DESCRIPTION
Put a delicious twist on this classic breakfast dish with pecans. Simply combine pecan pieces into the mix and sprinkle additional on top for a flavorful crunch that can be made ahead of time for a weekday morning or if entertaining guests.
Recipe submitted by Jessica Hylton-Leckie, Jessica in the Kitchen.
INGREDIENTS
- 1 cup raw pecan pieces + more for topping
- Cooking spray for coating pan
- 1 3/4 cup gluten free or regular baking flour mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs or equivalent amount of egg replacer* or two eggs
- 1 cup coconut sugar or other sugar
- 1/2 cup coconut oil or pecan oil
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 1/2 cup plain soy yogurt or regular yogurt
- 3/4 cup ripe mashed bananas*
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Prepare your 9 x 5 banana bread pan by coating the inside of pan with cooking spray and then sprinkling with a bit of the flour mix. Set aside.
- In a medium sized bowl, sift the 10 ounces (1 3/4 cup) of the flour mix, baking powder, baking soda and sea salt and whisk to combine.
- In a mixer attachment bowl, add the flax eggs/egg replacer/egg, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
- Scrape the vanilla bean and add to the mixture. Add the soy yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
- Add in 1/2 of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
- Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick.
- Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top.
- Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. You don’t want it to come out clean, so watch your banana bread from about 50 minutes depending on your oven.
- Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Recipe notes:
- Flax egg recipe: 2 tablespoons ground flaxseed meal mixed with 6 tablespoons water.
- Look for very ripe bananas – with dark or black skin.
DESCRIPTION
This rustic Root Vegetable Galette has pecans incorporated in the crust and in the filling for a deliciously nutty punch of flavor. This plant-powered recipe packs in 12 grams of protein and can be paired with a side salad to complete the meal.
Recipe submitted by Chef Julie Harrington, RD.
INGREDIENTS
For the crust
- 1/2 cup raw pecan pieces
- 2 1/2 cups whole wheat pastry flour
- 2 tablespoons fresh thyme, finely chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cut into cubes, chilled
- 1/2 cup ice water
For the filling
- 1 tablespoon olive oil
- 1 large leek, white and light green parts only
- 3 cloves garlic
- 1 cup ricotta cheese
- 1 medioum sweet potato, peeled
- 2 beets, peeled
- 1 tablespoon fresh thyme
- 1 egg, lightly beaten
- 1/4 cup chopped pecans
- 1/4 cup goat cheese
INSTRUCTIONS
- For the crust, pulse the pecans in a food processor until coarsely ground. Add flour, salt, and sugar; pulse to combine. Add the chilled butter and pulse until a coarse meal forms. As the food processor is pulsing, slowly stream in the cold water until the dough comes together.
- Transfer the dough to a work surface, form dough into a ball then press flat into a disk. Wrap in plastic wrap and allow dough to chill for at least 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Cut the leek in half, then make thin half moon slices. Finely chop the garlic.
- Heat the oil in a medium skillet over medium heat. Add the leeks and cook until softened. Add the garlic and cook until fragrant. Remove from the pan in a bowl. Let slightly cool, then mix in the ricotta cheese.
- Using a mandolin, slice the sweet potatoes and beets thin. Alternatively, use a knife.
- Roll out dough on a lightly floured surface. Transfer to the baking sheet. Spread the ricotta mixture on the dough, leaving a 1-inch border around the edges. On the top, layer the sweet potato and beet slices. Sprinkle with thyme. Fold the edges of the dough filling over, tucking and overlapping.
- Brush the edges with egg wash.
- Bake for 30-40 minutes, until the crust is golden brown and vegetables are soft (cook time will vary on how thick the vegetables are cut and how thin the crust is.)
- Remove from the oven and sprinkle with chopped pecans and goat cheese. Cut into slices and serve.
DESCRIPTION
Pistachio Pound Cake. Recipe by Jean-Yves Charon.
INGREDIENTS
For the Batter
- ½ Cup Cake Flour
- 5/8 Teaspoon Baking Powder
- ½ Teaspoon Salt Scant
- ½ Cup Granulated Sugar
- 2½ Teaspoons Lemon Zest
- ½ Cup Unsalted Butter
- 4 tablespoons Soy Oil
- 3 medium Eggs
- 1¼ cups Pistachios finely ground
For the Topping
- ½ Cup Granulated Sugar
- ¾ Teaspoon Water
- ⅓ Cup Toasted Whole Pistachios, Shelled
INSTRUCTIONS
- Preheat the oven to 325° F. Grease a pound cake pan. With an electric mixer, cream the butter, oil, lemon zest and sugar on medium-high until light and fluffy, about 4 minutes. Add the eggs; mix for 1 additional minute at medium speed. Add the cake flour, finely ground pistachios, baking powder and salt to the mixture. Mix on low speed for about 20 seconds. Scrape the side and bottom of the bowl, and then mix for 1 additional minute at low-medium speed. Pour the batter into the greased pound cake pan and bake for 1 hour at 325° F, or until the cake is cracked on top and a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes; then remove it to a serving plate.
- Make a syrup with the sugar and the water – cook for about 2 minutes after it starts to boil. Spoon the syrup over the pound cake; sprinkle the whole pistachios over the syrup. Let cool for 30 to 40 more minutes before slicing and serving.
