Breakfast for the quick footed
THE WORLD IS A PLAY GROUND
Ahhhh to be a 2 year old! :) You get to sleep 12 hours plus a nap and play allllll day! And, you can eat literally every hour and have the energy to constantly run, run, run, and yet not be out of breath.
Because life is not discrete, but a continuum ...
I have been thinking a lot about life.. Mine in particular. About the lives I have led, the lives I have cast aside, the lives I chose thinking they would be better, the lives I got wrong, the lives I did right but did not realize because I could not articulate or perhaps, because of hubris. But, mostly, of how amazingly lucky I have been to have lived and be living!
Sometimes though, things stay with you through all of those lives, despite you; indeed, without conscious thought. Like that thread of connection or perhaps and safe comfort of acceptance and acceptable. For me, through all the changes, ups and downs of my life - one thing has stayed constant - from birth to now ….
Breakfast: Buckwheat, Banana and Fruit Muffins
This year, I have been discovering uses for buckwheat flour. Aside from it being gluten free, it has a unique nuttiness that comes through nicely, especially paired with fruits. I am also intrigued by its unique properties; the flour flexes like it has gluten and it even gels like you used psyllium husk. What I mean, it displays terrific water binding property. These muffins were a creation of necessity as well as curiosity. The usual bananas ripening faster than consumption triggered it. I also wanted to see how a baked good would taste with no added sugar and using only the natural sugars from the fruits in it.
{Gluten Free} Brown Butter Banana Loaf
The first from scratch baked item that I ever made was a banana bread loaf. It was inevitable. I LOVE bananas! As a kid, as soon as my mom brought home a bunch of bananas from the market, I would chomp through almost half of the bunch immediately. It was my every time snack!
Over the years, I have tried different versions and tweaks to the basic recipe - different flours, pureeing vs mashing the bananas, caramelizing the fruit, nuts and no nuts, loaf vs this cake, or, even muffins. The one thing I found was, while each of the variation did indeed make a small difference in the flavor and perhaps even texture, the end product was universally delightful and tasty. The thing is you simply can never go wrong with a banana loaf. It is the true magic of the bananas and its giving nature! ;-)
Today, I bring you yet another delightfully moist variation made with gluten free flours and further nuttiness of brown butter.
Let's Begin!
So, here we are - Mid January of a New Year! 2016.
This is my first post of the year. Where do I start? There is so much to say. Should I just take the plunge? It has to be better than procrastination, right?! Yes, I think I will just get right in.
{Deep Breaths} 1...2....3... Ok, I am ready! Are you? OK! Here we go!