Sunday, March 28, 2010

Banana Bread (gluten free)

The recipe I adapted is here: Gluten-free Banana Bread with chocolate chips (and no soy, potato or corn)

The recipe calls for a combination of flours I did not have on hand, so I substituted what I had.  I chose chopped pecans instead of chocolate chips.

yield: two regular loaves

Ingredients

  • 1 cup sorghum flour
  • 1/2 cup buckwheat flour
  • 1/2 cup white rice flour
  • 1/4 cup tapioca flour
  • 1/4 cup brown rice flour
  • 1-1/2 cups evaporated cane juice
  • 1-1/2 teaspoons (corn-free) baking powder
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1/2 cup butter (1 stick) or coconut oil
  • 1/4 cup safflower or sunflower oil
  • 2-1/2 cups mashed bananas, about 4 large bananas or 6 medium bananas
  • 1/2 cup + 1/3 cup Buttermilk (or 1/2 cup + 1/3 cup water + 1 tablespoon vinegar)
  • 2 eggs (or 2 teaspoons ground flaxseeds plus 1/4 C water)
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chips OR chopped pecans OR combination of the two 

Instructions

  • Preheat oven to 350 F (325 in Convection oven). 
  • Line baking pan with parchment.
  • Combine all dry ingredients in a large bowl. 
  • Cut in the butter until butter/dry combination has consistency of cornmeal.  
  • Add wet ingredients all at once and mix for about 2 minutes. 
  • Fold in nuts/chocolate or combination. 
  • Pour into loaf pan. 
  • Bake in center rack for about 1 hr, or until a toothpick inserted in the loaf comes out clean.
  • Allow to cool. Slice and eat or freeze right away. Will remain tender for at least 5 days, if kept in an airtight container.
I got a moist, dark, cake-like loaf that was pronounced "real" banana bread by everyone who ate it.

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Monday, January 25, 2010

Tuscan-Style White Bean Soup

On a recent trip with the macrobiotic yogi, I stumbled upon a package of organic cannellini beans sitting on the shelf in a health food store. Hence this recipe.

Ingredients

  • 2 cups dried cannellini beans
  • 1 strip kombu
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 8 cups water, vegetable stock, or chicken stock (I used water, as I hadn't any stock on hand.  It was fine.)
  • 1-1/2 teaspoons dried thyme
  • 1-1/2 teaspoons dried crushed rosemary
  • 2 dried bay leaves
  • Real Salt and freshly ground pepper
  • 3 cups (packed) coarsely chopped fresh kale, tough stems removed
  • 1 cup freshly grated Parmesan cheese

Instructions

  • Wash and sort cannellini beans, then soak overnight with 1 tablespoon apple cider vinegar.
  • In the morning, drain beans, and add kombu, water or stock, thyme, rosemary, and bay leaves. Cook until tender: 1 to 1-1/2 hours on the stovetop or, as I do it, all day on low in the crockpot.
  • Heat 2 tablespoons of the olive oil in a large, heavy pot set over medium heat. Add the onion, carrots, and celery and saute until slightly soft, about 5 minutes. Add to the cooked beans and season with salt and pepper, to taste. Cook until vegetables are tender.
  • When ready to serve, add kale to simmering soup and cook until it has wilted, about 3 minutes.  Remove bay leaves; adjust seasoning. To serve, ladle soup into soup bowls and sprinkle with Parmesan cheese.
My recipe was adapted from one by Betty Rosbottom, distributed by Tribune Media Services. She recommends pairing the soup with a green salad and offering a bowl of clementines and some biscotti for dessert.