For the Sweet Tooth

I am currently obsessed with this quick dessert:

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Plain Greek yogurt, frozen organic berries, and honey.

For our Thanksgiving road trip to Wisconsin, I made this banana pumpkin bread:

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It was vegan, using chia seeds and water as an egg substitute, and super moist and delicious. I think Dave and I each had three pieces during our 13-hour drive. Other snacks included organic raspberries, kombucha, cashews, kale chips, potato cakes, and more fruit.

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This may be my favorite banana pumpkin bread recipe ever. I think the reason it was so good is that I used brown sugar and white flour. Usually, I use maple syrup instead of sugar and almond flour, but I was worried that the “chia egg” would be enough gamble. I may have to try combining all three next time.

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Filed under deserts, Uncategorized, vegan

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