Gluten Free Banana-Nut Muffins - Donna Shepherd

Gluten Free Banana-Nut Muffins 

• 4 eggs, beaten
• 2 tablespoons coconut oil (softened)
• 1/4 Cup honey or pecan syrup (or mix them to make 1/4 cup)
• 1/4 teaspoon salt
• 1 ripe banana, mashed
• 1 teaspoon pure vanilla extract 


• 1/4 teaspoon cinnamon
• 1/3 C coconut flour
• 1/4 teaspoon baking powder 


• 1/4 C chopped nuts (I like pecans, but walnuts are good with banana, too.)

Preheat oven to 350 degrees.

In separate bowls, mix wet ingredients and dry ingredients. Fold dry into wet. Add nuts. Fill muffin cups with batter.

Bake for 12-16 minutes or until golden on top. When toothpick comes out clean, they’re done. Enjoy!

*Update: Made these again today and added the cinnamon. Added a little extra flavor. I also dropped in about 1/4 cup of chopped carrots for some added crunch.

It's a very forgiving recipe, so play around with it. If you come up with anything interesting, please let me know. I'm thinking of adding a little pineapple in place of the banana to see how that comes out. Have fun! 

Wheat Free Garlic Pizza with Provolone and Sun-dried Tomatoes

I had an earlier recipe for Gluten Free Pizza which was good, but last night I tried something different and it was goo-o-o-o-d!

I pre-heated my baking stone in a 400 degree oven. (Mine is well-seasoned, but if your isn't, be sure to grease the stone. If you don't have a stone, you can use an seasoned iron skillet, and of course, you can always just use a well-greased baking pan.)

In a bowl, mix:
1/4 cup plus 2 tablespoons garbanzo bean flour
1/8 teaspoon Italian seasoning
1/8 teaspoon salt (I used Garlic sea salt.)
3 tablespoons Parmesan cheese

Stir in: 
1/2 cup cold water
1 teaspoon olive oil (I used flavored olive oil from Tastefully Simple)

After you mix well, the batter will be about like pancake batter. With my pizza stone nice and hot, I poured the batter on and spread it out very thin.

Bake at 400 degrees for about 15 minutes. Watch it to make sure the top isn't getting too brown. I took it out of the oven and used a spatula to lift it up and flipped it over. This way the crust gets all nice and brown on both sides.

I topped it in this order: 

Flavored olive oil, spread thinly across top
Provolone cheese slices (I let cheese overlap crust so I got a really crispy cheese crust around the edges.)
Sun-dried tomatoes
Parmesan cheese
Pizza Seasoning sprinkled lightly


Put it back in the over for about 10 minutes until the cheese is melted. I liked this version the best because the crust stayed so crisp. I think it would be even better with fresh roasted garlic. Next time!

If you try this and have suggestions, leave them in the comments. Thanks. - D.


Image: FreeDigitalPhotos.net