Nourishing Food For Writers
There’s no other way around it. Us writers spend a lot of time with our behinds stuck to a chair. We are either writing or doing research, but often times we are staring at a blank screen trying to get our thoughts together and hopefully form a full comprehensible sentence. Sometimes the best ideas in our minds just don’t translate quite the right way on paper. So we stare, and think, and write and delete. All from a sitting position. Often in our pjs and unbrushed teeth. Our books are our babies. And like good parents, we tender to them before we do us. We feed them well thought out words only to then, grab a cup of coffee and some pastry or just something quick and filling, so we can get right back to those needy blank pages.
I’m relatively new to the concept of writing for hours on end. I used to do the things, and then I’d do the writing. Usually late at night, when all the things were done, and so was my brain.
So if you read my previous post, you know I have made writing my priority, and sitting for the most part of the morning is my norm now. Watching all those characters coming to life on the page just brings me so much joy, and if I want to do this long term, I need brain nourishing foods and getting up from the chair every couple of hours to move my body!
I am not going to label myself a vegan, but I do eat mostly plant based and that’s how I feel my best. Writing or not. I subscribe to the idea that you can live a healthful life, even if the circumstances aren’t ideal. You just need to plan for it. Devote yourself as much love as you do your beloved characters and outline your days with as much care. After all, their lives depend on you, what would they do if you’re not around to write their story?
So I decided to start a series of plant based recipes on this blog. I will post the ones with a heavier rotation on my repertoire, like this Banana Bread. It’s an adaptation from a blog called From My Bowl. Ive made it so many times and I can assure you, it always works. I’ve put my spin on it, and included a few add ons. A slice of this yummy fluffy bread will go perfectly with those endless cups of coffee we inhale throughout the day.
And without further ado, here’s the recipe:
Fluffy Vegan Banana Bread
Ingredients:
3 medium very ripe bananas (make sure they have brown spots)
2 1/2 cup rolled oats, divided
1/2 cup coconut sugar. I actually add 3/4 cup because I like it a little sweeter.
1/4 cup peanut or almond butter (works best if its runny)
2 tbsp ground flax + 6 tbsp water (egg substitute)
1 heaping tbsp baking powder
1 tsp baking soda
2 tsp apple cider vinegar
1tsp vanilla extract
1/2 tsp salt
Instructions:
Preheat the oven to 400F, then turn the temperature down to 350F after 10 minutes of baking. (The original recipe doesn’t call for it, but it works better when I do that)
In a small bowl combine the ground flax with the water. Stir and let it do its thing while you get the other ingredients ready.
Blend 2 cups of the rolled oats until they form a very fine flour. This step is important!
Into a medium size bowl add: the oat flour, baking powder, baking soda, salt and remaining 1/2 cup of the rolled oats that you didn’t blend. Mix them well.
In a separate large bowl (like a large soup bowl), mash your bananas with a fork until they become very runny. Then add the coconut sugar, nut butter, apple cider vinegar, vanilla extract and the ground flax mixture. Mix really well with a fork.
Slowly incorporate the banana mixture to the dry flour mixture, mixing well until all clumps have dissolved.
At this point, I add a handful of vegan chocolate chips and chopped walnuts and fold them into the batter carefully. But this is completely optional.
Pour the batter into a parchment paper lined or greased 8” bread pan. Smoothing the top with a spatula. I have also made this in a 8x8 baking pan to look more like cake. Either way works.
Also optional, but I like to slice a few bananas lengthwise and place them on top of the batter to cover. Then I sprinkle coconut sugar and cinnamon on top of them.
Bake at 400F for 10 minutes, then reduce the oven temperature to 350F and bake it for another 50 minutes. The bananas will caramelize and the top should be golden brown. Do the toothpick test and if comes out clean with minimal crumbs and your house smells like heaven, then it’s READY!
I know its hard but wait for at least 10 minutes to cool down before you remove from the bread pan and slice it, or cut a square from the 8x8 baking pan.
Store it in a container at room temperature for up to one week. But trust me, it will not last that long!
Enjoy it as an afternoon snack with a cup of coffee, for dessert or even for breakfast. Just add some fruit on top and more peanut butter with a drizzle of maple syrup.
Leave me a comment if you have any questions!
Happy Writing!
