A delicious GF banana bread - and low to no refined sugar, which is great!  You can mash the bananas by hand to get a more chunky look to your bread, or literally throw all the wet ingredients into a blender (or use a stick blender) to mix together. Delicious with and without the addition of mini-chocolate chips.  Enjoy!

Delicious banana-date bread!  This was mixed by hand, but I often will use the blender for a less chunky version of this banana-date bread. Either way is great!

Banana-Date Bread

Makes 4 mini loaves

Preheat oven to 350 F. Line 4 mini loaf pans with parchment paper. 

Heat 1 1/2 minutes in the microwave:

1/2 cup milk

5 oz dates

Let rest 5-10 minutes.  Then puree with a stick blender.  (If you don't have a stick blender, there are a couple of other options: 1. Finely dice your dates before heating them with the milk OR 2. After 5-10 minutes of resting - just so your milk/date mixture isn't quite so hot, blend in a blender all the wet ingredients.

In a bowl, mix together: 

2 cups Kristin's Gluten-Free Flour Mix

1 tsp xanthan gum

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

In a large bowl mix together: (If you're using a blender, you can put all of these plus the date/milk mixture (unblended) in and then mix, then stir into the flour mixture, above)

4 overripe bananas

4 Tbsp oil 

1/4 cup sugar OR 1/4 cup agave nectar

1 tsp vanilla extract

2 eggs

Date/milk puree, from above

Mix together dry and wet ingredients.  If desired, you can add: 

1/2 cup dark chocolate chips (optional)

Spread batter between the four mini loaf pans lined with parchment paper.  Bake at 350 F for 35 minutes, until nicely browned.  Let rest a few minutes in the pan, then remove from pans & parchment paper onto wire racks to full cool. Leftover bread can be sliced and frozen in ziploc bags.  Enjoy!

Fresh from the oven, just cooling a bit before removing to fully cool on a wire rack.

Banana-date bread recipe by Successfully Gluten Free!

Crispy Lemon Cookies!

 These yummy crispy lemon cookies are a request from my dad - and what a perfect summertime request they are! They're lovely and light. And leftovers freeze perfectly, for little treats anytime! 

Enjoy! 

Delicious crispy lemon cookies - cook to a slightly darker brown for a crispier cookie. These had a slight softness to the center. 

I recommend at least this brown, but add an extra minute or two for a fully crispy cookie. 

Crispy Gluten-Free Lemon Cookies!

Makes ~36-45 (depends on size of your scoops)

Preheat oven to 375 F. 

In a large bowl, whisk together the dry ingredients (it's important to do this in GF baking to avoid clumping):

1 cup white rice flour

1/4 - 1/2 tsp xanthan gum

1/2 tsp baking powder

1/2 tsp salt

In a mixer, beat until light and fluffy:

1/2 cup butter, softened

3/4 cup white sugar

Add and mix in until thoroughly combined and still light and fluffy: 

2 egg whites

zest 2 lemons

1 tsp milk (you may need a little extra if you find your cookies don't spread as much as you like)

3-6 drops lemon essential oil

Light and fluffy wet ingredients, ready to mix in the dry ingredients.

Add and mix in dry ingredients, just until combined.  Scoop small Tbsp size scoops onto the pan. You can flatten a bit, if desired, for a slightly wider cookie.  

Small scoops - these do spread when baking - and you can flatten a bit before baking for thinner & wider cookies. 

Bake at 375 F for ~10 minutes, or until a nice light golden brown.  For less crispy cookies, they can be a bit pale on top and browned on the edges, and for a crispier cookie, cook an extra couple minutes until nicely light browned on top. 

Fresh from the oven - these are a lighter brown, so end up with a slight softness left in the center, but are wonderfully crispy around all the edges. Cook til fully light browned on top for a crispier overall lemon cookie. 

Cooling on the cooling rack - with one flipped over to show the light browned bottom. I recommend at least this brown, if not a bit darker for a crispier cookie. 

Let rest a minute or two before removing to cooling racks to fully cool.  Leftovers store perfectly in the freezer!  These lemon cookies are great on their own, or served with homemade lemon curd or ice cream. Enjoy!

Crispy Lemon Cookies Recipe by Successfully Gluten Free!