Archive for January, 2012

Family Heritage Breakfast

These delectably light and fluffy pancake balls are a long time family tradition! This is one of my grandmothers family’s recipes, and she always used to make these for my sisters and I when we were kids. It was our special treat! Following suit, my parents inherited an Aebelskiver pan, and so we got to have these even more often then just when visiting grandma! Since then, I was able to hunt one down and make these myself, but I have to admit it has been a long while since I’ve made these….I really was quite positive that if I made these gluten and dairy free, the wouldn’t work! I always had a difficult enough time making the regular ones! So I took that much cherished family recipe that’s been handed down from generation to generation, and I changed it!! Yup…. took the chance and you know what?!? They were amazing! Even better and EASIER to make then the original ones!! I couldn’t believe it! With that bit of knowledge in my mind now, I have a sneaking suspicion that these little bad boys will be showing up on the table more often! I cut the original recipe in half…this one makes about 16….it depends on how full you fill them…but they do puff up so be careful!! These are much more fun to eat then just regular flat pancakes…. you just pull them apart and stuff them full of jam or applesauce or syrup and a covered with a sprinkling of powdered sugar…..these are sure to disappear off the plate faster then you can cook them! LOL! If you don’t have an Aebelskiver pan, you can order one online or you might try the camping section of a outdoors store….just make sure it is cast iron!! You’ll need to “season” the pan before you use it though….. you can google that for directions if you’re unfamiliar! So even if you don’t have danish blood in you…..these are a welcome treat for breakfast anytime! Hope you’ll give them a try! Enjoy! 🙂

Aebleskivers (Danish Pancake Balls) (Printable Version)

2 eggs

1/2 Tbsp sugar

1 c flour + ½ tsp xanthan gun

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 c almond milk + lemon juice

1/2 c finely diced raw apple

Mix almond milk and 1 Tbsp lemon juice, let sit 10 minutes. Meanwhile, separate the eggs and beat the egg whites until stiff. Then beat the yolks & sugar well. Sift the dry ingredients & add to mixture, then add buttermilk & beat until batter is smooth. Fold in beaten egg whites & apple with a spatula. Heat aebleskiver pan over medium heat & put ¼ tsp oil in each hole. Using a paper towel, spread the oil evenly up the sides of each hole, and around the top of the pan. Be careful, the oil and pan will be hot! Fill holes almost completely with batter. Let bake a few minutes & turn them over with a toothpick. Fry until golden brown, making sure they are cooked all the way through. Serve hot with powdered sugar, jam, syrup or applesauce.

Makes about 16

Party Mix

I’m trying to stay away from sugar, and attempting to follow a yeast-free (or as much as possible) diet, and with my sweet tooth, I’m finding it extremely hard! I’m substituting sweet for salty, and since I’m not a big cereal for breakfast person, this is a great snack! I realize that the bagel chips DO have yeast in them…..but i JUST found these at Walmart, so I had to buy a box! Sometimes I’ll use the gluten free pretzels, but those have soy in them, and yeast too….just depends on what I’m in the mood for. Usually these “extras” end up in the bottom of the bag and all the cereal is gone! LOL! I’m also not eating peanuts, as I have a slight peanut allergy, so I stick to cashews, but feel free to use mixed nuts instead! With the Super Bowl approaching, if I even end up watching it, at least I’ll have something to eat! I was really excited to learn the Lea & Perren’s Worcestershire sauce is not only gluten free, its also soy free now! YAY for those of us with sensitivities! You can’t really go wrong with this recipe! Mix it up and enjoy! 🙂

Gluten, Dairy & Soy Free Party Mix (Printable Version)


4 cups corn chex cereal

4 cups rice chex cereal

1 cup cashew pieces (or mixed nuts)

1 cup gluten free bagel chips

6 Tablespoons non dairy, soy free butter

2 1/2 Tablespoons Worcestershire sauce

1  Tablespoon lemon juice

1/2 teaspoon garlic salt

1/2 teaspoon onion salt


Heat oven to 250°F. In large bowl, mix cereals, nuts and bagel chips; set aside. Melt butter in microwave, stir in seasonings. Pour over cereal mixture and mix until evenly coated. Bake 45 minutes, stirring every 15 minutes. Cool in pan. Store in airtight container.

