oil free

Oil-Free Maple Roasted Veggies

October 18, 2020

All your favorite fall flavors in one sheet pan. These incredibly easy maple roasted veggies are so delicious. They are the perfect combination of a variety of textures, colors and flavors. Plus, this recipe is completely oil-free and plant-based!

There is nothing better than a big ol sheet pan full of different veggies and a variety of wonderful flavors and textures. This maple roasted veggie recipe is the perfect fall version. It has tons of wonderful fall flavors. The maple syrup and apples add a perfect amount of sweetness, while the walnuts and pumpkin seed add a nice crunch in the midst of a combination of vegetables.

This recipe includes broccoli, brussel sprouts, bell pepper, zucchini, onion, apples and sweet potatoes. However, it is super versatile and you could easily add in your favorite fruits and vegetables, like cranberries or even chopped pumpkin. Plus, this recipe is completely oil-free and wfpb suitable.

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These maple roasted veggies work great as a side dish though they also make for an easy and quick dinner. You can serve them on a bed of brown rice or quinoa to add in a whole grain or just in a bowl by themselves. They also would make a delicious side dish for a whole food plant-based Thanksgiving spread.

Try These Other Great Fall Recipes

If you try these maple roasted veggies, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!

Oil-Free Maple Roasted Veggies

Course Appetizer, Dinner, Side Dish

Cuisine Plant-Based, Vegan

Keyword oil-free, vegetables

Prep Time 5 minutes

Cook Time 20 minutes

Ingredients

1 lb broccoli
1 lb brussel sprouts
1 bell pepper
1 zucchini
1 onion
1 jalapeno
2 apples
1 sweet potato
1/3 cup pumpkin seeds
1/4 cup maple syrup
2 tbs apple cider vinegar
1 tbs garlic powder
1 tbs onion powder
2 tsp thyme
2 tsp parsley
1 1/2 tsp basil
1 tsp sage
1/2 tsp cayenne
salt and pepper to taste

Instructions

Preheat oven to 400° F. Cover a sheet pan with parchment paper and set aside.
Chop all vegetables and fruit, then add to a large mixing bowl.
Add remaining ingredients and stir until everything is well combined. Transfer ingredients to the sheet pan.
Bake in the oven for about 20-25 minutes.

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Orange Cauliflower (Plant-Based Orange Chicken)

September 23, 2020

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This orange cauliflower tastes just like traditional orange chicken! It is the healthy, easy to make and extremely flavorful version of a take out classic. It’s so good, that is sure to become a favorite. This recipe is vegetarian and plant-based friendly while also being wfpb, oil-free. Made completely with clean ingredients.

Who doesn’t love some good take out? Unfortunately with being plant-based, there’s often not a lot of options. That is where this amazing plant-based orange cauliflower comes in. It is super simple to make while also being far healthier than traditional orange chicken take-out.

This recipe is yet another incredible way to make cauliflower. Cauliflower makes a great, healthy meat alternative in so many dishes. I love using it anywhere from using it as taco meat to giving chili a meatier texture.

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In this recipe, it works wonderfully battered, baked and then covered in an incredibly flavorful orange glaze. Pair it with this no-fry fried rice recipe for a completely homemade, takeout meal that is easy and healthy. Additionally, it is completely plant-based. You could even add in a side of mushrooms and broccoli, which is a great plant-based version of beef and broccoli.

If You Like Orange Cauliflower, Try These Other Great Dinner Recipes

If you try this orange cauliflower recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!

5 from 2 votes

Orange Cauliflower

This orange cauliflower tastes just like traditional orange chicken! It is the healthy, easy to make and extremely flavorful version of a take out classic that is sure to become a favorite. This recipe is vegetarian and plant-based friendly while also being wfpb, oil-free and made with nothing but clean ingredients.

