Hi Everyone! Happy Wednesday! I hope you have a wonderful day. I am back today with an exciting post for you. I have been considering for a long time brining back food and recipes to my blog and decided to take the plunge.
I recently found out that I am gluten intolerant and that it was contributing to my vertiginous migraines so I completely cut out. This really rocked me because I’m Italian and just generally loved everything that had gluten in it. Pizza, pasta, croissants you name it i loved it. So entering into this new world of gluten free hasn’t been easy especially in the very beginning. It was ALOT of trial and error and testing out foods that tasted good. I am still in the process of testing out different brands and blends to figure out what items actually taste good to me. Because I will be honest with you not all gluten free things taste good to me at least. Anyone that is gluten free will know what I am talking about when it comes to “blends”. Maybe I will do a separate blog post on this topic to go more in depth about it if you’d like!
But for now I hope the reason you are here is to try this beautiful banana bread I baked.
The recipe from theflexiblechef: ( I modified slightly)
1/3 Cup coconut oil
1/2 Maple syrup
3/4 cup mashed banana
3 tablespoons applesauce
1 teaspoon vanilla
1 1/4 cups all purpose gluten-free flower
1/4 teaspoon cinnamon
2 tablespoon ground flax seed( I used ground flax seed mixed with chia) see photo above
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup walnuts or pecans ( I did walnuts & macadamia nuts) because thats all I had and it was good!!
Preheat oven to 355 degrees F
Grease a loaf pan
In medium bowl mix wet ingredients
In separate bowl mix dry ingredients
Pour wet ingredients into dry and combine
Bake for 35-45 minutes I did 40 and it was perfect
Check center isn’t doughy and the edges should be golden brown
I hope you all are excited about me adding recipes back into my blog and leave me a comment if you are also a gluten free gal!