Faced with rapidly blackening bananas in the fruit bowl, I turned to the ever-popular means of using them up…banana bread. My old recipe for banana bread used wheat flour, but thankfully these non-yeast breads adapt well to using almond flour. The other big change in this recipe is the lack of processed sugar. After 3… Continue reading Banana Date Walnut Bread (grain-free)
Modified from “Etta’s Cornbread” in Tom Douglas’ Seattle Kitchen Every good Southern cook probably has a prized recipe or two for cornbread. I like mine buttery, slightly crumbly but not dry, with a touch of sweetness and a crispy crust. I adapted this recipe for gluten-free cornbread from one of my favorite cookbooks, Tom Douglas’… Continue reading Gluten-free Skillet Cornbread
Like a cat with a new (catnip) toy, I had to play around some with the new bread recipe. I wanted to stick with the quick microwave method, but wanted the bread to be a little larger in diameter and have more flavor. I think this modification to the original recipe accomplishes that…give it a… Continue reading Primal Sandwich Bread 2.0
A sandwich! Two slices of bread, with practically anything in the middle. The filling could be as elaborate as layers upon layers of sliced meats and roasted vegetables, smeared with relishes, jams, or spicy condiments…or as simple as a bit of nut butter and honey. However, if it doesn’t have bread on the outside, I… Continue reading Oh baby, it’s a sandwich!