Banana Bread Nights

Posted on May 15, 2012 by

I got home from yoga close to 9:00 in the evening this week and didn’t really feel like eating dinner but was still hungry. You know the feeling. I made myself a light salad, and should have stuck with that. I also ate some dried mulberries. That would’ve been alright too.

Then, oh then, then I watched an episode of the Bachelorette on Hulu and ate Junior Mints. Absolutely ridiculous. And yet there I was. I had an amazingly fun-filled weekend- unless you count the beginning where I was recovering from our huge annual fundraiser, oh or the part where I considered briefly re-starting to re-date The Tattooed Man (much to some friends’ chagrin), and then thought better of it (is that the same thing as over-thinking it?) and then was angry at myself- but besides those parts, the weekend was fantastic. I’m talking swimming holes, biking, hiking, latin music and latin men, brunches, festivals, short stories, friends..

And I ate a lot of junk. When you eat junk it must inspire more junk. Or something. Because now I keep eating junk (those nachos at the festival weren’t enough apparently). So I really needed to eat something that satisfied my sweet-tooth without allowing me to indulge in junior mints. 11:00 rolls around, I put down the Junior Mints, and search the cupboard. 2 bananas? Got it.

Treat yourself to this delightful banana bread. All whole ingredients, all delicious, all good for a late snack or for breakfast.

Banana Bread
1 cup almonds
1/4 cup sweet rice flour
pinch salt
1/2 teaspoon baking soda
1 Tablespoon honey
2 Tablespoons earth balance
2 teaspoons vanilla
3 eggs
4 dates, pitted
2 large ripe bananas (if I’d had 3 I would’ve used 3)
1/2 cup walnuts, optional

Preheat the oven to 350. Grease a large bread loaf pan. Blend all dry ingredients in the food processor until almonds are finely ground. Add all of the wet ingredients except for the bananas. Blend thoroughly. Add the bananas and blend until just barely blended (a little banana chunk never hurt).

Pour the batter into the prepared loaf pan and bake for 35 minutes. Let cool, remove from pan, slice it up, and eat it up.

Even Pasha is waiting for the bread to be ready.

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Coconut Ginger Ice Cream for Mom

Posted on May 13, 2012 by

For Mother’s Day many, many years ago, I made an angel food cake with strawberries for my mom. After the cake and day of mom was over, we had a ton of egg yolks and strawberries left in the house. What to make?

I made ice cream for the very first time. It was just alright. I remember that because the next few months I took on the challenge of perfecting that strawberry ice cream recipe. The ice cream phase lasted quite awhile. I recall an 18th birthday party where I brought mint ice cream with crushed peppermint patties, a chocolate ice cream with peanut butter swirl, and of course, strawberry ice cream.

The ice cream phase had a part II a few years later. Back at my parents’ house, I borrowed my sister’s ice cream maker and continued on my journey of ice cream: burnt sugar chocolate, meyer lemon, caramel and salted pretzels, oh and so much more. My parents gave me an ice cream maker before I moved to Texas.

And then… right at that time I stopped eating dairy. And so the sorbet phase began. Pear, berry, moscato, chocolate… Mr. G once told me “sorbet is only for people who can’t eat ice cream”. I don’t know if I ever changed his mind on that, but dang it didn’t dissuade me from my love of sorbet. Even when I could eat ice cream, I often chose sorbet. Best part? I walk away without doubling over in pain (okay, that’s bonus for me anyway).

Just like in all my cooking and baking, I prefer the naturally gluten free way and dairy free way. Just about all ice creams are naturally gluten free of course. Dairy? That can be a little harder to perfect if you’re not going for straight-up sorbet. Enter coconut cream. Oh yes.

I have found my love: Coconut Ginger Ice Cream. This creation reminds me a lot of a dessert at a Vietnamese restaurant my mom and I ate at while I was in college. Man, I remember the taste of the ginger ice cream over sticky gingerbread that Mai Pham brought out for us to sample. Oh mom, this is for you.

