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 Chocolate Coconut Cookie Shake

Gluten-free, Dairy-free, Chocolate Coconut Cookie Shake

We decided to drive through In ‘n Out today after church to grab a quick lunch. I was thankful because I was feeling a little under the weather and didn’t feel like making a big lunch at home. Plus, we’ve learned to love their “protein-style” burgers (this basically means same burger, but wrapped in lettuce instead of a bun). Even my husband who doesn’t have to be gluten-free actually prefers his burger “protein-style” now as well.

The problem though, is that In ‘n Out makes delicious chocolate shakes as well. They are very hard to resist. Of course, my son asked if he could have one since it had been “ages” since he’d had a shake. I promptly reminded him that he had a protein shake with breakfast this morning…how quickly they forget.  But I felt for him, the cold, chocolate creaminess was enticing me as well.

Then I remembered that I had a collection of items at home that I could use to make us a comparable, gluten-free, dairy-free chocolate shake. I proposed the solution. He hesitantly accepted and even agreed to help me make it. (Spoiler alert: both he and his brother loved it…)

We went to our fridge and cupboard and assembled the players charged with making us a frosty treat. Here is the line-up:

Trader Joe's Gluten-free, Dairy-free

Trader Joe’s has been fantastic about stocking more gluten-free and dairy-free versions of the foods we Americans enjoy on a daily basis. This is a store that is listening to the consumer and meeting the needs of those of us with dietary restrictions. And for that reason alone, I love this market. (Seriously, Trader Joe’s should be paying me to write this post. :) )

Here is the recipe. Enjoy! Let me know how it turned out for you. Did you use any other ingredients? I would love to hear your take on it!

Gluten-free, Dairy-free, Chocolate Coconut Cookie Shake

Gluten-free, Dairy-free Chocolate Coconut Cookie Shake

Ingredients

8 ounces Trader Joe’s Vanilla Coconut Milk
5 Trader Joe’s Gluten-free Joe Joes’s
1 container of Trader Joe’s Vanilla Coconut Yogurt
2 scoops of Trader Joe’s Chocolate Coconut Ice Cream

Directions

Combine the ingredients in a high-speed blender.
Adjust to your desired thickness (i.e. add milk to send it out or more cookies or ice cream to thicken it)
Serve immediately.

Gluten-free Pasta Salad

Gluten-free Fusilli Pasta | Quinoa and Brown Rice Pasta

There have been many BBQ’s this summer where we have had nothing to eat but bun-less hot dogs (or burgers) and a piece of watermelon. Why?

Well, mainly because hosts who are not on any dietary restrictions don’t think to offer a variety of options. So true to the “Standard American Diet” (whose initials ironically spell “SAD”) every dish is either loaded with dairy or encrusted with wheat.

At least if the BBQ is potluck you are guaranteed to have at least one side dish you can enjoy…because you made it yourself.

So, that got me thinking. What could I bring to a potluck so that we, as gluten-free, dairy-free eaters, could have something other than plain weenies.

Here is the first recipe I came up with: Gluten-free Pasta Salad!

I wish I could say for sure that it is also dairy-free but depending on which brand of salad dressing you use, that may not be the case. Many bottled Italian dressings use parmesan cheese as an ingredient so read your labels carefully.

I used my favorite gluten-free pasta from Trader Joe’s. It’s made with quinoa and brown rice flours and holds up well drenched in dressing.

Gluten-free Fusilli Pasta | Quinoa and Brown Rice Pasta

 

Helpful hints:

1) Chop your veggies ahead of time and store together in a bowl with clear wrap. This will expedite your salad making process.

2) Experiment with different veggies and try lemon dressing instead if the Italian dressing

Gluten-free Pasta Salad

 

Gluten-free Pasta Salad

Ingredients
1 (16 ounce) package uncooked gluten-free fusilli pasta
2 stalks celery, chopped
1 cup orange bell pepper, chopped
1 cup cucumber, halved and thinly sliced
1 cup pitted black olives, sliced
2 large tomatoes, diced
1/2 cup marinated artichoke hearts, chopped
1/2 cup red onion, chopped
1/4 cup basil, chopped

1 cup gluten-free Italian-style salad dressing like Wish-Bone House Italian Salad Dressing
(add more to taste).

Directions
Cook pasta in large pot of boiling water until al dente. Rinse under cold water to stop the cooking process and drain.

Mix the celery, bell pepper, cucumber, olives, tomatoes, artichoke hearts and onion together in large bowl.

Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add basil and mix well.

Chill for one hour before serving.

 

Stay tuned for my dairy-free creamy potato salad!

Have a great summer!

 

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