VEGAN BANANA PECAN SHORTBREAD
It took a few tries to get the perfect crispy, crunchy, flavorful vegan shortbread, but this recipe finally nailed it. Using a combination of olive oil and vegan butter mixed with mashed banana creates just the right texture and flavor.
Provided by Lasheeda Perry
Categories dessert
Time 2h20m
Yield 16 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Grease a 9-by-9-inch metal baking pan with nonstick cooking spray and line it with parchment paper, leaving a 2-inch overhang on 2 sides. Line a baking sheet with parchment paper.
- Whisk the flour, cinnamon, salt and baking soda in a medium bowl.
- Whisk together the olive oil, vegan butter, banana and vanilla extract in a large bowl until smooth. Whisk in 1 cup confectioners' sugar until smooth. Fold in the flour mixture, in two batches, making sure it is well combined before adding the next batch. Fold in the pecans until just combined.
- Press the dough firmly into the prepared baking pan and refrigerate until chilled, 35 to 40 minutes. Lift the shortbread out of the pan onto a cutting board, using the parchment handles. Cut the shortbread into 16 squares and arrange on the prepared baking sheet.
- Bake until the shortbread is set and turns light golden brown on top with deep golden brown edges, 45 to 50 minutes. Let cool on the baking sheet for 30 minutes. Transfer the shortbread to a wire rack to cool completely, about 30 minutes.
- Meanwhile, whisk the remaining 1/4 cup confectioners' sugar, maple syrup and 1 tablespoon water in a small bowl until smooth. Drizzle with a spoon over the shortbread.
VEGAN SHORTBREAD
Make our vegan shortbread with olive oil for a buttery flavour and cornflour to get the crumbliness of traditional versions. They taste great with nut butter
Provided by Anna Glover
Categories Afternoon tea, Treat
Time 40m
Yield Makes 12-14
Number Of Ingredients 5
Steps:
- Whizz the flour, sugar, a pinch of salt and the cornflour in a food processor to sieve and mix briefly, then add the vanilla and drizzle in the olive oil, pulsing the food processor blades until you get a soft, golden dough. Wrap and chill for 30 mins to rest.
- Heat the oven to 180C/160C fan/gas 4, and line a baking sheet with parchment or a baking mat. Roll the dough out on a lightly floured work surface to a 5mm thickness and use a round or fluted cutter, about 6cm diameter, to cut out shortbread rounds. Use a small palette knife to transfer to the baking sheet. Can be frozen on the baking tray, then transfered to a box when solid. Will keep for up to three months.
- Sprinkle the 1 tbsp sugar over the biscuits and bake for 15-20 mins until golden brown. Leave to cool for a few mins to firm up on the tray, then transfer to a cooling rack to cool completely. Add 2-4 mins to the cooking time if baking from frozen.
Nutrition Facts : Calories 176 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
VEGAN BANANA BREAD
Use up your ripe bananas in our vegan banana bread - the perfect breakfast treat to enjoy with your morning cuppa. We love it toasted with peanut butter
Provided by Member recipe by Helen Rothwell
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.
- Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.
- Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
- Bake for another 20 minutes, or until a skewer comes out clean.
- Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.
Nutrition Facts : Calories 218 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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