My Favorite Gluten Free Banana Bread I Have Made So Far

   My Favorite Gluten Free Banana Bread I Have Made So Far

         I have made some yummy banana bread before, and I've gotten a fair knack of replacing the wheat in a recipe, but this one is my all time favorite, so far.  Moist, fresh, and doesn't 'taste' gluten free.

1 Cup Ground White Buckwheat Flour (you know this is one of my favorite gf ingredients)

1/3 Cup Almond Flour not quite full, add some Brown Rice Flour to top it off. (I buy this and keep a small 1 lb package in the freezer)

3/4 tsp baking powder 

3/4 tsp baking soda 

1/4 tsp salt

1 1/2 ripe bananas peeled and cut into small pieces

2 eggs 

2/3 cup granulated sugar ( I used a healthier sugar)

1/3 cup plain yogurt ( I used full fat yogurt)
2 1/2tbsp unsalted butter (can replace with non dairy)

2 1/2 tbsp vanilla 

1/4 cup walnuts (optional)

Pre-heat oven to 350 degrees.  Lightly spray your loaf pan, I used the longer version, seen above, and love how it heated it through, perfectly. It is a Norpro and it is approx 11.5" x 4.5".
Insert metal blade of your processor, pulse to combine the flour, baking powder and soda, salt, and nuts, about 5 times. You can use a 5x9.
Reserve in bowl.
Process banana until pureed, about 30 seconds. Scrape work bowl and process another 10 seconds. Add eggs, sugar, yogurt, butter and vanilla extract. Process until well combined, about 10-15 secs. Add dry ingredients. Pulse until flour is just mixed, about 5 to 6 times.
Pour into prepared pan. Bake until golden brown and toothpick inserted in center comes out clean, about 30 minutes. (50 approx for 5x 9 pan)

Tastes Just Like Gluten Filled Chocolate Chip Cookies!

The very best gluten free cookie cookie that I have ever made, 

that tastes just like a real gluten filled cookie!!

Seriously! 

It was a big hit, even with the non-gluten eating folks around here.

As I have stated before, when I am making homemade gf goodies,  I prefer to use ingredients without the use of starchy fillers to replace the flour portion of the cookie. I also LOVE almond flour, but like to use it in small doses for the sake of taste AND for the sake of cost effectiveness!

Here it is:

Tonya's Tastes Just Like Gluten Filled Chocolate Chip Cookies!

1 cup butter unsalted softened

3/4 c granulated sugar (just under)

3/4 c  packed brown sugar (just under)

1 egg

2 1/4 c flour mixture see below

1 1/2 c buckwheat flour ( I use fresh ground from hulless berries)

1/2 c almond flour 

1/4 c brown rice flour

2 tsp baking soda

1 tsp salt

2/3 bag of chocolate chips (use however many you want)

1 cup of chopped nuts (optional)

Heat oven to 375 degrees. 

Bake for 10-12 minutes, which will vary according to you oven, 

however, watch for some browning around the edge, then after

removing from oven, let sit for 2-3 minutes, then 

transfer to a cooling rack.

These were soooo good.

Buckwheat is my new favorite gluten free replacement option. It is sooo good for you and very affordable. I love the combo of almond flour, which is a bit pricey for our budget, so we will often use that in combination with buckwheat, which adds to taste and nutrition, but uses less at a time.

Hope you enjoy our recipe creations!!

christmas treats

Almond bark covered pretzels and peanuts. This is a tradition each year around here. It simply must be made. Everyone loves them. This year, I tried some peanut butter filled pretzels. It was an ok hit.

Recipe:

It's too easy to bother telling you, especially since you already know it, but here it goes...

Almond Bark, cheapest at Aldi, make a home made double boiler, then place bark in top pan, let melt slowly, dip goodies in bark, place on wax paper covered sheet pan, place outside for quick cooling if you like, then place on lovely little Christmas plate.

Watch them disappear!!

apple pear crisp, home made blender whip cream, twister jar

I am using a recipe from Ellana Amsterdam's cook book. I created an apple pear crisp, based on her apple crisp recipe.  We are NOT paleo people, but paleo recipes often work for our needs that we have for our meals.(this is what will allow us to change this up a bit too)   I ordered a huge lot of organic apples which turned out to be just $1+ per pound and apples have been a huge part of our meals lately.  This is the right thing to do as it is in season which is always a great way to eat anything.

I have been looking for alternative crisp topping recipes and will continue to do so, because this family cannot have wheat now that through my elimination testing, it is a trigger food for me and therefore assumed to be for my autoimmune daughter since children often follow our lead on these things.  I am testing her as well but it is harder to tell with a young person as their bodies are so resilient while having issues, but since all the research I have done has pointed to no gluten, then we are just going for it in the hopes of helping her body heal and to prevent any further issues.  We have noticed some of her symptoms improving overall. We also cannot have oats due to my boy being reactive to this. Blah!!!

