Preheat oven to 350 degrees.
Use non-stick pan or lightly grease baking sheet.
You can multiply this recipe pretty easily--I usually double it and make a dozen cookies with the batter.
Mix together
1 mashed banana
1 C oats + a little more if batter seems too soft
handful of blueberries (optional)
handful of walnuts or whatever you feel like (optional)
1/4 C Bob's Red Mill gluten free cornbread mix (optional)
Let the batter rest for five minutes so the oats absorb the moisture from the bananas.
Drop in 2T heaps and pat down with clean fingers :-)
Bake 12 minutes at 350.
Take out and let stand 2-3 minutes then move to cooling rack.
Mmm! A good snack for at work--really tides you over.
Monday, December 30, 2019
Friday, December 27, 2019
Baguette Bread Pudding/Pain Perdu
My mom was born in France and I always heard her refer to French toast as pain perdu. And she made it for us too. But then I saw that pain perdu is a Louisiana dish made with baguette and custard and a whiskey sauce, I think. Not sure which came first. Anyway, we got baguettes at Panera that neither of us can eat (she can't eat things that are hard and I don't eat gluten stuff).
Here's a recipe that worked out to use the two baguettes and soften them up.
10 inches of a baguette, pulled into little pieces (2.5-3 C bread cubes)
2 eggs
1 cup almond milk
1 cup half and half
1/3 C sugar
3 T honey
1 t cinnamon
2 T butter
half a cup of blueberries or raisins (ugh raisins)
Get a glass loaf pan and heat the oven to 350. When oven is hot, put in glass pan with the two T butter and wait five minutes until the butter is melted.
While the pan is heating in the oven, whisk two eggs together with the milks (as long as it's 2 C milk, I don't think it matters what you use and cream is sooo heavy). Add the sugar and the honey. Whisk well until the sugar is not longer settled at the bottom of the bowl. Add cinnamon.
Put in the bread and let it soak for a minute until it's not all floating around on the top of the custard.
Take pan out of oven and swirl butter around the bottom of the pan, taking care that the butter reaches and covers the corners. Pour bread and egg mixture into hot pan. Stuff the blueberries evenly into the bread mixture (if you're like that...otherwise just throw them in the batter).
Here's a recipe that worked out to use the two baguettes and soften them up.
10 inches of a baguette, pulled into little pieces (2.5-3 C bread cubes)
2 eggs
1 cup almond milk
1 cup half and half
1/3 C sugar
3 T honey
1 t cinnamon
2 T butter
half a cup of blueberries or raisins (ugh raisins)
Get a glass loaf pan and heat the oven to 350. When oven is hot, put in glass pan with the two T butter and wait five minutes until the butter is melted.
While the pan is heating in the oven, whisk two eggs together with the milks (as long as it's 2 C milk, I don't think it matters what you use and cream is sooo heavy). Add the sugar and the honey. Whisk well until the sugar is not longer settled at the bottom of the bowl. Add cinnamon.
Put in the bread and let it soak for a minute until it's not all floating around on the top of the custard.
Take pan out of oven and swirl butter around the bottom of the pan, taking care that the butter reaches and covers the corners. Pour bread and egg mixture into hot pan. Stuff the blueberries evenly into the bread mixture (if you're like that...otherwise just throw them in the batter).
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