Archive for Bread

Dark Chocolate Raspberry Oatmeal Banana Bread (Gluten & Dairy Free)

If you’re like me, you’ve got spotty black bananas hanging in the kitchen and an empty flour container in your pantry! Hmm….MUST make banana bread to use up those bananas, but don’t really want to run to the store to get flour. What’s a girl to do? Make her own oat flour! I’ve always got loads of oats on hand, thanks to Costco! This recipe is amazing, there is NO oil, no gluten or dairy, and it uses only oat flour, which you can blend up yourself! Its very easy to make, well, as long as you have a food processor or blender. Otherwise, you’ll find yourself making that trip to the store to hunt down some oat flour! LOL. I’m sure you could sub it out for regular gluten free flour and it would turn out fine, but I kind of like the extra oat texture. It makes me feel like I’m eating a little healthier too. I love banana bread, and I love that there are so many variations of it! This is a great example…. the combo of dark chocolate and raspberries is delicious, and mix that with the oatty texture and the banana bread flavor and well…..we’ve got a winner here! I dug into it while it was still warm, and it was melt in your mouth good… good that you just want to eat more or it, so just a warning, it will test your self control! Hope you’ll give this one a try. Enjoy 馃檪

Dark Chocolate Raspberry Oatmeal Banana Bread

Choc Rasp Oat Ban Brd

Ingredients: (Printable Version)

聽聽聽聽聽聽聽聽 Choc Rasp Oat Ban Brd.jpg2 cups oat flour

聽聽聽聽聽聽聽聽 1 tsp xanthan gum

聽聽聽聽聽聽聽聽 1 & 1/2 teaspoons baking powder

聽聽聽聽聽聽聽聽 1/2 teaspoon baking soda

聽聽聽聽聽聽聽聽 1/4 teaspoon salt

聽聽聽聽聽聽聽聽 3 ripe bananas, mashed

聽聽聽聽聽聽聽聽 1/2 cup dark brown sugar

聽聽聽聽聽聽聽聽 1 teaspoon pure vanilla extract

聽聽聽聽聽聽聽聽 2 eggs

聽聽聽聽聽聽聽聽 1 cup smashed raspberries

聽聽聽聽聽聽聽聽 1/2 cup dark chocolate chips


  1. Preheat oven to 350 degrees F. Spray 9脳5 inch loaf pan with cooking spray.
  2. Make oat flour: Place 2 & 1/2 cups oatmeal into food processor and blend for 1-2 minutes until oatmeal resembles flour.
  3. Combine flour, gum, baking powder, baking soda, and salt in a bowl & set aside.
  4. In a mixer, beat mashed bananas, dark brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
  5. Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes, then remove from pan and place on wire rack to finish cooling.

Coconut Banana Bread (Gluten & Dairy Free)

If you’re like me you probably get tired of the same ole thing right? I always seem to have over-ripe bananas sitting on my counter, and half the time they end up in the garbage cause I just don’t wanna bake the same banana thing! LOL聽 This time though…..banana bread sounded really good. So….. why not try a new variation?! The result? The best & moistest banana bread with just a hint of that wonderful coconutty flavor. YUM. I love coconut, the taste, the smell, the crunch! This picture doesn’t do this bread justice. Plus by the time I got around to remembering to take a photo, it was a few days old… But that first piece, right out of the pan… omg….melt in your mouth deliciousness! I can’t wait for the next batch of bananas to ripen up so I can’ make it again! Anyhow, if you too have black spotty squishy bananas sitting on your counter (you better look, cause my bet is ya do! LOL) then I hope you give this one a try! Even hubby, who doesn’t really like coconut at all, enjoyed this banana bread. So….. here’s to a fast week! Enjoy 馃檪

Coconut Banana Bread聽 (Printable Version)

Ingredients:Coconut Banana Bread

2 cup gluten free flour

1 tsp xanthan gum
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup non-dairy butter, softened
2 large eggs
3 lg ripe bananas, mashed
1/4 cup almond milk
3 Tbsp apple juice
1 tsp vanilla extract
1/2 cup coconut

Topping: 2 Tbsp additional coconut


Preheat oven to 350 degrees. Combine the flour, gum, baking soda, and salt together and set aside. In a large mixing bowl, cream the butter and sugar.聽 Add the eggs and beat to combine.聽 Add banana, milk, apple juice and vanilla.聽 Beat until blended. Add the flour mixture and beat at a low speed until just combined.聽 Stir in 1/2 cup coconut. Pour batter into a greased 9脳5鈥 loaf pan. Sprinkle the top with the additional 2 Tbsp coconut. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool on a cooling rack for about then carefully remove from pan.

