Crisp Gluten, Dairy and Egg FREE Waffles

I decided to try making waffles from my Betty Crocker cookbook, the same waffle batter I use for the rest of my family.  They turned out awesome, here is the recipe.

Crisp Gluten, Dairy and Egg FREE Waffles

2/3 cup water
2 tablespoons ground flax-seed
2 1/2 cups water
1/2 cup olive oil
2 cups All Purpose Gluten Free flour blend ( Bob's Red Mill)
4 teaspoons baking powder
2 teaspoons Xanthan Gum
2 tablespoons Organic sugar
1/2 teaspoon salt.

Mix water and Flax Seed (Egg replacer) and let stand for about 5 minutes.  Mix Flour, baking powder, Xanthan Gum, sugar, and Salt.  Add in the oil the water and flax seed mixture and gradually add in the 2 1/2 cups of water.  Pour batter into center of heated Waffle Iron. Bake until steaming stops about 5 minutes.  New Waffle Irons have a light that comes on when it's ready. Remove waffle carefully from the Waffle Iron.

You can make up a batch and freeze them individually in foil and reheat by unwrapping and placing waffle on a cookie sheet and placing in a 400 degree oven for 8-10 minutes.

Happy Scrappin',

Janice

Cinco de Mayo Bunco Celebration.

I have been busy the last couple weeks getting ready to host my Bunco Group on May 4th.  I made party hats for everyone to wear.   I had fake mustaches for everyone to mark their cups so they knew who's was who's. 

 I painted 2 signs to show everyone where to go for my Bunco party. I'm not much of an artist but I think you can tell what it is supposed to be.

I made a large Balloon Cactus sculpture so everyone would know they were at the right place.  I used an old Card Rack and my DH gave me some metal pipes that were bent so I could make the arms. It took 90 balloons to create this.  Thank you Dawn and Charlie for blowing up the balloons for me. Thank you Hailey and Mary for handing the balloons to me so I didn't have to let go.  I put this together in my Living room and Charlie was laughing because I then had to get it out side somehow.  I was afraid that I wouldn't be able to put it out because the wind was howling all day but calmed down just in time for me to put it out before my guests started to arrive.

 I researched and found a great recipe for Chicken Enchiladas(recipe below) I even made Gluten Free Flour Tortillas.  I found most of these recipes on Pinterest then changed them to my liking.

GF Chicken Enchiladas

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

Ingredients:

2 Tablespoons Olive oil

1 Large Sweet Onion diced

3 Cloves Garlic minced (I used a Garlic press)

3 Chicken Breasts, cooked and shredded

1 can (14.5-ounces) Diced Tomatoes

½ cup Sour Cream

1 (4-Onuce) can diced Green Chili peppers (they are not hot)

½ teaspoon Dried Oregano

1 teaspoon Dried Sweet Basil

½ teaspoon Chili powder

½ teaspoon ground Cumin

½ teaspoon Salt

¼ teaspoon Black Pepper

2 cups Shredded Cheddar Cheese

8 – 10 (8-inch) Gluten Free Flour Tortillas (Recipe Below)

1 (15 Oz) Enchilada Sauce

Instructions:

·         Preheat Oven to 350 degrees.

·         Grease a 13” X 9” baking Dish with Cooking Spray and set aside.

·         Heat Olive Oil over Medium Heat in a large skillet.

·         Add onions and cook for 3 minutes.

·         Stir in Garlic and continue to cook for 1 minute.

·         Add in Chicken, diced Tomatoes, Green chilies, and Sour Cream; season with Oregano, Basil, Chili powder, Cumin and Salt and Pepper.

·         Cook for 5 Minutes or till heated through.

·         Mix in ½ of the shredded Cheddar Cheese.

·         Spoon mixture down the center of each of the GF Flour Tortillas and rollup.

·         Place seam side down in prepared baking dish.

·         Bake for 10 minutes.

·         Top with Enchilada Sauce and shredded Cheddar Cheese.

·         Return to oven and bake for 5 – 10 minutes or until cheese is melted.

·         Serve warm.

