I bought a bag of Corn Flour as part of my exploration of cooking without gluten. Turns out most recipes mix it with regular flour (insert frustrated, frowny-face emoji here). I did manage to find Corn Flour Biscuits with Maple Butter, courtesy of Barry from…
This recipe is adapted from the Gluten-Free Banana Muffin recipe at Glutenfreebaking.com. I adapted it to reduce the sugar and omit the dairy and egg.
- 3 medium, ripe bananas
- 1/4 cup coconut sugar
- 1/3 cup coconut oil, melted and cooled
- 1/3 cup cranberry sauce (optional)
- 2 large eggs worth of Bob’s Red Mill Egg Replacer
- 2 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips or dried cranberries, optional
- 1/2 cup chopped nuts, optional
- Preheat oven to 350 degrees F
- Grease or line 12 standard size muffins cups with paper or silicon liners.
- In a large bowl or KitchenAid with paddle attachment, mash the bananas.
- Add coconut sugar, oil, cranberries and egg substitute.
- Add the gluten-free flour, baking powder, baking soda, and salt. Mix until combined.
- Add chocolate chips and nuts.
- Fill prepared muffin cups halfway with batter.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove from pan and place on a wire rack to cool completely.
- Store, wrapped, on the counter for up to three days or freeze for up to three months.
I started out to make the Raspberry Crumble Bars from Sweet as Honey (thanks Carine!). I didn’t get further than making the raspberry chia jam because WOW was it good, and I ended up eating half of it (whoops). I still plan to make the bars which I’m sure are fantastic. Did I mention this “jam” takes about 5 minutes to make? No? My bad. This would be great rolled into crepes. Of course, I had no problem eating it by the spoonful because, unlike regular jam, it tastes more like raspberry than sugar.
1 400 g bag of frozen raspberries
1/4 cup water
1/4 cup honey
1 tsp vanilla
- Put everything in a medium sized pot on medium heat.
- Stir until raspberries dissolve and the jam starts to thicken (about 5 minutes once the pot comes up to heat).
- Remove from heat and cool.
- That’s it!
Makes about 1 cup of jam.
Zucchini noodles (or zoodles) are easy to pull off, if you own a spiralizer. This recipe is based on the Spiralized Zucchini Noodles with Lemon and Caper Butter from Umami Girl (Hey Grrrrl, thanks). It was easy and tasted fabulous. I can see it being a great side for just about any meat but it was fine as a main on its own. The trick is to dry the zucchini noodles well before you saute them and rather than keep stirring them, I finished them under the broiler which did a nice job on the tomatoes as well. I will definitely be making this again.
- 1 medium zucchini, spiralized
- 1 small shallot, minced
- 1 clove garlic, minced
- 2 Tbsp fruity olive oil
- 2 Tbsp butter
- 2 Tbsp capers
- 2 Tbps lemon juice
- 12 marzano cherry tomatoes, halved
- salt and pepper to taste
- grated pecorino or parmesan
- Spiralize the zucchini onto a layer of paper towels. Lightly salt the zoodles to draw out more water and place another layer of paper towels on top. Press down lightly and set aside while you prep the rest of the ingredients.
- Preheat your broiler on high.
- Heat the oil and butter in a large oven proof saute pan over medium heat.
- Once the butter had melted add the shallots, garlic, and capers, cook for 5 minutes or so, stirring occasionally.
- Add the halved tomatoes and cook for another minute.
- Pat down the zoodles well to remove excess liquid and add them to the pan, stir gentle and let them saute for 1-2 minutes.
- Put the pan into the preheated oven and broil the works for about 4 minutes, keeping an eye on the pan so it doesn’t burn.
- Remove from the oven, stir in the lemon juice and plate.
- Grind pepper over the top and sprinkle with cheese of your choice (it doesn’t need a lot).
Makes 2 servings, ok I ate the whole thing myself so maybe only one :).