In the past year, we've gone pretty much gluten-free in this house. While none of us have been diagnosed with Celiac, we've researched and been convinced that gluten isn't really that great in general. We feel better when we eat mostly gluten-free, and that's enough for me to continue! Also, most of the products that contain gluten, such as standard breads & pastas, also often include other ingredients we try to stay away from, like enriched or processed flours, preservatives, and fillers. We often tend to substitute with brown rice pastas, or coconut flour, etc. If we do use wheat flour or other grains, we try our best to get them sprouted or soak them before use as this makes them easier to digest.
We also have eliminated processed sugars and try to stick with raw, natural sweeteners like honey or maple syrup. This switch has resulted in the elimination of some pesky health issues, weight loss for M and me, and an overall feeling of wellness. Now if we could just tackle Noah's sleep issues we could be thriving!
Because we're eating better, our taste buds and cravings have shifted, as well. Instead of needing white sugar, I feel sick if I eat too much. Instead of thinking whole food treats taste weird, we now love and are able to enjoy the full flavor of real foods. I've found that I can make a cleaner version of things we used to enjoy and find them absolutely delicious.
There are so many recipes out there that fit with our lifestyle but still allow us to enjoy those fun treats we used to make. This Gluten, Grain, Dairy & Sugar-free Banana Bread Muffin recipe hits the spot, takes about five minutes to whip together, and is so good! This recipe is one I adapted from Tessa, The Domestic Diva's recipe for her chocolate chip version!
+ 1 C. any nut butter (cashew, almond, sunflower, or peanut)
+ 2-3 very ripe bananas
+ 1/2 C. walnuts
+ 2 eggs
+ 1 tsp. vanilla
+ 2 tbs. raw honey
+ 1/2 tsp. basking soda
+ 1 tsp. apple cider vinegar
Preheat oven to 400. Mix all ingredients in bowl and blend until smooth and banana chunks are gone. Place batter in greased muffin tin (either regular or mini size), then place in the oven for around 8 to 10 minutes. Do a pick test to make sure the middle is done. Makes about a dozen regular-sized muffins.
This was my first time making these and I think they turned out amazingly! They don't rise as much as traditional muffins, but other than that I honestly could not tell the difference. You really could make this recipe fit whatever you were in the mood for. Next up, we're going go to try the original chocolate chip recipe, and in the future I think blueberries or some sort of fruit would be good.
Eating traditional, real foods isn't that difficult, but it does take thinking and preparing ahead of time. Recipes like this one are nice when you haven't had 24 hours to soak your grains, or when you need something super quick and yummy!
Just a reminder- don't forget to enter this week's birthday giveaway! Whitney from Whitney Blake is feeling twenty two (you sang it, didn't you?) and we've got three things to giveaway to three winners! Think J.Crew, Starbucks, and Urban Peach! Enter here!