Gluten Free, Dairy Free, Soy Free Peanut Butter Banana Muffins

I made these on a whim the other day. I was craving peanut butter, and had some bananas to use up, so why not?! The recipe makes a dozen muffins {with perhaps a touch of leftover batter, depending on the size of your muffin cups--these silicone cups don't hold quite as much as their paper counterparts}, and I really wouldn't recommend making more than that at a time unless you're feeding a crowd. Because they're so moist, they really weren't as tasty two days in. Perhaps storing them in the fridge would have remedied this problem, but I won't know until I try making them again.

You won't see a recipe for the topping here, because you don't need one. It's simply a dollop of peanut butter and a little slice of banana. Simple, and free of excess sugar!

Muffin Ingredients:
1 Cup All Purpose Gluten Free Flour
2/3 Cup GF Oats
1 tsp. Baking Powder
1 tsp. Xanthan Gum
1/2 tsp. Baking Soda
1/2 tsp. Salt
2 Tbsp. Apple Sauce
1/2 Cup Brown Sugar
1 Egg
2 Mashed Bananas
1/4 Cup Peanut Butter
2/3 Cup Almond Milk
1 tsp. Vanilla Extract

Directions:
Combine the dry ingredients and mix well. Set aside.
Combine the wet ingredients, plus brown sugar, and stir to combine. Gently stir in the flour mixture.
If you're using silicone muffin cups, lightly grease the inside with oil or shortening.
Divide the batter evenly among 12 muffin cups {or papers placed in a muffin tin}.
Bake at 350 degrees for 20-25 minutes, until the tops are springy and a toothpick inserted near the center appears clean.

Store cooled muffins in an air-tight container, perhaps in the refrigerator.
Top with peanut butter and sliced bananas for an extra treat.


I've shared this recipe on... Allergy Free Wednesday's

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General Tso's Chicken {gluten, dairy, and soy free}

I confess. I'm a little bit obsessed with this chicken right now. It's that good.

In fact, this picture kind of gives that fact away. It's very different from my usual, brightly lit food on a plate. Why? Because there aren't ever any leftovers! Those pictures often happen with my lunch leftovers the next day, when the light is right for picture snappin'!

{I feel like I just shared one of my deepest secrets.}

Only, not really.

Anyway! Want to make some of this chicken for your family?? Please do. It's amazing.

You'll Need:
For Sauce:
1 Tbsp. Corn Starch
1/2 Cup Water
2-3 Cups Veggies {washed and trimmed; I like to use green beans, snow peas and mushrooms}
2 Garlic Cloves
1 Tbsp. {fresh} Grated Ginger
1 1/2 Tbsp. Brown Sugar*
2 Tbsp. Coconut Aminos*
1/4 tsp. Red Pepper Flakes

For Chicken:
2 Egg Whites
3 Tbsp. Corn Starch
1/2 tsp. Salt
1/4 tsp. Pepper
2-3 Chicken Breasts {cut into bite-sized pieces}
Olive Oil

To Make:
For Sauce:
Combine the corn starch and water, mixing thoroughly to dissolve completely.
Stir in the remaining liquid and spices, and then pour over washed vegetables.

For Chicken:
Whisk corn starch, salt, and pepper into the egg whites.
Add chicken, stirring to coat evenly.

To Cook:
Heat a non-stick skillet {trust me on this one! I tried it with my typical pan, which isn't non-stick, and wound up with a huge mess!} with a bit of olive oil over medium-high heat.
Add chicken to the skillet, pausing when you lift it from the egg white mixture to remove excess.
Cook the chicken for several minutes, browning the meat.
Add the vegetables and sauce, stir to combine, and then cover while the vegetables cook. Stir occasionally.

Ideas & Notes:
If you're vegan, this dish would be great with tofu! In my tofu days, I probably would have cubed the tofu, coating it in a bit of corn starch and water and then frying it for a few minutes. Continue with the recipe from that point.

We like to eat our chicken over freshly cooked rice.

*If you're not avoiding traditional soy sauce, or if your diet calls for gluten-free {non-coconut aminos} soy sauce, double the brown sugar called for, to 3 Tbsp.


This post shared at:  Slightly Indulgent Tuesdays, Allergy Free Wednesday

How To: Dye Prefold Diapers {an update}

Remember those dyed prefolds?

They sure were pretty! ...and now several of our other diapers have a delightful blue tint. I'm not worried about it, but I'm pretty darned thankful that I didn't wind up tinting everything... say... pink.

So the Rit Dye is out.

What to do??

Try again--with Dylon Dyes. They're a higher quality dye, and several friends suggested that I wouldn't have the bleeding/running issue if I used something better than grocery store Rit.

The process was similar: I filled my stainless steel sink with warm water, dissolved the dye according to the package directions, added some salt to the sink water, and then plunged in a couple of wet prefold diapers. After I had achieved the color I hoped for {it only took a few minutes--NOT the hour-long dye bath recommended on their packaging}, I rinsed the diapers thoroughly under cold, running water, then moved like colors to the washing machine to rinse. Finally, I washed the diapers in a warm wash cycle with my usual detergent.

I noticed right away that the "extra" dye rinsed away much more quickly, and I'm hopeful that this will be a more permanent dye. Regardless, these diapers will be washed separately a few times to be sure!!

Shared on... Tuesday Time Out, Teach Me Tuesday