Gluten-Free Banana Oatmeal Bread

Posted on by aurorameyer
Gluten Free Banana Oatmeal Bread By Aurora Meyer on Dispatches from the Castle

Gluten Free Banana Oatmeal Bread

Super easy gluten free Banana Oatmeal Bread.
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Prep Time 10 mins
Cook Time 55 mins
Resting Time 10 mins
Course Breakfast
Cuisine American
Servings 12 slices

Ingredients
  

  • 1/2 cup Butter Can substitute shortening or magerine if you prefer.
  • 1 cup sugar If you prefer caramel flavors feel free to add some brown sugar we like half cup of each.
  • 2 tbsp
 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup gluten free flour We like the Krusteaz all purpose gluten free flour the best.
  • 1 cup quick cooking oats These work the best but in a pinch you can use Instant.
  • 1 teaspoon baking soda
  • 1/2 teaspoon iodized salt
  • 1/4 cup milk We use vanilla almond milk because we don't have regular milk in the house but your favorite milk or milk alternative would work in this recipe.
  • 1/2 teaspoon cinnamon In our opinion Penzy's cinnamon is the best.
  • 2 Ripe bananas We wait until they are mostly brown to make this recipe.

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside (we use olive oil spray for this and it works well).
  • Cream together the butter and sugar. Add eggs one at a time and then vanilla; beat until fluffy.
  • Add the flour and mix. Then add the bananas and oatmeal and mix. Then add the baking soda and mix. Add the salt and cinnamon to the milk, pour in slowly and mix. Mix until blended.
  • Pour into the prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes. (The middle might fall in but a tooth pick or butter knife should come out clean.)
Keyword banana, banana bread, banana oatmeal bread, oatmeal
Tried this recipe?Let us know how it was!

Best Gluten Free Apple Pie Ever

Posted on by aurorameyer
We recently went apple picking and picked a five-gallon bucket full of apples. Apples from the local orchard by Aurora Meyer on aurorameyer.com After making two rounds of the easiest apple sauce ever, I tried my hand at a gluten-free apple pie adapting an All Recipes recipe. I don’t think I’ve ever had an apple pie that was this delicious and I’ve eaten a lot of apple pie. Best Gluten Free Apple Pie Ever fork tender in crust by Aurora Meyer on aurorameyer.com
Best Gluten-Free Apple Pie by Aurora Meyer on aurorameyer.com

Best Gluten-Free Apple Pie Ever

After making two rounds of the easiest apple sauce ever, I tried my hand at a gluten-free apple pie adapting an All Recipes recipe. I don’t think I’ve ever had an apple pie that was this delicious and I’ve eaten a lot of apple pie.
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Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • stove
  • oven

Ingredients
  

  • 1 gluten-free pie crust we used the KINNIK brand from our local grocer
  • 1/2 cup unsalted butter
  • 3 tablespoons gluten free all-purpose flour we used Krusteaz Gluten Free All-Purpose Flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 -10 pounds apples peeled and cored (we used about 2 pounds of the locally picked apple

Instructions
 

  • Preheat oven to 425 degrees F (we used our convection feature which automatically reset the temperature to 400 degrees).
  • Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer, continue stirring occasionally to prevent burning.
    Best Gluten Free Apple Pie Ever Caramel sauce by Aurora Meyer on aurorameyer.com
  • Place the bottom crust in your pan. Place the crust on a baking sheet to catch drips.
  • Fill the pie crust with apples, mounded slightly. Carefully pour the sugar and butter liquid over the crust. Pour slowly so that it does not runoff.
    Best Gluten Free Apple Pie Ever mounded apples in crust by Aurora Meyer on aurorameyer.com
  • Bake 15 minutes in the preheated 425 (or 400) degree oven.
    Best Gluten Free Apple Pie Ever Baking by Aurora Meyer on aurorameyer.com
  • Reduce the temperature to 350 degrees F (our oven reset the convection temperature to 325 degrees).
  • Continue baking for 35 to 45 minutes, until apples are fork-tender.
    Best Gluten Free Apple Pie Ever fork tender in crust by Aurora Meyer on aurorameyer.com
Keyword apple, apple pie, dessert, gluten-free, gluten-free apple, gluten-free apple pie, pie
Tried this recipe?Let us know how it was!

