I have been trying for months to perfect an oat flour banana bread recipe. I think I finally have!
I have always lived banana bread, nothing beats the smell as it bakes and turns from batter to bread. And the oats, well those who k ow me, know I live oatmeal. Why not combine them, plus the health benefits of oats.
I make my own oat flour, by pulverizing steel cut oats in my food processor. I make small batches at a time to keep it fresh.
3 bananas, very ripe
1/4 c brown sugar
2 Tbsp coconut oil
2 c oat flour
2tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla
Preheat oven to 350 degrees and spray and loaf pan with cooking spray (sides and bottom).
Mix eggs, bananas, brown sugar, and coconut oil until well combined.
Carefully add in flour, xanthan gum and baking soda/powder, mix to combine.
Add in vanilla and mix.
Pour into loaf pan and bake 45-55 min or until knife inserted into center comes out clean. Cool 2 minutes in pan then carefully remove.
I went shopping recently at Trader Joe’s and found a new to me product, gluten free white corn tortillas. So what better day to use them in a dish than Cinco de Mayo. I topped these tortillas with fresh veggies and my dad’s homemade salsa. What a delicious dish! I recommend these tortillas, so go pick them up at your local Trader Joe’s!
I just wanted to take this time to thank all of you who have read, followed, and liked my blog! Today Savedbythefood reached 50 likes!
Writing a blog is hard at times, but to see that people are actually reading what I write keeps me doing this. It is all because of you, the readers!
So, I say cheers to you and thank you so very much!
After coming home from work and taking an hour yoga class, all I wanted was a quick, filling supper. What else could fit the bill, other than eggs and avocados!
6 eggs with 2 teaspoons water
Scramble as one would and add 2 sliced and chopped avocados, finished cooking. So good and hit the spot to power back up, even though I went to bed early!
The 7 day forecast is on repeat, rain and wind all through the week. That could be why I have felt the need to warm up with baking and cooking. Anything to take my mind of the rain pounding against the windows. Sunday afternoon, after stocking up on some books, I batten down the hatches in the kitchen. I made up a large batch of quinoa and pasta. And frozen the corn pasta with vegetables and part of the quinoa. Using up 2 red bell peppers and and avocado, I made stuffed peppers.
They made a delicious and easy supper tonight, just pop in oven and bake about 40 minutes and serve with whatever side, I chose a bed of romain lettuce.
2 peppers cut in half
Quinoa, with whatever seasoning rocks you
About a 1/4 cup corn
Bake at 350 degrees for about 40 minutes
I just got back from a week in Las Vegas with friends, the warmth and sun felt so good on my Minnesotan body. We had such a great time; seeing the sights and eating. Mostly eating! Two recommendations if you are planning a trip (this I cannot keep in Vegas).
1. Hash House A Go Go
They have a few locations in Vegas, but there is one on the Strip. Specializing in made from scratch food and large portions, this place will satisfy any hunger! I ordered an egg scramble with sun dried tomatoes and goat cheese, my husband the largest plate on the menu! Pork Benedict, the pork was larger than his head and under $16.00! Go there if you are in Vegas.
Go to RA for delicious sushi and the best wine ever! A plum wine, Kinsen Plum Wine, I have had my share of wine, but this was the best.
After a great trip, that is all I can share from my Vegas trip.
In the spirit of St. Patrick’s Day and my love of breakfast, I combined the green with the fast. But instead of using green food dye, I steamed broccoli.
2 cups broccoli
about 3 tablespoons water
Steam broccoli for 3 minutes or until tender and process in food processor until it has a pesto consistency.
Heat skillet ( low-medium heat) spray with cooking spray.
Crack eggs and stir together with water. Pour into skillet and stir eggs to make scrambled eggs. Cook about 30 seconds and stir in broccoli mixture.
Cook until eggs are scrambled and cooked.
I found a new product, that I just had to try out. Immaculate Baking Gluten Free Brownie Cookies and Chocolate Chip Cookies. With St. patrick’s Day nearly here, I put a spin to these cookies.
1 package Immaculate Baking Brownie Cookies
1 package Immaculate Baking Chocolate Chip Cookies
12 Andes Mints
Preheat oven to 325. Break mint candy in half and break each cookie in half.
Press brownie cookie half flat, place mint candy in center, then place chocolate chip half on top roll dough together to create a ball.
Place cookie dough on baking sheet about 2 inches apart.
Bake 15-18 minutes, or until set and slightly golden brown.
Cool 5 minutes before removing from pan.
Happy and safe St. patrick’s Day!
Even though the days are getting warmer and longer; its hard to move away from the soups we have grown so used to to keep us warm. Keeping that in mind and my love of sweet potatoes, I worked up this recipe.
1 large sweet potato, sliced and quartered in thick slices
1/2 cup coined carrots
2 cans dice tomatoes
1 can cannelloni beans, drained and rinsed
1 can chili beans, drained and rinsed
1 cup corn
Black pepper, chili powder, and paprika
In large sauce pan, heat to medium and added sweet potatoes and carrots.Cook 2 minutes, stirring. Add tomatoes and both kinds of beans, stir. Add corn and season to taste (I am not a heat fan, but add as much as you can handle).
Bring to a boil, lower heat and simmer for 25-30 minutes.
Its National Pancake Day, yea! You know what I am having for supper.
What is your favorite way to jazz up your pancakes? I tried adding a tablespoon of cocoa powder.
What about an egg over easy?
Enjoy your National Pancake Day, however you choose!