Category Archives: Breakfast

Banana Bread Muffins

banana bread muffins

I’m surprised that I’ve never made a recipe for banana bread before! Before baking gluten free, dairy free, and egg free, banana bread was a staple in my home. Now it’s back!

I ordered a large amount of fair trade bananas through Wholeshare.com, and needed to come up with a way to use up a good amount.  This recipe can be used to make banana bread in a bread loaf, but I decided to make muffins since I wanted to have some for tonight and some for visiting my cousin tomorrow.

Fair Trade Bananas

Gluten Free Vegan Banana Bread Muffins

Makes 22 cupcake size muffins. Also makes a 9×5 inch loaf pan. **

Ingredients:
Dry:
3/4 Cup millet flour
1/2 Cup quinoa flour
3/4 Cup potato starch
1/2 Cup tapioca starch
1Teaspoon xanthan gum
1 Teaspoon cinnamon
1 Teaspoon baking soda
1 Teaspoon baking powder
1/2 Teaspoon sea salt
Wet:
1/2 Cup applesauce
1/4 Cup coconut oil
1/4 Cup maple syrup
1/8 Cup honey
1/2 Cup coconut milk
4 Very ripe bananas, mashed
1 Teaspoon vanilla extract

1 Cup chocolate chips, non dairy (optional)

Directions:
Preheat oven to 350 degrees. Grease two cupcake pans. I used coconut oil.

Mash bananas by hand. In the bowl of an electric mixer, combine wet ingredients and mix well.

In a separate bowl, combine all dry ingredients well. Slowly add dry to wet until a batter forms. Scrape down sides of bowl to fully mix. Add chocolate chips if using. Another option would be nuts, if you can eat them.

Bake muffins for 18-20 minutes, until a wooden toothpick comes out clean. Cool and enjoy!

** Loaf pan option. Bake for 55-60 minutes. I will try this next and report back.

Gluten Free Vegan Banana Bread Muffins

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Happy Mother’s Day and Millet Pancakes

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I love getting my handmade preschool gifts, and delicious pancakes and coffee! Happy Mother’s Day to all the moms, grandmothers, and moms to be!

I didn’t realize when I created my gluten free, vegan pancakes that these would be my family’s favorite breakfast food! Fast and versatile. Today we were out of brown rice flour, and I subbed in millet flour. Worked great! I really think you could use either one.

My original pancake recipe here.
Naturally green pancakes here.

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Today’s recipe, Millet Pancakes

Ingredients:
1 C Millet flour
1/2 C Sorghum flour
1/2 C Potato starch
1 Tablespoon Tapioca flour
1 Teaspoon Xanthan gum
2 Tablespoons organic brown sugar
1 Tablespoon Baking powder
1/4 Teaspoon Salt
2 Cups So Delicious Coconut milk
1 Tablespoon Earth Balance buttery spread, melted, plus more for pan frying

Instructions:
Mix the dry ingredients in an electric mixer. Add the coconut milk and melted butter. Blend well. If the batter looks too thick, add another 1/4 cup of coconut milk or water. Heat a wide frying pan over medium heat, and melt a little Earth Balance spread. When spread starts to bubble a bit, laddle batter onto pan.  Flip pancakes when bubbles appear on top, and bottom starts to brown lightly.  Remove from pan before over-cooking, and allow to cool for a minute before eating.

Top with powdered sugar and enjoy!
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Happy Mother’s Day!!

Oatmeal Applesauce Muffins

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Oats, oats and more oats! I need to blog about something else, but right now, I just can’t stop eating them! This could be partially due to the fact that my husband and I loaded up our pantry with oats, so it’s easy to just reach for them. I’ve been playing with my new whole flax seeds, and I love how they go with oats. In the mornings, I’ve been eating hot oats with coconut milk and whole flax seeds. Mmm! See my previous post here for my thoughts on oats in a gluten free diet.

My son has his last helper day in his 2 year old class tomorrow. I’m really surprised how fast the school year has gone by! I’m going to have a morning off with a friend tomorrow to do some shopping, and my husband is going to be class father! I’m so happy they are going to get a special day together. My only job is to provide the snack! It’s a cool rainy day today, and I really feel like enjoying cinnamon. I chose mini muffins so that they are easy for the kids to eat. Plus, then they can get 2 small ones instead of 1 big one! They’re still at an age when that feels like more!

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Ingredients:
1 1/2 Cups old fashioned oats
3/4 Cup millet flour
1/4 Cup sorghum flour
1/4 Cup tapioca flour
1/2 Cup brown sugar, organic
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Teaspoon xanthan gum
1 Teaspoon cinnamon
1/4 Teaspoon salt
1 Cup applesauce
1/2 Cup coconut milk
3 Tablespoons grapeseed oil
1 Flax egg (1 tablespoon flaxmeal soaked with 3 tablespoons water)
1/2 Cup raisins (optional)

Ingredients for topping:
1/4 Cup oats
1 Tablespoon brown sugar, organic
1/2 Teaspoon cinnamon
1 Tablespoon Earth Balance, melted
2 Teaspoons whole flax seeds (optional)

Directions:
Preheat oven 375 degrees. Grease or line with paper a mini muffin or regular muffin pan.

