Crock Pot [keepin' the kitchen cool!] GLUTEN FREE Banana Bread

Wow, what a ride it has been these past ten months. There is much to update, so much I want to share that I've been unsure of even where to start. This post will break my writer's block/overload, perhaps, since it's just for fun! :)
The one health update I'll share today is that I am thrilled to report, my platelet count has been steadily climbing since I left the hospital in June! Yesterday it came back one point below NORMAL range!  God is healing me thru and thru!

So onto the banana bread fun!
I discovered this idea when we had a major heat wave the weekend of Mother's Day, and I wanted to make quick bread for the brunch, but did NOT want my kitchen to get any hotter than it already was!
Enter my favorite kitchen appliance: the crock pot! This recipe as my inspiration,
I made some modifications and voila, Banana bread in under three hours with no extra mercury rising in the house.

What you need:
1 3/4 cup Trader Joe's Gluten Free flour blend
1 tsp xanthan gum
2 tsps baking powder
1/4 tsp baking soda
1/2 tsp sea salt

3/4 cup coconut sugar (check out Madhava brand Organic Coconut Sugar thru Subscribe & Save on Amazon!)
1/3 cup organic butter or coconut oil
2 cage free eggs, beaten
2 ripe, medium to large size bananas (or 3 small), mashed
1 tsp pure vanilla extract (I use Trader Joe's Pure Bourbon Vanilla Extract),
1/2 cup frozen organic blueberries

What you do:
Grease the crock of a 3 (ish) quart slow cooker with butter or coconut oil. Set aside.
In a medium mixing bowl, sift together all dry ingredients except sugar (flour, gum, soda, powder, salt).

In another bowl, cream together butter (or coconut oil) with coconut sugar until blended. Gently mix in beaten eggs, mashed bananas, and vanilla.
Add in the dry ingredients slowly, blending well with a whisk.
Stir in the blueberries (no thawing needed).

Pour batter into pregreased crock, smoothing the top with spatula. Cover and set to High. Walk away - you're basically done! :)

Check the bread with a toothpick after 2 hours. It will be done between two and three hours. (Slow cooker power levels vary by brand.)

When bread is done, toothpick should come out clean, but bread will be moist and oil sizzling on the edges. Remove lid and let cool/set up for five minutes. Cut into pieces and scoop out of crock, or turn out the whole loaf onto a plate and cut to serve
Enjoy!

*Sometimes it is recommended to prop open the lid with a wooden spoon when baking in crock pots. I've never done this, but know it's an option if bread is too moist/not setting up.

Update: This recipe is even more fool proof than I thought! I ran out of Gf flour blend but had ripe bananas to use, so I thought I woukd experiment.

I used 1 cup brown rice flour and 3/4 cup teff flour. I was much more lax with the mixing too, I just combined all the wet ingreds together, added the dry, and put in the crock. This time I set the slow cooker on Low and let it go 4 hours. It turned out great - moist and delicious again! it was just slightly darker in color because of the teff flour.

so there you go, this recipe is even more versatile tban we knew!

If you make any changes be sure and comment to share your experience :)

Red [Brown] & Blue Berry Muffins!

Just in time for the 4th of July, here is a recipe for Red and Blue colored muffins, free of gluten, dairy, eggs, soy, refined sugar, legumes, and very low in grains...

These muffins are delicious. Soft, moist (though a bit crumbly) in texture, the chestnut flour gives them a warm nutty flavor while the blueberries sweeten and the raspberries give a little tang. They are an achievement I'm most proud of!

I have tested this recipe three different times, changing at least one ingredient each time. The last test was done using mini-cupcake liners and my new mini cupcake tin I purchased in prep for Victory's first birthday.
They turned out well each time, which tells me that they are nearly foolproof muffins. It helps (and somehow feels more decadent) to eat them with a spoon in a little bowl; this way you're sure to get every last crumb in your mouth too!

This version I'm sharing with you was my third experiment. It uses the highest ratio of Chestnut flour, I'm guessing this is why these were the darkest in color of the three versions. It also uses the lowest amount of grains, so that's why I picked it to share. If you're interested in the other two (just as delicious) versions using rice flour and tapioca flour, comment and I will post them.

This recipe came about a few weeks back, when there was literally nothing to eat in our kitchen but a few ingredients. A few gluten free flours I wanted to get rid of, frozen berry blend mix from Costco, and part of a bag of Chestnut flour leftover from my birthday Carrot Cake Cupcakes. I pulled my Flying Apron Baking Book off the shelf and found a recipe for "Maple Berry Muffins." I modified it to be as Primal, grain-free and low-sugar as possible, and three baking sessions later, here are these muffins.

These taste so good, and look so pretty, that they may be making an appearance at Victory's 1st birthday party next month, complete with fresh blackberries from our garden! I hope you enjoy them as much as we have (that includes me, Hubs, my mom, our friends, our friends' kids, our neighbors... they are crowd pleasers)!

Red (Brown) & Blue Berry Muffins

Makes 10-12 traditional size muffins, 24+ mini muffins

What you need:

1 1/2 cups chestnut flour, such as Dowd & Rogers
1/2 cup sorghum flour
1/2 tsp baking soda
1+ cup water
1/2 tsp apple cider vinegar
1 tsp vanilla extract
1/3 cup grapeseed oil or olive oil
1/3 cup pure organic maple syrup OR 1/4 cup maple sugar
1/2 tsp cinnamon
1/4 tsp ginger, optional
1/4 tsp sea salt
1/2 cup fresh/frozen raspberries
1/2 cup fresh/frozen blueberries

*I have been reading Michael Ruhlman's Ratio, and I have to say, it pains me to list out these measurements for you, knowing that if they were weights instead, you'd be essentially guaranteed a perfect muffin. My blog may turn into a recipe-by-ratio, baking-by-weight destination in the future, because I am really loving that concept. In the meantime, go with your gut. Baking without gluten really isn't so intimidating or risky, just pay attention to the texture of your batter and have fun! That is what it's really about :)

What you do:


Preheat oven to 365 degrees. Prepare your muffin tin, using festive paper liners.
In small-medium mixing bowl, combine dry ingredients and set aside.
Using stand mixer, whisk together liquid ingredients on low until blended.
Slowly add dry ingredients to liquid mix, on medium speed, until smooth. Add water if mixture seems to need more liquid. Batter will be runny, similar to pancake batter, or a slightly watery brownie batter.
Scoop 1/4 cup batter into each muffin cup. Depending upon how much water used, you will get 10 to 12 traditionally sized muffins.
Drop berries (can be frozen still) on top of batter in each muffin cup.
Bake until golden and tops are slightly firm to touch. It took 20 minutes for my traditional size muffins to bake (check at 15), and less than 10 minutes for the mini muffins (check at 5 minutes).

Note: Don't stress too much about getting them perfectly done. The beauty of baking without eggs is that even if your muffins turn out to be not quite done, they won't hurt you!

Enjoy! (I know you will!)

These would be delicious set on top of a small bowl of coconut milk ice cream... Excuse me while I steal away to my kitchen to see if I have what's needed to make that happen ;)

Have a festive 4th of July with family, friends, fireworks, or whatever else helps you celebrate all that our nation's freedom has given you. We are so blessed to live in the Land of the Free and the Home of the Brave. Happy birthday America!