Gluten-Free Baked Vanilla Sprinkle Doughnuts

Posted on by aurorameyer
Gluten Free Baked Vanilla Sprinkle Doughnuts

Like everyone else, thanks to COVID-19, we have spent the last three-plus weeks at home. This means Miss A and I have been doing quite a bit more baking. We’ve mastered several modified recipes and so far, this Gluten-Free Baked Vanilla Sprinkle Doughnuts is our favorite.

Gluten Free Baked Vanilla Sprinkle Doughnuts

Gluten-Free Baked Vanilla Sprinkle Doughnut

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Course Breakfast
Cuisine American

Ingredients
  

  • 2 1/3 cups all-purpose gluten-free flour We used Krusteaz Gluten Free All Purpose Flour.
  • 1/3 cup blanched almond flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup almond milk or other milk of your choice
  • 1/2 cup full-fat plain Greek yogurt
  • 2 large eggs
  • 1/2 cup olive oil You can use melted butter
  • 1 teaspoon vanilla extract
  • Rainbow sprinkles or other sprinkles of your choice
  • Your favorite frosting We are partial to chocolate frosting

Instructions
 

  • Preheat the oven to 425°F. Spray a doughnut pan or muffin pan with nonstick cooking spray and set aside. Combine the gluten-free flour, almond flour, baking powder, baking soda, sugar and salt into a large mixing bowl. Whisk together with a fork until completely combined.
  • In a separate mixing bowl, add the almond milk, yogurt, and eggs. Whisk until smooth. Add in the olive oil and vanilla extract. Whisk again until smooth.
  • Pour the wet ingredients into the dry ingredients, and stir until they are fully combined and there are no dry spots. The batter will be thick and sticky. (If it is too dry add a bit more milk, if it is too wet add more gluten-free flour.)
  • Using an ice cream scoop, scoop the batter into the greased pan until they are filled 3/4 of the way.
  • Bake for 12 to 15 minutes, until a toothpick comes out clean. The doughnuts will be golden-brown. Allow to cool on a wire rack before frosting.
  • Once the doughnuts are cooled, frost them with your favorite icing. We're partial to chocolate
Tried this recipe?Let us know how it was!

InstaPot Chicken Chilaquiles

Posted on by aurorameyer

We make this dish regularly and it is just as good in the winter as it is in the summer. Lately, we’ve been using Beanitos in place of tortilla chips and it is just as good.

 

 [wpurp-searchable-recipe]Chicken Chilaquiles – – green onions (sliced), ground cumin, kosher salt, olive oil, boneless skinless chicken thighs or cubed chicken breast, oz. tortilla chips ((we use Beanitos)), Cilantro (chopped for serving), Lime wedges (for serving), lime juice, onion (diced), green pepper (diced), chicken stock, fire roasted tomatoes, shredded cheese (quesadilla, Monterey Jack and cheddar are all good options. ), In your InstaPot add the oil, chicken, cumin, garlic, paprika, salt and chicken broth. Set the venting knob to Sealing Position. Set to Poultry for 10 minutes.; While the chicken is cooking, dice the onion and green pepper. ; When the chicken has finished cooking, quick release the pressure by carefully move the venting knob from Sealing Position to Venting Position. ; Remove the chicken.; Add the tomatoes, onion, green pepper and green onions to the pot. Turn to saute for 10-15 minutes. ; Use an immersion stick blender and blend the mixture. Bring to a boil. ; Shred the chicken and add back to the pot. ; Cover and put on keep warm until ready to serve. ; – – Recipes[/wpurp-searchable-recipe]

Chicken Chilaquiles

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Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 2 cup Chicken cooked
  • 1 bunch Cilantro
  • 1 bunch Green onions
  • 1 Lime wedges
  • 1-2 green peppers diced
  • 1 28- oz. can Tomatoes fire roasted
  • 1 tbsp Lime juice
  • 1/4 tsp Kosher salt
  • 2 tbsp Oil
  • 1 tsp Cumin ground
  • shredded cheese quesadilla, Monterey Jack and cheddar are all good options.

