Banana Nut N'oatmeal

I love oatmeal, especially during the winter. However, I’ve learned I’m highly sensitive to oats in addition to the gluten. So I decided to create this “n’oatmeal” as in “no oat oatmeal”, or something. Anyway, I threw in some of my favorite grains and flavors. This tastes similar to a banana nut bread or banana nut crunch cereal in a soft, warm version.  The cinnamon really accentuates the flavors in the dish. Make a big batch one day and eat on it the rest of the week. It keeps well in the fridge for a couple days; just add a little more milk to your bowl when you warm it up! Check it out at the link below!

Banana Nut N'oatmeal

Never Fail Pie Crust & Banana Coconut Cream Pie

I’ve mentioned before that my mom is an awesome cook – like the best I know! She has a pie crust called “Never Fail Pie Crust” that she uses for all her pies (of course my favorite being her pumpkin pie). It is awesome – flaky, buttery, crisp. This is my attempt at her pie crust with gluten free flours. It doesn’t hold a candle to hers but it will work for me! This recipe makes about 2 pie crusts.

2 cups GF all-purpose flour (I used a mix of sweet sorghum, white rice and tapioca starch)

1 tsp xanthan gum

2 tsp baking powder

1 Tbsp Stevia or sugar

¾ cup butter or shortening, cold (I used dairy free butter)

¼ cup lukewarm water

1 egg, divided in half (save the other half for an egg wash to brush over the pie tops)

½ tsp vinegar

• In a mixing bowl, combine flour, xanthan gum, stevia, baking powder and butter. Blend until mixture is slightly crumbly. 
• Add in water, egg and vinegar and blend until ingredients are well combined. Pour dough mixture onto a clean, floured surface. 
• Split into two equal portions and roll each portion out as desired. 
• NOTE: This also freezes well. After rolling, place parchment paper over crust and roll crust up. Cover with plastic wrap and freeze up to two months. To use after freezing, just thaw at room temperature or in refrigerator. This crust is good for pies, cobblers, pot pies, etc.

BANANA COCONUT CREAM PIE

My father’s favorite pie is Coconut Cream. Over the last couple years, his health has declined rapidly. He has grown up eating junk and refuses to change his habits. His typical Coconut Cream Pie was loaded with sugar, fat, carbs, etc. Little does he know that I’ve greatly modified my coconut masterpiece into a low carb, low fat, low sugar, gluten free treat! For Thanksgiving this year I decided to add a little twist to it and add some bananas. It turned out great and gave the pie extra flavor! This makes one regular pie.

1 pre-baked GF pie crust (recipe above)

1 overripe bananas

1 cup almond milk

1 cup coconut milk

3 Tbsp arrowroot starch

1 tsp vanilla

½ tsp sea salt

¼ cup coconut flakes, unsweetened

½ cup whipped topping (for dairy free, use coconut cream)

1 Tbsp coconut flakes, toasted

• In a small blender, combine ½ banana and almond milk and blend until smooth. Pour mixture into a sauce pan over medium heat. In the blender, mix together arrowroot starch and coconut milk until smooth. Add in vanilla, salt and starch mixture to banana mix. 
• Bring to boiling and cook for about 5 minutes until mixture starts to thicken. Remove from heat and continue stirring for about 5 minutes. Let pudding set up for a few minutes. 
• Meanwhile, thinly slice the remaining banana half and place slices in a single layer along the bottom of the prebaked pie crust. Pour on pudding mixture. 
• Refrigerate for about 2 hours or until pie is set. Top with whipped cream and sprinkle on toasted coconut flakes. 

Mini Banana Mango Bread Loaves

We love baking goodies and giving them out for the holidays. Our loved ones and neighbors are usually the ones on the receiving end of my baking addiction but give baked goods to anyone! These cute little mini loaves make perfect homemade gifts and are freezer friendly! Make a few batches now and thaw just before Christmas so they are ready to give! If you are stingy (which I can’t blame you after tasting these), enjoy them with a cup of coffee or tea. It is has just the right amount of sweetness and a nice, soft, texture. Makes 4 mini loaves or 1 regular sized loaf.

1 ½ cups GF all purpose flour

¼ cup arrowroot starch
¼ cup sweet sorghum flour
2 tsp xanthan gum
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp sea salt
1 tsp cinnamon
½ tsp nutmeg
1 cup coconut sugar, stevia or regular sugar
2 eggs
3 medium bananas, mashed
½ cup mango puree (Puree a small mango, adding a little water as necessary)
1 Tbsp olive oil or coconut oil
½ cup almond milk
¼ cup chopped walnuts

• In a large mixing bowl, combine dry ingredients. Blend until well combined and form a small well in the middle.
• In a small bowl, combine eggs, bananas, mango, oil and milk until well blended. Pour banana mixture into well in flour.
• Gently mix on low speed until just combined, batter will be lumpy. Fold in walnuts.
• Spoon batter into greased loaf pans. Bake at 350°F for about 30-35 minutes for mini pans or 45-50 minutes for regular pans. Let cool about 15 minutes.
• To freeze: bake according to instructions and let bread loaves cool for an hour. Wrap loaves in plastic wrap and then in foil. Freeze for up to 3 months. Remove from freezer and allow to thaw for a few hours.

