DOUBLE DOWN: Oat flour Banana Nut Loaves

Weird. 

These are perfectly good and tasty. However,Its taken me well over a week to blog about them. They don't have the WOW factor of CAULIFLOWER PIZZA CRUST or....SESAME ALMOND COOKIES i guess (both of which are amazingly WOW and you can find in my index of recipes)I don't know. They just aren't ....sexy.

Let me back track...

I have an AMAZING gluten free BANANA BREAD recipe which i haven't made for the blog yet, But i wanted to give my oat flour a try, so went searching for recipes. I found this one.

I like the recipe because it makes 2 loaves and I'm starting to feel like making a double batch of anything is good. I like to take things to work for my coworkers to try, since alot of us are on the 'HEALTHY' band wagon. Sometimes this backfires....But these were a hit. THE MEAT EATER preferred this recipe aver the other one I have. I was bowled over...But i'm allowed to be ambivalent sometimes no?

DOUBLE TROUBLE: Banana Nut Loaf 

6 very ripe bananas (medium-large)
2/3 cup melted coconut oil
2 eggs
2 teaspoons vanilla extract
3 cups Oat flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 tbsp of ground flax seeds
3 tsp Light Agave (regular will work)
2 tbsp Chia seeds
1 teaspoon sea salt
1 cup chopped walnuts or almonds

Preheat oven to 350 degrees and grease two loaf pans. 

In a large bowl mash bananas with a fork until they form a slightly chunky banana paste. Add melted Coconut Oil, Agave, Eggs and Vanilla.

In a separate, medium-sized bowl combine Oat flour, cinnamon, baking powder, baking soda, and sea salt, chia and flax. Whisk together until completely combined.

Add the dry ingredients about 1/3 at a time, mixing until barely combined each time. After all of the dry ingredients have been added fold in the nuts.

Scrape batter into 2 prepared loaf pans and bake in 350 degree oven for 45-50 minutes, or until a knife comes out clean when inserted into center of loaf. 

FAMILY TALLY: Kids preferred the banana marble bread from an earlier post. No surprise. Co-workers and MEAT EATER loved this. I think they came out just fine, just not overly excited about them.

BLAMO: Super Protein Bars

I made some protein bars last week that the kids were really jazzed about. They said they tasted like CLIFF bars, but i didn't. 

Anyhoo, I forgot to blog them and they are LONG gone. ah well. I was taken by how STUPID EASY these things are to make. 

The HEALTH FOOD business is pulling a huge one over on us, people.

Today before my run i wanted to get something made for when THE VEGETARIAN comes back from her 2 dance classes. Something sweet and healthy, that feels like a treat and has all the protein she so desperately needs ...being the no eggs, no fish, no garbanzo bean kind of vegetarian she happens to be. 

sigh.

I quickly adapted a simpler recipe from the internet, as it was really boring and just not nutritious enough for my taste. 

These came out great. Maybe even TOO sweet, although you'd never hear my kids say that.

New challenge= I need t make my own chocolate chips. I just can't buy 'em anymore. There has to be any easy, low cost and less sugary version i can achieve. 

I'm on a mission.... stay tuned. But not today. There are attics to be cleaned, teen bathing suits to be shopped for (lord help me), flowers to be planted and tonight...Cauliflower pizza crust. 

Yes it's happening.

Welcome to my relaxing weekend.

BLAMO: Super Protein Bars

1/4 cup steel cut oats (for a real crunch)

1/8 cup hulled hemp seeds

3/4 cup rolled/old fashioned oats (i always used Gluten free)

1/8 cup chia seeds

1/8 cup honey

1/8 light agave

3/4 cup mini chocolate chips

1/8 cup unsweetened coconut

1/4 cup almond butter

1/4 cup peanut butter

2 tbsp protein powder (i use RAW vanilla, because it's awesome)

Note about ingredients: You don't HAVE to have chia...you could use ground flax! You don't have to use hemp, you could use quinoa flakes or just more oats, you could use regular agave or even just more honey....See what I mean? It's pretty easy to adjust.

In a large bowl, mix them together. Take half the mixture and shape into a large log on a long piece of saran wrap. close the saran wrap around the length of the log and roll into a thinner log. When it is the shape you desire, slightly flatten for a more bar like shape.  

pop them in the freezer for at least 1/2 hour and then cut to desired length.

(You don't have to do any of this. You could just roll into bite sized balls or put in a pan and cut..It's up to you.)

Keep in the freezer until you are ready to eat or pack in a lunch! 

CONTROVERSIAL: GF Apple Streusel Muffins

• ODD.

Ok, These were controversial muffins. 

Nobody really loved them. But most LIKED them. 

