What to do when it’s raining heavily with major storms outside? Why, bake, of course!
Last night a good friend gave me a dozen, yes, 12 juicy and ripe mangos that begged to be used in a new recipe, so I took to chopping early this morning 3 mangos, pureeing one of them with just a little bit of carbonated water.
In one bowl went the dry ingredients, a cup of flaxseed and one of organic coconut flour, as well as a healthy portion of powdered cinnamon and ginger, baking soda and powder, and in another bowl 2 eggs were beaten with 3/4 melted unsalted butter. Then the dry ingredients went into the bowl with the wet ingredients mixing in a third of a cup of almond milk, and last but not least, a cup of chopped mango into the mix! After 50 minutes, voila…..a lovely bread to share with friends.
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
Aldi’s had a sale on mangoes, just $.49/each, so I chose 3. So what to do on a rainy Sunday afternoon? Why, bake of course! Sliced and chopped the mango into small pieces, and in one bowl went the dry ingredients, 2 cups of all purpose flour with 2 teaspoons baking soda, and a nice large teaspoon of cinnamon and ginger, with a dash of salt; and the other bowl was used to beat together 3 eggs, coconut sugar and 1/2 cup of coconut oil. Then mixed the wet with the dry ingredients, and finally integrated the fresh mango in the mix. This went into a 355 degree oven for 50 minutes….and out came this terribly delicious mango bread….as we say in Spanish, “Un manjar!”
Yes, you read that right…..today I created a new type of yumminess.
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!”