Eat, Uncategorized

Organic gluten free BANANA BREAD

I’ve made this recipe literally dozens of times over the years.  I’ve modified it several different ways to fit dietary restrictions and the tastebuds of my family.  This is the organic gluten free and almost lactose free version of the recipe.  To make it lactose free you would just need to omit the chocolate chips.  I would do that but my kids would not be happy with me…  So here it is.  You can substitute a little coconut flour with almond flour to increase the texture and taste.  I love the little bit of extra flavor that the coconut and vanilla almond milk provide.  To make the batter less dry, I melt the coconut oil and peanut better together, it seems to make the bread a little more moist and is much easier to blend.   I hope you enjoy this recipe as much as I have.

2 cups Bob’s Red Mill gluten free flour

1/2 tsp Salt

1 cup Organic cane sugar

1 TBS Baking Powder

3 mashed bananas

1/3 cup vanilla almond milk

1/4 cup organic peanut butter

3 TBS extra virgin organic coconut oil

1 egg

1 C. dark chocolate morsels

350 degrees for 1 hour

Mix together the flour, sugar, salt, baking powder.  Add three mashed ripe bananas and almond milk.  Melt coconut oil and peanut butter and mix into batter with slightly beaten egg.  Stir in chocolate morsels then pour batter into greased bread pan.  Bake at 350 degrees for 1 hour or until toothpick comes out clean.

 

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Eat, Uncategorized

Easter Brunch French Toast

I recently made an overnight french toast recipe that I found while searching through stacks of recipes.  I couldn’t find exactly what I was looking for, so I added a couple ingredients, adjusted some of the measurements of the ingredients I kept, and omitted a few things.  I have to admit that I really liked it and it was simple.  I will be adding this to my Easter brunch menu this year because of the simplicity, taste and the fact it can feed a lot of people.  The secret to this french toast is the delicious challah bread and added butter!  I used almond milk because I don’t drink regular milk and oftentimes don’t have regular milk on hand, but you certainly can use regular milk.  Full disclosure: this is not a healthy recipe, BUT it’s a fun dish that is suitable for the holidays and should please a crowd!!! Make it your own by adding a layer of your favorite fruit on top like bananas, blueberries or apples.

I actually doubled the recipe, if you would like to do that just double all the ingredients listed below…

Ingredients:

1 loaf of challah bread

6 eggs

1 1/2 C almond milk (vanilla flavored)

1/3 C white sugar

1 tsp bourbon vanilla extract

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

butter

For Glaze:

1/2 C white sugar

1/2 C brown sugar

1/4 C flour

1/2 C butter

1/2 C almond milk

2 tsp vanilla

Tear bread into 1 1/2 inch thick slices and place in a lightly greased 9×13 inch baking dish. In a large bowl, beat eggs with 1 1/2 cup almond milk, 1/3 cup white sugar, and 1 tablespoon bourbon vanilla. Pour egg mixture over bread slices.  Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over bread and egg mixture. Dot entire dish with butter, cover, and refrigerate overnight.

In the morning: Preheat oven to 350 degrees F (175 degrees C).

Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup almond milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.

 

 

 

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Eggnog Waffles for a Crowd!

I’ve been on a real egg nog kick this week!  Although I’m not the biggest fan of drinking eggnog, I really love eggnog flavored sweets.  Yesterday I blogged about the eggnog pound cake I make every year for Christmas.  The other eggnog recipe we have come to thoroughly enjoy in our home this time of year are delicious eggnog waffles.  I’m including this recipe that is large enough to make for a crowd.  I love this because if you are hosting family or friends at your home for the holidays and need something simple but festive for breakfast or brunch…look no further!  I will usually make this much for just my little family of four.  It’s great to refrigerate or freeze the left overs for my boys to have for the next couple of days or at a later time.  These waffles are simple and will certainly impress your guests.

This recipe makes twenty 4-inch waffles

4 C All-purpose flour

4 Tablespoons sugar

2 Tablespoons baking powder

1 Teaspoon cinnamon

1/2 Teaspoon nutmeg

1 1/2 Teaspoons salt

1 Teaspoon Baking soda

3 1/2 C Egg nog

2/3 C Vegetable oil

4 Large eggs

Combine ingredients in a large mixing bowl until well blended and smooth in texture.  Let your batter sit for at least 5 minutes before using.  Prepare your waffle maker (I use setting 4 on mine).