Coconut Ginger Ice Cream
3 ounces ginger
1 can coconut cream
1/3 cup almond milk
4 egg yolks
1/3 cup honey
pinch of salt

Peel the ginger. Grate as much as you can, making sure to catch the juice in a medium saucepan, wiping out the grater as you go as the ginger will stick. Any extra pieces you can’t grate, just throw into the pot. Add about a half inch of water to the pot and bring to a rapid boil.

Add the can of coconut cream and the almond milk to the pot. Stir so that it doesn’t scorch. Simmer for 5 minutes. In a separate bowl, whisk the 4 yolks with the honey. Pour 1/3 of the hot coconut milk mixture into the egg mixture, whisking the WHOLE time. This is tempering the yolks so that they don’t scramble when you mix the hot mixture with the eggs. Add another third of a cup and another, whisking all the while.

When you’ve added a cup of the milk to the eggs, pour the egg mixture slowly into the saucepan and keep whisking. Simmer over medium-low for 5 minutes and stir occasionally.

Remove from heat and chill for a minimum of 2 hours. When chilled, strain the ice cream mixture directly into the ice cream maker. Much of the grated mixture will make it through, the more the better I say! Just keep out any fibrous pieces or the larger chunks of ginger. Feel free to even scoop some of the grated goodness that stays in the strainer back into the ice cream maker.

Freeze according to ice cream maker’s instructions and you’re good to go.

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Almond Butter Cookies

Posted on May 8, 2012 by

I needed a little sweet snack the other day and decided to experiment with the ol’ peanut butter cookie. I used my favorite Peanut Butter Cookie recipe and altered a few things according to my mood. The almond butter brought a nice crunch and these weren’t too sweet. I brought them to a girls-getting-dressed-pre-wedding gathering and I feel rather honored that (along with tempura lobster tails and champagne), the cookies were devoured.

Almond Butter Cookies (makes about 25-28 cookies)
1 cup almond butter
3/4 cup sugar
1 egg
1 teaspoon paking powder

Preheat the oven to 325. Prepare one baking sheet covered with parchment paper. Beat all the ingredients in a large bowl, ever so quickly. Take about 1 teaspoon full at a time, roll into a ball, and place on cookie sheet 2-3 inches apart. I did 3 things then: smush an almond into the center with your thumb; squish a pecan in with your thumb (this was my favorite!); or just flat it out with your thumb. Bake for 10 minutes.

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Jennifer’s Birthday Peanut Butter and Jam Bars

Posted on April 29, 2012 by


My roommate’s birthday is coming up and she’s been on an elimination diet for a few weeks now. I’ve been wanting to make her some kind of cake but it has to be gluten and dairy free- okay, got that. Simple, right? It also has to be soy free, egg free, corn free, and so many other frees, um…

Then it hit me: smoothies. Once upon a time, I dated a man that made a lot of smoothies. They tasted so good, were chock full of protein and freshness, and they were free of all the usual allergens (minus the nuts). This recipe was inspired by those: the fruit is the main source of sugar, there’s a nut butter for extra protein and umph, and darn it all if it isn’t paleo and whole food only. Plus it’s a good source of fat from the coconut and nuts. I made this for the lovely Jennifer on her birthday. And we like it. A lot. Components of this recipe are adapted from Elana’s Pantry’s Vegan Raspberry Streusel Bars .

For the base crust:
1 cup almonds
1 cup walnuts or pecans or a combination
1 Tablespoon vanilla
2 Tablespoons coconut oil

Preheat the oven to 350. Blend nuts in the food processor until fine. Add the vanilla and oil and pulse until it can be pressed into a dish. Press the crust into an 8×8 pyrex dish. Bake 10-12 minutes.

