This isn't just any banana bread. Its like eating a banana split, with out the ice cream of course. Then again, you could add that on the side! Its the intensity of the banana flavor that sets it apart, and the lack of sugar and cream and butter that make it actually light enough to eat, well, to eat alot!
The way the banana flavor is formed is a tip from my favorite cooking/baking authority- Cook's Illustrated. They test recipes as if they were in a science lab, tell you waht happens at each step so you can USE the knowledge elsewhere, adn then inject thier passion for flavor.
The trick is in the banana prep I will describe. But as I do not have, nor will ever have, a microwave, I freeze bananas in bags of 4-5. Then I defrost them in the bag, so to keep the juice that comes out, in a bowl of hot water. Quick and easy. The microwave version is below.
Extreme Banana Bread
2 cups whole wheat flour (I use spelt)
1 Tabl baking soda
1/2 tsp seasalt
4-5 large very ripe bananas (if possible, frozen then thawed)
1 large ripe banana for topping
1/2 cup melted coconut oil (cooled a bit)
1/2 cup agave syrup or maple syrup or rice syrup
2 eggs
1 Tbl vanilla
3/4 cup chocolate chips or nuts or both! or none!
Pre-heat oven to 325F/160C.
Prepare pan. Use either loaf pan or a 6 inch round spring form. "Paint" with some of the melted cocnut oil and dust with flour.
In large bowl whisk flour, baking soda and salt.
If you are not using frozen then thawed-in-the-sink bananas as described above.
Place 4-5 large bananas in a microwave safe bowl. Cover with plastic wrap, and poke in some steam vents. Microwave on high until bananas are soft and havce released liquid, about 5 minutes.
Now you who used frozen-thawed bananas can rejoin us...
Saving the liquid that has come out, place soft bananas in a sieve OVER a bowl and let the liquid drip out of them for 5-10 minutes. Then smash them down & stir around to get anymore liquid out. You should have 1/2 - 3/4 cups) Just use whatever you have.
Place bananas in another mixing bowl. Transfer liquid to a small sauce pan and cook over medium-high heat until it is reduced to about 1/4 cup. About 5 minutes. Now mix that liquid into the smashed bananas, smashing some more until fairly smooth. Whisk in coconut oil, eggs, agave/maple or rice syrup and vanilla.
Pour banana mixture into the flour mixture. Stir just until all flour is wet. You can even still see a few streaks of flour in the batter. Gently fold in chocolate chips and /or walnuts of using. Pour into prepared pan. Shingle banana slices on top as you like. For a treat I sometimes put a bunch of chocolate chips on top too.
Bake 1 hour. until wooden toothpick comes out clean, but rememebr to poke all the way down to the bottonm-center.
Thursday, March 10, 2011
Spicy Rice Pudding
As is often the case, I was in the mood for rice pudding one recent evening. I usually start cooking it just after dinner so it is ready when the kids are just in bed! They get their fiar share the next day!
In this version, I use the spices most often found in December baking. Others might recognize this as Pepernoten Rice Pudding. In anyway, it WOWed me.
For you Busboom-Maitland family.1 cup whole grain brown rice, rinsed (and if you think ahead, soaked as long as possible)
1/2 cup whole grain sweet rice, rinsed (ditto)
1 inch (5 cm) piece of konbu dried seaweed, optional
(this aids digestibility and adds lots of minerals)
1 can of coconut milk
equivalent of 1 can of soy milk
(or use another can of coconut milk or water if you don't want soy milk)
water
dash of seasalt
1/2 cup agave syrup or rice syrup or maple syrup (or more to taste)
1/2 - 1 vanilla bean
Spices- all are optional and should be used to your taste. You can add more during and after cooking but you cannot take any away! But be bold, the strenth wanes as it cooks.
3 Tbls cinnamon (canelle)
2 Tbl nutmeg (muscat)
1 tsp cloves (girofle)
1 Tbl ginger
1 tsp cardamon
1/2 tsp anise powder
Place medium size pan on smallest burner on lowest heat.
Place all rice & can of coconut milk in pot. Refill can from the coconut milk with soy milk, add to pot. refill again with filtered water, add to pot. Keep can on side to add liquid as you go if needed.
Then stir in all spices.
Keep on the low heat and stir in thre milk scum that rises to the top as often as you think about it. The less it is there the better. It creates a seal and cooks the rice as if it were in a covered pan and this is NOT how you get the right consistency. SO keep stirring it in.
After about 1/2 hour, check the spices and see if there is enough. Add if necessary. Watch the liquid level. You want it to stay with a "sauce" as when it cools it soaks back into the rice.
