Vegan Gluten Free-Blueberry-Banana Bread


Waste not, I say ! At one time or another, we all find ourselves staring at a bunch of over ripe brown spotted banana’s sitting on our counters. Well, if that is not the most perfect time to make banana bread, I don’t know what is, right? Yes ! Last night I whipped up a scrumptious batch of just that, and added blueberries. The result is ooohie goooie chewy on this inside, with a slight crunch on the outside bursting with blueberry banana goodness !! Here is the recipe. 🙂

Ingredients :

3 cups of gluten free oats
1/2 teaspoon of baking soda
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
3 to 4 very ripe bananas
1 tablespoon of coconut oil
1/3 cup of organic raw sugar
1 teaspoon of vanilla
3/4 cup of blueberries
1/2 cup of oatmeal
Walnuts ( optional )

Instructions :

Turn on your favorite music ( Tunes make everything taste better ) Preheat oven to 350 degrees. Oil a 9 by 5 inch loaf pan. To make your oat flour, place the 3 cups of oats in a blender. I use the Nutri-bullet. Blend up oats till smooth and place the flour in a bowl. Add baking soda, baking powder, salt. Set aside. In another bowl mash up the banana’s , then add coconut oil, sugar, vanilla. Begin to add the oat flour mixture slowly to the banana mixture. After that is mixed throughly begin to add the blueberries gently. Pour batter into the oiled loaf pan. Sprinkle the 1/2 cup of oats on top of that mixture in the pan. Bake at 350 degrees for 35-40 minutes. You can test the bread by sticking a knife in the middle of the loaf. Cool for 10 minutes, slice, serve and enjoy !!!

Cook with Love, ♥

Hungry Anyone ?

I just finished making lunch. It turned out so nice that I thought that perhaps I should share the recipes.

 The Salad

In a large bowl put in the following goodies :

Fresh spinach

Water cress



2 navel oranges

Crushed brazil and macadamia nuts

Two cups of Edamane

Hand full of pumpkin seeds

Add about a tablespoon of Tangerine Balsamic Vinegar

Two tablespoons of Olive Oil

 Add salt, veggie seasoning, fresh mint, cinnamon basil.

The Wraps:

I took last nights left over gluten free pasta in a homemade sauce and stuffed it in a spinach wrap. Rolled it up and sliced it. That simple!


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The Glory of Pasta is one of my most favorite web pages. The information they provide , in my opinion, is extremely valuable in terms of keeping us informed regarding any subject of optimal health. Below is an article on gluten. I know many people who live with Celiac disease or are gluten intolerant. Most people don’t realize how gluten can seriously affect us.  Some of us don’t even realize that gluten could be the cause of many of our ailments. I was born into an Italian family. I was taught at an early age that  food is  very important  to how we connect to each other on an emotional level. “Pasta” was perceived as some kind of ethereal omnipotent  substance. It was as if it  had the power to connect us all as a collective into one single cell of bliss. Pasta was God… and  I, for one, could not shove it all in quite fast enough to get to heaven. 🙂

And then one day I just stopped eating it. Continue reading