chocolate chip banana muffins

Chocolate Chip Banana Muffins

 

I am not going to lie, January is always my least favorite month of the year. This year has been particularly challenging. It has been dry and cold in Colorado, we've been sick for weeks on end and I am seriously sleep deprived. So I daydream of the beach. Warm sand. Sunshine. Cocktails on ice. Ahh.

To soften my January blues, I tend to bake and read (see below)!

These muffins are really for my kids. Child 1 doesn't eat much. Child 2 eats everything. So I sneak in bananas, apple sauce and almond flour to give them a nutritional boost.
Hope you enjoy!

Chocolate Chip Banana Muffins

Ingredients:
1 1/4 cups Pamelas Baking and Pancake Mix flour blend
1 large egg
1/4 cup water
1 tsp vanilla
1/4 cup sugar or coconut sugar
1 ripe banana, mashed
1/8 cup applesauce or other fruit puree
1/8 cup almond flour

1/4 cup chopped pecans

1/4 cup chocolate chips

Directions:
Mix all ingredients together and spoon into greased muffin tins or lined muffin tins (fill about 2/3 full). Bake for 18-20 minutes.

Makes about 6-7 muffins.


Also on the menu:

Soba Noodle Stir Fry from the NYTimes.  In order to make this celiac/gluten free friendly, I am using coconut aminos or tamari and using 100% buckwheat noodles. This will ensure a safe gluten free meal!

And if you need a book to read while eating your delicious gluten-free muffins, pick up The Light We Lost, by Jill Santopolo. I could not step away and found so much to relate to in the book. It's a heartbreaking love story about Gabe and Lucy who meet on Sept. 11, 2001. Their lives go in different directions for 13 years but the love in their hearts never fades.


From Penguin Books

"Lucy is faced with a life-altering choice. But before she can make her decision, she must start her story—their story—at the very beginning.

Lucy and Gabe meet as seniors at Columbia University on a day that changes both of their lives forever. Together, they decide they want their lives to mean something, to matter. When they meet again a year later, it seems fated—perhaps they’ll find life’s meaning in each other. But then Gabe becomes a photojournalist assigned to the Middle East and Lucy pursues a career in New York. What follows is a thirteen-year journey of dreams, desires, jealousies, betrayals, and, ultimately, of love. Was it fate that brought them together? Is it choice that has kept them away? Their journey takes Lucy and Gabe continents apart, but never out of each other’s hearts."

Okay...back to cooking and not book reviewing :)  and a big CHEERS to the last day of January! 

Gluten Free Pumpkin Carrot Bread with Chocolate Chips

October must be the official month of "Pumpkin Spice" flavor. My favorite foods with pumpkin happen to be cookies or bread. This recipe is really great for my little one because I pack in the pumpkin and shredded carrots, throw in a few chocolate chips and she thinks it's the best dessert ever! :)

Hope you enjoy!

Gluten Free Pumpkin Carrot Bread with Chocolate Chips

Ingredients:

4 tbs melted butter
1/2 cup sugar (I use 1/4 cup brown sugar and 1/4 cup white sugar)
2 large eggs
1 cup canned pumpkin
2 large carrots, grated/shredded
1 1/2 cups of Pamela's GF Baking and Pancake mix
1/2 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 cup chocolate chips ( or chopped nuts)

Directions

In the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add eggs, pumpkin and shredded carrots and mix to combine. Next add the flour, salt and spices, add to mixer bowl and blend well. Mix in the chocolate chips.

Pour into a greased loaf pan (8 x 4" or 9 x 5"). I like to butter and sugar my pan, so the bread will not stick (or use parchment paper to line the loaf pan).

Bake in a preheated 350° oven for 50 to 60 minutes, or when toothpick inserted comes out clean.

(I doubled this recipe to make 2 loaves. Pictures below show 1 loaf with chocolate chips, 1 loaf with pecans)

Gluten Free Chocolate Banana Muffins

                                                          Chocolate Banana Muffins

Try them. You'll love them. Moist, chocolatey, not too sweet and healthy.

