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Gluten-Free Powerhouse Banana Bread by Jessica Drollette:

Cover your finished product with a bit of colorful cloth and you have a great holiday gift!

WOW – check out baking in pint Mason jars

Dry Ingredients:

1 ½ c brown rice flour (or teff/buckwheat/quinoa/amaranth/oat, OR mix a little of each for extra nutrients!)

2 1/2 tsp baking powder (aluminum free is best)

1 tsp baking soda

1 tsp cinnamon (or allspice or pumpkin pie spice)

1/4 tsp sea salt

2 tbsp arrowroot powder (helps bind as a thickener)

1/2 tsp xantham gum (binding agent.  If you are allergic to corn or vegan, use guar gum.)

1/4 cup chocolate chips or dried fruit (optional, but delicious)

Wet Ingredients:

3 large overly ripe bananas

1/2 c shredded zucchini

1/3 c shredded carrots

1/3 cup oil (I prefer coconut oil, but olive oil is a good alternative)

1/3 cup blackstrap molasses (or honey or sugar)

2 tsp vanilla

Optional Healthy POWERHOUSE Add-ins:

1 T Spirulina powder (POWERHOUSE for nutrition. Will turn the banana bread green.)

½ t lucuma powder

½ t maca root

Gogi berries

Flax or hemp seeds

Dried fruits


To Make Banana Bread: Preheat oven to 350.

  1. 1.    Mash bananas. Mix all wet ingredients in with the mashed bananas. Mix dry ingredients in a separate bowl. Mix wet into dry and stir well.
  2. 2.    Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
  3. 3.    Bake for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
  4. 4.    As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to “ping” as they seal. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed.
  5. 5.    Tip:  If you have a FoodSaver, you can use the attachment sealer after the bread has cooled if you did not achieve a seal.

Jars and bread should be COMPLETELY cool before removing and cutting. (This will make a difference in the consistency inside the bread.) Will keep if sealed in refrigerator for up to a week.  Enjoy!

Gluten Free Grain Free Buttery Biscuits:

(Due to copyright laws, I can not re-post the recipe here, but I can send you to the site of the original recipe.  This recipe contains high doses of almonds, so nut allergists proceed with caution. :o) Enjoy.  They are amazing!)


Gluten Free/Vegan Whole Grain English Muffins:

Adapted from Tess the Domestic Diva’s recipe.

The turned out just like their counterparts and toasted up to perfection.

Servings: 12 muffins

Dry Ingredients:

½ cup Sorghum Flour

1/4 cup Teff Flour (or amaranth)

1/2 cup + 1tsp Arrowroot Flour

1/2 c Tapioca Flour

1 tsp Xanthan Gum (Or Guar Gum if you can’t eat corn)

2 tsp Baking Powder

2 tsp Ground Chia Seeds (don’t skip this)

1/2 tsp Salt

1/4 cup Almond Meal (Optional. You can replace this with another flour if allergic.  It adds a higher protein count.)

Wet Ingredients:

1 large egg

2 T Honey

1 ¼ c + 2 T. milk (or non-diary milk). I used 1/3 c food storage powdered milk + 1 c water.

2 1/4 tsp Yeast–don’t double yeast if you double the recipe

1 tsp Apple Cider Vinegar

1 T Olive or Coconut Oil


Preheat Oven to 375 Degrees.

Heat your milk until warm (about 110 F). Stir in the honey and yeast. Set aside and allow the yeast to foam and  bubble for about 10 minutes. If the yeast does foam up- it is either too old, dead, or the milk was too hot. If this is the case- start over with fresh yeast, milk and honey.

In a large bowl, combine the flours: sorghum, teff, arrowroot, and tapioca. Add the xanthan gum, ground chia seeds, baking powder, salt, almond meal and Dry Egg Replacer. Mix well.

Add to the flour mixture the foaming yeast/milk mixture. Add the Vinegar and Oil. Beat the dough together until it is like a thick cake batter. Using mini banana bread cups, or English muffin rings on a cookie sheet if you have them, spray each with non- stick spray. Fill the banana bread cups half way. Spray the top of the dough with additional non-stick spray so that it is easier to shape. Using a spoon, smooth the dough out and sprinkle with some chia, sunflower, or hemp seeds if desired.

Place the dough in the banana bread cups on TOP of the hot stove. Cover with a towel and allow the dough to rise for 30-45 minutes. Place the cookie sheet into the oven and bake for 30 minutes. Remove from oven and allow to cool several minutes before removing the muffins from their molds. Allow another 25-30 minutes before cutting into the English Muffins to let them complete their cooking process.  If you cut into them early, they may not be the consistency you’re expecting. These also freeze well.  Enjoy!

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