Gluten Free Banana, Cinnamon and Oat Muffins

     I can't believe the back to school craze is already in full swing. Three more weeks and another routine will come about.  What's the biggest change? My beloved Child #4, my baby, is going to Kindergarten this year! Yup, all four children will be out of the house.  Finally!

   Before I get too emotional, I would like to share with you the kids' all time favorite Banana, Cinnamon and Oat Muffins.  This recipe has gone through several ingredient changes until we, as a family, decided on the best one. Don't be afraid of the multiple steps.  The extra dishes are totally worth it.

    These muffins are are moist, light and really healthy. The flax seed and milk are not only rich in protein but omega 3's as well.  Sorghum is not only gluten free, it is also an excellent source of fiber, thiamine, niacin, riboflavin and trace minerals like iron, phosphorus and potassium. Convinced already?

   Also, by keeping the sugar content as low as possible and relying on the sweetness of the bananas, I was able to make this a delicious breakfast treat.  It's portable and a nice addition to packed lunches and after school snacks.  Top it with some frosting, powdered sugar or melted chocolate and you'll have a better for you, food allergy safe cupcakes. Sounds good?

  The recipe yields about 18 standard sized muffins which stay good for 2-3 days at room temperature.  I'm sure you can easily freeze some for future snacks.  In my household though, a batch just lasts for a day.  That's how much they love it.

    Hope you'll get to enjoy this yummy and healthy muffins soon.  If you have any questions, just let me know through the comment section below or send me a message.  I'm more than happy to answer them.

     Enjoy the weekend.

- Roz      
    

Ingredients:

1 cup sorghum flour
1/2 cup oat flour (gluten free of course)
1/4 cup tapioca starch
1/3 cup potato starch
1 Tbs. baking powder
1/2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. sea salt (fine)
1/2 cup organic cane juice (sugar)
1/4 cup avocado oil (you can also use canola or sunflower oil)
2 Tbs. ground flax seed
6 Tbs. lukewarm water
1 cup mashed bananas (over ripe ones are the best)
1/2 cup flax milk (or any dairy or non dairy milk of your choice)
1 tsp. apple cider vinegar

1. Preheat oven to 375.  Line muffin tins with paper cups or silicone muffin cups.
2. In a small bowl, combine the flax seed and water.  Let is sit for at least 5 minutes before using.
3. Except for the sugar, put all the dry ingredients in a medium sized bowl and whisk until thoroughly mixed.  Set aside.
4. Add the vinegar to the milk and let is stand for 3 minutes to make a non dairy buttermilk.
5. In a big bowl or the bowl of a mixer, cream the oil, sugar and flax goo.
6. With the mixer running on low, alternately add the dry ingredients and non dairy buttermilk.
7. Add the bananas and mix for about 1 minute.
8. Fill prepared muffin tips with batter. Make sure to leave about 1/2 inch space on top.
9. Bake for 10 minutes.  Then reduce the oven temperature to 350 degrees and bake for 8 to 10 minutes. It is ready when a toothpick inserted in the middle of the muffin comes out clean.
10. Remove from muffin tins and cool on a baking rack.
11. Enjoy!

7 Days No Sugar Challenge - Day 2

      Temptation Day!

      Yesterday started really good.  Thanks to my growing tea collection, I was able to treat myself with a nice big cup of The Republic of Tea's Mango Ceylon . The strong aroma of mango made the tea somewhat sweeter naturally.  It matched perfectly with our family's breakfast of Sauteed Corned Beef with Onions and boiled quinoa. Since I forgot to take a picture of my meal, I used a photo of the dish which I took a while ago. As you can see, I didn't discovered quinoa then so the background was steamed white rice.  Still gluten free though. 

      We arrived home around 11:20 am from the kids' swim class.  They are a little tired for a big meal so I allowed them to have a snack while I do some writing.  Then, the first temptation came. While the kids were enjoying their food allergy friendly SUGAR cookies, they decided to offer me one because according to them "It tastes really good." I almost grabbed a piece when I saw the packaging.  I told I am thankful for the sweet offer but right now Nanay (mom) is not having any sugar. Since food restrictions are common in our household, it is no longer a big deal when one food has to be avoided.  Ah! That was close one though! 

      For lunch, I had the same as Day 1's which is Pork Menudo with quinoa.  I cook big batches remember?  

    The second temptation came after lunch.  The kids asked me if they could have dessert.  Both of my sons are actually underweight so I grab every opportunity to give them extra calories. What's for dessert? Melted semi sweet chocolate and marshmallows! Thank God Child #3 had a strong urge to try this new Vegetable Medley chips.  Not only is it food allergy safe, it has no sugar as well.  The sweet potatoes in it helped satisfy that sweet craving on the go.

       

      When we got back home from Karate class, it was time to prepare for dinner.  I've made this easy and well loved Indian Spiced Roasted Chicken.  Since I don't have hours to cook a whole chicken, I cut it in serving pieces before roasting. This reduced the cooking time to about 1 hour in the oven.  

