We have been getting a bunch of berries off of our raspberry bushes but nowhere near enough to make jam with. My kids eat them every day and they absolutely love the whole picking fruit from your own bushes and eating it immediately. Our big […]
Banana bread was one of those things I always meant to make but never got around to. We would put bananas in the freezer and inevitably forget about them. I have tossed so many bananas into the yard waste I can’t even remember. Part of our plan to be more frugal is to waste less food. Food waste is a huge problem, especially in America with up to 40% of all food produced wasted according to the National Resources Defense Council. Many people buy more than they need and a lot of it gets tossed out. We have always gone through the pantry a couple of times a year and donated what we are not eating but that is harder to do with the lettuce you fully intended to eat but has now formed a mushy mess in the bottom of the vegetable drawer. I have been really working hard at lowering our produce waste lately and only buying enough fruits and vegetables for us to actually eat.
Our efforts have been working and we no longer have several bananas in the freezer or mushy lettuce in the fridge but we do run out of fresh fruit and vegetables sometimes but you know what? It is completely fine. I keep frozen fruit and vegetables in the freezer and when we run out I make sure to go to the store the next possible day. We have gotten much better about buying only what we need and now that our berries and squash are beginning to ripen I don’t really have to worry about running out. We just head out to the garden and see what we can find. Right now we have blueberries, strawberries, raspberries and huckleberries ripe and my kids have been out there daily munching away.
Finding a good banana bread recipe was a difficult task. We don’t like it very sweet and it needed to be easy enough for me to put together with the kids running around. I found this one at Mr.Breakfast.com several months ago that I absolutely love. We have since gone gluten and diary-free and I have been able to adapt it easily with pre-made gluten-free flour and coconut oil. I also cut the sugar in half because we are trying to reduce our sugar intake in our house.
I found some gluten-free flour at Costco that I thought I would try it with this banana bread and so far I have been really pleased with it. I can’t taste any garbanzo beans and unsuspecting family members haven’t been able to tell the difference so I may branch out to something else. I have been hearing about this butter flavored coconut oil for months in my mom’s group and I used it with the banana bread. I am not sure if it is worth the extra cost yet. The container is not very big and using 8 tablespoons for the banana bread recipe made a huge dent in it so I might just reserve it for recipes where it really matters. Ha ha don’t look at the salt I used. We have been out of Kosher salt the last couple of weeks and my husband and I kept forgetting to buy it. He is a huge salt lover though so we have many different kinds stashed away in the cupboard and the sea salt made the cut as our temporary substitute. Do you guys ever do that? A box of Kosher salt lasts us many months and we never remember to buy it when we are out. Somehow since we rarely need salt it slips our minds every time we are at the store. I should probably start buying two so we have an extra for our emergency kit.
First things first measure out your coconut oil and your sugar.
Cream them in a bowl. I am fond of the hand mixer for smaller jobs but you could use a stand mixer as well.
Beat 2 eggs into a bowl.
Mash up your bananas. I did them one by one in the egg bowl to save on dishes.
Add your flour slowly. I split it into 2 1/2 cups and 1/4 cup and slowly mixed them in.
Yum! If you like nuts or chocolate chips in your banana bread you can add them here. My son is too young for nuts so I leave them out. We also don’t eat a lot of sugar so I leave out the chocolate chips.
Pour your mixture into a greased loaf pan and tamp it down. Bake for 40-50 minutes or until a toothpick inserted comes out clean.
There you have it! Yummy banana bread fresh out of the oven. The hardest part is waiting for it to cool!
Gluten-free Dairy-free Banana Bread
Quick and easy banana bread easily made gluten and dairy-free.
- 8 Tablespoons Coconut oil (or butter)
- 1/2 cup sugar
- 2 beaten eggs
- 3 bananas
- 1/2 tsp salt
- 1 tsp baking soda
- 1 and 1/4 cups All Purpose Gluten-Free Flour mix
- Optional 1/3 cups Walnuts
- Step 1 Grease a standard loaf pan and set oven temperature to 350 degrees.
- Step 2 Cream the coconut oil and sugar together in a large bowl.
- Step 3 Beat two eggs together and add them as well as two mashed bananas to the bowl.
- Step 4 Mix in salt and baking soda. Add flour, mixing slowly.
