A little of this a little of that

Good morning all you Nummy little readers!  I'm sorry I have been away for a few days.  I came down with some funky cold in the middle of the summer.  I know, I'm so weird.  But I am back!!  I have some new Nummy recipes that are going to knock your socks off.  I have 1 for a cake lover, and 1 for the breakfast/vegan lover.  So here we go...

Banana Breakfast Bar/Vegan Free

Ingredients/Directions

Combine in a blender (or mash and mix by hand):
2 Tbsp flax seeds (grind in blender or coffee grinder first) or 3 Tbsp pre-ground flax
3 large very ripe bananas (about 1 1/2 c)
1/4 - 1/3 c oil or melted butter (coconut oil tastes great)
1/4 c unsweetened apple or white grape juice concentrate (or maple syrup, or agave syrup)
2 - 4 tsp vanilla

Combine seperately:
2 c large flake / old fashioned oats rolled (for gluten-free use gluten-free oats)
1/4 - 1/2 tsp salt
2 tsp cinnamon
*1/8 - 1/4 tsp freshly grated nutmeg

Mix wet with dry. Then add:
1/2 c walnuts (chopped roughly)
1/2 c dates (chopped roughly)
*2 Tbsp candied ginger or candied orange peel (chopped finely) OR 1 tsp finely grated lemon or orange zest
*1/3 c dark chocolate chips OR 2 ounces of dark chocolate (chopped roughly)

 
*optional ingredients

 
(If you have the time, let the batter sit for 10 minutes or longer.)
Grease a medium-sized pan and press mixture in. Bake in a pre-heated
oven at 350 for about 40 minutes. Allow to cool at least 10 minutes
before cutting.
Enjoy these superb bars!

Easy Vanilla Cake

Ingredients:
All purpose flour - 3 cups
Sugar - 2 cups
Salt - 1/2 tsp
Baking Soda - 1 tsp
Baking Powder - 1/2 tsp
Buttermilk - 1 1/2 cups (I used thinned yogurt)
Oil - 1 cup
Vanilla - 1 TBSP
Eggs - 2 large

For the glaze: (optional)
Cream Cheese - 4 Oz (1/2 the standard block) I used 1/3 fat cheese at room temperature
Confectioner's sugar - 4 TBSP or more per taste
Milk - 2 TBSP or as needed
Vanilla - 1/4 tsp

Directions
Preheat the oven to 350 F (I baked mine at 325 F since I was using a dark colored pan). This batter is enough for a 10" bundt pan or tube pan. Or use two 9 X 5 loaf pans. Grease the pan with vegetable oil spray and flour or use shortening and flour. Set aside. In a bowl, whisk together flour, salt, baking powder, baking soda, sugar. Set aside. In another bowl, mix oil, buttermilk, eggs and vanilla. I actually mixed the liquid in a 4 cup measuring cup. Start with 1 cup oil, top it off with 1 1/2 cups buttermilk. Crack two eggs into the measuring cup and whisk them all together. Stir in vanilla. Now mix the liquid into the dry ingredients. Stir till everything is combined. Try not to over mix. Folding is the best way to go here. Pour into the prepared pan. Bake for 50 - 55 minutes or till a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Turn on to the wire rack to cool completely. You can make 24 cupcakes out of this. In that case bake for 20 - 24 minutes. I don't see why this cake can't be baked in 2 8" round pans and stacked. I don't know how tall cake you will get, but should be easily able to make this into a layer cake.

For the glaze: Mix all the ingredients mentioned in the for the glaze section till creamy. When the cake is completely cool, pour the glaze.