Sice of gluten-free banana zucchini bread on a dessert plate.

Gluten-free Banana-Zucchini Bread

Here is another great recipe from Carol Fenster’s “100 Best Gluten-Free Recipes.” This cookbook truly does have some of the best gluten-free recipes I have tried and a lot of good information, as well.

The original recipe called for three small bananas and I only had two, so I added some shredded zucchini instead. I ended up with a very moist and delicious quick bread that disappeared fast!

Ingredients:

  • 2 large eggs, at room temperature
  • 3/4 cup sugar
  • 2 small, very ripe bananas, mashed
  • 1 cup shredded zucchini
  • 1/3 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups Carol’s sorghum blend
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon

Optional ingredients:

  • 1/2 cup walnuts, chopped
  • 1/2 cup raisins
  • 2 tablespoons chia seeds

Instructions:

Place rack in middle of oven. Preheat to 350ºF.

Generously grease a nonstick loaf pan. I used olive oil cooking spray.

Beat eggs in medium mixing bowl with electric mixer for 30 seconds. Add sugar and beat until blended. Add mashed banana, zucchini, oil and vanilla. Beat until smooth.

Combine the dry ingredients in a separate bowl. Gradually add the mixture to the liquid ingredients, beating on low speed until thoroughly blended and batter thickens. Stir in walnuts or other optional ingredients, if desired. (I added walnuts.)

Spread evenly in the prepared pan.

Gluten-free banana zucchini bread batter in a baking pan.

I sprayed the pan with a little too much olive oil spray, but it didn’t seem to effect the final outcome.

Bake 45 – 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack. Slice and serve!

Freshly baked banana zucchini bread still in the baking pan.

The bread was nicely browned on top.

Freshly baked banana zucchini bread still in the baking pan.

Close up of sliced end of loaf of gluten-free banana zucchini bread on a plate.

The bread was moist on the inside and not too sticky – in other words, perfect!

 

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Milo says….

I don’t always bark at MIDNIGHT – but when I do, it’s for no reason.

 

Baked gluten-free strawberry cream cheese cobbler in white desset bowl.

Gluten-Free Strawberry Cream Cheese Cobbler

I love fresh strawberries and I’m always so happy when they arrive in the stores in the spring.

Four-cup measuring cup filled with slices strawberries.

Two quarts of sliced strawberries, plus a little.

When making gluten-free cobblers, I have to remember to hold a loose definition of “cobbler” in my mind. Without gluten it is never going to be like the cobbler my mom used to make. I just have to accept that gluten-free cobbler will be different, but can still be a tasty dessert choice.

Someone posted this recipe on Facebook and I thought I’d try making it gluten-free. I forgot that gluten-free crust doesn’t rise to the top like regular cobbler crust, so it ended up being more of a cake with strawberries and cream cheese on top. If I ever make this again, I will put in the fruit and cream cheese first, then pour the batter over it.

Even so, it turned out really good. I made two batches – one in a metal baking pan and one in a glass casserole dish. The one in the glass dish was a little more browned and crispy on the bottom and I liked it better. The other one was softer and more like a pudding, but was still quite tasty.

Ingredients:

  • 1 stick (1/2 cup) butter
  • 1 egg, lightly beaten
  • 1 cup milk (I used almond milk)
  • 1 cup of Carol’s Sorghum Blend
  • 1 tsp xanthan gum
  • 1 cup sugar
  • 2 Teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 quarts whole strawberries, washed and sliced
  • 4 oz cream cheese, cut into small pieces.

Instructions:

Preheat oven 350 degrees.

Melt butter and pour into 9 x 13 inch glass baking dish.

 

Melted butter poured into baking pan.

Melted butter poured into pan.

In a small bowl, mix together the egg, milk, flour blend, xanthan gum, sugar, baking powder, and salt.

Mixed batter in a brown mixing bowl with whisk.

I used a whisk to mix the ingredients for the batter.

Pour directly over the butter in the baking dish, but do not stir.

Gluten-free batter on top of melted butter in baking pan.

