I have a new website that I now switching to instead of this one. It is www.foodintolerancescook.blogspot.com
Please see my site there from now on! 
I was really inspired by Elana’s recipe. Thanks Elana! It looked delicious but I had one slight problem! I have a hard time handling large amounts of fat at once so I set about to make my own version. First off, I had to make a lower-fat coconut milk. So, I figured out that 2T of full fat coconut milk mixed with about a cup of water in my blender would equal 60 calories per serving and 5 g of fat. And guess what? That is the basic recipe for low-fat coconut milk! Just double or triple it, etc to make a larger quantity.
My recipe:
4-5 medium bananas, sliced thin (see photo)
2 dates, sliced thin
1 tablespoon vanilla extract
3-4 c. l0w-fat coconut milk, homemade
Preheat your oven for 375. In a 9×13 pan, place sliced bananas. Sprinkle dates over the bananas. Pour the vanilla over the whole dish. Throw it in the oven for 20-45 mins (depending on how long it takes for your bananas and dates to caramelize). Watch carefully as you don’t want them to burn!
When they are done, take them out and let them cool a little. Add coconut milk and banana mix to a blender. Blend until smooth. Pour into your ice-cream maker. Best served then and there but left-overs can be stored in the freezer and then defrosted carefully on the counter.
After paying a ridiulous high amount for organic pasta sauce, I thouhgt, wellI could try one of my own. So here it is. And it’s based of my mothers recipe! (The photo shows this sauce in the recycled organic jar).
- 1 can tomato paste
- 1 large can diced tomatoes
- A few shakes of basil, oregano, and garlic
- 1 leek chopped or one small onion (brown first)
- 2 T. olive oil (opt)
Combine and cook for about 10-15 mins.
Store in the fridge or use for your meal.
Easy and simply delicious!
Mmmm…..peaches. I love summer fruit. I decided to make this recipe after looking at Katrina’s recipe.
1 c. almond milk or your favorite non-dairy milk of choice
1/4 c. fruit-sweetened jam (peach especially)
1 egg white, if desired (helps texture)
4 cups of peaches (peeled and cut up)
1 peach set aside, peeled and cut up
Blend jam, egg white (opt), peaches, and milk in a blender. Add set aside peach slices and don’t turn the blender back on. Just stir. Pour into your ice cream maker. Enjoy!
Let me know what variations you tried…and how it came out!
Mmm…finally! I found a good! gluten-free “white” bread recipe. I found it online and did some alterations to fit my tastes and what I did. This is definitely one of my new favorites! It tastes just like “homemade normal gluten-containing white bread”. I even tested it on my picky normal family and they all said it was fine, just a little chewier or moister maybe. Anyway, I’ve tested A LOT of bread recipes out there and this ones sure amazing! Try it and let me know what you think!
Dry Ingredients:
- 2 cups brown rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 1/3 cup cornstarch
- 1 tablespoon xanthan gum
- 1 1/2 teaspoons sea salt
- 1 tablespoon honey
- 1 tablespoon Energy-Egg Replacer
- 1 tablespoon active dry yeast
Wet Ingredients:
- 4 egg whites
- 4 tablespoons safflower oil
- 1 teaspoon cider vinegar
- 1 1/4 cups water
For breadmakers: Sift and mix all the dry ingredients together. Mix wet ingrediants together. Place wet ingredients in your bread maker and then dry ingrediants (or according to your breadmakers instructions). Select the gluten-free cycle if you have one, or select basic bread/white bread. Cook. Remove from pan immedietly when done and allow to cool before slicing.
For those of your doing it in the oven: Grease one bread pan, preferably a smaller one. Set aside. Combine 1/2 cup of the water (make sure its about 110 degrees, warm, but not too hot), 1 T. honey, and yeast. Whisk together. Let sit for ten minutes. While you are waiting, sift together your dry ingrediants (except yeast) or whisk them together. In a seperate bowl, combine wet ingrediants. Add the wet ingredients into the dry, and stir. Add the yeast mixture. Stir to combine. Preheat the oven to 200. Turn it off once it reaches 200 degrees. Knead the bread with a mixer or strong muscles, for about 4 minutes or more. (Or if you have a stand mixer, let it mix a little longer). Scoop dough into prepared pan. Smooth the top of the dough with wet fingertips. Cover with plastic wrap and place in warmed oven. Let rise 20 mins or until the dough is to the top of the pan or close to it. Take the bread out. Preheat the oven to 375 and then take the platic of the dough. Place the pan in the oven. Cook for 40-45 mins or until done. Let cool before slicing (if you can!) Enjoy!
I would love to hear any comments, suggestions, alterations, results etc that you found! Please comment and let us know!
