Step One: Preheat the oven to 350°F. In a large bowl, whisk together the flour, baking soda and salt
Step Two: In a small bowl, whisk together the eggs, bananas, sugar, applesauce, oil and vanilla
Step Three: Stir the wet ingredients into the dry ingredients just until moistened
Step Four: Pour the batter into two greased 8×4-inch loaf pans. Sprinkle the tops of each with the walnuts
Step Five: Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Cool the loaves in their pans for 10 minutes. Remove the loaves from the pans and put them on wire racks. Let them cool completely to room temperature
Instructions: Step One: In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt. Set aside
Step Two: Melt the butter in a medium skillet over medium-low heat, stirring occasionally
Step Three: Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl
Step Four: Add the milk, brown sugar and granulated sugar to the brown butter. Whisk to combine.
Step Five: Whisk in the egg and vanilla until smooth and creamy
Step Six: Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the chocolate chips
Step Seven: Cover the bowl and let the dough sit at room temperature for 30 minutes, or refrigerate for up to 5 days
Step Eight: Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats
Step Nine: Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart
Step Ten: Bake for 10-12 minutes or until the edges are golden brown and the center is set
Step Eleven: Remove from the oven and cool on the baking sheet for 5 minutes. Sprinkle with flaky salt, if desired. Transfer to a wire rack to cool completely
Notes:
Gluten-Free Flour: Be sure to use a gluten-free flour blend that contains xanthan gum. I use King Arthur Flour Measure-for-Measure Flour. Other 1:1 gluten-free flours that contain xanthan gum such as Bob’s Red Mill 1:1 Baking Flour will also work. Dairy-Free: Skip steps 2-3 and simply use melted dairy-free butter (note that dairy-free butter will not brown). Omit the milk. Use dairy-free chocolate chips.
Step One: First, prep all of your ingredients, including your aromatics–ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking
Step Two: Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice
Step Three: Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it’s not quite salty enough for you or if you know you won’t be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine
Step Four: Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout
Step Five: Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil
