Wednesday, October 27, 2010

Recipe for Banana-Carrot Pulp-Cranberry Gluten-free Muffin Tops (and Vegan Too)

Are you looking for a way to use up all that carrot pulp (besides composting) that comes as a result of juicing? Here is a delightful recipe for a soft cookie/muffin top that is sweet and piquant and pretty healthy (as cookies go).  BEWARE: You must do the Flax Seed Egg Replacer about an hour in advance of the rest of the recipe.

3 C. organic Carrot Pulp
3 C. organic Quick Oats/Oat Flour Mix (I just throw the Oatmeal in the Vitamix) (I have also used part Quinoa flour-- also whirred up in my Vitamix)
1 T. Arrowroot Powder
2 tsp. Celtic Sea Salt
1 1/2 C. organic Cane Sugar (or similar sweetener)
2 tsp. Baking Soda
2 T. Cinnamon
1 C. organic Thompson Raisins
3 C. Mashed Banana AND oil to top up (such as Olive Oil)
6 T. Flaxseed Egg-Replacer (*See recipe below)
Drops of Young Living Thieves and Ginger Essential Oils (optional)
1/2 Bag fresh Cranberries

1. Preheat oven to 350 degrees Fahrenheit.  I use a silicone mat on a cookie sheet (no greasing of pan required) but grease up a pan otherwise.  Make up Flaxseed Egg Replacer if you haven't done so already:

The Recipe: Flaxseed Egg-Substitute

  • 1/2 cup flaxseed
  • 1 1/2 cup water


  1. Grind flaxseed to a fine powder in an electric coffee grinder.
  2. Mix flaxseed and water in blender and blend on high for 2 minutes.
  3. Chill for 1 hour to set up. It can be used now, but it has a more egg-like consistency if allowed to chill.
  4. Keep refrigerated up to 3 days

2. Use a wooden spoon to combine the Carrot Pulp, Oats/Oat Flour Mix, Arrowroot powder, Sugar, Celtic Sea Salt, Baking Soda and Cinnamon in a large mixing bowl.
3. Add in Thompson Raisins and stir until consistent texture
4. Mash about 5 ripe bananas and add in oil until the combo makes 3 Cups (or whirr the bananas in the Vitamix and then add in oil)
5. Make a hole in the dry ingredients and add in the banana-oil  and  flaxseed egg replacer.  Add in other spices (including a couple of drops of essential oils, if using).  Stir.
6. Add in fresh cranberries.
7. Mound in cookie shapes on the pan.  Bake for about 10-20 minutes (depends on oven??)  Take out just before they look ready.  Cool on racks.
 Flaxseed Egg Substitute Recipe: Heart Healthy Egg-Free Alternative High Fiber Omega-3 Fatty Acids 

Wednesday, October 6, 2010

Hubpages and Gluten-Free Recipes and Information

I'm sure you have noticed that there is gluten-free information all over the internet now.  There are some amazing gluten-free and celiac responsive sites that offer information about how to cope with dining out, etc., and provide fabulous recipes.  There are at least a dozen Twitter names with Gluten-free in them, and lots of fanpages on Facebook.  Did you know that HubPages also carries a wealth of fascinating articles dealing with a gluten-free lifestyle and gluten-free choices?

 Are you familiar with HubPages?  No?  I wasn't either until a couple of weeks ago.  HubPages is a vibrant community of "hubbers" publishing "hubs" (informational articles and thought pieces).  There is an infrastructure set up for learning and for "revenue maximizing" or "monetizing"-- you know, getting paid for writing what people want to know about.  Like Facebook, it is socially diverse-- there is every style of writing from market hack to some fairly fine unique academic research (and everything in between, mostly).

