Not gonna lie- - - I love me some banana bread. But around the third bite I'm usually getting bored, and by halfway into the slice, I'm totally over it. Why? Because the strong and distinctive taste of banana quickly overwhelms the taste buds, making it hard for the flavor profile to read anything but one-note. Add gluten-free into the equation and you can add too sweet and depressingly dry to the list of cons. But, that's where the beauty of this loaf comes in to play. I've added orange zest and cinnamon to balance the flavor of the banana, cut the sugar and added just the right amount of sweetness and moisture with honey and applesauce. And the result? A trifecta! That's Kentucky speak for big-time-winner. In fact, I'd be willing to bet it would take down any basic wheat based recipe in a blind taste test. Try it for yourself... and don't forget to come back and let me know what you think!
3 bananas, smashed
6 tablespoons butter, melted (plus extra for greasing) 1 egg, beaten ¼ cup honey ¼ cup apple sauce, unsweetened 1 teaspoon vanilla extract 1 tablespoon orange zest 1 ½ cups Bob Red Mill 1-1 Baking Flour 1 teaspoon baking soda ½ teaspoon salt ½ cup sugar 1 teaspoon cinnamon, ground 1/3 cup pecans, finely chopped Preheat oven to 350 degrees. Butter a 8 x 4 loaf pan and fit bottom with parchment paper to prevent sticking. In a medium sized mixing bowl, smash bananas. In a small bowl, beat the egg and add to the larger bowl, along with the butter, honey, applesauce, vanilla extract and orange zest. Stir well. Add all dry ingredients to bowl and stir until ingredients are well mixed. Pour mixture into prepared baking pan and bake for 55 minutes. Remove from oven and cool for 5-10 minutes before turning out onto a plate. Slice with serrated knife, and serve warm. Yield: 1 loaf, about 8 slices Diet: Vegetarian, Gluten Free
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The only thing better than these orang-elicious pancakes, is the energy they give you to power through the morning. In fact, they were filling enough to power four kids between the ages of 1 and 5 all over the Atlanta Aquarium one day until the late afternoon when (thanks to a snafu involving off-the-chain traffic and a failed GPS) we were finally able get lunch (that could technically be considered dinner) without the first hangry outburst. They’re hearty, healthy, and like all dump recipes, super quick to prepare and cleanup. But the best news is, they’re naturally gluten free. So go ahead and give them a try. You know you want to. And once you do, be sure to let me know what you think in the comment section below.
1 1/2 cups gluten-free oats
1/2 cup almond flour 5.3 oz. organic whole milk cottage cheese or ½ cup slightly heaping (I use 1 Good Culture Single) 1/3 cup orange juice (fresh squeezed or highest quality store-bought such as Uncle Matt’s) 1 teaspoon vanilla extract 1/4 teaspoon orange extract 4 eggs 2 tablespoons organic sugar 1 teaspoon baking powder Organic olive oil nonstick spray Preheat griddle to 350 degrees (or medium high heat. Starting with wet ingredients, add all to a blender or Vitamix and blend just until smooth (being careful not to over-blend, which can lead to rubbery results). Let batter rest 5 minutes, spray griddle lightly with nonstick spray, and disperse in rounds using a level 1/3 cup measure. Cook until bubbles form and cake is nicely browned on bottom (3 - 4 minutes); flip and cook topside (2 – 3 minutes). Serve topped with organic pure maple syrup and a side of turkey bacon for that perfect salty-sweet flavor combination. These reheat surprisingly well. Store refrigerated, in an airtight container for up to two days. Yield: 8 Pancakes Diet: Vegetarian, Gluten Free |
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