Peanut Butter

Blossoms

 

 

Well Autumn is around the corner and soon we will be turning the oven on again and filling our homes with the sweet scent of baked cookies.

 

Peanut Butter Blossoms are so easy to make and changing the top gives the cookie a special  look and taste.

 

These can easily be dressed up or down.

With striped flavoured "kisses"

they become festive enough for the Holidays!

 

This dough can be made ahead.

Shaped into rolls and sliced when needed.

These thumbprint cookies store and freeze well covered in freezer containers and defrosted when needed.

 

1 1/4 cup flour

3/4 tsp baking powder

pinch salt

1/2 cup margarine

1/2 cup peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1/2 tsp vanilla

 

Toppings:

Hershey's Kisses

(chocolate, peppermint or striped Chocolate)

Caramel Topping

Jam

 

Preheat the oven to 350F

Stir together the dry ingredients.

In a large mixer bowl, whip the peanut butter and sugars together.

 

Add the egg, margarine and vanilla.

Continue beating.

 

Add dry mixture to the wet ingredients and mix on low speed.

 

Shape into 1" balls and place on a silpat/parchment lined baking sheet, 1" apart.

 

Press down centers with your thumb, making a deep imprint.

I used the bottom of a wrapped "kiss" dredged in flour to avoid sticking to make my imprint before baking.

 

Bake for 15-17 minutes.

Before the cookie cools, press an unwrapped chocolate into the center of the cookie.

 

For Jam or Caramel

 

Stir to loosen.

Press the cookie down with your thumb or chocolate imprint again, gently.

Fill the center with jam or caramel mixture.

Allow to cool completely.

Store in air tight containers with parchment/wax paper between layers.

Makes approx. 40-60 cookies depending on size.

http://www.foodbloggersofcanada.com/2013/07/enter-the-eatineatout-2nd-annual-christmas-in-july-cookie-contest/

Trail Mix Oatmeal Cookies

A classic with a twist;

Who doesn't welcome the scent

of baking oatmeal cookies?

This cookie was one of the simplest cookies for me to make any time of the week.

When my children were small, I would prop them up on the counter and ask them to help.

How?

I would ask them to help me find the specific measuring cups like: 1 slash 2:

1/2 cup

This simple task helped teach them fractions!

Stirring became a game watching the ingredients mix together in a LARGE mixing bowl;

to catch any irregular stirring from little hands.

This type of participation led my children, now teens and adults, to love creating in the kitchen.

I can't tell you how wonderful it is for them to bake and cook for me now!

Win Win

This recipe is courtesy of my daughter! 

Easy to prepare,

simple ingredients

These yummy cookies have a colourful twist with the addition of cranberries;

festive, chewy and inviting

These are chockfull of nutritious ingredients with a touch of sweetness needed to satisfy even the pickiest person of the bunch.

You can whip these up any time of the week.

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1/2 butter

2 tbsp. molasses

1 eggs

1 1/2cup rolled oats

tiny pinch of salt

1/2 tsp baking powder

1 tsp vanilla

1 tsp cinnamon

1/4 tsp cardamom 

1 cup brown sugar

1/4 cup each toasted chopped almonds and walnuts (walnuts toast for less time than almonds)

1/4 cup chocolate chips

1/8 cup each dried cranberries & golden raisins

3/4 cup flour

Cream butter in a large mixer bowl. Add sugar. Continue creaming to a fluffy texture.

Lower speed and mix in egg, vanilla, salt and cinnamon

Remove from mixer stand and using a spatula or wooden spoon fold/stir in the flour.

When almost no white shows, drop in chips, dried fruit, nuts and blend well.

Refrigerate mixture for 1-2 hrs. Using a 1oz large cookie scoop. Scoop batter onto a parchment lined baking sheet.

Bake at 375F until golden for approx. 10min, but soft to the touch. They will crisp and harden when cooled.

Enjoy with love!

Cassata Ravioli Cookies

Cassata Ravioli Cookies

This is a delicate cookie rich in flavours and they have a delicate crunch.
Served warm they ooze a creamy filling with the same ingredients of an old classic Italian dessert.
Cassata
is a filling from Southern Italy
used between delicate sponge cake layers to
form a wonderful dessert.
I used the filling ingredients and used
Pasta!
Yes pasta,
fried in a ravioli shape
These are perfect for any special occasion or Holiday

1 cup  ricotta

2 tbsp sugar

1 tsp  orange zest

2 tbsp toffee bits

3 tbsp toasted , chopped almonds or hazelnuts (opt)

4 oz dark chocolate, chopped into large chunks

10 sheets, fresh lasagna

1pkg fresh raspberries, washed drained

1 egg for egg wash, beaten lightly

oil for frying

1/4 cup icing sugar for dusting

Mix first 3 ingredients together. Gently stir in chocolate, nuts and toffee bits. Set aside.

