Yummy Banana and Chocolate Chip Cookies

I love chocolate, bananas and cookies so this recipe was meant to happen. There is nothing super amazing about it. This is simply a delicious, ready in minutes cookie. It's also a good way to use over ripened bananas.

The recipe is easily personalized. You can add nuts, rolled oats, cacao powder or dried fruit if you want to make this as a "power cookie". In that case, the liquid will need adjusting but you really cannot go wrong if you choose to experiment.

As always message me if you need my help. Hope you enjoy the recipe, salud!

Gluten Free, Vegan Banana and Chocolate Chip Cookies

Gluten Free, Vegan Banana and Chocolate Chip Cookies Recipe

Ingredients

½ cup brown rice flour

¼ cup almond flour

¼ cup potato starch

¼ tsp xanthan gum

½ tsp baking soda

¼ tsp baking powder

¼ tsp cinnamon (optional)

¼ tsp salt

1 tbsp brown sugar

1 small banana (80g)

2 tbsp white sugar

1 tbsp coconut oil

¼ tsp vanilla extract

2 - 2½ oz chocolate chips (57 - 71g)

Water or Dairy Free Milk if needed

Notes

You can use a pre-packaged gluten free flour blend, preferably a “light” blend for cake or pancakes and not a bread mix. Omit the xanthan gum if already in your mix

Directions

Line a baking sheet with parchment paper

In a mixing bowl add the dry ingredients except the white sugar and stir to combine. Leave out the chocolate chips

Mash the bananas, add the white sugar, oil and vanilla extract. Stir to combine. Set aside for about 5 minutes and stir again to dissolve most or all of the white sugar

Add the banana mix to the flour mixture. Knead or mix until the dough is slightly sticky but holding together, add a little water or milk at a time if needed. Fold in the chocolate chips

Scoop rounds of the dough (about 2 tablespoons in size or as preferred) onto a parchment lined sheet leaving a space between each round. If you find the dough difficult to handle, chill for about 15 minutes before shaping

With wet hands flatten into discs. The cookies do not spread much so flatten to your desired thickness

Chill the tray of cookies in the refrigerator for 20-30 minutes

While the tray is in the refrigerator, preheat the oven to 425F

When ready, bake for 8-10 mins until the tops are lightly browned or until the cookies are set

Cool and enjoy! Store in an airtight container in the refrigerator (this works best for me because I live in a hot and humid climate).

Trini Style Fry Bake or Floats (Puri, Poori)

Floats, fry bake, fried bread, puri, poori all refer to basically the same thing, delicious deep fat fried dough. Practically everyone where I live in Trinidad and Tobago loves floats. As the name suggests when the dough is fried it puffs up and floats to the surface of the oil. It can be served with a number of sides, although when it's hot, butter or cheese is the first option for many. It has become a favourite for beach goers as "bake and shark". In fact, it's almost always served as a savoury breakfast, brunch or dinner item.

Why are floats deep fried? Contrary to some opinions deep fried foods tend to be less greasy overall. This of course does not apply if you are sauteing, searing or pan frying. As your dough deep fries, the inside cooks at the same time as the outside, with only a small amount of oil staying on the crust. Which is why when the floats puff up they are almost done cooking. The remainifastng time is mainly for browning. The other benefit to deep frying is that the crust is crisped, which is a universally appealing outcome. To get the best result make sure that when you put the floats in the skillet that they are evenly and fully submerged in the oil. I would often spoon oil over the top of the float as it fries ensuring that it is consistently covered.

Can you substitute the flour in the recipe with something else? The short answer is yes but the texture might be different. Used on their own I find that starchier flours like rice or corn makes a crispy crackly crust with a more hollow interior. However, I have swapped the oat flour for buckwheat flour and the floats were pretty decent. I have used only rice flour with the starches and still I was not disappointed. So what I am saying is, you can certainly use the recipe with whatever you have in your pantry. A blend of different flours that include starch will generally work better.

Floats are best served warm. They will begin to deflate at some point while they are resting though they are still pretty good.

I would love to hear your feedback if you try the recipe, hope you enjoy it!

