Easy, Quick, Healthy, and Flavor Packed – Lentil Soup with Wilted Spinach

Reading this recipe really doesn’t do it justice, you’ve got to make this easy soup yourself. I was surprised at how flavorful this turned out – it’s definitely a favorite and I’ve made it several times now. So now I am sharing! I think the key to the flavor here comes from the bay leaf and lemon juice.  Also, I don’t know if you can get much cleaner and healthier than this soup!

I came across this recipe in my cookbook Thrive Foods. (Lots of goodies in that book!)

Lentil Soup with Wilted Spinach

Makes 4 servings – I recommend doubling and freezing if you’re into that.

Ingredients

• 1 Tbsp coconut oil
• 2 large garlic cloves, minced
• 2 cups vegetable broth
• 1 cup dry lentils, rinsed thoroughly
• 1 bay leaf
• 2 Tbsp fresh lemon juice
• 2 cups packed baby spinach leaves
• salt and pepper to taste

 

Method

In a large soup pot, heat the coconut oil over medium heat. Add the garlic and cook for one minute until garlic is fragrant and begins to turn golden.
Pour in the vegetable broth, and add the lentils and bay leaf. Raise the heat to bring to a boil, then reduce heat to maintain a simmer.

Cook, uncovered, for about 30 minutes, until the lentils are just tender, adding more water if necessary to maintain a broth around the lentils.

Stir in the lemon juice and the spinach and cook for 2 minutes longer, or until spinach is bright green and has wilted. Season with salt and pepper to taste and serve warm. (Remove the bay leaf kids, it’s not meant to be eaten.)

Wilty

The delicious result…

Easy Delicious Green Enchiladas

Well, since I have been so lame at posting anything lately, I wanted to get this goodie up! I was thinking the other day about how good these were and wanted to finally share this post.

I went to a local Mexican restaurant that offered veganized versions of most of their menu (so happy to see a restaurant carrying vegan cheese and cream options to add that extra something to vegan Mexican food). I had their green enchilada and it was so good I knew I’d have to find a recipe to make them at home.

I came across a simple and very tasty recipe for Green Enchiladas on a blog called Vegan Dad. It is thrown together pretty quickly with pre-made ingredients like the salsas, canned chilies, and canned refried beans. If you decided to get all adventurous you could always do these from scratch, but sometimes life is too busy and you need a good ‘n quick meal!

Green Enchiladas

INGREDIENTS
- 1 tbsp oil
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp cinnamon (don’t skip – it’s SO good)
- 2 cans Old El Paso green chiles, with juices *Note: these are not spicy and they really make the flavor of the dish, be sure to include them!
- 1/2 cup tomato salsa – this is where you can choose your spicy level; choose wisely because the green salsa added at the end tends to be a medium spice.
- 2 cups finely chopped veggie lunch meat (or refried beans, which is what I opted for)
- 1/2 cup shredded vegan cheese (I recommend Daiya Jack Style Wedge) plus more for top, optional
- 10 large tortillas
- 1 1/2 jars green salsa (the amount you use depends on how spicy you want it)

METHOD
Preheat oven to 400 degrees. Grease a 9 x 11 baking dish.

Heat oil in a saucepan over med-hi heat. Saute onion and garlic for 5-7 mins, until translucent. Add chili powder, cumin, and cinnamon and mix well.

Add chiles, salsa, and beans to the pan and bring to bubbling.

Stir in cheese if using, and adjust seasonings to taste. Remove from heat.

Oooh, the creaminess!

Place 1/10th of the filling in a tortilla and roll up. Place in prepared baking dish. Repeat with remaining filling and tortillas. Cover everything with green salsa and as much cheese as you want.

I went the spicy route and slathered these bad boys up with green salsa!

Bake for 20 to 25 mins, or until sauce is bubbling and cheese is melted. Arriba!!

Backpacking Meals, Vegan Style

This post may come at an unseasonable time of year, however after thinking about it – perhaps not! If you’re like me, the miserable cold (in Canada anyway) and lack of decent quantities of sunshine makes me dream of summer and planning summer adventures. Otherwise I’d get pretty depressed.

I spend a lot of my summer planning, preparing for, and going on trips that get me outdoors and away from the city. Camping, hiking/backpacking, and canoeing trips keep me pretty busy during the few summer months we get here. After enough experience from several years of these activities I’ve become more organized. At least I try to be. When it comes to food, I seem to always be more frantic at the last minute trying to pull our meals together. That’s why I hope to do more pre-season preparation while I have the time during the winter months.