Ingredients:
1 cup almond flour
1 1/4 cup all-purpose gluten-free flour (I used Pamela's Artisan Flour Blend)
6 tbs cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
2 eggs
1/3 cup canola oil
1/2 cup low-fat yogurt
1 tsp vanilla extract
3 medium ripe bananas, mashed
2/3 cup semi-sweet chocolate chips
1/4 cup chopped walnuts, optional

Directions:
Preheat oven to 350° F. Butter muffin tins or use liners.

Sift dry ingredients in a large bowl and set aside (first 6 ingredients).

In the bowl of a standing mixer, mix together the brown sugar and oil until creamy. Beat in eggs, yogurt, vanilla and mashed bananas until fully incorporated.

Slowly add in dry ingredients and mix at low speed until mixed. Fold in chocolate chips and walnuts.

Using a spoon or ice-cream scoop, fill muffin cups to the top. Bake for ~30 minutes or until muffin springs back lightly when touched.

Allow to cool and eat! Eat within a couple days or freeze! Recipe makes about 16 muffins.

This recipe is inspired by the NY Times, A Hodgepodge of Muffins, All Gluten-Free.

Arugula and Grilled Veggie Pizza

Arugula and Grilled Veggie Pizza

Ingredients:

10" pre-made gluten-free pizza crust (I used the Gluten Free Bistro) 
Fresh Arugula and/or spinach  
Mushrooms, sliced 
Yellow peppers, sliced
Fresh tomato, sliced
Whole milk mozzarella cheese
Olive oil
Sundried tomatoes
Kalamata olives
2 Garlic cloves, minced
salt and pepper, to taste

Toss mushrooms and peppers in olive oil, season with garlic, salt and pepper. Sautée or grill for about 5 min over medium heat. Remove and set aside. 

Top pizza crust with a thin layer of olive oil, salt and pepper and mozzeralla cheese. Next,  layer on remaining toppings- arugula, both tomatoes, grilled veggies, olives etc. place directly on grill (set at low-medium) for about 12 minutes or until pizza crust is crispy and cheese is melting and bubbly.
(or bake in  400 degree oven for 12ish minutes, directly on rack) 

I don't have any measurements of ingredients for pizza because I just chop veggies to my liking. Feel free to add more or less of anything! Grilled pizza is the best! 

Spiced Peach-Carrot Bread

It is officially peach season in Colorado! In the last 2 months I have bought 40 lbs of peaches to eat and bake with and 20 lbs to freeze to enjoy through the winter season. I always enjoyed peaches and then I tasted a Colorado peach from the Palisade area and I fell deeply in LOVE. There is nothing like the fresh, sweet juiciness of a perfectly ripe peach. I eat about two fresh peaches a day during this time of year, I've made a peach crisp, and even enjoy a fresh peach Bellini (or two)! Today I wanted to try a quick bread...this awesome recipe comes from Southern Living which I adapted to be gluten-free and safe for this celiac girl!

Spiced Peach-Carrot Bread  

3/4 cup chopped pecans or walnuts
2 1/2 cups gluten free flour (I used 1.25 cups Cup4Cup and 1.25 cups Bistro Blend)
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups peeled and chopped fresh, ripe peaches
3/4 cup freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 large eggs, lightly beaten

Preheat oven to 350° F. 

Stir together gluten free flours and next 6 ingredients in a large bowl; add peaches, next 4 ingredients, and pecans or walnuts, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased and sugared 9- x 5-inch loaf pan.

Bake at 350° for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan to wire rack, and cool completely (about 1 hour). Slice and Enjoy!

Moist Fudgy Brownies (Gluten Free)!