Then the reviews got more specific...Some people ate around the apples because they were 'weird'. Some people felt the streusel hit the back of their throat the wrong way. Some people preferred the top, some the insides. 

Everyone had seconds....so that says alot.

Like I said, Controversial...But actually across the board positive. This is unexpected, I assure you.

CONTROVERSIAL: GF Apple Streusel Muffins

1 cup almond flour or almond meal

1 cup GF all purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
4 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
3 eggs
⅔ cup Brown rice syrup
1/4 cup light Agave
1½ teaspoons vanilla extract
½ cup vanilla Greek yogurt
1½ cups diced apples
Streusel:
¼ cup almond flour or almond meal
2 tablespoons brown sugar
½ teaspoon cinnamon
1 tablespoon butter or coconut oil
pinch of salt

Directions

Preheat the oven to 425 degrees F (218 degrees C). Line 16 muffin cups with muffin liners.

First, prepare the streusel topping by mixing everything together in a small bowl. Set aside.

In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).

In a large bowl, mix together the wet muffins ingredients (eggs through Apples).

Add the dry mix to the wet and stir just until combined! DO NOT OVERMIX. 

Pour ¼ cup of batter into each muffin cup. Sprinkle the streusel on top.

Bake at 425 degrees F for 5 minutes and then lower the temperature to 350 degrees F (176 degrees C) and for another 8 - 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. (smaller muffins only needed 8 minutes but larger muffins may need up to 15.)

Let the muffins cool and then remove the muffins to a wire rack to cool completely.

These are super moist and need to be kept refrigerated in an airtight container. 

FAMILY TALLY: a reserved THUMBS UP from all.

OH NO: La Paltrow's Millet Muffins (Our version)

FAIL #2

OH NO. 

Perfectly good millet muffins ruined by rushing.

Absolutely nothing wrong with these except we chose the wrong pan and completely overfilled, as you can see. 

Everything was going so well. 

we chose the wrong pan and completely overfilled, as you can see. 

Don't kid yourselves, We're making these again and they are DEVINE!

So, In closing, DONT overfill, and don't use a mini bundt pan. DUH.

OH NO: Our version of La Paltrow's Millet Muffins 

1 1/2 cups gluten-free flour 

1/2 cup Quinoa flakes or quick cook GF Oats

1/2 cup raw millet

2 teaspoons baking powder

2 teaspoons baking soda

Big pinch fine sea salt

1/3 cup ground flaxseed

2/3 cup maple syrup 

2/3 cup unsweetened Vanilla almond milk

1/3 cup extra virgin olive oil

1/3 melted coconut oil

1 cup chopped dried figs or dates

TOPPING:
1/3 cup butter, siftened.
1 tbsp cinnamon
3 tbsp brown sugar

1. Preheat oven to 400°F. Line a muffin tin with paper liners.

In a large bowl, whisk together the flour, millet, baking powder, baking soda, salt,  and ground flaxseed. 

In another bowl, whisk together the maple syrup, almond milk, and olive oil. In a small bowl, toss the chopped dried figs with a spoonful of the dry ingredients (this keep the fruit from sinking down to the bottom of the muffins, and keeps the figs from sticking together). 

Gently mix the wet ingredients into the dry ingredients until just combined, then fold in the figs.

In a seperate small bowl combine topping ingredients and cut together with pastry knife or fork until fairly well mixed.

Spoon the batter into the muffin cups, add 1 tsp topping on top.

Bake until browned and a toothpick comes out clean,  about 20 minutes

Makes approx.18 muffins 

Adapted From It’s All Good, by Gwyneth Paltrow & Julia Turshen

FAMILY TALLY: everyone loved them except for THE PICKY ONE. surprised?

NEW FAVORITE: Tahini cookies

• These got a great response from everybody. TRULY AMAZING!I think it's a first for this blog. 
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• The kids said they would prefer LESS sesame seeds...BUT WHO CARES?!?!? They actually ate them. My idea is to try them with some other toppings like coconut etc. 
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• These are just sweet enough and come out lovely, IF you remember to smash them down! 

Mine came out perfectly chewy in the middle and crunchy on the outside.

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• THE NEW GIRL: Tahini Cookies

• 1 ¼ cups almond flour
• 1/8 cup almond, coconut or GF flour
• ¼ tsp sea salt
• ½ tsp baking soda
• 1/4 tsp maple syrup
• ⅓ cup agave nectar or honey
• ⅓ cup tahini 
• 1 tblsp Coconut oil
• 1 tbsp vanilla extract
• ¼ cup sesame seeds (unsweetened coconut or very fine topping of your choice)
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• In a large bowl, combine almond flour, salt and baking soda. 
• In a smaller bowl, blend together agave, tahini, oil and vanilla. 
• Blend the dry ingredients into the wet. With slightly damp hands and a small spoon, Form the dough into 1 inch balls and roll in the sesame seeds. Place on a parchment paper lined baking sheet and FLATTEN with a fork.

