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| Gluten-free banana muffins. These were SO good, moist and filling. I found the recipe online but I didn't write down the source, and now I can't track it down. The recipe is worth sharing, though, so here it is. Next time, I'm going to try making it as a loaf.
Gluten-free banana muffins
2 c. gluten-free flour blend
1 t. baking powder
1 t. baking soda
3/4 t. xanthan gum
1/2 t. salt
1/2 c. unsalted butter
1/2 c. sugar
2 eggs
6 ripe bananas, coarsely diced
In a large mixing bowl, cream butter and sugar. Add eggs one at a time, mixing well. In a separate bowl, whisk first five ingredients ingredients (through salt) then add to sugar mixture, stirring only until moist. Fold in bananas. Bake at 350 for 30-40 minutes, until toothpick comes out dry.
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| Spaghetti squash Parmesan. If you haven't made this, you should! It's my older daughter's favorite meal. In fact, this day was her birthday, which was why I made it. |
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| Dinner: Spaghetti squash parm, french bread, and fruit salad. |
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| Pureed yellow squash, for the freezer. |
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| Tomorrow's school lunch: Chunks of grilled chicken, gluten-free crackers, cottage cheese, carrots and apples. |
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