Batter up!!

Softball season is officially upon us and our life is just about to get ten times more hectic!!!  But that’s okay! 
Ask the princesses if they are excited and you’ll get screams of joy.  Ask mom if she’s excited and you’ll just get screams!  Am I excited to see the princesses play ball?  Yes, without a doubt!  Am I excited that there will be practices nearly every day of the week and one on Saturday?  No.  I’d be lying if I said otherwise!  But it’s all good because softball season stretches me…it makes me learn to love cold bleachers on my bum, to be selfless and sacrifice my time, serve other families and love my princesses so much more! 
Team Dechape is geared up for a great season of softball and t-ball.
Helmets…check!

Cleats…check!

Gloves…check!

Bat and batting gloves…check!
 I vow to be the princesses’ biggest cheerleader, to keep the tears and discouragement at bay when they strike out, to be the mom who brings “healthy” snacks after the game, and to be a certified taxi for the next four months!
With that said, the only batters I know that can bring in a home run nearly every time comes teamed up with mixing bowls, measuring cups, and electric mixers!  They make a good team and only on a rare occasion do they strike out.  In fact, today’s batter clearly scored a home run for this team!
 Blueberry Yogurt Banana Bread
(inspired by Daily Garnish)
Yields 1 loaf
Ingredients:
1 cup all-purpose gluten free flour (I used Bob’s Red Mill)
1/2 cup almond meal
2 tsp baking powder
1/2 tsp xanthum gum
1/2 tsp sea salt
1/2 cup organic brown sugar
1/4 cup organic cane sugar
2 large ripe bananas, mashed
1 tsp pure vanilla
2 “flax” eggs (2 Tbsp flax meal + 6 Tbsp water.  Let soak for 5-10 minutes)
1/2 cup plain nonfat yogurt
1 cup fresh or frozen blueberries
Directions:
Preheat oven to 350 degrees.  Generously spray a loaf pan with cooking spray and set aside.
In a large mixing bowl, combine flours, baking powder, xanthum gum, and salt.
In a medium bowl, mash bananas with a fork until they are liquid-like.  Add the sugars, flax eggs, yogurt and vanilla.  Whisk until everything is well combined and there are no lumps.
Pour the wet ingredients into the dry ingredients and mix just until combined.  Fold in the fresh or frozen blueberries.
Pour batter into the prepared loaf pan and smooth top.
Bake for 1 hour or until top is golden brown and a toothpick inserted in the center comes out clean.

The combination of yogurt and bananas definitely made for  a “grand slam” in this bread!  You’ll be coming back for more…I guarantee it!

Blessings,

J’lene