I have baked this bread gluten-free, dairy-free and vegan so that I could give this vegan ghee I found a try!! If you do not care for the bread this way and you want to taste GREAT BANANA MISO BREAD…then the alternative options are in italics!
¼ cup miso (I used organic white) 6 banana, ripe (equals about 3 cups) 2 ½ gluten-free all-purpose (use my own mix) You can find that HERE 1 ½ teas baking soda 2 servings of flax eggs (can use 2 large eggs) **Flax eggs - 2 servings) 2 TBS flax meal+5 TBS water. Allow to sit for 4-5 minutes then add to mixture. 1 teas vanilla extract ½ cup vegan ghee. The brand I used was Livlo (can use unsalted butter or regular ghee) 1 cup swerve – sugar alternative/replacement (can use brown sugar) 2 teas psyllium husk powder 1 cup pecans-chopped ¾ cup of chocolate chips- dairy free/vegan like Enjoy Life or Carob. (can use any other brand) …this is optional Instructions:
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Pumpkin Bread
This is the best pumpkin bread I have ever made. It was moist and full of our favorite FALL flavors! It is so delicious that it can be found under TWO categories on my blog- dessert and bread! I couldn’t just choose one! Preheat the oven to 325° Either use canned pumpkin puree or make your own! This is what I did: * I cut a small “Pie Pumpkin” in half, removed the seeds (of course I roasted those separately! YUMMO), place in a roasting pan with 1-2 cups of water. Cook in 350° oven for 40-45 minutes. Allow to cool before handling, remove all the flesh. When it came time to do this recipe, I place the roasted pumpkin in the food processor for 30 seconds. Then I used it in the recipe! Ingredients: 1/2 cup of coconut oil 1/4 cup of unsalted butter 1/4 Pyure or Swerve granulated sugar *sugar-free sweetener with zero calories* 3/4 cup of Brown Sugar Swerve 2 large eggs 15 ounces of pumpkin puree 1/2 cup almond flour 1 1/2 cups of Pamela’s gluten free baking mix & pancake mix 1 Scoop of Arbonne Gut Health Fiber (because I love to add more gut and health benefits where I can!) 1/2 tsp salt 1 tsp baking soda 1/2 tsp baking powder 1 tsp clove 1 tsp cinnamon 1 tsp nutmeg 1 cup pecans cut Instructions: Mix sugars, butter and coconut oil together well. Mix in the 2 eggs Next Mix the pumpkin puree. In a separate bowl- add together all of the dry ingredients. Slowly add the dry ingredients to wet mixture until well blended. Add pecans. Place in loaf pan and bake in preheated oven for 75 minutes. Allow to cool completely before cutting. These cookies have a delicious pumpkin taste and are light and airy. I feel like I want to say they remind me of a cross between a cookie and soufflé!
** OF Course Gluten-Free BUT this one is dairy-free and LOW SUGAR!! 1/4 cup applesauce 1 TBS unsalted butter (room temperature) 3/4 cup swerve 1 egg 1/2 teas vanilla 1/2 teas baking powder 1/4 teas baking soda 1/2 teas xanthan gum 1/2 TBS psyllium husk powder 1/2 teas cinnamon 1/2 teas salt 1/2 cup cassava flour 1/2 cup brown rice flour 1/2 cup GF oat flour (can substitute with any GF flour here if you have reactions to oats) 1/2 cup + 1 TBS organic pumpkin purée 1/2 cup Carob chocolate chips Mix apple sauce, sugar and egg together. Then add vanilla. Next sift dry ingredients. And to the wet ingredients and mix. Add pumpkin puree and mix. Add chips. Incorporate. *Don’t over mix. Scoop out 1/8 cup or less 2” apart on a parchment lined baking sheet. Bake in preheated 350° oven for 12 minutes if you go a bit flatter in shape. If you prefer the cookies rounder and lighter, you will need additional time, so bake for 16 - 17 minutes. Makes 16 cookies 1 ½ cup almond flour
3 TBS Cacao powder ¼ cup Amaranth flour 1 TBS Psyllium Husk powder ½ teas salt ½ teas baling soda 1 teas baling powder ¼ cup Pyure (or you can use Swerve, stevia monk fruit, or cane sugar) Mix well ½ cup date syrup (by D’Vash) 2 large eggs at room temp 1 teas vanilla ½ coconut oil Preheat oven for 350° Take coconut oil and place in microwave for 15-20 seconds. Add the last four ingredients into the dry. Mix well. Place into 8” round cake pan. Bake for 30 minutes. ** Optional a) drizzle date syrup on top and serve or b) top with whipped topping 1 cup of softened (I like to use salted in this recipe) butter
1 1/2 cups sugar 1 TBS vanilla 3 room temperature eggs IN sperate bowl: 1/2 cup cacao powder (I use viva naturals brand) 1/4 cup unsweetened cocoa powder 1 cup 1 to 1 GF All Purpose flour (If I use GF AP 1:1 flour I like bob redmill, I prefer to use my own mixture. See “All Purpose Flour”) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup 53% Cacao dark chocolate morsels chips (I used nestle tollhouse) 1 cup milk chocolate chips (nestle tollhouse) Preheat oven to 350° Lightly spread butter (or spray) on 9 x 3 baking dish. In mixing bowl: add softened butter and sugar. Mix well. Then add vanilla and one egg at a time. mix. Mix in the remaining “dry ingredients” Blend well. Then add the chips! Bake for 45 minutes! Cool completely before trying to cut!!! Cool completely before trying to cut!!! Top with your favorite whip cream or even glaze...or naked WORKS TOO :) Enjoy!!!! Birthday Cake!
