When I first made this I was looking to create an egg-free (vegan) banana bread in addition to gluten free to serve to our plant-based friend who was coming for brunch. I played around with a Williams-Sonoma recipe and viola, after two tweaked versions (theirs is not gf, df) I was thrilled with the results. I have made it many different ways over the years and it always comes through whatever the occasion may be – school snack, entertaining, gifting, teachers, etc. – my go-to loaf for sure.
The high holiday, Rosh Hashanah, is at sundown Sunday night and thought to share this before my peach salad post (look out for that next) because it is that good and the holiday is a few days away. For those of you who have been missing challah, this post is for you. It’s been a number of years without challah for us which is why I’m so excited to share this with you!
Update: Creative recipe winner has been chosen! All your recipe ideas using Bread SRSLY dinner rolls were so creative, gosh it was hard to choose. Look out for more giveaways coming soon!
I am excited to reveal that the winner is … Kimberly’s breakfast strata! I thought the use of the dinner rolls filled with all those yummy strata ingredients would be delicious with the flavor of sourdough for brunch.
Happy New Year to all those who observe the Jewish New Year! Challah, gone are the days of challah when eating allergen-free. Ha! That’s what they may think, but I have a recipe here for a raisin challah completely gluten free, dairy free, and soy free that dispels those nasty myths. Just because one has celiac, or allergens doesn’t mean one needs to sacrifice (as I type this I say to myself – you sound like a bumper sticker – forgive me). This recipe is very easy. It comes right out of a package. 🙂