Course Dinner

Cuisine Chinese, Plant-Based, Vegan

Keyword baked cauliflower, cauliflower

Prep Time 10 minutes

Cook Time 20 minutes

Servings 6 servings

Ingredients

1 medium sized head of cauliflower
1 cup whole wheat flour
1 cup + 3 tbs almond milk
1 tsp garlic powder
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper

Orange Glaze

3/4 cup orange juice
1/4 cup maple syrup or any other liquid sweetener
2 tbs apple cider vinegar
2 tsp coconut aminos
1/2 tsp ginger powder
2 pressed garlic cloves
1/4 tsp black pepper
1 1/2 tbs tapioca starch

Instructions

Preheat oven to 400° F. Cover a baking sheet in parchment paper.
Wash, then chop cauliflower into bite sized pieces.
In a medium sized mixing bowl, whisk together flour, almond milk, garlic powder, paprika, salt and pepper.
Dip cauliflower into mixture, making sure to coat each piece evenly. Tap off the excess batter.
Place the cauliflower pieces onto the baking sheet. Bake in the oven for about 20 minutes or until they are golden brown. Then remove from oven and let cool.
While the cauliflower is baking, it is time to make your orange glaze.
First, mix together orange juice, liquid sweetener, ACV, coconut aminos, ginger, pressed garlic cloves, and black pepper to a medium sized saucepan.
Over medium heat, bring mixture to boil, making sure to continue to stir so the bottom doesn't burn.
Slowly add in the tapioca starch, whisking as you add it to make sure you don't have any clumps. Continue to whisk mixture for about 2 minutes. Then remove from heat.
Pour orange glaze over cauliflower and mix to coat evenly.
Serve with a side no-fry fried rice.

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Oil-Free Baked French Fries

April 13, 2020

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Oil-free oven baked french fries with a crispy, flavorful outer coating. Being baked, not fried makes these french fries way healthier and the lack of oil even makes them wfpb. They are the perfect side dish to plant-based burgers or sandwiches without the guilt and grease of traditional or store bought french fries.

French fries are one of the best sides hands down, but most are incredibly unhealthy. They are drenched in oil with most store bought french fries containing a variety of preservatives, artificial flavors and colors. They are so far from being even remotely healthy.

This recipe, however, is guilt-free. The french fries are made with no oil and are baked not fried! They have a delicious coating of cornmeal and spices that bring the flavor and allow it to stick on the french fries. It also helps the fries to get nice and crispy. The perfect side to plant-based burgers, sandwiches, they are even delicious dipped in plant-based queso or as chili cheese fries.

This recipe also works great using sweet potatoes!

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How To Get French Fries Crispy Without Oil

The trick to getting oven baked french fries nice and crisp without using any oil is to make sure to wash them really, really well. This removes the starches, much like you would want to do when cooking brown rice in order to prevent it from getting too mushy.

• Start by taking whole potatoes and washing them to make sure they are clean. Use a dish or vegetable brush to really remove any dirt from the outside of the potato.

• Then, cut the potato into french fry slices and put them into a colander. Alternatively, you could use a vegetable chopper to quickly chop the potatoes into cubes. This method is much quicker and easier, you would just have cubed fries.

• Take the colander of fries and rinse well again. Put the fries onto a towel and pat dry. You do not want them to be very wet at all.

• Once dry, put the fries into a large mixing bowl. Add the tahini and toss to make sure all of the fries are coated.

• Add your cornmeal and seasonings. Toss again until everything is coated. The cornmeal provides a really nice crispy outside to the french fries while the tahini helps everything to stick.

• Spread them out on a parchment paper lined pan and cook until they are nice and golden.

If you try this oil-free baked french fries recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

5 from 1 vote

Baked French Fries (Oil-Free)

Course Dinner, Lunch

Cuisine Plant-Based

Keyword baked, french fries, potato

Prep Time 15 minutes

Cook Time 30 minutes

Servings 5 servings

Ingredients

5 large potatoes (or about 5 lbs of potatoes)
2 tbs tahini
1/2 cup cornmeal
2 tsp garlic powder
2 tsp onion powder
1 tsp smoked paprika
1 tsp paprika
2 tsp salt
1 tsp pepper

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Wash potatoes well.
Cut into slices and put fries into a strainer.
Rinse well, then pat dry.
Add potatoes slices to a large bowl and add tahini. Toss until everything is coated.
Then, add cornmeal, garlic powder, onion powder, smoked paprika, paprika, salt and pepper. Toss until everything is coated.
Evenly spread out fries on pan and cook until fries are golden and tender. Stir occasionally.
Once fries are golden and beginning to brown, remove from oven and serve.

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Plant-Based Cornbread

October 27, 2019

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Homemade plant-based cornbread that is deliciously soft on the inside and crispy on the outside. In addition to organic corn meal, this recipe is made using whole wheat flour, no oil, and no refined sugar. This cornbread goes great alongside soups and chili for perfect warm comfort food on cool autumn and winter nights.

