Currently our favorite bar recipe, this is adapted from "Black-Bottom Banana Bars" from the "Taste of Home" magazine. The bars have a really nice moist cake consistency. I like to show the original recipe, so I(and you) can be flexible in adapting it in various ways, depending on what I want to try for or what I want to use from my "pantry" on that particular day(For example, I may sometime want to use shortening instead of oil to see what difference there is in texture, or use gelatin instead of flaxseed meal to replace the egg).
Here's the recipe with my adaptations:
1/2 cup canola or vegetable oil
(Taste of Home recipe calls for butter or margarine, softened)
1 cup sugar
1 egg, substitute ie: 1/4 cup applesauce, or 1 T. flaxseed meal w/ warm water to equal 1/3 cup
1 tsp vanilla extract
1-1/2 cups mashed ripe bananas
(about 3 medium)
1-1/2 cups flour(I use my homemade all-purpose baking mix)*
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt(opt I don't use this)
1/4 cup baking cocoa
Cream oil and sugar. Then mix in egg substitute and vanilla. Next the bananas. Combine dry ingredients together(except for cocoa), then add to creamed mixture. Pour half of batter into greased 13" x 9"x 2." pan. * Mix the cocoa into the remaining batter, then spoon on top and swirl.* Bake at 350 degrees for 25 min. or until bars test done.
*See post Homemade Baking Mixes
1/3 part oat flour
1/3 part brown rice flour
1/3 part bean and starch:
2/3 of this is starch- half cornstarch and half tapioca starch, or half potato starch
1/3 of this is bean flour- lentil, white bean, or garbanzo
*spray with canola oil(Misto sprayer) or pan spray you can have, or rub around oil with fingers. You can dust lightly with cornstarch or your flour mix in addition.
*technically, you could probably swirl the bars better if the chocolate layer went down first, it's heavier. I don't bother when it's mostly about the flavor for me rather than fine looks : )
Wednesday, November 17, 2010
Monday, November 1, 2010
Honey Hot Fudge Sauce
LivingWithout.com has a good fudge sauce recipe that I use. If you visit their site, then enter "Honey Hot Fudge Sauce" in an advanced search, it should come up. This is really yummy on coconut ice cream! I make it ahead of time and have it in the fridge, not sure how long it really is supposed to last. We've used it before it has tasted spoiled. You can have it extra thick if you like to eat it like soft fudge. : )
Latest variation of coconut ice cream
My most recent version of coconut ice cream:
Freeze coconut cream ahead of time in ice cube trays. This is not cream of coconut, it is coconut cream. Mine I freeze in small cubes and always keep it on hand in a quart-sized bag in the freezer. Then I'm able to have any small amount to add to smoothies, even gravies or sauces for depth. And I'm always prepared to make ice cream at short notice.
Use a 1:1 ratio of coconut cream frozen and water frozen. I use about 1 cup coconut cream cubes and about 1 cup ice cubes. Add these to a powerful blender(I use a VitaMix).* Add some liquid- just enough for your blender to handle the frozen cubes. Try 1/8 cup of coconut milk, rice milk, or water. Or fruit juice. Whatever you have on hand that sounds good : ) Add 1 tsp. vanilla, and try 1/4 cup sugar. Blend until ice chunks are gone. Taste and adjust sugar if desired. Serve immediately, in small dishes, as it melts quickly. Whatever isn't served, freeze immediately in a small container. This can be set out ahead of time or gently thawed in the microwave the next time.
I like the flavor of this ice cream. Actually, often I like this better than regular dairy ice cream. I am happy with it, and of course my girls are. The one thing that would be nice to improve is to have an ice cream that doesn't melt so quickly. However, right now my girls are content turning their melted ice cream into chocolate milk(I often have dairy free chocolate fudge on hand that I've made, or they have added Hershey's syrup when I have that).
*If you do not have a powerful blender, you can use water instead of ice. You could even just combine coconut cream, water, sugar, and vanilla, and then freeze in a container 3-4 hours or until slightly firm. Then stir, or whisk with a fork to break up ice crystals. Refreeze, and repeat process if you desire even smoother ice cream. As far as smoothness goes, I've seen recipes where you heat ingredients on the stove until sugar is dissolved. Then you freeze as mentioned above. I would guess that dissolving the sugar helps the ice cream to be more smooth.
