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Gluten Free Banana Bread

2/26/2020

2 Comments

 
I've been trying to find the best way to make a healthier banana bread without gluten or dairy and after tons of awful, grainy and tasteless test runs, I finally did it! The best part is that you only need 2 bananas - that's usually the amount we have leftover and over-ripening in our house anyways so it always works out perfectly. It makes enough for a smaller size loaf, but if you want a big loaf and maybe a few muffins on the side you can double the recipe!

The recipe below is just for basic banana bread. When I'm feeing fancy I like to add in a few tablespoons of oatmeal and or a few tablespoons of chocolate chips.
Picture
What you need:
  • 2 ripened bananas - should be speckled and brown 
  • 1/2 cup organic cane sugar
  • 1/4 cup honey
  • 1 tsp cinnamon
  • 1/2 tsp celtic salt 
  • 1/3 cup grape seed or coconut oil
  • 2 eggs
  • 1 tbsp vanilla extract
  • 3/4 cup oat flour
  • 1/2 cup your fave gf flour - I used Pamela's
  • 1 tsp baking soda
  • Optional (oats for topping & choc chips)

What to do:
  1. ​Grease a bread pan and set aside. Preheat oven to 350 degrees F.
  2. Combine the mashed bananas, sugar, honey, cinnamon and salt.
  3. Beat in the oil, eggs and vanilla. 
  4. Next, add in the flour and baking soda. Gently stir to combine, you don't want to over-mix bc it will result in a flatter loaf.
  5. Pour the batter into the loaf pan and bake for 30 minutes. If you want to dress the loaf with oats and chocolate chips, do that here.
  6. Remove the baking pan from the oven, cover and seal it with tinfoil in order to prevent the top from burning. 
  7. Bake for 15 more minutes and then let it cool outside of the oven for 15 more minutes before slicing and serving.
2 Comments

Vegan "cacio e pepe"

2/15/2020

3 Comments

 
I've been trying to eat a little less dairy lately and I wanted to see if I could recreate one of my all time favorite cheesy dishes without real cheese. Okay, so I'll admit it, it's not the same as the original dish that Italian grandmothers have been whipping up in Rome for years. But it's GOOD! It's just missing that sharp sharp taste that pecorino romano cheese gives off. Also, butter isn't a typical ingredient of cacio e pepe but since this is a vegan version, the (vegan) butter helps to add more of that silky texture that melting real cheese into the pasta water creates in the traditional non-vegan version.

Originally, I wanted to use this vegan parmesan cheese I've had in my fridge for a while (Follow Your Heart brand) but at the last second I realized that there are chickpeas on the ingredient list so I had to abandon ship and just use nutritional yeast. If you can eat chickpeas, I might try half nutritional yeast and half the vegan parm - it might taste more cacio e pepe-ish and cheesy that way.
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What you need:
  • 1/2 lb pasta (I used Jovial Foods gf bowtie)
  • 2 tbsp vegan butter
  • 2 tsp black pepper (freshly cracked peppercorns are best)
  • 1/4 cup pasta water
  • 1 tbsp nutritional yeast
What to do: 
  • Bring a large pot of salted water to a boil and cook the pasta according to the package directions. (1/2 lb of pasta is usually 1/2 of a standard size box btw - enough for two people or three side dishes.)
  • Melt the vegan butter in a skillet and toast the peppercorns in it - heat should be closer to low than medium. Toasting the pepper brings out its flavor more which is an essential step in making traditional cacio e pepe.
  • Once the pasta only has a few more minutes to go, scoop out the 1/4 cup of water and add it to the skillet with the butter and pepper and turn the heat up so that it's hot enough to cause the mixture to start to bubble.
  • Add the cooked pasta and the nutritional yeast to the bubbling sauce mixture and stir. If you're using the vegan parmesan cheese I mentioned in the intro, add that in here too and stir.
  • Once the pasta is mixed with the sauce it's ready for serving. I always top with a little more black pepper too!
3 Comments

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