I realized this morning that I had 12 frozen bananas, just waiting to be made into delicious banana bread...or something.
Truth is, I made banana bread and muffins, from two different recipes.
The banana bread was an epic fail. It took twice the amount of time to bake, and was just terrible.
Lesson learned: TAKE CAUTION WITH INTERNET RECIPES!
However...
I found a fantastic Banana muffin recipe that turned out perfectly. The muffins are absolutely delish.
Banana Corn Muffins
Makes 12 muffins
5 overripe bananas
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1/4 cup white granulated sugar
3 eggs
2 tbsp canola oil
1/2 cup sorghum flour
1/4 cup potato starch
1/4 cup tapioca flour
1 cup corn flour
1 tsp. salt
2 tsp. baking power
1/2 tsp. baking soda
3/4 tsp. ground cinnamon
Preheat the oven to 350 F. Spray a muffin pan with non-stick cooking spray.
In a mixing bowl, mix together the bananas, applesauce, and sugar. Add the eggs and canola oil and continue to stir until well-mixed.
In a separate bowl, combine all of the dry ingredients. Add to the wet ingredients and mix well to incorporate. Divide the batter evenly among the 12 muffin tins. Bake for 22 minutes, or until golden brown on top and a toothpick comes out clean. Serve warm from the oven, if possible. If not, refrigerate or freeze until ready to serve, then heat in the microwave.
Sunday, March 25, 2012
Wednesday, March 21, 2012
Shepherd's Pie
Shepherd's Pie is a good old English dish. I've had it too many times to count and you can customize it by adding or subtracting any veggies you'd like. Add peas, corn, or broccoli if you so desire. This dish can also be made with lamb, but there was no fresh ground lamb available to me- so I went with beef! You can also double up the potatoes if you like a nice, thick layer of potatoes on top.
My family always ate it with ketchup...so I added ketchup on top when I served it. This is up to you...it's also delicious just on it's own!
The trick is to keep sampling till you have the seasonings JUST right :)
Sauce:
1.5 cups Almond Milk
1.5 tablespoons Gluten-Free Flour Mix (use a blend...there are several recipes online)
2 Leeks- chopped into 1/2 cm strips
1/2 tsp dried Thyme
1/4 tsp dried Rosemary
1/4 salt
1/2 tsp garlic powder
1/2 cup red wine
Filling:
2 tbsp olive oil
1 pkg ground beef
1/2 tsp salt
1/4 black pepper
1 pkg brown mushrooms, quartered (or more if you love mushrooms!)
1 large red bell pepper chopped
30 baby carrots cut in half
1 small cauliflower, broken into florets
1/2 cup Chicken Stock (look for gluten-free!!!)
1 pkg baby red potatoes (or more!)
FOR SAUCE:
Combine milk and flour in blender. Blend at high speed for 30 seconds.
Heat a large saucepan over medium heat, add leeks, thyme, rosemary, salt, and 2 tbsp water.
Steam-saute until leeks are lightly browned.
Stir in the garlic powder, wine, and reduce liquid by half.
Gradually add milk mixture until sauce is smooth. Don't allow to boil!
FOR POTATOES:
Boil potatoes until soft.
Strain and return to pot.
Add 4 tbsp olive oil.
Mash, with skins.
Season to taste with salt and pepper.
FOR FILLING:
Preheat oven to 375. Heat the oil in a large skillet over medium-high heat.
Season beef with salt and pepper, and cook until browned.
Add the vegetables and stock.
Stir.
Cover and cook for 8 minutes.
Transfer mixture to a large casserole dish.
Spoon mashed potatoes evenly over the mixture.
Bake for 45 minutes.
Remove, and let sit for 10 minutes.
Serve with any extra topping you'd like:
Ketchup!
Hot Sauce!
Melt some cheese or faux cheese on top!
More wonderful recipes in this book:
My family always ate it with ketchup...so I added ketchup on top when I served it. This is up to you...it's also delicious just on it's own!
The trick is to keep sampling till you have the seasonings JUST right :)
Sauce:
1.5 cups Almond Milk
1.5 tablespoons Gluten-Free Flour Mix (use a blend...there are several recipes online)
2 Leeks- chopped into 1/2 cm strips
1/2 tsp dried Thyme
1/4 tsp dried Rosemary
1/4 salt
1/2 tsp garlic powder
1/2 cup red wine
Filling:
2 tbsp olive oil
1 pkg ground beef
1/2 tsp salt
1/4 black pepper
1 pkg brown mushrooms, quartered (or more if you love mushrooms!)