If you're searching to try other recipes or learn more about homemade dairy-free ice cream, Living Without has had some ice cream recipes- you could see what is available online. "The Ice Dream Cookbook" by Rachel Albert-Matesz is something you could look for as well- check your library. I haven't seen it myself, but have seen an ice cream recipe or two at Living Without that was adapted from this cookbook.
April 2016
Use Silk coconut milk. Freeze in ice cube trays. Use boxed or canned coconut cream as bit of liquid needed to add to the frozen cubes. Sugar will depend on if Silk is unsweetened or sweetened...
Freeze coconut cream ahead of time in ice cube trays. This is not cream of coconut, it is coconut cream. Mine I freeze in small cubes and always keep it on hand in a quart-sized bag in the freezer. Then I'm able to have any small amount to add to smoothies, even gravies or sauces for depth. And I'm always prepared to make ice cream at short notice.
Use a 1:1 ratio of coconut cream frozen and water frozen. I use about 1 cup coconut cream cubes and about 1 cup ice cubes. Add these to a powerful blender(I use a VitaMix).* Add some liquid- just enough for your blender to handle the frozen cubes. Try 1/8 cup of coconut milk, rice milk, or water. Or fruit juice. Whatever you have on hand that sounds good : ) Add 1 tsp. vanilla, and try 1/4 cup sugar. Blend until ice chunks are gone. Taste and adjust sugar if desired. Serve immediately, in small dishes, as it melts quickly. Whatever isn't served, freeze immediately in a small container. This can be set out ahead of time or gently thawed in the microwave the next time.
I like the flavor of this ice cream. Actually, often I like this better than regular dairy ice cream. I am happy with it, and of course my girls are. The one thing that would be nice to improve is to have an ice cream that doesn't melt so quickly. However, right now my girls are content turning their melted ice cream into chocolate milk(I often have dairy free chocolate fudge on hand that I've made, or they have added Hershey's syrup when I have that).
*If you do not have a powerful blender, you can use water instead of ice. You could even just combine coconut cream, water, sugar, and vanilla, and then freeze in a container 3-4 hours or until slightly firm. Then stir, or whisk with a fork to break up ice crystals. Refreeze, and repeat process if you desire even smoother ice cream. As far as smoothness goes, I've seen recipes where you heat ingredients on the stove until sugar is dissolved. Then you freeze as mentioned above. I would guess that dissolving the sugar helps the ice cream to be more smooth.
If you're searching to try other recipes or learn more about homemade dairy-free ice cream, Living Without has had some ice cream recipes- you could see what is available online. "The Ice Dream Cookbook" by Rachel Albert-Matesz is something you could look for as well- check your library. I haven't seen it myself, but have seen an ice cream recipe or two at Living Without that was adapted from this cookbook.
April 2016
Use Silk coconut milk. Freeze in ice cube trays. Use boxed or canned coconut cream as bit of liquid needed to add to the frozen cubes. Sugar will depend on if Silk is unsweetened or sweetened...
Friday, October 29, 2010
Homemade Baking Mixes, Simplified
When I published my post "Homemade Baking Mixes," I worried how it contained so many possibilities that it might overwhelm many of you. In the past, I have experimented with an array of different flours and mixes. However, in the past year or so, I have really been in simplifying mode. I have enjoyed using the same mix for most my baking. That is the 1/3 part brown rice flour, 1/3 part oat flour, and 1/3 part bean and starch mixture- 1/3 of the bean and starch portion is bean and 2/3 of that is starch. For the starch I usually use 50% cornstarch and 50% tapioca starch. (Potato starch works great 50% with tapioca, if you have that on hand). For the bean flour, I usually use dry lentils, ground in the blender.
This is a very economical mix for me, especially when I buy oats in bulk. I know if you buy gluten-free certified oats the price goes up, but I'm guessing in comparison with other gluten-free certified products, you still will have a good priced mix.* This mix is a nutritious mix with good flavor and balance of texture. It has a sweet and nutty taste. The texture is moist, and not grainy. It feels great to know that when my girls are eating banana bars or muffins or bread and honey for a snack, the flour that I used is nutritious and wholesome. It's almost all whole grain.