Pour 1 1/2 cups of batter onto preheated waffle maker and spread batter evenly over the grid.  Allow batter to bubble for about 10 seconds, then cover the lid and wait for your waffles to be ready.  (My waffle maker will display a green light when waffles are finished).  Carefully remove waffles when ready and repeat until batter is gone.

Serve immediately or freeze to use at a later date.

Suggested toppings: maple syrup, fruit syrups, cinnamon butter, fresh berries, chopped nuts, powdered sugar, whip cream, egg nog ice cream

 

Eat, Uncategorized

Eggnog Pound Cake

Christmas is just around the corner and I’m getting all my favorite holiday recipes out of hibernation, I’m making my grocery list and checking it twice!  It wouldn’t be as delicious without our traditional eggnog pound cake to spice up our Christmas morning family brunch.  This cake is simple but elegant, with all the amazing spices that we come to love this time of year.  It makes the kitchen smell just like the holiday season should smell!  I love having this pound cake on hand to share with a friend over a cup of coffee or snack on while wrapping Christmas gifts.  You can make it in advance and freeze it.  Consider adding this to your holiday menu this year, you will not be disappointed!

kitchen cake backe backing
Photo by Breakingpic on Pexels.com

1 1/4 C butter, softened

3 C sugar

6 Large eggs

3 C Cake flour

3/4 tsp Baking powder

1/2 tsp Salt

1 C Eggnog (I may add a bit more)

2 tsp. Vanilla extract

1 tsp. Ground cinnamon

3/4 tsp. nutmeg

1/2 tsp. Allspice

1/2 tsp. Ground cloves

Powdered sugar

Icing: 1 C powdered sugar and 3 tablespoons whipping cream and 1 tsp vanilla extract

Grease and flour a 12-cup bundt pan.

Beat butter at medium speed about 2 minutes or until creamy, gradually add sugar while beating 5 to 7 more minutes.  Add eggs one at a time to creamy mixture.

Combine flour, baking powder, and salt.  Add to butter mixture alternately with 1/2 C of eggnog.  Beat at low speed and stir in vanilla.  Add spices to mixture.

Pour batter into prepared pan.  Bake at 350 degrees for 50 – 55 minutes or until wooden spoon appears clean.  Cool on wire rack.

Place cake on a cake plate and dust with powdered sugar and drizzle with icing.

ENJOY!

 

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Quinoa Chili

Don’t you love chili this time of the year?  I do!  I ran across a quinoa chili recipe a few years ago and messed around with it to make it my own.  It turns out, it’s healthy and very yummy.  My teenage boys were not thrilled when they learned it was a vegetarian quinoa chili, but once they tasted it, they were hooked.  You can play with the spices and hot sauce to your desired taste or try adding corn to the chili.  Add more or less of the vegetable broth to make a more soup like consistency or less to make it thicker.  You may want to add more stock to the leftovers because the quinoa will soak up all the liquid.   This chili is a hearty winter time comfort food.  It has become a staple for our table during the cold winter months.  It makes a great weekly meal and even better left overs.  Add some sliced avocado and squeeze a bit of lime over each bowl before you serve, it’s a fresh and nutritious dish that will certainly please a crowd.

2 TBS Olive Oil

1 Onion, chopped

2 Garlic cloves, minced

3 Carrots, finely chopped

1 Can Tomato Sauce (15 1/2 oz)

2 Cans Black Beans, rinsed and drained (15 1/2 oz)

4 C Vegetable Stock

1/2 tsp Turmeric

1/4 tsp Cinnamon

1/4 tsp Nutmeg

2 tsp Cumin

2 TBSP Chili Powder

1 1/2 C. cooked Quinoa

1 Sweet Potato, cubed

Salt to taste and hot sauce to taste

Heat the olive oil in a medium sized pot over medium-high heat.  Saute the onion, garlic and carrots for about 5 minutes.  Add the tomato sauce, black beans, vegetable broth and spices.  Stir in cooked quinoa and bring everything to a boil and reduce heat to medium-low.  Add the sweet potatoes and cover.  Simmer for about 30 minutes until potatoes are fork tender.  Add desired amount of hot sauce and salt.