Wednesday, March 5, 2014
There is nothing easier or better then a slice of ice cold or steaming hot quick bread. Be it a slice of banana bread, pumpkin bread, or zucchini bread they are all popular and delicious.
When you cannot have squash, or banana's you have to get creative to still have that same satisfying experience. We have come up with some great options. Sweet potato is a favorite but we are always trying some new options. This is a great one!
Red Bean(Adzuki or azuki bean) paste is very popular in Japanese and Chinese desserts. According to Dr. Weil's "Like many other beans, adzukis are a good source of magnesium, potassium, iron, zinc, copper, manganese and B vitamins. Also of note is the adzuki's status as the "weight loss bean," since they are so low in calories and fat, yet high in nutrition. Additionally, they are relatively easy to digest, so they should not give you gas as other beans do." Abby usually doesn't digest darker colored beans well, but she has always done very well with azuki beans. It is not prepared as sweetly as American's might prefer so if I make red bean paste from scratch I tend to sweeten it up to our sweet tooth standards. There is one brand of canned that Abby seems to tolerate but homemade is easy. Canned foods we avoid mostly because no matter what the ingredients claim, there is a good chance anything that is canned is either corn contaminated or the cans are not lined. I also had some frozen cherries really needing to be used up so for the heck of it I threw those in as well.
The red bean paste really brightens up with the cherry flavor, and if you can have almonds, the flavor of almonds are the perfect flavor match with both red bean and cherry. We are nut free so no almonds for us, it was still delicious!
If you opt to use canned red bean paste, I do recommend adding 1-2 tablespoons of liquid and some sugar. It can be too thick and dry straight out of the can. You want to visualize the moisture you would find in a mashed cup of banana's when preparing the beans to be used in this quick bread.
This bread is sweet,heavy, dense and moist. We preferred it chilled. I had a little bit of the red bean paste leftover and we spread it on each slice. It was the perfect topper.
1 cup red bean paste.(homemade or canned if you can find it safe) I cooked in about 1/4 cup frozen cherries.
1 1/2 cups all-purpose gluten-free flour
1 cup granulated sugar(domino's)
1 teaspoon baking soda(Abby is still fine with arm n hammer)
1 teaspoon guar gum(or ground chia for those who are gum free)
1 teaspoon salt(we have been using pink himalayan)
1/2 cup TJ's grapeseed oil(soften butter would be a good option as well if you are not dairy free)
2 large eggs
2/3 cup "buttermilk" ( 1/3 cup coconut yogurt diluted with 1/3 cup water is what we substitute)
2 teaspoon vanilla extract
OPTIONAL: !/2 cup slivered almonds,longans, cherries etc.
Preheat oven 350
1) mix all dry ingredients in bowl. Add the rest of the ingredients except the optional almonds, and mix till well combined. If you are adding almonds,nuts, or any dried fruit now would be the time. (dried longans? Raisins? Dried cranberries? anything goes.)
2) pour into well greased loaf pan.
3) bake for 1 hour to 1 hour and 15 minutes. Check for doneness with a toothpick or knife. Allow to cool.
Wrap tightly to keep moist. I keep mine in the fridge.
NOTE: If you do manage to have some of this leftover(rare in our home!) this makes a terrific bread pudding or overnight french toast casserole.