Vegan & Gluten Free Moist Banana Bread

I have been trying for quite some time to bake a really moist banana cake (or bread) without using eggs. It's been a challenge but I think I finally nailed it. If you have overripe bananas give this recipe a try! Perfect for breakfast on-the-go or as a healthy snack.
 
 
You will need:
 
1 cup of gluten free flour blend
 
1/2 cup of ground almonds
 
4 large ripe bananas
 
1/2 cup of maple syrup
 
1/4 cup of coconut oil

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon of cinnamon

1/4 teaspoon nutmeg

1 teaspoon of vanilla extract

Zest of one orange
Preheat the oven at 350 degrees. Grease a 9x11 pan.

Mix together the flour, almond meal, baking powder, baking soda, cinnamon, nutmeg and orange zest in a bowl. Then in a separate bowl, using a hand blender, blend the bananas until smooth. Add the maple syrup, coconut oil and vanilla and whisk together.

*Tip: You could mash the bananas with a masher but I prefer blending it so that you have an even amount of banana throughout the whole cake.

Put the dry ingredients into the wet ingredients and fold until mixed together.

Pour into the prepared pan and bake for 30-40 minutes or until a fork comes out clean. 

 

Yummy Zucchini Pasta With Herbs and Chives

I just recently got a mandolin and I have to say I absolutely love it. I used the julienne blade to make this super delicious zucchini pasta. From start to finish, it literally took me 5 minutes. I have been stuck in a routine of just grilling zucchini and it started to get boring. This is a creative and delicious way to eat your veggies!


Here's what you'll need:

A mandolin equipped with a julienne blade

2 Medium-sized green zucchinis

1 Tsp of virgin coconut oil

3 Tbsp of chopped fresh chives

1/2 Tsp of dried Thyme

1 Tbsp of chopped fresh basil (or any other herb you enjoy)

1 Tsp garlic powder

Salt and Pepper to taste


Use the mandolin to slice the zucchini. In a frying pan, heat up the oil and add the zucchini. Then add the thyme, garlic powder, salt and pepper. After 2 minutes, toss in the chives and basil and let cook for another minute. The less you cook it, the more "al dente" the zucchini will be. (I prefer it this way) 

Can be served as a main dish or a delicious side!

Yields: 4 servings as a side or 2 servings as a main.

Enjoy!!

Vegan and Gluten Free Chewy Amaretti Cookies

It's been quite a long time since I have posted anything. Since my last post, my husband and I have decided for health reasons to follow a vegan diet for awhile. It has been an adventure to try and come up with delicious recipes but I must admit it is fun. It's amazing that you can satisfy all your cravings without using any animal products. I have read many books, articles and blogs which have inspired me to experiment with different recipes that not only my husband will enjoy, but also our 13 month old son. We have found that eating this way has helped us feel better, have more energy and even lose weight. We may never go back!

I have come up with this recipe because I LOVE amaretti cookies but the recipe usually calls for eggs and sugar. I changed things up a little and this is what the results were: 

A chewier,  yummier version of Nonna's original recipe. Shh...don't tell her, but I think these might be better. 

Here's what you need for this simple and quick recipe:

2 Cups of ground almonds

1/2 Cup of unsweetened shredded coconut

1/2 Cup of pure maple syrup

1 tsp. of baking powder

1/2 tsp baking soda

2 tsp of raw cacao powder (or bitter chocolate powder)

2 tbsp of virgin coconut oil

1/2 tsp lemon zest

1/2 tsp orange zest

1 tsp vanilla extract

Mix all the dry ingredients together with the baking powder, baking soda, cacao, lemon and orange zest. Then add the oil, vanilla and maple syrup and mix well with a whisk. Then, place mixture in the fridge for 10 minutes until the mixture sets. Use a teaspoon-sized amount and form the dough into balls and place on a parchment lined cookie sheet. 

Bake at 350 for 10-12 minutes.

Tip: If you prefer your cookies more chewy, leave in for the minimum amount of time. If you like them crunchier leave in for 2 to 3 minutes more depending on your oven.

I hope you enjoy them!!

Roasted Macadamia and Parsley Pesto

This is an innovative way to make pesto. Usually, fresh basil and pine nuts are used, but this time, I used fresh parsley and macadamia nuts. Parsley is available all year for a reasonable price, so when basil isn't readily available, you can still have fresh pesto year round. Not only does it taste amazing on pasta, but you can use it in anything from meats, pizza and fish.

You will need:

3 Cups of fresh parsley leaves (I prefer the Italian parsley)

1/2 Cup of macadamia nuts

3 cloves of fresh garlic

4 Tablespoons of extra virgin olive oil


1 Tablespoon of parmesan cheese (optional)

Salt and pepper to taste

Dry roast the macadamia nuts. In a hot, ungreased pan, add the nuts and keep on the heat for about 5 minutes or until they are golden in colour. Then, in a food processor, add the parsley, macadamia nuts, garlic, olive oil and salt and blend until smooth.


Enjoy!!

Gluten Free Light and Airy Tea Biscuits

This is super easy and simple. It literally took me 5 minutes to prepare. Perfect thing to whip up if you have guests.


You will need:


1 1/4 cup of brown rice flour


1/4 cup of chick pea flour


1/2 cup of tapioca starch


1 tablespoon of baking powder


1 Tablespoon of organic cane sugar


1 teaspoon sea salt


1/3 cup of butter


3/4 cup of milk

Preheat the oven to 350 degrees. In a bowl, whisk together all the dry ingredients. Then using a pastry cutter, cut in 1/3 cup of butter and mix until it resembles coarse crumbs. Using the whisk, slowly mix in the milk. The consistency of the batter should be sticky. Gently mix together with a spatula and then with an ice cream scoop, place the batter on a cookie sheet.

Bake for approx. 10-12 minutes.

Let cool and serve with some butter or your favourite jam.

Enjoy!!!!

It's Time to Eat!

If you live in the Hamilton, Burlington, or Oakville area, you can now order my products. Some sample products are pictured above. I specialize in making gluten free baked goods as well as Italian, Mediterranean and Middle eastern cuisine.

To place your order, or for more information you can email me at miorno@yahoo.com or call me at
905-921-8975.

I look forward to hearing from you.

Gluten Free Zucchini Boats

This is a great recipe. It's high in protein, low in carbs and fat and very tasty.

You will need:

5 green zucchinis

1/2 cup chick peas (cooked, drained)

4 Tbsp of soft goat cheese

2 Tbsp of raw almonds

1 cup of fresh basil

2 cloves of garlic

1/2 tsp lemon zest

Olive oil

Salt and Pepper to taste


Cut the zucchinis in half, lengthwise, and with a teaspoon gently take out the flesh inside, forming a well.
(Be careful not to break through the bottom) Brush the zucchini halves with olive oil and bake in an oven at 350 degrees for approximately 10 minutes.

In the meantime, squeeze out the excess water from the zucchini meat and place in a food processor. Add the garlic, goat cheese, basil, almonds, chick peas, lemon zest and salt and mix together.

Once the zucchini shells are done baking, remove from the oven and let it cool for approximately 1/2 hour. When they are cooled, with a tablespoon, fill the zucchini shells with the mixture and place it back in the oven for about 30 minutes at 350 degrees.

Voila! So simple, so healthy, so delicious!!