Baked Milk Challenge: Banana Cinnamon Crumble Bread

Hello world! I promise we’re all still alive and well over here- just a little busier with two babes running the show. Raymond is 2 and half months and fits into our little family perfectly. You often read about how adding a child to your family makes it feel more complete, and that is exactly the case with little Ray. We still plan to add a couple more munchkins to the gang eventually, but Raymond makes us feel even more like a family. Ricky has adjusted wonderfully! He was a little extra sassy the first month or so, but has started to calm down and get back to his normal, well-behaved self. I think this is because Raymond is taking more consistent naps in the morning, allowing me to give Ricky some one-on-one time. A little attention goes a long way with him and as long as he gets some face time, he is much more well-behaved the rest of the day. Unfortunately, the opposite is also true, if we don’t get any one-on-one time and I’m focused on Raymond the majority of the morning, by nap time Ricky is guaranteed to have more than his fair share of tantrums. Let’s hope Raymond continues this new trend of morning naps, for everyone’s sanity!

Also, Raymond is huge. He is already starting to wear 6 month clothing! Ricky was in 3 months until he was around 5 months old! Just another example of each kid having their own identity, I suppose. Either way, they are both pretty darn adorable. Life is good.

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Allergy update. We had a set-back a few weeks ago. We had worked our way in the baked dairy challenge all the way up to baked cookies (no longer considered “extensively baked,” baked at 350 degrees for ~10 minutes) with no reactions. So, we moved forward to the next step: stove-top pudding. We gave Ricky about a teaspoon of stove top pudding made with milk, and within a couple minutes he started itching and his lips got puffy. We monitored him closely for about 10 minutes before deciding to go to the ER. There were no hives, but his mouth was obviously swelling and he coughed a few times. We did not administer the epi because we live so close to the hospital, but I had it on hand, in ready the entire time. So scary. It was a real blow to our morale, we had truly gotten our hopes up that he had outgrown his allergy. This reminder that a small amount of something as common as dairy could kill our son was jarring. Because of the mouth swelling, our allergist suggested we dial back the baked dairy challenge to “extensively baked” for the next year, meaning everything has to be baked at 350 degrees for at least 30 minutes. Ricky is only 2 and although he is very communicative for his age, he is still not able to accurately describe things like an itchy mouth or tongue swelling, so our allergist felt it best that we wait another year before trying to move forward and we completely agree. Which means, I need to continue to find yummy breads and other recipes that fit the “extensively baked” requirement. Here is one of my most successful finds, adapted from this recipe.

I have tried a lot of banana breads and they always seem to end up under-cooked in the middle. Finally, the yummiest, completely cooked bread with a crunchy cinnamon crumble on top. Enjoy!

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Banana Cinnamon Crumble Bread

Ingredients

  • 2 flax eggs
  • 1/3 cup buttermilk
  • 1/2 cup canola oil
  • 1 cup bananas, mashed (~2 large very ripe bananas)
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt

Cinnamon Crumble Ingredients:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 4 Tbs unsalted butter softened
  • 1 tsp cinnamon

Directions

  • Make flax eggs and buttermilk and set aside for approximately 5-10 minutes
  • Whisk together flax eggs, buttermilk and oil
  • Mash bananas and add to the flax egg mixture along with the vanilla. Mix well
  • In a separate bowl combine flour, sugars, baking soda, cinnamon and salt
  • Add flour mixture into the flax egg mixture slowly, stirring to combine. Be careful not to over-mix
  • Pour bread dough into a greased 10″ bread pan
  • Mix your cinnamon crumble topping by adding the flour, sugar and cinnamon to the softened butter and stirring with a fork. Break any large pieces up and sprinkle evenly on top of your bread dough
  • Bake at 325 degrees for 75-85 minutes. Note: this is a lower temperature setting than called for by the “extensively baked” plan, but the duration of time is quite a bit longer, so it is approved by our allergist.
  • Take the bread out of the oven and cool in the pan for a few minutes before removing and placing on a cooling rack
  • Enjoy!

Baked Milk Challenge: Pumpkin Zucchini Bread

Ever since we got the go-ahead from our allergist to do a dairy challenge, also known as a baked milk challenge, I’ve been seeking out recipes that fit the specifications given. It was suggested that we start with recipes using a semi-low amount of dairy (1/4-1/2 cup) that can be baked at 350 degrees for at least 30 minutes. These recipes are a lot harder to find than you’d imagine! So far the best options I have found are sweet breads. Since I’ve had such a hard time finding recipes, I figured others probably struggle as well, so here is the first of many to come. This is a delicious fall recipe altered slightly from this original, including chocolate chips to entice your little one!

Pumpkin Zucchini Bread

Ingredients

  • 1 1/2 cups whole wheat flour (or all purpose flour)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • Pinch of nutmeg
  • Pinch of ginger
  • 3/4 cup canned pumpkin
  • 1 cup shredded zucchini, squeezed of excess moisture
  • 1/3 cup honey
  • 1 tablespoon coconut oil
  • 1 flax egg (1 Tbs ground flax, 3 Tbs water)
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy milk
  • 1/2 cup chocolate chips

Directions

  • Preheat oven to 350 degrees and grease a bread loaf pan
  • If using, make flax egg by whisking together 1 Tbs of ground flax with 3 Tbs water)
  • In a large bowl, combine dry ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger)
  • In a separate large bowl mix pumpkin, zucchini, honey, oil, flax egg, and vanilla until well combined. Whisk in milk.
  • Add wet ingredients to the dry ingredients and stir until just combined. Stir in chocolate chips.
  • Bake for 50-60 minutes or until toothpick comes out clean. Remove and cool on wire rack (in pan) for ~10 minutes.
  • Remove bread from pan and place on wire rack to finish cooling,

We have successfully passed this challenge and will continue with this amount for several weeks. The next step is increasing the amount of dairy in the recipe. After that is accomplished, our allergist suggested trying either a lesser amount of cook time or a lower temperature. Beyond sweet breads I plan to try casseroles next!

If you have any good recipes that include dairy and are baked for at least 30 minutes at 350 degrees or higher, please share!

Raymond turned three weeks yesterday and we took our first trip out of the house with just me and the boys. It only took two hours to get out of the house, so I’m calling it a success! Raymond did great (read:slept through 90% of the trip) and Ricky was super well-behaved; he must have sensed that I was not up for any two year old sass, thank goodness! I had been waiting for my Solly Baby wrap to come in the mail before attempting any big adventures (ahem…Target) and I am so glad I waited! This wrap is awesome and I am officially a fan of baby wearing!

Solly Wrap Target trip

I love having my hands this full! My two boys snuggling on my lap ❤

Full hands, full hearts!