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sourdough sandwich bread (v)

Honey Cinnamon Banana Bread

Another banana bread recipe…?!

Yep.

For when you really, like reaalllly need banana bread but a) don’t want t a sink full of dishes and b) don’t want to run to the store for ingredients.

We’ve all been there.

And if you’re like nahh…

You’re lying.

Regardless, have 6 main ingredients ever looked so good?

Nope.

So yes, it’s yet another banana bread recipe.

But it’s one you’re going to want to save.

While the ingredient list is already suuuper simple, let’s talk substitutions.

Oats: could use 2 1/4 cups flour of choice

Bananas: ummm if you’re trying to sub this out, why are you making banana bread?

Egg: a flax egg (1 tbsp flax + 2.5 tbsp hot water) should work

Greek Yogurt: plant-based yogurt, applesauce, canned pumpkin, or another banana might work

Honey: maple syrup, coconut sugar, classic cane sugar

That fancy nanner on top?

Slice a banana length-wise and press the halves into the batter before you bake. Easy peasy.

Let’s get cookin!

Print Recipe
4 from 1 vote

Super Simple Blender Banana Bread

Can't get any easier than this folks! Naturally gluten-free, no added oils or sugars. And the honey cinnamon flavor is perfection!

Ingredients

  • 2 3/4 cup rolled oats
  • 3 ripe bananas *one extra for topping
  • 1 egg *sub flax egg
  • 1/2 cup greek yogurt
  • 1/3 cup honey
  • 1 tsp vanilla
  • 2 tbsp cinnamon *yes, a lot
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 350 degrees.
  • Add the oats to your blender or food processor. Pulse until a flour forms.
  • Add the rest of the ingredients, and blend until pretty smooth.
  • Transfer to a lined 9×5 loaf pan and top with an extra banana if using.
  • Bake for about 40 minutes.
  • Let cool in the pan for 10 minutes, then transfer to a rack to finish cooling.
  • Enjoy!

Sourdough Sandwich Bread

INGREDIENTS:

  • 1 cup bubbly starter (not stirred down)
  • 1 1/2 cup oat milk
  • 1/2 cup water
  • 4 cups whole wheat flour
  • 2 tsp salt

DIRECTIONS:

  1. To make sure your starter is bubbly, feed 6 hours before starting the recipe.
  2. Combine starter, milk, and water to in a large bowl.
  3. Add flour and salt. Knead for one minute.
  4. Cover and rest for 30 minutes.
  5. Fold & stretch 4 times.
  6. Cover and rest for 15 minutes.
  7. Fold & stretch again.
  8. Repeat #6 and #7 4 times.
  9. Line a loaf pan with parchment and plop the dough in.
  10. Cover and refrigerate for at least 12 hours.
  11. Remove from the fridge and set on the counter for 6 hours.
  12. Bake at 350 degrees for 75 minutes.
  13. Let cool, and enjoy!

How to Make Almond Milk

Homemade almond milk.

It sounds so fancy. So bougie. And so complicated.

But guess what: It’s not.

Only a couple ingredients.

Less the five minutes of active work.Sounds pretty fabulous to me.

But still – Why make almond milk if you can just buy it from the store?
1. No artificial stabilizers.
2. Smaller batches for less waste.
3. More bang for your buck – get almond meal too.
4. Less expensive in the long run.
5. Sustainable option – no cartons get trashed.

Those are pretty solid reasons if ya ask me.

So let’s get to it.

The process starts with soaking raw almonds for at least 8 hours.

I typically do this overnight on Friday to make a fresh batch on Saturday mornings.

Use a jar at least double the volume of the almonds – they will swell as they absorb some water.

When the soak-time is up, drain and rinse the almonds.

Add them to your blender with fresh water, a pinch of salt, and maybe a splash of vanilla.

How much water?

About 4 to 5 cups per 1 cup of pre-soaked almonds.

You can always adjust this ratio for your batch size.

Example: If I soaked 1/2 cup of almonds, I would add 2 – 2 1/2 cups of water.

To make the milk, blend on high for 2 minutes, then strain through a nut milk bag.