Gluten Free Flour Tortillas

Ingredients:

2 ½ Cups Gluten Free All Purpose Flour

2 teaspoons Xanthan Gum

1 teaspoon Sea Salt

2 Tablespoons Olive Oil

1 – 1 ¼ cup of warm water (about 100 degrees)

Instructions:

1.      To make tortillas, place flour, Xanthan Gum, and salt in large mixing bowl and mix well.

2.      Add 4 teaspoons of Olive Oil and stir to combine.

3.      Pour warm water in small increments and stirring to combine.

4.      Press dough together with wet hands and divide into 8 pieces.

5.      Roll each piece separately between 2 pieces of Plastic wrap until about 1/8” thick and 8” wide. (You can use a Tortilla Press if you have one.

6.      Heat a Large Cast Iron (or Non Stick) Skillet until hot.

7.      Place 1 raw Tortilla on the skillet at a time and cook for 45 – 60 seconds or until slightly charred on the bottom. (You’re better off under cooking than over cooking them because they won’t be pliable.)

8.       Flip tortilla with a heat proof Spatula and cook for another 30 – 45 seconds.

Remove from pan and place on plate continue till all tortillas are cook

Baked Cinnamon Chips with Strawberry Salsa

Baked Cinnamon Chips  

3 Gluten Free Flour Tortillas about 6"

3 tablespoons melted Butter

1 tablespoon Cinnamon

1/2 cup Sugar

Strawberry Salsa

6-8 Fresh ripe Strawberries Diced

1/2 cup chopped Pineapple chunks

2 tablespoons Sugar

1/4 cup dark chocolate 

1/4 teaspoon Olive oil

Whipped Cream

1. Preheat oven to 350 drgrees.
2. Brush melted Butter on one side of each Tortilla.
3. Mix Sugar and Cinnamon and sprinkle on the Buttered side of each tortilla.
4. Use a pizza cutter or large knife to cut the tortillas into 8 wedges.
5. Place tortilla wedges on an ungreased cookie sheet sugar side up.
6. Bake them in the oven for 10-12 minutes or until edges curl up.
7. Remove from Oven and let cool.
8. Place Chips on a platter.

Strawberry Salsa  

1. Mix Strawberries, Pineapple and sugar. (I made this a head and had it in the fridge until I was ready to serve my guests, then I put it together.)
2. Sprinkle Strawberry mix over the chips.
3. Melt the Dark chocolate and the 1/4 teaspoon Olive oil in the microwave 1 minute at a time stirring regularly until desired consistency.
4. Drizzle the chocolate over the Strawberries and chips.  ( I drizzled the chips before and after adding the strawberries.)
5. Add a few dollops of Shipped Cream and serve.
6. 
   

Cranberry-Strawberry Margarita Punch

Ingredients:

6 Cups Cranberry Strawberry Juice Cocktail ( you can use Cran-Raspberry or any other one too)

2 cups water

3/4 cup frozen Limeade Concentrate ( From 6 oz Can)

1/4 cup Frozen Orange juice concentrate (From 6 oz Can)

Lime slices

Rim salt

1 cup Tequila to spike the whole batch (optional)

Instructions:

1. Mix all ingredients in a 1 gallon insulated beverage container.
2. Salt rim of glass.
3. Serve over ice if desired.  ( you can blend this also.)
4. Garnish with Lime slices.

Strawberry Margarita Cupcakes

  They smell so good. I might have to make a gluten free version soon. (recipe below)

Strawberry Margarita Cupcakes

Cupcakes Ingredients:

1 Box Betty Crocker Super Moist White cake mix

1 cup bottled Strawberry Margarita or Daiquiri mix

1/4 cup Tequila (Optional)

3 egg whites or whole eggs.

Frosting ingredients

1/2 cup shortening

1/2 cup Butter

5 1/2 cups Powered sugar

5 tablespoons bottled Strawberry Margarita or Daiquiri mix.

