GF Chocolate Chip Banana Bread with Almond Milk

Quarantine-style. Only 2 bananas, not too much flour/eggs/oil.

Just right!

INGREDIENTS:

·  2 bananas, mashed

·  2 eggs

·  2T maple

·  3T oil

·  1t vanilla

·  2/3t cinnamon, soda, powder

·  Pinch of salt

·  1c almond meal

·  1c GF flour

·  2/3c choc chips

DIRECTIONS:

• Beat wet ingredients
• Mix in all dry ingredients at once
• Pour into oiled 8x8 pan
• Bake at 350 for 25+ minutes 

Gluten Free Blueberry Muffins

Light, airy, open texture (#GBBO).  I was shocked.

INGREDIENTS

• 1 1/2 c almond flour (finer than almond meal)
• 1 c gluten free baking flour (Trader Joe's)
• 1 3/4 t baking powder
• 1/2 t xanthan gum
• 1/4 t salt

• 1 mashed extra ripe banana
• 1/4 c honey
• 1/3 c almond oil
• 1/3 c unsweetened almond milk
• 3 large eggs, slightly beaten
• 1/2 t vanilla

• 1 c fresh or frozen blueberries

DIRECTIONS

• Combine all dry ingredients
• Add in all wet ingredients; mix until well combined
• Fold in blueberries
• Spoon into greased muffin tin (I made 10 large muffins, and added water to the 2 extra muffin cups for steam)
• Dust muffins with cinnamon
• Bake at 350 about 25 minutes
• Allow to cool a bit before removing

Nutty Grapefruit Tart

*Could easily be transformed into a refreshingly different meringue pie!

INGREDIENTS

CRUST

• 1 1/4 c GF flour
• 1/2 c almond meal
• 1/2 c unsweetened shredded coconut
• 2T honey
• 1/4 t salt
• 1/3 c unsalted butter, melted

FILLING

• 1 1/2 c grapefruit juice
• 1/3 c honey
• 3T corn starch

• 3 egg yolks, room temp, beaten
• 6T butter, cut roughly into tablespoon size chunks
• (a bit of beet juice for color, if you're adventurous)

TOPPING

• 1/4 c unsweetened flaked coconut, toasted (optional)
• 1/3 c slivered almonds (?? deciding what nut works best, pistachios were ok)
• 2T honey
• 1/4 t cinnamon
• 1/2 c heavy whipping cream
• 1t vanilla

DIRECTIONS

• Preheat oven at 400; butter a large pie pan (parchment paper is a good idea, too)
• Combine all dry crust ingredients
• Drizzle in butter while stirring until combined
• Press into pie pan evenly; bake 5-8 minutes; set aside to cool slightly

• Put juice, honey, and cornstarch in a saucepan; break up the corn starch lumps by hand
• Medium heat, whisking regularly until bubbly, thickened, and translucent 
• Slowly whisk half the hot mixture into the egg yolks; when incorporated, add the rest
• (I use two sauce pans here just to minimize a transfer)
• Cook the egg-juice mixture another 2-3 minutes, stirring constantly
• Remove from heat, add butter, whisk until incorporated
• Pour mixture into crust, smooth the top, cover with cling wrap
• Refrigerate at least 4 hours

• Before serving, make whipped cream and candied nuts (photo shown with raw pistachios- false advertising)
• Toast the flaked coconut (optional)
• Add toppings artfully! 

THE BEST GF Chocolate Chunk Cookies

After years of mediocre GF cookies from many, many different recipes, these win the GRAND PRIZE. Based on a King Arthur Flours recipe-- I guess they know what they're doing! Honestly, they remind me of my mom's :)


INGREDIENTS

• 1c cool butter (not straight from the fridge, but not yet room temp)
• 1/2c maple syrup
• 2t vanilla
• 2/3t sea salt

• 2 eggs, whisked

• 2 1/2c GF flour (Trader Joe's brand)
• 2t xanthan 
• 1t baking powder
• 1t baking soda

• 2c dark chocolate chunks (Trader Joe's)
• 1 1/2c walnut halves & pieces

DIRECTIONS

• Cream butter & maple as best as possible
• Beat in vanilla and salt
• Beat in eggs
• Add dry ingredients
• Add chocolate and nuts by hand with spatula
• Use an ice cream scoop to scoop out dough balls, flatten slightly with fingers
• Bake at 350 for 8-10 minutes, allow to finish baking on pan for a few minutes before removing to cooling rack

GF Lemon Bars

Summer time = Lemon bars!

