Clara Gluten Free

More on Fruit & Yogurt

I'm not exactly sure why I'm such a fan of fruit and yogurt. Certainly the sour/sweet flavors are awesome. And it's breakfast everyday, and I love my daily rituals. Like a lot. So that's part of it. And perhaps the protein is good, and the pro-biotic arguments may be part of it, but who knows yet really anyhow. In any event, here is a short collection of some awesome fruit/yogurt breakfasts.


{kiwi and raspberries! I knowI said that I hadn't tried it yet in my last post, but it's awesome! Also, the embroidery in the background makes the important statement "Food Helps"}


{with peaches...on the road!}


{with peaches and rasperries, at home}



Banana Bread

I did it! I did it! I did it! I made GF banana bread that isn't weird! There's been a long argument between me and banana bread, you see, and it seems that I have won.


This issue is always something like this: it's mushy (near liquid), it's crumbly (read: falling apart), it tastes strange (that is, saccharine, or bitter, or like baking soda), it makes us glutened (actually, a bunch of ingredients I was buying were bad, so they were yielding bad bread). But now, by Jove, I think I've got it! It also turned out to be a great way to clear out the freezer of hoarded over-ripe bananas we had built up (10).

The key was pummeling this baking recipe with binders. Eggs and flaxseed, actually, and sugar. Turns out sugar is extremely important for baked goods in keeping the proper texture (I think it has to do with the way the recipe retains water, actually, but don't quote me on that), and all my breads were too low-sugar. Which is unfortunate, because I like them to be not very sweetened, but that might be for next time around. As such, here's the recipe for the banana bread that my mom and I may or may not have spent all of Thursday afternoon eating.

Banana Bread - makes 3 loaves, 12-14 slices per loaf. 
Note: This is a really good way to clear out a lot of over-ripe bananas you might be saving in the freezer. Also, the best way to freeze bananas: remove the peel, stick the bananas in a large bag, and freeze all together. Defrost in the microwave when you are ready, at a medium heat, until the banana is pretty mushy (it won't have a banana texture, more like a really soaking sponge).

10 bananas, defrosted
1 1/4 cp dark brown sugar, packed
1 1/4 cp white sugar
2 tbs vanilla
6 eggs, whisked together
7 tbs ground flaxseed meal
3 sticks butter, softened
4 1/2 cp brown rice flour
2 cp tapioca flour
1 tbs baking soda
1 tbs kosher salt

1- Preheat oven to 350 F. Grease 3 loaf pans with the wrappers of the softened butter.

2- Put the bananas in the bowl of a large stand mixer. Mash the bananas with the paddle attachment by stirring at a medium speed. They may liquify (that's ok).

3- Add sugar and vanilla. Stir at medium until well-combined. Add butter. Stir until combined (it's ok if there are fine lumps of butter in the mixture). Add eggs and flaxseed meal.

4- Stir in the flours, baking soda, and salt. Stir until batter is loose, but well combined.

5- Pour into loaf pans. Bake 60-70 minutes. Remove when the loaves are firm to the touch and dark brown.

Greek Yogurt with Summer Fruit

This is breakfast everyday, or some version of it. And as such, I highly, highly recommend it. Copy-editing sister will agree.


Greek yogurt, berries, and sometimes a peach. This time of year, though, peaches are fantastical, so I include them when I can because awesome summer fruits are awesome. Anyhow. Also in this here brekkie is GF toast with butter. Personally, I prefer fat-free yogurt because it's sourer, but to get any of the calcium and vit. D, one does need some fat...hence bread and butter. But other such breakfast carbs are yummy too.

Toast & Yogurt & Fruit - serves 1

Note: I like fat-free Greek yogurt because I love the flavor and it's thick and awesome and high protein and awesome. It can be a bit harsh on glutened-tummies, so watch out if that's an issue. Obviously, too, it's impossible for casein-free tummies, but I assume that soy or coconut milk yogurt can be substituted if you so desire.

Also, recommended fruit to combine: raspberries, blueberries, peach, strawberries, and/or blackberries. And of course, other fruits that are good in yogurt, but ones that I haven't tried them in any combinations (...yet...): bananas, or  kiwi, or plums.

2/3 cp Fat-Free Greek Yogurt
2/3 cp fresh fruit (e.g. 1 peach, dozen blueberries, 2 sliced strawberries)
1 slice of bread
sliver of butter

1- Toast bread. Meanwhile, scoop all the yogurt into a wide bowl. Wash/slice fruit into bite-sized chunks.

2- Butter the bread. Layer all the fruit on top.

3- The end. Enjoy. :)