Banana Bread (Gluten Free)

Ingredients:
4 eggs
4 or 5 ripe bananas, mashed
1/2 c. agave
1/2 c. unsweetened applesauce
1 tsp. real vanilla
1-1/2 c. brown rice flour
1/2 c. sorghum flour (or amaranth)
1 tsp. baking soda
1/2 tsp. salt
1/3 c. melted conconut oil

Instructions:
1.  Preheat oven to 350
2.  In a mixing bowl, beat eggs lightly.
3.  Add mashed bananas, sugar, applesuace, and vanilla and mix
4.  melt coconut oil on stovetop.
5.  Add to wet mixture, flours, and salt and baking soda.  Mix until all ingredients are moist.
6.  Fold in melted coconut oil, just until blended
7.  Pour batter evenly into 2 greased loaf pans.
8.  Bake for 45 minutes or until bread is not longer wet in the middle.
9.  Remove from pans after about 10 minutes and cool on wire racks.

Buckwheat pancakes GF

Gluten Free Buckwheat pancakes
1 c. Brown Rice Flour
1 c. Buckwheat Flour
1/3 c. Tapioca Flour
2 tsp. baking powder
1/2 ts.p salt
1 1/2 c. Cocnut/Almond Milk
2 Tblsp. Agave
 Tblsp. Olive Oil or Coconut Oil
2 eggs
1/2 tsp. vanilla
1/2 tsp. cinnamon
mix together and cook on griddle

Hawaiian Haystacks with Coconut Sauce

HAWAIIAN HAYSTACKS
Coconut oil
Butter or chicken fat
1 onion (diced)
fresh garlic
7 C. rich, homemade chicken stock (you can use jarred chicken stock if you’d like)
1 can coconut milk
arrowroot or corn starch (for thickening)
salt
cayenne
garlic powder
1-2 T. fresh squeezed lime juice
5 lb. cooked shredded chicken
3 -4 c. cooked basmati rice (use coconut oil instead of butter)
Toppings
Shredded Monterey jack cheese
Sour cream
Pineapple
Cilantro
Chopped Green onion
Water chestnuts
Shredded coconut
Diced Tomatoes
Salsa
Frozen Peas
Cashews, sunflower seeds, or toasted almonds
Chow Mein noodles
Sauté’ onion in coconut oil and butter (or chicken fat from top of chicken stock), but don’t leave out the coconut oil! Whisk corn starch into some of the cold chicken stock and add to the onions. Whisk in coconut milk. Add seasonings and lime juice. If chicken stock is not rich enough, you may need to whisk in a little jarred chicken base. Make sure you add enough salt. Cook on low until thickened. Serve hot over basmati rice. Add toppings of choice.

Cinnamon-Oatmeal Muffins Gluten-Free, Dairy-Free, Sugar-Free

1 1/2 c. GF flour ( I use a mix of 2 parts white rice flour, 2/3 part potato starch flour, and 1/3 part tapioca flour)
1 Tbsp. baking powder
1/4 tsp. salt
3/4 c. oats
2/3 c. agave
3/4 tsp. cinnamon
3/4 c. rice milk, or coconut or almond milk
1/3 c. unsweetened applesauce
1 1/2 tsp. oil
3 egg whites

Combine dry ingredients, then add wet ingredients.  Spoon batter into 12 greased muffin pan cups, filling each 3/4 full.  Bake at 400 F, for 18-20 minutes.

Crisscross Apple crown muffins

4 small Granny Smith apples
3 Tblsp. flour
3/4 c. sugar, divided
1 Tablespoon ground cinnamon, divided
1 Tablespoon butter, melted

2 cups flour
1 Tablespoon baking powder
1/4 c. sugar
1/4 tsp. baking soda
2 1/2 Tablespoon powdered buttermilk
1/3 c. shortening or butter
3/4 c. milk

Preheat overn to 350 F. Peel, core and slice apples into pieces.  Place in bowl with flour, 1/4 c. sugar and 1 tsp. of cinnamon.  Microwave apple mixture for 3 minutes.  Set aside

In a medium bowl stir together flour, sugar, powder, soda, and buttermilk powder.  cut in shortenin or butter until resemebles crumbs, then add milk and stir with fork until moist.  Roll into dough ball and cut into 12 pieces.  Roll each dough ball into a circle, and sprinkle with cinnamon/sugar mix.  put in 1/4 cup of apple mixture, and grab all sides and pull to the middle and pinch together enclosing apple mixture.  Grab by the pinched together dough side, and dip the top into the melted butter and flip over and set in the muffin tin butter side up.  Sprinkle with cinnamon/sugar mix, and cut a criss cross pattern in the top with a serrated knife.   repeat with each dough ball
Bake for 25-30 minutes. 

Vanilla Ice Cream

I love my Cuisnart Ice Cream Maker

1 c. whole milk, well chilled
3/4 c. sugar
2 c. heavy cream, well chilled
2 tsp. pure vanilla

Whisk to combine the milk and sugar until sugar is dissolved (1-2 minutes)  Stir in the heavy cream and vanilla to taste.  Freeze in ice cream maker

Variations
Mint Chip:  Omit the vanilla and replace with 1 to 1 1/2 tsp pure peppermint.  Chop 4 oz of semit sweet chocolate and add during last 5 minutes of mixing.

No Bake Chocolate Peanut Butter Chia Bars

1/2 c. Agave
1/4 c. Coconut oil (can use butter)
1/4 c. Cocoa Powder
2 tsp. Cinnamon

1 tsp Vanilla

1/2 c. Crunchy Peanut Butter (Creamy can be used)
1/2 c. rolled oats
1/2 c. chia seed
1/2-1 c. chopped walnuts or cashews (I prefer cashews)

Combine first 4 ingredients in a small pot and bring to a boil.
Boil 3 minutes and remove from heat.
Stir in vanilla
Stir in peanut butter, oats, chia, and nuts
Spread into an 8 x 8 pan and cut into bars when cool