So you might be thinking…how the crap do I get meals together many months in advance? The answer is – with my trusty food dehydrator! I love this device and don’t know how I lived without it. This past year I decided instead of trying to find and purchase decent vegan dehydrated/freeze dried meal pouches when I need to pack compact, light weight meals for backpacking trips (which by the way are packed with a ton of sodium and chemical crap), I would be able to make better, healthier, and CHEAPER dried meals myself.

Making meals and dehydrating them takes time, so it’s not really a great idea to start preparing these while you pack. Maybe I just take too long at everything, but packing for a trip and packing the food takes a long time, so if you add the “make your own dried meals” aspect to the process, you will be a little sick of getting everything ready for your trip and probably not want to go through the trouble of making your dried stuff own again. So yup (* note to self…), start early

If you ever embark on adventures like mine, perhaps these meals to follow will inspire you. I might have not documented my process very well because these photos are, in fact, from my once typical rushed process during the summer – it’s pretty hard to remember to take pics at times. But hopefully you get the idea…

The following are photos of my meals coming together and I’ll post the recipes at the bottom:

Jambalaya with Quinoa

Spread on the dehydrator tray lined with parchment paper

Ta da! The result!

Nice, compact, light meals great for packing into your hiking or canoe pack. I tend to fill my (80 litre!) pack to the brim so the lighter, the better. Here is a visual of said pack. It sits taller than me.

Greek Red Pepper Dip

When this stuff is nice and dry, I put it in the blender to make it into powder so it can rehydrate properly.

I used this in a wrap, pictured below. I also re hydrated potatoes and peppers to add to the wrap. (The potatoes were sliced and cooked before dehydrating.)

Similarly, I make sauces which are dried kind of like the hummus (greek red pepper dip above) and powdered in the blender for use at camp. My husband and my favorite is probably the Mac and Cheese sauce from a recipe I’ve posted on this blog before. We both love this recipe and make it often, and it makes a lot of sauce so we just throw the extra on the dehydrator. Awesome!

I came up with a great combo for camp, inspired by a recipe from a non vegan cook book for asian beef lettuce wraps. The peanut sauce is so tasty and I use it for a sauce for dried TVP (textured vegetable protein) which of course will get re hydrated at camp. I also rehydrate some peppers and onions, fry them, then combine with the TVP and sauce. I’m gourmet like that sometimes.

Peanut Sauce

The top, darker looking bag is the sauce before powdering. The other is the TVP, and the other dried veggies for this recipe are in the background.

Finally, don’t forget about good ‘ol dried fruit! I have another previous post on drying your own fruit. You can snack on it, add it hot or cold to breakfasts, etc.

Now for the recipes used:

Jambalaya with Quinoa – from Backpacker Recipes website

dehydration time: 8 to 10 hours
makes 6 to 8 servings
3 cups quinoa (rinsed and drained)
4 tablespoons olive oil
2 onion (minced)
2 bell pepper (minced)
20 fresh mushrooms (minced)
56 ounces canned crushed tomatoes
30 ounces canned white beans (drained)
2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon cayenne pepper

• Place the quinoa in a saucepan with 5 1/2 cups water, bring to a boil; then reduce heat and simmer for 20 minutes or until tender and translucent. Set this aside.
• Heat a fry pan over medium-low heat, add the olive oil. When the oil is hot add the onions, bell peppers and mushrooms and stir for 10 minutes.
• Stir in the tomatoes, beans, and herbs and bring to a boil, let in simmer for 5 minutes. At this point your kitchen should be filled with a heavenly smell.
• Add the quinoa to the mixture and blend.
• Spread this mixture out onto dehydrator trays and dehydrate. I did it overnight on the plastic trays that hold moisture, and I had to flip the food over in the morning to fully dry it all.
• This then goes into ziplock bags. On the trail I simply put the Jambalaya into my cook pot, added water to cover the food and brought it to a boil and simmered a couple of minutes, and then let it sit several minutes to fully hydrate. The amount of water you add is something you need to experiment with, if you add too much you just end up with a bit of soup to finish off your meal with. I do stir the mix while heating to be sure that it doesn’t burn on the bottom.

