Chocolate Banana Bread Muffins –


The story goes as follows: we were running short on gluten free flours and I wanted to make banana bread muffins. I stumbled IMG_4076e_blogacross a recipe that used Betty Crocker Gluten Free Yellow Cake Mix, however, I didn’t have that one… I had the chocolate cake mix. Desperate to use up our overly ripe bananas and excited about chocolate in general, I decided to take a chance and make the muffins with the chocolate cake mix and chocolate chips. The results did not disappoint. In fact, it’s been said this is even better than regular banana bread (that comes straight from the boyfriend, by the way; and banana bread is pretty much his favorite food).

Truthfully, I don’t think anyone would even guess these are gluten free unless you told them. That’s quite true, but I’m really just typing this out because it’ll make my pictures look better to have more text around them and you’re probably going to scroll straight to the recipe at the bottom and not read this part anyway. haha

1 box Betty Crocker Gluten Free Devil’s Food Cake Mix
2 1/2 medium, very ripe bananas (mashed)
1/2 cup butter (softened)
3 eggs
2/3 cup chocolate chips

Heat oven to 350°F. Line your cupcake tin with papers. In a large bowl, beat cake mix, mashed bananas, butter, and eggs with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping occasionally. Spoon into cupcake tin. Makes app 20-24 muffins. Bake for 18-24 minutes or until toothpick comes out clean. Let cool.



Gluten Free Banana Crumb Cake –

Welcome Autumn! Here’s a good recipe for an Autumn get together with friends. I got this recipe from a friend who brought these little squares of banana goodness to a get together here. Within a few days I was eagerly mixing up a batch of these myself, though with a few small alterations. I’m very happy with the results.

1 cup oat flour
1/2 cup sorghum flour
1/4 cup white rice flour
1/4 cup tapioca starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp xanthan gum
2 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cup light brown sugar
3 large eggs, beaten
1/3 cup coconut oil
3-4 ripe bananas, mashed
1 tbsp vanilla extract

Crumb Topping:
1/4 cup light brown sugar
2 tbsp chopped nuts (Optional. Not included in the cake pictured above)
2 tbsp rice or almond flour
2 tbsp butter, melted
1 tsp cinnamon

Preheat oven to 350°F. Prepare a 8×11.5-inch baking pan by lining it with parchment paper. Add the gluten free flours and starch, baking powder, baking soda, sea salt, xanthan gum, cinnamon, nutmeg, and brown sugar to a large mixing bowl and whisk to combine. Add the eggs, coconut oil, mashed bananas, and vanilla. Beat for two minutes until the batter is smooth. Pour the batter into the prepared baking pan. Make your crumb topping. Sprinkle it over the cake batter. Bake in the center of your oven for 35 minutes until done. The cake should appear slightly golden brown at the edge and firm to a light touch. Check the center with a wooden toothpick; if the toothpick comes out clean it’s done. Cool the cake on a wire rack. Wrap, bag, and freeze leftover slices for on-the-go treats. Makes app 18 square pieces.

Note: if for some reason (differences in ovens) the crumb topping begins to brown too much, loosely tent the top with foil.

Sunshine Chicken –

1lb chicken
1/4 cup Oil
1/4 cup Gluten Free Low Sodium Tamari Sauce
1/4 cup Honey or Brown Sugar
1/2 cup Gluten Free Ketchup (corn syrup free, also)
2 cloves Garlic, minced.
Optional for added flavor:
Pinch of crushed red pepper
Pinch of dried ginger
Pinch of dried mustard
1-2 tablespoons Molasses
1 tablespoon dried, minced onions

Place chicken in casserole dish. Mix all other ingredients in separate bowl. Poor over chicken and bake at 350 for 45 minutes.

Serve over rice and enjoy.