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As the seasons change and temperatures drop, nothing is better for dinner than nice warm soups and chili. However, chili is not quite complete without a slice of homemade cornbread. I love chili, especially this lentil pumpkin and butternut squash chili or my ‘meaty’ cauliflower and black bean chili.

This plant-based cornbread is soft on the inside and crispy on the outside. It has a delicious, buttery flavor without any butter or oil. It is also made using whole wheat flour and no refined sugar, making it perfectly healthy and guilt-free. So next time you make soup or chili, don’t forget to complete the meal with cornbread made from scratch.

Try These Other Plant-Based & Oil-Free Breads

Much like other quick breads, such as these breakfast breads, it is very important to not over stir. This will result in a denser bread.

Baking cornbread in a cast iron skillet perfectly crisps the edges of the bread. Simply lightly cover in coconut oil or use parchment paper before pouring the batter into the skillet.

If you try this plant-based cornbread recipe, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

5 from 4 votes

The BEST Plant-Based Cornbread

Homemade plant-based corn bread that is deliciously soft on the inside and crispy on the outside. In addition to organic corn meal, this recipe is made using whole wheat flour, no oil, and no refined sugar. This cornbread goes great alongside soups and chili for perfect warm comfort food on cool autumn and winter nights.

Course Side Dish

Cuisine Plant-Based, Vegan

Keyword bread

Prep Time 10 minutes

Cook Time 30 minutes

Ingredients

1 cup whole wheat pastry flour
1 cup organic corn meal
1 tbs baking powder
1/2 tsp baking soda
3/4 tsp salt
2 flax eggs
1 cup almond milk
2 tbs apple cider vinegar
1/2 cup applesauce
1/2 cup water
1/2 cup chopped pickled jalapeño

Instructions

Preheat oven to 400° F. Lightly cover cast iron skillet in coconut oil or use parchment paper.
Using warm to hot water, create flax eggs. Set aside.
In a separate bowl or glass measuring cup, mix together almond milk and apple cider vinegar. Set aside.
In a mixing bowl, combine whole wheat pastry flour, corn meal, baking powder, baking soda, and salt. Add pickled jalapeños and mix.
In a large bowl, combine, almond milk mixture, flax eggs, water, and apple sauce. Mix until well combined.
Add dry ingredients to the wet and mix until just combined, being careful to not over mix.
Pour mixture into cast iron skillet. Bake in the oven for around 30 minutes or until the cornbread is golden and is pulling away from the edges of the skillet.
Once the cornbread is finished, let cool, slice and serve as a side with chili!

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Chunky & Crunchy Homemade Granola

October 6, 2019

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Chunky and crunchy homemade granola that creates the perfect oat clusters. This granola is made with only healthy ingredients. It also contains no oil or refined sugar and makes for a delicious breakfast in a bowl of almond milk or topping for dairy-free yogurt.

Store bought granola is often overly-processed with an array of artificial ingredients and a far too high sugar content. In contrast, this homemade chunky, crunchy granola is perfectly healthy and delicious. This granola recipe is made using no oil and no refined sugars. Instead, it is naturally sweetened using dates and maple syrup. Additionally, the use of different types of oats gives it great texture while the flax eggs and nut butter help keep everything together, creating those perfect golden clusters.

Love granola? Try this peanut butter cookie granola!

How to Make the Perfect Healthy Granola

• Make your flax egg using warm water. Doing this makes the fax egg more egg-like in terms of texture which help to form the clusters. Allow it to sit for 8-10 minutes before adding it to be blended.

• After everything has been blended, your mixture should be gooey but not too-wet as you will then dump it into a bowl and mix in the remaining oats and almond milk. The mixture will be thick so you may have to use your hand or a silicone spatula to make sure everything is well incorporated.

• Easily add in some extras, from chia and pumpkin seeds to raisins or slivered almonds.

• When you dump the mixture onto the pan, you want to roughly spread it out. You are going to want large clumps and not evenly spread it out.

• Allow it to cook for about 10 minutes or until it starts to get crispy. At this point use a spatula or fork to break apart these larger clumps and create clusters.

• Bake the granola for 30-35 minutes or until it has turned golden brown. Once it has been removed from the oven, allow it to cool before handling it. This will allow the granola to crisp up and remain in clusters.