Greek Red Pepper Dip – from Backpacker Recipes website

Dehydration Time: 5–7 hours
Makes 4–8 servings

2/3 cup roasted red peppers
2 19-ounce cans chickpeas, rinsed and drained
6 tablespoons lime juice
4 cloves garlic
4 tablespoons tahini
3 tablespoons capers
1/2 teaspoon dried oregano
Pinch of kosher salt

At Home

• (I just used store bought) Roast the red peppers according to the instructions on page xref. Once they’ve cooled, peel them and chop them into 1/4-inch pieces.
• Combine all the ingredients in a food processor or large bowl if using a hand blender. Process them until you have a thick paste.
• Spread evenly on lined dehydrator trays, keeping the mixture about 1/4 inch thick. Dry for 5 to 7 hours or until the mixture crumbles and is thoroughly dry. Store in a medium ziplock freezer bag.

At Camp

• Rehydrate the dip using a formula of 1 1/2 parts dried mix to 1 part water. Wait 5 to 10 minutes then add a little more water if it’s too dry. Serve as a dip with Greek pitas or your favorite crackers or use as a spread in a wrap.

Peanut sauce

1/4 cup light coconut milk
2 Tbsp natural peanut butter
4 tsp low sodium soy sauce or coconut aminos
4 tsp rice vinegar
2 tsp sesame oil
1 1/2 tsp minced garlic
1 tsp honey or agave
1 tsp sesame seeds
1 tsp minced fresh ginger
1/2 tsp hot Asian chilli sauce

Combine ingredients in blender, then dehytrate. At camp, re hydrate sauce by adding boiling water to consistency and let it sit; once sauce is ready add to re hydrated pan fried veggies and re hydrated TVP, simmer for 5 – 10 minutes until the mixture heats through and has had a chance to absorb the flavor.

Wild Rice Mushroom Soup

I love the flavor of this comforting soup. A great fall recipe full of mushroomy and creamy goodness! I adapted this recipe from a cookbook called The Vegetarian Collection.

The original recipe calls for two different types of mushrooms, dried and fresh. I think you can use whatever two types of mushrooms you like, use what you have on hand.

 

- makes 6 servings -

• 3 Tbsp olive oil
• 4-5 cups sliced or chopped mushrooms. Use two types of mushroom.
• 3/4 tsp salt
• 1/2 cup vegetable or mushroom broth
• 2 cups diced onions
• 2 cups diced celery
• 2 cloves garlic, minced
• 1  tsp dried thyme
• 1/8 – 1/4 tsp ground black pepper
• 2 cups vegetable or mushroom broth
• 2 cups water
• 1 1/2 cups cooked wild rice (follow package directions or this link)
• 1/4 cup plain (unsweetened) almond milk

 

If you plan on using some dried mushrooms, make sure you pre-soak them.

In a large skillet, heat half of the olive oil over medium high heat. Sautee mushrooms and 1/4 tsp of the salt until golden, about 5 minutes.

Add broth, cook until most of the liquid is evaporated, about 1 minute.

 

In a large saucepan heat remaining oil over medium heat and fry onions, celery, garlic, thyme, pepper and remaining salt, stirring often until very soft, about 10 minutes.

Add broth and 2 cups water, bring to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Stir in mushrooms, wild rice and almond milk. Bring to a simmer over medium heat, stirring often. Remove from heat, enjoy!

Pure delish!! Definitely a new favorite. Serve it with a salad and you’ve got a great, healthy meal.

Creamy Rice Bowl – A New Favourite Recipe

This recipe involves making a spice blend, a sauce, and the recipe. But a little work is SO worth it, you won’t be disappointed! I love the flavor of this recipe so much that I could probably eat it every day. The great thing is this recipe also freezes very well, so you can double the batch and freeze some (if you don’t eat it all) for future meals. So at least this way you save on time the next time you want to eat it – which, if you’re like me, you will crave it regularly. I’m drooling a little while posting this one.

This recipe comes from Thrive Foods, another great Brendan Brazier book.

