Cranberry and Banana Nut bread...

It has been a painful and troubling week for me.  It has been super cold and it snowed last Thursday and Friday so I was cooped up in the house until yesterday.  That is okay though as I do not feel good most of the time and all that cold just aggravated it more. I have been getting depressed because of the increased pain, arthritic pain in hips and hands, coupled with the increased fibro pain makes me unable to accomplish most of what I would like to get done.  I have got the Christmas stuff out of the shed and on to the patio but have yet to find the motivation to bring it in the house and to start decorating.  I wanted to smack myself yesterday when I heard me complain to a friend about being so lazy and not having anything done yet...  Fibro people forget we are special...we have to put up with stuff and issues others don't and if we aren't kind to ourselves who will be?   Okay enough pissing and and moaning...

I started on a gluten free and mostly dairy free diet just over a year ago at the urging of some friends and a doctors visit.  I posted about my reasons for cutting out gluten, sweeteners, dairy, and processed meats here.   I have added back in a little dairy but continue off the rest of the stuff and I seem to have less fibro fog and maybe a little less pain.  I do know though that my gut appreciates the non-gluten diet cause if I eat gluten I end up with horrible stomachaches, gas, gloating, and diarrhea for days.  I tried to eat some biscuits and gravy about 6 months into the change over and as in bed in agony for about 3 days...almost like having a horrible flu or something.  Anyway it taught me a lesson and I have been less likely to slip up and eat gluten and can always tell if I get it foods when I eat out.

I made a really good loaf of Cranberry Nut bread yesterday using a recipe I have used for years from Ocean Spray Cranberries!  Love Cranberry bread and this cooked up so moist and it is a heavy bread due to the fruit and nuts.  Here is a picture of what mine looked like cut...

Gluten Free Cranberry Nut Bread

About This Recipe
"From Ocean Spray 1998. Modified to be gluten free."

Ingredients
1 cup fresh cranberries, cut in half (I used a food processor and lightly chopped them)
1/2 cup chopped walnuts
1 tablespoon grated orange peel
2 cups all purpose gluten-free flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons shortening or 2 tablespoons butter (I used coconut oil)
3/4 cup juice (one orange and one Meyers lemon and add water to equal 3/4 cup)
1 egg, well beaten

Directions
1. preheat oven to 350.
2. Prepare cranberries, nuts and orange peel and set aside.
3. Mix together dry ingredients in a large bowl.
4. Cut in shortening.
5. Add juice, egg and peel and mix until moist.
6. Fold in cranberries and nuts. Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out
clean.
7.  Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out
clean.
8. Cupcakes: makes 16. Bake 15 minutes or until golden brown.
9. I do not wrap due to the gluten free flour, best if kept at room temperature.  (I wrapped mine and today cut it up and put waxed paper between each slice before putting it in a plastic bag in the freezer.  Gluten free doesn't keep well here more then two days)

Cranberry Fruit Nut Bread Recipe - Food.com... http://www.food.com/recipeprint.do?rid=492371
1 of 2 12/11/13 2:08 PM 

The banana nut bread is awesome also.  I have made it several times and it always comes out moist and "banana-ish"

Gluten Free Banana Nut Muffins of Bread with Crunchy Topping

4 cup gluten free baking mix
1 cup sugar
1 1/2  cup almond milk
4 eggs
4 tsp. vanilla
5 bananas mashed up
1 cup chopped pecans

Crunchy Topping
1 c brown sugar
1/2 c white sugar
1/2 c butter (I used coconut oil)
1/4 c pecan bits

1. Mix all ingredients together in large bowl except those for the crunchy topping.  
2. Mix the crunchy topping ingredients together in a separate bowl.  You may need to use a little more sugar if it doesn't look like lumpy sand.   
3. Line baking tins with cupcake liners and spray lightly with nonstick spray.   
4. Fill each cup about 3/4 full of batter.   Top with about tablespoon of topping.  
5.  If making a loaf this will make 2 good sized loaves so you may need to to make more topping.
6. Bake 350 for 25-30 minutes or until a toothpick inserted in the middle of muffin comes out clean. Makes 36 muffins.  
7. Loaves...bake at 350 for 1 hour or  until a toothpick inserted in the middle of muffin comes out clean.

I plan on doing some more baking today so I will add recipes and pictures as I make stuff...I think I better watch out though I may be getting into the Christmas spirit or the Snowman Day spirit as I like to call the holiday!

Yummy food!

Yes!  I am here to tell you that good and yummy food can be had Gluten Free! 

I went shopping at Homeland the other night and picked up a few staples in a Gluten Free diet.  I personally can't live without breads so I bought these!

They had an entire section devoted to Gluten Free flours and mixes.  Here are a few I bought!

 This raisin bread is beautiful and tasted really awesome the first day but the second day it was so dry and hard that I had trouble even cutting it.  It crumbled so badly I think I will make some french toast for breakfast tomorrow and maybe even a bread pudding...YUM!

Today I fixed a big pot of butter beans with ham and a big pan of cornbread.  The recipe I used has sorgham flour in it but reading around the GF blogs it could have been made with just corn meal and corn flour and turned out great also. 

2# butter beans and a 1# of ham pieces

corn bread when I took it out of the oven.

Here is my adapted corn bread recipe:

Loaded Cornbread

1 c cornmeal
1 c sorgham flour
4 teas baking powder
1/2 teas salt
1 can of corn
1 1/2 c of Almond milk
2 large eggs
4 tbl vegetable shortening
You can add in peppers, cheese grated, and other spices if you would like to!  

 Preheat oven to 400f
Melt shortening in baking pan you will be using.  Mix all dry ingredients together in bowl.  Beat eggs with whisk and mix together with almond milk.  Combine wet and dry ingredients.  Add corn and stir well.  Add half of melted shortening then dump mix in the pan and put in over for 30 minutes or until toothpick comes out clean!

My supper plate with beans over some cornbread and onions.  Then I just had to have a slice with butter.  It is really good!  

This is really fun trying different foods.  Like I said it is healthier according to a lot of folks and I am going to keep trying to live this diet for a few more weeks to see if it makes me feel better.

Back tomorrow with new ideas!