Recently I purged my cookbooks. I find I have to do this every few years or they just get out of control. I toss the things I just don’t use, thus making room for new cookbooks, of course.
So, there I was, trading my old cookbooks at Powell’s. I was all set to march to the cookbook section to pick up Alice Medrich’s Pure Dessert, which I think is fantastic (I rented it from the library before committing to buying it). But a funny thing happened on the way to Alice. I stopped, just to look, of course, in the gluten-free section. To my surprise and delight, I found Donna Washburn and Heather Butt’s latest cookbook, Complete Gluten-free Cookbook. Even better, many recipes feature dairy and egg-free versions. Wow! As I stood thumbing through it, I knew it had to come home with me. I have Washburn & Butt’s two other books and they are among my favorite GF cookbooks. These gals know their breads, for one thing, and just about everything else I’ve made from their books has been pretty good. So for them to create dairy- and egg-free recipes is a real gift, particularly bread recipes for a bread machine.
And you know, some days I don’t want to root around in cookbooks and blogs to then go off and experiment with substitutions. That’s fun for me, but sometimes I just want a darn recipe I know is going to work. So this cookbook came at a great time. And I’m sure the guys I work with will be happy tomorrow because I’ll be bringing in this little gem (so that I don’t eat it all myself):
So, having gushed about this cookbook, I do have to say that I couldn’t help but modify the very first recipe I tried from it! I’m still me, after all. And I like to experiment. This started out as Washburn & Butt’s Chocolate Banana Snacking Cake, but morphed into my Chocolate Chip Banana Walnut Cake.
(Vegan) Chocolate Chip Banana Walnut Cake
2/3 c sorghum flour
1/4 c quinoa flour
2 tbs tapioca starch
1.5 tsp xanthan gum
2 tsp baking powder
1/4 tsp salt
1 tsp egg replacer
3/4 c chopped walnuts
3/4 c chocolate chips
2 overripe mashed bananas
3/4 c sugar
1/3 c vegetable oil
1/3 c water
1 tsp vanilla
Mix drys. Mix wets with a boat motor (hand mixer). Mix both together by hand. Spread into an 8×8″ square pan greased and lined with parchment. Bake at 350F for 30 mins. Toothpick check. If you’re using a convection oven, timing may get tricky. Towards the end I had to tent with foil to keep the top from browning too much. In my convection oven, this cake took about 30-35 mins.
This was a teaser. Now go buy the cookbook!