Gluten-Free Banana Bread

Gluten-Free Banana Bread
Yields 1
Banana bread that is a perfect side to any tea, a true taste of comfort!
Write a review
Print
Ingredients
  1. 1/2 cup room temperature butter
  2. 1 cup sugar (coconut sugar is amazing in this recipe!)
  3. 2 eggs
  4. 3 medium mashed ripe bananas
  5. 1 3/4 cup Whisked Gluten-Free all-purpose flour blend with quinoa
  6. 1 tsp baking soda
  7. 1/2 tsp baking powder
  8. 1/2 tsp salt
  9. 1 cup chopped walnuts (optional)
  10. 3/4 cup dark chocolate (optional)
Instructions
  1. Pre-heat oven to 350 F
  2. Mix all dry ingredients except the sugar in a bowl making sure that there are no lumps
  3. In a separate bowl cream butter and sugar for 2-3 minutes until nice and creamy looking
  4. Beat in eggs one at a time until batter is smooth
  5. Add mashed bananas and mix until just combined
  6. Add the flour mixture into the banana mixture and stirring only to moisten (until no flour pieces are visible)
  7. If using, fold in the nuts and chocolate
  8. Transfer batter to a parchment lined loaf pan and bake for about 1 hour or until a toothpick inserted into the middle comes out clean with a few crumbs on it
  9. Remove from oven and let sit in pan for about 10 minutes
  10. Remove from pan and let cool on a wire rack for another 20 minutes before cutting into it!
Notes
  1. Storage: It is best to wrap the banana loaf in plastic wrap and then wrap it again with aluminum foil to preserve freshness.
Whisked http://glutenfreebakerytoronto.com/

Gluten-Free Sweet Potato Pancakes

Gluten-Free Sweet Potato Pancakes
Fluffy and delicious just like mom used to make them!
Write a review
Print
Ingredients
  1. 1 cup Whisked Gluten-Free All Purpose Flour Blend
  2. 1.5 tsp Baking Powder
  3. 1/8 tsp Cinnamon
  4. 1 tsp Cane Sugar (or other sweetener*)
  5. 1 Pinch of Salt
  6. 1 Egg
  7. 1/4 cup Cooked and Mashed Sweet Potato
  8. 1.5 cups Milk (or non-dairy milk)
  9. 1/4 tsp Vanilla
  10. 1 tbsp melted Coconut Oil
Instructions
  1. In a medium size bowl, whisk all dry ingredients together
  2. In another bowl mix wet ingredients together, make sure ingredients are at room temperature or the coconut oil will harden. If your wet ingredients are cold simply place the milk in the microwave for 10-15 seconds before adding to the other ingredients to warm everything up a bit
  3. With a spatula, combine the wet ingredients with the dry ingredients and mix until the batter has a few bubbles forming on top, be careful not to over mix
  4. Place a non-stick skillet over medium heat
  5. When skillet is nice and hot, spoon batter in skillet in desired quantity depending on the size of pancake you want (usually 1/4 cup)
  6. Cook for a few minutes and flip pancake when small bubbles start to appear on the surface
  7. Cook for another minute or so, then flip on to a plate and enjoy with the topping of your choice!
Notes
  1. If using a liquid sweetener instead of the sugar, mix in with wet ingredients instead of dry ingredients or you can also leave it out completely
Whisked http://glutenfreebakerytoronto.com/

Easy Mushroom Frittata

Easy Mushroom Frittata
Delicious mushroom frittata is a naturally gluten-free recipe that is easy to make for gluten-free guests. Use any kind of mushrooms in this recipe.
Write a review
Print
Ingredients
  1. 2 teaspoons olive oil
  2. 1 small onion chopped
  3. 1 pkg 8 oz. sliced mushrooms
  4. 1-2 medium sized russet potatoes, enough to yield 1 cup diced
  5. 1/2 teaspoon dried thyme
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon fresh ground pepper
  8. 6 eggs
  9. 3 egg whites
  10. 1/2 cup shredded Swiss cheese
Instructions
  1. Peel and cut potatoes in medium sized pieces.
  2. Bring pot of water to a boil and add potatoes, cool until can pierce through with a fork
  3. Strain potatoes and set aside
  4. On medium heat and in a nonstick frying pan sauté chopped onion and oil until onions have softened. About 3 - 4 mins.
  5. Add the sliced mushrooms and cook on medium heat until the liquid from the mushrooms has evaporated.
  6. Add the cooked diced potato, thyme, salt and pepper. Stir gently.
  7. In a bowl, lightly beat the eggs and egg whites together. Add to pan of mushrooms and potatoes.
  8. Continue to cook on medium heat for 5 - 6 minutes or until eggs are set.
  9. Top with shredded cheese and broil in the oven until cheese is melted and bubbly.
  10. Remove from oven and allow to cool for 10 minutes before serving.
  11. Enjoy!
Whisked http://glutenfreebakerytoronto.com/

Stuffed Acorn Squash

Stuffed Acorn Squash
Serves 2
Yummy fall squash recipe, roasted acorn squash stuffed with spinach, feta, walnuts, and cranberries.
Write a review
Print
Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 1 Acorn Squash
  2. 4 cups baby spinach (organic if possible)
  3. 4 tbsp crumbled feta cheese
  4. 1 tsp garlic, minced
  5. 3 tbsp red onion, minced
  6. 2 tbsp chopped walnuts
  7. 1 tbsp olive oil
  8. 1 tbsp fresh cranberries, chopped (dried will also work)
  9. 1/2 cup fresh basil (can sub. cilantro or parsley for different flavor)
  10. Pinch of Salt and Pepper
Instructions
  1. Pre-Heat Oven to 350 F
  2. Clean the squash off and split in two, remove the seeds and discard
  3. Brush with Olive oil, poke holes in squash flesh with a fork all over
  4. Put on Aluminum lined tray flesh side up and cook in oven for 15 minutes
  5. While the squash is roasting, throw remaining ingredients in a food processor and blend until thick paste is formed
  6. Remove squash from the oven and spoon spinach mixture into the squash where the seeds used to be (be careful handling the squash, it will be hot)
  7. Return the squash to the oven for 25 minutes or until a fork can pierce easily through the flesh
  8. Remove from the oven and serve immediately!
Whisked http://glutenfreebakerytoronto.com/