Gluten-Free Banana Bread

It’s getting chillier around here, and since it’s also damp, I definitely feel it in my bones. The leaves have changed, and the ones that have fallen are starting to get all mushed up. I’ve been admiring the beautiful colours and characteristic shapes of all the leaves. I think oak leaves might be my favourite.

Yesterday, we were tidying up the kitchen, and DW brought to my attention a very overripe banana that needed to either “get used or get chucked” (this is her gentle reminder for me to declutter as chaos levels approach threshold levels). One banana isn’t quite enough to make bread with, but we keep a stash of banana chunks in the freezer (for shakes and smoothies), so I microwaved a couple of those, and made banana bread.

It’s been a few weeks since I had baked us any goodies, as I was noticing that treats don’t last very long in our house because we gobble them up so fast! But it was a dark and chilly day Friday, and my poor lover had a full day principal training class to attend the next day, so it felt appropriate for me to make us something special.

Here’s the thing though- I don’t like chocolate (strange I know), and DW doesn’t like walnuts, so this loaf of banana bread had hers and hers sections.

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It baked up real nice in my silicone loaf pan- no sticking at all, and the loaf basically slid right out with little coaxing.

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The texture was perfect. It was moist on the inside, and just a bit crisp in the crust.

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We went wild apple picking in the conservation area that we take the dogs, and made cinnamon applesauce last year. It’s sat in the freezer for far too long, and was finally incorporated into this banana bread.

For the oil, I used a mild-tasting olive oil, and for the eggs, I used omega-3 eggs. Finally, I mixed in a quarter cup of bittersweet chocolate chips for DW’s side, and a similar amount of chopped walnuts for my side.

Gluten-Free Banana Bread from Taste of Home

Ingredients
2 cups gluten-free all-purpose baking flour
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon Vanilla Extract
1/2 cup chopped walnuts

Directions
In a large bowl, combine the flour, baking soda and salt. In a small
bowl, whisk the eggs, bananas, sugar, applesauce, oil and vanilla.
Stir into dry ingredients just until moistened.

Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a
toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pans to wire racks. Yield: 2 loaves (12
slices each).

Nutritional Facts: 1 slice equals 140 calories, 6 g fat (1 g saturated fat), 35 mg cholesterol, 89 mg sodium, 21 g carbohydrate, 2 g fiber,

The recipe is from: http://www.tasteofhome.com/recipes/gluten-free-banana-bread/print

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The Best Gluten-Free Muffin Recipe

Hello folks. I’ve decided to interrupt my week of miscarriage posts with a lovely muffin recipe that just won’t quit. Seriously, I’ve made it twice in three days because it produced the most delicious muffins that I have ever tasted. And yes, that also means that between the two of us, we’ve polished off almost two dozen muffins in three days.

So I’m sharing in case any of you would like to join in the gluttony, or enjoy in gluten-free treats that don’t taste like cardboard or cost loads of money.

Muffins, seem to be one of the things I miss most about my pre-diagnosis days. Specialty bake shops often have really obscure flavours, such as sweet potato strawberry pumpkin seed, or zucchini jalapeño chocolate chip. I’m always disappointed because all I want is a simple berry muffin, or a chocolate chip muffin, and if I do happen to find some, they are dry, or simply suck. Also, I am not vegan, and many gluten free bake shops seem to boast being gluten-free, egg-free, dairy-free, which I get, but butter makes such a big difference in the flavour of food.

So here’s the recipe: http://www.agirldefloured.com/2012/05/16/best-gluten-free-blueberry-muffins/

I recommend that you use the flour blend that she provides, as it produced a texture indistinguishable from wheat cake flour.

Our first batch was a mixed berry blend: raspberries, blackberries, blueberries.

And our second batch was pure wild blueberry. Here are some pictures of this batch. They are nearly half gone!

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Give ’em a try, and let me know how it goes!

Gluten-Free Cinnamon Swirl Cupcakes

So, I get bored easily when I can’t do physical things- like exercise, workout, play sports, or even walk the dogs.

So what’s a girl with an injured vagina and angry ovaries to do?

Bake of course!

So I made these:

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And then made my special cream cheese icing and spread it on:

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The cupcakes turned out amazingly delicious, and were a lot less work than my cinnamon rolls. I used this recipe, but instead of buttermilk, I used coconut milk:
http://glutenfreeonashoestring.com/gluten-free-cinnamon-roll-cupcakes/

I doubled the recipe and made a couple of regular sized cupcakes, mini cupcakes, and also a mini loaf.

This recipe is a keeper!

Gluten Free Super Fudgy Brownie Recipe

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I made these today. But instead of square brownies, I tried making them into little mini muffin sized portions. I also substituted coconut oil for the shortening. They stuck to the pan and were difficult to get out, so next time I’ll line the pan with mini muffin cups.

They were delicious a la mode!

The recipe can be found at: http://glutenfreeonashoestring.com/super-fudgy-paleo-brownies/

Awesome Gluten-Free Waffle Recipe

For the past few days, I’ve been satisfying my Marvelon-PMS-induced sugar cravings with homemade gluten-free waffles. We’ve tried many recipes but I like this onethe best because it reminds me of the Chinese egg balls that you can get at summer night markets in Vancouver (my home town):

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(Photo from: http://chowtimes.com/2010/10/27/admiralty-center-food-court-on-mckim-way-richmond/)

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