Pumpkin Hazelnut Choc Chip Pancakes Photo

Colorful leaves on trees, holidays approaching, a chill in the air and PUMPKINS!!!!!!!!!!!  AHHHHHH the signs of Fall that I absolutely LOVE!  Not only are these round orange little cuties cute to look at but they are packed with nutrition.  They are rich in dietary fiber, anti-oxidants, minerals, and vitamins such as Vitamin-A, Vitamin-C and Vitamin-E.  They  make great pies, soup muffins and yes, PANCAKES!  Not hard at all and oh so so good.  You can absolutely make with fresh pupkin or the organic pumpkin puree you find in the market.  Make them on a lazy weekend morning or even for Christmas breakfast!!!!!!!

I added ground Hazelnuts to these pancakes as well for some extra YUM.  Not only because I LOVE them, but they add such a wonderful nuttiness and match up so well with the pumpkin and choc chips.  Hazelnuts also have a high amount of vitamin E in addition to B vitamins, including folate.

And the chocolate chips, well, i just couldn’t resist.   I used Enjoy life choc chips and you can put a few or add a bunch its up to you.  Im sure you will LOVVEEE these pancakes as much as i do

 Ingredients:

1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup hazelnut flour
1/2 cup potato starch
1/2 tsp Himalayan sea salt
1/4 tsp xanthan gum
1 tsp vanilla
1 tsp cinnamon
1/2 tsp fresh ground nutmeg
1/3 cup puréed pumpkin
2 tbsp grape seed oil
1  1/2 tbsp of maple syrup
1 cup rice milk
1/2 cup water or less depending on batter how thick or thin you like pancakes. Opt for the thicker.
Grape seed oil for pan or earth balance
Choc chips (as many or few as u like)

Pumpkin Hazelnut Choc Chip Pancakes

Directions:

- Combine in a bowl all dry ingredients and whisk out any lumps

- In a medium size bowl mix together all wet ingredients, except the water

Slowly mix the dry ingredients to the wet ingredients to create a smooth batter
–  Add water a little bit at a time into the batter and mix as you go.   NOTE:  If you like a thinner pancake add more water, for thicker pancakes add less. (I recommend keeping the batter not too thin or they won’t cook properly)

Heat your skillet or griddle to medium.  Spoon or pour in your batter to your preferred size.  Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

enjoy these yummy nutritious puffy cakes!!!

Be Well

Jennifer

Summer over soon!!???? Crazy how fast time flies.  I remember when I was a kid time seemed so long. The time between seasons was an eternity. Especially waiting on Christmas and the end of the school year.  As soon as that last day of school and summer vacation was inevitable i was psyched!!!!!!!!!!!!! It seemed to go on forever!!! Playing outside with friends, pool parties, barbeques, sleep overs, up late nights sitting outside watching the stars and the most important the ICE CREAM man!!!!!!!!!  I would hear those bells ring from the ice cream man’s truck for blocks, maybe even miles away.  It didn’t matter  what I was doing at the time, when those bells went off, I went running.  One of my favorite treats was a creamsicle.  That mix of vanilla and orange just made me so happy. To this day, I smell those flavors and immediately I’m a kid again standing on my stoop in Brooklyn with my sister.  As many of you know I try to not feel deprived by this ever lovely disease that has joined my life.  Any way of capturing the love affair from yesterday with a certain taste, texture or smell, and make it into something I can have today has always been my goal.  And of course not just good taste, but must be nutritious as well, as always.  I always believe that shopping for fruit and vegetables is best when it’s seasonal.  Buying what nature is giving you at that moment in time is simply the healthier way to eat.  Think about all the man made adjusting, I will be nice and say adjusting, that has to be done to a piece of fruit to keep its color or make it taste sweet when it really doesn’t want to even exist at that particular time.  So before those gorgeous oranges leave the farmers market grab a couple and some fresh vanilla bean and taste the last bit of summer.

Oranges.  When they’re fresh and juicy I cannot stop singing the praises of these juicy little gems. With their plentiful stores of Vitamin C, fibre and phytonutrients (which have an anti-oxidant effect, hunting down those free radicals in your bloodstream and boosting your immunity) not only do they keep your heart and colon happy, but did you know they can have an effect on your mood?  Studies have linked Vitamin C deficiency with fatique and depression, with the addition of Vitamin C to the diet having mood boosting effects.  How’s that for a delicious pick-me-up?  Plus, poppyseeds have a decent dose of calcium and phosphorus, two essential components of building our bones.  With that I share with you this delicious and nutritious muffin recipe.

