I guess it’s hugely my fault, that i needed 27 years to finally test myself for food allergies. I felt before that something is not kosher, but i had the feeling is the wheat causing problems. Now I can tell, i have a primary lactose allergy and based on this a gluten sensitivity.
What it means?
I can not eat any kind of diary or food contains diary, and the doctor said i needed to follow a strict gluten free diet for a whole year. No wheat and his friends. I can already see i need to pay a lot of attention. It’s not enough anymore to search for fresh ingredients, but i need to know if anything is contaminated with something i’m not allowed to eat.
I love the butternut squash, boiled, grilled, as a side dish, with rice, in a soup, with curry, and who knows how also.
I adore banana bread too, so it came to my mind to mix these two bastards. I like this recipe because it’s so easy and the smell in the kitchen is just amazing.
0,2 – 0,3 kg pumpkin
2 ripe bananas
4 tbs honey
1,5 tbs cinnamon
5-6 tbs coconut flour
5-6 tbs oat flour
2 tbs shredded coconut
1 pinch of baking soda
Boil the pumpkin for 10-15 minutes until you can remove the puree with a spoon. Mix the eggs with the honey, cinnamon and smash the bananas with a fork and the puree together. Add the flours, coconut and the baking soda. You can lay the dough for some minutes until the flours absorb the moisture. If it’s not thick enough you can always add some coconut flour.
Put the dough in a cake form and bake for 50-55 minutes on 170°C, until the cake doesn’t stick to the fork :).
Have fun in the kitchen!
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29 year old girl who's traveling around the world with her man. I have one suitcase and I'm always thinking about the next place we go. I eat, think a lot and not afraid to share. Follow my journey and be part of it!?
We are currently in Denmark...