If you try this crunchy homemade granola, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

* to make this recipe gluten free, make sure you are using gluten free oats

5 from 1 vote

Chunky & Crunchy Homemade Granola

Chunky and crunchy homemade granola that creates the perfect oat clusters. This granola is made with only healthy ingredients. Containing no oil or refined sugar, this granola makes for a delicious addition to breakfast or healthy snack.

Course Breakfast, Snack

Cuisine Plant-Based

Keyword Oil Free Granola

Prep Time 10 minutes

Cook Time 35 minutes

Ingredients

5 cups old fashioned oats
1 cup steel cut oats
1/2 cup walnuts
2 tbs ground flax
6 tbs water
8 dates
1/2 cup peanut or almond butter
4 tbs maple syrup
3 tsp vanilla extract
2 tsp almond extract
2 tbs cinnamon
1/4 cup almond milk

Instructions

Preheat over to 375°F
Using warm water, combine flax and water to make two flax eggs in a small bowl. Set aside and let sit 8-10 minutes.
Using a food processor or blender, blend dates and walnuts. Add half of the old fashioned oats and all steel cut oats. Blend until crumbly.
To blender, add maple syrup, nut butter, almond and vanilla extract, cinnamon and flax egg. Blend until you have a gooey mixture.
Add oat mixture to mixing bowl and add remaining old fashioned oats and almond milk Mix until everything is well-incorporated.
Line a baking sheet with parchment paper. Dump mixture onto sheet and roughly spread it out. The mixture should be in large clumps.
Cook for 10 minutes then taking a spatula or fork separate large clumps into smaller clusters. Continue baking for remaining 20-25 minutes or until golden brown.
Remove from oven and let cool. If the clusters are still slightly wet, put pan back in oven after it has been turned off and is still warm to allow them to further dry out.

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4 Delicious Whole Wheat Breakfast Breads (No Oil or Refined Sugar)

August 26, 2019

Check back for new recipes for whole wheat breakfast breads being added!

Updated 4/3/20

1. Banana Bread

A healthy take on a classic recipe, this whole wheat banana bread is delicious and incredibly easy to make. Requiring just 2 bowls, this recipe is oven-ready within 15 minutes. Then pop it in the oven for about an hour and voilà, healthy homemade banana bread ! There is nothing quite like a fresh loaf of banana bread and it’s even better when you can enjoy it guilt-free.

Whole Wheat Banana Bread Recipe

2. Chocolate Bread

This chocolate bread is perfect for all those chocolate lovers who are looking for healthy chocolate recipes! Alongside whole wheat flour, this recipe is made with cacao powder, a healthier alternative to cocoa powder. The use of cacao powder increases the amount of antioxidants and provides an abundance of nutritional value to the bread. It also gives it a rich, dark chocolaty flavor while the ripe bananas and maple syrup give the bread a hint of sweetness. Warm up some peanut butter and drizzle on top for a hearty breakfast or healthy dessert!

Chocolate Bread Recipe

3. Blueberry Bread

This blueberry bread loaf makes for a perfect, healthy breakfast. The blueberries add a nice juicy, semi-tart flavor that works wonderfully with the bread itself. This recipe works great with both frozen and fresh blueberries, but if blueberries aren’t your style, substitute equal parts any berry of your choosing.

Whole Wheat Blueberry Bread Recipe

4. Apple Bread with Date & Walnut Topping

This whole wheat apple bread has the most perfect texture with chunks of apple sprinkled throughout. The date and walnut streusel-like topping adds a hint of sweetness and acts as the healthy version of streusel. While this recipe is healthy enough for breakfast, it also makes for a great healthy and delicious dessert option.

Apple Bread Recipe

If you try these recipes, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

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Oil-Free Whole Wheat Flour Tortillas

August 8, 2019

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3 ingredient whole wheat flour tortillas. These delicious tortillas are a great alternative to the overly processed tortillas found on store shelves. They are also completely oil-free and suitable for wfpb dieters. Healthy, delicious and simple!

Who doesn’t love fresh homemade tortillas? How about a super simple recipe for homemade flour tortillas made using whole wheat flour and no oil? With only 3 ingredients, one of which being water, these oil-free whole wheat tortillas have a great flavor and are perfectly pliable. Fill with your favorite burritos fillings, simple and quick bean burritos or even stuff them with this cauliflower walnut taco meat. Whatever you choose to put inside, you are sure to love these tortillas!