Orange Vanilla Poppyseed Muffin

2 cups my all purpose gluten free flour or 1/2 cup quinoa flour, 1/2 sorghum flour, 1/2 brown rice flour, 1/2 cup starch. I would mix potato/arrowroot or tapioca/arrowroot.

1tsp baking powder

1tsp baking soda

1/2 tsp himalayan sea salt. You can use other salt i just love this salt. The taste and the benefits it brings, awesome.

1/2 cup date sugar or coconut sugar, maple sugar, cane juice sugar

3/4 tsp xanthan gum

1/3 cup grapeseed oil or olive oil

1 tsp fresh vanilla bean, then another splash for dressing top

1 tsp cinnamon

3/4 cup rice milk or almond

1 cup applesauce unsweetened

half of a very ripe banana

2 tbsp of fresh squeezed oj

1 tsp unwaxed orange rind

1/4 cup poppy seeds

Directions

Preheat oven to 350

Whisk together all dry ingredients and set aside

Mix all wet ingredients except rice milk

Add dry a little at time to wet ingredients alternating with rice milk, don’t over mix.

Fold in poppy seeds

Put into muffin cups and bake for about 20 to 25 minutes or until a toothpick comes out clean

Let cool

can enjoy as is or combine some powdered sugar, (i make my own out of evaporated cane juice and arrowroot starch) some orange juice, and some vanilla until a thick consistancy appears then drizzle on top of muffin for an extra CREAMsicle expierience!!!

enjoy!!!

Holiday time to me used to mean one of my all-time favorite things: baking Christmas cookies with my sister.  We would plan for weeks to make batches of all different kinds of cookies, chocolate chips, pecan cups, walnut balls and jam dot cookies.   This was a time not only to eat all those fresh baked yummy treats but a special time with my older sister who gave me her undivided attention for the evening.  Oh the joy!!  We baked with cousins, friends and then, eventually with her daughter and son.  When we both were diagnosed with celiac disease almost 4 1/2 years ago I thought those days are over.  So many of my memories are entwined with food.  Some memories actually are all about food.  So what happens when so much of what we love is compromised?  I Say its time to MAKE new ones.  That’s why I always urge Celiacs to get in that kitchen and recreate those memories!

I already conquered what has now become my ‘famous choc chip cookie’, and now I’m onto the jam dot!  After a few tries, …success!!  Yummy vegan, gluten free, refined sugar free love in the shape of a small little cookie.  Make some for your family, friends, or just for you to remind you that life does not have to stop because we have celiac disease.  Life just has to change.  Here is to new memories!!

Happy Holidays to you and yours.

Gluten Free Jam Dot Cookies

Ingredients:

• 1 1/2 cups My All Purpose Flour (I actually used my new all purpose rice free flour which has quinoa and amaranth flour (great nutty taste), but you can use any all purpose gluten free flour you choose.)
• 2 cups Hazelnut Flour
• 1/2 cup Arrowroot starch
• 3/4 tsp sea salt
• 3/4 cup maple sugar-can use brown or beet sugar or coconut sugar as well
• 1tsp baking powder
• 1/2 baking soda
• 1/2 cup palm shortening
• 1/2 cup grapeseed oil
• 1 1/4 tsp xanthan gum * if NOT already in your all purpose mix
• 1 cup rice milk or almond milk
• Raspberry Jam!!!!!!!

Directions:

Preheat oven to 375 degrees

1. combine all dry ingredients and whisk out lumps
2. with paddle attachment in standing mixer (can do by hand as well ) mix together palm shortening and oil and combine well
3. start to add flour a little at a time alternating with rice/almond milk.  Always ending with dry ingredients
4. scoop out cookie dough with a tsp and place on parchment paper lined baking sheet
5. press down lightly with bottom of spoon to make a small well in the center of cookie
6. fill well with jam and place in oven
7. bake in oven for about 15 minutes
8. sprinkle with powdered sugar ***** I make my own out of maple sugar or beet sugar mixed with starch

