“Sneaky Veggie” St. Patrick’s Day Cornbread

Happy St. Patrick’s Day!!! ….a few days late…

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I am fresh off of a crazy month and a half during which I was home for about 4 days total. I have been to Orlando, Tampa, Anaheim, San Francisco, Seattle, Sacramento, Eugene, and San Jose. My marathon of travel culminated in a once in a lifetime trip to Kauai with my love, GF Guy.

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He has most of the pictures. But, once he posts them, I can promise you all a Gluten Free guide to Kauai featuring the best seafood on the island, a swim in a waterfall, a traditional Hawaiian lunch at a road side food truck, and a helicopter ride through the beautiful island that now holds a piece of my heart.

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We arrived home on Sunday, just in time to pull together a mini St. Patrick’s Day get together. In “traditional Irish fashion”, I whipped up a big pot of Pumpkin Chili. (riiiiight…..). The side dish, however, was the real star of the evening! I knew I had to make something green, but detest the thought of using artificial coloring. Instead, I used a healthy helping of spinach to transform Bob’s Red Mill Gluten Free Cornbread Mix into a festive, green side dish that packed a veggie punch!

My “Sneaky Veggie” Cornbread is an excellent way to get those picky eaters in your family to eat more vegetables and have fun while doing it!

“Sneaky Veggie” St. Patrick’s Day Cornbread

(Gluten Free, Dairy Free)

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Ingredients:

Directions:

  1. Preheat oven to 375 degrees F.
  2. Puree almond milk and spinach in a blender until smooth.
  3. Place all ingredients in a large mixing bowl and whisk until smooth.
  4. Pour batter into a greased 9×9 baking pan.
  5. Bake in preheated oven until done, about 30 minutes.
  6. Cool slightly before serving.
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Sweet Cinnamon Banana Nut Bread

Guess who is going to visit GF Guy tomorrow?

…. THIS KID!!!!!!!!!!!!

I haven’t seen him in over two months! …Too long, if you ask either of us. I have been bustling about all weekend doing laundry, packing, and baking GF Guy’s favorite treat, banana bread.

I have developed countless versions of my mom’s classic recipe, rarely making the same one twice. Today’s version features a new product by Earth Balance, makers of my favorite non-dairy buttery spread. Earth Balance recently released two Organic Culinary Spreads, Sweet Cinnamon and Roasted Garlic & Herbs.

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Both are delish, and transform any dish they are added to. I have used the Roasted Garlic & Herbs Spread to saute’ vegetables, make homemade GF/DF garlic bread, pan-fry tofu, and countless other recipes. The Sweet Cinnamon, I had only spread on toast. Well, with today’s recipe, I have discovered a whole new world of uses for this spread! I can’t wait to keep exploring it’s many uses.

Don’t worry if you don’t have the Earth Balance Sweet Cinnamon Spread. You can substitute any butter or butter substitute. However, if you are able to find the Culinary Spreads in your local grocery store, I highly recommend you give them a try!

Sweet Cinnamon Banana Nut Bread

(Gluten Free, Dairy Free)

Ingredients:

  • 3/4 cup Brown Rice Flour
  • 1/2 cup Sorghum Flour
  • 1/2 cup Tapioca Flour/Starch
  • 2/3 cup Sugar
  • 1 1/2 tsp Xanthum Gum
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3 over-ripe Bananas, mashed
  • 1/3 cup Earth Balance Organic Sweet Cinnamon Culinary Spread
  • 2 Tblsp Unsweetened Original Almond-Coconut Milk
  • 2 large Eggs, lightly beaten
  • 1/4 cup Walnuts, chopped

Directions:

  1. Preheat your oven to 350 degrees F.
  2. In a medium bowl, whisk together the brown rice flour, sorghum flour, & tapioca flour. Set aside.
  3. In a large bowl, using an electric mixer, beat together one cup of the flour mixture, the sugar, xanthum gum, baking powder, baking soda, & salt.
  4. Add the mashed banana, Earth Balance Sweet Cinnamon Culinary Spread, & almond-coconut milk.
  5. Beat on low speed until just blended, & then on high speed for 2 minutes.
  6. Add the eggs & the remaining flour and beat until blended.
  7. Fold in the chopped walnuts by hand.
  8. Pour the batter into a greased 8x4x2 loaf pan. (or 3 mini-loaf pans)
  9. Bake in your preheated oven for 55-60 minutes, until done. (35-40 minutes for mini-loaves)
  10. Cool in the pan for 10 minutes, before turning onto a cooling rack.
  11. Cool completely before slicing.

Maple Pumpkin Cornbread

So…. I made a new recipe. It looked and tasted delicious. It tasted so delicious, in fact, that GF Guy and I ate it all before I got around to taking a picture…. (insert hashtag #foodbloggerproblems)

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I debated posting the recipe or not, since there is no picture. In the end, I decided to risk it and use a stock photo (giving proper credit, or course). Hopefully you will all forgive the oversight once you taste it.

This cornbread recipe could almost be called a corn-cake. Sweet and airy, this moist cake tastes like a fall version of Boston Market’s cornbread, only gluten-free and dairy-free! I ate some with pumpkin chili and another piece for dessert topped with a little pumpkin puree!

Maple Pumpkin Cornbread

(Gluten-Free, Dairy-Free)

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Ingredients:

  • 2 large Eggs, beaten
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Sugar
  • 1/3 cup pure Maple Syrup
  • 1 tsp Cinnamon
  • 1/2 cup Water (2/3 cup if baking at a high altitude)
  • 1 cup Pumpkin Puree
  • 1 cup Cornmeal
  • 1/4 cup Sorghum Flour
  • 1/4 cup Tapioca Starch
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 tsp Xanthum Gum

Directions:

  1. Preheat your oven to 350 degrees F. (375 degrees F if baking at a high altitude)
  2. In a large bowl, beat together the eggs, oil, sugar, maple syrup, cinnamon, water, and pumpkin puree until smooth.
  3. Add the remaining ingredients and stir until just combined.
  4. Pour batter into an oiled 8×8 baking pan.
  5. Bake 35-45 minutes, until a knife inserted near the center comes out clean.
  6. Cool completely before serving.

“Mighty Tasty” Whole Grain Honey Muffins

Holy YUM!!!! These muffins are delicious!

I woke up on my day off at 6:30am with a recipe jumping up and down in my brain. I groaned and rolled over, willing the recipe to go away and let me sleep. It didn’t work….

I rolled out of bed, ran into the wall (my equilibrium is always “off” in the morning), and blindly stumbled into the kitchen. Keeping my priorities at least slightly, I started a pot of coffee before setting to work mixing a bit of this, and a bit of that, together in a bowl. By the time the coffee was ready, I had a batch of muffins in the oven and the dishes scrubbed and dripping on the drying rack.

Let me tell you what…. It was all worth it! These subtly sweet muffins are addicting! I have already eaten two, and now you must excuse me, because I am going to go get a third!

“Mighty Tasty” Whole Grain Honey Muffins

(Gluten-Free, Dairy-Free)

Ingredients:

  • 2 1/4 cups Bob’s Red Mill Gluten Free Mighty Tasty Hot Cereal
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Vanilla Extract
  • 1/4 cup Honey, plus additional for serving
  • 2 Egg Whites
  • 2 Tbsp Oil
  • 3/4 cup Unsweetened Original Almond Milk (1 cup for high altitude)

Directions:

  1. Preheat your oven to 400 degrees F. (425 for high altitude)
  2. In a large bowl, combine all dry ingredients.
  3. In a medium bowl, whisk together wet ingredients until smooth.
  4. Add wet ingredients to the dry and stir until just combined.
  5. Scoop batter into a muffin tin lined with paper muffin liners. Each muffin cup should be about 3/4 of the way full.
  6. Bake in preheated oven 12-14 minutes, until the edges are golden and a knife inserted near the center comes out clean.
  7. Cool on a wire baking rack before serving with Earth Balance Spread and Honey.