It's really hot outside. The air quality is horrible because of nearby forest fires and I just want to hide inside. I've closed up the windows, cranked on the AC and started the oven. Crazy, I know. It is summer; the time to be outside away from baking in a hot oven... but when you eat this chocolatey goodness, you'll know it was worth it :)

Moist Fudgy Brownies

Ingredients:
2 1/2 cups Pamela's Baking and Pancake Mix
1 3/4 cups sugar
12 tbs cocoa powder
1 tsp salt
2/3 cup canola oil
2 large eggs
2 tsp bourbon vanilla extract
1 cup water
1/2 cup chocolate chips
1/2 cup chopped walnuts

Directions:
1. Preheat oven to 350° F
2. Add all ingredients (except chocolate chips and walnuts) into a standing mixer and combine on medium until smooth
3. Stir in chopped walnuts and chocolate chips
4. Pour into a greased (I used butter) 9"x13" glass baking dish
5.  Bake for ~35 minutes or until toothpick comes out clean! Let cool and slice into squares.

ENJOY! Being 8 months pregnant, I might have to hide these wonderfully delicious brownies from myself as I seem to have no self-control at the moment!

 brownie batter...

ready for baking

 now moist delicious brownies are ready to eat!

Recipe inspired by Confessions of a Gluten-Free Mom

Butternut Squash and Caramelized Onion Galette

There is something about fall that I really love yet also feel very sad about. The warm smells from the kitchen, the abundance of pumpkins and squash at the farmers markets, the warm days and cool nights...yes these are the things about autumn that make me smile. But all too soon, it comes to a screeching halt and I am left with cold bitter days, wind, fallen leaves, loads of snow, and the daylight is far too little. On cold days, I want warm comforting food so I turn to one of my favorite blogs for inspiration: Smitten Kitchen. Of course Deb at the Smitten Kitchen does not have a gluten-intolerance so I must adapt accordingly!

In my younger days, aka when I didn't know I was gluten-intolerant, I would make galettes for my vegetarian hubby. There is something beautifully rustic about them. Maybe it's because they remind me of a quaint french bistro or maybe it is all the savory or sweet goodness that is inside. Whatever the reasoning, today I wanted a Butternut Squash and Caramelized Onion Galette (original recipe here).

I haven't mastered my own flakey, buttery, gluten-free pie crust, so I used the recipe from Bella Gluten-Free to make a savory crust (no sugar). I was able to see "Bella" in action at a recent Boulder County Celiac Meeting and her pie crust was a big hit with the attendees. I purchased a bag of All-Purpose Baking mix to test out in my own kitchen. The recipe for sweet and savory pie crusts are on the back of the bag.

                                                                          Gluten-Free 

                                             Butternut Squash and Caramelized Onion Galette

Filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves

Pastry:
1 cup +2 tbs Bella Gluten-Free All Purpose Baking Mix
1 tbs ice water
6 tbs cold butter

Instructions:
1. Make pastry crust by following instructions on Bella Gluten Free All Purpose Baking Mix.

2. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

3. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

4. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

5. Assemble galette: roll the dough out into a 10-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

6. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 4.

fontina and sage

pastry flour

galette, before baking

Lemon & Pear Bread with Pecans

Lemon & Pear Bread with Pecans 

Ingredients:

1 egg

1/4 cup melted butter

1 cup white sugar

1 cup pear sauce (or use applesauce)

1 tsp bourbon vanilla extract

1.5 tsp grated lemon zest

1tbs fresh lemon juice

1.5 cups Bistro Blend Gluten Free Flour

1 tsp baking soda

1 tsp salt

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/2 cup chopped pecans

Directions:

Pre-heat oven to 350° F. Using a standing mixer beat egg slightly, then add sugar and melted butter. Beat until well combined. Add pear sauce, lemon juice, lemon zest, and vanilla and continue to beat on slow-medium speed for about 1 minute. In a separate bowl, mix together flour, soda, salt, cinnamon and nutmeg and then add  into wet mixture. Beat until smooth. Fold in pecans.  Pour into a greased (with butter) and floured (using GF flour) bread loaf pan. Bake for 55 min to 1 hour at 350° F. 

                                                                       the batter...

and the finished product.

I couldn't resist having a taste before it cooled.

Lovely. 

Blueberry Oatmeal Applesauce Muffins

These are hearty moist muffins that are great for breakfast with a cup of coffee. They are not too sweet yet very satisfying!