      Since it was a busy day for all of us and I didn't have my afternoon java fix, I felt so tired after dinner.  Too tired to even think of dessert!  I easily fell asleep.  However, I was up a few times during the night. Is it due to sugar withdrawal?  What do you think? 

- Roz

      

Food Allergy Friendly Snack: Chow Chow Recipe

       Have you ever been in this scenario?  Your children have begged you for days or weeks to buy  a certain brand of cereal.  Then when you finally gave in and bought a box or two, each would excitedly eat about a cup.  After that initial tasting, the coveted product will find its way in the cupboard where it will join the rest of  the half finished containers of cereals.   

      I confess,  no matter how I try to be strict about this issue,  I always end up with a collection of cereal containers.  Though many would tell me, if nobody wants to eat it, just get rid of it.  The frugal in me often prevails.  How can I possible throw away food especially if I know that it is still good? Don't forget too that we are buying food allergy friendly and organic as possible.  So, those are prime commodities baby! 

       Before the food allergies, whenever I have the urge to clean the pantry,  I often crush those unwanted cereal into tiny pieces.  Depending on the kind, I add some to cookie batters, use it as muffin toppings and even crust chicken tenders with it. Since I started buying the more expensive types of cereal, I realized that I don't even have the courage to break those crunchy stuff into smaller pieces.  

       One day, while trying to bribe my Child #1 to eat some of these "forgotten" cereals, she asked me why I'm not making Chow Chow anymore.   It was one of her favorite snacks when she was younger. Also, the primary reason that kept her eczema from popping all over her body though.  

    Since I'm more confident now in making traditional recipes, allergy friendly, I immediately looked for my treasured recipe binder.  I know for a fact that the recipe isn't complicated.  Plus, I'm sure I have my reliable and tested product substitutes on hand.  Then the experiment began.

      To my surprise, the first try was a huge success.  Everybody not only gave the new Chow Chow recipe two but four thumbs up each.  Can you guess where they got the other two thumbs?  Anyway, this treat has become a staple in our monthly menu.  The new challenge for me is to make a batch last for at least 3 days.  

      How about you?  What do you usually do with those half eaten open bags of cereal?  Do you have any interesting recipes you would like to share?  I love to hear from you.  

- Roz

Ingredients:

     9 cups cereal (gluten free of course!)
     1 cup semi sweet chocolate morsels (I used Enjoy Life Foods Mini Chocolate Chips)
     1/2 cup Peanut free butter (I use No Nuts Golden Peabutter )
     1/4 cup non dairy butter substitute
     2 1/2 cups powdered sugar
     1 tsp. vanilla extract


1. Put the powdered sugar in a gallon size ziploc bag.  Set aside.
2. In the big microwavable bowl, combine chocolate, peanut butter substitute, non dairy butter and vanilla.
3. Heat the bowl in the microwave just until the chocolate chips are melted.  It usually takes about 40 seconds on high.
4.  Mix until well combined.
5.  Add the cereal and mix until the everything is coated with the chocolate mixture.
6. Immediately put the cereal mix in the bag with the powdered sugar.  Close and shake until the cereal is coated.
7. Pour the mixture on a flat tray and let it cool.
8. Transfer into containers with lid and store in the refrigerator.
9. Serve cold or at room temperature.

( I am a member of Amazon's affiliate program and the links I've included in this post will direct you to that site.)

Vegan Double Chocolate Chip Mini Donuts - Gluten Free

         One of the biggest challenges I experience as a food allergy mom is letting my young children eat baked goods. As you may have already know, we are wheat, dairy, egg, soy, nut and peanut free.  Wait! Did I just write the basic ingredients for baking and told you that we can't have any? 

 

         Since I don't like my kids to feel left out especially when they are invited to birthday parties, I decided to devote a big deal of my time creating recipes that will satisfy that sweet craving.  One of my favorites, if you haven't notice by now are mini donuts.  I like these little treats because kids find it fancy. Grown ups like it for portion control. (Yeah right?)  For me, it's a matter of  portability.  I even started bringing these to family gatherings and luckily, they are well accepted.

 

         Two weeks ago, I brought these double chocolate chip donuts to my niece's birthday party.  These light and flavorful little desserts became an instant hit.  The non gluten free eaters didn't even care what's in it.  All they say is that it's really good as they keep on popping one after another. 

 

         Who says those who have food restrictions eat boring and tasteless food? 

 

- Roz 

     

 

 

Ingredients:

 

1/2 cup cocoa powder

3/4 cup oat flour (you can also use sorghum flour)

1/4 cup rice flour

1/4 cup potato starch

1 Tbs. baking powder

1/2 cup raw cane sugar (I use organic)

1 Tbs. flax meal

3 Tbs. lukewarm water

3/4 cup flax milk (any non dairy milk substitute, rice, almond, hemp)

2 tsp. rice vinegar (you can also use apple cider vinegar)

1/4 cup coconut oil (you can also use sunflower or canola oil)

1 tsp. vanilla extract

1/2 cup mini chocolate chips (I used Enjoy life)

 

1. Make flax goo but combining the flax meal and water in a small bowl.  Set aside for at least 5 minutes before using.

2. Preheat your electric donut maker. 

3. In a big bowl, whisk together the cocoa powder, oat flour, rice flour, potato starch and baking powder until well blended. Set aside.

