Gluten Free Black Bottom Banana Bars

Adapted from Taste of Home http://www.tasteofhome.com/recipes/black-bottom-banana-bars

1/2 c Earth Balance Butter

1 c organic cane sugar

2 eggs

2 tsp vanilla

3 ripe bananas mashed

1 3/4 c gluten free flour baking blend such as King Arthur

3 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup cocoa powder (Hershey dark cocoa powder-even better)

Preheat oven to 350

Line a 9x13 with parchment paper or lightly grease.

Cream the butter, sugar, eggs and vanilla in stand mixer.

Add bananas one at a time, mixer will mash them up for you as they mix in.

In separate bow mix gf flour, baking powder, baking soda and salt and then add to banana mixture. Stir til just combined.

Separate half on batter into a medium size bow and add 1/4 cocoa powder and stir til combined.  

Spread the chocolate batter over bottom of pan with a spatula.

Spoon the original banana mixture over top and then use a spatula to spread over the chocolate layer.

Sprinkle top with a few chocolate chips if desired.

Bake for 25 minutes or until golden brown on top and toothpick comes out clean.

Chocolate Chip Granola Bar Bites

Peanut Butter Protein Packed Cold or Frozen Chocolate Chip Granola Bar Bites or could be called Healthy Frozen Cookie Dough Bites...My family just calls them Cold Granola Balls...whatever you want to call them...it all started during a hot Texas summer in Dallas in an apartment with very inefficient AC.  We lived on homemade granola bars but that one hot summer day I started to make my granola bars as usual and then before I could finish, just couldn't bring myself to turn on the oven.  I thought of the days I would sneak those Spunkmier cookie dough balls from my moms freezer (I think they were a fundraiser and you got a gallon size bucket with scoops of cookie dough you kept in the freezer and had cookies ready to bake at anytime.)  I used my cookie scoop and plopped the granola the bar dough onto a parchment lined cake pan and put it in the freezer...my husband and I were HOOKED!  Now I form them into smaller balls by hand so they are easier for the kids to manage and keep them in the fridge or freezer.  I love freezing them and then throwing in a ziplock bag or small container when we go on hikes because they are full of protein and keep everyone going.

These are so awesome to have year round but especially great in the summertime when we crave something cold yet filling to keep us going.  These make a great protein packed breakfast on the go instead of a bowl of hot oatmeal or when you're in a hurry. Throw them in a picnic cooler and bring to the pool or lake for a great snack to keep energized and feeling satisfied instead of snacking on chips and popsicles.

After 8 years since my first time making homemade granola bars and playing around with it, here is my Cold Granola Ball Recipe.

1 1/2 c creamy peanut butter

1/2 c brown sugar

1/3 c coconut oil

1/2 c honey

1 Tbsp vanilla (or at least 2 tsp min)

3 cups oats (I use bobs red mill gluten free quick oats or gluten free rolled oats I get through Amazon)

1 cup crushed crispy cereal (such as Rice Chex or Honey Nut Cheerios or GF Crispie Cereal)

1 cup Chocolate Chips (we are dairy free and use Enjoy Life, Kirkland Semi-Sweet or the gold bag by Ghiridelli)

Optional Add Ins

You can add 1/2-1 cup of any other add ins like

1/2 c flax seed

1 c puffed millet

1 c puffed brown rice

1/2-1 c dried fruit like craisins 

1/2-1 c nuts (u would recommend they be finely chopped though if you have barge pieces of things it will be harder to shaped into balls and hold together)

Line a 9x13 inch cake pan with parchment paper or a large plastic food storage container.  If you don't line it and freeze these they can freeze to the container and be hard to remove.

Mix first 5 ingredients together til smooth.

Add in oats, crispy cereal and chocolate chips (and any optional add in if desired) and mix thoroughly.

Scoop out spoonfuls into your hand and form into balls. 

Place into prepared container, cover with plastic wrap, tin foil or container lid and then refrigerate or freeze.  These are yummy to eat frozen or just cold.

