Gluten Free Peanut Butter Banana Bread

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Newspapers.

I think of  Sunday mornings,  reading the comics, clipping coupons, drinking coffee and eating breakfast.

Although I don’t have the time to read a newspaper daily, I do somehow always find the time to browse the recipe section.  As if I really need one more recipe, right?

I love the fact that the recipes are often submitted by local folk; tried and true family recipes.

This recipe was featured in a section called NC State Fair Recipes and it is soooooo good.  It truly tastes like a peanut butter and banana sandwich.  Imagine that? 

I hope you like it as much as me.

Gluten Free Peanut Butter Banana Bread

  • 1  3/4 cup Pamela’s Baking Mix
  • 2/3 cup sugar
  • 1/2 cup peanut butter(I used Jiff)
  • 1 cup mashed bananas(about 3 whole naners)
  • 2 eggs
  • NOTE: if you are using a gf baking mix that doesn’t include baking powder/baking soda, you will need to add 1 teaspoon baking powder

Preheat oven to 350. Grease loaf or mini-loaf pan.

In a bowl mix Pamela’s with sugar. Cut in peanut butter until mixture  resembles coarse crumbs. Stir in eggs and bananas until just blended. Spread evenly in pan(s). Bake ~ 25min for mini loaf pan or ~1hr. 10min. for large loaf pan.

Source: The Herald Sun

I hope our technology absorbed society doesn’t drop the production of newspapers and rely only on internet reading.

There is something so wholesome about holding and reading the newspaper.  Black fingertips and all.

-eRiN

Custom Choice Cereal

Custom Choice Cereal  is a company that completely warms my heart and I couldn’t be more willing to review their cereals on my blog.

Not only does the company offer customized gluten free cereal mixes, the production facility is located in Durham, NC AND the owners developed their business plan while studying at UNC’s School of Business, AND they even incorporated carolina blue in their logo, as a tribute to the tar heels.  Raised in Chapel Hill how could I not be a supporter? Ha.

I have tried two cereal mixes and both were winners.

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First up was Ernie’s Flakes(Ernie is my nickname).  It contained Corn Flakes with dried pears, dried cranberries and chopped pecans. 

Second up was Erin’s Mixalot. A combination of Good Morning Flakes, shredded coconut, sliced almonds and dried cherries.

Both arrived made to order and both contained fresh ingredients.

A great alternative to my stock of Chex cereals. 🙂

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My only suggestion?  Expand the cereal base choices.  

Even if that idea isn’t in the company’s plans,  you can bet I’m a dedicated customer!!

Thanks Hajo, Patrick and all of the other Custom Choice Cereal staff.

GO HEELS!

-eRiN

Under the Weather

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Don’t be jealous.

A headcold has surfaced at my house.

Be back soon. 🙂

-eRiN

Baba Joon’s Chocolate Chewies

Baba Joon’s   is a baking company housed in Eugene, Oregon which makes gluten free and dairy free cookies called Chocolate Chewies.

For a $2.95 shiipping & handling fee,  the company will send you  a chewy sample package, flavor of your choice.  I couldn’t resist the offer.

Yesterday I received some chocolate friends in the mail.

My sample choice:  peanut.

Three to a sample pack, gone in ~three minutes. 🙂

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My thoughts:

A light and airy cookie,  filled with peanut bits and a mild chocolate flavor.

Not overly sweet.

Reminiscent of tea cookies. 

A different texture than expected.  Not really “chewy” per se…more along the lines of a soft inside with a thin layer of sugary crunch on the outside.

With no flour, no cholesterol and no preservatives….I’m a fan.

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As a previous small business owner myself,  I’m all about supporting other small businesses….especially when they offer tasty gf products.

Visit the website  and sign up for a sample.

Thanks Baba Joon’s for supporting us gluten freeERS!

-eRiN

Tuesdays with Dorie-Gluten Free Allspice Crumb Muffins

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This week’s TWD brought a few baking lessons.

Thanks to Kayte at Grandma’s Kitchen Table for choosing the recipe.

