Let’s talk vegan. That is, vegan banana date slice.
But first, just vegan.
It’s now been three months since I decided to make the switch to a plant based lifestyle. It’s a bit of a buzzword, ‘plant based’. Truthfully though, I’m a little scared of revealing to people that I am now fully vegan, since most people respond with comments like:
- wow, that must be so hard!
- but what about your protein/calcium/iron/B12?
- are you sure you’re getting enough nutrients?
- i really love animals too!
Well, actually no. It’s not hard at all; it stops me eating processed foods (which isn’t exactly a bad thing); I save money from not eating out; and it makes meal planning a whole lot easier. Plant based nutrients are in abundance. More so, in fact, than animal based ones. Let’s see – soy products and wholegrains for protein, sesame and greens for calcium, molasses and seeds for iron, nutritional yeast for B12. And, just so you know, veganism is a three-pronged fork, figuratively speaking. For me, it’s about more than just animals. It’s about
One – health (doco to watch: forks over knives).
Two – environment.
Three – ethics.
For me, that’s as complicated as it gets. I’m not imploring you to go vegan, I’m just sharing my views.
I don’t believe in labelling things as ‘vegan’ like some sort of health fad. Would you label an apple as vegan just to increase the price tenfold? Veganism isn’t for everyone, and I wholly accept that. But it feels insanely good to know I am doing my part to secure the earth for future generations and also secure my health for a lifetime. Already, my acne has all but disappeared, which to me is the greatest benefit of all. I’m a self conscious little elf.
On that note, here’s a new recipe of mine. It’s based on an all-time family favourite – banana and date muffins. Which are, of course, best when made by my mum. Shout out to you Shirlie!
It doesn’t contain gluten. Or dairy, or eggs, or any animal products at all. But before you cringe when I label it as ‘vegan’, taste it first.
Much love, your author who loves a good rant and refuses to be labelled as some sort of crazy-hippie-cult vegan, Rosie.
- 180g rolled oats
- 50g desiccated coconut
- 50g teff flour
- 40g chia seeds
- 55g raw almonds
- 45g pepitas
- 40g sunflower seeds
- 85g pitted dried dates, chopped
- 80g coconut oil
- 150g rice malt syrup
- 1 teaspoon vanilla
- 2 overripe bananas, mashed
- Brush your favourite slice pan with melted coconut oil and line with baking paper. Preheat oven to 170 C.
- Mix together all the dry ingredients in a large bowl.
- Next, in a heatproof jug or bowl, stir together oil and syrup and heat until runny.
- Pour the oil/syrup mixture into the dry ingredients, add vanilla and bananas and stir really well.
- Spoon into tin and flatten surface, then bake for 25 minutes until edges are just golden.
- Cool in tin before slicing and store in the fridge.