banana yum bread

4 bananas, ripe and mashed
1 egg + 1 white (might just leave the white out and be fine, i just had an extra)
2 Tbsp butter, softened
3 Tbsp milk (almond)
3 Tbsp yogurt
tsp vanilla
1 tsp baking soda
1/3 c. sugar + very small dash stevia
1 tsp cinnamon
1/4 tsp nutmeg
2 c flour (I used 1/2 c. quinoa flakes + 1/3 c flax seed, + the rest white whole wheat)
-you could use plain old flour no problem, I just like things with a bit more flavor

Bake at 350 for...about 50 min.

Fresh Fig Tart

Yes I sorta used a recipe, no...I didn't really follow it.

Crust-in food processor
Grind 1/4 c oats and 1/4 almonds
add about 1/2 c flour
dice in 1/2 stick butter
add about 1-2 tbsp water, till sticking together lightly
put in fridge

Filling
about 10 large figs, quarters, cut however you prefer (i used the costo co big pack, and used about 1/3)
Mix together well-
1/2 c. yogurt
1 egg yolk
2 tbsp agave nectar
toast pie crust briefly in oven, then arrange figs and pour filling over, add more figs on top to fill in gaps.

Place in oven at 400 for about 30 min.

Blackberry Yogurt Pie

This is pretty sweet. Yes thats a pun..But really.
Went wild blackberry picking, must create something.

Crust (Just for the bottom of pan, not up sides)
1/2 cup almonds (put in cuisinart till fine)
add 1/2 stick butter, about 1/2 c flour, and water till a moist crust consistency.
Take out, and press into bottom of pan.
Bake at 400 for about 5 min.

Take out and add filling

Filling :

Wisk 2 eggs in a bowl.
add 1 c. yogurt (I used non-fat greek)
1/4 c. sugar + a bit of stevia (or any where from 1/2 c- 3/4c just sugar)
2 Tblsp flour
1 tsp cinnamon
1 tsp almond extract
mix well,
add 5 c. fresh blackberries, washed and drained.

Sprinkle about a tsp of tapioca on top of crust
pour berry mix into pan, bake about 30 min at 400, till puffed and solidified.

Quinoa Flake muffins.

So I saw this Recipe on Karina's Gluten Free blog, and didn't have 90% of what it called for. Far from being dissuaded, I poured stuff in a bowl. Taste great. Light, airy, not too dry, sweat, and wonder of all wonders even sorta healthy.
Here's how it went...

pre-heat oven to 350. Mix dry then add wet if you want to be particular, but that didn't happen with mine.

1 c Quinoa flakes
1 c white whole wheat four
1/4 c Flax seed meal
tsp baking soda
tsp baking powder
cinnamon
nutmeg
ginger
TINY 1/16 of a teaspoon stevia
1/4 c honey
1/4 c olive oil
1 c Almond milk
2 eggs
tsp vanilla
1/4 c chopped crystalized ginger
1/4 c finely chopped pecans

Bake in oven for about 10 minutes, or until when you touch the top it barely bounces back. Light brown.

I used mini muffin tins (lightly greased), and it made 24. All of the ingredients were of course eye-balled, so if yours comes out too dry, add more of something.

Apricot Lemon Tarts

I made 2 tarts that were about 7 inch diameter? I'm writing out the ingredients for one 8 - 9 incher. Just simpler that way.

Basic pastry crust, add some sugar.

Pre-heat oven 350

Lemon bar filling:
1 c. sugar
2 eggs
1/3 c. lemon juice
1 Tbsp zest
2 Tbsp flour.
mix the eggs and sugar till smooth and kinda creamy. Add in juice and zest, then fold in flour.

Roll out refrigerated dough and place in tart pan. Pour in lemon filling and place in oven for about 8-10 min, til just setting.
While this is in the oven, slice (or sliver?) 6-8 ripe apricots. Cover with some lemon juice and a bit of sugar. Take some jam (3 Tbsp) (I meant to use homemade apricot, but it was quite possibly homemade peach) and heat in microwave with about 2 Tbsp water mixed in.

When tarts are out of the oven at 10 minutes, arrange apricots on top. Gently spoon jam glaze over the top. Place tarts back in oven for another 10 minutes, remove, and enjoy! After trying, I think that leaving them in the oven a bit longer wouldn't be a bad idea, either before or after putting on the apricots. More experimentation should figure that right out.

Amazing Zucchini, Carrot, Apple, Banana cake

2 c. more or less to find good consistency
1 egg
1/2 c. brown sugar
1/2 cup granulated sugar
Dash of agave nectar if desired
1 tsp baking soda, cinnamon, cloves, vanilla
1 banana (mashed)
1 small zucchini (grated)
1 large carrot (grated)
1 large apple (chopped fine)
add chopped nuts to taste

Pour into greased bread pan or cake pan, cook for about 40-45 minutes at 350

Cherry Apriot Tart

1 pastry crust. I baked this in a pie pan because I don't yet own a tart pan (problem soon to be rectified.)

Apricot Sauce-make in sauce pan on stove
6 or so apricots, as ripe as possible.
1 Tbsp butter
1/4 c. apple cider vinegar
1/4 c. sugar
1 Tbsp corn starch
1/3 c. water
1 Tbsp Basalmic Vinegar.
Cook down on stove, stirring frequently. Let cool, then run through food processor until smooth.

Cherry Tart.
Roll out pie crust, place in pan. Fill with halved cherries skin side down. Sprinkle about a Tbsp Tapioca over cherries.Pour Apricot sauce over, spread so that all is covered, with cherries poking through. Bake in oven at 360 for about 35-45 minutes, until it looks solidified.