This is a great recipe for using up ripe bananas you may have.They are nice treat with a cup of tea or pack in lunches.They freeze well
1 cup blanched almond flour
1/4 cup coconut flour
3 ripe bananas, peeled and mashed
2 eggs, room temperature
1/4 cup honey
1/3 cup butter , melted
3/4 tsp baking soda
1/2 tsp sea salt
1 tsp lemon juice
1 .5 tsp vanilla extract
1 .5 tsp cinnamon
2/3 cup blueberries(I used frozen)
1. Preheat your oven to 350 degrees. Place muffin liners in muffin tin.
2. In a large bowl, add coconut and almond flours, baking soda, salt; mix to combine.
3. To the same bowl, add eggs, mashed bananas, honey, butter, lemon juice, vanilla, cinnamon; mix again to combine. Gently stir in blueberries.
4. Drop by tablespoons into the muffin tins. Fill 12 muffins full. Bake for about 17-20 minutes. Let cool in pan for 5-10 minutes. Transfer muffins to a cooling rack. Enjoy!
White peach-Blackberry platz before it heads to the oven.
Until a week ago, I don’t think I had a clue what a Platz was, but boy am I happy I do now! A friend of mine Mama__B posted a great recipe on her blog for a peach raspberry platz. It looked absolutely delicious, and I had a TON of peaches to use up so I decided I was going to try making a gluten free variation… and it turned out great!
You can see the original recipe here. My variation is posted below. It was super simple, and a big crowd pleaser. Something you can whip up in a pinch! Give it a try this weekend and let me know what you think.
- 1 cup white rice flour
- 1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter
- 1/2 cup almond milk
- 1/2 cup golden brown sugar
- 1 teaspoon vanilla
- 2 peaches, chopped (I used white peaches)
1 cup raspberries (I used blackberries, but I think any berry would do!)
- 1/2 cup almond flour
- 1/8 cup melted butter
- 1/2 cup dark brown sugar
- 1/2 teaspoon fresh ground nutmeg
Preheat oven to 350F. Grease and (rice) flour an 8×11.5 pan and set aside.
In a large bowl, combine the rice flour, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. I just do this with my hands….seems to do the job well!
In a smaller bowl, whisk together the egg, milk, brown sugar and vanilla. Stir into the rice flour mixture.
Pour into prepared pan and cover evenly with the fruit.
Combine the crumb ingredients in a bowl and sprinkle over the fruit and batter. I wanted the fruit to poke out a bit so I just made a half recipe of the crumb (which is what I have included above) but you can double that if you want a more full cover of crumb on top.
I’ve never had one before but I see my foodie friends rave about them on Twitter. They are supposedly crunchy on the outside, and chewy on the inside. Two wonderful shells filled with buttercream delight.
I knew that there were gluten free recipes out there as they are made primarily with almond meal/flour. I hesitated in making them because I watch a lot of cooking shows and its always this huge crazy deal to attempt making French macarons. Hard to perfect apparently
Well, this recipe is one I came across in Pinterest, and it used ingredients I already had in the house. So one night, when hubby was at work I decided to try em.
To be honest, they were one of the easiest cookies I’ve ever made. And to me, they were perfect. Crunchy on the outside, and chewy on the inside. Two wonderful shells filled with vanilla buttercream delight.
My size was off (too big) and the shape wasn’t perfect (each shell has a point on it) but the most important part (so I read) was that the shells had feet (the ridge around the bottom)- which they did.
I think EVERYONE should try making macarons! I’m now addicted and will be making them often, different flavours, different fillings. I CANT WAIT FOR MORE!
I made this up myself. I dislike most of the buttercream recipes out there so I just mixed up butter and sugar and vanilla until it tasted good to me. Not too sweet, more on the buttery side. MMM…..
Last week I was bad. All my main meals were healthy. But all my snacks were bad. And in abundance. Today, I am back on track but on Saturday (when I was still being a bad sweets eater) I baked these for my husband and I (and of course I share the wealth with my parents too!)
They have to be one of the easiest squares to make, and they are INCREDIBLY divine! I cut them up into small squares because they are rich. This recipe in an 8×8 pan makes 16 squares (im sure you could cut smaller too)
1 1/2 cups ground almonds
1/2 cup butter
1 1/2 cups of chocolate chips
3/4 cup of chopped walnuts
3/4 cup of coconut
1 can of condensed milk
Heat oven to 350°F
Melt Butter and add ground almonds. Mix together and then pat into a 8 or 9 inch square baking dish.
Sprinkle the walnuts over the crust, then the chocolate chips and then the coconut. Pour the condensed milk evenly over the top.
Bake for about 25 minutes until the coconut is lightly brown. Cool completely (I put mine in the fridge until ice cold) and then cut into squares.