Snack
Robby LOVED these muffins, he loved them so much he has asked for them two weeks in a row….that’s almost unheard of for Robby. I also tried them and have to agree these muffins are very good even if you don’t have a gluten allergy these are excellent.
Makes 12 muffins
INGREDIENTS
4 large ripe bananas, mashed. 1 1/2 cups
2 large eggs
1/4 cup butter, melted and cooled (I used earth balance, keeping it dairy free)
2 teaspoon vanilla extract
1 2/3 cup all purpose gluten free flour. I used Bob’s red mill 1 for 1
1/2 cup of granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 cup mini chocolate chips, I used good life brand
1/2 cup chopped pecans
1 Tablespoon raw course sugar
DIRECTIONS
Pre heat oven to 350 degrees. Grease or line your muffin tin and set aside.
Mash the bananas in a mixing bowl. Once mashed whisk in the eggs, vanilla and cooled butter until well combined.
In a separate bowl stir together the gluten free flour, baking soda, salt, sugar and cinnamon until combined. Pour the dry mixture into the mixing bowl with the bananas and stir until incorporated. Add the chocolate chips and pecans and combine.
Fill your muffin cups about 3/4 full. Sprinkle the tops of the muffins with the raw course sugar and bake for 22-25 minutes. Remove from oven and cool on a cooling rack. Store in air tight container.
Enjoy!
This recipe comes from Ree Drummond The Pioneer Woman. I made these for Robby but in reality both Jim and I liked these cookies just as much. I really liked the addition of the little sprinkle of salt on the top.
Not all recipes that are Gluten free are created equal but this is a recipe I will make anytime!
INGREDIENTS
1 cup peanut butter, I used creamy but crunchy works too
3/4 cup packed brown sugar
1 large egg
1/2 cup semi sweet chocolate chips, I used Good Life but any will do
1 teaspoon vanilla
Flaky sea salt for sprinkling
DIRECTIONS
Preheat oven to 375 degrees. Grease a baking sheet with non stick spray or line with parchment paper.
With an electric mixer beat together peanut butter, brown sugar , vanilla and egg until well combined. Stir in the chocolate chips with a wooden spoon.
Using a cookie scoop or your hands (lightly wet hands) form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press cross cross pattern into the top of each cookie slightly pressing them down. Sprinkle lightly with flakey sea salt.
Bake u til just starting to brown 8-10 minutes. Let sit for a couple minutes on the pan then remove from the pan onto a backing rack to finish cooling.
Enjoy!
For many, many years now I have been making my own Chinese food for New Years Eve. I keep it very simple but this year I added a couple new recipes to my usual fried rice and egg rolls. I added as Asian ginger salad dressing to a simple salad along with the recipe I’m sharing today the Boneless Chinese Ribs. When our daughter Amanda was little she would always call them the “red things” so anytime we got Chinese take out we always made sure to order the red things for her! I think she still calls them that to this day!
This was my first time making them at home and I did make a couple changes to keep them gluten free for Robby and I did NOT add the food coloring to the sauce that gives them that red color that we all know. I can say this was super simple to make and we all enjoyed them. They are not quite the same as what you get from your favorite take out place but a great at home option.
INGREDIENTS
1.5 pounds boneless pork loin or boneless spare ribs. I used the loin
1/3 cup lite soy sauce
1/3 cup Hoisin sauce, I used gluten free but any will work
1/4 cup fry red wine
1 Tablespoon sugar
1/2 Tablespoon minced garlic
1/2 teaspoon of Chinese five spice
2 drops natural red food coloring, optional
DIRECTIONS
Thinly slice the pork into strips about 3 inches long and place in a large disposable plastic bag.
Whisk together the remaining ingredients in a small bowl until well combined and pour the marinade into the bag with the pork and allow to marinate in the fridge for at least four hours or up-to over night.
When ready to cook pre heat the oven to 350 degrees. Line a large baking sheet with tin foil and top with a baking rack.
Place the pork slices on top reserving the marinade. Depending on the size of your pork slices bake for 30 minutes or until cooked through.
Add the reserved marinade into a small sauce pan and bring to a boil. Reduce heat and simmer for ten minutes. Remove from heat.
When the pork is cooked through remove the pan from the oven and pour the sauce over the pork. Move the oven rack to the top portion of the oven and turn the oven to broil.
Put the pan back into the oven for just a couple minutes to get some of those crispy edges and the sauce carmalized. Keep an eye on them during this part as they will burn quickly. Remove from oven and serve.
Enjoy!
This recipe comes from Gluten-Free on a Shoestring, I found this recipe on Pinterest but have made many items from the Gluten-Free on a Shoestring blog. They are tried and true and this recipe is no different. Not only did Robby enjoy these gluten-free bites, but I did too. I like to use flour from Karma Baker. She specializes in Gluten-free /Vegan baking products. You can find her products online. I have ordered a number of things from her including her cookies and baked goods and I’m always pleased with the quality. https://karmabaker.com/shop/
INGREDIENTS
- 8 Tablespoons unsalted butter
- 1 cup granulated sugar
- 2 eggs, beaten
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cup all-purpose gluten-free flour
- 3/4 teaspoon xanthan gum (omit if your flour has it in it already, Karma Baker includes it)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- juice and zest of one lemon, reserve 1 Tablespoon of lemon juice for the glaze
- 1/2 cup sour cream
- 1 cup confectioners sugar
- more lemon zest to sprinkle on top of cupcakes, I forgot this step!
Directions
Preheat your oven to 350 degrees. Grease or line the wells of a standard muffin tin and set aside. In a large bowl place the butter and sugar and beat until light and fluffy. Add the eggs, vanilla, lemon zest, and juice (reserving the ! tablespoon for the glaze) beat to combine. Add the flour, xanthan gum, baking powder and salt mix to combine. Add the sour cream to the batter and mix until just combined. The batter will be light and fluffy but not too thin.
Divide the mixture evenly among the muffin cups. Place into the center of your preheated oven and bake for about 20 minutes or until a toothpick inserted into the cupcakes comes out clean. Remove from the oven. Remove the cupcakes from the pan and cool on a baking rack allowing them to cool completely.
Once the cupcakes are cool, make the glaze. Place the confectioner’s sugar in a medium-size bowl and add about 1 1/2 teaspoons of the reserved lemon juice. Mix until you have a smooth and thick paste then add more lemon juice until you have a slightly thick but pourable glaze. Pour or spoon the glaze over the cupcakes once they have completely cooled. Sprinkle with lemon zest if desired.
Enjoy!
I could not resist making these muffins after seeing all the garden-fresh vegetables at my grocery store. Our local grocery store carries many products from our local farmers and I just love that. When I saw the zucchini I knew I was going to make this recipe. I hardly ever make changes to any Taste of Home recipe but I did swap out the walnuts for pecans and I added some raw coarse sugar on the top of the muffins just before baking for that bakery-style muffin. I did share some of these with a couple of neighbors and both neighbors gave these muffins a thumbs up!
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup canola oil
- 1/4 cup milk
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded and squeeze dried zucchini
- 1/4 cup mini semisweet chocolate chips
- 1/4 cup chopped walnuts or pecans
- raw coarse sugar to sprinkle on top if desired
DIRECTIONS
In a bowl combine flour, sugar, baking soda, cinnamon, and salt. In another bowl beat the egg, oil, milk, lemon juice, and vanilla. Stir into the dry ingredients just until moist. Fold in zucchini, chocolate chips, and nuts.
Spray your muffin pan with non-stick spray and fill the muffin cups 2/3 full and sprinkle with raw coarse sugar if desired.
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.
Enjoy!
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