Peach Cobbler for Breakfast?!

These oatmeal peach muffins are incredible! They taste like fresh peach cobbler right out of the oven! Its melt in your mouth delicious! Its really easy to make, and being both gluten and dairy free, its absolutely perfect! The leftovers are wonderful too……just heat them up in the microwave for 20 seconds! I cut the recipe down to 6, but you may want to double it, they are that good! You might just eat the whole pan! Don’t feel too guilty though, its got some healthy goodness to it with the peaches and oats! I’m going to try it with other fruit, maybe apples and of course berries! See how that comes out! This ones definitely a winner though! Give it a try! Enjoy! 🙂

Oatmeal Peach Muffins (Printable Version)

3/4 cup almond milk
½ cup + 2 Tbsp quick-cooking oats
3/4 cups GF flour + ½ tsp X-gum
1 tsp baking powder
1/4 tsp salt
Dash ground nutmeg
1 egg
1/4 cup packed brown sugar
2 Tbsp ND butter, melted
1 tsp vanilla extract
3/4 cup chopped, drained canned peaches (2 little bowls of Dole is the perfect amount!)

2 Tbsp quick-cooking rolled oats

2 Tbsp packed brown sugar


Preheat oven to 400 °F. Lightly spray a 6-cup non-stick muffin pans.

In bowl, combine milk and oats. Let stand for 5 min. In large bowl, combine flour, baking powder, salt and nutmeg. Whisk egg, brown sugar, butter, and vanilla extract into oat mixture. Pour over dry ingredients and sprinkle with peaches. Stir just until moistened.

Spoon evenly into prepared muffin pan. Mix topping and sprinkle evenly over muffins, then spray with vegetable spray. Bake for about 20-24 min or until tops are golden brown and a toothpick comes out clean.

Wheatless Wheat Thins!

Gluten free crackers…..hmmm….what can I say other then most of the store made ones are nasty! LOL! I miss wheat thins….the honey grainy crunch! I found a recipe for homemade wheat thins……so I took the gluten out and made them! They are super easy to make….I didn’t have any problems rolling them out…. and the cleanup is super quick! I probably rolled mine a little thick on some of them… they aren’t quite as crunchy as I’d like, but they’ll dry out in a few days I’m sure. They do have a nice crunch and taste to them…..not exactly the same, but you can tell they are wheat thinish! They don’t really look like wheat thins, obviously, but I might try this with some oat flour and a little more spice, maybe with some Italian seasoning in there and see what I get! YUM! But for now, it made a nice little bag of crackers that will fix my cracker cravings! Enjoy! 🙂

Homemade GF “Wheat Thins” (Printable Version)


1 ¼ cup GF flour + 1 tsp X-gum

1 ½ TBS honey

½ tsp. salt

¼ tsp. paprika

4 TBS cold butter, cut up

¼ cup water

¼ tsp. vanilla

salt for topping


1. In a processor bowl, combine the flour, salt, paprika and butter.

2. Pulse for a few times until you get fine crumbs.

3. Combine water, honey and vanilla and pour over dry mixture

4. Process again for a few seconds until everything is evenly combined… You should be able to form a smooth dough….sort of like a play dough consistency.

5. Form into a ball and cut into 4 pieces…cutting them in 4 pieces will help you work with a small amount of dough so that you can roll the dough as thinly as possible.

6. Take one piece of dough and place between parchment paper. Roll dough as thinly as possible close to 1/16-1/8th inch. Lift the top parchment paper and reposition it to evenly roll out the dough.

7. Cut crackers using a pizza slicer…about 1 1/2 inches square. If you want “perfect” squares, trim edges and re-roll scraps once.

8. You can place crackers on a parchment paper… or if you’ve rolled it out on a parchment paper, just slide it onto a cookie sheet parchment and all. The crackers don’t spread much. Sprinkle the squares lightly with salt…. Repeat with the remaining pieces of dough.

