Gluten-Free Vegan/Allergy-Friendly Banana Bread

Adapted from http://ethicaldeal.com/blog/2013/01/gluten-free-vegan-banana-bread/ 

2 cups of gluten-free flour (your preference)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup of vegetable oil (olive, canola or a blend)
2/3 cup of maple syrup
2/3 cup of rice milk
1 tsp of vanilla extract
3 overripe bananas
½ cup of (raw) dairy-and-nut-free dark chocolate chips
Vegan (milk- and soy-free) margarine or shortening for greasing

1. Preheat the oven to 350°F.
2. Lightly grease and flour a standard loaf pan or a small square or round cake pan.
3. In a large mixing bowl, sift together all the dry ingredients.
4. In another mixing bowl, mash the bananas and other wet ingredients together. Slowly add the dry ingredients while stirring until well combined. Gently fold in chocolate chips.
5. Pour the batter into the pan (I like to sprinkle a few chips over the top, too – have fun with it).
6. Bake for 45 minutes or until it springs back when you lightly touch it, or when a skewer or a knife inserted into the middle comes out clean. If your cake is browning on the top too much but not cooked in the middle, lower the oven temperature a little and cover with a piece of baking paper or tinfoil.

Vegan Baked Sprinkle Donuts and Glaze

Adapted from Chef Chloe's recipe on youtube at http://www.youtube.com/watch?v=nbeUJUMxbFs These look great, looking forward to trying them. 
UPDATE:  these are good, but because they're baked, they really don't really taste much like donuts.  DS2 (3yo) had fun helping me glaze and sprinkle them :)

Baked Sprinkle Donuts
Makes 12 donuts

large bowl:
335g (2 2/3 cups) all-purpose flour
135g (2/3 cup) sugar
2 teaspoons baking soda
2 teaspoons ground nutmeg (altn: ground ginger, allspice, and/or cloves)
1 teaspoon salt

small bowl: 
245g (1 cup) rice milk
50g (¼ cup) canola oil
60g (¼ cup) white or apple cider vinegar
1 teaspoon pure vanilla extract

Vanilla or Chocolate Glaze (recipes below)
Optional toppings: Rainbow or chocolate sprinkles, shredded coconut, mini nut-and-dairy-free chocolate chips.

  • Preheat the oven to 375 degrees.
  • Lightly grease two donut pans.
  • In a large bowl, whisk flour, sugar, baking soda, nutmeg, and salt.
  • In a medium bowl, whisk nondairy milk, oil, vinegar, and vanilla.
  • Add the wet ingredients to the dry and whisk together quickly until just combined. Do not over mix. Using a pastry bag or plastic bag with the tip cut, pipe batter into the prepared donut pans and bake for 10 to 12 minutes.
  • Prepare glaze (recipes below).
  • Remove the pan from the oven and let sit 5 minutes before unmolding.

Old-Fashioned Glaze 
110g (1 cup) powdered sugar
2 tablespoons rice milk
In a small bowl, whisk the powdered sugar and nondairy milk until smooth.

Chocolate Glaze
¼ cup semisweet chocolate chips (nut and dairy-free)
2 tablespoons plus 1 teaspoon rice milk
½ cup powdered sugar

In a double boiler or microwave, melt the chocolate chips and nondairy milk together. Whisk in the powdered sugar until smooth. Let sit for 5 to 10 minutes before glazing so that the glaze thickens and any powdered sugar clumps dissolve.

To assemble donuts: Dip each donut into the glaze, covering the top. Twist the donut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle the topping onto the glaze and let set.