Easy favorite – Banana bread

I just realised some time ago, that I absolutely LOVE baking and especially making cakes. But you know what? I actually don´t enjoy eating them that much anymore. I can´t even tell when this has changed, and even I always taste what I make, it is nowadays more to figure out what to change to make it even better. However every now and then I do want to have something nice with my coffee, and this easy banana bread has been a favourite for some time now. I have been posting on my Instagram so many banana bread photos, that I decided it is time to share the recipe here also. Anyone else crazy about banana bread?

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I usually share here only my own original recipes, but this time I can´t take the credits for this deliciousness. The original recipe for this banana bread is from AMAZING Tuulia blog, which I advise you to go and check out asap. I have done few small changes to the original recipe, as I always try to use what I have at home, and not go and buy all in the recipe. I actually do a lot improvising when I cook, but as the original recipe for this one was so good, I haven´t felt the need to change it a lot. And what I love about this recipe, is that it is super easy, not too sweet, it is “healthy” (well healthier than many things), and also gluten and dairy free. Perfect snack, breakfast or little sweet things with your coffee. Or you disagree with me?

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Banana bread

time 60min. // 24×10 cm bread loaf // dairy & gluten free

Ingredients

  • 2+1 big ripe bananas
  • 2 tsp baking powder
  • ground vanilla
  • (organic vanilla extract)
  • a pinch of salt
  • 2 tsp Ceylon cinnamon
  • 3 organic eggs
  • 1 tbsp coconut oil
  • 2 tbsp honey
  • 150 ml plant milk
  • 200 g buckwheat flours
  • 130 g other gluten free flour (I used oat)
  • handful almond crush

METHOD

PREHEAT the oven to 175°C

MASH 2 bananas until you get a smooth mixture, and add the spices

MELT coconut oil and add it with rest of the ingredients to the banana-spices mix

GREASE a loaf pan with coconut oil

POUR in the dough

CUT one banana in slices (lengthwise) and add the slices to the top

CRUMBLE almond crush on top

BAKE for 40 to 45 minutes

ENJOY!

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Banaanileipä

aika 60min.  // 24×10 cm leipävuoka // maidoton ja gluteeniton

  • 2+1 isoa erittäin kypsää banaania
  • 2 tl leivinjauhetta
  • vaniljaa myllystä
  • (luomu vanilja uutetta)
  • ripaus suolaa
  • 2 tl ceylon kanelia
  • 3 luomu munaa
  • 2 rkl hunajaa
  • 150 ml kasvimaitoa
  • 200 g tattarijauhoja
  • 130 g gluteenitonta jauhoa (esim. kaura)
  • kourallinen rouhittuja manteleita

VALMISTUS

ESILÄMMITÄ uuni – 175°C astetta

MURSKAA 2 banaania tasaiseksi massaksi, ja lisää mausteet

SULATA kookosöljy, ja lisää se, sekä muut ainekset banaani-mauste seokseen

VOITELE leipävuoka kookosöljyllä ja kaada taikina vuokaan

LEIKKAA yksi banaani pituussuunnassa siivuiksi, ja asettele taikinan päälle

LISÄÄ vielä päälle mantelimurkaa

PAISTA 40-45 minuuttia

NAUTISKELE!

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Have a nice weekend!

xoxo,

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// Helppo suosikkini, banaanileipä!

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Favorite breakfast

I can easily say, that breakfast is my favorite meal, and I absolutely love slow mornings, when I can use time to prepare something really nice for breakfast. Some years a go I came across with banana pancakes and they have been every since my favorite. I keep doing these pancakes every week on those days, when I am not in hurry. I have tried many different recipes for the pancakes (with and without flour, different flours, with only egg white) but finally I have found perfect recipe, which never fails. It is gluten free, fast to make and gives me 8 small pancakes if I use my pancake pan (which I 99% of the time end up using).

