ALLERGY FREE BANANA BREAD
Wheat-free, Egg-free, Dairy-free, Soy-free, Peanut-free, Tree Nut-free, Sesame-free, and of course, Shellfish-free and Fish-free... It's also VEGAN and free of refined sugar. Please note that this recipe is NOT Gluten-free. For gluten-free baked goods, you must wait for my next cookbook (which I am busily baking up delicious new recipes for).
So I'm back. Back with a few updates. Most importantly, I'm back to right a wrong.
It has been brought to my attention that the oat flour/barley flour version of my Banana Bread recipe on p.22 in The Whole Foods Allergy Cookbook doesn't work. So I tried it, and lo and behold, I am mortified to report that it's true. It doesn't work without the spelt flour. It's a big ol' mess. I don't know how this happened, I think there may have been a misprint, or maybe I just didn't test it enough... However, now that it's been brought to my attention, I've rectified the error. Below is the new and improved recipe. It works. It's delectable. Phew, I can sleep again at night!
REVISED RECIPE FOR BANANA BREAD FROM THE WHOLE FOODS ALLERGY COOKBOOK
ALLERGY-FREE VEGAN BANANA BREAD
Makes about 8 servings
1 cup oat flour
1 cup barley flour
1 cup amaranth flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup canola oil
3/4 cup honey
3 ripe bananas, mashed (1 1/2 cups)
juice of 1/2 a lemon
1/2 teaspoon nutmeg (nutmeg is not a nut)
3/4 cup flax seed meal
1/2 cup raisins
1. Preheat oven to 350 degrees.
2. Combine oat flour, barley flour, amaranth flour, baking soda, and salt, and set aside.
3. Using an electric mixer set on medium, combine canola oil, and honey. Add bananas, lemon juice, and nutmeg. Once thoroughly mixed, add flax seed meal, then raisins.
4. Add dry ingredients to wet, and mix until just combined.
5. Grease a loaf pan, sprinkle with a little flour, tapping out the extra. Transfer batter to loaf pan.
6. Bake in center of oven 45 minutes, rotating once halfway through until golden brown on top.
7. Let cool in pan about 5 minutes, before transferring to a cooling rack. Let rest at least half an hour before slicing.
And on other fronts, several people have asked me about allergy-free and gluten-free restaurants and dining. For those of you who don't already know of it, I recently reviewed a GF dining guide published by Triumph that was quite good. http://www.amazon.com/Essential-Gluten-Free-Restaurant-Guide-3rd/dp/0977611124/ref=sr_1_1?ie=UTF8&s=books&qid=1215719977&sr=1-1And then there's always Let's Eat Out http://www.amazon.com/Lets-Eat-Out-Passport-Allergy/dp/0976484501/ref=pd_ts_b_25?ie=UTF8&s=bookshttp://www.amazon.com/Essential-Gluten-Free-Restaurant-Guide-3rd/dp/0977611124/ref=pd_cp_b_3?pf_rd_p=413864201&pf_rd_s=center-41&pf_rd_t=201&pf_rd_i=0976484501&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1DJ229Q61D85HKBWWZJG
Come back soon for the long awaited review of The Allergy Grocer's NEW SOFT BAKED PRETZELS!!! And forgive me for the long delay in posting... I've been out of the country, and then I moved. Packing, unpacking, you all know the drill.