You Gotta Try to Stay Alive

Spring has sprung finally in Minneapolis (although rumor has it there will be snow on Wednesday) and we've been doing some spring cleaning. Today I found an old notebook from one of the many writing classes I've taken over the years.

I don't know what year it was from - maybe 2004 - and I had written down writing goals as part of the class. My 5-year goal was to have a book published (ok, a "best selling novel"). My ideal worklife was to write all day and then play with the boys in the afternoons and evenings.

I still think that's my ideal worklife, if we're making wishes on stars. However, I've yet to become motivated to the point that I actually sit down and write. I could tell you that inspiration hasn't struck, but I know that successful writers write even when there is no inspiration. It's about priorities...which means it's actually about overcoming the fear of pursuing the dream, because it's so safe and cozy to think about what you wish would happen, but it's really, really hard to try it and fail.

Maybe my 40 by 40 list is really just meant to bring me to the place where I'm more pulled by the feeling of trying it than pushed by the fear of failing at it.

Speaking of 40 by 40, I can now play two legit songs on guitar! I mean, I still stumble and I definitely still have to read the music, but back in January, I couldn't play a single chord, so that is progress. And I'm learning that you can get pretty far only knowing 5 chords and a few variations of them. My guitar teacher leans toward the Bob Dylan/Jimi Hendrix stuff, but I started teaching myself to play a Juliana Hatfield song and I'm finding it to be much more motivating...probably because in high school, I fantasized about being Juliana Hatfield. (Then when I was a critic, I got to interview her on the phone - all I remember is that she burned the rice she was cooking while talking to me.)

So yeah, I'm now performing a stilted version of "Live on Tomorrow" multiple times per day in my living room. While the song's sentiment is ultimately positive, I probably wouldn't have chosen those lyrics to put on repeat for my kids, but I didn't know all of the chords for any of her other songs (at least not based on my brief internet search), so if it means we have to have a heart-to-heart about not letting people treat you like shit, even if ultimately you can triumph over it, then so be it. I'm totally going to play that song without looking at the music by my birthday.

Ok, so I'm trying to think of a good way to segue from Juliana Hatfield to my Smart but Good recipe, but the best I've got is that both Juliana and peanut butter cups are simple pleasures. (Side note: Did you know "segway" isn't a real word? All the times you've said you needed a "segway" from one topic to another you meant segue, unless you were referring to the mode of transportation! OMG.)

Disclosure: I still don't eat a ton of gluten, but I've definitely fallen off the health kick. Sure, I make better choices as a rule, but I also sometimes eat nachos and burgers (not generally together). What I'm trying to say is that this recipe feels like a bit of a cop out because I'm not totally sure that it's "smart" to eat peanut butter cups, even if they are gluten free. Also, I'm not totally sure that regular peanut butter cups aren't already gluten free...if so, I'd stick with those.

And with that ringing endorsement, I bring you the latest Smart and Good recipe!

The peanut butter layer.

They-Taste-Like-Homemade Gluten-Free Peanut Butter Cups
(adapted from All Day I Dream About Food)

For Chocolate outside:
¼ cup butter
3 oz unsweetened chocolate
3 tbsp powdered sugar (you can make your own unrefined version by putting your alternate sugar in the blender - I used palm sugar)
2 tbsp cocoa powder
1/2 tsp vanilla extract

For Peanut Butter inside:

½ cup peanut butter
3 tbsp powdered sugar
½ tsp vanilla extract

You also need 12 muffin liners or candy cups (whatever those are) - something to make the "cup" shape

Directions:

1. Melt butter, unsweetened chocolate and powdered sugar in a small pot on low heat, stirring until smooth. Stir in cocoa powder and vanilla. Let cool 5 to 10 minutes, until somewhat thickened.
2. Use back of small spoon to spread thin layer of chocolate mixture on bottom and up sides of twelve muffin liners. Place on baking sheet or platter and freeze until firm, about 20 minutes.
3. In a microwave safe bowl, heat peanut butter on high for 30 seconds or until fully melted but not hot. Stir in powdered sugar and vanilla extract.
4. Remove chocolate cups from freezer and add a layer of the peanut butter filling (you should use it all). Return to freezer for another 10 minutes.
5. Rewarm remaining chocolate gently over low heat and stir until smooth. Spread over peanut butter filling to the sides of each cup. Chill until set, 20 minutes.
6. Store in the refrigerator...or eat them all.

