Use your handy muffin tin to make a bunch of on-the-go salmon frittatas that’ll last you days.
Recipe and image courtesy of Melissa Coyle and Nutiva.
For many of us, holiday eating and overeating is understood as something of a given this time of year: a force that we can’t fight and to which we will do best to simply surrender. But there are ways to transform your favorite holiday recipes into healthier fueling options–even for the holiday treats we’re most excited about, like cranberry bread. In this recipe, Melissa Coyle substitutes healthy, vegan options for traditional ingredients, creating a tasty treat especially for the holidays.
Vegan Cranberry Banana Bread
- 1-3/4 cup gluten free baking flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Celtic sea salt
- 1/2 cup almond milk
- 1 ripe banana
- 1 cup organic cranberries (defrost if frozen)
- Juice of 1/2 orange
- Juice of 1 lemon
- 1/4 cup melted coconut oil*
- 1 tsp vanilla extract
- 2 flax eggs (2 Tbsp ground flaxseed + 5 Tbsp warm water; let sit for 5 minutes)
Ingredients For Almond Flour Crumble:
- 2 Tbsp almond flour
- 3 tsp coconut oil* (not melted)
- 2 tsp coconut sugar
Using the first list of ingredients: Mix dry ingredients first, then add wet and mix. Fold in the cranberries and transfer to a lined loaf pan and prepare crumble.
Using the almond flour crumble ingredients: Mix with your hands until you reach a crumbly consistency. Top bread with crumble. Bake at 350 degrees Fahrenheit for 45 to 50 minutes or until toothpick comes out clean.
*Nutiva recommends its Nutiva Organic Coconut Oil with Butter Flavor.