We never really settled on a name for this summer snack and I finally gave up on trying to come up with one. I realized my old habit of calling these healthy treats “fruit cakes” was extremely misleading when I let it slip and had to watch a friend’s brow furrow deeper and deeper as I listed out the ingredients. No flour? Eggs? This isn’t a baked treat to be enjoyed with coffee?
Well, not entirely, though I do recommend having a cup of coffee handy after whipping these together.
Anyone who lives a stone’s throw from a natural foods store has probably already treated themselves to these wholesome snacks. What you probably don’t know is how incredibly easy they are to make, so long as you’ve got a food processor at your disposal.
This was the first recipe I attempted to veganize from my new cookie cookbook and with delicious results! I worked with what I had in my pantry, using pecans instead of walnuts and Ener-G Egg Replacer instead of actual eggs. If I make these again I’d like to try using bananas for the egg substitute– a hint of banana would work really well with these.
Earlier this week a big storm rolled over the coast and as the rain poured in, my internet went out. It was a mix of good and bad– finals are literally right around the corner, so I definitely had other things to do, but I hated being away from my beloved innertubes.
It also gave me the chance to experiment with this bread recipe. I had made the Vegan World Fusion Cuisine cookbook’s Bananananda Bread exactly as described, with a few additions of course. But it calls for ½ cup of maple syrup, which would cost a small fortune if I wanted to bake this on a regular basis.
So, I tinkered and came out with a recipe that, as far as I can tell, tastes just the same. I will admit that the shredded coconut is totally optional, as I’m yet to cook with shredded coconut and actually be able to taste it.