AK canning jar

Sea of Book of Yum is expecting a sweet little baby sea in July.  Sea is a gluten free vegetarian, and uses lovely in season ingredients when ever possible. I love checking her blog whenever I can.   Our family’s favorite stuffed potatoes is The Twice Baked Spinach Garlic Stuffed Potatoes from her site.  The photos (amazing!), the recipes (delicious!) and the writing on her blog are so inspirational.  So, when Cheryl of Gluten Free Goodness came up with a “yum-e-baby shower” I knew I had to join in.    The recipes I am putting here are mostly elsewhere on my blog, but they are nice to have on hand for mommy and for little ones when they are ready for big kid foods.


Congrats on your new babe, Sea!  It’s such an exciting time…


The first recipe is Hannah Banana Bread which I developed for my littlest sweetie when she was a little monkey.  It is free of the top eight allergens and refined sugar, and it is vegan.  The little flower shaped muffins at the top of my blog are made with this bread.


Hannah-Banana Bread or Mini Muffins  


2 1/4 c. bean flour blend

1 t. baking powder

1 t. baking soda

1/2 t. xanthan gum

1/4 t. salt

1/4 cup oil

3/4 c. sucanat

2 to 2 1/2 T Egg Replacer

4 T water

3 large ripe bananas



Preheat oven to 350 degrees F.  Mix first 5 ingredients together.  In a blender blend oil, sucanat, egg replacer, water and bananas.  Blend into very smooth.  Mix wet ingredients with dry ingredients until very well mixed.  Put heaping T of batter in miniature muffin tins lined with paper.  Or pour batter into a well greased loaf pan.  Cool slightly in pan before removing to rack to cool completely.


Alternate Pumpkin Bread for Hannah-Banana Bread

Replace the banana in the above recipe with cooked pureed pumpkin. 

Pumpkin Waffles (or Pumpkin Pancakes)

When I make these, I make sure to bake extra to freeze.  They warm up nicely in the toaster!

1 3/4 cup bean based flour blend (or 1 cup garbonzo bean/fava bean flour, 1/2 cup potato

or corn starch, and 1/4 cup tapioca or arrowroot flour)

2 teaspoons baking powder

1/2-teaspoon salt

1-teaspoon pumpkin pie spice (buy or see below)

1/2-teaspoon xanthan gum

1-tablespoon sucanate, maple syrup, maple sugar (or sweetener of choice)

2 tablespoons oil

3/4 cup canned pumpkin (or fresh pumpkin, cooked and mashed)

1 1/4 cup dairy-free milk of choice

1 teaspoon gluten-free vanilla flavoring

In a medium sized mixing bowl, mix the first five ingredients well.  In a blender or

separate bowl, blend the sweetener, oil, pumpkin, dairy-free milk and vanilla until

smooth.  Pour the wet ingredients into the dry ingredients and stir just until combined.

Cook on a waffle iron according to manufacturer’s directions.

Alternate:  Make pancakes instead instead of waffles in a lightly oiled pan.

Pumpkin Pie Spice Mix 

1-tablespoon ground cinnamon

1 1/2 teaspoons dried ground ginger

1-teaspoon ground, nutmeg

3/4-teaspoon ground allspice

1/4-teaspoon ground cloves

Mix everything together well.  Store in a tightly sealed container.