MOUNT KISCO, N.Y. -- DV Home Cooking is a new series devoted to readers and their recipes. All we ask is that you're a home cook, not a professional chef. Got a favorite dish you want to share? Send it, along with the story behind it, to DVHomeCooking@dailyvoice.com.
Home Cook: Sharon Holand Gelfand, Mount Kisco, N.Y.
"When my son was diagnosed with Crohn’s, I started to take a closer look at nutrition and its role in disease. This led me down a path I never expected to take, with a new sense of purpose in healing our bodies (all the way to grad school to get a masters in clinical nutrition).
On this journey, I started to cook more as well as figure out what I could bake for my son that would satisfy his sweet tooth. One of my kids’ favorite recipes was my banana bread. I realized I had to make a few changes to the recipe so that they could still enjoy it without gluten, dairy and white sugar. So I played around with the recipe and came up a gluten-free option. Now everyone is happy!"
Recipe: Sharon’s Gluten and Dairy Free Banana Bread
Preheat oven to 350˚.
- ½ cup coconut sugar
- 1 tsp vanilla
- ½ cup coconut oil
- 3 ripe bananas mashed
- 2 eggs well beaten
- 1 ¼ cups oat flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chopped walnuts (optional)
- Mix coconut oil and sugar. Add bananas, eggs and vanilla.
- In a separate bowl, sift dry ingredients. Add to wet mixture. Add walnuts.
- Pour into an 8x4 greased pan and bake until tester comes out dry (approximately 70 minutes). You can also make muffins and bake for 20 minutes.
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