Moving on with some gluten free experimentation….my sister sent me this recipe from another dietitian. It’s so simple!
2 mashed bananas
1 cup of oats (uncontaminated only for gluten free)
1/4 cup chopped nuts
Mix ingredients together and drop by teaspoonful onto greased baking sheet. Bake at 350F for 12 minutes or until tops are lightly browned.
Eat immediately or within a couple of days. Store in the fridge.
I found that the bananas turn a bit brown still after they are baked so eat them up quickly. If needed just halve the recipe! I bet they won’t last long in your house though….mmmmmmmh!
Groaning Cake Recipe
The tradition of the groaning cake, or kimbly, at (or following) a birth is an ancient one. Wives’ tales say that the scent of a groaning cake being baked in the birth house helps to ease the mother’s pain. Some say if a mother breaks the eggs while she’s aching, her labour won’t last as long. Others say that if a family wants prosperity and fertility, the father must pass pieces of the cake to friends and family the first time the mother and baby are “churched” (or the first time they go to a public gathering) after a birth. Many cultures share similar traditions – a special dish, bread, or dish or drink, spiced with cinnamon, allspice and/or ginger. At one time there was even a “groaning ale” to go with it!
– From The Birth House, Ami McKay
I made this recipe for my dear friend after she gave birth since I read this book about a month before she was due! A very good read and I highly recommend it : )
2 ½ cups of flour (Half whole wheat, half white)
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp cloves
1 ½ cups apple, peeled and grated
½ cup vegetable oil
½ cup orange juice
¼ cup brown sugar
1 1/3 cup of sugar
1 tsp vanilla
- Preheat oven to 250F
- Line the bottoms of two loaf tins with parchment. Oil the sides with vegetable oil.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and cloves.
- In a separate bowl, beat eggs. Add apple, oil, orange juice, molasses, sugar and almond extract. Blend well.
- Add wet ingredients to dry ingredients to dry ingredients. Mix well.
- Divide batter between two prepared load tins.
- Bake 35 to 40 minutes, or until a toothpick tester comes out clean.
Modify to make it your own by using about a cup of raisins, dates, dried fruits or nuts.
I’ve been reading a book that is set in India and they often refer to the food they eat. In the book they say this is a common food you can get from a street vendor. I tried it out and it’s easy and delicious! I made it just as the recipe said and my hubby and I were gasping for milk as it was SO HOT! So I would recommend if you palate is weak to spice like mine is…..I would hold back on the jalapeno pepper or hot sauce. Adapted from Allrecipes.com based on review comments of how it should be made more authentically.
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon garam marsala or curry powder
1 tomato, diced (I used canned whole tomato)
1 fresh jalapeno pepper (optional) – I used hot sauce omit if you don’t want it spicey
½ teaspoon salt
Squeeze of lemon juice
Dollop of plain yogurt
- Preheat oven to 450 degrees F (230 degrees C).
- Slice and place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
- Mix ginger, garlic, garam marsala/curry powder, and tomato into the saucepan, and cook about 1 minute. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes.
Serve with rice