FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

a healthier version of Banana Nut bread or muffins

February24

I got this recipe from the Cookbook that came with my KitchenAid Mixer (Thanks again to the Taylor’s) so if you have one this is super easy to make with it, and you can follow the timed directions for mixing if you have the cookbook.   If you don’t – just do what I used to always do and improvise.

1/2 cup shortening.  (I always use the organic vegan shortening from Whole foods.)

3/8 cup agave or 1/2 cup pure maple syrup (recipe calls for 1/2 cup sugar.  I use agave instead and for every 1 part of sugar you replace it with 3/4 parts of agave.  I hope that make sense.  If not just use 1/2 cup – it shouldn’t be too devastating.)

2 eggs worth of Egg Replacer (3 tsp egg replacer whisked into 4 tbsp warm water)

1 cup all purpose unbleached flour

3/4 cup Kamut Flour (if you don’t have this you can just use regular flour, but you’re not uping the health factor by doing that)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 medium) mashed ripe bananas

1/2 cup chopped nuts of our choice – or not (walnuts or pecans are pretty standard)

Mix Shortening and Agave together very well (this is where it’s very handy having a mixer) – add in Egg Replacer and mix well.  In a separate owl mix Flour, baking powder, baking soda, and salt.  Combine half the flour and half the mashed bananas in with the wet ingredients and mix until just combined, then add the remaining flour and bananas and mix until combined.  Add nuts.

For bread pour entire mixture into a greased (I use the shortening) and floured 9x5x3 baking pan.  Bake at 350゜ for 40-45 minutes.

For muffins I use muffin paper cups, but you can also just grease and flour a muffin tin.  Spoon some batter evenly into your muffin cups and bake for about 20 minutes.  (Check at about 15 because I can’t remember how long I let them cook for exactly.)  It should make 12 good sized muffins.

Most important part to making these a healthy version is by using ALL organic ingredients.   Don’t skimp there – you can’t eat chemicals if you’re trying to eat healthy.  It’s virtually impossible.

Let me know if you make them how they turn out!  I have made both the bread and the muffins many times just to get rid of ripe bananas hanging around the house (hate it when bananas loiter) and I always get a great response.  Don’t tell anyone they are a little healthier than regular bread/muffins and they like it even more.  Sad, but true.

BREAD – Husband Rating 4 star:gold-stargold-stargold-star gold-star “Slather my tounge with butter and toss in the bread.”

MUFFINS – Husband Rating 3 star:gold-stargold-star gold-star “Why make muffins when you can make bread?”

Banana Quinoa Muffins

January14

I LOVE these and eat them all the time. I make them for my baby who loves them too and they are super good for him… I got the recipe off the back of the box of the Ancient Harvest Quinoa Flakes. I made a few changes, as always, to accommodate our household food rules (not sugar, no eggs)

preheat oven to 400゜

1/2 cup Quinoa Flour (hard to find – the only one I have found is from Ancient Harvest)

1/2 cup Quinoa Flakes (same as above, but not AS hard to find – in the cereal section at Whole Foods)

2 tbsp agave (or coconut palm sugar) (or raw honey)

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

2 Ripe Bananas

2 eggs worth of Egg Replacer (3 tsp egg replacer whisked into 4 tbsp warm water) (or 1/2 cup Applesauce)

preheat oven to 400 degrees. Mix dry ingredients, in separate bowl mix wet ingredients. Pour into greased muffin tins. Bake 20-25 minutes. Makes 6 small muffins. These are great with Earth Balance Butter spread over the top like frosting.

No one I know like these as much as I do so don’t expect to love them. But know that they are my favorite snack in the house!! And they are totally healthy. Quinoa is very healthy! Great to bake with it when you can.

Husband Rating 2 star: gold-stargold-star “You know what…? I like them. But… I don’t like them a lot.”