Today was for cleaning, catching up on laundry, and getting back to schedule. I barely fit it in, but I am baking banana bread. As I mentioned in an earlier post, I now own a grain mill and hubby took me to some Charlotte "healthy" stores to look for whole grains. We didn't find all of the ones that I was looking for, but I did find millet and buckwheat. I also discovered that I can actually get the grain cheaper through Amazon then our "city" stores. Yesterday, what should appear in the paper but a gluten-free recipe for banana bread using millet and brown rice flour! So, tomorrow morning we will enjoy some sweet bread with our smoothies :)
Banana Bread
5 Tbsp unsalted butter, room temp
1 c sugar
2 eggs
1 1/2 cups mashed banana
1 c brown rice flour
3/4 c millet flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp xantham gum
1/4 tsp baking powder
Beat butter and sugar with mixer on high until mixture is light yellow and fluffy.
Add eggs one at a time mixing on med. until thoroughly combined.
Add banana and 1/3 c water and mix on low for 1 minute.
Sprinkle remaining ingredients over batter.
Stir batter just until combined.
Spoon into foil lined, sprayed 9x5 bread pan.
Bake at 350 for 50-55 min.
Cool on wire rack for 5 minutes in pan.
Lift bread out of pan and cool completely on rack.
Next week, I'll share with you the recipe for yummy quinoa stuffed peppers
that we tried tonight.
Very nice! I love it when a plan comes together: mill, grains & new recipe to try. :)
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