Gluten Free Banana Chocolate Chip Coffee Muffins

Not too sweet, not too chocolate-y, just the right amount of banana flavor with just a hint of coffee all in a "no one could tell" gluten free dairy free muffin!

Gluten Free

Chocolate Chip Coffee Banana Muffins

1 c shortening or Butter (I use spectrum organic shortening or Earth Balance to make these dairy free)

1 cup sugar (organic cane sugar)

2 eggs

3 ripe bananas

1/4 cup brewed coffee

1 TBSP vanilla

2 1/4 cup gluten free flour blend with xanthan gum (King Arthur makes a good one if you don't have your own blend)

1/4 tsp salt

1 tsp baking soda 

1 TBSP baking powder

1/2 cup mini chocolate chips (dairy free)

Preheat oven to 350

Grease muffin tin or use cupcake liners.  I like to grease it because the muffins fall apart more when you peel the liners off and you get a better crust without paper liners.

Blend shortening and sugar.  Then add eggs, bananas, coffee and vanilla and mix on low until smooth and combined.

In seperate bowl combine dry ingredients and then add to the banana mixture, stir til combined.

Scoop batter into prepared muffin tins.  I fill almost to top of muffin cup.

For regular size muffins bake 15-17 minutes or until golden-brown on top.

For mini muffins bake for 12-15 minutes until golden-brown on top.

Remove from oven and let set for a minute or 2 then transfer to wire cooling rack.  

Enjoy!

Gluten Free Dairy Free Strawberry Trifle

There's nothing like fresh strawberries, whipped cream and some pound cake for a light, refreshing scrumptious summer dessert!  I made gluten free dairy free triffle to bring to a BBQ this past weekend and it was....eyelid flippin' good and easy to make ahead of time.

Gluten Free Dairy Free Strawberry Triffle with Coconut Whipped Cream

1 loaf pound cake (I used the recipe from gluten free on a shoestring and used a blend of earth balance buttery spread, organic palm shortening and coconut oil Bc I was low on all those things but all together had just enough to replace the butter in the recipe)

4 cans Tai Kitchen coconut milk 

Vanilla

Powdered sugar

Package of strawberries

At least the day before I put the cans of coconut milk in the back of the fridge to seperate the cream from the water.  

I also made the gluten free pound cake the day before. 

When ready to assemble, open your cans of coconut milk and scoop the thick coconut cream out into an electric mixer and save the coconut water for smoothies or to just drink.  With the whisk attachment, whip the coconut cream in high speed until fluffy, add a tsp vanilla (a splash I didnt exactly measure) and then slowly add a couple Tablespoons of powdered sugar.  You don't need very much, just taste and add a bit then taste and add a bit until it's slightly sweetened.  

Slice your gluten free pound cake into 1 inch cubes 

In a glass serving bowl add a layer of pound cake.  Then spoon on a layer of coconut whipped cream and top with sliced strawberries.

Repeat.

Repeat.

Cover with plastic wrap and keep chilled in fridge and ENJOY!!!!

Rich Creamy Dairy Free Chocolate Ice Cream

Dairy Free Chocolate Peanut Butter Gelato

It's so nice that there is now a selection of dairy free ice cream other than fruit sorbet, even TCBY carries SILK chocolate ice cream made with almond milk....but honestly, it's still somewhat disappointing.  The SILK dairy free ice cream is not thick and creamy like regular ice cream and it leaves something to be desired.  So here is a recipe for dairy free chocolate ice cream or dairy free chocolate gelato, made with almond milk but much richer and creamier than the story version.  I don't add a ton of peanut butter so the peanut butter flavor is pretty subtle, I just add it to give the ice cream a little extra thickness.

1 cup sugar

4 cups chocolate almond milk

1/4 cup cocoa powder

 6 egg yolks

2 tsp vanilla

2-4 TBsp peanut butter

In a saucepan, add sugar, milk, cocoa powder and egg yolks.  Stir over medium heat until it starts to thicken.  Remove from heat and add peanut butter and vanilla.  

