Okay, okay, it’s a recycled recipe. But here’s the good news.
I shaved 11 WW points (roughly 500 calories) from the original recipe by changing one flour and eliminating the oil altogether. Thank you, applesauce, for being such a great replacement!
Using millet flour instead of rice flour not only added nutrition and cut points, it also got rid of the need for milk—another calorie savings. Millet flour, I’m learning, is less thirsty than rice flour.
Of course, the applesauce may have something to do with it, but who knows? This is the kind of mystery that makes gluten-free, low-calorie baking so intriguing…she says with a smile.
Anyway, light and delicious, this banana bread can be served as a loaf, a muffin, or a square (as shown in the photo.)
Today the stars aligned! Truly. First, this dessert is a delicious and richly satisfying mixture of sweet and tart. Secondly, the recipe is gluten-, dairy-, and egg-free. And, thirdly, I made it—just by chance—on “National Chocolate-Covered Anything Day” (according to Foodimentary who keeps track of these things). Yep, the moon was definitely in the seventh house.
Alas, however, it isn’t calorie-free, but we can’t have everything, can we? On the other hand, it isn’t so rich that my diet “pocketbook” can’t afford a serving. So now I too can eat something wonderfully sweet during the holidays and not feel deprived as everyone else guzzles down egg nog and hogs down cheesecake. So there, world!
These squares came about because I found myself with 2/3 cup of soured milk that I had forgotten to put in a different bread I was baking. How did I do that? Well, I had to give the milk time to sour so I put it to one side as I got the rest of the ingredients put together and then completely forgot about it. When I mixed the batter, I found the dough—not surprisingly, in retrospect—terribly dry. Needless to say, this hodge-podge didn’t turn out too well.
Then, of course, I discovered the soured milk. I couldn’t throw it out, could I? Nor could I ignore a certain chocolate craving that had arisen because I’d bought some carob chips earlier in the day. It’s interesting how a craving (which knows it can be fulfilled) just keeps nudging at you, isn’t it? At any rate, the result is a delight. Squares that are mildly sweet and light in texture, taste, and calories.
Cooking note: The original recipe called for ½ tsp. of unflavoured gelatin. As this wasn’t a “jell0” style cake, I didn’t know what function the gelatin served. Some research later: In order to avoid having a cake cracking along the top as it cools, you should “Add gelatin to the cake batter as you mix it. The gelatin works to keep the cooling cake intact and it can also add fullness to the baked cake.” (eHow Food)
Update: I recently bought my quinoa flour at a different store than usual and discovered, when making these squares, that I had to add more liquid. In fact, I’ve altered the recipe for 1 cup of soured milk. Feel free to add ¼ or so of water or alternative milk if you still find your batter too dry.
Makes 16 squares
- ½ cup white rice flour
- ½ cup quinoa flour
- ½ cup artificial sugar
- 1/3 cup tapioca flour
- 1/3 cup potato starch
- 1 tbsp. unsweetened cocoa powder
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. unflavoured gelatin
- ½ tsp. ground cinnamon
- ½ tsp. salt
- 1 cup buttermilk or 1 soy or lactose-free milk + 1 tbsp. lemon juice
- ¼ cup liquid egg substitute
- 4½ tbsp. unsweetened applesauce
- 1½ tbsp. oil
- ¼ cup unsweetened carob chips
- Cooking spray
- If not using buttermilk, mix alternative milk with lemon juice, let sit for about 5 minutes, and then stir.
- In a large bowl, whisk together all dry ingredients: rice flour, quinoa flour, artificial sugar, tapioca flour, potato starch, cocoa powder, xanthan gum, baking powder, baking soda, gelatin, cinnamon, and salt.
- In a medium bowl mix together all liquid ingredients, buttermilk or soured milk, liquid egg substitute, applesauce, oil, and carob chips.
- Add liquid to dry ingredients and mix until it forms a thick batter.
- Spray a 9″ x 9″ baking pan with cooking spray.
- Pour batter into the pan and bake in a 350° F oven for 35-40 minutes or until a knife inserted in the center comes out clean.
- Cool and cut into 16 squares.
For Weight Watchers: Each square is worth 2 points on the Points plan and 2.5 points on the PointsPlus plan.
(Altered from “Irish Soda Bread” by Jefferson Adams at www.celiac.com)