Banana Pancakes…Almost Gluten Free (15 cents a serving)

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Mmmmm nothing like cooking a warm breakfast on a beautiful Sunday morning…

These pancakes are not only cheap, but delicious and healthy!!

Now the reason I say that these pancakes are almost gluten free is because I use non gluten free oats, but you could easily swap them out for gf oats.

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I decided to calculate a rough estimate on about how much each of these pancakes would cost.

Some things I did not include in the final price were spices and sugar just due to the sheer volume and calculation I would have to do.

For 8-11 pancakes it cost me $1.75

That’s right just $0.15 a pancake!!!

Just ask my hubby, he will tell you just how good they are too ūüėČ

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Banana Pancakes

11/4 cup oats

1/2 cup chickpeas (soaked and ground)

1 egg

2 bananas

1 tbsp sugar

1 tsp baking powder

1/2 tsp salt

3/4 cup milk

2 tsp cinnamon

2 tsp pumpkin pie spice

1/4 tsp ginger

2 tsp vanilla

*Yields 8-11 pancakes

1. Put oats and ground chickpeas into food processor. Bled until well combined.

(Just buy dried chickpeas, soak 1 cup of beans in water overnight or 6-8hrs, allow to dry and put into food processor–good in fridge for a week)

2. Take all dry ingredients and combine into a large bowl.

3. Blend all the wet ingredients in a food processor or blender until smooth.

4. Combine wet and dry ingredients.

5. Scoop desired amount of pancake batter into a sprayed pan over low to medium heat.

6. When you see those bubbles popping, flip those puppies over!!

7. Let cool, add your favorite toppings, and enjoy!!

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Psalm 23:1

“The Lord is my shepherd, I have all that I need” –NLT

-The Foodie

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Semi Homemade Gluten Free Vegan Banana Bread

Whoo.. that is one mouthful of a name, but a very delicious mouthful ūüėČ

 

Once again I had to sorta kinda cheat and buy the gluten free bread mix due to my lack of extra fondage.

I made this back for Labor day and left my camera in my fiance’s apartment.

As I was freaking out about how I have not been able to post because I¬†misplaced¬†the camera he said very nonchalantly “Its at my apartment.”

I paused and looked at him for a moment with a why-didn’t-you-tell-me-in-the first-place-look.

Next I forgot all of my despair and here I am now posting up another yummy dish!

 

Semi-Homemade Gluten Free Vegan Banana Bread


1 package gluten free bread mix

1 3/4cups water

4 tbsp of applesauce or apple butter

2 mashed bananas

1/8 tsp vanilla

1 tbsp and 1 tsp brown sugar

3 tbsp peanut butter

* You will need a 9X5 inch loaf pan lightly greased*

 

Preheat oven to 375 degrees F

 

1. First, dump package into bowl with applesauce.

 

 

 

2. Then mash up bananas and place in with mix and applesauce.

 

3. Next add the peanut butter and tbsp of brown sugar.

 

 

4. Mix it up!

 

 

5. Dump into the loaf pan and sprinkle with tsp of brown sugar.

 

 

 

6. Bake for about 30-40 minutes and should get something awesome like this…

 

 

Yummo!

 

 

Homemade Applesauce

Phew!

It has been some time since I graced this page.

You’d think after my internship ended things would slow down, nope..

They only went from 0 to 60 in 2 seconds.

I have been able to make a few things along the way, many ideas inspired by my mom.

Just like this recipe:

Homemade Applesauce

10-12 apples

1/4 cup white sugar

1/4 cup brown sugar

1 tsp cinnamon

1 tsp vanilla

*Makes about 1 quart applesauce*

My niece and nephew picked almost 3 dozen apples from my grandmother’s relentless apple tree..

We tried to get rid of it multiple times due to its unfortunate location..

Right in the middle of a poison ivy patch.

The tree had been there for years, but before long poison ivy began to grow.

My uncles and dad are immune to poison ivy and were never bothered by this.

Therefore, they did not know there was an immense amount of this deviant leaf until one day I decided to pick some apples.

Being Italian, we know how to whip up a mass amounts of satisfying  food in no time.

So after apple picking for about 20 minutes I had enough apples for almost 4 dozen apple dumplings (which my grandma and I made right after I picked them)

Little did I know that the next morning at school (sophomore year at high school) on picture day that I would be plagued with poison ivy all over my body including my eyelids.

Needless to say the most recent venture of apple picking did not produce such unluckiness for my niece and nephew, but I still refuse to wrestle with those tree’s branches.

Now back to the recipe…I digress….

1. Wash the apples.

Mine had a little extra character to them.

I just had to cut out any bruises when I sliced them.

2. Peel the apples, this took forever…okay maybe just 30 minutes,¬† but still.

3. Core and chop.

4. Pop them into a pot (I used a large size) and add 1/2 inch of water to the bottom.

5. Place on the stove at medium heat partially covered for 18-20 minutes.

6. Next add sugar, cinnamon, and vanilla.

7. Allow this to cook for about 5-7 more minutes.

8. Mash up apples til you get the desired consistency.

I like mine slightly chunky, so I made sure to leave some texture.

