Serves 4
Slow Cooker Size: 4-quart
Cook Time: 1½ to 2 hours on High
Gluten-free Option
Soy-free
Ingredients
1. In a large bowl, combine the maple syrup, almond milk, cinnamon, ginger, nutmeg, and salt and mix well. Add the bread cubes and stir to coat.
2. In a separate bowl, combine the bananas, pecans, sugar, and brandy, stirring to mix.
3. Lightly oil the slow cooker insert or spray it with nonstick cooking spray. Spread half of the bread mixture in the bottom of the cooker, followed by half of the banana mixture. Repeat the layering, then cover and cook on High until firm, 1½ to 2 hours. Serve hot
picklesnhoney.com/2012/09/10/robin-robertson-fresh-from-the-vegan-slow-cooker/
Slow Cooker Size: 4-quart
Cook Time: 1½ to 2 hours on High
Gluten-free Option
Soy-free
Ingredients
- 1⁄3 cup pure maple syrup
- ¼ cup unsweetened almond milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- 6 cups cubed white bread (see Note)
- 4 ripe bananas, peeled and chopped
- 1⁄3 cup chopped toasted pecans
- 1⁄3 cup packed light brown sugar or granulated natural sugar
- 2 tablespoons brandy or rum or 1 teaspoon brandy or rum extract
1. In a large bowl, combine the maple syrup, almond milk, cinnamon, ginger, nutmeg, and salt and mix well. Add the bread cubes and stir to coat.
2. In a separate bowl, combine the bananas, pecans, sugar, and brandy, stirring to mix.
3. Lightly oil the slow cooker insert or spray it with nonstick cooking spray. Spread half of the bread mixture in the bottom of the cooker, followed by half of the banana mixture. Repeat the layering, then cover and cook on High until firm, 1½ to 2 hours. Serve hot
picklesnhoney.com/2012/09/10/robin-robertson-fresh-from-the-vegan-slow-cooker/