   

   Juliana is much more photogenic than these peanut butter cups.

The Pancake has Risen

Happy Cadbury Egg day to all!

Easter doesn't mean a whole lot at our house. I mean, we hide eggs and the boys get chocolate bunnies and all, but it probably ranks only slightly higher than, say, Fourth of July on the excitement meter.

Last night we watched "Life of Pi," though, and now I'm thinking that's a pretty good Easter movie. The boys loved it for all the animals. I loved how it illustrates the way amazing storytelling can make you believe just about anything...although I guess I haven't yet heard the story that makes me believe a rabbit hiding eggs is the logical way to celebrate a man rising from the dead, but by no means am I suggesting that should stop anyone from enjoying their celebrations.

Yeah, so Easter is really just a reason to eat poorly at our house. We didn't even make brunch plans this year and I am torn on how I feel about that. On the one hand, I kind of wish I was out being waited on and sipping mimosas.  On the other, I am pretty happy to still be in my pajamas.

Plus, it gave me a reason to try a new breakfast recipe that sticks with the whole "risen" theme of the day: The Puffed Pancake (aka, Dutch Baby).

I used this recipe from Food Network and I'll admit that I did not even attempt to make it gluten-free, although I am willing to bet you could...I just don't know if it would rise the same way. And it rose pretty impressively. Note that I used a cast iron skillet.

Before baking

Puff!

I sprinkled it with powdered sugar because
I didn't have any berries on hand. 

It's super easy. And gives you the added bonus of getting to say, "I put the Dutch Baby in the oven!" which, if your kids are anything like mine, will be met with cries of "Why would you put a baby in the oven?!" Good times.

Since I didn't have berries (I seriously Googled the recipe this morning), we just used syrup and it was delicious. Probably just as good as any brunch we might have paid oodles of money for...minus the mimosas.

And since I was negligent last week in posting, I'm going to give you a second recipe today. It's simple but perfect for today: Egg Salad! Ok, so you probably already know how to make egg salad...but maybe not, because I just made my very first egg salad this year! Plus, I have a secret ingredient (at least, it was secret to me).

Hippity-Hoppity Egg Salad (Gluten Free!)
6 hard boiled eggs
Dash of salt
1/3 cup mayo
2 Tbsp dijon mustard
2 Tbsp Heinz relish [That's the secret ingredient! Did everyone already know? I grew up without relish!]

1. Choppity-chop those eggs.
2. Put everything in a bowl and mix. You can decide the right balance of mayo/mustard/relish for your own tastes.

I recommend eating it with gluten-free crackers. Preferably these from Blue Diamond, because I am obsessed with them.

Happy Easter!

Gluten-Free is a Big Thing in Ireland, Right?

Oh, St. Patrick's Day, you are my favorite holiday...and I really like holidays.

This year is pretty low key for us, as it falls on a Sunday. I'd love to be out drinking pints and listening to reels, but I guess I wasn't willing to give up Sunday as my household catch-up day in favor of drinking too much on a school night. Still, even though I am not physically smushed into a pub, my heart is there...actually, my heart is in Dublin, where my head always pretends to be whilst smushed in said pub on St. Patrick's Day.

We celebrated this morning as a family with an Irish breakfast at a local pub and did our annual toast to my father, who was a fine Irishman that passed away on March 18, nine years ago. This year we toasted with Bailey's & coffee. (Sorry, daddy, we couldn't bring ourselves to toast with whiskey at breakfast with the kids...we'll do two next year.)

Actually, we kicked off the festivities yesterday. I ran the Get Lucky 7K and, much to my surprise, I RAN THE WHOLE THING. 4.3 miles, baby, when the longest I've ever run is a 5K! Apparently the theory that you can basically learn to do anything with enough practice is true. Who knew?

I could dwell on how useful this lesson might have been had I learned it a wee bit earlier in life, but instead, I'm just going to say how thankful I am to be learning it now.

So in honor of today, I bring you a Smart and Good recipe for shamrock sugar cookies, which aren't exactly great for you because they've got 2 sticks of butter, BUT they are gluten free and don't contain refined sugar...until you get to the icing.

FYI, the palm sugar will make
 your dough darker than the
 average sugar cookie dough. 