Happy Thanksgiving!! Black Friday Shopping Menu and easy recipes!

Happy Thanksgiving to you all! May your day be blessed with great food, great people and great conversation. Remember to thank our wonderful Lord for this great day and all your blessings! If you are traveling – please stay safe! Also, if you are cooking – stay safe! Don’t think I haven’t heard of those crazy Thanksgiving Day accidents. I’m not one for Black Friday shopping – unless it involves me in my pajamas with a laptop. However, I know many people LOVE to do it. So I figured I would post a couple options that you can use tomorrow while you are out and about (or tonight!) Just remember, they are just things; don’t get crazy over a deal! Hopefully you find a good deal. Not me though – I’ll be snuggling my babies by the Christmas tree as my shopping is done!!

Obviously, you are going to want something quick and portable that you could possibly make ahead. So try these recipes:

• Cinnamon Roll Scones (make ahead just warm up before you go!)
• Peach Raspberry Muffin (make ahead and warm up!)
• Easy Breakfast Sandwiches (make ahead and warm up!)

You’re going to want a drink to wash all that down so try these:

• Hot Homemade Apple Cider
• Pumpkin Spice Latte

How about a new recipe?? This is a filling and healthy smoothie.

BANANA MOCHA SMOOTHIE (for extra energy!-makes two servings; one for you, one for a friend!)

1 cup almond milk

Ice cubes (about a cup or however much you want!)
1 banana
½ cup strong coffee
1 Tbsp unsweetened cocoa powder
1 tsp chia seeds (optional but extra nutrition!)
1 Tbsp honey

• In a blender (I used my Magic Bullet), combine all ingredients and blend until smooth. Pour into a travel mug and hit the door!

Are you a coffee drinker?? Try this one!

MOCHA PEPPERMINT COFFEE

 

1 candy cane, crushed

3 cups strong, black coffee
1 tsp cocoa powder, unsweetened
1-2 tsp honey, depending on desired sweetness
1/3 cup vanilla almond milk
1 tsp non-dairy coffee creamer
1 shot of espresso, if desired

• In a blender, combine all ingredients and blend until smooth. Heat using desired method, either over stove or in microwave. Pour into large travel mugs or coffee cups and enjoy!

Banana Oatmeal Pancakes

I made these this morning for a quick and easy, yet filling breakfast before we take a trip to the pumpkin patch. I knew we were going to need something to keep us full for a while but I didn’t want to spend all morning cooking breakfast either. I’ve heard that bananas and just a couple other ingredients can make a great pancake but I was skeptical. I had a very overripe banana and decided to try it. These made a sweet and fluffy pancake in no time. Plus it has plenty of good nutrition and very little junk! Next time we are going to try adding the blueberries IN the pancake mix! Makes about 5 pancakes

1 large overripe banana

2 large eggs
¼ cup GF all purpose flour
1 tsp cinnamon
½ cup GF oats
¼ tsp vanilla
¼ cup almond milk
1 tsp coconut oil

• Heat a large griddle to 350°F and melt coconut oil. In a large bowl, mash banana with a fork.
• Add in eggs, flour, cinnamon, oats, vanilla and milk and blend until well combined.
• Pour pancake batter onto griddle and cook for about 5 minutes or until batter starts to bubble.
• Flip pancakes onto other side and cook for about 5 more minutes.
• Serve with maple syrup and fruit if desired!

Yogurt & Peanut Butter Banana Parfait

Did you know that November is National Peanut Butter Month?? I didn’t know such a thing existed. It makes sense though to have an entire month dedicated to peanut butter. I don’t really pay much attention to these types of “holidays” but I figured tonight I would. This is simple and delicious. It is also full of nutrients. We ate it as a dessert but switch it up and serve it for breakfast too. Makes two servings

1 small container of vanilla yogurt (I used dairy free coconut yogurt but any kind will work)

1 tsp cocoa powder
2 Tbsp peanut butter (or other nut butter)
2 small bananas
2 Tbsp whipped topping
2 tsp carob chips (or chocolate chips)

• In the yogurt container, blend yogurt and cocoa until smooth.
• In two small serving dishes, split the cocoa yogurt mix into the dishes.
• Cut the bananas into chunks and layer each dish with about a half of a banana.
• Add one tablespoon of peanut butter into each bowl.
• Layer the other halves of the bananas into the dish and top with whipped topping and carob chips (if desired).

