Tag Archives: quick bread

Gluten-Free Breakfast Bread (ft. TWO kinds of chips)

In my pantry today:

  • 3 overripe bananas
  • 1 c almond meal
  • 2/3 c rice flour
  • 1/3 c flax meal
  • 3 L eggs
  • 1/8 c coconut oil
  • 2 tbsp butter
  • 1/4 c brown sugar
  • 2 tbsp honey
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1/2 c walnut pieces
  • 1/4 c dark chocolate chips
  • 1/4 c butterscotch chips

bananabreadomega3sDespite trying to remain mindful of how my dietary choices affect my health, when it’s cold I seem to be on a constant, instinctual hunt for the most comforting foodstuffs a hot oven can offer. In trying to marry these two seemingly at-war concepts I am now dedicated to uncovering the healthiest ways to be unhealthy. I feel this one loaf can be glorious illustration of such a wondrous union.

This will all be way easier if you’re using a food processor, so let’s assume you will.

Put in the food processor: oil, butter, sugar, honey. Blend. Add dry ingredients in between eggs with a little loud, mechanical punctuation on each account. When you get to the nuts-n-chips, add them in and blend for 5-10 seconds. Pour into greased loaf pan and bake at 350° for 30-55m (or until knife comes out of the center clean).

The coffee pots are set up and now breakfast for tomorrow morning is cooling on the counter, just beaming with gluten-free fiber, protein and omega-3s [flax, walnuts, coconut oil]. I’ll be better able to ever-so-gently sidestep any of that nasty Baked Goods Guilt knowing that not only is it a healthier option (than, say, a fast food biscuit + ??? + cheese), it is just as tranquilizing to my taste buds as something from a drive-thru with all 5 spoons on its sweet, sweet side.

Coconut-Walnut Quick Bread (Gluten Free)

In my pantry today:

  • 1/2 c rice flour
  • 1/2 c oatmeal
  • 1/2 c golden flax
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 eggs (or egg replacement)
  • 3/4 c evaporated milk
  • 1/4 c sweetened condensed milk
  • 1/4 c coconut oil
  • 1/4 c brown sugar
  • 1/2 c flaked coconut
  • 1/2 c chopped walnuts

coconutwalnutquickbreadOn an evening so algid I better love the oven, but my wife has the car today and we’re out of butter and milk, and have no bananas, sweet potatoes or canned pumpkin. Working off of this recipe as a basic quick bread template, I substituted what was on hand for what the cupboards lacked… all to a delicious, gluten free and health(ier) loaf of easy-to-grab-in-a-frozen-morning-hurry bread.

For the quickest way to get your bread on, start out by blending sugar/oil in the food processor. Add eggs, milk; blend. Add flour, oatmeal and flax; blend (this will help chop up that nasty texture-betraying oatmeal). Put in 1/4 c  shredded coconut and 1.4 c walnuts; pulse the machine so as not to chop those nuts unnecessarily. Pour into greased loaf pan, sprinkle remaining coconut/walnuts on top and bake at 350° for 30m (or until a butter knife inserted comes out clean).

The deployment of flax and use of coconut oil instead of butter assuages my potential guilt, whether it be carby or sweet. Sugar was still involved in the making of this loaf, but at a reduction from previous quick bread recipes. It earns 4 spoons, with a one-spoon reduction only for its sorrowful lack of dark chocolate chips. We were out of those.

White Chocolate Macadamia Sweet Potato Bread

In my pantry today:

  • 1.25 c smashed sweet potatoes
  • 2 c whole wheat flour
  • 1 stick butter, softened
  • 3/4 c brown sugar
  • 1/4 c ground flax
  • 1.5 tsp baking soda
  • 1/4 c canned sweet potato liquid
  • 2 tsp orange extract
  • 1/2 tsp cinnamon 
  • 1/3 c chopped, roasted macadamia nuts
  • 1/4 c white chocolate morsels

wcmnspb2Making this batter in a food processor was an easy delight. Creaming butter and sugar then all that subsequent mixing can be a pain on the wrist. Instead, choose to cut up butter in pieces and put it in the food processor with sugar. Cream with mechanical vigor. Add in wet ingredients one at a time, pulsing everything into continuity with each. When all the wet ingredients are well mixed, add in the dry ingredients in parts with pulsing between each. Add little bits of can “juice” when things look too dry. Once it looks pan-ready, throw in half of your morsels and pulse. Pour into greased/dusted loaf pan and thump on the counter until settling happens. Sprinkle on macadamia nuts and remainder of morsels then tap lightly into batter with a gentle spatula. Bake in a preheated 350° oven for approximately 1 hour. Using whole wheat flour, adding ground flax and being less heavy-handed than instinct would dictate on the nuts… well, that makes this a (slightly) less guilty dessert for breakfast item to go with coffee and out the door. Or in bed with said coffee. Whatever. 5 spoons!