1 Tablespoon Tequila (Optional)

Garnish:

12 Slices Lime, each cut in half.

Directions:

1. Preheat Oven to 350 degrees (325 for dark or non stick pans)
2. Place paper or foil baking cups in each of 24 regular sized muffin cups.
3. In large bowl, beat all cupcake ingredients an electric mixer on low speed for 30 seconds.  Beat on medium speed for 2 minutes, scraping sides of bowl occasionally.( I beat them on High speed for 2 minutes because it makes a fluffier cake)
4. Divide batter among muffin cups.
5. Bake 18 - 23 minutes or until a tooth pic inserted in the center comes out clean.
6. Cool 10 minutes remove cupcakes from pans to cooling rack.  Cool completely.
7. In a large mixing bowl, beat shortening and butter with an electric mixer on low speed until smooth.
8. Gradually add powdered sugar, 1 cup at a time, beating until combined.
9. Add 1 tablespoon at a time of the bottled Strawberry Margarita or Daiquiri mix, beat until well blended. 
10. Add tequila now if you want to add it, but substitute it for 1 tablespoon of the Margarita Mix.
11. Beat frosting until it is light and fluffy..
12. Spoon Frosting into a decorating bag fitted with a #1M Star tip, pipe frosting onto cupcakes in a circular pattern.
13. Garnish with Lime slices.

I made fresh Avocado Salsa and Pico de Gallo too.  It was so good.  I realized tonight that I forgot to serve black olives with dinner. Bummer!!!!  I knew there was something missing, but I couldn't figure it out.

I hope you will let me know if you try any of these recipes. I would love to hear what you think about them and if you have a better recipe, I would love to have it.  I have my Avocado Salsa and Pico de Gallo recipe on the blog somewhere, if you want them just leave me a comment or send me an email letting me know you want them.

  It has been about 12 years since I have entertained friends in my home. I've always had too many people living here to be able to entertain.  I guess we could have had guest over in the yard. 

Happy Scrappin',

Janice

Garbage Bread - What is that?

Well let me tell you a story.  I have been on Pinterest a lot lately and I have found a new favorite.  Garbage bread, the name is crazy, but the ingredients are awesome.  I believe it started in New York, where you just throw all your left overs from the fridge into a pizza crust and they just call it Garbage Bread.  You can find recipes all over the Internet.  I made mine up from just thinking about ingredients that I thought would be great together.  Most Garbage Breads start with Pizza dough, so when I was shopping the other day I picked up a Gluten Free Pizza dough mix from Bob's Red Mill.  I use Bob's a lot.  Bob's Red Mill is a local business in Milwaukie, OR not far from where I live.  So, as I sat yesterday thinking about how to put my Husbands Valentine Bouquet together, I wandered off in to the land of food, as I often do.  This is where I came up with the idea of our dinner the other night.  Gluten and Egg free Chicken, Broccoli, Bacon, Cheese and Ranch Garbage Bread.  With Gluten and Egg free Cinnamon rolls for dessert.  Everyone here (12 people) Loved it.  Some, my 2 grandsons, had seconds.   Ok, so here is my recipe.  I will be making my own Pizza dough soon also, so watch for it.

Gluten and Egg free Chicken, Broccoli, Bacon, Cheese and Ranch Garbage Bread.

Ingredients:
1 Pizza dough mix. (Bob's Red Mill)
1 lb chicken Cooked and chopped into bite size pieces when cool.
1/2 lb bacon Cooked and chopped into bite size pieces when cool.
2 cups Frozen chopped Broccoli.
1 cup Ranch dressing, (Gluten, Egg, Corn, Nut and Soy Free Recipe below)
2 Cups of shredded cheese.

Directions:
Pre-heat the Oven to 375 and follow the directions on the package to make the Pizza Dough.  While you are waiting for the dough to rise, you can make the ranch dressing.

Ranch Dressing:
1 cup Milk
2 Tbls Lemon juice
3 tsp Dried Parsley
3 tsp dried Chives
3 tsp dried Dill
2 tsp Garlic Powder
2 tsp Onion powder
1 tsp Sea Salt
1 tsp Black pepper

Directions:
In a 2 cup measuring cup put the 2 Tbls lemon juice and the cup of milk. This mixture makes buttermilk, the lemon juice causes the milk to curdle, causing buttermilk. Add all the other ingredients to the measuring cup and whisk together and set aside.

