Wonderful – thank you! Several of these recipes are old friends and I’m very much looking forward to trying some others that will be new to us. Chickpeas in particular are calling my name. Off to soak some now! Stay well.ReplyCancel
Pam25/03/2020 - 8:08 am
Wow! Thank you! I was reading through your amazing cookbook for ideas!
This is great and needed and much appreciated.
Pam in Paris, FranceReplyCancel
Joanell Storm25/03/2020 - 8:43 am
These are a godsend! Thank you so much. I am forwarding them to my friends and family. Fantastic!
Cheers from Vancouver IslandReplyCancel
Jean25/03/2020 - 9:13 am
Laura your photos are always such vibrant, visual treats. Thanks for taking the time to go go through your recipes and choose some that are ingredient friendly given our current circumstances. Your comments for each recipe were really helpful and encouraging. It’s easy to fall into a routine of cooking the same old thing right now and I’m trying hard not to do that for my family’s sanity and enjoyment. Thanks for the inspiration. Stay well and enjoy your dog walks.ReplyCancel
Carol-Ann25/03/2020 - 11:15 am
Thanks for these lovely ideas. Look forward to making a few of tbese recipes over coming days, whilst the fresh veg lasts!ReplyCancel
I’m speechless!.. The photography is to die for and the recipes are mouth watering! I made your banana bread yesterday and I just felt like a baker! My hubby has almost eaten all of it. Dangerous!.. :o)ReplyCancel
Diane Mulligan25/03/2020 - 7:07 pm
I haven’t commented on your blog before but I follow it religiously because ALL of the recipes you have ever created and posted turn out so beautifully well. I just want to say thank you for thinking of us all who love all you do. Keep up the good work and I look forward to diving into several of these!ReplyCancel
Thank you! I’ve been following you and cooking from your recipes. So, thank you! This compiled list of recipes is perfect and can’t wait to dive into themReplyCancel
Thanks for this post! I only have 3 med-large ripe bananas in my quarantine life. What size were your bananas and do you know about how many cups mashed they equaled? Appreciate any info on this front so that I can scale as appropriate as I still plan to bake!ReplyCancel
Hi Amy! You’ll need about 1.5 cups of mashed banana. If you have a significant deficit (anything exceeding 1/3 cup-ish), you can top it up with applesauce, cooked and mashed sweet potatoes or even canned pumpkin.
-LReplyCancel
Amy18/03/2020 - 3:23 pm
Thank you! I think my bananas are large enough to get to about 1.5c!!!ReplyCancel
Sounds delicious! Any idea on carb content. My husband is a diabetic, so looking for ideas to keep it as low carb as possible but a nice little treat occasionally.ReplyCancel
Hi Tania! I would recommend running the ingredients through one of the many free online nutrition calculators/apps available (My Fitness Pal, Lose It app or Self Magazine’s Nutrition Data site). As a personal rule, I’ve never included nutrition information on my recipes here. My initial guess is that the carb content is going to be on the higher side since there is grain-based flour, maple syrup, and bananas here.
-LReplyCancel
Lauren18/03/2020 - 3:50 pm
I hate to be “that” person but I am not typically a baker. I have found myself longing for some comforting baked goods with limited ingredients on hand — I have everything here except the bananas! Do you think I could sub the banana for sweet potato purée?
Thanks for sharing this recipe. I appreciate how thoughtful you are and look forward to seeing more posts from you over these weeks of social distancing.ReplyCancel
Shelby18/03/2020 - 4:58 pm
Thank you for your wise words during these times! Recipe looks delicious and comforting. Wondering if I could sub einkorn all purpose flour for the spelt? Thank you!ReplyCancel
Hey Shelby,
Thanks for this! In the recipe headnotes, I mention appropriate flour substitutions and I do recommend all-purpose flour there. Since einkorn is wheat-based, it should also be fine!
