I’m not sure if I’ve ever liked my life greater than right now. Such a great way to start off a Tuesday, right? But it’s accurate. I’m really extremely happy.
The other day Ambitious Kitchen turned 4 yrs . old. I produced you a cake and had written you all giant inspirational love letter (just around the corner!). Tony and I also discovered a new apartment and signed a lease the other day, which means we’ll be staying in Chicago for at least another yr (!!!!). I’m focusing on a new picture taking project with my buddy Sarah of Broma Bakery And finally, I’m traveling a ton the rest of the 12 months. All good things.
In regions of my life where I don’t feel settled, I have to remind myself that it’s always better to work towards something. That no matter what, your daily life will never be quite complete. There will always be a goal to accomplish, something to generate or an feelings to experience. At this time, I’m taking everything in one trip to a time and just attempting to do issues I haven’t carried out before.
What I could say is that I have by no means been an individual with a plan for my life. I only desire to live it in abundant joy every day. This includes making peanut butter chocolates chip banana bread and jamming away to Mariah Carey while my cat meows at me from the top from the refrigerator. It just works.
Now if you’ve been an AK audience for a while, you may understand that my like for banana bread sits near my love of nut butters. I practically sit and stare in the bananas on the counter looking forward to their skins to start out speckling with dark spots therefore i can start cooking.
The banana bread creation I imagined up this time is UNBELIEVABLY tasty. You think I say that about everything (true) but this one is for most of my peanut butter caring + gluten free friends. I utilized a combination of two different flours within this recipe: Old Harvest Quinoa Flour and oat flour. The Ancient Harvest Quinoa flour is usually fantastically soft and filled with proteins, however, it can be somewhat bitter tasting. But don’t be concerned, all it requires is an instant toasting of the quinoa flour for the range top to get rid of any funky flavor. And then you will like it FOREVER.
The oat flour gives the bread a nice chew and in addition provides a good quantity of fibers. And I mean all this with peanut butter, banana, and chocolates chips? Pretty much makes me wish to accomplish a backflip because its probably the most epic combo.
Lastly, not only is this bread gluten totally free but it is also dairy free, soft and full of both banana and peanut butter flavor. Preferred way to provide it? With more peanut butter spread at the top, of course.
If you help to make anything from AK, make sure to tag #ambitiouskitchen on Instagram – I really like seeing your creations and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).
5.0 from 1 reviews
Calorie consumption: 194
1/2 cup gluten free of charge oat flour
1 teaspoon cooking soda
1/4 teaspoon sodium (only if 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 by placing a large skillet more than low heat. Add in the quinoa flour and mix every few minutes for 10-15 mins. This will take away the bitterness and mind-boggling quinoa flavor through the flour.
Preheat oven to 350 levels F. Grease 8×4 in . or 9×5 inches loaf skillet 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 bowl, beat collectively bananas, honey, egg, peanut butter and almond milk until even and creamy. Add dried out ingredients to moist ingredients and blend until just mixed. Next gradually fold in chia seed products and chocolate potato chips. Pour into prepared pan and bake for 45-55 minutes or until toothpick comes come clean or with just a few crumbs attached. Great on a cable rack in skillet for 10-15 moments then slice into 16 slices and enjoy!
If you want to make the loaf of bread without chocolate chips, this is actually the diet: 1 slice (based on 16): 156 calories 6.7g extra fat 19.9g carb 2.8g fiber 5.4g sugar 4.9g protein
Feel free to make use of almond butter instead of peanut butter.
Do not sub every other flour for the quinoa flour. Nevertheless, you can sub white whole wheat flour or whole wheat grains pastry flour for the oat flour with great results. This is only when you aren’t GF.
Isn’t it the best when you have a look at your life and just see blessings and experience gratefulness? I’m super articles as well.
Banana loaf of bread is among my favorites! I totally need to try this!
This looks amazing buddy. Keep viewing those bananas.
Can’t wait to read the inspirational notice.
3 Tbsp. Water
Mix water and chia seed in a little bowl. Allow to sit down for five minutes or much longer, and the mixture is going to be sort of gooey, as an egg. If you’d like, you can grind the chia seed first.
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