Banana Pat-a-cake Bliss

Why pat-a-cakes?  Because I love playing pat-a-cake with my daughter and I LOVE these pancakes!  Not kidding, best “baked” good I’ve eaten in the last 4 months of veganism.  A perfect start to a cool fall morning.

Bonus points:  they are alkaline, gluten free, refined sugar free, vegan and just plain awesome.

Banana Pat-a-cake Bliss

1 1/2 cups oat flour
1/2 cup brown rice flour
1 cup rolled oats
1 tsp baking powder
1/2 teaspoon baking soda
1 tsp ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt

1/4 c coconut oil, plus more for greasing skillet

2 Tbl ground flax plus 6 Tbl. water, stir together and let sit for a few minutes
2 c unsweetened almond milk plus 2 tsp. lemon juice
2 Tbl maple syrup

2 over ripe bananas, mashed

Mix dry ingredients together.  If you don’t have oat flour, just throw some oats in the food processor and make your own.

If your coconut oil is in a solidified form, cut it into the dry mix.  If it’s liquified because your house is nice and warm, mix it into the wet ingredients.

Mix liquid ingredients together and combine with the dry.  Add in banana.  I like to keep some banana chunks for happy flavor bursts, so if you’re like me, don’t mix the batter too well, just until combined.

Heat skillet to medium.  Melt 1/8 tsp coconut oil in skillet (I did this before each round, the bananas like to stick.)  Scoop 1/4 c batter per pancake (any bigger and they got moody about flipping.)  Cook until golden on each side.

Top with your favorites!  We love applesauce, apple butter, yogurt, or frozen mixed berries cooked down with a little cinnamon and sweetener.

Amended from a recipe found on this site.

Matt’s birthday dessert – including the infamous homemade “Magic Shell”

I’m about to introduce you to Choc-Top. It’s like the Magic Shell you used to get as a kid (or last year in our case – same thing really) and put on your ice cream, after which you would whack it with your spoon to see if you could shatter it. I think it was one of the best ice cream toppings. Ever. And I even learned to recreate it just before giving up dairy (for the most part, of course). I was afraid my efforts were wasted since I really don’t love most vegan ice cream substitutes. And it hurts to spend $6.99 on something you don’t really love.

That is until last month when faced with Matt’s birthday and his request for something cold and frozen for his birthday cake. Really? Isn’t it bad enough that his birthday is always right before Father’s Day? And I’d already failed in the present department – read: I bought him a belt, a boring brown belt. So, his cake was important. And you can’t just call up Cold Stone and get a vegan ice cream cake. Jerks.

So somehow, while perusing Sunflower with two of my screaming children, the inspiration came. Or maybe I was just looking for an excuse to buy a treat and I grabbed some Newman-Os. Okay, I get it. They may be vegan but soo not healthy, but since I was failing in present-land, I needed to succeed in treat-land.

And I was shopping hungry again. Fortunately, the soy ice cream was on sale, so I bought two pints with minimal cursing at the price.

To make this short story too long, I made a vegan ice cream cake with a bashed up Newman O crust (with some coconut oil to give it structure), two pints of soy ice cream, and Choc-Top on top in a spring form pan. I let the whole thing set up until singing time and belt present opening.

The results were very tasty, and it made a lovely ice cream cake that could not be consumed in one sitting by our family (thank goodness). But, I also learned a few things:

1 – Put the candles in when you pour in the Choc-Top or they are NEVER going in.

2 – Choc-Top is hard to cut, so if you have an electrically heated knife, use it. And if you have one, I’d really like to know, because I just made that up.

3 (Most Important) – If you try to cut the cake and the Choc-Top stays in place but the rest of it collapses, there may be a problem with your freezer. Take that opportunity on Father’s Day to clean out said freezer and throw a bunch of food away. Then consider that it might not be the freezer, but rather the ground-fault interrupt in the BATHROOM! that your daughter pushed for fun the other day that led to complete and total freezer melt-down. Literally.

Choc-Top

9 oz (3/4 bag) Ghiradelli Semi-sweet morsels, or other vegan chocolate

1/4 c. unrefined coconut oil

In a heat proof bowl over simmering water (a double boiler, if you will), melt the two together and stir. Remove from heat. Lick the spoon.