1 large red bell pepper chopped
30 baby carrots cut in half
1 small cauliflower, broken into florets
1/2 cup Chicken Stock (look for gluten-free!!!)
1 pkg baby red potatoes (or more!)
FOR SAUCE:
Combine milk and flour in blender. Blend at high speed for 30 seconds.
Heat a large saucepan over medium heat, add leeks, thyme, rosemary, salt, and 2 tbsp water.
Steam-saute until leeks are lightly browned.
Stir in the garlic powder, wine, and reduce liquid by half.
Gradually add milk mixture until sauce is smooth. Don't allow to boil!
FOR POTATOES:
Boil potatoes until soft.
Strain and return to pot.
Add 4 tbsp olive oil.
Mash, with skins.
Season to taste with salt and pepper.
FOR FILLING:
Preheat oven to 375. Heat the oil in a large skillet over medium-high heat.
Season beef with salt and pepper, and cook until browned.
Add the vegetables and stock.
Stir.
Cover and cook for 8 minutes.
Transfer mixture to a large casserole dish.
Spoon mashed potatoes evenly over the mixture.
Bake for 45 minutes.
Remove, and let sit for 10 minutes.
Serve with any extra topping you'd like:
Ketchup!
Hot Sauce!
Melt some cheese or faux cheese on top!
More wonderful recipes in this book:
Thursday, March 15, 2012
I love snacks.
Who doesn't love the crunch of a potato chip? I have spent many years training on how to eat entire bags of chips in one sitting.
Potato chips are risky if you've got allergies though.
Watch out for MALT vinegar- GLUTEN
Watch out for all sorts of dairy ingredients. I used to ignore dairy if it was in chips...but it really isn't something you should do.
Watch out for WHEAT. It's sneaky and can show up in the chip, or in the seasoning.
I went out to Whole Foods, and under recommendation from a friend, bought Pop Chips. They are always gluten-free, and some of their flavours are vegan.
My verdict:
Disappointing...They're "popped" so they have the consistency of more of a rice cake than a potato chip. I wasn't crazy about the Salt and Vinegar flavour either. Probably won't buy them again.
There are so many wonderful brands of gluten-free snacks. Mostly made of corn or rice, they are sure to satisfy.
Buy some blue corn chips and dip them in some fresh salsa.
Buy some Kettle Brand chips- but watch out for dairy and malt in a few of their flavours.
Buy some rice crisps...my favourite are Lundberg Rice Chips- try the Sesame and Seaweed flavour.
HOWEVER: If you like to avoid chips in general- there is a solution....
KALE CHIPS!
I've found that Black Kale is the best type of kale to go with if you're going to use this recipe. The leaves are thicker and make for a better "chip". Look for darker, denser kale at the grocery store that looks like this...
LAURA'S KALE CHIP RECIPE:
Heat oven to 275 degrees F.
In a bowl, separate the leaves of kale from their thick stems. (A trick for this is to pinch the stem between two fingers, and slide up towards the top of the leaf. It separates the tough stem from the leaf. Any stem that comes with the leaf is fine enough to eat)
Drip a SMALL amount of olive oil over the leaves, and massage in with your hands.
Add some freshly cracked sea salt...or if you don't have a garlic allergy like me, sprinkle some garlic powder over the leaves.
Arrange leaves (leave spaces between each....this is very important!!) on a lightly oiled baking sheet.
Bake in oven for approximately 10 minutes- leaves should be crispy, but NOT brown.
And finally...
CONSUME!
Potato chips are risky if you've got allergies though.
Watch out for MALT vinegar- GLUTEN
Watch out for all sorts of dairy ingredients. I used to ignore dairy if it was in chips...but it really isn't something you should do.
Watch out for WHEAT. It's sneaky and can show up in the chip, or in the seasoning.
I went out to Whole Foods, and under recommendation from a friend, bought Pop Chips. They are always gluten-free, and some of their flavours are vegan.
My verdict:
Disappointing...They're "popped" so they have the consistency of more of a rice cake than a potato chip. I wasn't crazy about the Salt and Vinegar flavour either. Probably won't buy them again.
There are so many wonderful brands of gluten-free snacks. Mostly made of corn or rice, they are sure to satisfy.
Buy some blue corn chips and dip them in some fresh salsa.
