faux foodie


Gluten Free Zucchini Bread
October 20, 2012, 3:09 am
Filed under: breakfast, Company, Health, snack

A friend at work made this—it was truly delicious! I’ve shown the modifications below for altitude/taste.

Prep time:  10 mins
Cook time:  50 mins
Total time:  1 hour
Ingredients
  • 3 cups (420g) high-quality all-purpose gluten-free flour
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder (I used 3/4 to account for high altitude)
  • 2 teaspoons ground cinnamon
  • 3/4 cup  granulated sugar
  • 3/4 cup packed light brown sugar
  • 2½ cups grated zucchini (summer squash is great, too)
  • 3 eggs, beaten
  • 1 ripe banana, peeled and mashed
  • ½ cup (112g) vegetable oil
  • 2 teaspoons pure vanilla extract
  • 8 ounces semi-sweet chocolate chips or try nuts
  • 1 tablespoon cornstarch
Instructions
  1. Preheat your oven to 325 degrees F. Grease 2 standard loaf pans and set them aside.
  2. In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder, cinnamon, granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Set aside the dry ingredients.
  3. In a separate small bowl, place the zucchini, eggs, banana, oil and vanilla, and mix.
  4. Create a well in the center of the bowl of dry ingredients, and pour in the wet ingredients. Mix to combine. The batter will be very wet. In a separate small bowl, toss the chocolate chips or nuts with the cornstarch. Pour the chocolate chips and cornstarch into the batter, and mix until the chips are evenly distributed throughout the batter. Divide the batter evenly between the two prepared loaf pans, and smooth the tops with a wet spatula.
  5. Place the loaf pans in the center of the preheated oven, and bake, rotating once, until the tops are golden brown and a toothpick inserted in the center of each loaf comes out clean (about 50 minutes).
  6. Remove from the oven and allow to cool for at least 30 minutes in the loaf pans. Remove from the pans and transfer to a wire rack to cool completely.
  7. Slice and serve.
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Natalie’s Smashed Pinto Beans
October 20, 2012, 3:03 am
Filed under: favorites, Health, main course, side dish, Uncategorized

These are amazing with tacos, spooned into soups to thicken them, or just to eat with a spoon! Joe loved them, and I will be making them again. Super easy! 

  • 3 cans pinto beans, rinsed (or use dried!)
  • 1 cups water
  • 1-3 tablespoons olive oil
  • 1 teaspoon fine sea salt

Boil beans with water for 20 minutes until beans are soft. Remove from heat, add olive oil and sea salt. Smash with a potato masher. Serve!