Monthly Archives: July 2013

cast iron skillet {banana bread}

banana bread is another one of those that i have tried to make gluten, dairy, egg, refined-sugar free many times, with absolute failure each time. this morning i came across gluten-free goddess’s vegan banana bread recipe, and was so excited to give it a try, especially seeing as how it would require very little tweaking.

if you make this banana bread, USE A CAST IRON SKILLET. it was so wonderfully delicious, i’ve basically been thinking about it all day, and i’m pretty sure it was largely because of the consistency/texture the skillet created. i’m sure it would have been great in a loaf pan too, but something about that crispy texture around the outside and that heartwarming feel of the cast iron skillet really made my day.

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the only changes i made were:

  • i used 3/4 cup of coconut sugar instead of 1 cup of brown sugar
  • i used 1/4 cup chopped walnuts and 1/4 cup chocolate chips (i think i would have preferred it with 1/2 cup walnuts only – no chocolate chips)
  • i baked it for about 40 minutes instead of a full hour
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strawberry basil honey {quinoa muffins}

i have literally waited eight months for the opportunity to use fresh strawberries and basil so that i could publish this recipe. i am happy to say it was well worth the wait. these muffins are light and soft, flavorful, and great for a quick, nutritious breakfast or snack (which especially comes in handy with my preggo munchies coming on every half hour it seems).

NOTE: these used to be my blueberry muffins, but once i tried the strawberry-basil combo it totally won me over. but if you are in the mood for blueberry rather than strawberry, simply substitute equal blueberries for the strawberries and 1 teaspoon of cinnamon for the basil.

NOTE, AGAIN: when you bake anything involving almond flour, be sure to allow ample time for cooling or your baked goods might just crumble apart on you.

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{ingredients}

1-1/2 cups quinoa flakes

3/4 cup almond flour

1 tablespoon baking powder

1 pinch salt

1 cup chopped fresh strawberries (frozen works fine too, but fresh is always best!)

1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)

1/2 cup honey or liquid sweetener of choice (i usually measure just under 1/2 cup)

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1-1/4 cups almond milk (unsweetened)

1 flax “egg” (1 tablespoon flaxmeal combined with 3 tablespoons warm water, whisked, then let rest for 5-10 minutes)

2 tablespoons coconut oil, melted (then cooled to room temperature)

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{directions}

combine all dry ingredients in a large bowl. mix wet ingredients separately, then add the wet ingredients to the dry and mix well. spoon batter into prepared (greased with spray coconut oil unless you’re using stoneware, then no grease necessary!) 12-muffin pan. bake at 425 degrees for 15-20 minutes. let cool at least 30 minutes in pan before attempting to remove. cool muffins completely on wire rack before indulging. (since these muffins do require a longer cooling time, i like to make them once the kids go to bed, allow them to cool overnight, and treat myself to them first thing in the morning.) try topped with a bit of ghee! THIRD AND FINAL NOTE: store leftovers in refrigerator.

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