Gluten-free, Casein-free, Egg-free Banana Chocolate Chip Bread

Gluten-free, Casein-free, Egg-free Banana Chocolate Chip Bread

I’m not gonna lie — I have a sweet tooth. Add chocolate chips to ANYTHING and I’m in. I know that there are banana bread “purists” who wouldn’t dream of adding chocolate to their recipe but I’m not one of those.

Ironically, since being gluten-free, I have stopped craving sweet treats to the extent that I used to. Gluten has it’s addictive qualities and you can learn more about that by perusing this site. However, once you ween yourself off, you’ll be pleasantly surprised at how little you actually crave sweet treats. Even my boys, who traditionally loved sweet treats, comment about how their old favorites are too sweet now!

Once, when we were not as strict about being gluten-free, I allowed my son to pick a donut from the box at his classroom party. Well, of course, he picked a donut the size of his head! He took a few bites and then set it down on his plate. When I inquired about why he wasn’t eating it, he said it was just too sweet and it didn’t taste good!

The lesson? Your taste buds can be trained to like, even prefer, other flavors and levels of sweetness and seasonings.

I also believe that once you remove gluten and other irritants from your diet, that your system starts to process sugar differently. As a result, cravings and tastes change. And that is a good thing.  The less sugar we ingest, the healthier we are, on many fronts.

Here is the recipe many of you have been waiting for. I’ll post notes at the end. Please read through the recipe and notes before attempting to make this bread so that you can modify to suit your needs. Enjoy!

Gluten-free, Casein-free, Egg-free Banana Chocolate Chip Bread

Gluten-free, Casein-free, Egg-free Banana Chocolate Chip Bread

Ingredients

2 cups all-purpose gluten-free flour (I used King Arthur brand for this recipe)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/2 cup ghee, or clarified butter
2/3 cup Organic Turbinado Sugar
4 Tablespoons Arrowroot Starch/Flour
1/4 cup of water
1 teaspoon vanilla extract

One cup mashed very ripe bananas
1 (6 ounce) container of non-dairy vanilla yogurt

3/4 cups gluten-free, dairy free chocolate chips (for example, Enjoy Life Semi-Sweet Chocolate Mini Chips)

Directions

Heat the oven to 350º. Prepare a loaf pan with the oil spray of your choice and set the pan aside.

Peel the bananas and place them in a bowl. Mash them with a fork or a potato masher and measure out 1 cup. Add the non-dairy yogurt and stir to blend. Set the bowl aside.

Combine the flour, baking powder, baking soda, and salt into a medium bowl.

In a large bowl, use an electric mixer to combine the ghee and sugar, scraping down the sides of the bowl as necessary. Add the arrowroot, water and the vanilla extract and combine well.

Using a rubber spatula, blend a third of the dry mixture into the ghee-sugar mixture. Add the rest of the ingredients in this order, stirring well after each addition: half of the banana mixture, half of the remaining dry mixture, the rest of the banana mixture, the rest of the dry mixture. Next, fold in the chocolate chips.

Scrape the batter into the prepared pan and smooth the top with a spoon. Bake on the center oven rack until a tester toothpick inserted deep into the center of the bread comes out clean, about 50-60 minutes.

Transfer the bread to a cooling rack and cool it in the pan for about 20 minutes. Remove the bread from the pan and place it on the rack. Allow the bread to cool thoroughly before slicing (if you can wait that long!).

Notes:

–  I have added more than a cup of mashed bananas to this recipe and it is still divine.

–  Because we try to avoid eggs. I used the arrowroot starch in place of eggs. If you can’t find arrowroot starch, then use eggs! You will use 2 eggs and omit the arrowroot starch and 1/4 cup of water.

–  You can buy arrowroot starch at any health food store but also check your local grocer. I have seen it there before as well.

–  Because ovens can vary, see how the bread comes out at 350º. If it doesn’t bake right, next time, try baking it at 325º for 70-75 minutes. I’ve done it both ways and have had it be successful both times in my oven.

 

Ok, off you go! Go make the bread…then come back and tell me how it was. I’m dying to hear from you!

 

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Gluten-free Dairy-free Garbanzo Bean Chocolate Chip Cookies

Gluten-free, Dairy-free Garbanzo Bean Chocolate Chip Cookies

I have fallen in love with the idea of making sweet treats more nutritious. I’d heard of adding garbanzo beans to cookie dough and it intrigued me but the thought of converting the recipe into a gluten-free and dairy-free version seemed too much to handle.

