Nana Skillet Bread Recipe

-

Cheryl Harris Gluten Free Works

In the past, I’ve called this my lazy day skillet bread.

 

I thoroughly love this recipe. It’s not a traditional banana bread, and it’s not a cake, per se, I suppose it’s best compared to a cornbread. I tend to make things that pop up in my head, and then try to figure out how to explain it. Generally, if someone asks what something is, I tell them to taste it and figure it out that way! I’ve had it for brunch, as a snack, as a dessert with chocolate chips, and it could be used (sans nuts) with chili instead or as a side for, say, a BBQ!

Once upon a time, I wanted a snack cake…but I didn’t have time and I was really tired. So I figured that perhaps I could dump everything in the Vitamix and all would be well. Fortunately, that’s what happened, and this has become one of my quick/easy recipes. It’s easy, delicious, and just comfort food for me. Most times when I make something, I try to figure out what to change next time and how to spice it up. But I actually like this one exactly as is.

I wanted something with a banana flavor, but lower sugar and no eggs or soy, and something I could just pick up and eat, too. That’s a tall order! Through trial and error I came up with a cake I liked, but wanted a brown crisp crust, and so this became a skillet cake. You can make it in a regular 9 inch cake pan, though. This recipe is also totally versatile, and I’ve halved it and put it in a 7 inch dish, which works, too.

You can do all teff, all sorghum, or a combo. If you can get your hands on mesquite, do! Not only is it super high in fiber, but it has caramel-ly taste.

Ingredients:
1 cup teff
1 cup sorghum flour
1 T mesquite flour
1Tablespoons +1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup hazelnuts, brazil nuts, pecans or walnuts (optional)
pinch of salt

Wet:
2 über ripe bananas
1 level tablespoon +1 teaspoon ground flax seeds
2/3 cup maple syrup
1/2 cup olive oil or coconut oil
1/2 teaspoon maple extract
1 teaspoon vanilla or almond extract
1/3 cup sparkling (bubbly) water, ‘milk’, or juice

Grease a 10 inch cast iron skillet with coconut oil. Preheat oven to 350.
Thoroughly mix dry ingredients together. Dump wet ingredients (not water) in a blender. Let it roll until well blended. In my vitamix, that takes less than a minute. I would assume an ordinary blender would take a few minutes. Add wet, including water,  to dry, mix until well everything is well combined, but don’t overmix (i.e. no more dry stuff, but no need for a workout)

Bake for 30 minutes or until top turns a beautiful golden brown. Cool on a drying rack 5 minute, then turn out.

Yum!

 

—————————
Author Information: Cheryl Harris, MPH, RD, LD, Alexandria, VA, USA.
Cheryl Harris, MPH, RD, LD, Registered Dietitian and Nutritionist.  Her passion is teaching people to live and love a gluten-free diet in the Northern Virginia area. For more, seewww.harriswholehealth.com or follow on Twitter @cherylharrisrd


About Cheryl Harris, MPH, RD, LD

Cheryl Harris, MPH, RD, LD, Registered Dietitian and Nutritionist. Her passion is teaching people to live and love a gluten-free diet in the Northern Virginia area. For more, see http://harriswholehealth.com or follow on Twitter @cherylharrisrd

Leave a Reply

Your email address will not be published. Required fields are marked *

*

nineteen − 8 =

x

Check Also

When Life Mimics Movies

Coconut cream pops Expo West

Top 20: Gluten-free and Dairy-free Products Finds at Expo West 2015

Expo West is simply the best and the largest natural foods event in the United ...

Gluten-Free Cappuccino Pancakes

For you java lovers – gluten-free cappuccino pancakes are almost caramel-like in flavor and color, ...

Surviving Game Day Gluten Free

Sunday is the big game day, Superbowl XLIX.  Many will be gathering with friends and ...

Heal Your Gut

Celiac Disease (CD) is not curable, but it is manageable by eating a strict gluten ...