Peanut Butter Banana Snack Cake

GF Guy is jealous of Dickens. Why, you ask? He is jealous because Dickens received a present in the mail and he didn’t. Somebody is in the dog house, and it’s not Dickens!

I awoke early this morning to bake a treat to mail to GF Guy’s next locale. The post office closes at noon on Saturday, so I was rushing around like none other. Before 11am, I had already baked, photographed, and wrapped GF Guy’s treat, scrubbed the entire bathroom, and washed the bed sheets and comforter.

Typing this post is actually the first time I have sat down all day, and, truth be told, I’m not really sitting. I am precariously perched atop a stool so as to engage my core muscles and squeeze a mini workout into the 10 minutes I will be sitting still! I am considering applying for the Energizer Bunny’s job!

I quickly threw together this recipe using some of GF Guy’s favorite ingredients. I love how cooking has become so second nature and organic that I don’t even have to look up a recipe anymore. I simply begin assembling ingredients knowing what I want the outcome to be, and somehow, it happens.

A few years ago, if you had told me I would cook this way I would have laughed in your face! You are talking about the girl who started a fire because she thought the cardboard on the bottom of a frozen pizza was a disposable pan! (…yes… that happened) It is a lesson for all you out there who claim you can’t cook. By putting your mind to anything, you can accomplish it!

Peanut Butter Banana Snack Cake

(Gluten-Free, Dairy-Free)

Ingredients:

  • 1 cup Sugar
  • 2 large Eggs
  • 2 Tbsp Oil
  • 1 tsp Vanilla Extract
  • 2 ripe Bananas, mashed
  • 1/2 cup certified Gluten-Free Oats
  • 1/4 cup Cornstarch
  • 1/4 cup Brown Rice Flour
  • 1/2 tsp Xanthum Gum
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Peanut Butter
  • 2-4 Tbsp Unsweetened Original Almond Milk, if needed

Directions:

  1. Preheat your oven to 350 degrees F. (375 degrees F for high altitude baking)
  2. In a food processor, pulse gluten-free oats until finely ground. They should be the consistency of a course flour.
  3. In a large bowl, whisk together the sugar, oil, and eggs until smooth.
  4. Add vanilla and bananas and continue whisking until smooth.
  5. Stir in the oat flour, cornstarch, rice flour, xanthum gum, baking powder, baking soda, & salt, until just smooth. Do not over mix.
  6. Fold in the peanut butter, adding almond milk one Tbsp at a time, as needed, to thin batter. (I used 4 Tbsp, as I am in a high altitude. Most of you will probably only need 2 Tbsp.)
  7. Pour batter into an 8×8 baking pan sprayed with non-stick cooking spray and bake in a preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool completely before slicing.

Cilantro Quick Bread

Last night, GF Guy requested Pumpkin Chili for dinner….. again….
It is his absolute favorite dinner, and he gets very offended when people don’t like it! (…which has actually never happened. People have refused to try it, but have never disliked it once they do.) Anyway, I was going to make cornbread to go with our chili, but the grocery store I went to didn’t carry any “Celiac-Safe” Cornmeal. As tempted as I was to just buy the Quaker Cornmeal, I knew it was not a good idea. On to plan B! I used the ingredients I had on hand to make a delicious quick bread that paired perfectly with the chili! This recipe makes 3 small loaves. We only ate one, and I can’t wait to use the other 2 for a recipe I have floating around in my head. Enjoy!
Cilantro Quick Bread
(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