It takes a good hour or more to cook, be patient. Keep stirring off and on and keep tasting. It is done when the rice is soft.
To reheat, place in a pan with a bit of water. Stir it up and heat. The fat from the coconut will melt and go back into the rice pudding.
If it doesn't work out, write me!
In this version, I use the spices most often found in December baking. Others might recognize this as Pepernoten Rice Pudding. In anyway, it WOWed me.
For you Busboom-Maitland family.1 cup whole grain brown rice, rinsed (and if you think ahead, soaked as long as possible)
1/2 cup whole grain sweet rice, rinsed (ditto)
1 inch (5 cm) piece of konbu dried seaweed, optional
(this aids digestibility and adds lots of minerals)
1 can of coconut milk
equivalent of 1 can of soy milk
(or use another can of coconut milk or water if you don't want soy milk)
water
dash of seasalt
1/2 cup agave syrup or rice syrup or maple syrup (or more to taste)
1/2 - 1 vanilla bean
Spices- all are optional and should be used to your taste. You can add more during and after cooking but you cannot take any away! But be bold, the strenth wanes as it cooks.
3 Tbls cinnamon (canelle)
2 Tbl nutmeg (muscat)
1 tsp cloves (girofle)
1 Tbl ginger
1 tsp cardamon
1/2 tsp anise powder
Place medium size pan on smallest burner on lowest heat.
Place all rice & can of coconut milk in pot. Refill can from the coconut milk with soy milk, add to pot. refill again with filtered water, add to pot. Keep can on side to add liquid as you go if needed.
Then stir in all spices.
Keep on the low heat and stir in thre milk scum that rises to the top as often as you think about it. The less it is there the better. It creates a seal and cooks the rice as if it were in a covered pan and this is NOT how you get the right consistency. SO keep stirring it in.
After about 1/2 hour, check the spices and see if there is enough. Add if necessary. Watch the liquid level. You want it to stay with a "sauce" as when it cools it soaks back into the rice.
It takes a good hour or more to cook, be patient. Keep stirring off and on and keep tasting. It is done when the rice is soft.
To reheat, place in a pan with a bit of water. Stir it up and heat. The fat from the coconut will melt and go back into the rice pudding.
If it doesn't work out, write me!
Monday, February 28, 2011
Let's Talk about Health, Calories and Weight
So I was talking to a friend of mine today about weight. It was a discussion including adults and children. I mentioned that I hadn't weighed myself in over 25 years, and she said "Wow, you're lucky."
Funny, in relation to my weight or body size, I never thought so. Since my teens, I have always thought of myself as "the-chubby-one." But actually, right now, I am not, and haven't been for the last 8 years or so.
Back to our conversation. As we continued to talk she said that a nutritionist once mentioned that a child's snack should be around 50-70 calories. Again, I mentioned that I never count calories
So, what's changed since I was a teen? What's different on our experiences? Our stories?
It's true that I never look at the calories on a label, but I sure do spend time reading labels. So do my kids (8 and 5 years old) What do I read?
I read what is actually IN the product. Where is "sugar" listed because the closer it is to first the more sugar is in it. Are there any hydrogenated or partially hydrogenated oils? Or vegetable oils (a tricky code for transfats)? Or soy lecithin?
What is the ratio between things that I recognized as food and others that I don't. It all seems daunting and impossible, but when you take the time, even ask your kids to look for some of these items, you WILL find brands, or products within brands, without all that, OK, I have to say it, CRAP.
When you eat food that is as close as you can, in that moment, come to a food in its natural form, you don't need to count calories. Your body knows what to do with the food you are putting into it. That means, it will tell you when you are full, and you will hear and eventually listen. Your body will tell you when a food isn't agreeing with you, and you will hear it and eventually you will cut down or not eat that food anymore because you won't desire it. I bet if you pay attention next time you eat someth8ing like that, you'll discover that it tastes great for a few bites and then slowly, you start to feel a bit, icky, then tired and sad... Try it and see.
Why? Our bodies are not fabricated by us. We are not 'man-made". So what our body knows how to process best is not 'man-made" but nature made. Personally, I go as far to bring this belief to my skin, the largest organ in our bodies. Anything that goes on it, goes through it, and goes in it. So almost exclusively, whatever I put on my body, if pressed, I could eat.
Fat is one way our body protects us from things it can't handle. It wraps it up in fat and puts it somewhere- hips, belly, legs, chin, etc. Take out part of the need for that protection- "man-made" food, and take away your body's need to make fat.