On a flat surface (see picture) place 3 large dollops of cheese mixture near the bottom edge of pasta, place raspberry on top, leave 1/2"-1" rim around all sides.  Brush pasta with egg wash around all edges and in between dollops.  fold pasta over and using the sides of your hand press down to seal all edges.  Cut using pizza wheel or decorative wheel Continue until all sheets and filling are finished.

Fry for 5 sec on each side until lightly golden (no longer or it may burn ) and drain on paper towels.  Dust with icing sugar

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Enjoy with Love!





From Italy with Love:

Homemade Ricotta

 When I was a child, weekly I would wait in anticipation for the "cheese" man to drive by and ring his bell alerting the street that he was selling fresh ricotta.

A sweet, smooth fresh cheese made from cows milk.

Originally my grandfather used to make it from sheep's milk, pungent and salty.

As sheep's milk was not easily available to the new immigrants in the early '60's, they adapted and made this creamy spreadable cheese from cows milk.

 My mother bought it and I would watch the "cheese" man slide it out of it's long cylindrical container onto my mother's dish.

Aah those were wonderful memories as they no longer are made in that type of form and are now sold in cold plastic containers in the dairy section.

While in Italy, so as not to let the milk go to waste my sister in law would make her own ricotta!

I know some of you have made it and I didn't believe it could be done with lemon juice as my grandfather used rennet to make his cheese, but I am a converted believer.

It's so simple anyone can do it!

1lt of  full fat milk

1/2 lemon juiced  

(zest can be used if you want a lemon flavour)

On medium high heat bring the milk almost to a boil.

You should see a foam develop on top.

DO NOT BRING TO A BOIL

Remove from heat and stir in the lemon juice.

Allow to sit for a few minutes until you see a curdling of the milk.

Skim off this curdled milk with a slotted spoon, until the cheese is all gathered.

Place in a clean and dried empty strawberry container.

You know, the one that is green and has holes.

Place on a flat plate to catch drippings.

Allow to cool to room temperature.

Use immediately or place in refrigerator for up to 3 days.

My lovely snack is topped with my sister in laws

backyard berries and homemade jam.

Her sister's homemade bread holds this wonderful

dish together!

Ya ya, I know they are too much!  

 

From Italy with Love:

Crostata

with

Pasta Frolla

I have just come back from a wonderful trip to my parents homeland.

Frosinone, Italy

A large region, 1 1/2hrs from Rome.

La Campagnia, rural farmland where you have everything needed, grown and raised from the earth.

Rich soil produces wonderful berries and vegetables  fragrant and full of bursting flavor.

Fruit growing abundantly on their trees, you could pick them off the trees and bushes ripe everyday.

So much abundance that it can easily be made into jam and used in desserts.

This dessert come from my Sister in law who utilizes everything from the garden, including scraps which feed their chickens and roosters!

She is so tiny, I often wondered how she managed to bring hay to the goats daily using a heavy wheel barrow!

This recipe is low in fat. A soft dough, not quite a cookie and not fluffy like a sponge cake. It is fragrant, using wholesome lemons from my Godmothers trees. It is without fuss, as so many Italian dishes are, and it so delicious.

The jam in this recipe, is made with her fathers vine grown grapes!

2 eggs

8 tbsp. sugar

6 tbsp. oil

1 lemon, zested and juiced

1/2 envelope Pane del Angeli (leavening)

320kg flour + extra for rolling

1/2 jar your favourite jam

Confectioner's sugar: for sprinkling

In a medium size bowl mix together the eggs, sugar, oil and lemon zest and juice, until well blended and thick.

Stir in flour and leavening powder (can be found in specialty isle).

Dough will be ragged and in pieces. Scrape it out of the bowl onto a floured surface and begin to knead gently together to form a ball.

Continue to fold one end over another, it will be slightly sticky. Rub off hands using some flour and continue mixing to a soft dough.

Using a floured rolling pin, roll out 2/3 of the dough onto a 9"x9" piece of parchment paper.

