Happy Friday y’all! How has the week treated you? This week has been rather busy for me which is why I didn’t get a chance to post on Wednesday. Hopefully the recipe today will make up for that.
This may not concern most of you, but I’m going to talk about it anyway to share our experiences in case others are looking for more information. Feel free to skip down to the recipe and have a wonderful weekend 🙂 or read on and learn something new about the human body.
Tuesday we took little tummy to get her X-ray and meet with the pediatric urologist. It was not the best experience for her… or me. She had to get another catheter put in to inject the solution for the X-ray to pick up on. I had to wait in the hall while I listened to her scream during the whole X-ray part. I’m sure anyone can imagine how difficult that is to feel helpless. The test was relatively quick though. As soon as I got her in my arms she settled down.
The urologist showed us the X-ray pictures and explained that her condition is fairly common. Something like 1 out of 200 children have it. For lack of a better description, it’s referred to as a birth defect. It’s typically diagnosed in utero, but our ultrasound technician didn’t suspect a thing. What happened was she developed two separate ureters instead of the usual one on her right kidney (also known as a double collecting system), as well as a ureterocele (or a swelling bubble-like growth) on the bottom of her bladder connected to the duplicate ureter. The picture below is the best illustration I could find to give you a visual.
The doctor is not at all concerned with the second ureter. The problem is that darn ureterocele, especially since she has had a UTI (urinary tract infection). That’s what this little unwanted bubble causes. It creates the urine to reflux (or back up into) the kidney welcoming UTI’s to frequently happen. To prevent further infections we now have to give her a low dose medication every day until we figure out just how bad this is. We have to schedule another test to learn how severe her reflux is. The results of this test will determine whether the ureterocele is left alone or if it needs to be snipped to allow the urine to flow more freely. The worst case scenario is that it needs to be snipped and doing so happens to create more of a problem by either worsening the reflux or turning it into an obstruction, not allowing her to pass urine at all. Not a fun thing to think about.
So that’s it for now. I’ll probably give another update after the next test. In the meantime, little tummy is back to her old self and on her normal sleep routine now (which makes things a lot easier and less stressful for me). It’s definitely not a life-threatening situation, but still not something any baby should have to go through. I’m grateful though. It could be a lot worse.
Enough of that, are you ready for a yummy recipe? When we made the decision to go gluten-free, for little tummy’s eczema problem, the first thing I thought about was banana bread for some reason. At this point, my experience level with gluten-free baking was below novice. I tried to make gluten-free cookies once and they turned out like rock hard balls. Ever since then I’ve been afraid to make another gluten-free baked good. It was time to overcome that fear so I blindly threw together whatever ingredients I had in the pantry to create this banana bread.
The first time I made it as one large loaf, but it was so moist the middle didn’t want to cook all the way through. To remedy this I made some adjustments to the measurements and decided to make mini loaves. The result was the best banana bread I’ve ever had. You can’t tell this is gluten-free at all. Unlike some of the gluten-free treats I’ve tried, this bread is über moist. It probably has something to do with the mashed bananas mixed with coconut oil. The almonds on top make a nice toasty crunchy addition to each bite, but that is completely optional if you need it to be nut-free.
No Gluten Banana Bread
vegan, soy-free, nut-free, gluten-free
makes 4 mini loaves
- 1 cup buckwheat flour
- 1 cups brown rice flour
- 3 tablespoons potato starch
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon xantham gum
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 1 tablespoon chia seeds
- 5 tablespoons warm water
- 3 tablespoons flaxseed meal
- 3 ripe bananas
- 3/4 cup organic sugar
- 1/3 to 1/2 cup unrefined coconut oil, melted
- 1/4 cup sliced almonds (optional)
- Preheat oven to 350 degrees.
- In a medium bowl combine the dry ingredients.
- In a large bowl mix the water and flaxseed meal. Using a fork mash the bananas into the water mixture until there are no more large lumps.
- Pour sugar and melted oil into the wet bowl and mix until sugar is dissolved and oil is incorporated.
- Add dry ingredients to the wet and stir until everything is combined. Take care not to overmix.
- Give the batter time to rest while you grease a 4-loaf mini loaf pan. I used about 1 tablespoon coconut oil.
- Divide batter evenly into each loaf section patting down to make sure the batter fills the corners and there are no air bubbles trapped.
- If you’re using almonds sprinkle them on top of each loaf and gently press down.
- Bake for 45 to 50 minutes or until the top of the loaves are firm yet springy when pressed upon and almonds are golden-brown. The toothpick test rarely works.
- Cool in pan for 10 minutes then turn out onto a cooling rack and let cool all the way. Enjoy!
Image of the ureterocele found on the Mayo Clinic website