Disclaimer: In the name of full transparency, this blog post contains affiliate links. Purchases made through such links may result in a small commission for me (at no extra cost for you). As an Amazon Associate I earn from qualifying purchases, which helps to keep this blog alive!

Notes

• When making the tortilla dough, it is important to use the correct ratio of dry to wet. If the dough is too wet, it ill be impossible roll out or press the dough. When this is the case, add more flour by the spoonful. If the dough is too dry, the tortillas will crack and won’t be pliable. Add more hot water by the tablespoon until the dough becomes stickier.

• If you make tortillas often, I’d highly suggest an electric tortilla press. This press par-cooks the tortillas and is much easier to use them a normal tortilla press.

• Using a cast iron griddle on the smooth side is the best way to cook tortillas. Just make sure it doesn’t get too hot as it will burn the tortillas before they are able to full cook.

• Make a double batch and freeze the remaining to have tortilla on hand when you don’t have time to make them.

If you try these oil-free whole wheat tortillas, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

5 from 8 votes

Oil-Free Whole Wheat Flour Tortillas

Prep Time 15 minutes

Cook Time 10 minutes

Servings 15 -17 tortillas

Ingredients

4 cups whole wheat flour (480 grams)
1 tsp salt
1 1/2 cup hot water

Instructions

Using a stand mixer, mix together flour and salt.
Heat water in microwave until the water is hot.
Mix in about a half a cup of water to the flour at a time. You want to make sure you are not getting your dough too sticky by adding too much water. You want to be able to roll the dough into a ball without it sticking everywhere but it is still somewhat sticky to the touch.
Mix on medium to medium high for a few minutes to knead the dough. Then, let sit for 2-3 minutes.
One-by-one, measure out a 50 gram dough ball using a kitchen scale. Keep a warm, slightly damp towel over the remaining dough to avoid letting it dry out.
If you are using a tortilla press: It is easier to add a folded piece of parchment paper to the tortilla press before pressing the dough. Take the dough ball and place it in the center of the press. Press down firmly until the dough is thin and evenly spread out.
If you do not have a tortilla press: Use a well floured surface and place your dough ball on top. Rolled it out using a rolling pin until the dough in thin and evenly spread out.
Heat a well-seasoned cast iron griddle or skillet. Do not put the tortillas on the griddle until it has completely heat up, this will make the tortillas not pliable.
Once the griddle is fully heated, place the tortilla on the pan. Once the tortilla begins to bubble, flip over and cook the other side.
Place the cooked tortillas in a tortilla holder or cover with a towel. This allows the tortilla to sweat making them more pliable and preventing them from breaking.
Store in a plastic bag in the fridge or freeze for later.

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Fluffy Whole Wheat Plant-Based Pancakes

July 31, 2019

Plant-based pancakes made with clean and wholesome ingredients, perfect for a healthy and guilt-free breakfast or brunch. This easy recipe makes deliciously fluffy pancakes that is perfect for the whole family.

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Fresh, homemade pancakes are the best Saturday morning tradition. There is nothing better than a warm stack topped with fresh fruit and drizzled with maple syrup. Perfect for breakfast or to have for brunch, these pancakes are sure to be a hit.

These pancakes are perfect, being light and fluffy They are made using 100% whole wheat flour giving them a hearty serving of whole grains. This recipe is also oil-free, sugar-free, and completely plant-based. Both the oil and sugar are completely unnecessary, as this recipe is great without. The use of simple ingredients makes these healthy pancakes sure to become a weekend favorite.

If you like plant-based pancakes, try these other breakfast recipes!

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If you try these plant-based pancakes, or any other Pure and Plant-Based recipe, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

5 from 4 votes

Healthy Plant-Based Whole Wheat Pancakes

Pancakes made with clean and wholesome ingredients, perfect for a healthy and guilt-free breakfast or brunch. Made with no oil, no sugar, and 100% whole wheat, these plant-based pancakes are both nutritious and delicious. This easy recipe makes deliciously fluffy pancakes that are perfect for the whole family!