Mmmmm....fresh out of the oven.  Smells great!  

General Recipe: (not giving exact since it is from her book)

apples of choice, I cut around core and did not peel

apple juice

lemon juice

salt

cinnamon

nutmeg

arrowroot

Topping:

almond flour

grapeseed oil

agava nector

vanilla

salt

baked for 45 mins then another 10 to crisp up the topping

Home made whip cream:

I pretty much never buy whip cream anymore, I simply buy cream from Aldi, the best price, I am not really able to get organic often.  

I use my Twister Jar blender which can make powdered sugar, isn't that cool?

I add my choice of sugar, natural something, then zoom that in my blender until powdery, then

I add a dash of vanilla and a pint of cream

put my Blendtec on 4 and in about 30+ seconds I have a finished product all ready to plop on all my treats!

YUM!

Verdict:

This crisp was very good but the topping did not crisp up enough for us and it was a bit bland, likely because there was no butter...so we will be using butter, coconut oil or both in the next batch, that should give us that extra edge we are looking for.

It was gone that night and I was thinking how much my little Braveheart would have loved eating this. 

Pumpkin Chia Pudding breakthrough breakfast ~the plan

Oh boy am I excited! 

First, I was down 1.2 after testing swiss chard, but I had a small headache so may have had a slight reaction, I will keep an eye on that.  I just don't get headaches anymore.  

I finally got the recipe for the Pumpkin Chia Pudding and it is the BOMB!!  I don't think the picture below does it justice, the lighting in my kitchen is not conductive to good photos with my capable camera.  If anyone knows how to put iphone pics on here, please advise me.  

This was soooo good, seriously.  It's pumpkin with chia seeds and cinnamon and nutmeg and coconut milk....mmmm....well, I love to change things up, it's just what I do because things are just never good enough like they are, I have to add tons of  junk.  But with this I added things that are friendly for me.

Here is the pudding after sitting in the fridge.

Here is my home made whip cream that I made in my new twister jar, which I love by the way and it only took less than a minute, seriously!!

Here is my finished masterpiece!  I added the whip cream to the pumpkin dish, drizzled with honey, lightly covered with my flax granola, then sprinkled some nutmeg. Truly divine.  

I later went back and added some wild blueberries to a second taste test!  Very filling, full of protein and omega 3's and who doesn't need more pumpkin in their life??

Summer Squash Bella Stir Fry with Herbed Goat Cheese

Soooooo gooooood!

I threw this together the other day and personally I thought it looked quite beautiful.  It was really a last minute, what in the world should I eat moment.  It tasted great and I didn't want to eat the spaghetti leftovers since pasta puts pounds on this pretty little behind if you know what I mean...
Sooo...I did what millions of people have done before me but in order to remember the details easily and to encourage you in case you need it, I am writing it down here.  This is very tasty and good to eat on the juicing/ good fats eating plan.

sweet onion, amount of choice, I used about 1/4
summer squash, I used one small one
sautee in coconut oil until starts to tender
add baby bella mushrooms, I used about half a pint
add leftover chucks of meat from the spaghetti you won't eat
now add fresh garlic from your press (we don't want it to burn by putting it in too soon)
salt and pepper well, also Mama Garlic seasoning mix
don't over cook, keep it firm.....

Now here is the kicker that knocks this out of the water.......................drum role please................

I had some herbed soft goat cheese I needed to eat, so I through this in until melted through...it must have been around 2-4 Tbsp worth.

WOW!!  That was so good!!  And it was just like I like it, if it's not a 'dump and go' then it's 'slice and sautee'...gotta love 'em!

a must repeat meal

There are many things happening around here to get our lives back in order.  One thing is all the healthy eating going on, however, I would like Braveheart to eat MUCH healthier yet. Thank God I juice for him or he just wouldn't get enough veggies in his little body.  

So, we are up to our ears in squash, so I warned everyone in the family to be ready for lots of squash.  Mmmmm...some just wouldn't try my squash cookies..they are a little bland but they taste good. I will work on that though.

Our other issue is B's ankle. Please take a moment and pray for that will you?  We have an MRI on Thursday so we will see.

Here is the awesome meal I made up, although it is just typical stuff!  For those of you who know me, I usually don't use the canned soups for recipes, so if it calls for it, I usually make a healthier home made version.  Well, I have a few cans of better for you organic ones without all the hydro...blah blah additives in it.  I used it yesterday.  This is not any new concept but here is what I put it in and note that I do not like measuring much and I love to DUMP AND GO!

USE UP WHAT YOU HAVE GROWING OUT OF YOUR EARS CROCK POT DISH

1 can of organic mushroom soup

1 batch of potatoes I dug out of the garden  (about 5-6 med size give or take)  

1 whole small head of cabbage cut not too small  ( I will add more of this next time)

1 can of tuna  

1 cup chicken broth ( I just gestimated that amount)

add your favorite seasonings like mama garlic, salt, pepper, dash of chipotle flakes, real garlic, etc...

