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Feb
28
2011

Go Dairy Free and Make this Banana Bread Now

Go Dairy Free

Update: This contest has ended.  The winner was chosen by Random.org and will be contacted by email.
The Winner is #21 – Bethany S.

Congratulations Bethany!

Last October, on a whim, I decided to make a trip to BlogHer Food 2010. I had totally not planned on going…originally.

It must have been in the stars, however. Everything aligned.

Before I knew it, I was in San Francisco (my hometown), staying at my parents house (who were on another one of their worldly adventures), with three blogging friends as housemates (Wendy – Celiacs in the House, Tia – Glugle Gluten Free, and Alisa – Go Dairy Free and Alisa Cooks).

It was a trip that was meant to be for me. It solidified friendships of those I had met in the past and it brought new friendships into my life that I never expected.

Alisa Fleming is a perfect example of one of these unexpected friendships. She runs the Go Dairy Free website, the Alisa Cooks Blog, and she is the author of THE go-to dairy-free book, Go Dairy Free (which incidentally has 59 reviews on Amazaon: 50 of those are 5 stars, 9 are 4 stars, not one single 3,2,or 1 star).

She is small, but a total mighty powerhouse.

She is an inspiration to me and absolutely nothing to be reckoned with. She is an expert, in my opinion, about all things Dairy Free.

I ordered a copy of her book about two years ago.  I cannot tell you how many times, since then, I have referenced the 28 chapters of this book.  I will dare say that this IS the Dairy-Free Bible.

The subtitle of this book states this to be: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.  This could not be more true.  It is the guide.

It is also the reason I am giving a copy of this book away.

You will want this book if you are living, or even considering going, dairy free. It covers everything. It gives detailed information of what dairy is, how to live, eat out, and grocery shop when living dairy-free, which dairy substitutes to use, and amazing recipes to use them in. It is, undeniably, the best resource about living dairy free that I have seen yet.

I am not just saying this because I love Alisa.  I had this book long before I ever met her.  I was amazed, awed, and inspired by this book the first time I ever read through it.

Meeting her in person just put the dairy-free icing on my gluten-free and dairy-free cake.  Her heart, her energy, and her passion for living this way shines through in every aspect of her personality and pops out from the pages of this book.

I have cooked my way through many of her recipes.   The majority of them are perfectly simple to convert to our gluten-free lifestyle as well.

Some of my favorites, to date, are:

Oatmeal Blender Waffles (page 143)

Breakfast-Worthy Banana Bread (page 154)

Cocoa-Nut Scones (page 148)

Greek Pasta Salad (page 195)

Nutty Guacamole Enchiladas (page 209)

And as a special treat for you, Alisa has given me permission to share with you all her recipe (and photo) for Breakfast-Worthy Banana Bread here.  I have included in parenthesis the alterations to make it gluten free.

Gluten Free Banana Bread

Breakfast-Worthy Banana Bread

Recipe from “Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living” by Alisa Fleming; recipe also posted on her blog, Alisa Cooks

This Recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, Sugar-Free, Optional Nut-Free, and easily adapted to be Gluten Free

Ingredients:

1/2 Cup Unsweetened Milk Alternative of Choice

2 Tablespoons Ground Flaxseed

2 Cups Whole Grain Spelt Flour or Whole Wheat Flour (For GLUTEN FREE: Substitute 1 cup gluten-free flour blend of choice  + 1 cup Almond Flour or Quinoa Flour, if nut-free )

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

1-1/2 Teaspoons Baking Soda

1/4 Teaspoon Salt

1/4 Cup Grapeseed or Coconut Oil

1 Teaspoon Vanilla Extract

3 to 4 Medium-Sized, Very (Very) Ripe Bananas, Mashed (about 1-1/2 to 2 cups mashed)*

1/2 Cup Nuts, Dried Fruit, or Other Add-ins (optional)

Directions:

Preheat your oven to 350ºF (175ºC) and grease a 9×5-inch loaf pan. In a large mixing bowl combine the milk alternative and flaxseed and set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside. Returning to your mixing bowl, blend in the oil, vanilla, and bananas until well mixed. Stir in the dry ingredients by hand, being careful not to over-mix; a few lumps are okay. Gently fold in the nuts, fruit, or any other add-ins, if using. Spread the batter into your prepared loaf pan, and bake for 30 to 35 minutes, or until the top is browned and resilient to the touch. Allow the bread to cool in the pan for 10 to 15 minutes before removing it to a wire rack to cool completely.

Mini-Loaf Option: The loaf pictured above is actually a mini-loaf. This recipe will make four mini loaves, baked at 350º for about 22 to 25 minutes. I topped the loaves with some sliced almonds just before popping them in the oven and subbed the vanilla extract with 3/4 teaspoon almond extract for a slightly almond vibe.

* Alisa’s Note: I prefer to use a full 2 cups of banana for the deepest flavor and a very moist bread, but using 1/2 cup less will allow the bread to rise a bit more.

Yields 10 to 12 servings

Now for how to enter to earn 3 chances to win this book (leave a comment for each that you do below):

Leave a comment telling me what your symptoms were before giving up dairy.

You can follow me: Cook It Allergy Free on Facebook

You can follow Go Dairy Free on Facebook

Contest will end on Monday, March 7th at 3 p.m. (Pacific Time). I will contact winner by email.

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