(Any time = Lemon bars!)



INGREDIENTS:

• 1c GF flour
• 1c almond flour
• 3T corn starch
• 1/4t salt
• 2T honey
• 6T chilled butter, diced

.

• 2 eggs
• 1/3 c honey
• 1c fresh lemon juice + 3T zest (used 6 small lemons)
• 2T cornstarch (sift in for best results)
• pinch of salt

DIRECTIONS:

• Stir together all dry ingredients
• Add honey and cut in butter, blend with fingers until fine
• Press crumb mixture into 8x8 pan
• Bake at 350 for 10-12 minutes

.

• While crust is baking, beat all filling ingredients together very well
• Gently pour over hot crust
• Bake at 350 for 15-25 minutes until center is not too jiggly
• Allow to cool before cutting

Berry Crumb Bar

Like a hand pie-- can be eaten without a fork or plate. And makes an excellent breakfast with plain yogurt!

INGREDIENTS:

• 1 c GF flour
• 1.5 c almond meal
• 1/2 c ground flaxseed
• 1 c oats

• 1/4 c milk
• 1/4 c oil
• 1/4 c honey
• 1t vanilla
• 1/8 t salt
• 1 t cinnamon

• 3 c frozen berries (cherries are my fave!)
• 1/2 c water
• 1/4 c lemon juice
• zest of one lemon
• 2T tapioca
• 1/2 t xanthan gum
• pinch of salt

DIRECTIONS:

• Bring berries, water, lemon juice and zest to a gentle boil in a sauce pan
• Add tapioca and xanthan, simmer for a few minutes, stirring constantly until thickened
• Allow to cool slightly
• Combine all crust ingredients
• Press 2/3 of crust mix into the bottom of an 8x8 pan, bake 10 minutes at 350
• Pour berry mixture over crust
• Sprinkle the remaining crust mixture on top, gently press into berry mix a bit
• Bake 20 minutes at 350 until crumb topping is browned
• Allow to cool completely before slicing 

GF Fruit Cobbler

INGREDIENTS:

• 20-30 ounces frozen fruit (cherries are the tastiest!)
• Zest and juice of half a lemon
• 2t tapioca
• 1t xanthan gum

• 1 1/4c gluten free flour (can use half almond flour, too)
• 2T honey
• 1t baking powder
• 3T cold butter, cut into tiny pieces
• 1 egg
• 1/4 c milk

DIRECTIONS:

• Combine fruit and lemon in a saucepan to heat. When fruit is thawed, add tapioca and xanthan. Bring fruit to a bubbly boil, until tapioca is soft. Pour into 8x8 baking pan
• Mix together flour, honey, and baking powder
• Cut in butter, blending with fingers
• In a separate bowl, use a fork to beat milk and egg together. Then pour into dry mix and blend well
• Spoon batter into 9 cobbles on top of the fruit
• Bake at 400 for 20-30 minutes, until cobbles are browned

GF Banana Nut Muffins

INGREDIENTS:

• 1 3/4 c gluten free flour
• 2t baking powder
• 1/4t baking soda
• 1/2t xanthan gum
• 1t cinnamon
• 1/4t nutmeg 
• 1/2t salt

-

• 1/2c butter, softened
• 1/3c honey
• 2T molasses
• 2 eggs
• 2 ripe bananas, mashed
• 1/2 - 1 c walnut pieces

DIRECTIONS:

• Mix all dry ingredients in a separate bowl
• In a mixer, cream butter, honey and molasses
• Beat in one egg at a time
• Alternate adding dry ingredients and mashed banana
• Beat all together for 30 seconds until well combined
• Gently mix in walnuts
• Add to greased muffin tins
• Bake at 375, 20-25 minutes

(Mine made only 11 large muffins)

GF Chocolate Chocolate Chip Oatmeal Cookies

It must still be Winter... cookies every weekend!



