I have some fun news! We found out finally what we're having...
and it's a GIRL!
Audrey is super excited. Her auntie asked her about a month before my ultrasound appointment, "Audrey, is your mommy having a girl or a boy?" Audrey quickly replied with "A girl...a boy...and a horse!"
Ha ha. I hope I don't look that big yet.
Anyways, we're super excited to be adding another girl to the family!
Scoreboard: Boys 1, Girls 3. OH YEAH! K, on with our regular scheduled recipe. ;)
So, no matter how hard I try, there always seems to be over ripe bananas on my counter! No joke. They seem to magically transform into that over-ripe stage instantly. I used to fret but now it just gives me more opportunities to create new recipes.
AND Yummy! I LOVE these next muffins! Now, I'm not much of a nut fan in my food. Don't get me wrong, I love nuts plain but put them in something yummy like a muffin or brownie and it tends to sour the whole experience for me. Weird I know. So when I do use them, I have to hide them from myself! ;)
I created a great Walnut Streusel that gives a not only the perfect hint of walnut flavor but a yummy topping for an already delicious muffin. Enjoy! This recipe only makes 6 muffins so if you have a big family you may need to double it. They disappear quick!
Gluten Free Banana Muffins with Walnut Streusel
(Gluten Free, Dairy Free, Soy Free, Contains Walnuts & Eggs)
Created by jalene
Makes 6 muffins
Have you ever felt guilty eating too many mini-muffins?! I usually start thinking "Man, how many of these darn things have I've eaten already...I should stop!" But with these muffins, it was the first time I didn't hear that little voice! I kept hearing, "Whew! These are so good for you! Have another!" Ha ha. I secretly LOVE this next recipe! Well, it's not quite the secret anymore I guess. ;)
They are so packed full of health, it's great! The best part, my little 2 year old ADORED them! I even used them as bribery for her to finish all of her brussels sprouts at dinner! (Which I had to snicker to myself because she would still be getting her veggies as she devoured these babies...ha!)
These muffins could work great in the morning as a quick on-the-go breakfast or even as a after school delight! Enjoy!
(Gluten Free, Dairy Free, Refined Sugar Free)
Adapted by jalene from a recipe by weelicious.com
Makes 30-36 mini muffins
Audrey is going through a phase lately... Sweet Tooth Only! She keeps on asking for chocolate cake for breakfast. ;) Perhaps that's my bad because I still have some leftover on the counter from my birthday. Now granted she doesn't have a lot of sugar in her diet anyways, and the sugar she does have is usually from organic evaporated cane juice sugar, natural sugar or fruit.
But man! It's been a trick to get her to eat even eggs in the morning! We either have to combine them with other foods like sausage and rice or pour salsa on top to get her to eat them.
But get this, this morning, I got her to eat almost 2 eggs and a good amount of almonds from a little help from an apple. HOW you say? Through these next recipes! I'm super excited. ;) I've been working on a grain free crepe for a while but I was not using enough to bind it together. I referred to a couple other recipes and found the trick was simply adding more egg! The end result is amazing! Audrey ate 3! :) Ha ha. Pretty good for a 2 year old!
(Gluten Free, Dairy Free, Grain Free)
Created by jalene from a combination of other recipes
Makes 8-8" crepes
Apple Filling for Crepes
(Gluten Free, Dairy Free, Can be Sugar Free)
Created by jalene
Makes 2-4 servings
I think there's two kind of people in the world...those that like ginger snaps and those that prefer a nice soft ginger cookie! I'm a softy kind of gal. My grandma was a ginger snapper. In fact, it was about the only cookie she would keep on hand in her cookie jar! I remember eating them as a kid because I was so desperate for something sweet at her place... ha ha. She was a pretty healthy lady and actually had an entire cupboard full of vitamins! We even coined her the vitamin grandma at one point. She lived to be a healthy 97 so she was doing something right! She was such a wonderful lady. I miss her this time of year!
One day I'll work on a ginger snap cookie in memory of her but until then you can join us on the softer side... ;)
Starchy flours such as tapioca starch or potato starch you really want to use sparingly in your baking. They turn into sugar quickly and contribute to weight gain so we usually use them sparingly at our home. I love this next recipe because I was able to make it without any of those flours! It just has one- brown rice flour. And they taste amazing! In fact, my sister-in-law said you can't even tell they're gluten free! What a compliment.
Soft Gluten-Free Ginger Cookies
I served mine with almond milk
(Gluten Free, Can be Dairy Free, Soy Free, Nut Free, Can be Corn Free)
Adapted by jalene from a recipe off Allrecipes.com
Makes 18 (1 & 1/2 inch) cookies
You can refrigerate the cookie dough overnight in an airtight container or you can bake it immediately. I found the brown rice softened a little more from refrigerating but they taste wonderful cooking right away as well.
