Erin Stanczyk | eat.move.rest.

Homemade Banana Bread | Gluten-free + Vegan

Eat, Recipes, Food + NutritionErin Stanczyk2 Comments
Erin Stanczyk | EatMoveRest | Homemade Banana Bread: Gluten-free + Vegan

Bananas For Bananas

We love bananas! In fact, the hubs and I buy them by the case—40lbs and about 100 bananas total! We like to let them get all ripe, sweet, speckled, and freckled, peel them, and freeze them by the dozens to throw into plant-powered smoothies year-round! That being said, sometimes they do sit out on the countertop a little too long—it’s rare, but it does happen!

When your bananas surpass the leopard-spotted phase to the all-black stage, there’s only one option left…and it’s a tasty one: BANANA BREAD!

I don’t bake often, but whenever I do, I wonder why not! It’s so rewarding, especially when you can find a way to use whole, fresh, and clean ingredients, and even manage to steer clear of gluten! This recipe is hubby-approved, and I know you’re gonna love it, especially as the temperature drops, and indoor activities like getting messy in the kitchen become more appealing!

Erin Stanczyk | EatMoveRest | Homemade Banana Bread: Gluten-free + Vegan

Only 9 Ingredients!

Erin Stanczyk | EatMoveRest | Homemade Banana Bread: Gluten-free + Vegan
Erin Stanczyk | EatMoveRest | Homemade Banana Bread: Gluten-free + Vegan
Erin Stanczyk | EatMoveRest | Homemade Banana Bread: Gluten-free + Vegan

Homemade Upgrades

  • Whole Grain Flour: Blending your own whole oat flour is an upgrade from refined, white flour. On top of that, oats are gluten-free—yet another upgrade from conventional flour.

  • Flax “Egg”: Ground flax seed makes for a heart-healthy upgrade from eggs. Flax contains more omega-3 fatty acids, and zero cholesterol!

  • Almond Butter: Almond butter is a creamy, delicious, and nutritious upgrade that takes the place of using butter or oils.

  • Coconut Sugar: This sweetener is far less processed and refined than regular, white granulated sugar, and has an amazing scent!

  • Apple Cider Vinegar: A touted “cure-all” that takes the place of baking soda and interacts with baking powder to give baked goods that “lift” as they bake! How many times did I just say bake?!

  • Vanilla Flavoring: Vanilla extract contains alcohol, and this upgraded ingredient does not!

  • Pink Himalayan Salt: This pretty, pink, ancient salt contains a plethora of trace minerals that refined table salt does not!

Erin Stanczyk | EatMoveRest | Homemade Banana Bread: Gluten-free + Vegan
Erin Stanczyk | EatMoveRest | Homemade Banana Bread: Gluten-free + Vegan
Erin Stanczyk | EatMoveRest | Homemade Banana Bread: Gluten-free + Vegan
Erin Stanczyk | EatMoveRest | Homemade Banana Bread: Gluten-free + Vegan

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Homemade Banana Bread

Banana bread is a childhood favorite that everybody knows and loves, and this version is sure to love you back! This delicious and nutritious baked goodness is not only gluten-free, it’s also oil-free, and vegan! A piece of this perfectly moist loaf topped with a dash of cinnamon is sure to please anyone as a mid-day snack or a little slice of Heaven after dinnertime!

gluten-free, oil-free, vegan, banana-riffic!

prep: 15min // bake time: 45-60min

ingredients:

method:

  1. Preheat your oven to 350ºF.

  2. In a small bowl, combine ground flax seed and water, stir, and set aside.

  3. In a blender or food processor, blend rolled oats into a fine flour.

  4. Add oat flour to medium bowl, along with other dry ingredients: coconut sugar, baking powder, and salt. Mix well and set aside.

  5. In a separate bowl, peel and mash ripe bananas until an even, runny texture is achieved. Add other wet ingredients: almond butter, apple cider vinegar, vanilla flavoring, and flax “egg” to bowl. Mix well.

  6. Slowly mix dry ingredients in with wet ingredients. Stir well until all clumps are dissolved, and an even consistency is achieved.

  7. Pour batter into a parchment paper-lined or greased bread loaf pan, and smooth top. (Note: I used two mini loaf pans, about 6x3in each).

  8. Bake at 350ºF for about 45 minutes (or closer to 60 min if using one regular-size loaf pan). Check often. When top is golden brown and a toothpick comes out cleanly with minimal crumbs, your loaf is ready!

  9. Allow to cool on the stovetop for about 10 minutes in the pan. Remove from pan, slice, and enjoy! Feel free to top with vegan butter, nut butter, sliced bananas, cinnamon, etc!

notes:

  • Stores best wrapped in saran or a container in the refrigerator for up to a week.

  • Feel free to experiment with using another nut or seed butter in place of almond butter.

  • You may also use brown sugar or cane sugar in place of coconut sugar, but coconut is your best bet, as it is the least refined.

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Erin Stanczyk | EatMoveRest | Homemade Banana Bread: Gluten-free + Vegan
Erin Stanczyk | EatMoveRest | Homemade Banana Bread: Gluten-free + Vegan
Erin Stanczyk | EatMoveRest | Homemade Banana Bread: Gluten-free + Vegan

Any Way You Slice It

Lately I’ve really been feeling like I’ve bitten off more than I can chew. If you’re feeling the same, remember to live in the present, rather than future-tripping, and to give yourself time to decompress each and every day.

A few things that have helped me to slice up my day and keep things well-balanced, as of late:

  1. Establish a self-care morning routine: read, write, pray, meditate, and listen to something encouraging and inspiring!

