Healthy raspberry banana smoothie!

Thick, delicious, healthy smoothie! Perfect to start out your new years health goal!

Start out your new years healthy eating goal out with this amazing smoothie!Happy New Years! Have you set any goals yet? One of mine is to eat more healthy. You too? Smoothies are one of the best ways to stay healthy, 1. Because they have tons of fruits and veggies and, 2. They taste great and you end up drinking them all the time! Win, win right? 

I’ve created this wonderful raspberry banana smoothie to help you eat better! Ive also decided to make a section on my blog called healthy tidbits where I’ll be posting healthy recipes to get you to your goal! This raspberry-banana smoothie is the first one going in!

Start your new years healthy eating goal out with this amazing smoothie!Have you guys set anymore goals? Here’s my list:

  • Eat more healthy.

Everything we eat seems unhealthy! Every day were supposed to eat 5 servings of fruits and veggies (though I doubt anyone does) I just want to try to eat more good food and eat out less, even though it tastes so good. 🙁

  • Blog post more.

I’ve gotten pretty bad at posting consistently lately and would like to improve that. I only post once a week sometimes less! I’m making a goal to post at least once or more a week, so you will be hearing from me more!

  • Improve my photography.

Since starting my blog in February I have seriously improved my photography, but I want to keep improving, get as good as it gets!

  • Get better at food science.

I want to get better at food science. I’ve learned the basics but I want to get to where I’m know everything there is to know.

  • Finish room redo.

My room redo has been going on for quite some time. I’m getting pretty close now though! Just a few more little things!

Plus a couple more. What are your goals for 2017?

Start your new years healthy eating goal out with this amazing smoothie!So this smoothie is made up of a few simple ingredients.

  • Raspberries 
  • A banana 
  • Milk
  • A tiny bit of sugar (optional)
  • Ice cubes

To make it, just stick everything in your blender, I use a Vitamix. (We’ve had our Vitamix for years and it’s still going strong! I absolutely love it!) And blend it!

Start out your new years healthy eating goal out with this amazing smoothie!

Healthy raspberry-banana smoothie
Serves 2
Thick, delicious, healthy smoothie! Perfect to start out your new years health goal!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 cup frozen or fresh raspberries
  2. 1 banana
  3. 1 cup milk
  4. 1 teaspoon sugar (optional)
  5. 5-7 ice cubes
Instructions
  1. Place everything in your blender and blend until smooth.
  2. Add ice cubes. Blend until smooth.
  3. Serve immediately.
Craftily Baking http://craftilybaking.com/
 Also, if you try out this recipe, post a picture on Instagram and tag it: #craftilybaking and @craftilybaking and I will check it out! (Follow me on Instagram)

 

 

Gluten free powdered donuts!

So, how was your week? Ours was a little crazy, being the first week of school and all. I made these on Wednesday, and the only reason they were still around on Thursday is that I had to take pictures for this post! Delicious gluten free donuts, fried in oil and coated in powdered sugar!

 

I have been SO excited for this post! I am a donut lover! Donuts have always been my favorite, and being on the fodmap diet since the end of april has been pretty donut free! But then I stumbled upon this amazing recipe from beardandbonnet.com!Delicious gluten free donuts, fried in oil and coated in powdered sugar!

These are a perfect little treat! Send them to school in your kids lunches, or eat them by yourself! They are great for bribing too! :)Delicious gluten free donuts, fried in oil and coated in powdered sugar!

These donuts are the ideal size for little goodie bags at birthdays, or you can use the for a fun game: Tie a string around the donut, have someone hold it up, and have another person try to eat the donut without hands! You can time everyone to see who can do it the fastest! We always love that game for birthdays!

Delicious gluten free donuts, fried in oil and coated in powdered sugar!