This will be the bottom part of the crostata and will enable you to lift it onto the 8"x8" baking pan.

Place the rolled out dough into the baking sheet, with 1" edges up the side of the pan

Spread a 1/4" layer of jam over the crust.

Roll out the remaining 1/3 of dough to approx.

8" x 8". Cut 1" vertical strips of dough using a decorative pie wheel. 

Place one strip down the centre of the crostata, then one strip on either side. Turn the sheet and continue the steps to make a crossing pattern, cutting the dough off at the edges.

Place four strips around the edges of the tart to seal in the dough.

Bake at 350F until golden brown, approximately 35- 40 min.

Allow to cool completely at room temperature. Sprinkle with confectioners sugar.

Enjoy from Italy!





Ruby Cookie Crumble

What better way to celebrate

SUMMER

Than with Summers' bountiful

Berries!

When I bake it's to utilize what is freshest and whatever I have in the kitchen at the time.

This easy wonderful dessert is a double treat.

You get cookie on top

and luscious fruit with a thin juicy syrup.

If you are not watching calories add some frozen yogourt or ice cream and watch it melt...

 

Filling:

 

1 1/2 cup red grapes, washed and cut in half

1/2 cup papaya, peeled, seeded and diced

1 lb. chopped strawberries, hulled, washed

3 tbsp wildflower honey

1 tsp each grated lemon rind + fresh ginger

1 pint raspberries, rinsed

1 Ida red apple or Macintosh, peeled, cored, diced

1 tbsp. flour or instant tapioca pearls

 

Mix ingredients together and place in ungreased 6-8 ramekins or an 8"x8" casserole dish.

 

Crumble:

 

3/4 cup each flour and whole wheat flour

1 tbsp. ground flax seed

1 tsp baking powder

1/4 tsp each baking soda and salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 cup brown sugar

1lg. egg, whisked

1/2 cup butter, margarine or vegetable shortening

1/4 cup + 3 tbsp. almond milk or milk

3-5 tbsp. granola

 

In a medium bowl mix flours, baking powder, soda, spices, salt and flax.  Cut in shortening until crumbly.

 

Add liquid to egg, whisking to mix. Pour into dry ingredients. Stir with a fork.  With your hands form to clump together into chunks. Do not form into a ball.

 

Distribute over fruit to cover, sprinkle granola over crumble.

 

Bake in a 350F oven

Ramekins: 30min

Casserole: 30-40min

 

Until lightly browned and firm to the touch. Remember this is a cookie topping.

 

Allow to cool 5-10min.

Grab a spoon!

 

Enjoy with love





Bumbleberry Yogourt

&

Cream Cheese Pops

When the weather is hot
we look for something to cool ourselves off!
Bumbleberry Pops
are full of berries, yogourt and dreamy 
cream cheese
They take seconds to make and this size if perfect for mid day or after dinner snacks.

Oh
the kids can have some too!

1cup greek honey yogourt
1/2 brick of cream cheese
2 tbsp agave nectar or honey
1/3 cup mixed berries
6 Popsicle sticks
6 espresso cups plastic or styrofoam

In a blender or processor whiz the yogourt, cream cheese and 1 tbsp agave nectar.
Fill the cups 1/2 way up.
Freeze for 1hr to set.

Add the berries, 1 tbsp agave nectar to the remaining mixture, puree, then refrigerate.

Remove cups from the freezer and fill with the berry mixture.
Place a popsicle stick through the center of the mixture. It should hold straight up.

Freeze for 3 hrs or overnight.
If using plastic cups, warm the outside with your hand, then squeeze and it pops up.
Styrofoam, just break and peel away.

Enjoy with love!
 

Susan's Paska Easter Breads

 

When Easter is here we know Spring is just around the corner.

Traditionally leavened breads are used to welcome the sign of renewal.

Many cultures twist and shape these delicate fluffy morsels into many shapes to signify the death and resurrection of Christ. If you are not religious you can shape this delicate dough into a shape you desire.

I "uh um" borrowed this recipe and the design from others. My "chicks" look more like seals or chubby Walrusus! But everyone who sees them cooes at how cute they are. They make me laugh and that's fun too!

This individual size is perfect for large get togethers.This is the best dough I have ever tasted as each home has their own recipe handed down throughout the generations.  This sweet bread rises beautifully and

uses whole pureed oranges and lemons, giving it a wonderful fragrance when baking and eating.

