The Gang

The Gang
October 2008 Sweet Potatoe Harvest

About Me

I am a busy mommy of 6, seeking to be a loving, godly helpmeet to my husband and a biblical discipler to my children. God has blessed us with a child with Autism. May the lessons that the Lord is teaching me and our family be a blessing to you and yours!

My Favorite Books

  • Bible
  • Created to be His Helpmeet by Debi Pearl
  • Four-Season Harvest by Eliot Coleman
  • Having a Mary Heart in a Martha World by Joanna Weaver
  • Home Cheese Making by Ricki Carroll
  • Nourishing Traditions by Sally Fallon
  • Shepherding a Child's Heart by Tedd Tripp
  • The Excellent Wife by Martha Peace
Wednesday, September 5, 2007
Many of you know I love to cook and bake. I am a huge advocate of healthy snacks for my kids, however, often our budget or lack of time to shop does not allow me to always have enough fresh produce for fruit for their afternoon snack. So I usually try to bake something healthy at least every other day for their afternoon snack.

Yesterday we had gluten free Blueberry cake and today we are having WW Chocolate Chip Banana Bread.

Here are the recipes:
WW Chocolate Chip Banana Bread
3/4 cup sugar (organic sucanat)
1/2 cup raw organic butter
1 cup (2 -3 ripe) banana's
1/2 cup sour cream
2 eggs
2 cups WW pastry flour
1 TBSP flax meal
1 tsp baking soda
1/2 tsp salt
3/4 cup miniature or 1 cup regular chocolate chips
1/2 cup chopped nuts

Beat together butter & sugar until light and fluffy. Add bananas, sour cream & eggs; blend well. Stir in flour, flax, bk soda, & salt; blend well but don't over mix. Fold in choc chips and chopped nuts.

Bake at 350 degrees for 55-65 minutes in a stoneware loaf pan (you can use a regular pan too just watch for too much browning). If using a regular pan be sure to grease and flour it, no need to do so if using seasoned stoneware. Bake until tooth pick or cake tester come our dry in the middle of the loaf. Cool in pan for 15 minutes then remove to rack to complete cooling.

This same recipe can be used in mini loaf pans. Put 1 cup of batter in each mini loaf pan and bake for about 45-55 minutes. This recipe freezes very well if you wrap it in saran then put it in a freezer bag.

I'll put in ( ) what to use if you are able to have gluten and casein.
GF/CF Blueberry Cake
2 cups all purpose gluten free flour mix (2 cups all purpose flour or WW pastry flour)
2 tsp Xanthan bum
1 cup sugar (organic sucant)
1 TBSP flax meal
2 tsp baking powder
1 tsp salt
1/2 cup CF margarine (1/2 cup butter or margarine) -- softened
1 cup rice milk (1 cup milk)
2 eggs
1 tsp vanilla
2 cups fresh or frozen blueberries (do not thaw)

Combine flour, Xan gum, flax, sugar, bk powd, & salt in bowl. Use pastry blender to cut in margarine until it is in course crumbs. Add milk, eggs & vanilla, stir until well blended. Pour 3/4 of batter into a 9X13 pan. Sprinkle on blueberries. Spoon remaining batter over blueberries.

Bake at 350 degrees for 35-45 minutes or until toothpick in center comes out clean.

You can put a glaze on this cake if you want but I usually don't because it is just adds extra sugar.

1 comments:

Natalie said...

I like the addition of the flax meal. It adds nutrition!