I don’t know about you but I love bananas. We had bunches of bananas left over from our pop-up marketplace (courtesy of Burnac Produce, which kindly provided fresh fruit for Gluten Free Garage vendors and volunteers). For the past few weeks I’ve been blending up the smoothies. Oh, but there’s so much more you can do with these potassium-packed fruits!
These banana muffins are dee- to the pea-licious! They’re also vegan and gluten free.
I also baked a few batches of these Pea-licious Banana Muffins, which I first made—and fell in love with—in Marni Wasserman’s Gourmet and Gluten Free Cooking Class. Fresh out of the oven, they are little bites of melted bliss. I double dare you to eat just one.
Pass the pudding! Magnolia Bakery’s famous banana pudding minus the Nilla wafers.
Next up I tried my hand at a gluten-free version of the heavenly banana pudding from famed Magnolia Bakery in NYC. Do not make this pudding if there is a remote possibility that you might have leftovers…trust me (but don’t leave me alone in a room with this pudding)! It is the best banana pudding you will ever taste in your whole life. Below is the recipe, adapted from The Complete Magnolia Bakery Cookbook. I left out the Nilla wafers (round, thin, light vanilla-flavoured wafer-style cookies made by Nabisco) to make this pudding gluten free, and then I discovered this ‘Nilla Wafer recipe from Gluten Free on a Shoestring. I’ll definitely be making this again!
Magnolia Bakery Banana Pudding
16 oz can sweetened condensed milk
1 1/2 cups cold water
small box (3.4 oz) Jello instant vanilla pudding mix
3 cups heavy whipping cream
4 bananas, sliced
1. Beat condensed milk and water in a bowl (with a mixer, or by hand if you’re tough) for about one minute.
2. Add pudding mix and continue beating for two more minutes.
3. Cover and refrigerate for at least four hours, up to overnight.
4. Whip the cream until stiff peaks have formed, then gently fold into chilled pudding mixture until fully combined.
5. In a large bowl or in little mason jars, layer bananas, pudding . . . bananas, pudding . . . bananas, pudding. Like a trifle!
This gluten-free fudge had its 15 minutes of fame.
You know when Oprah requests something it must be divine! Gluten Free Garage guest speaker Kathy Smart‘s vegan gluten-free fudge was recently summoned to Oprah’s green room. Well, if it’s good enough for O, it’s good enough for us! But we don’t need Oprah’s seal of approval to know that Kathy’s got the GF goods!
Kathy was kind enough to share her famous fudge recipe with us here!
Kathy Smart’s Famous Fudge
1/2 cup coconut oil
1/2 cup unsweetened cocoa
1/2 cup pure maple syrup
1/2 cup unsweetened almond butter or peanut butter
1 tsp vanilla
1/2 tsp sea salt blend
1/2 cup unsweetened shredded coconut (optional)
Put all the ingredients in a food processor and pulse a couple of times just until blended. Do not over-pulse or it will become runny. Line a muffin tin with liners and add 1 tbsp of mixture. Put in the freezer for 10 minutes and…voila!
Click here to watch Kathy make her fudge!
Chef, nutritionist and leading gluten-free expert Kathy Smart kicks off the Gluten Free Garage speaker series at 10:30 am with HOW TO FEEL LIKE A GLUTEN-FREE ROCK STAR: The Top 5 Foods that will give you energy all day long! We hope her fudge is one of them!
The Gluten Free Garage opens at 10 am. For the Guest Speaker Series (starting at 10:30 am), once you pay your admission and get a hand stamp, head over to the Community Gallery and form a line outside the doors. The doors will open 15 minutes prior to each presentation. Seating is limited and people will gain entry on a first-come, first-served basis.
If you miss Kathy’s guest speaker session, you can find her from noon on at the Gluten-Free Find table!
Toss grape tomatoes and asparagus with olive oil, sea salt and black pepper.
Roast ’em at 350°F for about 15 minutes, keeping an eye out.
Slice red onion, toss rings in olive oil and cook on medium-high heat.
Be patient. Carmelizing onions is slow work.
Make dip: Warm goat cheese (I use honey goat cheese, which takes this dip to a whole other level) in oven and lovingly combine with homemade pesto. Arrange veggies around dip, drizzle with balsamic glaze and a few grinds of fresh black pepper. Gobble it up with Mary’s Gone Crackers!
(Thanks to ECHOage co-founder Alison Smith for sharing this deliciousness with me! And, more importantly, for starting ECHOage and reinventing the birthday party!)
It’s Passover and that means macaroons (not to be confused with macarons)! Bring on the coconut…
Every Passover for the past decade, I’ve made these macaroons with my friend Melissa.
We began this tradition well before we had kids, but now little hands get right in there.
You’re supposed to make a loose haystack shape but my macaroons are more like snowballs.
Golden brown coconut, melted chocolate chips, carmelized sugar…
This one didn’t stand a chance.
More than just a pretty plate!
Martha Stewart’s Chocolate Chunk Macaroons
3/4 cup of sugar
2½ cups unsweetened shredded coconut
2 large egg whites
½ cup semisweet chocolate chips
1 tsp pure vanilla extract
Pinch of salt
Preheat oven to 350ºF. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chips, vanilla and salt. Use your hands to mix well, completely combining ingredients.
Dampen your hands with cold water. Form 1½ tablespoons of mixture into a loose haystack shape and place on baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet and let macaroons cool slightly. Best served warm from the oven but can be stored in an airtight container for up to three days; leave in a warm place for an hour before serving to allow chocolate to soften.
These turkey meatballs are a huge hit in our family. I usually make them with gluten-free breadcrumbs, but tonight, for a change, I tried quinoa instead. Not only were these meatballs amazeballs but they were healthier too! Here’s the recipe two ways.