Mix all dry ingredients together (oats, millet flour, sorghum flour, tapioca flour, brown sugar, baking soda, baking powder, xanthan gum, cinnamon and salt) in a mixing bowl until well combined.

In the bowl of a stand mixer, mix well applesauce, coconut milk, grapeseed oil and flax egg. Slowly add in dry ingredients. Add raisins or other mix in you might be using.

Prepare topping by mixing together all ingredients well.**

Pour batter first into prepared muffin pans, and then sprinkle with topping. Cook 14 minutes for mini muffins, 20-22 minutes for full size muffins. Cool in pan 1 minute, then transfer to cooling rack.

**Baking with Kids! The topping is easy for a child sidekick to do on his or her own. I use a Guidecraft Kitchen Helper so that my children can safely reach my counter. If you have a microwave that your child can reach, have him or her measure the tablespoon of Earth Balance, and microwave about 20 seconds in a microwave safe bowl until melted. In a child safe bowl, mix the oats, brown sugar, cinnamon and flax seeds. It’s ok if some spills, this part does not need to be exact! Pour melted Earth Balance over the mixture and continue to stir until nicely coated. After you pour the batter into the muffin pans, allow your child to sprinkle topping over each one! My children are now 2.5 and 4.5, I find this to be a great activity for them!

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I’m going to include more ways to involve the kids (besides the cute eating pictures) in my upcoming blog posts! Stay tuned!!

Green Kale Pancakes

st paddy day

In honor of St Patrick’s day, we made green pancakes today! Briefly I considered the easy way – green food dye (yikes!) but my husband talked me out of it quickly! He suggested kale. Genius!

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Making these pancakes green was easy! I cut the stems off 4 kale stalks, threw them in my food processor, and processed until they were as small as possible. Then I added 1 cup coconut milk from the 2 1/4 cup liquid needed to my food processor, and pulsed until the liquid turned green. I could have strained it at this point, but decided the bits of kale were a healthy addition!

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I then followed my gluten free pancake recipe the same as usual. (recipe in link and also below)

Happy St Paddy’s Day all!!!

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Ingredients:

4 Stalks of Kale, stems removed

1 C Brown rice flour
1/2 C Sorghum flour
1/2 C Potato starch
1 Tablespoon Tapioca flour
1 Teaspoon Xanthan gum
2 Tablespoons Sugar
1 Tablespoon Baking powder
1/4 Teaspoon Salt
2 1/4 Cups So Delicious Coconut milk
3 Tablespoons Earth Balance buttery spread, melted, plus more for pan frying

Instructions:
Puree the kale in a food processor. Add 1 cup of coconut milk to the kale mixture and pulse until the milk turns green, 2-3 pulses. Mix the dry ingredients in an electric mixer. Add the kale and coconut milk mixture, the rest of the coconut milk, and melted butter. Blend well. If the batter looks too thick, add another 1/4 cup of coconut milk. Heat a wide frying pan over medium heat, and melt a little Earth Balance spread. When spread starts to bubble a bit, ladle batter onto pan.  Flip pancakes when bubbles appear on top, and bottom starts to brown lightly.  Remove from pan before over-cooking, and allow to cool for a few seconds. Yum!

Butternut Squash, Carrot and Raisin Muffins

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I joined the most wonderful group, Wholeshare. It’s an online local community for produce, meats, veggies, and much of the food is organic or uses organic practices. And it’s fun! I’ve gotten some really great produce already, and one of my absolute favorites has been local butternut squash by Hudson Valley Harvest.

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The butternut squash was fresh, cut easily, and was a deep orange color. The aroma and color was closer to pumpkin than butternut, which I loved! The seeds scooped out easily, and the whole processing time was about 5 minutes. I roasted my squashes in a 350 degree oven for an hour, cut side down, with a few tablespoons of water in the pan. I didn’t add any salt or oil to my roasting because I want to use these for both savory and sweet dishes.

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I froze much of my puree (I bought 10 pounds of squash) for later use. I cooked some plain as a side for dinner, with only a light sprinkle of sea salt. Delicious!  I thought about using my already existing pumpkin muffin recipe next, but I was not happy when re-reading it. The recipe wasn’t exact and the muffins never fully set. I needed a new recipe.

I am trying to simplify the gluten free part of my recipes so that they are more appealing to a larger audience. Not everyone wants to buy so many different flours and starches. I started usinga very simple gluten free flour blend: garbanzo bean flour and brown rice flour in a 1:1 ratio. So simple to remember and use! Plus, it’s high in protein for a healthy punch!

