• About

naturallyelizabeth

~ Organic Eating ~ Green Living ~ Loving Mother Earth

naturallyelizabeth

Monthly Archives: November 2012

GF Cranberry Banana Muffins

02 Friday Nov 2012

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Nut Free, Soy Free, Sweet Breads, Vegetarian

≈ 1 Comment

Tags

cranberry banana nut muffins, dairy free option, gluten free, nut free option, organic

Last fall at this time, I went through an insane cranberry craving.  I created several different cranberry baked goods.  I also stocked up on cranberries and froze them so that I would have them all year.  Luckily I still have several bags in my freezer stash, so I’m able to start posting recipes on my blog just before the organic cranberries are showing up in the stores.  Cranberry season should be starting soon!

***

GF Cranberry Banana Muffins

Wet ingredients:
1/2 cup organic granulated sugar
1/2 cup organic light brown sugar
1/2 cup organic butter, softened*
1/4 cup organic rice milk
2 organic eggs
1 teaspoon organic GF vanilla extract

Dry ingredients:
1/2 cup organic tapioca starch
1/2 cup organic brown rice flour
1/2 cup sorghum flour
1/2 cup almond meal**
1 teaspoon xantham gum
1 tablespoon baking powder
1 teaspoon organic cinnamon
1/4 teaspoon organic nutmeg
1/2 teaspoon sea salt

Stir-ins:
1 cup organic mashed ripe bananas (about 3 medium)
1.5 cups organic coarsely chopped cranberries (1/2 of a 12 oz bag)
1/2 cup organic chopped walnuts or pecans (optional)**

Preheat the oven to 350F.  Oil 18 muffin tins (I used organic canola oil).

In a large bowl, mix the wet ingredients with a hand mixer.  In a small bowl, stir together the dry ingredients.   Add the dry ingredients to the wet ingredients and stir thoroughly.  Mix in the bananas, cranberries, and optional nuts.  Scoop batter evenly between about 18 muffin tins; they should be about 2/3 full.  Bake for 25 minutes at 350F.

*To make this dairy free, substitute palm shortening for the butter.

**To make this nut free, substitute millet flour for the almond meal (which carries a cross-contamination risk) and eliminate the nuts.

©NaturallyElizabeth.com

Advertisement

Share this:

  • Facebook
  • Twitter
  • Pinterest
  • Email
  • Print

Like this:

Like Loading...

Vegetable Lentil Soup

01 Thursday Nov 2012

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Nut Free, Soups, Soy Free, Vegan

≈ Leave a comment

Tags

bean, lentil, organic, vegan option, vegetable soup

While we’re back to warm weather in Central Texas at the moment, I’m sure it will get cold again… eventually.  This made a hearty soup earlier this week when the temperatures were a little cooler.

***

Vegetable Lentil Soup

Adapted from “Easiest Black-Eyed Peas and Lentil Soup” in 1001 Low-Fat Vegetarian Recipes by Sue Spitler

3 medium organic carrots, sliced thinly
3 stalks organic celery, sliced
1 medium yellow or white organic onion, diced
4 cloves organic garlic, minced
2 tablespoons organic olive oil
8 cups organic GF low sodium vegetable or chicken broth*
2 cups filtered water
2 teaspoons dried organic thyme
1.5 teaspoons dried organic marjoram
1 teaspoon dried organic oregano
2 teaspoons sea salt
1 teaspoon organic black pepper
1 organic bay leaf
1-15 ounce can organic white beans or black-eyed peas
1.5 cup dried organic lentils (I used a combination of red and brown)
1-15 ounce can Muir Glen organic diced tomatoes
2 cups packed organic greens, cut in small pieces (chard, kale or collard greens work well)

Sauté carrots, celery, onion, and garlic in oil in large pot for a few minutes until they soften a bit (or stick to the pan… that’s my signal it’s time to move on to the next step).  Add broth, water, herbs, beans, lentils, and tomatoes.  Cook over medium heat until the carrots and lentils are soft (45-60 minutes).  Stir in the greens and allow to cook for 5-10 minutes until the greens are done.  Discard bay leaf before serving.

Makes about 4 quarts.

*If making this vegan, obviously choose the vegetable broth rather than the chicken broth.

©2012NaturallyElizabeth.com

Share this:

  • Facebook
  • Twitter
  • Pinterest
  • Email
  • Print

Like this:

Like Loading...

Recent Posts

  • GFDF Chicken and Wild Rice “Chowder”
  • Grandma’s Green Beans
  • Roasted Squash Seeds
  • Apple Raspberry Crisp
  • Carne Guisada (Mexican Beef Stew)

Archives

  • February 2022
  • April 2020
  • February 2020
  • November 2019
  • May 2019
  • January 2019
  • December 2018
  • April 2018
  • March 2018
  • June 2013
  • May 2013
  • December 2012
  • November 2012
  • October 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012

Categories

  • Breads
  • Cakes
  • Cookies
  • Crockpot
  • Dairy Free
  • Egg Free
  • General Ramblings
  • Gluten Free
  • Main Dishes
  • Nut Free
  • Other
  • Pies
  • Side Dishes
  • Soups
  • Soy Free
  • Sweet Breads
  • Vegan
  • Vegetarian

Follow Me on Facebook

Follow Me on Facebook

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • naturallyelizabeth
    • Join 25 other followers
    • Already have a WordPress.com account? Log in now.
    • naturallyelizabeth
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: