Banana Bars!

First of all I'd like to apologize for missing last week! We still had family in town, and to be honest, I just completely forgot! Now, on with today's post! 

I'd say this is probably one of my best grain-free recipes ever! You really can't tell that they are grain free! I made them for my graduation party and had several requests for the recipe, so here it is!

Now, I must warn you: If you are not a confident baker this recipe may take some trial and error, or you may just want to pass on this one. Sometimes the amount of flours has to be tweaked, so if you are not familiar with how this kind of batter should look, it might take a few tries to get the texture just right. 
I must also warn you: YOU WILL WANT TO EAT THE WHOLE PAN.

Banana Bars

2 eggs

1/2 c honey

1/4 c coconut sap sugar

1/2 c plain yogurt 

1/4 c melted butter or coconut oil(or a combination) 

3/4 c mashed banana

2 tsp vanilla 

1 tsp salt 

1/2 tsp baking soda

1/3 c + 1/2 TBSP coconut flour

3 TBSP tapioca starch

1 1/2 TBSP arrowroot 

In the bowl of your stand mixer combine the eggs, honey, and coconut sap sugar and beat until well combined. You will want to scrape the sides and bottom of the bowl at least once, otherwise the honey and sugar tend to pool at the bottom of the bowl. With the mixer running on low, slowly drizzle in the oil and mix until combined. Add the yogurt, banana, salt, and vanilla and mix again. In a separate, small bowl mix together the baking soda, coconut flour, tapioca starch, and arrowroot; whisk to combine. With the mixer running on low, slowly add the dry ingredients. Scrape down the sides then beat on medium-high for about 20 seconds. Pour the batter into a parchment lined half jelly roll pan (about 8 1/2" X 12").
Bake at 350 degrees for 20-25 minutes or until a tooth pick inserted in the center comes out clean and it springs back to the touch.

Note: when I make them I mix up a batch of my grain-free flour blend (2/3 c coconut flour + 1/3 c tapioca flour + 2 TBSP arrowroot) and use approx. 145-155 grams measured on my kitchen scale. This is how I would recommend do it. If you don't have a kitchen scale, I would recommend getting one. They really are worth getting. 
Also, you wouldn't have to use a stand mixer, I just find it easier.

And the Bible verse of the week!

My purpose is that they may be encouraged in heart 
and united in love, so that they may have the full 
riches of complete understanding, in order that 
they may know the mystery of God, namely, Christ,  
in whom are hidden all the treasures of wisdom and knowledge.
Colossians 2:2-3

Sloppy Joes - A Family Tradition

Sloppy Joes are a family tradition in my mom's family. As are get-togethers in parks! And we are preparing to do both this weekend for my graduation party! That's why I'm late posting this week. My mind has been occupied with making lists (both material and mental) and checking them twice! Good grief, how does that jolly, old man do it? ;) Anyway, Sloppy Joes! This is an old family recipe that has shown up to many a Baumgartner family gathering! I hope you enjoy it!


Sloppy Joes
4 lbs. hamburger
14 oz. ketchup 
7 oz. water
1/4 c lemon juice (freshly squeezed)
6 TBSP coconut sap sugar
1 tsp coconut aminos 
1 1/2 tsp prepared mustard 
1/4 c butter
1 medium onion, very finely chopped
4 stalks celery, very finely chopped

Saute hamburger and onion and set aside. Combine all of the other ingredients in a large saucepan and simmer for about 20 minutes. Add the meat and simmer for 4-5 more minutes.

And the Bible verse of the week!

"For I know the plans I have for you,” 
declares the Lord, “plans to prosper 
you and not to harm you, plans 
to give you hope and a future."
Jeremiah 29:11

Home-Made Chinese Takeout (or eat-in rather)

I LOVE Chinese food (or Hy-vee's version of it anyway). We don't really eat out anymore, but sometimes I just get a hankering for chinese-takeout. When that happens, this is my go-to recipe! It's really versatile (see notes below) and super easy! Enjoy! 

Orange Chicken
1 lb. boneless-skinless chicken thighs, cut into bite-sized pieces
salt
coconut oil for cooking

Sauce
6 TBSP orange juice
2 TBSP white vinegar
6 TBSP honey
1 tsp coconut aminos (optional) 
1/2 c water 
salt to taste

Liberally salt the chicken. In a large saute pan over medium heat saute the chicken until it is completely cooked through (no longer pink inside). Remove it from the pan and place it on a plate lined with paper towel. 
Add the orange juice, vinegar and water to the hot pan and let it simmer and reduce for 4-5 minutes, stirring occasionally. Make sure you scrape up all of the little brown bits that the chicken left behind, they add lots of flavor! Add the honey and coconut aminos and let it bubble and reduce for another 6-10 minutes or until it thickens considerably and thoroughly coats a spoon. The bubbles will start to stack on top of one another when the sauce is getting close to being done.
Place the chicken back in the pan for a minute or two to warm it back up and stir to coat chicken with sauce. 
Serve over cooked quinoa or rice.

Notes: You can also substitute lemon juice for the orange juice to make lemon chicken or apple cider vinegar and serve with toasted sesame seeds for sesame chicken. Or to make it less of a Chinese dish, use the apple cider vinegar instead of orange juice and vinegar, and maple syrup instead of honey in the sauce and toast 1/2 cup walnuts or pecans to serve on top of the chicken.

And the Bible verse of the week!

"But now, thus says the LORD,
who created you, Jacob, and formed you, Israel:
Do not fear, for I have redeemed you;
I have called you by name: you are mine."

Isaiah 43:1