  • 2 large Eggs
  • 3 Tbsp Oil
  • 2 Tbsp plus 1 tsp Sugar
  • 1 cup Earth Balance Vegan Mayonnaise
  • 3 Tbsp Water
  • 1 cup Brown Rice Flour
  • 1/2 cup Gluten Free Oat Flour
  • 1/4 cup Cornstarch
  • 1 1/2 tsp Xanthum Gum
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cream of Tartar
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/3 cup packed fresh Cilantro, chopped

Directions:

  1. Preheat your oven to 350 degrees F. Spray 3 mini-loaf pans with non-stick cooking spray.
  2. In a large bowl, whisk together the first 5 ingredients until smooth.
  3. Add all remaining ingredients and stir until smooth.
  4. Pour into mini-loaf pans and bake 15-20 minutes, until a knife inserted in the center of one loaf comes out clean.
  5. Cool 10 minutes in the pan before turning onto a cooling rack to finish cooling.
  6. Serve with Pumpkin Chili
The post is linked to Allergy Free Wednesdays over at Tessa the Domestic Diva & Gluten-Free Wednesdays at The Gluten-Free Homemaker.

    Mile High Banana Bread

    I love my husband!
    One of my favorite things about being married is getting to spoil my husband by baking his favorite things. It has been awhile since I last baked for especially for him. In fact, I can’t remember the last time…. Luckily, I was able to amend that problem.
    I know I have posted a half dozen Banana Bread recipes on this blog, and no two are alike. I can’t help it! I have a hard time sticking to recipes, especially when sticking to a recipe means having to go to the grocery store. Instead, make do with what ingredients I have. I have been baking gluten-free and dairy-free for long enough now that I can tell, based on a batters consistency if it will turn out or not. Surprisingly, I find baking at high altitude to be easier than baking in moisture laden Florida. (shrug) Maybe it’s easier… or maybe I’m just happier… Happiness and love, after all, are always the best ingredients!
    Mile High Banana Bread
    (Gluten-Free, Dairy-Free)

    Ingredients:

    • 1/3 cup Oil
    • 2/3 cup Agave Nectar
    • 1/2 cup White Rice Flour
    • 1/2 cup Gluten-Free Oat Flour
    • 1 tsp Xanthum Gum
    • 2 tsp Baking Powder
    • 1 tsp Baking Soda
    • 1/4 tsp Salt
    • 4 over-ripe Bananas, mashed
    • 2 large Eggs
    • 3/4 cup Cornstarch
    •  2 Tbsp Almond Milk
    • 1 tsp Vanilla Extract
    • 2 tsp Cinnamon

    Directions:

    1. Preheat oven to 375 degrees F. (or 350 if you aren’t in the mountains)
    2. Beat together oil and agave nectar at high speed for 2 minutes.
    3. Add white rice flour, oat flour, xantum gum, baking powder, baking soda, and salt. Beat on low until blended, then on high for 2 minutes.
    4. Add remaing ingredients and beat until well blended.
    5. Pour batter into a loaf pan sprayed with non-stick baking spray.
    6. Bake 50-60 minutes, until a knife or toothpick inserted near the center comes out clean.
    7. Cool 10 minutes in the pan before transferring to a cooling rack.

    How To Hook Yourself A Man….

    My faithful readers know, GF Guy is OBSESSED with Banana Bread. That’s how I hooked him, Ladies! 

    Every time he comes home to visit (that’s strange to say, but he’s on the road more than he is home), I make him a few mini-loaves to take with him as airplane food.

    I have made so many permutations of his favorite treat that it’s impossible to keep up. In fact, I don’t even look at the original recipe any more. I’ve made it so many times that now it’s all done by instinct and what I happen to have in my pantry. No eggs? No problem! Out of tapioca starch? No sweat, honey! 

    It’s so nice to know with absolute certainty what ingredients can be substituted for others. That’s how you know you have officially mastered the art of allergy-free cooking!

    This version of Banana Bread is officially our new favorite! It is moist, sweet, and delicious! I wasn’t able to get a picture because GF Guy squirreled it all into his carry-on bag! That stinker!

