Mmmm, another vegan Polish Easter. Always a treat. 
This Easter, as is often the case when bringing food to a potluck or shared meal, I was tasked with making the desserts. No problem there! I enjoy baking, and it’s nice to not be the only one partaking of a fresh pan of cookies, etc., LOL.
Special attention was to be paid to the following criteria: gluten and soy free, and no GMOs please. A fun little challenge. Soon I had a gazillion tabs open in my browser checking out recipes and thinking which I could combine or modify. Here’s what I ended up making:
Buckwheat Banana Bread
This was a moist and flavorful bread with a nice texture balance from the walnuts. The buckwheat flour was not at all overpowering, leaving the starring role to the bananas. The adults quite enjoyed it, but unfortunately, the little one isn’t a fan of bananas.
The recipe can be found at The Next Course. I used 4 large ripe bananas, dramatically cut back on the baking powder and soda to reduce the sodium, and replaced the coconut oil with applesauce (who needs all that saturated fat?).
Raw Carrot Cake
This “cake” made only from dates, walnuts, almonds, carrots, and spices with a date/cashew/vanilla frosting was a huge hit. My friends’ 7-yo daughter asked for seconds and thirds.
The recipe can be found at Trinity’s Kitchen. Here again, I skipped the coconut oil. I also doubled the recipe and added a bit more carrot to make a 9×9″ cake. Lastly, my blender wasn’t quite up to the task with the frosting, so I used some cashew milk to help it along.