9. Bake crackers until crisp and browned 5-10 minutes (depending on thickness)… remove the thinner crackers that brown too quickly and bake the remaining crackers. You want the crackers to be almost crispy, golden brown when removing them.

10. Remove the crackers from oven and cool on the pan…this will crisp them up even more.

Allergy-Friendly Cornbread & Chili

No beans, no tomatoes, no dairy, no gluten…..yet somehow I still managed to make cornbread and chili! And not just any cornbread and chili….a solid 10 as my husband rated it! And that is rare! Many things come close to that “perfect” score but this one…delish! A nice thick chili, that’s not too spicy unless you want it to be, and moist, tender scrumptious corn bread muffins. I thought I had a great cornbread recipe before, but now that dairy is out of my diet, I needed a new recipe. These are out of this world good! LOL! They certainly test my self control! And that’s saying a lot!  This chili would be great on potatoes too! If you can have cheese and sour cream, it would be fantastic, as confirmed by my dairy eating man! His really did smell good adding some sharp cheddar cheese to it! I miss cheese!  But regardless, on these miserable winter nights, a hot bowl of chili & fresh out of the oven cornbread really hits the spot! Enjoy! 🙂

Bean & Tomato Free Chili (Printable Version)


  • 1 lb extra-lean ground beef (or turkey)
  • 1-2 Tbsp oil
  • 1/2 large (sweet) onion, chopped
  • 1 cup mixed color bell peppers, chopped
  • 1 tsp minced garlic
  • 1 1/2 cups chicken or beef broth
  • 1 Tbsp sugar
  • 1/2 tsp dried thyme
  • 1/2 tsp ground oregano
  • 1 Tbsp taco seasoning
  • Salt & Chili Powder to taste
  • 2 Tbsp potato starch
  • 4 Tbsp water


  1. Sauté onion and bell peppers in oil over med-high heat; then add garlic in; sauté until tender; put into bowl and set aside.
  2. In same pan, brown beef.
  3. Lower heat to medium-low and add sautéed vegetables; and stir.
  4. Add all dried ingredients (except for the potato starch) and broth; stir.
  5. Combine potato starch and water
  6. Increase temperature on stove and add flour mixture; stir until thickened.
  7. Top with cheese, onions, sour cream, etc if desired.

GF/DF Cornbread Muffins (Printable Version)


3/4 cup GF flour + 1/2 tsp X-gum
1/3 cup granulated sugar
1/4 cup yellow corn meal
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 cup + 2 Tbsp almond milk
1 large egg, lightly beaten
2 1/2 Tbsp vegetable oil
1 1/2 Tbsp non-dairy margarine, melted


Preheat oven to 350°F. Grease 8 muffin cups.

Combine flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups filling 2/3 full.

Bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean.

Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

Fast Food Makeover!

I admit…..I miss fast food! Its hard to see and smell the delicious scent of hot cheesy pizza or Subway’s toasted sandwiches or greasy french fries and nuggets wafting in the air! Then I remember what it was like to feel AFTER eating that stuff……and I realize its SO not worth it! When you think about all the artificial “fillers” they put in that stuff…..yugh! I may miss it, but my body sure doesn’t! I stumbled across a McDonald’s McNugget copy-cat recipe, minus the fillers of course, so I thought I’d de-glutinize it and give it a try! WOW! Can you say good?!? I love cornbread and honey….and I like to dip my nuggets in honey (what choice do I have when I can’t have dairy, so ranch is out, and no tomatoes so ketchup is out!) So honey it is….I’ve made some good cornmeal chicken nuggets (not sure if Ive shared that yet or not) but these are just like the ones you buy at a fast food place, minus the oil, or from the freezer section. And do you know what the secret is to making them like they are?! They “mechanically separate” the meat… other-words mince it up really small…..and you can do that yourself with a food processor or blender. Which is just what I did! It was a little weird to do….but when you bite into that first crispy yet tender nugget, you understand why this is the step you don’t want to skip! you can vary this by using different spices and herbs inside the meat and/or the coating. For the coating you can use breadcrumbs, cornmeal, or even just flour. You can bake them (healthier version which I prefer to do) or you can fry them……and get an even more legit “fast food”ish product. I hope if you try these you are as impressed as we were! And now I don’t have to miss out on fast food! I can make my own nuggets and my own fries. I’ll post that recipe soon! But for now…..enjoy! 🙂

