“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child
Tonight we had a reunion with friends who went on our Peru trip with us. My husband grilled Korean Kalbi ribs and we had a Korean feast.
Our friends are trying to live gluten-free and I am trying to too, so I cooked my famous gluten-free and sugar-free Banana Chocolate Chip Bread. It's actually entirely grain-free and it is so delicious. The best part is that it tastes so good, but it's also good for you.
I want to share the recipe here. It's perfect for guests coming over who can't eat gluten or for an alternative birthday cake for those with dietary restrictions. Here's the recipe and enjoy:
3 ripe bananas
1 teaspoon vanilla
4 tablespoons organic coconut oil
3 cups of almond flour (almond meal)
1 1/2 teaspoons baking soda
1/2 cup of honey
1/2 cup sugar-free chocolate chips
Mash the bananas and mix in vanilla, eggs, honey and coconut oil. Mix the dry ingredients: almond flour and baking soda. Mix dry and wet ingredients thouroghly.
Preheat oven to 350 degrees. Place bread in glass bread pan greased with coconut oil. Cook for 45 minutes-1hour. Cook 30 to 40 minutes on middle rack and move to top rack for remaining time. Keep your eye on the bread for the last 10-15 minutes. When it is brown on the top, remove it and let it cool before serving.
This bread is so moist and delicious, you'll want to serve it again and again!
Do you have a favorite gluten-free recipe you'd like to share?