Try my recipe for Banana Fried Baked (Banana Puri)

Gluten Free, Vegan Fry Bakes or Floats

Knead your dough until it's smooth

Gluten Free, Vegan Floats (Fry Bake, Puri, Poori) Recipe

Ingredients

½ cup brown rice flour*

2 tbsp potato starch*

2 tbsp tapioca starch*

¼ cup oat flour

½ tsp xanthan gum*

1½ tsp baking powder

¼ tsp salt

1 tsp brown sugar

¼ tsp instant yeast

½ cup warm water (add more by tbsp as needed)

Flour or starch for rolling out the dough

Vegetable oil for deep frying

Notes: You can substitute the rice four and starches with an equivalent amount of a 1 to 1 or all purpose flour blend (i.e. ¾ cup of flour). If your blend already has xanthan gum omit it from this recipe.

Directions

Place the flour, starches, xanthan gum, baking powder, salt, sugar and yeast in a mixing bowl, mix well

Make a well in the center of the dry ingredients. Add the water and knead or mix until thoroughly combined. The dough should be wet and slightly sticky more liquid than a regular recipe made with wheat. If necessary, keep adding water 1 tbsp at a time until you get that consistency, even if you need more than the recipe specifies. Knead the flour until it forms a smooth ball, this may take some time but keep going, the dough will improve with time.

Set the dough aside to rest for at least ½ hour

Toward the end of the rest, heat oil to medium heat in a skillet, use enough for deep frying

Prepare a floured surface to roll out the floats. Pinch off pieces of the dough, knead again into a ball until smooth. Use a rolling pin to roll out the dough and shape as desired. Carefully add the shaped dough to the hot oil and cook until the dough puffs up and floats. Each bake must be completely covered in oil for this to work properly, you can spoon oil over the top of the float as it fries to ensure that it the entire thing puffs up. Once it puffs up, flip and cook until lightly browned. You can make a few at a time but do not over crowd your skillet.

Drain the floats on paper towel and serve while still warm

Delicious Cassava and Buckwheat Brownies

There are many "best brownie" recipes around. You may even have a favorite already. So why write another recipe? This recipe is different enough to stand out. It's made with cassava and buckwheat both of which are better for you than traditional GF recipes using rice flour.

Brownies are also the perfect vehicle for cassava and buckwheat. Cassava is naturally somewhat fudgy and for the most part so are brownies. The strong earthy taste of buckwheat compliments the chocolaty goodness of brownies. There is just no downside to this pairing.

There is still a fair amount of sugar in the recipe, so if you are counting calories or you are diabetic you will still need to pay attention to your portion size.

Though these brownies are gluten free and vegan, the basic principles of brownie making applies. I like a mix of both brown and white sugar so I can get decent caramelization, moisture, fudginess and a somewhat crackly top. Using oil instead of butter (to keep it dairy free) means that the brownie will be less cakey and more fudgy which is okay by me. Oil also allows the chocolate flavor to really shine.

I love mix-ins, chocolate chips, almonds (and other nuts), peanut butter are my favorites. So, if you are so inclined go for it! This brownie recipe is very forgiving, you may only need to adjust your liquid amount and maybe your baking powder.

I hope you enjoy my best cassava and buckwheat brownie recipe!

Delicious Cassava and Buckwheat Brownies

Look at how rich and moist this borwnie is!

Gluten Free, Vegan, Cassava and Buckwheat Brownies Recipe

Ingredients

¾ cup cassava flour

½ cup buckwheat flour

¼ cup potato starch

¼ tsp baking soda

¼ tsp baking powder

½ tsp xanthan gum

1/3 tsp salt

½ cup unsweetened dark cocoa powder*

¼ cup packed brown sugar (more to preference)

½ cup white sugar

¾ – 1 cup coconut milk

½ cup coconut oil

2 tsp vanilla extract

*If you’re using unsweetened natural or regular powder omit the baking powder and use ½ tsp baking soda. You can also use a mix of dark and natural cocoa powder, no adjustments to the baking soda or powder will be needed.

Instructions

Preheat oven to 350 F

Spray or line an 8” x 8” baking tray or pan (preferably metal) with parchment paper for easy removal

Combine dry ingredients except the white sugar and set aside

Combine 3/4 cup of milk, oil, vanilla and the white sugar. Mix well to dissolve the sugar, let the mixture sit for a few minutes if necessary

Make a well in the center of the dry ingredients and add the sugar mixture. Mix well to combine, by hand or using a mixer. The batter will be somewhat shiny and thick but spreadable. Add more milk 1 tablespoon at the time to thin the batter if necessary. Evenly spread the batter in your baking tray

Bake 15 -18 minutes. The brownie should be set all around, the center can be slightly softer. If you insert a pick at center to test for doneness you should have a few moist crumbs sticking to the pick.

Using the parchment paper take the brownie out of the tray and unto a wire rack. Allow to cool completely before cutting