Recipe 34: Gluten Free Chocolate Banana-Nut Bread

Paying homage to my friend Chrissy- a HUGE Monkees fan (specifically Davy Jones, who passed away this past week) I had decided to make to GF Banana Nut Bread... because as Chrissy said, while she may not know what Davy's favorite foods are, "everyone knows 'Monkeys' like bananas".
And, while Davy may or may not have enjoyed bananas... I sure as heck enjoy chocolate... so I added some in. By some, I mean a lot.

While my post itself isn't long this time around... trust me... the bread speaks volumes. YUMMM!

Double Chocolate Banana Bread

GF, CoF, SF

(DF: if you avoid the chocolate chips or use Carob or Enjoy Life brand...

NF: You could also forego nuts if needed)

Ingredients:
1/2 cup tapioca starch

1 1/2 Cup Brown Rice flour

1 teaspoon baking soda

1/4 teaspoon salt

4 eggs

2 cups mashed ripe bananas (4-5 medium)

1 cup sugar

2 TBS Cocoa

1/2 cup canola oil

1 teaspoon vanilla extract

1/2 cup chopped walnuts

½ cup white chocolate chips (I used Ghiradelli)

Instructions:
Pre-heat oven to 350 degrees
Combine wet ingredients
Sift in dry ingredients (flours)
Add in nuts and chocolate chips last. (I sprinkled some buts on top too)
Coat a large loaf pan (or two small loaf pans)
Bake for 40-50 minutes. I did one large pan and it overflowed... so it may have taken be longer.


This makes a LARGE loaf. Be forewarned. If the dough exceeds 3/4 up the pan.. use two pans or do two batches... Mine overflowed as it rose. It WAS still absolutely delicious.

This recipe was a hit... and gone well before it hit the 24 hr mark on my counter.

Enjoy!

Naturally,

Raych

Recipe 33: Apple/Pear/Kale Baby Food

Because the mini-kiddo needs to eat too; AND, because I like to use the superfood that is kale... I made the following recipe. The fruit hides the blander (to a baby) taste of the kale.

Enjoy!

Apple/Pear/Kale Baby Food

GF, DF/CF, NF, SF, EF, CoF (BUT NOT MISSING TASTE!)

Ingredients:

Medium sauce pan of chopped kale

3 anjou pears

3 cortland apples

Instructions:
To cook the kale... boil in water until soft. Reserve the water.Peal and cut the apples and pears into cubes
Boil in "kale water" on stove until soft. Drain.


I use the same water because I have myself convinced that I'm boiling off some of the nutritional value of the kale and by ising the same water I might be able to reserve some of that. It may be silly... but it conserves water too... so there.

Let me know your thoughts!!

Naturally,

Raych

Recipe 32: Millet-Turkey Meatloaf

A goal renewed. While I have not been posting on here very much in the last month- I have been keeping track of all of the recipes that I have been creating for my family. I have decided to stick with the goal of creating natural delicious recipes for the family... but the recipes might be posted later. In all, I hope to have 366 recipes by January 1st 2013. What you'll find below is recipe 32. It is actually what we had for dinner last night, so I thought it appropriate to post today :)


Every time that I have made gluten free meatloaf in the past it has come out dry. If you don't add breadcrumbs... you can a giant "burger" tasting result. If you add gluten free breadcrumbs (ie. Gillian's) you get a dry "lifeless" meatloaf. I searched through my cabinet to find somethign that might help retain moisture in the meatloaf without detracting from the flavor, perhaps eve genhancing it more that simple breadcrumbs. My final thought- millet. You can find it in most major grocery stores- I found mine in the kosher section. It is a naturally gluten free food and very easy to prepare!

Millet-Turkey Loaf

GF, DF, CoF, NF (Contains eggs and soy)

Ingredients:

¾ Cup Hulled Millet

1 TBS olive oil

1 lb ground turkey breast

½  (minced) medium onion
1 tsp soy sauce
2 TBS ketchup (+ extra for top if desired)
2 TBS garlic
1 tsp basil
1 egg

Instructions:
A really simple recipe to make... preheat the oven to 350 degrees. Cook the millet according to package intructions (toasted in olive oil, then add water and boil covered until soft... adding extra water as needed). Combine all ingredients, with the cooked millet in a bowl. Press into an olive oil coated baking dish (I used corningware). You can add additional ketchup on top for a little extra flavor as well... I ALWAYS do. Cook for about 40 minutes or until cooked through but not tough.

The family approved... and very importantly, I didn't feel like I was missing out. IT WAS MOIST AND DELICIOUS. Two 3-year-old thumbs up as well! I served it with kale chips... which you'll see my recipe for later... and homemade hummus... also coming later.

Naturallly,
Raych