This weekend I caught a nasty cold but that didn’t stop me from craving something sweet. For some reason a milkshake sounded AMAZING but I don’t usually eat a lot of dairy (besides cheese) so I needed to come up with an alternative. I started to search the internet for inspiration and ran across this yummy looking recipe over at A Beautiful Mess.
I made a few adjustments to get the consistency I wanted and it totally hit the spot. Plus I can rest assured that even though I’m sick I’m still putting some healthy items into my body. Plus is tastes better than the Theraflu I’ve been drinking the past few days.
- 1/2 cup of almond milk
- 1 1/2 Teaspoons cocoa powder
- 1 frozen ripe banana
- 1 1/2-2 Tablespoons nut butter (I used Adam’s 100% Natural Peanut Butter)
- Break up the frozen banana into chunks and place in your blender.
- Add the remaining ingredients and blend.
- Add extra almond milk to adjust consistency if your milkshake is too thick.
I hope you enjoy this sweet treat! It’s definitely helping my sore throat feel better.
Today I want to share my go-to chocolate chip cookie recipe from Bob’s Red Mill. It’s simple and consistent and doesn’t even taste gluten free. These cookies actually get better after a few days. They’re soft and chewy and could rival even a Toll House cookie (which is my favorite non-GF cookie recipe).
These are easy to make but the most important thing to remember is to refrigerate the dough before baking. This helps them hold their shape and creates a perfectly round cookie.
Classic Gluten Free Chocolate Chip Cookies
from Bob’s Red Mill
- 1/2 tsp Baking Soda
- 1 tsp Xanthan Gum
- 1/4 tsp Sea Salt
- 1/4 cup Butter
- 3/4 cup packed Brown Sugar
- 1/3 cup Sugar
- 2 tsp Vanilla
- 1 large Egg
- 1 cup Chocolate Chips
- 1-2/3 cups GF All Purpose Baking Flour
- Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper; set aside.
- Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside.
- In a large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips.
- Shape dough into flat disk, wrap tightly with plastic wrap and chill for 2 hours. Drop by tablespoonfuls 2” apart on baking sheet, or roll into balls if dough is hard to work with. Bake 10-12 minutes on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet. Makes 24 cookies.
If you have a pint of vanilla ice cream it’s not a terrible idea to make some ice cream sandwiches. Just sayin’.
I freaking love bananas. They’re my favorite fruit and one of my favorite flavors to bake with. So when I started to plan my work snack for the week I went for a classic: banana bread. Of course, as always, this recipe is gluten free. You can substitute regular “gluten full” flour if you want since this recipe is pretty simple. And just to satisfy my sweet tooth I threw some chocolate chips into this bad boy, but you can always leave those out if you prefer.
Chocolate Chip Banana Bread
- 1 3/4 cups gluten free flour (I use Bob’s Red Mill AP GF flour)
- 1 1/4 tsp xanthan gum
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 2 large eggs
- 3/4 sugar
- 1/2 canola oil
- 3 ripe bananas, mashed
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 350°. Grease a bread pan. Combine your dry ingredients in a bowl: GF flour, xanthan gum, baking powder, salt, and cinnamon. Set aside.
- In a seperate bowl, using an electric mixer or a potato masher, mash your bananas. Add eggs one at a time and mix. Add sugar, canola oil, and vanilla extract to the banana and egg mixture.
- Add your dry ingredients to wet ingredients in thirds, mixing between until fully combined. Fold in chocolate chips. Pour batter into your prepared bread pan. Bake 40-45 minutes or until a toothpick comes out completely clean.
- Cool on a rack of 10 minutes then remove from the pan and cool completely. (If you can. Trust me, you’ll be tempted to dig into this yummy treat right away.)
Variation: In the past I’ve also taken about 1/4-1/3 of the batter and added unsweetened cocoa powder and then marbled it throughout the batter. (Chocolate marbled banana bread might be one of my best ideas yet.)
What delicious things have you been cooking up lately?
Last weekend we were in California for my dear friend Nicci’s wedding. Nate & I decided to stay at an Airbnb apartment in Long Beach and our hosts were so fantastic! After Nate told them I was gluten free they stocked the kitchen and refrigerator full of gluten free goodies, including Udi’s Blueberry Muffins. Oh my goodness, I think I actually forgot how good blueberry muffins are.
Muffins have always been one of my favorite things to make because their so simple and the possibility of flavors is almost endless. My nickname in high school was actually “muffin” because I baked them so often.
So after coming back home I decided that I needed to make some muffins. I scouted the trusty internet for a GF blueberry muffin recipe and found this one from Driscolls. It was simple enough, and I had all the ingredients on hand, so I decided to whip up a batch for the week.
These muffins came out pretty damn good. I’ve been enjoying them for the past few days, and while they’re a bit dense, they aren’t dry. Next time I make them I might try using a different GF AP flour (I have so many bags of Bob’s Red Mill’s GF AP flour that I’m trying to work through) just to see if they can be a little less dense. I also plan on making these again soon with chocolate chips instead of blueberries. Maybe I’ll even add a streusel topping.
See, the possibilities are endless!
Being gluten free is expensive. Baking mixes, special flours, cookies, pasta, the list could go on forever. I love granola/breakfast bars because they’re a good pick me up in the middle of the day, but paying $5 for 5 bars at the grocery store is crazy. So this past weekend I started searching the internetz for a GF granola bar recipe that I could bake at home and lucky me found the jackpot.
I came across this recipe on treehugger.com for 5-ingredient Breakfast Granola Bars. These bars are not only gluten free, but you can make them diary free or vegan as well. I picked up some Bob’s Red Mill GF Rolled Oats and then used chocolate chips, peanut butter, & agave that I had on hand to complete the recipe. The great thing about these bars is that you can customize them however you like and they’re also a lot more natural than granola bars you’d pick up from the store which is great for people with allergies.
If you’re not GF you can also make these with regular rolled oats which will make them even cheaper than store bought bars. So why not whip up a batch for your lunch this week?
What flavor combinations would you include in your granola bars?