Banana Coconut Cashew Muffins

Banana Cashew Coconut Muffins Wet Ingredients: 1/2 cup chopped pitted dates 1/4 cup raisins 2 overripe bananas 1/3 cup unsweetened applesauce 1/4 cup drinkable coconut milk 1 tbsp apple cider vinegar Dry Ingredients 1 cup oat flour 1/2 cup almond meal 1/4 coconut flour 1 tbsp baking powder 1/4 tsp salt Add-ins 1/2 cup chopped cashews 1/4 cup shredded coconut, unsweetened Instructions 1. Place dates and raisins in a shallow bowl and cover with boiling water 2. Meanwhile whisk dry ingredients into a large bowl. * I made the oat flour from quick cooking oats by milling them in my magic bullet. I did the same for the almond meal by grinding up slivered almonds. 3. Mash up bananas with the back of a fork and place in a medium bowl 4. Add remaining ingredients (except dates and raisins) 5. In food processor place the soaked fruit with about 3 tbsp of the soaked water and pulse until a thick syrup is formed 6. Add the syrup to the wet ingredients and mix well 7. Add the wet ingredients to the dry and combine well 8. Fold in the add-ins 9. Pour mixture into lined muffin tins at 325 degrees for 20 min Let cool before eating. These are moist and delicious

Gluten Free Flour Blends

I have been experimenting with different gluten free flour blends because of various reasons. Mostly because I like the challenge and the different flavors that come from using non-wheat flours.

Here are 2 of the current blends I have made up in my pantry. Each mix yields about 4 cups.

Double Rice Flour Blend

• 1 cup brown rice flour
• 1 cup white rice flour
• 1 cup tapioca starch
• 1 cup potato starch
• 2 tsp. xantham gum

Corn-Rice-Sorghum Flour Blend

• 1 cup brown rice flour
• 1/2 cup corn flour
• 1/2 cup sorghum flour
• 1 cup tapioca starch
• 1 cup potato starch
• 2 tsp. xantham gum

Feel free to sub together any different flours you might like. The key thing is to have an equal ratio of flour to starch and to always use a gum in the amounts of 1 tsp. per 2 cup mix.

Mexican Polenta Pizza

I'm always looking for ways to incorporate new types of pizza into my life. After all, pizza is my favorite food and it's so easy for a toddler to eat!

Ingredients

Crust
2 1/2 cups water
2 tsp. taco seasoning (make sure it's dairy free)
3/4 cup coarse ground cornmeal, grits, or polenta

Sauce
1 cup vegetarian fat free refried beans
2 Tb. vegan sour cream
2 Tb. hot picante sauce
1/4 cup canned diced tomatoes

Topping
1/2 cup lentil taco meat * (optional, can sub with black beans)
1/2 diced zucchini
1/4 cup diced red onion
1/4 cup diced bell pepper
1/2 cup sliced black olives
1/4 cup vegan cheddar shreds
1 handful crushed tortilla strips

Lentil Taco Meat
1 cup cooked lentils
2 tsp. taco seasoning
1 Tb. ketchup (make sure there is no high fructose corn syrup)
1 tsp. mustard
1 tsp. low sodium soy sauce

Instuctions
Make crust
1. Bring water to boil with taco seasoning
2. Slowly add in polenta while whisking and continue to whisk in boiling water for 5 minutes until thick and creamy
3. Spread mixture evenly into a parchment paper lined rectangle cake pan
4. Let cool at room temperature for 5 minutes and then place in freezer for 20 minutes to cool and set (30 if you prefer the fridge over the freezer)

Make Lentil Taco "Meat"
1. While the crust is cooling cook lentils. Mix 1/2 cups dry rinsed lentils with 1 cup warm water and allow to simmer in a covered pot for about 15 minutes until lentils are tender.
2. Transfer to a food processor or blender and pulse to desired consistency
3. Place in a bowl and toss with other "meat" ingredients. Set aside

Make Sauce
1. While the lentils are cooking, place all sauce ingredients in a food processor and blend together.
2. Pour into a bowl and set aside.

Bring it all together
1. Preheat oven to 350 degrees
2. Slide crust and parchment paper out of cake pan and onto a cookie sheet, bake for 30 minutes
3. Remove the crust from oven and spread sauce on top evenly ( you will definitely have leftover sauce, use it as bean tip or in a bean enchilada later)
4. Top with remaining toppings and bake for another 15-20 minutes
5. Once out of oven immediately slide the paper and pizza onto a cookie sheet otherwise it builds up moisture underneath and gets soggy
6. Slice and enjoy!

Note: this is a very soft crust, it will not taste like the normal pizza dough you are probably used to. Also feel free to experiment with sauces, toppings, and spices!

Yummy Blueberry, Banana oatmeal

Fresh ripe fruit is so amazingly sweet that you never need to add sugar or sugar-substitute to satisfy a sweet tooth. This breakfast is a staple for me and I tend to have it at least 3 days a week. It's cheap and easy to assemble. Not to mention so satisfying. If I ever need a little more to fill me up I'll just pair it with a small bowl of fresh fruit.

Ingredients:

• 1 cup water (or unsweetened vanilla flavored non-dairy milk)
• 1/2 cup rolled oats (see the picture below. you can use the instant ones but they require less cook time and don't taste as good in my opinion)
• 1/4 cup raisins and/or craisins
• 1 tbsp chopped nuts ( i prefer pecans because they are a little sweet... but always make sure you do raw. roasted and salted nuts lose most of there nutritional value and healthy fat when cooked)
• 1 tbsp shredded unsweetened coconut (optional)
• 1/2 cup frozen or fresh rinsed blueberries
• 1 - 2  ripe bananas, sliced

Instructions:

1. Bring water and all ingredients excepts oats, bananas, and blueberries to boil
2. Reduce heat a little and add oats, stir well
3. Add blueberries and bananas, stir well
4. Allow to cook about 5 minutes stirring frequently to prevent sticking
5. Let cool a little before eating and ENJOY!!!!

So I found over the vacation a short microwave alternative for this. Simply mix everything in a bowl and nuke for 2 minutes. Stir and then go another minute.