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Baked Zucchini Chips

I have been thinking about making these chips for weeks. I have been craving chips, which is very unlike me, but it is what it is. This is my solution for the crunchy chip craving. Oh yeah, it is another way to get more veggies in.

I recommend using a mandolin so that you get precise even cuts. Also, it is a whole lot faster than trying to slice them by hand. You can get you a good mandolin for under $50. It just might be worth the investment.

Seasoning:

Note: The Smokey Southwestern Seasoning is for sale on my store page, or you can make it yourself and the recipe is found in the basics category.

Preheat oven to 350 degrees.

Mix together flour and seasoning in a large bowl.

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Slice zucchini into quarter sized thickness.

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Pat dry with paper towel.

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Toss zucchini into the seasoning mixture to coat.

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Spread zucchini coins onto a prepared sheet pan (parchment paper or silicone mat).

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Bake zucchini coins in 10 minute increments, turning each time. This will take about 30 minutes. Do not let them burn or over brown, otherwise they will taste bitter. Trust me on this. They will crisp up as they cool.

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I promise, these are worth the effort. Make it a fun time with your children. They can toss the zucchini coins into seasoning mix, or they can layer them onto the baking sheet.

Serve with your favorite dip or salsa, or all by themselves. We ate them right of the oven. That is why there is hardly any left on the plate for the picture.

Note: You can change the seasoning up with my All-purpose Seasoning or my Savory Seasoning. All the seasonings are equally good.

Note: You can also make these in the microwave.

 

 

 

 

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Easy Cranberry Banana Bars

This is a great on the go breakfast or snack. It is incredibly easy to make and packed with loads of fruit flavor. You can mix this all in one bowl, which makes it easy for cleanup.

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I had purchased a couple of large bags of fresh cranberries when they were in season, and froze them so I could have them throughout the rest of the year. The frozen cranberries work beautifully in this recipe.

  • 2 bananas, very ripe
  • 1 1/2 c gluten-free rolled oats
  • 2 1/2 tbsp dates, pitted, chopped
  • 2 1/2 tbsp walnuts, chopped
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon, ground
  • 1/8 tsp ginger, ground

Preheat oven to 350 degrees. Line an 8×8 baking dish with parchment paper.

In a large bowl mash the bananas with a fork.

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Add in rolled oats, dates, walnuts, vanilla, cinnamon and ginger to the mashed bananas. Stir until well combined.

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Stir- ins:

  • 1/2 c cranberries, fresh/frozen

Fold cranberries into banana mixture.

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Spoon mixture into prepared baking dish.

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Bake about 30 minutes, the edges will begin to turn brown.

Let cool for 5-10 minutes.

Share. Eat. Enjoy.

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Banana Chocolate Chip and Walnut Muffins

Once again I let some bananas go past their prime. That is why we have muffins today. Muffins with chocolate chips and walnuts, and they smell amazing right now. I am trying really hard to ignore the smell, but I can see them baking in the oven right this moment and I am losing this battle.

Just took the muffins out of the oven and they look beautiful. Hurry and cool off, please.

This is a simple recipe. You have wet ingredients and dry ingredients, and then you combine the two together. Voila, you now have a wonderful muffin batter.

Dry Ingredients:

  • 2 c GF all-purpose Flour Blend
  • 1 tsp xanthan gum
  • 1 1/2 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1 c maple sugar
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, grated
  • 1/8 tsp ginger, ground

Combine all dry ingredients and whisk until well combinedDSC_0041 47Wet Ingredients:

  • 4 bananas, mashed yet still chunky
  • 1/3 c applesauce, unsweetened
  • 1/4 c almond milk
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

Combine all wet ingredients and stir until well combined.

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Mix-ins:

  • 1 c chocolate chips
  • 1 c walnuts, chopped

Stir in mix-ins into dry ingredients. Stir until mix-ins are covered with the flour mixture. This helps the mix-ins from sinking to the bottom of the muffins.

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Preheat oven to 350 degrees.

Add wet ingredients to the dry and fold until it is well mixed.

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Spoon into greased wells of a muffin tin.

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Bake for 25-30 minutes.

Remove from oven and let muffin rest for about 10 minutes before removing from muffin tin.

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Continue to cool on wire rack, if you can. That did not happen in my house.

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Share. Eat. Enjoy.

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Fruit & Granola Chia Pudding Bowl

I have never been a huge breakfast eater. It is not that I do not like breakfast foods, I do. I guess my body is still asleep even if I am not. However, I am trying to break that habit of skipping breakfast.

This bowl is perfect for someone who is not used to eating breakfast. It is full of nutrients, yet, not heavy feeling. I am really liking this bowl of goodness.

  • 1/4-1/2 c Chia seed pudding
  • 1 banana, sliced
  • 1 c strawberries, sliced
  • 1/4 c homemade granola

Note: You could prep this in mason jars for quick grab-n-go breakfast or snack. Then you have no excuses for not eating breakfast.

