I served it with roasted potatoes and spinach alioli. MMMMMMM.
I used Bryanna Clark Grogan's recipe for brown gravy.
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 bananas, mashed
3/4 cup white sugar
1/4 cup unsweetened apple sauce
3 tablespoons vegetable oil
1/2 cup chopped walnuts, optional
Preheat over to 375 degrees Fahrenheit (190 degrees C).
Line 10 muffin cups with muffin papers.
In a large bowl, mix together flour, baking soda, baking powder, and salt.
In another bowl, beat together bananas, sugar, applesauce and oil.
Stir the banana mixture into the flour mixture just until moistened.
Stir in walnuts, if desired.
Spoon batter into prepared muffin cups.
Bake in preheated oven for 18-23 minutes, or until a toothpick inserted into center of muffin comes out clean.
Do not over bake.
Preparation time: 35 minutes including baking
This is the roast I was late in putting in the Crockpot yesterday due to the emergency. M's CT scan came back fine, so thank God for that!
I let it cook on low for just over 5 1/2 hrs and it was fine. Everyone including A liked it! I am looking forward to having some sandwiches with some thinly sliced pieces and sliced tomato today for lunch.
I got this recipe from Ellen's Kitchen.
Crockpot Gluten Roast
about 8+ servings
2 c vital wheat gluten
1/4 c unhulled sesame tahini or nut butter (I used the sesame seed butter)
2 tablespoons Nutritional yeast
2 teaspoons Cumin powder
1 teaspoon Ground coriander
1 teaspoon Garlic powder
1/2 teaspoons Onion powder
1/2 teaspoons Salt
1/2 teaspoons Black pepper
1 cup broth or water
1 tablespoon organic blackstrap molasses
3 tablespoons Tamari (soy sauce or Bragg's Amino) (I used Bragg's)
1 tablespoon Vegetable oil
1 1/4 cup Additional water
1/4 c Cider vinegar
1 tablespoon olive oil or Dairy-free margarine
1 Clove garlic, sliced in half
Cut tahini or nut butter into gluten flour.
Stir in nutritional yeast, cumin powder, coriander, garlic powder, onion powder, salt and pepper, mixing well.
Mix tamari and oil with a cup of broth, stir into gluten mix. Knead into a rough ball (about 10 minutes by hand, or 6 minutes in a bread machine or food processor).
To let the gluten develop, set aside 15-20 minutes (or overnight in the refrigerator, covered or in a large plastic baggie.) See the basic gluten page and the glutensteaks recipe for more information on developing the gluten texture.
When ready to cook, place into a slow cooker (crock pot) that has been oiled or sprayed with non-stick spray.
Mix additional hot water (1 & 1/4 c), molasses and cider vinegar and pour over gluten.
Top gluten ball with olive oil or margarine and garlic halves.
Cook covered in slow cooker on low setting for 5-7 hours (It definitely takes the longer time if cold to start with). If it begins to cook dry, add additional water/tamari mix. Slice thinly and serve as you would roast beef.
Refrigerate in cooking liquid to save, makes great sandwich strips or fajitas or stir-fry pieces.
This picture looks ridiculous with the garlic clove halves. M grabbed one and popped it in his mouth, he loved it. I recommend spreading it on some homebaked bread and serving alongside the roast.
Mix together the meat substitute, rice and corn in a bowl.
Place the peppers in a casserole dish, cut side up. Stuff with the rice/meat/corn mixture.
Pour marinara sauce over the peppers.
The loaf on the left is the one baked in a loaf pan, while the one on the right was baked on the pizza stone.