Plain banana muffins

Plain and well mixed for a picky toddler, with a secret hidden veggie ingredient. 

INGREDIENTS 

• 2t baking powder
• 1/4t baking soda
• 1/2t xanthan 
• 1/2t cinnamon 
• 1/2t salt
• 1c GF flour
• 3/4c cassava-cauliflower blend (Trader Joe’s)

• 1/2c butter, softened
• 3T maple syrup 
• 2 eggs
• 4 bananas (~2c)

DIRECTIONS 

• Combine dry ingredients 
• Cream butter and syrup in separate bowl
• Beat in eggs
• Beat in bananas- remove lumps 
• Add in dry ingredients 
• Bake at 375, 20-25 minutes 

Low Sugar Chocolate Bark

INGREDIENTS 

-unsweetened dark baking chocolate

-semi sweet chocolate chips

-freeze dried berries (Trader Joe’s)

-unsweetened coconut flakes

DIRECTIONS 

-Quantities vary, I used 3 bars of baking chocolate, 1 bag unsweetened chips, and 1/3 bag of semisweet chips to cover one full sized sheet pan 

-Gently melt chocolate in saucepan, stirring constantly 

-Pour onto parchment covered baking sheet

-Sprinkle coconut, then fruit, generously all over chocolate

-Fridge a couple hours until hard

-Break up, put in air tight containers, keep in fridge 

Cranberry + Orange Jam Muffins

INGREDIENTS:

• 12oz (1 bag) fresh or frozen cranberries
• 1 orange, zested and juiced
• 1/4c water
• 3T maple syrup
• 2T chia seeds

• 1c gluten free flour
• 1/2c teff flour
• 1/2c whole flax seeds
• 2/3t salt
• 1t soda
• 1t powder

• 3 very ripe bananas, mashed
• 1/4c oil
• 1T apple cider vinegar
• 1t vanilla

DIRECTIONS:

Make the jam! 

• Add cranberries, orange juice, water, and maple syrup to a saucepan and cook down for a few minutes until cranberries burst
• Reduce heat, smooth cranberries, add chia seeds and orange zest, cook for a few more minutes
• Transfer to jar and refrigerate

Make the muffins!

• Combine dry ingredients
• Add wet ingredients until well combined, add a little milk if needed
• Marble in 1/4 cup of jam
• Distribute among muffin cups, making a dimple in the middle of each muffin
• Use another 1/4 cup jam to dollop a bit into each well
• Bake at 350, 23-25 minutes

Instant Pot Dairy Free Clam Chowder

INGREDIENTS:

• 1T butter
• 1/2 celery stalk, chopped
• 1 head of garlic, chopped
• 1 medium rutabaga, chopped
• 1 large carrot, shredded
• 1t Italian seasoning
• 1t salt

• 1 can coconut milk
• 1c veggie broth
• 1 pint clams
• 3 stalks fresh oregano

DIRECTIONS:

• SAUTE veggies, add seasoning
• Add clams, coconut milk, and broth
• PRESSURE COOK medium for 7 minutes
• Allow to naturally vent for several minutes
• When lid is safely removed, stir in fresh oregano, reserving some for garnish
• Optional: add 1/2 c cream
• Optional: serve hot with crumbled turkey bacon on top!

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!