Gluten free powdered donuts!
Delicious gluten free donuts, fried in oil and coated in powdered sugar!
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Ingredients
  1. 1 cup gluten free flour
  2. 1 tablespoon tapioca flour
  3. 1/8 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1 1/4 cup water
  6. 1 rounded tablespoon brown sugar
  7. 1 tablespoon butter
  8. 1/2 teaspoon vanilla extract
  9. coconut oil: enough for a 2 inch depth (for frying)
  10. 1/2 cup confectioners sugar
  11. 1 teaspoon vanilla powder
Instructions
  1. In a small mixing bowl, combine the gluten free flour, tapioca flour, baking soda, and salt together with a whisk. Set aside.
  2. Bring water and brown sugar to a boil in a large saucepan. Once boiling add butter and allow to continue to boil until butter has melted. Turn the heat down to low and stir in the vanilla extract, pour in little bits of the flour mixture at a time, stirring constantly with a spatula. At the beginning it will look lumpy like it isn't blending together, just keep stirring and adding a little bit of the flour mixture at a time until it is incorporated.
  3. It will start to form a ball of sticky dough, remove from the heat and stir for another 30 seconds. Turn the dough out onto a cutting board and let cool for 10 minutes.
  4. While the dough cools,heat oil in a heavy or cast iron pot on medium high till it reaches 350-360 degrees. You want the oil to be at least 2 inches deep.
  5. While the oil heats, put the confectioners sugar and vanilla powder in a ziplock bag, seal the bag and shake to mix.
  6. Cover a plate with paper towels for draining the donuts after they cook.
  7. The dough should be cool. Use a knife to cut a tablespoon sized piece of dough off. Roll it between your palms (you might have to flour your hands), once the dough has formed a long rope, pinch the two ends together, forming a donut shape. Do the same with the rest of the dough.
  8. Once the oil has heated to 350, carefully lower one donut at a time into the oil (fry 3 to 4 donuts at a time) Cook for 5 minutes turning the donuts over half way.
  9. Once the donuts are done cooking,remove it using a slotted spoon and place on plate covered in paper towels to drain. Place the still warm donut in the bag of confectioners sugar and shake gently to coat.
  10. Let oil get back up to 350 and repeat the process with the rest of the donuts.
Notes
  1. If you dont have coconut oil, use a different mild flavored vegetable oil, like canola.
Craftily Baking http://craftilybaking.com/

What is your favorite kind of donut? Mine is old fashioned glazed blueberry!

 

Pumpkin bread (gluten free, low fodmap)

More pumpkin! Hey guys! I’m back with another pumpkin recipe! First pumpkin bars, now pumpkin bread! What should I make next? I’m thinking maybe pumpkin donuts or pumpkin cookies, or maybe classic pumpkin pie! What do you think? I’m just in a pumpkin mood! Soft, cinnamon-y pumpkin bread, perfect when served with milk!

Soft, cinnamon-y pumpkin bread, perfect when served with milk! Doesn’t that just sound amazing!? This is seriously one of the best recipes I’ve ever made!  Soft, cinnamon-y pumpkin bread, perfect when served with milk!

After one slice you can’t really stop! My sister was begging for thirds before I had even finished my first! :)Soft, cinnamon-y pumpkin bread, perfect when served with milk! 

The first thing everyone says after eating (well, before: This is delicious!) is: How is this Gluten free!? It tastes so good! My secret? Namaste Foods Gluten Free Flour Blend! Buy it on amazon or Costco for $12! I love this gluten free flour blend! I’ve used it in a couple of my past posts:

It even works for people with Celiac disease!

Pumpkin bread (gluten free, low fodmap)
Soft, cinnamon-y pumpkin bread, perfect when served with milk!
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Prep Time
10 min
Total Time
1 hr 20 min
Prep Time
10 min
Total Time
1 hr 20 min
Ingredients
  1. 1/2 cup butter, softened
  2. 1 cup brown sugar
  3. 1 cup canned pumpkin puree
  4. 2 eggs
  5. 1 1/2 tsp ground cinnamon
  6. 1/2 tsp ground ginger
  7. 1/4 tsp ground nutmeg
  8. 1/4 tsp ground cloves
  9. 1 tsp baking soda
  10. 1 tsp baking powder
  11. 1 tsp salt
  12. 1 1/2 cup namaste organic gluten free flour blend
Instructions
  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Grease a 9-inch loaf pan with cooking spray, set aside.
  3. Mix all the ingredients with a mixer (hand or stand) scraping down the sides until mixed.
  4. Pour into pan.
  5. Bake for 45-55 minutes or until toothpick inserted into the middle comes out clean or mostly clean.
  6. Let cool a little.
  7. Take out of pan and let cool completely.
  8. Serve with a glass of milk and enjoy!
Notes
  1. If you want it not gluten free use normal flour.
Adapted from thedomesticrebel.com
Adapted from thedomesticrebel.com
Craftily Baking http://craftilybaking.com/

 Comment and tell me what pumpkin recipe you think I should post!

