Banana Chocolate Bars

Gluten-free, Soy-free, Dairy-Free, Egg-free

This original recipe uses oatmeal.  I figured it would be a good recipe to try millet flour. I enjoyed this for breakfast for many mornings with my alternative milk (Goat). The over-ripe bananas were a great egg substitute.

1 cups millet flour
1 cup rice flour
2/3 cup tapioca flour
2/3 potato flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 teaspoon cinnamon
3 medium ripe bananas
2 teaspoons pure vanilla extract
1/4 cup applesauce
1/4 cup honey
1/3 cup chocolate chips

For chocolate drizzle:
2 tablespoons chocolate chips
1/2 teaspoon butter

Preheat oven to 350 degrees F. Spray 13×9 inch baking pan with nonstick cooking spray or smear oil to coat before pouring batter.  

Combine dry ingredient in medium bowl: flour mixture, baking powder, baking soda, salt and cinnamon; set aside. 

Mash bananas. Add vanilla, applesauce, and honey. Stir until smooth and creamy. Add to flour mixture in parts and mix until just combined.
Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan, spreading evenly with rubber spatula. 

Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
Prepare drizzle by adding 2 tablespoons of chocolate chips and coconut oil in microwave safe bowl. Microwave on high 30 seconds; stir well to combine then drizzle over the top of bars. Cut bars and enjoy!

 

Notes:

To make millet flour: Place millet into blender and blend per instructions on machine.  My Blendtec speed 9 for 30 sec.  It is about medium courseness.

Extra ripe bananas are best for this recipe. Be sure not to over mix batter.

I didn't add the drizzle.  I topped each bite with applesauce or pumpkin spread, or crumbled into a bowl with alternative milk poured over it.

Bars can be frozen or at least refrigerated. Simply bake, cool, cut; store in ziploc bag. Reheat individually for 30 seconds in microwave.

Fold in 1/4 cup coconut flakes or extra chocolate chips for an even sweeter treat!
Extra ripe bananas are best for this recipe.

Indian Tomato Chicken

Gluten-free, Soy-free, Nut-Free, Dairy-Free

I have only recently discovered Indian food, but have come to appreciate sour, sweet, savory hint of spice.  This dish cooks for 2+ hours on stove, but the layers of flavor locked in are worth the wait.  I served it over rice with a side of steamed veggies.  I did not have any chutney, so we used some peach jam on top instead. I added some bits of Parmesan-type cheese to add some creamy-nuttiness.

1/3 cup dehydrated onions (or 1 large onion, minced)
1 tsp dehydrated minced garlic (4 cloves, pressed)
1 tsp ground ginger (1 slice ginger root, minced)
1 TBS olive oil
2 tsp ground cumin
1 tsp ground tumeric
1 tsp salt
1 tsp ground black pepper
1/2 tsp ground cardamom (or cloves)
1 (1 inch) piece cinnamon stick
2 bay leaves
1/4 tsp ground nutmeg
6 skinless chicken thighs (or chicken breasts)
1 (14.5 oz) can diced tomatoes

Add all ingredients to skillet except chicken and tomatoes.  Stir to combine well; saute for 1-2 minutes.  Add chicken and brown all sides with spices (about 4 minutes cooking).  Pour tomatoes over chicken, and reduce heat to low. Cover and cook for 1-2 hours until meat reaches temperature 160 degrees for boneless, 170 degrees for bone-in.

Notes:
If using any fresh onion, garlic, or ginger root saute` in oil over medium heat for 10 min, stirring continuously.  The chicken breast are too uneven in thickness to sub directly; I cut them in to 2x4 inch tenders. I removed the lid for the last half of cooking, which helped to thicken the sauce with evaporation.  The risk is loosing too much, just be close enough to watch.