If you think about most 'diets," you spend your time simplifying what you eat. Usually down to clean proteins, vegetables, maybe some fruits and nuts. All nature made food.
Think about what you are reading for. Look for the real food. Eat your way to feeling great.
I'd love to hear your comments.
Funny, in relation to my weight or body size, I never thought so. Since my teens, I have always thought of myself as "the-chubby-one." But actually, right now, I am not, and haven't been for the last 8 years or so.
Back to our conversation. As we continued to talk she said that a nutritionist once mentioned that a child's snack should be around 50-70 calories. Again, I mentioned that I never count calories
So, what's changed since I was a teen? What's different on our experiences? Our stories?
It's true that I never look at the calories on a label, but I sure do spend time reading labels. So do my kids (8 and 5 years old) What do I read?
I read what is actually IN the product. Where is "sugar" listed because the closer it is to first the more sugar is in it. Are there any hydrogenated or partially hydrogenated oils? Or vegetable oils (a tricky code for transfats)? Or soy lecithin?
What is the ratio between things that I recognized as food and others that I don't. It all seems daunting and impossible, but when you take the time, even ask your kids to look for some of these items, you WILL find brands, or products within brands, without all that, OK, I have to say it, CRAP.
When you eat food that is as close as you can, in that moment, come to a food in its natural form, you don't need to count calories. Your body knows what to do with the food you are putting into it. That means, it will tell you when you are full, and you will hear and eventually listen. Your body will tell you when a food isn't agreeing with you, and you will hear it and eventually you will cut down or not eat that food anymore because you won't desire it. I bet if you pay attention next time you eat someth8ing like that, you'll discover that it tastes great for a few bites and then slowly, you start to feel a bit, icky, then tired and sad... Try it and see.
Why? Our bodies are not fabricated by us. We are not 'man-made". So what our body knows how to process best is not 'man-made" but nature made. Personally, I go as far to bring this belief to my skin, the largest organ in our bodies. Anything that goes on it, goes through it, and goes in it. So almost exclusively, whatever I put on my body, if pressed, I could eat.
Fat is one way our body protects us from things it can't handle. It wraps it up in fat and puts it somewhere- hips, belly, legs, chin, etc. Take out part of the need for that protection- "man-made" food, and take away your body's need to make fat.
If you think about most 'diets," you spend your time simplifying what you eat. Usually down to clean proteins, vegetables, maybe some fruits and nuts. All nature made food.
Think about what you are reading for. Look for the real food. Eat your way to feeling great.
I'd love to hear your comments.
Wednesday, February 23, 2011
Onion, Mushroon and Feta Tarte Tatin
Basically this is a main course dinner version of the French upside down apple pie.
It can be vegan based on the kind of cheese you use, or if you use any at all. It can be "cheesed-up" is you use Stilton or a strong blue cheese.
As I retired vegetarian, I loved this dinner. My family... well, I recommend you serve it to older children with more varied tastes! I think I will keep it a a starter or for lunch with my girlfriends!
Onion, Mushroom, Fennel and Feta Tarte Tatin
1 puff pastry, defrosted and rolled out if necessary or made of GF recipe or use spelt
3 onions
2 large fennel
2 Tbsp olive oil
2 1/2 cups/12oz/200gr chestnut mushrooms
4 Tbsp/50gr roasted pine nuts
1 cup/250gr broken up feta or blue cheese
1/2cup/125gr ricotta cheese (optional)
sea salt & pepper
Pre-heat oven to 180C/375F.
Line a large quiche pan with baking paper.
Slice onions into 6 wedges.
Take branches off fennel and slice of bit of the bottom. The slice into 6 wedges, like the onions.
Place olive oil in a large frying pan, saute onions and fennel, until onions are softened and lightly colored. About 20 minutes.
Meanwhile, break up your cheese into to smallish chunks. If using the ricotta, mix it with the chunks.
Add the mushrooms and salt. Saute for 5 more minutes, stirring now and then. Taste to adjust salt & pepper. Pour into the prepared quiche pan. press to flatten a bit. Spoon cheese over onion mixture. Cover with pastry, tucking edges inside/under.
Bake for 35-40 minutes, until pastry in golden. I checked mine around 25 minutes and had to cover the pastry with a piece of foil as it was already golden brown.
let sit for 5 minutes before you turn it upside down on a large plate/platter.
Serve with a green salad....
It can be vegan based on the kind of cheese you use, or if you use any at all. It can be "cheesed-up" is you use Stilton or a strong blue cheese.
