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My Favorite Gluten Free Banana Bread I Have Made So Far
I have made some yummy banana bread before, and I've gotten a fair knack of replacing the wheat in a recipe, but this one is my all time favorite, so far. Moist, fresh, and doesn't 'taste' gluten free.
1 Cup Ground White Buckwheat Flour (you know this is one of my favorite gf ingredients)
1/3 Cup Almond Flour not quite full, add some Brown Rice Flour to top it off. (I buy this and keep a small 1 lb package in the freezer)
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 1/2 ripe bananas peeled and cut into small pieces
2/3 cup granulated sugar ( I used a healthier sugar)
1/3 cup plain yogurt ( I used full fat yogurt)
2 1/2tbsp unsalted butter (can replace with non dairy)
2 1/2 tbsp vanilla
1/4 cup walnuts (optional)
Pre-heat oven to 350 degrees. Lightly spray your loaf pan, I used the longer version, seen above, and love how it heated it through, perfectly. It is a Norpro and it is approx 11.5" x 4.5".
Insert metal blade of your processor, pulse to combine the flour, baking powder and soda, salt, and nuts, about 5 times. You can use a 5x9.
Reserve in bowl.
Process banana until pureed, about 30 seconds. Scrape work bowl and process another 10 seconds. Add eggs, sugar, yogurt, butter and vanilla extract. Process until well combined, about 10-15 secs. Add dry ingredients. Pulse until flour is just mixed, about 5 to 6 times.
Pour into prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, about 30 minutes. (50 approx for 5x 9 pan)
The very best gluten free cookie cookie that I have ever made,
that tastes just like a real gluten filled cookie!!
It was a big hit, even with the non-gluten eating folks around here.
As I have stated before, when I am making homemade gf goodies, I prefer to use ingredients without the use of starchy fillers to replace the flour portion of the cookie. I also LOVE almond flour, but like to use it in small doses for the sake of taste AND for the sake of cost effectiveness!
Here it is:
Tonya's Tastes Just Like Gluten Filled Chocolate Chip Cookies!
1 cup butter unsalted softened
3/4 c granulated sugar (just under)
3/4 c packed brown sugar (just under)
2 1/4 c flour mixture see below
1 1/2 c buckwheat flour ( I use fresh ground from hulless berries)
1/2 c almond flour
1/4 c brown rice flour
2 tsp baking soda
1 tsp salt
2/3 bag of chocolate chips (use however many you want)
1 cup of chopped nuts (optional)
Heat oven to 375 degrees.
Bake for 10-12 minutes, which will vary according to you oven,
however, watch for some browning around the edge, then after
removing from oven, let sit for 2-3 minutes, then
transfer to a cooling rack.
These were soooo good.
Buckwheat is my new favorite gluten free replacement option. It is sooo good for you and very affordable. I love the combo of almond flour, which is a bit pricey for our budget, so we will often use that in combination with buckwheat, which adds to taste and nutrition, but uses less at a time.
I will admit, I did rush through this week a bit. I have trouble getting a chance to work on the quilting every single day, but I had fun practicing each one here. I did not do any that required my walking foot. I will save that for another day.
I worked on the some irregular zig zags.
Wavy and straight lines. Straight lines not shown.
Noah Webster's 1828 Dictionary of the American Language defines Magnanimity as such: MAGNANIM'ITY, n. [L. magnanimitas; magnus, great, and animus, mind.] Greatness of mind; that elevation or dignity of soul, which encounters danger and trouble with tranquillity and firmness, which raises the possessor above revenge, and makes him delight in acts of benevolence, which makes him disdain injustice and meanness, and prompts him to sacrifice personal ease, interest and safety for the accomplishment of useful and noble objects.