Sometimes Most of the time, you wake up in the morning in a funk. You’re grouchy-hungry-tired-lethargic and generally lacking in motivation to do just about anything except chug a cup of black tar out of your french press, throw on a wrinkly something or other and stumble your way to work-school-etc.
Today was not one of those mornings for me.
Because today was a banana bread morning.
Yesterday I overheard one of my coworkers saying to another, “How does anyone have time to bake after work? I can barely make dinner let alone get a banana bread in the oven.” And, true to form, I took this as a personal challenge.
I had seen this recipe for gluten free banana bread on one of my favourite blogs and decided to make it exactly as it was shown. Ahem…obviously that didn’t happen. I didn’t have everything on hand in the right quantities, and I wanted to cut back on the sugar just a little. But here is my version (with full props to Ashley for her drool-worthy original).
Simple Gluten-Free Banana Bread
- 1/2 cup raw buckwheat flour
- 1 cup oat flour
- 1/4 cup almonds, coursely ground
- 2 tbsp ground flax seeds
- 2 tsp cinnamon
- 1 tsp baking powder
- pinch of salt
- 2 ripe bananas, mashed
- 1/2 cup almond milk
- 3/4 cup egg whites (or 2 whole eggs)
- 2 tsp vanilla extract
- 2 tbsp walnut oil (or whatever you have on hand)
- 1 heaping tbsp blackstrap molasses
- pinch of stevia or 2 tbsp raw sugar
Simply mix wet ingredients in a small bowl. Stir together dry ingredients. And gently fold together.
Fill a medium sized bread pan 3/4 of the way full with batter. I lined mine with parchment paper to avoid sticking.
Bake at 350 for 40-50 minutes or until a nice solid crust has formed.
Allow to cool completely before cutting.
What gets you out your grouchypants funk in the morning?
(if you say coffee, i’m rolling my eyes and giving you a resounding OBVZ)