Much Love,

Jennifer Esposito

Hey all my gluten free friends!!  With all the holiday festivities and everyone running around like mad I’m sure YOUR not your number one concern.  Unfortunately when you are dealing with this every changing autoimmune disease taking a “day off” is a luxury you just don’t have.  I know for me I’ve been so busy lately that inflammation creeps up every once and a while indicating that something is off.  So I took a break from all the green and red around a decided to go ORANGE!   If you follow this blog you know how excited I get for all things fall, especially the colorful shades of orange veggies.  Not only do I love the color but the nutrition benefits are amazing and perfect in reducing inflammation!  I decided on mashed Butternut Squash over organic WILD Salmon with a touch of green Asparagus to keep with the green of the season.  Butternut squash is packed with vitamin A and full of antioxidants to support a healthy immune system and reduces chronic inflammation.  Did you also know that it also helps support a healthy reproductive system??  Then, of course there is the the wonderful, omega 3 packed salmon – full of vitamin D, selenium, and again controls inflammation.  To round it off, some detoxifying asparagus that also helps reduce pain and inflammation. An easy, quick, healthy dinner to nourish YOU this crazy holiday season.

Enjoy

Mashed Butternut Squash over Wild Salmon and Asparagus

• 2 Cups cubed butternut squash
• 2 pieces of wild salmon about 1 1/2  (can double)
• 1 bunch of asparagus
• olive oil ( about a half a cup, separated)
• sea salt/ pepper to taste
• A few sage leaves
• tablespoon chopped parsley
• 2 tablespoon rice milk
• 2 tsp fresh lemon juice

Directions:

1. place cut up squash on a baking dish and bake until tender
2. When squash is done remove from oven and set aside.
3. Then take salmon and place in aluminum foil, skin side down.  Sprinkle with about 2 tbsp of olive oil, parsley, fresh lemon juice and sprinkle with salt and pepper.  Wrap up so salmon is enclosed and place in baking dish.   Bake for about 15 to 20 minutes.  Depending of thickness this time will vary.  Check with a fork, inside should be still pink while outside is pale pink/white-ish.
4. Take another piece of tin foil and place the asparagus on it.  Sprinkle with 1 tablespoon of olive oil, sprinkle with sea salt and squeeze some fresh lemon.  Again cover with the foil and place on a baking sheet and bake until crisp.
5. In the meantime place squash in standing mixer or use hand mixer, add the rice milk, olive oil, and salt and pepper.   Whip until creamy
6. Place whipped squash on plate, top with cooked salmon and asparagus.

Be Well,

Jennifer Esposito

Since Thanksgiving has snuck up on me this year, well I have been a bit preoccupied with other nonsense as you all know, I didn’t get to post all the wonderful recipes I had planned for you. I will get to that in a second but first I want to take this opportunity to be thankful for some things that all celiacs can take part in…

1.) Thankful that I can still drink WINE!!!!!!!!!!!!!! (not too much but its still an option!)

2.) Thankful for the people who GET IT!

3.) Thankful for the years I had to taste everything and then some.  Even though there was illness I am thankful for having that opportunity to once eat with freedom.

4.) Thankful for the friends and family who support me on even my worst days.  There aren’t many, but, be grateful for even the ones you do have.

5.) Thankful for the 300,000 doctor who FINALLY figured out that Celiac was with me.

6.) Thankful to the bloggers and celiac community who endlessly try to make things better for each other.

7.)  Thankful for my remaining troop Mr. Franklyn Delanore Beans.  Always there for a kiss and to clean up any remains of anything I bake (good or not).

8.)  WINE, again.

9.) Thankful that with the recent events my life has opened up so I can move full steam ahead on making things better for all of us with this awful disease.

10.)  Thankful for the wonderful things I CAN still eat and the wonderful things I can make.

11.) Thankful for YOU!  Who have supported me and support each other on this confusing, scary, sometimes very lonely road.  This is and will always be a place where everyone is welcome to share and feel HEARD!

12.)  Wine,  hehe.

Now a few tips for Thanksgiving just to be safe:

• Don’t eat anything that you don’t trust.  AND don’t feel bad about it.  Its ok to say no thanks.  Remember its you who will suffer later.
• Cheating is NOT an option. Just don’t do it.  FACT- 1/8th of a teaspoon can damage the villi around the small intestine and make you sick
• If you are the one cooking be sure that your turkey is gluten free.  I know its meat but guess what?????  Wonderful companies inject stock which has gluten and other unsavory things.
• If you are a guest somewhere eat something safe at home first so you are not ravenous and make poor choices.
• As always, if someone asks why you are not eating take the opportunity to educate.

