OVERRIPE BANANAS, a common theme in my kitchen. I actually love them. They add a moist, soft texture to any quick bread and can be peeled and frozen in a storage bag to be used later in baking or a smoothie. I often buy bunches of bananas. My boys may eat all of them or none so I often have them to play with.

Being the dietitian/nutritionist, I can’t help making my recipes as nutritious as possible, adding fiber and plant omega 3’s with a cup of flax-seed meal and walnuts, using @peregnatural quinoa flour to boost the complete protein and avoiding starches such as tapioca or arrowroot even though they help lighten many gluten-free baked goods. I want my quick breads to be low enough in sugar that they can double as a breakfast and dessert food. This recipe already has a good source of sweet in the chocolate chips so I use a small amount of sugar. I also like to make a large recipe so I can freeze them for later. The muffin tops fit in my designated gluten-free toaster and crisp up like those toaster corn cakes I grew up on.

6-8 overripe bananas

1 Cup gluten-free chia seeds

1 Cup flax-seed meal

2 Cup Montana’s gluten-free oat flour

1 Cup @peregnatural gluten-free quinoa flour

1 Cup gluten-free @bobsredmill sorghum flour

1 TBS baking powder

2 1/2 TBS baking soda

2 tsp salt

1/3 cup white or brown sugar

6 whole eggs

4 TBS butter or 1/3 cup canola oil

2 cups milk of choice or water

1/4 cup lemon juice, my secret ingredient

3/4 cup walnuts

1 Cup, or more gluten-free @ghirardelli chocolate🍫chips, I use Girardelli

Mix dry ingredients using whisk to blend well. Reserve walnuts and chocolate chips to mix in later.

Mix wet ingredients and mash bananas.🍌If using butter, cream sugar and butter hen add eggs🥚 in and beat. Incorporate other wet ingredients next.

Combine wet and dry ingredients. Don’t over-mix. Add walnuts and chocolate chips. Fill muffin-top pans full.

Bake in 350-degree oven for 25-35 minutes.

Enjoy!!!!

My usual supply of overripe bananas, bargain, canned pumpkin and the big bag of Montana Certified gluten-free oats were the inspiration of this protein, nutrient and fiber-rich breakfast recipe. This pudding can be made ahead and frozen in pieces for a night-before defrost or popped in the microwave the morning of. Including pumpkin for breakfast is a great way to boost your vitamin A at the start of your day. (I made a a rhyme). This pumpkin-oat pudding is low-fat and filling to keep you going early in the day.

1 can puréed pumpkin

4 overripe bananas

3 large eggs

1/8 cup lemon juice, (can add more if like it lemony)

1 1/2 cup water

2 cups @montanaglutenfree raw oats

2 tsp cinnamon

1/4 tsp ground cloves

1/2 tsp dried ginger or 1 tsp fresh, grated ginger

1/4 cup #brienmaplesyrup

optional 1/2 cup @poindexternutco walnuts processed in a gluten-free and peanut-free facility

1/2 cup raisins (i didn’t add them in my dish but think they would have enhanced the recipe

Preheat oven to 350 degrees

Grease 9x9 or 9x13 pan with vegan spread, butter or oil

Mash bananas and mix with pumpkin, eggs, lemon juice, and water

Stir in cinnamon, cloves, ginger, oats and raisins

Bake for 30-40 minutes. Check with toothpick for doneness after 30 minutes and bake more if needed.

Place the following ingredients in a glass jar

2 cups Old-Fashioned Oats

½ cup Flax-Seed Meal

½ cup Chia Seeds

¼ cup Raisins

½ cup Walnuts, (can use almonds, pecans, or any other nut or omit if allergic)

1 tsp cinnamon

½ tsp nutmeg

Directions:

Take ½ cup of oats and mix with 1 cup of water. Microwave on high for two minutes in a large-enough bowl that the oats don’t spill over. To prepare overnight oats, mix water and oat mix in bowl and store in the refrigerator overnight. Eat cold or warmed in microwave.

Serve with milk, almond milk, brown sugar, or stevia sweetener, or maple syrup

Nutrition Facts

Servings 4.0

Amount Per Serving

calories 395

% Daily Value *

Total Fat 23 g

Monounsaturated Fat 1 g

Polyunsaturated Fat 6 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 9 mg

Potassium 287 mg

Total Carbohydrate 37 g

Dietary Fiber 13 g

Sugars 15 g

Protein 12 g

The cereal can be cooked or prepared as overnight oats. It is rich in fiber, providing half the recommended 25-35 grams per day, a good source of protein, and healthy fats all helping to fill you up.

This recipe is inspired by my cousin Dan, who prepared his variation on Juevos Rancheros for me many years ago in Colorado. Thank you, Danny, for this amazing, meatless recipe.

Ingredients:

· Gluten-free corn bread, (see recipe)

· Scrambled eggs, 1-2 eggs per person

· Refried beans

· Sprinkle with shredded Mexican cheese, if desired

· Sliced avocado

· Salsa

· Cilantro chopped

· Green onions chopped into ¼ inch pieces

Directions:

Layer your ingredients in a stack

1. Slice corn bread in approximately 4 inch by 4-inch square

2. Place 1-2 scrambled eggs on top of corn bread

3. Top with about ½ cup of refried beans

4. Top with about 1 TBSP of shredded Mexican cheese

5. Pour on the salsa, I used @tostitos medium salsa

6. Sprinkle with chopped green onions and cilantro

Enjoy!!!!

Dry Ingredients:

1 cup flax-seed meal

1 cup almond flour

1 cup garbanzo-bean flour

1 cup quinoa, or oat flour

2 tsp baking powder

1.5 tsp baking soda

1 tsp salt

¼ cup sugar, or coconut sugar

Wet Ingredients:

4 overripe bananas mashed

4 eggs

¼ cup canola or light olive oil

3 cups water

1/8 cup lemon juice (my secret ingredient for flavor)

1 cup chopped walnuts

1-2 cups chocolate chips (depending how chocolaty chippity you want your waffles to be).

Melted butter or coconut oil to brush on waffle iron.

Directions:

Turn on waffle iron and set on highest setting.

In large bowl, wisk all dry ingredients until thoroughly combined. Add walnuts and mix thoroughly.

In separate large bowl, mash bananas with potato masher. A hand blender can be used to remove lumps. A standing mixer is also a good option for wet ingredients. Beat in eggs, oil, lemon juice then water.

Combine wet and dry ingredients and mix until thoroughly combined but don’t overmix.

When waffle iron is heated, brush either melted coconut oil or butter on waffle iron. Do not use cooking spray.

Pour ½ cup of batter on to each section and spread out gently.

Add chocolate chips in desired amount evently spread out on each waffle, (10-20 chips). Gently press in chocolate chips with a fork.

Cook 5-6 minutes until waffles are brown and crispy. Remove waffles with plastic or wooden utensil, not metal which will scratch waffle iron.

Place cooked waffles on cooling rack.

In my house we go through tons of these waffles. I am the only celiac in my house, but generously share these with the rest of my family and often regret it.

Enjoy!!!