Gluten Free And Vegan Double Chocolate Banana Muffins

Garbanzo bean flour is a great way to add a bit of fiber and protein to any treat. I put it in these gluten free and vegan double chocolate banana muffins, and they turned out great. 

The chocolate flavor is there, as the muffins themselves are chocolate and there are chips inside and on top, and these muffins are moist, as well. They are best eaten fresh, and they are the perfect addition to your breakfast, as they have the healthy, garbanzo bean flour in them.

Gluten Free And Vegan Double Chocolate Banana Muffins

• 3/4 Cup Sugar
• 2 Bananas, mashed
• 1/2 Cup Applesauce
• 1/2 Cup Water
• 1 teaspoon Vinegar
• 1/2 Cup Brown Rice Flour
• 1/2 Cup Chickpea Flour
• 1/4 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1 Cup Chocolate Chips

1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together flours, cornstarch, cocoa, baking soda, xanthan gum and salt.
3. In a larger bowl, combine sugar, mashed banana, applesauce, water and vinegar.
4. Add dry ingredients into wet and mix just until combined.
5. Fold in half of the chocolate chips.
6. Grease a 12 cup muffin tin and scoop batter into the holes. Sprinkle remaining chocolate chips on top.
7. Bake for 22 to 27 minutes.
8. Best when eaten fresh.

Adapted from this recipe.

Enjoy!
-Bethany

Zucchini Enchilada Casserole

I love Mexican food.

I could eat enchiladas all of the time, which is why this recipe is so great. A healthy version of enchiladas just gives me an excuse to eat Mexican all the more often!

I just threw together some veggies, beans and taco seasoning...

And stirred it all together...

Spread it into a pan and topped it with cheese...

And then baked it and ate it. 

It was delicious. So fresh and flavorful. Yum. I want to eat this again. Like, right now.

Zucchini Enchilada Casserole

• 3 Small Zucchinis
• 1 (14.5 oz.) can Diced Tomatoes
• 1 3/4 Cup Black Beans
• 3/4 Cup Corn (frozen or canned)
• 1/2 Red Onion (optional)
• 1 Tablespoon Taco Seasoning
• 1 Cup Cheese, shredded (I used Colby Jack)

1. Preheat oven 375 degrees.
2. Chopped the zucchinis into small, even size pieces. 
3. Drain the diced tomatoes.
4. Add all ingredients beside the cheese into a bowl and toss together. Dump into a greased 8x8' or 9x13 inch. pan.
5. Top with cheese.
6. Bake for 20 minutes covered (or longer if in a smaller pan) and then take the foil off and bake for another 5-10 to get the cheese melted.
7. Serves: 4-6

Enjoy!
-Bethany

Crockpot Chickpeas

I love chickpeas.

And I love how easy they are to make yourself. So inexpensive, too.

And There are so many things for you to make with chickpeas. Like hummus and desserts and "meatballs" and so much more!

I really love chickpeas. They are so versatile and healthy. The perfect vegetarian and gluten free food.

Try making them yourself and you'll never go back to canned.

Crockpot Chickpeas

• 2 Cups Chickpeas
• 1 teaspoon Salt

1. Rinse the chickpeas, get rid of any bad ones, and soak overnight.
2. The next morning drain the chickpeas then add to a crockpot along with the salt and water, filling until about two inches above the chickpeas.
3. Cook on high for 5 to 6 hours or until the texture of your choice. I usually go for 6 or a bit longer, because I like them nice and soft.
4. Drain, rinse and store in fridge or freezer. Make into the food of your choice.

Recipe from here.

-Bethany

Gluten Free Banana Chocolate Chip Cookies

If you are looking for a chocolate chip cookie with a twist, and one that is a bit healthier than the classic version, these gluten free banana chocolate chip cookies fit the bill.

They are incredibly soft and have a subtle banana flavor to them... not to mention the melty chocolate chips found inside...

Yum. These cookies are delicious. 

If you are looking for something different to make instead of making the same old recipe once again, give them a try!

Banana Chocolate Chip Cookies

• 3/4 Cup Brown Rice Flour
• 1/2 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/8 teaspoon Baking Soda
• 1/2 Cup Sugar
• 1/4 Cup Butter, softened
• 1 1/2 Tablespoons Applesauce
• 2 Tablespoons Flaxseed Meal, divided
• 3 Tablespoons Water
• 1/2 teaspoon Vanilla Extract
• 1/2 Cup Mashed Banana
• 1 Cup Chocolate Chips

1. Heat 3 Tablespoons water for about 20 seconds in the microwave and add 1 Tablespoon of the flaxseed meal to it. Set aside for 10 minutes.
2. Preheat oven to 400 degrees.
3. In a medium size bowl, combine the brown rice flour, cornstarch, xanthan gum, baking powder, salt, baking soda. Whisk together.
4. In a large bowl beat the butter and sugar. 
5. Add the flax-egg, applesauce and vanilla and beat again.
6. Mix in the mashed banana.
7. Add in the dry ingredients and stir until combined.
8. Finally, add the remaining 1 tablespoon of flaxmeal and the chocolate chips and stir once more.
9. Scoop onto parchment lined baking sheets and bake for 12-15 minutes.

Adapted from this recipe.


Enjoy!
-Bethany

Frozen Grapes - The Perfect Snack

Frozen grapes.

A quick, healthy snack.

You don't know what you've been missing out on until you try them. Seriously.

Grapes are good in and of themselves, but when frozen they are transformed into a dessert. So delicious. You really have to try them.

Frozen Grapes

• Grapes

1. Pluck the grapes from the vine and toss them into a freezer safe storage container.
2. Once the grapes are frozen, take as many out at a time as you like and enjoy!

Just a quick warning, they can become very addicting. ;)

-Bethany