Sunday, January 2, 2011

Recipe for Gluten-Free Cranberry-Walnut Banana Bread



My foray into gluten-free quick breads with yesterday's Banana Walnut bread was such a delicious coup that today I thought I would do a couple of revisions and put out a Gluten-Free Cranberry-Walnut Banana Bread.

My husband is my biggest fan.  But that is really not terribly significant... he has always happily eaten whatever I put before him (for over forty years)... however, let's just assume that I am a fantastic cook (I said assume-- those of you who have sampled my failures, please remain silent lol).  I enjoyed this loaf as well, and I'm likely one of my strongest critics.

Please read through the recipe first.  Check to see what supplies you need and be prepared to do some grinding with a coffee grinder (if you don't have one, it is a handy-dandy kitchen tool).  If you don't have a food processor, poor you (I'm kidding... although I recommend a good one like the Cuisinart-- I got mine for $50 from Craigslist and I'm very happy with it)-- this loaf can be made the traditional way by grouping and hand-processing all the dry items and adding them to the hand-processed wet items... just so much quicker and smoother with a food processor is all.

Method:

  • Preheat the oven to 350 degrees F.
  • Put either a silicon liner into your 8" x 4" loaf pan, or cut parchment paper to fit (no greasing needed in either of these cases-- otherwise, with just a regular loaf pan you may want to grease it up).  I cover the bottom of the pan (on top of the parchment) with 1/4 C. chopped walnuts and maybe a dozen frozen cranberries

Put the following into the bowl of your food processor and process until eggs are "beaten" (everything is either a curdly looking mass, or homogeneously smooth):


  • 1/4 C. organic cane sugar (original recipe calls for agave syrup)
  • 1/4 C. liquid extra virgin coconut oil (liquify in advance in bowl over bowl of hot water)
  • 1/4 C. unsweetened applesauce (I ran 2 small organic apples up in my blender in advance)
  • 2 large eggs
  • 1 tsp. organic, alcohol-free vanilla extract
  • 2 T. water
  • 1 1/3 C. mashed ripe bananas

Next I sift together the following and add in to the processor:

  • 1 1/2 C. brown rice flour
  • 1/2 C. organic millet flour (I grind organic millet in my Vitamix)
  • 1/4 C. arrowroot starch
  • 1 T. baking powder

The last ingredients I add to the processor bowl are:

  • 1/4 C. ground chiaseed (grind in coffeebean grinder or Vitamix)
  • 1/2 tsp. celtic sea salt (this is the salt with the 80+ minerals in it)

Process until smooth.  Remove the lid and spoon into the loaf pan (parchment paper should cover all sides of pan since this recipe does rise beautifully).  I tucked about another dozen frozen cranberries in and put a final layer of batter over top.  Bake for about 1 hour-- test at 50 minutes (with toothpicks) since some ovens "bake faster" than others.  Cool on a wire rack.
_________________________________________________
  Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
Search this Site; Search the Web


Google Search