Buy some Kettle Brand chips- but watch out for dairy and malt in a few of their flavours.
Buy some rice crisps...my favourite are Lundberg Rice Chips- try the Sesame and Seaweed flavour.
HOWEVER: If you like to avoid chips in general- there is a solution....
KALE CHIPS!
I've found that Black Kale is the best type of kale to go with if you're going to use this recipe. The leaves are thicker and make for a better "chip". Look for darker, denser kale at the grocery store that looks like this...
LAURA'S KALE CHIP RECIPE:
Heat oven to 275 degrees F.
In a bowl, separate the leaves of kale from their thick stems. (A trick for this is to pinch the stem between two fingers, and slide up towards the top of the leaf. It separates the tough stem from the leaf. Any stem that comes with the leaf is fine enough to eat)
Drip a SMALL amount of olive oil over the leaves, and massage in with your hands.
Add some freshly cracked sea salt...or if you don't have a garlic allergy like me, sprinkle some garlic powder over the leaves.
Arrange leaves (leave spaces between each....this is very important!!) on a lightly oiled baking sheet.
Bake in oven for approximately 10 minutes- leaves should be crispy, but NOT brown.
And finally...
CONSUME!
Let's Talk About Pasta
I had my first rice pasta dinner last night, and WOW is rice pasta delicious. A very similar texture, and, dare I say, even better taste!
For those allergic to gluten, and eggs, this pasta has neither!
Fry up some veggies: sugar peas, mushrooms, red pepper, and onion, add some pasta sauce, season with salt and pepper, and stir this delicious mix into the cooked rice pasta.
When cooking the rice pasta it's important to rinse the pasta after cooking- just like you should with wheat pasta.
Get yourself up to your nearest grocery store (I got mine at Whole Foods), and pick up a bag of rice pasta. Delicious!
This is the good stuff, folks.
For those allergic to gluten, and eggs, this pasta has neither!
Fry up some veggies: sugar peas, mushrooms, red pepper, and onion, add some pasta sauce, season with salt and pepper, and stir this delicious mix into the cooked rice pasta.
When cooking the rice pasta it's important to rinse the pasta after cooking- just like you should with wheat pasta.
Get yourself up to your nearest grocery store (I got mine at Whole Foods), and pick up a bag of rice pasta. Delicious!
This is the good stuff, folks.
Saturday, March 10, 2012
Potato Leek Soup
Gluten-free/Dairy Free soup!
Soup is honestly so easy to make and so rewarding. I don't know why I don't make it often enough.
If you're living dairy-free, but not gluten-free, you've GOT to try this one:
http://www.food.com/recipe/cream-of-asparagus-soup-vegan-18803
I've made it several times, never being disappointed. It's amazing. Unfortunately, now that I'm living gluten-free, it's out of my books.
Today's project is Cream of Potato Leek Soup!
And guess what. It was delicious. Even my dairy-eating, gluten-eating, regular type diet man loved it!
The ingredients list is very simple:
1.5 pounds Yukon Gold Potatoes
3 large Leeks
Dairy-Free Milk Substitute (I used Almond)
Salt
Pepper
Gluten-Free Chicken Broth
Olive Oil
Chives (optional)
Heres the recipe:
TO PREP:
Peel and chop 1.5 pounds of Yukon Gold Potatoes (into 2 inch chunks)
Cut white and light green part of 3 large leeks into 1 inch sections
NEXT:
Fry leeks over low/medium heat with 2 tbsp Olive Oil until semi-soft
Add 1 L of Chicken broth, and put in potatoes.
Cook over medium heat until potatoes are soft.
Add 1 1/4 cup milk substitute
Add salt and pepper to taste.
Blend in a blender till smooth
Put back on the stove, and cook for an additional 20 minutes over low heat.
Top with chives, and if you're feeling crazy- crunched up tortilla chips!
Soup is honestly so easy to make and so rewarding. I don't know why I don't make it often enough.
If you're living dairy-free, but not gluten-free, you've GOT to try this one:
http://www.food.com/recipe/cream-of-asparagus-soup-vegan-18803
I've made it several times, never being disappointed. It's amazing. Unfortunately, now that I'm living gluten-free, it's out of my books.
Today's project is Cream of Potato Leek Soup!
And guess what. It was delicious. Even my dairy-eating, gluten-eating, regular type diet man loved it!
