Ingredients

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar 
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of gluten free flour

Directions
Preheat oven to 350°F.  Seriously - and I mean this - dump everything into your mixing bowl, turn on the mixer, and when it looks like dough, stop. Add chocolate chips (trust me) and nuts if your kids will eat them. Pour the batter into a loaf panned lined with parchment paper (or, use cooking spray. But the parchment paper works best). Bake for one hour. Cool. Eat a slice quickly before anyone else tastes it, because then there won't be any left. 

Ingredients: 

• 1/2 frozen acai packet
• 1 small or 1/2 large banana (frozen is best, but not necessary)
• 3/4 cup frozen berries
• milk of your choosing (about 1/2 cup, but use your judgment) 
• Toppings! Nut butter, fresh berries, coconut, chocolate chips, granola - the sky's the limit

Directions: 

• Put frozen acai, banana, berries, and milk into a strong blender or food processor and pulse until smooth
• Put that yummy goodness in a bowl and add those toppings. My favorites are nut butter, strawberries, coconut, granola, and dark chocolate chips, but this is your world. 

(Pro tip - double the recipe and only bake half. You can freeze the dough for baking at a later date OR JUST EAT THE COOKIE DOUGH. No eggs = edible dough.)

INGREDIENTS  

• 2 cups gluten free flour (Bob's Red Mill is my favorite)
• 2 tablespoons baking powder 
• 1 teaspoon salt
• 1 tablespoon sugar
  
• 6 tablespoons COLD butter + 1 tablespoon
• 1 cup milk (give or take)

INSTRUCTIONS 

• Add your dry ingredients to a bowl and whisk the ingredients to blend them. Add the 6 tablespoons of cold butter by grating it on a hand-grater OR by gently pulsing in a food processor.
• Add the milk and mix into a nice dough ball. It should be wet, but workable.
• Preheat your oven to 425º, put the extra 1 tablespoon of butter in your iron skillet and place it in the oven as it preheats. If you don't have an iron skillet, we need to have a chat. A regular baking sheet lined with parchment paper is fine, but....
• Dust countertop with flour and press it out flat with your hands. DO NOT roll it. 
• Use a biscuit cutter or wine glass to cut out biscuit shapes from the dough. If you prefer, you can use a large ice cream scoop or cookie scoop to make drop style biscuits.
• Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color on top.
• Bake at 425º F for 20 minutes.

Ingredients: 
(For Cake)
1 (18oz) box gluten free white cake mix
1 (3oz) box strawberry gelatin
1 (15oz) package frozen strawberries (thawed and pureed)
4 large eggs
½ cup canola oil
¼ cup water
(For Frosting)
¼ cup softened butter 
1 (8oz) package cream cheese, softened
½ tsp strawberry extract
7 cups powdered sugar

Directions: 
Preheat oven to 350. 

Butter the bottom and sides of two round (9in) cake pans.

In a large mixing bowl, add cake mix and gelatin. Add all but ¼ cup of pureed strawberries, eggs, oil, and water; beat at medium speed with a mixer until smooth. Pour into prepared pans and bake for 20 minutes or until a toothpick comes out clean. 

While cake is baking, beat butter and cream cheese with an mixer until creamy. Add reserved strawberry puree and strawberry extract. Add powdered sugar a little at a time until consistency is how you like your frosting. 

Let cake cool completely before frosting. If you’re feeling EXTRA sweet, cut a hole in the middle and fill the cake with m&m’s. Don’t tell anyone. Just let them cut into a delicious m&m avalanche. ;-)


​

Ingredients
- 3.5 cups corn Chex
- 3.5 cups rice Chex
- 1 cup gluten free pretzel sticks
- 1 cup gluten free cheese crackers
- 1 cup peanuts
- 1 packet of ranch seasoning
- 4.5 tablespoons melted butter
​- parsley

Directions
Preheat oven to 300.
​Place parchment paper on a large baking sheet.
Add cereal, pretzels, crackers, and peanuts to a large mixing bowl and combine. Add ranch mix to melted butter, stir, and pour over cereal mixture. Stir gently to coat. Put cereal mixture on lined baking sheet and sprinkle with parsley. Bake for 30 minutes, stirring every 10 minutes. Let cool and enjoy!

As my husband and I have been trying to cut out processed carbs (even that amazing Gluten Free flour I've enjoyed for so long), I've had to find new recipes for some of my old favorites. Here's an updated pizza crust that we LOVE: 
I do make this pizza as written (and it is DELISH - I'll post some substitutions I make in a later post), I've been using the crust portion of the recipe in our Friday Night Pizza. 

Ingredients: 

• 1 ½ cups plus ¾ cup of shredded mozzarella cheese divided
• 2 ounces cream cheese
• 1 egg
• ¾ cup almond flour

• Preheat the oven to 400F degrees.
• Pour 1 ½ cups of the shredded mozzarella cheese into a large microwave safe bowl along with the cream cheese. Microwave on high for 30 seconds. Stir well, then continue to microwave in 15 second increments, stirring between each interval, until the cheeses are completely melted. Stir until smooth.
• Quickly stir in the egg and almond flour. Work the dough in the bowl with clean hands until it forms a ball. It will be very sticky, so you may want to oil your hands first.
• Line a baking sheet with parchment paper. Place the dough in the center and use your hands to press it into a rectangle, approximately 9x13 inches.
• Bake the pizza crust at 400F for 8-10 minutes, or until it just begins to brown slightly around the edges. Remove from the oven and set aside to cool for 5 minutes.

Thank you to Michelle at Crafty Morning