sunday when I was overloaded with both blueberries and zucchini. I thought it would make a fun combination because zucchini doesn’t have a strong flavor and wouldn’t compete with the blueberries. Zucchini also adds so much moisture that it would be a great pairing… and it was! The texture of gluten free muffins and cookies isn’t like traditional gluten based flours so be forewarned but these had even my most picky family members clamoring for seconds or thirds. Super moist, these little sweeties are perfect for breakfast, your tea or coffee break or as a snack.

For those of you who follow me on IG or Twitter – my finger surgery went relatively well with only one of the 3 pins breaking during surgery. Surgery concluded with 3 intact pins and a bone fusion that took about 1.5 hours. I’ve been banned from working out (minus walking) until my appointment on Thursday. Fingers crossed that I get the green light to start running again. Since Friday’s super duper antibiotic shot that lasted about 3 minutes, I am feeling human again! Thanks for all of the wonderful emails, texts, flowers, and prayers! oxo

[Read more…]

— Knead to Cook

Gluten Free Coconut Banana Muffins.

July 7, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Fruit, Gluten Free, Holiday Baking Ideas, Muffins, Quick Bread, Running/Races, Vegan, Vegetarian, Wheat Free 2 Comments

Gluten Free Coconut Banana Muffins by Knead to Cook

I baked these super tasty GLUTEN FREE Coconut banana muffins yesterday. Perfection for breakfast, snacking or on-the-go eating thinking beach food, road trip snacks… or just because!

I hope everyone had a lovely 4th of July weekend. Ours has been extended a bit due to the next household item breaking – our hot water heater! Boy we’ve been on quite a streak. Keeping a rolling total… my SUV, my fridge, my bedroom fan and now my hot water heater. All I can say is caaaaa-ching! On a positive note, I finally had my bike fitting (3 hours long) and it was phenomenal. I’m always into data and information on my body, form and function. The long and short of it was that I needed a new seat thanks to my boney tush, ordered new pedals to clip-in, got new riding shoes, shorter handlebars (the ones on my bike were too wide) and my right side is longer than my left. The fitter adjusted everything and made the bike much more comfortable for me. So Saturday I tested clipping in… unclipping. I did this about 300 times in my garage with my poor husband acting as the bike trainer.

Sunday we went for a ride… 21 miles to be exact. I fell once. Not bad! The ride overall felt better and I increased my mph by 1 minute. Nice! I also finished last week out the week running 30.18 miles in 4:03:46. My goal, to stay healthy and to run over 100 miles this month as I did last month but to increase my biking miles/speed. I’m off to a fairly good start. I did run 8 miles today to kick off the week. Now that you’re updated… on to this lovely little recipe I made yesterday. [Read more…]

— Knead to Cook

Banana Chocolate Chip Muffins. {gf} {vegan}

May 30, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Fruit, Gluten Free, Muffins, Nuts, Running/Races, Snacks, Vegan, Vegetarian, Wheat Free 2 Comments

Snacking in my house is crucial. The snacks I make are used for breakfast out the door. Pre-swim or tennis snack. After school snack. Dessert. With a cup of coffee treat. I just got home from a killer run and I’m starving snack. You name it. And with 5 people in my house… we go through a lot of snack items. I prefer to make them so I know they’re gluten free and vegan for my oldest who has given that up for health reasons. These are totally yummy. Easy to make. Quick to bake and don’t last very long because they taste so good. You can’t go wrong with bananas and chocolate in my book. I hope you enjoy!

[Read more…]

— Knead to Cook

Blueberry coconut muffins. {vegan}

May 12, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Fruit, Quick Bread, Snacks, Vegan, Vegetarian 2 Comments

I hope everyone had a wonderful Mother’s Day weekend with family and friends. Saturday we took my gift card that I won from Nordstrom and went shopping with my family. I have to admit, we had so much fun and remarkably 1. I have plenty of money left to shop in the future and 2. I didn’t buy the most items – my husband did! Both surprises if you know me. Sunday was spent at brunch then enjoying the glorious weather with walks, bike rides with my cool new helmet and laying in the grass and I even managed a nap.

This is a new week and I’m getting back on schedule after a week of resting post two races. Today I started my day with a difficult tempo run and then 2 dog walks. Afterwards, I had a meeting at the local coffee shop in my grocery store. After that was over I did a quick loop through the store, how could I not, and spotted the most enormous, glorious blueberries. I love blueberries. I picked up two packages and thought that I needed to whip up some muffins. These are not gluten free but they are vegan. I also used coconut palm sugar instead of regular – but regular would work. These will be a welcome surprise snack for my family as everyone, minus my oldest, loves blueberries!

Happy Monday!

[Read more…]

— Knead to Cook

Banana Oatmeal Bars. Vegan. Gluten Free.

April 15, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Easter, Gluten Free, Holiday, Holiday Baking Ideas, Quick Bread, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free 14 Comments

This recipe has been morphed from an old recipe that I’ve had for years to now accommodate my daughter’s newly adopted diet of being gluten and dairy free due to allergies. They turned out moist and delicious and were devoured by my whole family in rapid speed! This recipe also has no added refined sugars. This is a snack you can totally feel great about. Plus I added some extra protein to these for building or repairing muscle (which I need after running 13 miles yesterday).

[Read more…]

— Knead to Cook

Healthy corn bread.

February 26, 2014 by Knead to Cook Filed Under: Breads, Chili, Mexican, Snacks, Vegetarian 8 Comments

Corn bread is one of those things that just pairs up with chili so perfectly. Nothing else really fills that void. Like chocolate and peanut butter – there is no better match. So on Monday I made a batch of vegan veggie and bean chili and that coincidentally meant that I had to whip up a batch of my healthy corn bread. I’ve been mixing this recipe up trying to make it healthier v. my standard I’ve always used and this one was good enough to “blog” about. Plus with the addition of Greek yogurt… it has protein, which as a vegetarian, I really focus hard on getting enough in my diet. No oils, butters necessary!

This comes together pretty fast and then you need to bake. I like it a bit on the toastier side of golden but you can certainly adjust your baking time and once the bread is done (insert a toothpick to check) you can remove it. Let it cool for a few minutes then serve it up. My family loves it with honey butter (mix butter with a few teaspoons of raw honey or maple syrup) until blended. I’ve always loved corn bread muffins… the graininess and texture captured my attention during a college internship many years ago and I’ve remained a devout fan. I hope you enjoy this recipe as much as we have and make it the next time you whip up a batch of your favorite chili.

[Read more…]

— Knead to Cook