I’ve been observing numerous foodblogs and their abstinence to grains.
A Grain-Free diet, as they call it, is a diet devoid of grains. This includes things like rice, barley, oats, etc.
To summarize, ALL the flours in my pantry, be it rice flour, wheat flour or corn flour unmitigatedly breach this grain free diet.
“So what the heck are you supposed to bake with?” screamed the baker in me.
Well, take it easy, Because baking is still possible without the above mentioned flours. Days after days of blogstalking activities revealed that almond flour (almond being a nut, not a grain), and coconut flour (coconut is a fruit), are the top favourites amongst the grain-free dieters.
And since i live in the tropics where coconuts are aplenty. I am using coconut flour on this grain free adventure
but WHY ???? you ask. Aren’t grains good for you? Aren’t they full of fiber? Don’t they reduce the risk of heart diseases.
Well, i guess there are two sides to every story.
The followers of a grain free diet believe that:
1. Grain are inflammatory food due to its high starch content.
Grains that are refined have higher inflammatory index than unrefined grains. So a white flour is more inflammatory than a whole wheat flour.
2. Grain contain phytic acid which binds minerals and prevent absorbtion.
This pretty much means that you won’t be able to fully and effeciently absorb the minerals that the grains boasts about.
3. Grains are linked to tooth decay.
High starches in grain is a breeding ground for bacterial growth in your mouth.
There are probably a more extensive list of the detrimental effects of grains. But I’ll leave it up to you guys to research into it on your own. My brain is starting to hurt just by highlighting the three points above. I guess i could never look into health advisor as an occupation.
Sugar Free Coconut Flour Chiffon Banana Cake with blueberries
Makes two ramekins
5 grams coconut flour
1 egg yolk (preferable organic)
10 grams coconut oil
10 grams coconut milk
60 grams ripe bananas, mashed
1 egg white
a handful of frozen blueberries
Preheat oven to 165 C (330 F).
Mix egg yolk, mashed banana, coconut flour, oil, and milk into a bowl. Stir till you get a smooth batter
Beat egg white till stiff peak.
Fold egg white into banana batter
Transfer batter into ramekins
Drop blueberries on the batter
Bake for +- 20 minutes or till the cake turns a golden brown
I had a pack of strawberries in my refrigerator a few days ago. They were firm and fresh.
Besides eating them fresh alongside breakfast, lunch, dinner, and the occassional few i popped into my mouth each time i opened the fridge (That’s A LOT of strawberries judging at how often i visit the fridge btw), i had no other agendas planned for my strawberries.
I knew the window to use up these fresh strawberries was closing in on me. And before i know it, I would be feeding my trashcan with white, mossed strawberries in total remorse.
So i searched online for a strawberry recipe that would knock the socks off everyone while knocking out the chances of the impending fleece attack. But nothing screamed out at me. Nothing even whispered to me.
I chucked the strawberries into the freezer in resignation.
A few days later, i had the exact same problem.
This time, with another fruit.
Mottling bananas complete with its army of fruit flies.
Like the strawberries, i threw the bananas into the freezer, feeling incredibly grateful of this magical box where i was able to put aside my problems.
A couple days later, I bought another bunch of bananas and was faced with more of that mottling banana problem. Geez, when will i ever learn?
I yanked open the freezer door, and felt deeply unsettled with my growing frozen fruit forest AND the black speckled bananas in my hands.
I had to do something fast.
In fact, i had to do a COUPLE of things fast.
First I tackled the problem in my hands (literally).
A banana cake for my fully ripened bananas,
In case you havent already known, a banana cake is like the perfect docking place for all aging bananas.
A banana cake wouldn’t discriminate against how far along your bananas have gone.
In fact, the more spotty, freckled, and speckled your bananas are, the more precious your banana cake is because it will only get sweeter.
I’ve topped my banana cake with a bit of leftover chocolate fudge from a chocolate fudge cake i made earlier.
I dont think anyone minded. 🙂
Next up, i tackled the jungle of fruits i had in my freezer.
I heard that using frozen fruits, bananas especially, create the thickest shakes as you dispense with putting in ice cubes.
I decided to give it a whirl. In my food processor. Because i dont quite yet own a blender.
And you don’t really need a recipe for this.
I just went by feel.
A frozen banana, a handful of strawberries, and a splash of yoghurt.
PS: Pls ignore the advertorial texts on my cup. It’s a free cup from a local milk company.I havent gotten down to unpacking my usual props of plates and cups.
PPS: The strawberries at the sides are frozebitten, not fleeced with white moss. 🙂
Strawberry Banana Smoothie
1 large frozen Banana
a handful of frozen strawberries
A splash of strawberry yoghurt
Icing sugar, to taste
1. Chop up the frozen bananas, strawberries.
2. Add sugar to taste
3. Add a splash of yoghurt
4. Whirl in your food processor till smooth and smoothie like