Instructions
 

  • In your InstaPot add the oil, chicken, cumin, garlic, paprika, salt and chicken broth. Set the venting knob to Sealing Position. Set to Poultry for 10 minutes.
  • While the chicken is cooking, dice the onion and green pepper.
  • When the chicken has finished cooking, quick release the pressure by carefully move the venting knob from Sealing Position to Venting Position.
  • Remove the chicken.
  • Add the tomatoes, onion, green pepper and green onions to the pot. Turn to saute for 10-15 minutes.
  • Use an immersion stick blender and blend the mixture. Bring to a boil.
  • Shred the chicken and add back to the pot.
  • Cover and put on keep warm until ready to serve.
Tried this recipe?Let us know how it was!

Gluten and Dairy Free Chocolate Chip Cookies

Posted on by aurorameyer

We love cookies. Finding alternative cookies we can eat that also taste good is a bit more challenging. Luckily, I found this recipe on the back of Bob’s Red Mill Almond flour. With a few alterations, it is the perfect chocolate chip cookie alternative.[wpurp-searchable-recipe] – – Coconut Oil room temperature (54g. You may want to increase this to 1/3 of a cup if you like your baked goods a bit more chewy. ), Maple Syrup (80g), Egg room temperature (50g), Egg Whites room temperature (40g), Vanilla Extract, Natural Almond Flour (336g), Baking Soda, Sea Salt, Red and Green M&Ms (or more!), Red and Green M&Ms (or more!), Preheat oven to 375°F. Line two baking sheets with parchment paper.; Combine almond meal, baking soda and sea salt and set aside.; Mix room temperature coconut oil and maple syrup in a mixer until creamy but not fully incorporated. Add room-temperature whole egg, egg whites and vanilla extracts until fully mixed.; Slowly add dry ingredients to egg mixture and mix briefly. Add M&Ms and mix until well combined.; Place large rounded tablespoons (about 18g per cookie) onto prepared baking sheets, about 1 inch apart. ; Place in oven. NOTE: after about 3-4 minutes take them out and use the bottom of a glass to flatter. If you try to flatten before the cookies will just stick to the glass. ; Bake until set and golden, about 12- 15 minutes.; – Thought we made these for the Christmas holiday, you can easily add chocolate chips or regular M&Ms and eat any time of year.[/wpurp-searchable-recipe]

Gluten and Dairy Free Chocolate Chip Cookies

We love cookies. Finding alternative cookies we can eat that also taste good is a bit more challenging. Luckily, I found this recipe on the back of Bob's Red Mill Almond flour. With a few alterations, it is the perfect chocolate chip cookie alternative.
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Ingredients
  

  • 1/4 cup coconut oil for chewy cookies
  • 1/4 cup Maple Syrup
  • 1 Egg room temperature
  • 2 Egg Whites room temperature
  • 1 tsp Vanilla Extract
  • 3 cups Natural Almond Flour or blanched Almond Meal
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1/2 cup Red and Green M&Ms or more!

Instructions
 

  • Preheat oven to 375°F. Line two baking sheets with parchment paper.
  • Combine almond meal, baking soda and sea salt and set aside.
  • Mix room temperature coconut oil and maple syrup in a mixer until creamy but not fully incorporated. Add room-temperature whole egg, egg whites and vanilla extracts until fully mixed.
  • Slowly add dry ingredients to egg mixture and mix briefly. Add M&Ms and mix until well combined.
  • Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart.
  • Place in oven.
  • NOTE: After about 3-4 minutes take them out and use the bottom of a glass to flatter. If you try to flatten the cookies before they have started to set, the cookies will just stick to the glass.
  • Bake until set and golden, about 12- 15 minutes.

Notes

Though we made these for the Christmas holiday, you can easily add chocolate chips or regular M&Ms and eat them any time of year.
Tried this recipe?Let us know how it was!