Lucky to be Gluten Free Sugar Cookies (adapted from Vanilla Bean Baker)

1 cup unsalted cold butter (cut into cubes)
1 cup palm sugar
1 large egg
2 teaspoons vanilla extract
1 teaspoon pure almond extract
3 cups Gluten Free All Purpose Flour
1 tsp Gluten Free Baking Powder
3/4 tsp Xanthan Gum
Shamrock cookie cutter (or any holiday-specific cookie cutter)

So easy, even a nine-year-old can do it. 

Directions:

1. Preheat oven to 350
2. Combine flour, baking powder and xanthan gum in a medium bowl and whisk together. Set aside.
3. Beat butter and sugar together until creamy. Add beaten egg, vanilla and almond extract and mix until well combined.
4. Gradually add flour mixture, one cup at a time until combined. Continue with mixer on lower speed until batter begins to come away from sides of bowl. Scrape down bowl and gather batter to form into a ball.
5. Roll out your dough on a floured surface. (It's sticky!)
6. Cut your shapes. Place them on a cookie sheet lined with parchment paper.
7. Bake for 12-15 minutes.

Pepperminty Icing

1 cup powdered sugar (there might be a non-refined version of this, but I haven't tried it)
1 Tbsp water (adjust based on the consistency you want)
1/2 tsp peppermint extract
1/4 tsp vanilla extract

Mix it all up and then add food coloring unless you're making some kind of snowy-looking shamrocks, which would be appropriate here in Minnesota.

Beware: You're going to tell yourself it's ok to eat, like, 6 of these because they're gluten free...try to remember those two sticks of butter. Or, go run 4.3 miles.

Tada! Shamrock cookies are the new green beer, I swear.

In Praise of the Bake

Welcome to March, everyone. It's a good month. The sun has returned to Minneapolis. One of my favorite holidays is just two weeks away...there are Shamrock shakes.

Travel planning has kicked back into full gear, as I prepare for my BFF foodie trip to NYC and my BFF couples trip to Vegas this spring, plus our family trip to NYC and Boston this summer. (Shhhh...don't tell the boys, but I think we're staying in another hotel with a pool on the roof!)

Lots to be happy about, including this week's Smart and Good recipe, which I'm super excited about because it solved the problem I was having with breakfast.

After my cleanse, I realized that I had to stop eating yogurt every morning because it was just too much dairy and it wasn't making my stomach happy. But ever since, I haven't been able to figure out what to eat for breakfast and it's been causing me to have coffee breakfast, which isn't great.

I don't get up early enough to cook breakfast in the morning (I get up at 6, which I think is early enough), so it had to be something I could grab and take to work with me. I tried a few things, but nothing was as easy and filling as yogurt. Enter the OATMEAL BAKE!

This is the photo from the brilliant creator of
this recipe. There's also coconut whipped cream
in this photo, which sounds amazing, but I
skipped that part...for now.

I have to give my friend Kristina credit for introducing me to the concept of what is essentially a casserole made of oatmeal. After learning of its existence, it only took a quick search of Pinterest to find this recipe, which I only changed by using gluten-free oats rather than regular ones.

It's oatmeal and cinnamon and coconut milk AND it's dairy/gluten/sugar free! How can that not sound awesome?

Cinnamon Chia Oatmeal Bake

¼ cup coconut oil, melted
¼ cup raw honey
2 large eggs, beaten
½ cup applesauce
1 1/2 tsp cinnamon
2 tsp pure vanilla extract
3 cups gluten-free oats
1 tsp baking powder
1/4 cup chia seeds
1 cup coconut milk

1. Preheat oven to 375 degrees
2. In a medium to large bowl mix together oil, honey, eggs, applesauce, cinnamon, and vanilla.
3. Add to the bowl rolled oats, baking powder, chia seeds and milk. Mix until thoroughly combined.
4. Pour oat mixture into an 8 inch square baking dish and bake for 20 - 22 minutes. Let sit for about 3 minutes, cut into 9 squares, and serve warm.

I'm pretty sure the discovery of the oatmeal bake is going to cause me to attempt to make many other breakfast-type bakes. Egg bake, waffle bake, sausage McMuffin bake?

My Little (Sweet) Potato (Biscuits)

When the boys were babies, I rediscovered Metamora's "Little Potato," a song that used to make me cringe when I was a teenager being forced to listen to public radio on the way to school with my mom. Of course, after I had my own kids, it became just one in a long line of things that suddenly made perfect sense.

