What do you do with all those over ripe, brown bananas? Banana bread, banana smoothies, banana pancakes? Here is our favorite, easy recipe for banana pancakes.
1 cup almond, rice or coconut milk
1 cup gluten-free Old Fashioned Pancake Mix from The Pure Pantry
2 ripe bananas, mashed
1 tablespoon melted coconut oil or other cooking oil
1. To make the pancake mix: whisk eggs in medium size bowl. Add half the milk and half the pancake mix and blend together. Add remaining milk and pancake mix and mix until combined.
Blend in mashed bananas and oil.
2. Heat griddle to medium heat. I use the Skinny Griddle as it has a non-stick surface and I don’t have to use extra oil. They are available at Sur La Table online: Skinny Griddle.
It is always a good idea to have a dedicated “gluten-free” griddle. I write more about gluten-free kitchen supplies here: Gluten-free Cooking Tips.
3. Ladle 1/4 cup mix onto griddle forming a circle. Continue making pancakes leaving at least 1 inch in between each pancake.
4. Watch for bubbles forming at edges of pancakes — when they begin to pop, you will know its time to flip them over.
5. Cook on second side until golden brown, about 2 minutes. Remove pancake from griddle and serve with sliced bananas and agave nectar or pure maple syrup.
All I can say is “WOW”! I have never made a raw “cheesecake” before and with my daughter’s influence, decided to try it. We checked out the blog “This Rawsome Vegan Life” and found some tempting recipes for raw, dairy-free cheesecake.
A shout out to Rawsome Emily for creating some beautiful recipes with all raw ingredients. With what we had on hand, we came up with the following Lemon Lime Coconut Cheesecake. It was literally gone in two seconds with three kids and a hubby who can eat anything and still look like Superman.
Raw Lemon Lime Coconut Cheesecake
1 cup dates
1 cup raw almonds
1 cup raw pecans
1 tablespoon coconut oil
Place all ingredients in a food processor or Vitamix and process until everything comes together in a sticky mixture. Press into a 9 inch springform pan and refrigerate while you make the filling.
2 cups raw cashews
1 cup raw almonds
3/4 cup coconut (raw, unswetened)
1/2 cup lemon juice
1/4 cup lime juice
1/3 cup coconut milk or almond milk
1 teaspoon lemon zest
2/3 cup agave nectar
1/2 teaspoon salt
3/4 cup melted coconut oil
1 teaspoon vanilla extract
Pulse nuts until finely ground in food processor or Vitamix. Add dates, coconut, lemon and lime juice, coconut or almond milk, lemon zest, agave and salt. Blend until smooth. Add melted coconut oil and vanilla extract and blend in.
Pour into prepared crust. Refrigerate for 2-3 hours or overnight. Once firm, remove side of springform pan, place on cake plate and serve. Optional: top with fresh blueberries, strawberries or raspberries. I have to mention that I am a cheesecake connoisseur having owned a cheesecake business years ago. I never imaged such a delicious treat that is dairy and gluten-free, and good for you!! Yippy!
It’s strawberry season and I decided to “put up” some jam with the abundant, luscious strawberries I bought at the farmer’s stand down the street. Canning has always been an interest of mine and having homemade jams in our pantry is a real treat. There is definitely a science to properly preparing homemade preserves and jams. When I was visiting the Cotswolds in England over a decade ago, I purchased the most beautiful book titled “Perfect Preserves, Provisions from the Kitchen Garden” by Nora Carey. The photography is so gorgeous that you just can’t wait to get cooking once you look at the pictures! I definitely learned the “proper” British way to prepare preserves. However, there are many techniques for creating the perfect jam. Ball’s book (or website as it is now, referenced below) is the American Bible on Canning and I have cross-referenced it many times. Today I am going to use my new Tech Fresh Jam Maker — it feels a little like I am cheating, however, it cuts down on time and creates a very nice result, so why not. Here is what you will need:
Equipment: There are many types of jam jars available. My favorite are the type that clamp at the top — so pretty and have many uses after the jam is gone. Here are some things to consider in purchasing your jars. The clamp style, my fav, requires a new band each time you reuse them. The jars with the twist on lid (first two images) require that you use new lids each time you reuse the jars. The square jars, which stack and fit side by side very neatly in the pantry, require their own special bands, which may be a little hard to find, although Sur La Table does carry them. I love the clamp jars with the chalk board labels. It is helpful to purchase a chalk board pen, available at Michael’s, which makes writing on the label easier and although not permanent, stays on much better than regular chalk. There are lots of choices. All of these are available at Sur La Table, which you can view in their catalog here, some are on sale: Sur La Table.
You will also need a few other things:
A potato masher to mash the fruit
A canning jar lifter, or as I use, a stock pot and with a pasta collander that lifts the jars out of hot water, and tongs to handle the hot jars …. and
A canning funnel, here is a kit that comes with both the funnel and jar lifter, available at Sur La Table :
Here are the ingredients and recipe for Strawberry Jam. This is a lower in sugar version.
Strawberry Jam – Low Sugar
• 5 cup(s) (crushed) fresh strawberries
• 1 package(s) (3/4 ounce) lower-sugar powdered fruit pectin
• 2 1/2 cup(s) sugar
• 1 teaspoon fresh lemon juice
Directions to prepare in Dutch Oven over stove top:
1. Prepare six 8-ounce canning jars and their lids and bands for processing following manufacturer’s directions. Here is a step-by-step guide from the Ball website: http://www.freshpreserving.com/tools/steps/high-acid-foods.asp Meanwhile, wash and clean strawberries, remove stems. In large bowl, with potato masher, crush enough berries in batches to measure 5 cups.
