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 

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.

Diabetes-Friendly Strawberry Waffles

With Hubs' diabetes, and my love of waffles, I tried to bridge the gap with this recipe.  Unsweetened, but full of sweet flavor from pureed strawberries.  Instead of wheat flour, I used both high-protein almond flour and lower-glycemic organic barley flour.

1c Bob's Red Mill almond meal/flour 

1c organic barley flour

½ t baking soda

1t baking powder

1t salt

1t cinnamon

1 c buttermilk

2 eggs

½ t vanilla

0.5 lb strawberries, rinsed and sliced (that’s about 1c pureed or 1.5c sliced)

Preheat waffle iron until smoking hot, and grease very well with coconut oil, grape seed oil, or unsalted butter.

Combine dry ingredients in a large bowl, set aside.

Beat eggs and buttermilk together in blender.  Add sliced strawberries and blend until smooth and combined. This should make about 2-3c of liquid.

Pour liquid into bowl of dry ingredients and stir lightly to just combine. Do not over-blend.

Cook in greased waffle iron on MED-LOW (3 on a 7-point heat scale), about 1/2c at a time.

If you make 7 waffles, they will each have just under 200 calories, be ALL NATURAL, and be a pretty pink inside!