Course Breakfast

Cuisine Plant-Based, Vegan

Keyword breakfast, healthy breakfast, oil-free, pancakes, refined sugar-free, whole wheat

Prep Time 10 minutes

Cook Time 15 minutes

Servings 10 -12 pancakes

Ingredients

2 cups whole wheat flour
1 cup almond milk
2 tbs apple cider vinegar
1/2 tbs baking soda
1/2 tsp baking powder
2 tbs ground flaxseed
1/2 tsp salt
1 cup water

Instructions

Combine the apple cider vinegar and almond milk in a large bowl. Let sit while continuing with recipe.
In a separate mixing bowl, combine the flour, baking soda, baking powder, ground flaxseed and salt.
Add water to the apple cider vinegar and milk.
Mix in dry ingredients to the wet.
Heat a well-seasoned cast iron griddle or large greased skillet on medium heat.
Using a ladle, scoop the desired amount of batter onto the griddle. Allow the batter to cook until bubbles appear on top, then flip to cook the other side.
Serve with maple syrup, peanut butter, fresh fruit, or your favorite pancake toppings.

Recipe Notes

This recipe does great in the freezer. Make a double batch and freeze the remaining in a freezer bag for quick pancakes on demand.

If your making this recipe for a family or larger group, double the recipe. For a family of 5, doubling the recipe works great with a few left over.

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Whole Wheat Blueberry Bread

May 20, 2019

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This whole wheat blueberry bread is another great oil-free and refined sugar-free recipe. Made with 100% whole wheat flour, this bread is hearty and a great source of whole grains while also being incredibly delicious!

Looking for a healthy, hearty breakfast? Look no further than this whole wheat blueberry bread! This bread recipe is oil-free and refined sugar-free making it a great whole food, plant-based bread. The addition of blueberries add a dose of antioxidants while the use of whole wheat flour provides a heart healthy whole grain. This bread is great to make along with other oil and refined sugar-free breads such as this whole wheat banana bread or chocolate bread. Make a few loafs, then slice and freeze for an easy and convenient breakfast. Warm up a slice and top with your favorite nut butter for a quick and filling snack that is completely guilt-free!

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Notes

• Because this recipe uses all whole wheat flour, the texture of the bread will be different than bread made with all-purpose. Baking with whole wheat flour and no oil typically results in a denser and darker end product. The use of whole wheat flour gives the bread greater nutritional value as well as being a less processed and an overall healthier alternative to all-purpose flour.

• It is important that you do not over-stir the batter. Over stirring will cause the bread to be very dense. This is because it breaks up the bubbles in the batter that make the bread lighter.

• The bananas are part of the liquid portion of this bread. So, it is important to make sure they are fully mashed. It is easiest to use a standing mixer or hand mixer and beat the bananas on medium for a few minutes.

• If you don’t have fresh blueberries, frozen works perfectly. The only difference is when folding in the frozen blueberries, they will make the batter turn purple and will result in a darker bread.

• Avoid using an aluminum loaf pan. Opt for a glass loaf pan and line with parchment paper or cover in unrefined, virgin coconut oil.

• Make sure to bake the blueberry bread until it is completely cooked throughout. Insert a toothpick in the center, if it comes out clean remove the bread from the oven. Removing the bread too soon will cause the center to sink. Leaving the bread in the oven for too long will result is a dryer and more crumbly bread.

If you try this recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

Whole Wheat Blueberry Bread

This whole wheat blueberry bread is easy to make and so delicious! Made with 100% whole wheat flour among other clean and nutritious ingredients, this blueberry bread is also oil-free, refined sugar-free, vegan and wfpb! Make an extra loaf and freeze for an easy, healthy breakfast or snack. Top it with a scoop of nice cream for dessert!

Course Breakfast

Cuisine Plant-Based, Vegan

Keyword whole wheat blueberry bread

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Ingredients

240 grams whole wheat flour (2 cups)
1 1/2 tsp baking soda
1/2 tsp salt
2 medium, ripe bananas
1/2 cup orange juice
1 tbs apple cider vinegar
1/2 cup apple sauce
1/4 cup maple syrup
2 tbs peanut butter
1 tbs lemon or lime juice
1 tsp almond extract
1 cup blueberries fresh or frozen

Instructions

Preheat oven to 350°F. Cover a loaf pan with parchment paper. Set aside.
In a medium sized mixing bowl, whisk together whole wheat flour, baking soda and salt. Set aside.
Using a stand or handheld mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth.
In the mixing bowl add orange juice, apple sauce, maple syrup, apple cider vinegar, lime juice, almond extract and peanut butter. Mix on low until everything is combined.
Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the bread batter.
Fold in blueberries.
Transfer the bread batter to the loaf pan. Sprinkle a handful of blueberries on top and lightly press them into the batter.
Bake for 50 minutes to one hour. Insert a toothpick into the center to make sure the bread is cooked thoroughly. *Removing the bread from the oven before it is completely baked will cause the center to sink.*
Allow the bread to fully cool before slicing.
Enjoy fresh blueberry bread or slice the bread and freeze for an easy, healthy and quick heat-and-eat breakfast or snack.