4. Make "buttermilk" but adding the vinegar to the non dairy milk.  Let it stand for 3 minutes.  Don't worry if it starts to curdle a bit.

5. In another big bowl, cream the oil, sugar and flax goo.  Use can use either a stand mixer or handheld electric mixer for this. If you don't have either, you can just whisk it by hand until it is well blended and light in color.

6. While mixer is running on low, alternately add the flour mixture and non dairy buttermilk to the oil and sugar mix. Start and end with the dry ingredients. 

7. Fold in the chocolate chips.  Make sure you don't over mix the batter. 

8. Let the batter stand for 5-8 minutes.

9. Pour about 2 tablespoons of the batter on each donut cavity.  Top with a few pieces of chocolate chips.

10. Bake for 6-7 minutes. 

11. Transfer on a wire rack to cool before serving.

 

Best Vegan Banana Snack Cake - Without Gluten and Soy Too

      When I first learned about my children's food allergies, I didn't worry much about regular meals.  Since our family are big rice and stew eaters, I know the changes will not be as drastic. My head started spinning however, on how will I replace their favorite baked goods. 

       I am not from the South but I always have some baked goods on hand.  Snack cakes in particular are a mainstay in our kitchen.  Sounds unhealthy?  Not really! In fact, I bake those little treats to make my kids especially Child #2 and Child #4 eat more veggies and fruits.  

       Before their food allergy diagnosis, I make snack bars loaded with zucchini, carrots, apples, or whatever vegetable or fruit purees I can get my hands on.  We even came up with weird names such as Z bar and Monkey bar just to hide what's inside that treat from my pickiest vegetable/fruit eater.  Call me crazy but I did that just to give the kids their recommended amount of the healthy stuff without much fight.

       When the doctor told me to remove Wheat, Egg, Dairy, Peanut, Nut and Soy in our diet,  I was like "Are you kidding me?  How can I possibly bake something without those ingredients?" After a few months of trial and error, I'm slowly learning to bake again. 

      So far, this recipe for a Banana Snack Cake is hands down the best we've had since our diet change.  Texture wise, it's soft and moist, you wouldn't even think it's free of eggs and gluten.  Just frost it and decorate, you'll have a yummy allergy friendly birthday cake in no time.  You can even make regular cupcakes using the same batter by adjusting the baking time to 16 - 18 minutes.

       Please take note that I specifically use a certain flour mix for this recipe.  Though there are so many ready made gluten free  flour mixes available out there, some great, not so great and some meltdown worthy, especially if you can't use eggs, I decided to take the guess work out for you.

       Food allergies or not, I hope you'll give this one a try.  If you do, just don't forget to let me know. 

      Have a great weekend!

- Roz
          

 

Ingredients:
3 Tbs flax meal
9 Tbs lukewarm water
1 cup sugar
1/2 cup canola oil
2 3/4 cups mashed very ripe bananas
1 Tbs mayonnaise (I used Vegenaise Soy free)
2 tsp vanilla
1 1/2 tsp baking powder
1 tsp baking soda
2 cups Gluten free flour mix (See below)
1/2 tsp salt
1/4 cup flax milk
1/4 tsp rice vinegar
extra oil to grease the pans

1. Preheat oven to 350 degrees. Line 2 9-inch pans with aluminum foil and lightly grease with oil.
2. Combine flax meal and water in a small bowl to make flax goo. Set aside.
3. In a separate container, mix vinegar and milk. Set aside.
4. Sift the gluten free flour mix, baking powder, salt and baking soda in another bowl.
5. Using an electric mixer, cream the oil and sugar for about 2 minutes.
6. Add the flax goo, mashed bananas, mayonnaise and vanilla. Mix until well combined.
7. With the mixer running on low, alternately add the flour mix and milk mix.  Start with 1/3 of the flour and 1/2 of the milk.  Make sure to end with the flour mix. 
8. Divide the batter to fill the two pans.
9. Bake in the oven for 25 - 28 minutes.  Use the toothpick test to check if it is done.  (Poke the middle of the cake with a toothpick.  When the toothpick comes out clean, the cake is ready.)
10. Transfer to a rack and let it stand for 5 minutes before lifting it from the pans.
11. Let it cool completely before frosting or cutting into bars.

Gluten free Flour Mix c/o Connie Sarros
2 1/2 cups rice flour
1 cup potato starch
1 cup tapioca flour
1/4 cup mung bean flour
2 Tbs. xanthan gum

Sift together, transfer in an airtight container and store in a cool dry place.  Above measurements will give you 5 cups of GF Flour mix.

* Except for the xanthan gum, all these flours are individually available at your local Asian store.  They are very affordable ($1 -$3 a bag and watch out for sale too) and you'll have more than enough to use for other recipes.