The ingredients list is very simple:
1.5 pounds Yukon Gold Potatoes
3 large Leeks
Dairy-Free Milk Substitute (I used Almond)
Salt
Pepper
Gluten-Free Chicken Broth
Olive Oil
Chives (optional)
Heres the recipe:
TO PREP:
Peel and chop 1.5 pounds of Yukon Gold Potatoes (into 2 inch chunks)
Cut white and light green part of 3 large leeks into 1 inch sections
NEXT:
Fry leeks over low/medium heat with 2 tbsp Olive Oil until semi-soft
Add 1 L of Chicken broth, and put in potatoes.
Cook over medium heat until potatoes are soft.
Add 1 1/4 cup milk substitute
Add salt and pepper to taste.
Blend in a blender till smooth
Put back on the stove, and cook for an additional 20 minutes over low heat.
Top with chives, and if you're feeling crazy- crunched up tortilla chips!
Monday, March 5, 2012
Rosemary Rock Salt Bagels
If you have ever been to Granville Island without making a stop to Seigel's Bagels and getting yourself a Rosemary Rock Salt Bagel toasted with butter, you have committed a crime, in my eyes.
Today, my project has been: CREATE A ROSEMARY ROCK SALT BAGEL WITHOUT GLUTEN!
I used my combination of gluten-free flour from my delightful gluten-free cookbook, and adapted a recipe from:
http://freerangecookies.wordpress.com/2012/01/16/the-hole-story-gluten-free-bagel-recipe
Yes, I used the two eggs...allergy fail. I know.
They're in the oven right now and I've followed the process on the site closely.
Differences: I used the speed-up-the-process instructions by putting my dough in the oven, covered with a wet cloth for 20 minutes. Also, after I shaped the bagels, I stuck them back in the oven for 20 minutes (both times at 150 degrees), with a bowl of water to increase humidity.
I added rosemary, thyme, and oregano to the dough, because those herbs are simply delightful in breads.
On top, I added a rosemary/rock salt combo that I have from Whole Foods.
Having never before made bagels in my life, I was surprised that part of the process was boiling them!
After 22 minutes of baking: they are amazing.
I'm serious.
Delicious.
They came out a little toasted orange-y, which I was worried about...but they are amazing.
I made myself an avocado, bacon, lettuce, and cucumber sandwich...delish.
Message me for the full recipe if you want it!
ALSO- last night I made gluten-free Rice Krispie squares! I used:
Kraft Jet Puffed Marshmallows
Kellogg's Rice Krispies BROWN RICE (new product- found at Safeway)
which are both gluten free.
Gluten-free friends, the regular Rice Krispies are not gluten-free. Malt- made from barley- sneaks right up on you in that delightful box....
Today, my project has been: CREATE A ROSEMARY ROCK SALT BAGEL WITHOUT GLUTEN!
I used my combination of gluten-free flour from my delightful gluten-free cookbook, and adapted a recipe from:
http://freerangecookies.wordpress.com/2012/01/16/the-hole-story-gluten-free-bagel-recipe
Yes, I used the two eggs...allergy fail. I know.
They're in the oven right now and I've followed the process on the site closely.
Differences: I used the speed-up-the-process instructions by putting my dough in the oven, covered with a wet cloth for 20 minutes. Also, after I shaped the bagels, I stuck them back in the oven for 20 minutes (both times at 150 degrees), with a bowl of water to increase humidity.
I added rosemary, thyme, and oregano to the dough, because those herbs are simply delightful in breads.
On top, I added a rosemary/rock salt combo that I have from Whole Foods.
Having never before made bagels in my life, I was surprised that part of the process was boiling them!
After 22 minutes of baking: they are amazing.
I'm serious.
Delicious.
They came out a little toasted orange-y, which I was worried about...but they are amazing.
I made myself an avocado, bacon, lettuce, and cucumber sandwich...delish.
Message me for the full recipe if you want it!
ALSO- last night I made gluten-free Rice Krispie squares! I used:
Kraft Jet Puffed Marshmallows
Kellogg's Rice Krispies BROWN RICE (new product- found at Safeway)
which are both gluten free.
Gluten-free friends, the regular Rice Krispies are not gluten-free. Malt- made from barley- sneaks right up on you in that delightful box....
Sunday, March 4, 2012
Gluten-Free Dinner Idea- Fish Tacos!
Fish Tacos!
So yummy...add lime margaritas and you're good to go.
I'll put down my cooking method here but I freestyled with measurements so I don't want to fool you with wrong measurements.