The dough should be ready to turn out onto a pastry sheet, I line mine with plastic wrap and put the dough on the middle then cover the dough with another piece of plastic wrap to keep it from sticking to my rolling pin.  Roll the dough into a rectangle approximately 11" x 17".  You could use parchment paper and then leave it on the paper when you bake it.  I think I will do that next time because it was hard to get it on to the cookie sheet, without it tearing up.  The gluten free pizza dough is sticky and hard to manage with your hands.

Once you have the dough rolled out, remove the top layer of plastic wrap and sprinkle on the Chicken, Bacon and Broccoli.  Whisk the Ranch dressing and pour it all over the top evenly.  Add the shredded cheese then roll it up making sure to tuck the ends in, so the filling doesn't ooze out.  The gluten free pizza dough is sticky and hard to manage without using the plastic wrap.  The plastic wrap helps you roll it up nicely.  I rolled mine from the long side because I had so many people to feed.  I rolled mine right onto an oiled cookie sheet, making sure I got the plastic wrap off.
This is what it looked like before I cooked it.  The gluten free pizza dough is more sticky that regular dough and it tends to separate easily.

Bake in the oven at 375 degrees for 35 - 40 minutes.  The crust will be golden brown and hard to the touch.  Let stand for 5 minutes or so.  Cut it into 2" wide slices and serve.

Next time I will try to take more pictures of the making and rolling of the final product.  This was an easy recipe and fun to see how it turned out.  The smell, while baking, was luring me into the kitchen to take a look to see if it was done.

It just happened that the Cinnamon rolls that I made for dessert was ready to put into the oven about the same time as the Garbage Bread.  The smells wandering through the house had everyone guessing what I was making for dinner.

I made a Mexican Garbage bread also.

 I made the dough then rolled it out onto plastic wrap and spread re-fried beans then added cooked ground turkey that had been seasoned with my own taco seasoning mix ( recipe below), then i sprinkled shredded cheese on top.  Rolled it up and when it was done, I added sour cream, salsa and olives to the top.  It too was yummy.

My Gluten Free Taco seasoning mix;
2 tsp onoin (powder or Minced)
2 tsp garlic  (powder or Minced)
1 tsp cumin
1 tsp oregano
1 tsp chilli powder
1/2 tsp crushed red pepper flakes
1/2 tsp paprika

Mix well and put into an air tight container.  You can adjust the season to your liking.  I make enough to fill an old seasoning container so that I don't have to make it up every time I want taco seasoning.

I think the next time I make this I will use Sun dried Tomatoes, Onions, Artichoke hearts, Spinach, Olives, and Feta.  I think that will be very yummy too.

If you try any of these recipes please let me know what you think and what you used to make your Garbage Bread.

Happy Scrappin',

Janice

My Gluten Free Egg Free Cinnamon Rolls

As you know I have been searching for recipes that I can eat and my family will love too.  I found one on the Baking Beauties Blog, here http://www.thebakingbeauties.com/2011/01/best-gluten-free-cinnamon-buns-or-rolls.html  Their Cinnamon Buns are delicious.  I changed the recipe a bit so that I can eat them too.  Here is my recipe.

My Gluten Free Egg Free Cinnamon Rolls

Adapted from The Baking Beauties Blog

posted by Jeanine on Jan. 25, 2011 

Ingredients:

Topping:

·         4 Tbsp. butter (or margarine)

·         1/2 cup brown sugar

·         2 Tbsp. Cinnamon

·         1 tsp. vanilla extract

Over low heat, in a small saucepan, heat 4 Tbsp. butter (or margarine), 1/2 cup brown sugar, 2 Tbsp. Cinnamon, stirring until sugar dissolves. Add 1 tsp. vanilla extract. Remove from heat and pour into the bottom of a greased 9×13 pan with high sides

Filling:
Combine:

o    4 Tbsp. butter or margarine, very soft

o    3/4 cup firmly packed brown sugar

o    2 Tbsp. cinnamon

NOTE: Once thoroughly blended, you may add 1/2 cup re-hydrated raisins or pecans (optional). Set aside until the dough has been rolled into a rectangle.