With the pancakes you can eat basically anything you have: berries, nutella, maple syrup, curd, fruits, nuts..you name it! But my ultimate favorite combination is with berries and date butterscotch. This butterscotch is healthy, delicious and so simple to make. And you can use it for so many other things also, try example with fresh berries or as a crust for cupcakes. DELICIOUS!

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Banana pancakes and date butterscotch

Serves 1  // time 15 min. // dairy & gluten free

INGREDIENTS

Pancakes 

  • 1 ripe banana
  • 1 egg
  • 0.5 dl buckwheat flour
  • cinnamon
  • cardamom
  • ground vanilla
  • coconut oil

Date butterscotch

  • 5 fresh dates
  • 0.5 dl coconut milk

METHOD

REMOVE stones from fresh dates

MIX dates and coconut milk with hand blender until smooth


MIX banana, buckwheat flour and egg until smooth

SEASON with cinnamon, cardamon and ground vanilla

HEAT pancake pan (or regular frying pan) and add coconut oil

FRY pancakes from both side few minutes, these pancakes cook fast.

SERVE with fresh berries and ENJOY

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Have a lovely weekend,

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Chanterelle galette – gluten free

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It has been way too long time since I posted a recipe here. I have been living the past two months in a summer home and 99% of my kitchen things are at the moment in my mothers attic. It is sad as now when there are all the amazing fresh seasonal ingredients I cannot cook as much as I want. But yesterday I decided, that I will not let the poor kitchen to stop me doing what I love, so I spend half day planning, cooking and photographing. Today I will share this delicious chanterelle galette, as now the mushroom season here is starting and chanterelles are easy to find. Later something seasonal, but sweet coming!

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Galette is typical French pie made without pie dish. It is usually flat round and no two galettes look the same. I love galette as it is so easy to make with only few ingredients. And because you can make it without pie dish, galette is easy to make in places such as summer house. Many do not have fully equipped kitchen in their summer houses, so this is a perfect way to turn those fresh ingredients you pick from the forest into a delicious salty or sweet treat. And that is the other thing I love about galette; you can use this simple crust for both, salty and sweet galettes.

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Chanterelle galette – gluten free

Serves 3-4

Ingredients

Crust

  • 180 g buckwheat flour
  • 1 teaspoon of baking powder
  • 1 / 2 teaspoon of cane sugar
  • 1 teaspoon of rose salt
  • 1 / 2 dl oat cream ( you can also use soy cream)
  • 100 g butter

Filling

  • 150 g fresh chantarelles
  • two small spring onions (not the green parts)
  • pat of butter
  • hint of salt
  • hint of black pepper
  • fresh thyme
  • 125 g Buffalo mozzarella

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METHOD

PREHEAT the oven into 225 degrees (C)

Base

MEASURE all the ingredients into big bowl

MIX with your hand until the pastry begins to come together

COVER the bowl with a clean towel and leave to rise for a while


Filling

CUT the buffalo mozzarella in to thin slices

CUT the spring onions into thin circles

SLICE the chanterelles, but do not make too small pieces so that they keep their shape better when you fry them

ADD the butter to a frying pan and allow to warm

FRY the onion and the chanterelles until they become soft

SEASON with rose salt, black pepper and fresh thyme


Assambling the galette

SPREAD into a clean work surface buckwheat flour

ROLL OUT the pastry dough into a thin circle

TRANSFER the pastry dough to a baking paper

PLACE first the mozzarella slices in to the middle – leave about 2 cm from the edges without filling

ADD the filling on top of mozzarella slices

GENTLY fold over the pastry border, so that the edges will be overlapping the filling – be careful here, the dough brakes easily.

BAKE for 35-45 minutes in the center of the oven

DECORATE with fresh thyme and ENJOY!

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I love that galette is not meant to be perfect. The crust is folded over your filling and the imperfect turns into something so simply good.

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I wish you will enjoy the season and all its fresh ingredients – lovely Wednesday evening to you!

best,

 

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