When the temps outside warm up, my beloved fruit, the banana, doesn’t last as long in our house. They go bad quickly, and I hate mushy bananas for regular eating. But, this time of year also lends itself to freezing those babies and saving them for a time you are ready to make banana breads,…
Strawberry Rhubarb Muffins
Made with in-season strawberries and rhubarb, these muffins are a great morning treat or to go along with a salad or main meal. Rhubarb is a cool plant. It grows enormous inedible leaves (they’re actually poisonous) with varying shades of reddish green stalks that we eat. There is no real difference between the taste of…
Pumpkin Cranberry Bread: Gluten & Dairy Free
Packed with Vitamins A & C, this low fat bread is anti-inflammatory as well. Made with oats instead of traditional flour, this bread is great to serve to anyone with inflammation, and also a great swap for diabetics. Oats are high in fiber, which help to regulate blood sugar levels. Most quick breads are packed…
Raisin Buckwheat Bread: Gluten Free Bread With Molasses
I’ve been experimenting with different flours. Last night’s was buckwheat. This bread was dense, not crumbly, and had a very rich flavor due to both the molasses and the buckwheat. Raisins added additional sweetness, and could easily have been swapped for dates if you prefer. This bread is high in fiber, protein, calcium, and potassium….
Maple Whole Grain Gluten Free Bread
I love bread. I never eat a ton of it, but you know what they say, you never really appreciate something until it’s gone. Finding whole grain gluten free breads that taste like my favorite whole wheat breads aren’t easy to find. I’ve decided to create my own bread recipes adapted from my former whole…