Store in a glass jar at room temperature or pour immediately over preferred frozen treat, which will, of course, melt said treat but leave you with a really cool shell of chocolate where your treat once was. To return Choc-Top to a liquid state, place jar in bowl or cup of hot water. Betcha didn’t know it was that easy to have SO MUCH FUN!! You’ll probably start covering frozen bananas and ice cubes, and maybe even a cake. Just make sure your freezer is still working when you do.

Variations: add toasted nuts or coconut; replace unrefined with refined coconut oil and add a teaspoon or two of vanilla/almond/orange/peppermint extracts or a few drops of essential oil.

Why this works (in case you’re wondering): Coconut oil is solid to just above most room temperature, and liquid at 76 degrees or just higher. When added to something cold, it becomes hard, thanks to the solidity of the chocolate combined with the coconut oil. And they’re both super tasty, so why wouldn’t you combine them?

Matt’s birthday dessert – including the infamous hardshell Choc-Top

I’m about to introduce you to Choc-Top. It’s like the Magic Shell you used to get as a kid (or last year in our case – same thing really) and put on your ice cream, after which you would whack it with your spoon to see if you could shatter it. I think it was one of the best ice cream toppings. Ever. And I even learned to recreate it just before giving up dairy (for the most part, of course). I was afraid my efforts were wasted since I really don’t love most vegan ice cream substitutes. And it hurts to spend $6.99 on something you don’t really love.

That is until last month when faced with Matt’s birthday and his request for something cold and frozen for his birthday cake. Really? Isn’t it bad enough that his birthday is always right before Father’s Day? And I’d already failed in the present department – read: I bought him a belt, a boring brown belt. So, his cake was important. And you can’t just call up Cold Stone and get a vegan ice cream cake. Jerks.

So somehow, while perusing Sunflower with two of my screaming children, the inspiration came. Or maybe I was just looking for an excuse to buy a treat and I grabbed some Newman-Os. Okay, I get it. They may be vegan but soo not healthy, but since I was failing in present-land, I needed to succeed in treat-land.

And I was shopping hungry again. Fortunately, the soy ice cream was on sale, so I bought two pints with minimal cursing at the price.

To make this short story too long, I made a vegan ice cream cake with a bashed up Newman O crust (with some coconut oil to give it structure), two pints of soy ice cream, and Choc-Top on top in a spring form pan. I let the whole thing set up until singing time and belt present opening.

The results were very tasty, and it made a lovely ice cream cake that could not be consumed in one sitting by our family (thank goodness). But, I also learned a few things:

1 – Put the candles in when you pour in the Choc-Top or they are NEVER going in.

2 – Choc-Top is hard to cut, so if you have an electrically heated knife, use it. And if you have one, I’d really like to know, because I just made that up.

3 (Most Important) – If you try to cut the cake and the Choc-Top stays in place but the rest of it collapses, there may be a problem with your freezer. Take that opportunity on Father’s Day to clean out said freezer and throw a bunch of food away. Then consider that it might not be the freezer, but rather the ground-fault interrupt in the BATHROOM! that your daughter pushed for fun the other day that led to complete and total freezer melt-down. Literally.

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Choc-Top

9 oz (3/4 bag) Ghiradelli Semi-sweet morsels, or other vegan chocolate

1/4 c. unrefined coconut oil

In a heat proof bowl over simmering water (a double boiler, if you will), melt the two together and stir. Remove from heat. Lick the spoon.

Store in a glass jar at room temperature or pour immediately over preferred frozen treat, which will, of course, melt said treat but leave you with a really cool shell of chocolate where your treat once was. To return Choc-Top to a liquid state, place jar in bowl or cup of hot water. Betcha didn’t know it was that easy to have SO MUCH FUN!! You’ll probably start covering frozen bananas and ice cubes, and maybe even a cake. Just make sure your freezer is still working when you do.

Variations: add toasted nuts or coconut; replace unrefined with refined coconut oil and add a teaspoon or two of vanilla/almond/orange/peppermint extracts or a few drops of essential oil.

Why this works (in case you’re wondering): Coconut oil is solid to just above most room temperature, and liquid at 76 degrees or just higher. When added to something cold, it becomes hard, thanks to the solidity of the chocolate combined with the coconut oil. And they’re both super tasty, so why wouldn’t you combine them?