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  • Elizabeth25/03/2020 - 7:54 am

    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

  • Deborah Dewar25/03/2020 - 11:48 am

    thanks for this Laura! DebReplyCancel

  • Rosanna25/03/2020 - 4:32 pm

    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

  • Jen26/03/2020 - 12:02 am

    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

  • Vic27/03/2020 - 8:10 am

    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!ReplyCancel

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  • Amy Jarboe18/03/2020 - 2:51 pm

    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

    • Laura18/03/2020 - 3:09 pm

      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

        • Laura18/03/2020 - 3:35 pm

          Hooray!! The small wins are so big these days :)
          xo LReplyCancel

      • Jill18/03/2020 - 4:43 pm

        I’m grateful you posted an amount. To me, 4-5 bananas is closer to 2.5 cups. In this case, size really does matter. ;)ReplyCancel

  • Tania Meacher18/03/2020 - 2:57 pm

    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

    • Laura18/03/2020 - 3:08 pm

      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

      • Laura18/03/2020 - 5:12 pm

        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

        • Shelby18/03/2020 - 6:36 pm

          Haha woops, yep, there it is, thanks!ReplyCancel

    • Laura18/03/2020 - 5:14 pm

      Hi Lauren! The following things will substitute for mashed banana: cooked sweet potato, butternut squash, and canned pumpkin! Lots of options ;)
      -LReplyCancel

  • Allegra D'Agostini18/03/2020 - 6:51 pm

    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

    • Laura20/03/2020 - 7:45 am

      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

    • Laura20/03/2020 - 7:47 am

      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

  • Sarah23/03/2020 - 3:50 pm

    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

    • Laura25/03/2020 - 7:32 am

      Hi Alina!
      I think the same amount of sugar or brown sugar would work just fine.
      -LReplyCancel

  • Jackie Dives27/03/2020 - 12:47 am

    Similar comment to the above about the maple syrup sub. I was wondering about subbing molasses?ReplyCancel

    • Laura27/03/2020 - 8:35 am

      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

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  • Debbie11/03/2020 - 10:20 am

    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

    • Laura11/03/2020 - 11:12 am

      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

  • Sneh | Cook Republic11/03/2020 - 9:24 pm

    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

    • Laura12/03/2020 - 9:08 am

      Sneh, this makes me so happy <3
      xo LReplyCancel

      • Amsy16/03/2020 - 4:47 am

        Hey what’s the substitute for avacado oil pls … any veg or sunflower oil ?? Or even pomace olive oil … thxReplyCancel

        • Laura16/03/2020 - 9:15 am

          Yes, any oil you have available would honestly be fine as long as it’s not a super strong tasting one.
          -LReplyCancel

          • Amry18/03/2020 - 5:49 am

            Can I use pomace olive oil thts lighter version of olive oil or u think a veg oil is better .

          • Laura18/03/2020 - 2:16 pm

            Yes that will work fine!
            -L

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  • Tracey04/03/2020 - 11:13 am

    Hi Laura:

    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

    • Laura04/03/2020 - 12:19 pm

      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

    • Michelle05/03/2020 - 3:22 pm

      Literally no one asked you!ReplyCancel

    • Renée10/03/2020 - 5:14 pm

      Excellent! Fast, tasty, healthy – what’s not to love? I will make this again soon.ReplyCancel

  • Marissa04/03/2020 - 1:15 pm

    Hi there! Can’t wait to try this – any recommendations for a lentil-based pasta that you like?ReplyCancel

    • Laura04/03/2020 - 2:19 pm

      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

    • Laura04/03/2020 - 5:34 pm

      Hey Kavita! Yes, a good dash of tamari would be perfect :)
      -LReplyCancel

  • Elizabeth04/03/2020 - 9:19 pm

    How would leftovers fare do you think? I’d love to make this as meal prep but avocados give me pause. Thank you for all you do!ReplyCancel

    • Laura04/03/2020 - 9:36 pm

      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

    • Laura05/03/2020 - 8:51 am

      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

  • Dorothy D. Piper07/03/2020 - 8:23 am

    Looks yummy! I am very excited to try this at home.ReplyCancel

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  • Victoria26/02/2020 - 4:29 am

    I have always wanted to try make cookies with tahini! I think I need to try these out ASAP.

    xo, VictoriaReplyCancel

  • Deborah Dewar26/02/2020 - 7:31 am

    These look fantastic…can’t wait to try them. Happy Birthday!ReplyCancel

  • Deborah Dewar26/02/2020 - 7:32 am

    Happy Birthday ! These look fantastic.ReplyCancel

  • Jo-Ann in Ottawa26/02/2020 - 9:14 am

    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

    • Laura26/02/2020 - 9:58 am

      Thanks for this Jo-Ann. I got the fluted plate at a local boutique called Olive & Rust. Their website is here: https://www.oliverandrust.com/
      -LReplyCancel

      • Jo-Ann27/02/2020 - 4:29 pm

        Thanks so much for sharing that info. Looks like a gorgeous shop!ReplyCancel

  • Amy Jarboe26/02/2020 - 9:40 am

    If not needing to be grain free, do you think other flour like all-purpose, wheat/spelt, or oat would work here?ReplyCancel

    • Laura26/02/2020 - 9:57 am

      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

  • Allie26/02/2020 - 11:13 am

    I’m definitely making this soon. Happy Birthday!ReplyCancel

  • Victoria26/02/2020 - 12:14 pm

    Gorgeous cookie and plate! Happy Birthday Laura! Happy celebrating! :)ReplyCancel

  • Hana26/02/2020 - 12:48 pm

    Simple & fabulous!ReplyCancel

  • Erin26/02/2020 - 1:04 pm

    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

  • Lindsey Silverman Love26/02/2020 - 3:48 pm

    This cookie is everything! Can’t wait to make it :) *bday hugs*ReplyCancel

  • Margaret26/02/2020 - 10:07 pm

    Just made these! Doubled the recipe and made 5 cookies. SO GOOD! xxReplyCancel

  • Jessica26/02/2020 - 10:18 pm

    These look amazing! Do you think almond pulp (leftover from making almond milk) would work for the meal?ReplyCancel

  • Sophie26/02/2020 - 11:11 pm

    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

    • Laura27/02/2020 - 7:48 pm

      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

    • Laura28/02/2020 - 11:57 am

      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

    • Laura03/03/2020 - 1:43 pm

      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

  • Ines01/03/2020 - 2:29 pm

    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

    • Laura03/03/2020 - 1:38 pm

      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

    • Laura03/03/2020 - 1:44 pm

      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