- Step 5 Bake for 40-50 minutes until a toothpick comes out clean in the center of the loaf.
This week not a lot got done in the garden besides watering and weeding. We had a busy week with the oldest daughter graduating from high school and Father’s Day so we were pretty occupied. We spent a lot of time doing maintenance type stuff around the garden so that it looked better for the party. I in no way got it looking nearly as nice as I wanted it to but the weeds were more in control and the lawn was at least mowed.
I have been really pleased with the growth in our vegetable garden. All of the plants took off when the sun came out and we have quite a few vegetables growing. Most of them are squash but now that they are starting to grow I can tell which plant is which. It is very helpful!
I pulled the last of our seedlings from the indoor grow area and started hardening them off this week. My ground cherry is growing well and has a couple of fruits on it. Yay! It looks like most of the other plants are bottle gourds. I am a little tight on space so I will have to find somewhere else to stash these. I am thinking of planting them near the hydrangeas in our front bed for now and install some netting so they can grow vertically. I also have some room over by the blueberry bushes but that area is very weedy and I don’t know if that will be a problem later. I might have to super mulch and see if that solves the problem.
The bush bean plants have gotten super tall. They seem to have grown a couple of feet in the last week or two. We have been checking them every day but we missed a day for graduation and they seemed to grow overnight.
I am really excited about our carrots. We grew this variety last year and had no luck. They doubled in size over the last few days and I am hoping that they are growing some nice roots down in the soil!
We have a few pumpkins! I am really hoping they aren’t eaten by the pesky squirrels and crows. I seem to be missing 95% of my strawberries and I think I know who has eaten them…
Our squash plants are taking over the bed. I planted way to many of them for the area. I honestly was not sure if they would even grow. We should hopefully have a bunch though so I can freeze a bunch for the winter. They are mostly summer squash so they won’t keep over winter.
Yellow squash! I took this photo a couple of days ago and they are much bigger today. I didn’t get a picture but they almost looked big enough to eat. Yellow squash is one of my favorites!
Our Luffa plants are starting to grow up the trellis. I need to trim them back a bit but I am waiting for the first flowers so I can do it all at once. These really are my experiment this year. I am hoping they do well so we can switch to natural sponges instead of synthetic.
We have a couple of tiny cucumbers. I am going to have to train these with some string so they can find the fence behind them. I didn’t plant them quite close enough.
Our green beans are doing ok. They have been attacked by some slugs and many of them lost their leaves. I am going to start another batch next week and set up a beer slug trap as soon as I can get around to it. Hopefully that will help.
Do you see these? These popped up in the garden a couple of weeks ago and I have been watching them carefully. They first appeared to be weeds but I was hopeful and decided to let them grow a bit before I pulled the plug. I am fairly certain now what they are since I compared them to my seedling from the laundry room. Do you know what they are? I am pretty sure they are volunteer ground cherries from our plant last year. We planted it in this spot and many of the ground cherries were either squished or left under leaves since we had a very successful harvest last year and missed a bunch of them. I am really excited about it if they are because that means next year I can just save some seeds, I don’t have to search high and low or stress about how many seeds germinate next year. I was also really nervous about our one not so great looking plant but even though it has been growing ever so slowly it looks really healthy so hopefully we will get quite a bit from it.
That’s it for our short but sweet garden update! I may look into some netting for our strawberry plants but honestly I have spent my budget for gardening for the year and my kids aren’t missing them so I may not. Hopefully it will keep the birds off of our raspberry plants. I am excited about the possibility of baby squash to eat next week! Yum!
What’s happening in your garden this week?
A few days ago I posted about our strawberry picking and how we froze and dried the berries. We have been snacking on the dried berries all week and they are delicious! On top of drying and freezing our berries we also made two batches of strawberry jam. My husband and I love to make jam together so it took us a couple of days to coordinate our schedules so that we had enough time to finish. We kept the berries in the fridge and they were still delicious. You can store some varieties of berries such as Rainiers in the fridge for a few days before you make jam but others such as our favorites shuksans need to be processed as soon as they are picked. We had picked regular can be kept in the fridge strawberries so we had time to wait.