Lesson #1:  Don’t overmix crumb mixture. The buttery, brown sugar will melt into the muffins and the crumb topping will become invisible.

Lesson #2:  Don’t photograph hot muffins.  Muffins will fall apart and fingers will get burned.

Lesson #3: Don’t add leftover crumb mixture to top of baked muffins, trying to improve the photograph.  The “crumb topping” will only look like wet sand.

Lesson #4:  Not my favorite TWD recipe, but good enough to eat two muffins. 🙂

You can find the recipe here. 

-eRiN

Gluten Free Cinnamon Raisin Bread

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Credit for this lovely loaf goes to Mr. Bob’s Red Mill and his GF Cinnamon Raisin Bread Mix.

Credit is due when credit is due, right?

My thoughts………

Pros:  

  • Easy peasy to make.  Dissolve the yeast in some water, add some oil, an egg and throw in the flour mix.  Mix for about 2 minutes and spoon into a baking pan.
  • Smells fabulous while baking.  Smells fabulous while baking.  Smells fabulous while baking.
  • Fresh out of the oven, you don’t even need butter, pb, honey, cream cheese, etc.  It feels, it tastes and it looks like REAL bread.

Cons:

  • You have to wait about an hour for the batter to rise and then it takes another hour for the bread to bake.
  • Dries out very easily. I made the loaf last night and by morning, I could taste a dryer texture.

Would I buy this again? Most definitely.

Despite the dryness, I discovered a solution to maintain the freshness.

I simply cut the loaf into individual slices, wrapped them in plastic wrap and placed them in the freezer.  This afternoon, I took one slice, microwaved it for about 30 seconds, toasted it and then topped it with honey walnut cream cheese. YUM. 

I’m such a carbo-lover.

To make the cream cheese, I took reduced fat philly cream cheese and added honey & chopped walnuts  to taste. Easy peasy, just like mixing the bread. 🙂

Here’s something ironic.  Before I was diagnosed with Celiac, I was pretty much a cake/muffin/cookie/bread mix snob.  I considered myself a true baker and preferred to make breads/desserts/goodies from scratch.  Now post Celiac diagnosis, I find myself relying A LOT on gf mixes or all purpose type baking flours.  I guess it’s the working mom coming out in me…convenience, convenience, convenience.  It is just easier to buy a bread mix than take the time(that I don’t have) to buy 3-5 different gf flours and experiment.  At least I know gf mixes don’t have all of the preservatives and filler ingredients like “regular” mixes. 

Your thoughts?

Sweet dreams,

eRiN

Gluten Free Chocolate Chip Pumpkin Cookies

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Hi friends!

It feels pretty weird posting after how many weeks?  Five?  Whoa. Gracious.

I won’t bore you with my blog break reasons,  just know that parenting can be one tough job. Period.

 

Onto the yummy eats.

It really seems that pumpkin is a common theme around the blog world these days. For good reason.

Tonight was my chance to join in the Fall fest and bake up a batch of Chocolate Chip Pumpkin Cookies.

This was adapted, gluten free, from my dear…dear…dear friend Wendy’s recipe.  Thanks Wen.  They were as good as I remember.  And Wen, if you’re reading, I do think your neighbor should give them a try. 🙂

 

Chocolate Chip Pumpkin Cookies
 
  • 1/4 cup(2 oz.)butter
  • 1/2 cup sugar
  • 1 cup gf flour mix(I used Bob’s Red Mill All Purpose Baking Mix—my new favorite)
  • 1/2 cup canned pumpkin(good ol’ Libby’s)
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/8 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1 egg
  • 3 oz chocolate chips (or pecans or raisins or whatever the heck you want to toss in….direct quote from Wendy. ha.)
 
Cream butter and sugar; add egg, vanilla, and pumpkin.  Mix well.  Add dry ingredients and chocolate chips (or other add-in).  Bake on greased cookie sheet at 375 for about 12 minutes. 
 
It actually feels like Fall in Houston.
How long it will last? Who knows.  I’m just trying to enjoy the moment.
See ya soon,
eRiN