Mexican Cornbread (Gluten & Almost Dairy Free)

In the spirit of Cinco de Mayo, my office had a little fiesta where we all brought our favorite Mexican food in. I decided to make Mexican cornbread…..and omg it was goooood!! Its not your usual dry or gritty cornbread, its nice and moist and corny with just enough Mexican flavor. I’m not one for spicy food, but you could certainly add jalapenos instead of the peppers and add some chili powder, etc. Its also really easy to聽 make, you just mix it up and bake! Hubby had it with chili and cheese on top and said it was amazing, but I like it just plain! The only dairy in it was the cheese (yes i splurged!) but you could use soy cheese or just omit the cheese and it would be completely dairy-free. Yum! Hope you enjoy it as much as we do! 馃檪

Mexican Cornbread (Printable Version)


1 cup yellow cornmeal

1/2 cup gluten free flour

1/2 tsp xanthan gum

2 Tbsp sugar

2 Tbsp baking powder

1/2 tsp McCormick taco seasoning

1/2 tsp salt

2/3 cup almond milk

2 lg eggs

1/3 cup vegetable oil

1/4 onion, finely chopped

1/2 cup mixed bell peppers, finely chopped

1 (14 oz) can creamed corn

1 cup frozen corn, thawed

1 cup grated Fiesta blend cheese



In a large bowl mix together all ingredients Pour the batter into greased 8×8 inch square glass baking dish. Bake at 350 F for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before slicing.

Cinnamon Swirl Banana Bread (Gluten & Dairy Free)

I LOVE banana bread….but sometimes you just need to change things up a bit…..and that’s where this amazing, cinnamony deliciousness comes in! So moist and full of both banana and cinnamon flavor, it practically melts in your mouth! Easy to make……and even easier to eat, LOL, you might want to make this in the mini loaf pans so you can eat one and freeze one…that way you’ll have it on hand when that craving strikes! It fact…that’s where I’m headed now! It looks so good on here I’ve just got to have a piece! Enjoy! 馃檪

Cinnamon Swirl Banana Bread (Printable Version)

For the bread:

  • 3-4 over-ripe bananas, mashed
  • 1/3 cup melted non-dairy butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tsp pure vanilla extract (GF)
  • 1 tsp baking soda
  • dash of salt
  • 1 1/2 cups GF flour
  • 聽3/4 tsp xanthan gum

For the swirl:

  • 2/3 cup sugar
  • 2 Tbsp cinnamon
  1. Preheat oven to 350. Grease a 9×5 loaf pan.
  2. Mix bananas, butter, sugar, egg, and vanilla together. Sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour and gum. Be careful not to over-mix!
  3. In a small dish, mix together the sugar and cinnamon.
  4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
  5. Bake for 50-60 minutes.

Dinner Italian-Style! (Gluten, Dairy & Yeast Free!)

Its official……its Lent, and that means 40 days of?!??! No red meat for me! It was actually kind of difficult to find something to give up considering I’ve already cut out so much from my diet! But to celebrate my mom’s birthday, I decided to cook up a feast… Italian style! Yup….spaghetti and meatballs, side salad and cheddar & herb biscuits. I’ve posted a recipe on here for regular beef meatballs…..but I’ve got to say…I don’t think I’m gonna go back to beef after tasting the turkey version!! SOOOO much better! And of course, me being a germ-a-phobe (not really but I like things clean!!) I’m paranoid of undercooked food and getting sick, so I tend to overcook everything!! Not to the point of burning or anything…. I just want to make sure its cooked! I’m sure this attributes to my dislike for red meat….most of its still mooing! And you overcook it and it just gets tough. Plus then I start thinking about the cow as an animal and not a slab of meat! LOL! I just can’t do that… all bloody and yugh!! Anyhow…. These meatballs were moist and tasty….even after being cooked an extra 20 degrees! I mixed up a nice big batch of gluten free pasta, add a jar of marinara sauce and there ya have it…..spaghetti & meatballs!! YUM!! But….that wasn’t enough! I miss bread!! I’ve got some good ones up my sleeve too…its not that being gluten and dairy intolerant means i can’t have bread……its just that you add in a yeast allergy and….. no bread! But these little gems are incredible!! So light and fluffy and full of flavor! Try eating just one!! Its SO not gonna happen! We ended the evening with my delectable fudgy ooey-gooey chocolate brownies! This was one amazing meal! I can’t wait to have leftovers for dinner tonight!! No one could even tell that it was gluten, dairy and yeast free!! The meatballs stay nice and moist when you reheat them…..they also freeze really well too! I’m sure these are going to become some staples in my house!! Super easy to make too! I made a nice big batch…thus saving myself from having to make lunches for hubby for at least a couple of days!! Hope you’ll give it a whirl! Enjoy! 馃檪