For the topping:
1 cup nuts, split into half cups (I used all walnuts)
1/4 cup (scant) coconut oil
1 Tablespoon agave (feel free to leave this out)
1/2 cup unsweetened coconut flakes
pinch of salt

While the crust is baking, combine all of the ingredients (except half of the nuts) in the food processor. Add the remaining nuts and pulse just for a moment. That will leave you with some nice chunks that get crispy. Set aside.

For the Filling:
1/2 cup fruit jam
1 cup blueberries (any berry will do)
4 teaspoons peanut butter

When the bottom crust is done, spread the fruit jam over the crust. Then spread the berries evenly over the jam. Using a 1/2 teaspoon, drop little dollops of peanut butter evenly amongst the blueberries. Finally, sprinkle the topping all over. Return to the oven and bake at 350 for 15 minutes. Turn up to 375 and bake for another 3-5 minutes.

It’s good hot, warm, with almond milk poured over it, or the next day for breakfast. You can cut it into bars, or do what we did: eat it right out of the dish.

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Oh My My Lemon

Posted on April 21, 2012 by


The whole craving of cakes thing has not diminished of late and as I am still collecting copious amounts of ingredients, I thought I’d do a little weekend baking. With the last couple of recipes, I’ve used up lots in my fridge finally, so now I have more room for my next trip to Wheatsville. This effort was an adaptation of Gluten Free Goddess’s Lemon Yogurt Cake and I’m a big fan, big. This cake was insanely moist, easy, delicate, and once again I didn’t bother telling anyone it was gluten free, and no one asked. I will make this again and again.


Almond-Lemon Cake adapted from Gluten Free Goddess

1 cup almonds, whole or sliced
1/2 cup sweet rice flour (glutinous)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
*1/2 cup light brown sugar, loosely packed
1/4 cup cane sugar
5 large eggs
1/2 cup cream cheese, softened (tofutti worked well)
1/2 cup greek yogurt
3 tablespoons fresh lemon juice
1 teaspoon vanilla
1/2 teaspoon almond extract
Lemon zest of 2 lemons, about 2 Tablespoons

Preheat the oven to 350 and butter a 9-inch spring-form pan. In a food processor, blend almonds until fine. Add the remaining dry ingredients. Add the eggs to the food processor and blend quickly. Add the cream cheese, yogurt, lemon juice, and extracts and blend until just amalgamated. Add the zest and blend briefly.

Pour the batter into the prepared pan and bake for 40 minutes. Turn the oven off and leave the cake inside for another 8-10 minutes. The cake is done when a toothpick comes out clean and the top is just barely firm to the touch.

Cool completely. Dust with powdered sugar or top with whipped cream. Attempt to save a slice for breakfast.

*I used significantly less sugar this time than the recipe called for. I liked this version as it was less sweet and more lemony. Just the way I like it.

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Roasted Beet Hummus

Posted on April 18, 2012 by


My version of retail therapy involves the grocery store. Or any food store really. I can’t stop myself from buying things I “need” to have. I must try that umeboshi, that new brand of gluten free cookies, and most of all- wasn’t there some recipe I just really wanted to try? Yea, I should probably buy ingredients for it right now. Lately, I’ve been day dreaming about cakes. So as I stand in the baked goods aisle at Wheatsville, I stare into space and try to recapture the various ingredients to the many things I think sounded good. There’s a lemon almond cake I want to try, a yogurt blueberry cake, a strawberry pie. I need to taste, bake, buy…

I haven’t been cooking much so I have nothing in the house for lunch. I keep needing to stop at the store to buy lunch, and then it inevitably turns into a shopping trip these days. So I now have a TON of ingredients, many ideas, but not a lot of down-time to really concentrate on turning these things into tangible and tasty treats.

However, after another lovely Saturday at the SFC Farmers’ Market at Sunset Valley, a Monday at Wheatsville (and oh a Tuesday and Wednesday too), I do have the right ingredients to make something that’s been on my to-do list for awhile now: roasted beet hummus. This was incredibly simple and it’s a good time to cash in on the last of the beet season. This makes a good potluck item, dip, and it’s oh so beautiful.

