Gluten Free Banana Coconut Bread

Gluten Free Banana Coconut Bread

Ingredients:

2 cups of rice flour or a rice flour mix

(I used Betty Crocker's gluten free rice flour blend.)

2 ripe bananas

1 cup shredded coconut

1/2 cup water

2 eggs

1/4 cup honey

1 tsp baking soda

1 tbsp ground cinnamon

1 tsp vanilla extract

1 tbsp coconut oil

Directions:

Preheat oven to 350 degrees

Coat bread pan with melted coconut oil

Mix dry ingredients in a large bowl.

Mix wet ingredients, including banana, in another bowl.

Add wet ingredients to dry ingredients, and mix well.

Pour batter into prepared loaf pan.

Bake for about 45 minutes until banana bread is brown and crisp around the edges.

Let cool before cutting.

Enjoy!

Enchilada Sauce

Ingredients:

6-7 large ripe tomatoes

2 cloves garlic (minced)

3 tbsp ground cumin

2 tsp salt

1/2 tsp pepper

1 tsp oregano

1 tbsp honey or agave nectar

Directions:

Dice tomatoes and simmer with garlic on low in a pot 

for at least 6 hours, stirring occasionally.

Let mixture cool, then blend in a blender until it has a

sauce consistency. 

Put sauce back into the pot, and add remaining ingredients.

Simmer on low for at least an hour.

You are ready to prepare your enchiladas now!

Enjoy!

Guacamole

Serve with tortilla chips!

Ingredients:

3 avocados (soft, dark, and ripe)

1/2 cup of cilantro

1/4 cup of green onions

1 large tomato (soft, red, and ripe)

2 cloves of garlic

juice from 1 lime

1 tbsp cumin

2 tsp salt

1/4 tsp pepper

Directions:

Blend all ingredients in a food processor. 

Best when guac sits in refrigerator for at least an hour before serving.

Enjoy! 

Green Goddess Hummus

Perfect served with chips, crackers or veggies!

Ingredients:

3 cups chickpeas/garbanzo beans (cooked)

1/3 bushel of cilantro

3 small carrots (optional)

1 avocado

juice from 1 lime

1 cup olive oil
2 cloves of garlic

2 tbsp cumin

2 tsp salt

1/2 tsp pepper

If you like some heat to your hummus add in 6 Serrano peppers!

Directions:

Blend all ingredients in a food processor. 

Best when hummus sits in refrigerator for at least an hour before serving. 

Enjoy!

I like to add carrots in the recipe if I am serving hummus with chips
or crackers to get in some extra healthy veggies!

Fresh Pasta Salad

Ingredients:
3 cups whole wheat pasta

fresh veggies
1/4 cup of sunflower seeds
1/2 cup olive oil
1 tsp salt
1/8 tsp pepper
1 tsp oregano
1 tsp dill

Order whole wheat pasta in bulk, and you will always be able to toss 

local, fresh, chopped vegetables into a pasta salad!

I stopped at Fritchey's farmers market the other day and made a pasta salad for the weekend.

I love using a variety of tomatoes, onions, cucumbers,
carrots, zucchini, squash, and broccoli. 

Top your pasta salad with some herbs from your herb garden.
I used fresh cilantro!

For the dressing I used olive oil, salt, pepper, oregano, & dill,
but you can use whatever you want!

Don't forget to throw in sunflower seeds or any type of nut to add crunch and texture!

Let your pasta salad sit in the fridge covered for a couple hours to soak up
the flavor of the dressing.

Add cheese, meat, or fish if you would like.
Sometimes it is nice to serve a purely vegan dish!

Enjoy!

Twice Baked Sweet Potato

Served with roasted squash and zucchini and a BBQ sandwich from

North Georgia BBQ in Helen.

Here is their contact info:

663 Edelweiss Strasse, Helen, GA 30545

706-878-5753

Ingredients:

3 sweet potatoes

2 tbsp butter

1/8 tsp salt

1/4 tsp cinnamon

1 tbsp honey

1 tbsp milk

Directions:

Preheat oven to 400.

Wrap sweet potatoes individually in foil and bake for 1 hour. 

Let sweet potatoes cool until you can handle them.

Cut them in half, and scoop out center pulp 

leaving about half an inch of pulp on the sides.

Put pulp in medium sized bowl.

Add butter, salt, cinnamon, honey, and milk and mash ingredients 

until blended.

Fill potato shells with pulp and place them on a baking sheet.

Bake for 15-20 minutes.

Makes 6 servings.

Enjoy!

I am not a huge fan of baked beans and traditional potato salad, 

so I like sides like this to go with a BBQ sandwich. 

Thin crust yeast free pizza

Recipe below will make 2 pizzas, 

and you will have some dipping sauce left over.

Ingredients:

Sauce:

5-6 tomatoes, diced

2 cloves garlic, minced

1 tsp salt

1/4 tsp pepper

1/2 tsp oregano

1/2 tsp basil

2 tbsp honey

Crust:

2 cups flour

2 tsp salt

2 tsp oregano

1/4 tsp pepper

2 eggs

1 1/2 cups of milk

1 tbsp olive oil

Cheese:

1/2 gallon of farm fresh milk

1/2 cup vinegar

Toppings:

whatever you would like!

Directions:

Cheese:

Make cheese by following directions here:

http://www.sauteelocavore.blogspot.com/2013/04/cheese-making.html

Cool cheese in fridge to harden.

Sauce:

Simmer tomatoes and garlic in a large pot for at least 2 hours, stirring often.

Sauce will thicken.

Add salt, pepper, oregano, basil, and honey while sauce is cooking.

Crust:

Preheat oven to 400.

Lightly grease 2 pizza pans with olive oil.

Stir together flour, salt, oregano, pepper, eggs, & milk

Pour batter into pans, spreading evenly.

Bake for about 20 mins until crust is set.

Add sauce, toppings, & cheese to your pizza!

Cook for an additional 10-15 minutes.

Cool for 10 mins before cutting and serving.

I like to put the cheese on last for this recipe

so that it will hold some of the toppings down.

The topping I used above are sausage, kale, onions, & peppers.

I cooked the crumbled sausage in a skillet before adding it to the pizza.

This homemade cheese doesn't melt as well as store bought mozzarella,

but I just appreciate the process of making it and knowing the ingredients.

Enjoy!