Gluten Free

As many of you know, when you start eating low glycemic and cut out the gluten from your diet and start to add it back in it can do some crazy thing to you. I have experienced severe blotting (I used to thing I just ate too much, but now I am sure it was just the amount of gluten I consumed), tiredness after meals and some people experience headaches, and the list goes on.  We have a Grandson who reacted negatively to Gluten and it has been taken out of his diet.

As Grandma, I needed to learn to cook "Gluten Free" for our Wednesday night Family dinners. Our fabulous grandkids love dessert. We have ice cream as our back up and we get Edy's because it doesn't contain any anti-freeze.

The fun part about this recipe, Gluten Free Banana Bread, was that I made my own almond meal. I am about to show you how!  :)

Gluten Free Banana Bread (complete with a smile)

Now all you need to make the almond meal is a coffee grinder (or something similar) almonds & a flour sifter.

Put about one half cup of almond into the coffee grinder and pulse about 10 times. You are looking for a grainy texture. If you do it too long it may become almond butter.

 Pour the almond grains into the flour sifter and sift into a bowel. Repeat with the left over almonds. Continue this until you get the desired amount of almond meal.

 Next you will need eggs, banana, cinnamon, vanilla, quinoa flour and coconut oil.

Mash 3 bananas and then add 3 eggs. Add the oil and vanilla and whisk together.

Mix together, in a separate bowel, the almond meal and quinoa flour.

 Add the dry ingredients to the egg/banana mixture. squeeze in a couple of tablespoons of organic honey.

Pour mixture into a greased loaf pan and bake in a 350 degree overn for 45 - 50 min.

Now you have your wonderful tasting and good for you, Gluten Free Banana Bread. Add a scoop of Edy's ice cream.

Gluten-Free Banana Bread

Ingredients:

3 ripe bananas, mashed
3 eggs
1/4 cup coconut oil
1 tsp. vanila extract
1 cup almond meal
1/2 cup quinoa flour
1 tsp. baking powder
1/4 tsp. salt
2 tsp. groud cinnamon
2 Tbsp. honey

Instructions:

1. Preheat the oven to 350 degrees
2. In a mixing bowl, mash the ripe bananas. Add the eggs, oil and vanilla extract and whisk together.
3. Add the almond meal, quinoa flour, baking powder, cinnamon and salt to the banana mixture and mix to combine. If there are clumps of almond meal, mash them with the fork.
4. Add the honey and mix to combine.
5. Using about a tablespoon of coconut oil, grease a loaf pan well.
6. Pour the batter into the loaf pan and bake in the over for 45 to 50 minutes.
7. Allow banana bread to cool at least 15 minutes. Run a butter knife along the edges of the bread then flop the loaf pan over onto a cutting board to get the loaf out. Cut think slices and that scoop of ice cream.
8. Enjoy!