Restaurant-Style Chicken Nuggets (Printable Version)


2 chicken breasts

½ cup ready-made GF breadcrumbs

1-2 eggs, beaten

1 tsp basil, parsley or both (opt)

½ cup GF flour with salt & ground black pepper

½ cup corn meal

Vegetable oil (for fying)

Non-stick cooking spray (for baking)


Cut the chicken into small chunks so they will fit into the blender.

Put the chicken breasts into a food processer and pulse the chicken until roughly chopped. Now add the herbs and switch on the blender again, making sure the herbs are blended well with the chicken. Once that is done, pour the mixture into one of the bowls.

Take the eggs, crack them into a bowl and beat them.

Line up the chicken mix, the flour, the eggs, the breadcrumbs and the cornmeal in the 5 bowls.

Rub your hands with some flour to avoid them becoming too sticky or just wear disposable gloves! Then take some chicken mixture and roll it in the palm of your hands to create a smooth ball shape about the size of a ping pong ball.

Now take the nugget and roll it in the flour. When totally covered, roll it in the egg. Next, roll the nugget in the breadcrumbs OR corn meal. Gently press down on it to form the perfect nugget shape.


Lightly grease a nonstick baking sheet with olive oil spray. Place chicken on it. Bake in a preheated 425° oven for 6-8 minutes (or until the breading is crisp), then flip the chicken and bake for another 4-6 minutes or until reaches 180 degrees F.


Take your frying pan and put the vegetable oil into it. Heat the pan to medium so that the oil is hot but not smoking. Place the nuggets into the pan and cook gently on a low heat for about 5 minutes turning them every few minutes so they don’t burn. Once cooked place the nuggets on kitchen paper to drain any excess oil.

Hearty Beef Stew & Biscuits

It’s been a long, cold, wintry day. I woke up to a beautiful 6 inches of untouched, pristine white fluffy snow. By the time I went to work it had warmed up and was a gushy mess of ugly brown/gray mush! It warmed up enough to melt everything off the roads…..but then came the freezing rain…and the 23 degrees. The ice that covered everything was a good inch thick at least! So after freezing my puny little butt off attempting to scrape my car windows (I’m wishing for covered parking to appear at my office tomorrow!!) and not enough gas to even get it warm…I had to book it over blindly to the nearest gas station and fill up. Then trying desperately to get that darn ice off my car enough to see! So getting home an hour late, and not being able to feel my fingers, toes or face….I’m ready for a  hot meal! Thank goodness I had the foresight to make a nice big batch of home made beef stew the other night! Throw some quick biscuits in the oven while the stew warms up and viola! I nice hearty meal to warm me up! Nothing like a hot bowl of stew to comfort you on a frigid winter night! Just wish my fireplace was a gas one right now instead of a wood-burning one! So messy and not much heat! Oh well….. I’m ready to go curl up in a nice warm blanket with my hubby and settle in for the evening with a good movie! This storm seems to be everywhere, and who knows what we’ll wake up to in the morning. Guess I’m gonna plan on some nice hot oatmeal for breakfast! Start the day out right! So if you’re in the same boat as me……give this one a try!  Its hard to find a good beef stew recipe……but this one is so easy to make, and it tastes amazing! Everything is so tender and delicious! It takes some time to cook, but slow cooking is SO worth the wait! Enjoy! 🙂

Hearty Beef Stew (Printable Version)


  • 1 1/2 lbs beef stew meat, cut into 1/2″ pieces
  • 1/2 c GF flour, seasoned with salt and pepper
  • 3 tbsp canola oil
  • 1+ qt beef stock
  • 2 ribs celery, sliced
  • 3 lg carrots, sliced
  • 1 med onion, cut into twelve pieces
  • 2-3 cloves of garlic
  • 1 tsp thyme
  • 3 med Yukon gold potatoes, diced
  • 1 more medium onion, cut into twelve pieces
  • a roux made of 3 tbsp each butter and GF flour
  • 1 c frozen peas, defrosted