I have added a modern twist with the added dried fruits.

Use your imagination add whatever your family loves and make a new tradition!

The egg used in this twisted design signifies the renewal of life.

It is place uncooked into the dough, proofed and then baked.

You could use coloured eggs as well.

Make sure the colouring is food safe

It's long braid is the cross that Jesus had to bare and the circular top is a representation of his thorny crown.

 

1 each orange and lemon*,quartered, seeded *I used lime with this batch*

1 cup sugar

5 eggs

3/4 cup oil

pinch of salt

1 cup warm water

2 1/2 tbsp yeast (instant shortens the prep. time)

4cup flour + 4-5cups more

1 1/2 cup hot water

 

Dried Fruit

1/2 cup cranberries, raisins, candied orange peel or a mixture of your choice (for inside and chick eyes)

 

12 whole almonds sliced diagonally (for beaks)

 

1egg: whisked with a tbsp of water for an egg wash

 

Glaze:

2 cup icing sugar

2-3 tbsp orange juice

1 tsp almond, orange, vanilla extract or rum

 

In a stand mixer bowl, combine the yeast and water, add just a pinch of sugar to feed the yeast. Let the mixture sit for 10min until it foams.

*If you are using instant yeast, the above waiting time can be omitted*

 

Place orange and lemon into processor and blend to a fine pulp. Using a spatula, scrape the mixture out and place in stand mixer bowl.

 

Begin to mix using the dough hook, add eggs, oil, sugar and salt.

Slowly add 4 cups of flour, alternating with the hot (not boiling)water. Scrape sides down.

Continue to add the next 4-5 cups of flour.

 

Remove from mixer when dough is too thick and can no longer mix. Continue kneading by hand on a floured surface until dough is no longer sticky.

 

Place back into mixer bowl and cover with plastic wrap or a clean tea towel. Place in a draft free place ie: the oven with the pilot light on.

 

Allow to rise for approx. 1 hr until doubled in size.

Punch down and begin to shape. See pictures.

 

Add a small amount of flour onto your rolling surface, so the dough does not stick. Add the desired fruit when rolling into a long rope.

 

~Chickadees: 1/2" x 5" long rope, tied in a knot.

Flatten one end with your finger and slash to form tail. Head: pinch with two tiny pieces of dried fruit and insert sliver of almond to form beak.~

 

Round Circle: form 2"-3" x 16-20" rope, fold in half then braid along the length of the rope. Fold again forming a circle, pinch the ends together to seal and insert egg if you'd like or use a greased oven proof ramekin.

 

Long Braid: same as step above, do not join ends into circle. On folded end insert egg or greased oven proof dish, which can be removed.

 

 

Form into which ever design you choose. Place on parchment or silpat lined baking sheet.  If you do not have either, place on a greased baking sheet.

 

Cover with a tea cloth and let rise 1/2hr-1hr in a no draft area. Brush with egg wash. Bake in a preheated oven until golden brown. Each size will have different times from 20min -40min. watch carefully.

 

Glaze: While sweet bread is baking, mix the glaze ingredients together. Set aside to allow lumps to melt.  Brush over cooled breads. Add sprinkles if desired.

 

 

 

Enjoy with love!

 





Apple Cinnamon

Bread Pudding

 

Aaaaahhh you can just smell the aroma of apples and cinnamon baking.....

Creamy Bread Pudding an English peasant dish originated from the hardships of centuries passed.

 This dish has not only survived

it has flourished from it's humble beginnings, using leftover pieces of dry bread to make a divine dessert.

This dish is still popular in England and happens to be Prince Charles favourite dessert!

From it's meager dry beginnings to a fluffy custardy new life in North America.

This is my divine twist to an old dessert.

 



 

 

400g loaf of cinnamon & raisin swirl bread, crusts trimmed

3 egg yolks + 1 egg

500 ml half & half cream

1 orange, zested

1 tbsp cinnamon

1/8 tsp nutmeg

1 tsp vanilla extract

2 tbsp sugar

2 tbsp butter or margarine, melted

 

1 Macintosh apple, peeled, cored and diced 1/2" cubes

3 tbsp chocolate chips

1 can apple filling (540ml)

 

Cut the bread lengthwise into four finger size pieces, then crosswise into quarters, making approximately 16, 1/2" cubes.

Place on a baking sheet and dry bake in a preheated 350F oven for 15 min. Do not brown. This dries the bread and allows it to soak up the liquids without tasting yeasty. Remove and cool. *You could leave the cubes out to air dry the night before*

 

Place in a greased casserole dish approx. 9"x 9", set aside.

