Nearly two years have passed since I penned my first post
There's no way I could have anticipated the joy this little website would bring. Especially when ..
someone tells me they've enjoyed a recipe
“There are two pink cheesecakes in my freezer .. one for a friend's birthday .. and another to bring to my Mom this weekend” .. the pregnant pause of a true confession (!) .. “Oh, and I might have made some minis for myself”
Sicilian Spaghetti and Meatballs served at an intimate dinner party .. to celebrate an engagement
The dozens of emails from strangers .. comments from people from the gym .. and ping-backs from other bloggers who've written about the whole wheat greek yogurt pancakes. It warms my heart to hear stories of how they've become a favorite .. made for family brunches .. on tiny griddles in college dorm rooms .. or Saturday mornings with their son or daughter manning the flipper. (ps: One of my favorite ping-backs was from a beautiful Russian website. Note: you'll need a translator)
“I'm going to make the pumpkin pancakes for dinner tonight .. I've printed the recipe and everything's ready to go”
I couldn't help but smile .. pancakes for dinner .. a woman after my own heart. The puppies waited patiently for their afternoon play/daycare date .. as we compared notes on the finer points of pancake making. (I thought about her off and on that evening .. wondering how it was going)
Little does she know .. but this afternoon the shoe was on the other foot. It's truly a special gift .. when someone shares one of their favorite recipes with you. Her handwritten recipe card perched in our kitchen's windowsill .. as I carefully followed its instructions. The samples she included .. by now a pleasant memory.
As it goes with favorite recipes .. there's always a story to be told. This one perfected for an aunt with Celiac disease .. who has a great love for sweet treats and all things banana
It's easy to see why these are a family favorite. They're incredibly moist, substantial, and full of flavor. We were immediately smitten.
A few notes about rice flour .. it's and ingredient you'll frequently run across in gluten-free recipes. I've found that brown or white rice flour can be interchanged .. cup for cup .. though you may need to add a little extra overall liquid if using brown.
Brown rice flour is much higher in nutrients and fiber than white .. though white will produce baked goods that have a finer texture and cleaner flavor. Also .. I avoid rice flours labeled “glutinous” .. as they have different baking properties (though in this case “glutinous” has nothing to do with wheat gluten)
That night .. before heading to a small gathering with friends .. I couldn't help but add frosting and an assortment of pretty toppings (I know she'd more than approve). They were a hit with the adults as well as the kids.
“Would you be willing to share the recipe?”
ps: Thank-you so much .. my wonderful friend .. for passing along such a great recipe!
~ Peanut butter frosting adapted from ourpaleolife.com .. here
- 3 very-ripe bananas, mashed
- 3 cups rice flour (** I used brown rice flour)
- 1½ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- ¾ c olive oil
- 3 eggs
- 1 cup honey (** the original recipe called for agave nectar)
- 1½ tsp vanilla
- 6 Tbsp coconut milk
- ** Optional add-ins and cupcake toppings: walnuts, chocolate chips, coconut, or ..
- ½ cup peanut butter
- ½ cup palm shortening
- ¼ cup honey
- ⅛ tsp stevia (** the original called for vanilla stevia)
- ⅛ tsp sea salt
- Pre-heat oven to 375 and prepare your muffin tins.
- In a medium sized bowl, whisk together the dry ingredients
- Beat the oil and eggs until combined
- Add the honey, vanilla, and coconut milk, and mix until combined
- Add the bananas, along with the mix of dry ingredients and mix well.
- Add any extra add-ins and mix by hand until they're fully incorporated
- If making standard-sized cupcakes, bake for 13-15 minutes. If making a cake instead, bake at 350 for 18-20 minutes.
- After baking, remove them from the oven and let cool on a wire rack. Frost with peanut-butter frosting and sprinkle with toppings, if desired
- To the bowl of a food processor, add the peanut butter and shortening and blend until combined.
- Add the honey, stevia, and salt, and blend again until the frosting is fluffy
% Protein: 5
% Carbs: 60
% Fat: 33