More Recipes from the Transformer Kitchen

By request, here are a few of the recipes we made at this week’s Food Transformers workshop! This week, we focused on making produce-based quick breads and desserts.

 

Banana Muffins

Based on this recipe.

  • 3-4 bananas
  • 1/3 cup unsalted butter
  • 3/4 to 1 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1 1/2 cups flour
  • chocolate chips

Mash bananas in a large bowl. Melt butter and pour in. Add sugar, egg and vanilla and stir to combine. In a separate bowl, combine remaining dry ingredients (all except chocolate chips). Pour into wet ingredients and mix. Fold in chocolate chips. Line a muffin tin with paper muffin cups. Fill to below the brim. Bake at 350 degrees F for 20 minutes or until brown.

 

Since we had a gluten-intolerant participant at the workshop this week, we also made this gluten-free version!

 

Gluten-free Banana Muffins

Based on this recipe.

  • 3 bananas
  • 1/3 cups oil
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 1 cup buckwheat flour
  • 1/2 cup amaranth flour
  • 1 tsp soda
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp tapioca starch
  • 1/2 tsp guar gum
  • 1 generous tsp cinnamon
  • chocolate chips

Combine banana, oil, brown sugar, and vanilla in a large bowl. In a separate bowl, combine dry ingredients (all except chocolate chips).  Add dry ingredients to large bowl and mix to combine. Fold in the chocolate chips. Line a muffin tin with paper muffin cups. Fill to below the brim. Bake at 350 degrees F for 20 minutes or until brown.

 

Our favorite of the day was the Strawberry & Cream Biscuits that we made following this Smitten Kitchen recipe. They’re super easy to make, so give them a try at home! They’re also good with blueberries, raspberries, or currants.

Remember that even if you miss the workshop, you can sample some of what we’ve made by visiting us at the Terater public markets on Wednesday or Friday of each week!

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