These mini banana pumpkin loafs are full of flavor, nut free, and can be enjoyed any time of the day. A slice or two makes a delicious side to scrambled eggs or oatmeal, and is perfect for an afternoon snack. The loafs are conveinent to bring to holiday gatherings, and wrapped in festive cellophane, make great gifts for neighbors and family.
I have been making this bread since my son was 2 years old. He loves bananas and pumpkin pie, and that is how this adapted recipe from Simply Recipes banana bread, came to life.
I use Pamela’s All Purpose Gluten Free Artisan flour blend in this recipe. Due to the subtle flavor, it is a perfect flour for baking recipes. I also use a few pinches of Trader Joe’s Pumpkin Pie Spice to give the loaf enhanced flavor.
- 1 1/2 cup of Pamela’s All Purpose Gluten Free Artisan Flour Blend
- 3 very ripe peeled bananas
- 1/2 can pumpkin purée
- 1/2 cup melted butter
- 1 cup sugar (1/2 cup if you want less sweet)
- 1 egg (beaten)
- 1 tsp. Vanilla extract
- 2 tsp. Trader Joe’s Pumpkin Pie Spice
- 1 tsp. Baking soda
- Pinch of salt
- Preheat oven to 350• and grease three mini loaf pans (3 1/2 in.X 6 in.)
- In a medium bowl mash the bananas with a potato masher or fork until smooth. Add the pumpkin purée and melted butter and stir together
- Add in the baking soda, salt, sugar, and pumpkin pie spice
- Add the beaten egg, vanilla extract, and flour, stir together
- Pour the batter into the greased loaf pans and bake for 1 hour
- Remove from oven and let cool
Slice and enjoy!
In honor of my son’s 6th birthday, I am sharing my homemade train birthday cake! My son has been obsessed with trains ever since he was two years old, and this is his third train cake. The first one was a store bought Thomas the tank engine cake, the second was a gluten free homemade cake, and so far, this is the best one! It is gluten, dairy, and soy free and tastes delicious! I am not a professional baker, and am happy the train turned out as well as it did! My son absolutely loved it, and that’s what matters most.
For the cake, I use Pamela’s chocolate cake mix. It is deep, dark, moist, and rich in flavor. Of coarse it is also gluten, dairy, and soy free.
The frosting is a homemade whipped cream using rice milk and a few other ingredients, that has been tinted with all natural food coloring. India Tree Food Coloring Natural Decorating Colors are made from highly concentrated vegetable colorants and contain absolutely no synthetic dyes or corn syrup. Just 3 simple colors: red, yellow, and blue, can be combined to produce icings in soft beautiful pastels and the rich jewel tones found only in nature, naturally!
The wheels are trader joes gluten free Joe Joe’s cookies and the cylindars are glutino gluten free pretzels covered with frosting.
I drew the outline of the train on a piece of white paper and laid it on top of the square cake. I used a sharp kitchen knife to cut through the paper and the cake. Make sure the cake is completely cooled, or it will crumble and fall apart.
Ingredients for Cake
- Pamela’s Chocolate Cake Mix
- Trader Joe’s Gluten Free Joe Joe’s
- Glutino Gluten Free Pretzels
Ingredients for Frosting
- 1/4 cup of rice flour
- 1 cup of rice milk
- 1 cup of sugar
- 3/4 cup shortening or coconut oil
- 3 tablespoons canola oil
- 1 teaspoon vanilla
- India Tree Food Coloring (blue)
Directions for Cake
- Follow directions on Pamela’s chocolate cake mix
Directions for Frosting
- In a medium saucepan, whisk together the rice flour and rice milk until combined completely. Cook over medium heat, stirring frequently. When the mixture begins to thicken, whisk constantly until it is at the consistency of pudding. Remove from heat and set aside to cool.
- With an electric mixer, cream together the shortening and oil until smooth and light, about 4 minutes. Add the sugar and beat for another 4 minutes. Add the vanilla and cooled flour and milk mixture and beat for another 4 minutes.
- Add a drop (one at a time) of blue food coloring until you have the color you want. (This frosting can be refrigerated)
A quick and easy dinner for the whole family! Spaghetti was a meal I grew up on and just recently, has become one of my son’s favorite dinners. This gluten, dairy, and soy free recipe has all the flavor of traditional spaghetti and uses just three ingredients.
The first is Barilla’s gluten free spaghetti noodles. A great tasting gluten free pasta, made with rice and corn, no GMO, and has the texture of real pasta.
The second is Paul Newman’s Marinara Pasta Sauce. All natural ingredients, no additives, and all profits are given to charity. In most grocery stores a 24oz. jar costs about $3.50, but Target sells it for $1.89!
The last ingredient is ground beef. I buy organic ground beef from Harvest a Market in Novato, but you can buy your beef at any grocery store. Beef labeled “natural” must not contain any artificial ingredients and cannot be more than minimally processed, such as ground beef. “Organic” beef must come from cattle raised and certified according to the USDA’s National Organic Program. Organic cattle must be fed 100-percent organically and without antibiotics or hormones.
- 1/2 box of Barilla Gluten Free Spaghetti
- 1 jar of Newman’s Own Marinara Pasta Sauce
- 1 pound of organic Ground Beef
- Boil 4 cups of water, add pasta and cook for 10 mins.
- Brown ground beef in a frying pan, on high heat. Add marinara sauce and turn heat to medium. Let simmer for 5 mins.
- Drain pasta
- Plate pasta and pour meat sauce over
This brownie pie is one of my sons favorite. A rich chocolate brownie topped with a scoop of chocolate almond milk ice cream, and drizzled with chocolate syrup. It doesn’t get any more chocolatey than that! This dessert is easy to make and a sure way to put a smile on any face!
I use Pamela’s gluten free chocolate brownie mix. All the ingredients are organic and free of ingredients to avoid, with the exception of one; Soy Lecithin. Unfortunately, soy lecithin is in most all package products but it is usually a very small quantity. And remember, unless you have an actual soy allergy, the poison is always in the dose. I make sure that if my son has this dessert, he does not consume any other food containing soy lecithin.
For this dessert, I use SO Delicious dairy free chocolate almond milk frozen dessert. But feel free to use whatever you’d like! My son and I recently tried SO Delicious cashew milk frozen dessert and all I can say is Oh My!! Snickerdoodle is our favorite with salted carmel cluster as a close second.
The final touch… A drizzle of Santa Cruz organic chocolate flavored syrup. Enjoy!
- Pamela’s Gluten Free Chocolate Brownie Mix
- 1/2 cup of oil
- 1 large egg
- 1/4 cup of water
- SO Delicious dairy free Chocolate Almond Milk frozen dessert
- Santa Cruz Organic Chocolate Flavored Syrup
- Preheat oven to 350•
- Lightly grease round pan (10 x 12)
- Whisk together the oil, egg, and water
- Add the brownie mix and fold together until the batter is moist
- Pour the batter into the greased pan
- Bake for 16-20 mins (using the toothpick test; no crumbs)
- Let the brownie cool for at least 30 mins and then cut into 8 slices
- Top with a scoop of almond milk frozen dessert and drizzle the chocolate syrup