A nut milk bag? Yep. I’s finer and more durable than a cheesecloth. I love mine from Ellie’s Best!

Squeeze all of the liquid out until you are left with this nut pulp.

But don’t throw it away.

Use it to make almond flour!

Spread onto a cookie sheet and dehydrate in a 200 degrees oven for about an hour. Then pulse in a blender to break up the chunks.

Now you have almond meal to use in recipes.

Happy nut milking!

Homemade Almond Milk

Cost-effective, delicious, and easier than you think!

Ingredients

  • 1 cup almonds
  • 4-5 cups water
  • 1/8 tsp sea salt
  • 1/4 tsp vanilla *optional

Instructions

  • Soak the almonds for 8 hours / overnight.
  • Drain and rinse the almonds.
  • Add to a blender with the fresh water, salt, and vanilla.
  • Blend on high for 2 minutes.
  • Pour through a nut milk bag over a large bowl. Squeeze all of the moisture out of the almond pulp.
  • Transfer the almond milk to a glass jar and store in the fridge for up to 5 days.

Notes

Save the pulp to make almond flour!
Spread out on a cookie sheet and bake at 200 degrees for about an hour. Then pulse in a food processor to break up the dried clumps.

Quick Guide to Flour Swaps

It’s no secret that gluten-free baking can be tricky.

All these random flours that aren’t actually flours?

Do you really need all of the exact types of flours the recipe calls for?

It’s confusing.

So here’s a quick guide to acceptable swaps that generally work.

*Note: Every recipe is different. Swap at your own taste bud risk.

Almond Flour

made from blanched almonds; lighter in color than almond meal

best to incorporate in portions (i.e. swap 1/2 flour for almond); some recipes can handle a 1:1 for wheat swap, but density will be effected

paleo / grain-free

Almond Meal

made from unpeeled / un-blanched almonds; more course than almond flour; could be subbed for almond flour with the understanding the texture will be different

tip: make your own by saving and dehydrating leftover almond pulp from homemade almond milk

paleo / grain-free

Amaranth

ancient grain from the same botanical family as wheat and rice; higher protein content

more dense than wheat, chickpea, and oat

not grain-free

Arrowroot

called flour and powder; made from plant roots

can be used in place of cornstarch as a thickener; works well in frying batter

paleo / grain-free

Brown Rice

avoid gritty texture by purchasing finely ground varieties

more dense than white rice flour; comparable to wheat and oat flours

not grain-free

Buckwheat

actually a fruit…!

more dense than wheat, chickpea, and oat; distinct brown color

not grain-free

Cassava

unprocessed cousin of tapioca starch, making it paleo

swap for starches in some recipes; potential to swap for rice and oat flours

paleo / grain-free

Chickpea

also called Garbanzo Flour; distinct flavor

fairly easily swapped for wheat, oat, and quinoa flours

not grain-free

Coconut

DOES NOT SWAP WELL

the most absorbent flour in existence; swap at your down risk

paleo / grain-free

Corn Flour

hearty and dense flour; be mindful of grind

potential to swap for wheat and oat if it suites the recipe

not grain-free

Corn Starch

starch from ground corn

primarily used as a thickening agent; can be swapped with arrowroot powder

not grain-free

Flaxmeal

ground flaxseeds; chock full of healthy omega-3 and fiber

swap in portions (i.e. 1/4 flour for flaxmeal) for most recipes; others may tolerate 1:1 swaps

paleo / grain-free

Oat

just ground oats; most wheat-like flavor

can swap for wheat, chickpea, and  flours

not grain-free

Potato Starch

different than potato flour; less dense

possibel to sub for arrowroot in certain recipes

paleo / grain-free

Quinoa

medium-density flour with a distinct flavor

swaps well for wheat, oat, and chickpea flours

not grain-free

Tapioca

also made from the cassava root, but bleached and processed

possible to sub for arrowroot and cassava

grain-free

White Rice

gritty texture – be sure to get finely ground; different than sweet rice flour

beneficial for fluffiness in baked goods; use in conjunction with oat, chickpea, or quinoa

not grain-free