Rosemary Lemon Bread

I've become slightly stuck on rosemary lately. After buying a bunch at the store, I decided to see how my love for the buttery flavored herb transitioned to baked goods. The outcome? Rosemary lemon bread--made bready thanks to my new standby, coconut flour.

The are definitely a bit more grown up--not the treat to serve to little kids or someone looking for a sweet, dessert-like bread. However, they're incredibly flavorful without being super sweet and are much more interesting than the usual banana bread. This recipe is definitely a keeper in my collection. Enjoy!

Mother’s Day Dairy-Free Banana Bread

Nothing says thanks for ensuring that I didn’t turn out a pregnant teen or Republican like a made-with-love loaf of bread. (It also says, “I’m poor,” but the belly-warming slices spread with (vegan) butter should sufficiently distract from that whole issue.)

This is my take on a classic banana bread—one of the early baking projects I made as a child with my mom, standing on a stool to reach the kitchen counter. This week I’m experimenting with oat flour, recommended constantly in one of my favorite healthy-eating books SkinnyGirl Dish. I want to like oat flour, since it doesn’t seem to require all the extras that other gluten free ones do, but I recently tried making a batch of cookies with it, and they turned out very dry. So, for this loaf, I used over half oat flour and the rest traditional white flour—and it turned out just as moist as it’s supposed to be. I’d like to tinker my way out of all of the processed white flour, and will try to do this with my two recipes this next week.

What else, what else? As always, substitutions are at the bottom of the recipe. If you’re like me, and, well, hurting a bit in your financial sector, this is an economical and thoughtful gift to make for this Sunday.