The Kids Are Alright

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Holiday get-togethers can be a bit challenging for us folk who have food allergies. It is sadly true. We are the ones who come to birthday + holiday parties, weddings, showers, potlucks, sulking at the buffet table full of food that we simply cannot eat. We stand there and salivate over all the pies, pizzas, bread, cakes, cookies, cheesecakes, cheese plates, etc., that are hands off. I mean, we *can* eat them, sure, but that would mean we want to:

A) Die

B) Get rushed to the hospital 

C) Be stuck on the toilet for the next week, wishing we were dead 

D) Be stuck lying on the floor next to the toilet in the fetal position, wishing we were able to physically get onto the toilet 

It’s not fun. For us or for our loved ones who have to deal with it. I once accidentally ate a few bites of risotto at a “build your own risotto bar” at a wedding thinking that all the cheeses that were placed in separate bowls at the build-your-own bar were my signal that the actual risotto base didn’t include cheese. I was wrong. I was so deeply wrong. My body made sure to tell me how wrong I was. I was sick for a few days after that, and have avoided “build-your-own” risotto buffets ever since.

For holiday parties, and actually, any party all year round, I love making this Chocolate Chip Banana Bread recipe and bringing it to parties because it’s so dang delicious, moist AF, and is gluten-free, vegan AND nut-free. It’s perfect for adults and kids with food allergies.

I hope you try out this recipe, and if you do let me know how it turns  out.

xo Kelly Rae

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Chocolate Chip Banana Bread Gluten-Free, Vegan, Nut-Free

Recipe slightly adapted from Kitchen Confidante

INGREDIENTS

1 C brown rice flour

1/2 C potato starch

1/4 teaspoon salt

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 cup coconut sugar

1/2 cup maple syrup or agave syrup

1/4 cup vegan butter or coconut oil, at room temperature

1 flaxseed egg (1 Tablespoon flaxseed meal + 2 1/2 Tablespoons water, mixed together in a small bowl)

1/2 cup “vegan buttermilk” (coconut milk plus 1 teaspoon apple cider vinegar, mixed together)

3 very ripe bananas, mashed with a fork 

1/2 dairy-free chocolate chips (I’m a die-hard Enjoy Life bittersweet chocolate fan!)

METHOD 

Preheat oven to 300°F. 

Grease your loaf pan with coconut oil, olive oil or vegan butter and line the base of your pan with parchment paper.

Whisk together the flour, salt, baking powder and baking soda. Set aside.

In a mixing bowl with a paddle attachment, cream together the sugar and butter. Stir in the flax egg and then the bananas, and lastly adding the vegan buttermilk. Slowly add the dry ingredients and then the chocolate chips and mix till just incorporated to avoid over mixing.

Pour batter into greased loaf pan for about 45 minutes to 1 hour, depending on your oven. If in doubt, do the toothpick test.

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