Gluten-Free Banana Loaf Cake

Hello, and I'm sorry I've been gone so very long! But now I'm back, and with a delicious recipe for Banana Loaf Cake from the back of a bag of Pamela's Baking & Pancake Mix. It turned out perfect, and was gone about 30 seconds after my kids got their hands on it.

Gluten-Free Banana Loaf Cake

4 TBSP butter, melted
2 Eggs, beaten
1 3/4 Cups Pamela's Mix
1/2 Tsp Salt (I thought it could've done with just a 1/4 Tsp)
1/2 Cup Sugar
2 VERY brown bananas (mine were black)
1 Tsp Vanilla

Melt the butter and add it at the bottom of the bowl, then whisk in the eggs quickly making sure they don't cook from the melted butter. Add the remaining ingredients and mix with whatever mixing contraption you prefer. This will be a very thick mixture, and you will ask yourself... don't I need some liquid? But no, you don't. Just trust me.

Dump all of this into a greased or sprayed 8x4 loaf pan and cook at 350 degrees for about 60-75 minutes. Mine took about 75 minutes total. The result is a wonderful rich, soft loaf cake that tastes excellent with some butter spread acrossed it.



This is such an easy and delicious cake that is great morning, noon, or night. I hope you can enjoy this with your family as much as I did with mine!

Gluten-Free Crockpot Chili Recipe

I'm trying to make a few easily reheated meals for my Husband and children while I am out of town taking care of my Father's passing. I have a tried and true chili recipe but it's loaded with gluten. So I reluctantly threw together this crockpot chili, crossed my fingers and hoped for the best!



Gluten-Free Crockpot Chili

1 lb ground lean turkey
1 bag Trader Joe's Roasted Corn
1 Packet gluten-free taco seasoning (I used Nueva Cocina Chipotle Taco Seasoning)
2 tsp ground Cumin
1/2 tsp ground Tumeric
1-2 Tbsp light brown sugar (start with 1 and add the 2nd if needed)
1 tsp sea salt (or more to taste)
1 tsp Thyme
1 Tbsp Onion Powder
Dash of Olive Oil (I used Annie's Natural Roasted Garlic Flavored EVOO)
1 large can of diced tomatoes (I used organic)
2 cans pinto beans (I used organic)
2 cans kidney beans (I used organic)
I can Rotelle tomatoes and chiles (I used mild, the hot chili expands the chiles and makes it spicy enough for my family's taste)

Cook the ground turkey in a pan sprayed with non-stick spray then dump it in the crockpot. Dump everything else in the crockpot. Mix very, very well. Let the chili simmer on low for 2 hours, then check the taste and if needed add more salt and brown sugar to taste. I like the spicy sweet flavor of the cumin and brown sugar, but if you aren't big on sweet chili then hold back and use just one tbsp of brown sugar.

I let this cook for about 6.5 hours on low, and it was perfect! We are going to top ours with little cheese and sour cream, maybe even some bacon crumbles. The possibilities with chili are endless! That's what I love about it!

I hope you enjoy this warm, easy recipe on a cold and rainy day.

Cheers,

Erin

Gluten-Free Apple Cinammon Muffins

After tasting a couple of very bad gluten-free breads I was very nervous about making muffins. But I have heard so many great things about Pamela's Baking Mix, so I thought I'd give it a whirl. I'm so glad I did, becuase they turned out great!

Here's my recipe, adapted from the recipe on the back of the Pamela's Baking Mix bag.

Apple Cinammon Muffins
Yeilds one dozen muffins

2 1/2 cups Pamela's Baking Mix
1/2 cup apple juice
1 tsp cinammon
1/2 cup sugar for mix
1/4 cup sugar for topping
2 eggs
3 large apples, peeled and chopped

Preheat oven to 350 degrees. Spray muffin tin with non-stick spray. Mix all ingredients. Fill muffin cups about 2/3 full. Sprinkle sugar on top of the muffins before baking. Bake for about 20 minutes or until cooked through.

Voila!!! Perfection! These are light and fluffy, and just wonderful!

I hope you enjoy them as much as my family did!

Blackberry Chicken

I made crock-pot yumminess today. Now, it may not look yummy as the blackberries turned the chicken purple but I promise it was wonderful. Here's my recipe...

1 6.5 quart crockpot
4 frozen boneless skinless chicken breasts
1 bag frozen blackberries
1 cup brown sugar
4 cloves of garlic - chopped
1 tsp rosemary
salt to taste

Put everything into the crockpot on low for 6 hours or until the chicken is fully cooked. It's going to turn purple, but it's going to taste delicious. The chicken is very tender mixed with the sweetness from the berries and brown sugar. The berries also add a wonderful texture. If you'd like it to have a little spicy punch you could add a little ginger, or my friend Jenn said she thought it would be good with a little white wine. I was however working in a house low on groceries and didn't feel like going anywhere. However it was still absolutely wonderful, and I'd make it again in a heartbeat. I put my chicken over brown rice, and it was a delicious, healthy and gluten-free dinner.

Blackberry Chicken!!!