  1. Put the oil in a large and heavy stew pot, and warm to medium.
  2. Pat dry the meat. Then toss in the flour until coated.
  3. Place in a single layer, and with some room in the pot, as many of the cubes of meat as you can fit. Brown on all sides, and then push to the side, and add more until you have them all in.
  4. Once browned, add the first onion, carrots, and celery, garlic and thyme. Add enough stock to cover.  Stir everything up, cover, and reduce heat to a bare simmer and let go for three hours. I check about every 45 minutes or so, but as long as it’s covered it won’t dry.
  5. About an hour before eating, add the potatoes and the second onion.  Add more stock to cover again. Continue simmering at a bit higher rate.
  6. Meanwhile make your roux in a saute pan. Once combined, cook for about 3 minutes, and then set aside until a few minutes before eating.  Add half, and warm up the stew to a boil and see how this looks. If it is thick enough, then stop, or add the rest if it still needs thickening. Once you are finished here, taste for seasonings and add more salt and pepper if needed. Then add the peas. Stir in, and you are ready to eat.

Baking Powder Drop Biscuits (Printable Version)


  • 1 cup GF flour + ½ tsp X-gum
  • 1/2 Tbsp baking powder
  • 1/2 tsp sugar
  • 1/8 tsp salt
  • 2 Tbsp cold butter, diced up
  • 1/2 cup almond milk


Preheat the oven to 450° and spray a 6 count muffin tin with cooking spray.

Stir the dry ingredients together in a mixing bowl. Cut in the butter with a pastry blender.

Stir in the milk until just moistened.

Divide the dough evenly between the prepared cups.

Bake for 12 minutes or until golden on top.

Home-made Rice-a-Roni

After finding out you’re gluten and dairy intolerant, you realize you can’t have any of those easy boxed meals anymore…..which after looking at all the additives in them, I’m actually pretty grateful for this “inconvenience”! I’m eating much healthier…..when you create your own meals from scratch you can keep track of exactly what you are eating. One of the things I missed most was Rice-A-Roni! A good rice pilaf is an excellent side dish, and this recipe is so simple and quick to make….and its even tastier then I remember! We make it all the time….since it seems to go with just about everything! My gluten-eating husband can’t get enough of it, and most certainly can’t tell its both gluten and dairy free! I like to throw in some frozen vegetables and even some leftover meat chopped up to make a fried rice like dish! You can easily make this non-gluten and dairy free by using regular pasta and butter….. This is one you’ll really want to give a go! Enjoy! 🙂

Homemade Rice-a-Roni (Printable Version)


¾ cup long grain white rice
½ cup broken gluten free spaghetti
1 ½ Tbsp (non-dairy) margarine or butter
14 oz water
1 Tbsp instant chicken bouillon
1 tsp dried parsley flakes
½ tsp garlic powder
salt and pepper to taste                                                                                                                                                                                                      1 cup frozen peas & carrots, cooked and drained (opt)


Melt the butter in a pan and sauté the rice and pasta until lightly browned. Add the water, bouillon, parsley, garlic and salt. Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid. After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes.

(opt) While the rice is cooking, microwave the frozen veggies. Drain and add to the rice after rice is cooked through.

** You could also add some chopped up cooked meat after the rice is done cooking.

Banana Split Bread

Oh yes I can! That’s right….eat a banana split without the dairy! It’s actually much more satisfying in this amazing bread recipe. Its got all the essentials of a tasty banana split…I guess if you really wanted you could put some ice cream on it when it is still nice and warm from the oven! Bet that would be delicious! This recipe makes 3 baby loaves, so you can share or freeze the extra and splurge on it later when the mood strikes! Its pretty darn easy to make too! Hope you give this one a try… you won’t be disappointed!  Enjoy!

