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Recipes

Vegan & Gluten-Free Chicory Banana Almond Bread

Sara Klimek
This article is written by a student writer from the Spoon University at UVM chapter.

Fall is the perfect time of year to try out a new quick bread recipe! Quick breads are simple breads without any yeast in them. Instead, they get their rise from baking powder.

I used baking powder and baking soda for this recipe. The baking soda adds a nice brown to the top. I also added Teeccino powder to the batter. Teeccino is a company that makes coffee and tea alternatives out of nuts, chicory, and spices. Besides baking, you can run it through a french press or steep it in water overnight for cold brew. The base of the batter is made with almond flour (GF), but you can substitute oat or whole-wheat if that’s your fancy. 

Chicory Banana Almond Bread
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Chicory Banana Almond Bread

Difficulty:BeginnerPrep time: 5 minutesCook time: 45 minutesTotal time: 50 minutesServings:6 servings

Ingredients

Instructions

    Simply mix ingredients in a bowl and transfer to a baking tin. Bake at 375 degrees for 45 mins or until a toothpick comes out clean. 

    Sara Klimek

    UVM '21

    Sara found her passion for writing and editing as an editorial intern (and later copy editor, managing editor, and editorial director) at bSmart Guide: an online women's publishing platform focused on women's wellness and professional mentorship. She became the president and editorial director at Spoon University-Vermont in March 2020. When she's not writing, Sara enjoys reading, fitness, yoga, and hiking. She currently lives in Vermont and studies Environmental Studies, Food Systems, and Nutrition & Food Science at UVM. After graduation, she plans on pursuing a M.S. in Agricultural Extension Education and becoming a 4-H Youth Development Coordinator.