Egg Free, Gluten Free, Low Fat Banana Nut Muffin

If you are used to baked products using white – all purpose flour, transition to whole grain baking is a big step. If you are used to gluten based products, transition to gluten free is another mile stone. Yes the baked goods taste little different than the ones with gluten. But they don’t taste bad, and you still can enjoy all the goodness in a healthier way. But do not attempt to lick all these batters after filling the baking pans, because the gluten free batters don’t taste that well at all. Of course baking removes all that bitterness, the overwhelming smell of the bean flours and makes it really palatable. Try this and let me know, how it turned out for you.



 Preparation Time – 15 Minutes

Cooking Time – 15 Minutes

Makes – Around 15 Muffins



Ingredients



Ripe Banana – 7

Organic whole grain ground corn meal – 1 3/4 cup

Amaranth Flour – 1/3 cup

White Bean Flour – 1/3 cup

Coconut Flour – 1/3 cup

Organic Corn Starch – 2 Tbsp as a egg replacer

Xanthum Gum – 1 Tsp

Raw Sugar – 1/2 cup or more if you want it sweeter

Yogurt – 1/4 cup

Chopped Walnuts – 1 cup

Cinnamon – 1 Tsp

Vanilla extract – 1 Tsp

Water – 1 Cup

Salt – 1/4 tsp

Baking Powder – 1 1/2 Tsp

 Baking Soda – 1 Tsp

Apple Cider Vinegar – 1 Tbsp



Method



1) Puree the ripe banana in a food processor,do not mash. I know you will be tempted to mash, but the puree definitely gives a nice texture then a mashed one.



2) Combine all the flours, corn meal, amaranth flour, white bean flour, coconut flour, corn starch, xanthum gum, chopped walnuts, baking soda, baking powder.



3) Preheat an oven to 350 Degree Fahrenheit.



 4) In another bowl add all the wet ingredients banana puree, yogurt, raw sugar, cinnamon powder, vanilla extract, salt, vinegar and water.



5) Line a muffin pan with baking cups or grease it with a non stick spray.



6) To the dry ingredients add all the wet ingredients and combine thoroughly to get a smooth batter.



 7) Now pour the batter up to 3/4th of the muffin cup and then bake for 15 minutes, until a tooth pick inserted comes out clean.



8) Cool them in a wire rack and then enjoy.

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Vegetarian Chili with Eggless Corn Bread

  There is nothing like a hot bowl of chili on a cold winter day. It is the perfect combination

of protein, carbohydrates, spices and with colorful vegetables. Don’t be intimated

with the list of ingredients. Basically all you need is different beans, veggies and spices.

Ingredients

Kidney Beans – 3/4 cup

Chick Peas – 3/4 cup

White Beans – 1/4 cup

Pink Beans – 1/4 cup

Celery – 2 Stalks

Onion – 1 big

Green pepper – 1(Chopped into fine pieces)

Red pepper – 1(Chopped into fine pieces)

Carrot – 1(Chopped into small pieces)

Tomato – 5(Medium sized)

Garlic – 4 cloves(Chopped finely)

Jalapeno pepper – 2 (optional)

Cayenne Pepper – 2 tsp or more as per your taste

Salt – 1 1/2 tsp or per your taste

Bay leaves  - 2

Cumin powder – 1/2 tsp

Oregano leaves – 2 tsp

Water – 3/4th cup

Olive oil – 1 tbsp

Black pepper – 1 tsp(or to your taste)

Lemon juice – 1 tsp(optional to your taste)



Method

1) Soak all the dry beans overnight and add salt and cook till tender.

2) Heat 2 to 3 cups of water till it reaches boiling and then place the tomatoes and

cover and keep it for 5 minutes.

3) Put a pan and heat a tsp of oil, once the oil is hot add the finely chopped

garlic and bay leaves.

4) Once the garlic is slightly browned, add the chopped onions and stir till it is

slightly brown now add celery, bell pepper, carrot, jalapeno peppers.

5) Saute for 10 minutes and now add the peeled and crushed tomatoes, water,

cayenne pepper, salt, cumin powder, oregano leaves and the cooked beans and

simmer for 30 minutes. Depending on your preference adjust the consistency by

adding more or less water.

6) Add black pepper and little bit of lemon juice and serve with a piece of corn bread.

Corn Bread

Preparation Time – 10 minutes

Cooking Time – 20-30 minutes

Serves - 6



Ingredients

Stoneground Whole Cornmeal – 1 cup

Whole wheat flour – 1/4 cup

Baking powder – 1 tsp

Baking soda – 1/4 tsp

Buttermilk – 1 cup

Ener-g Egg replacer – 1 1/2 tsp

Water – 2 Tbsp

Salt – 1 tsp

Method

1) Preheat the oven to reach 350 degree Fahrenheit.

2) Combine all the dry ingredients – Cornmeal, whole wheat flour, baking soda, baking powder and salt.

3) Take Ener-g egg replacer add water and beat till fluffy, now add the buttermilk and whip once again.

4) Now slowly add this to the dry ingredients and mix well.

5) Pour the batter into a parchment paper lined baking pan and bake for 20-30 minutes till a knife

inserted at the center comes out clean.

6) Remove the bread from the parchment paper and cool in a wire rack.

7) Once cooled slice and enjoy with your chili.

Event Participation

1) The cornbread goes to Baking with Corn meal event hosted by Madhuram of eggless cooking.

2) The chili goes to MLLA 19th helping hosted by EC an event started by Susan.

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