I’ve tried a number of gluten-free, grain-free bread recipes, including ones made with plantain, but I thought I would look for one to use up some JUSTegg I have left over.
For the optional topping, I used Raw Pumpkin seeds, which roasted deliciously in the short time this baked.
INGREDIENTS:
2 Plantain (peeled and diced)
JUSTegg (or other substitute equivalent to 3 eggs)
1 TBSP baking powder
Sweetener of choice (or skip) In the video, our YouTuber used 5 dates.
OPTIONAL: Topping with pumpkin seeds
INSTRUCTIONS:
Peel plantains.
Add all the ingredients to a high speed blender.
Process, until smooth.
Transfer to prepared bread pan (with baking paper, butter, or use silicone)
Add optional topping like oats, chia seeds, etc.
15 Minutes at 400 degrees
SOURCE: I modified this YTers recipe to be allergen-friendly.
Results? This recipe is quick and easy to make. There is very little clean up, which is also nice.
Preheat oven to 350°F and lightly oil an 8 x 8-inch pan.
In a small saucepan over low heat, melt 1/2 cup dark chocolate chips, maple syrup, cocoa powder and butter. Whisk frequently while melting and let cool to just slightly warm.
While chocolate mixture cools, combine cassava, salt and baking soda in a small bowl. In a medium bowl, whisk vegan eggs and creme de cocoa until thick and foamy.
Fold cooled chocolate mixture into the JUST vegan eggs until evenly combined. Add dry ingredients and remaining 1/4 cup chocolate pieces and fold into chocolate mixture until no streaks of flour are visible.
Pour into prepared pan and smooth evenly. Bake 20-25 minutes. Let cool, cover, refrigerate, then slice and serve.
RESULTS:
Amazing!
TIPS:
Vegan Eggs include: 1/4 cup per egg of JUST egg plant egg substitute, or 1 TBSP arrowroot into 3 TBSP water for each egg.
Great with or without your favorite crust. Options include: nut crust, traditional, oat, oat and nut, or another variety. Or, these hold together well even without a crust–just as bars baked in a 8×8 or 9×9 pan and are a great use of left over pureed butternut squash, pumpkin, yams.
Add all of the above ingredients, except optional coconut whipped cream for the serving topping, into your blender and blend until well mixed. Add to your pan of choice (pouring into prepared pie crust if using or if you are making bars pour into a baking dish). Bake one hour at 350. Allow to cool 30 minutes. Cover. Place in fridge overnight. Enjoy.
Use 2-4 TBSP of the prepared mix, combined well with silken tofu. Cover. Refrigerate until thick and all spices are dehydrated. Enjoy.
Serving suggestion: Goya Plantain Strips.
AT SCALE: for the more traditional sour-cream based onion dip in a larger quantity, utilize ONE (1) 3-pound container of sour cream to an entire onion soup replacement recipe jar-full of this DIY onion soup mix above.
These get fudgy without the traditional ingredients which can be inflammatory.
INGREDIENTS:
Organic Black Beans, 15 Fluid Ounces (16.53oz, 468.8g)
Distilled White Vinegar, 1 Tablespoon
Pumpkin Puree, Organic, 1⁄2 Cup (4.34oz, 123g)
Butter, unsalted, 3 Tablespoons (1.5oz, 42.6g)
Syrup, Maple, Organic, 1⁄3 Cup
Pecan Flour Finely Ground, 1⁄2 Cup (1.41oz, 40g)
Baking soda, 1⁄2 Teaspoon (0.08oz, 2.3g)
Cocoa powder, 1⁄2 Cup (1.52oz, 43g)
Salt, 1⁄2 Teaspoon (0.11oz, 3g)
Baking Chips, Dark Chocolate, 2⁄3 Cup (5.65oz, 160.1g)
Pretzel Salt (optional, if desired)
INSTRUCTIONS:
Preheat oven to 350 degrees F
Grease an 8×8 inch non-stick square baking pan with cooking spray,oil, or butter.
Place well drained and rinsed black beans, vinegar, pumpkin, butter or oil, maple syrup, pecan flour, baking soda, cocoa powder, and salt into a food processor or blender.
Process until very smooth, then stir in chocolate chips.
Pour batter into prepared baking pan, top with more chocolate chips, then bake for 20 minutes.
Remove from oven, sprinkle with optional pretzel sea salt, then let cool in the pan for 20 minutes.
Cut into bars, serve with vegan ice cream (if desired), and enjoy!
In a non-stick pan over medium heat, combine 2 cups of organic soy milk, sweetener of choice and the tapioca flour.
Stir continuously while cooking over medium heat to allow this mixture to thicken.
Once thickened, allow to cool.
Stir in any flavorings as desired. Suggestions include: this is optional–it doesn’t need anything–it tastes great as it is! Peppermint, Chocolate, Creame de Chocolate, cocoa nibs, etc.
Freeze as recommended in your ice cream maker.
Enjoy (soft serve) or freeze for later.
Once frozen, this is very hard. Allow to rest at room temp for about 30 minutes before consuming.
collectedgoodies 
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