  2. Get your sweat on and get outside, even if it means bundling up and braving the elements.

  3. Put your feet up and do something mindless—peruse Pinterest or watch a good movie.

  4. Spend time with loved ones—laugh, cry, and give lots of hugs!

  5. Create a weekly mantra for yourself—write it down, read it aloud, and believe it!

Whether you think you can, or you think you can’t—you’re right.
— Henry Ford

Designed For Your Lifestyle,

Erin

Erin Stanczyk | EatMoveRest

Rainbow Root Veggie Stew: A Plant-Powered Fall Favorite

Eat, Food + Nutrition, RecipesErin StanczykComment

Fall In Love With Whole Foods

Fall is here and farmers’ markets are ripe with an abundance of root veggies! Although I will miss my healthy supply of watermelon and fresh-picked strawberries, there are so many new and delicious fruits and veggies that come into season at this time of year!

This was one of the very first recipes that Dusty and I created when we were just beginning to transition to a plant-based lifestyle about 6 years ago, and it’s been a tried and true fall-favorite ever since! We’ve always loved this stew because it incorporates such an abundant variety of colorful, vitamin and mineral-rich veggies, and the natural flavors are so incredibly satisfying!

Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

Orange You Glad?

The transition from summer to fall can be a difficult one, but this bold, bright stew will help lift your spirits, boost your mood, and nourish your body! This rainbow root veggie stew is high in Vitamin A, C, K, iron, folate calcium, and zinc, to name a few. On top of that, it contains all essential amino acids, making it a filling and fantastic protein source. If you’re feeling blue, serve up some of this bright and nutritious stew for an instant pick-me-up!


Get Grounded

When you think about picking fruit from up high in a tree, it only makes sense that it provides an elevating boost to mind, body, and soul. In the same way, vegetables growing low to the earth, or in the dirt in this case, are very calming, warming, and grounding. It’s no wonder that we eat root veggies in the fall, when the weather gets cool, the leaves begin to fall, and our bodies innately want to slow down.

Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

Pressure Cooker: A Plant-Eater’s Best Friend

Cosori was kind enough to send us their pressure cooker to try out, so we put it to the test against our Instant Pot! Here’s the verdict: The look is slightly more sleek, it has extra features & buttons, comes with a steamer rack, a clear lid, and even cooks faster! We’re SOLD!

The benefits of using a pressure cooker instead of boiling, frying, or baking your food, is that it retains nearly 90-95% of nutrients, according to the Journal of Food Science—which is far more than the other methods listed!

The Cosori cost is comparable to the Instant Pot, but we’ve got a deal for you! These guys were kind of enough to offer our friends, family, & followers a discount code for a limited time only!

Use 10COSORIV3 for 10% off thru Oct. 20 (US residents only) at this link: Cosori Pressure Cooker

Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite
Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

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Rainbow Root Veggie Stew

Fall is here and farmers’ markets are ripe with an abundance of root veggies! This warming and hearty vegan stew is low in fat and packed full of vitamins, minerals, protein, healthy carbs, and tastes rainbow-licious!

High in Vitamin A, C, K, iron, folate, calcium, zinc, & contains all essential amino acids.

gluten-free, oil-free, low-fat, nutrient-dense

serves: 4-6 // time: 40min

ingredients:

  • 1 large, yellow or sweet onion, diced

  • 2 garlic cloves, minced

  • 3-4 sweet potatoes (about 6 cups, cubed)

  • 3 cups beets, cubed

  • 4 carrots, sliced thinly

  • 4 celery stalks, sliced thinly

  • 1 cup red lentils, rinsed

  • green curly kale, torn

  • 4 cups liquid (water, veggie broth, and/or light coconut milk)

  • salt + pepper to taste

method:

  1. Chop all veggies and rinse lentils.

  2. Place all ingredients into pressure cooker, slow cooker, or stovetop pot and pour in liquid. Add salt and pepper to taste.

  3. Give a quick stir and make sure lentils are entirely submerged.

  4. Cooking times:

    • Pressure cooker (Cosori): Place lid on and turn vent to sealed position. Click “Stew” button (25 minutes), and slick Start. Press stop, turn valve to vent position, and remove lid.

    • Stovetop pot: Bring to a boil, reduce heat to medium-low, stirring often, until all ingredients are soft and cooked through.

    • Slow cooker: Cook on low for 4-6 hours.

  5. Top with a sprinkle of nutritional yeast, extra salt + pepper to taste, cozy up, and enjoy!

notes

  • There’s something about second-day stew that’s even better—refrigerate or freeze and enjoy a second helping when you’re in a pinch!

  • Also tastes great with curry powder mixed in!

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Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite
Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite
Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

AS SEEN ON YOUTUBE

Be sure to watch us cook up this delicious fall favorite on the EatMoveRest YouTube channel, and be sure to Subscribe, turn on Notifications, give it a Thumbs Up, leave us some love in the Comments, and Share with family and friends!


Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite
Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

Embrace The Seasons Of Life

With Baby S on the way, Dusty and I are a ball full of mixed emotions—excited, anxious, nervous, you name it, we’ve felt it! I’ve come to realize that the fear of the unknown is what’s been eating me, and future tripping helped no one ever. So if you’re feeling anxious or on-edge about something in your own life, remember to take the time to slow down, get present, be mindful, and focus on TODAY!

The bamboo that bends is stronger than the oak that resists. —Japanese Proverb

You’ll soon notice a pattern—that each and every moment of each and every day isn’t so bad, despite our big-picture fears! We all go through different seasons in life, just like the weather, and the more flexible we can be, the better able to adapt we will become!

DESIGNED FOR YOUR LIFESTYLE,

ERIN

Erin Stanczyk | EatMoveRest