Shanghai Rice Bowl

(recipe claims to serve two but I think it makes more – depends on how big of an eater you are I guess)

• 1/3 cup water
• 4 baby bok choy, cut in half lengthwise (or chopped smaller if you like)
• 6 Tbsp olive oil
• 6 tbsp tamari (or could be replaced with soy sauce, etc)
• 3 cups shiitake mushrooms, stems removed and halved if large (I just used reg. sliced mushrooms)
• 4 cups cooked brown basmati rice
• 1/2 cup tahini sauce (recipe below)
• 2 tsp mixed herbs (recipe below)
• 2 cups sunflower sprouts (I used an alfalfa sprout mixture)
• 2 Tbsp hulled hemp seeds (Hemp Hearts)
• 1 cup cooked or canned chickpeas (I just tossed in the entire can)

Tahini Sauce (makes more than you need for single recipe)

• 2 cloves garlic, minced
• 1/2 cup chopped fresh parsley (I’m not a huge parsley fan, so I halve that amount)
• 1/2 tsp sea salt
• 2 Tbsp lemon juice
• 2/3 cup filtered water
• 1/2 cup tahini (sesame seed paste)

In a blender, process garlic, parsley, salt & lemon juice until smooth. Add water & tahini, process until smooth. Add a bit of water if too thick. Can be stored in a container in the fridge for 4 days. (You only need 1/2 cup of this sauce for the single recipe above).

Mixed Herbs (makes more than you need for single recipe)

• 1 Tbsp dried oregano
• 1 Tbsp dried basil
• 1 Tbsp dried marjoram
• 1 Tbsp dried dill
• 1 Tbsp dried thyme
• 1 1/2 tsp dried rosemary
• 1 1/2 tsp dried sage

Combine all ingredients and mix well. Store in an airtight container – it will last forever. Just rub it between your fingers before using to release the flavors. Use on pastas, salads, rice bowls, etc. Or save it for every time you make this recipe!

OKAY DON’T GET INTIMIDATED AT THIS POINT. I realize it looks like a lot, but it’s really not! Here comes the easy part:

• Make sure you’ve cooked your rice if you haven’t already. Let it cook while you get the rest of the recipe together and set aside until you need it.

• Put the water in a wok or skillet over high heat. Add the bok choy and cover. Steam until the bok choy is almost tender (5 minutes). When the water evaporates, add 2 Tbsp of the olive oil, 2 Tbsp of the tamari, and the mushrooms. Saute 5 minutes until bok choy and mushrooms aare tender. Set aside.
  

  Some prepped bok choy, with the sprouts ready for later.

  

  Oooh, steamy!!

• Get a large pot, or you could possibly use the pot you cooked the rice in if it’s large enough. Combine the 4 cups of cooked rice with the 1/2 cup tahini sauce, 4 Tbsp olive oil, and 4 Tbsp tamari. Sprinkle with 2 tsp mixed herbs and add in the sauteed bok choy/mushroom mixture. Give this all a good stir.
• Then stir in the sprouts, hemp seeds and chickpeas.
  

  Not the best final shot. I was distracted by the deliciousness so I forgot about proper photography!

• ENJOY!!

Summertime Soba Noodle and Raw Vegetable Salad

Nobody really likes to sweat in their kitchen in the summer time (although I tend to do this at times, due to my lack of outdoor cooking space). I tried this recipe a while back and thought it would be a great summer time recipe to post. The only heat it requires is to boil a pot-o-noodles! It’s also a quick recipe, and you can make a big batch and eat all week if you like.

The original recipe came from a blog I stumbled across, Cookie + Kate.

Serves approx. 6

Ingredients

• 8 ounces soba noodles (100% buckwheat kind if you want to ensure gluten free)
• 1/2 cup reduced sodium tamari (or soy sauce, just be sure it’s reduced sodium or it will taste too salty)
• 1 teaspoon sesame oil
• 2 tablespoons canola oil
• 2 tablespoons rice wine vinegar
• 1 1/2 teaspoon red pepper flakes (adjust to your liking of spiciness)
• 1-2 bunches green onions, chopped
• 3/4 cup chopped cilantro (I am not a cilantro fan, so didn’t use much. I usually use a little parsley in place of cilantro.)
• 1 red bell pepper, sliced thin
• 1/4 head of green or red cabbage, thinly sliced
• 3 whole carrots, shredded with vegetable peeler
• 2 cups shelled edamame, steamed
• 1/2 cup toasted sesame seeds

• Optional ingredients for extra flavor
• one lime, juiced
• 1 jalapeño, finely chopped
• peanut butter! (do it!!)

