Highlights

• Gluten free, lactose free, soy free, refined sugar free
• Suitable in the vegetarian diet (who eat eggs) and the Paleo diet
• Breakfast/Lunch/Snack/Dessert
• Easy to make

Ingredients

• Almond flour – 150g (or any other gluten free flour(s))
• Bananas – 3 (the best are the really ripe ones)
• Eggs – 3
• Honey – 5 spoons
• Desiccated coconut – as much as you like (I added 5 spoons)
• Nuts – as much as you want (I used ½ of a cup of walnuts)
• Baking soda – 2 tea spoons
• Salt – a pinch
• Optional: chocolate pieces, raisins, dates or other dry fruits, cinnamon, vanilla.

Tips

• You can use kitchen processor to blend bananas with eggs or you could also first -beat the eggs with a fork, and then – mash bananas with a fork and in the end- combine them together.
• It’s possible to substitute almond flour partly or fully with another gluten free flour(s) of your choice.
• To sweeten the bread – you can use honey but also dates or other sources of sugar.
• Sift baking soda into flour using a small sieve; this way it doesn’t form any clumps.

Needed appliances

• A bowl and a spatula (to mix all ingredients)
• A tea spoon (to measure baking soda etc)
• A kitchen processor (to chop nuts and blend bananas with eggs)
• A baking form
• A baking paper
• Optional: a pan to melt chocolate (for a topping)
• A pre-heated to 170 degrees oven
• Optional: kitchen balance

Preparation steps

1. Switch on the oven – 170 ºC.
2. Prepare a baking form; spread baking paper if necessary.
3. Chop nuts into smaller pieces and put them aside.
4. Place bananas and eggs in a kitchen processor and blend until smooth consistency.
5. Pure the bananas-eggs dough into a bowl and add to it other ingredients: flour(s), baking soda, salt, coconut, nuts, honey.
6. Optional: you can add other ingredients like pieces of chocolate, dry fruits and spices.
7. Mix all ingredients in a bowl and pure it to the baking form.
8. Bake your banana bread for about 40 minutes at temp 170ºC (the duration depends on the oven).
9. Afterwards, when your bread cooled down a bit, you can spread a topping on it. I used chocolate and almond flakes.

This bread-cake is amazing! I fully recommend it :-)

Cheers,

• Gluten free
• Lactose free
• The same procedure as making bread
• It is so simple, everybody can do it!

Ingredients

• Brown flour mix – 500g  -I used 3 different mixes : 200g of Doves Farm ‘Brown bread’,200g  of Finax ‘Coarse flour mix’,  100g of Vers van de molen ‘Quinoameel’
• Oil – 4 spoons
• Warm water – 450 ml
• Dry gist – one small bag
• Salt – a pinch
• Sugar – a pinch
• Pumpkin seeds – a cup
• Egg white – from 1 egg  (to coat buns)
• Optional: Sesame seeds (to decorate buns)

Tips

• If you have open bags with bread mixes containing leftovers after bread making, this is perfect time to use it and make free space in your kitchen shelf. You can just mix them all
• It is possible to mix white and brown mixes together
• Instead of oil, you can use other fat e.g. melted butter or coconut oil
• Oil can be used instead of egg white to coat the buns
• Sometimes I use sunflower seeds instead of pumpkin seeds or both
• You can add olives or herbs to buns instead of seeds, it gives a wonderful flavor
• Keep experimenting and improving the recipe. Your kitchen – you are the boss!

Needed appliances

• A kitchen balance
• A small bowl to weigh your ingredients in it
• A bowl to mix dough
• A cup/ bowl to mix water with gist
• A spoon to mix water and gist (I use a wooden sushi stick)
• A baking plate and baking paper
• Optional: a kitchen brush to coat the buns with egg white
• A pre-heated oven to 200ºC

Preparation steps

• Measure 450 ml of warm water (can be warm tap water)
• Dissolve gist in water
• In another bowl measure flour mixes
• Add sugar, salt and oil to the flour and mix it
• Add the pumpkin seeds to the dough
• Form buns with wet hands (make them as round as possible)
• Place the buns on a baking plate (covered with baking paper)
• Coat the buns with egg white and sesame seeds
• Place the buns in a warm place (or just somewhere aside) and cover all with a kitchen towel
• Let it rest for about 30 min
• Place the buns in the preheated to 200 ºC oven and bake for about 20-30 minutes (mine were brown already after 20 minutes but I left them for 5 minutes in the switched off oven)
• Cool the buns

Enjoy your meal,

• Only 2 ingredients!
• Preparation time ~ 20 minutes with baking!
• Easy, quick, allergy-friendly and tasty!
• Gluten free, lactose free, even Paleo friendly (Some say that quinoa as a seed from a broad-leaf plant and not a grass-leaf plant is allowed on Paleo diet – in case you do care ;-)

Ingredients

• 2 eggs
• 2 cups of puffed quinoa grains
• Pinch of salt
• Pinch of sugar

[See image gallery at glutenfreelady.nl]

Needed appliances

• Oven pre-heated to 180ºC
• Baking plate
• Mixer to ‘beat’ eggs
• Bowl to mix ingredients in it
• Spoon to mix ingredients

Preparation Steps

1. Pre-heat oven to 180ºC (It will take longer to heat the oven than to make your buns’ mix!)
2. Mix well 2 eggs with a pinch of salt and a pinch of sugar using a mixer
3. Add two cups of puffed quinoa grains to the eggs
4. Mix quinoa with egg
5. Spoon the ‘buns’ mix’ into the baking plate
6. Bake the buns till brown-ish (In my oven it took 15 min)

[See image gallery at glutenfreelady.nl]

Inspired by ‘Amarantus smacznie i zdrowo’ by G.Koninska and W.Sadowski (you can find it here)

Enjoy,