Bake at 350° for 8-10 minutes until lightly brown. Cool on baking sheet

FAMILY TALLY: ALL GAVE A THUMBS UP!

BEST BITE: Frozen Raw Brownie Bites

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  Ok I am obviously romanced by the weird new health things like Quinoa flakes, Hemp and the like. My cupboard is filling up and I feel like I should be wearing John Lennon glasses and a moo moo. I don't know what's happening to me. I have been known to chow down on McDonalds back in the day, I confess.

I also feel a strange urge to bake all the time. I HATE baking. I'm talking card carrying, cake from a box tastes better and is a F*** lot easier than a homemade cake kinda baker. Die Hard.

...hated.

A change has come, I guess. Go figure. I'm going with it for now, even though the dishes are getting me down and our tiny kitchen is starting to explode...

Anyway- THESE ARE AMAZING. To the point Very VERY chocolaty. A HUGE HIT.

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• BEAUTIFUL BITE: Frozen Raw Brownie Bites

• ¼ cup raw shelled hemp seeds or fine add in of your choice 
• 1 tsp brown sugar
• 1 tsp maple syrup
• 3 tbsp chia seeds or ground flax seeds
• ½ cup unsweetened vanilla non dairy milk
• 1 tsp agave
• ⅔ cup + 2 tbsp bittersweet chocolate chips
• 3 tbsp unsweetened cocoa powder
• 4 tbsp coconut oil
• 2 tsp natural vanilla extract
• ¼ cup coconut flour

1. 
   
2. 
   
3. Combine hemp seeds with 1 tsp sugar & maple syrup in a non stick pan. Cook at LOW heat for about 5 minutes, until they start to brown, stirring often so they don’t burn. Set aside to cool.
4. 
   
5. Mix milk and chia/ground flax seeds in a small bowl and set aside
6. 
   
7. In a large microwave safe bowl, melt together ⅔ cup chocolate chips, unsweetened chocolate, cocoa powder, agave and coconut oil on the 50% setting for 90 seconds at a time. Stir and repeat till everything is melted.
8. 
   
9. Once it’s completely melted, add vanilla extract, chia mixture, coconut flour, hemp seeds and 2 tablespoons of chocolate chips. Mix until all the ingredients together. THIS WILL BE VERY VERY GOOEY.
10. 
    
11. Spoon mixture into paper liners in a cupcake or muffin pan and freeze until they harden (this usually takes about 45 minutes to an hour). I used mini cupcake liners, for the small bites...But you could use any size really.
12. 
    
13. Thaw for a few minutes to serve!

DISAPPEARING ACT: Gluten Free/Vegan Banana Chocolate Marble Bread

So yesterday, I was in the BANANAS GOING WILDLY SOUTH zone, but wanted to make something 'treaty', as we say in this house.

This went fast. Wildly fast. 

THE PICKY ONE came home from school and said....where did this whole loaf go!?!? I lied and said THE MEAT EATER took some to work. THE VEGETARIAN ate it happily, with nary a teen aged "eh" to be heard.

THE PICKY ONE also requested it for breakfast this morning. I obliged because we have a strict-Yes, you may have dessert for breakfast- rule in this house.  I do draw the line at candy, so don't worry. And honestly, this 'treaty' chocolate-y bread is better for her than a stack of processed pancakes with a lake of fake syrup.

By far the best Vegan baked item we've had. and it doesn't really have the nasty weird Gluten Free mouth feel to it either.

I added quinoa flakes (because I am obsessed with them), and made a few other substitutions.. and It rose just fine. Not big and tall like in a bakery, but just fine.

Like I said, It goes fast. You might think about making two....

DISAPPEARING ACT: Banana Chocolate Marble Bread

3 mashed ripe bananas (no more than 1 cup)
3/4 cups brown sugar
1 tsp pure vanilla extract
2 tbsp coconut oil (melted)
1/3 cup any non dairy milk
1 cup Gluten Free all purpose flour

1/2 cup Quinoa Flakes (you could just add more flour if you don't have )

3/4 tsp baking soda
1/4 cup chocolate chips (fit to your dietary needs)

3/4 tsp salt
3 tsp unsweetened cocoa powder

6 tbsp boiling water, divided

Prep boiling water, no need to measure yet. Preheat oven to 350 F.