Cook on low for a few hours.

Add with a couple hours before dinner:

1 cup sour cream mixed with dijon mustard and tasty seasoning ( I love mama garlic, quick easy, yummy)

    

sprinkle in some quinoa  ( you can look that up if you don't know what it is)

If you want to add another grain, just get some of them in sooner to get cooked enough like brown rice, maybe more liquid.

1-2 summer squash (I think cauliflower would taste nice here and hide well)

mix all of these together and....

cover with 1-2 cups moz cheese (use any you like here)

This dish was an instant hit.  All of my family loved this with the exception of my 20 year old who works, didn't eat it and most likely wouldn't because he is just that way and since he is gone all the time working, we don't harass him too much about what he eats...we try anyway..hee.  Kids were getting up and getting more!  I put a big salad on the table too. Yep, from my garden.  These last two things make my heart so happy!

I had to eat two bowls of little salads so I didn't eat too much of it myself, as I could have went back 3 or 5 times..I do love my own cooking sometimes, you know what I mean?  I often pat my own back, but hey, I am not picky....thank God for my mom and my Agent boy, #3.  They lift up my cooking skills the most.

See what you can do to make this your own tasty dish.

TIP ON SQUASH:

A long time ago my mom bought me this weird dicing thing which I stored in the basement thinking I didn't have room.  Recently I pulled it out and have been using it for tiny cutting.  I love my knife the best but find when I need dicing, this thing is the bomb!  

So I quickly slice the squash, then, 2-4 at a time, threw the squash in this 'thing' with tiny squares, then I pull the lid down and boom...tiny little perfect squares...it took me 20 seconds to have a whole squash in tiny pieces.  This is how I added it to the dish to make it small and easy to eat without big squash chunks and it was worth it!

I don't know what this is called but when I figure it out I will let you know.  It's is similar to a mandolin but no slicing, just dicing fry stuff.

May God bless your eating adventures............so your body may function as He designed it!

CARAMEL CORN with a twist of good for you

I couldn't remember where I found this recipe, but then when I looked closer I saw that it was originally from the WWW.HILLBILLYHOUSEWIFE.COM.  I can't NOT give her credit of coarse.  I have been making this recipe for some time now, but I changed things up a bit. First by using butter and not margarine. I would simply, never use margarine.  Here is the recipe MY way:

Caramel Corn

• 8 cups popped popcorn
• 1 cup peanuts (optional) I switch off with other nut types but not for the kids.
• 3/4 cup brown sugar
• 1/4 cup margarine butter and coconut oil  (I haven't gone 100% coconut oil yet)
• 3 tablespoons corn syrup   coconut nectar 
• 1/4 teaspoon each salt & baking soda
• 1/2 teaspoon vanilla

Arrange the popcorn (and peanuts, if you are using them) in a well oiled 9″ by 13″ pan. Get out a 2 quart sauce pan and combine the brown sugar, margarine, corn syrup and salt over low heat. After the margarine melts, cook without stirring for 3 minutes. It should be bubbling gently during the 3 minutes. Stir in the baking soda and vanilla. Quickly pour this over the pan of popcorn. Mix gently to coat the popcorn evenly. Bake the pan at 300 degrees for about 15 minutes. Break it up into pieces and serve. This stuff is so good that it doesn’t last long, but if you do end up with leftovers, store them in a sealed container, or bag. It is good tucked into lunch boxes too.


I will elaborate on Coconut Nector here.   I bought this last year when I was ordering foods online to try out on my family.  I never used it because it was thick and sticky and quite frankly....annoying.  It strings along much like melty cheese.  I almost NEVER use corn syrup, but resigned myself to using it in this one recipe or that every other year candy at Christmas thing. However, while making this recipe, I was always thinking of other ways to health it up.  So I started adding some coconut oil to the butter base, 'in place of' would be more correct.  I wanted to replace the corn syrup but you need something tasty and something that will crisp up in the oven.  Now...last night I had a food epiphany....what if I use that stuff in the cupboard..it is syrupy-like!!!  I made it and it was the bomb!! Perfect...good tasting...good for you...low sugar level and index!!!  Even the kids loved it.  Braveheart said it was the best one yet.  Daddy, I could tell without saying, he might of done without the pumpkin nuts...but hey, even he needs a parasite cleanse now and then!!

I don't have a good sugar replacement, but hey...it's caramel corn, it is what it is....I ate it and still lost .2 pounds the next day...eat occasionally and enjoy!

