I’m not sure if I’ve ever enjoyed my life over at this time. Such a great way to start off a Tuesday, right? But it’s true. I’m really extremely happy.
The other day Ambitious Kitchen turned 4 years old. I produced you a wedding cake and wrote you all large inspirational love letter (just around the corner!). Tony and I also discovered a new house and agreed upon a lease last week, this means we’ll be residing in Chicago for at least another 12 months (!!!!). I’m focusing on a new picture taking project with my good friend Sarah of Broma Bakery And finally, I’m traveling a ton all of those other calendar year. All good things.
In areas of my life where I don’t feel settled, I must remind myself that it is always best to work at something. That no real matter what, your life will never be quite comprehensive. There will be a goal to accomplish, something to create or an feelings to feel. Right now, I’m taking everything in one day at a time and attempting to do factors I haven’t completed before.
What I can say is that I have never been a person with a plan for my entire life. I only hope to live it in abundant pleasure each and every day. This includes making peanut butter delicious chocolate chip banana breads and jamming away to Mariah Carey while my kitty meows at me from the very best from the refrigerator. It simply works.
Now if you’ve been an AK reader for a while, you may know that my love for banana bread sits near my love of nut butters. I practically sit and stare on the bananas in the counter waiting for their skins to start out speckling with black spots therefore i can start baking.
The banana breads creation I dreamed up this time is UNBELIEVABLY tasty. You think I say that about everything (accurate) but this one is for most of my peanut butter caring + gluten free friends. I used a combined mix of two different flours with this recipe: Ancient Harvest Quinoa Flour and oat flour. The Old Harvest Quinoa flour is fantastically soft and packed with protein, however, it could be slightly bitter tasting. But don’t be concerned, all it takes is a quick toasting of the quinoa flour within the range top to get rid of any funky flavor. And then you will love it FOREVER.
The oat flour gives the bread a nice chew and in addition offers a good amount of dietary fiber. And I mean all of this with peanut butter, banana, and chocolates chips? Pretty much makes me want to do a backflip because its probably the most epic combo.
Lastly, not merely is this bread gluten totally free but it is also dairy totally free, soft and filled with both banana and peanut butter flavor. Favorite way to provide it? With more peanut butter spread on top, of course.
If you produce anything from AK, be sure to tag #ambitiouskitchen on Instagram – I love seeing your masterpieces and featuring followers! You can also find me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
5.0 from 1 reviews
1/2 cup gluten free oat flour
1 teaspoon cooking soda
1/4 teaspoon sodium (only when your PB isn’t already salted)
3 huge 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 simply by placing a large skillet more than low heat. Add the quinoa flour and stir every short while for 10-15 moments. This will take away the bitterness and frustrating quinoa flavor from the flour.
Preheat oven to 350 levels F. Grease 8×4 inches or 9×5 in . loaf pan with nonstick food preparation spray.
In a large bowl whisk together toasted quinoa flour, oat flour, baking soda pop, cinnamon and salt.
In a separate large bowl, beat jointly bananas, honey, egg, peanut butter and almond milk until steady and creamy. Add dried out ingredients to wet ingredients and mix until just combined. Next slowly fold in chia seed products and chocolate chips. Pour into prepared skillet and bake for 45-55 minutes or until toothpick comes arrive clean or with just a couple crumbs attached. Cool on a wire rack in skillet for 10-15 moments then lower into 16 slices and enjoy!
If you wish to make the loaf of bread without chocolate chips, this is actually the diet: 1 cut (based on 16): 156 calorie consumption 6.7g fats 19.9g carb 2.8g fiber 5.4g glucose 4.9g protein
Feel absolve to use almond butter instead of peanut butter.
Do not sub every other flour for the quinoa flour. However you can sub white whole wheat flour or whole wheat pastry flour for the oat flour with great results. This is only when you are not GF.
Isn’t it the best when you have a look at your life and see blessings and feel gratefulness? I’m super content as well.
Banana bread is one of my favorites! I totally need to try this!
This looks amazing buddy. Keep watching those bananas.
Can’t wait to read the inspirational notice.
3 Tbsp. Water
Mix the water and chia seed in a little bowl. Allow to sit for five minutes or much longer, and the mixture will be sort of gooey, as an egg. If you’d like, it is possible to grind the chia seed first.
When you have just about any questions concerning where and how to work with Almond Flour Bread, you can call us at the webpage.