The next ingredient I’m excited about is local honey from Hudson Valley Harvest. The flavor is outstanding!  I only used 1/4 cup in this recipe, and the flavor of the honey was still noticeable. I’ve read so much about using local honey as a way to help control allergies; this honey will be part of our diet now on.
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Lastly, I added finely shredded organic carrots and raisins to make this more of a breakfast or brunch food, rather than a dessert. It’s not very sweet, but the carrots and raisins really help with the sweetness factor. I love carrot cake, and this has a nice similar flavor. If you want glaze on them, my coconut icing from pumpkin muffins would work nicely.

Ingredients:
1/2 Cup brown rice flour
1/2 Cup garbanzo bean flour
2 Tablespoons Teff flour
1/4 Cup local honey
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon sea salt
3/4 Cup butternut squash puree
2 Tablespoons flaxmeal soaked in 6 tablespoons rice milk, allow to soak 5-10 minutes
1 Tablespoon coconut oil, melted.
2 Carrots, finely shredded
1/2 Cup raisins

Directions:
Preheat oven to 350 degrees. Soak flaxmeal in rice milk and set aside. In the bowl of an electric mixer, combine brown rice flour, garbanzo bean flour, teff flour, baking powder, baking soda, and sea salt. Next add soaked flaxmeal, butternut squash puree, honey, and melted coconut oil. Mix until well combined. Add shredded carrots and raisins last and mix until just combined. Grease or line with paper cups a muffin pan for 12 muffins. Bake for 18 minutes, until a wooded toothpick comes out clean. Cool and eat! Makes 1 dozen muffins. 

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Gluten, Dairy and Egg Free Pancakes

I have been craving pancakes for a while. We made GF, DF, egg free pumpkin waffles a few weeks ago, and they were not a success. Although edible, in my opinion, my husband disliked them a lot, and they were a no-go for trying again. He blames the pumpkin and although says they weren’t “terrible”, we won’t be doing them again.

Back to the drawing board, and this time I decided that I needed to perfect a basic, plain pancake before venturing into flavors and fancy things like the waffle maker!

These pancakes were so good that we made them and ate them before I even thought to take a picture! Sorry for not having a picture ready. I will update this post when I make them again. They are so good that I am going to be making these weekly.  We made them last night as the children’s late night snack. Please tell me in the comments if any of your children have this habit of eating before bed.

Ingredients:

1 C Brown rice flour
1/2 C Sorghum flour
1/2 C Potato starch
1 Tablespoon Tapioca flour
1 Teaspoon Xanthan gum
2 Tablespoons Sugar
1 Tablespoon Baking powder
1/4 Teaspoon Salt
2 Cups So Delicious Coconut milk
3 Tablespoons Earth Balance buttery spread, melted, plus more for pan frying
Enjoy Life brand chocolate chips or other vegan chocolate chips (optional)

Instructions:
Mix the dry ingredients in an electric mixer. Add the coconut milk and melted butter. Blend well. If the batter looks too thick, add another 1/4 cup of coconut milk. Heat a wide frying pan over medium heat, and melt a little Earth Balance spread. When spread starts to bubble a bit, laddle batter onto pan. Add a few chocolate chips on top of each pancake if using. Flip pancakes when bubbles appear on top, and bottom starts to brown lightly.  Remove from pan before over-cooking, and allow to cool for a few seconds before your children swipe them off the plate! (That’s what happened to mine!). Actually, allow pancakes to cool longer just so little hands and mouths don’t get burned. The pancakes came out a nice thickness; the kids literally ran off with them and they didn’t fall apart. We refrigerated some overnight for breakfast today. They fit nicely in our toaster and held their shape.

Since I don’t have a picture of the pancakes, I thought I would leave you with this beautiful picture I took last weekend at Croton Gorge Park. Brr it’s getting cold outside!
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Happy Halloween!

Happy Halloween

Halloween is just a few days away! What a fun time of the year. It is a nervous time of year for a mom of a child with a food allergy, or many food allergies. Time to get into high gear for baking and making alternative foods to bring with me for all the parties we are invited to this week, and there seems to be no lack of good times! For my son who is only 2, I want to make sure that he experiences this time of year with joy.  I also didn’t want to spend all my time in the kitchen, so I used a tried and true recipe, my banana oatmeal muffins! These worked great as mini muffins! The original post with the recipe is here.

mini oatmeal banana muffins raisins

This time, I used a lined mini muffin pan, and I baked these at 350 degrees for 12 minutes. For my add ins, I used a half cup of sunflower seeds and a half cup of raisins. I have 2 parties to go to in the next 2 days, and I’m hoping these last that long!! Kids and husband have already requested seconds!!

mini oatmeal banana muffins

Our jack o lantern

Check out our carved pumpkin and our preschool art projects too!