Weekend

I baked these gluten free French tartlets to take along to a good friend's birthday brunch. They were a long process, but really very easy to make, and weren't too sickly sweet in the end. I had fun making them.

Summer's coming here, and I'm looking forward to baking things like these again - to be eaten on picnics in the shade. I love the change of seasons as much for the weather as for the cooking, I think.

banana bread

This rather sorry looking photo is all I got before my camera gave up it’s last battery breath for the day. I can’t really complain though, because I accidentally left it switched on for four days, and it held out all that time. I wish it had waited two seconds longer so I might have moved the butter knife into the frame. Oh well

This is a well used recipe in our home. It’s a less sweet recipe than others I have made, and I prefer it that way. Perfect well toasted with melted butter; or with ricotta or cream cheese and drippy honey. 

This one is gluten free, but you could substitute the buckwheat flour for ordinary plain flour and it should work fine.

::Banana Bread::

4 large bananas

 3/4 cup buckwheat or plain wheat flour

1/3 cup plain protein powder or skim milk powder

1/2 cup honey

1/2 cup macadamia nut oil

2 eggs

1 tsp ground cinnamon

2tsp baking powder

Mash the bananas well in a mixing bowl; mix in the eggs and honey. Then sift in the dry ingredients and mix until smooth. Pour batter into a lined loaf tin and bake for 50mins at 170 C or until cooked through. Cover with foil towards the end of cooking if the bread starts to get too dark. Cool before turning out of tin. 

You could also add berries or dates to the batter before baking to mix things up a bit.

Delish.