1. Preheat the oven to 400° F. Line a standard 9×5 baking tin with parchment then spray or brush with vegan butter.
2. Add the pecans to a parchment lined baking tray and roast until golden and fragrant, 5 minutes. Remove from the oven and allow to cool then roughly chop. Reserve 2 tbsp for topping the banana bread.
3. In a small bowl, mix the flour, almond flour, baking powder, coconut sugar and salt.
4. In a medium bowl, mix together the almond milk, melted butter and almond butter.
5. Add the dry ingredients to the wet mix and stir to combine. Fold in the mashed banana and pecans with a spatula.
6. In a small bowl, whisk together the cinnamon sugar ingredients: melted vegan butter, brown sugar and cinnamon.
7. Spread [q:1/3] of the batter on the bottom of the tin. Add [q:1/3] of the cinnamon swirl mix in dollops on top and use a sharp knife or toothpick to swirl a little. Add [q:1/3] of the remaining batter and swirl with again. Repeat one more time – you should have 3 layers.
8. Press the two halves of the banana onto the top, cut side up, and brush with a little melted vegan butter, and top with reserved pecans.
9. Bake for about 30 to 35 mins, covering loosely with foil if it starts to brown too much after about 20 minutes. Leave to cool for 10 minutes in the tin then place on a wire rack to cool before slicing.

1. In a large mixing bowl, whisk together eggs, brown sugar, flour and cinnamon. Set aside.
2. In a blender, puree bananas, and set aside.
3. In a heavy pot over medium heat, add milk and bring to a simmer, stirring frequently to avoid scorching. Just as milk begins to boil, remove from heat and whisk into egg mixture in a slow, steady stream (this helps avoid lumps).
4. Return milk and egg mixture to pot over medium heat and bring to a gentle simmer, stirring constantly to avoid scorching. Stir in vanilla extract, then banana puree, then pour mixture into a clean bowl.
5. Chill for 2 hours and serve as is, or for a decorative twist, layer into parfait glasses, alternating ginger snap cookies, banana slices and pudding, and serve garnished with whipped cream and a mint sprig.

1. In the following order, layer banana, ice cubes, milk, avocado, ginger, lime, spinach, mint, and honey (if using) in a blender. Blend on high speed until smooth, about 1 minute.
2. To serve, divide between two glasses and sprinkle with sesame seeds, if using.

Chocolate Dipped Banana Coins

1. Line a baking sheet with wax paper or a silicone mat.
2. Melt [q:1/2] cup dark chocolate using a double boiler method or in the microwave.
3. One by one, dip a banana slice, place on the baking sheet, then sprinkle with Ezekiel 4:9 Crunchy Cereal
4. Repeat until all slices are coated.
5. Freeze for 15 minutes until ready to serve.

Peanut Butter Banana Smoothie

1. In a blender, combine 2 frozen bananas, [q:1/4] cup peanut butter, [q:1/2] cup dairy-free milk, [q:1/2] tsp ground cinnamon, and [q:1/2] cup of Food For Life Ezekiel 4:9 Crunchy Cereal. Blend until smooth and creamy.
2. Pour the peanut butter and banana smoothie mixture into a bowl.

To Serve

1. Top the smoothie bowl with the Food For Life Ezekiel 4:9 Crunchy Cereal, chia seeds, and chocolate-dipped banana slices. Optional: drizzle honey on top.
2. Serve immediately and enjoy!

1. Start by making the caramelized banana topping. Heat a pan over medium heat. Pour in 1 tsp coconut oil and 1 Tbsp maple syrup until the mixture is hot and bubbling.
2. Add the banana slices to the pan in a single layer. Caramelize for a few minutes until browned, then flip and repeat for the other side.
3. Once banana slices are caramelized, remove from the pan and set aside until it is time to plate.
4. Grab a mixing bowl for the French toast batter. Mash 1 ripe banana until smooth, add 1 cup coconut milk, 1 tsp vanilla extract, and [q:1/3] cup vegan egg, and stir together.
5. Preheat a pan over medium heat. Pour in 1 tsp coconut oil.
6. Dip the Ezekiel 4:9 Low Sodium Sprouted Grain Bread in the French toast batter, pat the unsweetened shredded coconut on each side, then place in pan.
7. Cook until golden brown, about 4 minutes, then flip. Finish cooking, then place on a plate to serve.
8. Top with caramelized banana slices, a drizzle of maple syrup, and serve immediately.

1. Preheat oven to 350°.
2. Mix wet ingredients together in one bowl. Fully combine so there are no lumps. Mix dry ingredients together in another bowl. Slowly add wet ingredients to dry bowl. Combine.
3. Pour into a nonstick 9x9–inch baking dish. You can spray dish with light oil spray or line with parchment paper. Bake for 20 to 25 minutes. Remove from oven.
4. Immediately top with chocolate chips and salt. Let chocolate chips melt on top. Let cool for 15 minutes before serving.

1. Place all ingredients in a high-speed blender. Blend until mixture is smooth.
2. Serve immediately.

1. Place all ingredients in a blender and pulse several times until the fruit is crushed and the matcha has dissolved.
2. Pour into a glass.

1. Preheat the oven to 450 degrees Fahrenheit.
2. Place the fresh cherries on a baking sheet. Roast for 15 minutes until caramelized, then let cool to room temp.
3. Melt vegan butter in a skillet along with coconut sugar, vanilla extract, and sea salt. Once bubbling, add cereal and pecans, stirring often until slightly toasted, about 4 to 5 minutes.
4. Scrape the topping onto a piece of parchment paper or a silicone baking sheet then set aside to cool.
5. Blend frozen banana, frozen cherries, hemp hearts, and oat milk in a blender until smooth.
6. Spoon smoothie into a bowl to serve.
7. Garnish with fresh cherries, roasted cherries, cereal, and a dollop of non-dairy vanilla yogurt. Enjoy!

1. Preheat oven to 350°.
2. Stir yogurt and sugar together and then lightly beat in eggs and vanilla.
3. In a separate bowl, combine flour, salt, cinnamon and baking soda.
4. Now mix everything with the banana mash. Optionally add nuts at this time.
5. Pour mixture into a greased and floured 9 by 5 inch loaf pan.
6. Bake at 350° for one hour or until toothpick inserted in center comes out clean.