Holiday Probiotic Banana Cranberry Brulee Muffins or Bread Gluten Free

If you are looking for a great gluten free holiday treat.  This one is AMAZING!  Banana is the base of this recipe and combined with Organic Dried Cranberries, Pro biotic Cranberry Brulee Kefir, and filled with Toasted Coconut.  Gluten Free or not these are delicious.   The consistency is spot on and they won't make you feel guilty this holiday season!  Even better- they are super easy to make!

Ingredients
1 Box Gluten Free Pantry Muffin/Scone Mix (can't find it-use a vanilla muffin or cake mix)
2.5 bananas Mushed up- just use a fork and mush until fairly smooth
1 cup Cranberry Brulee Kefir (can't find Cranberry Brulee- use cranberry, coconut, vanilla or blueberry)
1 cup Coconut
7 Tablespoons Soft Butter ( if you want to lighten it up more you can substitute half the butter with applesauce)
2 Eggs, slightly beaten
1/2 tsp vanilla
1/4 cup powder sugar

Preheat oven 350.

Mush up banana, Soften butter (use 6 tablespoons in muffin/bread mix reserve 1 tbsn to toast coconut) eggs slightly beaten, and 1 cup cranberry brulee kefir.  Then add mix and 1/2 tpn vanilla.  Mix well until smooth and not so bumpy!

Then take coconut and 1 tablespoon butter and medium heat toast coconut and set aside.

Take muffin pan or bread pan and fill 1/4 way.  Then top with toasted coconut and fill the other 1/4 way.

Bake at 350 for 16 minutes or your toothpick comes back clean.

Top with a dried cranberry and dust with powder sugar!

Enjoy!!!!

Dynamite Dessert: Strawberry and Mango Delite

This was inspired from a delightful woman I met at the grocery store the other day.  She had a cart full of mangos.  They looked beautiful!When I asked her what she was going to with all of the mangos she said she uses them in many recipes and especially loves to combine mangos with mint.  She was right mangos and mint is perfect! We loved it. 

Ingredients

• 1 lb Strawberries, chopped
• 2 Mangos, chopped
• 2 Tablespoons Fresh Mint Chopped (we got ti from our herb garden- so fun to pick herbs with the kids)
• Good Vanilla Ice Cream
• 2 Cups Organic Heavy Cream
• 1 Tspn Vanilla
• 1.5 Tbsns Powdered Sugar

Directions

Moms Jobs:

• Place mixing bowl and beater in the freezer.
• Chop strawberries and mangos (a fast mango tip: First cut it in half around the  pit. Then cut the fleshy part into small squares then pop it out so the skin part of the mango is now inverted. Then run a knife along the the flesh part of the mango to remove it. ) I like to cut them so both fruits cuts are about the same size.

Tripp and Finn’s Jobs:

• Tear up the mint into small pieces. (reserve a few pieces to top your whip cream:-))Toss mint with Strawberries and Mangos.  Add 1/2 Tbsn Powder Sugar and Toss. Put in Refrigerator.
• Measure Heavy Cream, Vanilla, and Powder Sugar.
• In you cold mixing bowl,  add  heavy cream and beat until you see peaks, add vanilla and powdered sugar.  Make sure not to over-beat. 
• Assemble Bowls Scoop vanilla ice cream top with strawberries and mangos, dallop with whip cream, and garnish with fresh mint!

This is so refreshing- especially for the hot heat we’ve had! 

Enjoy!  Until next time... Holly, Tripp, and Finn