Cover and chill in fridge for a few hours until completely chilled.

Pour mixture into prepared Ice Cream Maker and proceed using your ice cream makers instructions.  Ours comes with a bowl that you freeze for 24 hours ahead of time then just pop it in the ice cream maker, add your ice cream mixture and turn on for about 25-30 minutes.  When Ice cream is done, and you've had enough, store in an airtight container, we also line the top of the ice cream with pastic wrap before putting the lid on the container, it prevents freezer burn.  

We like the Silk and Almond Breeze Chocolate milk both so either one would be yummy.  You could also make this with Original Almond Milk or Coconut Milk and leave out the Cocoa powder for vanilla ice cream and then add your own additions, I'm thinking some Glutino Oreo Cookies for some dairy free gluten free Cookies and Cream Ice Cream! Our last batch we made the Chocolate Gelato version and added in chopped up Glutino Sandwich cookies and we LOVED it...Chocolate Cookies N' Cream!  We went to TCBY a few days later and had the SILK chocolate ice cream and it was just so watery and bland compared to our ice cream.  The secret is making it like Gelato with the egg yolks.  

Gluten Free Chocolate Chip Peanut Butter Oatmeal Cookie Bars

Chocolate Chip Peanut Butter Oatmeal

 Cookie Bars

Gluten Free & Dairy Free

So My aunt posted a healthy paleo recipe for chocolate chip cookie squares on facebook the other day and I really wanted to make them, but when I went to the recipe I didn't have the right ingredients, but at that point I was already craving cookie bars so badly so I made up my own version, they aren't a healthy recipe but they ARE gluten and dairy free :)

Chocolate Chip Peanut Butter Oatmeal Cookie Bars
1/2 cup gluten free oats
1/2-1 cup gluten free flour (add more til you are happy with consistency)
(I used a premixed gluten free flour blend that contains xanthan gum, add 1 tsp xanthan gum if your flour blend doesn't have it)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup peanut butter
1/3 cup shortening or palm oil (or butter if you aren't dairy free)
3/4 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla
3/4 cup chocolate chips (I use Ghiradelli, the ones I buy don't have milk in them)

In mixer blend peanut butter,shortening, sugar, egg and vanilla.  Add gluten free oats, gluten free flour blend, baking powder, baking soda, salt and chocolate chips.  Press into a 8x8 inch baking dish and bake at 350 for 18-20 minutes. (baking time may vary as I used the convection setting)

So no these aren't paleo or sugar free or anything awesome like that, but I did add the peanut butter and oatmeal to make them a little more hearty and satisfying :)

Gluten Free Boston Cream Donuts. Doughnuts

donuts.doughnuts.donuts

Gluten Free Dairy Free

Boston Cream Doughnuts 

With Whipped Coconut Cream

I have been away from my blog for a long time now!  It started with the computer crashing and losing the adapter to upload pics from my camera to my computer.  I am still having that problem as I'm using a crappy little tablet laptop that I don't enjoy but one of these days I'll get a new computer.  We have had a lot going on so it hasn't been top priority.  Things are mostly the same, Homeschooling is keeping us busy but we love it (most days) and the house is still on the market so that's awesome....not.  We need to get our butts from Nebraska to Georgia asap (although we love our home and peeps here!  that part is REALLY sad)  I have been really reluctant to leave as I grew to really appreciate the Omaha area over the past 2 years...It has a lot to offer for families without the traffic and other issues of living in a really large metro area.  But without further adieu let me get onto the Gluten Free Dairy Free Boston Cream Donuts (or doughnuts however you like to spell it) filled with whipped coconut cream!   