2. Place strawberries in 5-quart Dutch oven. With a wire whisk, gradually stir pectin into crushed berries. Let mixture stand 10 minutes. Meanwhile, place lids in small saucepan and cover with water; heat to boiling and set pan aside.
3. Heat strawberry mixture to boiling over high heat, stirring constantly. Stir in sugar and return strawberry mixture to a rolling boil. Boil 1 minute, stirring constantly. Stir in lemon juice. Remove strawberry jam from heat. With metal spoon, skim off and discard foam as it accumulates on top.
4. Place jars and lids upside down on wire rack set over towels to drain. Spoon jam into hot, drained jars, fill to 1/4 inch from top of jar. Wipe jar rims clean. Seal jars. Process in boiling-water bath for 10 minutes (instructions in above link). Cool jars on wire rack to room temperature. Label jars and store in cool, dry place. Use within 6 months. Once opened, store in refrigerator and use within 3 weeks.
Directions to prepare in the handy-dandy FreshTech ™ jam maker (click here to see at Sur La Table)using recipe above:
After making the jam in the Fresh Tech Jam Maker, follow the steps above for the canning process.
There are several other options for storing jam if you are pressed for time or just don’t want to hassle with all the preserving jars, lids, etc. You can put portions of the jam in airtight containers and store in your freezer for up to 1 year or your refrigerator for up to 3 weeks. You can even recycle jars and lids, wash them with hot soapy water, dry them, fill with jam and place in the fridge. The advantage of canning is your jam will last for a longer period of time, can be stored in the pantry, and my favorite thing, given as gifts without the concern of how the recipient will store the jam. And now….the best part…eating the fresh strawberry jam on some gluten-free bread.
Next, what to make with my fresh strawberry jam? I think Strawberry filled Crepes are in order.
I came across the greatest bakeware invention — a cookie bowl pan! It enabled me to create these fabulous cookie bowls. I filled them with ice cream and poured chocolate sauce over the top.
Voila! A quick and elegant dessert in less than 20 minutes. The new Cookie Bowl Pan can be ordered at: (click here) Sur La Table.
Here is the recipe:
Gluten-free Chocolate Chip Cookie Bowls
1 package The Pure Pantry gluten-free chocolate chip cookie mix (click here to purchase)
3/4 cup butter or butter alternative (such as Coconut Butter — click here for product)
1 egg or equivalent amount of egg replacer
1 tablespoon good quality vanilla
Preheat oven to 350 degrees. Using electric mixer, cream together butter (or butter alternative) and egg (or egg replacer) until well blended. Mix in vanilla. Add contents of package. Mix well with electric mixer until all ingredients are combined. Place covered bowl with dough in refrigerator for 15 minutes.
Roll out dough on generously-floured surface (you can use rice flour or The Pure Pantry gluten-free All Purpose Baking Mix) to ¼-inch thickness. Cut 5-inch circles from dough. Drape one circle over each cup bowl of pan, pressing to form smooth surface.
Bake 12–14 minutes or until cookie cups are firm and golden brown. Cool on pan over a cooling rack for 5 minutes. Gently loosen bottom edges of cookies, remove from pan and let cool completely. Wash, dry and spray pan; repeat with remaining dough.
Let cookie bowls cool completely. Fill with ice cream and/or fresh strawberries, top with chocolate sauce and/or whipped cream.
All photos credited to Sur La Table, www.surlatable.com
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Hippity hoppity — Easter is on its way and here is a mouth watering brunch cake to delight all of your little egg hunters.
Easter Citrus Brunch Cake with Lemon Glaze
Gluten-free Lemon Easter Brunch Cake
½ cup coconut oil at room temperature (or non-hydrogenated shortening)
1 cup organic sugar
2 eggs (or equivalent egg replacer)
2 tablespoons honey (or agave nectar)
1 t. vanilla
1 T. lemon zest
1 T. orange zest
2 cups Elizabeth’s Gluten-free Flour Blend (cookbook recipe) or organic All Purpose Baking mix from The Pure Pantry
1 t. baking powder
3/4 cup water
Preheat oven to 350˚F.
In a large mixing bowl, cream coconut oil and sugar in electric mixer. Add eggs (or egg replacer), one at a time, mixing until well blended. Add honey or agave nectar and vanilla.
With fine grater, grate the yellow skin of a lemon until you have 1 tablespoon. Add lemon zest to mixing bowl. Grate the skin or an orange until you have 1 tablespoon. Add orange zest and blend in both citrus zests.
With mixer on low setting, add baking mix and baking powder Blend until combined. Add water and blend until smooth but do not over mix. Pour into greased 4 cup (small) bundt pan or 10 inch cake pan for 35 minutes or until toothpick comes out clean. Cool. Turn out onto plate. Pour Lemon Strawberry Glaze on top and garnish with fresh strawberries.
Lemon Strawberry Glaze:
½ cup lemon juice
½ cup agave nectar
1 T. lemon zest
1 cup powdered sugar
Stir together lemon juice and agave in medium mixing bowl. Add lemon zest and whisk to combine. Sift in powdered sugar and blend together. Pour glaze over cooled cake.