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Whole Wheat Banana Bread (Plant-Based & Oil-Free)

April 23, 2019

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This oil-free banana bread contains whole wheat flour and is made with only healthy ingredients. It is also refined sugar-free and completely plant-based/vegan. It is made with simple ingredients making it an easy recipe that is both nutritious and delicious.

Homemade banana bread is a classic household recipe and a perfect way to use those overly ripe bananas. Nothing quite compares to the sweet smell of a loaf fresh out of the oven. While most banana breads are full of refined-sugar and various unhealthy fats, this recipe contains nothing but clean ingredients, while also being both oil and refined sugar-free. This makes it the perfect guilt-free recipe to always have on hand. In addition to this recipe, this breakfast chocolate bread and this blueberry bread use the same healthy base ingredients.

The ripe bananas along with the maple syrup allow for just enough sweetness where it doesn’t over power the bread. Meanwhile, the use of whole wheat flour provides a nutritious alternative to the more commonly used all purpose. One ingredient not usually found in banana bread is peanut butter. This secret ingredient is a healthy fat that is used is place of what would typically be butter without altering the classic banana bread flavor.

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Notes

• It is important that you do not over-stir the batter. Over stirring will cause the bread to be very dense. This is because it breaks up the bubbles in the batter that make the bread lighter.

• Avoid using an aluminum loaf pan. Opt for a glass loaf pan and line with parchment paper or cover in unrefined, virgin coconut oil.

• Make sure to bake the banana bread until it is completely cooked throughout. Insert a toothpick in the center, if it comes out clean remove the bread from the oven. Removing the bread too soon will cause the center to sink. Leaving the bread in the oven for too long will result is a dryer and more crumbly bread.

If you try this oil free banana bread recipe, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!

5 from 4 votes

Whole Wheat Banana Bread

This whole wheat banana bread is easy to make and so delicious! Made with whole wheat flour among other clean and nutritious ingredients, this banana bread is also oil-free, refined sugar-free, vegan and wfpb! Make an extra loaf and freeze for an easy, healthy breakfast or snack. Top it with a scoop of nice cream for dessert!

Course Breakfast, Dessert

Cuisine Plant-Based, Vegan

Keyword banana bread, bananas, bread, breakfast bread, healthy breakfast, oil-free, whole wheat

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

240 grams whole wheat flour (2 cups)
1 1/2 tsp baking soda
1 tbs cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
4 medium, ripe bananas (roughly 1 1/2 cups ,mashed)
1/2 cup apple sauce
1/4 cup maple syrup (add more if your like your bread sweeter or if your bananas aren't super ripe)
1 tbs apple cider vinegar
1 tsp almond extract (can sub for vanilla extract)
2 tbs peanut butter
1/2 cup walnuts (optional)

Instructions

Refer to notes above for help regarding this recipe.
Preheat oven to 350°F. Cover a loaf pan with parchment paper. Set aside.
In a medium sized bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Using a stand or handheld mixer add applesauce, maple syrup, apple cider vinegar, almond extract and peanut butter. Mix together until everything is combined.
Add your bananas to the mixer and mix until they are mashed and incorporated into the wet ingredients.
Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the bread batter.
Chop the walnuts.
Transfer the bread batter to the loaf pan. Sprinkle the chopped walnuts on top and lightly press them into the batter.
Bake for 45 minutes to one hour. Insert a toothpick into the center to make sure the bread is cooked thoroughly. If it comes out clean, the bread it done. *Removing the bread from the oven before it is completely baked will cause the center to sink in the center.*
Allow the banana bread to fully cool before slicing.
Enjoy toasted, topped with almond butter, or simply as it is. Cut the banana bread into slices and freeze for an easy, healthy and quick heat-and-eat breakfast or snack.

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