Gluten Free Vegan Banana Bread Featuring RYZE

I was introduced to RYZE Gluten Free Flours at the Gluten Free and Allergen Free Expo in Del Mar, California. The flour is designed to be a Cup-for Cup replacement for Wheat Flours in recipes so I decided to try it in a favorite Banana Bread Recipe. This recipe uses the "Yellow Bag".

RYZE flour created a moist bread that was not sweet and did not crumble. It is a great substitute for wheat flour...no one would notice it was gluten free. The stigma of gluten free baked goods having a sweeter flavor and crumbly texture is being replaced with wonderful products like RYZE. Thank you for adding a quality product to the gluten free marketplace.

Ingredients:

• 2 Cups "Yellow Bag" RYZE Flour
• 1 1/2 TSP Baking Powder
• 1/2 TSP Salt
• 1/2 Cup Brown Sugar
• 1/2 Cup Melted Unsalted Butter
• 2 "Flax Eggs" (or 2 organic free range eggs)
• 1 TSP Vanilla or Almond Extract
• 3/4 Cup Chopped Walnuts or Pecans

*** FLAX EGGS INSTRUCTIONS: COMBINE 1 TBSP GROUND FLAX SEEDS + 3 TBSP WATER FOR EACH EGG. LET REST FOR 5 MINUTES. MIX HALF WAY THROUGH. THEN ADD TO RECIPE

Baking Instructions:

• Start by Preheating your oven to 350, melt the butter, and create the flax eggs in the mixing bowl
• While the eggs are being prepared, gather the rest of the ingredients
• First add the bananas and mix with the flax eggs then add the rest of the wet ingredients
• Once the wet ingredients are incorporated, add the dry
• Once combined, add to an (Olive or Coconut) oil sprayed bread pan and bake for 30 minutes. 
• Test at 30 minutes by inserting a knife into the pan. Cook additional time if the knife does not come out clean. 

Optional Additions:
1/2 Cup Raisins or Diced Dates

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Honey Shrimp Jovial Pasta

I was introduced to Jovial Pasta at the Gluten Free and Allergen Friendly Expo in Del Mar, California in March of 2017. The new gluten free pastas that have come to the market have been a great improvement on products from the early days when I had to start to follow a gluten free diet. This product deserves accolades! It holds up well when cooked and has a wonderful texture that complements the meal. HINT: As with all gluten free pastas, I cook a bit less than the recommended cooking time as I put the pasta in the pan with the other ingredients/sauce and cook a minute or two to incorporate.

The recipe for Honey Shrimp Jovial Pasta is meant to serve two people.

Ingredients:

• 3 TBSP Gourmet Garden Ginger Stir-In-Paste (or about 2 inches of ginger root - peeled and cut into slivers)
• 4 Cloves of Garlic -  diced
• 1/2 Cup of Sweet Onion - diced
• 2 Cups of Snow Peas - rinsed and diced into 1/2 inch slices
• Olive oil to sautee onion and garlic
• 12 Shrimp (I use cooked and frozen shrimp)
• 3 TBSP Honey - I use local organic honey 
• 1/4 cup water

Directions:

• Add onion, garlic, and oil to a pan and sautee until translucent. 
• Add peas, shrimp, water, and ginger to the pan. 
• Once shrimp is almost done, remove from the pan. Remove the tail of the shrimp and dice shrimp into small pieces.
• Add shrimp back into pan and turn off heat.
• Cook pasta - about 2 minutes less than recommended time. TASTE test the pasta to make sure it is the consistency you desire! I suggest you remove when el-dente and it will be cooked just a bit more in the next step.
• Add pasta, 1/2 cup pasta water, and honey to the shrimp and vegetable mixture. Cook until most of the liquid is gone. 

Serve in bowls with a side salad.

Options to customize:
Add the flavoring of your choice, protein of your choice, and vegetables that are in season.
Asparagus and Parmesan cheese are another great spring flavor!

Build-A-Granola-Bar

I have been experimenting recently with some tried-and-true recipes. I have been looking for ways to make more HEALTHY RECIPE VARIATIONS. I took my Dried Fruit Flavored Granola Bars and substituted "flax seed eggs" for the eggs to make the granola bars Gluten Free and VEGAN.

The picture depicts a CHEWY VEGAN and GLUTEN FREE version of the Granola Bar. If you wish a chewy bar...cook until the edges of the granola bar begin to turn a golden brown. If you wish a crunchy bar cook a bit longer until the entire pan begins to turn golden.

Ingredients:

• 2 cups oats
• 1/2 cup flax seed meal or ground flaxseed
• 1/2 cup almond flour or hazelnut flour
• 1/2 cup unsweetened shredded coconut
• 1 tsp cinnamon/vanilla/maple/almond/coconut extract (the flavoring you wish to go with the stir-ins)
• 3/4 cup honey
• 2 flax seed eggs
• 1/2 cup olive, walnut, or coconut oil
•  Spray for the 9 x 12 pan (olive oil or coconut oil)

STIR-INS:

• 1/2 cup diced dried fruit (no sulfur dioxide - read side effects in some people - or sugar added is best), mini dark chocolate chips, or chopped nuts
• 1 tsp cinnamon/vanilla/maple/almond/coconut extract (the flavoring you wish to go with the above stir-ins)

Instructions:

• Preheat Oven to 350
• Begin by creating the flax seed eggs. I took 2 TBSP ground flax seeds and combined them with 6 TBSP water. I let them sit for about 5 minutes (mixing half way through) to create an egg-like consistency
• Add the dry ingredients and mix into the flax eggs
• Add the honey,  oil, and stir-ins and mix
• Spray a glass baking dish and add the granola mixture
• Press firmly into the pan with a spatula
• Bake to desired texture

Have fun...play with your food...make each batch a little different!

Gluten Free Max Omega Veggie Sandwich

The key to a great Gluten Free Sandwich is the BREAD. Since it has been necessary for me to follow a gluten free diet, I have witnessed a huge growth in the development of gluten free bread offerings. Many companies produce a product that I love. Try several, you will find one or two that become your "go to" products.

Today's sandwich uses Max Omega Bread by Three Bakers. You can find the product on the company website and information on where to buy it in your local area (Three Bakers Gluten Free Bread). This bread has a great consistency. It is dense enough not to crumble when using substantial "fillers". The bread has a nice crunch and chewy texture.

Ingredients:

• Gluten Free bread, roll, or pita
• Hummus (gluten free)
• Roasted Vegetables of your choice

Directions:

• Cut vegetables at an even thickness, place on non-stick aluminum foil, spray with olive oil, and sprinkle with pepper and salt
• Roast vegetables in oven set at 350 for about 30 minutes depending on thickness
• **The vegetables can be roasted ahead of time and warmed or used cold in the sandwich. Foodie's Choice!
• Toast bread of choice  
• Spread hummus (flavor of choice) on bread then layer the roasted vegetables. 

Serve with soup, salad, gluten free chips, or Veggie Fries