I love food. No surprise there, right?
I love consuming good food, that is a given, but I also love the creative aspect of cooking - getting to take whole, unprocessed ingredients and turning them into wholesome dishes that I can enjoy (and potentially share with my loved ones). I swear, my idea of fun is a Chopped! challenge - but without cameras and deadlines.
I have decided to embrace the spirit of the show by challenging myself to create a gluten, sugar and dairy free pumpkin banana bread. I wanted a loaf that would be moist and flavourful, without containing a half a jar of almond butter. Here's what I came up with:
PUMPKIN-BANANA BREAD (gluten, sugar, dairy-free)
1/2 cup buckwheat groats (soak for 2-12hours and rinse)
3/4 cup quinoa flakes
1/2 cup buckwheat flour (I just ground 1/2 cup groats in a coffee grinder)
1/2 tbsp baking powder
Pinch of salt
1/2 tbsp cinnamon
1/2 tbsp pumpkin spice (I flippin' love pumpkin spice. I have it year round and put it on everything.)
Flax egg: 3tbsp ground flax + 1/2 cup water (stir to combine in a small bowl and let stand for 10 mins)
2 ripe bananas, mashed
3/4 cup canned pumpkin
1/4 cup almond milk (or plant-based milk of your choice); may need to add more to achieve optimal batter consistency
2 tbsp avocado oil
1 tbsp vanilla extract
Combine the dry ingredients (everything down the list from the groats to the pumpkin spice) in one bowl; combine the wet ingredients in another bowl (everything else). Now mix both mixtures together and stir just enough to combine.
You could also stir in other add-ins if you'd like, like pumpkin seeds (of course), or chopped nuts, or dried fruit (what about cut up dried apricots? Raisins are getting all the attention).
Transfer the mixture to a loaf tin lined with parchment paper and bake at 375F for about 1hr-1h15, until a toothpick inserted into the center comes out clean. Let cool on a drying rack, slice up and enjoy!
Let me know if you try it! What's your go-to baking recipe?