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This recipe makes a nice moist, flavorful muffin. And because they are my special gluten free muffins, I don’t have to share with the family. Good thing they freeze well, or I would most likely eat too many. 🙂
I did let my family try a taste, and they all liked them.

Gluten Free Chocolate Banana Muffins

3 very ripe bananas
2/3 c. vegetable oil
2 eggs
1/2 c. light brown sugar
1 tsp vanilla
1 1/2 c. gluten free all purpose flour
3 Tbsp. cocoa
1 tsp. baking soda
1 cup chocolate chips

In a medium bowl, mash bananas, add eggs and beat. Add sugar and vanilla. Stir in dry ingredients and chocolate chips. Mix until combined. Spoon into greased muffin tin, about 3/4 full. Bake 15-20 min. at 350. Let cool slightly before removing to wire rack.

Makes 16-18 muffins
They freeze well. You can also frost if you want to, but they don’t really need it.

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1 pound ground beef
1/4 head cabbage
1 can tomato sauce
1 tablespoon chili powder

Brown ground Beef and cabbage, drain. Place back in pan with tomato sauce and chili powder and simmer for 15 minutes.

I usually use a whole head of cabbage and 2 pounds of hamburger and a 29 ounce can of tomato sauce. I served it with rice tonight. Quinoa for me. It’s also really good with homemade bread.

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We have LOTS of cucumbers straight from our garden. We’ve been eating lots of cucumbers. lol I was trying to think of more ways to eat them then just plain or in a salad.  I thought of cucumber sandwiches. Here’s what I came up with after looking around.

Cucumber Sandwiches

4 ounces cream cheese, softened

1 cucumber peeled and finely chopped or grated

2 tbsp. mayonnaise

1/4 to 1/2 tsp. dried dill, to taste

salt and pepper to taste

Mix cream cheese and mayo until combined. Add the cucumber, dill, salt and pepper. Mix well

The kids ate it as sandwiches, I had mine with my gluten free crackers.

This was so yummy. We ate it all and the kids wanted to make more.  They really liked it!

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I found this recipe for White Bean Vanilla Cake at Modern Alternative Mama. You really must try it!

White Bean Vanilla Cake

3 cups white beans, cooked and plain
9 tablespoons coconut oil (I used butter)
1 cup + 2 tablespoons raw honey
6 eggs
2 tablespoons vanilla
3/4 teaspoon sea salt
1 teaspoon baking soda

Add all ingredients to a blender and blend on medium, then high until smooth. Pour into two well-greased 9″ pans and bake at 350 for 35-40 minutes. Once cooled, remove from the pans carefully and serve plain, with fresh jam (fruit blended with honey, fresh fruit or however you like!

As you can see from the pictures, I made cupcakes. They are so good! I have been making Black Bean Brownies, and I even tried a black bean chocolate cake once. I didn’t like the way the cake came out. But this White Bean Vanilla Cake came out great. I am so pleased with it. It will be nice for birthdays and holidays. I’m sure my kids will love it, too. I, however, am putting them in the freezer and will pull them out one at a time for me!

I have now made this recipe twice. The last time, I was out of honey, so I used white sugar. The consistency of the cake was still fine. However, the cake tasted much better made with honey. I did let my kids try these, and they really like them, too.

This recipe freezes well, too. I freeze in an ice cream bucket with wax paper between the layers. You can freeze frosted our unfrosted. I just pull out one cupcake at a time, defrost and eat.

Visit Modern Alternative Mama for grain free recipes, natural health, parenting and much more.

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This brownie recipe was the first recipe I tried with beans after going gluten free. They are so delicious! At first, I was just making them for me. I let the kids try them once, and they all like them. In fact, last week, my 12 year old told me she likes these brownies better than regular brownies. So much for having my “special brownies” all to my self. lol Since these brownies are healthier than regular brownies, I don’t really mind. 🙂

These brownies don’t taste exactly like regular brownies, but you can’t really taste the beans. They are so fudgey. And yummy! The recipe calls for sprinkling the chocolate chips on top before baking. One time, I remembered that was I was pulling the brownies out of the oven. So I sprinkled them on then, and once they melted, I spread the chocolate around. It made a candy like coating on top of the brownies.  They’re good both ways!

Tammy’s Recipes Black Bean Brownies

2 cups cooked black beans (or 1 can, rinsed and drained)
3 eggs
1/3 cup butter
1/4 cup cocoa powder
2 teaspoons vanilla extract
1 cup sugar or 1/2 cup honey
1/2 cup semi-sweet chocolate chips
1/3 cup finely chopped walnuts (optional)

Pre-heat oven to 350 degrees. In a food processor bowl or blender, combine the black beans, eggs, melted butter, cocoa powder, vanilla, and sugar. Pulse or blend until smooth (or as smooth as possible).

*I have frozen them, too. They defrost great.

You should go check out all of Tammy’s GREAT recipes. We use her Challah Bread recipe all the time, too. Also visit Tammy’s Recipes Kitchen Tip Tuesday, where you can link up your kitchen tips, and check out others great tips.

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3 oz. cream cheese, softened
4 cans fruit cocktail or other canned fruit, well drained, reserving 1/4 cup juice

Combine the softened cream cheese and the 1/4 cup juice reserved from draining the fruit, until well blended. You want it to be thick because even the well drained fruit will have some juice to thin it down and you don’t want it to be soupy. Stir in fruit.

I like to add chopped fresh apples and bananas when I have them. Fresh grapes would be really good mixed in as well. This would also be good with all fresh fruit. This is a great way to dress up canned fruit in the winter, when fresh fruit prices are really high.

If you use the fruit canned in fruit juice, or at least a light syrup, it’s better for you than fruit canned in heavy syrup.

My kids LOVE this! And so easy! The hard part is remembering to take the cream cheese out of the fridge!

For more tips and recipes, visit:

The Ultimate Recipe Swap at Life as Mom

Frugal Food Thursday

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