For traditional-type cakes(ie yellow, white, or chocolate), I still consider a more light-weight gluten-free mix, such as rice and starch. But even if the mix is rice flour and starch, I use brown rice flour. I see that there are many mix recipes out there that have rice flour, starch, and garbanzo bean flour, and I think that is a good possibility for more traditional cakes, too. When I bake cakes or cupcakes such as banana, zucchini, or pumpkin, I use my all-purpose oat/rice/bean/starch mix. These more wholesome cakes have been more satisfying to me and my kids than the couple of traditional white cakes that I've baked for them. One of my favorite birthday cakes was my daughter's kabocha squash cupcakes I baked for her first birthday. They were deliciously flavorful and moist. We had coconut cooked frosting on top that really complemented the pumpkin flavor.
There are many good possibilities for baking without wheat. I do recommend checking out my other post "Homemade Baking Mixes" just so you're aware of many options. Perhaps you'd like to be in experimental mode with many different flours and mixes like I was for the first couple years. For me right now, however, it's great to have a simplified system of purchasing the same few ingredients, and with bulk prices, and to be eating whole grain products. I created this post to help simplify if any of you are overwhelmed. Perhaps my family again will venture to use alternate grains such as millet, quinoa, and teff at times in baking. I think it is a good idea to have a variety of healthy grains. But then those could be used in cooking rather than in baking mixes. Millet works great in any dish where rice is used, for example, you can have a millet stir fry instead of rice stir fry. Or easier, millet mixed with tomato sauce is something my girls like instead of spanish rice. Quinoa is also good for stir fry. I've made a chicken-basil bell pepper quinoa stir fry that I really like. (The girls didn't go for it, but I think they might go for quinoa- chicken-soy sauce stir fry).
*By grinding my own flour at home, I save significantly. I buy oats and rice in bulk. Oats and lentils grind in a blender to make flour. If you have a VitaMix or grain mill, you'll be able to grind rice into flour as well, or alternate kinds of beans, like white beans. I've even tried grinding white beans in a little cereal grinder, and though the flour was a little courser-textured, it was satifactory.
This is a very economical mix for me, especially when I buy oats in bulk. I know if you buy gluten-free certified oats the price goes up, but I'm guessing in comparison with other gluten-free certified products, you still will have a good priced mix.* This mix is a nutritious mix with good flavor and balance of texture. It has a sweet and nutty taste. The texture is moist, and not grainy. It feels great to know that when my girls are eating banana bars or muffins or bread and honey for a snack, the flour that I used is nutritious and wholesome. It's almost all whole grain.
For traditional-type cakes(ie yellow, white, or chocolate), I still consider a more light-weight gluten-free mix, such as rice and starch. But even if the mix is rice flour and starch, I use brown rice flour. I see that there are many mix recipes out there that have rice flour, starch, and garbanzo bean flour, and I think that is a good possibility for more traditional cakes, too. When I bake cakes or cupcakes such as banana, zucchini, or pumpkin, I use my all-purpose oat/rice/bean/starch mix. These more wholesome cakes have been more satisfying to me and my kids than the couple of traditional white cakes that I've baked for them. One of my favorite birthday cakes was my daughter's kabocha squash cupcakes I baked for her first birthday. They were deliciously flavorful and moist. We had coconut cooked frosting on top that really complemented the pumpkin flavor.
There are many good possibilities for baking without wheat. I do recommend checking out my other post "Homemade Baking Mixes" just so you're aware of many options. Perhaps you'd like to be in experimental mode with many different flours and mixes like I was for the first couple years. For me right now, however, it's great to have a simplified system of purchasing the same few ingredients, and with bulk prices, and to be eating whole grain products. I created this post to help simplify if any of you are overwhelmed. Perhaps my family again will venture to use alternate grains such as millet, quinoa, and teff at times in baking. I think it is a good idea to have a variety of healthy grains. But then those could be used in cooking rather than in baking mixes. Millet works great in any dish where rice is used, for example, you can have a millet stir fry instead of rice stir fry. Or easier, millet mixed with tomato sauce is something my girls like instead of spanish rice. Quinoa is also good for stir fry. I've made a chicken-basil bell pepper quinoa stir fry that I really like. (The girls didn't go for it, but I think they might go for quinoa- chicken-soy sauce stir fry).
*By grinding my own flour at home, I save significantly. I buy oats and rice in bulk. Oats and lentils grind in a blender to make flour. If you have a VitaMix or grain mill, you'll be able to grind rice into flour as well, or alternate kinds of beans, like white beans. I've even tried grinding white beans in a little cereal grinder, and though the flour was a little courser-textured, it was satifactory.