Layer ingredients: Chia Seed Pudding, Fruit, Granola.

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Serve. Eat. Enjoy.

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Strawberry – Banana Smoothie

I recently realized that I have not given you very many smoothie recipes. Smoothies are a great way to incorporate more fruits and veggies, along with some other incredibly healthy ingredients.

If you are using the daily dozen app, you can appreciate a good smoothie recipe to check off some of your 24 check marks. A good smoothie recipe can check up to about 6 check marks. That is a nutritious smoothie. I believe this one can check off about 5 marks.

  • 2 bananas
  • 2 c strawberries, sliced
  • 1 c almond milk
  • 1/4 c chia pudding
  • 2 tbsp flaxseed, ground
  • 1 tbsp coconut sugar

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Combine all ingredients into a blender.

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Blitz until ingredients are combined and creamy.

Note:  I Made this for a snack for us to have later in the day so I did not use frozen fruit. Using frozen fruit will make it a little thicker and of course colder. I just stuck ours in the refrigerator until it was time for our snack.

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GF English Muffin with Almond Butter and Banana

It was my husband’s birthday recently and I made him breakfast in bed. He had Gordon Ramsey’s scrambled eggs with toast and some fruit. I like breakfast, yet my body does not seem to recognize that fact when I wake up in the morning.. It just does not like food when I first get up. I do not know if any of you are like that, but it is just the way it is with me.

So for myself I had something light, quick and delicious. This is a great alternative for those that are like me and cannot handle much food for a couple of hours after getting up.

  • I GF English muffin, toasted
  • Almond butter
  • 1/2 banana, sliced

This meal almost does not need instructions.

Toast muffin. Spread almond butter onto English muffin halves. Top schmered English muffins with sliced bananas.

Eat. Enjoy.

Note: These are great for the kiddos. Something a little fun, yet nutritious.

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Banana Chocolate Chip and Walnut Bread

I started baking when I was 9 years old. That was many, many years ago, and I am not saying how long ago. That is my secret. I love the way the house smells when there is something in the oven. The wafts of smells is heavenly.

Recently I made banana bread with walnuts. Today I decided I wanted some chocolate in my banana bread. It is probably because I made some banana chocolate chip muffins not long ago. Now that I think about it, I use my oven almost everyday. Does anyone else do this too?

Dry Ingredients:

  • 2 c GF All-purpose flour blend
  • 3/4 c organic sugar
  • 1 tsp xanthan gum
  • 3/4 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground

Whisk together all dry ingredients.

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Stir-in:

  • 1 c semi-sweet chocolate chips
  • 1/2 c walnuts, chopped

Stir in chocolate chips and walnuts into the dry ingredients.

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Wet Ingredients:

  • 4 ripe bananas, peeled
  • 6 tbsp applesauce
  • 1/3 c almond milk yogurt
  • 2 tsp vanilla extract

Break up bananas in a stand mixer using the paddle attachment. Add applesauce, yogurt and vanilla. Mix until ingredients are combined and bananas still have some chunks in the wet ingredients.

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Stir in wet ingredients to the dry ingredients. Mix until batter is combined.

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Preheat oven to 350 degrees. Grease 8×4 loaf pan.

Spoon batter into prepared loaf pan.

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Bake for about 60 minutes. Turn loaf pan after 30 minutes. Bread is done when the top is firm and golden, a toothpick will come out clean.

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Remove bread from oven and let cool for 10 minutes . turn bread out of loaf pan and let cool completely on a wire rack.

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Share. Eat. Enjoy.

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Chocolate Covered Cookie Dough Bites

I was inspired to make these because I have read about or seen different things about cookie dough. The kind of dough that you can eat before baked and not be afraid of salmonella.

My youngest, who is going to be 25 loves cookie dough. Cookie dough ice cream was his favorite for a long time, and it maybe still. I guess you can say he inspired me to make these. Love you Josh.

This is so simple to make. there is a little hands off time in the freezer, but otherwise it is a snap to make.

Dough:

  • 1 can chickpeas/garbanzo beans, drained, rinsed
  • 4 dates soaked in hot water, drained
  • 2 tbsp maple syrup
  • 1/4 c chunky peanut butter
  • 1 tbsp vanilla extract
  • 1 tbsp water
  • pinch of Himalayan salt

Combine dough ingredients into blender.

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Blitz in blender until dough is creamy.

Spoon/dip dough onto a sheet pan lined with a silicone mat/parchment paper.

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Put into freezer for about an hour to let the dough set up.

Chocolate Coating:

  • 1 c chocolate/chocolate chips

Add the chocolate chips to a microwave bowl.

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Microwave chips in 30 second increments. Stir and repeat until chocolate is melted and smooth.