So far on this GF DF lifestyle I've been pretty positive about things and don't think too much about what I miss eating and can't have.  I've enjoyed figuring out how to eat well and usually feel like all the stuff I might miss eating was bad for me anyways.  HOWEVER!!!  I've been struggling lately..BECAUSE I'm PREGNANT!(which you can read about in my last post)  And I'm not vomiting non-stop this time around and instead actually have an appetite and suddenly it's hit me and I miss all kinds of my old favorite treats.    Especially donuts and in particular, some boston cream style donuts that used to be sold at my high school in Regina, SK when I was in 9th grade that instead of the typical custard pudding inside, had an explosion of whipped cream inside....they were my favorite!  So today we made gluten free dairy free donuts for the first time and attempted to bring back my favorite donut memories.

These Donuts turned out very yummy!  My only disappointment is that there was't as much of the whipped coconut cream inside as I thought I had put in there.  But is worked out because I had quite a bit extra whipped cream still in the bag so when we eat our donuts and get towards the middle where there was virtually no cream, we just piped some more onto it while eating and that did the trick.  

For the Donuts

I used a recipe from my new GF cookbook 1000+ Gluten Free Recipes

You can view the full recipe online HERE on pages 607-608

The only differences when I made the recipes was substituting potato starch for the corn starch because I'm trying to avoid corn right now.

Coconut Whipped Cream (dairy free whipped cream)

The Coconut Whipped Cream was very easy and heavenly!  I don't know why I waited so long to try making it....I want to just eat it for breakfast with a pile of strawberries!  To make the coconut cream I put a can of thai coconut milk in the fridge for a day.  After opening I drained out the liquid and what was left was the cream.  I put the cream in the mixer and whipped on high and added maybe a tablespoon of powdered sugar...maybe less...it wasn't very much. Then I filled a ziplock that had the corner cut and a icing tip inserted with the coconut cream.  Next I used a knife to cut a hole in the side of each donut, then inserted the icing tip into the hold and squeezed the bag to fill the donuts with the dairy free whipped cream.

Chocolate Frosting

For the Chocolate Frosting on the donuts, I used the Chocolate Syrup recipe from The Flying Apron cookbook that they use to top their macaroons.

It's a combination of dairy free chocolate chips, water, canola oil, and sea salt.  A Dairy Free Ganache would also be really yummy and work well to dip the donuts in and you can view my recipe for that here. (just make half the recipe or less though or you will have a lot extra.

Here are the gluten free donuts after a warm rise

This was the first donut, it burnt immediately, the oil was way too hot and I had to let it cool back to 375.

 

Frying the donuts the right way at 375 for 2 minutes or less total.

Drain them on paper towel.

Meanwhile made the whipped coconut cream

 

Put it in a large ziplock with a frosting tip on the end to pipe into the donuts for that gluten free boston cream donut goodness!

 Gluten Free Boston Cream filled donuts, ready to be dipped in chocolate.  (sorry the pictures are so bad it was dark)

Make a double boiler for the chocolate sauce / ganache

 Melt the chocolate chips and stir till smooth, then added the water, canola oil and sea salt.  Or you could add dairy free milk at this point to make ganache.  

Dip the donuts in the chocolate sauce / ganache

The next morning I got a better picture.  Once I bit into it I realized that there wasn't as much cream inside as I had thought.  But I had a bunch of extra whipped coconut cream still in the ziplock bag so I just piped a little more whipped cream onto the donut.  

Gluten Free Peanut Butter Chocolate Chip Pancakes

Easy Gluten Free Breakfast

Gluten Free Peanut Butter Chocolate Chip Pancakes

Eating Gluten Free and Dairy Free can be a big chore most of the time, it involves a lot of baking and cooking from scratch so it's nice to be able to have short cuts once in a while!  That's why I love the GF DF pancakes at Trader Joes!  They are inexpensive and you just pop them in the toaster and you've got pancakes!  I do have a great pancake recipe that I make often as well that is great but for those mornings I don't feel like making pancakes all morning or before bed and I need a little sweet snack...this is a good fix!