Of Course ... GLUTEN-FREE! The ice cream layers were VANILLA & STRAWBERRY. After the poundcake was made, cooled off, placed on a plate and covered safely. The same baking mold was used for the ice cream! Left on the counter for five minutes they were easy to form into the same mold as the poundcake! I covered them and place them in the freezer overnight. I compiled the cake moments before the celebration began. Which gluten-free flour do I use? The easiest and most commonly used flour for quick and easy baking is a gluten-free all-purpose flour or 1:1 gluten free flour. We use it at our often but I have noticed in several recipes that it tends to make our baked goods a tab bit on the drier side. So I often turn to I make my own gluten-free all-purpose flour using two parts flour (or I like to say protein) one part starch, ½ teaspoon of xanthan gum per cup of flour. Most of the time I use organic white rice flour, organic brown rice flour, and organic tapioca flour +xanthan gum. Make sure to mix it up really well, use what you need for the recipe store in a tight container. RECIPE for the POUND CAKE: 1 1/2 cup of GF all-purpose flour(or of Jen’s all-purpose flour 1 teas salt 2 TBS vanilla 1/3 cup (full fat)sour cream 1 cup sugar 1 cup butter (unsalted) room temp 4 eggs room temp 1/2 teas baking powder NOTE: If you take the pound cake portion and want to make a traditional bundt style cake then increase cook time to 35-40 minutes for a 6 cup bundt pan! Simply insert toothpick and make sure it comes out clean!!! ENJOY! Preheat oven to 350° ( if you happen to have a silicone baking sheet that would be amazingly helpful! I find ice cream cakes so easy in those! If not take whatever pan you’re going to use and make sure you grease it well. ) Combine your dry Ingredients. Mix Together butter and sugar until fluffy. Add eggs. Add vanilla and sour cream next. Then add the dry ingredients -make sure you get all the goodies on the side This will make two cakes. Bake for 30 minutes. Truly one of the BEST cakes that we’ve made!!! Enjoy Cinnamon Coffee Cake
1 ½ cups of gluten-free all-purpose flour (or use own combo of flours (2:1 protein flour to starch flour + 1 teas xanthan gum per 1 cup of flour) 1 ½ teas baking powder ½ teas salt ½ cup sugar 1 egg ¼ cup oil ( I use olive or avocado) ¾ milk ( I often use almond milk) Cinnamon Crumb Topping 1/3 cup of gluten-free all-purpose flour ½ cup sugar (I use brown or coconut sugar) ¼ cup unsalted butter, softened 3/4- 1 teas cinnamon Pinch of salt Preheat oven 375°. Combine dry ingredients for cake. Beat together egg, oil, and milk. Next add the dry ingredients. Brush a square or circular pan with butter. Dust with flour and tap out excess. Fill pan with cake batter and level off with spatula. If using cinnamon crumb, spread over top and bake for 20-25 minutes. (Instagram @glutenfreesince03 in 5/6/22)
13 x 9” baking- spread butter on the baking dish. Take a gluten-free box mix and follow the instructions. Set aside. ** I used the brand Glutino mix (1/3 cup butter, 2 eggs, and 4 egg whites) OR use your favorite brownie recipe! *Add the brownie mix evenly into the baking dish Take the Cream cheese mixture and place ¼ cup clumps on little piles on top. It will look like piles of cheese cake bumps onto of the brownie mix. Then take a butter knife and swirl the cheesecake mixture through the brownie. Make a pretty pattern. 8 ounce cream cheese 2 cups of powdered sugar 1 egg 1 teas vanilla ½ Cup unsweetened smooth peanut butter *Next take the chocolate chips and sprinkle among the swirls. Making a cute pattern. This recipe is a perfect combo of sweet brownie and semi-sweet cheesecake. Not to overly sweet and perfectly cake -like! ½ cup of 58% cacao semi-sweet chocolate chips 350° pre-heated oven 40-45 minutes **If you want the closest taste to“Tollhouse-like” Cookies but are gluten-free then this recipe will hit the spot! I LOVE THEM with pecans! But if you don't want the nuts...ADJUST the recipe below accordingly!
Ingredients: ¾ cup butter, softened (1 ½ sticks) ¼ cup of white sugar 1 1/4 cup of packed brown sugar 1 1/2 cups of chocolate chips 1/2 cup pecans (***If you don't want the nuts, no problem, increase the chips to 2 cups and omit the nuts!) 1 egg 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt ½ cup tapioca flour 2 cups brown rice four 1 teaspoon xanthan gum (or replace the you can replace the tapioca, rice flour and xanthan gum and use 2 1/2 cups of Jen's all-purpose flour recipe!) Directions:
Note: If larger dough balls (2") then increase cook time around 4 minutes. |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |