Lavender Lemon Bread

lemonlavenderbreadRemember that lavender recipe I promised you last week? Well here it is!

My mom and I purchased some cooking lavender to bake with when we road tripped to a lavender farm earlier this summer.100_8603When we were at the farm, my mom got lemon lavender ice cream. She said it was super refreshing, and that ice cream inspired us to make this similarly flavored bread together. It’s a sweet, refreshing bread that’s perfect for a sugary breakfast or an afternoon pick-me-up snack. I hope you love it as much as we did!img_3581

img_3574Lemon Lavender Bread

Makes 3 mini loaves or one large loaf

Inspired by this recipe

For the bread:

  • 2 cups all purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 flax egg (3 Tbsp flax seed meal + 1 Tbsp warm water)
  • 1 cup non-dairy milk
  • 1/4 cup oil
  • 4 tablespoons lemon juice
  • 2 Tbsp lemon zest
  • 2 teaspoons dried lavender

For the glaze:

  • 1 cup powdered sugar
  • 3 to 4 teaspoons lemon juice
  • 1 tablespoon water
  • 1 tablespoon lemon zest (zest from one small lemon)


  1. Preheat the oven to 350 degrees F.
  2. Make the flax egg by combining the flax seed meal and water in a small bowl. Mix it together, cover it, and put it in the fridge for about 15 minutes to help it conglomerate.
  3. Whisk together the dry ingredients (flour, sugar, baking powder, salt) to a large bowl.
  4. Add in the milk, oil, and lemon juice to the dry mixture and whisk until just combined.
  5. Add in the flax egg and whisk until combined.
  6. Mix in the lemon zest and lavender.
  7. Oil the bottom and sides of mini bread pans.
  8. Pour each bread pan 2/3s full with batter.
  9. Bake the loaves for 35 to 40 minutes, depending on how hot your oven gets.
  10. Let the bread cool for about an hour after taking it out of the oven before topping it with glaze.
  11. For the glaze: Whisk the powdered sugar, lemon juice, water, and lemon zest together in a small bowl until smooth. Then drizzle the glaze over each loaf and ENJOY!img_4251

Enjoy the last week or two of summer (in name only, unfortunately) and enjoy this lemon bread!

xx Ellie


Pumpkin Bread (vegan)

T-minus 3 days until Thanksgiving (not including today). Can you believe it!? I certainly can’t. I also can’t believe that it finally snowed on Saturday. A 4-inch layer of the powdery white stuff blankets the ground outside. Is it snowing wherever you are? If not, I’ll send you some because there’s more heading my way than I know what to do with! I like snow up until Christmas, but I just want it to go away by the beginning of the year since I get sick of it. There are only so many snowmen you can build, am I right?

However, I’m happy about the snow right now. You know what else makes me happy? Thanksgiving.


What are your Thanksgiving plans? My family is driving down to Kansas, USA (from MI) to visit my grandparents who, ironically, own a cattle ranch and a steakhouse. I still don’t know what exactly my Thanksgiving day will look like. Typically, my family drives up to my cottage and we spend the day hiking, eating veggie-filled dishes, then seeing a movie at the local movie theatre. This year… not so much. I’m excited because I think we might go four-wheeling, hiking, and cattle herding. As far as “turkey day” food goes… any [vegan] recipe suggestions?


I DO know that I will be enjoying this pumpkin bread throughout the trip. It’s fluffy, sweet, and super pumpkin-y. That all makes sense since it IS pumpkin bread we’re talking about. It travels well and will be enjoyed by anyone, from picky children to carnivorous adults! Snack on it during a road trip, set it out as a pre-Thanksgiving meal snack, use it as a side dish during the main meal, or serve it as a light dessert after the heavy meal.  I imagine it’d also make a great day-after Thanksgiving french toast base!


My mom and I vegan-ized our family pumpkin bread recipe to make this delicious bread!

Enjoy this pumpkin bread and enjoy your Thanksgiving!

Throwback to when my family was the “pilgrim family” at our church for the Thanksgiving day church service. Like my choker? 


Pumpkin Bread (vegan)

makes 4 mini loaves or 1 regular sized loaf

  • 2 flax eggs: Mix 2 Tbsp flax seed with 6 Tbsp water in a small bowl. Cover and put in the fridge for 15 minutes.
  • 1/3 cup vegan margarine, softened
  • 1/3 cup water
  • 1 cup canned pumpkin
  • 1 and 1/3 cups sugar
  • 1 and 2/3 cups flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/4 tsp baking powder
  • ½ tsp cinnamon
  • 1/4 tsp cloves

Preheat the oven to 350 degrees F. Spray or line four mini bread pans or 1 regular sized bread pan. Make the flax eggs, then mix them with the vegan margarine, water, and pumpkin. Fold in the remaining ingredients and mix well. Fill the bread pans 2/3 of the way with batter and bake for 50 minutes, or until the bread is golden and not gooey in the center. Serve warm or freeze for future consumption.


xx Ellie

P.S.- I’m now back to semi-regular posting since the play is over and I’m almost done with college apps! Hooray!

Peanut Butter Carrot Muffins


Peanut butter and carrot is a really good combo. Don’t believe me? Dip a carrot in peanut butter, eat it, and find out for yourself! This delicious combination is mixed together in these muffins.

They’re inspired by the peanut butter carrot muffins from a local bakery near my cottage that I ate almost every morning this summer.

They’re super moist, sweet, and airy. They’re delicious. Case in point? My mom ate four when I made them. And the best part? They’re full of protein from the peanut butter and they provide you with a full serving of vegetables!

Give them a try, and feed them to people who hate vegetables because you can’t tell that there are vegetables in them.


Peanut Butter Carrot Muffins

makes 12

Dry Ingredients

  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons peanut butter (preferably creamy)

Wet Ingredients

  • ½ cup “yogurt” *

-I processed 1 cup (8 oz) silken tofu with 2 Tbsp lemon juice and 1/4 tsp salt in a food processor. I used ½ of that (so I used a ½ cup, aka 4 ounces) in the muffins.

*You can also use a commercial vegan yogurt or regular yogurt if you’re not vegan.


  • 1 flax egg

-Mix together 1 Tbsp of ground flaxseeds with 3 Tbsp of water. Let sit in the fridge for about 15 minutes.

  • ½ cup brown sugar
  • 1 cup carrot puree

-Put 10 baby carrots (or 3 large carrots cut up) and enough water to cover them in a microwave-safe bowl. Heat in the microwave for 3 minutes. Drain them (using a colander), then process the carrots in a food processor until they are a puree. You’ll have to process, scrape down the sides a few times, then process again. You may need to add a teaspoon or 2 of water to get the carrots moving.


  • optional :  chopped carrots if you want carrot chunks in the muffins (because the puree won’t be noticeable)
  1. Make the flax egg.
  2. Preheat the oven to 350 degrees F.
  3. Make the “yogurt” in the food processor and put it in a separate bowl.
  4. Make the carrot puree and put it in a separate bowl.
  5. Process the dry ingredients (including peanut butter) in a food processor or mixer.
  6. Add in the wet ingredients, including the carrot puree and yogurt, and process / mix until just combined.
  7. Spoon into prepared muffin tins.
  8. Put the muffins in the oven and bake for 18-20 minutes, or until they’re golden-brown, fluffy, and a toothpick comes cleanly out of them.


Have a sweet day!

xx Ellie

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Strawberry Jam Muffins (v, gf, oil-free, & refined sugar-free)

It’s FINALLY my favorite time of the year : strawberry season! During strawberry season, my mom and I go out at least five times to a local berry field to pick eat berries. Throughout the season, we probably pick 50 quarts. We pick berries for eating, for making jam, and for making yummy baked goods with!


One such baked good we like to make is strawberry bread. However, the strawberry bread we usually make is chock-full of dairy, oil, eggs, and white sugar! I missed this strawberry bread since becoming vegan, so I made my own VEGAN version of the bread. I also decided to cut out the icky, unhealthy stuff in the bread so that it’d be healthy enough for breakfast. I decided to go all out and cut not just the icky stuff out of the recipe (refined sugar and oil), but also the gluten. That way, ANYONE can enjoy this recipe without worrying about their food allergies.




