gluten free

Blender Banana Oat Muffins

I’ve made these Blender Banana Oat Muffins enough times to say “we got sick of it!”…at least for now!

This Blender Banana Oat Muffins recipe started as an attempt to make a “healthiesh” banana muffin version. This recipe got its “GF” status accidentally. After tweaking with different flours the oats+tapioca starch combo worked best and the moistest-most flavorful-easy to make banana muffins were born!

Until we are cured from banana oats muffin fever and ready to crave it again, here is the recipe.

Blender Oat Banana Muffins GF

Print Recipe
Prep Time 12 minutes
Cook Time 30 minutes

Equipment

  • Blender

Ingredients
  

  • 2 riped bananas (medium)
  • 2 eggs
  • 1 1/2 cup water
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar can substitute for white or rice vinegar
  • 3 tbsp coconut oil (refined)
  • 1 cup coconut sugar can substitute with regular sugar
  • 2 cup rolled oats
  • 2 tbsp tapioca startch
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tbsp baking soda

For 'the' drixzle

  • 1/8 cup prepared muffin batter (2-3 tbsp aprox)
  • 1/2 tsp cinnamon
  • 1 tsp coconut sugar or brown suggar

Instructions
 

  • Preheat oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin and set it aside.
  • In a blender or food processor, place the first 7 ingredients (liquid ingredients + sugar) and blend on high speed until well-blended.
  • Add the rest of the ingredients (dry) EXCEPT for the BAKING SODA! Blend in high speed until well-blended.
  • Add the baking soda to the muffin batter for less blending it on slow for a few seconds. NOTE: The batter should be liquidy and thin.
  • Divide the batter evenly among the the muffin tin slots, reserving approximately 1/8 cup or 2-3 tbsp (from blender scrapping)
  • Mix the reserved batter with the additonal sugar and cinammon and drizzled evenly over each filled muffin slot.
  • Place the muffin tin in the center of the preheated oven and bake for 20-30 minutes, or until a toothpick inserted in the center of a muffin comes out with a few moist crumbs attached. Remove from the oven and allow to cool in the baking sheet for 10-12 minutes before transferring to a wire rack to cool completely.

Bone broth and beef Pho in the Pressure Cooker

 

Pho is easier to make than I thought. There are no hard prep requirements or techniques to master. If you can boil water, you can make pho.

This is an easy beef Pho version for four people in 1½ hours using a pressure cooker. The sweet-savory broth always comes out full of flavor and the rice noodles are addicting–and gluten free!

Categories

Let’s pretend it’s fall. Coconut Mango Curry Butternut Squash Soup!

Coconut Mango Green Curry Butternut Squash Soup

Right now, I’m sipping hot coffee, and it’s like 90F outside. I have a tank top on and I’m about to bring the fan out of its very short retirement in the garage.

This Coconut Mango Green Curry Butternut Squash Soup (try saying that in one breath) is good all year long. However, squashes are in season and I bought a Costco size tray of precut organic butternut squash (I do not enjoy peeling and cutting those monsters.)

It doesn’t look like fall weather is upon us anytime soon. So let’s just pretend it’s fall in Southern California and make some soup!

100% good for you ingredients. Coconut oil, butternut squash, mango, and coconut milk. The mango brings even more the sweetness of the butternut squash and adds texture to the soup. I added Sriracha to my serving to save the kids from the heat, but a teaspoon or two can be added to the recipe. I also added some of the last green leaves of thai basil from my almost dead herb garden. [sigh]

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Coconut Mango Curry Butternut Squash Soup!

Dominique
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine American Thai

Ingredients
  

  • 1 tablespoon coconut oil
  • 2 cloves garlic minced
  • 1 small yellow onion diced
  • 1½ tablespoons Thai green curry paste
  • 2 cups chicken or vegetable broth
  • 1 2 lb. tray of precut butternut squash got it @ Costco OR 4 cups butternut squash, peeled, seeded, and cut into cubes
  • 2 cups of mango chunks fresh or frozen
  • 1 15-ounce can whole coconut milk (can be sub. for light)
  • 1 teaspoon salt
  • ½ teaspoon Sriracha optional
  • 3 or 4 Thai basil leaves optional

Instructions
 

  • Start by reserving the frozen mango (if using frozen) and letting it thaw while you work on the soup.
  • Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute about 3 minutes.
  • Add in the raw butternut squash cubes, pour in the broth, and add the curry paste plus salt stirring to combine. Cook for 3 more minutes, stirring often. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.
  • Add the mango to the soup. Use a handheld mixer to blend the soup directly in the pot or pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the soup pot over medium heat.
  • Before serving, remove from heat and mix in the coconut milk slowly. Mix well. Pour into bowls and top with some Sriracha sauce.

Notes

The coconut milk is added last, after the soup has been blended. That way you can control the thickness of the soup.

 

Pão de Queijo For the Gluten Free Valentine

Pão de Queijo

This is what sexy looks like right now. Pão-de-queijo or Brazilian cheese breads…puffs…balls. Crispy in the outside, cheesy and airy in the inside these delicious puffs are love at first bite.

Warning: Maybe be highly addicting but at least they are gluten free.

Happy Valentines Day!

BRAZILIAN CHEESE BREADS – Gluten Free

  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1 1/2 cup tapioca flour (sometimes labeled tapioca starch. I used Bob’s Red Mill.)
  • 1 tbsp salt
  • 1/4 cup grated cheddar cheese (preferably medium or sharp. you can play around with the cheese. Monterey Jack, low-moisture mozzarella, Swiss, smoked Gouda and even gruyere in place of the cheddar. All great!)
  • 1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender (yes, a blender!) and blend until smooth. Add Parmesan cheese and pulse. Add cheddar and mix a bit by hand. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about ¾ full, or just slightly less.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing puffs from pan. Serve warm. These actually don’t re-heat well so I recommend making and eating fresh (not that there’s ever any puffs left anyway!). Muito Bom!