The batter is poured on top of the butter but not mixed with it.

Add the strawberries, arranging in a single layer as much as possible.

Strawberries placed on top of the batter in baking pan.

The strawberries are spread over the batter, then the cream cheese is dotted on top. ( I forgot to take a photo with the cream cheese).

Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling.

Baked gluten-free strawberry cream cheese cobbler in metal baking pan.

The gluten-free “crust” bubbled up into the strawberries a little bit, but not like a regular cobbler.

 

Baked gluten-free strawberry cream cheese cobbler in glass baking dish.

Here’s the one I made in the glass dish. It browned a little bit more than the other one.

I’m not sure where the original recipe is from – you know how recipes travel around on Facebook – so whoever you are out there, thanks for the recipe idea!

Milo graphic

Milo says….

Sniff out opportunities!

 

 

Two gluten-free lemon squares on a dessert plate.

Gluten-Free Lemon Squares, Almost

This recipe came from my friend Joy Gray. She creates recipes for the United Sorghum Checkoff Program.

My lemon squares weren’t as good as I had hoped they would be because of several mistakes I made in the process.

The first mistake I made was not using the gluten-free flour mix designated. Joy used NuLife All-Purpose Sorghum Flour Mix. I didn’t have that, so I used Carol Fenster’s recipe for her sorghum flour blend. I didn’t realize that the NuLife mix has xanthan gum already mixed into it and I didn’t add any xanthan gum to my flour mix.

My second mistake was that I combined the sugar, flour and salt, then I realized I was supposed to cream the butter and sugar together first. I decided to use a pastry blender to mix the butter with the flour/sugar mixture. This may have worked ok if I had remembered the xanthan gum, but I’m not sure.

The biggest mistake I made was that I didn’t let the crust cool completely before adding the lemon filling mixture. When I poured the mixture onto the hot crust, the center section of the crust exploded into bits and mingled into the filling. The filling ended up having more of a cookie-like texture instead of being creamy like lemon pudding.

Without the xanthan gum, the crust was very crumbly and fell apart as I tried to remove the squares from the pan. So, although my lemon squares were edible, I was quite disappointed with them.

If you make this recipe, be sure to follow the directions carefully and don’t make the same mistakes I did!

Ingredients



Crust

  • 1/4 pound unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1 cup NuLife All-Purpose Sorghum Flour Mix
  • Pinch kosher salt

Filling

  • 3 eggs, room temperature
  • 1/2 cup confectioner’s sugar
  • 1/2 cup lemon juice
  • Zest from 1 large lemon
  • 1/2 cup NuLife All-Purpose Sorghum Flour Mix
  • Pinch salt

Instructions

Preheat oven to 350° F.

Crust:  Cream butter and sugar together with paddle attachment in electric mixer. Add salt to sorghum flour mix and slowly add to butter until mixture resembles pea-sized crumbs.

Dough and pastry blender in brown mixing bowl.

I used a pastry blender to mix the crust ingredients. This may have made the crust even more crumbly, I’m not sure.

Press into an 8 x 8 inch baking dish lined with parchment paper and bake for 15-20 minutes or until light brown. Cool on a wire rack for 15 minutes.

Gluten-free crust dough for lemon squares pressed down in the bottom of a square baking pan.

The crust was about 1/8-inch thick after I pressed it down into the bottom of the pan.

Filling: Wipe out mixing bowl and whisk eggs, sugar, lemon zest, lemon juice, sorghum flour mix and salt.

Lemon filling in brown mixing bowl with whisk.

Lemon filling mixture.

Gently pour over the crust and bake for 30 minutes until firm. Cool thoroughly.

Baked lemon squares in baking pan, edges overcooked.

The lemon squares were over browned on the edges because I didn’t let the crust cool before pouring in the filling.

Cut into squares and dust with confectioner’s sugar before serving.

Gluten-free lemon squares in baking pan with a few squares removed so you can see the crumbling crust around the sides.

You can see how the crust crumbled when I cut the squares. This is why you use gums in gluten-free baking.

