Banana Biscuits – GF / DF

Look at all the lovely letters at the end of our recipes indicating what it is and what it ain’t.  Well these biscuits should be GF / DF / not CB, because they are not like cardboard.  They actually had a little fluff going on, and were really quite delightful.  I do love a biscuit, so one that is low on fat and can be eaten by y GF/DF family and friends is great except that it means less for me.  Ah well.  The problem with good food is that other people want to eat up all those potential leftovers, huh?

One key to a good biscuit is a hard fat that gets distributed without melting too fast or weighing things down with liquid.  No butter allowed over here at my house, so coconut oil placed in the freezer before use served the hard fat need.  Banana offered some moisture / replaced some of the fat, and good ol’ Bob’s Red Mill Gluten Free Baking Mix removed the wheat from the equation as well.

We ate these with a little orange marmalade and found that to be quite a treat for a weekend breakfast 🙂


Banana Biscuits (I will definitely double this recipe next time, but if you want to stick your toes in first, try this amount which yields 4 large biscuits)

1 1/2 cup gluten free flour mix (I used Bob’s Red Mill)
1 Tbsp baking powder
1 tsp guar gum
1/2 tsp salt
1-2 tsp lemon zest
1/3 – 1/2 cup mashed banana (after mashing.  It was a medium large banana)
1/3 cup milk (I used unsweetened almond)
3 Tbsp hard coconut oil (Stick it in the frig the night before – or in the freezer if you forget)

Pre-heat oven to 375
Mix the dry ingredients and zest together.
In a separate bowl (or large glass measuring cup), mash the banana and then mix in the milk.
Cut the coconut oil into pieces and mix in with a pastry cutter or a large fork if you don’t have a pastry cutter.


Add the mixed banana and milk and stir to combine but don’t over-mix or mash.
Spread out on a cutting board or counter to a thickness of about an inch.


Use a glass to cut biscuits.
Place on a cookie sheet
Bake for about 12 – 14 minutes or until browning just a touch on top


Eat warm.

My son ate his with peanut butter….. makes sense, don’t you think?


Pumpkin GF Brownies? You Bet!

We were lucky last week and had a visit from Bigg Sis and her crew.  They were headed north, so we crammed as much fun and visiting as we could into 36 hours and it was absolutely splendid!  So fun to be together, to cook together, and to celebrate our mother’s birthday together.  We all met at a lake nearby for a day of fun in the mostly sun.

The question of celebrating a birthday in a state park presents a quandary for the cook.  Mom is not a huge dessert fan, truth be told, and the tippiness of a cake while carting around beach gear and picnic lunches, towels and goggles for two developing swimmers was a little more than I could imagine carrying off well.  So I turned to the natural picnic choice for dessert (at least for my family), brownies.

I remembered a recipe from my pal Sarah, a brownie recipe that delighted my crew and made my tummy happy, happy, happy.  I knew it wouldn’t do for the gluten free members of our extended family, though, so it came time to tweak and do the usual “what I’ve actually got in my pantry” tango with the recipe. And here’s the final fabulous results.  We liked them so well we’ve made a second batch today.

Super Chocolate Pumpkin Brownies (GF,V) adapted from Sarah’s awesome Sweet Potato Fudgy Brownies

  • 1/4 c coconut oil, meltedIMG_9607
  • 2/3 cup unsweetened cocoa
  • 1 c rolled oats, blitzed in food processor or blender until flour-like
  • 1/4 t baking powder
  • 1/4 t salt
  • 3/4 c coconut sugar (or more if you are used to sweeter treats)
  • 2/3 c canned pumpkin (Sarah used sweet potato puree and it’s stellar – I just wanted to try with what I had)
  • 1 flax egg (1 Tbs flax meal with 3 T water) or whatever kind of egg works for your tribe
  • 1 1/2 t vanilla
  • a couple of handfuls of pecans and chocolate chips (because really, shouldn’t you?)

IMG_9588Set oven to 350.  Oil a square pan. Combine coconut oil and cocoa in large bowl. If you live where I live, you needn’t melt the coconut oil.  Northerly climes or those in winter, melt first. Stir until smooth.  Combine dry ingredients (except sugar) in small bowl. In yet another bowl, combine the sugar, pumpkin, flax egg, and vanilla and whisk until the sugar is not so granular. Add chocolate/oil combo.  Stir to combine. Add dry ingredients.  Stir to combine.  Add nuts/chips/whatever floats your brownie boat.  Give one last stir and transfer (you will not be pouring) into waiting pan.