I've been on a gluten free carrot cake quest lately but after many attempts I have...pancakes. They don't taste exactly like carrot cake but I'm sure if you were to top them with some cream cheese frosting it would be hard to deny! Either way, I think you'll be pleasantly surprised! They have a yummy festive flavor to them and when you top them with a little 100% pure maple syrup, they are delicious! (And between you and me, it's a great way to get your kids to eat more vegetables!)
Carrot Cake Pancakes
(Gluten Free, Dairy Free, Refined Sugar-Free)
Created by jalene
Makes about 12 pancakes (3 inch)
A funny note:
My parents were in town when I was experimenting with this recipe...and you have to see how my mom topped these. It was hilarious. I turned around and....
Applesauce & Sprouts. Ha ha. Not exactly my first choice but definitely a healthy way to start your day. ;)
You're funny mom!
A couple of weeks ago I went to a family reunion to find that there was another Gluten-Free chef in the family! I was so excited! This next recipe is one of her's. I adapted it a bit to be dairy free and lowered the sugar and almond extract slightly. It's seriously SUCH A YUMMY CAKE! The ingredients are so simple too, it only uses 5! No mixing of flours either- it just has one kind! You're going to LOVE it. ;) Even my gluten-eating friends adore it! Warning: You may want to eat the entire pan so be nice and share.
Almond Cake with Almond Icing
(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe from Tana Stowell
Picture compliments of ahealthblog.com
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My favorite crunchy gingersnap so far...Pamela's.
These babies caught my eye in our local health food store the other day. They're gluten and dairy free! These gingersnaps taste great too! They have a great crunchy flavor and when used in this cheesecake recipe they are seriously amazing. Thanks Pamela!
Hint: Buying in BULK saves money! Here's a link for 6 packages on Amazon:
Added bonus: This is another great recipe that only uses 1 kind of flour. I've been trying to keep things simple for those of you that don't have all the different kinds of gluten free flours on hand!
Gluten Free Pumpkin Pancakes
Adapted by jalene
Makes about 16 3-inch pancakes
- 3/4 cup milk or milk substitute (I used almond milk)
- 1/2 cup canned pumpkin puree
- 1 egg
- 2 Tbsp extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 cup brown rice flour
- 1 & 1/2 Tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground allspice, 1/2 tsp ground cinnamon, and 1/4 tsp ground ginger OR you can use 1 & 1/4 tsp Pumpkin Pie Spice instead
- 1/4 tsp sea salt
- Preheat your griddle over medium heat.
- In a small bowl combine the milk, pumpkin, egg, oil and vinegar. Set aside. In another bowl combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir the dry into the wet ingredients just enough to combine. (The batter will be thick, do not dilute.)
- Pour or scoop the batter onto the griddle. Cook on one side until the top looks dry and the bottom has browned. Then flip and cook on the other side.
If I want some gluten free and dairy free brown gravy there's a company that has a very good packet for that called Road's End Organics. They have basic ingredients and no MSG. What IS HARD to find, however, is Gluten Free and Dairy Free COUNTRY gravy. I don't see why?! Maybe there's not as big of a demand for it or something. What are us gluten and dairy free country gravy lovers to do?!
So, fed up, I decided to take matters into my own hands. Why not make some from scratch? I actually came up with this recipe on the first go around. I was super pleased! I've seen other recipes and they call for rice flour instead of the potato flour but I dislike the graininess that the rice flour can cause. To me, potato flour is the perfect fit!
This gravy is seriously so easy to make and the taste is yummy! I made it pretty basic but you can take the liberty of adding what you like to it. My husband likes a little hot sauce but maybe you'd like more black pepper instead. Take this recipe and run with it! I'm just glad we have something to put on our Gluten Free Biscuits now!
This is the price for 12 packets on Amazon:
Gluten Free Country Gravy
Created by jalene
- 2 cups water + 1/2 cup cooked white rice (or you can use 2 cups plain, unsweetened rice milk)
- 1 pound PLAIN ground pork
- 2 & 1/2 Tbsp Potato Flour (not Potato Starch)
- 1 tsp sea salt
- At least 1/4 tsp fresh ground pepper (but you can add more to taste)
- In a high speed blender (I use a Blendtec) mix the water and rice on medium speed for about 40 seconds. Strain out any remaining rice and set the liquid aside. You should have 2 cups. If not, add more water to reach 2 cups. (What you're making here is a plain rice milk. You could possibly just sub it for rice milk though I have not tried it.)
- In a pan over medium heat brown the ground pork. Drain the drippings out and put them into a sauce pan. (You can either save the cooked pork meat to serve with the gravy or you can use it in another meal like throwing it in spaghetti sauce or in your morning omelet.)
- Over medium heat, while stirring, add the potato flour, salt and pepper. This will start to boil and thicken. Slowly pour in the rice and water mixture. Then bring back to a boil. Continue to stir constantly until desired consistency is occurred.
Biscuits and Gravy
Now, what goes better with this country gravy than biscuits!!
Try my fluffy Gluten Free and Dairy Free Biscuit Recipe.
You'll love it!
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