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Remove sheet pan with dough bites from the freezer. Dip each dough bite into melted chocolate and put back onto prepared sheet pan.

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Refrigerate coated dough bites until chocolate is set.

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Store in a sealable container in the refrigerator.

Share. Eat. Enjoy.

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Vanilla Cake

I have been wanting to make a vanilla cake for sometime. The first time I made this cake I did not bake it long enough and the batter was too wet and doughy. It can be tricky when you are baking with gluten free flour. Ugh it was so disappointing I had to throw it out.

The second time I made the cake it fell apart, yet the flavor was good. Well, third time was a charm. I used my own flour blend, which made all the difference.

I baked the batter in 2 8-inch rounds, one for today and I will freeze the second round. You could also double the recipe and make this a show stopping tall cake for a special occasion. Since I baked this for me and my honey for Valentine’s Day, one round is enough.

Dry Ingredients:

Preheat oven to 350 degrees. Grease or parchment line baking dish/pans.

Sift together dry ingredients: flour, xanthan gum, sugar, baking soda, and salt.

Wet Ingredient:

  • 1 1/2 c oat milk, unsweetened
  • 1 c applesauce, unsweetened
  • 1/4 cider vinegar
  • 1 tbsp pure vanilla

In a separate bowl combine wet ingredients. Mix thoroughly.

Add wet ingredients to the dry ingredients and mix completely.

Pour batter into baking pans evenly.

Bake for 30-35 minutes. Do the toothpick test (toothpick should come out clean). Remove from oven and cool completely.

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Note: You can also bake this in a 13×9 baking dish, it may take a little longer to bake.

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Strawberry Cashew Frosting

  • 1 c cashew, raw, unsalted
  • 3/4 c water, hot
  • 1 tsp vanilla powder
  • pinch of salt
  • 1 1/2 c strawberries, sliced
  • 2 tsp organic sugar
  • 3 tbsp Confectioners sugar, plus more as needed
  • 4 oz. vegan cream cheese

In a small bowl combine strawberries and sugar. Let set in refrigerator for about 45 minutes.

DSC_0046 20 Add cashews and water into blender. Let stand for about 45 minutes, or until cashews are softened. Drain water. Add vanilla powder and salt to cashews. Blend until creamy.

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Add strawberry mixture. Do a taste test, if needed add confectioners sugar. The confectioners sugar will sweeten as well as thicken the frosting.

Share. Eat. Enjoy.

 

 

 

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GF Blueberry Muffins – Vegan

I am learning how to make muffins all over again. Because now they are gluten-free and vegan. It is a learning curve, each type, whether gluten-free or vegan each have their own set of challenges. You first have to have the right blend of flours for gluten-free muffins, and then you need different kinds of leaveners and binders for vegan muffins. When you combine the two it can be rather tricky. However, I like a challenge when it comes to baking or cooking.

These muffins have a secret ingredient that gives these muffins an incredible rise and doming. They are so pretty.  The secret ingredient is aquafaba. Aquafaba is the liquid from canned garbanzo/chick peas. It is like liquid gold, so do not throw it out. It will keep in your refrigerator for a week, or you can freeze it. Freeze it in tablespoon measurements. In any case they will whip up beautifully, just let the liquid come to room temp before you whip up the aquafaba.

By whipping the aquafaba you are incorporating a binder and a leavener all in one ingredient. This miracle ingredient will make all the difference in your vegan baking.

Dry Ingredients:

  • 2 2/3c GF All-purpose Flour Blend
  • 1 c organic sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp Himalayn salt
  • 1 1/4 tsp xanthan gum

Preheat oven to 425 degrees. Grease muffin wells. Set aside

Whisk together dry ingredients in a large bowl.

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Stir-ins:

  • 2 c blueberries (1 cup is just not enough)

Stir blueberries into dry ingredients.

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Wet Ingredients:

  • 1 c almond milk yogurt, plain
  • 2/3 c oat milk
  • 7 tbsp apple sauce
  • 1 tsp vanilla extract

Whisk together all wet ingredients in a separate bowl.

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Stir in wet ingredients into dry ingredients until all dry ingredients are wet.

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Aquafaba Whip:

  • 3 tbsp aquafaba liquid
  • 1/2 tsp cream of tartar

In a medium bowl whip aquafaba and cream of tartar using a handheld mixer. The stand mixer does not work very well due to the little amount of liquid to whip.

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Whip aquafaba until you have stiff peaks.

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Fold whipped aquafaba into batter by thirds.

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Spoon batter into prepared muffin wells.

Bake for 22/30 minutes (12 well tin/6 well tin), or until toothpick comes out clean. Remove from oven and let cool.

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Share. Eat. Enjoy.

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Note: Because there is 2 c of blueberries the batter makes 6 bakery size (6 well tin) and 3 home size muffins (12 well tin).