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YUM. | DIANNE WARD

BANANA, PEANUT BUTTER & CHOCOLATE BREAD {

INGREDIENTS

}

2 cups almond flour 2 tsp gluten-free baking soda 1/4 tsp salt 1 cup bananas, mashed 1/2 cup smooth peanut butter (or almond butter) 3 tbsp honey 2 eggs 1/3 cup milk, full fat 1/4 cup olive oil or butter, melted 1/2 cup dark chocolate, chopped

BLUEBERRY, QUINOA & LEMON MUFFINS {

INGREDIENTS

}

1 cup quinoa flour 1 cup gluten-free flour

Preheat the oven to 180°C. Grease a loaf pan and line with parchment paper.

1/2 cup firmly packed brown sugar 3 tsp gluten-free baking power pinch salt

In a large bowl, mix together the almond flour, baking soda and salt.

1/2 cup oil

Using a blender or food processor, pulse together bananas, peanut butter, honey, eggs, milk and oil or butter until creamy.

2 eggs

Pour wet mixture into the bowl with the dry ingredients and using a rubber spatula, gently mix to combine. Do not over mix. Fold in dark chocolate into the batter. Pour batter into the prepared loaf pan and top it with additional dark chocolate chunks if desired Bake until a toothpick inserted into the centre comes out clean, approximately 45 – 50 minutes. Place on a wire rack to cool. + Serves 10 + Preparation: 15 min. Cooking Time: 50 min.

GLUTEN FREE

1 cup milk 1 tsp vanilla 1 tsp lemon zest 2 cups blueberries, fresh or frozen Heat oven to 180°C. Line your muffin tin with paper cups. Mix together the flour, sugar, baking powder and salt in a large bowl and then set aside. Whisk together the milk, oil, eggs, lemon zest and vanilla in a smaller bowl. Add this to the dry mixture and stir very gently being careful not to overwork. Add in the blueberries and fold into the batter being careful not to break up the blueberries. Stir just enough to evenly distribute the blueberries throughout the batter. Divide the batter evenly between the cups. Bake for 18 – 25 minutes until the tops are golden brown. Move to a wire rack to completely cool. If you aren't planning to eat these straight away, I recommend freezing and pulling out of the freezer as required. + Makes 12 + Preparation: 12 min. Cooking Time: 18 -25 min. GLUTEN FREE

yum. Gluten Free Magazine April 2015  

The April "Baking" edition of yum. Gluten Free is jam packed with feature stories including Kate Bradely of Kenko Kitchen and gluten free ba...

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