I know, I am not a cowgirl, but sometimes I secretly wish I were. I still need to get be some cowgirl boots and then I will fit the part. Any who, I have an awesome little guest post for you here from the lovely Danielle who is working over at TLC Meals.
You have to check out their site. They have delicious meals that cater to a lot of different dietary needs. Here, she brings to you a recipe for those busy folks out there. Funny thing is a few months ago, my brother asked me to make a gluten-free banana bread. This recipe is gluten-free and quite easy to make and has been adapted from Food52. Enjoy!
Even if your favourite meals aren’t that healthy, it doesn’t mean that you can’t adapt them to make them as healthy as possible. Adapting meals to make them healthier or suit dietary requirements is probably familiar to all readers of this blog.
One hundred grams of finely ground almond flour
- Sixty grams of arrowroot powder
- A half teaspoon of kosher salt
- One teaspoon of baking powder
- A half cup of maple syrup
- Three quarters of a cup of crushed hazelnuts
- Three large ripe bananas
- One teaspoon of vanilla extract
- Eighty grams of coconut oil (melted)
- Two large eggs
What to do:
Pre heat oven to 190 celsius.
Grease a one-pound loaf pound
Mix all the dry ingredients up together, hazelnuts excepted
In another bowl, combine the wet ingredients, mashing the bananas
Gradually combine the wet and dry ingredients, stirring as you go, then add the hazelnuts, stir more.
Pour the banana bread into the greased pan, and bake until gold, about 45-60 minutes, depending on your oven.
I hope y’all enjoyed this recipe post from Danielle! Like I said, head on over to TLC Meals to check out their awesome selections of yums to fit various dietary needs. Happy Labor Day Weekend; what are your plans?! 🙂