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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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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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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.

 

 

 

 

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Cheesy Squash Casserole

This squash casserole recipe has been a part of our Thanksgiving family tradition for many years.  It’s easy to double for crowds at the holidays and is such a great fall dish.  It’s so cheesy and yummy, it has all the ingredients for ultimate flavor.  Make sure to drain the squash well after it is cooked before adding it to the rest of the ingredients, this will prevent the casserole from becoming too runny.  You can add more cheese to make it even cheesier or substitute the cheese in this recipe with your favorite variety.  I sometimes use panko bread crumbs instead of the regular buttered bread crumbs, it just depends what I have on hand.  This is a very simple addition to any meal but has become one of our families favorite Thanksgiving additions.

yellow round vegetables
Photo by Pixabay on Pexels.com

2 LBS Yellow Squash, sliced

2 Eggs, slightly beaten

1/4 C Chopped Green Pepper

1/4 C Chopped Onion

1 C Mayonaise

1/2 C Grated Cheddar Cheese

1/2 C Grated Parmesan Cheese

Salt and Pepper

Buttered Bread Crumbs

Cook squash until tender; drain well. Add remaining ingredients.  Taste for seasoning.  Place in a greased casserole dish and bake at 350 degrees for 25-30 minutes.  When almost done, sprinkle with crumbs.  Return to oven to complete baking about 5-10 more minutes.

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Cranberry Relish

We are in the last stretch of Thanksgiving planning and shopping! Where has this month gone? One of my favorite Thanksgiving recipes is this cranberry relish dish.  It was passed along to me from a dear friend and I’ve tweaked it over the years.  It’s a fun addition to your Thanksgiving menu, and adds beautiful color to your table.  You can costomize it to your to your taste by adding more sugar to make it sweeter or less sugar for a nice tart relish.  You can make it in advance and freeze it as well for your convenience.

1 bag of fresh cranberries (finely chopped in food processor)

1 small can crushed pineapple

3 TBS honey

1/3 C – 1/2 C Sugar (depending on your preference)

1/2 C walnuts or pecan pieces

zest of naval orange

Juice of one naval orange

Combine all ingredients together

Wonderful for ham, pork, turkey and chicken

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