This recipe came about because: 1) I have and excessive number of jars of green curry paste desperately needing to be used (I'm not really sure why I ended up with so many, but if I had to point fingers I'd guess my dad picked them up when he visited - lest we run out of curry paste).  And, 2) We had a delicious vegetable green curry at a Thai restaurant in Halifax and they used eggplant and bamboo shoots in it. Then, 3) I found the most adorable little eggplants at a grocery store.  Voila! Meant to be!  Enjoy! 

Eggplant and veggie-filled green curry over rice! Yum!

Green Curry with Eggplant

Sauté 3-4 min: 

2-3 Tbsp olive oil

1 onion, sliced

2-3 carrots, thinly sliced

Add, sauté 3-4 minutes

4 mini eggplants, coarsely diced (OR 1 large eggplant)

Add, sauté 2-3 min

2 small zucchinis

1-2 tsp minced fresh garlic (or 2 tsp freeze-dried minced garlic)

Add and stir 1 minute: 

1/2 container bamboo shoots, drained & rinsed

200 - 300 g Thai green chili paste

Add, bring to boil, lower and simmer ~20 minutes until vegetables are desired softness, stirring occasionally:

1 can coconut milk

2 - 3 cup GF chicken broth/stock

1 Tbsp GF fish sauce

1 - 2 tsp GF soy sauce or Bragg's soy seasoning

1/2 tsp red chili flakes

1 or 2 kaffir lime leaves (remove before serving) OR juice of 1/2 fresh lime

1/2 - 1 tsp dried basil (or 1 Tbsp fresh Thai basil leaves, diced)

1/2 - 1 tsp dried cilantro (or 1 Tbsp fresh cilantro, diced)

Serve over rice. Enjoy! 

Green Curry with Eggplant Recipe by Successfully Gluten Free! 

 One of those things I always seem to have extras of is overripe bananas.  People want bananas, but they don't want overripe bananas.  Luckily, they're perfect for baking!  Another thing I always seem to have a lot of is frozen wild blueberries.  Perfect combination here!  This banana-blueberry bread is a less sweet bread version of one of our favorite mini dessert blueberry-banana cakes with cream cheese frosting, which we highly recommend. 

Yummy GF Banana-Blueberry Bread, fresh from the oven!

Banana-Blueberry Bread - low sugar!

Preheat oven to 350 F.  Line 3 mini bread pans with parchment paper.

In a mixer, combine: 

2 large overripe bananas (or 3 small overripe bananas)

1/2 cup sugar

3/4 cup milk

1/4 cup oil 

2 eggs

1 tsp vanilla bean paste OR vanilla extract

Add and mix in: 

1 1/2 cup Kristin's Gluten-Free Flour Mix

1/2 cup coconut flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

Fold/mix in: 

1/2 - 3/4 cup tiny frozen blueberries 

Divide batter between the 3 prepared pans.  

Divided between the 3 pans. I just smooth the top quickly with the back of the spatula.

Bake at 350 F for ~35 minutes, until a rich golden brown.  Let rest 5 minutes in pan before removing from pan and parchment paper to cooling rack to cool.  Slice and enjoy!  (I find this bread slices pretty nicely even when warm)

Banana Blueberry Bread - low sugar recipe by Successfully Gluten Free!

It's fall! These are such a delicious puffy, pumpkin chocolate chip cookie.  You don't have to flatten these, but it's nice dipped in sugar and flattened slightly before baking.  A perfect fall treat, or for anytime when you have some extra cooked or canned pumpkin you'd like to use. I have lots of pumpkin recipes linked from my fresh pumpkin puree and pumpkin seed recipe, too! Enjoy! 

Fresh from the oven - delicious puffy pumpkin chocolate chip cookies!

Pumpkin Chocolate Chip Cookies!

Makes ~36 (depends on the size of cookies you make)

Preheat oven to 375 F.  Line 3 baking sheets with parchment paper or silicon mats.

Mix together, then set aside:
1 1/2 cups Kristin's Gluten-Free Flour Mix
1 1/2 cups sweet white rice flour (or plain white rice flour)
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
large pinch ground cloves

Beat together:
12 Tbsp (3/4 cup) butter, softened
1 1/2 - 2 cups sugar

Add and mix until combined:
2 cups homemade pumpkin puree or 100% canned pumpkin
3 eggs
2 tsp vanilla extract or vanilla bean paste

1 cup mini semi-sweet chocolate chips

Add dry ingredients and mix until combined (don't overmix).   Scoop 1 or 2 Tbsp sized scoops onto prepared pan.  

Mixed, just until combined.  Ready to scoop!

Optional: Put ~1/4 cup white sugar on a plate. Dip a flat bottomed glass into some white sugar and gently flatten each cookie.  

1 Tbsp scoops - unflattened (left) and flattened with a bit of sugar (right) before baking

2 Tbsp scoops, just flattened gently with the back of the scooper, before and after baking.

Bake pumpkin chocolate chip cookies at 375 for ~10-12 minutes for 1 Tbsp size and ~14-15 minutes for 2 Tbsp size.   Let rest a few minutes on pan before removing to wire rack to fully cool.   Leftovers freeze perfectly.  Enjoy! 

Pumpkin Chocolate Chip Cookies Recipe by Successfully Gluten Free!