If you are the chef or the guest I have a scrumptious GRAIN FREE, GLUTEN FREE, SOY FREE, REFINED SUGAR FREE, VEGAN, NUT FREE (optional), GREAT TASTING, YUMMY treat for you!!!!!!!!!!!!!!  I made this recently and ate the entire thing myself.  Can sprinkle some  powdered sugar over (i make my own out of beet sugar) or toast it and add some honey or dairy free butter like earth balance! YUMMMMMMMMMMM!!!!!!!!!

Pumpkin (or) Sweet Potato Loaf

• 1/2 cup Quinoa flour  (a seed not a grain)
• 1/2 cup Amarath flour
• 1/4 cup Buckwheat flour
• 3/4 cup Arrowroot Starch
• 1/2 tsp Xanthan gum or flax seed alternative
• 1 tsp Baking powder
• 1 tsp Baking soda
• 3/4 tsp Salt,  I use Himalayan Sea Salt  awesome!
• 3/4 cup Maple sugar or palm sugar or brown sugar
• 1/2 tsp Vanilla bean
• 1 tsp Cinnamon
• 1/4 cup Unsweetened Applesauce
• 1/4 mashed very ripe Banana
• 1/3 cup Grapeseed oil or olive oil or coconut
• 1 cup Pumpkin or Mashed sweet potato
• 1/2 cup Hemp milk or milk of choice- mixed with 1 tsp Apple Cider Vinegar
• 1/2 cup chopped Pecans (optional)

Directions:

1. Whisk together all dry ingredients
2. Combine Hemp milk and apple cider vinegar and set aside
3. In standing or hand mixer combine oil, applesauce, and banana until creamy
4. Slowly add flour mixture a little at a time, alternating with the hemp milk mixture.  Always end with dry ingredients.
5. Pour into a greased and floured loaf pan or a small /medium bundt pan and sprinkle top with chopped pecans
6. Bake for 50 to 60 minutes
7. When done toothpick should come out clean.  Let cool and sprinkle with powdered sugar (I make my own to avoid nasty confectioners sugar)

ENJOY warm or cooled for desert or anytime.  Even toast and add some dairy free gluten free ice cream!!!!!!!!!

I would have added a photo but ate it before I had a chance. SERIOUSLY!

Enjoy your Thanksgiving!!!!

Be Well,

Jennifer Esposito

Yeah, making squash again.  This time it’s spaghetti squash.  Not only is it easy to make, it’s delicious and of course is packed with vitamins!

Spaghetti Squash, Kale & Tomato

Ingredients:
1 medium spaghetti squash
1/2 onion
1 and 1/2 cup cherry tomatoes
2 cups cut up kale, fresh
1/2 cup olive oil
1/3 cup daiya cheese or dairy cheese if you can
1 and 1/2 tsp salt & pepper, more to taste

Directions:
Carefully cut open spaghetti squash & clean out seeds.  Put on a steamer tray in pot w/some water & put a lid on the pot (or you can roast) until a fork is able to go through (may take up to 30-40 minutes). In the mean time, while squash is cooking, chop up the onion, add 4 tbsp of olive oil, saute on medium heat. When onion becomes clear, add your cherry tomatoes.  Stir and add salt and pepper.  When tomatoes start to get soft, squish some of them down to get the juice out. Leave some tomatoes whole though.  Let all combine for maybe 10 min. and lower the heat down. Add Kale and the remainder of the olive oil.  When the Kale starts to cook down (just a few minutes), lower heat all the way to a simmer.  When the squash is done and cool enough to handle, take a fork and scrape in a downward motion to get spaghetti like strands.  Transfer all spaghetti squash into a bowl and combine the kale and tomato mixture.  Top w/ daiya cheese, more salt and pepper to taste and even some olive oil and serve.