INGREDIENTS:

• 1c butter, softened
• 1/2 c maple syrup

• 2 eggs
• 2t vanilla

• 1 1/2 c GF flour
• 1 1/2 c oats
• 3/4t baking soda
• 3/4t baking powder
• 1/2t xanthan gum
• 1/2c cocoa powder

• 1-2 c dark chocolate chips

DIRECTIONS:

• Cream maple and butter for 4 minutes
• Beat in eggs and vanilla for 1-2 minutes
• Add in dry ingredients and mix completely
• Stir in chocolate chips
• Cover with plastic wrap and refrigerate for at least 30 minutes
• Scoop onto cookie sheet in balls and slightly press to flatten a bit
• Bake at 350 for 8-10 minutes

GF Madeleines

Hubs’ new favorite. I have to divide them into His & Hers sandwich bags so he won't eat more than his fair share! :)



INGREDIENTS

• 2 eggs, room temperature
• 1/3 c honey

• 1t vanilla
• 1/2 t orange juice
• 2t orange zest
• 1 pinch of salt

• 1c gluten free flour

• 10 T butter, melted but cool

DIRECTIONS

• Beat eggs and honey for 4 minutes until frothy
• Add vanilla, juice & zest, and salt-- beat to combine

• Gradually add flour until well combined
• Slowly pour in butter while mixer is on medium/low until well combined

• Divide evenly into well-greased Madeleine pan
• Put in refrigerator and turn on over to 375
• When oven is ready, add pan straight from the fridge
• Bake 10-12 minutes until browned on the edges
• Cool on wire rack and eat (I personally think they're better the next day)

Fudgy GF Brownies

It is easy to make a gluten free fail, but these are not one of them!

Hubs and I ate them right up! Taste amazing with great texture, and much less sugar than the average brownie. Worthy of sharing with the gluten-lovers in your life.

I spread the ingredients out across both a 9x9 and a loaf pan (ie, the equivalent of a 9x13), but you can definitely splurge for a thicker brownie and just use a 9x9.

INGREDIENTS:

• 1 3/4 c GF flour (I used brown rice flour)
• 1/3 c honey
• 1/3 c cocoa powder
• 1/2 c butter, cubed

• 2 eggs
• 1 can UNsweetened condensed or evaporated milk (organic at Trader Joe's)
• 1c shaved unsweetened chocolate (or just chocolate chips...)
• 1c chopped walnuts
• 1c more shaved unsweetened chocoate

DIRECTIONS:

• Combine flour, honey, and cocoa
• Blend with butter until crumbly
• Stir in eggs until dough is cohesive
• Add chopped walnuts and 1c chocolate and lightly blend
• Divide in 1/3 for topping & 2/3 for bottom crust. Set aside

• Combine condensed milk and remaining 1c chocolate in a saucepan
• Heat and whisk until chocolate is melted and well blended
• Press 2/3 of dry mixture into pan
• Slowly pour milk mixture on top of crust
• Top with remaining 1/3 of dry mixture

• Bake at 350 for 20-25, milk mixture should have bubbled up

Improved Chocolate Chip Cookies

For making big whoppers!

TIP: soften all of the wet ingredients (butter, cream cheese, eggs) to room temp FIRST

INGREDIENTS

• 2 1/4 c gluten free flour
• 1/2 t xanthan gum
• 1/2 t baking soda
• dash of cinnamon

• 3/4 c butter, softened
• 2 oz cream cheese, room temp
• 1-2 T molasses
• 1/2 c honey
• 1 1/2 t vanilla
• 2 egg yolks, room temp

• 1-2 c dark chocolate chips

DIRECTIONS

• Stir together dry ingredients in a separate bowl and set aside
• Beat butter and cream cheese together until smooth
• Beat in molasses, honey and vanilla
• Beat in egg yolks
• Gradually mix in dry ingredients
• Slowly mix in chocolate chips
• Cover dough and refrigerate for at least an hour

• Use a large cookie or ice cream scoop to make mounds on a greased cookie sheet
• Bake in a 375 oven for 10-12 minutes
• Cool 3 minutes on cookie sheet, then transfer to cooling rack

Christmas Eve Clam Chowder

Christmas Eve Clam Chowder- with bacon!

