Posted by Ethne~
Hey guys – just thought I’d give you a quick tip on a great recipe I just made. The girls have been so-so on some of the gluten-free things I’ve purchased and made (though they like the homemade stuff better overall) so I’ve gone for a few that seemed like guaranteed winners. This one was for sure – with a few tips.
Danielle Walker, from Against All Grain blog, and author of one of my paleo/GF cookbooks – posts new recipes all the time on her blog, besides what you can find in her cookbook. Here’s the link for her recipe.
I had shredded zucchini in the freezer from the garden. Perfect. I had banana in the freezer. Done. I had all the other ingredients. Decision done.
I cooked it just like it said and, taste-wise, it’s really good. With the amount of variations in banana and zucchini breads anyway, I honestly can’t tell that it’s not made with wheat flour. Now, here are a few tips that might help you get a better result than I did on the first try.
~Almond flour is really expensive, and Danielle doesn’t personally like Bob’s Red Mill brand, which is all I’ve found so far. Short of ordering it from Amazon, that’s what I’m using. She has a recipe for banana bread in her cookbook that uses half almond flour and half coconut flour. Try doing that here and you might like the texture and savings better.
~I cooked it until my toothpick came out clean, but it still seemed jiggly in the middle. But, against my better judgment, I took it out anyway, thinking it would firm up as it cooled (she must know, right?). It didn’t. The center sank and would’ve been a bust except when it had cooled enough to handle, I sliced it up, put it on a parchment-lined cookie sheet and baked the slices again at 350 until they were properly done this time. When I made her banana bread, I used my common sense on the jiggly-doneness and it worked out great.
Now for the holiday baking – I’m going to have a really hard time avoiding the Russian Tea Cakes. I may have to go rogue and experiment. Wouldn’t be the first time.