Prep

Preheat oven to 350dF

Ingredients

2 eggs

1 3/4 cups flour

1/2 cup shortening

1/2 tsp. Salt

2 tsp. baking powder

1/4 tsp. baking soda

1/2 - 1 cup sugar

3 very ripe bananas (mashed) the softer the better

1/2 cup walnuts

Instructions

Cream shortening, add sugar & blend.

Mix banana & egg together.

Blend with first mixture.

Sift flour, baking powder, baking soda and salt together.

Add to first mixture, and combine - don't over mix. 

Pour mixture into a greased loaf pan and put in oven. Bake for 50 to 60 minutes.  

Preparation

Preheat oven to 350dF 

Grease a loaf pan

Ingredients

3 3/4 cup rolled oats

2 cups 0% Greek yogurt

2 tsp baking soda

1/2 tsp salt

1 tsp sugar

1 egg

Instructions

Mix all ingredients together in a blender/magic bullet. Pour mixture into loaf pan and bake for about 35 minutes, until toothpick comes out clean. 

Prep

Grease a 9x13 pan/dish

Ingredients

1/4 cup butter

40 reg marshmellows or 5 cups mini

1/2 tsp vanilla extract

6 cups Rice Krispies

Instructions

① Melt butter add marshmallows Stir until melted. Remove from heat.

② Stir in vanilla and Rice Krispies. 

③ Press into 13x9" pan, cool and cut into squares.

Prep

Preheat oven to 375dF

Ingredients

1 c. corn oil

1 1/2 cups brown sugar

1 tbsp. molasses

1 tbsp. Honey

4 eggs

2 1/4 cups bran

2 1/2 cups whole wheat flour

2 tbsp. baking powder

1 tsp. salt

1 1/2 cups buttermilk

1/2 cup raisins

1 ripe banana - Save 1/4 for garnish.  Slice remainder lengthwise twice & crosswise into 1/4” sections

Instructions

• In large mixing bowl combine corn oil, brown sugar, molasses & honey.  Mix well until blended.

• In a separate bowl, beat eggs just until yolks are broken & add to the sugar mixture.  Then add bran, flour, baking powder , salt, buttermilk, banana pieces & raisins.  Mix only until ingredients are evenly moistened.

• Grease 18 muffin moulds & fill each 3/4 full.

• Garnish with thin slice of banana on top of each muffin.

• Bake about 25 mins. or until done. 

Ingredients

• 3/4 cup + 2 tbsp warm water

• 10 g fresh yeast 

• 1 1/2 tsp organic cane sugar

• 1 cup white rice flour

• 2/3 cup tapioca flour 

• 2 tsp psyllium husk powder 

• 1/2 tsp salt

• 2 tsp oil

Instructions

Heat the water in a saucepan over medium heat for a few seconds until it's lukewarm (not hot!) about 40°C (104°F). Add yeast + sugar and stir with a spoon. Set aside for about 5 minutes to proof the yeast. If it starts to get a little frothy, then the yeast is still active and usable.

Combine rice flour, tapioca flour, psyllium husk powder, and salt in a large mixing bowl and stir with a whisk. Add the yeast mixture and oil, then stir with a wooden spoon until combined.

Knead the dough with your hands for a few minutes, form a dough ball, and place it back into the bowl. Cover the bowl with cling film and set aside preferably in a warm place (40-50°C / 120°F would be perfect*) for about 45-60 minutes. The dough should rise nicely after that time. 

Divide the dough into 5 equal pieces (about 90 grams each) and shape them into balls. Cover them again and leave them to rest for about 10-15 minutes.

Roll out one piece into a circle about 1/4 inch (0.6 cm) thick by using a floured rolling pin. Repeat this step with the other dough balls.

Heat a skillet over medium-high heat for a few minutes. I chose 390°F / 200°C on my induction cooker. Place a pita in the skillet and cook for about a minute. After a while, you will see that bubbles start to form on the surface. Flip the pita over and cook it for a few more minutes on the other side. After flipping it one more time it should puff up and form a large pocket.

Note: How much the pita bread puffs up (if it does at all) can depend on how thick your dough is rolled out. If you test one pita and it doesn’t puff up, roll the next one thinner and try again. This can take a little bit of practice.

Repeat this step with the other pitas and keep the cooked ones covered with a kitchen towel.