Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


1 Comment

Gluten Free Chocolate Chip Banana Bread

IMG_0899-1.JPGI was incredibly surprised with the amount of moisture in this banana bread, the golden crunchy outside and how it didn’t taste grainy on the inside! You don’t even have to click on the picture to the right to see the moisture oozing from this bread.

This is a great banana bread even if you aren’t gluten free. I had to slice this bread and put it in the freezer asap because I had already eaten 3 pieces of it and it should be savored.

Delicious!

The amount of banana in this recipe may be reduced to 12oz or about 4 medium bananas. Nuts and dried fruit are optional, feel free to mix in your favorites.

Gluten Free Chocolate Chip Banana Bread

INGREDIENTS
1/2 cup All Purpose Gluten Free flour or Rice Flour
1.5 cup Almond flour or Oat Flour
3 tsp baking powder
1/2 tsp salt
1 cup plus 2 tbsp margarine or butter
1 1/4 cups sugar
16 oz bananas (about 5 average sized ones)
4 large eggs
3/4 cup chocolate morsels (0r cranberries or other dried fruit)
1/2 cup nuts (optional)

DIRECTIONS

  • Preheat oven to 350 and lightly spray two loaf pans.
  • Sift flours, baking powder and salt in a medium bowl.
  • In a large bowl, beat the butter, sugar and bananas together until smooth.
  • Briefly stir in the eggs to the banana mixture.
  • Pour the flour mixture into the banana mixture until blended. You will see lumps of butter if your butter was cold.
  • Pour into loaf pans and bake for 60 minutes or until a skewer comes out clean and the cake is just firm. If you have a glass or dark metal loaf pan, you may want to keep an eye on the loaf and put tin foil over it if the edges start to brown early.
  • Cool for 10 minutes before serving or once completely cool, slice and freeze for up to a month.

IMG_0899.JPG

Nutritional Information (per serving)
Serving = 16 (with 16oz of banana)

IMG_0901.PNG

Modified from this recipe.


1 Comment

Chocolate chip peanut butter oat zucchini brownies (gluten free, dairy free)

Chocolate chip PB Oat Zucchini browniesOh my gosh, these are delicious. As you can see, I ate two before realizing I should photograph them.

What to do with one cup of frozen shredded zucchini? Not enough for zucchini bread or zucchini muffins.

I found this flour less zucchini brownie recipe and was about to put 1 cup of peanut butter into the mix when I decide that was just WAY too much peanut butter. Not for the flavor but because of how much fat and calories are in peanut butter. So I modified the recipe to include oats and an egg and less peanut butter. Next time I will reduce the sweetener or use baking Truvia.

The peanut butter flavor is mild and it’s so moist and fluffy (because of the egg addition). The oats and zucchini give it a healthy, “good for you” texture. I used a combination of pancake syrup and honey for the sweetener.

Chocolate chip peanut butter oat zucchini brownies (gluten free, dairy free)

Serves 9

Chocolate chip PB Oat Zucchini browniesIngredients
1 1/2 Cup Quick 1-minute Oats, Dry
1/3 cup Cocoa – Dry powder, unsweetened
1.5 Tsp Cinnamon
1/4-1/2 tsp Nutmeg, ground (depending on your preference)
1 tsp Baking soda
1/2 cup Natural Peanut Butter or other nut butter
1 cup Zucchini, includes skin, shredded
1/3 cup Applesauce Unsweetened
1 large Egg – Whole, raw
1/4 – 1/3 cup honey or maple syrup (pancake syrup) or sweetener of choice (add a little water if needed if using Truvia or a dry sweetener)
1 tsp Vanilla extract
3/4 cup Organic Chocolate Chips – Semi-sweet

Directions

  1. Spray bottom and sides of 8 x 8 glass baking dish with oil
  2. Preheat oven to 350 degrees.
  3. Peel and grate the zucchini.
  4. Mix dry ingredients in a large mixing bowl.
  5. Add remaining ingredients except chocolate chips and stir until well combined.
  6. Add chocolate chips and combine.
  7. Pour into an 8 x 8 baking dish. Spread evenly.
  8. Bake for 30 – 35 minutes or until toothpick comes out clean.
  9. Cool and enjoy!

 

Shortlink: 


Leave a comment

Cherry Double Chocolate Zucchini Muffins (Gluten free, Dairy Free)

Cherry Double Chocolate Zucchini Muffins

Cherry Double Chocolate Zucchini Muffins

My gluten free baking adventures started with this recipe after receiving zucchini in my CSA box for over two months. The recipe has simple ingredients that you find in your everyday household. In my view recipes are meant to be changed, modified, and tinkered with to see what blossoms.

In my exploration, the recipe has been modified for my own tastes and health benefit by adding cloves, whey protein and flaxseed for example.

During experimentation, some left over maraschino cherries ended up in a batch because they were about to expire. Turned out having those little bursts of red and sweet surprises works well. Who doesn’t like chocolate and cherries?!

The below recipe is what I’ve come up with so far. If you happen make this and want to share how you liked them or what you tinkered with, please comment.

Gluten Free, Nut free and Dairy Free Cherry Double Chocolate Zucchini Muffins

Yields: 12 muffins

Ingredients

  • 2 cups of oat flour (I use a food processor to ground rolled oats into a flour)
  • 1/2 tsp. of baking powder
  • 1 tsp. of baking soda
  • 1/2 cup of baking cocoa (feel free to blend dark and natural cocoa for a more chocolatey look)
  • 1 Tbsp of ground cinnamon
  • 1/2 tsp. of ground cloves
  • 2 scoops vanilla or chocolate flavored vegan protein powder (optional)
  • 3 Tbsp of ground flaxseed (optional)
  • 1/4 tsp. of sea salt
  • 3/4 cup of applesauce
  • 2 eggs (see momables website for substitutions)
  • 1 Tbsp of vanilla extract
  • 1/4-1/2c water
  • 1/4-1/2c honey (optional)
  • 2 cups zucchini, shredded or finely grated
  • 3/4 cup of chocolate chips (I purchase the dairy free morsels)
  • 14 maraschino cherries, quartered

Directions

  1. Preheat oven to 350 degrees and lightly grease two 12 count muffin pan.
  2. In a large bowl, mix the dry ingredients (ground oats, baking powder, baking soda, cinnamon, cloves, salt, baking cocoa, protein powder, flaxseed).
  3. Mix wet ingredients separately in small bowl (eggs, vanilla, applesauce, honey).
  4. Combine wet and dry until evenly blended.
  5. Add zucchini, cherries, chocolate chips and stir.
  6. Pour batter evenly into each muffin cavity.
  7. Bake for 17-20 minutes or until toothpick comes out clean.
  8. Remove from oven and top each with a few additional chocolate chips (optional).
  9. Let cool completely on wire rack.
  10. Store in airtight container for 2 days or freeze in a plastic bag for 1-2 months.
  11. Enjoy!
Cherry Double Chocolate Zucchini Muffins

Cherry Double Chocolate Zucchini Muffins

Cherry Double Chocolate Zucchini Muffins

Cherry Double Chocolate Zucchini Muffins

Short link: http://bit.ly/1du2L15