Wednesday, October 27, 2010
Simplifying "Really Good Yeast Bread"
Simplifying "Really Good Yeast Bread"
I've been thinking that the yummy yeast bread I previously posted might daunt a few of you because it has so many ingredients. Plus, I wondered if I can have a cheaper, simplified version that uses fewer specialty ingredients. I also wondered if my all-purpose wheat-free mix I keep in my freezer would work well to bake yeast bread. Here are two experiments and the results:
Experiment #1
Recipe as previously posted, except used lentil flour instead of sweet rice flour. Lentils are cheap and easy to come by and store, and grind easily in a blender(I grind a batch of lentils and store it in a quart size bag in the freezer). I substituted sugar for honey. I added a bit of molasses to complement the lentil flour. RESULTS: This bread had a really nice flavor. It was sweet and nutty, similar to a whole wheat flavor. The texture was light and airy. It was such a light loaf, that the bread was hard to slice. Perhaps I could have the batter a little thicker next time for a little more structure. It was really enjoyable bread.
Experiment #2
Used my all-purpose wheat free mix that I keep in the freezer. This is 1/3 part brown rice, 1/3 part oat, and 1/3 part starch(usually 50% tapioca starch and 50% cornstarch). Didn't add any other dry ingredients except for xanthan gum. Didn't add sweet rice flour or gelatin. Added a drop molasses. Used sugar instead of honey. RESULT: This turned out well. The loaf was about the texture of regular homemade part whole wheat yeast bread. Good flavor.
IN ADDITION:
I baked three batches of bread this day. When cool, I sliced and then wrapped the bread in plastic wrap, in groups of 2-3 slices. Then I stuck the slices in freezer bags. Two things were wonderful to see from this baking day- one, my daughter could have bread very conveniently out of the freezer, and often! Before, she had to patiently wait until Mom made time to bake bread for her. Two, I realized it is really easy to bake bread for her, with a mix prepared ahead of time, stored in the freezer. When I run out of this mix, I can just mix extra proportions of each dry ingredient, excluding yeast, next time I bake bread. The extra proportions can go into a big bowl, be stirred together, and then stored in a gallon size bag. It's great to see that even more simple, my all-purpose mix that I keep on hand works well. Grab the dry mix out(let it sit to room temp if you remember ahead of time), add yeast, whisk together flaxseed meal and water in separate container and let sit while you heat water. Add most of water and then oil and drop of molasses, then remaining water if needed. Mix 3 1/2 min. Spoon into pans...let rise, then bake...I will bake bread more often for my daughter now!
I've been thinking that the yummy yeast bread I previously posted might daunt a few of you because it has so many ingredients. Plus, I wondered if I can have a cheaper, simplified version that uses fewer specialty ingredients. I also wondered if my all-purpose wheat-free mix I keep in my freezer would work well to bake yeast bread. Here are two experiments and the results:
Experiment #1
Recipe as previously posted, except used lentil flour instead of sweet rice flour. Lentils are cheap and easy to come by and store, and grind easily in a blender(I grind a batch of lentils and store it in a quart size bag in the freezer). I substituted sugar for honey. I added a bit of molasses to complement the lentil flour. RESULTS: This bread had a really nice flavor. It was sweet and nutty, similar to a whole wheat flavor. The texture was light and airy. It was such a light loaf, that the bread was hard to slice. Perhaps I could have the batter a little thicker next time for a little more structure. It was really enjoyable bread.
Experiment #2
Used my all-purpose wheat free mix that I keep in the freezer. This is 1/3 part brown rice, 1/3 part oat, and 1/3 part starch(usually 50% tapioca starch and 50% cornstarch). Didn't add any other dry ingredients except for xanthan gum. Didn't add sweet rice flour or gelatin. Added a drop molasses. Used sugar instead of honey. RESULT: This turned out well. The loaf was about the texture of regular homemade part whole wheat yeast bread. Good flavor.
IN ADDITION:
I baked three batches of bread this day. When cool, I sliced and then wrapped the bread in plastic wrap, in groups of 2-3 slices. Then I stuck the slices in freezer bags. Two things were wonderful to see from this baking day- one, my daughter could have bread very conveniently out of the freezer, and often! Before, she had to patiently wait until Mom made time to bake bread for her. Two, I realized it is really easy to bake bread for her, with a mix prepared ahead of time, stored in the freezer. When I run out of this mix, I can just mix extra proportions of each dry ingredient, excluding yeast, next time I bake bread. The extra proportions can go into a big bowl, be stirred together, and then stored in a gallon size bag. It's great to see that even more simple, my all-purpose mix that I keep on hand works well. Grab the dry mix out(let it sit to room temp if you remember ahead of time), add yeast, whisk together flaxseed meal and water in separate container and let sit while you heat water. Add most of water and then oil and drop of molasses, then remaining water if needed. Mix 3 1/2 min. Spoon into pans...let rise, then bake...I will bake bread more often for my daughter now!
