Growing up, summer Sunday mornings meant my Grandpa was making dozens of pancakes from Bisquick and old milk for his grandchildren. He’d take special requests for blueberry pancakes, or for pancakes shaped like letters, or for simply more – there are pancake eating records next to various water sport records in the family record book. But as much as we love Bisquick, sometimes we crave something marginally healthier or that we can eat with friends who have dietary restrictions. And thus, sometimes we make banana-oat pancakes.Continue reading “Banana-Oat Pancakes (Gluten-free, Dairy-free)”
More bunches of bananas quickly ripening means more opportunities to tweak the banana bread recipe! Last time, we decided it didn’t taste enough of banana, and tasted a little too much of sugar, so we cut more.
It was the first foray into baking after a brief hiatus wherein Belle went on daily walks with Papa and Buddy screamed as four teeth showed up simultaneously. Buddy is still not happy, but the bananas needed using. So we didn’t target any specific skill with this recipe, just general bonding over baked goods. Continue reading “Low Sugar Whole Wheat Chocolate Chip Banana Bread, v2”
We had apples from the orchard and pomegranate seeds from our ingredient exploration, and no yogurt because we ate it all. Onward with experimental overnight oats! Continue reading “Overnight Oats: Apple Pomegranate”
We love the texture and look of our Whole Wheat Chocolate Chip Banana Bread but the dominant flavor is sweet, when it should be banana. So I grabbed a pen, a calculator, and King Arthur Flour’s article on baking math, and I set out to see if we could improve the recipe.
Belle’s major contribution to this effort was sleeping in while I math’ed.
With some overripe bananas, we set off to test the recipe. Continue reading “Low Sugar Whole Wheat Chocolate Chip Banana Bread, v1”