Tag Archives: gluten free

Summer of Strawberry pickin’

17 Jun

 It’s the start of summer over here, and I couldn’t be happier. The last few days have been filled with ( cell pictures ) sorry!

Pancheros


Starbucks- I take a coffee with no milk on ice, and the boyfriend takes the BRIGHT PINK strawberries and cream with whipped topping. Wimp? 😉


There’s also been lots of time with friends!

I’ve had to drive TWO hours up to the state soccer turniment for three days in a row. But, because car rides are never boring with good friends I don’t really mind!

My hair went from this:

To this:


There’s also been some STRAWBERRY CUPCAKES. These cupcakes are really different from the traditional pink box mix. I used Elenas recipe from her book Gluten Free Cupcakes. They use coconut flour, no sugar, and no butter! It also calls for 4 eggs, to 6 cupcakes! I’m not the biggest frosting person so I Opted to leave these as is. Thinking they could be topped with jam, powdered sugar, or even in a bowl with ice cream if you want to be really crazy!

Also, might I mention I broke the car? We drove way out into the back roads so I could drive ( I’m to scared to get my license.. haha )

I got in the front seat.. and it wouldn’t move. We had to get a ride from a farmer!

 Lots of pool time too

This is not fair.. Why do sprinters get such good abs?

Mine vs. hers.

Fail.

🙂

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Gluten Free Banana Bread

26 May

 I have to admit something… I hate bananas. Don’t kill me! However, when faced with a bunch that’s threatening to go bad, you have to do something! That’s how this recipe for Gluten Free banana bread was derived. Due to my gluten and dairy sensitivity this contains neither, however, you could easily omit the xanthum gum and use regular flour. Banana bread takes, on average, an hour to make. This took about 1 hour and ten minutes. At the end of the baking time you could smell a very yummy waft coming from the oven. Looking for a word to describe it I would say it smells fluffy!

Gluten-free banana bread

Recipe by Lightlygildedlily

1 1/2 cup sorghum flour

1/2 t xanthum gum

1 t Baking soda

1 t salt

1 t cinnimon

3 egg whites whipped until stiff

1 egg yolk

1/4 cup non dairy-butter

1 t vanilla

1 c brown sugar

1 c mashed banana

1/2 c goat yogurt

In the mixing bowl of a stand mixer whip egg whites until they form stiff peaks, set aside. Whip butter alone for about three minutes before adding 1 c. brown sugar. Allow butter and sugar to become fluffy beating on high. Add egg yolk, and vanilla.

In a separate bowl combine all dry ingredients, sifting before adding. Mash about 2 1/2 bananas in a small bowl and set aside. Once butter and sugar are creamed add dry ingredients on low, mixing until just combined. Add mashed banana, vanilla, and goat yogurt to bowl. Mix slightly and slowly. Stir in nuts by hand ( I used cashews).  Bake in a greased pan for 1 hour 10 minutes in a 350 degree oven. Allow to cool. Then slice and enjoy!

* note: sugar substitute can be used in this recipe. Adding agave when you add the egg could also work. Please feel free to adapt as needed. Also, adding chocolate chips, raisins, walnuts, and using sour cream instead of the goats milk yogurt could also work.