Gluten Free Banana Bread - Serious Comfort

After a two month break from teaching, it is the eve before I return to school.  I had hoped to post more recipes in the summer, but did not get around to writing down any new recipes or even taking pictures.  Perhaps I was simply enjoying the food and not thinking about writing a new blog post! I definitely enjoyed some good food this summer.  From the Paleo food trucks at the CrossFit Games to the fresh lobster in P.E.I., this summer did not fall short in the food department.  I feel very lucky to be able to afford to travel and eat great food in many different places!  This food was usually shared with family or friends, which made it all the more delicious.

I had some frozen bananas and decided to make my ultimate comfort food - banana bread.  After searching for recipes, I decided to combine almond flour and coconut flour to see what would happen.  I guess my reason for shying away from a totally almond flour recipe or a coconut flour based recipe was due to my lack of ingredients.  The coconut flour recipe called for 6 eggs - no complaint here about eating eggs (I eat them almost every day), but we did not have that many left.  I also did not have 3 cups of almond flour to make the other recipe I found.  So after some brief thinking, I made up my own recipe based on what I had.  Best part of making this bread was looking over at Michael and asking if I should put dark chocolate chips in it.  The answer was a quiet yes.

Banana Bread

1 cup almond flour
1/4 cup coconut flour
1/2 tsp. salt
1/2 tsp. baking soda
3 eggs
1 Tbsp. vanilla
1/4 cup coconut oil
1 Tbsp. unpasteurized honey
1 cup mashed banana
1/4 cup dark chocolate chips (optional)

Preheat oven to 350'C.  In a medium bowl, combine the almond and coconut flours with the salt and baking soda.  In a small mixing bowl, whisk together the eggs, vanilla, melted coconut oil, honey, and bananas.  Add the wet ingredients into the dry and fold to combine.  Line a bread pan with parchment paper and grease with butter or grapeseed oil.  Pour the batter into the pan.  Bake at 350'C for 40-45 minutes. Insert a toothpick into the middles - if it comes out dry, the bread is done. Let it cool completely before removing from the pan.
 

Banana and Raspberry Muffins

I have not posted for quite a while! I did not have any almond flour in the house for a few weeks, but I ordered - http://www.jkgourmet.com/ some last week and was super excited when the box arrived on my doorstep on Friday.  It was like an early Christmas present arriving.  My immediate thought was about what I should make first.  I also knew that I needed to plan ahead to ensure I had enough for the Christmas baking I will be doing in mid-December.  After all, Christmas would not be complete without shortbread and gingerbread.

Here is a muffin recipe that I made last night.  These muffins turned out great and, of course, they received Michael's approval.  
  
Banana and Raspberry Muffins

3 cups almond flour
1/2 tsp. sea salt
1 tsp. baking soda

1/4 cup grapeseed oil
3 eggs
1 tbsp. vanilla
1 tbsp. coconut sugar
3 medium bananas - mashed

1 cup frozen raspberries (or blueberries)
1 tsp. arrowroot powder

Preheat oven to 350'C.  Line 12 muffin cups with parchment paper liners (or grease cups with grapeseed oil).

Combine dry ingredients in a medium mixing bowl.  In a small bowl, whisk together the grapeseed oil, eggs, vanilla and coconut sugar.  Stir in mashed bananas.  Pour the liquid mixture into the dry ingredients and combine. Sprinkle the frozen fruit with the arrowroot powder - stir to coat the fruit.  Gently fold the frozen fruit into the muffin mixture.

Fill the muffin cups evenly (about half way) with the batter.  Bake for 20-25 minutes until slightly brown on top.

Amaranth Flour Banana Bread

I ran out of almond flour a few weeks ago, but had a bag of Amaranth flour that a friend gave to me before she moved.  I decided to try and come up with a recipe for this 'mystery' flour.  After doing some research I discovered that amaranth is a seed, but is often referred to as a grain. It is both grain free and gluten free, which makes it perfect for someone trying to avoid both of these in their diet. 

I tried a recipe I found online http://bit.ly/pKx2XQ, but was not impressed with the results.  I made a few changes to the recipe and tried again.  The result was perfect (or at least what I consider perfect).  Michael and I tried a slice of this bread with MaraNatha's Dark Chocolate Almond spread and it was very yummy!

  

Amaranth Flour Banana Bread

1/2 cup ground almonds (or walnuts)

2 cups Amaranth Flour

1/4 cup Arrowroot powder

2 tsp baking soda

1 cup ripe bananas, mashed

1/4 cup grapeseed oil

1/8 cup honey

2 large eggs

2 tbsp lemon juice

1 tbsp vanilla

Preheat oven to 350'F.

In a medium bowl combine the dry ingredients (ground almonds, amaranth flour, arrowroot powder and baking soda).  In a small bowl, combine the mashed bananas, grapeseed oil, honey, eggs, lemon juice and vanilla.  Pour the liquid mixture in the bowl with the dry ingredients.  Fold together - be careful not to overmix. 

Pour into a greased loaf pan lined with parchment paper (bottom).

Bake at 350'F for 55-60 minutes.  Bread will be done when a toothpick is inserted in the middle and comes out clean.  Place on a wire rack to cool.  Serve with butter or your favorite jam.