Tag Archives: dairy-free

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.

This Is How They Do It Down Under: Aussie Burgers

Can you be homesick for a place you have never called home?  I miss Australia. I miss the smell of the air, the sounds of the voices, the quality of the sunlight, and the amazing wildlife.  To try and assuage my longing a bit, I decided to make a very Australian version of an everyday food: the humble hamburger.

An Australian hamburger has several key elements that differ from the typical American variety:  sliced, cooked beets, fried eggs, and capsicum, a condiment made from bell peppers  and spices that is used as a sandwich spread.  Also, rocket, a play on the French rocquette or arugula, is typical rather than lettuce, at least in restaurants.   I wasn’t able to find any capsicum on short notice, but the beets, egg, and arugula were enough to bring a cozily reminiscent taste to the meal.

Of course, every burger needs a fry, just ask my husband.  His food wish is my command, so here are two recipes for the price of one.

Oven Thyme Fries

serves 4-6

2 med.-lg. russet potatoes, cleaned (and peeled if not organic), and cut in 1/4 to 1/3″ thick stick, or wedges, or whatever you like

olive oil

kosher salt

fresh or dried thyme

Preheat oven to 450.  Line a large baking sheet with parchment paper.  Toss cut potatoes with olive oil, salt and thyme.  Cook in oven, turning over gently once, until goldeny brown or done to your liking.  Check at 15 minutes and again every 5 minutes after.

Aussie Burger

serves 4

1+ lb. ground beef (or turkey or your meat substitute)

kosher salt and pepper

bacon optional (a really, really good option)

rocket/arugula

red onion

tomato

1 cooked beet (canned or boil it yourself with water and a touch of vinegar), sliced

1 egg per person

capsicum (or condiments of your choice)

buns optional

Heat cast iron pan on medium heat.  Separate ground meat into four equal portions and, manipulating it as little as possible, form into patties.  Salt and pepper the outside of the meat.  Place on hot pan and cook to desired doneness.  Fry eggs in a bit of olive oil or butter (just a touch).  Layer on your goodies and enjoy this, perhaps unusual, treat!