I’m finally feeling human again and figured I should celebrate by getting my rear end back into the kitchen.

Banana bread has been on my must make list since oh, I don’t know, the day I went gluten free? You know, one + a half years ago…

This has been a long time coming.

If you’ve been around here for awhile then you’ve come to know my typical process when it comes to baking.

Trial after trial after trial. But not today! One and done!

You may remember last summer I successfully made GF zucchini bread, GF zucchini snack cake, and GF + vegan zucchini bread after a few major flops.

My goal with gluten free baking is to create recipes that are simple in process, use only a few types of flour, and don’t include starches or gums. At the same time I strive for a texture that would please anyone’s palette. I try to make the gluten-free aspect undetectable.

I haven’t tried making any type of yeast bread, but I’m sure in that case the starches and gums may be necessary.

However, with muffins, doughnuts, cakes, and quick-breads they’re really not.

When I caught a glimpse of the bread as the oven door squeaked open I could not believe my eyes.

It rose and cracked perfectly. Possibly better than any bread I’ve never made.

Without hesitation, the only words to come out of my mouth were, “holy sh…”

Then, the agonizing cooling period.

Wait 10 minutes.

Don’t eat it.

Take it out of the pan.

Triple cross your fingers it doesn’t stick to the bottom of the pan.

Cool it again.

Slice it.

Don’t eat it!!!

Prepare for photographs.

Don’t eat it.

Hope that it’s delicious because the minutes you spend photographing keep passing by.

Obsess over the thick crust that formed.

Snap. Snap. Snap.

Cover it with banana nut butter spread.

Don’t eat it.

Aaaand done.

Eat!

Holy sh…

Print this!

Gluten Free Banana Bread

gluten-free, dairy-free // yields one 8x4 loaf

1 cup gluten free oat flour
3/4 cup raw buckwheat flour
1/2 cup almond meal
2 tablespoons flax meal
1/2 + 1/3 cup mashed banana [2 overripe large bananas]
1/4 cup + 1 tablespoon raw honey
1/4 cup unsweetened almond milk
2 eggs
3 tablespoons safflower oil
3 tablespoons unsweetened applesauce
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup pecans or walnuts [optional]

Preheat your oven to 350*.
Grease and flour your 8x4 bread pan or line it with parchment paper.
In a large bowl stir all dry ingredients—excluding the nuts—together until well combined.
In a medium bowl whisk the eggs together and whisk in all of the wet ingredients including the mashed banana. Whisk until thoroughly combined.
Pour the wet mixture into the dry and stir with a large wooden spoon until just combined. Avoid over stirring.
Fold in the nuts and let the batter sit for 5 minutes.
Pour into the bread pan and evenly spread to the edges.
Place on the center rack and bake for 48-58 minutes. Toothpick test for doneness. You want a toothpick that is moist but not gooey or bone dry.
Let cool for 10 minutes in the pan then slide a butter knife around the edges to release the bread, turn upside down, and gently shake out.
Let cool for 10-15 minutes before slicing.

notes: For altitude around 5,000’ increase your oven to 370* and use 3/4 tsp baking powder. You can easily make oat flour at home by grinding gluten free rolled oats or gluten free steal cut oats in your high speed blender, coffee grinder, or flour mill until it reaches the consistency of flour. You can do the same with raw buckwheat groats and raw almonds. To grease + flour your pan [refer to photo 3]: Spread butter using a small piece of parchment paper onto the bottom and sides of the pan. Cover thoroughly. Sprinkle in about 1 Tbsp oat flour into the pan lightly tap on the sides to move the flour around until fully covered. Tap on all sides upside down over the sink to release excess flour. Feel free to use a 9x5, 8x8, or 9x9 pan but note that the baking times will decrease.

Banana Nut Butter Spread

1 banana
3 Tbsp nut/seed butter [peanut, almond, cashew, sunflower, etc.]
1/4 tsp cinnamon
pinch of salt

In a small food processor, a hand immersion blender, or even mashing together with a fork add all the ingredients and process until creamy and smooth.
Scrape the sides of the bowl if necessary.
Best if used immediately but can be stored in a sealed container in the fridge for 1-2 days. The top layer will brown in the fridge. Stir before using.

notes: Best if using a firm but ripe banana.

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One of my proudest baking moments to date.

I’m back!

Ashley

Cherry Lemon Almond Meal Muffins

gluten-free, grain-free // yields ~12 muffins, depending on pan size

3 cups almond meal

3 eggs

3/4 cup unsweetened almond milk

1/2 cup honey

1/2 cup chopped dried cherries

1/2 cup cream cheese, softened

3 tablespoons safflower oil

3 tablespoons ground flax meal

1 tablespoon lemon zest

2 teaspoons vanilla extract

3/4 teaspoon salt

3/4 teaspoon baking soda

Preheat your oven to 350* and line a muffin tin with 12 liners.

In a large bowl combine all of the dry ingredients and mix until thoroughly combined.

In a medium bowl whisk the eggs together then add in the milk, honey, oil, and vanilla extract.

Add the cream cheese into the liquid mixture breaking it up into smaller pieces with your fingers then whisk together. You want the cream cheese to be broken apart throughout the mixture but not fully smooth.

Combine the wet with the dry and stir until just combined. Avoid over stirring.

Fold in the lemon zest and dried cherries.

Let the batter sit to thicken for 5 minutes.

Spoon batter evenly into the muffin liners and bake for 25-30 minutes until deep golden brown on top and a toothpick comes out moist, but not gooey or bone dry.

Let cool for 5-10 minutes then move muffins to a cooling rack.

Frost once fully cooled.

notes: Almond meal is simply a flour made from ground, raw almonds. You can find it at Trader Joes, Vitamin Cottage/Natural Grocers, Whole Foods, Amazon, etc. You can also make it at home by pulsing small amounts of raw almonds [skin on] in your food processor or high speed blender. Process until soft and flour-like with no large pieces. Be careful not to process to long or you will start to make almond butter.

Cherry Cashew Cream Cheese Frosting

3/4 cup soaked cashews

2/3 cup soaked dried cherries

1/3 cup cream cheese

1/4 – 1/2 cup milk

2 Tbsp honey or maple syrup

1/2 tsp vanilla extract

1/8 tsp salt

slivered almonds + dried cherries

Place soaked cashews [soak in a bowl on the counter overnight or for at least 6 hours] in a high speed blender with 1/4 cup milk, cream cheese, soaked cherries [soak at least 4 hours], honey or maple syrup, vanilla, and salt.

Turn on and let blend until completely smooth.

Add more milk to reach desired thickness. I used 1/3 cup.

Spread the frosting on the muffins [or so many other things!] and garnish with slivered almonds and dried cherries.

Refrigerate leftovers in a sealed container for up to 1 week.

notes: You can make this frosting in a large food processor but it doesn’t get quite as creamy. This frosting is very lightly sweetened. Add more honey/maple syrup if desired.