I’m not sure if I’ve ever enjoyed my life a lot more than right now. Such a terrific way to start a Tuesday, correct? But it’s true. I’m really extremely happy.
The other day Ambitious Kitchen turned 4 years old. I made you a cake and wrote you all large inspirational love letter (coming soon!). Tony and I also discovered a new apartment and agreed upon a lease the other day, this means we’ll become residing in Chicago for at least another year (!!!!). I’m focusing on a new pictures project with my buddy Sarah of Broma Bakery And lastly, I’m traveling a ton all of those other yr. All good things.
In regions of my entire life where I don’t feel settled, I have to remind myself that it is always better to work towards something. That no real matter what, your life will never end up being quite complete. There will always be a goal to accomplish, something to generate or an feeling to feel. At this time, I’m taking everything in one trip to a time and attempting to perform things I haven’t performed before.
What I could say is the fact that I have under no circumstances been an individual with an idea for my entire life. I just desire to live it in abundant joy each and every day. This includes producing peanut butter delicious chocolate chip banana bread and jamming out to Mariah Carey while my cat meows at me from the very best of the refrigerator. It just works.
Now if you’ve been an AK audience for some time, you may understand that my love for banana breads sits close to my like of nut butters. I virtually sit and stare on the bananas around the counter looking forward to their skins to start speckling with dark spots so I can start cooking.
The banana bread creation I dreamed up this time around is UNBELIEVABLY tasty. You think I state that about everything (accurate) but that one is for most of my peanut butter adoring + gluten free friends. I used a combination of two different flours with this formula: Ancient Harvest Quinoa Flour and oat flour. The Ancient Harvest Quinoa flour is normally fantastically soft and packed with proteins, however, it could be somewhat bitter tasting. But don’t get worried, all it requires is a quick toasting of the quinoa flour around the range top to eliminate any funky flavor. And you will love it FOREVER.
The oat flour gives the bread a good chew and also provides a good amount of fiber. And I mean all of this with peanut butter, banana, and chocolate chips? Just about makes me want to do a backflip because its probably the most epic combo.
Lastly, not merely is this bread gluten free but it is also dairy totally free, soft and full of both banana and peanut butter flavor. Favorite way to provide it? With an increase of peanut butter spread on top, of course.
If you help to make anything from AK, make sure to tag #ambitiouskitchen on Instagram – I love seeing your creations and featuring followers! You can also find me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
5.0 from 1 reviews
Calories from fat: 194
1/2 cup gluten free of charge oat flour
1 teaspoon baking soda
1/4 teaspoon salt (only when your PB isn’t already salted)
3 large ripe bananas, mashed
2 tablespoons honey or maple syrup
1 large egg
1/2 cup unsweetened almond milk
1 tablespoon chia seeds
First, toast your quinoa flour by placing a large skillet over low heat. Add in the quinoa flour and stir every short while for 10-15 moments. This will take away the bitterness and mind-boggling quinoa flavor from your flour.
Preheat oven to 350 degrees F. Grease 8×4 in . or 9×5 inches loaf pan with nonstick cooking spray.
In a large bowl whisk collectively toasted quinoa flour, oat flour, baking soda pop, cinnamon and sodium.
In a separate large dish, beat jointly bananas, honey, egg, peanut butter and almond milk until steady and creamy. Add dried out ingredients to moist ingredients and blend until just mixed. Next gradually fold in chia seed products and chocolate chips. Pour into prepared pan and bake for 45-55 mins or until toothpick comes come clean or with just a few crumbs attached. Cool on a cable rack in skillet for 10-15 moments then lower into 16 slices and enjoy!
If you wish to produce the bread without chocolate potato chips, this is actually the nourishment: 1 cut (based on 16): 156 calories 6.7g extra fat 19.9g carb 2.8g fiber 5.4g glucose 4.9g protein
Feel absolve to make use of almond butter instead of peanut butter.
Do not sub every other flour for the quinoa flour. However you can sub white whole wheat grains or whole wheat grains pastry flour for the oat flour with great results. This is only if you are not GF.
Isn’t it the very best when you take a look at your life and see blessings and feel gratefulness? I’m super articles as well.
Banana breads is among my favorites! I totally have to try this!
This appears amazing buddy. Keep watching those bananas.
Can’t wait to read the inspirational notice.
3 Tbsp. Water
Mix water and chia seed in a small dish. Allow to sit for 5 minutes or longer, and the mixture will be sort of gooey, like an egg. If you want, you can grind the chia seed initial.
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