Peanut Butter Banana Dessert Parfait

So I’m really trying on my carbs… really I am. But boy is it hard. I’m a sucker for desserts. Every evening my sweet tooth gets the best of me. Not to mention, I have all of these items in my pantry and fridge to make all kinds of gluten free baked goods. They might be gluten free, but they are not carb free. So I tried to find me something that was relatively low in carbs but would also satisfy my sweet tooth. This probably won’t be a treat that I get to have a lot, but it was sure good while it lasted! This recipe makes about two servings

 

1 banana, diced
1 Tbsp almond (or peanut) butter
1 small graham cracker square (I used a slightly modified version of my homemade batch – see here!)
1 Tbsp cocoa nibs (or mini chocolate chips)
1 Tbsp yogurt (or whipped cream)

• Put diced banana into a serving bowl (or two small bowls if you separate the servings).
• Crumble graham cracker square over the top of the banana.
• Dab on your almond butter. Sprinkle with cocoa nibs or chips.
• Top with yogurt or whipped cream, if desired.
• Serve immediately – this does not keep well as your bananas will brown quickly!

Banana-Peanut Butter Milk Shake

We are always looking for some good deals. We even have my mom being more frugal. She found some almond milk on sale for $0.50 a carton. I will say that it was a deal. However it was set to expire the next day. I’ve heard freezing it is not a great idea but we tried it anyway. My husband also recently got me a “YoNanas” maker for Mother’s day. So I decided one evening to make a milk shake for our evening treat. It turned out great! Now I have a use for the several cartons of almond milk in my freezer!

1 half-gallon carton of unsweetened vanilla almond milk, frozen but slightly thawed

2 frozen bananas
½ cup peanut butter
chocolate syrup, if desired
whipped topping, if desired
cherries, if desired

• In a blender, combine almond milk, bananas and peanut butter. Blend until smooth, it will probably take several minutes.
• Pour into a glass and put a little whipped topping, chocolate syrup and a cherry on top. Throw in a straw and enjoy!
• Note: If you have a “YoNanas” maker, you can blend your bananas and then add to the blender.

Cinnamon Raisin French Toast with Bananas and Walnuts

I am not kidding when I say that this is the best French toast I have EVER made. And trust me – I’ve made a lot of French toast! For some reason, this is the first time I’ve attempted since going gluten free a few months ago. I had some bread I needed to use up quickly and this turned out to be the perfect way to not waste it! I’m thinking this may be on our regular menu for the fall…

6 slices of cinnamon raisin bread (either homemade GF or store bought)

2 eggs
½ cup milk (I used almond)
½ tsp vanilla
1 tsp cinnamon
1 Tbsp coconut oil (or shortening)
1 over-ripe banana
½ tsp cinnamon
¼ cup walnuts, chopped
1 tsp honey or maple syrup

• Preheat griddle to 375°F and add coconut oil to griddle.
• Whisk together eggs, milk, vanilla and 1 tsp cinnamon in a medium sized bowl until combined. Dip both slices of bread into egg mixture.
• Place “battered” toast onto a hot griddle. Cook first side for about 10 minutes or until browned and crispy. Flip and cook the other side for about 5 minutes or until crispy and brown.
• While your toast is cooking, cut banana lengthwise in half. Then cut each half lengthwise to make four long slices of banana. Add banana slices to griddle and sprinkle with remaining cinnamon.
• Top bananas with walnuts and drizzle honey on and “fry” until slightly browned. Remove toast from griddle and put onto serving plate.
• Top each serving of French toast with the caramelized banana/walnut mixture. Serve with additional syrup if desired, but really these are sweet enough already.

Chocolate Chip-Banana Almond Cookies

These cookies are a slight modification of a whole-wheat banana cookie I use to make that my boys LOVE! They would literally eat the whole cookie sheet full in one evening. It was so very simple and fairly healthy, but full of gluten. This is my first attempt to recreate them gluten free. It’s not how I imagined they would turn out BUT they are still good. Next time, I will try a different flour mixture but for now, these will definitely do. They smell amazing and would be perfect in the fall!

1 large overripe banana mashed (approximately ¾-1 cup)

1/3 cup of nut or seed butter (I used almond)
1 tsp maple extract (or vanilla, almond etc.)
1 Tbsp honey
1 ½ tsp baking soda
1 Tbsp applesauce
1 cup almond flour
½ cup coconut flour
¼ tsp salt
¼ tsp cinnamon (or ½ if you like cinnamon)
½ cup mini chocolate chips (or regular size, chunks, etc.)

• Mix together all ingredients except chocolate chips in a bowl on low speed.
• Using a cookie scoop, place cookies onto a greased baking sheet (or lined with parchment paper).
• Bake at 350°F for about 15 minutes or until cookies are slightly browned. Let cookies cool for about 10 minutes so they continue to set up properly.