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. Ingredients 3 medium, ripe bananas 1/4 cup coconut sugar 1/3 cup coconut oil, melted and cooled 1/3 cup cranberry sauce…
Month: March 2020
Moroccan lamb sausage (courtesy of Market Meats) and fennel are the stars of this easy peasy sheet pan dinner. Chop up some onions, carrots and squash some garlic and boom, yum. You can make this with any vegetables you have on hand; just make sure they are chopped roughly the same size so they cook evenly.
- 2 Moroccan lamb sausages, cut in 1″ chunks
- 1 half bulb fennel, rough chopped
- 2 small onions, rough chopped
- 2 large carrots cut in 1/4″ rounds or on the diagonal
- 2 red peppers, rough chopped
- 4 cloves garlic, peeled and smashed
- 1 Tbsp olive oil
- Zest of one lemon
- 1-2 Tbsp fresh lemon juice
- Salt and pepper, to taste
- Preheat oven to 400 degrees F.
- Toss the sausage and veg in a sheet pan or oven proof pan.
- Put the olive oil, lemon juice and zest in a jar, give it a shake and pour over the pan ingredients.
- Give it a good toss and season with salt and pepper.
- Bake for 20 minutes, flip and bake another 20 minutes.
- Serve with rice, quinoa, faro or grain of your choice.
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…
These Apricot Cranberry Energy Bars are inspired by the Apricot Chia Bars on Cupcakes and Kale Chips. I used sayer dates and added cranberries instead of the white chocolate (not a fan, it’s NOT chocolate!)
- 1 cup pitted sayer dates, soaked in very hot water for 5 minutes to plump them up
- 1 cup dried apricots
- 2 Tablespoons chia seeds
- ¼ teaspoon cinnamon
- 1 cup raw pumpkin seeds/pepitas
- 1/2 cup dried cranberries
- 1/2 – 1 cup of chocolate chips (optional)
- Line a 8×8 square pan with baker’s parchment.
- Dump the dates, apricots, chia seeds and cinnamon in a food processor, and process until smooth. Break up the paste with a spatula, add pepitas, pulse until there are small chunks of pepitas.
- Break up the mixture again, add the cranberries, pulse a few times to chop and distribute the cranberries.
- Add the chocolate chips and pulse a couple times to chop and distribute.
- Press the mixture into your prepared pan. The mixture is very sticky so it helps to use another sheet of parchment paper.
- Refrigerate for at least 45 minutes, slice into bars.
- Store in an airtight container in the fridge. Freeze half.