Coco-chocolate chip banana bread

This is modified from a gluten filled reciepie my mother had and I don't recall where it came from but the gf conversion is my own recipe. This also was not originally a coco or chocolate chip version.  I added the coco tonight for the first time and YUMMY!! 

Now the recipe calls for raunchy bananas.  Let them sit on the counter vs hanging if you bought them just to get "rotten."  Then once they are good and brown looking toss them in the freezer for at least 2 days.  To thaw them place in a bowl, you'll want that yummy banana juice for your bread. 

Ingredients 

1 cup of butter or margerine 

2 cups of sugar 

4 eggs 

6-7 raunchy bananas 

1 cup of rice flour 

2/3 cup of sorghum flour 

1/2 cup of tapioca flour

1/4 teaspoon of gwar gum

1/4 cup of coco powder (optional)

1 teaspoon of salt 

2 teaspoons of baking soda 

1 tsp of vanilla extract 

1/4 cup of chocolate chips 

Grease pans and set oven to 350.

Cream butter with sugar.  Add in eggs, making sure it's all well mixed. Add in remaining ingredients one at a time(except chocolate chips). 

Once it's all mixed well add in chocolate chips and pour into pans. 

Place in oven and bake for 35-45 mins. 

Makes 2 large loaves, 5 small loaves, and 12 large muffins. 

Enjoy 

❤️Mélissa 

Chewy & delicious gluten free fudge brownies

Well we ran out of butter so the version I most recently made actually contained just a little less than 1/4 cup of butter and the rest of the 1/2 cup was oil.  My husband said these were the best ones to date super moist.  If you do choose this modification, it needs closer to 35 mins to cook.  I'm not sure where this recipe came from other than off the internet as I have that much noted in my hand written cook book. 

My husband LOVES brownies and these never last more than a day or two as he says they are just too delectable to not eat them all. 

Ingredients 

1/2 cup of melted butter (or margerine)

1/2 cup of cocoa powder

1 cup of sugar 

2 eggs 

1 tsp vanilla

1/2 cup alternative flour (see "second way" http://thegreenglutenfreechef.blogspot.ca/2014/04/all-purpose-flour-mix-that-won-cost-you.html?m=1)

1/4 tsp of salt 

1/4 tsp of xanthan gum

Chocolate chips to your liking 

Preheat oven to 350.  Line an 8x8 baking pan with parchment.  I do one piece length wise then another the other way so they cross over and then it just lifts out of the pan.  

Melt butter, add to mixer.  Add the ingredients in one at a time including the eggs making sure each item is well mixed before adding in the next.  

Once well belended transfer to baking pan.  Sprinkle skor bits or peanuts on top if desired.  Bake for 25-30 mins. 

Enjoy 

❤️Mélissa 

Chocolate drop offs

Sorry it has been so long, i am in my first trimester of pregnancy & I have had the WORST nausea that has kept me out of the kitchen. 

These are one of my favorite no bake items, gluten free chocolate drop off cookies.  They are a staple in my "fav things" and I've had this recipe so long I have no idea where it came from.

Ingredients 

2 cups of sugar

1/2 cup of cocoa 

1/4 cup of butter (we had none so I used margerine)

1/2 cup of milk 

1 tsp of vanilla

3 cups of certified gluten free rolled oats 

1/2 cup of peanut butter

In a large sauce pan combine sugar, cocoa, butter & milk on medium heat and bring to a boil for one minute. 

Remove from heat and stirr in then peanut butter, vanilla & oats.

Drop by the spoonful onto parchment lined baking sheets and allow at least a 1/2 hour to "set up" though it may require longer and a flipping. 

Enjoy

❤️Mélissa