We decided to try a gluten-free, limited dairy lifestyle for a while. Why? We know that Alivia and Ben are sensitive to dairy, so we are cutting down on dairy. We plan to still eat Greek yogurt (Livie loves this stuff) and a little cheese here and there. Let's face it, some recipes just need cheese! :) We have been using rice milk for over a year now and just added almond milk to the mix, because its yummy. Both are great choices for dairy free and offer a different taste as well and different baking and health benefits! We are using coconut oil instead of butter. The gluten-free adventure, and yes it is an adventure, is due to Nolan's skin issues. We decided to rule out some things and after doing research we decided that going gluten-free was one of the first things to do. Ben and Alivia are going along with it because I don't want to have to make several meals for mealtime to accommodate for every one's dietary needs. I know that I am actually sensitive to wheat, so whether it helps Nolan or not, it is a good change for our family. Last night I had a gluten-free baking session with Alivia and it went well. I was nervous because I wasn't sure how they were going to turn out. After Alivia bit into our banana chocolate chip muffins and proudly said "yummy", and asked for a 2nd, I knew it passed the test. And, if I must say so, they were yummy indeed.
Chocolate Chip Banana Bread Muffins
Recipe from adapted from Cooking for Isaiah
1 1/4 cup all-purpose flour (combination of rice flour, tapioca flour, potato starch, salt, and xanthum gum)
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs- room temperature
1 cup sugar (I used 3/4 cup sugar)
1 1/4 cups mashed bananas (about 3 ripe bananas)
2 teaspoons vanilla
1/2 cup vegetable oil (I used coconut oil)
hand full of mini chocolate chips (I used Enjoy Life brand)
Give it a try, "it's yummy"- from the mouth of Alivia :)
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