Dough:

o    3  cups all-purpose gluten-free flour ( I use Bob’s Red Mill)

o    1 Tbsp GF rapid rise yeast ( I used regular GF yeast)

o    3 Tbsp granulated sugar

o    1/2 tsp salt

o    1 Tbsp xanthan gum

o    1 tsp baking powder

o    4 Tbsp butter

o    1 cup milk(you can use any kind of milk)

o    1 egg, room temperature( I mix 1/3 cup water and 1 Tbsp Ground Flax Seed for an egg substitute)

o    1 tsp cider vinegar

o    2 Tbsp oil (I used Olive Oil)

o    1 1/2 tsp vanilla

 Directions:

1.      In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.

2.      Put margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.

3.      With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.

4.      Allow to mix on medium speed for 3 minutes. Dough will be very thick and sticky.

5.      Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8″ x 16″. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a roughly rectangle shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to a rectangle approximately 8″ x 16″.

6.      Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2″ along one short end without any filling, this is where your cinnamon rolls will be sealed.

7.      Starting along the short end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.

8.      Using a long piece of dark thread (light colors can be lost in the dough), cut the “cinnamon bun log” into 12 pieces, about 1" wide. You can do this by placing the thread underneath the roll, crossing it at the top, and pulling the threads so they cross each other, pulling it through the dough. This way, you won’t be squishing your dough down by cutting with a knife. Place rolls in prepared pan, with cut side up.  

9.      Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.

10.  Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.

11.  Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.

12.  These are best served warm, however, I had great success with reheating them in the microwave for a few seconds when they were a day old as well.

I added Cream Cheese Frosting to the tops of mine.  I made it using 4 oz Cream Cheese, 1 Tbsp Maple syrup and 1 Tbsp Milk.

Gluten-free AND Dairy-Free Cinnamon Rolls

o    REPLACE 1 cup milk with soy milk (or your favorite non-dairy milk)

o    REPLACE all of the butter/margarine with vegan butter (I used Earth Balance)

If you try this recipe, I hope you let me know how yours turns out.  

My husband asked me last night when I was going to make more.  He really liked them, so did the rest of my family who doesn't have to eat Gluten and egg free.  I am so glad, I really don't want to continue to make separate meals.  

Happy Baking'

Janice

Living with Fibromyalgia

I have recently posted on face book about Fibromyalgia and realized that I have hidden the About me page where I had this story.  I am re-posting it to share my story about living with Fibromyalgia.

I was diagnosed with Fibromyalgia in 1992 and struggled with pain control for years.  I had been using Vicodin, Tramadol and muscle relaxers.  I was also using 1200mg of Guaifenesin twice a day, which is a mucus thinner, I purchase it at Costco (Mucus Relief).  Click here to see the Guaifenesin protocol.  The Guaifenesin worked for a while, but I couldn't get my doctor (at the time) to talk to me about increasing it.  In 2010 I found a new doctor who knows about Fibromyalgia and believes in alternative medicine.  Dr Tyler suggested that I try a new approach to my pain control.  Dr. Tyler explained that body fat stores inflammatories and that certain foods do too.  He had me start a Comprehensive Elimination Diet, which is also called an Allergy FREE diet.  You remove all the foods that are possible allergens, like Gluten, peanuts, soy, milk and eggs.  Dr. Tyler said that for the diet to work you must follow it at least 90%.  He also suggested that I double my dose of Guaifenesin to 2400 mg's twice a day.  I started the diet November 4th 2010.  It was difficult at first trying to find food that I could eat, but then I realized that if I went back to basic cooking it would be much easier.  You have to read every label to see if the manufacturer adds sugar, soy or gluten etc.  to the ingredients.  You are not looking for Carbohydrate sugars you are looking at the Ingredients list, they add them to all kinds of foods you wouldn't think would have them.  I make my own seasoning by combining spices that I like together and putting them in a small jar with a shaker lid, then I don't have to pull out all the spices and add them one at a time.  I make my own Balsamic Vinaigrette dressing which the diet has a recipe for.  Within a week and a half I was pain free, and off all my prescription pain medicines and muscle relaxers.  I am still on the diet and am able to do so much more than I have been able to in years.   I feel so much better that I don't plan on going back to eating all the foods that are not allowed.  I do miss a few things like Coffee, chocolate, cheese and Ice Cream, but not enough to go back to having all that pain.