30-Minute Baked Turkey Meatball (Printable Version)聽

1 package (1.25 lb lean Jennie-o ground turkey)

1 egg

2/3 c gluten free bread crumbs (Ener-G GF bread crumbs)

1/4 of an onion, minced

Dash each of: garlic powder, basil, oregano, parsley, salt & pepper

In a large bowl or kitchen-aid mixer, combine all ingredients. Roll into balls or use a cookie scoop and place on a lightly greased baking sheet. Bake at 400 degrees F for 20-25 minutes or until cooked through.

Cheddar & Herb Biscuit聽 (Printable Version)

1 cup gluten free flour

陆 teaspoon xanthan gum
1/2 tablespoon baking powder
1/8 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon shortening
1 1/2 tablespoons cold non-dairy butter
1/2 cup almond milk + 1/2 tsp lemon juice
1/3 聽cup grated sharp cheddar cheese (soy)

Buttery Topping:
1 1/2 tablespoons melted non-dairy butter
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
pinch of salt

Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist. Using a cookie scoop, drop the biscuits onto a greased baking sheet. Bake for 10-12 minutes, until golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. When the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly. Serve immediately.

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!聽 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!聽 But regardless, on these miserable winter nights, a hot bowl of chili & fresh out of the oven cornbread really hits the spot! Enjoy! 馃檪

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. Saut茅 onion and bell peppers in oil over med-high heat; then add garlic in; saut茅 until tender; put into bowl and set aside.
  2. In same pan, brown beef.
  3. Lower heat to medium-low and add saut茅ed 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掳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.

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聽 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!聽 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! 馃檪

Hearty Beef聽Stew (Printable Version)


  • 1 1/2 lbs beef stew meat, cut into 1/2鈥 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聽first onion, carrots, and celery, garlic and thyme. Add enough stock to cover. 聽Stir everything up,聽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鈥檚 covered it won鈥檛 dry.
  5. About an hour before eating, add the potatoes and the second onion.聽 Add more stock to cover again.聽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.聽 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 + 陆 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掳 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.

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!聽 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掳 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.

Comfort Food at its Finest!

Its raining outside, the fire is roaring in my beautiful new fireplace (Thanks honey!) and I’ve got my comfy pjs and slippers on. I’m so ready for an evening inside just snuggling on the couch with my girls and a movie. And of course….its a聽 perfect time for some home made soup and gluten free corn bread. What could be better than a hot bowl of soup to warm you up on a chilly autumn afternoon? This recipe is perfect because it serves 2 (although with us its 3, but leftovers for me the next day! ) It doesn’t take too long to make, and you could easily double the recipe. And you can’t go wrong with cornbread especially when its made from scratch! Its light and moist and easy to make! Mmmm….. So next time the mood hits for some great comfort food, hope you turn to these and enjoy a nice cozy meal! 馃檪

Autumn Chowder (Printable Version)


Real Bacon Bits

1/4 cup chopped onion

1 medium red potato, cubed

1 small carrot, halved lengthwise and thinly sliced

1/2 cup water

3/4 teaspoon chicken bouillon granules (GF)

1 cup milk

2/3 cup frozen corn

1/8 teaspoon pepper

2-1/2 teaspoons potato or tapioca flour

2 tablespoons cold water

3/4 cup shredded cheddar cheese


Saut茅 onion until tender in a little oil. Add the potato, carrot, water

and bouillon. Bring to a boil. Reduce heat; cover and simmer for

15-20 minutes or until the vegetables are almost tender.

Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the

flour and cold water until smooth; gradually whisk into soup. Bring

to a boil; cook and stir for 1-2 minutes or until thickened. Remove

from the heat; stir in cheese until melted. Sprinkle with bacon bits.

Yield: 2 servings.

Adapted From: Taste of Home

Gluten-Free Sour Cream Cornbread Muffins Recipe (Printable Version)


2 Tbsp Butter, softened

1 陆 Tablespoons sugar

1 Egg

1/4 cup sour cream

1/4 cup milk

1/2 cup Gluten-Free Flour + 1/4 tsp xanthan gum

1/3 cup yellow cornmeal

1 teaspoon gluten-free baking powder

1/4 teaspoon salt


Heat oven to 425掳F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.

Spoon batter into 6 greased or paper-lined muffin cups. Bake for 15 to 18 minutes
or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Adapted From: Land O Lakes

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