Gluten-free lemons squares in bowl, sprinkled with confectioner's sugar.

Makes about 20 squares.

Recipe © Joy Gray, Amarillo, TX.

Milo graphic

Milo says….

Lemon is not my favorite snack flavor, Maizy. Please make these with BACON filling next time!

Slice of gluten-free orange cranberry bread on a dessert plate.

Gluten-Free Orange Cranberry Bread

This quick bread is really good for breakfast, snack or dessert. It is sweet and tart with a nice crunch from the walnuts. It is probably better with fresh cranberries, but our store didn’t have any so I used Craisins.

Package of Craisins - dried cranberries

I used Craisins instead of fresh cranberries.

Below is a nice little video that highlights the health benefits of cranberries.

I had no idea they were so good for me – hope you enjoy this healthy recipe!

Ingredients

  • 2 C gluten-free all-purpose flour (I used Carol Fenster’s sorghum blend below)
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp fine sea salt
  • 2 tsp baking powder
  • 1 C fresh cranberries, roughly chopped (I used dried cranberries)
  • 1/2 C chopped walnuts
  • 1 C milk, room temperature (I used almond milk)
  • 2 Tbsp white vinegar
  • 1 egg, room temperature
  • 1 tsp orange extract
  • 1 tsp vanilla extract
  • zest of 1 orange
  • 1 C light brown sugar, packed
  • 1/2 C vegetable or canola oil

Carol’s Sorghum Flour Blend

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Instructions

Pre-heat oven to 350 degrees F and grease a 9″ x 5″ inch loaf pan.

Stir together milk and vinegar in a bowl or measuring cup and let sit for 5 minutes.

Glass measuring cup containing almond milk and vinegar mix.

Almond milk mixed with vinegar.

Combine flour, xanthan gum, salt and baking powder in a large bowl. Stir in cranberries and nuts.

White mixing bowl with dry ingredients mixed together.

Dry ingredients mixed together.

In a separate bowl, whisk together egg, the milk/vinegar mixture, orange extract, vanilla extract, orange zest, brown sugar and oil until the brown sugar is dissolved.

Metal mixing bowl containg mixed wet ingredients and brown sugar with wire whisk.

Wet ingredients mixed together with brown sugar.

Add this mixture to the dry ingredients and stir with a large spoon until just combined.

Gluten-free orange cranberry bread batter in loaf pan.

Batter in pan ready to bake.

Pour batter to the prepared loaf pan and bake for 50-55 minutes or until a toothpick comes out clean. Cool before slicing.

Baked gluten-free orange cranberry bread in loaf pan.

Baked loaf right out of oven.

Baked gluten-free orange cranberry bread loaf on a plate ready to slice.

Let the loaf cool before cutting. Use a sharp knife to cut cleanly through the cranberries and walnuts.

Adapted from Cranberry Orange Bread at whattheforkfoodblog.com.

 

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Milo says….

Naps are better when you turn around three times first!

Two gluten-free coconut squares on a dessert plate.

Gluten-Free Coconut Squares

Coconut is one of my favorite dessert ingredients. This recipe combines sorghum and coconut flour to make a delicious, moist cake that is topped with gooey caramel and coconut icing.

Coconut is highly nutritious, an excellent source of minerals such as copper, calcium, iron, manganese, magnesium, potassium and zinc. It is also a very good source of B-complex vitamins such as folates, riboflavin, niacin, thiamin, and pyridoxine.

Coconut flour has 5 grams of fiber per 2 tablespoons (with only 2 grams of total and saturated fat).

So, with the additional nutrition of sorghum flour, these treats may be better for you than the average sweet snack. They are also easy to make. I’ll definitely be making these again!

Ingredients:

  • 1/2 cup coconut flour
  • 1/2 cup sorghum flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 2 eggs
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (I used almond milk)
  • 1 tablespoon butter

Instructions:

Preheat oven to 350 degrees F and grease a 9 x 9 pan.

In a small bowl, combine coconut flour, sorghum flour, salt, and xanthan gum.

