Banana Muffins - Gluten Free, Dairy Free, Soy Free Recipe

Cindy’s Gluten Free Banana Bread or Muffins

1 stick butter or margerine ( I use Hain sticks)

1 cup sugar

2 eggs

2 cups flour (brown rice flour works best)

1 teaspoon soda

4 large ripe bananas

1 cup chopped nuts (optional)

Cream butter and sugar.  Beat in eggs one at a time.  Beat in mashed bananas.  Mix in dry ingredients and nuts.  Pour into greased loaf pan – or muffin tins (actually – muffins cook much faster, and keep well – they seem to have a better texture than the banana bread).

Bake banana bread 50 to 80 minutes (depends on the moisture in the bananas!).  Bake muffins about 20 to 25 minutes.  Oven temp.  325 to 350.

Sweet Potato Muffins - Gluten Free, Dairy Free, Soy Free

Nana’s Muffins

Banana, Carrot, Sweet Potato, Applesauce, Pumpkin

½ cup oil (any)

½ cup brown rice syrup, honey, agave nectar, maple syrup or other natural sugar (apple or grape juice would also work, I think)

2 eggs (or equivalent egg replacer)

1 teaspoon baking soda

1/2 teaspoon xanthan gum

1 cup mashed fruit or vegetable of your choice (banana, carrot, applesauce, sweet potato, squash, pumpkin)

1 cup chopped nuts (optional)

1 teaspoon Garam Masala, cinnamon, ginger, your choice (or omit)

2 cups flour of your choice (my preference is 1 c. brown rice, ½ c. millet, and ½ c. tapioca starch)  May be all brown rice flower.

350 degrees   20 minutes or til firm

Egg Strata Casserole (Make Ahead)

This is my adaptation of a recipe I saw printed on a calendar!  Everyone who has tried it has loved it!  The eggs, sausage, cheese, greens, caramelized onions and capers have been included every time I have made it, but I have changed up the other vegetable ingredients according to what I happened to have on hand at the time.  It has never been less than wonderful!

Egg Strata Casserole  (Make Ahead)

1 ½ lb ground breakfast sausage, cooked and crumbled

1 large onion, chopped and sautéed until caramelized

16 oz bag of fresh greens, steamed and chopped or use frozen (squeeze out liquid)

1 bunch broccoli, steamed and chopped (optional)

3 oz jar of capers, drained

1 sweet pepper, chopped and sautéed (optional)

2 carrots, peeled, sliced and steamed until tender (optional)

1 ½ cup shredded cheese (I use a blend of Manchego and Pecorino Romano sheep cheeses)

12 eggs, beaten

Lightly grease a 9 x 13” baking dish.  Sprinkle the bottom with the cooked and crumbled breakfast sausage.  Layer on the next ingredients in the order listed:  caramelized onions, cooked greens (may be kale, swiss chard, spinach or a combination of greens), capers, and other optional vegetables of your choice:  broccoli, carrots, sweet peppers, or any other vegetables you have on hand that appeal to you.

Sprinkle the grated cheese over the  top of the strata of sausage and vegetables.  At this point, the casserole may be covered and stored in the refrigerator overnight.

About 45 minutes before you plan to serve the dish, beat the dozen eggs and pour them evenly over the top of the sausage / vegetable / cheese strata.  Bake at 350 degrees for approximately 35 minutes or until the eggs are set. 

Las Conchas Smoothie

The fruit in Mexico is so wonderful!  The mangos, papayas, pineapple, bananas!  Yum!

This recipe was born out of the necessity of finishing off the last of our fruit before our departure.

It made a great beach drink with a bit of nutrition!

Las Conchas Smoothie

2 ripe mangos, peeled and cubed

1 cup fresh pineapple, cubed

1 ripe pear, cubed

4 limes, juiced

3 ounces white tequila

1 tablespoon honey or agave nectar

1 cup coconut milk

Blend in a blender until liquid.  Serve over ice with a wedge of lime.  Serves 4 (or less)

·        Tequila can be omitted

·        Add ½ cup bubbly water for per serving for a lighter drink

Fried Plantains

During our trip through Arizona, we happened to visit a Cuban restaurant, where plantains were a garnish on our plates.  I had never tried them before and I fell in love with their starchy sweet flavor.  While in Mexico, they were always in the stores and I found them a wonderful accompaniment to the Mexican Hot Cakes I made with masa harina.

Breakfast Plantains

Peel and slice plantains as desired.  (vertically or crosswise) to about ¼” widths.

Heat coconut or other oil of your choice in a frying pan and add plantain slices.

Cook until plantains turn golden brown, then turn and brown on the opposite side. Drizzle honey over the cooked plantains and stir to coat.  Sprinkle lightly with cinnamon, if desired.

Serve over Mexican pancakes or as an accompaniment to any other suitable dish.