Pumpkin bars with cream cheese frosting! (gluten free, low fodmap)

Hey everybody! Yesterday was a little windy and cold and it just got me into the fall mood! I had to make these pumpkin bars! The best part about them is that they are gluten free and low-fodmap! (dont worry, if you don’t want them to be gluten free/low-fodmap then you can just use normal flour) How these are low-fodmap and gluten free is I use this amazing flour: Namaste gluten free flour I love it, you can buy it on amazon or at Costco (the Costco costs $12) I love this gluten free flour because it tastes exactly the same! It makes you feel like you can actually eat something if you have to be gluten free! :)Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!

These aren’t just any pumpkin bars, these are, delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon! These are winning pumpkin bars!Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!

Everyone will devour these pumpkin bars (as long as they like pumpkin 🙂 ) More than half the pan is gone and I made these yesterday! Even though these are gluten free they still taste amazing! And don’t worry, if you aren’t a big fan of gluten free, that’s ok! Just use normal flour! Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!

Ever since making these I have just been in the fall mood! Next im going to make pumpkin cookies, pumpkin pie, you name it! I just feel so fall-ish! Especially the colors! I can’t wait to hear from all of you who make these, tell me how you like them!

Pumpkin bars (gluten free, low fodmap)
Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!
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Prep Time
10 min
Cook Time
25 min
Total Time
40 min
Prep Time
10 min
Cook Time
25 min
Total Time
40 min
For the bars
  1. 4 eggs
  2. 1 15 oz can pumpkin puree
  3. 1 1/2 cups white sugar
  4. 1 cup vegetable oil
  5. 2 cups namaste organic gluten free flour blend
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. 2 teaspoons ground cinnamon
  9. pinch of salt
For the frosting
  1. 1 (8 oz) package of cream cheese
  2. 1 cup butter, softened
  3. 2 teaspoons vanilla extract
  4. 3 cups powdered sugar
For the bars
  1. Preheat oven to 350.
  2. Spray a 13 x 9 in pan.
  3. Take butter and cream cheese out of the refrigerator and set aside.
  4. Beat eggs in a large bowl until foamy.
  5. Add the vegetable oil, pumpkin and white sugar. Beat on medium until mixed.
  6. Add the gluten free flour, baking soda, baking powder, cinnamon, and salt.
  7. Beat on low until just combined.
  8. pour into a 13 x 9 in. pan. (if you want them thin pour half into one pan and half into a second pan)
  9. Bake 25 minutes or until toothpick come out clean.
  10. Cool completely before frosting.
For the frosting
  1. Beat together cream cheese, butter, and vanilla.
  2. Gradually add in powdered sugar.
  3. Spread over pumpkin bars when they are completely cooled. Sprinkle with cinnamon.
Adapted from gimmedelicious.com
Adapted from gimmedelicious.com
Craftily Baking http://craftilybaking.com/

Gluten free chocolate chip cookies

Aren’t I great at posting consistently?! 🙂 I’m so sorry I missed this last week, I’ve been sick, It was the last week of school, and I had a friend staying with me! I was going to post these cookies yesterday, but we were gone all day! At least I’m posting today! So, lately (like I mentioned in this post) I have been having to do the fodmap diet to heal up my stomach. On the fodmap diet there are practically no treats! The fodmap diet is no dairy, no wheat, defiantly no corn syrup and some fruits and vegetables (though there are a couple dairy’s I can eat) So, yesterday these gluten free chocolate chip cookies were born! 
Delicious gluten free chocolate chip cookies

These cookies are so good! And, I don’t have to feel guilty eating them! Delicious gluten free chocolate chip cookies

These did originally  have flour in them, so what I did was use a gluten free flour blend from Costco.Delicious gluten free chocolate chip cookies

Usually, these turn out kinda flat, but with the gluten free flour they turned out fluffy, which was fine with me!

Gluten free chocolate chip cookies
delicious gluten free chocolate chip cookies!
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Prep Time
10 min
Total Time
20 min
Prep Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup butter, softened
  2. 1 cup brown sugar
  3. 1 1/2 teaspoon vanilla
  4. 1 teaspoon baking soda
  5. 2 eggs
  6. 1 cup rolled oats
  7. 3 1/2 cups gluten free flour blend (I got mine from costco)
  8. 6 oz chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream together butter, both sugars, vanilla, eggs, and baking soda.
  3. Add oats.
  4. Add gluten free flour blend.
  5. Add chocolate chips.
  6. Put 1-inch balls onto an un-greased cookie sheet.
  7. Bake 9-11 minutes.
Notes
  1. You will probably want to do this in a standing mixer.
Craftily Baking http://craftilybaking.com/