glutenfreefitandfrugal

To share tasty, nutrient dense Gluten Free recipes, fitness & wellness tips and best prices for GF ingredients & healthy products in my locale.


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Banana Quick Bread

I used 3 bananas instead of 2 to make this versatile Banana Quick Bread recipe extra moist.  Give it a try, even non-GF folks like them.  You’ll need to use the Flour Blends by Gluten-Free Baking for Dummies, but it’s worth the effort.

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Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

This forgiving recipe for Chocolate Zucchini Muffins offers up a light, moist chocolate snack.  You can use a tad extra zucchini, less oat bran or more sugar to suit your taste.  After I read nasty things about artificial sweeteners, I’ve stopped using Splenda and Brown Sugar Splenda. I’ve had good results with alkalizing Green Leaf Stevia and potassium rich Coconut Sugar.  If it’s not on hand, there’s always Brown Sugar !

Eat plain or frost with a healthy Nutella substitute.  I use a stiffer version of  Mike Geary’s Healthy Chocolate Pudding Recipe which is on the 6 Pack ABs website, one of my favourite Blogs.  It’s high in protein and good fats using Coconut Milk, Almond Butter, Avocado and Protein Powder.  Note: I used grass-fed, Stevia sweetened Kaizen Protein Powder, both Chocolate and Vanilla Ice Cream flavours.  Delicious !


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Blueberry Cottage Cheese Pancakes

Source: This recipe was adapted from a Cinnamon Peach Cottage Cheese Pancakes found on the AllRecipes website.  This is my adaptation using blueberries and/or blackberries, Blueberry Cottage Cheese Pancakes

Notes: Before going Gluten-Free, I just used whole wheat flour. After many different variations to make the recipe healthier, I’m happy with this recipe, albeit it’s a bit more complicated. I use the substitutions in BOLD and all the Optional ingredients. I’m pretty much set but I still tinker with the sugar & oil substitutions. Sometimes I eat them plain or I serve them with maple syrup or freezer jam. It’s a delicate pancake and a bit hard to work with. It’s easy to fix that by increasing the GF flours to make the pancake a bit sturdier. But I prefer the taste and lightweight texture of using Almond Flour and extra Almond Milk (thickened with Chia Seeds).

It tastes the best with wild blackberries but the thorny bushes & short season prevents me from having a year’s supply on hand. We buy 40-50 lbs of blueberries from a Richmond Farm at Blundell and Sidaway.  In the off-season, frozen berries are available for sale $15/10lbs for Roccoca and larger BlueCrop varieties.  Also their farm includes an Estate Winery which sells wines, jams, syrup, bees wax… http://www.sanduzwines.com/

You need to use a GF Flour Blend so you have enough structure to flip the pancakes.  My favourite blend is Gluten Free Gigi’s Flour Blend.

You need to use high quality or newer non-stick pans or you’ll have a mess on your hands. I make one 7-8″ inch pancake per pan. The Futura roti pan I bought at an East Indian grocery works great. These pancakes take a bit of time as they’re a bit finicky. If you don’t do mornings , like me….make the whole batch and store in the fridge or freezer.