Dry ingredients mixed together in metal mixing bowl.

Coconut and sorghum flour mixed with salt and xanthan gum.

In large mixing bowl, beat eggs until fluffy. Gradually add sugar while beating until thick. Add vanilla.

Eggs, sugar and vanilla in white mixing bowl.

Beat eggs with sugar and vanilla extract.

Stir in flour mix. Batter is thick at this stage.

White mixing bowl with batter mixture and spoon.

Flour mixture is added to the eggs-sugar-vanilla mixture.

In small saucepan, heat milk and butter – do not boil.

Sauce pan on stove containing almond milk and butter.

Milk and butter warmed on the stove until the butter is melted.

Stir into batter and spread in 9 x 9 pan.

 

White mixing bowl with mixed up batter.

The milk and melted butter are stirred into the batter.

Batter in 9 x 9 pan.

Pour batter into greased pan. The batter will be about 3/4-inch thick.

Bake for 25 to 30 minutes or until a toothpick comes out clean.

Baked cake in pan.

Bake cake 25 – 30 minutes until toothpick comes out clean.

While baking, make coconut topping.

Coconut-Caramel Topping

  • 3 tablespoons butter
  • 1/2 cup brown sugar
  • 2 tablespoons cream or milk (I used almond milk)
  • 2/3 cup shredded coconut

Combine butter, brown sugar, and milk in a small saucepan. Heat until butter is melted and sugar is dissolved. Do not boil. Make sure all lumps of brown sugar are dissolved.

Butter, brown sugar and almond milk warming in sauce pan on the stove.

Melt butter, brown sugar and 2 T almond milk until lumps are gone and mixture is creamy.

Stir shredded coconut into caramel mixture.

Shredded coconut added to caramel mixture in sauce pan on stove.

Shredded coconut added to caramel mixture.

Spread over bottom layer and return to oven until it bubbles – about 3 minutes. Cool and cut into squares. Makes 12-18 squares.

Coconut caramel topping added to cake in pan.

Add coconut caramel topping and bake for three more minutes until bubbly.

Adapted from gfandme.com Double Coconut Delight.

 

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Milo says….

If it is something you want, CHASE it.

 

 

Gluten-free zucchini carrot muffin broken open on a dessert plate.

Gluten-Free Zucchini Carrot Muffins

These healthy muffins are good for breakfast or snacking. I added walnuts to make them even healthier. I also added a little xanthan gum (the original recipe didn’t call for it) to help them hold together better. They turned out really light and moist. I didn’t put the “frosting” on mine, but I’m sure that would make them even better.

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup sorghum flour
  • 2 1/2 teaspoons baking powder
  • 1/2 tsp xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup honey (or pure maple syrup)
  • 1/2 cup oil (vegetable or coconut)
  • 2 eggs
  • 1/2 cup finely shredded carrots
  • 1 1/4 cups finely shredded zucchini
  • 1/3 cup walnuts, chopped (optional)

Frosting (optional)

  • 8 oz cream cheese, softened
  • 1-2 tablespoons honey

Instructions

Preheat your oven to 350F. Spray muffin tin with no-stick spray or line with paper liners. I didn’t have enough paper liners, so I sprayed my second tin.

Shred the carrots and zucchini. I used a small food processor.

Food processor with shredded carrots inside.

Carrots shredded in food processor.

A glass measuring cup containing shredded zucchini.

Shredded zucchini

Combine the almond flour, sorghum flour, baking powder, salt, and cinnamon in a large mixing bowl.

White mixing bowl containing flours and other dry ingredients mixed together.

Dry ingredients mixed together.

Add the honey, oil, and eggs and stir with a spoon until well combined. The batter will be thick.

White mixing bowl with gluten-free muffin batter inside.

Eggs, honey and oil mixed with dry ingredients.

Add carrots, zucchini and walnuts, if you are using, and mix until evenly distributed.

White mixing bowl containing finished muffin batter ready to put into muffin tin.

Vegetables and walnuts are stirred into the batter until mixed evenly.

Fill each muffin tin cup about ¾ full of the batter.

