The temperatures are dropping and it's time to come in for a snack. Why not try this delicious Banana Chai Bread? It's loaded with warming spices like ginger, cloves, and black pepper. Cinnamon adds not only a delicious flavor, but helps balance blood sugar. Plus, coconut flour and flax meal add a healthy dose of fiber (5 grams per serving - that's 20% of the daily recommendation in just one slice!) while the bananas and yogurt keep everything moist and yummy!
In less than 20 minutes you can have it all mixed and in the oven, filling your house with the spicy-sweet smell of fall. Store tightly wrapped in the refrigerator for up to a week, if it lasts that long!
Banana Chai Bread
Serves 10
4 tablespoons butter, softened
1/2 cup rapadura (unrefined cane sugar)
2 eggs
1 cup spelt flour
1/2 cup coconut flour
1/4 cup flax meal
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cardamom
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon black pepper
1 1/2 teaspoons vanilla extract
6 ounces yogurt, plain or vanilla
3 organic bananas, very ripe
1. Preheat oven to 350. Butter or oil a 9x5 baking dish and set aside.
2. With an electric mixer, blend the butter and rapadura together until well mixed, about 2 minutes. Add the eggs and mix well for another couple minutes.
3. Combine the dry ingredients in a sifter or mesh strainer and sift well into a separate bowl. This is important! Coconut flour usually has a lot of lumps. Just break them up by pressing through the screen, then combine with the butter mixture and mix well.
4. In a separate bowl, mash the bananas, then add the yogurt and vanilla extract. Add this to the mix and use the beaters to work it all out evenly.
5. Pour into the prepared pan and bake 50 minutes to 1 hour, or until a toothpick comes out with no crumbs attached. Allow to cool as long as possible (30 minutes is best) before slicing and enjoying.
I love stuffed veggies. They are easy to make, easy to freeze and reheat, and you can pack a lot of good stuff into those healthy pockets. This recipe for Southwest Stuffed Peppers is one of my favorites. It's a great way to make the most of that end-of-season corn and green chiles that we have here in New Mexico. It also has black beans and quinoa, so you're getting complete vegetarian protein in this meal! If you can't find roasted green chiles near you, substitute a diced fresh jalapeno for the heat. If you have any quinoa mixture left over, it is great over salad greens or as a burrito filling.
Freezing - to freeze these stuffed peppers, don't roast them before filling. Just stuff them raw, then individually wrap and freeze. Defrost them in the refrigerator before reheating in a 375 oven for about 20-25 minutes.
Southwest Stuffed Peppers with Quinoa and Black Beans
Serves 8
1/2 cup black beans, soaked overnight plus 1 piece kombu OR 1 cup canned black beans4 large red bell pepper, cut in half
3/4 cup quinoa
1/2 red onion, chopped
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon chili powder
1 small zucchini, shredded
1/2 cup corn (cut from 1 ear)
2 cups greens, chopped
1 cup tomatoes, chopped
2 roasted green chiles, minced, or to taste OR 1 jalapeno, minced
1 lime, juiced
1/2 cup monterey jack cheese (optional), shredded
1. If preparing peppers to be eaten immediately, roast them briefly (3-5 mins), cut side down under a broiler to soften. If they will be frozen to eat later, proceed with raw pepper shells.
2. Drain the soaked beans and place in a small saucepan with the kombu and ample water to cover. Simmer 45 mins to an hour, until tender. Drain and set aside. Or just open a can of beans, rinse well, and measure out 1 cup.
3. Rinse the quinoa well and place in a medium saucepan over medium heat. Heat briefly until toasty and then add 1 1/2 cups water and bring to a boil. Simmer 15 mins or until done and set aside.
4. Saute the onion with a little oil in a large skillet until soft. Add the garlic and spices and saute a minute or so longer. Add the zucchini, corn, greens, tomatoes, and green chiles or jalapeno, and saute until greens are wilted, about 5 mins.
5. Combine the cooked quinoa, beans, and veggie mixture in a large bowl and stir to combine. Taste and adjust with salt, pepper, and lime juice.
6. Fill the peppers with 1/4 to 1/3 cup of the quinoa and black bean mixture. Top with shredded cheese if desired and bake in a 375 oven for 15-20 mins, until cheese is bubbly and filling is hot.