However, the other day we were craving chocolate chip cookies so I put my thinking cap on and got to work. Here is what I came up with and I must say, they were divine!  I prefer all my cookies warm out of the oven and these were no disappointment!  They were still good after cooling but if we would have had left overs (2 hungry boys here…) I would’ve tried popping them in the microwave for a few seconds to reheat them.

I would love for you to make them and come back to leave a comment below. Tell me what you think. Did you modify the recipe and add nuts?  Let me know. :)

Garbanzo Bean Chocolate Chip Cookies

Garbanzo Bean Chocolate Chip Cookies

Ingredients

1 Tablespoon flax seed meal
2 Tablespoons water
1 can organic garbanzo beans, rinsed and drained
2 teaspoons vanilla extract
1/4 cup unsweetened almond milk
1/4 cup agave nectar
2 Tablespoons almond butter
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup quick-cooking gluten-free oats
1/2 cup gluten-free, dairy-free chocolate chips

Directions

In a small bowl combine flax seed meal and water and set aside for 10 minutes.

Place chickpeas, vanilla, and almond milk in a small food processor; pulse until mixture forms a smooth paste. Pour chickpea batter into a medium bowl.

To the chickpea batter add agave nectar, almond butter, salt, and baking powder . Stir well. Then add the flaxseed mixture and stir until thoroughly incorporated.

Without cleaning out the food processor, add the oats and grind to a flour-like consistency. Stir this oat flour and chocolate chips into the batter.

Drop cookies by the tablespoon onto a greased sheet pan. Gently flatten and shape cookies with back of a spoon or your fingers. Bake for 15 minutes at 300ºF, turning the sheet pan around (180 degrees) after 10 minutes. Cookies will remain soft and will not spread. Makes about 24 cookies.

Gluten-Free, Dairy-Free Oatmeal Chocolate Chip Cookies

GF, DF Oatmeal Chocolate Chip Cookies

I’m on a quest to make our favorite sweets into more nutritious / healthy treats. After a few attempts at this cookie, I have finally developed a gluten-free, dairy-free version of this fave.  Keep in mind that if you are a celiac, you will want to make sure to use designated GF oat flour and GF quick cooking oats in this recipe.  Since we are not celiacs, I simply took the oats I had on hand and used them.

Those of you who have gone gluten-free know that GF cookies and sweets will never be exactly like the wheat flour versions. But this one comes pretty close. My boys devoured them so they are definitely kid-tested and approved.

If you want to try this recipe but aren’t ready to commit to buying oat flour, here is a neat trick.  Take 1 and 1/2 cups of the oats you have on hand and put them in your food processor. Process them for about 2 minutes and they will turn into a powder.  Then measure out the correct amount of this “oat powder” (in this case 1 and 1/4 cups) and add it to the recipe. Viola`! Home-made oat flour!

As always, I’d love to hear about your experience with this recipe. Please leave a comment and let me know if you’ve tried it.

Oatmeal Chocolate Chip Cookies

Ingredients

2 Tbsp flaxseed meal

¼ cup + 2 Tbsp of water

1 cup unsweetened applesauce

3/4 cup sugar

2 teaspoons vanilla extract

1 1/4 cups oat flour

1/2 teaspoon baking soda

1 teaspoon salt

2 1/2 cups quick-cooking oats

1 cup gluten-free, dairy-free chocolate chips

1 cup chopped walnuts, optional

Directions

Pre-heat the oven to 350 degrees F.

In a small bowl, combine the flaxseed meal and water. Stir and let it set for 10-15 minutes.

In a large bowl, mix together the applesauce and sugar.  Stir in the vanilla and flax mixture. Then add baking soda and salt and stir to combine. Add the oat flour and combine well. Mix in the quick oats, chocolate chips and walnuts (if using).  Drop by heaping spoonfuls onto lightly greased baking sheets. For best results, use a cookie scoop. Use the back of a spoon to flatten the dough so it resembles more of a round flat cookie.

Gluten-Free Oatmeal Cookies

Bake for 12-15 minutes in the pre-heated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes about 30 cookies.

GF, DF Oatmeal Chocolate Chip Cookies