-LReplyCancel
Hi Lauren! The following things will substitute for mashed banana: cooked sweet potato, butternut squash, and canned pumpkin! Lots of options ;)
-LReplyCancel
Beautiful post – finding relief and comfort in the little things is so important right now. Hoping to make this soon xReplyCancel
jacquie18/03/2020 - 8:41 pm
thank you thank you thank you for your post. i am glad to see related to comfort and nourishing both the body and the soul. That better form of self-care is there? And thank you for commenting regarding the impracticality of some suggestions that are being put forth. In these troubled times there needs to help and compassion for all including those with so much less.ReplyCancel
Betsy18/03/2020 - 9:11 pm
Thank you for this delicious looking recipe. I happen to have some bananas on my counter that look like they’re ready to move on to the next life in the form of bread. And thank you for the reminder to think about our positions of privilege – we need to treat each other with kindness and love during these difficult times. We are all in this together.ReplyCancel
Steph18/03/2020 - 11:13 pm
Beautifully written and a gorgeous recipe. Thanks for bringing some lightness to your corner of the internet.ReplyCancel
Jen19/03/2020 - 12:15 pm
Super excited to make! How would this transition to muffins instead of a loaf? Do you know how many muffins it would make and the baking time? Thank you!ReplyCancel
Hi Jen,
Someone tagged me on Instagram who made this recipe into muffins! They got about 10 (quite large) muffins and for bake time, I would start checking them at the 30 minute mark.
-LReplyCancel
Cindi19/03/2020 - 12:25 pm
The recipe calls for light spelt flour & I can not find it anywhere & I live in a major city. ♀️ReplyCancel
Hi Cindi,
If you can’t find light spelt flour, in the recipe headnotes I also suggest, whole wheat flour, whole wheat pastry flour, all purpose flour, or whole spelt flour as appropriate substitutes. Lots of options and this recipe is very adaptable to what you have on hand.
-LReplyCancel
Charlie19/03/2020 - 7:53 pm
Thank you for this relatable, well-written post and reminder to find compassion in this uncertainty. I live in Sydney, Australia and your words resonate deeply with my experience here.
As soon as I saw your post I knew I had to make the recipe. My family and I love it, definitely a keeper :) Thank you!ReplyCancel
Jayme macleod20/03/2020 - 5:43 pm
Hello!
just wondering where you got your spelt flour from?ReplyCancel
By far the best banana bread I’ve made! I’ve been toying around with recipes lately and just haven’t loved any of them until now. The texture is so perfect. You’ve done it again! Thanks for all that you do!!ReplyCancel
Gala Fernandez23/03/2020 - 8:30 pm
Made this today and it was amazing! Even passed the picky 12 year old taste test. Thank you again for all your beautiful recipesReplyCancel
Marguerite24/03/2020 - 5:02 pm
I made this recipe this morning. The only sub was about a half cup of sunflower seeds since I was at the end of the bag of pecans. It came out great and was so comforting and home-y. Just what we need right now.ReplyCancel
Alina24/03/2020 - 7:09 pm
Hi there! Can I substitute sugar for maple syrup? Recently ran out in my quarantine life.
Thank you!ReplyCancel
Hi Jackie,
So molasses would substitute one for one with the maple syrup, but it will change the flavour significantly I think. I would probably go heavier on the cinnamon and maybe add some extra warming spices to compliment the molasses a bit more. As long as you really love that molasses flavour, you should be good! ;)
-LReplyCancel
Kate29/03/2020 - 12:38 pm
We have been lucky to find a reasonably priced short-term rental in a remote area to wait things out for the next few months in a place that has a bit more space than our tiny apartment in a dense urban area. But the kitchen supplies are limited – no bread pan.
I made this recipe this morning (as written, with whole-spelt flour) but as muffins instead of a loaf. Baked for 20 minutes and they turned out perfectly!
Just the treat we needed right now – thank you for posting Laura. Your blog is a staple for us :)ReplyCancel
Chelsea Cufaro02/04/2020 - 10:17 am
Hi Laura! This looks delicious. Do you have a suggestion for a GF flour instead of the Spelt kind?