Roasted Beet Hummus
3-4 beets (or 3 cups quartered beets)
*1 small clove garlic
1 medium carrot
3 Tablespoons lemon juice
2 Tablespoons Tahina
3 Tablespoons olive oil
3 Tablespoons beet juice water
1/2-1 teaspoon salt, to taste

To roast the beets: Preheat the oven to 375. Scrub beets, remove their ends, but don’t peel them. If they are bigger than a golf ball, halve or quarter them. Place them in a baking dish and add just enough water to reach 1/4-1/2 inch up the beets (you’ll reserve and then use this juice). Cover tightly with foil and roast for 45-50 minutes or until a knife easily slides in. Set aside and let cool. When cool enough to handle, remove the skin- it should be easy to do with your fingers now.

Combine the garlic, beets, carrot, tahina, and lemon juice in a food processor and blend until smooth. Add the olive oil while the motor is running. Taste for smoothness and texture. Add 1 tablespoon at a time of the beet juice from the baking dish. Blend after each addition until the hummus is the right consistency for you. Add salt to taste.

Stays good in the fridge for a week.

*As hearty as beets are, they can be overpowered very easily. Start with a small clove of garlic, if you feel it needs more, feel free to add another.

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Matzo Brei, just like Moses ate.

Posted on April 12, 2012 by

2012: The year Gluten Free Matzo was discovered. Yes, Yehuda finally started making a GF version and I could not be more glad. Just like when I was a kid, matzo with cream cheese and jelly makes the best after school snack. And once again I can enjoy this delightful treat. Gluten free matzo with vegan cream cheese: just like Moses ate before he parted the Red Sea.

I’ve had a frustrating week and as always, when I have decisions to make, am faced with sadness of any kind, or simply have a lot on my mind, breakfast is the first thing to go. It’s hard to force myself to eat in the morning if my stomach isn’t behaving (no matter how much I beg and plead it to). This morning I awoke and had the brilliant idea of making gf matzo brei. If you haven’t had this before, you’re kind of missing out. Everyone has a different way of making matzo brei, but growing up ours always resembled a Passover French Toast. You can also make it like migas, scrambled, or omelette style too. I have missed it in the years since going gluten free. But now it’s time to try it and share it with the world. I’m publishing within 48 hours of actually making this, so there is still some time left of Passover to experiment with this recipe.

Working with GF matzo is indeed slightly different from making matzo brei with regular matzo. I stick with my mom (and grandma’s) version that is similar to french toast and the difference in cooking it is simply the timing. GF matzo seems to be gummier and chewier when left for too long. After a few attempts, here’s what we’ve got and it’s golden.

Gluten Free Matzo Brei (for one)
1 teaspoon butter (earth balance)
1 egg
1 piece of matzo
1-2 cups room temperature water
dash of salt
maple syrup or jam

Heat a 6-8 inch round non-stick sauté pan over medium heat. Melt the butter in the pan and coat the bottom completely.

Crumble the matzo into bits and pieces (none more than 1/2 inch) and place in a bowl. Cover the matzo with water. Let the matzo soak for JUST the amount of time it takes to beat the egg in a separate bowl. That should be no more than a minute. This is important! GF matzo gets soggy quicker.

When the egg has been beaten, drain the matzo. I use my hand to push the matzo back and let the water spill out; squeezing the excess out just ever so slightly. Add the egg to the matzo, add a pinch of salt, stir with a fork and pour mixture into the prepared pan.

Let cook over medium heat until barely firm enough to flip- about 2-4 minutes. Flip it over, and cook just enough to brown the bottom a bit, about 1-2 more minutes. Flip onto a plate, pour your chosen syrup or jam on top, and eat while hot. Breakfast to keep you going in 40 years of the desert. Too much?

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