What was the tipping point of you committing to a vegan lifestyle?
F: I don’t think there was a specific point that made me turn to veganism; it was more of a process. The more I read about how our food is made and processed, the less commercial food I wanted to eat. Now, I don’t like the texture of meat. I don’t like the taste of dairy. I don’t like the look of eggs. And of course, I don’t like the idea of eating any of them.
- 2 tablespoons of flax seeds + 5 tablespoons of warm water
- ½ cup of medjool dates + 2 tablespoons of warm water
- 4 ripe bananas
- ⅓ cup applesauce
- 1.5 cups of flour
- 1.5 teaspoons of baking powder
- ⅓ cup cane sugar + 2 teaspoons for the topping (optional)
- 2 teaspoons of cinnamon (optional)
- In a small dish, pour the flax seeds into 5 tablespoons of warm water. Let them soak while you prepare the rest of the batter.
- In a blender, combine the dates with 2 tablespoons of warm water. Blend it until it forms a chunky paste.
- In a large bowl, mash the bananas into a pulp. Finally, stir in the applesauce and date paste. Combine with the flour, baking powder, sugar, and soaked flax seeds.
- Scoop the batter into an oiled bread pan. If you would like to, sprinkle on 2 teaspoons each of sugar and cinnamon.
- Bake it at 325 ̊F for 45-60 minutes, making sure that the bottom doesn't burn.
- Once the bread is done cooking, remove it from the pan
The sugar and cinnamon topping are not essential, but they do add a nice flavor and sweetness to each slice. Plus, your whole house will smell amazing while the loaf is baking!
Check out my recipe for this easy Chocolate Hazelnut Torte (gluten free!) on Felicity’ site. Happy MoFoing!