For those of you who don't know me yet, I bake a lot! Why? Well, I like to bake, which is a good thing, because I have two children with severe food allergies. It started out with my youngest daughter, the drama queen. That's for another story, but I will say that now that she is 8 years old, she is down to being allergic to only four food groups: dairy, eggs, tree nuts and peanuts. (I say only, because the list used to be MUCH longer!) I'd grown accustomed to cooking for the whole family keeping these ingredients out of our meals when God decided to throw another one at me! Turns out (again, another story for another day) that my youngest son also suffers from food allergies. He's allergic to wheat, gluten, soy, peanuts and tree nuts.
Ok, so let me get this straight? I now have to cook/bake with out any eggs, wheat, gluten, soy, dairy or any kind of nut and it STILL has to taste good? Yeah, right!
Actually, we're making it! I'm not afraid to throw out something that tastes awful and I'm not afraid to try something new. Which is what brings me to our recent attempt at banana bread.
After much research, I decided to try out Karina's recipe from Gluten Free Goddess . I only made two changes; I had run out of olive oil so used grapeseed oil instead and I added in more chocolate chips. It's true...she really is a gluten free goddess...and dairy and egg free at that! Wow. Everyone in my family loved the recipe. .
Ok, except for me, I'll be honest. But honestly, the only reason was that I put too many chocolate chips in...I love chocolate and decided to add more...BIG mistake. Even the chocolate lover in me screamed it was too much! Mission was accomplished though; even the wheat lovers in the family couldn't tell the difference!
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