Sprinkle diced apples & chocolate chips in and around bread, nestling some pieces.

 

With a tablespoon, spoon apple filling into, around and through the bread pudding, nestling the apple slices into the bread pudding

 



 

 

In a large bowl whisk eggs, yolks, cream, spices, sugar, vanilla, zest and butter. Gently and carefully pour over bread, covering everything.

 

 

 

Gently push the bread down with your hands. Allowing the liquids to absorb. Cover with plastic wrap and allow to soak refrigerated for 1 1/2 hrs. or overnight (overnight will produce a wetter batter).

 

Bake in a preheated 325F oven for 40min. The mixture will be fully and crisp on top.

 

Suggested serving: sprinkle with icing sugar.

Can be served hot, room temperature or cold.

 

Serves 8-10

 

Enjoy with love!

 



 

 

 

 

 



Glazed Blueberry Lemon Pound Cake

 

What's your best flavour? 

I love Lemon, pucker up those lips!

There aren't many of us who would refuse a buttery, tender, tangy

Blueberry Lemon Pound Cake

Pound cake gets its' name from almost all of the ingredients measuring to a pound, easy to remember; a lb of eggs, a lb of butter and 1 lb of flour, the recipe has been around for centuries. Typically these ingredients were quite dense and the cake hardened after several days because of the flour content. Modern day cooks now rely on the addition of baking powder to help this rich and dense cake rise so it is not heavy.

 

 You can peak through the oven door to see the batter rise slightly.

Children love to watch this cake bake as they see the butter bubbling around the sides and top.

 

I purposefully pushed the blueberries under the dough so you wouldn't see them until you cut through this fragrant cake.

This gives everyone a little surprise when you cut a slice or two!

I couldn't stop eating it, the moistness from the lemon syrup, then the lemony glaze on top.

I had it hot from the oven because it was soooo

fragrant.

Truthfully it was better when it was completely cooled but, who could wait?

This dessert is comfort food 101...enjoy!

 

Cake Ingredients:

 

2 cup flour

5 eggs, separated

2  large lemons, zested and juiced, set aside

3 tsp baking powder

pinch of salt

1 1/4cup butter, room temp

1 1/2cup icing sugar, sifted

2 tsp pure vanilla extract

3/4 cup frozen blueberries (fresh blueberries explode when baking)

 

In a mixer bowl, whisk egg whites to a soft but not dry peak. Set aside. 

In another mixer bowl with a paddle cream butter and icing sugar until fluffy & whipped 2-3minutes. Add yolks one at a time thoroughly blending and continue beating until lemony in colour.

 

Add zest of one lemon, vanilla, salt and 1/4 cup + 3 tbsp lemon juice.  Continue beating, mixture will look curdled.

 

Slowly add flour a little at a time beating on low speed.  If it gets too thick lift the beaters and continue mixing with a spatula. 

 

Add 1/3 of the beaten egg whites and mix with a spatula to lighten the batter. Gently fold in the remainder. Just before there are no more white streaks add frozen blueberries.  Mix only to combine.

 

Scape into a greased and floured loaf pan, preferably light metal pan,(Glass browns too much and the cake would get quite crispy).

 

Bake in a 350F oven until the top is golden brown or until a skewer comes out dry, approximately 40-50min.

 

Cool cake for 10 minutes.  With a skewer, poke holes at 1/2" intervals all the way down to the boottom of the cake.  Run a knife around the edges of the pan to loosen the cake. 

 

Pour 1/2 cup* room temperature lemon syrup over cake, a little at a time, allowing it to absorb.  Allow the cake to completely cool. Remove tipping it upside down. Tapping the bottom gently to loosen.

 

Place right side up on a platter and drizzle with Lemon Drizzle and top with the remaining zest.

 

Lemon Syrup

1 lemon zest from above + the lemons that have been juiced

1/4cup + 2tbsp sugar

1 cup water

3 tbsp lemon juice

 

Place the juice, the shell of the lemons, sugar and water into a pot large enough to hold everything.  Bring to a boil, then reduce the heat to simmer for 10 minutes.  Turn off heat and let sit to cool.

 

Lemon Drizzle

1 cup icing sugar, sifted to remove lumps

3 tbsp lemon juice (you may need more or less depending on the consistency)

 

In a small bowl, mix together and let sit. Any lumps will dissipate.