Two 12-muffin pans with batter added, ready to bake.

I didn’t have enough paper liners for the second batch so I sprayed the pan with olive oil spray.

Close up shot of muffin tin with paper liners filled with batter, ready to bake.

Muffin batter ready to bake.

Bake for 30-35 minutes. Let cool before frosting, if desired.

Close up of muffin tin containing fresh-baked muffins.

Bake muffins until golden brown on top.

You can change the proportion of carrots to zucchini – just be sure the total amount of shredded vegetables in the recipe is the same.

Gluten-free zucchini carrot muffin broken open on a dessert plate.

The muffins turned out light and moist on the inside.

Frosting (optional)

Whip the cream cheese until light and fluffy. Add the honey and continue mixing until combined.

Makes about 1 1/2 dozen muffins.

Adapted from recipe at FlippinDelicious.com.

 

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Milo says….

The ground is like a giant dog newspaper – SNIFFING it is how I keep up with CURRENT EVENTS!

Gluten-free oatmeal cookie on a plate with a lighted birthday candle stuck in the middle and plate of other cookies in the background.

Happy Anniversary to LoveSorghum.com!

This week is the one-year anniversary of LoveSorghum.com – Woohoo! I can’t believe I have posted 52 recipes containing sorghum! I’m celebrating with this awesome oatmeal cookie recipe from Around My Family Table.

This amazing oatmeal cookie has coconut AND chocolate chips. Then I added Texas pecans, to make it even better!

Gluten-Free Oatmeal Chocolate Chip Cookies with Coconut and Pecans

Ingredients

  • 1 1/2 cups gluten free rolled oats
  • 3/4 cup sorghum flour
  • 1 tbls cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter or butter substitute, softened
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1 egg or egg replacer
  • 1 tsp vanilla extract
  • 1/2 cup gluten-free chocolate chips
  • 1/4 cup shredded coconut
  • 1/4 cup pecans, chopped

Instructions

Preheat oven to 350F.

Package of Bob's Red Mill Old Fashioned Rolled Oats.

Be sure to use certified gluten-free oats if you have celiac disease.

Combine oats, oat flour, cornstarch, baking powder, and salt in a large bowl.

Gluten-free oats, sorghum flour, baking soda and salt mixed together in a brown mixing bowl.

Dry ingredients mixed together.

In a separate bowl, mix butter and sugars until light and fluffy. I used a hand-held mixer. Add egg and vanilla and mix thoroughly.

Butter, sugars, vanilla and eggs mixed together in a white mixing bowl.

Butter, sugars, vanilla and eggs combined.

Mix the oat mixture into the wet mixture with a spatula or wooden spoon.

Gluten-free oatmeal cookie dough in white mixing bowl.

Dry and wet ingredients mixed into cookie dough.

Gluten-free oatmeal cookie dough with chocolate chips, coconut and pecans poured on top.

What could be better than chocolate chips, coconut and chopped pecans added to oatmeal cookie dough?

Fold in the chocolate chips, coconut and pecans.

Gluten-free oatmeal cookie dough with chocolate chips, coconut and pecans mixed in.

Oatmeal cookie dough with all the goodies folded in.

Form cookie dough into 1 1/2-inch balls and place on an ungreased cookie sheet.

Gluten-free oatmeal cookie dough rolled into balls on a baking tray.

Dough rolled into 1 1/2-inch balls and ready to bake.

Bake at 350° F for 15 minutes or until edges start to brown.

Baked cookies on a cookie sheet.

Let the cookies cool for a minute or two or they will break apart when you scoop them up from the cookie sheet.

Cool cookies in pan for a minute or two and then use a spatula to place them on a cooling rack or plate. Recipe yields about two dozen cookies.

Gluten-free oatmeal cookies on a plate.

Ready for snacking!

Adapted from Coconut Chocolate Chip Oatmeal Cookies – © Around My Family Table.

Milo graphic

Milo says….

Maizy is SO happy we are ONE YEAR OLD! Can I have a COOKIE, too?