Tag Archives: Baking powder

Fruity Friday: Blueberry Biscuits

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This recipe came from a patient. She’s a mom of seven of the most well behaved children I’ve ever met. Not only is she kind and patient but she has managed to convert her entire family to a sugar free and very healthy lifestyle. She’s a mother, chef, teacher, AND she makes and sells these gorgeous wee dolls. Custom! Check them out here at Tabitha’s Needle. She’s pretty incredible. AND she had the skill to come up with the original of this amazing recipe.

These biscuits won’t spike blood sugar and are gluten free but do have a bit of cow dairy in them. That being said, they are savory with a bit of sweet and oh-so addictive. But that’s ok because they’re actually GOOD FOR YOU!

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Tasty Tuesday: Banana Nut Bread

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This bread is delicious. Really, really good. It’s moist and naturally sweet; and the texture is like butter in your mouth. Yummy. It can take up to 45 minutes to prepare and an hour to cook so do it on a Sunday and make a big batch. It freezes really well so leftovers are a good thing!

I found the recipe on another blog (Skinny Ms) and then tweaked it a bit. I took out the stevia and oat bran and added gluten-free oats and walnuts.

Because it’s high in protein, sugar-free, and very low in grains, you can eat it any time of day. We had it last night for dessert and this morning for breakfast. Toast it for a few minutes for an even more satisfying experience.

photo

Banana Nut Bread

Ingredients

  • 2 granny smith apples
  • 3 very ripe bananas
  • 8 Tbsp. olive oil
  • 2 eggs
  • 1/4 cup almond milk
  • 1 cup almond meal/ almond flour
  • 1 cup whole, gluten-free oats
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. vanilla extract

Instructions

  1. Preheat oven to 180°F. Lightly coat loaf pan with 1/2 Tbsp. olive oil.
  2. Peel, core, and dice apples into small pieces. Sauté with 1/2 tsp. cinnamon on medium heat until brown (about 5 minutes).
  3. In a large bowl mix together the almond meal, oats, baking powder, remaining cinnamon, and nutmeg. Set aside.
  4. In another bowl mix olive oil, eggs, almond milk, and vanilla.
  5. Slowly add the liquid mixture to the dry mixture (in about 4 batches).
  6. In the now empty liquid mixture bowl, mash all 3 bananas.
  7. Fold bananas and apples into the large bowl mixture.
  8. Spoon into the loaf pan. Cook for about 50 minutes or until a wooden skewer or toothpick comes out clean.
  9. Let cool in pan and then enjoy!

I highly recommend this one. It really is delicious. Let me know how it goes! A big hug and a smile. – Ash

 

Sunday Recipe: Gluten Free, Dairy Free, Sugar Free Pancakes

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Today is a seriously gorgeous day in Peoria. Scattered clouds, beautiful blue sky, about 67°F. AND one of my best friends managed to extend a work trip in the area and we get a whole two days with her! She is leaving very soon and I’m gonna be really sad. It’s so amazing to be around someone who you can sit in comfortable silence with then break the silence with an awesome conversation and easy laugh. I love it and miss it/her a lot.

And what’s even more awesome is that she is gluten and lactose intolerant just like me! So this morning we made gluten free pancakes for all of us. They were SO good. Just sweet enough and dense enough to be like normal pancakes without all the bloating and over-full feeling. And Katie had the awesome idea to use the leftovers for a post-workout snack.

Ingredients:

  • 2 large eggs
  • 4 tablespoons melted butter
  • 2 cups coconut milk
  • 1 teaspoon vanilla extract
  • 2 1/3 cups multi-purpose gluten free flour (I keep this around to use as a thickening agent in some recipes)
  • 1/2 tsp stevia powder or 15 drops stevia liquid
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon xantham gum

Instructions:

1) Whisk together the eggs, melted butter, coconut milk, and vanilla.

2) In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.

3) Let the mixture sit for 15 minutes (this makes them fluffier). Preheat skillet on medium for the last 5 minutes.

4) Lightly grease it with coconut oil or another high heat oil. Scoop the batter (I use a small glass) into small dollar sized pancakes.

5) Cook pancakes for 1 to 2 minutes, till the tops lose their shine and bottoms are golden brown. Flip and cook for 1 to 2 minutes on the other side.

6) Top it with whatever delicious yummies you can find in your fridge. We used berries and pure maple syrup (not sugar free).
Sunday breakfast is probably one of my favorite meals of the week. YUM.
I hope you’re having wonderfully peaceful Sundays 🙂