Heat up olive oil in a frying pan on medium heat.
Add cod filet, season with salt and pepper.
Throughout cooking process squeeze lime juice onto fish!
Flip once to even cooking on both sides.
Cook cod well! This is a fish you don't want to undercook.
Heat a pile of corn tortillas wrapped in tin foil in the oven for 20 minutes.
DOUBLE WRAP your tacos- the corn tortillas are super delicate.
Pile fish, salsa verde, pico de gallo, lettuce (or cabbage if you have it!), and more lime juice (yum!) into the DOUBLE WRAPPED corn tortillas.
CONSUME!!!!!!
So yummy...add lime margaritas and you're good to go.
I'll put down my cooking method here but I freestyled with measurements so I don't want to fool you with wrong measurements.
Heat up olive oil in a frying pan on medium heat.
Add cod filet, season with salt and pepper.
Throughout cooking process squeeze lime juice onto fish!
Flip once to even cooking on both sides.
Cook cod well! This is a fish you don't want to undercook.
Heat a pile of corn tortillas wrapped in tin foil in the oven for 20 minutes.
DOUBLE WRAP your tacos- the corn tortillas are super delicate.
Pile fish, salsa verde, pico de gallo, lettuce (or cabbage if you have it!), and more lime juice (yum!) into the DOUBLE WRAPPED corn tortillas.
CONSUME!!!!!!
Cactus Club
It's important as a person with allergies to be informed when you go out to eat. So many sneaky ingredients!
Recently, I went to Cactus Club, and before I went, did some research. It's as easy as it gets. Cactus Club has a "gluten-free" menu listed on their website, informing you of the products you can order that are gluten free, or the modifications you can request to make a dish gluten-free.
Check it out! Just go to menus, and there is a "gluten friendly" bar to choose!
Recently, I went to Cactus Club, and before I went, did some research. It's as easy as it gets. Cactus Club has a "gluten-free" menu listed on their website, informing you of the products you can order that are gluten free, or the modifications you can request to make a dish gluten-free.
Check it out! Just go to menus, and there is a "gluten friendly" bar to choose!
Going through the cupboards...
In becoming allergy-free, it's a great idea to rid your house of all the temptations that will drag you into the black hole of allergy pains.
I began this process weeks ago, but have continued throughout the past few weeks, when my boyfriend decided that he, too, was going to try being Gluten-Free (partially inspired by the book Wheat Belly). He doesn't have any allergies that we know of, but since his announcement of his trying gluten-free, too, I've further rid our cupboards of the foods that are criminal to me.
Cereal: You can pretty much say good-bye. Cole and I being big cereal eaters, we have a lot of boxes stashed in our cupboards. Mini-Wheats, Honey-Nut Cheerios, Frosted Flakes. Let's be honest. It's all junk anyways.
Replacements: Rolled quinoa flakes, gluten-free oats, rice and corn based cereals.
Pasta: Adios. I will be replacing you with rice based pastas forevermore! I love rice!
Soups: Have to read those labels. Surprise to me, Campbell's Tomato Soup has wheat in it! Chicken Noodle, most broths. Read the labels!
Crackers: Replace them with rice crackers, or there are some brands out there that are gluten-free. Again, labels labels labels.
Iced Tea Powder: Questionable ingredients like "artificial flavouring" and "caramel colour"
Granola Bars
Cookies
Sauces: I have a variety of allergies, so for me these include: Soy Sauce (gluten), Worchershire (gluten), Oyster Sauce (gluten), Stirfry Sauce (gluten), and Flax Oil (flax). I'm leaving some sauces with garlic in them, since my sweetie still eats garlic.
I've got a bag of unopened food I'm going to donate to the grocery store.
I've got a bag of opened but still good food I'm going to give to someone who needs it on the street.
I began this process weeks ago, but have continued throughout the past few weeks, when my boyfriend decided that he, too, was going to try being Gluten-Free (partially inspired by the book Wheat Belly). He doesn't have any allergies that we know of, but since his announcement of his trying gluten-free, too, I've further rid our cupboards of the foods that are criminal to me.
Cereal: You can pretty much say good-bye. Cole and I being big cereal eaters, we have a lot of boxes stashed in our cupboards. Mini-Wheats, Honey-Nut Cheerios, Frosted Flakes. Let's be honest. It's all junk anyways.
