Banana Chocolate Chip Bread

I have been on the hunt for recipes that our safe for our family...that means no wheat, egg, dairy or yeast to name a few things. At first glance, it's not the easiest endeavor, but I have been fortunate to find some amazing people writing incredible blogs chock full of yummy recipes and advice. Gluten Free Goddess is one of those people I recently stumbled upon and I have made her delicious Banana Chocolate Chip Bread recipe twice...in two days! I think it's safe to say my family loved this recipe and didn't miss any of the typical ingredients we used to use.

Banana Chocolate Chip Bread Recipe

Preheat your oven to 350 degrees F. Lightly oil the bottom of a standard bread loaf pan.

Combine in a large bowl:

3 ripe bananas, mashed (about 1 cup puree)

1/3 cup Wildtree Butter Grapeseed Oil

1 cup brown sugar

2 tsp vanilla extract

Whisk together in a separate bowl:

1 1/2 cups gluten-free flour blend (I used Bob's Red Mill)

1 tsp baking soda

2 1/2 tsp baking powder

1/4 tsp sea salt

1 TBSP arrowroot starch

1/2 tsp xanthan gum

1 rounded tsp cinnamon (I used a little extra!)

Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.

Add in:

1/2 cup chocolate chips (or use chopped walnuts or pecans instead)

Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.

Cool the loaf on a wire rack.

Slice and wrap each slice in foil; bag and freeze.

This bread is tasty as is, but- it is truly sublime when grilled in a hot iron skillet with a touch of light olive oil. The chocolate chips melt and the banana fragrance intensifies and your taste buds- well, they get very, very happy.

This recipe is blissfully gluten-free, dairy-free, egg-free, soy-free, nut-free, and corn-free (if you check the source of your xanthan gum and baking powder).

Read the original post: http://glutenfreegoddess.blogspot.com/2007/11/banana-chocolate-chip-bread.html#ixzz1Qo64Ullw

Raw Berry Crisp

Raw Berry Crisp

6 cups mixed berries (blackberries, blueberries, raspberries and sliced strawberries)
1/4 cup Wildtree Blueberry Pancake Syrup
1 cup pecans
1/2 cup walnuts
10 ginger snaps, crushed
1 tablespoon sugar

For another fantastic raw recipe try my friend's raw vegan peach blueberry pie!

Fresh Herb Salad with Grilled Salmon

Fresh Herb Salad with Grilled Salmon

Ingredients

2 medium shallots, finely chopped

1 TBSP capers, drained

2 TBSP fresh lemon juice

2 TBSP mayonnaise (I prefer Vegenaise)

1/2 tsp coarsely ground black pepper, divided

16 fresh asparagus spears (about 8 oz), trimmed

4 skinless salmon fillets (3 oz)

1 TBSP Wildtree Dill Dip Blend

1 small fennel bulb (about 4 oz)

6 cups mixed greens salad blend

1/4 cup snipped fresh chives

1 can (14.5 oz) no-salt-added Great Northern beans, drained and rinsed

Directions

1. For dressing, combine shallots, capers, juice, mayonnaise and 1/4 tsp of the black pepper in bowl, mix well and set aside.

2. Heat grill pan over medium-high heat 5 minutes. Cook asparagus 2-3 minutes or until light grill marks appear. Remove asparagus from pan to cutting board; cool slightly. Cut asparagus into 1-in. pieces; set aside. Season salmon with Dill Dip Blend. Cook salmon 2-2 1/2 minutes on each side or until salmon flakes easily with a fork; remove from pan and let stand 5 minutes. Slice salmon into 1/2-in. pieces.

3. Trim fronds from fennel; snip fronds with scissors and set aside. Slice fennel stalks and bulb crosswise into thin slices; cut slices in half. In kmixing bowl, toss together asparagus, fennel, mixed greens, chives and dressing.

4. To serve, divide salad among serving plates. Top with beans and salmon; sprinkle with fennel fronds and remaining 1/4 tsp black pepper.

Yield: 4 servings

To order any Wildtree products please go to www.jenwarr.mywildtree.com.