Saturday, January 9, 2010
Really Good Yeast Bread!
The day before Christmas, I decided that I wanted to bake bread for my girls to have with our many bean soup. I used a recipe from Bette Hagman which I had liked pretty well, but my daughter hadn't eaten it very well when I baked it a year or so ago. It's called "Flaxseed Bean Bread." It uses "four flour bean mix." Instead of the "four flour bean mix," I decided to simply use oat and brown rice flour, and a little bit of potato starch to help lighten the loaf. It was a hit! The girls ate oodles of it! It was light and airy, moist, and had a nice flavor. My husband liked it as much or better than homemade wheat bread, he said! I enjoyed it too.
Flaxseed Oat-Rice Bread
1 c. oat flour(you can grind your own oats in a blender, it will take around 1 1/2 c. rolled oats)
2/3 c. brown rice flour
1/3 c. potato starch
1 1/2 tsp. xanthan gum
1/2 t. salt
1 tsp. gelatin(to add protein content)
2 T. sweet rice flour(instead of almond meal, which Bette Hagman uses)
2 T. brown sugar
2 1/4 t. dry yeast
4 tsp. flaxmeal
1/3 cup cool water
1 T. honey
2 T. dairy free margarine or vegetable oil(I like canola)
1/2 tsp. dough enhancer or vinegar
@1 1/2 cup warm water (110 degrees)
For best results, let flour stand out several hours ahead to room temperature(I didn't do this, and it still worked great, but technically yeast works best when everything is warm).
Mix flaxmeal and 1/3 cup cool water. Let stand 5-10 min while working on rest of recipe. Mix dry ingredients in a separate bowl. Warm water to about 110 degrees(use thermometer, or test by hand- stick a finger in it, liquid should be warm-hot but not enough to burn your finger (if it's steaming, don't do so, it will burn!)
Add liquids(flaxmeal, honey, vinegar if using, and 1 c. warm water). You do not add all 1 1/2 cups water, add 1 cup water, then mix in dry ingredients, and add enough water, if needed, to make a cake batter-like consistency. (I wasn't sure exactly how thin, mine was like a thick cake batter, yet thinner than muffin batter I think, and it turned out well). It is definitely supposed to be much thinner than wheat yeast bread dough.
Mix on high 3 1/2 minutes. Spoon into "8 1/2" X "4 1/2" bread pan. Let rise until it reaches top. 35-45 min with rapid rise yeast or 60 plus minutes for regular yeast.
Bake 50-60 minutes, at 400 degrees. Cover with foil after 10 minutes, to prevent excessive browning.
Good luck! Gluten-free bread batter looks and acts differently from wheat bread dough, so have patience! Try it several times, and you'll get the hang of it. If it doesn't turn out one time, try to learn from it, and make your bread into crumbs for meatloaf, or dry and season into croutons... I hope to make a post for troubleshooting- hints for gluten-free bread making and possibilities for what may have happened if your bread didn't turn out right. I've come across lots of good info, I just need to take time to put it together and post it! : ) Meanwhile, I think a lot of the hints I've seen are from Bette Hagman's "Gluten-Free Gourmet Bakes "Bread." Check it out from your library! She has lots of recipes for healthy gluten-free, homemade yeast breads.
Flaxseed Oat-Rice Bread
1 c. oat flour(you can grind your own oats in a blender, it will take around 1 1/2 c. rolled oats)
2/3 c. brown rice flour
1/3 c. potato starch
1 1/2 tsp. xanthan gum
1/2 t. salt
1 tsp. gelatin(to add protein content)
2 T. sweet rice flour(instead of almond meal, which Bette Hagman uses)
2 T. brown sugar
2 1/4 t. dry yeast
4 tsp. flaxmeal
1/3 cup cool water
1 T. honey
2 T. dairy free margarine or vegetable oil(I like canola)
1/2 tsp. dough enhancer or vinegar
@1 1/2 cup warm water (110 degrees)
For best results, let flour stand out several hours ahead to room temperature(I didn't do this, and it still worked great, but technically yeast works best when everything is warm).