    Now bake yourself a few loaves and get busy, girls!

    The Perfect Banana Bread
    (Gluten-Free, Dairy-Free, Soy-Free, Vegan)

    Ingredients:

    • 3/4 cup Brown Rice Four
    • 3/4 cup Millet Flour
    • 3/4 cup Potato Starch
    • 2 tsp Baking Powder
    • 1/4 tsp Baking Soda
    • 1/4 tsp Salt
    • 1 tsp Xanthum Gum
    • Ener-G Egg Replacer for 2 large Eggs, prepared
    • 3/4 cup Canola Oil
    • 4 medium, over-ripe Bananas, mashed
    • 3/4 cup Light Brown Sugar
    • 1 tsp Vanilla Extract
    • 2 tsp Cinnamon
    • 2 Tblsp Almond Milk
    • 1/4 cup Walnuts, chopped

    Directions:

    1. Preheat oven to 350 degrees F and spray 4 mini-loaf pans with non-stick cooking spray.
    2. In a medium bowl, combine the flours & starch, baking soda, baking powder, salt, & Xanthum Gum. Set aside.
    3. In a large bowl, whisk together the remaining ingredients, sans the walnuts.
    4. Slowly add the dry ingredients to the wet, stirring until well combined.
    5. Fold in the chopped walnuts.
    6. Divide batter evenly between prepared mini-loaf pans.
    7. Bake in preheated oven 30-40 minutes. 
    8. Cool 10 minutes in pan, and turn onto a cooling rack. Cool completely.

      Super Bowl Snack-Down….

      It’s Super Bowl time!!!!!

      …Let’s be honest. I’m really only there for the food! Any excuse to play hostess is fine by me!

      I sent out the Facebook E-vites, planned the menu, cleaned the house, and got ready to get my house-wife on! Family and friends filled our little house with warmth and laughter. For one shining night, GF Guy was home, our house was filled with love, and all was right in the world!

       (Well… my hair was kind of doing it’s own thing… But, other than that, all was right in the world!) *wink*
       

      Prep for our Super Bowl Snack-Down began Saturday, as I created the dry rub for our Pulled Pork (follow the link for the recipe) and massaged it into two 3.5 lb Organic, Bone-in Pork Shoulders. Wrapped tightly in plastic wrap, they went to bed for 12 hours on the top shelf of our refrigerator. At 8 o’clock Sunday morning, in the crock pot they went along with a little water and Liquid Smoke, and there they remained for the next 8-10 hours until they were quite literally falling off the bone.

      This is quite possibly my father’s FAVORITE recipe of all time. He flew in from Massachusetts and came straight from the airport to our house. He may say it was to see me, but I know the truth…. It was really for the Pulled Pork… We also had Vegan Seven Layer Dip and Bok-Choy & Salsa for our appetizers, Collard Greens & Rainbow Chard with Black Garlic, Roasted Kobocha Squash & Sweet Potato Fries, & Roasted Vegetables (Courtesy of my Mother in-law).

      Next step, Vegan Chocolate Chip Walnut Brownies went into the oven. (It’s seems oxy-moronic making vegan baked goods while I had 7 lbs of pork in the slow cooker, but c’est la vie!)

      I used the Namaste Brownie Mix and added my own mix-ins. Truth be told, I’m trying to clean out our cabinets!

      Walnuts, carob chips, & dairy-free chocolate chunks made it into the mix and melted into gooey perfection.

      The pièce de résistance would have to be my newest kitchen creation, Vegan Rosemary Cornbread with homemade Rosemary Infused Olive Oil. A small container of Rosemary lurking in the bottom of my produce drawer was the inspiration. Impossibly moist and bursting with fresh herb flavors, this cornbread was devoured by our guests.
       
      (The leftover rosemary olive oil can be stored in the refrigerator in an airtight container for up to a month.)