If you are new to jam making it is really important to do your research first. There are a bunch of awesome books and websites out there that walk you through the steps to process your canning jars safely and with minimal risk for spoilage. Some of my favorite are:
The Ball Book of Canning (The canning Bible)
There are many many more and a quick Google search can find you what you are looking for. We used the instructions that came in our box of Sure Jell Pectin for both batches but for the second batch we added a little bit of fresh squeezed lemon juice.
We wanted a “lower sugar” jam which you can do with strawberries but it still used 4 cups of sugar so don’t be fooled into thinking it is actually low in sugar, it just means you use less sugar to process it. Before you do any canning you have to make sure all of your jars, utensils and surfaces are clean and sterile. I always wipe down the counters and put a clean dry towel down to work on. We ran our canning jars and bands through the dish washer on the sterilize cycle. Before we placed our lids on our jars we put them into the boiling water for a few minutes to warm up the seals and kill any germs on them. We used the Kerr brand wide mouth jars and lids but any of the brands are fine. We just got a good deal on them so that is what we use.
The first thing we did was measure out and crush our strawberries. For the first batch we used a potato masher for chunky jam and the second batch we used an immersion blender to make a smoother jam.
Then we measured out our sugar and spit it into two bowls and added the pectin to one.
Next we put our crushed strawberries into a pot and added the first batch of sugar/pectin.
We stirred that up and brought it to a boil.
Then we added our second batch of sugar and brought it to a rolling boil again for one minute.
Then we quickly poured it into our jars, leaving about 1/4 inch of head space. We used this Ball canning kit I found at our local grocery store to make sure we had the correct amount of head space in the jars.
Yum! Chunky strawberry jam. We opted not to skim the foam off but many people like to do that so that their jars look prettier. We won’t be giving a lot of it away so for us it wasn’t a big deal.
Next we wiped the jars clean with a paper towel so that they would seal correctly.
Then we used the little magnet thing to put the lids on the jars without touching them and screwed on our bands to finger tight.
Next we made sure the water in our canning pot was fully boiling and then we added our jars, brought it to a boil again and left them in there for 10 minutes.
This year I broke down and bought the special tongs for pulling the jars out of the water and let me tell you they are amazing. I don’t know how we went without for so long. They make it so much easier and I wasn’t worried at all about the jars slipping so if you only buy one canning tool I highly recommend the jar grabbing tongs.
After our jars were processed we put them on another clean towel to cool. We check them the next morning and only one of ours did not seal so we will be eating it this week. I am not complaining, our jam turned out delicious!
We had a great time with our strawberries this week and I feel much better about eating our own jam rather than buying some in the store that may or may not have high fructose corn syrup. I am already thinking ahead to raspberry season in July and how much raspberry jam I will be eating. Raspberry is my favorite and Costco has been out for months. I fully plan on canning a bunch of raspberry so that we don’t run out this year!
What types of jam are you making this season?
Strawberry Jam by Sure Jell
Make your own strawberry jam!
- 12 cups whole strawberries (6 cups crushed)
- 4 cups sugar
- 1 package Sure Jell Low Sugar Pectin
- Step 1 Use a dry measuring cup to measure exactly 12 cups of strawberries with the tops cut off.
- Step 2 Measure exactly 4 cups of sugar into a bowl.
- Step 3 Combine 1/4 cup of the sugar from the bowl with 1 package of Pectin in a small bowl.
- Step 4 Crush your strawberries and measure out 6 cups of crushed strawberries into a pot.
- Step 5 Add your sugar/pectin mixture and bring to a full boil on high heat, stirring constantly.
- Step 6 Stir in remaining sugar and return to a full boil. Boil exactly 1 minute, stirring constantly.
- Step 7 Remove from heat and skim off foam with a metal spoon if desired.
- Step 8 Immediately pour into prepared jars, filling within 1/4 inch from the top.
- Step 9 Wipe jar rims and threads, cover with lids and screw bands tightly.
- Step 10 Place jars into boiling water making sure they are covered with 1-2 inches of water.
- Step 11 Process for 10 minutes or adjust time based on Altitude.
- Step 12 After the jars are processed remove from the water and place on clean towels. Check the seals after the jars have cooled down.
- Step 13 Let jars stand at room temperature for 24 hours before storing in a cool dry place for up to a year.
When my husband and I first started really looking into our food many years ago one of the first things we looked at was high fructose corn syrup. We discovered it was really difficult to buy jam without out it so we decided to try […]