Thank you so much! Would love to try this!ReplyCancel
ewlake07/04/2020 - 3:08 pm
I made six jumbo muffins instead of a loaf, and, WOW! Best banana muffins I have ever made. I have been baking banana bread since 1986 when I was an undergrad in my first apartment, and vegan banana bread since 1995. Needless to say, I’ve made many a loaf over the decades. Hands down the best – non-vegan husband agrees. Thanks so much.ReplyCancel
This salad looks scrumptious and satisfying. Sadly, about ten years ago, my body rejected all soy and dairy foods…I am soy intolerant now, but still attracted to Asian ways of cooking and eating. Could you suggest substitutions for this recipe (for edamame and soy sauce) that might keep the freshness and the Asian feel of it? Many thanks, DebbieReplyCancel
Hi Debbie,
Thanks for this comment! Have you tried coconut aminos as a tamari/soy sauce replacement? It has a great depth of flavour that substitutes really well for soy sauce. As for the edamame, the best substitutes in terms of texture and flavour would be fresh fava beans, shelled green chickpeas or even regular old green peas.
-LReplyCancel
Sue11/03/2020 - 1:14 pm
Laura, this looks delicious! I will make it soon. Thanks for all your hard work and creativity.ReplyCancel
John11/03/2020 - 4:57 pm
I’ve been following your site for a while now and never commented before, so this is probably an appropriate time to express my gratitude to YOU for doing it and providing me with so much inspiration in the kitchen!
Here in the Netherlands it is cold, wet and depressing and there is no hint yet of spring but this is the perfect recipe for me to cook this weekend and convince myself that a warmer season is just around the corner :)ReplyCancel
Oh Laura! When I saw this photo earlier today, I HAD to make it. So the dressing is done and noodles are cooked, now to put it all together. It smells divine! Thank you xReplyCancel
Do you have any tips for choosing avocados? I’ve been disappointed lately when i cut into what looks like a perfectly ripe avocado. I usually will use for a smoothie but was just wondering your thought?ReplyCancel
Hi Tracey!
A ripe avocado will have a dark (brownish-black), slightly pebbled looking skin that is SLIGHTLY tender/has give when you push on it gently with your finger. The stem of a ripe avocado will also come off with minimal pressure. If the stem is unyielding, the exterior feels hard, and the skin is green, it’s not ready. I prefer buying avocados that have green skin and letting them ripen on my counter vs. trying to find already ripe ones at the store. Hope this is helpful!
-LReplyCancel
Jana04/03/2020 - 1:06 pm
I sooooo miss your old website design…I really don’t mean to be rude or unkind, but this new one just isn’t as fitting as the one you had before. It feels too clean cut and generic… I love all your recipes as always though, and your photography is always so amazing. But I do kinda cringe every time I see the new First Mess headingReplyCancel
Tanya04/03/2020 - 6:34 pm
It’s not very kind or necessary to say that you cringe at Laura’s new First Mess heading.ReplyCancel
Hi Marissa,
I love Chickapea brand as well as the lentil “sedanini” available at Trader Joe’s! Barilla makes a really nice chickpea casarecce as well (if you eat chickpeas).