INGREDIENTS:

• 1 package of uncured bacon
• 2 sweet potatoes 
• 1 head of garlic
• 2 celery hearts
• 1/2 large red onion

• 2 bottles clam juice
• 2-3 lb fresh wild clams

• 3c organic whole milk
• 3T heavy whipping cream (or plain yogurt in a pinch)
• 1/4c thyme leaves (stripped)
• Chili powder
• Salt and pepper 

DIRECTIONS:

• Chop sweet potatoes and add to a pot of cool water; simmer until just soft; drain and set aside
• Cook bacon in a large dutch oven until crispy, drain on a paper towel
• Reserve some of the bacon grease for another use (I suggest with eggs!) but leave a fair amount in the bottom of the dutch oven for softening the veggies
• Chop all the veggies into small pieces
• Heat remaining bacon grease in dutch oven and soften garlic, onion, and celery
• When soft, add sweet potatoes and clam juice-- deglaze the bottom of the dutch oven
• Add clams
• On low heat, add milk and cream/yogurt; slowly bring to a simmer
• Season to taste, add thyme leaves
• Scoop into bowls, top with crumbled bacon, more thyme, and black pepper
• Serve with crackers!

GF no sugar Apple Pie

GLUTEN FREE, NO REFINED SUGAR APPLE PIE

INGREDIENTS

Crust

• 3c Gluten Free Baking Mix (Trader Joe's)
• 1.5t xanthan gum
• 0.5t baking powder
• 0.5t salt

• 12T cold, diced butter
• 1c sour cream
• ice water, as needed

Filling

6-8+ (the more, the merrier!) baking applies. I used Mutsu, but Granny Smith are good, too

2T honey

fresh grated ginger

Juice of 1/2 a lemon

1t cinnamon

1t vanilla extract

2t tapioca

DIRECTIONS

• Dice butter and return to fridge
• Blend dry ingredients
• Use fingers to crumble butter into dry ingredients; eliminate lumps
• Slowly mix in sour cream
• As needed, add ice water to moisten
• Knead dough lightly
• Divide into 2 discs, wrap with cling wrap, and refrigerate at least 30 minutes
• Roll thinly and drape over parchment-lined pie pan(s)
• Pierce with fork all over
• Bake at 350 for 10-12 minutes

• Use a veggie peeler to very thinly slice the apples, discarding pieces that are mostly peel
• Combine apples with remaining filling ingredients
• Layer apples into crust(s), filling every nook and cranny
• Bake at 350 for 30-45 minutes, until crust is brown and juices bubble
• Cool at least 1-2 hours before serving

*Makes 1 standard double crust pie/ 2 standard single crust pies/ 1 8-inch single + 1 8-inch double*

Mrs. Jackson's Sweet Potato Pie

Our new family Sweet Potato Pie recipe, which Hubs says tastes like his mother's!

Gluten free, reduced sugar, maple sweetened, whole ingredients.

INGREDIENTS

• 1-2 c almond meal or almond flour (I prefer meal for a sturdier crust)
• Pinch of ground ginger
• 1/2 c avocado oil, or enough to moisten the almond meal

• 2 eggs, beaten
• 1/2 c butter, softened 
• 1/2 c maple syrup, room temperature

• 3 c pureed organic sweet potato
• 1 can unsweetened evaporated milk (organic at Trader Joe's)
• 1T vanilla extract
• 1/4 t salt

• Freshly grated nutmeg

DIRECTIONS

Preheat oven to 375.

Bake 3-4 large, scrubbed sweet potatoes for an hour until very soft. Peel off skin and puree until smooth. Measure out 3 cups of sweet potato puree and set aside. (use the rest in a soup or sauce or baby food or whatever)

Lightly butter a large pie pan.

Use a spoon to combine as much almond meal and oil as you wish, depending on desired thickness of crust. Mix in a pinch of ground ginger. Press into pie pan evenly and bake for 5-15 minutes; do not over-bake. Set aside.

Beat eggs. Beat in butter and maple syrup.

Beat in milk, vanilla, and salt. Finally, beat in sweet potato puree.

Gently pour over crust. Generously grate nutmeg over the pie.

Bake at 375 for 50-65 minutes, until there is just a slight wobble. Allow to cool completely before slicing.

GF Figgy Pudding

A Happy Christmas English treat!  Gluten free, fruit sweetened, dense, moist, and a bit chocolatey!

Topped with freshly whipped cream and ground nutmeg-

INGREDIENTS and DIRECTIONS

1.5c dried pitted dates, roughly chopped

1/2c dried figs, roughly chopped

2c water

Put all in a medium saucepan and boil over medium heat.  Remove from the heat and stir in: 

1t baking soda

Let cool for 5 minutes, transfer to a blender and puree.

