… can you believe it’s been nearly three weeks since i’ve blogged. I feel both bereft and guilty and yet as many of my blogger friends agree, I also feel a little bit free… It’s not like I’ve been doing nothing you understand. This summer has just been absolutely manic at work. I’ve been getting in at 8am and not getting home till 9pm and then literally falling down on the bed into a deep sleep. I love my work, I really do but with the potential madness of the last quarter of the year rushing onto us I feel like a week in bed would be rather wonderful. It also means that the blog takes a back seat for a while and I hate this because the further away from it I get the more I see the light of not being shackled to it, yet I also pang desperately for being in my kitchen. It’s the place I relax and breathe, the place I feel at home, the place I love… but with all the added stress the inspiration also takes a dive. None of it is ideal. What is nice, is that this weekend we have good friends coming to stay and this kind of forces me into the kitchen but in a fun way. It’s only Friday but i’ve already baked bread and a divine chocolate and raspberry cake which I will share later… One of our friends is gluten intollerant so i’ve also made this lovely banana bread and whilst many would find the whole thing a hassle i’ve really enjoyed the challenge…
gluten-free banana bread with maple syrup and coconut flour
i’m actually very pleased with this recipe… it’s heavily adapted from one by the Minimalist Baker whom I am currently having a bit of a girl-crush on… it’s hearty, like all good banana loaves yet it’s light and moist and keeps really well. It’s not too sweet and in fact i’ve used some of the coconut sugar i’ve been using for the sugar-free recipes i’ve been developing for the Leisure Range Cooker project i’ve been working on, so it’s also a little healthy too, which is nicely pleasing. The maple syrup adds that dark richness that only comes from maple syrup and the coconut flour makes it lighter which is good here in such a dense recipe…
3 medium ripe bananas
1/2 teaspoon vanilla bean paste
2 large free-range eggs
3 tablespoons coconut oil – melted in the microwave
100g coconut sugar (or regular brown sugar)
3 tablespoons maple syrup
3 teaspoons baking powder
a pinch of salt
180 ml milk
70g ground almond
100g teff flour
110g rolled oats
preheat oven to 170C fan and line a loaf tin with parchment paper
I have also been a little lax at times lately, with the blogging, but we must remember we are the masters of a blog and not the other way around, so don't feel guilty! It is LOVELY to see you back however, and with a fabulous bake like this too! Bravo and here's to a great weekend! Karen
Reallyy good.I will definitely try this.Thanks, for this wonderful tips to showing on this site,
It looks deliciously rustic.
I have never heard of teff flour and have no idea where to look for some of the other things in France either! I usually bring GF flour from England so could improvise.
Yes I know what it is like not getting to the blog. I can hardly believe a year has gone by and I haven't touch the keyboard! Its not that we dont eat, but that it has not even remotely reached the electronic page. You have urged me on….because the longer you leave it the less likely you are to get back to it. We have some GF friends too and it can be difficult at times but this banana bread does look good. Teff flour – cant say I have come across this before -please explain.
Well done Dom. This cake looks fabulous! Great to see you trying different flour combos too…. The commercial GF blends are often gritty and rice and it is incredibly difficult to get a single blend that will work for absolutely everything! I still think it's worth the effort to mix and match. Your combo looks perfect…. and wonderfully healthy too….
Thanks Karen. Good to be back with such supportive friends
Tiff flour can be a bit strong but lovely.
Wow a year. Crazy huh?
Thanks Kate. Xx
My goodness it goes so fast…. Too fast! Teff flour?
Well done on cooking something so delicious looking for your GF friend! I've been trialing gluten free and wheat free for 8 weeks and have mostly told people don't both cooking for me!
I have a bag of coconut flour still unopened-must dust it off and use! I think combining it with other things like you have is probably the best way 🙂
I've just taken a holiday and for the first time didn't schedule in a load of posts. Did I feel guilty? Yes – oops! Love the sound of this cake and using teff flour too. I thought I was the queen of flours, but you've beaten me to it on this one.