Friday (or how about Sunday?) Photos

Welcome to Friday Photos, a weekly feature here on Celiac in the City — you can read how it all started by clicking HERE.

(I’ve started this post five times now, but sometimes you just need to hit the hay and can’t type another word and other times you have a nephew on each side of you, with one of them reading every word as you type it — and you can’t justify sitting at the computer when your time with them is limited… so here we are, it’s Sunday. And that’s life sometimes.)


Remember on Monday when I said I had some kind of bug?

Little did I know, I was in for one very sick week.

Plenty of hot lemon tea with honey.

Scored these at Walgreens after my doctor appointment — all of the Burt’s Bees natural throat drops are GF.

Luckily I had whipped up a batch of Ginger Lemon Girl’s Minestrone in the slow cooker over the weekend… it was an absolute life saver this week.

And a batch of her collard greens (slow cooker style, of course) too — it was a first for both of us, we’re sold and will be making it again.

Before all this crazy sickness went down, we we’re snacking on these buffalo chicken bites — also from GLG’s upcoming slow cooker cookbook… did you pre-order yet?

Little Chef Carter (recently started eating gluten-free) wanted to thank all of you for voting for him in the “funny valentine” contest last week — he won!

He wanted to say thanks by sharing our banana chocolate chip muffins with you.

Yep, these.

You’ve actually seen them before here, but aren’t the minis cute?

He thought we should remind you of the recipe, in case you didn’t write it down last time.

Grandma EdithAnn’s Banana Bread

  • 3 mashed bananas
  • 1/2 cup oil  (I used grapeseed)
  • 1 cup sugar
  • 2 beaten eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon zanthan gum
  • 10 oz gluten free flour:
  • 2 oz white rice flour  (1/2 cup)
  • 2 oz brown rice flour (1/2 cup)
  • 3 oz sweet rice flour (1/2 cup + 1 tablespoon)
  • 3 oz millet flour  (1/2 cup + 1 tablespoon)
        *This time we used 10oz of the  C4C mix — and they were so nice and fluffy.


  • 1/2 cup nuts
  • 1/2 to 1 cup chocolate chips (Carter says these are not optional, but necessary.)

Pre-heat oven to 350 degrees. Combine oil, sugar, and eggs. Mix well. Add bananas.

Combine dry ingredients, then mix into the wet ingredients. You cannot over mix this batter.

Put into greased bread pan. Bake 50 minutes, or until knife comes out clean when inserting. This batter is also perfect for muffins or mini loaves, but be sure to adjust the time. (we did about 16 mins for our minis)

They will be hot right out of the oven, but you can easily remedy that.

Big brother approved.

Perfect for a baby shower brunch, yes?

Hopefully this week will mean less kleenex and coughing, more energy and time in the kitchen — thanks for all the healing vibes, I’m on the mend!

4 thoughts on “Friday (or how about Sunday?) Photos

  1. The muffins look great! My 3 kids are obsessed with a pumpkin muffin from gluten free goddess that we add choc chips to. They are so good! We freeze them and then they pop them in the microwave in the morning. May have to try these! Also, I have a facebook page in which I bake a ton of gluten free foods! So yummy…send me a friend request if you want…”Celiac Chick Newburgh”. Thanks!

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