Here are some examples of articles related to Gluten-free topics on HubPages:

As I mentioned, it is another social networking community in that the hubbers are there for a common endeavor, read each other's articles and rate them.  There are opportunities to link up with other hubbers as followers, and to engage in commenting on each other's works.... a sure search engine bonus with Google and Yahoo, both part of the eco-system of HubPages and enabling traffic to be driven to your hubs in an organic way that doesn't necessarily happen in other like-communities.  You can tell that I am already a hubber.  If you are interested in signing up (**free**) and trying your hand at some fun revenue-generating writing on topics you know about and love, just click here and register with HubPages-- it's not daunting and because of the inbuilt rewarding system (ratings, comments, genuine opportunity for earnings, friendships, fascinating stuff to read and learn about with lots of expert and peer support)the motivational tools are there to launch a solid writing/affiliate marketing career.  If you are currently a blogger, it's a great way to increase traffic to your blog as well.  Truly, the more you write, the better you get, the more you earn.  Why not check it out?  I am Techy Gran at HubPages... you can find me here if you have questions, want to follow me, or just check out what I've been up to!  In the meantime, it's my continuing privilege and desire to keep providing good information and recipes at the Gotta-be-Gluten-Free blog!  All the best in your health & happiness ~Cynthia

________________________________________Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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Recipe for Easy Gluten-Free, Dairy-Free, Tree Nut-Free, Sugar-Free Coco-Banana Muffins

Beautiful banana muffins image courtesy of Diamond Joy
I've been looking for the perfect GF Muffin recipe for a while... my standards include no processed sugar, an easy flour mix that doesn't include stuff that I'm not familiar in working with (i.e., xanthan gum), no dairy, and no soy, canola or tree nuts.  Pretty tough to find in any of the commercial GF mixes.  I also like to use organic ingredients, if possible.  Now, this recipe does include eggs (I use omega-3 organic eggs) which bothers us a little because we are trying to pass as vegan-- next time I do it I will check out different eggless possibilities at  Maybe you could post your 'eggless GF' experiences here (that would be so kind!)

Anyhow, on with the recipe!  It is an adaptation of a recipe from Melissa Diane Smith's book,
Gluten Free Throughout the Year - A Month-by-Month Guide for Healthy Eating.  I actually found the recipe first at Terri's blog at  As you know, this 'borrowing' among online foodies is pretty extensive.  Nothing new under the sun and all that, except for the odd twist here and there! lol  If you do try this recipe and like it, please let me know (below) what twists you added that worked for you.  Oh, I happen to use it to make "muffintops" since cookies are more liked in our household.  Makes a great soft cookie. 
This Coco-Banana Muffin Recipe makes 12 Mini Muffins or 6 regular size


  • 6 Omega-3 organic eggs (or type you want-- I know, I know, yikes)
  • 2 T. extra virgin coconut oil, melted in small bowl over hot water
  • 1 C. ripe, mashed banana
  • 1 1/2 tsp. alcohol-free vanilla extract (or vanilla powder)
  • 1/4 - 1/2 tsp. Celtic Sea Salt
  • 1/2 C. Coconut Flour
  • 2 T. Almond Meal (grind natural almonds in food processor or high speed blender)
  • 1/2 tsp. aluminum-free baking powder
  • 1 tsp. Cinnamon
  • 2 T. shredded, organic, unsweetened coconut
  • 4 T. raisins, GF chocolate or carob chips or cranberries, etc.


Preheat oven to 400° F / 204° C
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.  If making muffintops, tear paper to fit the top of cookie sheet.  Grease lightly.
Melt coconut oil in small dish over hot water.  Combine and stir the first five ingredients together. Add in the coconut flour and almond meal, baking powder, cinnamon and shredded coconut whisking together until smooth.
Fold in raisins, cranberries, chocolate chips. Pour into muffin cups or put tablespoons full on cookie sheet if making muffintops.
Bake at 400° F / 204° C for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Pop muffins or muffintops onto a wire rack to cool, then store in a container and refrigerate. Flavor is most intense one or two days in the fridge after baking day.  These do contain eggs, so refrigeration is important.

  Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.
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