As I retired vegetarian, I loved this dinner. My family... well, I recommend you serve it to older children with more varied tastes! I think I will keep it a a starter or for lunch with my girlfriends!
Onion, Mushroom, Fennel and Feta Tarte Tatin
1 puff pastry, defrosted and rolled out if necessary or made of GF recipe or use spelt
3 onions
2 large fennel
2 Tbsp olive oil
2 1/2 cups/12oz/200gr chestnut mushrooms
4 Tbsp/50gr roasted pine nuts
1 cup/250gr broken up feta or blue cheese
1/2cup/125gr ricotta cheese (optional)
sea salt & pepper
Pre-heat oven to 180C/375F.
Line a large quiche pan with baking paper.
Slice onions into 6 wedges.
Take branches off fennel and slice of bit of the bottom. The slice into 6 wedges, like the onions.
Place olive oil in a large frying pan, saute onions and fennel, until onions are softened and lightly colored. About 20 minutes.
Meanwhile, break up your cheese into to smallish chunks. If using the ricotta, mix it with the chunks.
Add the mushrooms and salt. Saute for 5 more minutes, stirring now and then. Taste to adjust salt & pepper. Pour into the prepared quiche pan. press to flatten a bit. Spoon cheese over onion mixture. Cover with pastry, tucking edges inside/under.
Bake for 35-40 minutes, until pastry in golden. I checked mine around 25 minutes and had to cover the pastry with a piece of foil as it was already golden brown.
let sit for 5 minutes before you turn it upside down on a large plate/platter.
Serve with a green salad....
Tuesday, February 22, 2011
Chocolate Chip Brownies
Sounds decadent? INDULGENT even? It is! That's what this blog is all about. LOVING what you eat in all the senses of the word Loving it during the making, loving the eating, and loving how you feel after you have eaten it. This is a no-sugar, no egg, no dairy recipe!
Eat.Love.Enjoy.
Chocolate Chip Brownies
DRY
2 cups flour (I use spelt/epeautre)
1 cup cocoa powder
1/4 tsp seasalt
1 TBL + 1 tsp baking powder
1/2 tsp baking soda
WET
3/4 cup melted coconut oil
1 cup maple syrup
1/4 cup almond butter
1/4 cup soy milk
2 Tbl liquid vanilla extract
1/4 cup espresso or water
1 cups chocolate chips
1 cup roasted walnuts or almonds (optional)
Pre-heat oven to 325F/165C.
Oil a square baking pan.
In large bowl, combine all DRY ingredients.
In another bowl or large measuring cup, whisk together all WET ingredients.
Pour WET into DRY.
Mix until just blended.
Blend in chocolate chips and nuts, if using.
Pour into pan. Shake pan to make flat.
Bake for 20-30 minutes. Check at 20 min, when you really smell the chocolate. Then add on baking minutes slowly. They can easily go to overcooked.
Leave in pan to cool throughly. They longer they stay in the pan the more brownie-lke dense they will get.
Oh yes.... Sometimes, when i am in a really festive mood, I add a "Rocky-Road" kind of topping. In a small bowl I mix up chopped nuts, coconut, and cut up marshmellows and sprinkle on top after 15-20 minutes of cooking.
Eat.Love.Enjoy.
Chocolate Chip Brownies
DRY
2 cups flour (I use spelt/epeautre)
1 cup cocoa powder
1/4 tsp seasalt
1 TBL + 1 tsp baking powder
1/2 tsp baking soda
WET
3/4 cup melted coconut oil
1 cup maple syrup
1/4 cup almond butter
1/4 cup soy milk
2 Tbl liquid vanilla extract
1/4 cup espresso or water
1 cups chocolate chips
1 cup roasted walnuts or almonds (optional)
Pre-heat oven to 325F/165C.
Oil a square baking pan.
In large bowl, combine all DRY ingredients.
In another bowl or large measuring cup, whisk together all WET ingredients.
Pour WET into DRY.
Mix until just blended.
Blend in chocolate chips and nuts, if using.
Pour into pan. Shake pan to make flat.
Bake for 20-30 minutes. Check at 20 min, when you really smell the chocolate. Then add on baking minutes slowly. They can easily go to overcooked.
Leave in pan to cool throughly. They longer they stay in the pan the more brownie-lke dense they will get.
Oh yes.... Sometimes, when i am in a really festive mood, I add a "Rocky-Road" kind of topping. In a small bowl I mix up chopped nuts, coconut, and cut up marshmellows and sprinkle on top after 15-20 minutes of cooking.
