Vegan Chocolate Banana Cake

2 ripe bananas

1 1/4 cups flour

3/4 cup sugar

1/4 cup unsweetened cocoa powder

1/3 cup veg oil

1/3 cup water

1 tsp. baking soda

1 tsp. white vinegar

1/4 tsp. salt

1/3 cup semisweet chocolate chips

1. Preheat oven to 350'F. Place peeled bananas in an ungreased 8 inch baking dish (I used glass) and mash with a fork. Set aside.

2. In a medium bowl, mix together flour, sugar, cocoa, and salt. Set aside.

3. In another bowl, mix together water and veg. oil. Mix baking soda and white vinegar separately and add to liquid mix.

4. Pour liquid mixture into the bowl with dry ingredients and mix until moist.

5. Pour into baking dish. You can leave the bananas as they are for a layer of gooey banana or mix through the batter for a banana swirl. Sprinkle with chocolate chips.

6. Bake for 35 to 37 minutes, or until toothpick inserted in center comes out clean. Cool completely before eating, about 30-45 mins.

Vegan Peanut Butter Cookies

1/2 Cup Whole Wheat Flour
1/4 Cup Ground Flax Seeds
1/2 Cup Quick Oats
1/2 Cup Brown Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Vanilla
2 Tablespoons Canola Oil
1 Tablespoon Unsweetened Applesauce
1/4 Cup Maple Syrup or honey
1/4 Cup Creamy Peanut Butter

Preheat oven to 325 degrees. 
Mix together dry ingredients first, then add applesauce, oil, vanilla, syrup and peanut butter.
Using a wooden spoon to mash together the mixture works best.
Drop by Tablespoonfuls onto a greased cookie sheet about 1-2 inches apart. 
Pat each cookie down with the back of a spoon. 
Sprinkle with coarse sugar if you like.
Place into oven and bake 10 to 12 minutes or until bottoms are lightly golden.
After they are baked let them cool for at least 15 minutes. They will be soft out of the oven but
will become more crisp and chewy when they cool.




Tips: If using honey, cookies may stick to wax paper. To prevent this, either use maple syrup or bake cookies on metal non stick cookie sheet.

Banana Crumble Muffins (Vegan option available)

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• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 1/2 cup white sugar
• 1 egg, lightly beaten (for vegan option, replace with 1 extra banana)
• 1/3 cup butter, melted (for vegan option, use 1/3 cup veg oil)

Topping:

• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter (for vegan option, replace with vegan butter or omit topping entirely)

• 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
• 2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
• 3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
• 4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Tips: If the topping is too dry when you are mixing it, simply add a bit of vegetable oil.
If you are using the vegan options, bake about 5 mins longer.