Spiced Peanut Butter Banana Bread

Gluten-Free Spiced Peanut Butter Banana Bread

I wasn’t feeling very inspired so I asked Mike to check out my ideas list. He got all the way down to Item #4 (Peanut Butter Banana Bread) and declared the search over.

  • ½ cup millet flour
  • ½ cup sorghum flour
  • ¼ cup coconut flour
  • ¼ cup tapioca starch
  • ¼ teaspoon xanthan gum
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 large egg
  • 2 cups mashed ripe banana (4-5 bananas)
  • ½ cup unsweetened soymilk
  • ½ cup peanut butter
  • ½ cup brown sugar
  1. Preheat the oven to 350ºF. Lightly grease a loaf pan.
  2. Whisk all the flours, starch, xanthan gum, baking powder, salt, and spices in a medium bowl until thoroughly combined. Lightly beat the egg in a large bowl. Stir in the banana, soymilk, peanut butter and sugar until thoroughly combined.
  3. Add the dry mixture to the wet mixture. Stir until thoroughly combined. Spoon into the prepared loaf pan.
  4. Place in the oven and bake around 70 minutes, until a toothpick inserted in the middle comes out clean. Remove and allow to cool slightly, then run a knife around the edges of the pan and turn the bread out onto a cooling rack to completely cool.

Serves 8

Banana Bread Batter

Banana Bread Before and After Baking

We like to leave the bananas fairly chunky so that there are chunks of banana in the finished bread, but that’s entirely personal preference.

This recipe is being shared in Allergy Free Wednesday, Gluten Free Wednesday, and Gluten Free Fridays.

Vegetarian, Gluten-Free Roundup: 1st Roundup of the Year!

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

Recipes to Nourish shared Strawberry Mango Citrus Smoothie with Kombucha

Tasty Yummies shared Chai Hot Chocolate

Ricki Heller shared Chestnut Pancakes

The Baking Beauties shared Portzelky aka Oliebollen

Fork and Beans shared Veggie Asian Salad

Carla’s Gluten Free Recipes Box shared Whole Grain Sorghum Salad


Cooking on the Weekends shared Smashed Potato Pizza Crust

Gluten Free SCD and Veggie shared Stuffed Peppers with Cauliflower Rice

Vegetarian Gastronomy shared Eggless Chipotle Green Onion Aioli

Gluten Free Vegan Love shared Raspberry Rhubarb Bundt Cake with Raspberry Frosting

Gluten Free Canteen shared Cheesecake Brownies

Green Soup

Green  Soup

Well, the ingredients start green. I suppose it’s more greenish-brown once cooked. But “hey, would you like to try my greenish-brown soup?” will probably not get many answers in the affirmative.

If I correctly recall, the genesis of this soup was some endive that needed to be used up and somehow that morphed into adding whatever other green ingredients I could locate in my kitchen, which is how I chose mung beans and green bell pepper. I finished with my favorite seasoning combo of the moment, and here we are.

Base Ingredients

  • olive oil
  • 4-5 cloves garlic, minced
  • ½ medium onion, finely diced
  • 1 medium green bell pepper, finely diced
  • ¾ cup mung beans
  • 6 cups vegetable broth
  • 1 tablespoon ground sumac
  • 1½ teaspoons ground coriander
  • 1¼ teaspoons ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon Aleppo pepper flakes
  • 2½ cups chopped curly endive/frisée
  • 3 tablespoons white basmati rice
  1. Heat a large pot over medium heat. Coat the bottom of the pot with oil. Add the garlic, onion, and green pepper. Sweat for 5 minutes, until softened.
  2. Add the beans, broth, and spices. Cover and bring to a boil. Then reduce heat to low, and simmer for 1 to 1¼ hours, until the beans are soft.
  3. Taste and adjust seasoning, if needed. Add the endive and rice. Simmer until the rice is cooked, about 15 minutes. Serve.

Serves 6

Mung Beans and Endive

In keeping with the green theme, my first trials of this soup used bamboo rice, which is short-grained rice that has been soaked in bamboo juice to give the rice a green color. I then ran out of the rice and couldn’t find more at the store. And I didn’t want to wait to order more online because I wanted to get this recipe finished for you. So I switched to basmati. Check it out if it interests you though. It is very pretty.

