​It’s just two of us in the house so cooking for two can sometimes be a challenge, especially when it comes to baking. By the time we get halfway through a baked good, we are tired of it. Yes, I could freeze some, but its just as easy to make 3 treats in 1!
Here is a quick bread recipe that can be made into 3 yummy flavors, perfect for cool weather with a cup of tea!
Don’t forget to adjust for high altitude if needed.
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Ingredients:

• 2 ripe bananas, mashed (about 1/2 cup)
• ½ c pumpkin puree
• ½ c apple butter
• 2 large pastured eggs
• 1/2 cup unsalted grass fed butter, melted (or substitute with coconut oil or vegan butter)
• ¾ cup coconut sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour or gluten free flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Butter or cooking spray, for greasing the pan

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini loaf pan with butter or cooking spray.
2. Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set this dry mixture aside.
3. Add the Wet Ingredients: Add the melted butter (or oil) to the dry ingredients along with the coconut sugar and stir until well combined.
4. Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next.
5. Stir in the vanilla extract.
6. Divide this into 3’s.  Add the mashed bananas to 1, the pumpkin to the next, and the apple butter to the last one, stirring until just combined. Be careful not to overmix; a few lumps are normal and preferable.
7. Optional Add-Ins: If you like, fold in suggested mix-ins (see below)
8. Pour into Pan: Pour the bread batter into the greased mini loaf pan and smooth the top with a spatula.
9. Bake: Place the pan in the preheated oven and bake for approximately 15-20 minutes, or until a toothpick or cake tester inserted into the center comes out clean. The exact baking time may vary depending on your oven.
10. Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Cooling helps the flavors meld and the texture to set.  Top with suggested toppings (below) if desired.
11. Slice and Enjoy: Once the quick bread has cooled, enjoy!

Store any leftover quick bread in an airtight container at room temperature for a few days or in the refrigerator for longer freshness.
SUGGESTED MIX INS-for banana, try walnuts, flaxseed, hemp seed and coconut. For pumpkin, try pumpkin seeds and dark chocolate chips. For apple, try pecans, raisins and diced apples.
SUGGESTED TOPPINGS – for banana, mix maple syrup or honey with cocoa powder to make a chocolate drizzle. For pumpkin, try pumpkin spice cream cheese or vegan pumpkin spice cream cheeze. For apple, make a glaze from maple syrup and cinnamon.

​This is a creamy and delicious dairy free cream sauce. If you have a high speed blender, soaking the cashews is optional.

Ingredients
§ 1 ¼ cup cashews, raw and unsalted, soaked in water 30 min – overnight depending on how strong your blender is
§ 1 Tbsp arrowroot starch, optional
§ ½ c diced onion
§ ½ Tbsp lemon juice
§ 2 cloves garlic, more if desired
§ ¾ cup water, cashew soak water, or vegetable broth
§ ¼ tsp thyme, dried
§ ¼ tsp rosemary, dried
§ ¼ tsp black pepper
§ 1 tsp nutritional yeast, optional
§ ½ tsp sea salt
Instructions
1. Place all the ingredients into your blender Blend until smooth. Taste and add more seasoning as desired. If you want your sauce a little thinner, add more water, 1 teaspoon at a time.
2. In a large bowl, combine sauce with pasta, zoodles or spaghetti squash. Add roasted cherry tomatoes and vegan parmesan if desired.
3. Store any leftover or reserved sauce in an air-tight container in the refrigerator for up to 3 days.