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!
In my quest to eat gluten free and mostly grain free,I look for different flour substitutes for my sweet treats.Most of us are very familiar with baking with almond flour but it is on the expensive side.
On my last trip to Bulk Barn I noticed ground pecans and wondered if I could substitute it for the almond flour in my favourite Grain Free Chocolate Chip Cookie recipe. At half the price per pound it was certainly worth a shot.The result was a crispier flatter cookie and every bit as delicious.
Pecan Chocolate Chip Cookies
Yield: 1 dozen large cookies
- 1/4 cup butter plus 2 Tblsp, softened
- 1/3 cup cane sugar (can substitute brown or white sugar)
- 1 tsp pure vanilla extract
- 1 large egg
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 cups ground pecans (pecan meal)
- 3/4 cup chocolate chips
- 1/2 cup unsweetened coconut (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Using an electric mixer, mix together the butter, sugar in a large bowl until very creamy (like frosting). Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt. Then slowly mix in the ground pecans, 1/2 cup at a time, until well blended. Using a spoon, fold in the chocolate chips and coconut, if using.
Drop dough by rounded tablespoonfuls about three-inches apart on parchment paper-lined baking sheet. Bake approximately 13 minutes. Allow to cool for 10-15 minutes on the baking sheet.
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.
Peppers are plentiful right now in gardens ,farmers markets and grocery stores. Stuffed peppers are a family favourite and gluten free.
With an endless variety of filling recipes you’re sure to find something that will please everyone. Ground Beef can be combined with white or brown rice, quinoa,or just veggies to fill bell peppers. For fun, try using a variety of green, yellow and red peppers.Oh and don’t forget to serve with a dollop of sour cream.Here is my go to recipe.
1 pound lean ground beef, browned and drained of fat
1 cup cooked cooled rice (I like jasmine rice)
6 peppers any colour
2 8 oz. cans tomato sauce
1 chopped onion lightly sauteed in butter
salt and pepper to taste
Preheat oven to 325 degrees F (175 degrees C).
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, onions and salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Pour remaining can of tomato sauce over the stuffed peppers.
Cover baking dish with foil and bake for 1.5 hour in the preheated oven or until peppers are tender. If you have time you can baste the peppers with sauce every once in awhile.
Whenever I make pancakes, I prefer ones with blueberries but mostly ones with chocolate chips in them. LOTS of them.
But my husband always mentions apple pancakes. I think his mom used to make them when he was a kid. But I wasnt too excited about an apple pancake. What I WAS excited about was an apple fritter. So I kind of combined the two ideas and voila! Apple Fritter Pancakes.
I used my no-fail gfree pancake recipe (but you could always use a pre packaged mix) of:
1 cup rice flour, 1 cup almond milk, 1 egg, 2 tsp oil, 2 tsp baking powder, 1/4 tsp salt, tsp of vanilla and this time I added in cinnamon- and lots of it!
What I did was remove the core from the apples and slice them super thin with a mandolin. Then I battered the apples with the pancake mixture and pan fried in butter. Topped them with lots of icing sugar afterwards which was the best idea ever. lol.
These were REALLY good. Give em a try!
Peaches are the fruit of the season right now and I cannot get enough! I have been grilling them, making jam with them, baking with them and of course eating tons of them raw. I’m on a 2 a day diet at least. I like to eat things in season SO MUCH that I get sick of them until they are in season again the next year. lol.
I made a peach upside down cake for my sister in laws engagement celebration (yay!) and I had some leftover batter so I just turned it into some donuts!
I used the Betty Crocker gluten free golden cake mix. I followed the recipe on the box but instead of water, I pureed some fresh peaches and added that as the liquid instead. I also added almond extract instead of vanilla. Which paired really well with the peaches I must say!
What I did was in each donut tin, put a bit of melted butter, brown sugar and peach slices. Then I simply poured the batter over top of it and baked them! I just kept an eye on them in the oven but they took about 18 minutes at 325.
As soon as I took the pan out, I ran the knife around the edge and wiggled them out. The more it cools the harder the brown sugar butter mixture gets and it becomes sticky and they are harder to release.
They were delightful. I suggest eating them right away- best served warm. They dont keep particularly well (they get kinda soggy) so just bake em and eat em 🙂