IMG_9598Bake for 25 minutes (or so), until the top is dry, maybe even has a crack or two and it feels firm to the touch.  If you like em drier, leave em in longer. Let cool in the pan for a bit, sneak some crispy edges while nobody’s looking.  Delish. Super chocolate.  Super yum.

Cashew Carrot Curry

Oh boy am I glad I dug this old recipe out.  YUM!  My copy of this recipe is jotted down in fading blue ink on a piece of notebook paper spattered with some brown, and of course orange, spots.  It is barely legible and I can only remember that the woman who shared it with me 26 years ago was named Renee and had red, curly hair.  Alas, that is all the info I have. If she reads this, she can certainly claim some credit, but of course in true Sis fashion, I’ve mucked about with the ingredients some, so I’ll just go ahead and claim the fame and glory sure to accompany the release of this recipe 😉

I can’t wait.  For the fame and glory that is.  Maybe I’ll buy Little Sis and myself food dehydrators….. and Carni-Mom a Cadill….. no I mean a Prius.  No wait, Carni-Mom already has a Prius!  Me – I get the Prius.  It’s a Me kind of day I guess.  Me and daffodils – I have daffodils blooming in the front yard.  Okay, it’s hard to be selfish in the face of blooming daffodils, so I promise to buy a Prius for someone other than myself.

This recipe includes coconut oil which I have been enjoying immensely.  We’ve also used it in the Buckwheat Krispies that Little Sis shared awhile ago – they are an easy, healthy sub. for Rice Krispy treats.  My 12 year old adores them… and yet they aren’t that sweet.

Now on to the recipe!


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CranCherry, Almond, and White Chocolate Cookies

So yeah…. meant to get this one up before the holiday, but I also meant to get approximately 8000 other things done before the holiday, so today is the day.  Besides all that, my sister asked for the recipe so since I would have to write it down anyway, I figured I would write it down here. 🙂  

These cookies are sweeter than my usual offerings, so I think they’d make an excellent first step for someone who’s just starting to think about cutting back on sweets and sugar OR an excellent indulgence for those who’ve committed to a low sugar scene.  If you’re trying to cut gluten (or eliminate it altogether), these are also a good bet for you.  Frankly, they were delicious and while I am going to have to wean myself back off the sweet stuff because of this diversion, I’m going to say it was well worth it.  So whether this is an indulgence or the beginning of a change for you – enjoy!

CranCherry, Almond and White Chocolate Cookies 

  • 7 cups rolled oats, dividedIMG_8622
  • 2 t baking soda
  • 1 teaspoon salt
  • 1 c brown sugar
  • 1/2 c maple syrup
  • 1/2 c coconut oil
  • 1/2 c applesauce
  • 1 mashed banana
  • 4 eggs (I used flax)
  • 1 t vanilla
  • 1 cup dried cherries and cranberries mixed (I imagine 1 full cup of either would also work)
  • 2 c white chocolate chips (real chocolate chips would also be delightful)
  • 2 c almonds, rough chopped

Use a food processor or power blender to turn 3 c of the oats into flour.  Sift the oat flour together with the baking soda and salt.  Combine the sugar, syrup, applesauce, banana, and coconut oil in a bowl and mix until as incorporated as the coconut oil will allow. Add eggs and vanilla and mix until incorporated.  At a lower speed (or with a slower hand), add the flour mixture a little at a time.  Mix in the remaining oats.  Add the mix-ins.  Cover the dough and refrigerate it for at least 1/2 hour.

Preheat oven to 350.  Line or lightly oil baking sheets.  Use a spoon or scoop to drop balls of dough onto the baking sheet.  Flatten slightly with fork or finger.  Bake for about 8 minutes.  Rotate pans (and move top to bottom/bottom to top if your oven is like mine).  Bake about 8 more minutes or until bottoms are browning and some browning is on top as well – or to your cookie done-ness preference.  Allow to cool for a few minutes on the baking sheet and remove to wire rack for cooling.  Eat, quickly, before the others catch on…..  I mean share with loved ones. Delish!

For other lower sugar treat options, check out our treats category on the sidebar. If you’re thinking about making some changes in the New Year, check out our Baby Steps or Sugar Busting series – we’ll be recapping some of these strategies to help all of you who want to try something new in 2013.