Separately, use a standing mixer or beaters to beat:

1 stick of softened unsalted butter

2 eggs

Use a wooden spoon to fold in fig mixture and:

2.5c gluten free baking mix

1/4c cocoa powder

Pour batter into well-greased pans and smooth the top before baking.  I used 2 small Pyrex ramekins and 2 small tart pans.  I suggest using a large muffin tin to make 10-12 individual puddings.

Bake at 350 for 20-25 minutes.  Cool 5-10 minutes at invert onto pan.  Best served warm.  I topped mine with freshly whipped heavy whipping cream and ground nutmeg.  Scoring the tops of the puddings and covering with a thin sauce would also be nice.

Happy Christmas!

Chocolate Beet Cake

Gluten free, low sugar chocolate cake made with puréed red beets-- the REAL Red Velvet cake!

Adapted from a recipe in the AMAZING Beekman 1802 Heirloom Vegetable Cookbook.  I use a Vitamix a couple times in this recipe, but a food processor for the beets and an electric mixer/beaters could be used for the whipped cream.

INGREDIENTS

-6 medium/large red beets
-2/3 cup warm water

-1 stick unsalted butter, softened
-1/2 cup coconut oil, softened + more for greasing pan(s)
-3 eggs
-1/3 cup honey
-1 1/2 tsp vanilla

-1/3 cup unsweetened cocoa powder
-1 1/4 cup gluten free baking flour mix
-1/4 cup almond flour
-2 tsp baking soda
-1/3 tsp salt
- 1 to 3 ounces grated dark chocolate

-1 pint organic heavy whipping cream
-1 cup fresh, rinsed raspberries
-1 tsp xanthan gum
-1/2 tsp vanilla powder


DIRECTIONS

Preheat over to 350.  Scrub beets and remove greens.  Cut in half, lengthwise. Wrap in a package of foil and place on baking sheet.  Roast for 35-40 minutes until tender.  Keep oven on for the cake!  Allow to cool for at least 10 minutes, while you mix together dry ingredients and wet ingredients in separate bowls (see below).  Place cooked beets in Vitamix with warm water and purée until smooth.

In a standing mixer bowl, combine all wet ingredients: butter, coconut oil, eggs, honey, vanilla.

In a separate bowl, combine dry ingredients: GF flour, almond flour, cocoa powder, baking soda, salt, grated chocolate.

Add puréed beets to wet ingredients until well combined.  Add dry ingredients and blend until well combined.  Pour batter into 2- 8 inch cake pans, greased GENEROUSLY with coconut oil.  Bake for 30 - 40 minutes until a tester comes out with just a few moist crumbs attached.  Allow cake to cool completely on a wire rack.  (NOTE: Invert one cake onto the cake pan if you are making a double layered-cake.  A double layered cake will require a firmer filling than the whipped cream suggested below.)

Using Vitamix, combine heavy whipping cream and vanilla powder on LOW while pouring in xanthan gum through the lid.  Increase speed and beat until cream is stiff.  Pipe whipped cream over cake (there should be plenty extra for another use!) and top with raspberries.

Cake has a deep reddish color and is ridiculously moist and tasty!  Cake freezes well.  Makes great brownies if you bake in a square pan.  This is a WINNER!

GF Pumpkin Squash Chocolate Chip Cookies

A re-vamp of Grandma C's famous pumpkin chocolate chip cookies!

http://foodieforfoodies.blogspot.com/2012/09/pumpkin-strikes-back.html
(original recipe at ^link)

The adjustments include using squash from our CSA farm share.  Also I used a (gluten free!) mixture of almond and amaranth flours, coconut oil, and bananas instead of sugar.
-No sugar added
-Gluten free
-No canned ingredients / BPA
-Whole grain
-Whole food

INGREDIENTS and DIRECTIONS:

1/3c coconut oil
2 mashed bananas
1 egg
1t vanilla
2t baking powder
1/2 t sea salt
1t freshly ground nutmeg
1.5 t cinnamon
1/2 t ground ginger

Beat together in a standing mixer.


2c squash puree (pumpkin or other squash)
2c amaranth flour
3/4 c almond flour
1t xanthan gum

Mix until just combined.


1c semi-sweet chocolate chips

Gently mix.


Plop spoonfuls onto 2 cookie sheets, greased with more coconut oil.  Bake at 375 for 15-20 minutes.  Allow to cool slightly and EAT!


Super delish, super natural, keeping it groovy.