This week, I’ve been getting over being accidentally glutened. Sometimes when you travel, it’s pretty difficult to not eat gluten somewhere along the line. I made a weekend trip to San Francisco, rode the trolley to the end of the line, and ate seafood at Fisherman’s Wharf…. where the nice server guaranteed gluten-free grilled Halibut with summer veggies and rice. I’m REALLY sure that wasn’t the truth. Or maybe my troubles were caused by a different meal away. I don’t actually know. But I do know that after I got home, I wanted to treat my symptoms with banana bread, because bananas and rice are two things that seem to help the belly. Here’s the quick recipe that I came up with:
Quick Gluten-Free Banana Bread
2 Tablespoons coconut oil
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup gluten-free Bisquick
1 teaspoon cocoa powder (optional)
Mix it all together with a spoon and bake at 350 degrees for about 40 minutes (until it’s golden-brown and done in the middle).
Optional: sprinkle with equal parts brown sugar and white sugar before baking, for a faux-streusel crust on top! YUM.