Organic Gluten Free Banana Bread

Grease Pans. Bake at 350° for 35-40 min, or until knife inserted comes out clean.

 2 C. Organic Rice or Quinoa Flour

1 ½ t. Aluminum Free Baking Powder
½ t. Aluminum Free Baking Soda
1 t. Ground Organic Cinnamon
½ t. Ground Organic Nutmeg
2 Free Range Eggs, Beaten
2 C. Mashed Organic Bananas
1 C. Organic Sucanat
½ C. Organic Applesauce
¼ C. Chopped Raw Organic Walnuts (optional)

(Frosting optional, see below)

Combine dry ingredients except the sugar. Make a well in the center of the flour mixture.

Mix eggs well. Add applesauce, bananas and sugar and mix well.

Pour egg mixture into flour mixture. Mix just enough so flour is moistened. Pour into greased pans*.

 *I like to use a few small pans of different shapes and sizes instead of one large bread sized pan. It’s more fun and you can freeze some for later. I used 4-5 small tins and baking dishes of different shapes. It averaged out to be 5 dishes. Banana bread thaws out nicely, but just be sure to wrap it good so there isn’t freezer burn. And don't forget to label it!

Frosting:

Blend 8 oz. softened Organic Cream Cheese with 1 t. Organic Vanilla and 1 C. Organic Powdered Sugar**. Spread on top of loaves after they have cooled completely. This is my husband’s absolute favorite cake: “Banana nut bread with cream cheese frosting”.

** I made my own powdered sugar by blending 2 C. Organic Evaporated Cane Juice ‘til powdered and then adding ½ C. Tapioca Flour and blending a little more. It turned out pretty good. A lot less expensive than buying it outright.  

 

Organic Baked Macaroni with Parmesan

Preheat oven to 350˚.

16 oz. Macaroni (or whatever type pasta you prefer, this time I used organic whole wheat elbow macaroni but I prefer quinoa or rice elbow to the whole wheat)

2 ½ C. Raw Milk

8 oz. Organic Cream Cheese

5-6 T. Organic Butter

1/4 t. Fresh-ground Organic Pepper

1 t. Organic Yellow Mustard

1 ½ t. Sea Salt

1 ½ C. Raw Mild Cheddar Cheese, Grated

1 C. Parmesan, Grated

Cook the pasta following package directions plus 1 t. of the sea salt, and strain. Put back in the pot used to boil it and set aside. While the pasta is boiling, combine the milk, cream cheese, butter, pepper, mustard and remaining salt in a medium cast iron skillet (my personal favorite) or very large sauce/frying pan, and cook over medium heat. Stir occasionally until the butter and cream cheese have melted. Toss the cheddar and parmesan with the reserved pasta and mix. Pour pasta in 3 quart baking dish and add hot milk mixture. Stir gently till mixed well.

Bake approximately 20 minutes, or until the macaroni is set and the top is golden brown. “And not crunchy!”, as my son would say. Happy Baking!
Makes Approx. 8 - 1 1/4 cup servings

**I used organic whole wheat elbow macaroni but prefer rice or quinoa pasta. I shouldn’t complain though because my worst critic, my 7 year old son, actually loved it minus the pieces that got a bit crunchy on top. Next time I will only bake this dish 2o minutes instead of 25.

Coconut Flour Biscuits

Coconut Flour Biscuits

 

1 ¼ C. Organic All Purpose Flour

½ C. Organic Coconut Flour

1 Heaping t. Baking Powder

1 t. Organic Sugar

1 t. Sea Salt

Generous 1/3 C. Organic Palm Shortening or Organic Butter

1 C. Raw Milk

Sift together the flours, baking powder, sugar and salt in a large mixing bowl. Add the shortening/butter and cut into the flour mixture. Using two knives has always been easiest for me. This should only take a minute or two.

Add milk all at once and stir to moisten. Dough will be quite wet.

Turn dough out onto floured surface and knead several times. Fold dough in half once.  Pat folded dough into a circle about ½” or so thick. (I used a rolling pin.) Cut the biscuits with a biscuit cutter or a glass. (I used a glass the size I wanted the biscuits to be.) Place on a baking stone with just a little space in between the biscuits. Mine rose quite a bit when they cooked. I probably could have rolled them out a bit thinner in the beginning.

Bake at 425˚ for 10-15 minutes or until tops are slightly browned. Serve with raw honey, yum!!!

***These were soooo gooooood! I’ve tried many other flour combinations and none work like the white flour. Sorry. If you want “biscuits” you’ll most likely need to use white flour. If anyone has a better way, I’m all ears. Try to make sure that it’s at least organic. It’s okay to cheat once in a while, as long as it’s not every time. We do what we can with what we know and what we have.

Happy Baking!