Kickin' Crab Fried Rice

Kickin' Crab Fried Rice

2 TBSP Garlic GSO

2 large eggs, beaten

1 cup of frozen stir fry veggies

1/2 cup Wildtree  Kickin' Asian Stir-Fry Sauce

(2) 6 oz cans lump crab meat

2 cups cold rice, cooked

Heat 1 tablespoon Grapeseed Oil in a large skillet over medium heat. Season beaten eggs with salt and pepper and add to the skillet. Cook eggs, stirring, until they’re lightly scrambled but not too dry. Remove from pan and set aside. Add remaining Grapeseed Oil into the pan and cook frozen vegetables until heated through. Stir in white rice and crab meat, breaking apart any clumps, and sauté until the rice gets slightly crispy, about 5 minutes. Add Stir Fry Sauce and stir until all the ingredients are covered with sauce. Add the scrambled egg back into the pan and mix thoroughly.

Grocery Shopping & Recipes in One - Wildtree's 1/2 Price Bundles for June

Wildtree's "Summer is Here" & "Got You Covered" Bundles are just what you need! Your grocery shopping and meal plan all in one purchase (and 50% off the retail price!). Each bundle comes with Wildtree's delicious ingredients and recipes to make tonight.

 

"Summer is Here"

 ($75.50 retail) for $37.75

Products include:
Guacamole Seasoning

Moroccan Grilling Sauce 

Fiesta Salsa Mix 

 Watermelon Lime Frozen Drink Mix 

 Garden Vegetable Blend 

Sunny Citrus Bar Mix 

 Herb Grilling Marinade 

Recipes include:

Guacamole Tortilla Chips
Guacamole Salad
Balsamic Moroccan Glazed Salmon
Moroccan Pineapple Glazed Pork Chops 

 Fiesta Pasta Salad
Pineapple Mango Salsa
Frozen Wine Cooler
Watermelon Ice Cream Cake 
Italian Style Frittata
Gazpacho
Citrus Bars
Herb Grilled Shrimp
Herb Roasted Summer Vegetables

 __________

"Got You Covered"
($93 retail) for 46.50 

Products include:

Roasted Garlic Grapeseed Oil
Sweet & Savory Pineapple Sauce
Chipotle Lime Rub
California Style Garlic Pepper
Balsamic Vinaigrette
Ranch Dressing
Pacific Fusion
Roasted Tomatillo Sauce
Blueberry Pancake Syrup
Our Own Ketchup

Recipes include:

Roasted Tomatillo Tilapia
South of the Border Mac & Cheese
Chipotle Lime Sweet Potato Wedges
Sliders
Tuna Melts
Pineapple Shrimp and Spinach Salad
Steak Sandwiches
Mixed Greens Salad
Italian Balsamic Pasta Salad
Pacific Fusion Beef Fajitas
Crispy Ranch Chicken
Ranch Roasted Potatoes
Raw Berry Crisp
Fruit Tacos
Sweet & Tangy Beans

Italian Balsamic Pasta Salad

This recipe is from the "Got You Covered" Bundle and is perfect for summertime picnics & entertaining!

Italian Balsamic Pasta Salad

Serves 8

¾ cup Wildtree Balsamic Vinaigrette

1 box penne, cooked, drained and rinsed

1 small red onion, finely chopped

1 cup mozzarella cheese, cubed

1 large red bell pepper, diced

2 cups cherry tomatoes, halved

In a small bowl, combine dressing mix with oil, vinegar, and water and set aside. Combine remaining ingredients in a large bowl. Add the dressing and toss to coat. Cover and refrigerate for 2 hours until chilled.

Herb Roasted Summer Vegetables

This recipe is from the "Summer is Here" Bundle. Just ask me for more details!

These veggies can be roasted on a rainy, summer day, or grilled to keep on a warm sunny day. Perfect side dish to a juicy steak, or tossed with pasta, ricotta salata and fresh grape tomatoes straight from the garden.

Herb Roasted Summer Vegetables

Serves 4

1 medium zucchini, halved lengthwise and sliced ½ inch thick

1 medium summer squash, halved lengthwise and sliced ½ inch thick

1 medium red bell pepper, sliced

1 medium yellow bell pepper, sliced

1 red onion, sliced

3 tablespoons Roasted Garlic Grapeseed Oil

1 tablespoon Wildtree Herb Grilling Marinade

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, and onion in a roasting pan. Toss with the oil, Herb Grilling blend, salt, and pepper. Spread in a single layer. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

To order the 'Summer is Here' bundle please contact me directly through www.jenwarr.mywildtree.com. You can also order any other Wildtree groceries at that website.