I'm pretty sure that on more than one occasion when the boys were babies and I was at the height of my preemie twins insanity, I actually sat my friends down in my living room and made them listen to that song as if I was giving them a gift...oh, new moms are so delusional.

All that is to say that I must have good friends, seeing as none of them fled my house telling me to give them a call in a decade or so.

I've been thinking a lot about friendships. A girl I work with has the type of sunny disposition that draws people to her. She seriously makes friends everywhere she goes. I'm not so much like that. Unless you're super outgoing and deliberate in your pursuit, I pretty much have to be forced to interact with you for an extended period of time in order to become your friend...mostly that's because I'd have to know you well enough to know if we really had friend potential before I would feel confident in asking you on a friend date.

Anyway, I love my friends, but I think sometimes I give the impression that maybe I don't need them as much as I really do. It's one of the most unfortunate side effects of having babies, I think...people sort of just get in the habit of assuming that you're busy and that they'd be bothering you by asking you to hang out.

I don't know if I'll ever get back into that pre-motherhood groove with people where you could just call them up and ask if they wanted to hang out...and not only did they want to, but they could...right then, without even having to consult their calendars!

I'd love to be that spontaneous again someday. In the meantime, I'm just trying to be better at keeping up with everyone in a more meaningful way than reading their Facebook posts. The thing is, no matter how much I love you, I'm just not great a keeping in touch. It doesn't mean I don't totally want to hear your voice and know about all the things going on in your life. It's mostly that when it occurs to me to reach out just to say hi, I feel sort of awkward...probably because I'm so bad at staying in touch regularly. It feels weird to randomly call you up and make conversation...maybe I need to resurrect the old Sunday long distance phone call habit.

Or maybe, when I wish I could spontaneously call somebody up to ask them to get a beer, only to remember that they are probably busy with their small children and/or that they live across the country...maybe I should seize that moment and write them a random email. I think I'd be happy to get one of those.

And now, rather than sitting you down to listen to new age folk music, I offer you My Little Potato in sweet biscuit form as my Smart and Good recipe of the week. (I know this is blasphemy, but I have to admit that these turned out better when I made them the first time with real flour.)

Sweet Potato Biscuits (Gluten-free version)
Adapted from a recipe published in the now-defunct Wondertime magazine

A seasoned food photographer would not have put
that burnt corner in the center of the photo.

1 1/2 lbs. sweet potatoes (2 big ones, or 3 small ones)
1 stick unsalted butter cut into chunks (use vegan "butter" if you want these to be vegan)
4 tablespoons brown sugar
1/2 tsp sea salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 1/2 tsp baking power
1 1/2 cups gluten-free flour
1 tsp Xanthan Gum

1. Preheat oven to 400 degrees.
2. Wash sweet potatoes, poke holes in them with a fork, and microwave for 10 minutes (or until soft)
3. Carefully cut open the sweet potatoes and scoop out the insides. Put sweet potatoes in a mixer with the butter. Whip for about 2 minutes.
4. Add the salt, sugar and spices. Mix and then let the mixture cool for 15 minutes.
5. In a separate bowl, sift the flour, Xanthan Gum, and baking power together.
6. Add flour mixture to sweet potatoes mixture and combine well. It should start to look a little doughy.
7. Roll the dough out on a floured surface. Use a knife to cut 2x2" squares.
8. Place dough squares on a greased cookie sheet and bake for 15-17 minutes. They should be golden brown on the edges.

I like these warm with butter and honey. My kids think they're cookies and just gobble them up cold.

**Side note: Did you know you can subscribe to my blog via email or RSS? If you don't see the links to the right, try viewing the Web version of this page.**

Chili as Redemption

Oops, I didn't blog this weekend. I really meant to, but I did not. And I even had stuff to tell you and everything!

Saturday night was our belated Valentine's Day dinner. I had planned a dinner and a movie date, but we realized there were no movies worth seeing (I already saw Silver Linings Playbook), so we managed to be smart and remember that we've always wanted to go to Travail but we never have time to wait for a table. And so, the boys were off to grandma's and we were off to scenic Robbinsdale.

Now, let it be known that I wouldn't normally advocate for a place that doesn't take reservations and therefore forces you to wait for 2+ hours for a table (in Robbinsdale no less!), but Travail is special. Bon Appetit even thinks so. I had the pleasure of eating there on my last birthday with 7 of my generous friends. (Pro tip: You can make a group reservation at the big round table if you're willing to pay a large flat fee.) 

