Please bear with us as we are experiencing some technical difficulties.
The transition of slowly moving the blog over to the gluten-free side of life is coming with some minor hiccups (a.k.a. failed recipes… not this one though).
I should probably tell Mel this too actually. Hmm, maybe I should have told him first. He’s been wonderfully supportive of this new life style change though so I’m certain he’ll be on-board.
As of yet, I’m still kind of stumbling in the dark & desperately trying to find my footing. All considered though, I’m doing pretty well.
Here are some more key points I’ve learnt:
1. always remind yourself that gluten-free will never be like regular baking. If you can keep that in mind, you’ll accept this new world gracefully. If you can’t, you’ll live in misery comparing everything to their gluten-overloaded-equivalents.
2. if you live in Greece (like me), your options are very, very limited. Get creative. You’ll notice that most of my substitutions for flour will be some form of ground nut, this is because I have one option to gluten-free flour & I don’t even know what it’s made of. Seriously.
3. if you’re somewhere like the UK//USA, you can get really creative with flour blends & adding gums to your blends to mimic normal flour. Look into: tapioca, corn, rice, quinoa flours… you might be surprised.
4. if any one wants to ship me a kilo of each of those, HELLO! I am very down with people’s sympathetic charity right now. Seriously, when I say limited… the flour turns black when water is added to it. That just aint right!
5. don’t over compensate with more egg if you’re trying to turn a regular cake recipe into a gluten-free one, it just turns out rubbery.
So, now that we’ve got that out-of-the-way, I think I should also inform you that I’ve had an uber craving for bananas & chocolate. Actually, we had this banana chocolate loaf ordered by one of our customers at work, and ever since that I couldn’t shake the feeling that I wanted it.
I did the only logical thing. I altered the recipe & made it something I could eat. What else was I going to do, deny my craving? That’s preposterous.
– 200g chocolate 56%+
– 0.5 tsp ginger powder
– 200g butter, unsalted & room temp
– 350g ripe banana
– 175g sugar
– 3 eggs
– 150g gluten free flour
– 125g ground walnuts
– 1 tsp baking powder
– 30g chocolate 56%+, chopped finely
1. preheat the oven to 180C, grease & line rectangular loaf tin (10width x 29length x 8depth cm)with parchment.
2. in a heat proof bowl, melt 25g of the butter along with the 200g dark chocolate. This can be done in a double boiler or carefully in the microwave. Set aside whilst you make the rest of the batter.
3. in a separate bowl, chop the banana up into small pieces & then add in the sugar & butter. Beat with an electric mixer on high until the banana has become a puree. Add in the eggs & beat until fully incorporated.
4. add the flour, walnuts & baking powder to the mixture & beat until smooth.
5. in the prepared loaf tin, pour in a quarter of the batter & smooth it over. On top of that, pour in a third of the melted chocolate. Continue on this way:
–cake // chocolate //cake // chocolate // cake // chocolate // cake–
6. sprinkle the remaining chocolate down the centre of the batter & then bake for 60minutes or until it passes the skewer test. Allow to cool before serving.
…for more recipes from us, check out our archives.