Category Archives: breakfast

Gluten-free, Dairy-free Chocolate Marbled Banana Nut Bread

Howdy.  I just realized that it is very nearly my one year birthday!  Well, my blog birthday.  In honor of that, I’ve made myself a cake. . .bread.  Okay, actually I’m having tea with a friend tomorrow and I wanted something moist and crumbly to take along, and that is why I baked.  But I think this is good enough to count for both occasions!  A rich, fragrant, nut-filled banana bread marbled with chocolate and spiced with cinnamon.  Yum!  If you’ve been with me for a while now you may be saying, “wait a minute, don’t you already have a banana nut bread recipe?”.  Why yes, yes I do, right here. But this one, if not a completely different animal, has enough differences to be a welcome addition, for me if no one else!  This one is not only gluten-free, but dairy free as well (and with the migraines I’ve been having lately, I’m trying to be extra careful!). My next foray will be to add chunks of ginger, perhaps briefly poached in vanilla, to this recipe.

For this version I did sorghum flour, tapioca starch, brown sugar, maple syrup, and walnuts; you will understand when you see the ingredient options below.  A quick note on that:  I hope the varied ingredient options I often offer aren’t confusing.  I am attempting to a) make it possible for people, despite their geographic location, to find some version that uses ingredients available to them, and  b) show you that cooking/baking isn’t a program set in stone.  There are ratios of ingredients that absolutely matter, but if there is one thing my daddy taught me (besides the basics of making a killer steak) it was to be fearless about making recipes my own.  Do my substitution experiments always work. . .no.  But sometimes I stumble upon something my mouth finds truly outstanding, something I would never have found if I had stayed inside the recipe box.  So, happy experimenting (or direction following); if you make changes or just make the original, send a note and share the goodness!

Gluten-free, Dairy-free Chocolate Marbled Banana Nut Bread

makes 1 loaf

1 c. or about three ripe bananas, mashed

2 large eggs, beaten to light foam

1/4 c. olive or coconut oil

1/4 c. brown, cane, or coconut sugar

6 Tbs. maple syrup (agave, brown rice, honey, or golden syrup will work)

1 c. sorghum or brown rice flour

1/2 c. tapioca or potato starch

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 tsp. ground cinnamon

2 tsp. vanilla extract

1 cup toasted pecan or walnut pieces

2 0z. chocolate, 62-80% cacao

Preheat oven to 350.  Line a loaf pan with parchment.  In bain-marie or metal bowl over pot of barely simmering water, melt chocolate until only small pieces remain solid.  Remove bowl from heat, and stir chocolate until smooth.  Set aside.

Mix beaten eggs, banana mash, and oil.  Add sugar and syrup, and combine.  Mix in flour, starch, baking powder, soda, salt, cinnamon, and vanilla.  Scoop 1/3 cup of batter  and add to melted chocolate.  Stir until thoroughly combined.  In batter bowl add toasted nuts and fold to incorporate.  Scrape chocolate mix into batter bowl and fold til evenly streaked but NOT combined.  Pour into lined pan and place in oven.  Check at 45 minutes with toothpick or cake tester (or, if you are a confident bread maker, do the thump test).  If not done, tent with foil to prevent over-browning.

Remove from oven and cool, on rack in pan, for 15 minutes.  Lift from pan and finish cooling on rack.  Savor.

Broiled Salmon with Spicy Greens and Black Rice. . .for breakfast!


I’m going to keep this short and sweet after yesterday’s marathon read.  If the idea of fish and dark leaf greens for breakfast strikes you as odd, you are not alone.  My husband looked at me with a wary eye when I suggested this experiment.  Since returning from our Australian health-pocalypse, I’ve been trying harder than ever to make sure each meal we consume is jam packed with wellness-inducing goodness.  This meal, if you can overcome its strangeness to the American breakfast palate, is overflowing with omega 3 fatty acids, folic acid, vitamin c, amazing lean protein, vitamins B12, A, C, K, E, etc.  The combination of the salmon, greens, garlic and olive oil make this an anti-inflammatory powerhouse.  If you can’t find black rice, try brown rice or quinoa.  I used chard as my green, but collards, spinach or kale would work wonderfully.  If you find you simply cannot convince your stomach that fish is an acceptable breakfast food, switch it in for lunch or dinner (Jason really likes the meal, just not in the morning).  To make morning prep. shorter and more efficient I cook the rice, check the salmon for bones, and clean and chop the greens the night before.

broiled salmon with spicy greens and rice

Broiled Salmon with Spicy Greens and Black Rice

serves 2


3 to 5 ounces of salmon per person

3 cups cleaned and chopped dark leafy greens

1/2 lemon

1 or2 cloves garlic, sliced

1 cup cooked black rice

olive oil



red pepper flakes


Cook rice per directions of chosen variety.  For the rice I use, 1/2 c. uncooked rice and 1 cup of water brought to a boil, covered and heat reduced to low.  Cook roughly 25-30 minute, then check to see if rice has absorbed liquid.  If so, remove from heat, cover with a clean towel and allow to steam for 10 minutes.  Fluff rice with fork before serving.

Arrange salmon on parchment covered baking pan; season with salt and pepper and brush with sparingly with olive oil.  In oven, move rack to highest position and turn broiler on high.  Just before transferring salmon to the over, squeeze fresh lemon juice over it.  Cook to desired doneness, but do not overcook (overcooked salmon is closely akin to shoe rubber).