The frozen Trader Joes gluten free pancakes come in packages of 3 so what I like to do is just pop all 3 in the toaster and when they pop up, I spread the first one with peanut butter and sprinkle on some mini chocolate chips, add the 2nd pancake and add another layer of peanut butter and chocolate chips and then add the 3rd pancake with a little more peanut butter and real maple syrup.  It is soooooo yummy!

The mini chocolate chips melt between the pancake layers and mix with the peanut butter and syrup in the best possible way!

Yes.....I have an obsession with chocolate and peanut butter.......

Chocolate Coconut Macaroons - Gluten, Dairy, Egg and Soy Free

Chocolate Coconut Macaroons

Gluten, Dairy, Egg and Soy Free!

This recipe is a combination of 2 great macaroon recipes I have, a gluten free coconut macaroon recipe from The Flying Apron and a RAW chocolate macaroon recipe from my Aunt.  

Preheat oven to 350

In mixing bowl add the following

 6 cups shredded coconut 

(unsweetened if you want it healthier...I used sweeted because that's what I had)

1 cup cocoa powder or raw cacoa powder if you have it

1 cup Maple Syrup (real maple syrup!)

1 cup coconut milk

2 tsp vanilla

1/2 tsp sea salt

2/3 cup gluten free flour (whatever blend you have or just use rice flour)

Combine all ingredients together until combined.  

Take a cookie scoop and pack with coconut mixture and then release onto parchment paper lined cookie sheet.

Option- Press a raw almond into the top of each cookie, or press a couple straight into the cookie

Bake for about 15 minutes and then let cool completely on cookie sheet.

~My entry into {nifty thrifty sunday}http://www.niftythriftythings.com/ is sponsored by Appliances Online and their Fridges

Homemade Potato Chips

Homemade Potato Chips

Oven Baked Dill Pickle Chips

I'm a potato freak...I can't believe it's taken me this long to make homemade potato chips as it's something I've always wanted to do.  I actually attempted to do it way back in grade 8 or 9 when I lived in Regina, SK but  I hadn't discovered parchment paper and it ended up with me scraping inedible potato crisps from the baking sheet all night...actually, maybe that failed attempt is why it has taken me so long to try again...it was incredibly disappointing (hey it was a lot of work slicing up those potatoes for a lazy teenager!).  Anyways...if you don't believe me on the being a potato freak statement earlier, when I was younger, I used to tell me family that when I grew up and got married I was going to live on a potato farm in Idaho with a cow for milk (used to be a milkaholic as well) and then I would have everything I need (except chocolate). (way to dream big Candace...lol)

Well, it's been on my mind to make some potato chips for forever since it's my favorite snack (I LOVE anything kettle brand esp. the cracked black pepper, and LAYS Dill Pickle.)  Growing up in Canada, my favorite flavors were Old Dutch's Dill Pickle Chips and All Dressed.  When I was in college and LAYS finally came out with Dill Pickle, I pretty much forced everyone to try them because I was SO happy to have that flavor in my life again and wanted to make everyone else like them so they would buy them too to prevent them from being discontinued.

So....I made Oven Baked Dill Pickle Chips.  I know the homemade potato chips have been done all over the place...but being a potato freak, my blog wouldn't be complete without a blog post about it. (reference is Pinterest search oven baked potato chips, there are tons and pretty much all the same).

Preheat oven to 400 (I did 425 but I will do 400 next time)

Thinly slice russet potatoes and soak in salt water
drain potatoes and pat dry

toss in bowl with olive oil to coat

Line a baking sheet with parchment paper
spread out potato slices in a single layer

Generously season with Archer Farms Sea Salt and Vinegar popcorn topping (from super target in the popcorn section) and Dill Weed. (or with whatever seasoning you choose-Kosher Salt, Black Pepper, Seasoning Salt, Garlic Salt, Onion Powder and Salt...etc.)

Place in oven for 15 minutes, then flip the potato chips over and bake 7-10 more minutes or until crisp.

Remove chips to paper towel or cooling rack to cool off



Enjoy!