Replacements: Rolled quinoa flakes, gluten-free oats, rice and corn based cereals.
Pasta: Adios. I will be replacing you with rice based pastas forevermore! I love rice!
Soups: Have to read those labels. Surprise to me, Campbell's Tomato Soup has wheat in it! Chicken Noodle, most broths. Read the labels!
Crackers: Replace them with rice crackers, or there are some brands out there that are gluten-free. Again, labels labels labels.
Iced Tea Powder: Questionable ingredients like "artificial flavouring" and "caramel colour"
Granola Bars
Cookies
Sauces: I have a variety of allergies, so for me these include: Soy Sauce (gluten), Worchershire (gluten), Oyster Sauce (gluten), Stirfry Sauce (gluten), and Flax Oil (flax). I'm leaving some sauces with garlic in them, since my sweetie still eats garlic.
I've got a bag of unopened food I'm going to donate to the grocery store.
I've got a bag of opened but still good food I'm going to give to someone who needs it on the street.
Homesense and Granola!
Yesterday I went on a mission to find storage solutions for my tiny apartment. Instead, I found wonderful gluten-free goodness!
Homesense on Richards/Robson carries a small amount of gluten-free goods including: snack foods, flours, and nuts and seeds. All of these products at lower than grocery store prices!
I ended up buying:
Gluten-free organic vanilla.
Certified wheat free oats.
Black Chia.
I've been looking for Certified wheat-free oats for a while now, and got them for a steal of a deal at Homesense.
So, today, I started doing what I have wanted to do for a while!
Homemade Granola! Gluten-Free! Almond-Free! Cashew-Free! Peanut-Free!
So, here's my recipe that I created:
6 cups wheat-free oats
1 cup pepitas
1/4 cup sunflower seeds
3/4 cup black chia seeds
1/3 cup dried apple bits
1/3 cup dried mango bits
1 1/4 cup dried cranberries
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 tablespoons olive oil
1/4 cup liquid honey
1 cup maple syrup (has to be the real stuff...throw out your Aunt Jemima. Please. You're Canadian...or maybe not, but we can all agree the real maple syrup is much better than the fake stuff)
Mix the dry in a large bowl. Drizzle over the olive oil, honey, and maple syrup while mixing.
Transfer to 2 large baking sheets.
Bake at 350 degrees for 20 minutes *****stirring once after 10 minutes*****
The verdict: Good! Next time I would add the dried fruit after the baking, but overall, yummy! Go ahead and try it for yourself!
Before:
After: Mixed with some Coconut Blueberry Yogurt
Homesense on Richards/Robson carries a small amount of gluten-free goods including: snack foods, flours, and nuts and seeds. All of these products at lower than grocery store prices!
I ended up buying:
Gluten-free organic vanilla.
Certified wheat free oats.
Black Chia.
I've been looking for Certified wheat-free oats for a while now, and got them for a steal of a deal at Homesense.
So, today, I started doing what I have wanted to do for a while!
Homemade Granola! Gluten-Free! Almond-Free! Cashew-Free! Peanut-Free!
So, here's my recipe that I created:
6 cups wheat-free oats
1 cup pepitas
1/4 cup sunflower seeds
3/4 cup black chia seeds
1/3 cup dried apple bits
1/3 cup dried mango bits
1 1/4 cup dried cranberries
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 tablespoons olive oil
1/4 cup liquid honey
1 cup maple syrup (has to be the real stuff...throw out your Aunt Jemima. Please. You're Canadian...or maybe not, but we can all agree the real maple syrup is much better than the fake stuff)
Mix the dry in a large bowl. Drizzle over the olive oil, honey, and maple syrup while mixing.
Transfer to 2 large baking sheets.
Bake at 350 degrees for 20 minutes *****stirring once after 10 minutes*****
The verdict: Good! Next time I would add the dried fruit after the baking, but overall, yummy! Go ahead and try it for yourself!
Before:
After: Mixed with some Coconut Blueberry Yogurt
More allergies.
Bad luck.
I got the second part of my allergy results back.
The verdict:
No cashews, flax, navy-beans (strange), and pistachios.
Good-bye flax oil. Hello salmon oil.
So, you can expect any recipes I post here to also be free of these ingredients.
I got the second part of my allergy results back.
The verdict:
No cashews, flax, navy-beans (strange), and pistachios.
Good-bye flax oil. Hello salmon oil.
So, you can expect any recipes I post here to also be free of these ingredients.
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