I actually didn’t follow the old bread recipe at all after glancing over it and seeing it was full of stuff I don’t want in my body. In fact, I didn’t even make it a bread! I made muffins, because muffins are easier to eat than bread!

Maple syrup takes the place of white sugar, nondairy milk and banana replace the oil and eggs, and oat flour and tapioca flour are swapped with regular flour to make the muffins gluten-free.

I added strawberries to the muffin batter, as well as our homemade strawberry jam for extra strawberry goodness. I hope you love these sweet, satisfying muffins!


Strawberry Jam Muffins

vegan, gluten-free, oil-free, and refined sugar free

makes 14

by Ellie Haun

  • 1 cup gluten-free oat flour
  • 1/2 cup tapioca flour
  • 1/2 cup gluten-free oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 very ripe banana
  • 4-5 Tbsp maple syrup
  • 1/4 cup nondairy milk
  • 1/2 cup strawberry jam
  • 1 loosely-packed cup of strawberries, washed

Preheat the oven to 350 degrees F. Mash a banana, either in a mixer or with a fork in a bowl. Add in maple syrup and non-dairy milk to the banana mash and mix it all together. Add in everything else EXCEPT the jam and the berries. Mix it together. Then, whisk in the jam and the berries. Line a muffin pan, and scoop batter into muffin tins. Fill each tin 2/3 of the way full. Bake the muffins for 20 minutes. Let them cool in the pan for at least 5 minutes, then take them out and let them cool for a few more minutes before devouring. These muffins taste great fresh out of the oven and smothered with even more jam!

Happy strawberry season!

xx Ellie

Banana Bread (v + gf)

I love bananas. I love them plain, I love them with peanut butter, I love them in oatmeal, I love them in nice cream, and last but not least I love them in banana bread! In fact, I love them so much that my mom sometimes has to HIDE bananas from me so I don’t devour them all!


Not long ago, we had bunches and bunches of bananas. So many that my mom didn’t have to hide them from me! I decided to switch up my usual banana routine (pop them in the freezer and use them in smoothies and nice cream)  for banana bread!

I’d seen a picture of yummy-looking banana bread on an account I follow on Instagram, so I looked up the recipe for it! It called for gluten-free all-purpose flour, which I don’t love, so I subbed almond and oat flour for the gf all-purpose flour! I love the nutty flavor and extra protein that the almond flour adds to the bread. Oats and bananas are just a perfect match, so oat flour worked well in this recipe. Steph’s recipe also called for applesauce, but I don’t love apples and bananas together so I omitted it. I also added vanilla and cinnamon to the bread, because they make everything better.

This bread is delicious, and healthy enough to eat for breakfast! It doesn’t contain any refined sugar, oil, animal products, or gluten. Hoorah! Use your ripe bananas to make this simple and sweet recipe!



Banana Bread

makes 1 loaf

based on the banana bread recipe by @stephsplate

  • 3 bananas
  • 1 teaspoon vanilla
  • ½ cup almond flour
  • ½ cup gluten-free oat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon

Preheat the oven to 350 degrees F. Blend the bananas and vanilla together either by hand, with a mixer, with a food processor, or in a blender. Add in the dry ingredients : almond flour, oat flour, baking soda, baking powder, and cinnamon. Mix everything together until just combined. Line or spray a bread pan with cooking spray. Pour the batter in. Put the bread in the oven and bake it for 45 minutes, or until the top is golden-brown and the middle is no longer gooey. Take it out, let it cool, slice, and enjoy!

xx Ellie

Peanut Butter and Jelly French Toast

I am so excited to announce that I joined the peanut butter bash!