Mash the banana in a large mixing bowl until pretty smooth. Spoon the mashed bananas into a measuring cup to make sure, then return to the mixing bowl. Beat in the sugar, oil, milk and vanilla.

Add the flour, baking soda and salt and gently mix just to incorporate. DO NOT over mix, it will all come together and the more you mix the denser it gets..

Scoop one cup of the batter and transfer it to a separate mixing bowl. Now, in a small cup mix the cocoa powder with 3 tablespoons boiling water and stir vigorously with a fork until it's dissolved. Add this to the one cup of banana and mix until the chocolate is thoroughly smooth and incorporated.

Now back to the original plain banana batter; add 3 tablespoons of boiling water and mix the batter until just a bit smoother.

Lightly grease an 8×4 loaf pan. Scoop alternate 1/2 cupfuls of chocolate/banana batter into the loaf pan, Randomly. Then, take a dull knife and swirl it through the batter a few times. Don't over do it or it won't come out marbled!

Bake for 55 minutes, test as you would any ole cake or bread....

Not the best 'Marble' picture,
But it did REALLY work!

FAMILY TALLY: FULL FLEDGED MOTHER ****ING HIT!

(Humbly Adapted from a Isa Chandra Moskowitz recipe.)

CONFUSED: Kale Granola "Greenola" by New York Naturals

We like to trade foods here at the office. Most if us are in some sort of food restriction health kick. That's doesn't stop us from eating M&Ms...

Today F. Was "sweet" enough to bring me  some gluten free vegan granola.

 (I found this out later...

When he was going for said candy and I tried to keep him on the straight and narrow by offering him some of the snack he gave ME, he confessed he had tried it for breakfast with no success)

Raisin coconut "Greenola".

Yep it hits all the right buttons-vegan, green, gluten free etc

But it's just really odd. 

Massive chunks of dehydrated Kale with your average granola super stars thrown in. Its pretty much exactly like all the popular Kale chips, But in granola flavor. Nothing subtle here folks.

It's actually quite pretty and the ingredients are obviously high end.

But:

At first I wanted to spit it out. Then....I wanted more. 

I resolved to not eat it ever again. Then I ate more, and was sorry. 

It's very confusing.

I guess if you love kale, no matter what, this is for you. I personally cannot imagine inviting yoghurt to this particular party.

I think it's like putting broccoli in a cookie. We have to draw the line somewhere!!  But that's just me.

Family Tally: who are we kidding? I didn't bring it home. It would have gotten absolutely zero play there.

NOTHING VENTURED: Almond Floor Snickerdoodles

FAIL #1 

These lovely cookies were supposed to look like this...

And definitely NOT like this. ...

                                   

Ok we overcooked them, clearly.

I left the man in charge with instructions that they were to spread out into beautiful round disks of cinnamon and sugar. 

This never took place, and while we were waiting... they stepped into overdone.

In my defense I did EVERYTHING the recipe asked, except substitute 1/2 cup of the almond flour with coconut flour. That's it!!!

They actually tasted kinda ok, but not great, and had the consistency of a hard moth ball (I would guess.)

Will retry as these seemed like they were going to be quite good, and I can't let go.

Almond Flour Snickerdoodles 

Prep time

20 mins

Cook time

12 mins

Total time

32 mins

Soft, chewy cookies with a nutty flavor dusted in cinnamon and sugar. Yum!

Serves: 2 dozen

Ingredients

For the cookies:

• ½ cup butter, softened
• ¼ cup palm shortening (or regular shortening)
• ½ cup evaporated cane juice ( or white sugar)
• ¼ cup coconut palm sugar (or brown sugar)
• 2 teaspoons vanilla extract
• 2 large eggs
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon cinnamon
• 3 cups blanched almond flour (see note below)

For the topping:

• ¼ cup coconut palm sugar (or white sugar)
• 2 teaspoons cinnamon

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer, mix together the butter, shortening, evaporated cane juice (or white sugar), and coconut palm sugar (or brown sugar) in a large bowl until very creamy. Add the vanilla and eggs, mixing until well incorporated. Mix in the baking soda, salt and cinnamon. Add the almond flour, 1 cup at a time, beating well after each addition.
3. Mix together the remaining coconut palm sugar and cinnamon together in a bowl or shallow dish. Roll the cookie dough into 1½ tablespoon rounds, then roll to coat in the sugar mixture. Drop the coated dough onto the parchment paper-lined baking sheet, about 3 inches apart.
4. Bake 11-13 minutes, or until golden brown around edges. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!

Notes

To make these cookies paleo you can use all coconut palm sugar but the cookies will be darker. You can use almond meal in place of blanched almond flour for this recipe with great results!

Family tally: we thought they sucked, but that didnt stop us from eating them. Desperate!