#eggless bread

This Herb Garlic Finger Millet Bread is soft, flavorful, and completely gluten-free. It’s made using a mix of millet and alternative flours, flavored with garlic, oregano, and chili flakes. Perfect for sandwiches, toast, or simply enjoyed with butter and spreads! 👉 Watch the full step-by-step video here: https://youtu.be/XFaHgThcSts 🥖 Ingredients Sorghum Flour – 40 g Finger Millet (Ragi)…

Okay, my 1 day off in 3 weeks just became 1 day off in an entire month. :) But, hey, I am not complaining. Bring it on! :) More work means more chances for me to save for my future family's future. :) It's just that I have been so, so, so tired that I have not been able to update my blog as regularly as I should have been. Sorry about that! 

Yesterday was my day off and I made sure that it was as productive as ever. Well, I can't really say that I have cleaned my apartment. *oops*  I am reserving that task for my 3-day off beginning tomorrow! Intensive cleaning mode on! :) Aside from not cleaning yesterday, I guess I could say that I made more mess in the kitchen. I was busy in the kitchen almost the entire day. 

The irony that lies in a chef's day-off is that it is spent in the kitchen, as well. What? What break from work? Hahaha :) I don't know why but for us, there is definitely a difference between cooking at work and cooking at home. Nonetheless, cooking is always love no matter where it is done. :) 

Anyway, I have realized that I have lots of fruits and vegetables inside my refrigerator that I have not touched yet. Before things start spoiling, I had to use some of them for cooking or for baking. I had some bananas, sweet potatoes and leftover oats, whole wheat flour and non-fat milk. I'm no baker or pastry chef but I sure would like to try baking this and that for fun. :) The end result: Banana and Sweet Potato Oat Bread. 

Banana and Sweet Potato Oat Bread 

Ingredients: 

2 Bananas, ripe

1/2 Sweet Potato, steamed

1/2 vanilla bean, scrape out the seeds only

2 cups flour

1 cup milk 

1/4 cup yogurt

2 Tbsp melted butter

1 cup sugar

2 tsp. Baking powder 

1/4 cup of oats or leftover muesli

2 Tbsp. ground flax seeds (or you can use any kind of nut, whole or ground)

1/2 tsp. nutmeg, cinnamon and cloves (optional) 

Procedure: 

1. Add bananas, sweet potato (including skin), yogurt, milk and vanilla bean into a bowl. Blend them altogether using a hand blender. 

2. Add the sugar, melted butter, baking powder and ground flax seeds. Mix well. 

3. Add the flour, oats, cinnamon, nutmeg and cloves last. Mix together. If your mixture seems too thick, you can add a little more milk. 

4. Set your oven to 180 degrees Celsius. 

5. Pour your mixture into any desired baking pan. You can also use muffin tins if you want. Remember to line your pans with a little bit of butter or use baking paper to line your pans to avoid the bread sticking to the pans. 

7. Place your pan in the oven and bake for approximately 1 hour or until the center becomes cooked. Stick in a chopstick or a toothpick into the center. If the toothpick comes out clean, your cake is done. :) 

Note: This cake is a quite a dense cake. I didn't really follow any recipes online. Haha. I just made it up along the way. I like how dense it is, though. It is like a cross between a rice cake and a moist banana bread. :) 

Oh, I just noticed that it's Thanksgiving! So, the sweet potato did actually fit in the season. :) Happy Thanksgiving everybody!