Meanwhile place garlic in a cold pan with 1 Tbs of olive oil and turn heat on to medium high.  Once you begin to smell the garlic, add greens and stir to coat with oil.  Season lightly with salt, and with red pepper flakes to taste. The point is not to reduce the greens to dark squiggles of slime, but to wilt and warm; they should finish up precisely in time with the salmon.  Squeeze remaining lemon juice over greens before serving.

See, short and sweet!  Ciao.


Yes, we have some bananas. . .: Gluten-free Banana Nut Bread

Hi there!  It has taken longer than anticipated to get in the kitchen and get some photos of this recipe.  A combination of trying to readjust to winter and its accompanying darkness, and lack of a tripod account for most of it.  The rest is completely my fault.  I always find it difficult, after one of these long trips, to get myself reorganized, to slip back into the routine of our normal lives.  All that to say:  I finally have a recipe to share!  Gluten-free Banana Nut Bread as promised.  This bread has a very moist, cake-like crumb.  To me it is a homely, southern style  banana nut bread, straightforward, basic and good.

parchment lined

hot from the oven

snacking loaves

Gluten-free Banana Nut Bread



3/4 c. millet flour

1/2 c. almond and/or pecan flour, mixed

1/4 c. cornstarch

2 Tbs. chia gel (1/2 Tbs. chia seeds soaked in 2 Tbs. water for at least 10 minutes)

2 large eggs, room temperature

2 bananas, mashed or finely chopped

1/4 c. cane sugar

6 Tbs. maple syrup

4 Tbs. unsalted butter, melted

3 Tbs. olive oil

pinch of salt

1/2 tsp baking soda

1 tsp baking powder

1 Tbs. vanilla

1/3 cup chopped pecans, toasted

Optional topping

2 Tbs sugar

2 tsp cinnamon

Makes two snacking loaves or 1 full-sized loaf

Preheat oven to 350 degrees.  Line loaf pan(s) with parchment paper.

Mix flours, cornstarch, salt, baking soda and powder together.  In a separate bowl, mix together all other batter ingredients except toasted pecans.  Fold wet and dry ingredients together until moistened and add pecan pieces.  Pour batter into pan(s) and sprinkle with topping if desired I also threw on some cocoa nibs I had in the pantry).

For two snacking loaves cook for roughly 24 minutes.  For one full-sized loaf check for doneness at 30 minutes.  Removed from oven and let rest in pan for 10 minutes.    Remove from pan and complete cooling on rack.

with cocoa nibs

Hello and a Muffin

Hello there!  Welcome to One is Hungry.  I’ll be making a proper introduction (and making things in general spiffier) very soon, but for now let’s get straight to the good stuff, shall we?  Forgive my haste, but I simply cannot wait to share these. . .

gluten-free cranberry orange pecan muffins

I love these muffins.  They combine the jewel bright, sweet-tart goodness of cranberries, sunshiny orange zest, and the warm comfort of toasted pecans.  They  exhale a perfumed breath of the holiday season we are in.  They remind me that, once upon a time, an orange in your stocking was a glorious gift on Christmas morn.  Okay, you get the picture; I really like these muffins!

Another excellent thing about these muffins is that they easily allow for a variety of ingredient substitutions while still turning out beautifully.  I’ve tried them with different combinations of sorghum flour, brown rice, amaranth, millet, potato starch and tapioca starch.  I’ve done sugar, agave, sugar and agave, honey. . .they are always good.  The recipe below is my favorite combination so far, but the options are nearly endless.  I include an optional glaze; I find the muffins perfectly sweet without this addition, but my husband prefers the enhanced experience.  Here is what you will need.

wet ingredients

sugar acts as a wet ingredient also

dry ingredients

the goodies

After combining the dry and wet ingredients until just moistened, the goodies are folded in.

glaze optional


Gluten-free Cranberry Orange Pecan Muffins


4 ounces brown rice flour

2 ounces millet flour

2 ounces tapioca starch

¼ tsp. xantham gum

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ c. sugar, or honey, or agave

5 Tbs. Unsalted butter, melted and cooled slightly OR 5 Tbs. Coconut Oil

½ c. whole milk, room temperature (you may substitute your favorite nut, rice or soy milk)

¼ c. yogurt (I use goat’s milk yogurt)

¼ c. olive oil or mild oil of your choice

1 large egg, room temperature

1 egg yolk, room temperature

1 tsp finely grated orange zest

1 c. cranberries, coarsely chopped

1/3-1/2 c. pecan pieces, toasted


Optional Glaze

6 ¼ ounces confectioners’ sugar

3 Tbs. Fresh orange juice, more as needed


Makes 1 dozen

Preheat oven to 350 degrees. Line a muffin tin and oil the top of the pan.

Sift together flours, starch, baking powder and soda, and salt; mix well. In a medium bowl whisk sugar, butter, milk, yogurt, oil, egg and egg yolk until combined.

Pour the wet ingredients into the dry and fold until batter is moistened. The batter will be lumpy and streaked with dry flour. Fold in the orange zest, cranberries and pecans. Cook until a golden brown, about 18- 20 minutes.