So, before the sun even rose, we got to work trying out two recipes from my new Baby Cakes cookbook. Since becoming gluten-free and sugar-free, I've desperately missed banana bread and corn bread. And so the experimenting began.
The thing I like about these recipes is that the ingredients are whole foods. Some gf cookbooks I've tried have dubious ingredients. I also have mixed feelings about chick pea flour. I know it's healthy and it works well for texture, but sometimes, it feels like I'm eating a "banana flavoured dry crumbly felafel" instead of banana bread.
Sunday morning felt like real baking. The house was filled with that smell, that baking smell. When we came back from our walk, there were two lovely things cooling on the stove--just like old times.
My boy helped me mix. Everytime I'd put another item into the bowl, he'd stir softly and whisper, "ingredients."
And the results made me weep. Well, not quite, but almost.
The banana bread is moist and holds together beautifully. The corn bread...well, I think it's worthy to accompany my chili. That's something that has been missing from my life for the past three years. A good cornbread recipe to go with my chili. Yay!
Now, I think this Erin McKenna woman is a genius. I'm grateful that she spent the time to test all of these recipes for those of us who struggle in isolation, trying to find good things to replace our comfort foods.
So, if you're gluten-free and want to decrease the refined sugar in your diet...need I say more. It is vegan but I don't see any reason why you couldn't replace rice milk with dairy milk, if that's what you prefer. I followed the recipes closely because I wanted to see how they worked.
New Writing:
Make sure you check my two new links. You can read my columns in The Brockville Voice by clicking on the link to the left.
I also set up a link to my story "Getting Set," which was published in the Brockville Recorder and Times on Saturday.
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