Read more below about coconut products!

http://www.naturalnews.com/030110_coconut_nectar_vinegar.html

on making raw salad

I am trying to juice again now. I am completely out of shape and feeling double my age.  My knee injury acts up off and on and limits my mobility, my feet (plantar fasciitis), is always on the edge of well, but is acutely affecting my life again, my body aches in the morning, I gained more wt. I am tired all the time.....years ago I was actually diagnosed with fibromyalgia, but have not really believed it for sure. However, symptoms are symptoms..so I am reading an inspiring book and I am trying to eat more raw food in my diet.  Little steps I say.  That doesn't mean I won't be eating normal food still but I am  gearing up for a juice fast soon!
Anyway, here is a salad I made that I quite loved.

"Tonya's made up but surely not the first to think of it, raw salad"

Napa cabbage thinly sliced
sweet onions thinly sliced
broccoli 1-2 little trees very finely chopped
red sweet bell peppers
raw sunflower seeds
chia seeds sprinkled
organic raisins
smidgen of real, parm cheese


put all these in a bowl big enough to be able to toss nicely in the amounts you desire


add your home made dressing:


1/2 olive oil and/or grape seed oil
one fresh pressed garlic clove
red wine vinegar
 salt/pepper
several drops of Stevia liquid
shake well
put on salad


toss well


adjust all ingredients according to your tastes..don't be shy..it was soooo good!!

Happy Birthday Ninja warrior boy #12

Today is Ninja/Secret Agent boy's ( 3rd son ) birthday. He was born 12 years ago. The only child of my brood to be born in the afternoon light hours. He was not in a hurry to come out either by date or by labor. This signified the beginning of his unique personality.
He requested a boston cream cake/pie. I obliged him. I think it turned out quite good. I pretty much only make home made frosting and whip cream now. I really love the taste and it is so easy. I figure that is healthier than store bought even though it's still sugery goodness.
Here is the recipe I followed for my first actual chocolate butter cream frosting! It is so good and very rich! Wish I could post a photo. I will get this straightened out soon. We are taking the boy skating with his sister and a couple friends and then home to play. It will be simple this year.

soothing, cancer healing smoothie

Speaking of illnesses, one of the best ways to help heal one up whether it be cancer or an unknown virus with fever like one of mine had this week, is with a soothing smoothie. There is no end to the ways you can make one. This is one way that I have gotten some extra nutrition into Braveheart during his battle. Although you've all read about these and most likely make your own, here is how I make ours. At least one way. :)


General base that seldom changes:

Frozen bananas (i keep these in freezer)

frugal tip (i buy the .99 cent getting old ones in a bag)

(i often buy organic/ they are nearly same, especially the organic leftovers)

Frozen berries (aldi store has great price on f. berries)

Fruit juice (this can be OJ, apple, pomegranate or

many others)(pomegranate is cancer fighter)

optional:

yogurt/ kefir (gives probiotic and fermented benefits)

flax seed oil

honey

protein powder in the form of whey or goat's milk

coconut oil

green powder supplements: spirulina, wheat grass, veggies..etc..
(there are many varieties and you can't taste it in here and it really adds that extra punch of healing cell nutrition and boosts the immune system.

Just zoom it all together and slurp away!

leftover pork soup

I found the most fun crockpot website that is right up my alley. I love Stephanies conversationalist style and mostly simple and wholesome ingredients. It inspired me to use mine for soup this week. I'm not a gourmet type cook. I love healthy, fast and easy! I love using my crockpot for the throw it in and go mode. I use it to cook winter veggies all the time. I have tried a few of her recipes, all good so far, but this one I just made up as I went with leftovers. Hey, Karl, if you're reading this, first of all it IS pork and we DID think we were going to go to the hospital the next day when we put it in, so don't think we forgot about you. :)
Our friends blessed us with a delicious pork dinner with italian peas and homemade applesauce...yum. Thanks. We put the leftovers to good and extended use. Ahhh... warm soup on a cold day.

Here is my assistant chef. She helped make it and put all the ingredients in the pot. In addition she even served everyone and made a beautiful table that I wish I had captured here. Man I think food is pretty!

Here is what I did.

Added a pat of butter to the pot.

Strip cut the leftover pork and a small sweet onion.

Plopped in all the rest of my organic carrots from the fridge, leftover cabbage, the italian peas, pre-soaked brown rice, salt, pepper and tumeric. (I wanted to add this into our diet as I have read it is a great antinflammatory and good for fighting cancer) I am going to look up more on how it is used as a flavoring. I thought it added a rich golden color and couldn't really tell if I could taste it but the soup was the bomb!! Yum!

I put it on high for a couple hours then low for the rest of the day.

Well, not any kind of new recipe but it was fun and best of all soo easy for any mom who is busy or preparing for hospital admission. I will share my other easy and fun one I tried when I had to cook a roast waiting in my fridge. Let me just say that it has to be super easy right now for me or I don't make it at all. My time is very limited in this area currently.