Instructions

1. Cook soba noodles according to directions, and rinse in a colander.

   

2. Chop up all your vegetables, and toss into a bowl with the soba noodles.

   

   

3. In a small bowl, whisk together the tamari, sesame oil, canola oil, rice wine vinegar and red pepper flakes.

   

4. Pour the dressing into the pasta and veggies and toss well to combine. Eat right away or put it in the fridge to have the flavor mingle.

   

You Can Call Me Mrs. Blogger – Back to Blogging with a Vegan Honeymoon Adventure in South America

Well, I am FINALLY back to blogging, after not posting anything for over 3 months. You see, wedding planning is almost like a second full time job, so I had no choice but to neglect my blog. I still cooked great vegan food, however didn’t document much of it. But I do have a backlog of things to post, so I’ll be working on that.

So now I’m a Mrs!! We had an amazing wedding and the hard work did pay off…

After the wedding we went on a honeymoon in South America. It was such an amazing way to unwind after over a year of wedding planning, and to start off our lives as husband and wife. Our trip went something like this: Quito, Ecuador then the Galapagos Islands, back to Quito, then to Otavalo, then back to Quito, and then sadly back home. We definitely could have spent more time in South America; it was an amazing place to visit.

I could go on and on with stories of our adventures, however this is a food blog and I wanted to focus on our experience as two vegan travelers on another continent. Overall, we ate very well and didn’t have many issues. It just took a little effort.

I could tell you being prepared is key, however we were not really prepared for this trip. We didn’t have much time to spare with the wedding planning, so we kind of winged it, but it all worked out. A couple of tools we picked up along the way became very handy – our Lonely Planet guide book we picked up at the airport, and an English/Spanish speaking stranger we met who wrote out a list of “no’s” of what we do not eat as vegans. The guide book listed some vegetarian restaurants and Spanish phrases, and the list clearly defined what we didn’t want to consume in our meals. The list went as follows – no queso, no leche, no huevos, no mantequilla, no carne, no pollo, no pescado. Now try to repeat that one! In Ecuador, meat means only pork or beef – chicken is chicken, and fish is fish. They also don’t know the term dairy, so you have to list cheese, butter, and milk. So it was good to be as clear as possible!

The airlines were an issue. But who ever has a good experience with airlines? We were not fed a single vegan meal as we requested. We ended up being so hungry on the way there that we broke down and ate a vegetarian meal with cheese and probably eggs. But we lived…although I will be sending an angry email to said airline very soon. We learned after this experience and brought a ton of snacks on each flight afterwards.

Eating in Ecuador was quite inexpensive! Our first meal we had was lunch, which only cost us $2.50 US each. We came across a vegetarian Asian restaurant not far from our hotel.

Not bad for $2.50 – cabbage slaw, rice, veggie mix, soup, lentils, popcorn, and fresh juice!

It was delicious and we were stuffed!

We went to the grocery store often to fill up on snacks. Ecuadorians do seem to like their meat, eggs and dairy, but it seemed they eat more variety and less processed foods than in Canada/USA.

An example of one of the snack bounties we picked up – sweet potato and plantain chips, peanuts, dark chocolate.

When we visited the Galapagos Islands, we basically lived off a boat so we were served all our meals on the boat. We of course requested our vegan meals when we booked the trip, and they happily accommodated this. The chef did a great job and we ate a lot.

For breakfast it was always lots of fruit, toast with jam, granola, coffee and fresh juice. One of my favorite things about eating in Ecuador is that they always had fresh juice. It was so delicious! I never want to drink juice from a box again. Also, our dessert was always fresh fruit. Here is a fruit salad we had for dessert:

Here are some more of the meals we ate on board the boat:

Rice, veggie/potato mix, salad with cucumber and hearts of palm, fried potato & onion patty (so yummy!)

Plantains, cabbage salad with avocado, potato cake with peanut sauce, rice

A part of one of my fav meals on the boat. This avocado tasted marinated in lime juice or maybe in the salsa itself. The whole thing was tasty and filling.

Okay, I just had to share a pic of a visitor to our boat (we also got to snorkel with them and I love these creatures!)

And now eats in Quito:

Fresh pineapple juice, YUM!

Fresh bread and jam. They also have amazing jam flavors in Ecuador!

We made a couple visits here, their food was amazing!

Breakfast at Manantial – fruit bowl with granola, coffee with soy milk…

…and fresh blackberry and passionfruit juice!