Banana Split Bread (Printable Version)

1/3 cup shortening

1/2 cup + 2 Tbsp sugar

2 eggs

1 3/4 cups GF flour + 1 tsp X-gum

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 med, ripe bananas, mashed

8 oz crushed pineapple, drained

1 cups semisweet chocolate chips

5 oz maraschino cherries, chopd

1/2 cup chopped walnuts

1 c marshmallows

1/2 c coconut

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas and pineapple. Fold in the chocolate chips, cherries, walnuts, marshmallows and coconut. Pour into greased 9-in. x 5-in. loaf pan. Bake at 350° for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Marvelous Muffins

I’ve been in the mood for muffins lately…. and so I’ve kinda been baking up a storm! I wasn’t sure what I would get, as I’ve had to make a few substitutions, but I think that using almond milk instead of cows milk actually makes them better! They are all so moist and fluffy and just plain GOOD!! I’ll be trying some others soon too, but here are a few to get ya started! I’ve cut them all down to make 6 (since there’s just the 2 of us and gluten free doesn’t “age” well!) but you could easily double the recipe to make a full batch! Here’s the run down… Cinnamon Streusel Orange Muffins, Glazed Lemon Poppyseed Muffins and Chocolate Chip Banana Walnut Muffins. These are all so tasty that its hard to choose which one to make in the morning! Which is probably why I just keep making muffins! And I don’t usually use the muffin cup paper liners, but since these muffins are SO moist, I didn’t want to take the chance of them sticking. I’ll leave that up to you though! I’ll be posting more soon but in the meantime, give these a try! Enjoy! 🙂

Cinnamon Streusel Orange Muffins (Printable Version)


1 cup GF flour + ½ tsp Xgum

1/4 cup + 2 Tbsp white sugar

1 teaspoons baking powder

1/4 teaspoon salt

2 ½ Tbsp vegetable oil

1/4 cup orange juice

1/4 cup buttermilk

1/2 teaspoon vanilla extract

1 egg


1 1/2 tablespoons brown sugar

3/4 teaspoons ground cinnamon


2 Tbsp GF flour

2 Tbsp white sugar

3/4 teaspoons ground cinnamon

1 tablespoon softened butter

Preheat the oven to 350 degrees F. Grease a 6 cup muffin tin, or line with paper liners. In a medium bowl, stir together flour, white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.

Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and

cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full.

In a small bowl, mix together the remaining flour, white sugar, cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.

Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.

Glazed Lemon Poppy Seed Muffins (Printable Version)

1 cup GF flour + ½ tsp X-gum
1/2 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/2 cup “buttermilk” (almond milk + lemon juice)
1 Tbsp fresh lemon juice
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 Tbsp grated lemon zest
1 large egg
1 tsp poppy seeds


1/2 teaspoon melted butter
powdered sugar
2 tsp lemon juice

Preheat oven to 350°F.  Line 6 muffin tins with paper liners.

Whisk flour, baking powder, salt, and baking soda in medium bowl. Whisk buttermilk and lemon juice in small bowl to blend. Beat sugar, butter, and lemon zest in large bowl. Add egg, beating until mixture is light and fluffy. Alternately beat in dry ingredients and buttermilk mixture. Mix just until blended. Stir in poppy seeds. Spoon batter into prepared muffin cups.

Bake muffins until toothpick inserted into center comes out clean, 20 – 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

Mix together melted butter, lemon juice and enough powdered sugar to make a glaze.  Drizzle or pipe glaze over tops of warm muffins.

Makes 6 muffins

Chocolate Chip Banana Walnut Muffins (Printable Version)

1 cup GF flour + ½ tsp Xgum
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 bananas
1/4 cup almond milk
1 egg
1/2 tsp vanilla
1/3 cup each of walnuts  & choc chips

Combine the flour, sugar, baking powder and salt. Smash the bananas with your fork so that it mostly mashed but with some small chunks of bananas.

Combine the egg, vanilla, and milk, add the banana mixture. Combine the dry and wet ingredients then stir in the chocolate chips and walnuts.

Pour into 6 muffin tins with liners. Bake at 350 degrees F for 30 to 40 minutes.

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