We arrived around 5:20 p.m., put our name on the list, and ordered a drink in the waiting area. During the wait, we discovered the tots, which are made with potatoes and bleu cheese (I think) and are AMAZING. But, that's just a side note. 

Heaven is tiny desserts.

We waited about 2 hours. The scene gets a little tense in that waiting area - every time you approach the bar, people get defensive of their 1x1 space and want to be sure you know that they were there first. Even if you're not even trying to get in line...and especially when they finally call your name and you proudly walk in front of everyone to be directed to your table. 

Anyway...we got seated. They offer an 8- and 15-course tasting menu - we got the 8-course menu because I didn't think I could eat 15, although maybe next time I'll try. (Btw, they offer menu items a la carte and people might actually order them that way, but that's just a silly waste of a 2-hour wait for a table in my opinion.)

So we ate. I don't even know what it was...they just bring you stuff and some of it is a course and some of it is an "amusement" and it's all fun and lovely. There was soup that tasted like gravy and a sous-vide egg in something green that was amazing and many other things that I did not photograph because my battery was nearly dead. At one point we were asked to close our eyes and the waiter assembled a frozen peanut butter and jelly concoction on the backs of our hands. Oh, and there was dry ice and pop-rocks (which I spit across the bar). 

But probably my favorite was the last course, the "Bite Flight" (pictured above). Each one of those pairs is a mini version of a thing you want to eat! Bananas foster, s'mores, white russian, caramel apple, creme brulee, and possible my favorite idea: Pound cake 5 ways. (It's that tiny square you see all the way in back.) I was giddy. The only thing I like better than dessert is a tray full of a million choices of dessert! 

The whole thing was just fun. (I know, such amazing descriptions, right? I'll probably never be a food critic.) And it was nice being there with my husband because the whole meal is served to be shared between two people...which is okay to do with friends, but probably better to do with your sweetheart. 

So that was my Valentine's Day/Saturday. It was NOT healthy or even remotely gluten, dairy or sugar free. In fact, it was so indulgent that I couldn't even bring myself to bake a healthy treat on Sunday.

But, have no fear, I've still got a Smart and Good recipe for you - and it's so healthy that it can redeem you from any food sins you may have committed the day before. (that's how it works, right?) 

The prettiest chili can be.

My Favorite Vegetable Chili in the Crockpot (gluten/dairy/sugar free!)

2 tablespoons red wine (this has sugar, you can skip if you don't want it to be AMAZING) 

1/2 teaspoon olive oil

1 onion, finely chopped

5 cloves garlic, minced

1 green bell pepper, finely chopped

1 red bell pepper, finely chopped
1/2 jalapeno pepper, diced into tiny bits

1 rib celery, finely sliced

6 Roma tomatoes, chopped

1 can black beans, , rinsed and drained

1 can kidney beans, rinsed and drained

1 1/2 cups fat-free chicken or vegetable broth

1 can (6 ounces) natural tomato paste

1 cup frozen corn kernels

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon black pepper

1/4 teaspoon cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon dried oregano

1/4 teaspoon ground coriander

1. Heat red wine and olive oil in a medium skillet over medium heat until hot. Add onions and garlic; cook and stir until onions are tender. Put it in the slow cooker. 

2. Add all the other ingredients and stir it all up.
3. Put the lid on the slow cooker and cook on LOW for 7-8 hours.

I usually serve it with sour cream and cheese on top, but you can do whatever you want. And it's even better as leftovers the next day! And the next! And it's ALL good for you!

A Muffin, Please

Do you remember that commercial from awhile back where the kid is drowning in a giant bowl of cereal, using a Froot Loop as a life preserver, and he says, "Can I just have a muffin, please?" I tried to find it but to no avail. (Here's a tip: Don't Google any phrase that includes "boy drowning" because you will get stories you don't want to know about.)

Yeah, well that's a little what I feel like lately, only the milk is my job. I just feel like I haven't quite found my footing yet...and I'm definitely a person who likes to have my footing. The drowning metaphor is a bit dramatic, sure, but you get my point. And don't we all just need a muffin sometimes?