      Rosemary Infused Olive Oil
      (Gluten-Free, Dairy-Free, Nut-Free, Vegan)

      Ingredients:

      • 1/2 cup Extra Virgin Olive Oil
      • 3-4 sprigs fresh Rosemary

      Directions:

      1. Place ingredients in a small saucepan over low heat and bring to a simmer.
      2. Remove from heat and allow to come to room temperature.
      Vegan Rosemary Cornbread
      (Gluten-Free, Dairy-Free, Nut-Free, Vegan)

      Ingredients:

      • 1 cup Bob’s Red Mill Gluten-Free Biscuit & Baking Mix
      • 1 cup Bob’s Red Mill Gluten-Free Yellow Cornmeal
      • 1/2 cup Turbinado Sugar
      • 1 1/2 tsp Baking Powder
      • 1/4 tsp Baking Soda
      • 1/4 tsp Sea Salt
      • 1 tsp chopped fresh Rosemary
      • 1 cup (8oz) Vegenaise Vegan Mayonnaise
      • Egg Replacer for 1 Large Egg
      • 1/4 cup Rosemary Infused Olive Oil
      • 2 Tblsp Water
      • Fresh Rosemary for garnish

      Directions:

      1. Preheat oven to 350 degrees F, and spray an 8×8 pan with non-stick cooking spray.
      2. In a large bowl, whisk together dry ingredients.
      3. Add wet ingredients and stir by hand until combined.
      4. Scrape into prepared pan and spread evenly with a damp spatula.
      5. Top with Rosemary leaves.
      6. Bake in preheated oven about 30 minutes until golden.
      7. Cool in pan on a wire cooling rack.
      What was your favorite part of the Super Bowl?

        Call Me Carrot….

        I’m about to head to O-Town to spend the weekend with GF Guy. But, before I go, I wanted to share my latest recipe!
        More inspiration! Yesterday at work the “Odwalla Guy” gave me a free bottle of Pure Carrot Juice. 
        Now, a normal person would drink it. I, on the other hand, to one look at that gorgeous orange liquid and thought… 
        “I should bake with that!”
        And bake I did. Not bothering to take off my coat, I began measuring and mixing the moment I arrived home. By golly, it worked!
        This whole grain, vegan bread is subtly sweet and the perfect accompaniment to a cup of coffee for breakfast. (or crumbled overtop a bowl of pumpkin puree!!!!!!! I’m seriously obsessed….)
        Carrot Oat Bread
        (Gluten-Free, Vegan)

        Ingredients:

        • 1 cup Bob’s Red Mill Gluten-Free Oat Flour
        • 1/2 cup Bob’s Red Mill Garbanzo Fava Flour
        • 1/2 cup Sorghum Flour
        • 1 tsp Xanthum Gum
        • 2 tsp Baking Powder
        • 1/4 tsp Baking Soda
        • 1/4 tsp Salt
        • 1 tsp Cinnamon
        • 1/4 tsp Cloves
        • 1/4 tsp Ginger
        • 1 cup Carrot Juice
        • 2/3 cup Light Agave Nectar
        • Egg Replacer for 2 Eggs
        • 3 Tblsp Unsweetened Applesauce
        • 3 Tblsp Coconut Oil
        • 1/3 cup chopped Pecans

        Directions:

        1. Preheat oven to 350 degrees F and spray 3 mini-loaf tins with non-stick cooking spray.
        2. In a medium bowl, whisk together the dry ingredients.
        3. In a large bowl, combine wet ingredients.
        4. Slowly add dry ingredients to the wet, mixing until combined.
        5. Fold in chopped pecans by hand.
        6. Pour batter into 3 mini-loaf pans.
        7. Bake in preheated oven 35-40 minutes, until a toothpick inserted near the center comes out clean.
        8. Cool bread in pan for 10 minutes. Finish cooling before slicing…. if you can wait that long!
        What is the strangest ingredient to inspire you? 
        This post is linked to Slightly Indulgent Tuesdays.