Gingerbread (Pain d'Epice) Muffins
This is an adapted recipe from on of the original whole gain baking books from the 80s - Uprisings. I have been inspired by their recipes for years, indeed I think I understood the art of recipe adaption from the wisdom I learned in this book.
Gingerbread Muffins
Dry:
2 cups whole wheat flour (I use spelt/epeautre)
1/2 cup dry milk powder (I use soy milk powder)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 TBL ground ginger (more or less to taste)
2 tsp cinnamon (kanel)
1/2 tsp ground cloves (girofle)
WET:
2/3 cup molasses (sirop de melasse)
1/3 cup honey or agave syrup or rice syrup or barley syrup
1/3 cup vegetable oil (I use de-aromatised sunflower oil)
1 egg
1 cup water
Heat oven to 350F/170C.
Line muffin tins with muffin papers.
Mix dry ingredients in a large bowl.
Whip molasses, honey, oil, egg and water in another bowl or large measuring cup.
Stir wet ingredients into dry. DO NOT over mix.
Fill muffin tins 2/3.
Bake for 12-15 minutes. When you will smell their gingery wonderfulness, check them. Check them by touching one of the middle ones to see if they spring back.
Let them cool halfway in the tins, take out and finish cooling on a rack.
Great with Chai or Rooibos or well, anything.
Last time we made them my 8 yr old daughter sold them at the local park with lemonade! She made 14euro/$ that afternoon!
Gingerbread Muffins
Dry:
2 cups whole wheat flour (I use spelt/epeautre)
1/2 cup dry milk powder (I use soy milk powder)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 TBL ground ginger (more or less to taste)
2 tsp cinnamon (kanel)
1/2 tsp ground cloves (girofle)
WET:
2/3 cup molasses (sirop de melasse)
1/3 cup honey or agave syrup or rice syrup or barley syrup
1/3 cup vegetable oil (I use de-aromatised sunflower oil)
1 egg
1 cup water
Heat oven to 350F/170C.
Line muffin tins with muffin papers.
Mix dry ingredients in a large bowl.
Whip molasses, honey, oil, egg and water in another bowl or large measuring cup.
Stir wet ingredients into dry. DO NOT over mix.
Fill muffin tins 2/3.
Bake for 12-15 minutes. When you will smell their gingery wonderfulness, check them. Check them by touching one of the middle ones to see if they spring back.
Let them cool halfway in the tins, take out and finish cooling on a rack.
Great with Chai or Rooibos or well, anything.
Last time we made them my 8 yr old daughter sold them at the local park with lemonade! She made 14euro/$ that afternoon!
Thursday, February 10, 2011
Chocolate Chip Muffins
These are a AWESOME dairy free, sugar free, wheat free snack.
Makes 12-13 large muffins!
DRY Ingredients
1.5 cups whole flour (I use whole spelt)
2 cups white flour (I use spelt)
1/2 tsp sea salt
2 Tbsp baking powder
1+ cups chocolate chips
WET Ingredients
1/2 cup vegetable oil
1 cup barley malt or rice syrup or maple syrup or agave syrup
3/4 cups soy milk
3/4 cups fresh pure water
2 Tbsp liquid real vanilla
PreHeat oven to 325F/165C.
Line muffin tins with paper liners or brush with oil.
In a large bowl mix all dry ingredients except Chocolate Chips.
In a seperate deep bowl or very large measuring cup blend all wet ingredients together.
Pour into dry and blend until just mixed. Do not over mix!
Then add the chocolate chips, blend barely.
Fill muffin tins until almost full.
Bake 20 minutes until golden brown.
Let muffins sit in pan until cool.
MMMMMMMMMMMMM
Makes 12-13 large muffins!
DRY Ingredients
1.5 cups whole flour (I use whole spelt)
2 cups white flour (I use spelt)
1/2 tsp sea salt
2 Tbsp baking powder
1+ cups chocolate chips
WET Ingredients
1/2 cup vegetable oil
1 cup barley malt or rice syrup or maple syrup or agave syrup
3/4 cups soy milk
3/4 cups fresh pure water
2 Tbsp liquid real vanilla
PreHeat oven to 325F/165C.
Line muffin tins with paper liners or brush with oil.
In a large bowl mix all dry ingredients except Chocolate Chips.
In a seperate deep bowl or very large measuring cup blend all wet ingredients together.
Pour into dry and blend until just mixed. Do not over mix!
Then add the chocolate chips, blend barely.
Fill muffin tins until almost full.
Bake 20 minutes until golden brown.
Let muffins sit in pan until cool.
MMMMMMMMMMMMM
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