9. Cool and eat!

My niece and nephew loved this applesauce!

Its a yummy kid friendly recipe for any kitchen ūüėČ

Thanks!

-The Foodie

Semi-Homemade Gluten Free Strawberry Vanilla Cupcake

So I kind of cheated with this one..

 

But it was only because this mix alone cost about 4 dollars and that was the cheap version for these cupcakes!

 

It was already going to be a pricey dessert due to the fresh strawberries ranging from 3 to 5 dollars…

Talking about breaking the bank…

 

So this was a fairly east recipe due to the lack of extra mixing.

For those who are thinking of replicating this recipe, any gluten free cake mix will do and just follow the recipe on the box…

Of course I did make some substitutions with the butter and eggs.

 

Semi-Homemade Gluten Free Strawberry Vanilla Cupcake

** Follow amounts on box!**

Vanilla

Applesauce (in place of butter)

Egg substitute/whites

12-16 Strawberries

**Yields about 24-30 cupcakes

Typically when you make cupcakes, you preheat the oven to either 350 degrees or 325 degrees depending on your oven and cupcake pan type.

Plop in the empty cupcake wrappers and lets begin!

 

1. Dump the box into a medium to large mixing bowl.

 

 

 

 

2. Add vanilla, applesauce, and eggs.

 

 

 

3. Stir it up until its all nice a smooooth.

 

 

Check it out, a whisk! O the joys of baking at my parents’ house…

 

4. Using a scooper or sturdy spoon, pour enough batter to cover only half of what you consider to be a full serving into the cupcake wrapper.

 

5. Next slice up the strawberries…depending on the size you can use halves or quarter sized pieces…and place one piece into each cupcake wrapper.

 

 

 

 

 

6. Next pour more batter over top covering most of the strawberry…you will need to make sure you have enough batter to do this to all of the cupcakes.

 

 

 

7. Now they are ready to be popped into the oven for about 18-20 minutes. Test with a toothpick to see if done.

 

8. Once the toothpick comes out clean, yank them out and allow them to cool for about 5 minutes before moving them from the pan to a plate.

 

 

9. Next is the frosting!! After about 20 minutes to a half an hour, cutting a hole in a plastic¬†sandwich¬†bag, I frosted them with my sister’s amazing homemade strawberry frosting.

….Unfortunately I forget to ask what the recipe was, but at least they came out delicious.

 

 

 

10. Because these cupcakes were for my niece’s 6th birthday party, I decided to stick with the pink zebra theme (which is my most favoritest animal by the way) by melting 1 cup of¬†semi¬†sweet chocolate and just drizzling it over top for some nice stripes.

 

Yes they do kinda look like spots, but I did not say I was a professional cake decorator…

 

Overall, these were a scrumptious alternative for my cousin with celiac disease and for anyone else who had enough room for more dessert.

 

**One thing I did notice though was that it was difficult to get the cupcake out of the wrapper. My sister said it was because of the strawberries, so I recommend using gluten free flour ¬†to dust the berries before you plop them into the cupcake to prevent goopiness…

Hope you enjoyed this one!

 

Thanks,

-The Foodie

 

Gluten Free Chocolate Delight Crunch

Long name, right?

Well I did not know how else to describe this thrown together creation

Originally, my plan was to make a gluten free chocolate pie..

Originally, everything I needed was going to be at one store at the last minute…

Well I scrambled up some random ingredients and concoted something that would just not do well in the heat at the church picnic…

I started to panic and wondered if my reputation of making delicious treats would be demolished…

So I decided to use whatever ingredients I could find that were leftover from the  battle earlier that morning.

Here’s what I had:

The Crunch

2 cups rice krispies (gluten free)

4 tbsp brown sugar

1 tsp vanilla

1 tbsp caramel syrup

The Chocolate

1/2 cup dark chocolate chips

1/2 cup semi sweet chocolate chips

3 tsp water

The Delight (glaze)

4 tbsp Brown sugar

2 tsp cinn sug

2 tsp Vanilla

2 tsp Water

Yields 12-16 servings*

 

1. So first we start out by mixing up The Crunch. Combine the rice krispies and brown sugar. Try to remove any chunky pieces of brown sugar.

 

2. Next add in the vanilla and half of the caramel syrup.

3. Spread the mixture flat onto a greased baking sheet.

3. Drizzle the rest of the caramel syrup over top.

 

If you want more caramel taste, feel free to add more syrup.

 

4. Pop it into an oven at 150 degrees (yes just barely turn on the oven) for a about 2-3 minutes.

You really just want the mix to get slightly crunchy/chewy.

Set aside and begin The Chocolate.