Mung beans, like lentils, do not require soaking before cooking, making them good for spur of the moment dishes. Look for them in Asian grocery stores. Or online. Or if you’re thinking “Kalinda, we both know this soup is already brown,” go ahead and substitute lentils.

Sumac is a spice commonly used in Middle Eastern cooking. It has a tangy lemony taste. Look for it at specialty spice shops (I found mine at Penzey’s) or again, online.

The rice will continue to absorb the broth. If you’re planning on cooking it longer or reheating leftovers the next day, plan to add more liquid. Or enjoy a beans and rice dish instead of a soup.

This recipe is being shared in Allergy Free WednesdaysGluten Free WednesdaysGluten Free Fridays, and My Legume Love Affair created by The Well-Seasoned Cook.

Vegetarian, Gluten-Free Roundup: Fruity and Colorful

Quick Housekeeping Note: I’m taking the next few weeks off for the holidays. There will be no posts until the new year. Happy Holidays! See you then!

I spend a lot, a lot, of time on the internet looking at recipes. Working on the assumption that you’re here to find gluten-free, vegetarian recipes, I thought I’d share a roundup of recipes that catch my eye each week. Be sure to click the links to see the recipes.

Please note: All photos contained in this post are copyrighted by their respective blog owners and are used here with permission.

This week:

My Darling Lemon Thyme shared a Rhubarb and Ginger Fizz

Gluten Free Vegan Love shared Eggnog Muffins

Vegetarian Gastronomy shared Chocolate Coconut Macadamia Nut Butter

Vegetarian Mamma shared Rainbow Pad Thai

Gluten Free Canteen shared Cheese Blintzes with Cherry Topping

Korean BBQ Chickpeas

Korean BBQ Chickpeas

We recently discovered crunchy wasabi chickpeas and proceeded to compulsively snack on them. I tried to make a homemade version, but could not figure out how to get the wasabi to stay potent in the final product. I shelved the idea for a while. Then we tried one of the other flavors from the same company, Korean BBQ.  I decided this was a flavor I could replicate. This worked out well, because Mike decided he liked that flavor better anyway.

Part of the appeal of the chickpeas was their crunchiness. Chickpeas baked at “regular” temperatures never get crunchy in the middle (or rather, by the time that happens, the outside would be burnt), so I chose to dehydrate the chickpeas. The way to do that is with low heat over a long period of time. This recipe takes a while. Most of that time is hands-off though. They could easily be made while you’re home doing other things.

Door Ajar

  • 3 15-ounce cans of chickpeas, drained and rinsed
  • 2 tablespoons lightly packed brown sugar
  • 1 tablespoon Korean hot pepper flakes (gochugaru)
  • ¼ teaspoon ginger powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 tablespoon + 2 teaspoons gluten-free tamari or soy sauce
  • dash sesame seed oil
  1. Preheat the oven to 200°F. Place the chickpeas on a large rimmed baking sheet and spread in an even layer. Set in the oven and leave the door slightly ajar. Bake for 6-7 hours, shaking the pan every hour, until the chickpeas are crunchy all the way through.
  2. Stir the brown sugar, hot pepper flakes, ginger, garlic and onion powders in a small bowl. Whisk in the tamari/soy sauce and sesame seed oil until the sugar is dissolved.
  3. Put the chickpeas in a large plastic bag. Pour the seasoning over the chickpeas. Seal the bag and shake well, till evenly coated. Return to the baking sheet. Return to the oven for 10 minutes, until the coating is set. Remove and allow to cool slightly before serving.

(Makes ~2¼ cups)

Starting and Ending Chickpeas

Korean BBQ Spices

We don’t keep Ziploc bags around, so I shake the chickpeas between two lightweight mixing bowls held together.

I bought my hot pepper flakes online. They have a great fruity flavor on top of their spiciness. As an added bonus, you can make kimchi, which is why I originally bought them. I guess I need to work on that. Recipe coming at some future date.

My oven door stayed propped open on it’s own. You may need to jam a rolled up towel in if yours does not cooperate.

This recipe is being shared in Allergy Free Wednesdays and Gluten Free Wednesdays.

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