                                  Gluten Free Blueberry Oatmeal Applesauce Muffins
Makes 12-15 muffins

• 1 1/4 cups Bistro Blend GF flour 
• 1 1/4 cups certified gluten free oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk (if you do not have buttermilk, use 1/2 cup milk with 1 tsp cider vinegar added to the milk). 
• 1/2 cup firmly packed brown sugar
• 2 tbsp canola oil
• 1 large egg, lightly beaten
• 3/4 cup to 1 cup fresh blueberries

Preheat oven to 350 degrees.
Line a 12 cup muffin tin with paper liners.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for ~20-22 minutes or until toothpick inserted in muffin comes out clean.

Chicago Dogs

It's grilling season! There are few things I like more than a pleasant summer night, grilling good food and hanging out in the backyard. What makes a chicago dog delicious are all the crunchy veggies topped with celery salt. Enjoy!

Ingredients:
1 cucumber, peeled and diced
2 roma tomatoes, chopped
1/2 white or yellow onion, diced
1 yellow pepper, seeded and diced (original chicago dogs use pickled sport peppers)
relish
dill pickle
celery salt
yellow mustard
100% beef hot dogs (I used Applegate Organic Beef Hotdogs- gluten free and casein free)
GF Buns (I used Udi's)

Grill/cook hotdogs according to package directions. Warm buns on grill. When ready, top the hotdog with mustard, cucumbers, tomatoes, onions, peppers and sprinkle with celery salt. Serve with a dill pickle and relish.

Luscious Lemon Cake

This recipe comes directly out of  the Delight Gluten Free magazine. I opted out of frosting the cake because it's sweet enough. This easy to make cake is ideal for a sunday brunch or even Mother's Day. Enjoy!

                                                              Luscious Lemon Cake

Ingredients:
1/2 cup butter, softened
1 1/4 cups sugar
1/4 cup lemonade
2 tbs lemon zest
2 tsp vanilla extract
2 eggs + 2 egg whites
2 cups Pamela's Baking and Pancake Mix
1 tsp baking powder
1/2 tsp salt
1 cup whole milk or buttermilk

Directions:
1. Preheat oven to 350°F. Grease a fluted pan with non-stick spray.
2. In the bowl of a standing mixer, cream together butter and sugar. Add the lemonade, lemon zest and vanilla and combine until a smooth mixture forms.
3. Add the eggs and egg whites, beating well after each egg. In a separate bowl, sift together Pamela's baking mix, baking powder and salt. Add to the ingredients already in the mixer and mix well.
4. Slowly add milk. Mix until incorporated.
5. Pour batter into the prepared fluted pan. Bake for 38 to 42 minutes, until a toothpick inserted comes out clean.
6. Cool for 10-15 minutes before removing cake from pan and transferring to a wire rack.

'tis the season of strawberries...

Although it still feels like winter in Colorado, I think the wait is over. Fresh, flavorful strawberries have arrived in the markets. Sometimes the simplest meals are the best. This comes from the current issue of Martha Stewart. It's a wonderful breakfast and snack.

Strawberry and Nut Butter Toast
Ingredients (serves 1-2)
2 slices gluten-free bread (I used Schär)
2 tbs sunflower-seed butter (or any nut butter of your choice)
~6 strawberries, thinly sliced

Toast your bread, spread with sunflower-seed butter and top with strawberries! Yum. Yum. Yum.

Mama's Best Banana Bread

This is my Mama's best banana bread recipe made gluten-free. Luckily it tastes just the same as when she used to make it for me as a child, I just happen to feel better eating it this go-round!

Ingredients
1 egg
3 ripe bananas, mashed
1 cup white sugar
1/4 cup melted butter
1 1/2 cups GF flour (bistro blend all-purpose GF flour)
1 tsp baking soda
1 tsp salt
1/2 cup chopped walnuts (optional)

Pre-heat oven to 350° F. Using a standing mixer beat egg slightly, then add sugar and melted butter. Beat until well combined. Add mashed bananas and continue to beat on slow-medium speed for about 1 minute. Add flour, soda and salt into mixture. Beat until smooth. Fold in walnuts.  Pour into a greased (with butter) and floured (using GF flour) bread loaf pan. Bake for 55min to 1 hour at 350° F.