Be Well,

Jennifer Esposito

Anyone who has followed this blog knows how I feel about those beautiful fall veggies.  Those gorgeous orange pumpkins, yellow and green squashes and delightful parsnips.  YUM!  One of my favorite thing to do is stroll through the weekly farmer’s market at this time of year and see what goodies they brought.  What a feast for my eyes… You know that saying, “your eyes are bigger than your stomach?”  well that’s always been the case with me when it comes to food.  So, yes I went completely overboard bringing home 3 bags of squash, greens, potatoes, onion, garlic, peppers, carrots, celery and yes, a pumpkin, that now lives on my kitchen table to welcome in fall.  Being someone who hates to waste, it finally dawned on me that I had bought enough for a week and a family of 4. What was I to do? How about a gorgeous hearty soup!!!!!!!! And make soup I did,  which came absolutely amazing!!  This a one pot deal with not many rules so have fun.  Here is what I did -

I cut up about 1 whole ONION and 1 clove of GARLIC and placed in a big sauce pot

Then I did a rough chop of probably  2 of each CARROTS, CELERY, POTATOES, PEPPERS added them to pot and covered with about 6 cups of water (you want to have the water cover your veggies by at least 2 inches)

Added about 2 tbls of Himalayan sea salt, 1 tbls of PEPPER, and turned the heat on to a low medium

I let that sit and start to do its magic

In about an hour or when you can get a fork through the POTATOES and CARROTS, I then added the GREENS with about a tbls of OLIVE OIL.  Cooked for about 10 more minutes

In another pot boil some water to make some gluten free PASTA or RICE (optional)

Add PASTA/RICE to bowl then add SOUP on top.  Add more SALT and PEPPER to taste,  and enjoy!

Remember this is an easy, no fuss recipe.  Add whatever Veggies you like!!  Enjoy!!

Oh and about that squash I bought, I roasted it up in the oven with olive oil, salt and some cinnamon.  YUMMMM

Be Well,

Jennifer Esposito

Who doesn’t love pancakes.  I remember when I was a kid, l mean really young like seven or eight and I was still too little to reach the higher cabinets where my mom kept the pancake mix, so I would climb like a monkey up the cabinets to get the pancake mix knocking over things off the counter, of course.   As my family slept I would make a stack of pancakes higher than me, probably enough for an army.  I used to make these fluffy, fluffy pancakes and add chocolate chip, bananas, blueberries and tons and tons of butter – the smell was just beautiful.  So then when my “friend”, Celiac, came along and took away so many things I loved, those days of eating pancakes with my family were one of the memories I thought would long  gone.

I was determined to created a pancake and yes I do have a mix coming out next week that will save you all the trouble of buying all the different ingredients. Until then though Ive created an alternative, especially for those, like me, who cant have eggs.  Here’s a pancake for all of you vegans and people with nut allergies who can finally indulge too. A buckwheat, which is not wheat its a seed, many get confused, it is not a grain.  Its full of protein and wonderful for you.  I ‘ve also added some Teff flour, which is a grain found in Ethiopia, it  has loads of nutrition and also a nutty flavor like buckwheat, it makes these pancakes just hearty, yummy and full of fiber. So make a batch of these gorgeous yummy nutritious vegan pancakes, add what you’d like and serve to all who love pancakes.  I promise no one will know that there are not the kind that make you go back to sleep after you eat them.  They will give you energy, nutrition and smile to boot.

Buckwheat Teff Pancakes

1/2 cup Potato Starch

1/2 cup Buckwheat Flour

1/2 cup Teff Flour

1/4 cup Brown Rice Flour

2 tbsp baking powder

1/2 tsp salt

1/3 cup unsweetened apple sauce

2 tbsp Grapeseed oil

1 cup Rice Milk

1 1/2 tsp maple syrup

1/2 cup water

Directions:

1. Whisk together all dry ingredients

2. Whisk together all wet ingredients.  May need more or less liquid to get consistency that you like.

3. Add wet ingredients to dry a little at a time and mix until combined.

4. Make sure your pan is medium heat and is well oiled or buttered (earth balance).  Pour batter a little at a time into pan.  When bubbles start to form in center your pancakes are ready to flip

ENJOY!  My troop Mr Beens did

Ever Onward,

Jennifer Esposito

Just a quick recap and correction. The last post I spoke about Leaky Gut and what I was doing to help heal it. I’m taking Metagenics UltraClear Sustain, Glutagenics by Metagenics, and Acidophilus, and Quercetin. Also, I’m avoiding all allergens and anything else I am allergic to at the moment. The Lymphatic Drainage Sessions are to flush my body of toxins and then going for vitamin IVS at my doctor’s office. If you believe you might have Leaky Gut, please go see a doctor who will listen and help you.

