Gluten Free Banana Bread with Vegan on the Side

winters are more difficult in alaska than just about any place i can think of....why? dark and cold....i think we can all deal with the cold, but the darkness messes with your body and emotions...it kinda sneaks up on you....i think the longer i'm here, the more obvious it is that the light (or lack of) is effecting me....this is my 8th winter here, and this year we will be here all winter....maybe next year we can try hawaii for WOOFing (google it, kinda cool).....so this winter i am working on dealing with some vanity body tightening...long story, short....i had 3 kids in 3 years, gained a mess of weight and couldn't loose it...i had a terribly unhealthy lifestyle....slowly it all changed...my habits and diet....lost most of the weight...just finished my first marathon this summer...now fitness is in my vision...it is hard to not look at the scale and to see my body go through it's changes without a goal number on the scale....instead to simply plug away at having a healthy body that can burn fat, not store it....sooo i've been doing the p90x with my best friend....that's us above.....i'll tell you how it goes...we're on week 6....and along with the marathon training and now this...i have put on weight....sigh....but i am getting really fit....very confusing...

we have been on a banana kick in our house.....we go through a mess of them, daily....my two youngest kids eat them all day long (2-4 each)...and i have kinda joined them...i add some chunky peanut butter and chew, chew....lol..... so tonight i wanted to use up some more banana's, so i came up with a banana bread recipe....it came out great! very light and moist! Now, to all my non-gluten-free friends...you can make this recipe with whole wheat (cause why would you ever use white "flour"?) simply by adding all the flours together and using the same amount of whole wheat....the recipe below could be just 1 3/4 c of whole wheat with 1/4 c of ground flax (take out the xanthan gum, you won't need it!)...or you could do 2c of whole wheat and 2 eggs, if you are into that sort of thing ;)..also if you're new to gluten free baking.....i know the long list will look way too daunting, but it becomes second nature, as long as you count the total of cups and make sure your combo is the same....my goal is to not have more starch than actual nutritious flour....starch simply breaks down as sugar in the body....it's the flour combo's that give each treat it's different texture...and with gluten free, you just get more variety, which i like...also, if you want to go the most nutritious route...i highly recommend a grain mill (it grind your grains into flour versions you find at the store)...i know, i know......it's super expensive, but i really believe it is worth it, because grains die off as soon as they oxidize (are ground), so that flour you're buying prepackaged in a bag may not be as full of nutrition, as you've been told....

Banana Bread
preheat oven to 350
prepare your loaf pan

1/2c of millet flour
1/2c of sorghrum flour
1/2c of potato starch
1/4c of arrowroot
2T of flax and 2T of chia seeds ground in a coffee grinder
1/2t of salt
2t of baking powder
2t of baking soda
1t of xanthan gum
1/2t of cinnamon
1/4t of nutmeg
3/4c of coconut sugar (or sucanant or 1/2 c of honey or agave)
-mix all the dry ingredients

then add the wet
3 medium bananas mashed or blended (i use my vitamix.....mmm)
1/2c of melted coconut oil
1/3c of coconut milk

mix batter and pour in bread pan......i had mine in a glass bowl.....it took 50 minutes....you should check your bread with a toothpick and make sure it's clean.....(additional note, i've made this without the oil, and it came out delish!!)

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