The peanut butter bash is a group of bloggers who make and post a sweet treat of some kind involving peanut butter and a mystery ingredient on the first Thursday of  each month. Each month, the mystery ingredient is announced on the Facebook group and bloggers from all over make and post a treat involving the peanut butter combo. When I discovered this group from Miranda’s Instagram, I KNEW I had to join. I love peanut butter (as my blog name hints), so I’m always happy to have the chance to share my love of the super spread. This month’s challenge is also just so fitting! Why? Because the ingredient combination is peanut butter and jelly! Peanut Butter & Ellie makes a peanut butter & jelly-inspired treat. P1240873 I sought the internet for something unconventional I could make with peanut butter and jelly. Lo and behold, this Buzzfeed post popped up! It gave me major inspiration on how to elevate the age-old pb&j combo. P1240881 P1240899

Peanut Butter and Jelly French Toast

inspired by this Buzzfeed post and this recipe

serves 1

  • 2 big slices of yummy bread (such as sourdough)
  • 1/3 cup nondairy milk
  • 2 tablespoons flour
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 2 heaping tablespoons peanut butter
  • 2 heaping tablespoons jelly
  • strawberries, to garnish

Whisk the milk, flour, cinnamon, and vanilla together in a medium-sized bowl. Dip a piece of bread in the mixture and let it soak for a minute or two. Meanwhile, get out a skillet or pan and spray the bottom with cooking spray. Add the soaked bread to the pan and cook for around 2 minutes on medium-high heat, or until the bottom is brownish. Flip, and cook for 2-3 more minutes. Slide the toast off the pan and onto a plate. Soak the other piece of bread, re-spray the pan, and repeat. To assemble: spread about 2 tablespoons of peanut butter onto the first piece of toast, then add 2 tablespoons of jelly onto the other piece and smush them together. Top the “sandwich” with more peanut butter, jelly, and freshly cut fruit! Enjoy your unconventional french toast sandwich! P1240893

You can click HERE to view all the other Peanut Butter Bash entries from this month! Check them out! There are fun recipes like peanut butter and jelly fudge and doughnuts! Yum!

Happy Thursday!

xx Ellie

Chocolate Chip Banana Bread (vegan)

On Saturday, the grocery store was giving out free bananas. The bananas were free because they were “overripe.” I didn’t mind because FREE bananas.

Day = made.


I knew when I got them that I had to make banana bread. After all, it’s fall. And fall seems like bread season to me.

This bread is delicious. How delicious? Well, in the past two days, I’ve eaten 2 and 1/2 mini loaves by myself. I can’t help it! Banana plus chocolate is such a good combination. And people don’t even know that this bread is vegan or that there’s an abnormal ingredient in it! I brought some bread to school today to share with non-vegan friends and they loved it. When I told them that the bread had tofu in it, they were surprised, but didn’t mind because they couldn’t taste it. Don’t be afraid of the tofu: you cannot taste it and it adds some extra protein, which is always a plus.

This bread is a perfect breakfast, snack, or dessert. Actually, you can eat it at any time of the day or night. If you can’t eat all the bread within a few days, freeze it or give it to someone as a gift (and make their day by doing so).

Chocolate Chip Banana Bread cut

Chocolate Chip Banana Bread

Vegan, can be gluten-free with the substitution of gluten-free all-purpose flour instead of whole wheat or white flour.

Makes 6 mini loaves or 3 normal-sized loaves

by Ellie Haun


  • 6 very ripe bananas
  • 2 flax “eggs” (2 Tbs flaxseed meal + 6 Tbs water)
  • ½ cup to 1 cup sugar, depending on how sweet you like your bread
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 3 cups flour
  • 3/4 cup soft silken tofu
  • 1 and 1/2 cups semisweet chocolate chips (I use Ghiradelli semi-sweet)


  1. Make the flax “eggs” by mixing together the flaxseed meal and water. Cover this mixture and refrigerate for about 15 minutes to make it sticky and bindable.
  2. Preheat the oven to 350° Fahrenheit
  3. Mix together the bananas until they’re mush.
  4. Add the flax “eggs” and mix together
  5. Add the sugar, baking soda, baking powder, salt, cinnamon, and vanilla. Mix until just combined.
  6. Add the flour and mix until combined.
  7. Add the silken tofu and mix until combined.
  8. Add the chocolate chips and mix until just combined.
  9. Grease a mini or normal sized bread pan and fill 3/4 of the way full with batter.
  10. Cook for 40 minutes, or until no batter sticks to a knife if you stick it into the bread. Take the bread out of the oven, let it cool for 5 to 10 minutes, take it out of the pan, cut it, and ENJOY!

Have a fun day and treat yourself to some banana bread!

xx Ellie