5. Pour your dark chocolate chips and semi-sweet chocolate chips into a microwave safe bowl.

 

6. Pop the chips into the  microwave for about 45 seconds to a minute.

7. Take out and stir chips.

If need be, add a splash of water to reduce the stiffness of the melted chips.

You want the consistnecy to be thick, but soft enough to mix and spread evenly

 

9. In aluminum pie pan (or regular pie pan), combine The Crunch and The Chocolate.

You want to make sure all of the Crunch is coated in the Chocolate.

Now its time to break out The Delight.

10. Put brown sugar and cinnamon sugar in a bowl and mix it up.

Try to get the ingredients as evenly distributed as possible.

 

11. Add the vanilla.

12. Because you want to have a glazey liquid consistency add splashes of water as needed.

 

13.  Dribble this Delight over the symphony of chocolate and rice krispies.

 

14. Let cool in the fridge for about 10 minutes before serving.

The sweet older ladies at the picnic loved this treat!

That is where I got the name from…

 

One lady asked me what it was called and I told her I did not have a name for it.

“How about chocolate delight?”

Sounded like a good idea to me.

 

Thanks

-The Foodie

 

American Apple Crumble Pie, Gluten Free Style

Happy Belated 4th of July everyone!!

I hope it was filled with good food, family, and lots of fireworks..I know mine was ūüôā

I especially had a good time because my fiance drove down to family’s house to visit, therefore I was able to make use of my mom’s abundance of baking ingredients.

I decided I wanted to make something different, yet familar.

My one cousin has celiac disease and cannot indulge  the common fluffy and bready baked goods we all take advantage of.

So I decided to make a gluten free apple crumb pie!!

I was surprisingly shocked at how close this actually tasted like normal everyday apple pie.

This is actually even a really simple recipe that requires no baking at all!!

It does however involve a stovetop and a pot so make sure you are prepared.

Enough small chat, lets get to the nitty gritty.

The Crust

2 cups Gluten Free Rice Krispies (or any off brand gluten free rice cereal)

2 tbsp butter or margarine

1/4 cup honey

The Filling

3-2/3 cups thinly sliced apples (3 medium sized apples)

3/4 cup and 2 tbsp and 1 tsp sugar

3 tbsp and 1/2 tsp cornstarch

1/2 tsp ground cinnamon

1/4 tsp salt

1/8 tsp pumpkin spice

2 cups water

The Crumble

2 cups Gluten Free Rice Krispies

1/2 cup brown sugar

1/2 tsp cinnamon

4 tbsp butter or margarine

So this recipe yields about 8 servings give or take how big or how small you cut the slices.

1. First thing, get an aluminum 9 X 9 round pie pan and grease it up.

2. Combine the Gluten Free Rice Krispies, butter, and honey from The Crust recipe.

3. Take a spoon and pour it into the pie pan. Make sure to get something hard and flat to firmly press the mixture down and around the pan edges.

I used a metal spoon.

4. Put the crust into the fridge to chill for about an hour and a half.

 While you are waiting for the crust to set up, make your apple filling.

5. Gather all of your apples and wash them…you only need to wash 3…

6. After you wash the apples, go ahead and peel, core, and thinly slice the apples. Set aside.

7. In a “dutch oven” or a really large pot, dump the water from The Filling recipe and put on the stove on medium heat.

8. In another bowl combine the sugar, cornstarch, cinnamon, salt, and pumpkin spice from The Filling recipe.

(That’s my niece stirring it up for me ūüôā )

9. Add the dry mixture to the water, and bring the liquid to a boil. Let this boil for about 2 minutes stirring occasionally.

 

10. After the 2 minutes, add the apples and bring the contents of the pot to a boil again. Once boiling, reduce heat to simmer, and allow it to cook covered for about 6-8 minutes or until the apples are tender.

It was starting to smell real good in my mom’s kitchen…kind of like Thanksgivingy holidayish…my favorite smell..

11. Now that the filling is done, allow it to cool for about 10 to 20 minutes.

12. Once the apple filling cools, dump it into the pie crust.

It may overflow a bit because I made more filling than pie, but the crumble will even it out…besides who said you can have too many apples??

13. Its Crumble time!! Okay so you want to make this right before you get it onto the pie or else it make get hard and clumpy and unable to spread.

From The Crumble recipe, take the Gluten Free Rice Krispies and crush them up in a bowl…I used a potato masher.

Don’t you just love when you are using someone else’s kitchen?

They always seem to have everything you need…

14. Once it is crushed pretty fine, its okay if there are chunks, add the brown sugar, cinnamon, and melted butter (from The Crumble recipe) to the mashed cereal.

15. Stir it well until its blended, but crumblike. Then drop it over the pie, and spread it out as best as you can.

Ta Da!!

Make sure to keep in the fridge until and after serving**

Done and completed, my cousin tasted it and was satisified.

Also if you a dollop of frozen vanilla yogurt to your slice, you will not be disappointed.

Got any other gluten free ideas?

Let me know, and I just might try them!

Thanks,

The Foodie