Now on to the Fun Stuff!

Oh Yeah! Vegan, Dairy, Gluten, Soy, and Refined Sugar-Free Oatmeal Raisin Cookies!

Oatmeal Raisin Cookies! Take that falling eyelashes!

These cookies are delicious, even more delicious for me, for many reasons, let me explain.

When I was first diagnosed with Celiac Disease, I was depressed beyond belief. I know many of you understand having an Autoimmune Disease sucks, yes but was the thought of giving up so much of what I loved – cakes, cookies, bread, and pasta. After realizing my fate and healing from the devastating damage this disease had already done to my body I got in the kitchen again. If course this time all was new and confusing. I managed to start to create recipes. Yummy recipes of things I loved. About 75 of them to be exact, at the time I was using dairy and regular sugar. Months after that I was happily baking away but still feeling great, I was told dairy was no longer my friend either. I discovered on my own research that white sugar was an enemy as well, which also meant corn was their evil cousin. At that time if that wasn’t enough after doing some research on Soy, I opted to keep that out as well. Now what do I bake with though? Air? Knowing me now from my posts, I got back in the kitchen Again. I REDID all recipes – All 75 of them and then some. So recently when my eyelashes and hair decided to start falling out, as explained in the last post, I thought, oh no, not another allergy. Yes, even more allergies thanks to a leaky gut. Almonds now were a big problem as well as chocolate – CHOCOLATE! Really – I’m really being tested here I thought. What was I to do? Give up, cry, scream? Not going to say I didn’t do all of that, because I did have a day that I was so pissed, maybe even two days. After I realized that it wasn’t going to the be end of the world. I got back in that kitchen and I made myself a cookie. A Gluten- Free, Dairy-Free, Corn-free, Refined Sugar -Free, Nut-Free, and Soy- Free Oatmeal Cookie. YUM to the E!!!!! Take that allergies, what a victory I thought. Again, a dance of joy came upon me as the first batch came out of the oven – Healthy, Beautiful, Delicious cookies that not only gave me some sort, however little it is, control back from this ever changing autoimmune disease. I share them with you. Make them, enjoy them, and do a little dance for you. Today you won!

Oatmeal Raisin Cookies (eyelash cookies)

Ever Onward,

Jennifer Esposito

When the going gets rough or scary or stressful I wind up in the kitchen. Which for me is a wonderful place because I get to zone out, be creative and it becomes a place for me to relieve my stress. I know it might sound odd but cooking and baking really helps me feel like I have some control over my health. When I get in the kitchen I don’t feel restricted, I’ll make something that is good for me yet I feel like I’m still a “normal person” who is eating “regular” food. If you have celiac disease or other health conditions that restrict your diet, I suggest you get in the kitchen and make something delicious that you CAN have (even if you don’t normally like to bake or cook). It really gives you a sense of control and pride and happiness. It does for me anyway!

On my latest journey (this eye lash journey) and in my attempts at cutting out most allergens from my diet I wanted to see what else I can create using the fruits and groceries I had on hand. I came up with an apple ginger breakfast bar that I absolutely love! The recipe is really so simple and so quick and so yummy and so very good for you!! Most importantly get in the kitchen and make something for yourself that is healthy and makes you feel happy inside while getting control over a part of your life that you didn’t choose to lose. Eat away and feel happy!!

Apple Ginger Breakfast Bar

preheat oven 350, 8×8 flat baking dish

Ingredients:
2 cups almond flour
1/4 cup arrowroot flour
3/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 tsp molasses
1/2 cup sprouted gluten free granola cereal (I used Lydia’s Organics Sprouted Cinnamon Cereal)
1 tsp minced fresh ginger
2 apples peeled and diced
1 ripe banana
less than 1/4 cup olive oil or grape seed oil

Directions:
1. Add all dry ingredients.
2. In separate bowl mash bananas, add oil and molasses, and stir.
3. Combine wet and dry ingredients.
4. Once combined mix in the apples and ginger.
5. Spoon out mixed batter into the flat baking dish and spread evenly.
6. Cook for 25-30 minutes depending on oven (and less time if use bigger dish).

And! The next round of “What Do You Miss” will end on June 15 so please send me your stories and most missed food item!!

Ever Onward,

Jennifer Esposito