-LReplyCancel
Kavita04/03/2020 - 5:10 pm
Hi Laura! This looks delicious. Is it possible to substitute the miso with something else? Would soy sauce or tamari work?ReplyCancel
Hi Elizabeth! I don’t think I can recommend this one as a meal prep option in good conscience. The avocado pesto sauce would probably go off in colour and I think it may thicken up a bit too much as well. This one is best enjoyed right away. Love this question though! It will be helpful for a lot of people :)
-LReplyCancel
Elizabeth05/03/2020 - 7:32 am
Thanks for confirming my instinct – will definitely be trying this one fresh!ReplyCancel
Jill04/03/2020 - 11:00 pm
Hi Laura, This looks amazing! You must have sensed I was craving pasta (which is unusual – I know!) However, my question is in regard to the kale. I’ve made kale chips a few times and they’ve only turned out good once. They have been flat and oily tasting – I tossed them. It’s so simple that I can’t imagine what I might be doing wrong. Any suggestions? Thanks!ReplyCancel
Hi Jill! The most important thing with kale chips is to bake them in a single layer on a large baking sheet. Each leaf needs to have a bit of space so that the oil can properly crisp up the edges (and not steam and sit into some soggy/oily folds). Kale chips also crisp up significantly once you’ve taken them out of the oven–usually after about 10 minutes of cooling. Hope this is helpful!
-LReplyCancel
Jill05/03/2020 - 3:12 pm
Thanks, L! I’m going to try it again and keep your tips in mind. It’s going to be cool and rainy (thank goodness!) in SoCal next week and this pasta will be perfect for spring-ish rain.ReplyCancel
These look amazing! We’re in for the same snow storm so staying in and making cookies sounds like the perfect plan! Love your fluted-edge plates too. Where did you get them?
Happy Birthday!ReplyCancel
Hi Amy!
Theoretically those flours could work, but I tested this recipe specifically to be grain-free. I don’t think it would be an easy one-for-one swap unfortunately. You might be more successful working from a more traditional chocolate chip cookie recipe!
-LReplyCancel
Tracy29/02/2020 - 2:29 pm
I just tried it with oat flour because I am out of almonds. I had to add some plant milk because the batter was too dry. Its in the oven now. I will report back!ReplyCancel
Kate26/02/2020 - 10:53 am
Def gonna make this! Happy Birthday and thanks for all of the delicious recipes!ReplyCancel
Oooo, I love me some tahini based cookies, especially with chocolate and flaky sea salt. Hope you have a very cozy birthday!ReplyCancel
Sue26/02/2020 - 1:14 pm
Happy birthday Laura! February birthday people are special. ReplyCancel
Eveline26/02/2020 - 1:21 pm
Thank you for this!!
Do you think coconut meal would work as well? I had a small pantry problem and had to throw out loads of stuff :/ so it’s the only thing I have on hand a.t.m. … and I really want one now, you know.. to celebrate your birthday ;)ReplyCancel
Eveline26/02/2020 - 5:59 pm
Tried it :) It was… ok.
Restocking on the almond meal asap :)ReplyCancel
Izabla26/02/2020 - 3:26 pm
This cookie came together so quick! I use almond butter because no tahini on hand but they are just as good (though without that edge tahini would give them, I’m sure).ReplyCancel
I just made this jumbo cookie and it was PERFECT. Super gooey, delicious and so simple! Will definitely make it again. Thank you Laura for another fabulous recipe:) I hope you had the loveliest birthday xxReplyCancel
Karen27/02/2020 - 10:57 am
Hope your birthday was a wonderful time of gathering the good memories and looking forward to your new year with anticipation. I baked the cookie in a small cast iron skillet and served with B&J’s dairy free chocolate fudge brownie frozen ice cream. Delicious! Thank you for another wonderful “love animals” recipe.ReplyCancel
Jean27/02/2020 - 5:27 pm
Could you make these as smaller cookies also?ReplyCancel
Yes definitely! They may need less baking time though.