Perhaps related to this sense of drowning-but-not-really-drowning, I tried to quit guitar this week. I'm terrible about practicing and I hate driving back to Uptown after I just got home from downtown (whine, whine, I know, poor me and the things I want to accomplish in my life), but then when I was sitting there in the lesson, I remembered that I actually want to learn to play and, in fact, I want to learn to play a Belly song...and then for a split second I fantasized about having a Belly coverband called Hot Burrito (but that's actually a cover, so it would have to be called Dusted instead)...so I didn't quit, I just switched the time so I can come directly from work. (I'm a genius!)

So in this story, Tanya Donelly was my muffin. And then today, I made real muffins.

So here it is, my Smart and Good recipe for the week, adapted from a random recipe I tore out of a random magazine long ago. (I didn't make these gluten free, but you easily could by subbing in gluten-free flour and a little xanthan gum.)

Better-Than-a-Giant-Bowl-of-Cereal (Dairy-Free/Refined Sugar-Free) Mini Zucchini Muffins

See the healthy stuff in there?!

3/4 cup cake flour (I used bread flour to use it up.)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 egg
1/2 cup palm sugar
3 tsp. veg or coconut oil (melted)
1/2 cup grated zucchini
1/4 cup grated carrot
Healthy dash of salt
1/4 cup ground flaxseed
1/4 cup chopped pecans

1. Preheat oven to 350
2. Sift flour, baking powder, baking soda, cinnamon and nutmeg together in a bowl.
3. In a separate bowl, whisk egg, sugar and oil. Stir in zucchini, carrots and salt.
4. Add the flour mixture to the vegetable mixture. Stir.
5. Stir in the nuts and flaxseed.
6. Grease a mini muffin tin (or two). Fill the cups 1/2 full.
7. Bake for 12 minutes. My recipe yielded 20 muffins today. I recommend eating them warm, with butter or coconut butter.

Enjoy!

Winter Blues and Banana Bread

We're in my least favorite part of winter. The part where the holidays are all over, the shiny newness of the new year has worn off, and the spring is still so, so far away.

This time of year makes the perfect scenario for weight gain, as all I want to do is curl up under a blanket and drink wine, or, if I'm feeling really ambitious, put on my slippers and bake something...and then probably crawl back under the blanket to eat it.

This year is a little different because I'm so scared to go back to my regular way of eating, for fear that I will also return to my bloated, puffy self who wants to lose 10 lbs., rather than 6 (mentally, there's a big difference). In fact, I didn't reintroduce gluten until tonight at dinner, with spaghetti. (And, honestly I do feel that familiar puffiness returning after eating that pasta.)

Yep, I've been living gluten free totally of my own volition in the 6 days since the cleanse was over! I actually didn't even have any alcohol until this weekend either, so there's definitely been a shift in the way my brain is thinking about food (and drink) - I think maybe, just maybe, I'm learning to value how I feel over what tastes good in the moment.

The thing is, I'm not going to say "never" to any food - not only does that make eating out really hard, but it's just not fun - but I can learn to eat LESS of the stuff that makes me feel gross. If it turns out, for example, that chocolate mousse makes me feel like dying, then I guess I'd try to avoid it under normal circumstances, but if I were to find myself at, say, a fancy dessert tasting in New York and the waiter was to bring me chocolate mousse, well...I'd probably accept that I was going to feel like shit for a little while and decide it was worth it. And it probably would be.

However, I'm not willing to accept that I have to live without baked goods if my body turns out to hate gluten, which brings me to my Smart and Good recipe of the week, which I found comforting and perfect for this arctic, depressing weather.

Gluten-Free Banana Bread (recipe adapted from Betty Crocker)
1 1/4 cups maple sugar (you can get it at Whole Foods)
1 stick butter - softened
2 large eggs
3-4 mashed ripe bananas
1/2 cup milk
1 tsp vanilla
2 1/2 cups gluten-free flour
1 1/2 tsp xantham gum
1 tsp baking soda
1 tsp salt
1 cup chopped nuts (optional)

1. Preheat oven to 350
2. Spray loaf pan with gluten-free baking spray
3. Use mixer to combine butter and sugar. Add eggs and mix until combined. Add bananas, milk, and vanilla. Beat until smooth.
4. Add dry ingredients and stir just until moistened.
5. Pour batter into pan and bake for 60-75 minutes, or until toothpick inserted in center comes out clean.

I recommend eating a warm slice with coconut butter. Yum!