I’m uncertain if I’ve ever liked my life over at this time. Such a great way to start off a Tuesday, right? But it’s true. I’m really incredibly happy.
The other day Ambitious Kitchen turned 4 yrs . old. I produced you a cake and published you all giant inspirational love letter (coming soon!). Tony and I also discovered a new house and authorized a lease the other day, which means we’ll be staying in Chicago for at least another yr (!!!!). I’m working on a new picture taking task with my good friend Sarah of Broma Bakery And finally, I’m traveling quite a bit the rest of the season. All good stuff.
In regions of my life where I don’t feel settled, I must remind myself that it is always better to work towards something. That no matter what, your life will never end up being quite comprehensive. There will be a goal to perform, something to create or an emotion to feel. Right now, I’m taking it all in one day at a time and attempting to do items I haven’t carried out before.
What I could say is the fact that I have under no circumstances been a person with a plan for my 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 kitty meows at me from the very best from the refrigerator. It simply works.
Now if you have been an AK reader for some time, you may know that my like for banana bread sits close to my love of nut butters. I virtually sit and stare in the bananas within the counter looking forward to their skins to start speckling with black spots so I can start cooking.
The banana bread creation I imagined up this time around is UNBELIEVABLY tasty. You imagine I state that about everything (true) but this one is for all of my peanut butter caring + gluten free of charge friends. I utilized a combination of two different flours with this formula: Old Harvest Quinoa Flour and oat flour. The Ancient Harvest Quinoa flour is normally fantastically soft and filled with proteins, however, it can be slightly bitter tasting. But don’t get worried, all it requires is a quick toasting from the quinoa flour for the range top to eliminate any funky flavor. And then you will like it FOREVER.
The oat flour provides bread a nice chew and in addition offers a good amount of fibers. And After all all of this with peanut butter, banana, and chocolate chips? Virtually makes me wish to accomplish a backflip because its probably the most epic combo.
Lastly, not merely is this bread gluten free but it is also dairy free, soft and full of both banana and peanut butter flavor. Favorite way to serve it? With more peanut butter spread on top, of course.
If you help to make anything from AK, make sure to label #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
Calorie consumption: 194
Body fat: 9.6g
Dietary fiber: 3.6g
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 the quinoa flour and mix every few minutes for 10-15 a few minutes. This will remove the bitterness and overwhelming quinoa flavor from the flour.
Preheat oven to 350 degrees F. Grease 8×4 in . or 9×5 in . loaf skillet with nonstick cooking food spray.
In a big bowl whisk collectively toasted quinoa flour, oat flour, baking soda pop, cinnamon and sodium.
In another large dish, beat jointly bananas, honey, egg, peanut butter and almond milk until even and creamy. Add dry ingredients to wet ingredients and mix until just mixed. Next gradually fold in chia seeds and chocolate potato chips. Pour into prepared pan and bake for 45-55 mins or until toothpick comes come clean or with just a couple crumbs attached. Great on a wire rack in pan for 10-15 minutes then cut into 16 pieces and enjoy!
If you want to produce the breads without chocolate chips, this is actually the diet: 1 slice (predicated on 16): 156 calories 6.7g excess fat 19.9g carb 2.8g fiber 5.4g sugar 4.9g protein
Feel free to use almond butter instead of peanut butter.
Usually do not sub some 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 if you are not GF.
Isn’t it the very best when you take a look at your life and see blessings and experience gratefulness? I’m super content material as well.
Banana bread is one of my favorites! I totally have to try this!
This appears amazing buddy. Maintain watching those bananas.
Can’t wait to learn the inspirational letter.
3 Tbsp. Water
Mix water and chia seed in a little bowl. Allow to sit for 5 minutes or longer, and the mixture is going to be type of gooey, as an egg. If you want, you can grind the chia seed 1st.
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