tasty (re)creations

November 11, 2011

GF Chocolate Banana Bread

Filed under: Breakfast, Sweet — Emma Lillian Banks @ 11:51 am

I have been meaning to try out banana bread recipes at altitude for a while.  I was especially craving it last night after a rainy day, but apparently had not actually printed the two recipes I was going to play with.  Oops.  However, I had just bought some corn starch and remembered that it’s excellent for GF baking (especially since I can’t get things like xanthan guam in Bolivia).  This banana bread was perfect right out of the oven.  I should try making up recipes more often.  If you want to make this in a loaf pan or have thicker slices, I suggest doubling it and baking at least 15 minutes longer.

Ingredients:

2 med or 3 large very ripe bananas, mashed

1 egg (sub with flax egg or extra banana if you want this vegan)

1/4 C oil (I used olive and loved the results, but I bet coconut or sunflower or even melted butter would be great)

rind of one lemon

1/2 tsp vanilla

1/4 C raw sugar (optional since banana is naturally sweet)

1/2 C corn starch

1/2 C quinoa flour

1/2 tsp baking soda (I would say 3/4 tsp at sea level)

1/2 tsp cardamom (or use cinnamon or cloves)

4 oz chopped dark chocolate or chocolate chips

Instructions:

1. Combine first 6 ingredients in mixing bowl.  Whisk thoroughly.

2. Add corn starch, quinoa flour,  baking soda, and cardamom.  Mix well with big spoon.

3. Add chocolate and stir.

4. Bake at 350 F in greased 8 inch pie or cake pan for about 25-30 minutes or until golden brown at edges.  Keep an eye on it, since you want this to still be gooey.  Store uncovered, so it doesn’t get mushy.  If you want to keep it for a few days, cover lightly with tin foil and keep in fridge.

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September 2, 2011

Banana Quinoa Pancakes

Filed under: Breakfast, Sweet, Vegan — Emma Lillian Banks @ 4:19 pm

In a quest to cut down on gluten, I’ve been experimenting with alternative flours.  Since quinoa is grown in Bolivia, it’s become a staple for me.  I haven’t been able to find guar guam or other gf-baking leaveners, but the protein in quinoa flour seems to help things bind.

These vegan, gf pancakes are excellent.  Naturally sweet, fluffy, and filling.  You can make the batter the night before for an easy week-day breakfast.  I like to eat the batter on its own.  Pre-run, a few spoonfuls makes a great calorie boost, and post-run the cooked pancakes make a great refueler.

This recipe makes one serving of 3-4 small but very filling pancakes.  Double, triple etc. for more people or if you are super hungry!

Ingredients:

-1/4 cup oats (use gf if you are sensitive)

-1 super ripe banana (it’s ok to use frozen)

-2 tbsp raw sugar (optional)

-2 tbsp water

-1 tbsp oil (I use sunflower)

-splash of vanilla extract

-pinch of cinamon

-1/8 tsp baking soda

-1/4 tsp baking powder

-1/4 cup quinoa flour

Directions:

1. Pulverize the oats for a few seconds in a food processor.  Add banana, sugar, water, oil, and vanilla. Blend.

2. Pour mixture into another bowl of just pull out the blade from your food processor use that as a bowl (nobody likes to do dishes in the morning).  Add remaining ingredients and mix to combine.  Add more water and/or flour depending on how thick or thin you like your batter.  If you have time, let your batter rest at least 15 minutes.  I like it best after a night in the fridge.

3. To cook, heat your favourite pancake skillet on medium-high heat.  Add a splash of oil or nob o’butter.  Spoon about 2-3 tbsp of batter onto pan (these cook better if they are small).  Repeat until you have no more batter.

4.  Cook each pancake until both sides are golden brown.  Serve immediately.  Top with whatever you want or just eat plain.

July 13, 2011

Quinoa “Oatmeal” with Walnuts and Cranberries

Filed under: Breakfast, Uncategorized — sophiestatz @ 5:29 pm

We’ve been on an oatmeal kick lately and are loving it, and this morning I decided to try it with quinoa. It’s my new favorite breakfast, ever. Delicious and really easy to make, and crazy good for you.

Cooking time: 20 minutes

Boil the following

Two cups water

One cup quinoa

Pinch of salt

Handful of raisins

1 tsp cinnamon

1/2 teaspoon nutmeg

Stir frequently, till soft and it reaches an “oatmeal”-like consistency. Top with what you like! Honey, yoghurt, dried cranberries, and walnuts is pretty stellar.

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