More Manantial eats…this was sooo good! Appetizer – spicy mushroom and zuchhini mix with garlic bread.

My dinner pick: salad, avocado, potato cakes, fried tofu, vegan chorizo sausage.

My hubby’s choice, vegan burger. It was wheat based, so probably seitan, and he said it was probably the best burger he’s had!

On to El Maple in Quito:

Vegan burrito. They removed the cheese and topped it with this red sauce instead. Yum!

My husband said this wasn’t as good as it looked, unfortunately.

And now on to Otavalo, a more rural city about 2 hours outside Quito.

These were awesome nachos loaded with good stuff!

Bean burrito filled with mostly the same thing as the nachos had.

The best guacamole I’ve ever had!

Our hostel just outside Otavalo was amazing. If you ever go here, I highly recommend staying here at the Hosteria Rose Cottage. Some reasons:

Our cozy little accommodations at Rose Cottage. Not your typical hostel!

Beautiful, peaceful place to chill.

One of the friends hanging around the hostel.

We showed up to Hosteria Rose Cottage with no reservation. They didn’t speak much English but happily cooked us vegan dishes that were wonderful! We only got a couple nights there but wished we could have stayed for weeks.

Wow, that was quite the post! I hope you all enjoyed it and I hope it will help you eat wonderful vegan food when you travel.

BBQ Sandwiches

THANK YOU to the blog Luminous Vegans for this recipe!! You rock

This barbeque sandwich was so delicious and easy too, I’m so glad we tried these! “How does a vegan eat barbeque?” you may ask. Enter the wonderful texture of Green Jackfruit. We found Young Green Jackfruit in the Asian isle at the supermarket.

Get yourself two cans of Green Jackfruit in Brine. Green, not yellow! Also get a good, tasty bottle of barbeque sauce. We bought an organic one that was sweetened with agave. It was the best BBQ sauce eva! You’ll also want to preheat your oven to 400 degrees at this time.

Now you know what Jackfruit looks like.

Jackfruit has a hard core in it which needs to be cut off and discarded. So get chopping and then you have this…

Now into the pan…

Now bust it up with your spatula! Nothing exciting yet, but take a closer look at the texture.

Time to get saucy. Coat the jackfruit in the BBQ sauce. We used a whole bottle for the two cans of jackfruit. Simmer it in the sauce for about 20 minutes on a lower temperature.

Next, spread it over a baking sheet (covered in tin foil if you want less mess).

Bake for about 20 minutes until it gets a bit crispy like this…

Pile the finished product on a bun and enjoy the amazing-ness!!

YUM!! Thanks again Luminous Vegans for the tasty recipe!

I’ve Discovered a Dairy-free Yogurt Made From Almonds!

I’ve tried a few different non-dairy yogurts since becoming vegan (soy, coconut..), but there hasn’t been anything I have been overly fond of. I came across a new product when shopping at an organic market – Amande Almond yogurt! I like the flavor and texture; it’s a good find. It’s not packed full of sugar but has a nice sweet taste. You also get a good sized tub for the price, unlike the coconut yogurt. Make sure if it looks liquidy, just give the whole tub a good stir. The good stuff hangs out in the liquid so don’t dump it out!

Just wanted to share my discovery!

Yummy Whole Wheat Banana Chocolate Chip Muffins

This is a great tasting, healthier muffin I love to make. I adapted this from an old recipe I used to make in my “pregan” days, so this version is eggless, cholesterol free and even more delicious!

Ingredients:

• 9 large bananas
• 1 3/4 Cups  agave, or you could use white sugar but use a bit more (agave is sweeter than sugar)
• 1 1/2 Cups unsweetened organic applesauce
• 3 tsp baking soda
• 3 tsp baking powder
• 1 1/2 tsp salt
• 4 1/2 Cups whole wheat flour
• 6 Tbsp ground flaxseed or more as desired (optional)
• Mini chocolate chips, to taste

Instructions

• Preheat oven to 375
• Mash bananas – I used potato masher

• Add agave/sugar
• Add applesauce

• Add dry ingredients

• Mix in chocolate chips

• Grease muffin tins or use liners instead. Fill up about ¾ with the batter.

• Bake for 18 – 20 minutes, until a toothpick comes out clean

These are crazy moist and good, and no oil! The recipe makes a big batch and you can freeze them so you always have something you can defrost and run out the door with.