Pumpkin Chai Banana Loaf

Due to the success of my Gluten Free Ratio Rally Sweet Potato Breakfast Loaf, I decided to upload another quick bread recipe that I’ve made. This recipe is based on a standard muffin/quick bread recipe except it is made with a twist–tea! Yes, tea :).

I’ve had the lovely opportunity to discover David’s Tea 🙂 David’s Tea has a lovely array of herbal, green, puerh, maté, black, and oolong teas. I am developing an impressive collection 🙂

I used David’s Tea Pumpkin Chai to help flavor my loaf 🙂


3 tablespoons melted butter or neutral oil, plus more for the bread pan.

2 cups all-purpose gf flour blend
¼ cup sugar, or to taste
½ teaspoon salt
3 teaspoons baking powder
1 banana
1 egg or 1/2 ripe banana for egg sub.
1 cup milk (or non-dairy sub.), plus more if needed
1tsp vanilla
David’s Tea Pumpkin Chai tea


Heat the oven to 375°F. Grease the loaf pan.

Put on a kettle for a hot cup of tea. When the water is ready brew your tea to your desired strength. You want the chai tea to be strong because it will flavor your loaf :). Combine this with the melted butter and sugar. Place this in a pot and simmer it down to a syrup.

Mix together the dry ingredients in a bowl.

Once the syrup is made, mix it in a bowl with the vanilla, egg and milk. Make a well in the center of the dry ingredients and pour the wet ingredients into it.

Use a large spoon or rubber spatula to combine the ingredients. You want to fold the ingredients rather than beat them together. The batter should be lumpy, thick and moist.

Spoon the batter into the bread pan. Bake your loaf for about 30 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Remove your loaf from the oven and let it rest for 5 minutes before taking it out of the pan. Serve warm.




Homemade Sunflower Butter

What tastes better than peanut butter? Sunflower butter tastes better! And it’s so easy to make.

Check out the recipe below 🙂

You will need:

3 cups raw, unsalted hulled sunflower seeds

1-2 tablespoons sunflower oil

A pinch of sea salt

Preheat your oven to 350F.

Spread your sunflower seeds onto a large baking sheet. Be sure to have them a thin layer.

Place them in the oven for a total of 10-15 minutes.

After the first 5 minutes, rotate the seeds every 3 minutes until seeds are golden brown.

Remove them from the oven and allow them to cool for a couple of minutes.

Add the roasted seeds to the bowl of your food processor or high powered blender. Blend/pulse, for a total of 10-12 minutes.

While the machine is running, add oil (1 tablespoon at first) and a pinch of salt.
If you feel that your butter needs a bit more liquifying action, add additional oil. The full breakdown process will take 10-12 minutes. Turn off your machine once in awhile to scrape down the sides of the bowl.

Store your butter in an air-tight container in the fridge for up to 2 weeks.


Date Syrup

I recently acquired some dates for an energy bar recipe I had and since I had leftovers I thought it would be fun to see what else I could do with this fruit.  I admit I was once a person who shied away from dates.  They were the odd one out in trail mixes.  That was until yesterday, when I bit into one solitary date and realized “Wow, this is good, this is actually really good”; then I was hooked.  “You could make this into a syrup!” I exclaimed to my family and then I began to see how I could make this thought possible.

Turns out that date syrup has also been called “Vegan Honey”  and when you taste it, you will be able to see why.

Here’s how you do it:

You take as many dates as you want and put them a pot.  You then pour enough water to cover them. When the water has boiled for 5 minutes, turn the heat down and let it simmer for 30-60 minutes.  When your dates are super soft and have started to break up. Turn the heat off and let your mixture cool.  Once it has cooled, place it in a blender and blend until smooth.  Once it is smooth, remove it from the blender and if there are any small pieces left, let your mixture go through a sieve.  Your date syrup is now done and ready for use in a variety of recipes 🙂