-LReplyCancel
Lisa F28/02/2020 - 8:41 am
5 stars!! I made this cookie and was surprised by how easy it was to make and how incredible it tasted!! I was a few tablespoons short of almond flour but they still turned out delicious!!! Thank you!!ReplyCancel
Samantha Green28/02/2020 - 9:28 am
I made a triple recipe of these last night with ground sunflower seeds (a friend is allergic to almonds) and they were THE BEST. also they turned blue inside? strange but not actually unappetizing–it just made my toddler even more into them!ReplyCancel
Hey Samantha! This is something I always try to note when suggesting sunflower seed meal in a baking recipe, but I think I forgot this time. So sorry! Something about the combination of sunflower seeds and baking soda results in blue-ish to green-tinged baked goods! I will edit the recipe notes to reflect this. Glad that your toddler was into them though! :)
-LReplyCancel
Colu01/03/2020 - 2:03 pm
I really loved your old logo so much it was just perfect! This one seems more business-y :(ReplyCancel
Hi Colu,
Thanks for your message. I felt that it was time for a change and I’m really happy with it. The quality of the recipes and content that I post here will remain the same :)
-LReplyCancel
This looks amaaaaaazing! Tahini is life for me so definitely trying this. I’ll let you know how it goes :)ReplyCancel
AJ01/03/2020 - 9:41 pm
Excellent recipe! Thank you for specifying waiting until completely cool (30min) – otherwise it would have been too crumbly. Was worth the wait.
Added tahini drizzle when cookie cooled and it was delicious.ReplyCancel
Ashley02/03/2020 - 11:44 pm
This looks amazing! Do you think chickpea flour would work?ReplyCancel
Hi Ashley,
Sometimes substituting flours is not as simple as a one-for-one swap. Chickpea flour definitely will change the flavour of this cookie. Its lower fat content will also significantly change the texture (likely more bread-y and dense). I haven’t tried this substitution personally, but from a brief consideration, I wouldn’t recommend it.
-LReplyCancel
CHRISTINE03/03/2020 - 11:29 am
Do you think walnut meal might work? I have a whole bag of it in my freezer and have been looking for ways to use it!ReplyCancel
Hi Christine,
I think walnut meal should substitute fine here! Do let me know what it’s like if you test it out.
-LReplyCancel
Alex Zarak05/03/2020 - 10:19 am
Wow! This cookie is irresistible. Luckily I baked two, so my hubbie had his all to himself, otherwise he’d surely have devoured mine too. Seriously good, even a day later, as I am having it with my chicory coffee. The salt and sesame on top is irresistible. Great workReplyCancel
Ellie24/03/2020 - 2:08 pm
It’s cruel to ask people to wait 30 minutes for the cookie to cool and totally unnessecary.
The perfect self-isolation cookie.
yum.ReplyCancel
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Wonderful – thank you! Several of these recipes are old friends and I’m very much looking forward to trying some others that will be new to us. Chickpeas in particular are calling my name. Off to soak some now! Stay well.
Wow! Thank you! I was reading through your amazing cookbook for ideas!
This is great and needed and much appreciated.
Pam in Paris, France
These are a godsend! Thank you so much. I am forwarding them to my friends and family. Fantastic!
Cheers from Vancouver Island
Laura your photos are always such vibrant, visual treats. Thanks for taking the time to go go through your recipes and choose some that are ingredient friendly given our current circumstances. Your comments for each recipe were really helpful and encouraging. It’s easy to fall into a routine of cooking the same old thing right now and I’m trying hard not to do that for my family’s sanity and enjoyment. Thanks for the inspiration. Stay well and enjoy your dog walks.
Thanks for these lovely ideas. Look forward to making a few of tbese recipes over coming days, whilst the fresh veg lasts!
thanks for this Laura! Deb
I’m speechless!.. The photography is to die for and the recipes are mouth watering! I made your banana bread yesterday and I just felt like a baker! My hubby has almost eaten all of it. Dangerous!.. :o)
I haven’t commented on your blog before but I follow it religiously because ALL of the recipes you have ever created and posted turn out so beautifully well. I just want to say thank you for thinking of us all who love all you do. Keep up the good work and I look forward to diving into several of these!
Thank you! I’ve been following you and cooking from your recipes. So, thank you! This compiled list of recipes is perfect and can’t wait to dive into them
I’ve been following your blog for what seems like 10 years (though maybe that’s not possible?) and I love so many of these recipes.
I always appreciate your thoughts on the state of things. Making my once-a-week grocery list now!