Gluten Free Italian Breadsticks

These are a great little snack to stash in your bag when you are out and about, at a restaurant, or just feel like something "bready". I like to dip them in olive oil with a little sea salt.

Ingredients
1 tbs active dry yeast
1/2 cup warm milk
1 cup GF flour blend w/xanthan gum (bistro blend all purpose GF flour)
1 tbs cornstarch
2 tbs Parmesan cheese, grated
1.5 tsp Italian spices (I used a variety of oregano, fennel, rosemary, lemon peel etc) ground
1 tbs olive oil
1 tsp apple cider vinegar
extra olive oil to brush on the tops of breadsticks

Directions
Preheat oven to 400°F.
Whisk yeast and warm milk together in a small bowl. Set aside for  about 5 minutes. Line a large baking sheet with parchment paper or use a silpat (as shown).

In a mixer, mix the yeast mixture, flour,  cornstarch, cheese, spices, 1 tbs olive oil and vinegar on low speed for about 1 minute. The dough should be well combined. Using the palms of your hands, roll out breadsticks into strips, about 1 inch wide and 6 inches long. If dough is too sticky to roll out, place dough in a pastry bag or heavy duty plastic bag (with corner cut off) and squeeze the dough out of the bag onto the sheet.

Lightly brush the tops of the breadsticks with olive-oil for a crisper top. Bake for 15 minutes or until golden brown. Let cool on a wire rack and serve with olive oil for dipping.

Cupcakes with Strawberry Buttercream

Happy Valentines Day! I ventured out and bought a gluten-free devils food cake mix, made by Betty Crocker. Betty Crocker now makes GF mixes, which are made in a dedicated gluten free facility, so there is no concern about cross contamination! I made these treats especially for the hubby. He loves chocolate. Really loves chocolate. So go out buy your favorite chocolate  mix and top your cupcakes with this delightful strawberry buttercream.

                                                           Strawberry Buttercream
1/2 cup frozen strawberries, thawed
1 stick unsalted butter, cold
pinch of sea salt
1 3/4 cup powdered sugar
1/2 tsp GF vanilla extract

Directions:
Put thawed strawberries in a food processor or blender and puree. Set aside.
In a standing mixer, add butter and salt. On medium speed, cream until light and fluffy. Reduce speed to low and slowly add sugar until well incorporated. Now add 3 tbs of pureed strawberries and the vanilla extract, mix until blended. The frosting should be creamy and look similar to ice-cream.

 

Sweet Potato Muffins w/Molasses

Just when I thought I had exhausted my creativity with muffins and sweet breads, a molasses sweet potato muffin came to mind (and I had left over sweet potatoes in my fridge). I searched the Internet for some recipes and as a result came up with this one. The muffins are not too sweet and have a light, moist texture. Delicious with a cup of tea! 

(Makes about 10 muffins)
1 cup GF flour (Bistro Blend All-Purpose gluten free flour) 
1/3 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 cup milk
1/4 cup vegetable oil
1 Tbs unsulphered molasses
1 egg
3/4 tsp. pure vanilla extract
1 tsp orange zest
3/4 cup mashed or pureed sweet potatoes (plain without the peel)
1/2 cup chopped pecans (optional)


Preheat oven to 350° F; prepare muffin pan with paper liners.
In a large mixing bowl, combine the first seven ingredients (through the salt). Set aside. 
In a standing mixer, combine the milk, oil, molasses, egg, vanilla extract, orange zest, and sweet potatoes and mix on low until well combined. Add the dry ingredients to the milk mixture and stir until well combined. Fold in pecans. 


Using a spoon, fill the muffin tins 2/3 full. Bake for 20-22 minutes, or until an inserted toothpick comes out clean. Allow to cool for five minutes, remove muffins from the pan and serve immediately or cool completely on rack.