A classic recipe with a Gf Df twist!
This recipe is modified from Silvana Nardonne's Cookbook
Banana Bread
11/4 Silvana's flour mix
2 Teaspoons baking powder
11/2 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1 cup plus 2 tablespoons sugar
1 1/4 cup bananna (about 3 ripe bananas)
2 tsp vanilla
1/2 cup vegetable oil
Instructions:
1. oven at 350, grease an 81/2 by 4/12 inch loaf pan, in large bowl, whisk together the flour, baking powder, cinnamon, and salt
2. in a small bowl whisk together eggs, sugar, bananas, vanilla, and oil. Stir the wet ingredients into the dry until just combined. Pour batter into prepared pan. bake until golden and a toothpick comes out dry, about 50 minutes. Let cool in pan on wire rack.
I can try to be that person who sits around all day.... butttt I went a little stir crazy.. so I continued to work on my baking skills...
This recipe is a branch off of Silvana's marble loaf cake.
Because I am still in possession of my mother's mini spring form pans, I decided to make mini cakes, nut realizing I did not have any vanilla in my apartment, AND the guys next door didnt have any either... (long shot), AND it is too cold to venture to the neighborhood grocery store, I had to improvise by making the entire cake chocolate.
So, here it is!
Gluten Free Chocolate Chocolate Mini Cakes
Ingredients:
3 Tablespoons Unsweetened Cocoa powder
3 Tablespoons Boiling water
2 Large Eggs
1 cup sugar
1/2 cup Vegetable Oil
1/2 Cup water
1 Cup Silvana's Gluten-free All purpose flour
1 Teaspoon Baking powder
1/4 Tsp Sat
1.5 Cups Dairy free chocolate chunks or chips
3 tablespoons shortening
Mix together Cocoa powder and boiling water, set aside
Beat eggs and sugar until smooth and frothy, then add in oil and water
In a separate Bowl mix together flour, baking powder and salt.
Add flour mixture to wet ingredients and mix
add in the cocoa and water sauce and mix until combined.
Divide mixture equally in the 3 mini springform pans
Bake at 350 degrees for about 35-45 minutes
I recommend putting small pans on a cookie sheet to make transfers easier, test the cake's "doneness' by using a toothpick and watching if it comes out clean.
Let cakes cool, and remove springform sides and bottoms, place on a wire rack
melt the shortening and chocolate chips until liquid consistancy
spoon chocolate mixture over cakes in small amounts, letting the chocolate coat the entirety of the cake.
Let sit to harden, or place in refrigerator for faster finish.
Anyone living in minnesota currently is feeling the sub zero temperatures that hit us late last night...
currently it is about -20, feeling like -35... heat wave right?!
Being that I am still on break from school, and loving every minute of it, I decided to spend the entire day at my apartment, avoiding the cold, and trying out new recipes I have been longing to eat. So, along with the Harry Potter Marathon playing on our TV, pedicures with my roommate, and scattered episodes of Downton Abbey, I played around with a childhood favorite. Chicken pot pie, the perfect comfort food, and Gluten and Dairy free of course!
Here is the recipe I found at (alittleinsanity.com) modified with my own flour blend
Next time I believe I will add a little more seasoning, and possibly some potatoes to go along with the vegetables.
GLUTEN FREE CHICKEN POT PIE
INGREDIENTSPREP TIME
COOK TIME
TOTAL TIME
Gluten & Dairy Free Pie Crust
This recipe
makes 2 Bottom Pie Crusts or 1 Set (top & bottom) Pie Crusts.
•2/3 cup water (approx. depending on
consistency – add a little at a time – not too wet, not too dry.)
•1/2 tsp salt (or season to taste)
•2 tsp sugar or alt. sweetener for
desserts if desired (or sweeten to taste) ( I add about 4 tablespoons if i am using the crust for my pumpkin pie or apple pie) Only salt for this recipe.
PROCEDURE:
•Mix together Gluten Free Flour along
with optional Salt & Sugar.
•Add in Shortening (or butter), and mix
until crumbly.
•Add in Egg and mix until well
incorporated – mixture will still be crumbly.
•Add Water by stirring in 1 TBSP at a
time until dough holds together for rolling – better a little moist, then too
dry.
•Cut Mixture in Half and roll into 2
balls (one for each crust or topping).
- for the pot pie recipe, i use small springform pans, so break the dough into 5 Equal balls, 4 for bottoms of pans, and one to slice for topping.
Boil Chicken in the Chicken Broth in a large pot until Chicken is done. Then shred or cube Chicken into small pieces.
In Deep Fry Pan, Sauté Garlic & Onion in Olive Oil until soft.
Add Celery & Fresh/Frozen Veggies to Sauté and stir until well mixed and warm.
Add Sauté Ingredients to the Chicken & Remaining broth from what you boiled the Chicken in, and stir until mixture returns to boil.
Add in All purpose GF flour (I use Silvana's mix) 1 Tablespoon at a time until mixture is thick.
Pour into prepared shell and add strips on top or another full layer of dough in a large pie pan.
Place prepared Chicken Pot Pie on Foil Lined Baking Sheet to catch any boil-over & mess.
Bake at 425 degrees until crust is golden brown. Approximately 30-45 minutes.
Cool for 10 minutes and serve. Tastes great hot or cold.
Store leftovers in airtight container for up to 3 days in fridge.
You can also freeze the uncooked pot pies for an easy dinner in coming weeks, i make about 4 and freeze the ones i will not eat that day, Freeze uncooked and add about 3 minutes cooking time if baking the frozen pies.
for the mini pans, i used something similar to these