 

*Too much syrup will make the cake soggy. You can use the remainder to pour over each individual slice or....use it to flavour your expresso!

 

Enjoy with love!

 

 

 

 

 

 

Spider Cookies

 

Spider Cookies

 

Sinful and easy to make Spider Cookies great for Halloween

 

1 pkg chocolate cake mix

1 cup chocolate chips

1/2cup rolled oats

1/2 cup raisins

1/2 cup melted margarine

2 eggs, slightly beaten

4 licorice strings, cut into 2-3" lenghts

 

In a large bowl combine all ingredients.

 

Roll a teaspoon full into your hands to form the body of the spider and place on parchment paper.

 

Banana Bread

with

Struesel

 

 

I love banana bread, it is a dessert with lots of fruit, fiber and it's aromas fill the house with a wonderful smell of cinnamon and spice!

I rarely have over ripe bananas in the house since everyone eats them daily. When I am grocery shopping I always look for loose bananas that are packed and placed in the "quick sale" section. Surprisingly these bananas are perfect inside but the skin is bruised and people don't want the bruised ones...well

these are the ones I look for. They are reduced in price and if my family doesn't eat them right away I can make a few banana cakes and freeze them for later.

This recipe from the Everything Guide to GF Living from

Jeanine Friesen

is a light fluffy moist cake!

Not one of my kids guessed that it was Gluten Free,

a good reason for them not to try it because teenagers are just finicky eaters!

This was gobbled up in 2 days!

But I managed to take a great picture of it! I also baked it in a traditional loaf pan increasing the cooking time to 80min. and added a struesel topping for decoration. I try not to use frosting as it is more caloric.

For those of you who want frosting you can use any of her delicious choices as well as using your favourite!

I would recommend the pan in the instructions, just to reduce the baking time.

 



 

 

MOIST BANANA CAKE

 

 

This moist cake stays fresh for days on the counter. Although it doesn't require a frosting to be enjoyed, it is also tasty topped with sweetened whipped cream, or chocolate frosting



 

 

½ cup brown rice flour

1 cup sorghum flour

¾ cup gluten-free oat flour

¼ cup tapioca starch

1 teaspoon xanthan gum

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon espresso powder (optional)

½ teaspoon ground cinnamon (I used 2 tsp + 1/2 tsp all spice because I love spice)

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

¾ cup brown sugar

3 large eggs

1 teaspoon vanilla extract

3 large overripe bananas, mashed (about 2 cups total)

2/3cup sour cream

½ cup chopped walnuts (omit for nut free cake)

Preperation

 

1. Preheat the oven to 350°F, and lightly grease one 9"

13" pan. Set aside.

2. In a large mixing bowl, whisk together the brown rice

flour, sorghum flour, oat flour, tapioca starch, xanthan

gum, baking soda, baking powder, espresso powder,

ground cinnamon, and salt. Set aside.

3. In a separate large mixing bowl, or the bowl of a stand

mixer, beat the softened butter with the granulated and

brown sugar until light and fluffy.

4. In another bowl, stir to combine the eggs, vanilla,

mashed bananas, and sour cream.

5. Pour the banana mixture into the butter/sugar mixture,

and beat until well blended.

6. With the mixer running on medium-low speed, add the

dry ingredients to the wet ingredients. Stir to combine.

Add the walnuts and stir again to incorporate them.

7. Pour cake batter into prepared pan, leveling the top

with a rubber spatula. Bake in preheated oven for

45–50 minutes, or until a toothpick inserted into the

middle comes out clean. The cake will also release

from the edge of the pan, and the top may begin to

crack slightly.

8. Remove from oven and cool completely before serving.

 

Struesel Topping:

 

6 tbsp oats

2 tsp sugar

1 tsp cinnamon

2 tbsp brown rice flour

1 tbsp margaring or butter

 

1/2 banana sliced for decoration on top

 

In a small bowl mix all dry ingredients together.  Using your fingers mash the shortening into the dry ingridients.  The mixture should look like pea sized pieces.

 

Using a tablespoon, sprinkle the mixture over the batter and place one slice at a time of banana on top of the cake, slightly press into batter.

 

*Loaf Pan: bake in a 350F for 80 min. Do not use glass or it will brown too deeply.*

 

No Oats?

No problem. If you cannot find or tolerate

oat flour, feel free to substitute it with millet

flour.

Enjoy with love!