I have recently added Dairy back in to my diet.  I have found that I have a reaction to Gluten, Soy and Eggs, as I have tried to add them back into my diet also, but do not like the blistery mess on my face that they leave within hours of eating them.  I am still pain free which now has been 26 months.  I have started working on a cook book of the recipes that I have been using and making up as I go along, like Pumpkin Pie, no egg, Maple Syrup and Almond milk, with a gluten free crust.  My Family loved them too.  I also made a recipe for Spinach & Feta Ravioli.

If you try out the diet please let me know how it is working for you, I would love to hear your story.

Janice

Olive Garden Chicken Gnocchi Soup with a twist.

I get tired of the same old things all the time. So I decided to make the Olive Garden Chicken Gnocchi Soup, so that I could eat it. Gluten Free, Dairy Free. It is so yummy. Here is the recipe.

Gluten Free, Dairy Free, Olive Garden Chicken Gnocchi Soup

Ingredients;

1 batch Chicken Gnocchi (Potato Dumpling Recipe Below)

5 tablespoons Extra Virgin Olive Oil

4 Tablespoons Gluten Free all-purpose Flour

1 Quart Almond Milk

½ cup Celery Finely diced or ½ teaspoon Celery seed

1 cup chopped Onion or 1 teaspoon Onion powder

2 Garlic Cloves minced or 1 teaspoon Garlic powder

2 14 oz cans chicken Broth (I use Free Range Organic Chicken broth)

1 cup Carrots finely shredded

1 cup Chicken Breasts, cooked and diced

1 cup fresh Spinach ( I have used Frozen Finely chopped Broccoli also)

½ Teaspoon Salt

½ Teaspoon Thyme

½ Teaspoon Parsley

Instructions;
1. Sauté the Onion, Celery and Garlic in the Olive Oil over medium heat until the onion becomes translucent.

2. Add the Flour and make a Roux. Let the Flour and Olive oil cook for about a minute.

3. Add 1 Qt. Almond Milk.

4. Into the Roux add the Chicken and Carrots.

5. Once the mixture becomes thick, add the Chicken Broth.

6. Once the mixture thickens again add the Gnocchi, Spinach and seasonings.

7. Simmer till soup is heated through.

8. Before serving season to taste with Salt.


Gluten Free, Dairy Free, Home Made Instant Potato Gnocchi Ingredients;

2/3 Cup Dry Instant Potatoes

2/3 Cup Boiling Water

1 egg at room Temp., Slightly Beaten

½ teaspoon Salt

1 ½ cups Gluten Free All-purpose Flour

Instructions;
1. In a Medium Bowl, stir instant potatoes into the boiling water until blended.

2. Fold the egg and Salt

3. Slowly add in the flour, a third at a time. Dough will become thick and will not stick to the bowl.

4. Place the dough on a well–floured surface and knead well. You want it not to stick to anything.

5. Cut the dough into 4 sections. Roll each section into cylinder rolls about the thickness of your thumb.

6. Cut them into bite sized pieces. (I cut mine about 1/2” long.)

7. Using your fork tines, make indentions on the Gnocchi and form to your liking.

8. To cook, place Gnocchi into boiling salted water. DO NOT crowd the pot.

9. Gnocchi is done when it floats to the top.

10. Serve with your favorite sauce.



 I made Gluten Free Banana Nut Muffins last night also. I used the Aunt B's Mayberry Cookbook "He's A Nut Banana Bread Recipe". and changed it to be Gluten Free, Dairy Free.



Ingredients;
3/4 Cup Olive Oil

3/4 Cup Maple Syrup

2 Eggs

3 Bananas

3 cups Gluten Free All-Purpose Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Vanilla

1 Cup Walnuts

Instructions;

1. Preheat Oven to 300 degrees.
2. Grease and flour 1 large or 2 small loaf pans.
3. In a large bowl cream together the Olive Oil, Maple Syrup and Eggs.
4. Add the Bananas, Flour, Baking Soda, Vanilla and nuts.
5. Mix well.
6. Pour the Batter into the prepared pan/s.
7. Bake for 1 hour or until brown.

  I hope you enjoy the recipes.

Happy Scrappin',

Janice