Moist and Delicious Gluten-Free Banana Bread

by Maggie on October 21, 2014

Moist and Delicious Gluten Free Banana Bread from She Let Them Eat Cake #gfree #vegan

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I totally expected those dairy-free Jalapeno Poppers to be my last post before our third babe arrives. Mainly because if you got the right popper, man were they hot! People say spicy food induces labour. Well, by now I’ve tried every old wive’s tale.  At least twice!

But since this baby is on his/her own timeline, I’ve had some free moments to wrap up a recipe I’ve been working on.  Who doesn’t love Banana Bread?  It’s practically a comfort food, don’t you think? And since it’s Fall, it’s the perfect time for comfort foods.

When it comes to my kids, Liv is my easy little lunch eater. It’s so easy to pack her lunch bag full of food and have it come home empty. I love it. Callum’s my challenge, but I’m not giving up just yet!

Both of my kids are a little picky when it comes to baked goods though, can you believe it? I’d bake them practically anything but they’re not overly interested. Again, I’m not giving up just yet!

One of the things Livvie insists on being in her lunch box is some of this gluten-free banana bread. And of course I’m happy to oblige.  I’ve been baking it once a week and tucking a few slices in to the freezer for when that babe does arrive.  I know I won’t have much time for baking then!

Moist and Delicious #GFree and #Vegan Banana Bread from She Let Them Eat Cake.com

Moist and Delicious Gluten-Free Banana Bread

  • 1 tablespoon ground chia combined with ¼ cup water
  • 3/4 cup coconut sugar
  • 1 cup mashed banana (usually about 2 medium sized bananas)
  • 1/3 cup unsweetened dairy-free yogurt + 3 tablespoons (we like Yoso’s Coconut Yogurt)
  • 1/3 cup liquefied coconut oil (plus extra for brushing)
  • 1 tablespoon vanilla
  • ½ cup tapioca starch
  • 1 cup certified gluten-free oat flour
  • ½ cup certified gluten-free oats
  • 1 tablespoon psyllium seed husks
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt

1. Preheat the oven to 350 degrees. Line a 9×5 inch bread pan with parchment or brush with oil.
2. Combine the chia-water mixture with the sugar until the mixture is a little frothy.
3. Add the bananas, all of the yogurt, oil, and vanilla.  Stir until combined.
4. In a large bowl, combine the starch, flour, oats, psyllium, baking powder, baking soda, cinnamon, and sea salt and mix well.
5. Add the wet mixture to the dry mixture and stir just until combined (now would be a good time to add 1 cup of chocolate chips or walnuts if you like them in your banana bread).
6. Scrape batter into your bread pan. Place in the oven and bake for 20 minutes.
7. After 20 minutes, remove from the oven and brush with some of the extra liquefied coconut oil. Bake for another 20-25  minutes – or until tested with a knife.
8. Let cool in pan on a wire rack until cool enough to touch. Carefully remove from pan and let cool completely on wire rack.
9. Store in an air-tight container on the counter for 3 days, if it lasts that long!

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Jalapeno Poppers

by Maggie on October 10, 2014

Dairy-Free Jalapeno Poppers from She Let Them Eat Cake.com

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Our baby is due to arrive any day now, so I’m tapping in to all those old wives tales that tell you how to get that baby moving! Some good hikes and hills, lots of raspberry tea, and of course some spicy food (it worked with Callum)!

Thankfully we got a lot of gorgeous jalapeno peppers from our CSA a couple of weeks ago. They inspired me to make a dairy-free version of a dish that my Osteopath has been raving about.

Dairy-Free Jalapeno Poppers from She Let Them Eat Cake.com

He grows his own jalapenos and has been stuffing them with goat cheese, but I wanted to try cashew cream instead. You guys know how I love my cashew cream.

Pete and I were pleasantly surprised when they tasted amazing, and not overly spicy! We’ve been eating (and loving) these Jalapeno Poppers. We shared them with family last weekend and they loved them too. Callum even tried them, but found them to be a little too spicy.

These dairy-free Jalapeno Poppers would make a great app for a Thanksgiving party, I know I will be bringing them to my family get-together this weekend. Unless of course I’m too busy with a newborn babe in my arms (fingers crossed)!

Dairy-Free Jalapeno Poppers from She Let Them Eat Cake.com

Dairy-Free Jalapeno Poppers

1. Preheat oven to 375 degrees.
2. Stir 1 tablespoon of olive oil into cashew cream.
3. Generously grease a small baking tray with extra olive oil.
4. Place jalapeno halves cut side up on baking tray.
5. Fill each jalapeno half with approximately ½-1 tablespoon of cashew cream.
6. Bake in oven for 25-30 minutes, until jalapenos are soft.
7. Let cool to touch and serve immediately.

There will be enough cashew cream leftover to double this recipe if you have more people. We use cashew cream with lots of our meals (sweet potatoes, on wraps, bean bowls) so I always like having leftovers.

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