Tuesday, February 19, 2008

Gluten Gree Banana Bread

Finally got another loaf of banana bread made. I first made this recipe based on one on the back of a Bob's Red Mill bag. I have made several modifications since, and here is the way I usually make it now.

Here it is just before going in the oven.And just out.

Gluten Free Banana Bread

1/3 cup coconut oil
2/3 cup brown sugar, packed (sometimes I use half xylitol)
2 large eggs
1 teaspoon vanilla extract
1 cup rice flour
1/2 cup tapioca flour
1/4 cup flax seed meal
2 teaspoons baking powder
1 1/4 teaspoons cinnamon
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 cups bananas
1/2 cup chocolate chips (original calls for nuts, but I don't like them in bread)
(1/2 cup raisins - I also don't use these, but they are an option)


Preheat oven to 350.

Grease 9x5-inch non-stick loaf pan. For smaller loaves, use three 5x3 inch loaf pans.

Cream together oil, sugar, eggs, and vanilla in large bowl.

Add flours, flax meal, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas.

Beat until smooth.

Stir in chips (or nuts and/or raisins).

Batter will be somewhat soft. transfer to pan(s).

Bake 9x5" loaf for 1 hour, 5x3" loaves for 45 minutes.

Thursday, February 14, 2008

Vegan Pesto

So... it is ironic that I originally wanted this blog to have more dinner recipes on it, and now Orion has weaned and Ron is on Atkins, which means alot of dairy. I want to make sure I am still trying some dinner recipes here and there, though, so here is my first one. I actually made this for lunch today.

I have been pretty blah on the recipes with nutritional yeast I have tried so far, but this was killer good! It was even better than I expected. I was thinking I would stir some parmesan into mine, but I didn't even want to. And I am a huge pesto fan. Most importantly, Orion loved it!

Here it is in the food processor:And stirred into some rice pasta:

Vegan Pesto

• 1 1/2 cups fresh basil
• 1/3 cup olive oil
• 1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
• 5 cloves garlic
• 1/3 cup nutritional yeast
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes.

Tuesday, February 12, 2008


I have been wanting to try these for awhile since I am a huge shortbread fan.

Orion was back to loving dough, and I didn't mind him eating this as it had no sugar and no raw eggs. He liked it so much I am thinking I should just serve it up to him as a dessert in a bowl like a pudding or something! It is no wonder considering how much he likes to eat plain Earth Balance!

I have to say, though, real shortbread these are not, but they were still pretty darn good. I noticed something interesting. Right out of the oven, they had a very rice flour flavor. The dough reminded me of the sugar cookies I liked so much around Solstice, and then I remembered those had the same flavor right at first. It seems that some gluten free recipes go through something like a blending process and taste better in a day or two.

Anyway, here is the dough!
Then the next step is rolling it into balls.
Then you can either press them down with a fork or your thumb. The recipe suggested jam in the thumbprint ones, so I made some with my homemade xylitol jam and some with TJ's pumpkin butter. I also stuck chocolate chips in one row, which was a very popular choice with Orion. :)
And here they are out of the oven. The recipe said they would brown on the edges, which they didn't do, but I went ahead and pulled them at the max time.
Hehe, these two that ended up next to each other on the towel reminded me of nunus.
And I liked this one because it looked like a flower. Yeah, I am easily amused.

Gluten Free Melt-In-Your-Mouth Shortbread

24 cookies

1/2 cup cornstarch
1/2 cup icing sugar (I used xylitol with fine results)
1 cup rice flour
3/4 cup Earth Balance

1. Sift cornstarch, sugar and rice flour together.
2. Add Earth Balance.
3. Mix with hands until soft dough forms. Refrigerate one hour.
4. Shape dough into 1" balls.
5. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork (I used potato starch).
6. Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.

VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
Or mix in 2 tbls. finely chopped peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.

Monday, February 11, 2008

Banana Shakes

I have made oodles of banana shakes in my lifetime, but a friend just suggested a small addition that was a stroke of genius - cinnamon. She was experimenting to make something similar to horchata, which her daughter loves, and came up with this idea. I threw it together today without even measuring, and it was delish! So experiment yourself to see what balance of ingredients you like, but here is the idea:

Rice milk, soy milk or whatever you like...

Vanilla (I used vanilla rice milk and didn't even bother with it)
Sugar, xylitol, honey, etc (I used overripe bananas and didn't need a sweetener at all)

So simple, but so good!

Friday, February 8, 2008

Strawberry Banana Muffins

Here is the lovely pink batter. But get this - Orion didn't like it! ??? This is the first batter he has ever not liked. The kid even likes plain bread batter. So I was not so sure about these.... Pink just in the oven,
and brown on the way out. And yes, I am a sloptastic cook when it comes to muffins!
Final analysis: The flavor was good, but the muffins stuck to the paper. I hate that. I wish I knew enough about cooking to know what would fix that. Orion really liked them warm right out of the oven, but they didn't end up a long lasting hit. I might make them again, but they would be more for me than him I guess. Oh, and it made well over 12 - more like 16.

Strawberry Banana Muffins (Gluten-Free)

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12 muffins

1 1/4 cups rice flour

1/4 cup potato starch

1/4 cup tapioca flour

1/2 teaspoon xanthan gum

1/4 teaspoon cinnamon

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup Earth Balance

1/3 cup sugar or xylitol

2 eggs

1/2 teaspoon vanilla extract

1/3 cup rice milk

2 bananas

1 1/2 cups strawberries, coarsely chopped

Change to: muffins US Metric

  1. Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
  2. In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
  3. In a separate bowl, cream together the Earth Balance and sugar until smooth. Beat in the eggs ans add the vanilla and rice milk, stirring well. The mixture will be quite lumpy.
  4. Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
  5. Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
  6. Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.