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Gluten Free Marbled Pumpkin Banana Bread

Two weeks ago I had some old bananas and wanted to attempt a new healthy bread recipe. I decided to go with pumpkin as an added flavour. I followed a very simplified recipe I found online that called for an entire can of pumpkin puree. This ultimately killed my bread and my spirit when after baking for 1 hour 20 minutes, the top was charring and the middle a wet mess. Straight into the garbage.

Feeling a bit silly, I needed to redeem myself. I found a recipe that called for whole wheat flour. Not finding any in the pantry, I thought why not try a gluten free flour blend, which I've never done myself. I read that white rice flour could work if you add thickening agents. I luckily had it, cornstarch and almond flour. I hope this isn't another flop, I thought.

The recipe also called for applesauce and honey for natural sweetening. I decided to use bananas instead for tastier/moister bread. I kept the honey and glad I did, the bread has a light sweetness but not overly, so the honey should be included.

I also wanted this bread to be prettier than the average pumpkin bread, so I created a marble effect with chocolate. Cocoa powder would do the trick but I was out of that as well.

Note that there is 1 cup of pumpkin puree, not an entire can ;)

This bread came out INCREDIBLE! So moist and DELICIOUS, with a crisper top. It earns a spot on the blog and I will definitely be making it again soon.

RECIPE

1 cup white rice flour

1/4 cup cornstarch

1/4 cup almond flour

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

2 ripe bananas

2 eggs

1 heaping cup of pumpkin puree

1/2 cup honey

1 tsp vanilla extract

1/2 cup roughly chopped walnuts (plus a bit more for garnish)

2 oz of melted semi-sweet (or dark) chocolate

DIRECTIONS

Preheat the oven to 350 degrees. Line a bread pan with parchment paper, making sure there is enough paper on the edges to lift the bread out after.

Add all dry ingredients to a bowl and stir to combine.

Add the bananas to a larger mixing bowl, mash, and then add the rest of the wet ingredients. Mix together with a spoon until fully incorporated.

Add the dry ingredients to the wet, and the walnuts. Mix together.

Pour 1/3 of the batter into the bread pan.

Melt the chocolate. Take 1/2 of the remaining batter and add the chocolate to it. Dollop spoonfuls of the chocolate batter into the bread pan, then dollop the remaining regular batter. Shimmy the pan side to side until batter is flatter.

Sprinkle the top with a handful of chopped walnuts.

Bake for 40-50 minutes, or until a tooth pick inserted comes out clean.

Once out, gently remove by lifting the parchment paper and let cool on a rack. Slice after 20 minutes.

Enjoy!

 
 
 
 
 
 
 
 

Healthy Dark Chocolate Rice Crispy Squares

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I desperately needed my chocolate fix this week that was toned down a notch. The summer has us on terraces, at BBQ’s and generally enjoying life too much to notice the sugar intake. I’m taking a more active approach to my diet because I know this will only get harder with Thanksgiving, Halloween and Christmas around the corner.

I love any chocolate dessert with a crunch, and who doesn’t love rice crispy squares? So here’s a hybrid without the processed sugar and butter that normally goes in. All natural, therefore friendlier to the waist line, and delicious as ever!

RECIPE

3 cups rice crisps (preferably brown rice)

1/2 cup nut butter (I used almond, make sure to buy the one with only nuts and without extra ingredients, or make your own)

1/2 cup maple syrup

1/4 cup cacao powder

DIRECTIONS

Mix the nut butter, maple syrup and cacao powder together in a medium pot and heat over medium. Once the mixture is smooth and melted together poor it over the rice crisps in a large bowl. Line an 8x8 square tin with waxed paper and press the rise crispy mixture down firmly. Refrigerate for an hour and enjoy.

That easy.

 
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