Switching careers at any point in one's life, can be very scary to say the least. You just have to take the plunge. And so I did, from the world of art into the delicious and familiar world of food. I grew up in a family where food has always been right, left and center. Food and family meals were at the center of our lives.
Food world, here I come!
As part of my new year's resolution to eat more healthfully but with sweet tooth in mind, i'd like to share with you this banana-nut muffin recipe i scooped up and adapted from goop.com. Your taste buds will not believe this is actually sugar free! I recently served these at brunch chez nous and I can't tell you how quickly they were devoured! Thank you Gwyneth. Cheers! Here's to 2010 and happy cooking!
Banana Nut Muffins Adapted from Goop
Ingredients
3 medium ripe bananas
1/2 cup maple syrup
1/4 cup brown rice syrup
1 tablespoon vanilla extract
1/2 cup barley flour
1 teaspoon baking soda
1/4 cup raisins
1/4 cup dried currants
1/2 cup walnuts
2 teaspoon fine sea salt
6 tablespoon oil (canola or sunflower)
1 cup whole spelt flour (or whole wheat pastry flour)
1/2 cup white spelt flour (or all purpose/plain white flour)
Preparation
Preheat oven to 350º F (108º C) and roast the walnuts on a sheet for approximately seven minutes, then finely chop.
Sift the flours and baking soda into a medium-sized bowl, add the salt.
Puree the bananas in a food processor and add the remaining liquid ingredients. Mix well.
Make a well in the flour and pour in the wet mixture (scraping the processor bowl well) and fold together until the flour is moistened.
Add the walnuts and raisins and fold just a few more times to incorporate. Don't mix over or you will have tough muffins!
Line the muffin tin with papers or brush with oil. Use an ice cream scoop to distribute the batter evenly among the cups.
Bake approximately twenty five minutes or until a toothpick tests clean. Cool in a pan for a few minutes, then remove to a cooling rack.
Image via GOOP
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