Easter Weekend Baking – Garbanzo flour et al!

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Baking makes me happy and it’s Easter weekend, so it’s time for Celebrating, even though we’re doing it at a distance…

I started my morning by going to Wal-Mart. I thought it was going to be easy to walk in, get the ingredients I needed, come home and bake to my heart’s content, but I was surprised to see that there was quite a long line outside the store, while a security guard allowed people in, as others walked out with their groceries. It’s the new normal….

Having not made banana bread in quite a while, I decided to make two different kinds, so I put a “secret ingredient” in one of the banana breads with walnuts; the second banana bread has macadamia nuts and chocolate chips….can’t wait to try a little piece of both.

Then while the banana breads were baking, I thought why not make the black bean brownies once again? Super easy, fast and pretty nutritious, as there is no flour involved, I whipped up the ingredients in the food processor, and when I took out the banana breads out of the oven, in went the black bean brownies for a mere 18 minutes.

In the meantime, put clothes to wash….yes, it’s a busy Saturday. Then thought…..it would be great to have some homemade cookies, as I haven’t made oatmeal cookies in such a long time, so rummaging through my cupboards, came up with a new recipe using 3 different kinds of flours. For the very first time, I used 1/2 cup of garbanzo bean flour, alongside 1/2 cup of apf and 1/2 cup of coconut flour, and 1 tablespoon of arrowroot to the dry ingredients.  Found a bag of orange infused cranberries, leftover walnuts, which I crushed into small pieces with the can of black beans, and put it all together, and if I say so myself, turned out pretty good! These cookies do have gluten but on a much lower scale had I just used all purpose flour. Definitely putting this recipe in the cookbook!

Happy Easter…can’t wait to cook Easter dinner tomorrow!

Banana Bread…..made with Green Banana Flour!

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There’s just something about making banana bread that makes me think of comfort food.  Decided to make this as healthy as possible, so used one cup of green banana flour and one cup of coconut flour, as well as 2 tsp. of baking soda, 1/2 cup of raw turbinado sugar, 1/2 cup of coconut sugar, 8 oz. of melted unsalted butter, 1 chorrito of vanilla extract, and 2 eggs. Mashed 4 small bananas together and then mixed it all together, some dry, some wet ingredients, mixed them and did the same till all ingredients were well integrated. At the end I took two large handfuls of walnuts and mixed it in with a fork.  After spraying a pan with baking spray, in went this mix to a 350 degree oven for 55 minutes.

It came out crunchy, but real good with a hot cup of coffee with almond milk….mmmmmm

 

Nana-Strawberry Bread!!

Yes, you read that right…..today I created a new type of yumminess.

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Banana-Strawberry Bread…..need I say more?  Beyond delicious. A couple of weeks ago, while visiting my local Whole Foods, I came across an ingredient I had never worked with before – green banana flour. I had read about this in Dr. Gundry’s The Plant Paradox, but had never looked for it. Well, it found me and it was on sale, so I found myself purchasing two bags of gluten free containers of Let’s Do Organic Green Banana Flour. Fast forward to today….and preparing for a celebration this weekend, so out it came when I thought of banana-strawberry bread, after purchasing 4 lbs. of fresh strawberries from Aldi’s this morning.

Here’s the recipe:

1 cup of Green Banana Flour, sifted with 1/2 teaspoon baking soda

1 cup of all purpose flour, sifted with 1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick melted unsalted butter

1/2 cup light brown sugar

1/2 cup pure cane sugar

2 large eggs

3 mashed bananas

1 cup finely chopped strawberries

Preheat oven to 325 degrees. In one bowl, sift green banana flour and all purpose flour with the baking soda and salt. Mash the bananas and chop the strawberries.  Melt the butter and beat the sugars with the butter until frothy, incorporating each egg and beating it together until well mixed.  Then alternately add the flour mixture and banana mixture, beginning and ending with the flours. Beat just until blended – do not overbeat.

Mix in the strawberries with a fork, so that it is well incorporated into the mixture and place in a floured bread pan in the oven for 75 minutes.

Allow it to cool before slicing….and enjoy as a snack with extra fresh bananas and strawberries, or just by itself with a cup of hot almond milk coffee…..and I am sure you will also say the same thing I said: “Yummmmmmmmmmmmmmmmmmmmmmmy!”

 

Oh, what a day! And I mean last Saturday, March 24th at Tart & Berry

I had such a Great Time!  Talk about intense baking…..last Friday I ran home from work and made quite a few goodies:

  • Nespresso/Chocolate Mini-cupcakes
  • Strawberry Mini-cupcakes with fresh Strawberry/Neufchatel Cheese Frosting
  • Lemon/Key Lime Mini-Cupcakes with fresh juice
  • Chocolate & Peanut Butter Mini-cupcakes, with a hint of orange
  • Banana and Dulce de Leche Mini-cupcakes

And on the savory side

  • Parmesan, olive and sundried tomato mini-mini biscuits, and last but not least
  • Corn and black bean mini-muffins!

I had a grand time baking and what fun it was to meet so many people!  We had quite a few hundred that stopped by to taste mini-baked goodies made by yours truly, as well as try the numerous yummy yogurts and awesome paninis and salads that Tart & Berry sells!

Make sure to stop by Tart & Berry and try out their Tiramisu yogurt…..talk about severe yum factor!!!!