Mix flaxmeal and 1/3 cup cool water. Let stand 5-10 min while working on rest of recipe. Mix dry ingredients in a separate bowl. Warm water to about 110 degrees(use thermometer, or test by hand- stick a finger in it, liquid should be warm-hot but not enough to burn your finger (if it's steaming, don't do so, it will burn!)
Add liquids(flaxmeal, honey, vinegar if using, and 1 c. warm water). You do not add all 1 1/2 cups water, add 1 cup water, then mix in dry ingredients, and add enough water, if needed, to make a cake batter-like consistency. (I wasn't sure exactly how thin, mine was like a thick cake batter, yet thinner than muffin batter I think, and it turned out well). It is definitely supposed to be much thinner than wheat yeast bread dough.
Mix on high 3 1/2 minutes. Spoon into "8 1/2" X "4 1/2" bread pan. Let rise until it reaches top. 35-45 min with rapid rise yeast or 60 plus minutes for regular yeast.
Bake 50-60 minutes, at 400 degrees. Cover with foil after 10 minutes, to prevent excessive browning.
Good luck! Gluten-free bread batter looks and acts differently from wheat bread dough, so have patience! Try it several times, and you'll get the hang of it. If it doesn't turn out one time, try to learn from it, and make your bread into crumbs for meatloaf, or dry and season into croutons... I hope to make a post for troubleshooting- hints for gluten-free bread making and possibilities for what may have happened if your bread didn't turn out right. I've come across lots of good info, I just need to take time to put it together and post it! : ) Meanwhile, I think a lot of the hints I've seen are from Bette Hagman's "Gluten-Free Gourmet Bakes "Bread." Check it out from your library! She has lots of recipes for healthy gluten-free, homemade yeast breads.
Wednesday, December 9, 2009
Banana Chocolate Chip Cookies
My girls and I like these for snacks. They're wholesome-healthy.
1 c. vegetable oil (I use canola)
(for fluffier cookies, you could make half of that amount coconut oil or shortening)
3/4 c. brown sugar, packed
3/4 c. white sugar
Substitute for 2 eggs- I use 1 tsp. baking powder + 1 T. liquid and 1 T. vinegar, and then a little more banana than called for.
1 tsp. water
5 very ripe bananas, mashed
1 1/2 c. brown rice flour
1 1/2 c. oat flour(grind rolled or quick oats in blender)
(optional- use 1/4 c. tapioca starch, cornstarch, or potato starch instead of 1/4 c. of the oat flour, to help lighten the product)
1 tsp. baking soda
1/4 tsp. nutmeg
1 tsp. cinnamon
1 c. quick oats
12 oz. chocolate chips
Cream oil and sugars. Meanwhile in separate bowl, combine dry ingredients(flour, baking soda, nutmeg, cinnamon, oats). Set aside. To oil and sugar, add egg substitute and vanilla. Beat. Then add bananas and mix. Add dry ingredients and mix. Then stir in chocolate chips. Spoon onto cookie sheets or make bars- spread in 9X 13. Bake 375 degrees. Check at 12 min.
1 c. vegetable oil (I use canola)
(for fluffier cookies, you could make half of that amount coconut oil or shortening)
3/4 c. brown sugar, packed
3/4 c. white sugar
Substitute for 2 eggs- I use 1 tsp. baking powder + 1 T. liquid and 1 T. vinegar, and then a little more banana than called for.
1 tsp. water
5 very ripe bananas, mashed
1 1/2 c. brown rice flour
1 1/2 c. oat flour(grind rolled or quick oats in blender)
(optional- use 1/4 c. tapioca starch, cornstarch, or potato starch instead of 1/4 c. of the oat flour, to help lighten the product)
1 tsp. baking soda
1/4 tsp. nutmeg
1 tsp. cinnamon
1 c. quick oats
12 oz. chocolate chips
Cream oil and sugars. Meanwhile in separate bowl, combine dry ingredients(flour, baking soda, nutmeg, cinnamon, oats). Set aside. To oil and sugar, add egg substitute and vanilla. Beat. Then add bananas and mix. Add dry ingredients and mix. Then stir in chocolate chips. Spoon onto cookie sheets or make bars- spread in 9X 13. Bake 375 degrees. Check at 12 min.
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